Earticle

논문은 여성의 시각적 재현에 대한 문제로 주부 이미지를 분석함으로써 주부를 상징하는 부엌디자인의 시대적 변천과 함께 여성의 사회적 역할과 지위 변화에 대하여 논의하고자 한다. 또한 부엌 공간에 대한 문화적 가 치를 여성주의적 시각과 방법론으로 이끌어 내고자 한다. 근대의 공간계 획이 젠더의 이분법적 구분으로 남성은 사회에 여성은 가정으로 규정되면 서 부엌은 가정 내 재생산을 담당하는 여성들의 공간이 되었다. 한국의 부엌 디자인은 근대기 서구에서 기획된 기능주의 모델이 도입되면서 전통 부엌의 형태와 공존하다 점차 그 형태와 구조가 서구식으로 정형화되는 데, 이러한 경향은 부엌가구가 대량생산 상품으로 소비되었던 결과라고 볼 수 있다. 이러한 근대 부엌 디자인은 여성들의 역할과 지위에 따라서 그 구조와 기능이 변화하게 되는데, 이러한 현상을 1960년대와 70년대의 잡지에 등 장했던 주부의 표상으로 분석하고 각 시대별 부엌 사용자 여성들을 인터 뷰하여 산업시대의 가정 내 노동자의 경험들로 실제 사용자가 어떻게 부 엌을 사용했는지 알아보았다. 이 논문은 한국의 부엌디자인을 여성의 문제에 대해 다각적인 층위에서 해석할 수 있는 역사적 공간으로 논의하고 있다. 광고나 이미지에서 재현 되는 여성은 주체가 아닌 대상이며, 서구를 내면화 한 타자이며, 가정의 재생산을 대신했던 하위주체라는 문제점도 등장한다. 가부장적인 자본주 의의 이데올로기는 기능중심의 부엌으로 여성의 역할을 주부로 한정시켜 소비자와 대상으로 재현하고 있다. 그러나 전후에는 근대교육을 받은 여 성들이 도시 중산층의 소비자로 등장하면서 사회적 노동자인 남편과 평등 한 가정의 주인공으로서 그 역할과 지위를 소비하기 시작했다. 이들은 새 로운 아파트형 부엌인 리빙다이닝키친(LDK)를 선택했는데, 이 시점이 1970년대부터였다.

This study is to analyze the relationship with housewives and kitchen design from 1960 to 1970s. I have researched the way of representing images of housewife in the Korean Women's magazines and daily press for primary source. To research more realistic and practical history of Korean kitchen design, I have interviewed three kitchen users of different generations. This approach is to reflect women's voice and oral history for the qualitative research. Women in Korea have been emerged as an object in the advertisements in the news and magazines in modernized and urbanized Korea. In 1960s Korean women still follow the merit of “good wife and wise mother” even though some of them had highly educated, most women remained at home as their domain. Dressed on Hanbok, Korean traditional costume, Korean housewife are represented as docile with the ideoloygy of ‘sweet home’. Modern kitchen design emerged into new urban residental plans in constructing apartments in Seoul during 1970s in Korea. Images of housewife is represented ‘modernized’ and ‘new housewife’ in the advertisement of new concept of ‘living-dining-kitchen’. In the view of Feminism, Korean kitchen was gendered design propagating the social role for women in the patriarchy and capitalism in the period. Thus, the modern kitchen was provided housewives for convenience but it also had a fault. There had been little evaluation and considerations on feminist values nor the merits of Korean culture.

This research aims at the improvement of the manufacturing productivity of . kitchen furniture industry. W company deals with the orders of 2 types - the one is the batch order for mass production, and the other is the order of a customized single set. But, because the company has a single manufacturing system appropriate to mass production despite of the above 2 types-orders, the problems of increasing work-in-process, throughput time and material handling time were resulted in, and the overall productivity was generally low. We proposed a new material handling method to substitute the traditional one, the rearrangement of facility layout, and the introduction of a proper outsourcing method. This research results in about 80% increase in production quantity in the same period.

