• 대한지역사회영양학회지
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• 제28권3호
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• pp.220-234
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• 2023

Objectives: This study aimed to assess the adherence to dietary guidelines among college students in the post-COVID-19 era and examine the changes in their dietary habits as the learning environment transitioned from remote to in-person classes. Methods: We conducted a survey involving 327 college students in Daejeon from March to April 2023. The survey questionnaires included various factors, including age, gender, type of residence, frequency of use of delivery food, convenience food, and eating out. In addition, we investigated the extent of adherence to the dietary guidelines for Koreans and the degree of dietary changes following the post-COVID-19 shift in class format were investigated. For comparative analysis of the level of adherence to dietary guidelines in relation to dietary habit changes, an ANOVA and a post hoc Scheffe test were employed. We also performed a multiple linear regression analysis to identify dietary factors influencing the level of adherence to dietary guidelines. Results: The study revealed a high rate of convenience food consumption and a low rate of homemade food intake among students. There was a marked increase in the consumption of processed foods, convenience foods, dining out, sweet foods, high-fat fried foods, beverages, and alcohol following the transition from online to in-person classes. When examining adherence to Korean dietary guidelines, the highest scored practice was 'Hydration', and the lowest was 'Breakfast habit'. Increased consumption of convenience foods, late-night snacks, and dining out were negatively correlated with adherence levels to dietary guidelines, specifically correlating with 'Healthy weight', 'Hydration', 'Breakfast habit', and the total score of adherence. The adoption of 'regular meals' was positively associated with increased adherence levels to dietary guidelines. Conclusions: The transition from remote to in-person classes post-COVID-19 led to increased intake of convenience foods, dining out, sweet foods, high-fat fried foods, and alcohol. The rise in convenience food and late-night snack consumption negatively influenced several aspects of the dietary guidelines adherence, thereby suggesting the need for strategies to encourage healthy dietary habits among college students.

• 교육시설
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• 제13권2호
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• pp.50-60
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• 2006

In search of the improvement plan for elementary schools which aims at the efficient application of new educational programs according to the introduction of the 7th National Curriculum, the analysis results for the spatial configuration regarding the modernized elementary schools in Busan City are as follows: 1) The analysis of expansion in the building area reveals that the building area per classroom has been increased from $200m^2$ in 1995 to $350m^2$ in 2005 based on the data gathered from the constructed schools during that period. 2) While the ratio of classrooms per the gross school area has been decreased from 35% in the late 1990s to 20% in the 2000s, the entire school size continue to become larger, which is considered as desirable change. 3) New construction and addition of special classrooms and multi-purpose spaces have continued to be increased. Multi-purpose spaces were positively considered in the early 2000s, but recently built schools tend to limit the construction of multi-purpose spaces only to lower grades' space or not to obtain them owing to the analysis that its utilization is limited. 4) Most schools constructed after 1999 are equipped with dining hall and multi-purpose halls, and show the increase in their sizes. Especially, dining hall tend to be located on the upper floors for better environmental conditions.

• 한국식생활문화학회지
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• 제31권5호
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• pp.381-399
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• 2016

The study presented attempts to analyze and categorize Chosun's food ingredients and culture through a Western perspective based on 32 representative Western documents pertaining to old Korea. Before modernization, Westerners visited Chosun during their visits to old China or Japan. Westerners were most active in Chosun from the open port period to the annexation of Korea to Japan occupation. They were teachers, missionaries, diplomats, and doctors visiting Chosun with personal goals. In 31 book traveler's journal, it records Chosen's mainly produced ingredients, such as grains, spices, fruits, cabbage, chicken, and chestnuts; foods from Chosen include kimchi, soup, and tofu. Foreigners especially liked foods made of eggs and chicken, but they did not enjoy Chosun's lack of sugar and dairy. Thirty-one book foreigners' records describe Chosun's Ondol, kitchen, crock, fermented foods, low dining tables, and chopsticks. Chosun people liked dog meat, unrestrained drinking culture, sungnyung, and tea culture. Foreign documentation on Chosun's food culture allows modern scholars to learn about Chosun people's lifestyles, as if their lives were a vivid picture.

