• 한국실내디자인학회논문집
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• 제24권4호
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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.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2009년 춘계학술발표대회 논문집
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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.

• 한국생활과학회지
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• 제18권5호
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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.

• 문화기술의 융합
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• 제8권1호
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• pp.19-29
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• 2022

본 연구는 식당 비디오 테이핑 및 직무 의사소통 그림판 제작활동이 지적장애 고등학생의 조리직무기술에 대해 미치는 효과를 알아보는데 목적이 있다. 연구 참여자는 특수학교 고등학교 과정에 재학 중인 세 명의 지적장애학생으로 구성되었으며, 실험 환경은 식당 내 주방과 특수학교 내 교실로 구성되었다. 연구 설계는 단일대상연구에 따른 대상자간 중다간헐 기초선 설계 기법을 사용하였다. 독립변인으로 구성된 중재 프로그램은 연구 참여자들이 식당 사업체의 주방의 환경적 시설과 도구 및 재료, 직원들의 조리직무에 대한 수행 장면을 비디오 테이핑한 후 교실의 장면에서 테이핑한 자료를 직무 의사소통 그림판으로 제작하는 연계 절차로 적용되었다. 종속변인으로 구성된 조리직무기술은 연구 참여자들이 식당의 주방에서 김밥을 직접 조리하는 수행으로 정의된다. 연구 결과, 연구 참여자들은 중재 프로그램을 통해 조리직무기술을 효과적으로 습득, 유지, 일반화한 것으로 나타났다.

• Journal of Nutrition and Health
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• 제38권3호
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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.

• 대한가정학회지
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• 제40권5호
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• pp.25-37
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• 2002

(1) 와가는 안체에 정지가 있는 안거리 정지형과, 정지 전용건물이 있는 정지거리 별동형의 두가지로 나타났고, 초가는 안거리 정지형만 나타났다. (2) 가사노동공간은, 와가에서는 조리공간인 정지, 식사공간인 챗방, 저장공간인 고팡이 세 곳으로 나타났고, 초가에서는 정지와 고팡만 있고 챗방은 존재하지 않았다, (3) 정지 수는, 와가는 1개로 부모세대와 기혼자녀세대간에 공동취사가 이루어졌으며, 초가는 1~2개로 기혼자녀세대는 이웃에 분가하여 독립적인 생활을 하였다. 밖거리에 정지가 있는 두 개의 초가에서 안.밖거리 개별취사를 한 경우는 고용인이나 임차인이 기거하는 경우이었다. 고팡 수는, 와가는 1~3개이고, 초가는 1~2개로 와가의 고팡수가 초가보다 많았다. (4) 공간의 기능분화는 와가에서 뚜렷하게 나타나 정지에서 음식을 조리하고, 챗방에서 식사행위가 이루어졌다. 그러나 초가는 정지에서 조리와 식사행위가 이루어져 와가에 비해 낮은 분화수준을 나타냈다. (5) 공간별 동선관계는 와가와 초가의 차이는 없고, 정지거리 별동형은 고팡->상방->챗방->마당->정지의 동선으로 나타났다. 안거리 정지형은, 와가는 고팡->상방->챗방->정지의 동선으로 나타났고, 초가는 공팡->상팡->정지로서, 정지거리 별동형 와가의 동선이 가장 길었다. (6) 가사노동공간의 면적 비율은, 와가는 전체 건물면적 중 평균 30%를 나타냈고, 초가는 21%로 와가보다 9%정도 낮게 나타났다.

• 한국산림과학회지
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• 제86권3호
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• pp.352-364
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• 1997

자연휴양림 이용자들의 자연휴양림 시설의 이용, 자연휴양림 이용에 대한 기대 및 성취도 등을 분석하여 차후 자연휴양림의 조성은 물론 기존의 자연휴양림에 대하여 이용자들이 원하는 바를 더욱 보완하고 보다 질 좋은 자연휴양림을 조성 관리하기 위한 기초자료를 제공하고자 자연휴양림 이용자들의 시설물 이용행태와 자연휴양림 이용의 만족도를 조사분석한 바 다음과 같은 결과를 얻었다. 자연휴양림 이용자들이 휴양림내 시설물 중 화장실, 야영장, 산림욕장 등을 가장 많이 이용하였고, 가장 필요로 하는 시설물은 화장실, 매점, 급수대 등이었다. 자연휴양림의 이용 전에는 아름다운 자연풍경 감상과 피로를 풀고 휴식을 취하고자 하는 기대도가 가장 높았으며, 이용후의 성취도는 기대도와 마찬가지로 아름다운 자연풍경 감상과 피로를 풀고 휴식을 취하는데 가장 높은 성취도를 나타냈다. 자연휴양림 이용자의 만족도를 결정짓는 주요 설명변수로서, 자연휴양림 시설물의 배치 및 조화 측면에서는 청결 및 보수상태, 시설물의 유지관리, 시설물 주변 이용자들의 소음정도, 시설물 이용의 편리도, 주변의 자연경관 등이 작용하였고, 자연휴양림의 식생상태에 대한 측면에서는 주변식생의 다양도, 녹음의 양, 자연림 보호관리, 식생과 주변과의 조화 등이 만족도 결정의 주요 변수로 작용하였다. 또한 자연휴양림 시설상태에 대한 측면에서는 휴식시설, 화장실의 이용편리도 및 청결상태, 쓰레기통의 배치상태, 취사장의 이용편리도 등이 작용하였고, 자연휴양림의 운영관리실태에 대한 측면에서는 산림의 보호와 육성, 관리인의 이용자 행락지도, 휴양림에 대한 안내와 홍보수준이 만족도 결정의 주요 변수로 작용하였다.

• 대한영양사협회학술지
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• 제9권3호
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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.

• 한국생활과학회지
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• 제20권3호
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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.

• 한국농촌건축학회논문집
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• 제20권2호
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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.