• Journal of The Korean Society of Integrative Medicine
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• v.7 no.3
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• pp.95-107
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• 2019

Objective : The aim of this study was to investigate the infection management awareness and infection prevention management status of students who participated in occupational therapy and clinical practice. Methods : The study was carried out from June 27th to August 4th, 2017, to survey the awareness and practice of infection control in 11 practice institutes among 193 students who had experience in 8 universities. Results : A total of 93.3 % of the respondents said that they needed education about infectious diseases, but 53.3 % of them did not receive infection prevention education at school or in clinical trial institutes. Hygienic practices for infection prevention and infection control practices related to handwashing were high, but the use of protective equipment was poor in the observation of swallowing disorder treatment. It is also important to educate students who have been trained in infection control. However, infection prevention training at universities and training centers is insufficient suggesting the importance of future infection education. Conclusion : Infection control education to prevent infection is necessary not only for clinicians but also for students participating in on-the-job training. Effective efforts are also needed in universities and clinical practice institutes so that infectious disease prevention education can be implemented. This study provides basic data for infection control education in universities and practice educational institute that perform clinical training and occupational therapy.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.370-378
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• 1995

This study is to seek methods for optimum management of foodservice system for elementary schools in Korea through surveying and analyzing the current status of the "common-management foodservice system" and certain important factors relating to its operations. For the survey of the current status of the "common-management foodservice system", questionnaires are prepared as against schools adopting "common-management system"("Common Schools") as well as schools adopting "conventional management system" ("Conventional Schools") in Kyungsangbookdo ("Kyungbook") area. The survey items are composed of general items, items concerning tasks of dietitians, items concerning purchasing activities and items concerning level of recognition and job-satisfaction of the dietitians. Total 46 dietitians from Common Schools and 65 dietitians from Conventional Schools in Kyungbook region responded the questionnaires. The results of this study are as follows: 1. Information Concerning Dietitians Average age of the dietitians: 26.6 yrs Ratio of two years or less of experiences as school dietitian: Dietitians from Common Schools: 59.1％ Dietitians from Conventional Schools: 50.8％ 2. Types of the Foodservice In both schools, rural type are prevalent; however, between urban types and islands types, the ratio of urban types are larger than the ratio of islands types in Conventional Schools, and the opposite is true in Common Schools. 3. Decision of Suppliers The ratio of dietitian＇s participaion in the decision making reaches only 38.3％, indicating the possibility of problems in quality control and hygienic aspects of the food supply. 4. Factor Analysis of the Foodservice Duties Food supply and general affairs administration work was carried out very well (4.2), while personnel management and operational improvement work (2.8), nutritional education work (2.3), and information related work were poorly carried out. No significant differences were found between the two types of the foodservice management systems. 5. Job Satisfaction scores of Dietitians Dietitians were more satisfied with the works (50.0), supervision (50.5) and co-workers (46.9) than pay (18.0) and promotion (22.3).

• Journal of Animal Reproduction and Biotechnology
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• v.38 no.4
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• pp.215-224
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• 2023

Background: Reproductive management practices play crucial roles to maximize the reproductive performance of cows, and thus contribute to farm profitability. We aimed to assess the reproductive management of cows currently practiced in the dairy farms in an urban farming system. Methods: A total of 62 dairy farms were randomly selected considering all size of farms such as small (1-5 cattle), medium (6-20 cattle) and large farms (> 20 cattle) from selected areas of Dhaka city in Bangladesh. The reproductive management-related parameters viz. estrus detection, breeding method, pregnancy diagnosis, dry cow and parturition management, vaccination and treatment of reproductive problems etc. were obtained in a pre-defined questionnaire during the farm visit. Results: The visual observation method was only used (100.0%; 62/62) for estrus detection irrespective of size of the farms; while farmers observed cows for estrus 4-5 times a day, but only for 20-60 seconds each time. Regardless of farm size, 89.0% (55/62) farms used artificial insemination (AI) for breeding the cows. Intriguingly, all farms (100.0%) routinely checked the cows for pregnancy at 35-40 days post-breeding using rectal palpation technique by registered veterinarian. However, only 6.5% (4/62) farms practiced dry cow management. Notably, all farms (100.0%) provided nutritional supplements (Vit D, Ca and P) during late gestation. However, proper hygiene and cleanliness during parturition was not practiced in 77.4% (48/62) farms; even though 96.7% (60/62) farms treated cows by registered veterinarian for parturition-related problems. Conclusions: While farmers used AI service for breeding and timely check their cows for pregnancy; however, they need to increase observation time (30 minutes/ observation, twice in a day: early morning and early night) for estrus detection, consider dry cow management and ensure hygienic parturition for maximizing production.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.186-200
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• 2006

