• Child Health Nursing Research
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• v.11 no.1
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• pp.43-53
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• 2005

Purpose: To investigate the attitude, knowledge, and practice of safety and related factors of teachers in child care centers. Methods: The total sample consisted of 116 teachers from child care centers in Kyunggi Province. A questionnaire and checklist were used to collect data, which was analyzed with SPSS 11.5 Win program. Results: Most of the teachers were anxious about child accidents, and thought of safety as a primary concern. The mean score for knowledge on safety was 10.23, and the rate of correct answers ranged from 34.8％ to 98.3％. The mean score on practice of safety was 42.01. Teachers with higher education showed significantly higher scores in safety efficacy. Teacher's knowledge on safety was significantly different depending on the experience of safety education, but this did not apply to safety practice. Safety practice was significantly related to confidence in safety performance, health beliefs on safety, stress, and social support, but not related to knowledge of safety. Conclusion: Psychosocial factors were found to be important in safety practice. Related factors found in this study should be considered when providing safety programs for child care centers.

• Child Health Nursing Research
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• v.14 no.2
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• pp.155-162
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• 2008

Purpose: The purpose of this study was to provide basic data for the development of health and safety programs by examining child-care teacher's knowledge, self-confidence and practice concerning the health and safety of children under their care. Method: The participants were 72 teachers from 15 child care centers in Seoul City and Chung-Nam Province. Data were collected using self-report questionnaires. Data were analyzed using descriptive statistics, ANOVA and Pearson correlation coefficients with SPSS 12.0 Win program. Results: The mean score for self-confidence was lower than knowledge and practice. Self-confidence score about emergency care for falls, fractures and resuscitation were lowest. For safety knowledge, scores about facility and environment were lowest. For health knowledge, scores about disease and symptoms were lowest. For practice, scores about seat belts and safe furniture arrangement were lowest. Significant correlations were found between practice and self-confidence. There were significant differences in the degree of knowledge according to education, and in practice according to age. Conclusions: Health and safety education programs for child care teachers are necessary for the promotion of knowledge, self-confidence and practice in health and safety. The results suggest that health and safety education program should be provided systematically and continuously for child care teachers.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.92-103
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• 2015

The purpose of this study is to verify the educational effect of knowledge about MSG safety and to find evidence of how changes to that knowledge affects attitudes to food safety and MSG seasoning usage intention in the restaurant industry in order to develop efficient marketing strategies. The findings and implications of the research can be summarized as follows. First, there is a significant and positive effect of MSG safety education on regulations and academic research knowledge among MSG safety, but no significant effect on material knowledge. Second, no evidence was found of any effect that changes to MSG safety knowledge may have on attitude to food safety. Third, while the results show a significant and positive effect of regulation knowledge of MSG safety on MSG usage intention, there is no effect resulting from material or academic research knowledge on MSG safety.

• Journal of Korean society of Dental Hygiene
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• v.15 no.1
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• pp.101-109
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• 2015

Objectives: The purpose of the study is to investigate the knowledge and attitude towards radiation protection after radiation safety management education in dental hygiene students. Methods: After receiving informed consents, a self-reported questionnaire was carried out for 135 dental hygiene students in Busan on June 17 for preliminary survey and September 3 for post-education survey, 2011. The questionnaire was modified from Han and consisted of 5 questions of general characteristics, 6 questions of radiation use, 7 questions of scholastic characteristics, 15 questions of knowledge towards radiation safety management, and 15 questions of attitude towards radiation safety management. Cronbach's alpha was 0.808 in the knowledge towards radiation safety management. Attitude towards radiation safety management included 15 questions of general attitude towards radiation safety management, individual and patient, and attitude toward radiation exposure reduction measured by Likert 5 scale. Cronbach's alpha was 0.970 in the attitude towards radiation safety management. Data were analyzed using SAS version 9.2 for educational analysis, technical analysis and multivariate analysis, paired t-test, and GLM. Results: Significant differences were shown in the knowledge and attitudes towards radiation safety management; the level of knowledge was respectively $9.8{\pm}3.0$ and $12.9{\pm}1.9$ points before and after education, and the level of attitude was $4.28{\pm}0.51$ and $4.53{\pm}0.47$ before and after the education. The levels of knowledge and attitude according to general characteristics showed a significant differences in grade and academic results. Post-education survey suggested that the education is very important and necessary and can change the knowledge and attitude towards radiation safety management in the dental hygiene students. Conclusions: Through the radiation safety management education, the levels of knowledge and attitude towards radiation safety management have changed significantly, which showed that the radiation safety management education proved to be very effective. Therefore, an effective radiation safety management education program is necessary to improve the levels of knowledge and attitude towards radiation safety management in the dental hygiene students.