본 연구에서는 사회문화적 변화에 따른 가치변화와 주거공간의 변화가 주방디자인에 어떤 영향을 미쳤는지 분석하고자 하였다. 이를 위해 먼저 문헌분석을 통해 생활문화를 가족관, 직업관, 주거관, 생활관으로 분류하여 주거공간의 변화를 파악하였으며, 앞의 내용을 토대로 한 분석의 틀로 주방디자인의 변화를 분석하였다. 주방디자인 변화의 연구 결과는 첫째, 주방의 평면유형이 점차 주방과 거실이 통합된 개방형 유형으로 변화하였고, 주방배치 또한 이에 맞게 거실을 바라보고 일할 수 있는 대면형의 배치가 증가하고 있었다. 둘째, 주방가구 디자인 변화에 있어서는 상당수가 가족의 커뮤니케이션을 유도하는 가족관에 따른 디자인 변화였으며 이 제품들의 다수는 합리적 동선설계 및 수납장의 대형화로 직업관에도 부합되는 제품들이었다. 주거관에 따른 디자인 변화로는 소재의 고급화, 다양화가 있었으며, 마지막으로 생활관에 따른 디자인 변화에는 독서를 위한 여가형 주방이 많이 조사되었다. 이에 앞으로의 주방가구 디자인 방향에 있어서 가족 중심형, 여가적 주방 같은 요소는 더 이상 필요조건이 아닌 필수조건이 되어 새로운 방향제시가 될 수 없을 것으로 예상되며 아직까지 디자인 적용에 있어 미흡한 고령자, 독신, 아이를 위한 주방 그리고 Green kitchen의 개념의 적극적 적용을 기대해 본다.

This study seeks to analyze how the changes of living space and value systems in accordance with sociocultural changes would influence the kitchen design. Firstly through the literature analysis, it identified the changes of housing space by dividing lifestyle culture into four categories: views on family, views on occupation, views on housing, and views on life. Based on this category, this paper interprets the changes in kitchen design. Firstly, the kitchen design changed into an open style that integrated the kitchen and the living room on the same level. The arrangement of the kitchen that allows users to face the living room while working in the kitchen reflects the changing social values. The second point in kitchen design change is that many changes in the kitchen design reflected the new view on family that facilitated the communication within the family. Also, many among these changes also agreed with the new view on occupation with the large-scale storage space and the rationalized work-flow. The changes by the new view on housing were diversified materials. Finally, the changes by the new lifestyle expressed in the leisurely kitchen design for reading. Accordingly, the elements like family centered and leisurely kitchen would not be just necessary but prerequisite conditions Therefore, these can hard to become a new direction for kitchen design any more. Instead, the paper proposes the bold application of the less utilized design concepts for the aged, the single, the children, and the Green kitchen.

주방 상부장은 주방 도구들을 수납하기 위한 필수적인 가구이지만, 높은 위치에 설치 및 고정되어 있어 상부장 의 2층 또는 3층처럼 높은 곳에는 사람의 손이 접근하기 어려운 단점이 있다. 따라서 본 논문에서는 기존 상부장의 기능을 유지하면서 사용자가 물건을 손쉽게 꺼내거나 보관할 수 있도록 높이 조절 기능이 추가된 상부장 구조를 제 안한다. 사용자 편리와 안전을 위해 상부장 전체가 아닌 개별 층이 하강하도록 하였으며 선택한 층이 한 번의 동작으 로 사용하기 편리한 높이까지 내려올 수 있도록 적절한 복합 링크기구를 설계하였다. 또한, 하강 과정에서 층이 기울 어지거나 층간 간섭을 방지할 수 있는 최적의 하강 경로를 설정하였으며 이를 구현하기 위해 적절한 링크 길이와 조 인트 위치 및 구속조건을 선정하였다. 보관된 물건들의 하중을 지탱할 수 있도록 FEA 해석을 통해 기구 장치에 대 한 안정성을 검증하였으며 실제 제작을 통해 높이 조절 상부장의 정상 작동 여부를 확인하였다.

