• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2005.11a
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• pp.167-170
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• 2005

This study aims to develop a detachable 'Infill Components' applicable to open housing. Recently, the need for innovative housing methods is increasing because of the environmental preservation issues and the need for favorable housing stock resulting from the increased housing supply ratio. In order to maintain favorable housing stock, there has to has a to be a shift from typical plans and construction methods for mass production to those with some identity, which may satisfy various needs of dwellers. In this light, the Ramen structure has become popular owing to the growth of remodelling market, and construction companies tend to adopt flexible type multi-family housings to increase sales by appealing to their customers. However, there are few domestic studies on the Infill components for the change of structure. As a result, further studies may have to be based on the case study. The purpose of this research is to provide fundamentals for the development of infill components corresponding to the structural change, especially for the development of partition walls that can be easily moved by dwellers. By reviewing problem of construction, arrangement of the movable partition wall system and door system which has within wring in the first Experimental Open Housing in Korea at KICT(KOHP21), this research provides the fundamentals for developing a movable partition wall acceptable to the dwellers who may want to remodel the interior to meet the needs of themselves.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.439-452
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• 2008

This study was conducted to identify major dietary patterns of generally healthy Korean middle-aged women and to examine associations of the dietary patterns with socio-demographic, psychological, and physical characteristics. Data were drawn from the 2001 Korean National Health and Nutrition Examination Survey (KNHANES), which is an ongoing national surveillance system. Healthy female subjects aged 40-64 years and provided the health interview examination and food frequency questionnaire (FFQ) data were included. We conducted factor analysis based on daily mean intake frequency of 26 food groups and identified 3 major dietary patterns, healthy, convenient, and alcohol-animal. The healthy pattern was characterized by higher intakes of fish, seafood, poultry, mushroom, seaweed, vegetable, tomato, potato, and fruit, the convenient pattern by processed meat and fish, ramen, noodle and rice cake, sweet snack, egg, bread, and fast food, and the alcohol-animal pattern by alcohol, poultry, meat, and fish. The healthy pattern was significantly related with higher socio-economic status, more stable family structure, healthier mentality, and sounder status of anthropometric and biochemical variables. Those with higher factor scores for the convenience pattern were found to be younger and having higher socio-economic status, higher subjective levels of health, and lower subjective levels of worry on health. Several physical characteristics significantly improved as the levels of the convenience pattern increased. The alcohol-animal pattern was significantly associated with several socio-demographic characteristics including a low education level, a young age, a small family size, and blue-collar jobs. Public health policy makers can utilize the study findings to select prior target populations with higher needs and to tailor dietary behavioral messages to lower chronic disease risks among Korean middle-aged women.

• Korean Journal of Community Nutrition
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• v.24 no.5
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• pp.408-421
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• 2019

Objectives: This study compared the dietary behaviors of single-person households when eating alone according to the employment pattern and age. Methods: A total of 566 people aged 20~59 years old were collected from the status of workers and classified into three groups according to their employment pattern (regular, non-regular workers and business owner). The subjects were collected by purposive quota sampling on a Gallup panel from June to November in 2017. The dietary behavior and perception of eating alone of the subjects were surveyed via online and self-reported questionnaires. Results: The frequency of eating alone was significantly higher in the regular group than the non-regular group and business group (p<0.01). The place of eating alone was significantly higher in the regular and non-regular group in the convenience store, and business group in the office (p<0.001). Ramen, the menu when eating alone, was significantly higher in the non-regular group than the other groups (p<0.01). The preference for eating alone was lower in the older age group (p<0.05). The young aged group (aged 20~30) ate more fast food and felt more convenience than the older aged group aged 40~50 years (p<0.05). Conclusions: Single-person households with a non-regular job have poorer dietary behavior in eating alone than those who had regular employment. In a situation of an increasing number of non-regular workers aged in their 20s and 30s, there is a high likelihood of social problems, such as health and poverty. This study highlights the need for a healthy food selection environment to improve the dietary life of single-person households with non-regular jobs for the diverse types of single-person households.

• Journal of the Society of Disaster Information
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• v.10 no.2
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• pp.274-281
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• 2014

Since the vibration induced by a train is transferred directly to a station via a roadbed structure, the elevated station is particularly vulnerable to noise and vibration. To establish more appropriate measures to reduce vibration, the structural behavior and damping characteristics depending on the structural type and the composition of a elevated station should be identified, because the noise inside the station is mainly structure borne noise by the vibration of a station structure. In this paper, the vibration characteristic changes depending on mechanical connection types between an elevated station and a connected bridge are analyzed. The finite element model for Daecheon Station is constructed for the purpose of this study, and the analysis is performed using ABAQUS. The analyses are conducted for with and without bridge connections, and for the bridge connections, ramen and bearing types are considered in the analysis.

