• Journal of the Korean Society of School Health
• /
• v.16 no.2
• /
• pp.1-11
• /
• 2003

PURPOSE: The aim of our study was to assess the prevalence of respiratory symptoms and to determine their environmental risk factors in school children living in a city where traffic is particularly heavy. METHODS: From November 12th to November 19th, 2002, we sent questionnaires to parents for children's health and environmental factors, and ninety eight percent (516) of parents responded. RESULTS: The lifetime prevalence of chronic respiratory illness was 12.2% and 13.2% for wheeze, and 6.6% for physician diagnosed asthma. Using multiple logistic regression model, we found that family history of asthma(OR=3.47, 95% CI 1.36-8.78), atopy dermatitis(OR=5.48, 95% CI 2.37-12.66), and pets at home(OR=3.22, 95% CI 1.26-8.23) were associated with chronic respiratory illness in last 12 months. We also found that family history of asthma(OR=3.28, 95% CI 1.16-9.31), atopy dermatitis(OR=2.89, 95% CI 1.11-7.54), and short distance between the house and road(OR=2.85, 95% CI 1.03-7.87) were associated with asthma in last 12 months. CONCLUSIONS: Elementary school children in a city had a relatively high prevalence of chronic respiratory illness and symptoms. In addition to genetic factors, pets at home and outdoor air pollution are associated with respiratory illness and Symptoms in school children.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.7
• /
• pp.1154-1161
• /
• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

• Journal of Preventive Medicine and Public Health
• /
• v.31 no.4 s.63
• /
• pp.628-643
• /
• 1998

To investigate the exposure levels of organic solvents and subjective symptoms of dry-cleaning workers, 77 male and 52 female dry-cleaning workers who had been worked in a small city of Chungnam province, and a large city, Taejon were selected for the study group. Air concentrations of organic solvents in the working environment were analyzed, and subjective symptoms of dry-cleaning workers were surveyed, from July to August 1996. The results obtained were as follows : 1. The concentrations of organic solvents in the working environment were within permissible TLV-TWA limits. 2. For the 13 symptom clusters, the most frequently complained symptom clusters were fatigue as 71.3%, and followed by depression and urinary disturbances as 53.5% and 51.9%. Other symptom clusters complained were below 50%. 3. Positive response rates of subjective symptoms were significantly higher in worker groups such as lived in a large city, female, higher education level, more frequently alcohol drinking, higher concentration of organic solvent in working environment, work in alone. 4. Workers who had used solvent B showed 2.3 point higher scores of subjective symptoms than those of solvent A. Of the subjective symptoms scores, amnesia and nervousness were higher in solvent B user group than solvent B user group. 5. As a result of factor analysis, 3 factors such as depression, urinary disturbance and neurologic disturbance were selected. 6. As a result of the logistic regression analysis, sex, the number of fellow workers, working time, region, job tenure, smoking, alcohol drinking, ventilating system, concentration of organic solvent in working environment and place of residence were selected for the related variables. For the conclusion, even though the concentrations of organic solvents in the working environments of dry-cleaning workers were within permissible limit of TLV-TWA, many dry-cleaning workers complained symptoms, such as fatigue, depression, urinary disturbances and so on. And the factors affecting to the symptoms of dry-cleaning workers were the number of fellow workers, work hours, region, job tenure, smoking and alcohol drinking.

• Korean Journal of Community Nutrition
• /
• v.2 no.3
• /
• pp.281-293
• /
• 1997

Dietary fiber(DF) intake of teenagers was estimated and the major food sources of fiber were analyzed using three-day food records and data from 365 middle school students in urban, rural and fishing areas. Mean dwily DF intake of males was 9.2$\pm$3.9g in urban, 10.4$\pm$5.4g in rural, and 7.9$\pm$4.0g in fishing areas and the intake of female was 10.6$\pm$5.1g in urban, 10.6$\pm$5.2g in rural, and 7.7$\pm$3.3g in fishing areas. When related to energy intake, female consumed more DF(5.7$\pm$2.5g/1000㎉, 7.0$\pm$3.5g/1000㎉, 4.6$\pm$2.2g/1000㎉, in urban, and rural, fishing areas respectively) than males(4.2$\pm$1.3g/1000㎉, 4.6$\pm$1.5g/1000㎉, 4.4$\pm$2.0g/1000㎉ in urban, rural, fishing respectively). Mean crude fiber(CF) intake of males was 4.1$\pm$1.7g, 4.5$\pm$2.4g, 3.7$\pm$2.4g, and female's intake was 4.7$\pm$1.9g, 4.8$\pm$2.2g, 3.7$\pm$1.9g in urban, rural, and fishing areas respectively. The mean DF : CF ratio for the subjects was 2.2-2.6, indicating that the DF intake is 2-3 times that of CF intakes. The intakes of the two measures of fiber were highly correlated(r=0.7781) . The major food sources for DF were cereals, vegetables and fruits and the percentage contributions of the food groups to the DF intake were 27-37$\%$, 22-30$\%$, and 11.5-19.7$\%$ respectively. The present study indicates that the DF intake of teenagers is considerably lower than the recommended level and they need to consume more DF than that indicated by the present levels. The importance of nutrition education on health and dietary pattern should also be emphasized among teenagers.