Kitchen cabinets are essential furniture for storing the kitchen tools, but their high installed location makes it difficult for users to access the upper of the cabinets. Therefore, in this paper, we propose a new type of kitchen cabinet that allows users to easily take out or store items by adding new height adjustment features while maintaining the function of the existing cabinet. For convenience and safety, an appropriate complex link mechanism is designed so that the selected floor, not the entire cabinet, can come down to a desired height with one operation. Moreover, the optimal descent path is set to prevent the floor tilting or interfloor interference during descent, and appropriate link shapes, lengths, and joint types are selected to implement it. FEA analysis is performed to ensure that the stretched complex linkage can support the load of the stored items and the feasibility of the height adjustable kitchen cabinet is verified through fabrication.

주방 상부장은 수납공간이 넓고 작업 공간 활용도가 높다는 장점으로 인해 널리 사용되고 있지만 높은 곳에 설치되어 있어 고령자나 장애인이 접근하기 어려운 단점이 있다. 따라서 본 논문에서는 기존 상부장의 기능을 유지하 면서 더욱 쉽고 안전하게 사용할 수 있도록 개별 층의 높이가 조절되는 새로운 방식의 상부장 구조를 제안한다. 효율 적인 주방 공간 활용을 위한 상부장 설치 범위와 신체적 약자들이 접근할 수 있는 최대 높이를 고려하여 상부장 필 요 하강 범위를 설정하였으며 선택한 개별 층이 최적의 경로를 따라 안전하게 하강할 수 있도록 기구설계 과정을 통 해 적절한 복합 링크기구 형상과 치수 및 링크 구동 방법을 선정하였다. 또한, 모터 및 소프트웨어를 추가하여 간단 한 버튼 조작으로 사용자가 원하는 높이로 내려올 수 있게 하였으며 실제 제작을 통해 제시된 승강형 링크기구의 안 정성 및 높이 조절 성능을 검증하였다.

Kitchen cabinets are widely used for their spacious storage and efficient use of space, but their high installed location makes it difficult for the elderly and disabled to access. Therefore, in this paper, we propose a new height-adjustable kitchen cabinet that can be used more easily and safely. The lift-down range of cabinet was set considering the installation location of cabinet for efficient use of kitchen space and the maximum height accessible to the elderly and disabled, and the link geometry and driving method of the complex link mechanism were determined through the mechanism design procedure to ensure that the selected floor come down safely along the optimal descend path. In addition, the appropriate motor and control algorithm were added to allow the user to descend to the desired height with a simple button operation. It was confirmed through actual production that the proposed linkage mechanism performs the desired lift-down motion.

연구배경 지난 수년간 제조업 중심 산업은 서비스 중심 산업으로 변하고 있으며, 이는 공급자 중심에서 소비자 사용자 중심으로 제품개발의 패러다임이 바뀌고 있음을 반증한다. 오늘날의 기업과 학제에서는 신제품 개발(New Product Development)에서의 사용자의 경험(User Experience)과 사용자의 인지, 감성 요인에 대한 연구가 활발히 이루어지고 있다. 하지만 대부분의 신제품 개발은 진보한 기술의 부족함 뿐 아니라, 제품을 사용하는 소비자 니즈의 이해 부족으로 인해 제품개발에 실패한다. 그러므로 사용자의 감성요인은 제품개발에 있어 아주 중요한 요소로 작용할 수 있다. 본 연구에서는 사용자의 인지 감성 요인을 분석하고 이를 제품 개발에 응용할 수 있는 시스템 및 평가 도구로 활용할 수 있는 프레임 워크를 설계 하고자 한다. 연구방법 문헌연구를 통해 제품에 대한 사용자 인지 및 감성어휘들을 조사하고, 이를 토대로 어피티니 다이어그램 매핑을 통해 5개의 감성 인지 모듈에 맞게 분류하여 사용자 인지 감성 프레임워크를 개발한다. 그리고 이 프레임워크의 검증을 위해 국내 주방용품 사용자/소비자를 대상으로 인지 및 감성 요인에 대한 설문조사를 실시하여, 사용자의 주방용품 구매 및 사용시 고려하는 인지 감성 요인을 분석하고 향후 사용자 인지 감성 정보지원 시스템 개발에 참고 자료로 활용한다. 연구결과 본 연구에서 개발된 사용자 인지 감성 평가 프레임워크의 실용성 검증을 위한 주방용품 사용자에 대한 설문 분석 결과, 개발된 인지 감성 평가 프레임워크는 사용자의 인지 감성 중요도, 각 모듈별 인지 감성 요인 분포, 제품과 인지 감성 모듈과의 상관관계, 인구통계학적 사용자 인지 감성 요인 등 사용자 인지 감성 요인에 대한 다양한 실증 분석 자료를 도출할 수 있는 것으로 나타났다. 결론 본 연구에서 제안한 제품디자인을 위한 사용자 인지 감성 요인 평가 프레임워크는 디자인 실무에서 신제품 개발을 위한 사용자의 인지 감성 요인 평가의 중요한 척도로서 활용 될 수 있을 것이며, 향후 설계될 신제품 개발프로세스에서의 사용자 경험을 활용한 인지 감성 정보 지원 시스템 개발에 중요한 자료로 활용될 것이다.

