• Journal of The Korea Institute of Healthcare Architecture
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• v.17 no.4
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• pp.39-47
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• 2011

Population ageing and the disabled population is increasing. so disabled population and elderly people in the physical environment for Barrier-Free recently has been getting attention. according to a recent welfare paradigm shift of life support promoting for the housing remodeling. but basic remodeling made of simple living environment improvement and facilities installation for the type of disability customised housing remodeling. efficient housing remodeling plan for remodeling before and after through change the safety accidents occurred ratio. living environment for the improvement of housing and reconstruction for the benefit of comprehensively considering for disability subject in Indoor living type and the type of disability, housing type etc. and personalize house was remodeling for corresponding each space problem for identify obstacles and living types. as a result satisfaction changes & safety accident rate changes as follow. first, have complained that there was a in to residents environment furniture for reconstruction of the former housing remodeling needs survey. 80.2% of total for the percentage of households with high needs remodeling. second, The survey did not meet the 29 furniture as after the construction for died about recipient & up sticks & long absence. this leave out after the safety accident Corporation about 101 housing in the 88% of households did not happen. as a result, the lower the ratio of safety accidents occurring very revealed. third, grasp the meaning for indoor living type. showed that each approach(83%), front porch(90%), kitchen, living room(91%), bedroom(93%), toilet(92%) for each space remodeling satisfaction flow through customized housing remodeling.

• Journal of Korean Society of Rural Planning
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• v.21 no.2
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• pp.163-175
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• 2015

This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights's near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.

• Journal of the Korean housing association
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• v.22 no.1
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• pp.65-73
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• 2011

The purpose of this study is to find out the characteristics of area and spatial elements according to the building size and provide the guidelines for space planning of the child care center. This study used the content analysis method and analysis was made on the floor plans for 51 cases and the floor plans were converted to Autocad drawings to analyze the area. The results of this study were as follows; 1) Child care centers over 70% were single-attached building types which made it possible for creating outdoor environments for children. However, most small-size centers which had under 50 children did not have the facilities for outdoor activities. 2) In terms of spatial elements, the basic spaces of the small-size center were the classroom, bathroom, kitchen, office and reference room. The medium or large size centers had extra rooms for special activities and service spaces in addition to the basic spaces. 3) Classroom area per child was 2.65 m2 on average. Space composition ratio on average for care, staff, and service was programmed by 57%, 9%, 34% respectively. Small-size center had relatively more care space when compared to the others. In the case of large-size centers, there was a tendency that service space was increased, but care space was decreased.

• Journal of Families and Better Life
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• v.23 no.6 s.78
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• pp.67-77
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• 2005

The purpose of this study was to evaluate the accessibility of existing multi-household multi-studio type house for developing Senior Congregate Housing. At present, in Korea, 'the Act of Promotion of Convenience and SEcurity for Disabled, Aged, Expectant Mothers, etc.' is applied to only public facilities. Therefore, this study evaluated 7 units -2 multi-household house and i multi-studio type house- in order to grasp the problems caused if the aged would dwell in that type of house, by the items of 'manual for improving the residency of the disabled' which was stipulated by the act above. The data was collected from May to June, 2005. The results were as follows: Firstly, the main entrances, exits and width of stairways had narrow spaces, the handles and bars did not conform with the terms presented in the manual above. Front doors should be opened like a bay for wheelchair use. Secondly, additional lighting apparatus and furniture should be added properly Thirdly, there were several inconformity to the manual for bathroom: improper handles, inadjustable washing-stands, unavailable spaces in front of toilet bowls, and out-of-place showers and taps. Finally kitchen cabinet design improper for wheelchair user. In conclusion, accessibility of existing multi-household or multi-studio type house was not good enough for the aged reside in. Those insufficiencies suggest that more specified standards to enhance accessibility to develop senior congregate housing should be added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1558-1566
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• 2015

