• Journal of the Korean housing association
• /
• v.27 no.2
• /
• pp.21-31
• /
• 2016

In recent rural areas, unlike the past, the young population is increasing with the growth of the agricultural industry and the quality of life-focused trend. Therefore, the rural areas need to more actively respond to the housing demands of the young generations. In this regard, this study aimed to research the housing conditions of the households with children and identify any problems. The study targeted 16 families with children in Deokpo-ri, Yeongwol-gun, Gangwon Province. The research was conducted based on the on-site case study, specifically face-to-face in-depth interview and on-site monitoring using the checklist by residential spaces. The research findings are as follows: The discovered issues include the storage size and safety issues in the movement space, failure to provide the space tailored to the characteristics of the children and the insufficient size and storage space in the living space and the size and safety issues in the sanitary space. Overall, it was identified that small and insufficient storage space in the house pointed out as the main issue in this research was getting the residents' life more uncomfortable and unreasonable, and the activities of the children made their parents do unnecessary behaviors and stressed out during the process of childrearing. Therefore, it is necessary to consider the space arrangement considering the organizing system, caring system and the behavioral characteristics of the children during the process of child-rearing.

• Journal of Korean Society of Water and Wastewater
• /
• v.12 no.1
• /
• pp.45-51
• /
• 1998

The determinations of ammonia in water for drinking purpose served as one basis of judging the sanitary quality of water for a great many years. However, presently ammonia regulation varies depending on countries. In USA and Canada, ammonia is added to water for chloramination process. However, for korea, there is ammonia regulation of treated water in Korea which should not exceed 0.5mg/l as $NH_3-N$. There was a report exceeding 0.5mg/l of ammonia in chlorinated water when the famous drinking water contamination episode happened in the downstream of Nadong River, 1994. With lack of sewer distribution system and treatment plants of domestic wastes, many water treatment plants have a difficulty of complying with ammonia regulation in treated water. Breakpoint chlorination is usually performed to get rid of ammonia. The method which is allowed to measure ammonia in Korea is Phenate method. However, it would be undesirable to use Phenate method for measuring ammonia in chlorinated water if Phenate method would not differentiate ammonia from chloramine. A good possibility of interferences in measurement of ammonia exists because Phenate method include the step of the formation of chlorine and would not differentiate chloramine which is formed as a result of reaction between chlorine and ammonia. This study was on inaccuracy of Phenate method for measuring ammonia of chlorinated water when chloramine and ammonia coexist. This study found that Phenate method measured all chlormaine as ammonia. Ammonia measurement by ion chromatography confirmed this results. Finally, the result from this study suggests that ammonia measurement by Phenate method in chlorinated water should be revised accordingly.

• Journal of the Korean Dietetic Association
• /
• v.21 no.3
• /
• pp.203-214
• /
• 2015

A survey was conducted to determine the perception of youku meat among college students majoring in food and/or nutrition. The survey participants were located nationwide, and the responses from the 2,454 students were analyzed. More male and higher grade students answered that they had heard about youku while only 20.0% had learned about Youku from class. Approximately 37.8% of the subjects recognized youku as 'dairy cattle which are too old to produce milk', 54.0% as 'all cattle grown for the purpose of meat', and 23.1% as 'all cattle except for Hanwoo'. Only 37.4% recognized youku correctly. Compared with the same quality grade, 25.3% recognized youku meat as being cheaper than imported beef, and only 25.6% of them recognized that youku meat has less fat than imported beef. As much as 83.3% of subjects did not know whether or not they were served youku meat, and 23.7% of subjects wanted increased availability of youku meat. As much as 22.9% of subjects opposed the increased use of youku meat, and the reasons were "it does not taste good" (18.1%), "it is not Hanwoo" (15.1%), "it is not sanitary" (13.1%), and "it is imported" (6.0%). The findings provide basic information on barriers regarding youku meat promotion among subjects who will be dieticians in food service or managers in purchase departments of catering companies in the future.