• Journal of Energy Engineering
• /
• v.24 no.3
• /
• pp.82-88
• /
• 2015

After a reheating furnace installation, the modification of the size and the heat capacity is very difficult. Therefore, the development of design package tool is required for the computation on the correct specifications before the design and the installation. Prior to development of the design tool, a module that calculates the amount of heat loss of each part according to the specifications for determining the thermal efficiency of a continuous heating furnace was developed and applied to the oxy-fuel industrial furnace. Through this, the effects of fuel type, oxygen fraction and recirculation on the efficiency of the furnace of which the output is 110Ton/hour were analyzed. In oxy-fuel combustion condition, the efficiency was 15% higher than air combustion conditions. With the using COG(Coke Oven Gas) instead of LNG, the efficiency was slightly increased. In the air combustion condition, the efficiency was increased about 33% with the preheated air. But, in oxy-fuel condition, the amount of exhaust gas was reduced, so the efficiency was increased about 7%.

• Journal of Nutrition and Health
• /
• v.42 no.4
• /
• pp.350-357
• /
• 2009

The purpose of this paper was to evaluate the effectiveness of a salt reduction education program. Subjects participating in this study were 251 employees (166 in the "educated" group, 85 in the "non-educated" group) at 8 hospital and industry food service operations in Daegu. After the salt reduction education program was carried out, a salty taste assessment of both groups was conducted. The educated group had statistically significant differences and the noneducated group did not have statistically significant differences. In terms of nutrition knowledge, while the nutrition knowledge of the educated group was increased (p < 0.001), that of the non-educated group rose at a rate of 0.92. In terms of dietary attitude, the educated group exhibited increased preference toward less salty foods when compared to the noneducated group (p < 0.001). Regarding dietary behavior, the score of the educated group was improved (p < 0.001), thereby indicating a preference for less salty taste. This means that nutrition education had influence on dietary behavior. However, after education, sodium excretion for the educated group was not significantly decreased, compared to before education. The results show that there was a positive correlation between salty taste assessment and dietary attitude and behavior for a high-salt diet. There was a positive relationship between attitude for a high-salt diet and sodium intake; when people prefere a more salty taste, they eat more sodium. Therefore, in order to change dietary preference away from salty taste and to decrease sodium intake, a nationwide, systematic and continuous salt reduction education program is needed.

• Journal of Nutrition and Health
• /
• v.39 no.4
• /
• pp.403-416
• /
• 2006

The purpose of this study was to investigate the practice of nutrition education and perceptions for implementing nutrition education in elementary schools. In this survey, 833 dietitians, 808 principals and 3,141 teachers across the country were asked about the present status and problems as well as necessity, methods, education time, education subjects and the proper nutrition educator ratio. The results of the survey showed that only 4.2% of dietitians implemented nutrition education during regular school hours or through special activities. Many subjects responded that the reasons for not practicing nutrition education were systematic problems of lack of time due to too much food service work. Especially, many rural area dietitians responded that the reason was lack of time due to joint management and cooking. Many dietitians, principals and teachers responded that the placement of one nutrition teacher in every school is needed to resolve these problems. Other solutions suggested were the introduction of a dietitian internship, and the modernization of foodservice facilities for principals and teachers. Of those surveyed 98.4 percent of principals and 95.5 percent of teachers responded that nutrition education is urgently needed. Many subjects also responded that the first three years of elementary school are the most proper time for nutrition education and it is best that these lessons are reinforced at least once a month through discretional or special activities. Survey participants responded that the proper ratio for nutrition educators is 400-800 persons for dietitians compared to less than 400 persons for principals. In conclusion, it is hoped that this study will be able to provide a foundation of data for implementing a systematic nutrition education program by nutrition teachers in elementary school.

• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.234-240
• /
• 2006

The purpose of this study was to evaluate microbiologically cooking utensils, equipment employees, and environment in 12 large Korean, Western, Chinese, and Japanese restaurant. Microbiological testing was conducted for pathogens including E. coli, Samolnella, L. monocytogenes, S. aureus, E. coli O157:H7, V. parahaemolyticus, B. cereus, and Y. enterocolitica as well as total plate count and coliforms. The results showed cooking water and drinking water in some Korean restaurants and drinking water in some Western and Japanese restaurants were unsatisfactory, especially, barley tea, which was cooled after being boiled, was unsatisfactory. Most cooking utensils such as knives, cutting boards, kitchen towels, tongs, and basket had total plate and coliforms count in excess of standards, and knives and cutting boards at some Chinese restaurant had E. coli. At some restaurant, S. aureus was found on some food worker's hands. Also, the total plate count of the air showed a high count around worktables, inside the refrigerator, and in the kitchen in most restaurants. These result suggest that sanitation needs improvement in the environments in these foodservice establishment.

• Journal of Korean society of Dental Hygiene
• /
• v.9 no.4
• /
• pp.824-835
• /
• 2009

Objectives : The purpose of this study was identified about oral health status and oral health needs of elderly. Moreover this study would be based further research of development of oral health in elderly. Methods : This study was undertaken to determine the oral health status and the need of oral management of over 65years elderly who were with dental prosthesis in elderly welfare center and Kyung Ro Dong in Kyung Bok and Kyung Nam. The results were as follows. Results : The sample was 200 participants. The demographical characteristic were that 74.0% of participant was female, 29.0% of participant was 75~79 years old, 42.5% of participant was under elementary, and 45.5% of participant was living alone. 43.7% of participant was pain from muscle-skeletal disease, 37.1% of participant was cardiac-vascular disease, and 31.1% of participant was ophthalmic disease. In oral health status, 54.5% of participant was partly artificial tooth and 45% of participant was whole artificial tooth. 78.0% of participant used under 10 years with partly artificial tooth and only 27.4% were satisfaction with artificial tooth. 83.5% of participant used under 10 years with whole artificial tooth and only 26.4% were satisfaction with artificial tooth. In the oral health status of partly artificial tooth, the average of toothbrush was 2 times, 42.2%. The majority method of toothbrush was 'their own freely' 55.0%. The time of toothbrush was 'after meal' 81.8%. The study result showed that majority participant didn't experience of tongue brush, regular examination, scaling, and oral health education. In the need of oral management with the whole artificial tooth, the participant who used longer artificial tooth was significantly higher about artificial irrigation and the method of management(p<.05). The need of participant who answered 'don't gum massage', was higher of xerostomia treatment(p<.01) and halitosis treatment(p<.05). In the need of oral management with the partly artificial tooth, the participant who used longer artificial tooth was significantly higher about regular examination(p<.01), oral cavity massage(p<.05), scaling(p<.05), dental caries treatment(p<.01). The need of participant who answered 'don't satisfaction with artificial tooth' was higher of regular examination and scaling(p<.05). Conclusions : Oral management needs of elderly who kept artificial tooth or denture required were regular dental examination, xerostomia management, management of artificial tooth and irrigation, and management of bad breath. This results meaned the oral health intervention program for elderly was developed regularly.

• Korean journal of food and cookery science
• /
• v.21 no.1 s.85
• /
• pp.117-123
• /
• 2005

Washed rice was coated by spraying aqueous dandelion (Taraxacum officinale) extracts at 20, 30, 40 $^{\circ}$Brix and dried at room temperature. The coating procedure was conducted 5 mL/min for 10min. Property changes in the dandelion coated rice and un-coated cooked rice were observed during 2 days of storage. Increasing the coating concentration was associated with lower color values (L, a value) and moisture contents. Sensory and texture properties generally decreased in the cooked rice coated with dandelion more than the control (non-coated rice). But, D-20(20 $^{\circ}$Brix of the dandelion concentration) resulted in better textural properties and sensory scores for hardness and overall acceptability in cooked rice. Compared to the control, the washed rice coated with 20 $^{\circ}$Brix for 0 and 2 days showed better quality in sensory activities, a lower gel consistency and better textural activities. It was concluded that the optimum coating ration of rice and added dandelion extract for cooking were 20 $^{\circ}$Brix and $5\%$ respectively, in proportion to the total weight of raw rice.