• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2002.11a
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• pp.137-142
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• 2002

The purpose of this study was to examine the features that make residents feel “at home” in ALFs in Southwest Virginia and to suggest further policy and design guidelines for better Quality of ALFs as a “home.” For this purpose, residents' needs, experiences, and opinions of the physical environment, the social environment, and the organizational environments such as policies and programs of ALFs were identified. As a multi-case study, five ALFs in Southwest Virginia were studied using constant comparative methos of data analysis. In addition to face-to-face interviews with 25 residents and five administrators of five ALFs, observations were conducted with personal journal. Overall, the five sites selected presented homelike features showing the philosophy of assisted living which combines housing and services. Each facility was designed to be a single-family house or multi-family dwelling in outside appearance. As a whole, residents felt isolation and loneliness and they did not have active interaction with other residents because of diverse background among the residents. However, all of them had close relationships with the staff. The staff's attitude and behavior seemed to influence greatly the residents' feeling “at home.” Despite the provision of diverse activities by the facilities, many residents did not participate in the programs. Most of the residents agreed that the rule and regulations were fair. In spite of high satisfaction with the facility, many people did not think of their current dwelling as a real ‘home.’ As the biggest difference between living in their own homes and living in the ALF, people pointed out a lack of independence, freedom, and autonomy. Residents of ALFs may have reordered their priorities in their current life situation so that safety, security, and care were more important to them than feeling “at home.” Among the three factors --physical, social, and organizational-- that affect the residents' perception of ALFs as a “home, ” many emphasized the importance of social factors such as relationships with the staff and residents, and social support from their family or friends.

• Journal of the Korean Home Economics Association
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• v.39 no.11
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• pp.1-14
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• 2001

In order to develop a manual of residential alterations for the physically disabled, this case study was accomplished to analyze and evaluate residential environments and residential alterations for physically disabled women. Twenty-nine physically disabled women in Seoul and Kyunggi areas were the subjects of this study. With the evaluation checklist on physical environments of their housing, data on general characteristics of wall, floor, and all features and equipments and spaces of bedroom, kitchen, bathroom, living mom, entrance and balcony were gathered. Also, data on residential alterations were gathered through personal interviews. The data were collected from July 18th to July 25th in 2000. Frequency, percentage, and mean were used to analyze the data. In kitchen, small space, hee space under the sink and heights of the lower cabinets were not properly provided. In bathroom, door width, direction of opening door, adjustable height of shower, level difference, clear space for wheelchair user, and storage place were not appropriate to the disabled. Kitchen and bathroom showed high frequencies of alteration. But most of the subjects were not satisfied with the alterations of their housing. They also wanted to alter these two spaces in the future. In order to after their housing effectively appropriate information of the residential alterations was needed. If a guide or manual book for residential alterations was provided, the physically disabled people will more easily after their housing for safe and independent life.

• Journal of Information Technology Services
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• v.20 no.3
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• pp.27-40
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• 2021

There have been a series of mixed reviews on the 'untact work' which was implemented for the safety of the organizational members from Covid-19. This study reports a follow-up study with a quantitative approach to issues identified by in-depth interviews with workers and managers who have experiences in work from home. To compare the views of workers and managers on untact work, 264 workers and 141 managers were surveyed. An analysis of agreement, congruency, and accuracy on the basis of the co-orientation model shows that workers are more positive about the untact work than managers and that managers are found to have a negative perception on untact work. This seems to be a burden on workers. More specifically, managers and workers show significant perception gaps on the issues of unfair evaluation and work-life balance. The results imply that organizations need to make efforts to minimize the perception gaps between workers and managers. This would bring about benefits from untact work.