The purpose of this study was to examine dietitians' perception of importance about standards of foodservice management associated with long-term care hospital accreditation. This study was carried out through a postal survey consisting of 500 questionnaires, and 157 returned questionnaires were used in the statistical analysis. The results were summarized as follows. Average scores of perception of importance were 4.54/5 points in foodservice production management domain, 4.56/5 points in foodservice facilities management domain, and 4.70/5 points in foodservice sanitation domain. The average scores of importance of long-term care hospitals without accreditation were significantly (P<0.05) lower than those of hospitals with accreditation in items of 'establishment of ventilation equipment in kitchen', 'establishment of hand-washstand in toilet (warm-water, soap)', 'setup of sterilizing foothold in entrance of kitchen and toilet', 'division and use of knife, chopping board, gloves, and utensils before and after cook', 'establishment of cleaning plan and cyclic practice', and 'recording of receiving diary'. Results indicate that there is a need to supplement a casebook of regulations by suggesting detailed and critical limits in the case of below average points of importance. A manual, including HACCP standards for foodservice management of long-term care hospitals, is needed, along with education and webpage for comparing notes on accreditation of long-term care hospitals.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.186-198
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• 2000

The quality of the management of sanitation in food service establishments (school lunch programs, hospital patient food services, and commercial catering food services) in Korea was reviewed and evaluated, and ten strategies fur future improvement were suggested. They were: (1) An increase of qualified manpower and improvement of the professional training of the staff; (2) Obtaining special facilities exclusively for food service; (3) Improvement of facilities especially the kitchens; (4) Improvement of policy fur procuring raw materials and being assured of their quality by designing some standards and specifications for the raw materials to be purchased; (5) Production and use accurate and reliable kitchen apparatus and instruments; (6) An increase of the laboratory apparatus and instruments for inspection and evaluation of the sanitary level of raw materials and food service environments; (7) Enforced improvement of personal hygiene of the staff; (8) Use of a variety of methods in sanitary education and training; (9) Actively inspect the quality of imported foods; (10) Strengthening the research and accumulation of background data regarding sanitation management. There is a long process from the production of food to eating. The cooking process is the ultimate end of preparation of food before eating. This process sometimes increases the occurrence of food-borne diseases if we mishandle the food, even we obtained safe food. The process can also remove health hazards and reduce the risk from the hazards if we handle the food well although we have unsafe foods. This means the cooking process is a major key to preventing food-borne diseases. The concepts of hazard analysis critical control point (HACCP) should be applied and practiced in food service establishments in Korea as soon as possible.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.10-17
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• 1978

Recently this writer has conducted a comprehensive survey of 38 private businesses where group feeding is practiced, with a view to determining the condition of nutrition intake by the blue collar workers of these businesses firms as well as gaining an indication of their facilities management along with their sanitary precautions. The survey has revealed, among others, a number of interesting data such as shown below. 1. There are a total of 1,054 workers being fed in groups daily at each of the above business companies, with only one nutrition specialist regardless of the number of workers to be fed or the number of times they are fed daily. The average number of cooks comes to 2.7 persons per 100 workers, while 42.2% of the companies provide four meals a day including mid-night supper, with the result that the workers are fed 3.13 times a day on an average. 2. The average feeding cost amounts to 151 won per meal per person, of which 86 won is payed by the workers themselves and 115 won by the companies involved. 3. The average fbod intake has been found to be 490 grams which can be further broken down into 44grams of animal food and 446grams of vegetable food. These figures are higher than those revealed by the 1975 investigation of the nation's average nutrition intake. 4. The survey also shows the daily calorie consumption per person to be as high as 896 calories including 37 grams of protein which is further broken down into 11 grams of animal protein and 26grams of vegetable protein. With respect to other types of nutrients excepting Vitamin-A, the companies concerned are believed to prorids more than what the survey of the nation's nutrition has revealed or the amount recommended by Korea FAO assoc!ation as desirable. 5. As for facilities management, there is still much room for future improvement. Some 97.4% of the companies surveyed are not equipped with the steam table, which indicates lack of concern along this line as well as a very how degree of equipment utilizations. Distribution of the food in the dining room is generally depedent on self-service method. 6. Speaking of sanitary precautions taken by those businesses involved, some 76.3% are found to have their compounds haunted by rats and other insects. Some 73.7% of them are dependent on boiling method for disinfection of kitchen utensils, which is conducted by 50% of those industries only two or three times a week. It seems hardly feasible to conduct disinfection everyday.

