• Korean Journal of Community Nutrition
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• v.14 no.2
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• pp.190-205
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• 2009

The purposes of the study were to identify knowledge and skill levels required for effective nutrition teachers and to compare perceived need and dietitians' self-evaluation of the knowledge and skills. A total of 60 knowledge statements and 70 skill statements associated with 11 job functional areas were specified through a literature review and expert panel reviews. A total of 457 dietitians working at school foodservices in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire and 148 responses were returned. Excluding responses with significant missing data, 142 responses were used for data analysis. In terms of knowledge, 'sanitation, food safety and employee safety(4.60)' category received the highest perceived need score, followed by 'nutrition education(4.56)' and 'nutrition counseling(4.45).' The knowledge category that received the highest self-evaluation was 'nutrition and menu management(3.66)' while the category that received the lowest self-evaluation was 'teaching practices(2.83).' In terms of skills, the highest perceived need was associated with 'nutrition education(4.49)', followed by 'sanitation, food safety and employee safety(4.46)' and 'nutrition counseling(4.39).' The dietitians rated their skills related to 'sanitation, food safety and employee safety(3.67)' the highest but their skills related to 'teaching practices(2.84)' the lowest. The dietitians' self-evaluated knowledge and skill scores were significantly lower than their perceived need of the knowledge and skills in all job functional areas(p<0.001). A quadratic analysis based on the requirement and self-evaluation of the knowledge and skills revealed that priorities of the education programs targeting school nutrition teachers or students preparing to be a nutrition teacher should be placed on improving knowledge and skills related to nutrition education, nutrition counseling, teaching practices, sanitation and employee safety, and nutrition and menu management. Educational programs for nutrition teachers should be designed to decrease the gaps between the need and self-evaluation of the knowledge and skills for effective nutrition teachers. The findings of the study can be used to develop education materials for nutrition teachers. The knowledge and skills identified in the study should be updated and revised regularly to reflect changes in regulations and current practices in school foodservice programs.

• Journal of Korean society of Dental Hygiene
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• v.10 no.2
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• pp.255-268
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• 2010

Objectives : In the field of dental hygiene, infections pose a serious problem. This issue has left many patients and dental staff exposed to microbes with potentially far-reaching effects. The purpose of this study was to find solutions which could improve Dental health policies and promote improved methods for the control of infections. This survey was conducted between March 3, 2008 and March 30, 2008, in the metropolitan area. The research was carried out in dental clinics and dental hygienists were surveyed through a questionnaire. Methods : Collected data was examined using the SPSS 14.0 program, using frequency, mean and standard deviation analysis, T-test, one-way ANOVA, Scheffe's test and Duncan's test. Further analysis was given using Logistic Regression. Results : The Performance of Infection Control by dental hygienists in Dental Clinics was shown at $2.96{\pm}0.42$. Disinfection, sterilization and the wearing of masks is high at $3.65{\pm}0.64$, $3.64{\pm}0.65$. The perception of the importance of infection control is higher among dental hygienists than dentists. Of the dental hygienists surveyed, 83.9% were exposed to at least one accident while at work. Age and years of experience were important in relation to infection control practices. The rate of infections and the number of accidents experienced related to the dental hygienists performance of infection control. The performance of infection control is influenced by the dental hygienists own perceptions, and the perceptions of their dentists. The dental hygienist's working conditions and their beliefs related to infection control were shown to influence their performance of infection control practices. Conclusion : At the conclusion of this investigation, it was determined that systematic refresher training of infection control should be delivered through further education and various media. Dental health care workers should be encouraged to practice these action items presented in the training. For successful implementation of infection control in every dental health-care setting, it is highly demanded that effective safe-guard tools, strategic support and standardized action items against infection problems are developed.

• The Journal of the Korea Contents Association
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• v.18 no.4
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• pp.18-26
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• 2018

This study aims to examine the causality between socio-economic factors and Donate Behaviour. With the 10 years data in Korea Welfare Panel and Panal logit analysis, the analysis has done on the basis of household and sampled 134,500 data. The results of this research as follows: First, in demographic variables, women revealed as they donate more than men(${\beta}=.223$, p<.05). And the more the age grows, the less they donate or volunteer periodically(${\beta}=-.009$, p<.001). Second, in working conditions, paid workers showed less donate behavior than self-employment workers and economically inactive population(${\beta}=-.578$, p<.001). Third, Self-esteem(${\beta}=1.673$, p<.001)and Life satisfaction(${\beta}=1.01$, p<.001) showed significant effect on donate behavior. Lastly, scholarship of father(${\beta}=.211$, p<.001) revealed as significant on donate behavior. However, scholarship of mother did not showed significant effect. Also, the research had some limitations. First, the precision of the variables were not tested. Second, some variables to analyze were not in the data. Therefore, proper considerations on testing the precision of the variables and the method for measuring the missed variables are needed.

