• 한국주거학회논문집
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• 제21권1호
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• pp.151-159
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• 2010

This study was conducted to develop standards for evaluating what extant the physical environments of housing which can cope with the needs of the aging society. This study was consisted through literature investigation research mainly, and research target literature limits keyword to elderly housing environment and chose connected domestic various literatures. The study are as follows; First, in outdoor only area from design environment element accessibility, and safety emphasized from equipment element, health of community territory was expose from design'environment element that supportiveness is emphasized from equipment element. Second, in living room safety emphasized from design' environment element in bedroom and bathroom of indoor individuation space, vestibule, balcony supportiveness, health was expose that is emphasized kitchen and mess. Also, was expose that supportiveness is emphasized from equipment element of all individuation spaces. Third, was expose that design environment element in corridor that is indoor official business space, stair, lobby, elevator and safety from equipment element and supportiveness are emphasized.

• 한국조리학회지
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• 제3권
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• pp.315-326
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• 1997

The school catering service has gained national attentions and has been expanding unto high schools after offering meals at elementary schools over years. This study is to identify problems and solutions in kitchen hardware areas to provide nutritiously balanced meals to schoolchildren through establishing standard menu planning. The survey analysis shows that 59.2% of dishes except for rice, Kimchi and soup are prepared by oil deep-fired or oil pan broiled. This indicates that school meals are so limited to serve baked or steamed dishes. Main reasons on the limited menu selection is that schools don't have equipment to prepare baking and steaming dishes mainly due to budget issues. All the dietitians who answered the surveys have been requesting to purchase Convotherm Ovens. Improvement solutions to the problems are: Publish the Revised Standard Equipment Layout that may allow to serve baked and steamed dishes. Establish Budget Support Program from the Government.

• 대한가정학회지
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• 제18권1호
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• pp.53-66
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• 1980

One of the most pressing problems of the day in our household economy is the scientific improvement of meal management, which has direct bearings on the efficiency of housewives, domestic economy, and health care for the whole family. The concern of this paper is to investigate the current meal management situation in which more than three hundred housewives in Seoul find themselves, and to propose a tentative plan for its improvement. The result of the investigation is summarized as follows : 1) The number of families with old-fashioned kitchens forms a percentage of 30.3 ; only 4.3 percent of them have waterworks and drainage system. 2) The number of families equipped with cooking machines and utensils constitutes 51.2 percent ; that of those without cooking machines reaches the high percentage of 92.8. 3) The expense for daily meals amounts to 37.9 percent of the whole domestic expenses. the number of those who prepare daily meals without any planning comprises 78 percent. It is from habit that 60.5 percent of them make no workable plan for their meals. 4) The frequency of housewives doing daily marketing is comparatively high. 5) The time spent in preparing and clearing the table is 280.4 minutes a day on the average. 6) In preparing daily meals the low income bracket tends to keep expense as low as possible, while the high income bracket is chiefly concerned with taste. 7) The frequency of home cooking is on the increase as the housewives grow older, especially in the large families with housemaids. 8) In most cases housewives do the cooking for themselves; the high income brackets have housemaids do the cooking. The number of husbands who help their wives do kitchen work a small percentage of 10-14. 9) The simplification of kitchen work presupposes the simplification of the daily cooking, the improvement of the structure and equipment of the kitchen, and a good help of the whole family.

• KIEAE Journal
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• 제7권5호
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• pp.81-86
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• 2007

The research analyzes the arrangement of boiler and hot water header, the method of radiator pipe setting, hot water supply control, hourly heating situation of each room for underfloor radiant heating systems in Korea and suggests an alternative to improve to efficient heating method. One of the best options for install position of hot water distributor is under kitchen sink which is center point of all rooms, according to previous research of the energy saving strategies. When the radiator pipes are arranged to each individual room instead of bedrooms through livingroom and kitchen, it has energy saving effects. For rooms without occupancy according to a time period, hot water supply method should be intermittent heating rather than continuous heating. For this intermittent heating method, individual control of hot water supply is more practical, and it can lead to massive energy savings. The intermittent heating system has time-lag, so it is more effective in energy saving with mild and comfort condition if the spaces are preheated by automatic control equipment prior to required time.

