• Asian Pacific Journal of Cancer Prevention
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• 제13권6호
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• pp.2923-2930
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• 2012

Background: Little is known about interest in faith-based health promotion programs among Asian American populations. Among the Christian denominations, the Seventh-day Adventist (SDA) church is known to place a strong doctrinal emphasis on health. Objectives: To understand appropriate ways to develop and implement health promotion programs and to conduct research among Korean American SDAs. Methods: We collaborated with the North American Division of Korean SDA Churches which sponsors annual week-long religious retreats for their church members. We developed and administered a 10-page questionnaire at their 2009 retreat in order to assess socio-demographic and church characteristics, religiosity, perceived relationship between health and religion, and interest and preferences for church-based health promotion programs. Results: Overall, 223 participants completed our survey (123 in Korean and 100 in English). The sample consisted of regular churchgoers who were involved in a variety of helping activities, and many holding leadership positions in their home churches. The vast majority was interested in receiving health information at church (80%) in the form of seminars, cooking classes and workshops (50-60%). Fewer respondents were interested in support groups (27%). Some interests and preferences differed between English and Korean language groups. Conclusion: Korean American SDA church retreat participants from a large geographic area are very interested in receiving health information and promoting health at their churches and can potentially serve as "agents of influence" in their respective communities.

• 한국안전학회지
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• 제35권4호
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• pp.74-83
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• 2020

In Korea, about 110,000 LPG small storage tanks of less than three tons have been installed in restaurants, houses and factories, and are used as LPG supply facilities for cooking, heating and industrial use. In the case of combustible liquefied gas storage tanks, the tank may rupture due to the temperature increase of the tank steel plate (approximately 600℃) even when the safety valve is operating normally, causing large-scale damage in an instant. Therefore, in the event of a fire near the LPG small storage tank, it is necessary to accurately predict the timing of the BLEVE(Boiling Liquid Expanding Vapour Explosion) outbreak in order to secure golden time for lifesaving and safely carry out fire extinguishing activities. In this study, we have first investigated the results of a prior study on the prediction of the occurrence of BLEVE in the horizontal tanks. And we have developed thermodynamic models and simulation program on the prediction of BLEVE that can be applied to vertical tanks used in Korea, have studied the effects of the safety valve's ability to vent, heat flux strength of external fires, size of tanks, and gas remaining in tanks on the time of BLEVE occurrence and have suggested future utilization measures.

• 대한영양사협회학술지
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• 제7권4호
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• pp.410-425
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• 2001

This study was designed to assess the waste management practices, source-reduction programs and related tasks in elementary school foodservice in Seoul. and Kyonggi Province Areas. A questionnaire mailed to 910 school foodservice managers in Seoul and Kyonggi province: a 202% (N=184) response rate was obtained. About 83.7% of school foodservice managers were responsible for managing solid waste. Most foodservice operations take the responsibility of food waste but not packaging wastes. The average disposal cost per month per person was about 19 won and income was about 35 won. Leftovers were mainly disposed with platewaste. Platewaste was reused for the livestook feed(68.0%), and some platewaste was composted(11.6%). Source reduction programs implemented in half of school foodservice operations were adjustment of portion size', checking the plate waste', 'working with classroom teachers on waste reduction campaign', 'providing information leaflet on food waste minimization', posting education materials, 'classroom instruction about food waste minimization', and 'improving cooking method. According to factor analysis based on importance rating. slid waste management activities of elementary school foodservice operations were divided to 7 dimensions such as communication and cooperation with others', 'employee training', 'product quality control, 'yield control', plate waste control', 'purchasing', and 'public relations'. As a result of Important-Performance Analysis(IPA), sine dimensions such as 'communication and cooperation with others' and 'plate waste control were identified in Focus Here' quardrant area which need more enhanced performance.

• Child Health Nursing Research
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• 제26권4호
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• pp.445-453
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• 2020

Purpose: Community child centers (CCCs) were introduced to provide after-school activities and care, including meal services to children from low-income families. The assistant cooks, who have the main responsibility for making and serving food at CCCs, are a major factor influencing the eating habits of children using CCCs. In this study, we tried to identify and understand who the assistant cooks are, what their job responsibilities are, and what they need in order to be able to provide children with healthy meals. Methods: Three focus group interviews were held with 17 workfare program participants who worked as assistant cooks at CCCs, and content analysis methods were applied using the NVivo 12 qualitative data analysis software. Results: The assistant cooks reflected on their perceptions of the children's health at the CCCs, their own cooking style, and their role at the CCCs. Additionally, barriers to the optimal provision of their services were pointed out, and improvements were suggested. Conclusion: The results of this study can be used as a fundamental resource for the development of tailored interventions that consider a child's unique environment to address health disparities, specifically with respect to childhood obesity.

