• 가정과삶의질연구
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• 제29권2호
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• pp.1-12
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• 2011

The purpose of this study was to validate the standardization of the "Korean Childcare Teacher's Job Satisfaction Scale"(K-CTJSS) that the validity and reliability was evaluated by pretest in 2009. K-CTJSS is composed by 40 items with 6 factors and is responded by 6 point Likert scale. Participants consisted of 1,276 childcare teachers in Korea except Gangwon-do and Jeju-do by purposive sampling. Results were as follows: First, exploratory factor analysis resulted in 40 items composed of 6 factors (director's childcare center management system, social recognition, working environment and welfare, workload and time management, relationship with co-workers, relationship with parents). Second, the confirmatory factor analysis supported a 6 factor structure by resulting over appropriate level of goodness of fit. Third, inter-corelation coefficients among 6 factors were significant level(r = .10~.70). Fourth, the reli ability level of 6 factors by Cronbach's ${\alpha}$ were high(.84~.95.). Finally, concurrent validity levels with Childhood Job Satisfaction Survey(Jorde-Bloom, 1989) and the Satisfaction with Life Scale(Diener et al., 1985) were r = .07~.84 and .19~.46, respectively.

• 한국조리학회지
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• 제10권3호
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• pp.51-64
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• 2004

This study was designed to examine the educational conditions of a foodstylist and student satisfaction with the training. It looked at the educational conditions of the food-stylist department, one of relatively newly-emerging departments, and examined student satisfaction by each factor in order to have specific problem in the educational conditions. The purpose of this study was to maintain higher student satisfaction and to have competitive advantage over the other related departments. For the general information of respondents, most respondents said the monthly average income to be approximately 1.5 times higher than that of common workers in the country, showing that the food-stylist department is preferred by the class with economic ability. For admission motives, respondents used the information via mass communication when they choose it For general educational conditions, students have most satisfaction with the originality of department, at the score of 3.79, following by laboratory and vision in the order. The least satisfaction was in career guidance, reflecting that they have vague ideas where to work. For the theoretical course of study, it was found that ‘Introduction to Table Coordination’ had the highest satisfaction, 3.82, following by ‘Coloring’ and ‘Understanding on Oriental and Occidental Tablewares’ in the order. ‘Food and Beverage Service’ and ‘Public Health’ were found to have the least satisfaction, showing that those subjects do not cause any interest in terms of their property. For the satisfaction of practical training course, it was found ‘Cocktail Practices’, ‘Bakery and Confectionary Practices’, and ‘Understanding of Wines’ in the order, showing that practical subjects with high visuality have higher satisfaction. Further studies are necessary to examine the satisfaction with subjects from various classes, together with many course of study, and to develop statistical data that help us understand the needs of students more correctly for application.

• 수면정신생리
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• 제1권2호
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• pp.125-144
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• 1994

수면의학에서 사용되는 여러 설문지 검사중 과도한 주간졸음과 일주기리듬의 평가를 위한 것들을 소개하고 그 장단점과 특성을 검토하였다. 임상수면의학, 산업의학, 혹은 역학조사에서 이러한 지필척도의 활용이 요구되고 있으나 아직 객관적 타당성이 충분히 검토되지 못했으므로 추후연구가 요구된다. 타당성을 제고할 임상, 혹은 교대근무상황에서의 연구가 더욱 확장되어야 할 것이다.

• 한국버섯학회지
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• 제4권2호
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• pp.53-56
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• 2006

느타리버섯의 포자는 버섯재배 농업인의 호흡기계통질환인 알레르기를 유발한다. 느타리버섯의 무포자형성 균주는 재배농업인의 건강에 도움을 줄뿐 아니라 다른 재배사에 바이러스병 감염의 위험을 감소시킬 수 있다. 소포자 형성 느타리버섯을 육성하기 위해 무포자형성 균주의 선발 및 특성검정 결과 ASI 2069 균주가 무포자이면서 수량성이 높으나 형태적으로 상품적 가치가 없어 원형질체 재생에 의한 단핵화를 시도하여 neohaplont를 분리하였다. 원형 1호(ASI 2180) 및 무포자 느타리간의 단핵교배 (Mon-Mon)를 시도한 결과 128교잡체를 얻어 이 중 30균주를 특성 검정한 다음 자실체형성 및 담자 포자비산량 조사에 의해 소포자형성 유망 13균주를 선발하였다. 그 중에서 G192 교잡체가 소포자이면서 수량성이 좋은 가장 우량 균주로 선발되었다.

