• Korean Journal of Occupational Health Nursing
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• v.29 no.4
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• pp.273-287
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• 2020

Purpose: This descriptive correlation study was conducted to investigate factors affecting the absence of adult workers according to their gender. Methods: Secondary data analysis was carried out using data from the fifth Korean Working Conditions Survey. Data on respondents' demographic characteristics, working conditions, health status, and absence were analyzed; a descriptive analysis, χ²-test, t-test, and logistic regression analysis were carried out. Results: The factors that had the greatest impact on male workers' absence from work were service workers (2.74 times; B=.99), having more than 53 hours of work per week (1.17 times; B=.52), and when subjective health conditions were not satisfied (2.27 times; B=.82), whereas the factors that affected female workers' absence the most were a monthly income of 3 million won or more (2.74 times; B=1.34), a weekly work time of 53 hours (2.02 times; B=.71), and having a fewer number of sleep disorders (B=-.36). Conclusion: This study suggests that not only the national interest should be considered in investigating the factors affecting absence but also the enterprise. Systematic support for the health care of workers is also needed.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.16-30
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• 2008

Rapid change of surroundings has been influencing the work environment for cooks, making it more convenient; however, there are still many difficulties to improve. Especially, cooks are exposed to lots of occupational diseases due to tension and pressure as well as noise, high temperature and humidity in their work place. This study examines cooks' operational exhaustion caused by cooking operation and cooking circumstances. The analyzed result shows the job fatigue related to the general features of the cooks(such as charged cooking part, types of engaged business, class of position, cooking career, and working hours). For example, pains on the neck, back, arms and wrist are mostly affected by the charged cooking parts. Effects related to the types of engaged business, backaches usually occurred in Catering, pains in shoulder from serving at hotels and eye-tiredness from meal serving. As for working hours, most of backaches occurred from over 13-hour-work, and pains in shoulder and eye-tiredness under 8-hour-work. Pains in legs, tiredness, and the change of weight do not have any relations withthe general features of the cooks statistically(p>0.05).

• Journal of Families and Better Life
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• v.31 no.4
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• pp.97-111
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• 2013

The purpose of this study was to explore the typology of child care, investigate the characteristics of child care types, and analyze the differences in time deficit as well as time satisfaction by the types of child care for dual-earner couples with preschool children. The data source for this research was the 2009 Time Use Survey conducted by the Korea National Statistical Office. Dual-earners aged 20 to 59 years completed 1,568 time diaries, which were analyzed using chi-square, cluster analysis, and ANOVA analysis. Child care time was classified into three types in the three categories of child care, household work sharing and leisure sharing for both males and females respectively. Three types for husbands were named "vulnerable", "household work child care predominant" and "leisure predominant". The three types for wives were named "vulnerable", "household work child care oriented" and "household work child care". The characteristics of each type depended on age, education, weekly working hours, gender role of husbands and age, weekly working hours of wives. The vulnerable type of wives showed the highest level of time deficit. Based on the results, implications for Public policy on child care and various types of education as well as programs were suggested.

• Korean Journal of Occupational Health Nursing
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• v.32 no.4
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• pp.152-163
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• 2023

Purpose: This study aimed to identify the effects of musculoskeletal symptoms and burden on presenteeism among nurses in a gastrointestinal endoscopy unit. Methods: This was an observational cross-sectional study. Data were collected through self-reported questionnaires administered to 140 nurses working in the gastrointestinal endoscopy unit of a hospital located in Busan metropolitan city. Results: The body part with the most musculoskeletal symptoms was the back (73.2%), and the most common musculoskeletal burden work was "when you have to stand or maintain the same posture for a long time in a lead apron protection clothes." The factors most related to work impairment were working hours, musculoskeletal symptoms, and musculoskeletal burden, with an explanatory power of 63.3%. Factors affecting perceived productivity were working hours and musculoskeletal symptoms, with an explanatory power of 29.2 %. Conclusion: To reduce work impairment and increase the perceived productivity of nurses in gastrointestinal endoscopy units, various programs and improved working environments are needed that can improve musculoskeletal symptoms and reduce musculoskeletal burden.

