• 농촌계획
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• 제4권2호
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• pp.89-95
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• 1998

This study is about the process of change of Korean rural house based on usage of residential space. This paper aims to identify the patterns of change and the characteristics of usage of space, to suggest the planning directions for the desirable rural house. The major findings are summarized as follows : 1) The spatial structure of the rural house has been changed largely, major changes of this are as follows : enlargement of An-bang size, heating of traditional floor, introduction of bathroom and utility room, improvement of kitchen. 2) The satisfaction of the rural house has relation to the lot size and house size. 3) The life style which centered An-bang is changing into the that which centered living room. The number of unused rooms are increased while the family member decreased. 4) The residents have medial degrees of satisfaction at inner space of the rural house. 5) The need of Bu-sok-sa(storage space) as space for the farming machines has been increased. 6) The new strategies for planning the desirable rural house is need to be developed, which include the advantages of traditional rural house, planning techniques of the ego-oriented residential space. effective usage of living space. the formation of the rural village image.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2006년도 춘계학술발표대회 논문집
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• pp.169-172
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• 2006

Korean Apartment Housing, which has been built up for short-time, represents as popular housing reflecting our unique cultural background, and recently the utility room in apartment housing has been changed to accept residents' needs, focusing on their improving life styles. At this point, the purpose of this study Is to analyze the characteristics of the utility room between 1995 and 2005 in order to grasp the current change of the utility space in Korean Apartment Housing. For this, this research investigated 176 samples, collected in 'Apartment Encyclopedia(2004)'. The major results of this study are as follows : 1) As the utility room gets bigger, the size and the ratio to the whole unit area are increased, however the ratio in small area is bigger than the ratio in other area. 2) According to time, the utility room tends to increase the size and the ratio to the whole unit area, and the Increasing tendency appears distinctively after 2002. 3) The utility room used to be located with rear balcony area, however, now it appears to be planned Independently with its unique function. 4) Currently, Second-Kitchen start to plan in the apartment housing.

• 한국식품영양과학회지
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• 제36권7호
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• pp.944-954
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• 2007

본 연구에서는 대형 음식점의 위생관리 현황을 현장실사하고 업종별 가장 시급하게 개선이 필요한 부분이 어떤 것인지를 파악하고자 하였다. 연구를 위해 대구${\cdot}$경북지역의 100평 이상인 한식, 양식, 중식, 일식, 뷔페 총 200개소를 직접 방문하여 위생관리실태를 실사하였다. 일반사항에 따른 위생관리 연구 결과, 조리종사원 수가 증가할수록 '창고 및 후생시설위생', '조리용기기${\cdot}$기구위생', '식품취급 및 작업위생', '조리종사원 개인위생'의 영역에 있어서 위생관리가 잘되는 것으로 나타났다. 조리장 면적이 넓을수록 '조리장 위생', '조리용기기${\cdot}$기구위생', '식품취급 및 작업위생', '조리종사원 개인위생'의 영역에서 유의하게 높은 점수를 보였다. 또한 주방 공개형 업소가 비공개형 업소에 비해 '조리장 위생' 영역에서 유의하게 높은 점수를 보였다. 업종별 위생관리실태 조사결과 거의 모든 음식점이 '식당위생관리'와 '조리용수${\cdot}$음용수위생관리'는 우수한 반면, '작업위생관리'에 있어서는 소홀한 것으로 나타났으며, 한식${\cdot}$중식${\cdot}$일식 음식점의 경우 창고 및 후생시설위생 관리가 특히 미흡하였고, 양식${\cdot}$뷔페업소의 경우 조리용기기${\cdot}$기구위생관리가 미흡한 것으로 조사되었다. 작업위생관리 중에서는 특히 식재료의 소독과 온도측정이 거의 이루어지고 있지 않았으며, 소독과 온도측정의 작업을 확인하기 위한 기록작업 역시 행해지지 않았다. 이상으로 본 연구결과를 바탕으로 볼 때, 음식점의 위생수준을 향상시키기 위해서는 가능한 조리장을 개방하며, 면적을 넓게 하고, 조리용기기나 기구의 위생관리를 보다 철저히 하며, 음식의 내부 온도측정이 이루어져야 할 것이다. 또한 업종별 개선이 필요한 부분에 대한 업주대상교육과 위생교육 책자나 매체를 개발하여 조리종사자 대상으로 지속적으로 교육과 훈련을 시키는 것이 필요할 것으로 사료된다.

