• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.323-331
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• 1994

226 college students in Kimchun and Seoul area were surveyed for consumer behaviors and opinions about fast food restaurants from August 1 to 31 1994. The purpose of this study Is to Investigate eating behavior, nutrition knowledge and utilization state of fast foods of college students In Seoul and Kimchun. All statistical data analysis was conducted using the SAS program package. The results were summarized as follows : Eating behavior score of the subjects were higher in Seoul than Kimchun. Nutrition knowledge of the subjects had not significant difference In Seoul and Kimchun. Also eating behavior and nutrition knowledge had not correlationship in Seoul and Kimchun. Utilization state of fast food restaurant was most frequently in noodles, also more frequently in Seoul. The reasons the customers visiting the fast food restaurant by the highest percentage were the following in the order : "the atmosphere in which fast food is eaten Is enjoyable for the companionship", "convenient to dining", "the surroundings and dining equipment are pleasant and hygienic" and "to be able to stay as long as I want". The fast foods purchsed by the customers were mostly for a full meal rather than snack. Majority of college students selected their fast food by preference and price.their fast food by preference and price.

• Architectural research
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• v.21 no.1
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• pp.9-20
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• 2019

In the spatial configuration of a unit plan, two rules exist: one that governs the arrangement of spaces, and one that controls the design process of generating a unit plan. This study defines space grammar as an integration of the two rules that give birth to a given spatial configuration and as the process of the generation of unit plans. To understand the distinctive features of Indonesian row houses, this study analyzes the unit plans of row houses in new towns of the metropolitan cities of Indonesia, derives a common space grammar from the unit plans, and interprets the sociocultural background that has produced this space grammar. This study employs Seo's (2007a; 2007b) graph-theoretic methodology to analyze the spatial configurations of unit plans along with a topographical approach to systematically illustrate the design process. The guest space was found as the most unique space of Indonesian houses, which cannot be found in other Southeast Asian houses. Kitchen was clearly seperated from the dining and living spaces, following traditional custom. Dining space was found to serve as a circulation center, connecting the entrance, the lving area and the kitchen. This study locates the basic orders of primary space and the design principles that dictate the unique spatial configurations of Indonesian row houses. This study reveals the basic space grammar that underpins the forms of Indonesian row houses, explaining the sociocultural and geo-climatic factors affecting this space grammar and proposing unique characteristics of Indonesian contemporary houses.

• The Korean Journal of Community Living Science
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• v.25 no.2
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• pp.233-246
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• 2014

This study investigates the level of satisfaction with quality attributes of meal services for low-income children in Wonju, Korea. Based on interviews with 287 subjects (users of meal boxes: 17.4%, card users: 82.6%; boys: 48.4%, girls: 51.6%; elementary school students: 44.4%, middle school students: 33.0%, high school students: 22.6%; two parents household: 29.8%, single- or no- parent household: 70.2%) through consent from their guardians, some key characteristics of the subjects and the relationships between their characteristics and the level of their satisfaction with meal services were examined. According to the results, the level of satisfaction ranged from 54.7% to 66.0% (those respondents indicating "very good" and "good") indicated that the meals were generally acceptable. The highest level of satisfaction was for sanitation (66.0%), followed by taste (64.0%), ease of choosing preferred menu items (61.9%), a proper temperature (61.9%), a sufficient amount (60.8%), diversity (56.3%), the comfortableness of the dining area (54.7%), and sufficient nutrition (41.0%). For these eight quality aspects of meal services, users of meal boxes were more likely to be satisfied with the comfortableness of the dining area, whereas card users, with the taste and temperature of the food. The type of meal service, the attitudes toward talking to friends about supporting meals, and subjectively perceived health status had significant effects on the level of satisfaction with meal services.

• Korean Journal of Human Ecology
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• v.20 no.5
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• pp.1047-1057
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• 2011

The purpose of this study was to investigate the differences is food consumption behavior based on singles' food-related lifestyle. A survey was conducted with singles(age 25~54) in the Seoul metropolitan area. Out of 2,051 questionnaires distributed, 300 were analyzed(15.21% response rate). The data was analyzed using SPSS windows(ver. 17.0). Singles' food-related lifestyles were categorized into three groups. In addition, the respondents were divided into three groups by cluster analysis: convenience oriented group, wellbeing dining-out oriented group, and uninvolved group. The food consumption behavior of each group was significantly different in terms of considerations of food consumption, preference of food product types, and breakfast types. The convenience oriented group prefered to buy ready to cook food, ready to heat food and ready to eat food. Moreover, they often eat instant food. The wellbeing dining-out group is more interested in foods and their health than other groups. The uninvolved group was not concerned about food. This study suggests that the food industry the characteristics of singles' needs to be analyzed more systematically. By analyzing the characteristics of singles', the food industry can use the data to establish a marketing strategy for them.