• Journal of Korean Neurosurgical Society
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• 제29권12호
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• pp.1600-1605
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• 2000

Objective : World Health Organization and International Labour Organization, in June 8, 1999, requested that working conditions should be reformed ethically right and economically solid for 2.7 billion world labour force. The purpose of this study is to request compensable surgical therapeutic options and to suggest the renewal in cognizance criteria for worker's compensation, especially in spondylolisthesis. Methods : Regarding spondylolisthesis, we obtained data from Korea Labor Welfare Corporation(KLWC). Spinal disease occurrence incidences and medical fees of National Federation of Medical Insurance(NFMI) were analysed. The compensated 122 spinal instrumented cases included 117 male and 5 female patients, aged from 23 to 72 years old(mean : $45{\pm}9.85$). We compared Korean and Foreign Workers Compensation Law. Results : Numbers of herniated nucleus pulpus(78 cases), spinal fractures(34 cases) and dislocations(4 cases) were claimed after spinal interbody fusion operation and were compensated. These compensated degenerative diseases, work related illness, occurred in the course of work. A case of 52-year old spondylolisthesis patient with Disability Grade 8 was compensated by KLWC, according to its occurrence at work by accident. With exception of trauma at work by accident, current cognizance criteria were too narrow to be compensable, especially in surgical therapeutic option, for worker's spondylolisthesis. Conclusion : Considering both worker's compensation law and clinical pathologic progress, we believe that spondylolisthesis should be regarded as a compensable occupation related disease if and when aggravates rapidly in the course of work. We suggest a new cognizance standard to KLWC for labour welfare and proper worker's compensation.

• Asian-Australasian Journal of Animal Sciences
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• 제30권10호
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• pp.1500-1506
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• 2017

Objective: High $NH_3$ emissions from poultry houses are reported to have negative impacts on health, welfare and safety of birds and humans, and on the environment. Objective of the present study was to determine the effects of two litter amendments on the $NH_3$ levels in broiler closed houses under hot-humid conditions. Methods: Giving a completely randomize design, nine closed houses, each housed 32,500 birds on paddy husk litter, were randomly allocated into two treatment (Mizuho; a bacterial culture mix and Rydall OE; an enzymatic biocatalyst) and control groups. $NH_3$ levels were determined thrice a day (0600, 1200, and 1800 h), at three heights from the litter surface (30, 90, and 150 cm), at 20 predetermined locations of a house, from day 1 to 41. Results: Rydall significantly reduced the $NH_3$ level compared to control and Mizuho. $NH_3$ levels at 30 cm were significantly higher than that of 90 and 150 cm. The $NH_3$ levels at 30 cm height were higher than 25 ppm level from day 9, 11, and 13 in Mizuho, control, and Rydall groups, respectively to day 41. $NH_3$ levels at 150 cm height were higher than maximum threshold limit of 50 ppm for human exposure from day 12, 14, and 15 in Mizuho, control, and Rydall groups, respectively to day 33. Being significantly different among each other, the $NH_3$ level was highest and lowest at 0600 and 1800 h. Litter amendments had no significant effects on growth performance. Rydall significantly increased the litter N content on day 24. Conclusion: It was concluded that the $NH_3$ levels of closed house broiler production facilities under tropical condition are so high that both birds and workers are exposed to above recommended levels during many days of the growing period. Compared to microbial culture, the enzymatic biocatalyst was found to be more effective in reducing $NH_3$ level.