• Journal of Korean Home Economics Education Association
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• v.30 no.4
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• pp.37-55
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• 2018

The purpose of this study is to contribute to the improvement of the resilience of adolescents through the analysis of activities in high school Technology·Home Economics textbooks developed according to the 2015 revised high school Technology·Home Economics curriculum. For this purpose, we analyzed the activities of 12 high school Technology·Home Economics textbooks in the 'human development and family' and 'family life and safety' areas based on the sub-factors of resilience. A total of 303 activities were extracted from 12 textbooks. After analyzing the activities of the three people, the process of revising and supplementing the analysis criteria through consultation was conducted three times and then reviewed by three experts. The analysis found that although there were differences in the number of activities to be dealt with, it was common to focus on raising interpersonal ability(54.8%) among the sub-factors of resilience. Followed by self-regulation(39.4%) and positive(5.8%). Second, the analysis of the activities by core concepts showed that the most activities dealing with the sub-factors of resilience were in the 'family life and safety' area, which deals with 'safety (44.3%)' as a core concept. And in the area of human development and family, which deals with development (25.1%) and relationships (36%) as core concept, the sub-factors of resilience were also covered. This can be inferred that the home curriculum is suitable for systematic education of resilience, and that the term resilience in the curriculum has been considered and dealt with resilience before it is specifically mentioned. I hope that the results of this study will be used as basic data for the development of home and resilience education programs in the future.

• Journal of the Korean housing association
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• v.7 no.2
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• pp.69-77
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• 1996

Mobility in housing is a normative way to satisfy family needs for· better· living conditions. In the context of relative decisions. mobility can be understood as forced relocation or unforced relocation In making relocation. the household chooses a particular 'environmental quality profile. Therefore. the understanding of mobility and relocation in housing is needed for· the developing and planning of housing evnironment. The major findings are s follows ;1. The motives of mobility are composed of 4 factors('material porseperity’, 'convenience· safety'. environmental improvement' and 'forced relocation'). Especially, 'material prosperity' was defined the most fundamental factor· for. 2. The components of housing environment quality were composed of 3 factors related to the scale of home environment. They were 'neighborhood character factor', 'dwelling character· factor·'. And 'location character· factor'. The factor 'neighborhood character' was defined the basic factor· to choose for the housing environmental quality profile.3. It was examined that the motives of mobility and the components of home environmental quality were significantly different by the household characteristics (income. family life cycle. and tenure type).

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.11-19
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• 2005

This study was conducted to provide data on awareness and use of traditional foods, suggesting the desirable ways to succeed and develop traditional foods, and the possible direction of policies and applications for food industry. The study also aimed to figure out awareness of traditional food and dietary life behaviors of married women in order to offer or draw attention to new information for better healthy life styles. Five hundred and ten married women in parts of Seoul and Kyongki area were surveyed to figure out their awareness and use of traditional foods including some of fermented foods, such as Kimchi, Doenjang(soybean paste), and Gochujang(hot pepper paste). The results were summarized as follows. First the overall satisfaction degree with traditional foods reached as high as 74.4%. They preferred traditional foods because they are healthy(38.8%), seasonally celebrated(29.9%), and well known for a variety of fermented foods(28%). Second, Kimchi, Doenjang and Gochujang, home-made or factory manufactured in an old-fashioned way, were preferred. Third, the most frequently cooked traditional foods were Kimchi Chigae and Doenjang Chigae. The most preferred cooking methods using Gochujang were Jorim(stewing) and Bokkeum(roasting). These results showed that Kimchi, Doenjang, and Gochujang were still used in cooking by married women in parts of Seoul and kyongki area, which says those are still the traditional foods most of women think as important and essential. The producers of traditional foods have to consider the safety and improvement of taste and quality of ingredients in addition to the convenience in cooking, More researches should be conducted to enhance these aspects and to develop functional foods to satisfy various needs of consumers and to improve their health.

