• Journal of the Korean Institute of Rural Architecture
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• v.13 no.2
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• pp.31-38
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• 2011

The domestic rural villages have faced on the many problems in future society. The major purposes of this paper are to clarify in space program for the Rural Activating through the Urban-Rural Exchange. Firstly, it has examined the rural amenities of rural resources, such as natural surroundings, culture, history, landscape, economy, community power etc. Secondary, it was checked about analysis of operation programs corresponding to the rural resources. Thirdly, These space program of Urban-Rural Exchange, which has been archived process of spacial planning, was investigated the spacial conditions corresponding to the operation programs. To make Urban-Rural Exchange Center, it was necessary to analyze physical spacial size of building gross area, by data of cross checking with the area per capita and area per household in the rural village. According to the research, Urban-Rural Exchange Center was to be included visiting center, multipurpose room and dining room, exhibiting space, conference room, experience room, welfare space and specialized room with activation of rural village. However additional conditions are required that it is based on the sustainable development, environmentally friendly architecture both operation program and space program for the value of common society, citizen and villagers.

• Journal of the Korean housing association
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• v.19 no.3
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• pp.59-70
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• 2008

The purpose of the study was to suggest the housing alternatives for the elderly from the viewpoint of aging in place. The study was intended to present the alternatives on the basis of the concept of group home and shared housing. In order to achieve it, first, the concept and characteristics of group home and shared housing were examined. Then, the living conditions of the elderly and the home sharing related needs of them were examined. The subjects were 201 older persons whose age was more than 65 years and lived in detached houses. Results were as follows; 1) It was identified that group home and shared housing were acceptable to the subject aged. 2) The modified group home which consisted of less than 10 individual detached houses and common area was presented as an alternative for the elderly. The individual ones were existing ones which the elderly lived in. The common area included of common kitchen, dining room, bathroom, and living room for about 10 old persons. The common area can be provided by building a new one and remodeling the existing building for other purpose or community center for the elderly. The detached houses which had spare bedrooms can be shared by another old persons. This alternative would be economic and useful to the elderly.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.264-276
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• 2006

The purpose of this study was to propose HACCP system implementation properly and to secure the food safety of school foodservices in Pohang city since the proper facilities and equipment should be key factors in food safety and production. So this study was designed to evaluate existing equipment in food production area, receiving and dining area, and employee facilities. Questionnaire was mailed to 107 school foodservice dietitians in Pohang area and 97 were responded (90.7% response rate). Approximately sixty percent of foodservices were not available separate receiving or polluted area, fifty one percent were installed screen door for insecticidal and temperature and humidity control, and these environmental conditions were hard to keep kitchen dry and sanitary condition. Usually public schools were better equipped than private schools. Forty three percent of school foodservice had initial use of non-foodservice, opened before 1994, and thirty three percent of elementary school foodservice. Among employee facilities, hand washing sanitation stand was prepared seventy nine percent (78.9%) of school foodservices. Dietitians chose outworn equipment and facilities (30.9%), difficulties of maintaining standard temperature and humidity for foodservice (20.6%), lacking separate receiving or polluted area (13.4%), indirect contamination of water hoss (10.3%), and lacking employee facilities (10.3%) as critical points to correct in school foodservice. Therefore governmental regulating agencies must review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition to these requirement, plan must be set-up step by step to implement HACCP system properly.

• Journal of architectural history
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• v.10 no.3 s.27
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• pp.77-91
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• 2001

The study is the analysis on Oe-am village which is designated as a folk-preservation village in 1988 and is included in the fact of the dwelling change through Spot-Survey and Case-Investigation in the last decade from now(2001), The result shows the main change on the stand-up dining room installation, the place with the boiler and bathroom installation, the additional expansion through the combination of the small twice or third space, the using change, the prototype restoration. The reason of this change is shown the following. 1. There is the dual structure that the villager repairs that because the repairing operation is biased the prototype restoration since the government construction. 2. The internal change is come from more at thatched house than at tiled house and the order of the main element's change is Kitchen (35%), main room (30%), living room (24%) and other rest room (11%). 3. The change of the dining room in the internal composition material is the strongest and the change is included in the using change, the installation of the new sub-division in the spot and the expansion of the outside if necessary. The reason of the main change is life-style's. Therefore we can know the change of the dwelling structure and we are able to make a modern-life. Also, If the restoration or repair is necessary, the change element on that must be considered.

