• The Journal of Korean Society for School & Community Health Education
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• v.21 no.3
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• pp.21-34
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• 2020

배경 및 목적: 본 연구는 학교 내 응급상황(천식 위기, 알레르기 반응, 저혈당 위기, 발작, 심폐정지, 출혈/골절, 머리/목 상해, 열성질환, 중독, 질식)에 대한 행정 차원과 물품구비 차원에서의 준비 실태, 그리고 응급처치 수행자신감을 파악하는데 목적이 있다. 방법: 단면조사연구로 274명의 보건교사를 대상으로 하였으며, 자가보고형 조사지를 이용하여 대상자와 학교의 일반적 특성, 학교 내 응급상황에 대한 행정·물품 준비 실태, 그리고, 응급처치 수행자신감 등 3개 영역의 자료를 수집하였다. 자료수집은 2018년 2월 1일부터 2018년 7월 31일까지 실시하였고, 자료분석은 기술통계, t-검정과 분산분석을 이용하였다. 결과: 대부분의 학교에서 응급상황 관리계획이 있었으나, 응급상황별로 천식 위기는 46.7%, 알레르기 반응은 58.4%에서만 관리계획을 갖추고 있었다. 산소, 혈당측정기, 자동제세동기, 경추고정장치 등은 85% 이상의 학교에서 보유하고 있었으나, 기관확장제 흡입기, 에피네프린 주사제, 흡인기 등은 거의 갖추고 있지 않았다. 응급상황 수행자신감은 5점 만점에 2.67점 (발작관리) 에서 3.55점 (심폐정지관리)이었으며, 일부 응급상황에 대해서 의료기관 근무경력이 증가함에 따라 수행자신감이 증가하였다. 결론: 대부분의 학교에서 응급관리계획을 수립하고 있었으나, 응급상황별 관리계획을 수립한 경우는 반 정도에 불과하였다. 보건교사의 학교 내 응급상황에 대한 응급처치 수행자신감은 전체적으로 낮게 나타남에 따라, 이들의 역량강화를 위한 체계적인 교육과 멘토링 프로그램이 요구된다.

• Journal of Nutrition and Health
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• v.53 no.3
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• pp.329-345
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• 2020

Purpose: This study examined the status of food allergy management and importance-performance analysis (IPA) between elementary, and middle and high school employees in school foodservice. Methods: The participants were employees in elementary (n = 171) and middle and high schools (n = 187) in the Jeonbuk area. The demographic characteristics, the status of food allergy management, food allergy education, and the importance and performance status were assessed using a self-administered questionnaire. Results: Approximately 55.0% of employees in elementary and 32.6% in middle and high schools recognized that the foods in menu tables induced allergies. Approximately 93.0% of employees in elementary and 85.0% in middle and high school thought that food allergy management was an important part of school foodservice because of the possibility of health emergencies. Elimination and replacement meals were provided more in middle and high schools than in elementary schools. Food allergy education from nutrition teachers had been given to 62.6% of employees in elementary and 50.3% in middle and high schools. To prevent food allergy accidents, 72.4% of employees in elementary schools and 65.2% in middle and high schools wanted more accurate information on students with food allergies. As a result of IPA, elementary, middle, and high school employees were aware of the importance and performed well: 'Strict control of allergy-inducing foods because of cross-contamination'. On the other hand, they were not aware of the importance and performed them insufficiently: 'Know how to use epinephrine to prepare for emergencies'. Conclusion: Therefore, it is necessary to improve the consciousness of nutrition teachers for the effective application of food allergy education, especially the recognition of allergy-inducing foods and emergency responsive ability.

• Journal of Digital Convergence
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• v.19 no.3
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• pp.287-293
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• 2021

Tablets were conventionally used to treat choline urticaria. Disadvantages of tablets included sleep inducing problems, accessibility and reduced dosage. To address this, hydrogel containing Cetirizine HCl was manufactured. The experimental method was to measure viscosity, gel fraction, degree of swelling, content evaluation, and permeability. Studies have shown that hydrogels containing Cetirizine HCl can be directly applied to occurrence area to improve Cholinergic urticaric with minimal side effects associated with the marketable tablets. This hydrogel includes other important substances including steroids which gives it an advantage when applied on the skin, improving its accessibility. In addition, it is expected that the drug manufacturing process will be able to proceed as this hydrogel is effective even when used alone.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.330-338
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• 2018

The aims of this study were to investigate the perception of confectionery bakers working in Gyeongnam province for food allergy and to find ways to improve and manage food allergy in confectionery and bakery. The questionnaire was composed of general questions and other questions related to food allergy in confectionery and bakery, and the questionnaires were distributed to the bakers working in Gyeongnam. Sixty nine of 102 confectioneries and bakeries responded to this study, and 60 (87.0%) out of 69 people were aware or had heard about food allergy. However, 54 (78.3%) out of 69 lacked prior education about the management of food allergy. Fifty one (73.9) of 69 people responded that they strongly considered food allergy in the manufacture of the products, but they were not educated about the management of food allergens and symptoms of food allergy. Confectionery bakers were aware about food allergies, but did not label food allergen on the products and have a specific management for food allergens at the work site. Therefore, it is necessary to educate the confectionery bakers about food allergy and to develop and distribute a manage program of food allergens in the field. The result from the present study could be used as basic data for the investigation of awareness for food allergy of confectionery bakers working in Korea.