• Journal of Yeungnam Medical Science
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• v.6 no.2
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• pp.147-157
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• 1989

To investigate the blood lead concentration, their interrelation, correlation factor and influence on pregnant women and newborn, lead concentration in the maternal blood and umbilical cord blood were determined. Samples were collected from 130 mothers who were living in the Taegu City, during March, 1989. Blood lead concentration was estimated using the Atomic Absorption Spectrophotometer(IL. 551) equipped with Flameless Furnace Atomizer (IL. 665). The mean lead concentration of maternal and cord blood were $17.47{\pm}7.92{\mu}g/d{\ell}$, $15.31{\pm}7.98{\mu}g/d{\ell}$, respectively. A significant correlation was observed between the lead concentration of maternal and cord blood, r=0.663, Y=0.667X+3.646. No significant correlation was observed between previous spontaneous abortion and obstetric complication of mother and maternal blood lead concentration. Similarly, no significant correlation was observed between the sex, gestational age of neonate and cord blood lead concentration. But the birth weight of neonate had some negative correlation with cord blood lead concentration. The blood lead concentration of mother who had engaged in manufactures were higher than others and the longer working years were, the higher blood lead concentration were. Significant correlation was observed between husband's occupational exposure to lead and maternal blood lead concentration.

• The Korean Journal of Applied Statistics
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• v.22 no.6
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• pp.1229-1237
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• 2009

In the long-term care insurance(LTCI) system, the question of how to provide the most appropriate care has become a major issue for the elderly, their family, and for policy makers. To help beneficiaries use LTC services appropriately to their needs of care, National Health Insurance Corporation(NHIC) provide them with the individualized care plan, named the Long-term Care User Guide. It includes recommendations for beneficiaries' most appropriate type of care. The purpose of this study is to develop a recommending system for care plan(Res-CP) in LTCI system. We used data set for Long-term Care User Guide in the 3rd long-term care insurance pilot programs. To develop the model, we tested four models, including a decision-tree model in data-mining, a logistic regression model, and a boosting and boosting techniques in an ensemble model. A decision-tree model was selected to describe the Res-CP, because it may be easy to explain the algorithm of Res-CP to the working groups. Res-CP might be useful in an evidence-based care planning in LTCI system and may contribute to support use of LTC services efficiently.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.11 no.1
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• pp.51-59
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• 2000

This study aims to reveal whether attachment relationship with parents can differ from children being accepted and rejected in peer relations, and whether children's rejection sensitivity can differ from children having secure and insecure attachment relationship with parents. Subjects were 218 students in fifth and sixth grade of primary school. Inventory of Parent and Peer Attachment(IPPA), Children's Rejection Sensitivity Questionnaire(CRSQ), and peer relation sociometrics were used as measurements. The results showed that children in secure attachment with parents had lower scores on the subscales of CRSQ, such as anxiety, anger, belief, and psychological reaction, than children in insure attachment relationship with parents. And IPPA scores were higher in children being accepted in peer relation than children being rejected. These results can be considered that early attachment relationship with parents may influence children's rejection sensitivity and peer relation.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.9-22
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• 1997

Purposes of the study were to : (a) measure the levels of job satisfaction, (b) investigate the degree of job characteristics, (c) determine the levels of organizational commitment, (d) investigate relationships between demographic variables and job satisfaction, and (e) examine the relationship between organizational commitment, job characteristics and job satisfaction. Questionnaire was developed and mailed to 300 dietitians who are currently working in school, hospital and industry foodservices. A total of 177 questionnaires were usuable : resulting in a 59% response rate. Results of this study were summarized follows : 1. Approximately half of the respondents(46.9%) indicated that the were 26 to 30 years old. A total of 112 respondents(63.3%) were unmarried. A bachelor's degree was reported as the most common education level(46.9%) while 6.2% of the participants reported a master's degree. Years of employment in professional practices were ranged from 2 to 5. Approximately 40% of the respondents had earned over \900,000 per month. 2. Work itself of the JDI was with the highest job satisfaction mean score followed by supervision, co-workers, wage and promotion. 3. In total job satisfaction score, dietitians in school foodservices were a significant lower than dietitians in industry foodservices and hospital foodservices. 4. A significant relationship was found for demographic factors and four job facets in terms of job itself, co-workers, and promotion. 5. A work itself was the most improtant facet th the dietitian followed by wage and promotion. 6. Task identity of the JCI facets was the most prevalent job characteristics followed by variety, dealing with others, feedback and friendship. 7. Three groups of dietitians had no significant difference in total job characteristics score. 8. A group of dietitians with a higher job satisfaction score had a significant higher score in job variety and job autonomy. 9. Organizational commitment mean score with dietitians was 1.88. 10. Job satisfaction score for five facets and total job satisfaction were significantly correlated with organizational commitment score.11. Job charateristics with job variety, job autonomy, feedback, task identity, friendship were positively correlated with organizational commitment.

