• Journal of Korean Home Economics Education Association
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• v.9 no.2
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• pp.69-85
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• 1997

The purpose of this study was to identify the important contents from teachers’, parents’and students’view points based on the sixth Home Economics textbook contents, to apply these results at school settings and to provide the materials as a basis for the next curriculum revision. Subjects were 59 teachers, 253 parents, and 389 students from 3 cities and 5 counties in CholaBukDo. A questionnaire which was made by the researcher was used as an instrument for this study. The results are as follows： Of 32 contents on Family life subarea, all the teachers, the parents and the students put the emphasis on sex such as pregnancy, purity, sex-ethics, etc. This result means that middle-school students emphasized the sexual identity formation and this was also a common concern about adolescents in our society. Of 37 contents of Managing home resource and Consumer life subarea, teachers though the environment pollution is an important subject and parents and students thought finding a method to conserve good environment were more important. This result reflects their concern on the environment. Of 49 contents on Dietary life, teachers and parents emphasized “the importance of nutritive elements”which is basic on their dietary life and students were more interested in “adolescence and growth and development among adolescents’nutritional characteristics and problems”which is more related to their current life. Of 40 contents on Clothing life subarea, while teachers put the emphasis on the method how they can buy ready-made clothes, parents and students wanted them to teach what kind of clothes are suitable for themselves. Of 18 contents on Residing life subarea, teachers emphasized the importance of ventilation for adjusting the room environment and students were more interested in the effective use of the residing space. By finding out what kinds of Home-economics contents are important from the view point of teachers, parents and students, this study can be a useful resource for the next curriculum revision and for selecting contents of a new-coming text book. However, restricted sampling must be considered and further studies which cover the whole area might be needed.

• Fashion & Textile Research Journal
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• v.22 no.6
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• pp.862-872
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• 2020

This study explores the effects of facemasks on respiratory, thermoregulatory, cardiovascular responses during exercise on a treadmill and at rest. Five male subjects (25.8 ± 0.8 y, 171.8 ± 9.2 cm in height, 79.8 ± 28.1 kg in weight) participated in the following five experimental conditions: no mask, KF80, KF94, KF99, and N95. Inhalation resistance was ranked as KF80 < KF94 < N95 < KF99 and dead space inside a mask was ranked as KF80 = KF94 < N95 < KF99. The surface area covered by a mask was on average 1.1% of the total body surface area. The results showed no significant differences in body core temperature, oxygen consumption (VO2), carbon dioxide production (VCO2), heart rate or subjective perception among the five experimental conditions; however, cheek temperature, respiratory ventilation and blood pressure were greater for KF80 or KF94 conditions when compared to KF99 or N95 conditions (p<0.05). The differences among mask conditions are attributed to the dead space or specific designs (cup type vs pleats type) rather than the filtration level. In addition, the results suggest that improving mask design can help mitigate respiratory resistance from increased filtration.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.1
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• pp.74-82
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• 2002

The present study is aimed to investigate the effect of the safety hat on the balance of body temperature by observation of the physiological response under hot working environment. The experiment was carried out in a climate chamber of 3$0^{\circ}C$, 50%RH for 70 minutes. To compare the two kinds of safety hat, 5 healthy male subjects worn safety hat without hole (called 'without hole') or safety hat with hole (called 'with hole') according to a randomized cross-over design. The main results of this study are as fellows: Rectal temperature and heart rate were significantly lower level in 'with hole'than in 'without hole'. The mean skin temperature was significantly higher in 'without hole'than in 'with hole'. Blood pressure were significantly low in 'with hole'. Sweat rate which was measured by weight loss before and after experiment was higher in 'without hole'. In subjective ratings, subjects replied more hot, more uncomfortable and more wet, they felt more fatigue in condition of 'without hole'. Work ability which was measured by a grip strength dynamometer was higher in 'with hole'. Safety hat which can be used for safety of the brain in work place is meaningful device of behavioral thermoregulatory response under the hot working environment. The safety hat which is designed for proper ventilation and hygiene can maintain the homeostasis of body temperature by releasing body temperature efficiently.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.146-151
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• 2020

This study investigated microbiological safety of employees' hands, dining tables, and indoor air in cooking areas and lunchrooms in child care centers. Microbiological tests were performed according to the Korea Food Code. Total numbers of aerobic bacteria and coliform bacteria were measured as 5.8±1.9 log CFU/hand and 4.0±2.4 log CFU/hand on employees' hands, and 4.3±3.0 log CFU/100 ㎠ and 2.6±3.3 log CFU/100 ㎠ on dining tables. Bacillus cereus were detected in two cases each of employees' hands and dining tables, respectively. The analysis of microbiological contamination of indoor air in chid care centers showed that the total numbers of aerobic bacteria and coliform bacterial were 28±7.2 CFU/plate and 3.1±2.9 CFU/plate, respectively. Bacillus cereus and Staphylococcus aureus were counted as 1.7±0.2 CFU/plate and 1.6±0.5 CFU/plate from the indoor air in child cate centers. These results indicate that indoor-air in child care centers is considered more safe compared to previous reports. In conclusion, it is necessary to carry out hygienic management using alcohol-based disinfectants before meals to remove microorganism contamination on dining tables and hands. In order to reduce microbial contamination in indoor air, it is also deemed necessary to freshen the sanitary caps, masks, and clothing of the catering staff with periodic ventilation of indoor air.