• International Journal of Advanced Culture Technology
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• 제11권2호
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• pp.44-48
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• 2023

To enhance safety in dangerous situations, it is essential to provide practice-oriented safety education. However, direct experiences can be limited, and thus, metaverse-based safety education is emerging as an alternative. In this study, we analyzed the first official metaverse safety education program of the Korea Ministry of Education, mainly focusing on its title, objectives, content, and results using the Revised PRISMA framework. The program concentrates on "life safety" for "fire safety," "disaster safety" for "earthquake safety," and "first aid" for "abrasions, burns, fractures, cardiopulmonary resuscitation, and the use of AED." We classified the objectives of the entire program and its three sub-programs, and identified the knowledge, main practice tasks, and their results. The aim of this study is to promote an understanding of the main cases of national-led metaverse safety education and infer the practical safety education contents emphasized to Korean school-age students.

• 한국식생활문화학회지
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• 제35권4호
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• pp.342-350
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• 2020

This study examined the methods used in household doenjang (Korean soybean paste) production. Nine hundred forty-three responses were obtained using a nationwide, questionnaire-based survey (2018-2019) with non-probabilistic snowballing sampling. Consistent with previous studies, the respondents were primarily over the age of 50 years (97.1%) and female (97.9%). In addition to soybeans, the most used ingredients were red pepper (85.8%) and charcoal (85.5%), which most respondents obtained through direct farming (50.4-59.9%). Seasonal production occurred later in the higher latitude regions (Gyeonggi-do, Gangwon-do, Chungcheong-do) (p < 0.01), which have lower average temperatures, and the fermentation period was shorter in the lower latitude regions (Jeolla-do, Gyeongsang-do, Jeju-do) (p < 0.01), which have higher average temperatures. There were no significant regional differences in the season when doenjang was made, with most production occurring during January and February (81.1%). Most respondents (71.3%) made doenjang using homemade meju (soybean block used as a starter) in a traditional way to allow the microorganisms to be naturally inoculated. These results could be used as a basis for future research on topics such as starter development, standardized production, and safety of household doenjang.

• Safety and Health at Work
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• 제13권2호
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• pp.227-234
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• 2022

Background and Purpose: In 2021, lung cancer in school food workers was first recognized as an occupational cancer. The classification of the carcinogenicity of cooking fumes by International Agency for Research on Cancer (IARC) was based on Chinese epidemiological data. This study aimed to determine the hazard levels of school cooking fumes in Korea. Materials and Methods: Based on public school cafeterias in one area, 25 locations were selected for the survey according to the number per school type, ventilation states, and environmental pre-assessments of cafeterias. Two inside cooking areas using a heat source and one outside cooking area were selected as control measurement points. Measurements of CO, CO₂, polycyclic aromatic hydrocarbons (PAHs), and total volatile organic compounds (TVOCs), including benzene, formaldehyde, and particulate matter (PM10, PM2.5, PM1, respectively), were taken. The concentrations and patterns of each substance in the kitchens were compared with the outdoor air quality. Result: Known carcinogens, such as the concentrations of PAHs, formaldehyde, TVOC (benzene), and particulate matter in school cooking fumes, were all detected at similar or slightly higher levels than those found outside. Additionally, substances were detected at relatively low concentrations compared to the Chinese cooking fumes reported in the literature. However, the short-term exposure to high concentrations of CO (or composite exposure with CO₂) and PM2.5 in this study were shown. Conclusion: The school cooking fumes in South Korea was a relatively less harmful than Chinese cooking fumes, however short-term, high exposure of toxic substances can cause a critical health effect.

• 대한안전경영과학회지
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• 제17권3호
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• pp.45-52
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• 2015

Depending on the growth of the construction industry, size of construction sites are becoming enlarged, and construction work is becoming diversified as well. However, this increases risks of safety accidents. In order to alleviate this problem, some large construction companies have implemented a Safety Patrol Management System (SPMS) in order to reduce accidents on construction sites. Aimed at the construction sites where SPMS has been applied, the purpose of this research is to calculate the proper number of SPMS safety mangers by comparing and contrasting the number of safety managers per person for each site with different sizes and the converted accident ratio. In addition, we also aim to calculate the adequate amount of SPMS safety management costs compared to the total amount of construction expenses required once SPMS is introduced.

