• Journal of the Korean Society of School Health
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• v.16 no.2
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• pp.57-69
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• 2003

This study investigates the school resources and programs for health promotion services, especially in areas of smoking cessation and acohol-reducing. The health of students is very important because of students' long life-span remained and their impacts on the community. A three-stage survey model was established. Three stages include a current status of school health resources and programs, an attitude to get rid of health risks at school, and a behavioral intention to provide health promotion programs in the near future. Three hundred and thirty-six schools filled up and returned the questionnaire by mail. The results showed that the facility and personnel for health management are equipped sufficiently in general, except in rural area located, small sized, or middle schools. But provided programs are not good enough in both quantity and quality. Frequently, schools provide the programs such as advertisement, mass education by internal lecturers, and individual. counselling. The programs of special lectures, group activities or rather active use of suppresants are provided rarely, because of the lack of special knowledge or financial supports at school. However, behavioral intention to provide such programs was high. Therefore, the role of health department at school should be fortified. The health teachers need to be trained as a consultant, and the education materials need to be provided to them The school also need to be supported with external experts for special lectures or group activities. In conclusion, schools need to pay more attention to the health risk of students and develop the effective and efficient school health programs for students' health.

• Korean Journal of Health Education and Promotion
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• v.21 no.3
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• pp.133-149
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• 2004

This study investigates the worksite resources and programs for health promotion services, especially in areas of smoking cessation and acohol-reducing. Health promotion program is important for employees and employers to promote their productivity and enhance their quality of life. To explain the worksite health promotion programs, a three-stage survey model was established and 111 worksites filled up the questionnaire. Stages of the model included the supply status of worksite health programs, attitudes to get rid of health risks, and behavioral intentions to provide health promotion programs in the near future. The results of this study are as follows. First, the facility and personnel for health promotion services are not equipped sufficiently in the middle-sized worksites. Second, provided programs are not good enough in both quantity and quality, because most worksites provide inefficient and low-cost programs. Third, worksites provide the programs such as advertisement, education materials especially in large-sized worksites, but not in middle-sized worksites. Therefore, worksites need to be supported with a public institution for efficient programs and continuing legal and systematic support for middle-sized worksites should be emphasized.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1079-1084
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• 2002

Changes in components of onion vinegar during two-stage fermentation were investigated. One sample group (A) was prepared with onion juice by extraction and concentration (15 brix), and the other group (B) was prepared using the same method but supplemented with sucrose. Comparison of glucose (4.1%), fructose (4.2%), and sucrose (0.6%) found in A as major sugars with those (3.2, 3.3, and 4.6%, respectively) of B showed a significant difference in sucrose concentration. During alcohol fermentation, S. kluyvery DJ97 consumed these sugars completely. At 36 hr of alcohol fermentation, concentrations of reducing and total sugars decreased to 0.5 and 0.8%, in A, and 0.4 and 0.6%, in B, respectively. No further changes were detected in the concentrations of these sugars thereafter. From 12 hr of fermentation, alcohol concentrations in groups A and B increased markedly, maximizing at 7.0% at 36 hr A and at 8.2% at 48 hr in B, and finally decreased thereafter in both groups. The detected alcohol components were ethanol, acetaldehyde, methanol, n-propyl alcohol, iso-butanol, and iso-amyl acohol. During acetic acid fermentation, the concentration of acetic acid as the major organic also increased significantly in both groups (4,776.72 and 4,894.93 mg% in A amd B, respectively). Other organic acid contents such as malic and succinic acids were higher in A than B. these results indicate that vinegar is better produced in onion extract with no sucrose supplementation based on its organic acid contents.