Background In the past few years manufacturing-centered industry has been turning into service-centered industry, reflecting the change of product development paradigm from supplier-centered to user-centered. Research on user experience, user cognition and emotional factors regarding new product development has been actively conducted in recent years, both academically and practically. However, most of new product developments fail not only because of insufficiency in technological advancement but also due to lack of understanding of consumer needs, especially of those whom actually use the products. Consequently, emotional factors of users are likely to act as essential elements of product development. Current research expects to analyze users’ cognitive and emotional factors and utilize the results as evaluation tools for system development which can be applied to product development Methods Based on literature, cognitive and emotional vocabularies are investigated. Then the corresponding results serve as the basis for constructing affinity diagram through which user cognitive emotion framework is developed according to the five emotions. Furthermore, to verify the framework, a survey on cognitive and emotional factors is conducted targeting domestic users/ consumers of kitchen appliances. The analysis of cognitive and emotional factors of kitchen appliance users will be utilized as references for development of cognitive and emotional information support system. Result Results from a survey targeting users of kitchen appliances for verifying the practicality of the evaluation framework developed from the current research show that the framework is capable of deriving empirical analysis data on user cognition-emotion factors. These include the importance of user cognition-emotion, distribution of cognition-emotion factors for each module, correlation between products and cognition-emotion modules, and demographical user cognition-emotion factors. Conclusion The user cognition-emotion factor evaluation framework suggested in the present study for product design is expected to be utilized as an essential measure for estimating users' cognition-emotion factors. Results in turn can be used for new product development in the actual field of design business. Furthermore, the framework is also expected to be utilized as a critical reference for the development of cognition-emotion information support system based on user experience in the future planning of new product development process.

본 논문은 영화에서 소품 디자인이 계획적으로 사용될 경우 관객과의 다양한 소통효과를 획득할 수 있다는 사 실을 검증하는데 궁극적인 목적이 있다. 연구진은 우선 영화 ‘카모메 식당’을 선정하여 연출 의도 및 제작과정을 조사하였으며, 영화의 국가 이미지 메 이킹 과정을 분석하였다. 또한 영화에 사용된 가구, 의류, 그릇 디자인의 개요를 면밀히 검토하였고, 영화 스토 리 전개과정과의 사용연관성을 평가하였다. 마지막으로 사용된 영화소품이 관객들에게 어떠한 감성적 이미지 를 전달하는지를 관찰, 소품활용에 의한 국가 이미지 메이킹 가능성을 검증하였다. 결과적으로 영화에 사용되는 소품 디자인은 준비단계에서 계획적으로 구성될 경우 영화에 대한 긍정적인 평가 를 이끌어 낼 수 있으며, 특히 소품에 의한 감성적 메시지 전달이 가능하다는 사실을 확인하였다. 향후 한국영 화의 소품 디자인 기획 및 사용에 적절한 이미지 메이킹 방법 연구가 필요할 것이다.

This paper intends to prove that a set design in movies can be purposefully used to communicate various messages to the audience. The research team selected the movie “Kamome Diner” to investigate its directional intentions and the production details and analyzed the national image making process in the movie. Additionally, the furniture, clothing, and the design of the tableware used in the movie were closely examined to study their relevancy to the plot of the movie. Lastly, the kind of emotional messages the props used in the movie delivered to the audience were examined to clarify the possibility of the national image making by the use of props. As a result, it was found that the calculated set design of the movie during a planning stage can earn positive reviews about the movie and deliver emotional messages by the means of props. This requires a future research of image making methods in the planning of set design for Korean movies and their use.