• Korean Journal of Community Nutrition
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• v.1 no.2
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• pp.250-259
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• 1996

The school foodservice(FS) dietitians of conventional, co-management and central kitchen systems were compared for their levels of fatigue degrees in order to examine their work specification but no to diminish their educational roles. One hundred and thirtheen primary schools in Taejon and Chungcheongnam-Do participated in the survey, of which foodservice were consisted of 99 conventional types, 7 comanagement types and central kitchen types. Information was collected about the various working hours dietary behavior and fatigue symptoms of the dietitians. The results of this study were as follows : Among 3 school foodservice types, dietitians spent 8 hours and 16 minutes daily for their for their work on the average. However, the central kitchen type dietitans in cities spent 3 hours more compared to the others. The data from the dietitians' work schedule sheets showed that the 5 parts of dietitian's duties set in the school foodservice laws were not well performed. In the central kitchen type they spent more time for food production whereas in the conventional they spent more time for menu formation and hygiene control. It was found that fatigue levels of school foodservice dietitians were chronic with no difference among foodservice systems or among school locations. Our results indicated that nutrition education in primary schools was almost neglected. It is suggested that the school foodservice should meet all the objectives of school-lunch program even though they saved dietitians' work load more or less. The importance of students to improve their dietary habits could never be overlooked. (Korean J Community Nutrition 1(2) : 250-259, 1996)

• Safety and Health at Work
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• v.9 no.2
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• pp.144-148
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• 2018

Background: The objective of this study is to find temporal trends in the associations between cardiovascular disease and occupational risk factors in the context of the Canadian population. Methods: Population data were analyzed from the Canadian Community Health Survey (CCHS) collected between 2001 and 2014 for trends over time between heart disease and various occupational risk factors: hours worked, physical exertion at work, and occupation type (management/arts/education, business/finance, sales/services, trades/transportations, and primary industry/processing). Results: We found no significant difference in the average number of hours worked/wk between individuals who report having heart disease in all years of data except in 2011 ($F_{1,96}=7.02$, p = 0.009) and 2012 ($F_{1,96}=8.86$, p = 0.004). We also found a significant difference in the degree of physical exertion at work in 2001 ($F_{1,79}=7.45$, p = 0.008). There were statistically significant results of occupation type on self-reported heart disease from 2003 to 2014. Conclusion: Canadian data from the CCHS do not exhibit a trend toward an association between heart disease and the number of hours worked/wk. There is an association between heart disease and physical exertion at work, but the trend is inconsistent. The data indicate a trend toward an association between heart disease and occupation type, but further analysis is required to determine which occupation type may be associated with heart disease.

• Journal of Korean society of Dental Hygiene
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• v.10 no.2
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• pp.375-392
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• 2010

Objectives : Dental hygienist's work satisfaction and stress affect the overall quality of work life(QWL). Therefore, this research is intended to suggest fundamental data to improve QWL by finding out characteristics of each work satisfaction and stress element. To this end, a total of 327 dental hygienists working at general hospitals, university hospitals, dental hospitals and dental clinics across Seoul, Gyeonggi and Incheon were surveyed. Results of survey are as follows. Methods : The collected data were analyzed by using an SPSS 12.0 statistical program, obtaining the following results. The collected data conducted a questionnaire survey for 327 dental hygienists who work at the hospitals, university hospitals, dental hospitals, and dental clinics located at Seoul, Gyeonggi-do, and Incheon district from January until March, 2009, and drew the conclusions as follows. Result : 1. Demographic characteristics, income from 1.5 to 1.99 million were the whole lot, more than 2 million to less than 1.5 million was similar. Marital status Married Unmarried higher than the atheist religion, Christianity, Catholicism, Buddhism, and other, respectively. Classification by level of education in the college graduate, university graduate, graduate diploma, respectively. 2. Are working in a job-related characteristics of dentistry, dental hospital, general and university hospital, respectively. The making in position, Mount, contractor, responsible, senior, was an intern in the order. The five-day workweek whether working at night and is not going to care whether the conduct was similar. Classification of working hours and 8 hours, 8 hours, 8 hours or less orderly, and total of less than 1-3 years of clinical experience, 5 years, less than one year, less than 3-5 years, respectively. 3. There comes out a significant difference according to age, income, position, gross clinical experience, and whether to put night shift into practice in job stability in terms of the quality subsequent to general characteristics(p<.05). 4. There comes out a significant difference according to marital status, one's place of work, position, whether to put a five-day workweek into practice in work environment and benefits package in terms of the quality subsequent to general characteristics (p<.05). 5. There comes out a significant difference according to age, marital status, income, position, and gross clinical experience in education & training and benefits packages in terms of the quality subsequent to general characteristics(p<.05). 6. There comes out a significant difference according to whether to put night medical treatment into practice in social usefulness in terms of the quality subsequent to general characteristics(p<.05). 7. There comes out a significant difference according to marital status, income, one's place of work, gross clinical experience, work hours, and whether to put a five-day workweek into practice in leisure activity in terms of the quality subsequent to general characteristics(p<.05). 8. There comes out a significant difference according to income, one's place of work, and position in wage level in terms of the quality subsequent to general characteristics(p<.05). 9. There was no significant difference in all items related to human relations and free communication in terms of the quality subsequent to general characteristics(p>.05). Conclusions : It is necessary to analyze factors related to work satisfaction and stress in order to improve dental hygienist's quality of work life. Hospitals must support them systematically and institutionally and related organizations must conduct practical research.

• Journal of Radiation Protection and Research
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• v.29 no.1
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• pp.57-63
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• 2004

As a part of In-service Inspection works in a nuclear power plant, Eddy Current Testing through all the outage of nuclear power plants has been controlled by the radiation management. From the case study about the periodical ECT work, the exposed dose rate of worker has announced over the organized dose rate before the radiation work, it affects the personnel exposed dose management and radiation work permit issue. It is not easy to get some information about ECT related working hours, scope of work and how many workers to forecast the radiation working and the predict dose exposure. It should be need the data accumulation about ECT related radiation work to prepare the ALARA achievement and the radiation work plan for dose mitigation. We can discuss a few information about ECT related radiation working issue for the application of predict dose exposure on this paper.

• Safety and Health at Work
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• v.1 no.2
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• pp.124-133
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• 2010

Objectives: This study was conducted to develop a model describing the interaction between lifestyle, job, and postural factors and parts of the upper extremities in shipyard workers. Methods: A questionnaire survey was given to 2,140 workers at a shipyard in Ulsan City. The questionnaire consisted of questions regarding the subjects' general characteristics, lifestyle, tenure, physical burden, job control, posture and musculoskeletal symptoms. The overall relationship between variables was analyzed by a structural equation model (SEM). Results: The positive rate of upper extremity musculoskeletal symptoms increased in employees who worked longer hours, had severe physical burden, and did not have any control over their job. Work with a more frequent unstable posture and for longer hours was also associated with an increased positive rate of musculoskeletal symptoms. Multiple logistic regression analysis showed that unstable posture and physical burden were closely related to the positive rate of musculoskeletal symptoms after controlling for age, smoking, drinking, exercise, tenure, and job control. In SEM analysis, work-related musculoskeletal disease was influenced directly and indirectly by physical and job stress factors, lifestyle, age, and tenure (p < 0.05). The strongest correlations were found between physical factors and work-related musculoskeletal disease. Conclusion: The model in this study provides a better approximation of the complexity of the actual relationship between risk factors and work-related musculoskeletal disorders. Among the variables evaluated in this study, physical factors (work posture) had the strongest association with musculoskeletal disorders.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.43-54
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• 1986

Back-pyun is a kind of rice cake made by steaming rice flour added sugar, water and salt and garnished with shredded chestnuts, dates, mushrooms and pinenuts. The Back-pyun has been widely used in Korean celebrations. This study aimed to compare and determine the effects on sensory characteristics and texture of Back-pyun 1) when the proportion of glutinous rice, added i.1 making Back-pyun, is 0%, 5%, 10%, 15%, 20%, 25% and 30% 2) then it reheated after storage for 0,24, 48 and 72 hours. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows : 1. In sensory evaluation, color of Back-pyun turned yellow as the addition level of glutinous rice increased and then by reheating after storage for 24, 48 and 73 hours. Coarseness was not significantly different as the addition level of glutinous rice increased before storage. But Back-pyun reheated after storage for 24,48 and 72 hours were significantly different by the addition level of glutinous rice. Softness, dryness and crumblyness tended to decrease as the addition level of glutinous rice increased and by reheating after storage for 24, 48 and 72 hours. The most favorite tendency on the appearance was at the addition level of glutinous rice of 5%. Texture and overall preference were better at the addition level from 10% to 20% than any other levels. 2. Rheometer measurement indicated that compression force, gumminess ana chewiness tended to increase as the addition level of glutinous rice increased and decrease by the storage conditions. But work ratio and recovered height did not have much effect the addition level of glutinous rice and the storage conditions. Compression force of Back-pyun (not reheated) tended to increase by the storage time and the addition level of glutious rice. Especially it showed remakably increasing tendency during 24 hours storage (at $4^{\circ}C$) 3. Moisture content tended to increase by the addition level of glutinous rice and decrease by the storage time. But moisture content of Back-pyun reheated after storage for 24 hours stowed the increasing tendency. 4. Softness of Back-pyun had significant relationship with compression force and work ratio. Dryness and crumblyness had significant relationship with work ratio. Therefore compression force and work ratio represented the texture of Back-pyun.