• 한국주거학회논문집
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• 제22권1호
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• pp.65-73
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• 2011

The purpose of this study is to find out the characteristics of area and spatial elements according to the building size and provide the guidelines for space planning of the child care center. This study used the content analysis method and analysis was made on the floor plans for 51 cases and the floor plans were converted to Autocad drawings to analyze the area. The results of this study were as follows; 1) Child care centers over 70% were single-attached building types which made it possible for creating outdoor environments for children. However, most small-size centers which had under 50 children did not have the facilities for outdoor activities. 2) In terms of spatial elements, the basic spaces of the small-size center were the classroom, bathroom, kitchen, office and reference room. The medium or large size centers had extra rooms for special activities and service spaces in addition to the basic spaces. 3) Classroom area per child was 2.65 m2 on average. Space composition ratio on average for care, staff, and service was programmed by 57%, 9%, 34% respectively. Small-size center had relatively more care space when compared to the others. In the case of large-size centers, there was a tendency that service space was increased, but care space was decreased.

• 한국주거학회논문집
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• 제25권2호
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• pp.27-36
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• 2014

The revision of regulations for apartment unit design, which are concerning the area calculating criteria (revised in 1998) and use of balcony (revised in 2005), considerably have increased livable space of apartment unit. This paper aims to verify its effect to apartment unit plan in the aspect of number of rooms and size of each room. For this purpose, 60 and 85 $m^2$ sized apartment unit plans in Seoul Gangnam district have been analysed by construction period, and a conclusion is drawn out as following; (1) The revison of regulations in 1998 and 2005 increased livable space of 60 and 85 $m^2$ sized apartment about 16.4~20.6 $m^2$ area. (2) Bedrooms, living room, dining room and kitchen have no change in size in nominal sense, actually, they increase their size after the fact by converting balcony to livable space. (3) Bathroom, dress room and entrance space have been considerably increased in size, which is possible for available area added in place of wall footprint according to 1998 revision.

• Journal of Nutrition and Health
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• 제38권3호
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• 한국실내디자인학회논문집
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• 제15권3호
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• pp.102-110
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• 2006

The purpose of this study was to find out the spacial characteristics from the $69.42-11.70m^2$ unit plans of the apartment houses in Jeon-ju city, and to check up on the general spacial principles of Korean apartment unit plans. The content analysis method and the survey method were used for this study. The data of apartment unit plans and the questionnaires were collected from apartment offices or real estate agency offices. The data of 157 unit plans and 190 questionnaires were analyzed. The results of this study were as follows; 1) The general spacial principles of Korean apartment unit plans, the tendency of front 3-bay unit plan, the openness of living room, the Anbang with a bathroom and a dressroom, the utility room as a kitchen support space, and the addition of balconies, were showed in those of Jeon-ju city. 2) There was a new tendency, the front room arrangement of Anbang-living room-bedroom was changed into Anbang-living room-bathroom or kitchen, in them. 3) The characteristics of L-DK floor plans that the closeness of DK from exterior space and the interior openness and exterior privacy of L were showed in them. 4) The entrance was needed a intermediate space as a balcony or a former space, in them. These tendencies on unit plans of the apartment houses in Jeon-ju city were followed the general spacial principles of Korean apartment unit plans.

