• Journal of Technologic Dentistry
• /
• v.33 no.1
• /
• pp.93-102
• /
• 2011

Purpose: The study aimed to evaluate working environment for dental technician by measuring dust level, ventilation conditions and the use of personal protective equipment and to provide basic information required to improve working environment and develop health education programs for dental technician. Methods: A total of 240 dental technician who are registered with the Daegu Association of Dental technician and working at 34 dental laboratories participated in the study. And the dust level was measured at 21 different spots in 16 dental laboratories out of 34. Results: Of 34 dental laboratories, 31 (91.2%) were equipped with a ventilator, but the remaining 3 (8.8%) did not have a ventilator. By the number of ventilator, 1 to 3 ventilators were found in 22 dental laboratories (71.0%), 4 to 6 ventilators were in 7 laboratories (22.5%) and more than 7 ventilators in 2 laboratories(6.5%). According to the frequence of changing filters in dust collector, 20 dental laboratories (58.9%) changed filters every four weeks, 10 laboratories (29.4%) changed them every six weeks and 4 laboratories (11.7%) changed them every eight weeks. Of total respondents, 114 (61.3%) said they wore a mask all the time while working, 56 (29.6%) said they frequently wore a mask, 19 (10.1%) said they did not wear a mask. As for the type of masks, 159 (84.1%) used a disposable mask, 25 (13.2%) used a cotton mask and 5 (2.7%) used an anti-dust mask. For dust sat on their outfits while working, 102 (54.0%) shook their uniforms inside workplace to keep dust off the uniforms, 64 (33.9%) did not anything until they wash their uniforms and 23 (12.1%) shook their uniforms outside workplace to keep dust off the uniforms. Of total respondents, 182 (96.3%) had a particle in their eyes while carrying out grinding work. Based on the measurement of floating dust at workplace, 3 dental laboratories showed dust concentration exceeding the minimum level of 10 mg/$m^3$ allowed under the permit for environment. Of those, 1 laboratory had the dust concentration that was more than 1.5 times higher than the minimum level. Dust concentration was higher in laboratories that used a dust collector with 0.5 horse power and changed filters more than 3 weeks ago. Dust comprised of nickel (more than 70%), chrome (9%) and others. The mean chrome concentration was more than twice higher than the minimum permissible level of 0.5 mg/$m^3$. There were two laboratories that showed chrome concentration exceeding the level of 0.4 mg/$m^3$. Like dust concentration, chrome level was higher in laboratories that used a dust collector with 0.5 horse power and changed filters more than 3 weeks ago. There were six laboratories that had nickel concentration exceeding the minimum permissible level of 1 mg/$m^3$. Of those, one laboratory had nickel concentration that was more than three times higher than the minimum permissible level. Nickel concentration was also higher in laboratories that used a dust collector with 0.5 horse power and changed filters more than 3 weeks ago. Conclusion: It is not likely that heavy metal concentrations found in the study constitute respiratory dust. It is however necessary for health of dental technician to apply the Industrial Safety and Healthy Law to dental laboratories and make recommendations for the use of personal protective equipment, installation of a proper number of ventilators, more frequent change of filters in dust collector and improved ventilation for polishing work. At the same time, dental technician need education on how to use personal protective equipment and how to efficiently remove dust from their uniforms.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.2
• /
• pp.278-285
• /
• 2013

We investigated foodservices and levels of their satisfaction from parents of children in kindergartens with and without dietitians. Foodservice facilities consisted of kitchens and cafeterias for all kindergartens with a dietitian (KWD) and only kitchens for all kindergartens without a dietitian (KWOD) (p<0.001). Children consumed lunch in a lunchroom for all KWD and in a classroom for all KWOD (p<0.001). The person in charge of the diet menu was a dietitian for all KWD and a director for 52.2% of KWOD (p<0.001). About 48% of total kindergartens were served different amounts according to the child's age and body size. About 30% of parents from total kindergartens responded that a difficulty of foodservice management was children's safety while distributing the lunch. The majority of respondents claimed that foodservices need a more balanced menu and active instructions on proper dietary habits. Parents who visited and participated in foodservice were significantly higher from KWD than KWOD. Also, the desire to participate in foodservices was significantly higher in the parents from KWD (p<0.01). Sixty one percent of parents from KWD and 19% of parents from KWOD considered foodservices when choosing a kindergarten (p<0.001). The satisfaction in foodservices of parents from KWD was significantly higher from all points of view in terms of the quality of foodservice, nutrition, and hygiene. In conclusion, we found that foodservices and their levels of satisfaction from parents of kindergartens with dietitians were better and higher than those without dietitians. Therefore, all kindergartens should consider having a dietitian exclusively in charge of foodservices.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.4
• /
• pp.747-759
• /
• 2001

The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.

