• Journal of Environmental Health Sciences
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• v.46 no.5
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• pp.504-512
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• 2020

Objective: The purpose of this study was to evaluate the indoor to outdoor ratio (I/O ratio) of time activity patterns affecting PM_2.5 concentrations in homes in Korea through a simulation. Methods: The time activity patterns of homemakers were analyzed based on the 'Time-Use Survey' data of the National Statistical Office in 2014. From September 30 to October 2, 2019, the experimenter lived in multifamily housing located in Guro-gu, Seoul. The I/O ratio of PM_2.5 concentration was measured by installing sensor-based instruments. Results: The average indoor and outdoor PM_2.5 concentrations during the three days were 33.1±48.9 and 45.9±25.3 ㎍/㎥, respectively. The average I/O ratio was 0.75±0.60. The indoor concentration tended to increase when PM_2.5 source activity such cooking and cleaning was present and outdoor PM_2.5 was supplied through ventilation. Conclusions: This study could be used as basic data for estimating indoor PM_2.5 concentrations with personal activity pattern and weather conditions using outdoor concentrations.

• Annals of Occupational and Environmental Medicine
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• v.35
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• pp.6.1-6.15
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• 2023

Background: Polycyclic aromatic hydrocarbons (PAHs) are occupational and environmental pollutants generated by the incomplete combustion of organic matter. Exposure to PAHs can occur in various occupations. In this study, we compared PAH exposure levels among occupations based on 4 urinary PAH metabolites in a Korean adult population. Methods: The evaluation of occupational exposure to PAHs was conducted using Second Korean National Environmental Health Survey data. The occupational groups were classified based on skill types. Four urinary PAH metabolites were used to evaluate PAH exposure: 1-hydroxypyrene (1-OHP), 2-naphthol (2-NAP), 1-hydroxyphenanthrene (1-OHPHE), and 2-hydroxyfluorene (2-OHFLU). The fraction exceeding the third quartile of urinary concentration for each PAH metabolite was assessed for each occupational group. Adjusted odds ratios (ORs) for exceeding the third quartile of urinary PAH metabolite concentration were calculated for each occupational group compared to the "business, administrative, clerical, financial, and insurance" group using multiple logistic regression analyses. Results: The "guard and security" (OR: 2.949; 95% confidence interval [CI]: 1.300-6.691), "driving and transportation" (OR: 2.487; 95% CI: 1.418-4.364), "construction and mining" (OR: 2.683; 95% CI: 1.547-4.655), and "agriculture, forestry, and fisheries" (OR: 1.973; 95% CI: 1.220-3.191) groups had significantly higher ORs for 1-OHP compared to the reference group. No group showed significantly higher ORs than the reference group for 2-NAP. The groups with significantly higher ORs for 1-OHPHE than the reference group were "cooking and food service" (OR: 2.073; 95% CI: 1.208-3.556), "driving and transportation" (OR: 1.724; 95% CI: 1.059-2.808), and "printing, wood, and craft manufacturing" (OR: 2.255; 95% CI: 1.022-4.974). The OR for 2-OHFLU was significantly higher in the "printing, wood, and craft manufacturing" group (OR: 3.109; 95% CI: 1.335-7.241) than in the reference group. Conclusions: The types and levels of PAH exposure differed among occupational groups in a Korean adult population.

• Korean Journal of Occupational Health Nursing
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• v.33 no.2
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• pp.47-54
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• 2024

Purpose: This study aims to identify the level of subjective noise perception among School Meal Facility Workers and analyze the relationship between subjective noise perception and insomnia, as well as the factors affecting insomnia. Methods: School meal facility workers were surveyed from November 1 to December 31, 2021, and 717 people were selected as participants for the study. Using SPSS/WIN 25.0, t-test, x² test, and multiple logistic regression analysis were conducted. The Korean Insomnia Severity Index (ISI-K) was used to evaluate insomnia. Results: The variables that showed significant differences in insomnia in general characteristics, health-related characteristics, subjective health perception, and subjective noise perception of the study participants were mental disorders such as subjective health perception, work stress, depression, etc., gastrointestinal disorders, and subjective noise perception, among which subjective health perception, mental disorders such as depression, and subjective noise perception were analyzed as factors influencing insomnia. Conclusion: To improve the quality of insomnia and sleep among school meal facility workers, there is a need to improve healthcare, emotional management, and noisy work environments.