• Journal of The Korean Association For Science Education
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• v.38 no.4
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• pp.565-574
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• 2018

The purpose of this study is to investigate the features of science classes of Science Core Schools (SCSs) perceived by students. 654 students from 14 SCSs were surveyed with two open-ended questions on the features of science classes. The students' responses were analyzed with NetMiner 4.5, in terms of the centrality (of betweenness and of degree) analysis and the community analysis. The results of the research are as follows: (1) the science classes of SCSs were perceived by students to be of the environment of free questioning, active participation and communication, caring teacher, more science experiments and advanced contents, and knowledge sharing; (2) science classes in SCSs were perceived to be different from those of ordinary high schools because SCSs provide more opportunities for science-related special courses (like project work, advanced science subjects), extra-curricular activities, inquiry and research activities, school supports, hard-working classroom environment, longer studying hours, R&E and club activities. The students' perceptions of SCS science classes appear to be in line with the characteristics of 'good' science lessons from previous studies. The SCS project itself and the features of SCS science classes would help us to see how we introduce educational innovations into actual schools.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.39-58
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• 2011

This study aimed to investigate recognition and satisfaction toward Korean herbal foods according to dietary lifestyle as well as the actual status of using ingredients for Korean herbal foods while looking for methods to improve use. The general characteristics of the respondents included relations with foods such as learning or working on them, and the correlations with the examined items were analyzed by grouping according to dietary lifestyle. Five significant dietary lifestyle groups were derived by analyzing the groups using the factor scores from the analysis. Recognition of Korean herbal foods was higher with older respondents and more cooking experience. Regarding experience related to Korean herbal foods, the housewives showed higher satisfaction when the ingredients of foods were bought and cooked. And satisfaction with price differed significantly by dietary lifestyle. With regard to experience of using ready-to-cook or ready-to-eat products, the groups with more cooking experience indicated relatively lower satisfaction with the taste of such products. When visiting restaurants, the groups with less cooking experience showed higher satisfaction with taste and nutritional values. Regarding the actual status of using ingredients for Korean herbal foods, most of the respondents answered that hygiene and quality management, distribution and marketing, and the promotion of ingredients are all essential.

• Journal of Korean society of Dental Hygiene
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• v.9 no.4
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• pp.633-643
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• 2009

Objectives : This study is aimed to help the dental hygiene department students to improve their adaptive ability to the field work by letting them know the performing levels required of the job world, by renovating the knowledge-centered curriculum, and by finding out the core competencies needed for successfully performing their duties and tasks in the work field. Methods : The survey tool was recomposed through the examination of the preceeding studies on basic vocational competencies and skills, and the survey has been done to 200 dentists in Seoul and Gyunggi provice. Results : 1. As for the job-getting routs, 35.1% of them finds their jobs through the job portal sites, and 21.3% through the recommendation by professors. So we can see the meaningful difference in the employment ways. 2. Dental hygiene clinics think that the purpose of their cooperation with the colleges is mainly to secure human resources by requiring the colleges to give field-centered education the colleges through. 3. The clinics for dental hygienic students' field learning have a great power for hiring the students. So it is necessary to set up a good management system of the clinics for dental hygienic students' field learning in order to reinforce the students' competitive power in getting jobs. 4. The priorities in basic working abilities needed for the task performance are in the order of vocational responsibility, self-managing & developing ability, interpersonal skill, and problem solving ability. 5. The core competencies required of those who graduate from dental hygiene school show the following scores by Likert measurement; good personality and vocational consciousness 2.16(${\pm}.677$), understanding power of major-related knowledge 2.19(${\pm}.723$), field adapting ability 2.31(${\pm}.748$), get-along-with ability 2.32(${\pm}.799$), interpersonal skill 2.42(${\pm}.768$), and self-development ability such as getting certificates 2.43(${\pm}.729$). Among the core competencies, the only meaningful factor which influences on their satisfaction measurement has been identified as the professional ability related to the major. Conclusions : The results suggest that the knowledge and skill related to the major are core competencies of able human resources and closely related with the professionality of the job, and so they are very important. However, job basic abilities are also proved to be important, which reinforce the students' activeness, self-regulation, and creativeness, and help them to pursue their lasting growth in their abilities.