• The Journal of Korean Society for School & Community Health Education
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• v.1 no.2
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• pp.87-104
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• 2000

The purpose of this study was to obtain the basic data as a improvement method through the fact-revealing concerning the drinking water management of school and utilization of student. The problems of the research are as follows: First, to investigate status of management of drinking water by area and school. Second, to investigate student's utilization of drinking water by area and school. 1,400 students was selected at 45 elementary and middle-high schools located in Kang-won province, and this study was constituted of two questionnaires(for school's questionnaire and student's questionnaire). The results was analyse through the frequency analysis, $x^2$-test on the basis of the above research problem by SPSS program. The findings of this research are as follows; 1) The Management of School Drinking Water First, the source of school drinking water was mostly piped water. Inspection of water quality has been fulfilled under four times a year, in the other hands, from the result inspection, the schools which was given inadequate determination was 22.2%. Second, reservoir cleaning and hygiene inspection failed far short of the regulations. Especially, reservoir cleaning was managed by exterior consignment industry not low-level officials. Third, school water drinking was the most supplied through the type of water purifier. Water purifier has been distributed to city-located and middle-high school highly, factually the water from water purifier was served with water cup. Fourth, the selection standard of water drinking manager showed slightly differently by school, accordingly there need to develope integrated system with the respective to its effective systematic management. Fifth, water cup was mostly treated by only water clear, which is to vindicate the problems concerning hygiene management. 2) Utilization of school student on Drinking Water First, Disbelief on drinking water of school student was very high. Especially, proportion of middle-high school student's disbelief of drinking water was higher than elementary school student, also girls higher than boys. Many of student have heard to don't drink water from around people. And there were showed meaningful differences by area and school. Second, It was showed many student recognize had to utilize water purifier, boiled water. However, they have still drunken the tap water or portable water from their home. Third, Many of student showed negative response with the respective to the management conditions of drinking water in classroom, There were showed meaningful differences by area and school. From the fact-revealing of water cup management, Students mostly answered to 'only water clear' and the answer of 'None use' or 'With personal cup' was higher. Fourth, In bad experience of Drinking Water, student mostly answered to 'occasionally' and there were showed meaningful differences by school. student's disease experience with school drinking water was few and there were showed meaningful differences by area and gender.

• Journal of The Korean Digital Architecture Interior Association
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• v.12 no.1
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• pp.53-59
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• 2012

This research studied the characteristics of the customer circulation in four department store food court restaurants located in Seoul. The characteristics of the customer circulation are the following: Before customers leave the dining space where they eat food, they come and go to spaces such as the water purifier space, the napkin storage, and the cup storage. On the other hand, they do not come and go from the dining space to the waste area or the area where used cups are returned. Therefore the spaces, that need to be located very near the dining space, are the water purifier space, the cup storage, and the napkin storage. The waste area does not have to be placed very near the dining area and the area where used cups are returned is not needed. A minority of customers drink water and use napkins after going to the waste area and the area where dirty dishes are kept. To prevent these customers from going against the circulation of the majority of customers, a water purifier space, a cup storage, and a napkin storage should be placed additionally connecting to the waste area and the area where dirty dishes are kept. For effective circulation plan and spatial composition of food court restaurants, these characteristics of customer circulation should be considered. It is not recommended to place the water purifier space, the napkin storage, and the cup storage, the waste area or the area where used cups are returned, and the hand cleansing facility in the same location just for the convenience of workers.

• Journal of agricultural medicine and community health
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• v.21 no.2
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• pp.231-241
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• 1996

The estimation of medical care status and the planning of health service program should be done according to each community resident's socio-medical background and public health service. In this point, it is most necessary to be set the exact and new socio-economic statistics data in Nepal, one of the worst countries in national health status. We surveyed 668 house, 3,425 residents in Dolka area, Nepal from January 25th to February 1st, 1995. 1. In personal characteristics, the ratio of men and women was similar, the person who were below 19 years old were 28.1% and the single were 52.4%. The illeterate person were 50.3% and the lower group in economic status which had been estimated by interviewers were 46.9%. 2. In sanitational characteristics, the person who used stream water or rainwater to drink were 42.2% and the person who always boiled water to drink were only 8.3%. The person who had not toilet in their house were 67.3% and the lower group in sanitational status which had been estimated by interviewers were 61.8%. 3. The prevalence rate of illness during the last one month were 8.6% and the chronic were 26.1% and the acute were 72.5%. The distribution of sickness symptom were headache, fever and joint pain in order and the person who took no medical treatment among the sick were 37.0%. The patterns of medical utilization were public health center, hospital and pharmacy in order. 4. Illness prevalence was significantly related to sex, age, merital status and educational experience. The residents who were women, 40 years old or more, married and had not educational experience were apt to take illness. 5. Medical utilization was significantly related to educational experience, job, distance from home to medical facilities and economic status. The person who had educational experience, were officer workers or merchants, lived near by medical facilities and had higher economic status took medical treatment very well.

