• Journal of dental hygiene science
• /
• v.4 no.1
• /
• pp.13-20
• /
• 2004

The purpose of this study was to examine how dental hygienists health management and to what extent they used medical care services due to occupational diseases. It's ultimately attempted to improve the health care of dental hygienists and promote their health. After relevant literature and data were reviewed, a survey was conducted for five months from June through October, 2003. The subjects in this study were 160 dental hygienists who worked at dental hospital and clinics across the nation. And the collected data were analyzed. The findings of this study were as follows: (1) Concerning job-related health education experience, 83.1 percent, the greatest rate, had no experience to receive education, and the type of service made a significance difference to that(p<0.05). (2) As to in-house medical examination, 98.6 percent felt the need for medical examination, and 56.3 percent had ever their bodies examined. Their health examination experience was significantly different according to age(p<0.01), marital status(p<0.01), type of service(p<0.01), career(p<0.01) and yearly income(p<0.01). (3) Concerning how much they used hospitals after working as dental hygienists, 85.6 percent, the biggest group, had no experience to be hospitalized, and that was significantly different according to age(p<0.05), type of service(p<0.05), career(p<0.01) and yearly income(p<0.05). 51.9 percent had no experience to receive treatment as outpatients, and their career(p<0.01) made a significant difference to that. (4) As for how to cope with casual diseases, 34.4 percent, the largest group, visited pharmacies, and 32.5 percent, the next largest group, saw the doctors. In regard to herb restorative, 68.1 percent had no experience to take herb restorative, and that experience varied significantly with age(p<0.01), career(p<0.05) and annual income(p<0.01).

• Proceedings of The Korean Society of Health Promotion Conference
• /
• 2004.10a
• /
• pp.111-129
• /
• 2004

This paper develops the argument that the 'Healthy Cities Approach' extends beyond the boundaries of officially designated Healthy Cities and suggests that signs of it are evident much more widely in efforts to promote health in the United Kingdom and in national policy. It draws on examples from Leeds, a major city in the north of England. In particular, it suggests that efforts to improve population health need to focus on the wider determinants and that this requires a collaborative response involving a range of different sectors and the participation of the community. Inequality is recognised as a major issue and the need to identify areas of deprivation and direct resources towards these is emphasised. Childhood poverty is referred to and the importance of breaking cycles of deprivation. The role of the school is seen as important in contributing to health generally and the compatibility between Healthy Cities and Health Promoting Schools is noted. Not only can Health Promoting Schools improve the health of young people themselves they can also develop the skills, awareness and motivation to improve the health of the community. Using child pedestrian injury as an example, the paper argues that problems and their cause should not be conceived narrowly. The Healthy Cities movement has taught us that the response, if it is to be effective, should focus on the wider determinants and be adapted to local circumstances. Instead of simply attempting to change behaviour through traditional health education we need to ensure that the environment is healthy in itself and supports healthy behaviour. To achieve this we need to develop awareness, skills and motivation among policy makers, professionals and the community. The 'New Health' education is proposed as a term to distinguish the type of health education which addresses these issues from more traditional forms.

• Journal of the Korean Society of Food Culture
• /
• v.10 no.5
• /
• pp.377-390
• /
• 1995

This study was to investigate the consumption pattern and nutrition knowledge about vegetables of 184 housewives attending the school of adult and continuing education attached to DukSung Women's University. The results were summarized as follows; the average vegetable expenses were $10,000{\sim}20,000$ won per week. The frequency of purchasing vegetables was $2{\sim}3$ times a week. Respondents usually bought the vegetables at local markets and supermarkets. As for buying vegetables, all of respondents kept in mind all the time the organic vegetables were better. The price was the most important factor of their purchase in the low income households. In the family, the vegetable dishes were favored by housewives most and by sons least. Among the vegetable cooking methods, Kimchi was the most frequently used and salad was the least. Forty four percent of the respondents experienced purchasing ready made vegetable dishes in the market. The reason they bought ready made ones was the special taste of the dishes. The rest of respondents never bought cooked vegetable dishes because they thought the dishes unsanitary. Twenty seven percent of the respondents experienced purchasing. The reason for not purchasing Kimchi was the housewives' traditional prejudice of buying Kimchi in the market. Respondents have a considerable knowledge that 42 kinds of vegetables could be good for certain disease and 10 kinds of vegetables might be harmful for certain disease.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.3
• /
• pp.492-499
• /
• 2002

The objective of this study is to identify the attribute factors for fast food selection according to their characteristics of the use behaviors and demographics. The results of these findings suggest the attribute factors for selection were classified into ten : physical service, cleanliness/promptness, human service, convenience/promotion, accessibility, menu variety, food quality, service for child and parking, added service, and comfortness. “Cleanliness” and “good taste” were considered as determining factors in selecting a fast food restaurant. According to the consumer's use behaviors and demographics, attribute factors for fast food selection were significantly different. Therefore, the marketers and managers on the fast food industry should develop their own appropriate marketing strategies and implement effective targeting, positioning, and promotional strategies.

