• Journal of the Korea Institute of Information Security & Cryptology
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• v.28 no.5
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• pp.1279-1292
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• 2018

An apartment house and an officetel are already our most important residential space generally. Among food, clothing and shelter, an apartment and an officetel are in charge of a shelter as the most fundamental in our life. To live in an apartment and an officetel, it is necessory for residents to write a lot of informations about themselves. Therefore massive privacy files about apartment's residents is inevitable and it is managing in its own way. A privacy accident in an apartment houses would be a big society problem. This study examined 'tenant list' to find out what it collects and what it's problems are and proposed some vairous measures about the privacy improvements like items reduction & consent process improvement in an apartment house and an officetel from privacy laws perspective.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.176-181
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• 2012

Persistent accidents related to food safety and expanded international trades have urged the world to be aware of the gravity of the accidents. Accordingly many countries have tried to come up with various laws, regulations, measures, support networks and educational programs for the agenda, particularly focusing on harmonizing food safety technologies among nations and fostering professionals. Also, APEC newly organized Food Safety Cooperation Forum (FSCF) in 2007 to exert multi-dimensional efforts to improve food safety for Asia Pacific nations. Up to now, 35 activities have been promoted since 2007 and additional 20 activities are waiting for their turns for action on the list of APEC project agenda. FSCF has the objective that it helps the stakeholders in food supply chain develop their own competence in that area, thus increase international trade among nations and maintain the globe healthy by applying the highest standards and best practices for the management of food safety ranging from production to consumption. To achieve this strategic objective, APEC subsequently formed Partnership Training Institute Network (PTIN) to build up the multilateral networks of specialists from governmental agencies engaging in food safety management, industries, academia and international organizations in Asia-Pacific region. This attempt made it possible for the world to exchange their scientific and technological information concerning food safety and strengthen related education and training. Today, international cooperation is essential for food safety management. Therefore, we need to participate actively in the activities of APEC FSCF to contribute to improving food safety technologies for the member countries of APEC. We also need to connect the domestic support programs with theirs.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.657-667
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• 2001

This study was designed to develop a website for providing nutrition information and education for college women and young women. The website focuses on two topics ; general nutrition and desirable weight control. This program is located at http : // www.ezydiet.co.kr. This program is composed of 5 major sections. The first two sections were designed to provide information ; one for general nutrition, and the other for providing information regarding weight control. The first section includes information regarding young adult women's diet, nutrition standards, such as the RDA or Korean Food Pyramid, drinking and smoking. The second section coveres information regarding desirable control, foods with high or low calories, eating disorders and popularly used dieting methods. The third section is for simple nutrition assessment, consisting of assessment of ideal body weight and obesity, energy requirements, and eating habits. The fourth section was designed to introduce and help users to apply behavioral modification techniques, such as monitoring, goal setting, stimulus control and reinforcement. The final section was designed for meal planning, by introducing a food exchange list and menu examples for one week. The characteristics of this web-based program are as follows ; 1) provide nutrition information systematically, 2) involve sections for the participation of the user, 3) include food pictures to help understanding of nutrition information, 4) include management modules for some sections to revise or update the information. One-hundred and ten female university students participated in the evaluation of this website. The evaluation results were favorable. About 90% of subjects rated that this program covers major topics 'well ' or 'very well', and that it was 'easy'to 'very easy'to understand the contents on website. Two-thirds of subjects rated quite positively on questions regarding attractiveness, overall quality and technical quality of website. In addition, about three-fourths of subjects answered that this website was helpful in increasing nutrition knowledge and in applying nutrition information into daily life. These results suggested the possibility of using a website as a means of providing nutrition information and education for young adult women.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.533-541
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• 2004

The purpose of this study was to investigate using of diet therapy materials and the compliance of diet therapy by distribution of body weight in diabetic patients. The percentage of diabetic patients who was distributed by BMI was 18.5% in under weight group, 51.5% in normal weight group, 16.9% in over weight group and 13.1% in obesity group. Of 130 diabetic patients, 62.3% experienced weight loss after the diagnosis. 35.4% of the diabetic patients had ever been in the hospital. 38.5% of the diabetic patients had prevalence of the complications. Knowledge for diet therapy showed low score in over weight and obesity group, specially in the items on the amount of food that I have to consume or the method selecting foods using the food exchange list. Diet therapy practice was also lower in obesity group than the other groups. Most of diabetic patients thought the diet therapy was important and got diet therapy materials through dietitian or doctor. But using of diet therapy materials was 50.0% in under weight group, 41.8% in normal weight group. 22.7% in over weight group and 35.3% in obesity group. Food exchange list was diet therapy item considered as the most difficult for diabetic patients to understand. Diet therapy items considered as the most necessary by diabetic patients were to be attended to choose foods and how to make out menu. This study showed that the diabetic patients were different in using of diet therapy materials or diet therapy practice by distribution of body weight. Therefore it is suggested that the program composed of necessary contents by body weight distribution of diabetic patients need to be developed.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.402-412
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• 2013

The purpose of this study was to evaluate the effectiveness of nutrition education and counseling on the salty taste assessment, nutrition knowledge and dietary attitude of 21 hemodialysis patients. Five times of the nutrition education and three times of nutrition counseling were performed for a period of 5 months. Biochemical analysis revealed that creatinine was significantly high (p < 0.001), blood urea nitrogen and serum albumin were significantly low (p < 0.05, p < 0.01) and Na, K, Cl, K, P and uric acid were not significantly different. The distribution rate of unsalty taste preference were significantly high and the distribution rate of salty taste preference were significantly low after nutrition education and counseling (p < 0.001). Nutrition knowledge significantly improved following 5th month of education and counseling (p < 0.01). Particularly, the scores for questions related to sodium were improved. The dietary attitude was significantly improved during the counseling period (p < 0.05). There were improvements in responses to 'use food exchange list on diet' and 'habitually add salt or soy sauce before the meal'. According to these results, salty taste assessment, nutrition knowledge and dietary attitude were significantly improved by the hemodialysis diet therapy practices of hemodialysis patients. Therefore, we conclude that there was a need for low-salt diet education and nutrition counseling to help them recognize the taste of low-salt foods and strive towards a preference for less salty tasting foods and the consumption of a low-salt diet.