• 한국화재소방학회:학술대회논문집
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• 한국화재소방학회 2010년도 춘계학술논문발표회 논문집
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• pp.59-62
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• 2010

원문이미지 참조

• 한국산학기술학회논문지
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• 제14권8호
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• pp.3665-3671
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• 2013

본 연구는 중학생의 안전실천과 인지실패의 정도를 알아보고, 이 들이 안전사고에 미치는 영향을 알아보기 위한 것이다. 연구대상자는 총 292명이며 2012년 11월 5일부터 11월 25일까지 설문조사하여 자료를 수집하였다. 연구도구는 SPSS win17.0을 사용하였고, 평균과 표준편차, Paired t-test, 피어슨 상관계수를 이용하였다. 대상자의 안전실천과 인지실패는 부(-)의 상관을 나타냈으며 안전에 대한 실천정도가 높은 대상자가 사고인지 실패율이 낮았다. 또한 안전사고 경험이 적게 나타났다. 그와 반대로 안전에 대한 인지실패가 높은 대상자는 안전사고 경험이 높게 나타났다. 따라서 안전실천과 인지실패의 정도를 지속적으로 파악하여 안전사고 예방에 대한 방안을 마련하기 위한 연구가 필요하다. 또한 연구의 범위를 확대함으로써 학교현장에 다양한 안전사고 예방 교육프로그램을 적용하여 안전의식 함양과 안전실천의 일반화가 이루어져야 한다.

• 대한지역사회영양학회지
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• 제9권5호
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• pp.597-605
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• 2004

The purpose of the study was to investigate relationships among food safety training, knowledge, and practices of school food service employees. A questionnaire that identified employees' food safety training experience, knowledge, and practices was developed based on a review of literature. A total of 341 Korean school food service employees participated in the survey; the final usable responses were 293 (a response rate: 86%). Statistical analyses were conducted using SPSS for Windows (version 10). Most of the respondents (> 86%) took training sessions on 'proper hand washing' and 'proper food storage temperatures', whereas less than 60% had training on 'monitoring procedures and corrective actions at critical control points'. The mean score of their food safety knowledge was 8.02 out of 11. The majority of the employees knew correctly 'potentially hazardous foods (93.2%)' and 'diseases and symptoms with which they are excluded from working (87.0%)'; less than 50% chose a correct answer for 'sanitizing food contact surfaces.' A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by whether they had food safety training (at the level of a =0.01), except one topic 'diseases and symptoms with which they are excluded from working.' Their self-reported practice scores were rated as 2.98 - 3.39 based on a 5-point Likert-type scale (1-not at all, 5-always). Employees' food safety training should be conducted continuously and repetitively to improve the effectiveness of the training.

• Child Health Nursing Research
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• 제16권1호
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• pp.20-29
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• 2010

Purpose: The purpose of this study was to develop and evaluate the effects of a safety education injury prevention program in elementary school students. Methods: To develop the safety education program, Dick & Carey's teaching model and Keller's ARCS theory were applied. A safety education programs was developed for lower grade students (1st-3rd) and for higher grade students (4th-6th). To evaluate the effect of the safety education program, a pre-post test questionnaire was used with experimental and control groups. The participants were 238 (119 in the experimental group, 119 in the control group) lower (3th) grade and 296 (148 in the experimental group, 148 in the control group) higher (5th) grade elementary school students. For students in each experimental group, safety education was provided for 40 min once a week for 10 weeks. Results: There were significant differences in the level of injury prevention knowledge, attitude, and practice between the experimental group and control group in both the lower and higher grade elementary students. Conclusion: The findings of this study indicate that safety education is an effective nursing intervention to improve injury prevention knowledge, attitude, and practice in elementary school students.

• Safety and Health at Work
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• 제6권2호
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• pp.157-157
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• 2015

• 한국가스학회:학술대회논문집
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• 한국가스학회 2003년도 추계학술발표회 논문집
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• pp.73-76
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• 2003