• Journal of the Korean Home Economics Association
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• v.28 no.4
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• pp.65-86
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• 1990

Living conditions of the rural elderly were assessed in terms of clothing behavior, health and nutritional status, housing and envioronmental condition, and psychological adjustment. The subjects were eighty individuals over sixty residing in the rural community of Iksan-kun, Chollabukdo. The interview method using questionnaires, direct measurement, and observation was used for this study. Data were compared with those obtained from a previous study of the elderly residing in an urban area. Clothing behavior showed that the elderly residing in the rural community were more concerned about plain and conservative design of clothes than their urban counterparts. Special protective clothes for cropdusting with agricultural chemicals had not been prepared. The following urgent needs were pointed out: development and supply of agricultural chemical protective clothing and development and education of appropriate washing and clothing care methods. The health status of the elderly was generally good, but poor eating habits were found more frequently in the rural elderly than among the urban dwellers. Several dietary nutrient intakes were insufficient. Contrasting the urban elderly with the rural group, it was found that the urban group lacked sufficient vitamin A and vitamin C and the urban women had insufficient calorie whereas the rural group was deficient in protein, vitamin A, calorie, and fat. A significant relationship was found between dietary nutrient intake and health index, food habit points, self recognized health status, meal satisfaction, and economic status. Urgent needs of the development of a nutrition education program for the elderly were pointed out. Most of elderly residing in the surveyed rural communities were living alone or with their spouse only, therefore only one room was used among the three or four available rooms. Most of the rural elderly were living either in a traditional Korean house built with differing floor levels or in a modified Korean style house. Minimal modernization had been made for kitchen facilities such as sink and gas range or for heating facilities with the briquette boiler. However, sanitary space such as lavatory and bathroom had not been remodeled. A housing welfare program for rural communities should be implemented at the national level. The comparison of psychological characteristics of the rural elderly with their city counterparts revealed that the rural elderly have a more stable psychological status and optimistic attitude than those living in a city. However, it was found that most of the elderly did not have any future plan. Community programs for the elderly including hobbies or leisure activities or education programs to generate close interpersonal relationships with their children should be developed and provided.

• Korean Journal of Hospice Care
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• v.1 no.1
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• pp.46-69
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• 2001

