• Korean Institute of Interior Design Journal
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• v.24 no.4
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• pp.80-90
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• 2015

This study aims to improve plans by analyzing spatial compositions of cohousing common houses, their role depending on the types of users and spaces, and satisfaction from the user-oriented design perspective. For this study, a basic concept was examined based on previous studies and literature reviews. So-Haeng-Ju(Happy House with Communication) Houses 1, 2, and 3 in Seongmisan Village was analyzed. As well, interviews with residents of these houses were conducted to analyze the role of user behavior in common house depending on the types of users and spaces. As a result, it was found that there were common characteristics of roles in an exchange with neighbors, cooperative child-care, and residents' meetings. The time and behavioral types were different depending on the living patterns, characteristics, and family members of residents. User satisfaction with the locations of community facilities including communal kitchen and communal living room, the composition of rooms, communication with residents, and the connection between communal living space and personal living space, was above the average. However, user satisfaction with storage facilities, or defect repair and facility maintenance was low. Most of cohousing common house users were satisfied with the use and size of spaces, and a sense of community, including communication with neighbors beyond the environment and Seongmisan Village. In conclusion, a realistic alternative is required for future cohousing by developing a system regarding human resources networks and cost bearing issues.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2009.04a
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• pp.278-283
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• 2009

This study aims to figure out the old people's needs for modification of their housing to maintain an independent lifestyle despite their health status and living arrangements. The total of 438 residents take part in the questionnaire survey research through the quota sampling method grouped by age (60-64 group, 65-69 group, 70-74 group, and over 75 group), sex (male and female), and house type (apartment houses and others). The results are as follows. (1) The old people's most inspired modification needs in interior spaces are remodeling the heating controls in the living room and the bedroom, ventilation facilities and storage spaces in the kitchen, non-slip tile flooring and ventilation facilities in bathroom, an easy door-lock, non-slip tile flooring, a draft cut-off, and storage spaces in the entrance. Besides they require emergency alarm, easy door and window locks, fire and gas alarm, and furniture with easy handling. It is necessary to supply the aged with the appropriate heating controls for their sensitivity to heat, with enough storage spaces for the increased possessions, and with diverse safety systems reflected blunting of mobility and sensibility. (2) As they grow older, the aged require more remote controls and safety facilities such as emergency alarm, easy locks and furniture with distinguishable colors. Male elderly is more concerned with safety, while female elderly do with convenience due to their different time spending in the house. The elderly residents in the apartment houses require the heating controls, a draft cut-off, and storage space less than other types of houses. Thus modification of the heating controls, a draft cut-off, and storage space are regards as basic needs for the elderly residents in non-apartment houses.

• Korean Journal of Human Ecology
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• v.18 no.5
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• pp.1135-1145
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• 2009

This study was conducted to investigate the situation of internal facilities and sanitary management of elementary, middle, and high school foodservice in Chonbuk area. Self administered questionnaires were collected from 252 nutrition teachers and school dietitians. Statistical data analysis was completed using a SPSS 11.5 program. The results are summarized as follows: Approximately 99.2% of the subjects were women and those who were married accounted for 76.6%. Those in their 30s to 40s accounted for over 87%, those with more than 11 years experience accounted for 56.8%, and those 69.0% were regular nutrition teachers. Among the 280 school foodservice systems, 51.6% of the schools were located in urban areas and 48.0% in rural areas. About 68% of the schools prepared meals the conventional way and 32.3% prepared them the commissary way. The number of employees accounted for in the schools was 37.7% with 1 to 3 employees, 27.8% with 4 to 6 employees, and 25.4% with 7 to 9 employees. About 54% of schools have an expectance of school meal service for more than 11 years. However 67.5% of their facilities had not been remodeled since the implementation of the foodservice. As a result of the conditions of the school foodservice facilities, there were significant differences between elementary and middle & high schools; preparation room (p<0.01), toilet (p<0.01), and boiler room (p<0.01). About 62% of the nutrition teachers responded that they were dissatisfied with the situation of the facilities (e.g. size and materials of the kitchen, heating and cooling systems). The washing and disinfection methods in elementary, middle and high schools were very different, because they had no sanitizers and disinfectant guidelines. Therefore the governmental regulating agencies must review and approve of the plans prior to new construction or extensive remodeling of the school foodservice facilities. In addition, we suggest that it is necessary to provide practical sanitizers and disinfectant guidelines and other useful education.