• 한국가구학회지
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• 제22권2호
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• pp.112-117
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• 2011

In the present study the meaning of table in the Joseon dynasty period and also in the present age was researched, and its changing according to the times was searched as well. The results are as follows. First, the meaning of table in the Joseon dynasty period and in the present age has one thing, "laying something on table" in common from the functional aspect. Whereas the table in the Joseon dynasty period had the function of laying and keeping articles or decorations, that of the present age contributes to reading and doing office work of human beings and this exceeds the simple function to keep articles, because it touches parts of the human body, so it combines function of comfort accordingly, not only the function of storage. Second, it was differently presented from the aspect of shape. The table of the Joseon dynasty period strongly showed the shelf-like shape due to the set-up in layers, while the table of the modern times has the rectangle-like form in one layer. It has been transformed according to the functional changes. Third, it is different also from the constructive aspect. The table of the Joseon dynasty period had the construction with one panel on 4 legs in layer upon layer, but the table today has one upper panel on legs supporting it. Namely, the term "table" has been constantly used from the Josen dynasty period until today, but it has a totally different meaning according to the times on the basis of the changes in function and shape. In the furniture which maintains the function and shape of the square-typed table with 3 or 4 layers and the book table in the Joseon dynasty but is used under the different term in the present times it can be counted that display cupboard or bookshelf. Furthermore, desk and tea table can be regarded as furniture which exactly corresponds with the term "table" used in the present days, and also in the Joseon dynasty period there were furniture with such same function as like the writing table and small dining table.

• 한국식생활문화학회지
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• 제22권6호
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• pp.653-664
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• 2007

This study intends to consider about the food culture during the latterly Chosun Dynasty through the genre paintings which are depicted realistically about the total food life figures for example not only the foods, but also that people who eat and drink the food and eating implements, eating methods. There are 9 pieces of works Kim hong-do's which are the best appraisal on the incorporated Korean emotion and on the real life of general public. Those are selected for this study's characteristics through the literature consideration. The characteristics of the tableware pottery and food culture are following things. The first is a white porcelain's development and popularization. In the latterly Chosun Dynasty period, the development of the agriculture and commerce made been connected to the affluent food cultures, these made increase the porcelain's use of upper classes and these made been connected to the development of the porcelain's cultures. The second is the development of various pottery with a dark brown glaze manufactures. The development of agriculture and economy power made bring the development of the kinds of sauces and Kimchi culture with an inflow of foreign crops and these made making the large an earthenware pot or jar which could store something during the long time. The third is the development of the small dining table on the eating the bread of idleness. In the Chosun dynasty period, the food style was been unified to he eating the bread of idleness and been lowered. These made developed of various small dining table through the underfloor heating system's generalization. The fourth is the development of the spoon with the soup culture. It is the East Asia called that the spoon culture boundary, this show the characteristic that we use the spoon mainly compare with another countries. Finally, it is universal use of the fixed quantitative implements. They could live quantitative life with the scales which are jar of soy sauce, liquor jug, jar, scoop leading a set of tableware.

• 한국식생활문화학회지
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• 제28권2호
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• pp.145-157
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• 2013

The purpose of this study was to develop cultural food contents from local dishes related to the historical and cultural heritage in the representative areas of Gurye and Jinan. The information on 'Story' was collected from each region's representative local native journal, searches of related web-sites, analysis of old literature, and interviews of traditional households. 'Telling', the conveyance, was focused on texts of literature analysis, which were synthesized from historical conditions, regional food materials, cuisine, regional symbolism, etc. The created food contents were displayed with balanced and healthy Korean food dishes after nutritional analysis. In Gurye, the content was extracted from the story of Hwang hyun (黃玹, 1855-1910) - figura of Gurye - and his collection, "Maecheonyarok", and the storytelling native food was prepared. In Jinan, the content was extracted from the text of an anecdote from "filial son Kwang-beom Lee", a local journal. We tried to express Gurye's clean image in connection with the patriot - Hwang hyun (his nick name was Maecheon), in the late period of Chosun through the unprocessed and simple nature of the dining table. As in Jinan's storytelling materials, we tried to express a healthy menu of health food for older people based on the clean nature and documents about the real character's filial behavior. The developed healthy menu and dining table properties in this study have been established in accordance with nutrient intake standards of energy in Korea.