• Journal of Families and Better Life
• /
• v.21 no.1
• /
• pp.1-12
• /
• 2003

Day care center for the elderly is an alternative for community care for frail elderly who need social participation and physical cares and services outside the family. The purpose of this study was to identify the present situation of day care center for the elderly and to suggest desirable interior space plans for elderly day care center. Data were collected by two ways; a mail survey and case studies of existing day care centers. Five cases of day care centers were analyzed to find out Physical and space problems, available programs and services. Also, the staffs in 96 day care centers for the elderly in nationwide were selected for a mail survey and 68.8 percentage of all was collected and analyzed. From the result of case studies, narrow space and lack of accessibility features for wheelchair or other prosthetic devices were the major problems. From the result of a mail survey analysis, the elderly users were over 73 years old, and high proportion had suffered from dementia and apoplexy Also, staffing ration was 1:7 In other words, one staff was caring of 7 old people, and supporting staff was insufficient. Therefore, supportive, therapeutic environment Was more important issue to improve quality of care. Separate program room and outdoor space, lounging space, treatment room by gardening, separate counselling room, bedroom, a simple kitchen unit, staff office, separate physical treatment room, resting room for staff was indicated more necessarily. When priority of planning interior space was safety followed by accessability and convenience, it was also reported that sire of each room was generally narrow. The most serious problem in interior space was the lack and narrowness of space, and accessible features for mobility. Based on the literature review and the findings of this study, two types of floor plans for elderly day care center were suggested;‘a mixed type for the elderly with and without dementia’and‘a separate type for the elderly with dementia.’The main goals for designing interior space for two types of elderly day care center were to provide safe environment, encouraging environment for remaining abilities of users, sanitary environment, therapeutic environment, familiar environment, and socially-encouraging environment. The recommendations for further studies were suggested.

• Korean Journal of Food Science and Technology
• /
• v.49 no.2
• /
• pp.168-172
• /
• 2017

In this study, the fermentative characteristics of rye sourdough fermented with Omija extract were investigated. The pH and total titratable acidity, numbers of yeast and lactic acid bacteria, and expansion rate were measured. While the pH of Omija rye sourdough decreased from 5.60 to 3.86, the total titratable acidity significantly increased from 2.39 to 8.50 with fermentation time (p<0.05). The numbers of yeast and lactic acid bacteria significantly increased for 18 h of fermentation period (p<0.05). The expansion rate of Omija rye sourdough showed a maximum of 183%, more than 47% more than the highest value of rye sourdough (129%). These results suggest that the application of Omija extract for making sourdough could be a good way to decrease the sanitary risk especially for early stage of sourdough fermentation. In addition, Omija rye sourdough could contribute to improvement of baking quality such as volume increase and flavor improvement of rye bread.

• Journal of Preventive Medicine and Public Health
• /
• v.50 no.5
• /
• pp.328-335
• /
• 2017

Objectives: The prevalence of underweight in children under 5 years of age is anomalously high in Konawe District, Southeast Sulawesi Province, Indonesia. This state of affairs may be related to poor housing conditions, such as limited access to clean water, the absence of a sanitary latrine, and the use of poor housing materials. Therefore, this study aimed to examine the effect of housing conditions on underweight in under-5 children in Konawe District. Methods: This study was conducted in 2013 in 5 health centres in Konawe District, Southeast Sulawesi Province, and used a case-control study design. The study recruited 400 under-5 children, including 100 of whom were cases and 300 of whom were age-matched controls (1:3). Cases were underweight children, while the controls were children with a normal nutritional status. The independent variables were the availability and types of water and latrine facilities and housing materials (roof, wall, and floor). The statistical analysis used Cox regression. Results: A lack of water availability (odds ratio [OR], 5.0; 95% confidence interval [CI], 2.7 to 9.5; p<0.001), a lack of latrine availability in the home (OR, 2.5; 95% CI, 1.5 to 4.0; p<0.001), and poor-quality roofing materials (OR, 1.7; 95% CI, 1.1 to 2.7; p<0.02) significantly contributed to underweight in children. In contrast, the walls and the floors did not contribute to under-5 year children being underweight (p=0.09 and p=0.71, respectively). Conclusions: Sanitation facilities and roofing were identified as important factors to address in order to improve children's nutritional status. Children's health status was directly impacted by food intake via their nutritional status.

• Journal of Korean Society of Rural Planning
• /
• v.1 no.2
• /
• pp.53-66
• /
• 1995

This study aims at analyzing of residents'attitudes and spatial structures in the rural villages reconstructed by the Rural Village Improvement Project(type A), and suggesting the guiding directions for planning rural villages. Six rural villages located in KyungGi province were selected for case study. The Major findings can be summarized as follows : 1) The ratio of type A project(newly planned village) in the total cases of the Rural Village Improvement Project has increased since 1990, In the majority(91.2%) of the type A project, the project area is below 2 ha and density of dwelling unit is below 40 households/ha. 2) The three spatial structures of newly planned rural village, i.e., Loop pattern, Cul-de-sac pattern, and Dendritic pattern, are identified. And the barns in the newly-build houses are categorized into the five types : the vertical addition type, the horizontal addition type, the vertical- horizontal addition type, the no- barn type, and the reused -barn type. 3) In the newly planned rural villages, the level of satisfactions for the quality of house and water & sewer system is remarkably higher than in the existing rural villages. These are the positive effects caused by the Rural Village Improvement Project. 4) The majority of the villagers think the improvement of the existing rural village, instead of redevelopment or newly planned village, is most desirable, which means the improvement of houses, roads, and sanitary facilities while preserving the spatial structures of the existing village.

• Culinary science and hospitality research
• /
• v.23 no.5
• /
• pp.92-100
• /
• 2017

The purpose of this study was to analyze the current status of 30 restaurants targeted for customized-visit consulting. For this process, experts visited restaurants and conducted consulting to improve the effectiveness of management for restaurants. A frequency analysis was used for general details, and a questionnaire survey was conducted to consult employees and customer groups. The analysis and consulting results were as follows: Firstly,menu need to be improved through restaurants' sanitary state and menu quality improvement. New menu should be developed through continuous training for restaurant operators, the relevant organizations, and cooking skill experts. Secondly, restaurants' cooking skill and knowledge should be secured by training of restaurant operators from the relevant organizations and experts to acquire cooking skills. In conclusion, restaurants' capability needs to be consolidated through persistent and cyclical process to maintain competitive menus and cooking skills. The results also showed that employee group's MOT, foods, menu, and facility education/training should be fortified. In order to reinvigorate the restaurant industry, marketers need to offer continuous education/training and consulting for employees to improve their satisfaction.

• Journal of the Korean Ceramic Society
• /
• v.46 no.6
• /
• pp.602-608
• /
• 2009

The yield is increasing as the manufacturing technology of ceramics progresses, however, there are many ceramics of poor quality due to variables upon producing ceramics. Some of those waste ceramics are recycled by sanitary ware or tile manufacturers, but most of them are filled in making environmental problem. Therefore, a research begins to recycle waste ceramic ware as alternative to some imported ceramic ware materials and to reduce environmental pollution. This study, succeeding last study which applied waste white ware as ceramic body material, aimed to solve problems of environment and materials by recycling waste ceradon generated in specially formed areas for ceramic in Gyeonggi-do such as Icheon, Yeoju and Gwangju as the ceramic body material. Consequently, the addition of waste ceramic ware into the ceramic body was judged to have limit up to 30% according to plasticity measurement. As we added shredded waste ceramic ware as much as 30% into basic ceramic body and checked its features, the pore rate and absorption rate were good to be average 4% and 3% respectively. In addition, it showed strength more than 720 kgf/$cm^2$ which is higher than existing ceradon body on the market with good sinter state; so it is judged to be available or developed as new ceramic body.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.12
• /
• pp.1667-1673
• /
• 2017

Antibiotics have long been of great benefit for people, both in the medical treatment of human disease and in animal food where they improve the growth performance and feed utilization during animal production. Antibiotics as in-feed supplements affect all stages of pork production, including the gestation, nursing, growing, and finishing stages, although the effects show stage-dependent differences. However, the use of antibiotics in animal feed has become a worldwide concern. This review describes why sub-therapeutic levels of antibiotic additives in animal feed have become an integral part of animal feeding programs for more than 70 years, particularly in pork production. It also discusses the threat of the long-term use of sub-therapeutic levels of antibiotics in pork production. In recent years, the effectiveness of in-feed antibiotics has tended to decrease. This review analyzes this change from various perspectives. First, the equipment used at pig farms has improved dramatically and is more sanitary. Worldwide, more pig farms use pig farrowing crates, gestation crates, piglet nursery crates, flooring devices, piggery ventilation and cooler systems, automatic pig feeders, piggery heating equipment, and artificial insemination systems. In addition, scientists have replaced the use of antibiotics with organic acids, fermented mash, probiotics, prebiotics, minerals, oligosaccharides, enzymes, herbs/flavors, and protein/amino acids, and have improved management and husbandry techniques. In addition, animal welfare legislation has been aimed at improving the quality of the floors and living space, ensuring that animals have permanent access to fresh water, and setting a minimum weaning age. Finally, the prospects and the possibility of replacing antibiotics in pork production are described, in line with recent research results.