• Korean Journal of Clinical Laboratory Science
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• v.56 no.3
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• pp.265-272
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• 2024

This study aimed to investigate the knowledge and awareness of medical radiation and irradiated foods among nursing college students and those pursuing health-related and health-unrelated majors and to provide basic data for developing and promoting appropriate educational programs on the use of radiation. The knowledge of medical radiation was the highest among those over 30 years of age (3.0 points), and members of the Department of Clinical Laboratory Science (3.0 points). The awareness of the risk of medical radiation was the highest among female (3.34 points), among members of the Department of Nursing and Health Science (3.40 points), and among third-year students (3.41 points). The awareness of the benefits of medical radiation was the highest in male (3.90 points). The awareness of irradiated foods and its safety was low in all departments. The need for education regarding irradiated foods and the willingness to provide information on such foods were high. In conclusion, it is thought that specific promotional activities and educational programs are needed to improve the accuracy of knowledge regarding medical radiation among college students and increase their awareness on the safety of irradiated foods.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.2
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• pp.685-689
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• 2016

Opisthorchiasis is still a major health problem in rural communities of Thailand. Infection is associated with cholangiocarcinoma (CCA), which is found frequently in Thailand, particularly in the northeastern. Therefore, this study aimed to evaluate the effectiveness of health intervention in the population at risk for opisthorchiasis and CCA. A quasi-experimental study was conducted in Meuang Yang district, Nakhon Ratchasima province, northeastern Thailand, between June and October 2015. Participants were completed health intervention comprising 4 stations; 1, VDO clip of moving adult worm of liver fluke; 2, poster of life cycle of liver fluke; 3, microscopy with adult and egg liver fluke; and 4, brochure with the knowledge of liver fluke containing infection, signs, symptoms, related disease, diagnosis, treatment, prevention, and control. Pre-and-post-test questionnaires were utilized to collect data from all participants. Students paired t-tests were used to analyze differences between before and after participation in the health intervention. Knowledge (mean difference=-7.48, t=-51.241, 95% CI, -7.77, -7.19, p-value =0.001), attitude (mean difference=-9.07, t=-9.818, 95% CI=-10.9, -7.24, p-value=0.001), and practice (mean difference=-2.04, t=-2.688, 95% CI=-3.55, -0.53, p-value=0.008), changed between before and after time points with statistical significance. Community rules were concluded regarding: (1) cooked cyprinoid fish consumption; (2) stop under cooked cyprinoid fish by household cooker; (3) cooked food consumption; (4) hygienic defecation; (5) corrected knowledge campaign close to each household; (6) organizing a village food safety club; (7) and annual health check including stool examination featuring monitoring by village health volunteers and local public health officers. The results indicates that the present health intervention program was effective and easy to understand, with low cost and taking only a short time. Therefore, this program may useful for further work at community and provincial levels for liver fluke prevention and control.

• Journal of Practical Agriculture & Fisheries Research
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• v.11 no.1
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• pp.63-77
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• 2009

The decrease in the farming rates of agricultural produce importing countries has led to concerns over stable food supply and food safety and this situation demands a change in awareness on agricultural problems arising from the depletion of natural resources and environmental destruction. To preserve agriculture, importing countries are emphasizing the various roles of agriculture in order to revive its multi-functional aspects. It is obvious that differentiated strategies are needed to create values from agricultural production, and a liberal arts education can play an important role in making these strategies. However, training programs for future agricultural CEOs of the Korea National Agricultural College(KNAC) attaches too much importance on production skill and management rather than focusing on a liberal arts education. On the other hand, Poolmoo Ecological Agriculture Course carried out by Poolmoo Agriculture Technical High School located in Hongseong-Gun, Chungnam Province (which puts a high value on ecological fanning) gives more weight on a liberal arts education, taking up more than 50% of the curriculum. Also, the National Farmers Academy in Japan which reformed its whole system in 2008, has started various liberal arts educational programs. The Academy fosters creative agricultural management, attractive rural development enhancing a comfortable rural life and educates on the future of Japanese food and international environment. It is expected that the ecological and cultural roles of farming will grow in the future. So, what the KNAC needs is to increase its liberal arts educational programs and various cultural experiences in its educational curriculum to promote agricultural marketing with cultural knowledge and sensitivity.