With the advent of China's aging society, family aging has become one of the main ways of aging in society. Chinese people love food, especially the elderly, more keen to cook for themselves, as the production of food, the kitchen, become part of the living space of the elderly, it is the most frequently used in the residence, the most concentrated domestic work, for the elderly is also more prone to accidents.Barrier-free equipment and well-equipped barrier-free kitchens can overcome and compensate for the elderly's lack of ability, provide them with a safe, comfortable, self-sustaining and self-care kitchen living environment, meet their needs in life and spirit, and thus improve their quality of existence. This paper takes the elderly with self-care ability as the research object, analyzes the physiological characteristics and psychological characteristics of the elderly from two dimensions, combines the concepts and principles of barrier-free kitchen design, elaborates the kitchen space plan layout and operation flow, as well as the design principles of kitchen facade, analyzes the real needs of the elderly when they work in the kitchen through the behavior pattern and physiological characteristics of the elderly kitchen work, and proposes the age-appropriate barrier-free kitchen The design principles of space and kitchen design suggestions. It will reduce the barriers to the elderly's kitchen work, reduce labor intensity, improve work efficiency, and increase the physical and mental comfort of the elderly. It also provides reference for related design fields.

As Chinese society has transitioned from an agricultural to an industrialized economy, the kitchen, a central space in the home, has undergone profound transformations. “communal kitchens” and “corridor kitchens” to the modern "cabinetized” model, the kitchen has evolved into a space that not only serves daily dietary needs but also carries rich cultural and spiritual significance. However, in following international trends, modern kitchen design often overlooks Chinese local culture and user needs, making it difficult to accommodate the cooking habits and dietary cultural characteristics families.This challenge is particularly evident in the context of accelerated urbanization, the prevalence of smaller family structures, and the widespread adoption of fast-paced lifestyles. Modern kitchens face numerous challenges in terms of functional layout and space utilization. Therefore, this study aims to explore how China's unique dietary culture influences modern kitchen design. By analyzing users' dietary behaviors and cultural characteristics, the research seeks to propose kitchen design directions that align with the Chinese cultural background, ultimately providing modern Chinese families with kitchen spaces that are both practical and culturally resonant.

In the context of globalization, industrialized production has brought about the problem of product homogenization, so identifying and passing on local culture has become crucial. Chinese kitchens have always accompanied the development of food culture and demonstrated uniqueness. However, with the advancement of urbanization and industrialization and the gradual development of Chinese housing towards flats, the design and layout of urban kitchens have been directly referenced and imitated from Western countries, resulting in insufficient kitchen space to meet the needs of Chinese family's food culture and dietary lifestyles. Therefore, this paper aims to access the explicit and implicit cultural characteristics of Chinese food culture by identifying traditional food culture and studying the dietary lifestyles of modern users. Subsequently, the values and behavioral characteristics of these cultures are transformed into factors of Chinese kitchen design, and the direction of kitchen design enhancement that is more in line with the cultural background of Chinese users is proposed. Based on this goal, the thesis first sorted out the relationship between culture and design. Then, using the theory of the three levels of culture and the method of user behavior observation, it systematically obtains the influencing factors of Chinese traditional food culture on kitchen design and the cultural characteristics of modern kitchen use behavior. Finally, based on the value and behavioral factors of food culture, the direction of kitchen design that conforms to the values and behavioral habits of Chinese food culture is proposed.

