• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제8권2호
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• pp.51-58
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• 2002

The purpose of this study is to grasp the design characteristics of welfare facilities for the aged in Japan in order to establish the basic data for such facilities in Korea. In conclusion of analysis, the design characteristics of welfare facilities for the aged can be summarized as follows; the dignity of the individual, the privacy, the small group units, the sociopsychological support, the succession of regional and cultural factors, the nature, the safety, the interior materials for the old men, the improvement of staves' environment, the energy reduction and earth environment. The aged welfare equipments in Japan are her products which reflect the society and culture of Japan, therefore our efforts to convert them to equipments which are suitable to our culture and emotion are desired urgently.

• 한국사회정책
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• 제25권1호
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• pp.287-320
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• 2018

이 연구는 노인장기요양서비스 분야에서 복지기술 준시장(quasi-market)의 성격과 문제점을 파악하고 향후 복지기술 발전에의 함의를 도출하고자 하였다. 개발자들에 대한 질적 인터뷰를 분석한 결과, 우리나라의 노인장기요양보험제도가 가지는 제도적 특성은 그 자체로 복지기술 시장을 제약하고 있음을 확인하였다. 즉 노인장기요양보험제도는 복지용구에 대한 제도적 지원을 통해 중증 장기요양보험대상자에 대한 제한된 유효수요 창출과 낮은 복지기술 수준의 복지용구 시장형성에 도움이 되었으나, 노인장기요양보험이 취하고 있는 정책 패러다임은 오히려 복지기술 시장의 확대와 질적 성장을 제약하는 왜곡된 관계의 양면성을 보이고 있다. 구체적으로 보면, 중증요양대상자 중심의 일방적 돌봄과 의존, 제도 내외 서비스 제공자간의 단절적 보호, 낮은 수가, 지원품목 지정 등의 엄격한 규제, 급여방식 등의 노인장기요양보험의 특징으로 인해, 복지용구 시장은 급여지원이 되는 범위 내에서 협소하게 형성되어 그 틀을 벗어나지 못하고 있다. 또한 노인들의 자립을 유도하는 복지기술보다는 중증 노인들의 수발에 필요한 최소한의 획일적인 복지용구가 주로 개발되고 있었다. 정부지원이 낮은 수준이면서도 엄격한 규제로 인해 질적 경쟁이 발생할 수 없는 구조인 것이다. 본 연구는 결론에서 이러한 연구결과를 토대로 복지기술 시장에 대한 발전 전망과 정책적 방향을 제시하고자 하였다.

• 한국전문물리치료학회지
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• 제7권4호
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• pp.65-71
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• 2000

Recently, we can see worldwide the rapid increase in the population of the aged people, while that of young people is decreasing. Especially present Japan has a super-aged society, and it is a big social problem how to take effective measures to that in the future, Some items as well as researches have come out of various research them to the user. Such a change in population will be seen also in South Korea. Because South Korea has many social things in common with Japan, though they have different languages. Through this report, it is expected that it will be a good example for Japan PT to expand its activities and will connect to the future joint research of South Korea and Japan, by introducing it to South Korea.

• 한국식생활문화학회지
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• 제12권4호
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• pp.401-409
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• 1997

The purpose of this study was to investigate the current foodservice management practices of children care social welfare facilities. Questionnaire were sent to the directors of all 275 children welfare facilities in Korea and 107 returned facilities in korea and 107 returned the complete answers. These questionnaire were answered by manager. Equipments were evaluated by investigators using the evaluation form. staffing structure revealed that most of the facilities had a director, a secretary, nurse, but only 15% of the system hired a dietitian. It showed the shortage of nurse, physical therapists, and dietitian. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Food purchasing money of total budget is $10{\sim}20%$. Food purchasing place in most facilities was market place. Foodstuffs were almost purchased $2{\sim}3$ per weeks. 90% of the welfare facilities were used the menu. Modified food frequency questionnaire were used to get the frequencies of each food items used in menu. The results showed relatively satisfactory in food frequencies, however, this was about what was used in menu, not vat was eaten by the residents. conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

• 한국식생활문화학회지
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• 제6권4호
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• pp.381-391
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• 1991