This study was conducted to investigate university students' eating out behavior and attitude to coupons and alliance cards in the food service industry. Self administered questionnaires were collected from 435 students. Statistical data analysis was completed using a SPSS v. 12.0 program. The results were summarized as follows: The average age was 21.24. Korean-style food was the most favorite dish when they ate out. Major sources of restaurant information were friends and acquaintances. The factors of choosing restaurants came 'taste', 'hygienic', 'price' and 'service' in that order. Comparing coupons with alliance cards, they used coupons less frequently than alliance cards. The behavior of using coupons and alliance cards indicated that university students regarded alliance cards as more economically helpful than coupons.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.309-318
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• 2002

The purposes of this study were to estimate the microbial and physicochemical quality of vegetable dishes without heat treatment such as sengchae, a traditional Korean vegetable dish, and to suggest a safer method of preparation. Platycodon sengchae and vegetable salad were monitored from the ingredient to final product before serving while storing at different temperature (4, 10$^{\circ}C$) and period (1, 2, 4, 7 days) at foodservice establishments. The results showed that the storage temperature pH, Aw, moisture content, and microbial loads are the important factors affecting the quality of vegetable dishes without heat treatment, and a thorough hygienic management from the purchase to the preparation of the dishes is needed to secure the quality of prepared foods in the foodservice establishments.

• Journal of the Korean Institute of Rural Architecture
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• v.20 no.1
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• pp.45-52
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• 2018

The purpose of this study is to investigate safety and dangerous awareness of environment on walking trails. For this purpose, questionnaire survey are carried out by people who had experience using walking trails during 2016. It is evaluated that environments of walking trails located inside big cities are inferior than ones located in small and medium-sized cities and countryside in air pollution, bed smell, water pollution, noise, and waste. Needs about management and number installed public restroom are high for hygienic environment of walking trails. With waste treatment, users of 2.4 percentage are showed improper behavior that they left their rubbish at the place out of view but others bring their trash. Accident likelihood is highly appreciated and possibility of physical accident like slipping is showed at the highest. The reasons of accident on walking trails are responded with carelessness of walkers and improper of installation or management of safety facility at the most. For safety environment of walking trails, needs of installation of safety fences and notices of dangerous area are requested. In order to separate prevention from paths of walking trails, signposts are needed at visual clearness, maintenance, installation with proper interval and location, and correct contents. Respondents of 2.4 percentage have experiences of accident on walking trails and physical accident like slipping is occurred at the most.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.219-236
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• 2006

The purpose of this study is to examine the elements that satisfy customers in order for restaurants to survive in competition, and to examine effective positioning strategies. Since the designation of Haeundae in Busan as a Special Tourism Zone, diverse food service markets have been established and various marketing activities are anticipated accordingly. The results of this study can be summarized as follows: First, after the examination of the competitive relationships among restaurants, based on the image similarity data, it was found that Bennigan's, Outback Steakhouse, and T.G.I. Friday's are in close proximity with one another. Hence the fierce competition between them. Secondly, as a result of PC-MDS PROFIT analysis, a positioning map was drawn with image similarity measurement of the restaurants and scores 9 evaluation categories for each brand name as follows: food taste, food price, service, access convenience, hygienic condition and cleaning, atmosphere, various events, circumferential environment, and public image. Thirdly, as a result of MDPREFMAP analysis based on the customer preference, data from the restaurant brand names, an ideal location of a restaurant preferred by customers and the position of restaurant brand names were indicated at the same time.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.2
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• pp.345-356
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• 2010