• The Korean Journal of Nuclear Medicine Technology
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• v.17 no.1
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• pp.3-6
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• 2013

Purpose: The treatment of thyroid cancer patients was continuously increased. According to the increment of thyroid cancer patients, the establishment of iodine therapy site was also increased in each hospital. This treatment involves the administration of radioactive iodine, which will be given in the form of a capsule. Therefore, protections and managements for radioactive source pollution and radiation exposure should be necessary for radiation safety. Among the many problems, the problem of disposing the radioactive wastes was occurred. In this study, The date for self-disposal for radioactive wastes, which were contaminated in clothes, bedclothes and trash, were calculated. Materials and Methods: The number of iodine therapy ward was 15 in Korea Institute of Radiological Medical and Sciences. Recently, 8 therapy wards were operated for iodine therapy patients and others were on standby for emergency treatment ward of any radiation accidents. Radioactive wastes, which were occurred in therapy ward, were clothes, bedclothes, bath cover for patients washing water and food and drink which was leftover by patients. Each sample was hold into the marinelli beaker (clothes, bedclothes, bath covers) and 90 ml beaker (food, drink, and washing water). The activities of collected samples were measured by HpGe MCA device (Multi Channel Analysis, CANBERRA, USA) Results: The storage period for the each kind of radioactive wastes was calculated by equation of storage periods based on the measurement outcomes. The average storage period was 60 days for the case of clothes, and the maximum storage period was 93 days for patient bottoms. The average storage period and the maximum storage period for the trash were 69 days and 97 days, respectively. The leftover foods and drinks had short storage period (the average storage period was 25 days and maximum storage period was 39 days), compared with other wastes. Conclusion: The proper storage period for disposing the radioactive waste (clothes, bedclothes and bath cover) was 100 days by the regulation on self-disposal of radioactive waste. In addition, the storage period for disposing the liquid radioactive waste was 120 days. The current regulation for radioactive waste self-disposing was not suitable for the circumstances of each radioactive therapy facility. Therefore, it was necessary to reduce the leftover food and drinks by adequate table setting for patients, and improve the process and regulation for disposing the short-half life radioactive wastes.

• Journal of Korean society of Dental Hygiene
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• v.17 no.6
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• pp.969-981
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• 2017

Objectives: The present study aimed to evaluate the preventive effects of exposure to liquid fermented milk containing various concentrations of added calcium on dental erosion, and to investigate the optimal concentration of calcium effective in reducing dental erosion. Methods: The present study consisted of a total of 6 experimental groups: a mineral water group, a fermented milk with no added calcium (0%) group, and four fermented milk with various concentrations of added calcium (0.1%, 0.5%, 1%, and 2%) groups. Twelve specimens were immersed for 1, 3, 5 and 10 minutes in each experimental drink and the change in surface microhardness was measured. Additionally, the surface was observed using a scanning electron microscope. Results: The difference in surface microhardness before and after 10 minutes of immersion in the experimental drink was the highest in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group and the mineral water group, in that order. The groups with a calcium concentration of more than 0.5% showed statistically significant differences in surface microhardness compared to the Ca 0% group. In addition, when the surface morphology of enamel was observed under a scanning electron microscope, the results showed that the highest level of surface damage was observed in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group, in that order. Conclusions:The present study confirms that a higher calcium concentration in fermented milk is associated with a higher possibility of preventing dental erosion. The addition of 0.5% calcium, which is a relatively low concentration, did not completely prevent dental erosion, but significantly inhibited dental erosion compared to fermented milk without any added calcium. Therefore, it is suggested that consumers should be educated and provided with guidance to consider the calcium content when choosing fermented milk.

• The Korean Journal of Food And Nutrition
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• v.37 no.1
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• pp.1-8
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• 2024

This study investigated the effect of Lactiplantibacillus plantarum JSA22-fermented rice drinks on dextran sodium sulfate (DSS)-induced colitis in mice. Twenty-four mice were randomly assigned; No colitis (Con), colitis with tap water (DSS-only), colitis with unfermented rice (DSS-UFR), and colitis with fermented rice (DSS-FR). After inducing colitis with 2% DSS for 5 days, they were given Tap water, UFR drink, or FR drink for an additional 6 days. The DSS-FR group had significantly lower Disease Activity Index (DAI) scores compared to the DSS-only group, but no significant difference with the DSS-UFR group. Colon length was reduced in the DSS-only group. The DSS-only group had significantly higher IL-6 mRNA levels compared to the Con group, while the DSS-FR groups showed significantly lower IL-6 mRNA levels compared to the DSS-only group. These results suggest that rice drinks fermented with Lactiplantibacillus Plantarum JSA22 ameliorate the severity of DSS-colitis, by potentially reducing proinflammatory cytokines.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.490-500
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• 2011