• 한국주거학회논문집
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• 제18권1호
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• pp.35-42
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• 2007

This study aims at examining the actual conditions of lighting environment and the consciousness and responses of residents with the living room of apartment house, grasping the problems of existing lighting methods, offering the lighting environment design standard in harmony with the various demands of residents, functions of living room space, life in living room and interior decoration and then pursuing the comfortable living environment. As the scope and methods of research for these, existing research methods are examined through the consideration of preceding researches and the basic outline of this research is constructed. Questionnaire survey is conducted with six apartment complexes including Kumho district, Munhung district, Sangmu district, Unnam district, Ilkok district and Chumdan district, the problems and improvements of lighting environment conditions are examined, conception and selection of lighting equipment design image are made, lighting equipment design of living room is suggested and the expected effects of lighting equipment ordering method are arranged as follows. As a result of examining and analyzing the lighting environment of living room in existing apartment houses, it is known that the conditions of existing lighting environment considered uniform lighting plan for functional sides of each room which didn't consider the various living behaviors and preference of residents and while the degree of interior decoration design is actually positive. Accordingly it seems that the lighting equipment ordering which considers the various preferences of residents is applied as the means for comfortable lighting environment, the interior environmental mood will be greatly improved.

• KIEAE Journal
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• 제5권4호
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• pp.9-16
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• 2005

The purpose of this study is to analyze the safety issues with regard to architectural elements in housing. Causes of accidents and threats to health are reviewed for 'safety' aspects. Threats to health tend to draw more attention due to recent increase of SHS and its public perceptions. The majority of victims by accidents in residential houses are on juveniles aged under 14 in bathrooms and living rooms. Non-slip finish materials are recommended to floors for access and circulation and protective pads to furniture edges. Colored glass may increase the safety of the windows in the living room. Handles and non-slip mats will be a good addition for the safety. Human scale design of the kitchen system is mandatory and appropriate size of storages for hazardous equipment are to be provided. Passive air ventilation for better air quality by dwellers in residence is occasionally used whereas large-scale apartments provide mechanical ventilation to supplement the volume of fresh air. Since the internal air quality is proved one of the major causes of atopic and respiratory diseases, steady effort to achive better air quality utilizing appropriate materials, plants and equipment is mandatory. Frequent cleaning and the use of anti-fungus materials are necessary because House Dust Mites are believed to be one of main causes of such diseases.

• 대한가정학회지
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• 제19권2호
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• pp.73-85
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• 1981

The present trend is to classify time as a human resource. Time is considered as a human resource and refers not only to "clock time" that man possesses in equal amounts, but also to person's characteristic methods of assimilating and perceiving the passage of time. People differ in their ability to gauge the passage of time or to estimate the amount of time that an activity will take. The time used for household work by homemaker was analysed in that viewpoint. Specially the aim of this study was to find and analyse any differences from the style of house, the kind of fuel for cooking, the system of the family, the age and educated degree of homemaker and income degree. For analysis useable responses of 247 returned were used. The conclusion is as follows. 1. Homemakers spent 11.8∼13.4 hours for household work for a day. 2. Husband contributed 1∼1.4 hours, daughters and sons 0.6∼2.4 hours for household work a day. 3. There were large differences of the time spent on all food activities and care of clothes by the style of house and kitchen and the kind of fuel for coking. 4. The homemaker who has many children and preschool children spent much time for preparing the meal and care of clothes than others. 5. High educated homemaker spent less time for household work than others. 6. There are not any differences between time spent and income. 7. There are not also differences between time spent and having household equipment. It is assumed that many household equipment in the house aren't used effectively.