• Korean Journal of Environment and Ecology
• /
• v.21 no.3
• /
• pp.223-234
• /
• 2007

The study, executed with Hallasan National Park, which deserves to be a typical ecotourism destination, aims to provide basic information on park management for early establishment of ecotourism in a national park by assessing its visitors' behavior and satisfaction with a nature trail established as a series of an environmental interpretation program. The questionnaire survey was conducted at Eorimok Square in the weekday and on the weekend for two months of August and September in 2006, and finally 144 valid samples were used for the analysis. As a result of the research, it revealed that the demographic characteristics of the visitors to Hallasan National Park tended to coincide with those of the visitors to other national parks In Korea. On the whole, it showed their low recognition level of nature trails built up in national parks and less experience in using them. However, the visitors' satisfaction level and intention of re-visit, and recommendation to others were comparatively higher after actually using the nature trail at the site of Hallasan National Park, which hints at the possibility of national parks' much weightier role as the ground for ecology education and the functional expansion of the environmental interpretation-related facilities and programs. As for the attributes having effects on users' satisfaction with a nature trail, substantial aspects such as accessibility, safety, uniqueness and interest in environmental interpretation, and educational quality as well as physical facility management were revealed to have equal effects on users' satisfaction level, so there still remain a lot of pending issues over the reality of national parks in the initial stage of ecotourism staying at the level of the introduction and establishment of the facilities for environmental interpretation. This research had surveyed visitors to Hallasan National Park and limited to the nature trail only. For more systematic and practical ecological management of a national park, the in-depth understanding of the attributes affecting satisfaction of ecotourists, including nature trails and other environmental interpretation programs, and more sophisticated measuring tools are needed.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.45 no.2
• /
• pp.109-123
• /
• 2017

Due to the positive effect of forest space for child development, the creation and operation of forest activity space of various organizations is increasing in quantity; however, the research on practical space design and management program is insufficient. Therefore, the purpose of this study is to evaluate the space and management programs of the forest experience centers through the post-occupancy evaluation of teachers and preschoolers participating in forest activities. To do this, we analyzed the selected twelve sites through field survey, class observation, and interviews with forest education specialists, and then surveyed 115 forest education experts and childcare teachers for importance, performance, overall satisfaction, and space preference. In addition, we accessed overall satisfaction and space preference of twenty-nine preschoolers through interviews, photo-simulation, and questionnaires. As a result, the importance and performance of management program area was rated higher than the spatial characteristics area. In terms of group comparison, the group with active structured program rated two areas higher than the groups with free play. Preschoolers with structured programs preferred facility space, but preschoolers with free play preferred nature. Two preschooler groups rated forest activity as satisfactory. Based on the analysis results: 1) The composition of the forest activity space should ensure accessibility, safety, diversity of diversity, water space, connect to the forest road, and secure various terrains, trees, and natural materials; 2) The management program should ensure that forest activity programs have the proportional balance of structural programs and free play; also. management programs should plan for sufficient free playtime and a high share of play in the forest; and 3) Ensure the role and expertise of forestry specialists and run a program to increase the autonomy of preschoolers.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.7
• /
• pp.1064-1072
• /
• 2010

The objectives of this study were to gain an overview of practices and effect evaluation of oven utilization at school foodservice facilities in Daegu and Gyeongbuk province. Out of 147 dieticians, who responded for questionnaires, 44 dieticians used the oven and 103 dieticians did not use the oven. All statistical analyses were conducted with the SPSS 14.0 statistical software program. With regard to the style of foodservice system, 74.4% were urban, 23.3% were rural, and 2.3% were remote country. Also, 23.3% of school foodservices produced meals by batch cooking. According to the results of the expected effect and using effect analysis for 27 items, the average of evaluation score about expected effect was 1.64 points and that of using effect was 1.61 points. Both expected effect and using effect had higher scores than average points in 13 items out of 27 items. Using effect had higher scores than expected effect in 4 items. In conclusion, using ovens could help to increase foodservice satisfaction of students at school foodservice, because it can improve the various cooking methods and the food safety management. Therefore, it is important to modernize and automate cooking equipment for quality improvement of school foodservice operations.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.11
• /
• pp.1741-1749
• /
• 2015

The purpose of this study was to investigate parents' perception and satisfaction of school food materials and supplier performance in Mokpo. To achieve these research objectives, a questionnaire was distributed to parents at 66 schools, and a total of 589 were used in the final analysis. The results of this study were as follows. First, satisfaction of school foodservice, showed the following scores: overall was 3.75, quality of food materials was 3.84, reliability of food suppliers was 3.80, education was 3.53, and information was 3.50. Second, 38.5% of parents participated in receiving school materials. Exactly 80.6% of parents showed intentions to participate. The most difficult thing for receiving materials was comparing quality of food materials (46.3%). Third, the most important factor cited for school food supplier was quality (62.3%) and sanitation and safety (24.1%). Forth, most parents were positive about the possibility of replacing foods used at school with environment friendly products. Local foods were cited for use in school foodservice (92.2%). The reasons were good quality (39.9%) and contribution to the local community (28.5%). In conclusion, parent's perception of school foodservice should increase to improve food material quality of school foodservice. Institutions for certifying are needed to offer high quality food materials at school foodservice and improved communication and education tool between the school and parents.