Purpose: Welfare facilities for senior citizens play a critical role in addressing the dietary needs of South Korea's aging population. However, challenges such as workforce shortages and budget constraints hinder the delivery of effective meal services. Central kitchen (CK) systems aim to standardize services, enhance operational efficiency, and reduce staff workload. This study evaluated the implementation of CK-based meal services in senior welfare facilities, focusing on nutritional management, staff workload, and job satisfaction. Methods: A 2-week intervention was conducted in 2 senior welfare facilities in Seoul, integrating 40 CK products standardized for portion size, texture, sodium, and protein. The mixed-methods design of the study included semi-structured interviews with 5 meal service staff and pre-/post-intervention quantitative assessments of older adults. Of the 55 older adults recruited, 30 participants were included in the final analysis after excluding 18 ineligible adults and 7 with low adherence or incomplete data. The measures assessed included meal satisfaction, physical function (Short Physical Performance Battery [SPPB]), health-related quality of life (5-level EQ-5D version [EQ-5D-5L]), and body weight. Results: The implementation of CK reduced meal preparation time and improved staff job satisfaction and time management. Facility managers reported enhanced inventory control and administrative efficiency. Among meal recipients, meal satisfaction and body weight remained stable (p = 0.136 and 0.559, respectively). While EQ-5D-5L scores showed no significant change, SPPB scores showed a marginally significant improvement in lower-limb function (p = 0.055), with a significant increase in gait speed (p < 0.001). Conclusion: The CK-based meal service model demonstrated feasibility and operational benefits in elderly care settings. While short-term improvements in physical function and quality of life were limited, the intervention effectively reduced staff burden and was not associated with decline in meal quality or satisfaction. These findings suggest the potential of CK systems to scale as a sustainable strategy for improving nutritional management in aging populations. However, further evidence from long-term, controlled studies is needed to substantiate these effects.

The purpose of this study is to develop kitchen furniture design for 40-pyung apartment Houses based on stored item of Cooking, Eating and Utility Area. The research data is gotten at a field study of stored items of Cooking, Eating and Utility Area and depth interview. The results of this study were as follows; 1)The kitchen furniture the preparation unit and the sink, the kitchen table, the heating unit and the service table, arranged at the tall storage. 2)The total bulk considered and holding volume ($2.7m^3$) with ground clearance (40%) planned with about $4.21m^3$. 3)Assumed at height and 162cm did a lower part height with 860mm and the upper depth 340mm, did with 700mm where raises. the storage the ceiling which raises will select and considered and with 2200mm did. 4)Arrangement of the kitchen the kitchen form which is an open type (L/DK or L.D.K) arranged many in forms of letter.

The purpose of this study, as well as children who reside in a modern kitchen furniture removal and prevention of risk factors found for the problems at the heart of the residential area in consideration of the safety of the kitchen reflects the importance of the space is to propose a new kitchen furniture design.

The purpose of this study is developing basic module of kitchen furniture design by considering the dimensions of work-surfaces, such as the size of worktable and the length of the kitchen furniture based on the physical size of a human scale and the behavior in the kitchen and the size of goods. In conclusion, this study develops a basic module of the kitchen furniture and suggests the new dimension for the kitchen based on the human scale and demand for the kitchen goods thus, it is expected to use it as a basic data for the kitchen space study and kitchen furniture industry.

본 연구는 중국의 거가양로1)(居家养老:집에서 노후 를 보냄)구조 아래 생겨난 독거노인과 빈 둥지 (자녀 들과 함께 살지 않는)노인의 가정을 배경으로 무장애 주방 공간에 대한 연구로 시작되었다. 본연구의 목적 은 몸이 상대적으로 불편한 노인들을 위해 주방에서 의 위험요소와 행위특징을 분석하고, 그리고 개선이 필요한 요소들을 파악하여 무장애 주방 공간 디자인 의 방향성을 안내해주는 것이다. 빈 둥지 노인에 대한 설문 조사를 통해 노인 무장애 주방의 공간 설계 및 가구 배치의 설계 핵심을 연구했다. 따라서 본 논문은 중국에서 북경, 천진, 하얼빈에서 거주하고 있는 77명 의 60~80세의 노인들을 대상으로 한 설문조사를 이행 하였다. 설문조사를 통해 노인의 일상적인 주방사용 빈도, 가사 시간, 주방 면적, 배치 현황, 주방사용의 방해물 등을 정리 및 분석하고, 이를 통해 행위, 생리, 심리의 세 가지 측면을 기준으로 한 노인들의 독립적 인 주방사용을 위한 디자인 근거를 정리하여 노인을 위한 무장애 2)(无障碍) 주방 디자인의 기준을 도출 및 제시하는 것에 연구를 이행하였다. 연구 결과 및 내용은 다음과 같다. 첫째, 노인들의 주방사용 실태를 분석하여 공간이 협소하며 배치의 불합리성을 밝혀냈 다. 둘째, 노인들의 생활 방식과 생리적, 심리적 특성 을 분석하여 노인들에게 유용한 배치를 분석 연구하 였다. 셋째, 이러한 분석들을 통해 향후 무장애 공간 에 관한 개선점과 방향성을 분석 및 도출하였다. 이러 한 연구 결과를 바탕으로 향후 노인을 위한 무장애 주방의 공간 디자인과 가구 배치에 대한 디자인 포인 트 연구와 노인 혼자 주방을 사용할 때 발생할 수 있 는 위험요소를 줄이고, 노인의 능동적 생활을 위해 필 요한 요구를 충족시키는 근거가 될 수 있을 것이다. 또한 향후 중국 노인의 거가양로를 위한 다른 공간의 기능 연구를 위한 참고 자료가 될 것이다.