• 대한영양사협회학술지
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• 제18권4호
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• pp.308-325
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• 2012

This research aimed to survey foodservice hygiene management practices performed by principals and teachers as well as examine foodservice employees' hygiene knowledge in kindergartens. Surveys were administered to principals, teachers, and foodservice employees at 392 kindergartens. The total average score of six categories was 4.28 out of 5.0. Average score of the production process management category was the lowest at 3.90 while safety management was the highest at 4.69. Other average scores were as follows: facilities and equipment 4.20, personal hygiene 4.14, food ingredient control 4.35, and environmental sanitation 4.39. Teachers' foodservice hygiene management practices scored 3.8 points out of 5 on average. Hygiene knowledge of foodservice employees was also tested. The mean score of foodservice hygiene knowledge was 76.29%. The lowest scoring category was personal hygiene, suggesting that foodservice employees require more knowledge on proper personal hygiene practices. Possession rates of dish sterilizer, ultraviolet sterilizer, and hand washing facilities in the kitchen were low. These equipment installation rates should be raised accordingly. To enhance control of foodservice hygiene, kindergarten management should pay more attention to education and training related to foodservice sanitation.

• 한국식품조리과학회지
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• 제25권4호
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• pp.474-487
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• 2009

The principal objectives of this study were to evaluate the space, equipment, and institution rate by functional area, and to suggest appropriate types, numbers, and equipment capacity by school foodservice size for optimal employee job performance and efficiency. Data were collected and administered by 263 dietitians who attended elementary and middle schools in Gyeonggi Province, and the data were analyzed using SPSS statistical software. Among a total of 72 respondents who provided usable data, 31 (48.6%) respondents were nutrition teachers and 37 (51.4%) were part-time dietitians. The majority of the respondents reported that their foodservices were self-operating types (94.4%), and 8 meals out of 10 meals provided over a 2-week period were served as normal meals, defined as meals consisting of Bab, Kook, Kimchi, and 3 side dishes (73.6%). The mean kitchen space was $186.25\;m^2$ for 500 meals/day, $269.7\;m^2$ for 501 to 1,000 meals/day, $249.1\;m^2$ for 1001 to 1500 meals/day, and $274.87\;m^2$ for 1,500 or more meals/day. The mean space of functional areas was $11.52\;m^2$ for office, $12.63\;m^2$ for storeroom, $9.55\;m^2$ for receiving area, $27.23\;m^2$ for pre-preparation area, $149.9\;m^2$ for cooking area, $18.33\;m^2$ for assembly/service area, $45.50\;m^2$ for dishwashing area, and $17.20\;m^2$ for locker room. Only two pre-preparation and cooking spaces increased significantly with increasing size of school foodservice (p<0.05). Office, cooking area, and locker room were allocated in all foodservices. However, the pre-preparation area (68.7%), receiving area (56.5%), assembly/service area (38.1%), and dishwashing area (37.7%) were lowly installed in the surveyed facilities. Through a focus group meeting discussing the results of this study, appropriate equipment and its dimensions were suggested according to functional areas and foodservice scales. Future studies will be necessary to allocate the appropriate space by functional area with the proposed equipment requirements for optimally efficient decision making in equipment purchasing.

• 한국주거학회논문집
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• 제11권3호
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• pp.75-86
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• 2000

This study was conducted to develop standards for evaluating what extent the physical environments of housing which can cope with the needs of the aging society. To set up the evaluation items of housing for the elderly, the evaluation items were formulated after analyzing the items or indices presented by the previous studies. This study was proceeded with in such an order as setting up the scope of evaluation, setting up the areas of evaluation, and setting up the items of evaluation. The scope of evaluation was limited to the indoor spaces of housing as it was thought that the elderly spend much more time at indoors, considering their physical characteristics. The areas of evaluation were composed of seven areas; general matters of housing(14 items), bedroom(35 items), living room(24 items), kitchen(29 items), bathroom(45 items), toilet(40 items), and staircase(15 items). The items of each area included those relevant to general matters, heating and ventilation, light source, openings, and related equipment. Therefore, the items of the evaluation areas were 202 in total.