• 성인간호학회지
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• 제12권4호
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• pp.497-506
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• 2000

The purpose of this phenomenological study was to explore and describe the experience of people with HIV/AIDS. Three men and three women with HIV/AIDS participated in the study. They were asked open-ended and descriptive questions in order for them to talk about their experience in their own terms. Interviews were audiotaped and transcribed to maintain data integrity and to reduce perceptual bias. The transcripts were analyzed by the Colaizzi method. Member checks from the participants were used to validate the emergent themes. Seven themes emerged from the analysis. 1. People with HIV/AIDS have a strong impact and emotional reaction when receiving positive HIV test results. 2. All people with HIV/AIDS attempt to conceal HIV infection because of fear of stigma or rejection. 3. After the initial brief traumatic reaction to HIV/AIDS diagnosis, all participants feel lonely because they had no one to express or share their own experiences. 4. People with HIV/AIDS reflect on their life, think about the death and dying process and they become depressed. 5. Most participants feel that the family members who know his/her diagnosis are a big source of support. 6. According to the normativeness of infection route of HIV, the degree of guilty feeling differs among participants. 7. Although all participants think medication is a lifeline, the adherence to medication is not maintained because of side effects, denial and concealment of HIV/AIDS. The results of this study may help nurses and other health care workers to implement more efficient nursing strategies for people with HIV/AIDS by more deeply understanding their experience.

• Nutritional Sciences
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• 제5권2호
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• pp.103-110
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• 2002

In Korea, the school foodservice program has been expanding rapidly in recent years, partly as a result of increased government support. With the growth in the number of schools offering foodservice programs, food safety and sanitation concerns have been increasing. To assist with program improvement, a situation analysis was carried out, with the focus on equipment and sanitary management of school foodservice programs under flour different management systems. A questionnaire was mailed to the foodservice directors of 234 randomly selected schools chi[h included elementary, middle and high schools at the national level. Among them, one hundred and sixty-five responses reasonably completed were used for the analysis. This study classified each school's foodservice management into one of four types : independent-conventional, independent-commissary, contract-conventional, and contract-delivery. The results show that the monitoring of employees' health and personal hygiene, and employees' sanitary education was well conducted, but that the sanitary education of the voluntary parent workers was largely ignored. Eighty-six percent of the schools had their drinking water tested for sanitation, and the results showed that more effort is needed in careful management of drinking water in order to prevent foodborne illnesses and bacillary dysentery. In general, contract management showed lower scores in foodservice equipment and their efficiency, compared with independent management. A relatively high number of schools on the contract-delivery management system employed nurses and leachers instead of dietitians and foodservice directors. The adoption of the HACCP (Hazard Analysis Critical Control Point) system was lowest in contract-conventional and contract-delivery management systems, and highest in elementary schools using the independent-conventional system.

• Journal of Nutrition and Health
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• 제49권3호
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• pp.201-212
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• 2016

Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.

• 한국지역사회생활과학회지
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• 제20권3호
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• pp.449-460
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• 2009

This study was performed to investigate gruel intake, preference and opinions about gruel development to produce new products for breakfast. The subjects of this study were 307 adults in Chungju city. People who favored gruels were 212(69.5%) and 50.2% of the subjects liked the gruel because of good digestion and absorption. They liked midium thick or thin gruel and also liked grain granules with some stuff as contents. The gruels often taken were abalone gruel(45.9%), pumpkin gruel(41.7%), chicken gruel(34.9%), vegetable gruel(33.6%), beef and mushroom gruel(30.3%) etc. in order. The frequency of gruel intake was 1-2 times/year and 59.6% of subjects got gruels from the special gruel restaurant. People who need gruels most were patients, indigestible person, the elderly, weaning babies, workers and students missing breakfast in order. Sesame taste obtained the highest score of all, that of bitter taste was significantly higher in over fifty year old people (p<0.05), and hot taste score was significantly higher in 30-40 year old people (p<0.01). The gruels preferred most were abalone gruel, pumpkin gruel, chicken gruel, beef and mushroom gruel, vegetable gruel, red bean gruel, pine nut gruel, egg gruel, sesame gruel, plain grain gruel etc. in order. Fifty seven percent of subjects wanted to develope new gruels fortified nutrients. In conclusion, when the substitute gruel for breakfast is developed, it is better to use food materials to be easy to digest, to have grain granules with some stuff inside and to be sesame taste.