• Korean Journal of Human Ecology
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• v.10 no.1
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• pp.59-70
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• 2007

This study was conducted to investigate the perception about situation about school foodservice facilities and utilities in Chonbuk area. Self administered questionnaires were collected from 222 dietitians. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: Among 222 school foodservice systems, 68.5% of schools prepared the meal with conventional way and 31.5% of with commissary way. As the results of condition of school foodservice facilities, there was significantly differences between conventional and commissary foodservice systems; wall and ceilings(p<0.05), lighting(p<0.05), kitchen ventilation(p<0.05), preparation facilities(p<0.01), washstands(p<0.05), dressing rooms for employees(p<0.001), rest, and showers(p<0.01). On the basis those result it was assumed that the status of facilities of conventional foodservice systems better than commissary ones. About 66% of conventional foodservice systems and 34.5% of commissary ones have conducted own dining rooms. As to situation of dining rooms, conventional foodservice systems had better facilities than commissary ones. Therefore, governmental regulation agencies have to review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition, content analysis was conducted regarding to dietitian's opinions on foodservice facilities and utilities.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.532-542
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• 2001

The purpose of this study is to investigate children's satisfaction with baps, soups, pot stews, one course dishes, and kimchies provided by elementary school lunch program in Seoul area. Two hundred and thirty two children enrolled in 3 different elementary schools participated In this study through a questionnaire developed by the researchers. Conclusions drawn from the results of this study are 1) children seemed to be generally satisfied with foods provided by school lunch program : 2) it is necessary for children to control amount of food and salt and/or hot peppers depending upon their own preference; and 3) appropriate temperature of each food should be maintained by using thermos pots, and the shape of dining board needs to be improved for younger children's convenience.

• Korean Institute of Interior Design Journal
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• no.1
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• pp.52-55
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• 1992

The purpose of this study was to suggest the spatial structure among residential behaviors in relation to work space. To find the structure, Multi-Dimensional Scaling analysis was used. Respondents were 349 middle income housewives living in apartments in the area of Caopital region. Data were collected through the questinnaire survey. For the future residential interior design, following points were sugtested. A laundary space neess to be developed independently , being separated from both bathroom and kitchen/dining space. A new area which will give housewives some territoriality and also function as home office needs to be considered. A space configuration which satisfies the organic relationships among laundary behaviors such as washing dying, ironing and folding , needs to be systematically planned, with two adjoining separate zones of wet and dry utility . The present bathroom nees to be more incorporated to the private bedroom rather than to workspace.

• Journal of the Korean housing association
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• v.16 no.5
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• pp.83-90
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• 2005

This study aimed to examine the possibility of remodeled nursing home utilizing a closed school in Kunsan, where the number of closed schools increases and the ratio of elderly population grows. Major contents of research were understanding architectural characteristics of closed school and elderly housing in the sample area, and a suggestion of remodeling a closed school into nursing home. Conclusions can be summarized as follows; understanding the high ratio of elderly population and increases of closed schools in sample area, verification of overall possibility in remodeling a closed school into elderly facility, confirmation of availability in changing regular class room to residential rooms, and some proposals of principal points in floor planning - homelike atmosphere by small scaled residential units(10 persons), spatial hierarchy for residents' mental comfort, sliding door for accessibility, kitchen and dining space in residential unit for the residents' participation in houseworks.

• Journal of the Korean housing association
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• v.9 no.2
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• pp.89-96
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• 1998

This study has been designed to explore how the types of housing life-style relate to the preferences of internal and external spaces among multi-family housing residents. Data were collected by questionnaire self-administered to 278 female residents living in multi-family housing over 20s pyong (66$m^2$) in the Kwangju area. General linear model/Duncan-test, and $x^2$-test were used in analyzing the data. In the preferences of internal space, there were significant differences in the needs of an indoor garden, exercise spaces, and a front balcony and in the concept of the living room and the dining-kitchen by types of housing life-style. In the preferences of external spaces, there were significant difference in the preferred type of housing, the preferred residential area, and in the need of an individual storage space and a walking path by types of housing life-style.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2004.11a
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• pp.175-176
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• 2004

Housing culture has rapidly changed since apartments were first introduced in the 1970's. Among our living spaces, particularly, the kitchen reflects our lifestyle and its changes are more remarkable. Activities in kitchen areas include a diverse range of behaviors such as greeting guests, conversation, and family gathering besides cooking and dining. kitchen areas would not be the dedicated housewives' area, but rather a space for all family members. Kitchen areas become a 'living center' where all family members get together and have various family activity. This housing project was designed for the double income family who is consisted of 4 persons. The total area of Apt was 237.6M2. A residence is always comfortable, resting, and consistent for the family. Intimacy image, functional equipments and space, healthy materials were used for this project.