• Journal of the Korean Vacuum Society
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• v.19 no.6
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• pp.442-452
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• 2010

Our team carried out a new program for public engagement on nanotechnology in Korea. We chose 22 monitors, who majored in science or technology and graduated from universities long time ago. Most of them were married and housewives. This 'focus group' had not only general knowledge about science or technology but also much interest in social activities. The 167 nanoproducts to be monitored were for daily life, e.g. home appliances (washing machine, refrigerator, water purifier, etc), clothing, cosmetics, food, toy, and others. And the period of it was one month. The monitors had a sheet with 10 questions, and filled them out in essay form. All of them submitted 2~3 sheets every weekend to our team. Before monitoring, our team had a meeting for introduction and explanation about the potential risk of nanotechnology as well as benefits from it. Another meeting was held after finishing monitoring to share their experience one another. The main results of the monitoring were as follows: the number of nanoproducts describing both the definition of 'nano' and the size of nanomaterials was just 2 (1.2%) the number of them explaining the technical methods enough was 15 (9/0%) the number of them accounting for the reason of functional improvement enough was 14(8.4%); the number of them doubtful as if there would be exaggeration or false knowledge was 27 (16.2%); the number of them commenting potential hazards to human health or environment was almost zero; the number of them describing about safety certification acceptable was 9 (5.4%). The monitors made a proposal containing recommendation to Government and industry. The contents were as follows: industry should make the manual in detail and correctly, Describe Certificate detailed and correctly, Do research on risk and toxicity continually, Educate employee about nanoproducts at consumer's center; Government should make indication of nanoproducts compulsory, Appoint Certificate Authority and make Certificate Mark guaranteeing the safety on nanoproducts, Make detailed explanation about nanoproducts compulsory.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.185-189
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• 2007

Animals must be inspected prior to and after slaughter to make certain they are free of diseases and unacceptable defects. Since meats are potentially hazardous foods, they should not be accept if there are any signs of contamination, temperature abuse, or spoilage. This survey was aimed to monitor the current situation of country-of-origin labels and sanitation for the meat markets in Seoul, Korea. The markets were divided into groups as to 25 territories in Seoul and the size of markets (large size, medium size, and small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beer in Seoul, most butcher shops showed good evaluation. However, labels indicating the grade, storage and cooking instruction for unpacked beef were not properly posted on the products. The results of monitoring sanitation conditions for butcher shops in Seoul showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothings, caps, and shoes. The problem with food safety is so complicated that producers, consumers, merchandisers, the press, the government and the scholar should try to solve the problems altogether. Also, it is important to educate and provide them with correct understanding and information for food hygiene and safety.

• BMB Reports
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• v.47 no.4
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• pp.179-183
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• 2014

Investigators planning to use animals in their research and the Institutional Animal Care and Use Committee (IACUC) members who review the research protocols must take personal responsibility for ensuring that they have the skills and knowledge to perform their duties, applying the Three Rs principles of Russell and Burch. The two Korean laws introduced in 2008 and 2009 regulating animal use for scientific purposes in line with the Three Rs principles have been revised a total of 11 times over the last 6 years. Both regulatory agencies, e.g., the Animal and Plant Quarantine Agency and the Ministry of Food and Drug Safety, provide regular training based on the legal requirements. Based on the amended Animal Welfare Act, the IACUC appointment framework has been upgraded: appointments are now for two-year terms and require a qualified training certificate issued by the Animal and Plant Quarantine Agency since 2012. The authors reviewed the current curricular programs and types of training conducted by the two governing agencies through Internet searches. Our Internet survey results suggest that: a) diversity should be provided in training curricula, based on the roles, backgrounds and needs of the individual trainees; b) proper and continued educational programs should be provided, based on trainees' experiences; and c) active encouragement by government authorities can improve the quality of training curricula.

• Korean Journal of Veterinary Research
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• v.56 no.2
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• pp.57-66
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• 2016

The gut epithelial barrier, which is composed of the mucosal layer and the intestinal epithelium, has multiple defense mechanisms and interconnected regulatory mechanisms against enteric microbial pathogens. However, many bacterial pathogens have highly evolved infectious stratagems that manipulate mucin production, epithelial cell-cell junctions, cell death, and cell turnover to promote their replication and pathogenicity in the gut epithelial barrier. In this review, we focus on current knowledge about how bacterial pathogens regulate mucin levels to circumvent the epithelial mucus barrier and target cell-cell junctions to invade deeper tissues and increase their colonization. We also describe how bacterial pathogens manipulate various modes of epithelial cell death to facilitate bacterial dissemination and virulence effects. Finally, we discuss recent investigating how bacterial pathogens regulate epithelial cell turnover and intestinal stem cell populations to modulate intestinal epithelium homeostasis.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.45 no.2
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• pp.51-67
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• 2019