• Korean Security Journal
• /
• no.29
• /
• pp.163-191
• /
• 2011

Recently, the problems in school violence did not stop on the crime between the members at the school and which developed into the invasion crime of the school caused by outsiders. The school is no more the safety zone from the crime. Particularly, in the case of the elementary school, because there are nearly no people who oppose to the outside attacker and can control this, it is the place where it is vulnerable to the invasion crime. The Metropolis of Seoul implements the School Sheriff system within the jurisdiction bureau, in the public elementary school. However, actually the School Sheriff business is being managed, never applying a rule in the Security Industry Law with the main content, that is the Security Industry Law application is excluded. Because the jurisdiction on the contract of Seoul City and operating company are run, the various issues is caused. First, since it is not being considered as a security business, the commercial liability insurance for security company has no chance to applicate when the operation company and the School Sheriff have related damage generation. So the security for the indemnification of loss of the victim is weak. Second, The task of the School Sheriff is ruled just by in the individual contracts. But it is insufficient with this thing. The related duties are required some supplement like a general rule application including the obligation of the guard in the security industry law. Third, the education of the School Sheriff needs to connect with the educational programme in the security industry law. The related professional education specially needed for the prevention of school violence ought to be reserved compensation. Forth, the citizens still demand the strengthening of police patrol for the surroundings of a school in spite of the result of Seoul City's public survey. Therefore, the active relation of cooperation with the police needs to be supported legally and institutionally with the Security Industry Law application. Fifthly, the success of the School Sheriff business can be more guaranteed with the supervision of the legal and institutional device like a the Security Industry Law application or police and all sorts of administrative execution's and etc.

• Korean Security Journal
• /
• no.10
• /
• pp.103-125
• /
• 2005

Hazard are defined here as threat to life, well-being, material goods and environmental from the extremes of natural processes or technology. The challenges of natural and technology in increasing the exposure of people and property to risk pose a dilemma for any government seeking the fullest protection for its people and their property. As society progresses and as technology improves and becomes ever more intricate and far reaching, the human species is confronted with increasingly diverse and numerous catastrophic events. Not so infrequently, unfortunately, the impact of either a man-made or natural disaster is compounded by the fact that policy makers have neither prepared themselves or the public to respond appropriately to a disaster once the tragedy has struck. Many concerns have been raised for importance of emergency management after 1990's numerous urban disasters in Korea. Emergency management is the discipline and profession of applying science, technology, planning, and management to deal with extreme events that can injure or kill large numbers of people, cause extensive damage to property, and disrupt community life. When the primary function of private security is to protect lives and property of clients, emergency management should be included in the security service and many countermeasures should be carried out for that purpose. The purpose of this study is to establish ways and means needed to improve the private security emergency management system in Korea. This study is spilt into four chapters. Chapter I is the introduction part. Chapter II introduces the reader to a private security and emergency management theory, and Chapter III deals with the establishment of an effective emergency management system in Korea private security, Chapter IV is a conclusion. Policy makers and private security industry employers in Korea has not concerned with the importance of training and education by lack of recognition and has been passive about qualified guards. And the authorities supervising and the administrating the guards has not recognized the importance of private security and has neglected the training of the guards. In theses contexts, private security should develop and maintain a educational program of emergency management to meet their responsibilities to provide the protection and safety of the clients. Today's modern corporate security director, is, first of all, a competent, well-rounded business executive and, second, a 'service expert'. And, emergency management personnel in private security industry need continuous training.

• Journal of Korean Home Economics Education Association
• /
• v.33 no.4
• /
• pp.15-30
• /
• 2021

This study was conducted to investigate the utilization and satisfaction of meal-kits according to food-related lifestyle among total 357 adults who had experience in using meal-kits. This study can provide basic data for effective menu composition and directions toward improvement. The participants of the study were classified into 5 groups 'health-type group', 'economic-type group', 'safety-type group', 'tasty-type group' and 'convenience-type group'. The 'tastye-type group' were found to spend more on purchasing meal-kits than other groups with the higher proportion(36.66%) of spending '30,000-50,000'won(p<0.05), which is the highest price category. The important factors that contributed to purchasing a meal-kits were 'taste'(50.98%), and 'economic-type group' showed the highest tendency of considering taste (58.46%). About half(49.02%) of the respondents preferred 'Korean-food' for meal-kits as for the type of food. All groups highly preferred 'meat'(42.58%) as the main ingredient, particularly the 'tasty-type group'(53.33%)(p<0.001). The 'tasty-type group' showed the highest satisfaction on 'convenience of cooking'(4.05), and 'convenience-type group' showed the lowest satisfaction on the 'origin of ingredient'(2.98) among groups (p<0.01). The overall response indicated that most respondents are willing to use meal-kits in the future (97.20%); and 93.28% of respondents would recommend the purchase of meal-kits to others, where 'convenience of cooking/purchase' was the factor contributing most for recommending(67.23%). Taken together, 'taste' was the most important factor for all groups. And 'Convenience of cooking' was the factor contributing to satisfaction most while 'origin of ingredient' contributing the least. It is recommended for the growth of meal-kits industry, to improve the quality of the meal-kits products and develop various menus.