• Korean Institute of Interior Design Journal
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• v.18 no.1
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• pp.54-63
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• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• Journal of the Korean Dietetic Association
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• v.27 no.3
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• pp.149-161
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• 2021

The purpose of this study was to compare nutrition labeling use according to the gender and obesity degree of adolescents to help choose the healthy foods and improve dietary habits. This study surveyed the perception and use of nutrition labeling among 392 male and female high school students in Chungnam. It was found that 34.7% of the subjects read the nutrition labels, mostly for health reason. Calorie content was read the most among all components of nutrition labels regardless of gender or body mass index (BMI) status, especially among female students. Perception of nutrition labeling was 3.3 out of 5 points for all students, and there was no significant difference in scores between male and female students. However, there was a significant difference between the overweight group (3.4 points), normal group (3.3 points), and underweight group (3.1 points) (P<0.05). The frequency of reading nutrition labels by food group was highest for ramen, and lowest for fruits. Female students had significantly higher scores on the use of nutrition labeling for 8 food groups out of 12 groups compared to male students (P<0.05). In addition, the overweight and above group had significantly higher scores on the use of nutrition labeling for snack food and fruits compared to other groups (P<0.05). The proportion of students who received nutrition labeling education was 29.8%, and about half of students answered that such education and advertisement were necessary. These results suggest that nutritional education is needed to promote the use of nutrition labeling in adolescents.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.7
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• pp.562-570
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• 2019

This study examined the factors affecting the underweight of Korean adolescents using data from Korea youth risk behavior web-based survey, which are national health statistics. This is a second data analysis study using the 13th Korea youth risk behavior web-based survey. The subjects were 48,242 adolescents who range from the first-year middle school students to the third-year high school students. The measurement variables were classified into demographic, physical activity, dietary, and mental health characteristics. The collected data were analyzed by logistic regression analysis. The factors affecting the underweight of Korean adolescents were sex, school type, academic performance, economic level, physical activities, weight control efforts, ramen intake, confectionary intake, stress, and subjective sleep fulfillment rate. Based on the results of this study, we need to search for the measures to help underweight adolescents recover their proper weight.

• Journal of Nutrition and Health
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• v.54 no.3
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• pp.305-320
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• 2021

Purpose: This study analyzed the dietary patterns of Central Asian immigrant workers (Mongolia, Kazakhstan, Uzbekistan, and Kyrgyzstan) living in South Korea to determine the food acculturation and how their dietary practices have changed after immigration. Methods: Self-administered questionnaires were completed by 186 Central Asian immigrant workers living in South Korea. A food frequency questionnaire (FFQ) was used to obtain information on the consumption frequency of 22 food items before and after their immigration to Korea. Results: Central Asians switched to Korean meat consumption patterns, which consume mainly pork, chicken, and beef, showing a decrease in the intake of beef and lamb and an increase in that of pork. Their consumption of Namul (cooked vegetable), Kimchi, rice, and marine products increased while that of potatoes decreased during acculturation to Korean food culture. Positive changes were observed in Mongolians' eating habits. Their meat-based diet turned into a healthy one in which nutritional balance was achieved by consuming the various food groups. Negative dietary changes were also observed; intake of instant foods and coffee increased while black and green tea consumption decreased. Intake of Namul (p < 0.01), Kimchi (p < 0.01), rice (p < 0.001), ramen (p < 0.001), pork, chicken (p < 0.01), fish (p < 0.01), seafood (p < 0.001), and coffee (p < 0.001) increased significantly in the group that responded and their health improved after moving to Korea. This result suggests that health improved among those who were well settled in Korea and ate the various food groups. Conclusion: These findings can help understand the acculturation process to Korean food culture and provide a basis for developing policies to help them adjust to Korean food culture.

• Journal of the Korean Dietetic Association
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• v.28 no.4
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• pp.267-280
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• 2022

The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through 'education', and those not majoring in the subject were about four times more likely to learn about them from the social media (P<0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was 'no opportunity'. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was 'Ramen flakes' (30.5%) and the most common answer for the routes for eating the product was in the order of: 'restaurants' (36.6%)>school lunches (24.9%)>large and medium-sized supermarkets (22.8%). The most common answer to the question inviting suggestions on 'improvement points to promote the consumption of soy meat' was 'taste'(19.2%), followed by 'product promotion' and 'reasonable price'. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to 'texture' was significantly higher for the major students than for the non-major students (P<0.05). These results could provide basic information that could enable the promotion of soy meat.

• Journal of the Earthquake Engineering Society of Korea
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• v.28 no.3
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• pp.129-139
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• 2024

In this study, the SBC system, a new mechanical joint method, was developed to improve the constructability of precast concrete (PC) beam-column connections. The reliability of the finite element analysis model was verified through the comparison of experimental results and FEM analysis results. Recently, the intermediate moment frame, a seismic force resistance system, has served as a ramen structure that resists seismic force through beams and columns and has few load-bearing walls, so it is increasingly being applied to PC warehouses and PC factories with high loads and long spans. However, looking at the existing PC beam-column anchorage details, the wire, strand, and lower main bar are overlapped with the anchorage rebar at the end, so they do not satisfy the joint and anchorage requirements for reinforcing bars (KDS 41 17 00 9.3). Therefore, a mechanical joint method (SBC) was developed to meet the relevant standards and improve constructability. Tensile and bending experiments were conducted to examine structural performance, and a finite element analysis model was created. The load-displacement curve and failure pattern confirmed that both the experimental and analysis results were similar, and it was verified that a reliable finite element analysis model was built. In addition, bending tests showed that the larger the thickness of the bolt joint surface of the SBC, the better its structural performance. It was also determined that the system could improve energy dissipation ability and ductility through buckling and yielding occurring in the SBC.