• Journal of Digital Convergence
• /
• v.14 no.7
• /
• pp.201-211
• /
• 2016

This descriptive study was aimed to identify factors which influence safety performance through evaluation of nurse's perception of patient safety culture and safety control in general hospital. Self-administered web surveys were conducted by 342 nurses who employed in general hospital from May 09 to May 13, 2014. Data were analyzed using the SPSS/WIN 21.0 statistical program. The results of analysis revealed that the score of safety culture perception was 3.34, safety control was 3.50, safety performance was 3.53 and all scores were higher level than usual. There were significant positive correlation between safety performance and perception of patient safety culture, safety control (r=.463~.645, p<.001). The positively influencing factors of safety performance are marital status, frequency of accident reports, general perception of patient safety and safety control. Explanation ratio of the variables for the safety performance was 52.0% in this study(F=4.252, p=.004). This study findings suggest that it would be useful as a preliminary report of nurse's intervention strategy through confirmation of the nurse's positive effect to improve safety performance in general hospital.

• Korean Journal of Childcare and Education
• /
• v.7 no.2
• /
• pp.43-60
• /
• 2011

The purpose of this study is to investigate the principals' and teachers' assessment about the assistance program for the evaluative accreditation of child care centers. Subjects were 138 teachers and principal who work in private(family) child care center in D and G city. An instrument to survey of this study was 'Assistance Program Evaluation Scale for the Evaluative Accreditation of Child Care Centers'(Nam, 2010) and 'Self-Assessment of Developmental Levels for Kindergarten Teacher'(Baek & Jo, 2004). Data were analyzed by paired t-test and ANOVA With SPSS 18.0 Version. The results of this study were as follows: First, there were significant differences in the both 'assistance system category' and 'assistance content category' between child care teacher group and principal group. Second, there were significant differences in the 'assistance content category' between the high group and the low group in expertise level. Third, significant differences were found to exist between a second-grade certificate level of child care teacher and a first-grade certificate level of child care teacher in terms of 'assistance domain'.

• Korean Journal of Community Nutrition
• /
• v.14 no.1
• /
• pp.87-99
• /
• 2009

The purpose of this study was to investigate the perception of foodservice managers in childcare centers and kindergartens for identifying the vulnerable areas of safety management. The foodservice managers in 1,144 of nationwide childcare centers and kindergartens were surveyed from May to October 2007 to answer a total 72 questions in areas of general characteristics, actual practice of foodservice management and safety management perception. Meals were served in 97.7% of surveyed facilities and 91.0% among them were self-operated. The hiring rate (27.8%) of dietitians in childcare centers was significantly lower than the rate (82.0%) of kindergartens. The needs of dietitian employment between childcare centers and kindergartens differed as 44.9% and 87.5%, respectively. In knowledge on food-borne illnesses, they have the wrong information in the field of season for frequent outbreak, major pathogens and foods causing food-borne illnesses. The food-borne illnesses (36.2%) were indicated as the major problem in foodservice facilities and the degree of risk exposure was considered as safe (70.1%). More than 70% of both facilities answered as sanitary in the status of personal hygiene. Only 38.0% recognized the Facility and Equipment Standard in the Childcare Law and Early Childhood Education Law. In preparation of meals and management of cooking processes, kindergarten scored significantly high compared to childcare centers (p < 0.05 or p < 0.01) while the necessity of standards was not different in both facilities. Among managers surveyed, 28.8% had taken food safety education from professional institutions and more than 80% in both facilities indicated the need of professional educations. These results suggest that it is necessary for the systematic sanitary education of foodservice managers by developing the sanitary management standard as well as the amendment of laws related foodservice in childcare centers and kindergartens.

• Journal of the Computational Structural Engineering Institute of Korea
• /
• v.32 no.6
• /
• pp.383-390
• /
• 2019

A helideck is one of the essential structures in offshore platforms for the transportation of goods and operating personnel between land and offshore sites. As such, it should be carefully designed and installed for the safety of the offshore platform. In this study, a structural design optimization method for a lightweight offshore helideck is developed based on a genetic algorithm and an attainable design set concept. A helideck consists of several types of structural members such as plates, girders, stiffeners, trusses, and support elements, and the dimensions of these members are typically pre-defined by manufacturers. Therefore, design sets are defined by collecting the standard section data for these members from the American Institute of Steel Construction (AISC), and integer section labels are assigned as design variables in the genetic algorithm. The objective is to minimize the total weight of the offshore helideck while satisfying the maximum allowable stress criterion under various loading conditions including self-weight, wind direction, landing position, and landing condition. In addition, the unity check process is also utilized for additional verification of structural safety against buckling failure of the helideck.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.280-295
• /
• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• Korea journal of population studies
• /
• v.29 no.3
• /
• pp.89-109
• /
• 2006

The 'Joongsancheung(JSC)', a unique term for the middle class in Korea, is defined as a stratum sharing common lifestyles and a certain level of life chances. It involves non-economic factors such as life chance, educational attainment, occupational groups as well as economic factor. Such objective measures as the occupational status of the main breadwinner, family income, and the educational level of respondent, and subjective measures of class identification are used for the operational definition of the JSC. Data from a national survey of 1,515 respondents is analyzed to investigate the change of the JSC in size and the major determinants of class identification. The results show that while there is no strong evidence of any significant change of the JSC by the objective measures during the recent decade, there seems to be a slight decrease in the subjective class identification. In addition, binary logistical regression analysis reveals that self-identification of JSC is heavily influenced by house ownership, along with subjective evaluation of one's own income and property ownership. This study demonstrates that the apparent class polarization in Korean society reflects not so much objective conditions but subjective perception of respondent of his or her circumstance. It is suggested that problems of housing and relative derivation people have as regards income and property should be resolved to alleviate such class polarization in Korean society.