The following study was done to investigate foodservice management practice. Total subjects were 18 foodservices in social welfare facilities in Seoul. Among studied facilities, nine were the welfare facilities for children, five were the welfare facilities for elderly, two were the welfare facilities for a mentally and physically disabled person and the remaining two were vagabond care facilities. Methods used were mainly questionaires. These questionaires were answered by manager and interviews were also done for a same person. Equipments were evaluated by investigators using the evaluation form. The results of the study were summarized as follows. Number of cooks and assistant cooks among employee in foodservice establishment were about 2-6 persons. One dietitian is stationed in 2 places among 18 places. Food purchasing and menu plannings were mainly practiced by manager, secretary and other personnels, in more than 50% of social welfare facilities. The type of the menu in most facilities was the set menu. The period of turn over for cycle menu was a week in 50% of facilities. Seventy seven point eight percentage of the welfare facilities were used the weekly or monthly cycle. For the food preparation, there was almost no place using standard recipes. Foodstuffs were purchased in local market. Moreover, the preference test of served foods were done for residence of each facilities. But it was not applicated effectively. Conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

• 동아시아식생활학회지
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• 제19권6호
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• pp.1039-1048
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• 2009

The purpose of this study was to establish a model of the use-utility of cooking equipments and kitchen centers using survey data and to compare U.S.A. with Korea. The survey was conducted to identify attributes that were related to the efficiency of kitchen centers as well as equipments. Indices for the most important attributes were developed and used to compare different selections of equipment. The impact of adding an equipment item was found to vary with the attributes of the item, the degree of importance ascribed to the attributes of the work center and specific functions performed there. Similarities and differences between the U.S.A. and Korea are discussed, and implications for those who have interest in the use-utility model of cooking equipment and kitchen centers are provided.

• 한국생활과학회:학술대회논문집
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• 한국생활과학회 2009년도 하계학술대회
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• pp.169-170
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• 2009

• 재활복지공학회논문지
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• 제8권2호
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• pp.79-88
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• 2014

국내에서 전기적 자극방식 삼킴 보조 치료기는 높은 보급률과 사용빈도를 가진 전문 의료기기임에도 불구하고 기기에 대한 관리체계가 전무하여 유지 보수의 측면에 있어서도 매우 큰 취약성을 노출해 왔다. 이에 본 연구는 전기적 자극방식 삼킴 보조 치료기의 장비관리 및 안전진단 매뉴얼 개발에 목적을 두고 프로그램을 개발하였다. 이를 위하여 국제전기기술위원회(International Electrotechnical Commission, IEC)등의 기관에서 공시한 표준화된 프로그램 수집과 문헌고찰을 통해 매뉴얼 개발의 근거를 마련하고, 프로토콜을 개발하여 제시하였다. 완성된 알고리즘과 프로토콜, 지표 등의 자료를 전문가 및 현장 실무자의 자문을 통하여 수정 및 보완하고 유지보수 워크시트(Maintenance Worksheet)의 5지표 18항목, 삼킴 보조 전자 의료기기 장비관리/안전진단 절차 매뉴얼(Equipment Procedure Manual)에서 4개 지표 32항목으로 구성된 점검 매뉴얼을 최종적으로 완성하였다. 완성된 지표는 장비의 고장률을 줄이고 의료기록 문서화의 체계성 제고에 도움을 줄 것이며, 의료서비스의 효율성, 적절성을 유지하는데 기여할 수 있을 것이라 생각된다.

• 재활복지공학회논문지
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• 제3권1호
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• pp.41-47
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• 2009

본 논문에서는 중추신경계나 대뇌피질의 운동 및 감각기능을 검사하는 근전도계 및 유발성응답기의 안전 요구사항 및 시헙방법을 기술한다. 국제 기준에 부합화하는 안전 요구사항을 설정하고, 국제 표준에 따른 시험방법 및 표준 시험절차서를 제시하였다. 그러나 장비의 개별 성능 요구사항은 특정하지 않고, 제조사에서 제시하는 성능이나 출력이 가능하도록 규정하였다. 시중에 유통되고 있는 근전도계 장비를 이용하여 제시된 시험방법에 대한 유효성을 확인하였다. 이 연구의 결과는 식품의약품안전청에서 의료기기 인허가시 적용되는 기준규격으로서 사용될 수 있을 것이다.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2006년도 하계종합학술대회
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• pp.881-882
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• 2006

According as society looks graying trend gradually, more shaped system that can achieve measuring health-state of old people more harmoniously construction required in field of old people's welfare and medical treatment. Health-state is measured by two methods of contact and non-contact. The first, for example measurement of blood pressure or electrocardiogram, requires that measuring equipments are attached on human body but the second, for example X-Ray or MRI, is not. But both of methods are have some of defect, for example attaching equipments, needing of the special equipments or the necessary time, etc. Therefore desirable method of monitoring system must have minimum interrupt about daily life. This study suggest the system that can monitor the user, especially old people's outward aging and health-state by use the PAN TILTER and CCD camera.