Hospice Care is the best way to care for terminally ill patients and their family members. However most of them can not receive the appropriate hospice service because the Korean health delivery system is mainly be focussed on acutly ill patients. This study was carried out to clarify the situation of hospice in Korea and to develop a hospice care delivery system model which is appropriate in the Korean context. The theoretical framework of this study that hospice care delivery system is composed of hospice resources with personnel, facilities, etc., government and non-government hospice organization, hospice finances, hospice management and hospice delivery, was taken from the Health Delivery System of WHO(1984). Data was obtained through data analysis of litreature, interview, questionairs, visiting and Delphi Technique, from October 1998 to April 1999 involving 56 hospices, 1 hospice research center, 3 non-government hospice organizations, 20 experts who have had hospice experience for more than 3 years(mean is 9 years and 5 months) and officials or members of 3 non-government hospice organizations. There are 61 hospices in Korea. Even though hospice personnel have tried to study and to provide qualified hospice serices, there is nor any formal hospice linkage or network in Korea. This is the result of this survey made to clarify the situation of Korean hospice. Results of the study by Delphi Technique were as follows: 1.Hospice Resources: Key hospice personnel were found to be hospice coordinator, doctor, nurse, clergy, social worker, volunteers. Necessary qualifications for all personnel was that they conditions were resulted as have good health, receive hospice education and have communication skills. Education for hospice personnel is divided into (i)basic training and (ii)special education, e.g. palliative medicine course for hospice specialist or palliative care course in master degree for hospice nurse specialist. Hospice facilities could be developed by adding a living room, a space for family members, a prayer room, a church, an interview room, a kitchen, a dining room, a bath facility, a hall for music, art or work therapy, volunteers' room, garden, etc. to hospital facilities. 2.Hospice Organization: Whilst there are three non-government hospice organizations active at present, in the near future an hospice officer in the Health&Welfare Ministry plus a government Hospice body are necessary. However a non-government council to further integrate hospice development is also strongly recommended. 3.Hospice Finances: A New insurance standards, I.e. the charge for hospice care services, public information and tax reduction for donations were found suggested as methods to rise the hospice budget. 4.Hospice Management: Two divisions of hospice management/care were considered to be necessary in future. The role of the hospice officer in the Health & Welfare Ministry would be quality control of hospice teams and facilities involved/associated with hospice insurance standards. New non-government integrating councils role supporting the development of hospice care, not insurance covered. 5.Hospice delivery: Linkage&networking between hospice facilities and first, second, third level medical institutions are needed in order to provide varied and continous hospice care. Hospice Acts need to be established within the limits of medical law with regards to standards for professional staff members, educational programs, etc. The results of this study could be utilizes towards the development to two hospice care delivery system models, A and B. Model A is based on the hospital, especially the hospice unit, because in this setting is more easily available the new medical insurance for hospice care. Therefore a hospice team is organized in the hospital and may operate in the hospice unit and in the home hospice care service. After Model A is set up and operating, Model B will be the next stage, in which medical insurance cover will be extended to home hospice care service. This model(B) is also based on the hospital, but the focus of the hospital hospice unit will be moved to home hospice care which is connected by local physicians, national public health centers, community parties as like churches or volunteer groups. Model B will contribute to the care of terminally ill patients and their family members and also assist hospital administrators in cost-effectiveness.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.42-50
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• 2021

Along with the rapid growth of the food service industry, food safety requirements and hygiene are increasing in importance in restaurants and hotels. Accordingly, there is a need for quick and practical monitoring techniques to determine hygiene status in the field. In this study, we investigated 5 domestic 5-star hotels specifically, personal hygiene (hands of workers), cooking utensils (knife, cutting board, food storage container, slicing machine blade, ice-maker scoop) and other facilities (refrigerator handle, sink). In addition, we examined the hygiene management status of customer contact points (tongs for buffet, etc.) to derive the correlation between the ATP values as a, a verification method. As a result of our five-hotel survey, we found that cooking utensils and personal hygiene were relatively sanitary compared to other inspection items (cookware 92.2%, personal hygiene 91.4%, facilities and equipment 76.19%, customer contact items 88.6%). According to our ATP-based mothod, kitchen utensils (51 ± 45 RLU/25㎠) were relatively clean compared to other with facilities and equipment (167 ± 123 RLU/25㎠). In the present study, we also evaluated the usefulness of the ATP bioluminescence method for monitoring surface hygiene at hotel restaurants. After correlation analysis of surveillance of hygienic status points and ATP assay, most results showed negative and high correlation (-0.64--0.89). Our ATP assay (92 ± 67 RLU/25㎠) of each item after cleaning showed signigicantly reduced results compared to the ATP assay (1020 ± 1254 RLU/25㎠) for normal status, thereby indicating its suitability as a tool to verify the validity of cleaning. By our results, ATP bioluminescence could be used as an effective tool for visual numerical evaluation of invisible contaminants.