• Journal of the Korean Dietetic Association
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• v.17 no.3
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• pp.287-301
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• 2011

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

• International conference on construction engineering and project management
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• 2015.10a
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• pp.430-434
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• 2015

Safety education at the tertiary level prepares students to enter construction industry with adequate safety knowledge; then accidents can be prevented proactively. However, safety subject has not been paid adequate attention in universities and most institutional safety programs consider safety matters in isolation. Meanwhile, anatomical theory in the medicine field has been successfully adopted and proved potential advantageous in various scientific disciplines. With this regard, this study proposes a visualization based Building Anatomy Model (BAM) for construction safety education, which utilizes the anatomical theory in order to improve student's safety knowledge and practical skill. This BAM consists of two modules: 1) Knowledge Acquisition Module (KAM) aims to deliver safety knowledge to students through building anatomy models; 2) Practical Experience Module (PEM) where students safely perform construction activities by using the system to improve safety skill. The system trial is validated with virtual scenarios derived from real accidents cases. This study emphasizes the visualization based building anatomy model would be a powerful pedagogical method to provide effectively safety knowledge and practical skill for students, as a result, safety competence of students would be enhanced.

• International Journal of Advanced Culture Technology
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• v.10 no.4
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• pp.160-167
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• 2022

In this study, an attempt was made to provide basic data for the development of programs that can improve safety care practices in the future by identifying factors that influence childcare teachers' safety care practices. 134 childcare teachers participated, and the survey results were analyzed using SPSS WIN 21.0 statistical program. As a result of this study, there was a significant positive correlation between safety knowledge and attitude. There was no significant correlation with knowledge and safety care practices. It was found that safety attitude had a significant positive correlation with safety care practice.. The factor influencing safety care practice was attitude toward safety, and the explanatory power of the model was 46.1%. In order to improve the level of safety care practices of childcare teachers, a program that can be practically utilized through customized education tailored to the needs of childcare teachers and each field rather than simply imparting knowledge is absolutely essential.

• Proceedings of the Safety Management and Science Conference
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• 2000.11a
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• pp.269-279
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• 2000

To keep enterprise's competitiveness on condition of the automatic manufacturing system such as FA, FMS and CIM, all the maintenance problems should be considered seriously in not only production and maintenance but also related Industrial safety. As we analyze in the surveys for the maintenance management of domestic enterprises and the causes of industrial accident, there will be necessity of drawing up countermeasures for prevention of industrial accidents and for ensuring expertise maintenance technologies. Based on these analyses, this study studied the safety information system, maintenance management information system, and the machinery condition diagnosis technique by using of the knowledge-based system under the internet environment. This web based knowledge-based diagnosis system can easily provide not only the knowledge of expert about deterioration phenomenon of industrial robot, but also the knowledge of relating safety and facility on everywhere, everytime. Therefore, when we use this system, it is expected to improve the efficiency of business processes in the production and safety.

• Journal of the Korean Dietetic Association
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• v.13 no.2
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• pp.169-182
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• 2007

We investigated elementary school students' knowledge, behavior, experience and preference of education method related to food safety in order to provide basic information for food safety educational program. A survey study was conducted with 569, fourth and sixth grade students, from two schools in Seoul and Ulsan. Students were asked thirty-two questions regarding food safety knowledge, behavior and experiences as well as their attitude to food safety class and preference for teaching method. The data was analyzed for the frequency analysis, t-test, chi-square test, one-way ANOVA and Pearson correlation using the SPSS/Windows. Results indicated that 91.9 percent of the respondents did not know what unsanitary food is. 67 percent of the respondents did not know the proper method of hand washing. Although the students' level of knowledge and behavior associated with food safety was low, there was meaningful correlation(r =.184, p<.01) between knowledge and behavior. Surprisingly, students in higher grade did not demonstrate an exceeding food safety knowledge and behavior. More than 50 percent of the subjects did not have food safety education either at home or school. 60 percent of the respondents interested in food safety and the majority recognized that a food safety education is needed. Students want to learn about unsanitary food(34.1%), foodborne illness(29.7%), food selection and storage method(21.3%), and personal hygiene(11.2%) through game, role play, and practice in real situation. These results suggest that development of food safety education program is needed through the elementary school year and the education program must include fun activities in which students can participate.

• Nutrition Research and Practice
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• v.4 no.1
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• pp.58-68
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• 2010

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed.