• Korean Journal of Community Nutrition
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• v.10 no.5
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• pp.654-667
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• 2005

To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and $X^2-test$. The frinding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. $56.4\%$ of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks $(79.6\%)$ and lunch $(88.8\%)\;and\;30.1\%$ of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p<0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but $12.2\%$ of parents and $14.4\%$ of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p<0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups $(64.5\%)$ and teacher groups $(43.8\%)\;(p<0.05)$. They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p<0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

• The Journal of the Acoustical Society of Korea
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• v.43 no.2
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• pp.152-161
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• 2024

Although hearing loss in the elderly is one of the common symptoms of aging, as the aging population continues to grow, policies such as home care and welfare housing for the elderly are implemented with a focus on mobility, often overlooking the issue of hearing loss in the elderly. In this study, our aim is to enhance the quality of life for the elderly by improving the auditory environment within residential spaces, which plays a pivotal role in determining their overall well-being. We have proposed a technique that focuses on reducing reverberation, minimizing noise levels, and enhancing sound quality to improve the listening environment for the elderly, and we have verified its effectiveness. Building upon this, we have developed an acoustic design model for residential facilities catering to elderly home care.

• Journal of The Korea Institute of Healthcare Architecture
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• v.28 no.1
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• pp.31-39
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• 2022

Purpose: The study aimed to extract the space mentioned in the criteria for evaluation and certification of psychiatric institutions in which the most specific standards for medical services of psychiatric institutions are prepared, and to organize and analyze the requirements. Method: The implied space is derived by analyzing the evaluation and certification criteria. The derived space is re-classified by departments of the hospital, and the requirements are organized and analyzed. Results: First, a total of 41 spaces were derived. The derived spaces can be considered as spaces to be treated as important in psychiatric institutions. Second, as a result of reclassifying the derived space by department, 10 spaced for the hospital as a whole, 10 for wards, 12 for central/outpatient departments, 5 for pharmaceutical departments, 2 for catering facilities, and 2 for facilities. Third, if organized by psychiatric institution, there is a total of 40 spaces for psychiatric hospitals according to certification criteria, and according to evaluation criteria, there is 38 spaces for psychiatric hospitals and departments and 19 spaces for the clinics. The difference between the certification and evaluation criteria of psychiatric hospitals is insignificant. In order to promote the qualitative improvement of psychiatric institutions, it is necessary to gradually strengthen from the certification criteria. Fourth, the requirements reflecting the characteristics of a psychiatric institution were very limited to emergency exits and treatment rooms. It is necessary to prepare the space requirements for other rooms in consideration of the behavior of the mentally ill. Implications: The derived spaces and requirements can serve as practical reference materials for practitioners preparing to receive certification and evaluation of psychiatric institutions. In addition, it has meaning as a basic data for estimating the level of space and requirements of psychiatric institutions that are currently required in Korea.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.455-459
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• 2017

Norovirus (NoV) is the most common cause of acute gastroenteritis in all age groups worldwide. In this study, prevalence of asymptomatic norovirus infection was investigated in food handler being employed at food catering facilities in South Korea. A total of 2,729 fecal specimens from asymptomatic food handlers were analyzed, and 1.06% of food handlers (29/2,729) had asymptomatic NoV infection. Of these, 17.2% (5/29) were positive for NoV GI and 82.7% (24/29) were positive for NoV GII. Especially, sequencing and phylogenetic analysis showed that GII-4 was the most prevalent genotype and a large number of asymptomatic food handlers were infested with norovirus GII-4 strains. The results of this study show that asymptomatic food handlers may be potential transmission sources for NoV infection. These results emphasize the need for training of food catering employees about norovirus prevention. Asymptomatic norovirus infection should receive more attention.

• Journal of the Korea Institute of Building Construction
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• v.15 no.5
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• pp.527-536
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• 2015

This research focuses on comparing the impact that working conditions have on the job satisfaction of Korean and Chinese-Korean construction workers. The data shows that factors such as the quality of wages, food catering, and leisure facilities showed a positive correlation on the workers' satisfaction. Further comparative analysis showed differences between the effect these factors have on the satisfaction of Korean workers and Chinese-Korean workers, who occupy the highest portion of the foreign workforce in Korea. The analysis concluded that to the Chinese-Korean workers, wage had the strongest impact on their satisfaction over other factors, whereas this difference was not present in the Korean workers. The results of this study highlighting these differences between the worker groups can contribute to developing the efficiency of the management of construction sites in Korea.

• Food Engineering Progress
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• v.13 no.2
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• pp.122-129
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• 2009

Ultraviolet (UV) is widely used as a sterilizing agent in restaurants and catering facilities in Korea. Efficacy of UV sterilizers (UVS) was investigated against E. coli on the inner bottom of stainless steel cups. UV intensity on the bottom of cups varied widely with the locations of cups in UVS, showing higher values at center while lower values at outskirts. The deviations in UV intensity were remarkable on top shelf, but alleviated as proceeded to middle and bottom shelves. Inactivation of E. coli was proportional to the UV intensity and treatment time, consequently to UV dose, and showed a pseudo-first-order kinetics with tailing. Initial inactivation rate constants ($K_{1}$) deviated with the locations of the cups, while final inactivation rate constants ($K_{2}$) showed comparable values. An equation for the calculation of the proposed UV treatment time was suggested.

• Journal of dental hygiene science
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• v.8 no.4
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• pp.331-336
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• 2008

The purpose of this research was to collect basic data to develop a project of oral health that fits for particularity for parent cooperating daycare facilities for infants and children. For this purpose, we gave out the self administrated surveys to the teachers at parent cooperating daycare facilities, and analyzed surveys made by teachers. The results of this research could be summarized as follows ;1.The snacks and drinks provided by parent cooperating daycare center tend to provide more non-cariogenic snacks and drinks such as fruit, vegetables and fruit juice. 2. Activities related to dental health was done in parents corporative daycare center are: Children participate in the activities and training related to food (87.9%), catering staff receive education about nutrition (78.2%), avoiding sugary food at a birthday party (74.0%), annual dental health check-up by a dentist (33.5%). 3. 88.9% of teachers agreed parents' involvement of developing policies of oral health. 4. The percentages of guiding principles based on documentation in the topic of the oral heath were: Involving parents in the formation of the pre-school group's health policy (47.8%), advising the needs of a child for dental service to parents (44.9%), coping with a situation where a child injured his or her teeth (44.9%).

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• Journal of Cadastre & Land InformatiX
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• v.54 no.1
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• pp.49-61
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• 2024

South Korea faces a declining population and rural areas vanishing due to urbanization. Infrastructure, especially medical facilities, may not be sustainable for a long-term. This may impact vulnerable groups like children, teens, and the elderly, worsened by an aging population and low birth rates. Gangwon-do, notably Chuncheon-si, suffers from rural depopulation and poor healthcare self-sufficiency. In this paper, using 2SFCA(Two-Step Floating Catchment Area), we analyze healthcare access in Chuncheon-si, identifying gaps and vulnerable areas. LISA analysis helps map medical vulnerability, considering patient demand and supply. The Gini coefficient assesses spatial inequality. We propose distributing healthcare services and personnel based on age and region. The aim is to identify locations for additional hospitals catering to the elders, Infants, Children, and Adolescents,considering spatial accessibility.