• The Journal of the Convergence on Culture Technology
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• v.8 no.1
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• pp.19-29
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• 2022

This study was conducted with the aim of verifying the effects of restaurant video taping and job communication drawing board production activities on cooking job skills of high school students with intellectual disabilities. The study participants consisted of three students with intellectual disabilities enrolled in the high school course of a special school, and the experimental environment consisted of a kitchen in the restaurant and a classroom in the special school. For the research design, the technique of multiple probe design across subjects according to a single subject research was used. The intervention program consisting of independent variables was applied as a linkage procedure in which study participants videotaped the kitchen's environmental facilities, tools, materials, and staff perform cooking job skills and then taped data from the classroom scene on a job communication drawing board. Cooking job skills consisting of dependent variables are defined as the performance of research participants cooking gimbap directly in the kitchen of the restaurant. As a result of the study, it was found that participants effectively acquired, maintained, and generalized cooking job skills through intervention programs.

• Journal of Nutrition and Health
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• v.38 no.3
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• Journal of the Korean Home Economics Association
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• v.40 no.5
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• pp.25-37
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• 2002

The purpose of this study is to give basic information in comparison of workspace of traditional housing between traditional Waga and Choga in Jeju. The subjects of this study are six Waga (roofing tee system), authorized as Jeju Folklore Materials and five Choga (roofing thatch system), authorized as National Major Folklore Materials. The results of this study were as follows. 1. Household workspaces in Waga were separated by three places: Jungji, Chatbang, and Gopang. In Choga, it was separated by two places, Jungji and Gopang. 2 As a number of Jungji, Waga had one, which meant that two or more generations shared the kitchen facilities. Choga, it had one or two Jungji, which meant that each generation used different kitchen facilities. 3. functional space of division Waga was specific. So, meal preparation was done in Jungji, and dining was done in Chatpang. However, in Choga, both meal preparation and dining were done in Jungji. 4. The sequence of space, in the JungjiGeriBulDong style, which Jungji was located in the detached building, showed that the circulation directs: Gopang->Sangbang->Chatbang->Madang->Jungji. AnGeriJungji style, which Jungji was located in the main building, showed that the circulation directs: Gopang->Sangbang(->Chatbang)->Jungji. 5. In the size ratio of household workspace to whole size of the house, Waga occupied 30%, and Choga occupied 21%.

• Journal of Korean Society of Forest Science
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• v.86 no.3
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• pp.352-364
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• 1997

This study examined and analyzed users' behavior to recreation forest facilities and their satisfaction to recreation forest in order to offer some basal data which would be helpful to create new recreation forest, to supply users' needs in exsiting recreation forest, and to make excellent maintenance of recreation forest. The results are as follows ; Restroom, campground and forest aromatic bath ground were the most popular facilities with the users of recreation forest. And restroom, snack stand and water cooler were the most required facilities by the users. Before using recreation forest, users' expectation to enjoy aesthetics of nature, to be released from their fatigue and to rest, was the highest one. And users were satisfied most as they expected most from recreation forest. The major variables played for users' satisfaction about facility allocation and its harmony to the forest, were how clean the facilities are, how well they are repaired and maintained, how much noise users make around them, how easy to use them, and how beautiful the surroundings are. Users' satisfaction variables about vegetation condition of recreation forest, were diversity of vegetation, the shade of trees, the reservation of the forest, and the accordance of vegetation with the surroundings. Users' satisfaction variables about facility condition in recreation forest, were how easy to access to the recreation facilities and restroom, how clean they are, how well the trash cans are allocated, how easy to access to the field kitchen. And how good the forest is protected and nurtured, how well the forest managers conduct users' behavior, how effectively recreation forest is guided and informed to the public, were their major satisfaction variables about the management of Recreation Forest.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.209-218
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• 2003

