• Journal of The Korea Institute of Healthcare Architecture
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• v.20 no.4
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• pp.17-25
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• 2014

Purpose: Generally, rural housing in Korea have had target of people who are in good physical health rather than the disabled. Therefore, it is difficult to offer high quality residential environment for the elderly and the disabled. The purpose of this study is to propose the ways to promote ease and safety in the rural housing. Methods: This study evaluates the accidents, improvement factors, satisfactions, complaints by space of 153 rural housing in Taebaeksi. Results: This study divides the a rural house into 7 sectors : a passage to entrance, an entrance hall, a livingroom, a bedroom, a bathroom, a kitchen, and utility room. this study propose the following plan that rural housing to be barrier free space. First, in passage to entrance of the house, people with disabilities should not experience difficulties in walking, so installing ramps to remove the stepped slope grade without slip so that the floor finish should be. Second, entrance hall need more space to change and keep wheelchair. Third, switches and handle should be installed various height and form depend on the behavior of residents. Forth, install a drain to make no changes in level of bathroom. Implications: This research could be the basic data to renovate the rural housing.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.

• 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.24 no.6
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• pp.163-176
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• 2013

This paper investigates housing defects and housing satisfaction of the aged according to the personal characteristics and their housing environment. Personal interview was made on the 280 senior persons living in Jeonbuk area. Research results are following. Low levels were found in education, self privately-owned property, monthly income. Most of them live in a detached house that is outdated and obsolete. The facility defects of housing were the most serious level in case of the female senior citizen who lives alone. Their house aging was old but had the high deviation among households. Main influencing factors on facility defects of housing were perceived economic status and ownership of house, the next was age of the aged. Main influencing factors on the housing satisfaction were perceived economic status. Housing satisfaction was higher, the better economic level of the aged was, male than female, the less the age was, in case of hot-water usage in bathroom, owner of houses, no difference in floor level, larger storage space of kitchen was. According to the empirical results, we propose the supporting policy of hosing safety for the aged in order to reduce the risk and social cost. Especially the rate of population aging, the aged household, and the detached houses are higher in Jeonbuk rural areas than the other area. Housing facility defects of the elder who lives alone and house aging of theirs are serious level. Local government should have supporting system that considers local difference and characteristics of the aged housing.

• Journal of the Ergonomics Society of Korea
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• v.29 no.3
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• pp.311-320
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• 2010

This study aimed to examine the development and characteristics of the workers with upper limb musculoskeletal symptoms and disorders and to analyze the upper limb musculoskeletal symptoms and disorders for its relationship with the individual socio-demographic characteristics. This study investigated the effect on the limitations of physical activities using standardized surveillance tool and clinical diagnosis. Musculoskeletal symptoms and the limitations of physical activities were examined. The clinical diagnosis of musculoskeletal disorders were carried out by physical examination, radiological examination and electromyography-electroneuronography for 22 workers in kitchen hood assembly process and 50 workers in toggle process of leather product manufacturing. The proportion of workers with musculoskeletal disorders was higher and the DASH score was also statistically higher in female and aged workers with longer working hours, longer household working hours, less leisure/hobby activity and higher physical load. Physical activities component score increased in the following order: workers in normal health, workers with musculoskeletal symptoms, and workers with musculoskeletal disorders as clinically diagnosed. Score for each DASH component increased in the following order: sports/performing arts ability, social activities, specific physical functional activities, work or other regular daily activities, work ability, psychological activities, insomnia and upper limb symptoms. The overall and each component DASH scores were higher in workers with symptoms of status praesens and of more severity, and receiving medical intervention. Musculoskeletal symptoms and disorders are associated with individual socio-demographic characteristics, and DASH score for physical activities of upper limb was higher in workers with musculoskeletal disorders. Musculoskeletal symptoms and disorders have a remarkable epidemiological significance for physical activities, social activities, work or other regular daily activities, upper limb symptoms and insomnia, where work ability, sports/performing arts ability and preventive measure is needed.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.616-630
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• 2018