• Journal of Korean Society of Archives and Records Management
• /
• v.1 no.1
• /
• pp.69-94
• /
• 2001

The purpose of this paper is to provide an overview of the current status of the records management science education in Japan, and to examine the implications of the rapid growth of this filed while noting some of its significant issues and problems. The goal of records management science education is to improve the quality of information services and to assure an adequate supply of information professionals. Because records management science programs prepare students for a professional career, their curricula must encompass elements of both education and practical training. This is often expressed as a contrast between theory and practice. The confluence of the social, economic and technological realities of the environment where the learning takes place affects both. This paper reviews the historical background and current trends of records management science education in Japan. It also analyzes the various types of curriculum and the teaching staff of these institutions, with focus on the status of the undergraduate program at Surugadai University, the first comprehensive, university level program in Japan. The Faculty of Cultural Information Resources, Surugadai University, a new school toward an integrated information disciplines, was opened in 1994, to explore the theory and practice of the management diverse cultural information resources. Its purpose was to stimulate and promote research in additional fields of information science by offering professional training in archival science, records management, and museum curatorship, as well as librarianship. In 1999, the school introduced a master program, the first in Japan. The Faculty has two departments and each of them has two courses; Department of Sensory Information Resources Management; -Sound and Audiovisual Information Management, -Landscape and Tourism Information Management, Department of Knowledge Information Resources Management; -Library and Information Management, -Records and Archives Management The structure of the entire curriculum is also organized in stages from the time of entrance through basic instruction and onwards. Orientation subjects which a student takes immediately upon entering university is an introduction to specialized education, in which he learns the basic methods of university education and study, During his first and second years, he arranges Basic and Core courses as essential steps towards specialization at university. For this purpose, the courses offer a wide variety of study topics. The number of courses offered, including these, amounts to approximately 150. While from his third year onwards, he begins specific courses that apply to his major field, and in a gradual accumulation of seminar classes and practical training, puts his knowledge grained to practical use. Courses pertaining to these departments are offered to students beginning their second year. However, there is no impenetrable wall between the two departments, and there are only minor differences with regard requirements for graduation. Students may select third or fourth year seminars regardless of the department to which they belong. To be awarded a B.A. in Cultural Information Resources, the student is required to earn 34 credits in Basic Courses(such as, Social History of Cultural Information, Cultural Anthropology, History of Science, Behavioral Sciences, Communication, etc.), 16 credits in Foreign Languages(including 10 in English), 14 credits on Information Processing(including both theory and practice), and 60 credits in the courses for his or her major. Finally, several of the issues and problems currently facing records management science education in Japan are briefly summarized below; -Integration and Incorporation of related areas and similar programs, -Curriculum Improvement, -Insufficient of Textbooks, -Lack of qualified Teachers, -Problems of the employment of Graduates. As we moved toward more sophisticated, integrated, multimedia information services, information professionals will need to work more closely with colleagues in other specialties. It will become essential to the survival of the information professions for librarians to work with archivists, record managers and museum curators. Managing the changes in our increasingly information-intensive society demands strong coalitions among everyone in cultural Institutions. To provide our future colleagues with these competencies will require building and strengthening partnerships within and across the information professions and across national borders.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.1
• /
• pp.102-113
• /
• 2013

The purpose of this study was to examine parental perceptions on the importance, performance level, and satisfaction with foodservice quality at daycare centers in the Compensation and Welfare Service institute. The questionnaire was developed to measure thirty-two attributes of foodservice operations are administered to 598 parents and 23 foodservice supervisors from June 22, 2009 to July 10, 2009. The parents placed a high importance on the need for foodservices, earning 4.70 points out of 5 points. Their perceptions of foodservice quality menu, foodservice ingredients and effects, facilities, sanitation, and service scored even higher than performance. The overall satisfaction level for foodservice compared to performance was 4.33 and 4.03 points out of 5 points, respectively. Multiple regression analysis indicated that 98.6% of the variance in parents' overall satisfaction scores was explained by six dimensions.