This study is started from barrier-free kitchen space under the home-base old-age care mode and considering the background of self-depended living and empty nest old people’s living condition. The Objective is: through the questionnaire survey of empty-nest elderly, the design key points of barrier-free kitchen space design and furniture configuration for the elderly are studied. First I chose 77 old people living in Beijing, Tianjin, Harbin China with age between 60 to 80 to do the questionnaire survey. Second to sort out the kitchen use frequency, operating time, kitchen area and layout of the status quo, the kitchen operation problems, especially the action obstacle in traditional kitchen space to move for the elderly, washing up, items, such as take put the problems existing in the process, again according to the independent operation of the kitchen in the elderly behavior and physiological and psychological characteristics. Then based on their behavior and psychological character, I analyzed barrier-free kitchen’s feature, and predict barrier free kitchen study key point and tend in the future. This study can be used to reduce the hidden danger of the elderly when they use the kitchen space alone, to meet the needs of the elderly independent life. This study will help to prepare for the future research on other functional space of home care for the elderly.

In the design guideline for the existing elderly house, the guideline related to kitchen is very important in the secure and functional aspect. In spite of importace, the present elderly house's Kitchen plan is being designed based on foreign universal design guideline or common housing form instead of considering physical social and psychological qualities of the korean elderly. Therefore, In this study based on the guideline of the previous studies related to domestic elderly house and kitchen plan for elderly house, we found physical social and psychological qualities of the korean elderly. Acooording to these characteristics we suggested guideline on kitchen plan for Elderly House. Those suggested here will be applied to design guidelines of elderly housing on kitchen plan in future.

Design of the container was designed to be able to have a sense of security by emphasizing the points and easy to use sophisticated in order to match the image of the company in an environmentally friendly form of the whole. The design of the natural detergent container, because the container itself is to prevent related bar closely with water, a slip, with an emphasis on the form of fish swim, looks the handle of the oval for the harmony of the entire container I was used to the point. The image extraction in the ordinary, you can design by applying the curve of streamlined feet of thin in order to emphasize the image of honest companies, oval fuselage top, easily without slipping and harmony of the image of the entire container in view of the functional aspects can grab to, which is designed to enter the interior. The design of the natural environment detergent container industry, it was incorporated as much as possible to the vessel and corporate image and sense of stability and the proportion of the overall shape, the basic concepts, the form on the productivity and functionality in the field of design, through the change and simplicity, with an emphasis on merchantability.

The purpose of this study was to evaluate current usages and situations of kitchen with regard to universal design concept in order to provide useful data to plan universally designed kitchen space for all family members. Previous studies for universal design and kitchen planning were reviewed and a checklist was developed to evaluate kitchen space based on universal design concept by researchers of this study. Also, all items in the checklist were reclassified by 5 universal design criteria(Supportiveness, Adaptability, Communicability, Pleasantness, and Accessibility) and analyzed sample kichens by the criteria. The 7 households with different characteristics*age, sex, degree of disability or aging, and number of family) were selected for case studies. The results of this study suggested several critical design points to establish directions or provide guidelines for further kitchen planning.