• 대한지역사회영양학회지
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• 제8권4호
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• pp.566-573
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• 2003

The purpose of this study was to assess how the changes in the food services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The flow line and environment of the food services in the hospital were improved through remodeling, which included the replacement of all cooking utensils, ventilation facilities and material storages, the purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spoons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In addition, various types of tableware were used in the table settings to produce attractive visual effects. Among the 10 items included on the patient satisfaction questionnaire, ″satisfaction with offered menus″ (p < 0.01) showed significantly higher scores before the remodeling. ″cooking/seasoning of food″, ″amount of meals″ and ″taste of meals″ were not statistically significant, but showed increased satisfaction after the remodeling. However ″temperature of food″, ″cleanliness of clothes and features″ and ″satisfaction with meal times″ were not statistically significant, but showed decreased satisfaction after the remodeling. (Korean J Community Nutrition 8(4) : 566-573, 2003)

• 농촌의학ㆍ지역보건
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• 제17권2호
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• pp.129-136
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• 1992

To evaluate the possible route of intrafamilial transmission among carriers of hepatitis B surface antigen ($HB_sAg$), epidemiologic and serologic data were obtained on 107 household contacts of 35 carriers of HBsAg and on 71 household contacts of 25 controls who were negative for serologic markers of hepatitis B virus. The HBsAg prevalence was 26.5% among the contacts of carriers compared to 0.0% among the contacts of controls. And the combined prevalence for all hepatitis markers was 48.5% among the contacts of carriers compared to 26.0% among the contacts of controls(p<0.05). Especially the offspring of carriers showed significantly higher risk in the combined prevalence for all hepatitis markers (p<0.05). There were no significant relationship between HBV infection and past history like acupuncture, transfusion, operation and tattooed. Factors associated with the risk of intrafamilial transmission of HBV were not found in the sharing of household articles such as razor, towel, drinking glass, nail clippers, toothbrush and tableware.

• 패션비즈니스
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• 제22권1호
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• pp.71-81
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• 2018

This study aims at exploring how the existing stereotypes of needlework, which has long been regarded as a tribute to domestic labor and hobbies which are the purview of women, have come into play in the current trend of convergence among various fields, techniques and materials. This research examines these trends based on cases in two categories applied to the fields of art and space use products. In the field of art, it can be seen that needlework is applied in a variety of ways in the overall diffusion of craftivism, which is a way of asserting opinions about politics and societies. In yarn bombing and performance art, not only do needlework experts, but also, artists of other genres, underscore their propensity of carrying out projects that take advantage of the basic principles of needlework and various physical properties. Various needlework projects applied to the space use products showed the tendency to interact with the spectator or the user as a basic element through examples of playscape, which has the function of being used for relaxation and play. The study was able to confirm the tendency of interior products, which are made from needlework to furniture and tableware directly, and the tendency of materials' expansion. Based on this research, we are going to explore the possibilities for diverse new fusion attempts in fashion and textiles, as well as art, craft and design fields, in the future.

• 한국식품조리과학회지
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• 제21권2호
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• pp.155-162
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• 2005

The purpose of this study was to identify factors associated with sanitation and cleanliness regarding the importance of family restaurant employees in the Ulsan and Busan areas. Accordingly, this study conducted a suey questionnaire consisting of 28 measures of food-service as well as major subject descriptors. From the results, the frequency, descriptive, factor, correspondence analysis, major findings and marketing implications could be summarized as follows: First, 6 factors were extracted: cooking and control factor, food and tableware handling factor, personal cleanliness condition factor, purchase and receiving factor, unit food material store factor and Kitchen utensil sanitation factor. KMO and Bartlett' stest statistics showed that the data fitted the factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validity of 6 factors are supported and Cronbach's alpha showed that the internal consistency of the 6 factors was supported. Second, correspondence analysis indicated that statistically significant relationships existed between some of the family restaurant employee sanitation and cleanliness factors and the family restaurant enterprise.

• 한국산업융합학회 논문집
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• 제25권6_2호
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• pp.987-992
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• 2022

STS 410, a representative martensitic stainless steel, contains 13 % chromium and is used for building materials, automobile parts, office equipment, kitchen utensils, and tableware. In general, the strength of STS 410 changes by the carbon content, and STS 410 of low carbon has excellent toughness and high carbon has excellent abrasion resistance. In this study, a fatigue test was performed on the STS 410 material to evaluate the exact fatigue limit and to evaluate the behavior of the material against fatigue. In addition, the effect on burnishing, a kind of plastic processing that creates a smooth surface by pressing a ball or roller on the inner and outer surfaces of the material was evaluated. The fatigue limit was 509 MPa for the STS 410 material, and the result was 54.5 % of the tensile strength. The fatigue limit was 542 MPa for the specimen of diamind burnished STS 410 material, and it was 58.5 % of the tensile strength.

• 한국포장학회지
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• 제28권2호
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• pp.127-132
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• 2022

The growth of e-commerce market requires more delivery packagings, which protect goods from the damage factors on the delivery. In this study, we have analyzed the distribution environment data (vibration and impact) measured in previous study and compared with global standards (ISTA, ASTM), so that we developed the testing method for Field-to-Lab simulation suitable to the domestic delivery. In order to verify the efficacy of this method, we took the Field-to-Lab tests for 3 packaged products (detergents set, glass tableware set, small furniture), which has been frequent breakages or damages on the actual delivery by e-commerce order, so that we could find out the test results were similar to those of the actual delivery occasions. In addition, we could perform redesign and improvement of the parcel delivery packagings for safe transportation by taking this Field-to-Lab test repeatedly. This test methods was finally proposed to be Korean industrial standard (KS), and is expected to be useful as a designing tool for the packaging optimization between protecting goods and reducing packaging waste.