The purpose of this study was to identify obstacles by surveying dieticians' perception in implementing Generic HACCP Plan for school foodservice operations from 2001. The survey was conducted in five areas; Seoul, Kyoung-gi Province, In-cheon, Kwang-ju and Dae-jeon. Five hundred and sixty questionnaire were sent by the e-mail address and the local school dietician's Community Board on the internet, 263 were returned. Two hundred and forty were returned by E-mail, return rate was 42.86%. Twenty three were received by the local school dietician's Community Board on the internet. The obstacles were grouped of six fields and indicated thirteen factors in implementation of the Generic HACCP Plan for school foodservice. The six fields were 'status of cooperation within HACCP team', 'cooperation with the external people' such as teachers, food suppliers, student's parents, 'understanding HACCP system of the dieticians', 'hygiene facilities', 'training & educating employees', and 'difficulty of monitoring'. To assess the factor as a obstacle we used Likert's scale; 5-agree strongly, 4-agree, 3-medial, 2-don't agree, 1-don't agree strongly. Results of this study are as follows; 1) The scores of thirteen factors indicated as obstacles were over 3(medial) except ‘lack of dietician's understanding about HACCP System(2.86$\pm$0.97)'. Also only about 63% dieticians recognized that as an obstacle factor. 2) ‘Deficiency of hygiene facilities(4.41$\pm$0.76), ‘lack of teachers' cooperation(4.23$\pm$0.77)', ‘inadequacy of the kitchen lay-out(4.19$\pm$0.95)' and ‘lack of training and educating program for employees(3.97$\pm$0.85)' scored most highly. Results from this study show that financial resources and educating system are very important to settle down HACCP system for School Foodservices successfully.

• Korean Journal of Human Ecology
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• v.20 no.3
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• pp.691-711
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• 2011

This study examines the preliminary license and approval facilitation standards for improvements in quality for childcare centers focusing on the number of children, building space standards, facilities and equipment, and childcare program. Data from 48 caese was collected from childcare centers nationwide in Korea through a questionnaire and building plan. The first step for starting care licensing is to work out the ages and numbers of children within four or five age ranges. The second step is to work out the number of children as small, medium, or large considering staff to child ratios and building size. The Nnext step is to make a choice about childcare service quality classification as minimum, fair, or good, considering space requirements per child for the building, the classroom and the outdoor playground. The next step is to make a choice of space organization relating to service programs, considering the sleeping and eating area, indoor play area, toilet & washing facilities, classroom layouts such as cluster type, double zone type, single zone type, and others. Also, each room and entrance, office, kitchen, storage, laundry, teacher's area, and chilldren's area, need to be checked for space requirements and performances. The last step is to arrange the childcare program with the building and site plan. In conclusion childcare service quality will get better by upgrading of license regulation especially in minimum space requirements per child, corresponding with an increase in GNP and housing area per person. This is needed for childcare licensing in order to determine the quality level of childcare service.

• Journal of the Korean Institute of Rural Architecture
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• v.20 no.2
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• pp.49-56
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• 2018

The vernacular houses with 田-shaped floor plan at Gangreung have been played important roles in tracing the vernacular living cultures including housing life. But due to the adoption of convenient facilities in vernacular housing lives caused by modernization and urbanization, many changes and transformations have happened at residential space of vernacular houses. This thesis targets to extract basic data to prepare and prevent various problems in process of renovation, extension and function change as installing housing life facilities, and to identify the changes and transformations of them to prepare the proper balances between their original form preservation and residents' convenience living. The results are as follows. The inner wall removal of rooms, the fuel change of cooking and heating, the leveling change of kitchen floor made possible the sedentary lifestyles. And its residential rooms were transformed from two row to one row by inner wall removal, the fuel heating change, the heating method change and the heat insulating materials. The residential extension materials were changed from the traditional materials such as soil, wood, etc to the modern materials such as cement block or brick, sandwich panel, etc. And the modern materials were used and attached to widen residential spaces to the vernacular house because of the easiness of execution. So, it is necessary for 田-shaped floor plan vernacular house owners to distribute printed execution guide book to prevent and minimize the various problems to be shown by extension, renovation and function change.