• 한국실내디자인학회논문집
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• 제22호
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• pp.102-109
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• 2000

The purpose of this study is to understand various styles of Korean house living, up to the present, to identify apartment living as the main house living, and plan and propose the interior unit spaces for apartment house based on the analysis on living space. A survey study was conducted to deduce the traditional major life style and its changes along with favorable housing spaces. In conclusion, this study proposed the unit space planning requirements that satisfies the conceptual and interior elements for habitant's characteristics and preference according to major life style as follow; 1) As the Ahn-bang(master bed room) has been changed from traditional space concept, it is mainly used as private space for husband and wife, and its utilized period is mostly at night time, the back-arrangement of the Ahn-bang should be considered. 2) As the living room is central space in the apartment housing and has complex functions which is utilized as space for family gathering and guest reception similar to the Ahn-bang of the traditional house, it should secure more space and it is desirable to arrange the space as open type by combining the pathway area. 3) As for the kitchen/dining room, the kitchen should be isolated from external attraction and the space for storing and preparing traditional foods should also considered, and the dining room should be arranged as open type. This study also suggests that since the apartment housing must be an integrated environment for habitants which satisfy behavioral, physical and mental elements simultaneously, the unit housing space should be constantly analyzed in various ways to produce a housing space which meet both their changing major life style and the temporal environment.

• 한국지역사회생활과학회지
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• 제21권1호
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• pp.53-69
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• 2010

The purpose of this study was to find how financial structures differ from the family life cycle. The data was drawn from the 2002 Korean Labor and Income Panel Study conducted by the Korea Labor Institute, and 1,957 households. The level of total income and subcategories of income were found to be significantly different from the family life cycle and showed tendencies to increase up to the period of child birth and then sharply dropped down during the retirement period. Household consumption expenditures in total and subcategories showed a U shape by family life cycle and were also found to be significantly different from the family life cycle. The consumption expenditure of dining out showed the highest level at the beginning of family establishment, whereas medical cost showed the highest level for later years. The level of total assets increased gradually from the family life cycle and a little decreased for the later years, and the level of real estate assets showed the highest ratio(90% over) out of total asset components of family life cycle.

• 한국산업융합학회 논문집
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• 제6권3호
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• pp.207-214
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• 2003

Children of three-to-eighteen-years-old have been brought up in the institution (Orphanage) for several reasons such as family dissolution, divorce and poverty since the Korean Was of 1950. The Cottage, where these children are housed and brought up has dining room, library and bedrooms, plays as a significant social interaction place as well as study. Since the most facilities were built during the 1950-1960s period, most of the cottages are now in the condition of being rebuilt or remodelled. Because living space and studying space are mixed, it will be necessary to provide another studying space separated from living space. And then it will be also necessary to provide a space for play or rest between the two spaces. This study was conducted to obtain some basic data necessary for design of spaces in the orphanages by examining the relations between the studying activities of children and residence types.

• 한국실내디자인학회논문집
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• 제1호
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• pp.26-31
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• 1992

The purpose of this study was to determine the effect of a pleasantly designed interior inpro-spatial behavior. For pleasantly designed interior, the existing interior was remodeled through the change of finishing materials for major architectural elements such as wall, floor and ceiling, and changes of furniture and it's arrangement. Prospatial behavior was operationalized as seat arranging behavior and measured through the arranged condition and observable arranging behavior. Time-series design, one of quasi-experimental design was used. The data in this study were extracted from an existing field experimental research. One hundred forty four video tapes recorded during 6 months out of 2 years period ware used. In conclusion , the pro-spartial behavior change was a mid-term positive effect of pleasantly designed environment. In an environmental setting where pro-spatial behavior was most important, a certain time cycle to change the environment needs to be considered.