• Journal of the Korean housing association
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• v.19 no.5
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• pp.19-27
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• 2008

The purpose of this study was to suggest optimum guidelines apartment rooms by conducing survey among residence whose apartment floor size is between $66-198m^2$ and whose apartment is less than 3 years old. The effective numbers of survey questionnaire turned in was 226 and the survey analysis has been made by using of SPSS WIN 12.0. The results and conclusion of the studies are as follows; (1) $66{\sim}98m^2$ : The recommended numbers of bedroom is 2 and 3. The size of maser bedroom needs to be decreased whereas the size of living room be increased. (2) $99-131m^2$: The recommended numbers of bedroom is 3 and 4. The size of maser bedroom and maser bathroom needs to be decreased whereas the size of living room, 2nd bedroom, kitchen and dining room needs to be increased. (3) $132-164m^2$: The recommended numbers of bedroom is 3 and 4. The size of maser bedroom and bathroom needs to be decreased whereas the size of dress room, kitchen and dining room, and 2nd bedroom needs to be increased. (4) $165-197m^2$: The recommended numbers of bedroom is 3 and 4. The size of maser bedroom and maser bathroom needs to be decreased and the size of dressroom and kitchen /dinning room needs to be increased. (5) $198m^2$ and above: the recommended numbers of bedroom is 3,4 and 5. The size of dressroom needs to be increased. It is revealed that the number of bedroom doesn't need to be increased as the size of apartment is increased. Larger space is required for the public space for the family and dressroom. And smaller space is required for the maser bedroom and master bathroom.

• Korean Institute of Interior Design Journal
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• no.22
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• pp.102-109
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• 2000

The purpose of this study is to understand various styles of Korean house living, up to the present, to identify apartment living as the main house living, and plan and propose the interior unit spaces for apartment house based on the analysis on living space. A survey study was conducted to deduce the traditional major life style and its changes along with favorable housing spaces. In conclusion, this study proposed the unit space planning requirements that satisfies the conceptual and interior elements for habitant's characteristics and preference according to major life style as follow; 1) As the Ahn-bang(master bed room) has been changed from traditional space concept, it is mainly used as private space for husband and wife, and its utilized period is mostly at night time, the back-arrangement of the Ahn-bang should be considered. 2) As the living room is central space in the apartment housing and has complex functions which is utilized as space for family gathering and guest reception similar to the Ahn-bang of the traditional house, it should secure more space and it is desirable to arrange the space as open type by combining the pathway area. 3) As for the kitchen/dining room, the kitchen should be isolated from external attraction and the space for storing and preparing traditional foods should also considered, and the dining room should be arranged as open type. This study also suggests that since the apartment housing must be an integrated environment for habitants which satisfy behavioral, physical and mental elements simultaneously, the unit housing space should be constantly analyzed in various ways to produce a housing space which meet both their changing major life style and the temporal environment.

• Journal of Korean Public Health Nursing
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• v.20 no.1
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• pp.16-27
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• 2006

This study investigated and tested the overall level of dietary habits and health status/health management of the residents in a rural area. The interview survey was performed in March 2004 with a structured questionnaire to 510 residents who lived in Muan-Gun of Jeonnam province. The questionnaire was the abridged Scale of Dietary Habits and Health Status which surveys the morbidity, subjective health status, health management, and health examination. The Chi-squire method was used for some of the cross-sectional data. The 510 adult respondents were composed of 61.2% male and 38.3% female. In regularity of meal time, 56.3% of the subjects had a meal regularly(eating time), while 73.5% had a balanced diet(eating number). The habit of regular meal time was significantly higher in old people than in young people. The majority of the subjects had an appropriate meal amount. Unbalanced diet was higher in young people than in old people. 51.4% had the dining out and was significantly higher in younger people than in old people. In other questions, 60.7% of the subjects took a snack, 77.3% were under regular health management, and 49.6% had health examination. A minority of the respondents (31.3%) had disease, while 13.5% chronic disease, and 17.8% had acute disease. The level of dietary habits and general characteristics were positively correlated with each other, as were habits and health status. These results suggest the need for nutritional education programs directed at young people with a special emphasis on regularity of meal time. unbalanced diet, dining-out and a snack.

• Journal of Families and Better Life
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• v.23 no.2 s.74
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• pp.107-125
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• 2005