• Journal of Environmental Health Sciences
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• v.42 no.2
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• pp.118-125
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• 2016

Objectives: The traditional type of residence in used in Mongolia, called a ger, is an important residential form and applies coal combustion for cooking and heating. The combustion of coal in ger is the major source of indoor air pollution. The purposes of this study were to measure indoor air pollution in ger and determine the effect of cooking and heating activities. Methods: Indoor temperature, relative humidity, particulate matter less than $2.5{\mu}m$ ($PM_{2.5}$) and black carbon (BC) were continuously measured for 24 hours in eight ger. The measurements were conducted in January or February 2015. Heavy metals in $PM_{2.5}$ filter samples were analyzed by ICP-MS. Results: Average indoor temperature and relative humidity were $19.6{\pm}4.6^{\circ}C$ and $21.4{\pm}5.2%$, respectively. The average indoor $PM_{2.5}$ concentration in the eight ger was $119.8{\mu}g/m^3$ and ranged from 69.4 to $202.7{\mu}g/m^3$. The peak concentrations of $PM_{2.5}$ and BC during cooking and heating periods were several times higher than the 24- hour average concentration. Conclusion: The major contributor to indoor $PM_{2.5}$ and BC concentrations in the ger was coal combustion for cooking and heating.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.17 no.2
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• pp.101-110
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• 2007

This study was performed to find out hazardous factors in the loaded works of muscular skeletal disorders(MSDs) for four company attached to dining workers from October 2005 to June 2006. The results are summarized as follows. 1. 42.5% of workers in study group were 40-50 years old, and females were higher than males, and the average of body weight was 70kg, 57kg in males and females, respectively. Working time per day was mostly 7-9hours, and the rate of worker who had never education and training was 46%. 2. The upper part and right part of body were higher than lower part and left part in symptoms of muscular skeletal disorders. Body parts which complained of symptoms were the order of right shoulder(55%), right arm(54%), right hand,(40%) waist(35%), leg(25%), and neck(24%). 3. The results of evaluation in the loaded works of muscular skeletal disorders to cooking, dish supply, preparing side dish, and washing the dishes and cleaning the floor of cooking room using RULA and OWAS checklists was action level 4(potential hazards, needs of change workplace), and the result of evaluation using back compressive force needed control measures as 779.27 lbs~1,274.04 lbs. In a view point of the result of this study, large dining rooms should be designed by ergonomic technology for the work surface height, width, and depth. The height of carrying car should be lower to 70cm, and repetitiveness and handling weight should be reduced by mechanical means, and education and training also should be performed for all of workers positively.

• Journal of Preventive Medicine and Public Health
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• v.30 no.3 s.58
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• pp.609-622
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• 1997

Nitrogen dioxide $(NO_2)$ has been regarded as one of the main elements among air pollutants, and we measured $NO_2$ levels of near gas range, kitchen, living room and outdoor on 489 apartments in Pusan area. $NO_2$ were sampled by using Palmes tubes (diffusion tube sampler) during August 16-25, 1995 (summer) and January 15-29, 1996 (winter), respectively. Authors wanted to know comparison of $NO_2$ levels in summer and winter, $NO_2$ levels categorized by variables, and variables affected to $NO_2$ levels. According to this study, we conducted to establish the degree of indoor-outdoor air pollution of urban apartments in Korea and methods to reduce indoor air pollution. The results of this study were summarized as follows: 1) Mean $NO_2$ levels of near gas range, kitchen, living room, and outdoor were $25.9{\pm}10.0ppb,\;23.3{\pm}8.0ppb,\;19.9{\pm}6.1ppb,\;and\;19.0{\pm}6.0ppb$ in summer, and $34.5{\pm}16.8ppb,\;28.2{\pm}13.4ppb,\;25.3{\pm}12.5ppb,\;21.8{\pm}9.8ppb$ in winter, respectively. 2) Mean $NO_2$ levels according to the floor levels were not significantly different in summer, and in winter, $NO_2$ levels were decreased as the floor levels were increasing, but those were increased above 16th floor. 3) Variables showing significant correlation(p<0.05) with $NO_2$ levels were as follows; Summer: floor level, family size, number of family during a meal, number using gas range during rice cooking per day, and natural ventilation. Winter: floor level, family size, number of person who have been respiratory disease in a house, number of family during a meal, total number of meals, and number using gas range during rice or side-dish cooking per day. 4) We suggest that the methods of reducing indoor $NO_2$ levels are ventilation during cooking, complete combustion, decreasing number and time of cooking, and substitution of fuels.