• 한국조리학회지
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• 제2권
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• pp.59-87
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• 1996

This study has been done by giving the guide when development of menu or doing marketing strategy in Hotel Restaurant. All products and service has a regular course from induction in market to disappear, so it shall be come out Products Life Cycle theory. In eating business, under the tendency and existing cycle to change menu by taste of customers, liking variation, change of periodic status (environment), MLC(Menu Life Cycle) shall be advised by application PLC(Products Life Cycle) in the process of induction of some menu first and spreading the same business field and then deletion (disappearance) from menu because of no popular. In Emergence Stage, it shall be tried to inform new menu through Cooking Contest, presentation of new menu, free sampling party and others. In Growth Stage, it shall be changed package menu or set menu. In Maturity Stage, it shall be provided complimentary ticket, gift coupon or discount for the customers with some degree of selling record in order to increase using frequency and selling amount after insure new customers. In Decline Stage, it shall be groped for entry underdeveloped country or less advance nation, but there is no possibility to devote in enterprise, it shall be planned substitute menu development in order to withdraw. By inducting MLC concept, it shall be provided the available informations such as“how could some menu be circulate in some restaurant”“Accordingly do strengthen promotion activities or go to low developed area or overseas, or delete it from menuitems and so on”. In the time of decline some menu, it is judged to the time of plan(preparation) of new menu development. In the broad view, when consideration of the concept of menu life cycle, it shall be possible to know which menu is decayed and which menu is developed newly or grown-up, so it shall be provided the important information to estimate the tendency of changing menu and set-up a menu development plan.

• 한국전문물리치료학회지
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• 제27권4호
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• pp.264-271
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• 2020

Background: Because a forward-leaning posture can cause increased back muscle activity and pain. Therefore, an innovative method to reduce back muscle activity and pain is required. Objects: This study aimed to investigate the effects of a head support on muscle activity and pain in a forward-leaning posture. Methods: A total of 14 male and 16 female students (average age, 21.65 ± 2.37 years; height, 166.15 ± 7.90 cm; and weight, 60.65 ± 9.00 kg) were recruited for the experiment. Two of them were excluded due to musculoskeletal disorders. The muscle activity and pain in the forward-leaning posture were assessed while participants washed dishes for 7 minutes with and without a head support. The condition of using a head support was randomly performed with a 5-minutes break. To confirm a lumbar flexion angle of 30° during the experiment, myoVIDEO was used, and surface electromyography was used to measure muscle activity. Pain was assessed using a 10-point visual analog scale (VAS). The Wilcoxon signed-rank test was used to analyze the data, with p < 0.05 indicating statistical significance. Results: The cervical, thoracic, and lumbar erector spinae muscle activities significantly decreased with the use of the head support, but there was no significant change in the gluteus maximus. There was a significant decrease in the VAS score for the lumbar erector spinae (p < 0.05), but there was no significant change in the VAS score for the cervical region. Conclusion: The use of a head support in a forward-leaning posture reduced cervical, thoracic, and lumbar erector muscle activity and pain. Therefore, it could be recommended during working in a forward-leaning posture, such as during dishwashing, cooking, and working as a factory employee.

• 대한지역사회영양학회지
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• 제17권6호
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• pp.752-771
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• 2012

This study was conducted to investigate the effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive adults. The program continued for 16 weeks with an 8-week nutrition education and an 8-week follow-up to forty two subjects, 6 males and 36 females aged 46 to 80 years. Subjects received nutrition education including lectures, activities, cooking classes and nutrition counseling. Physical fitness, management of stress, and nutrition counseling were provided during the follow-up. The program was evaluated three times, before and after the nutrition education, and after the follow-up. Systolic blood pressure (p < 0.0001) and diastolic blood pressure (p < 0.001) were decreased after completion of the program. Body weight (p < 0.005), percent body fat (p < 0.005) and body mass index (p < 0.001) were decreased, too. There were no significant differences in blood glucose, HDL-cholesterol and triglycerides, while elevated levels of total cholesterol (p < 0.001) and LDL-cholesterol (p < 0.001) appeared after the program completion. Decreased intakes of vitamin A (p < 0.05), ${\beta}$-carotene (p < 0.001) and sodium (p < 0.001) were observed. Consumption frequency of noodles, soups, stews, kimchi, fishes/shellfish, seasoned vegetables, and salted seafoods/pickles (p < 0.05~p < 0.001) were decreased, while that of all food groups were not changed during the follow-up. Total score of nutrition knowledge related to sodium intake and hypertension (p < 0.001), and that of dietary behavior associated with high sodium intakes were changed positively (p < 0.001) only during the nutrition education. This sodium reduction education program, including the follow-up study showed positive effects on the blood pressure, sodium intake, nutrition knowledge and dietary behavior of hypertensive adults.