• International Journal of Human Ecology
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• v.12 no.2
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• pp.39-50
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• 2011

This study surveys the state of 'children's snacks' sold within the Green Food Zone and that of High Calorie Foods with Low Nutrition Value (HCFLNV). The main purposes are the analyses of foods in accordance to KFDA Program for HCFLNV and an analysis of differences in HCFLNV that are dependent on relevant factors such as food types, school types, origins, the scale of manufacturing company, area and price. Based on the analyses, educational and political implications have been sought that will form nutritious dietary habits, contribute to the prevention of obesity, and improve health in child consumers. The methodologies of this study are literature studies and surveys. The results of this study can be summarized as following. First, the number of children's snacks is 517 items of total 645 gathered within 150 Green Food Zones. Candies are the most popular item, next are cookies, chocolates, and breads. Second, in the real state survey there are 186 HCFLNV (36.0%) among children's snacks sold within Green Food Zone. Based on the survey results, the marking of HCFLNV on the package of children's snacks and the extension of the ban of HCFLNV sales to all stores within the Green Food Zone are strongly suggested. This provides preliminary data related to children's snacks and food safety. With enforcement of the Special Act on the Safety Management of Children's Dietary Life, the rate of HCFLNV has decreased and the child snack product environment in stores has improved. However, it is necessary to supervise low-priced snacks and promote an awareness of HCFLNV along with the child consumer education of food safety is needed.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.

• Korean Journal of Health Education and Promotion
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• v.18 no.3
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• pp.59-75
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• 2001

It is necessary to examine from primary school children's viewpoint to perception of safety as to how they cope with a condition threatening safety at the realistic world with risky environment and whether knowledge obtained through education is transmitted to action in a correct way. For this, this study explored and analyzed children's perspective to safety felt in life, their achievement of education to safety as trainees, and their perception extent to safety. As a result of it, following conclusion could be obtained. First, as for safety on their way to school and home, the lower grade they were, the more they felt safe, but the higher they were, the more they felt uneasy, which was examined that they generally had uncomfortable mind. Second, as for whether safety education was performed or not, it was indicated that safety education was generally executed, but lower graders responded that safety education was executed, but high graders responded that it was not executed. Third, as for observance of traffic rules, it was examined lower graders kept them well, but higher graders did not do so. Fourth, as for safety of play, it was indicated lower graders wore protective equipment by parents' concern, but higher graders did not wear them since they were full of confidence counting on their capability. Fifth, as for life safety, it was indicated the area most preferentially educated from parents' viewpoint was traffic safety, and the next ones were gas and fire safety. Sixth, as for fire safety, it was indicated they did not play with fire, but higher graders compared to lower ones, played with fire as the means of curiosity and play. Thus, curricula for children's safety education executed from adults' viewpoint should be established, and assessment of children's safety education should get out of the limitation of execution of safety education to habituated action by the transmission of children's knowledge. Also it is urgent to develop programs with which to perform children;'s education at the level of children, establish and operate safety education facilities for practice education that teachers and children can receive safety education through experience by building up children's safety education related entities. And it is thought that safety should not left to only children, but their safety would be kept by developing and training safety education programs to all organizations and individuals related to safety.

• Journal of Korean Home Economics Education Association
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• v.33 no.2
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• pp.135-152
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• 2021

The purpose of this study was to examine the effectiveness of the curriculum implementation of 「Food Safety and Health」, a Home Economics elective course, for high school students. Accordingly, several units of the 「Food Safety and Health」curriculum were piloted in six high schools in Chungbuk, Gyeonggi, Daejeon, and Sejong, and 1,199 questionnaires collected from students who participated in the classes were analyzed. The results are as follows. The 「Food Safety and Health」class had a significant effect on improving the total score of 'food safety and health' knowledge of high school students and scores for sub-dimensional area. Compared to the pre-test, the overall rate of correct answers for the post-test has increased by 7.99%p, and schools that implemented the relevant unit class relatively more had higher improvement scores. In addition, the 「Food Safety and Health」class has positively changed the eating behavior of high school students, and had a significant effect on having a habit of eating a variety of foods evenly. High school students who participated in the 「Food Safety and Health」class evaluated their classes very positively (4.27 out of 5 points), and responded that the content of the class was interesting, easy to understand, and helpful for their diet in daily life. According to the responses to the open-ended questions, students responded that the class was helpful in acquiring food-related knowledge in their real lives, while there were so many limitations for experiencing lab class and group activities due to COVID 19. In preparation for the high school credit system, this study is meaningful that it has expanded the elective courses in home economics area, as well as the right to choose subjects for high school students.