• Korean Journal of Occupational Health Nursing
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• v.19 no.2
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• pp.190-204
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• 2010

Purpose: This study was conducted to obtain the fundamental data on prevention and management of musculoskeletal symptoms, and to assess the prevalence, risk factors and job characteristics of musculoskeletal symptoms in hotel employees. Methods: The work sampling analysis was carried out by OWAS, and the prevalence was surveyed in term of NIOSH diagnostic criteria and work related risk factors on 263 hotel employees in Busan, Korea, using structured self-administered questionnaire from Jan. 20 to Feb. 26, 2010. The collected data were analysed by the SPSS 18.0. Results: 1) The prevailing rate of musculoskeletal symptoms by NIOSH diagnostic criteria was 43.80% for total subjects and 27.91% for shoulders, 12.79% for neck, and 11.24% for back/waist, respectively. 2) Factors affecting the prevalence of musculoskeletal symptoms were examined and multivariate logistic regression analysis was performed. As a result, women, having a burden of musculoskeletal work, increased work time in case of a higher risk of the prevalence of musculoskeletal symptoms (P<0.1). 3) The body parts and the department with the prevalence of musculoskeletal symptoms showed a significant difference (P<0.05) compared with symptoms on shoulders, arms/elbows, and ankles/feet. Conclusion: The prevalence of musculoskeletal symptoms by NIOSH diagnostic criteria in hotel employees was relatively high showing 43.80% for total subjects and higher in departments of laundry, reservations, cooking, food&beverage, dishwashing, and room cleaning than others.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.30 no.1
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• pp.75-86
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• 2020

Objectives: In this study, we assessed respiratory hazards in the working environment as the work-relatedness of occupational diseases were examined. Methods: The subjects of the study were three Korean meat roasting restaurants, one Chinese restaurant, and two cafeterias. Measurement items were total dust, respirable dust, fine dust (PM_2.5), PAHs, TVOCs, temperature, humidity, carbon monoxide, carbon dioxide, and nitrogen dioxide. Results: The concentration of total dust and respiratory dust in the restaurant was low. Most PAHs were undetectable, but some Napthalene and Acenaphthylene was detected. Thirteen kinds of PAHs were detected in one sample of roasted meat, and Benzo(a)pyrene was 1.496 ㎍/㎥. PM_2.5, TVOCs, CO, and CO₂ were instantaneously high, but the average concentration was low. NO₂ was not detected. Conclusions: The results show that harmful substances such as PM_2.5, PAHs, CO, and TVOCs were generated in the air in the catering industry. When roasting meat, Benzo(a)pyrene, a carcinogen related to lung cancer, was generated among PAHs. Lung cancer can occur when working for a long time in such a working environment. Therefore, it is necessary to improve the working environment for the health of restaurant workers, and it is necessary to evaluate the concentration of harmful substances by cooking method through further research.

• Journal of Korean Library and Information Science Society
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• v.47 no.3
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• pp.187-211
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• 2016

The present study investigates the seventh and the eighth graders' perception of Free Learning Semester Programs offered by libraries by developing a survey questionnaire on students' needs for Free Learning Semester Programs of Libraries. The skills that middle school students want to improve in Free Learning Semesters are career exploration skills, and the type of Free Learning Semester that is most intensively implemented is career exploration activities. Programs are often offered in the form of experiential classes. Regarding the activities that the students want to participate during Free Learning Semester, the most preferred activities included field experience activity in the career exploration domain, cooking class in the student choice program, smartphone app development in club activities, design activity in the art domain, the badminton in the physical education domain, and using iPad in the information use skills. In addition, among the library programs in coordination with Free Learning Semester, the students liked the occupational experience program most. Future studies need to include the development and implementation of Free Learning Semester Programs based on students' opinions, and investigate their satisfaction with the Free Learning Semester Programs offered by libraries.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.34 no.1
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• pp.35-47
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• 2024

Objectives: Many cases of lung cancer have been reported by school kitchen workers as occupational cancer. Twenty-eight schools in Gyeongsangnam-do Province were selected to evaluate the effect of improved kitchen ventilation systems. Ventilation characteristics before and after renovation were compared and design techniques were identified. Methods: In the design stage for kitchen ventilation systems, expert intervention was used to improve the designs. Ventilation characteristics and air quality were evaluated before and after the renovations. Hood face velocity and fan flow rate were measured and the smoke visualization technique was used to evaluate the capability of protecting worker's breathing zone. The concentrations of PM_0.3 were measured at points not adjacent to cooking equipment because these concentrations fluctuate greatly. Results: Mean hood face velocity increased from 0.29 m/s before renovation to 0.7m/s after renovation. The concentrations of PM_0.3 showed a roughly 95% reduction. Concentrations of CO showed more than a 75% reduction. Smoke visualization showed greater protection of workers' breathing zone. Conclusions: Advanced design techniques for school kitchen ventilation systems were applied to renovate old kitchen ventilation systems. The performance of the new kitchen ventilation systems was nearly excellent. Further improvement of design techniques is still needed, however.