• 한국가정과교육학회지
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• 제16권4호
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• pp.127-140
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• 2004

이 연구는 중학교 가정 교과 특별실인 가정실의 실내 환경. 교구와 설비, 활용 실태의 문제점을 파악하는데 목적이 있다 연구 자료는 경기도와 인천광역시에 소재한 중학교의 가술 $\cdot$ 가정을 담당하고 있는 150명의 교사를 대상으로 우편을 통한 설문지로 수집되었다. 조사 결과 대부분의 중학교는 가정실을 갖추고 있었다. 가정실은 가정 수업 외 다른 용도로 사용되어 때때로 가정실에서의 수업에 어려움을 주고 있었다. 가정실의 활용 실태는 저조하며 대부분 조리와 재봉수업으로 제한되었는데 그 이유는 실내 환경에서 냉$\cdot$난방과 환기의 부적합. 작업대와 의자 같은 설비뿐만 아니라 교구 등의 부족으로 나타났다. 교사들은 가정실에서 모든 단원의 가정수업이 다양한 형태로 이루어지기를 바라고 있었다. 가정실의 실내 환경과 교구의 개선은 가정실에서의 다양한 수업을 수월하게 할 것이다.

• International Journal of Human Ecology
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• 제12권2호
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• pp.133-146
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• 2011

This study evaluates common activity and quality of life in Swedish cohousing units to examine whether Swedish cohousing functions properly or not. A questionnaire survey was fulfilled during the autumn of 2010 in G$\ddot{o}$teborg Sweden. The subjects of study were 12 of 44 cohousing units in Sweden that included 4 of the +40 cohousing and 8 of the mixed-age cohousing. A total of 242 of 353 distributed questionnaires were collected (68.6%) and analyzed by SPSS statistical program. The findings are as follow: 1) General characteristics of the respondents are that they are mostly healthy, evenly aged from age 50s to 70s and highly educated with significant proportions of academics and civil workers. There are more females than males and more singles than cohabitants. 2) The most frequent and preferred common activity is a common meal followed by a coffee meeting. A common dinner, the 'hub of living together' is held almost every day or at least a few times a week. A common meal is considered one of the most important activities because of practical and social advantages in that residents can save time and cooking costs as well as engage in social contact. Referring to evaluation of frequency and content of common activity, more than a half of the respondents prefer the current situation. 3) All of the variables (except health conditions and education level) affect participation in common activity with statistical significance. 4) Most of the respondents indicate a high level of life satisfaction and are willing to recommend others move to cohousing. They agree that there is more mutual support among residents in cohousing units than in a conventional community. In conclusion, Swedish cohousing units function successfully as they have pursued intentional community ideology and most of the residents are proud of their current living situations.

• 한국조리학회지
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• 제23권7호
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• pp.63-70
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• 2017

The purpose of this study was to investigate the effects of proteolytic enzymes in Letinus edodes powder which has the ratio of 0%, 2%, 4%, and 8% on the tenderness and sensory characteristics of beef. Beef eye of rounds were marinated in distilled water (Control), 2% L. edodes (L2), 4% L. edodes (L4), and 8% L. edodes (L8). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried Letinus edodes powder increased. The pH and color of the meat were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value of control (p<0.01), and water holding capacity showed the highest value of L8. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.05). L4 and L8 showed muscle proteolytic effects compared with the control. In case of sensory evaluation, L4 showed significantly higher values in terms of color (p<0.05), flavor (p<0.01), taste (p<0.01), tenderness (p<0.01), juiciness (p<0.01), and overall acceptance (p<0.01). Based on the results, this study conclude that adding of 4% around freeze-dried Letinus edodes powder may be the best optimization ratio for sensory character and tenderization of the beef.