Each ethnic group has a different cultural background and has developed its own culture in the name of a tradition. The interaction between different cultures is ever increasing through the process of acculturation or culture contact The purpose of this study is to provide baseline information about domestic living of Korean immigrants in Australia and Australians for a larger cross-cultural study project. As the first step, the usage of domestic space and seating styles of 52 Korean households in Melbourne were analyzed. Ethnographic research was conducted, utilizing a questionnaire. The findings of this research are as follows: 1. The most popular type of Living-Dining-Kitchen arrangement was the one which the kitchen is separated from the living and dining area. The level of satisfaction was the highest when the living room, dining room, and kitchen were all separated. 2. A laundry room was indispensable for Koreans in Australia, and they wanted to dry laundry and do ironing in there. Most people were satisfied with the toilet separated from the bathroom A drain hole on the floor of the bathroom was not indispensable for most Korean-Australians. 3. Korean-Australians tend to engage in various activities in their individual rooms, and they estimated that the size of most rooms were small. They also wanted to renovate the house to expand the rooms. 4. The seating style of Korean-Australians was mostly chair-seating. Yet, they often made beds on the floor for guests, and made kimchi sitting on the floor. Also, when they were relaxing, they were using both chair-seating and floor-seating. 5. Korean-Australians were not very satisfied with the use of floor carpets because of the dust collected on the carpets, and the difficulty to clean. It may be related to their preferred floor seating style, as well. 6. Almost all Korean-Australians take off their shoes inside of the house for hygienic reasons. They had a shoes cabinet at the entrance inside of the house. 7. The most popular heating system was ducted heating. The level of satisfaction about this was moderate because hot air contains lots of dust and it makes rooms very dry. Many were using electric blankets and their desired heating system was Ondol (heated floor). 8. Korean-Australians thought that the living room was the most important place for the family, and believed it should be decorated well to entertain guests. They also pointed out that the lighting was not bright enough in general.

• Journal of Families and Better Life
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• v.24 no.1 s.79
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• pp.159-179
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• 2006

Each ethnic group has different cultural backgrounds and each culture has developed with its own traditions. The interaction between different cultures is getting more active through acculturation and cultural contacts. The purpose of this study was to compare domestic living of Korean immigrants with Australians in the form of a Cross-Cultural study. For this, usage of domestic space and seating style of 52 Korean households and 53 Australian households in Melbourne were analyzed. Ethnographic research with questionnaire was used. The results of the research were as follows. 1. The most popular type of Living-Dining-Kitchen arrangement was L+ K. D for Koreans and L. D . K for Australians. 2. A laundry room was indispensable for both and they all wanted to do ironing in there as well as dry. Both were satisfied with the type which toilet was separated from the bathroom Drain hole on the floor of the bathroom was not indispensable for most Koreans and Australians. 3. Koreans and Australians were doing various activities in living area and both were getting together around kitchen(dining) area. The particular thing of Koreans was that they were using the main bedroom with multiple purpose. 4. The seating style of Koreans and Australians belong to chair-seating style generally. But Koreans were using floor seating style in making bed for the guest and making Kimchi. Koreans and Australians were using mixed style of floor seating and chair-seating in relaxing time with watching TV, treating guest or so. 5. Koreans were not satisfied with using carpet cause of dust but Australians were satisfied with the carpet cause of warmness. 6. Most Koreans and Australians were take off shoes inside of the house. Koreans were organize shoes around the front door of the house usually and Australians were organize shoes in bedroom usually. 7. The most popular heating system was ducted heating for both. The level of satisfaction about ducted heating was low for Koreans because they though that it could contaminate air. Australians were satisfied with ducted heating because they though that this one was fit on the weather of this area. 8. Living room was the most important one for Koreans and Australians and they also thought it should be decorated well for entertaining guests. Most Koreans were estimate that the brightness of the light of the house was not enough but it was estimated to moderate for Australians on the contrary.

• Journal of the Korean Dietetic Association
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• v.18 no.3
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• pp.248-265
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• 2012

A total of 262 dietitians (in 97 college foodservices nationwide, 86 elementary school foodservices, and 79 middle & high school foodservices in the Changwon area) were given a survey questionnaire composed of 18 GMP and 29 SSOP items from May to July, 2011. As a whole, total usage level of GMP facilities (3.65/5 points) and total management level of SSOP (3.86) in college foodservices showed no significant differences compared to those in elementary school foodservices (GMP 3.74, SSOP 4.02) and middle & high school foodservices (GMP 3.75, SSOP 3.95). However, the results of this study suggest that seven items of the GMP facilities and five items of the SSOP should be improved for the development of the HACCP facility model in college foodservices. Those items that showed considerably lower points in GMP were as follows: 'Drain pipes from sinks of the cooking area are connected directly to the drain (3.74)' (P<0.001), 'The grease trap is installed outside the cooking area equipped with an oil separator (3.24)' (P<0.01), 'Entrance and the cooking area are adequately equipped with hand-washing and shoe disinfecting facilities (3.61)' (P<0.001), 'Cooking area, food storage, and dining area are adequately equipped with insect and rodent repellents (3.72)' (P<0.001), 'Cooking areas are equipped with air-conditioning/heating system and ventilation facility for maintenance of temperature and humidity (3.35)' (P<0.05), and 'Toilets for cooking staff only are provided; the its doorways are not directly accessible from the cooking area (3.25)' (P<0.01).