• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.995-1003
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• 2015

This study was to investigate the association among satisfaction of nutrition labeling, change of purchase behaviors, and dietary life care, based on the awareness of nutrition labeling at expressway rest areas. The subjects (n=903) were divided into two groups, according to the awareness of nutrition labeling: Awareness of Nutrition Labeling (ANL) group, n=367; Non Awareness of Nutrition Labeling (NANL) group, n=536. Effort of health care and identification of nutrition labeling was significantly higher in the ANL group, compared with the NANL group. As for the main reason for not identifying nutrition labeling, 'not interested in nutrition labeling' was the highest in the ANL group, and 'Don't know nutrition labeling is provided' in the NANL group. Identification ratio of nutrition labeling in future was significantly higher in the NANL group, compared with the ANL group among the subjects who didn't identify nutrition labeling before. After their becoming aware, a change of food purchase after reading the nutrition labeling was significantly higher in the ANL group, compared with the NANL group. Health beliefs on the nutrition labeling were significantly higher in the ANL group, compared with the NANL group. Satisfaction of nutrition labeling was also significantly higher in the ANL group, compared with the NANL group. The ANL group also expressed a necessity of expansion of nutrition labeling, compared with the NANL group. In the ANL group, identification of nutrition labeling was significantly higher in the hard effort group, compared with the little effort group of dietary life care. Therefore, improvement and campaign of nutrition labeling for consumers at expressway rest areas, especially for the NANL group, will be effective in identifying nutrition labeling for their health care.

• Proceedings of the Korean Nuclear Society Conference
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• 2001.05a
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• pp.551.2-551
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• 2001

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.6
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• pp.2607-2616
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• 2012

This study was designed to figure out patient safety culture of medical institutions and try to utilize the study results as basic data for analyzing doctor's awareness of patient safety culture. To this end, questionnaire survey was conducted from August 1st to September 5th, 2011, targeting doctors working at senior general hospitals located in G city, and 194 questionnaires were utilized for final analysis. The research results are as follows. First, there was a difference in awareness of deployment of staffs depending on gender, age, term of service in the hospital, contact with patients and working hours per week in relationship between subjects, wards and hospital safety culture, and organizational learning and teamwork in the ward turned out to be significant in accordance with working hours per week, and all sub-areas of the ward safety culture by departments. Second, feedback about the malpractice, communication, report on malpractice frequency and overall safety awareness were found to be significant by departments in relationship of subjects, medical incident reporting system, patient safety evaluation and overall level of consciousness, and the overall safety awareness showed significant results according to contact with patients and working hours per week. Third, there was a positive corelation in sub-areas of the ward and hospital safety culture awareness, overall recognition and patient safety evaluation, and a positive corelation with medical incident reporting system was found in all areas except for attitude of managers/immediate supervisors and that of hospital executives. Fourth, sub-areas of patient safety culture which has a effect on patient safety showed significant results in organizational learning, openness of communication, overall safety awareness, systematic cooperation between departments, feedback/communication and non-punitive response. In conclusion, to increase the level of the ward and hospital patient safety culture of doctors and implement medical incident reporting system faithfully, it is necessary to activate teamwork through organizational learning in the ward based on the adequate staffing and working hours, promote open communication between departments and provide feedback on medical malpractice, thereby establishing a cooperative system by departments and active support of hospital executives for patient safet.

• Journal of the Korean Dietetic Association
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• v.22 no.1
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• pp.13-25
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• 2016

This study was carried out to provide a basis for the development of a safety manual for kitchen accident prevention by identifying the safety situation and awareness through risk assessment of kitchen areas. The study was conducted in two phases. First, kitchen accidents and area risk assessment were investigated from February 2014 to September 2014, after which safety awareness of hospital foodservice employees was assessed in a survey. The results of this study were as followes. All of the respondents were women. The evaluation point of kitchen area risk assessment was reduced by 14%. After improvement, an initial score of 108 points decreased to 93 points. The number of accidents was also reduced by 78%; 14 accidents were decreased to three. The most common area of accidents was the kitchen area (58.8%), and burns was the most common accident (35.3%). Most of the employees deemed "enough staff" as the most major factor for good foodservice. "High indoor temperature and poor ventilation in the kitchen area" was chosen as the most common problem in the foodservice workplace. Taken together, our study quantitatively evaluated safety issues in hospital foodservice kitchen areas and provides a basis for the development of a safety manual for kitchen accident prevention.