This study analyzed the current status of registered patents related to food tech in Korea and Japan. Using the patent information search services of Korean and Japanese Patent Offices, patents registered during the past 10 years from January 1, 2005 to December 31, 2015 were searched with the following key words/phrases: "food or meal or diet" and "program or information system". A total of 669 patents (539 for Korea and 130 for Japan) were finally selected and analyzed. Based on Porter's value chain theory, the patents were categorized into three dimensions related to "manufacturing/processing/distribution", "sales & marketing", and "consumer support". The results showed that in Korea, 41.7% of the total patents were related to sales & marketing followed by consumer support (37.3%) and manufacturing/processing/distribution (21.0%). In Japan, patents related to consumer support accounted for 56.2% followed by manufacturing/processing/distribution (32.3%), and sales & marketing (11.5%). In the area of manufacturing/processing/distribution, "food quality management system" in Korea, and "food manufacturing and processing management system" and "food safety control and hazard analysis system" in Japan tended to show a significantly higher proportion of patents registered (p<.05). Under sales & marketing, patents in the categories of "food purchase and delivery service system" in Korea and "restaurant information sharing system" in Japan tended to be more frequently registered (p<.05). Finally, in the area of consumer support, "kitchen facility and cooking device control system" in Korea and "menu and nutrition management system" in Japan tended to account for a significantly higher proportion of patents registered (p<.001). The results are expected to provide useful insights into the development of new patents and markets for food tech in the future.

• Fire Science and Engineering
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• v.27 no.5
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• pp.38-43
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• 2013

An automatic spreading fire extinguisher usually installed in a closed area like a boiler room, a laundry store or a restaurant's kitchen room is one of the fire protection equipments. This extinguisher automatically discharges dry powder, extinguishing fire. As this extinguisher has the extinguishing capability applicable to the nominal protection area, objects outside the area cannot be properly extinguished. However only its number is being requested according to the floor area in the related laws, and the extinguishing capability depends on the distance from a fire source. In this study we tried to investigate the extinguishing capability of the automatic spreading fire extinguisher in accordance with horizontal separation distance from a fire source. It appeared that the maximum horizontal separation distance was about 30 cm for both class A and B fire to be certainly extinguished.

• Fire Science and Engineering
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• v.30 no.4
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• pp.82-87
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• 2016

The ventilation system for the efficient operation of the building services systems in the ventilation plan of super high-rise buildings is used to combine smoke control systems. This study evaluated models of super high-rise buildings with four basement levels and 59 stories and investigated the pressure distribution of each floor by the smoke driving forces by numerical analysis. The smoke driving forces on the building of analytical model was analyzed to determine the effects of the ventilation plan and smoke control plane. In addition, when a combination with ventilation and smoke control of the kitchen ventilation damper in the ventilation plan of analysis model building was designed based on the these results, the relationship between the opening and closing force of the damper and smoke driving combined forces to act on the design pressure of the damper by a motion analysis simulation. The driving units of the damper were selected from the analytical results.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.296-308
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• 2009

According to Lee In-ja's research into the cooks of Korea, there are more than 1.2 million culinary professionals in Korea. However, it is hard to find studies on their work environment. From this point, this study aims to examine the shoes worn by culinarians in their workplace and facilitate the improved environment to protect culinary professionals against potential dangers such as slips, occupational and industrial injuries and fatigue, on the basis of the shoes they wear. The research was conducted on a representative cross section of safety shoes currently worn by culinary professionals. The four factors to be tested and measured for the study were weight, slip resistance, internal tearing strength and splitting resistance. Findings on inquiry showed that the shoes tested were quite heavy, slippery and readily liable to splitting under low stress - when compared to standardized base figures. In accordance with the results of this experiment, guidelines for four factors of manufacture were suggested. First, chef's shoes should weigh not more than 1% of a wearers weight. Second, they should exhibit more than 0.50 $\mu$ slip resistance. Third, they should withstand at least 50.0 N/mm tearing strength. And finally, they should have upwards of 3.0 kg/cm splitting resistance.

• Journal of Life Science
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• v.18 no.4
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• pp.441-446
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• 2008

Dry skin, called xerosis as medical term, is one of the most common skin problems. Many epidemiological studies show that the consumption of foods containing lycopene plays an important role in protecting the epithelial tissue. In this study, water extracts of tomato (WET) containing lycopene were fed and applied to evaluate the effects on dry skin induced by kitchen detergent in rats. These effects were identified by protein analysis and histological changes such as inflammatory erythematic skin as well as acanthosis. The visual scoring for skin observation showed the value such as 4 indicating fiery red with edema after detergent application to skin for 3 wk. However, WET feeding and application to skin showed the decreased values, from 0.7 to 1.0. In addition, it was noteworthy that the epidermis of dry skin show apparent acanthosis with abnormally accentuated keratinization and parakeratosis. However, acanthosis was reversed by feeding and application of WET to dry skin. In order to analyze the effects of WET on dry skin induced by detergent, protein analysis was carried out. The increased amount of protein in dry skin after WET feeding and application would be suggested as one of biochemical mechanisms for recovering the damaged skin. Thus, it would be recommended that water-extracted tomato is a new ingredient in skin regeneration from dry skin induced by detergent.