• Journal of Sasang Constitutional Medicine
• /
• v.27 no.1
• /
• pp.125-137
• /
• 2015

Objectives The aim of this study was to investigate clinical factors of SQD syndrome by tracking plasma gut hormone (active ghrelin, active Glucagon-like peptide-1(GLP-1), pancreatic polypeptide(PP), total peptide YY(PYY)) profiling of pre-post prandial standard meal between SQD group and normal group. Methods A total of 24 adult participants were consecutively recruited on April 2014. They were diagnosed as either by SQD syndrome or normal by Spleen Qi Deficiency Questionnaire (SQDQ). On the experimental day, blood samplings of 2 ml were repeatedly collected at 6 points from 2 groups for measuring plasma levels of gut hormones. At every point, subjective appetite sensations were self-registered. Results & Conclusions 1. There were significantly lower subjective 'Appetite' (p=0.012) and higher 'Satiety' (p=0.012) in SQD group. At each time point, subjective 'Appetite' was significantly lower at 60 min after breakfast (p=0.034) and 'Satiety' were significantly higher at 15 min (p=0.020) and 120 min (p=0.044) after breakfast in SQD group. 2. There were no significant differences in plasma levels of gut hormones (active ghrelin, active GLP-1, PP, total PYY) between SQD and normal group. Also at each time point, there were no significant differences of plasma levels of gut hormones between SQD and normal group. 3. Changes in plasma levels of gut hormones compared to baseline were not significantly different at each time point between SQD and normal group. Plasma PYY levels compared to baseline increased in SQD group following 15 min and 30 min after breakfast but decreased in normal group. 4. Further investigation is needed to construct gut hormone profiling and in this perspective, we can approach evaluation tool on variable appetite in Traditional Korean Medicine (TKM) syndrome in the future.

• Food Science and Preservation
• /
• v.20 no.2
• /
• pp.158-165
• /
• 2013

This study aimed at investigating the quality changes of Yukwa during storage using the various item packaging methods present in the domestic market. The samples consisted of a self-adhesive-oriented polypropylene (OPP) film pouch (P1), a heat-sealed OPP film pouch (P2), and a polystyrene (PS) tray with a polyethylene terephthalate (PET) lid (P3). These were stored at $25^{\circ}C$ up to eight weeks. Throughout the storage period, the acid values of all the study samples remained under the Korean hygiene regulation limit of 2.0 mg KOH/g. The P2 samples showed both the slowest decrease in water content and the slowest increase in hardness value during storage. Sensory evaluation also showed that the P2 samples were the only ones that maintained their market value of 5.0 throughout the eight-week assessment period.

• Journal of Korean Home Economics Education Association
• /
• v.32 no.1
• /
• pp.127-143
• /
• 2020

The purpose of this study is to develop the clothing safety teaching/learning plan in Home Economics based on the health belief model and to examine the effects of the course using the developed teaching/learning plan on the health belief. Based on ADDIE model, 6 clothing safety teaching/learning plans were developed by applying the health belief model. They consisted of three learning factors of 'harmful substances that can be exposed during the production, wear, wash, and storage of clothes and textile products', 'environment friendly fibers' and 'natural detergents'. Then they were implemented on 7 classes in middle school located in Gyeonggi-do Province from August 20 to September 7 in 2018. The health beliefs data collected before and after the course were analyzed with paired t-test with SPSS/win. As a result, the perceived threat(combination of perceived severity and perceived susceptibility), the perceived benefit, and the self-efficacy were significantly improved. And the perceived barrier was significantly reduced. In conclusion, the home economics clothing safety education course using the health belief model was meaningful as the safety education to enable middle school students to practice safe clothing life from harmful substances. The results of this study are expected to be helpful for activating safety education in home economics.

• Journal of the Korean BIBLIA Society for library and Information Science
• /
• v.28 no.4
• /
• pp.321-340
• /
• 2017

The purpose of this study is to design a teaching model applying a problem-based learning model and to analyze the educational benefits that students felt. This study initiated a problem-based learning model from an analysis of existing studies. Through the consultation of experts, the scenario was modified. The problem was designed according to the design stage activity (problem analysis, PBL class suitability judgment, contents analysis, learner analysis, environment analysis, PBL operating environment decision, PBL class) and Strategic Design (problem situation design, learning resource design, Facilitation design, operational strategy design, evaluation design, PBL operating environment design). Based on the initial scenarios, the researcher analyzed the results of the problem - based learning through learners' reflective diaries. The researcher was able to confirm that the critical thinking and creativity were improved in the first PBL problem situation, and the method for smooth communication and cooperation was utilized. The results on analyzing the effects of education about the first problem-based learning and students' opinions about modification will be used for the second revision and supplement of the course design. This study introduces a case of PBL course development and expects further application and research.