• 한국식생활문화학회지
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• 제18권4호
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• 치위생과학회지
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• 제6권2호
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• pp.55-63
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• 2006

본 연구는 향후 치아우식증 예방을 예방하고 구강건강을 유지 증진시키는데 필요한 기초자료를 제공하고자 하였으며, 김포시 면단위에 소재하는 초등학교 6학년 남 녀 138명을 대상으로 설문지 및 학교 구강검사 결과를 이용하여 우식치아수 및 우식치아수와 관련있는 요인을 조사하여 다음과 같은 결론을 얻었다. 1. 우식치아가 전혀 없는 경우가 응답자의 37.7%로 가장 많았고, '2-3개' 23.9%, '4개 이상' 21%, '1개'는 17.4%이였다. 2. 최근 1년동안 치과의료기관 방문횟수는 1-2회가 52.2%로 가장 많았고, 23.9%는 1년 동안 치과의료기관을 한번도 방문하지 않았다. 3. 하루 평균 잇솔질 횟수에서 2회는 71.7%였고, 54.3%는 잇솔 외 구강관리용품을 전혀 사용하지 않았으며, 86.9%와 71.3%는 각각 치면열구전색과 불소도포 경험이 전혀 없었고, 66.9%는 현재 사용하고 있는 세치제에 불소 배합여부를 전혀 인식하지 못하고 있었다. 4. 우식치아수와 관련있는 사회 인구학적 요인으로는 모친 연령, 모친 최종학력, 모친 취업여부, 하교 후 돌봐주는 사람이었다(p > 0.05). 5. 우식치아수와 관련있는 구강건강행위 요인으로는 하루 평균 잇솔질 횟수, 잇솔 외 구강관리용품 사용, 불소도포 경험이었다(p > 0.05). 6. 우식치아수와 관련있는 간식섭취요인으로는 치아보호식품과 우식성식품 섭취 횟수였다(p >0.05). 7. 우식치아수와 관련있는 구강건강신념항목은 감수성으로 나타났다(p > 0.05). 8. 회귀분석 결과 모친이 미취업이고, 하루 평균 잇솔질 횟수가 많으며, 치아보호식품 섭취횟수가 많고, 우식성 식품섭취가 적으며, 감수성이 낮을수록 우식치아수가 적은 경향을 보였다. 9. 초등학교 아동들에게 많이 발생되는 치아우식증을 예방하고 조기치료를 하기 위하여 학교 내 구강보건실 설치를 확대하며, 집단 구강검사를 통해 구강병을 초기단계에서 발견하여 치료로 연결시키고, 잇솔질 교습 및 불소용액 양치, 식이조절 등이 추진되어야 할 것이다.

• 대한건축학회논문집:구조계
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• 제33권12호
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• pp.81-90
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• 2017

This study was conducted to investigate the thermal environment status of nursery rooms in workplace daycare centers in Jeju and propose measures to improve their indoor physical thermal environment. For this purpose, measurements were performed in the winter indoor physical environment of 51 nursery rooms in 11 workplace daycare centers and a psychological evaluation survey on the thermal environment of nursery rooms was conducted for 70 nursery teachers. The investigation was carried out over 11 days in January 2017. The results are as follow. The average indoor temperature of the nursery rooms was $21.3^{\circ}C$($18.7-23.8^{\circ}C$) and the indoor temperatures of 47 nursery rooms (92.9%) were higher than the environmental hygiene management standard for domestic school facilities ($18-20^{\circ}C$). The average relative humidity was 33.9% (16.4-56.0%), and 37 nursery rooms (86.3%) showed a lower average relative humidity than the standard (40-70%). The average absolute humidity was $9.1g/m^3$ ($4.7-13.6g/m^3$), which was lower than the standard for preventing influenza ($10g/m^3$). When the indoor temperature and humidity of the nursery rooms were compared with international standards, it was found that 85% or more of the 51 nursery rooms maintained appropriate indoor temperatures, but 40-50% of the nursery rooms maintained a low humidity condition. Therefore, they need to pay attention to maintaining the appropriate humidity of the nursery room to keep the children healthy. The average indoor temperature of the nursery rooms showed a weak negative correlation with the average relative humidity. The indoor temperature had a significant effect on the relative humidity: a higher indoor temperature resulted in lower relative humidity. Regarding the fluctuations in the average indoor temperature of the nursery rooms during the day, in daycare centers that used floor heating, the indoor temperature gradually increased form the morning to the afternoon and tended to decrease during lunch time and the morning and afternoon snack times, due to ventilation. The daycare centers that used both floor heating and ceiling-type air conditioners showed a higher indoor temperature and greater fluctuations in temperature compared to the daycare centers that used floor heating only. In the survey results, the average value of the whole body thermal sensation was 3.0 (neutral): 32 respondents (62.7%) answered, "Neutral", Which was the largest number, followed by 21 respondents (30%) who answered, "Slightly hot" and 17 respondents (24.2%) who answered, "Slightly cold." Twenty-nine respondents answered, "Slightly dry," which was the largest number, followed by 28 respondents (54.9%) who answered, "Neutral" and 10 respondents (19.6%) who answered, "Dry." The total number of respondents who answered, "Slightly dry" or "Dry" was large at 39 (56.4%), which suggests the need for indoor environment management to prevent a low-humidity environment. To summarize the above results about the thermal environment of nursery rooms, as the indoor temperature increased, the relative humidity decreased. This suggests the effect of room temperature on the indoor relative humidity; however, frequent ventilations also greatly decrease the relative humidity. Therefore, the ventilation method and the usage of air conditioning systems need to be re-examined.