As dental implant surgery and bone grafts were widely operated in Korean dentist, many bone substitutes are commercially available, currently. For commercially used in Korea, all bone substitutes are firstly evaluated by the Ministry of Health and Welfare (MOHW) for safety and efficacy of the product. After being priced, classified, and registration by the Health Insurance Review and Assessment Service (HIRA), the post-application management is obligatory for the manufacturer (or representative importer) to receive a certificate of Good Manufacturing Practice by Ministry of Food and Drug Safety. Currently, bone substitutes are broadly classified into C group (bone union and fracture fixation), T group (human tissue), L group (general and dental material) and non-insurance material group in MOHW notification No. 2018-248. Among them, bone substitutes classified as dental materials (L7) are divided as xenograft and alloplastic bone graft. The purpose of this paper is to analyze alloplastic bone substitutes of 37 products in MOHW notification No. 2018-248 and to evaluate the reference level based on the ISI Web of Knowledge, PubMed, EMBASE (1980-2019), Cochrane Database, and Google Scholar using the criteria of registered or trademarked product name.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.496-507
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• 2013

The purpose of this study was to investigate the perception and willingness to purchase of nanotechnology-based foods to find out the strategy for risk communication and social acceptance. The data were collected from 253 college students in Yeungnam region through a self-administered questionnaire. Frequency, Cronbach's ${\alpha}$, t test, one-way ANOVA, Duncan's multiple range test, Pearson's correlation coefficient analysis, and multiple regression analysis were conducted by SPSS Windows V.20.0. The level of concern about nanotechnology was relatively low, and the level of the perception about necessity for the development of nanotechnology-based foods was average. In addition, the respondents showed somewhat positive thoughts for the development of nanotechnology-based foods with beneficial effect, but they were worried about the risk for it. Percentage of correct answers on knowledge of nanotechnology and nanotechnology-based foods was not high, and the level of willingness to purchase them was average. According to the result of multiple regression analysis, factors affecting the willingness to purchase of nanotechnology-based foods were concern about health, perception about importance of food safety, perception about necessity for the development of nanotechnology-based foods, and perception about the development of nanotechnology-based foods with beneficial effect. On the basis of these results, it is necessary for consumers to offer the exact and reliable information on nanotechnology-based foods.

• The Korean Journal of Franchise Management
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• v.7 no.1
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• pp.13-20
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• 2016

Purpose - In the past, the chain hotel chefs only serve food to their customers. However recently, the hotel chefs play a pivotal role in hotel including considering various customer preferences, safety and nutrition of food, and increasing profits through effective human resource management and inventory control. With the change of the chain hotel chef's' roles, pygmalion leadership, one of new leadership styles, focuses on the effect that leader's positive expectation let subordinates have motivation and more engage in work. This study investigates the effect of chain hotel chef's pygmalion leadership on leader trust and organizational trust. Research design, data, and methodology - This study was to investigate the structural relationships among chain hotel restaurant chefs' pygmalion leadership, hotel restaurant cooks' leader trust, organizational trust, and teamwork, and how leader trust and organizational trust play mediating roles in the relationship between pygmalion leadership and teamwork. In this model, pygmalion leadership includes 4 dimensions: Climate, Feedback, Input, and Output. Data were collected using self-administered questionnaire survey on cooks of Deluxe hotel restaurants located in Seoul and Gyonggi-Do. The samples for data analyses were 243 excepting unusable responses. Result - The findings can be summarized as follows: First, climate and feedback had a positive effect on leader trust, respectively. Second, feedback and output had a statistically positive effect on organizational trust, respectively. Third, leader trust had positive effects on organizational trust and teamwork. Fourth, organizational trust had a significant effect on teamwork. Conclusions - As a chain hotel chef treats his/her staffs sincerely, they will be more engaged in work by establishing trust in their leader. Ultimately, it leads to higher sales profit and customer satisfaction. In addition, a hotel can encourage chefs and other staffs to treat each other as if the student-instructor relations, not just commanding staffs. Then, cooks build up their trust to their leader and organization for its sustained growth and development, and the internal bond in organization including teamwork is strengthened. Therefore, to strengthen teamwork and organizational trust, there should be active communication, knowledge sharing, goal sharing, and cooperation between chefs and cooks.