This study investigates the present conditions of hospital clothes management. A survey was conducted with 72 respondents from 28 different hospitals in April and May 2009. Data were analyzed with descriptive statistics and correlations using PASW 17.0. The results were as follows: (1) Administrators, nurses, and outside specialists took part in the clothes management process. The administrators participated in the process of purchase determination. Nurses involved in the design, size selection, and outside specialists were responsible for routine management. (2) Most clothes were planned through the discussions between hospitals and manufacturers. Price was the most important element to determine the purchase of clothes. Size systems were various depending on the conditions of the hospital according to the number of beds. (3) Laundry duties were performed by the hospitals themselves or in specialized laundry plants. In addition, the hygienic condition of clothes management were satisfactory. (4) Patient gowns were evaluated positively, yet some complaints from patients were reported. (5) Various medical supplies were used and were uncomfortable related to textile and fitting problems. Future research themes are suggested based on these results.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.6
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• pp.1646-1655
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• 2015

Korean government has issued the ratings standard for disease control of aquaculture farms according to the Aquatic Life Disease Control Act in 2008. There are five rating criteria within the enforcement regulations; period of disease free, performance of disinfection, environmental and hygienic management, keeping record of trade and sales, completion of education for disease control. There are no application has been applied on the basis of the rating criteria so far because detailed subcriteria and scoring indicators has not established for assessment process. In order to apply the ratings standard for disease control, we set up the subcriteria and new scoring for rating disease control level based on legal criteria in this study. This study was conducted on 90 targeted olive flounder farms in Jeju. The result of disease control level assessment on olive flounder aquaculture farms show the overall average of Jeju-do was 72.9 points and differed depending on the district; 74.7 in Jeju-si and 71.1 in Seogwipo-si, respectively. The Spearman correlation of each evaluation index show the disease control level score was correlated highly with the performance of disinfection(R=0.715, p<0.01), and environmental and hygienic management(R=0.661, p<0.01). The result of correlation analysis show that there is the highest correlation between the aquaculture farm status and the total mortality(R= -0.618, p<0.01). The reliability of the results are considered to be accurate in the Cronbach's alpha value of 0.727.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.217-233
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• 1998

Foodservice management practices in 52 educare centers in Jeonbuk province were evaluated in order to provide basic informations and guidelines for the standardization of foodservice management and facilities in the educare centers. The survey was conducted using the structured questionnaire. The results are summarized as follows: 1. Only 10% of the centers investigated had the stationed dietitian, therefore most of foodservice management was not conducted by a professional personnel. The average number of kitchen employees was 1.3 and significantly different with type(p<0.05) and size(p<0.001) of the centers, which was not enough to meet the regulation. 2. Menu planning was performed mostly(59.6%) by managers and teachers of educare centers. Food items were purchased(94.7%) and recieved(91.6%) by kitchen employees or center managers and teachers. Produced foods were also evaluated(97.7%) and distributed(100%) by kitchen employees or center managers and teachers depending on their experience without any supervision of the professional personnel for the mass production. 3. Among the centers studied, 84.6% of them conducted nutrition education programs regularly by teachers. About 77.3% of them evaluated that these programs did not accomplish the proper training for good food habit because of the lack of nutritional knowledge(54.5%) and educational media(27.3%). 4. In general, the hygienic maintenance was evaluated as fair state to need the improvement. 5. Kitchen facilities and equipments were similar to those of home cooking and did not meet the standards for institutional practices. Besides, automated machinery and tools for safety, sanitation and improvement of work efficiency were far short. 6. Log book for the foodservice management was not prepared properly, which made the systematic planning and operation of the foodservice facilities difficult.