The purpose of this study was to investigate the snack and beverage intake patterns of students by body mass index groups (BMI <18.5, 18.5-23, 23-30, ${\geq}$30). Questionnaires were completed by 1381 high school students in Seoul, Incheon, and Gyeonggi-do, the area of Korea's capital region. There were no significant differences in skipping meals for overweight (BMI 23-30 and ${\geq}$30) or under-nourished (BMI <18.5) students. Girls skipped dinner more frequently than boys. Boys and girls both preferred meat and disliked fish regardless of BMI. Girls with BMI 23-30 disliked vegetables. Boys and girls would rather have crackers, candies, and chocolates than potatoes as snacks regardless of BMI. Obese boys (BMI ${\geq}$30) preferred flour-based food, fast food, and other food as snacks. Girls liked fruits more than boys. Snacks were eaten 2-3 times per week, when students were hungry or bored. There were no significant differences in the frequency or reasons (habitual, stressed) for snack consumption by BMI. Girls liked juice more than boys did, and boys preferred soda water more than girls did. Both the under-nourished (BMI <18.5) boy and girl groups had more juice than the overweight (BMI 23-30 and ${\geq}$30) groups. Obese (BMI ${\geq}$30) boys did not more drink soda water than other BMI groups. The under-nourished (BMI <18.5) boy group had more soda water than the normal (BMI 18.5-23) and overweight (BMI 23-30) groups. Girls in the overweight (BMI 23-30) group had 2 more cups of soda water a day than the normal group (BMI 18.5-23). Therefore, skipping meals and beverage intake patterns might influence BMI.

• Journal of Korea Soil Environment Society
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• v.3 no.3
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• pp.33-44
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• 1998

Mine tailings, soils, stream sediments, and ground water around Imcheon disused mine were analyzed in order to investigate their pollution levels of heavy metals and cyanide. The average contents of As, Cd, Cu, Hg, Pb, Zn, and CN￣ in mine tailings were 366, 28.8, 202, 15.2, 1.97$\times$$10^3$, 3.85$\times$$10^3$, 90.6mg/kg respectively, The pollution indices that calculated by the tolerance level of Kloke were 8~19 and the pH values were acidic in mine tailngs. In the field and paddy soils of Imcheon disused mine area except for soils nearby mine tailngs, concentraitons of the heavy metals were less than standards of soil pollution of agricultral area in the environmental protection law. The nitrate contents In the ground water for drink were more than tolerance level of the drinking water of Ministry of Health and Social Affairs.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.65-72
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• 2002

This study was to determine the optimum conditions of malt extracting temperature, extracting time of malt in water, ratio of malt to water, and rice volume of malt extract water on saccharification in producing sikhe (sweet rice drink) using central composite design of response surface methodology. Glucose and maltose were analyzed by a biosensor having dual cathode system. The optimum temperatures of malt extracting for glucose and maltose were 60 and $55^{\circ}C$. The saccharification power for the two sugars was highest when malt powder soaked for 6.5 and 5.75 hour, respectively. And ratios of malt to water for optimum saccharification were 1 : 6.3 to 1 : 8.8, respectively. The optimum volumes of malt extracting to rice for the two sugars were 0.48% and 0.6%, respectively. The application of response surface methodology to sikhe processing showed a good correlation with high significance.

• The Korean Journal of Food & Health Convergence
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• v.6 no.5
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• pp.11-17
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• 2020

This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through this study, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it. The ingredients for the Ssanghwa tea were washed under running water, then dehydrated and put in a pot as 2L of purified water. Ssangwha tea were heated at 100℃ for 10 minutes, then lowered the temperature to 75℃ and boiled down to 200 ml for 110 minutes. This study evaluated sensory characteristics of four types of commercial products and the five types manufactured by the description analysis. Quantitative analysis of the commercial Ssanghwa tea showed significant differences between samples in seven of the total 13 sensory characteristics except OG(Smell of grass), OC(Oriental medicine smell), TG(Umami), RT(Thick), RC(Rough) and RS(Tub-Tub) (p<0.05). In particular, differences between samples were evident in CT(Transmittance), CB(Brownness), TW(Sweet taste) and TB(Bitter) (p<0.001), which appeared to be the main differentiated features of appearance, aroma and taste for commercial Ssanghwa tea. This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it.