• 대한안전경영과학회지
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• 제25권1호
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• pp.61-66
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• 2023

The purpose of this study is to compare and analyze the flame retardant performance of Japanese cypress(Chamaecyparis obtusa) plywood, commonly used in indoor decoration, furniture, and tableware, by treating it with three different fire retardants with different primary ingredients. The experiment was conducted in compliance with Article 31, Paragraph 2 of the Enforcement Decree of the Fire Facilities Installation and Management Act and Articles 4 and 7-2 of the Flame Retardant Performance Standards. After flame time, after glow time, char length, and char area were measured. As a result, first, after flame time was measured at 0 seconds regardless of whether the flame retardant treatment was applied. Second, after glow time was relatively long, measuring 22.7 seconds without treatment, which is likely due to the weak fire resistance and high concentration of carbon monoxide generated by the chemical characteristics of the Japanese cypress itself. Third, it was confirmed that the effects of the primary ingredient, phosphorus, in the flame retardant treatment varied depending on the technological development of the manufacturers of the same species of Japanese cypress plywood. In the future, it is expected that the results of this study will provide fundamental data to select flame retardant treatments that show high flame retardant performance according to the botanical characteristics of the wood.

• 한국식생활문화학회지
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• 제24권2호
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• pp.164-171
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• 2009

The objectives of this study were to determine the recognition of food waste, school lunch leftovers and satisfaction toward school lunch in middle school students in Seoul. Four hundred students were surveyed beginning April, 2007. The results are summarized as follows. The primary means in which students learned about environmental pollution were 'video media' (54.7% males, 39.2% females) and 'by teachers' (23.2% males, 33.0% females). The primary effects on food habits after participating in the school lunch program were 'having a balanced diet' (23.3%) in the females, and 'decreased intake of junk food' (24.9%) in the males. The serving sizes for cooked rice, soup, and meat were higher in the females (3.46, 3.46, and 2,91, respectively) than the males (3.18, 3.29, and 2.73, respectively). The primary school lunch leftovers for one week were cooked rice (4.55), meat (4.35), kimchi (3.84), fish (3.60), vegetables (3.38), and soup (3.08). Importance-performance analysis of the school lunch meal indicated that good taste had high importance, but low performance. Nutritional balance, food safety, cleanliness of tableware and supplies, clean uniforms of employees, and cleanliness of the dining area had both high importance and performance.

• 한국실내디자인학회논문집
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• 제23권6호
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• pp.125-132
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• 2014

The purpose of this study was to investigate that to see how their traditional characteristics were reflected and expressed in Hanoi vietnamese contemporary public restaurants. For this, We visited Hanoi twice to have onsite research in August 2012 and 2013. According to the results of surveying Vietnamese public restaurants, all of the 12 cases had humane characteristics reflecting Vietnam traditional culture, showing Vietnamese unique traditional characteristics including intangible elements such as natural environment, life culture elements such as food culture, and formative aesthetic elements using indigenous ornaments. Different from luxury restaurants that had trade names on the theme of historical stories related to people or places and expressed various concepts formatively using photographs of Vietnamese politics and history and ornamental elements such as tableware, however, the public restaurants were simple in theme or concept. It is probably because most of the surveyed cases were situated in the old quarter to the north of the Hoan Kiem Lake and in the area to the west of the lake and their target customers were local people, so they reflected the Vietnamese traditional residence style and common people's life rather than designing the restaurants intentionally with specific concepts. As to the spatial expression characteristics of the surveyed cases, casual restaurants in Hanoi expressed only basic structure using basic construction materials and techniques with outdoor spaces in the form of Vietnam traditional tube house, and therefore, the overall atmosphere was contemporary. In indoor spaces as well, the general level was low, using uncharacteristic common design and color and cheap finishing materials and furniture. 83% of all cases showed the pattern of VM-VM-VT, being mainly contemporary by partially adopting Vietnamese unique ornamental elements for their outdoor and indoor spaces and using traditional elements supplementarily.

• 동아시아식생활학회지
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• 제23권4호
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• pp.391-402
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• 2013

The purpose of this study is to understand the characteristics and improvements of Korean foods by using the ISA (Importance Satisfaction Analysis) targeting Korean students in international schools in the Seoul Metropolitan area. It also analyzes the difference in the importance and satisfaction of Korean foods, and to provide basic data for developing various healthy diets which are suitable for target students. Target groups are 7 to 12 graders which consist of 62 male students and 42 female students, and most of them had lived in the United States with duration of staying abroad from 1 year to less than 3 years and duration of attending schools from 1 year to less than 2 years. Most of their family structures are the nuclear family, and most of their fathers work in management positions and mothers are mostly full-time housewives. The most favored and consumed food is fruits and the least favored is seaweeds. Perceptions regarding Korean foods are mainly positive and more female students than male students consider Korean foods as well-being foods. The important factor for choosing Korean food is the flavor, and the highest satisfaction lies in the cleanliness of food and tableware, and food temperatures appear to be less important than other factors regarding both importance and satisfaction aspects. The flavor turns out to be the most influential when consuming Korean foods, and information on Korean foods is mostly acquired from advices of those around and through words-of-mouth, and many comments point out that the levels of sanitation should be improved. The result of ISA regarding determinant factors in choosing Korean foods by Korean students in international schools shows that efforts for aggressive improvements should be made in areas for 'the amount of food', 'the price of food', and 'the curiosity on food'.