• Journal of Information Technology Services
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• v.13 no.2
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• pp.1-17
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• 2014

Social networking service (SNS) is a service that allows people to share information, manage relationships with others, and express themselves on the Internet. The number of SNS users have increased explosively with the growth of mobile devices such as smartphones. As the influence of SNS has grown extensively, potential threats to privacy have also become pervasive. The purpose of this study is to empirically examine the main factors that affect users' intentions to use security functions provided by their SNS. The main theories for this study include the rational choice theory and the theory of planned behavior. This study has identified the factors that affect intention to use security functions. In addition, security function awareness and information security awareness are found to be important antecedents for intention to use security functions. The results of this study implies that when SNS providers develop security policies, they should consider the ways to improve users information security awareness and security function awareness simultaneously.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.28 no.4
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• pp.154-163
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• 2020

The pilot's aeronautical decision-making during the flying greatly affects flight safety, and the importance of situational awareness has been greatly emphasized as a prerequisite for making the right decision. This is the reason why more research and interests are needed to help students entering the pilot training program develop excellent situational awareness from the initial stage of training. Situational awareness is closely related to long-term memory activities in human information processing, and pedagogy and cognitive psychology have emphasized the encoding techniques as an effective long-term memory method. This study was conducted to confirm whether pilot students' using the encoding techniques to learn flight education materials in the early stage of their training at domestic universities has a positive effect on improving their situational awareness.

• Journal of the Korean Society of Safety
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• v.32 no.6
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• pp.125-130
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• 2017

The government operates autonomous safety management activities in the regulated safety management in order to prevent industrial accidents. On the other side, companies are promoting safety management in the workplace, such as improving the safety level of the safety system, but the major reason for the accidents is safety ignorance in the event of big accidents. This study aims to improve the safety culture level by analyzing the difference in safety culture among six workplace sites in the manufacture of food products and drawing the improvement point. The main result is as follows. In order to enhance the safety level of the safety system, it is necessary to minimize the number of systems to be implemented, and to strengthen the small safety management activities that workers participate directly in the workforce, and the incentive policy for the promotion of the safety management activities should be coordinated by each group. Due to the high proportion of female workers, the proportion of female workers should be encouraged to actively participate in the safety of women, thereby improving safety culture levels and improving safety awareness through customized safety education. By learning work procedures through theory and practice, the level of safety culture should be increased. Employees voluntary safety participation activities should increase the level of mutual safety culture. Depending on spontaneous safety participation activities, one should promote safety culture enhancement activities by enhancing the safety level of the safety culture and enhance safety culture through safety awareness, and promote safety culture and procedures for improving safety culture.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.116-129
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• 2009

The study was conducted to evaluate consumer awareness of the risk elements associated with foods and their information search behavior regarding food safety. The data were collected from 504 adult consumers living in Seoul, Busan, Incheon, Daegu, Daejeon, and Gwangju through a self-administered questionnaire on August, 2006. Frequency analyses, t tests, one-way analysis of variance, and Duncan's multiple range comparison tests were conducted to analyze the responses using SPSS v. 14.0. The levels of recognition of consumers regarding each risk element were generally low. Many respondents answered that they obtained information regarding food safety from TV/radio/newspapers and family/relatives/friends/neighbors. The respondents also indicated that they had strong confidence in the information from family/relatives/friends/neighbors. Additionally, most respondents required information regarding heavy metal contamination, endoctrine disruptors, and avian influenza.

• Journal of Korea Society of Digital Industry and Information Management
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• v.19 no.4
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• pp.163-177
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• 2023

In this study, delivery workers were regarded as workers and industrial accident and serious accident prevention were studied. As a result of the study, first, it was confirmed that awareness of safety guidelines has an effect on disaster prevention and is related to reducing serious accidents. Second, among the forms of organizational culture, rational culture was shown to have a positive impact on serious accidents. Third, the moderating effect of organizational culture Rational culture, a sub-concept, was found to have a moderating effect on serious accidents. Fourth, according to the opinions of workers for disaster prevention of delivery workers, it was classified into policy part, environmental part, and worker's duty part, and the necessity of strengthening safety education and strong regulation was suggested in the policy part.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.619-626
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• 2016

Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians' highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.