• 한국농촌건축학회논문집
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• 제17권4호
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• pp.49-56
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• 2015

This study aims to identify variables (dependent and independent variables) by plane type and area, focusing on the R.C structure planes which were applied to the National Rental Housing Complexes during the 1970-80s; and to investigate differences in residential space compositions depending on the interrelationship between the variables. The results of this study can be summarized as follows: First, an independent variable which had the most influence on the residential space composition was found to be stairs. As dependent variables, bedroom, livingroom, and kitchen showed difference in spatial arrangements. Second, in the case of the front entry type, one-sided arrangements were the most common for the 3L+D.K composition, because livingroom was arranged near the stairs, Disadvantages were: (1) the spatial division of each room was not efficient; and (2) the use of room space was low due to long access to each room. Third, in the case of the rear entry type, no problem was found in arranging bedrooms on the front side. By arranging livingroom as a common space area, the distance of approachability to each room was found to be short and the use of space was excellent. However, disadvantages were: (1) stability was lacking; and (2) privacy was low. Fourth, depending on the location of the stairs, an interaction between bedrooms and the connectivity between livingroom and kitchen were found. Accordingly, there were differences in the size and arrangement of space by plane type.

• 한국실내디자인학회논문집
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• 제19권1호
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• pp.180-189
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• 2010

Since collective houses are started to be supplied, the housing market has been transformed from supplier to demander oriented, and various type with same area of unit households have been deigned and started to be distributed. It can be expected that such transfer phenomenon would be continuously sped-up, and unit household will be more subdivided and varied. Thus, we analysed and studied the planes with subject of unit households in national housing scale ($85m^2$) that is treated as supply standard and has biggest volume in construction by Korean housing corporation. The analysing method is investigating the area of each room within unit household, calculating their minimum, maximum, and average values, studying the efficiency of unit household plane according to the structure of each room by comparative analysis these values, and analysing changing matter by investigating any change of each room area. The analysing results of which are followings. At first, number of BAY on face is increasing. Second, allocation of each room has been vary. Third, area ratio among bedroom1, livingroom, diningroom/kitchen become similar. Fourth, the area of diningroom/kitchen become somewhat bigger. Fifth, the space for passage way is efficiently allocated. Sixth, service area is reduced, Seventh, stereotyped phenomenon Is appeared. Based on many studies so far, any improvements of unit householder in national housing scale are followings. First, in terms of forming style, unit householder in national housing scale is unfolded in various way though, the form of each room is not more than typical style. Second, it shows stereotyped phenomenon. Especially, bathroom 1, 2 show stereotyped feature in terms of their type and area across entire research years, also LDK allocation method is stereotyped, as well as stereotyped trend in bedroom 2, 3, allocation for 4 BAY type.

• 한국식생활문화학회지
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• 제1권3호
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• pp.211-218
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• 1986

본 김치용 도마는 현재 널리 쓰이고 있는 일반 도마를 이용하여 김치와 같이 국물이 많은 식품을 절단 할 때 국물이 유출되므로써 야기되는 오염을 최소화 할 목적으로 제작된 도마이다. 이 도마의 기능적 특징은 절단시 유출된 국물이 사방으로 흐르지 않고 일차적으로 세로 경사면을 따라 흐른 다음 이차적으로 가로 경사골을 따라 국물이 김치 그릇에 흘러 내리게 되어 있어서 김치도마의 오염 넓이가 작게됨은 물론 작업테이블 및 작업장 바닥에 오염을 발생시키지 않고, 김치 그릇에 모아 떨어지게 하는 기능성을 갖인 2차원적 흐름기능을 발휘한다. 또한 본 김치용 도마는 일반적인 평면 도마에 비하여 모양이 둥근 식품이 둥굴어 떨어짐 방지기능이 있고, 사용 후 건조 속도가 빨라 위생적이며, 또한 계량적으로 식품을 절단 할 수 있음은 물론 절단시 손을 배는 위험을 적게하는 기능성이 있다. 따라서 본 도마는 김치 문화의 세계화에서 김치의 바람직한 동반자가 될 것으로 생각된다.