• Culinary science and hospitality research
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• v.18 no.5
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• pp.176-189
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• 2012

This study was conducted to investigate the effective educational and promotional strategies for the Special Act on the Safety Management of Children's Dietary Life on the basis of the survey conducted on parents. First of all, its result showed that most parents are well aware of the main contents of the law. They answered that, when choosing safe favorite food for children, the most important part is the article "Regulations on the standards for children's favorite food should be reinforced." As for the index of safety management for children's dietary life, most respondents think safety the most important; housewives and nuclear family members choose safety (p<.01), while large family members do nutrition. For the question asking how they get the information on safety management for children's dietary life, most of them answered that they generally use mass media, family and friends as a reference. Those with high income usually get the information from special books, those between 30s and 50 from mass media, and those with college graduates from civil social groups (p<.05). In case of taking the safety education programs for children's dietary life, they told that the most necessary information is concerned with hygienic dietary life and nutrition labeling on processed food; housewives are interested in the latter, while working people in the former (p<.05). As a method of informing parents of the Special Act on the Safety Management of Children's Dietary Life, mass media such as TV and radio, and school education are suggested in this survey. Therefore, this study proposes that mass media be considered as the most effective way of promoting the Special Act on the Safety Management of Children's Dietary Life and getting information concerning the law.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.97-105
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• 2008

An IPA model was used to evaluate customer service encounters at a large food court; also the gaps between importance and performance from were also evaluated from both perspectives. The findings of this study will be applied in order to improve service quality at various large food service operations. A total of 298 customers from a large shopping mall food court completed the study questionnaire, asking them to evaluate the important and performance attributes of service. Seven underlying dimensions were identified and labeled by factor analysis: factor 1 was "safety": factor 2 "time": factor 3 "atmosphere": factor 4 "quality of food": factor 5 "menu attributes": factor 6 "comfort": and the last and seventh factor was "comprehension". As a result of IPA analysis the overall mean scores between the importance attributes and performance attributes showed significant differences by independent t-tests(p<0.001). Quadrant I was classified with unnecessary items including interior design, proper lighting, suitable chairs, and proper room temperature. In quadrant II thirteen variables showed high scores for both importance and performance, such as various menu choices, hygienic food, dishes, chairs, food court, kitchen, and employees; proper ventilation, employee kindness, waiting time to order, and received food; automatic system for ordering-serving. Quadrant III included eight variables identified as low priority, including appearance of food, nutrient content of food, proper portions, new menu, proper music, proper location of cashier, services for children and efficiency of movement. In quadrant IV six variables were included as areas to focus management's efforts, such as food taste, proper food temperature, use of safe food materials, maintenance of food quality, existence of preferred foods, and proper food prices. These results suggest that food court customers have interests that are distinct from restaurant customers and may need to be treated differently. It is anticipated that this data will be useful to the foodservice industry in order to segment customer characteristics by different dinning behaviors.

• Journal of Korean society of Dental Hygiene
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• v.8 no.1
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• pp.133-146
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• 2008

Purpose: This research aims to investigate into company workers' awareness of scaling and related factors and provide basic materials for setting up appropriate policies to improve the hygiene of the mouth of industrial workers and developing training programs for the worker's hygiene of their mouth, as part of researches to establish schemes for improving the workers's hygiene of their mouth. Method: Questionnaire was conducted by convenience sampling for 220 office workers belonging to H Group located in Seoul Metropolitan city over about 5 weeks between December 17, 2007 and January 20, 2008. The questionnaire for this study was constructed in consideration of general characteristics of the subjects, behaviors of the dental management. and scaling. The collected questionnaires were electronically processed using SPSS 12.0. Result: The followings are the findings of this research. First, in general, scaling is experienced by male unmarried worker in their 40s. whose monthly average income is 1.00-1.99 million won and have little interest in the hygiene of their mouth and, consequently. whose hygiene of the mouth is not good. Second, scaling is experienced once every six months by the worker in their 50s or older, who are college graduates and have much interest in the hygiene of their mouth and, consequently. whose hygiene of the mouth is good. Third. scaling is not periodically conducted because of high costs of it in terms of almost every parameter of general characteristics. Fourth, they have correct knowledge of scaling since they regard it as 'removing of plaque and tartar' in terms of every parameter of general characteristics. Fifth, the workers' sex (pE0.05), hygienic condition of the mouth (pE0.05) and knowledge of scaling (pE0.001) have a significant effect on their scaling experience. Conclusion: It is considered that dental health management should be continued by training of the importance of prevention through scaling as measure for dental health promotion of workers.

• Journal of Korean Traditional Oncology
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• v.25 no.1
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• pp.11-24
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• 2020

Objective : Radiodermatitis is a common sequelae in 95% of patients receiving radiation therapy, which is important to be well managed as it can affect the patient's quality of life as well as the cancer treatment schedule. The aim of this study is to review and summarize the interventions available for the treatment of acute radiodermatitis, including traditional Korean medicine, and to propose treatment algorithms for clinicians. Methods : To collect studies about managements for radiodermatitis, domestic and foreign database were used such as Korean journal of traditional knowledge portal (KTKP), Korean studies information service system (KISS), national discovery or science leaders (NDSL), and oriental medicine advance searching integrated system (OASIS), Pubmed, Google scholar and Scopus. Results : Thirty-two studies were selected. There were nine studies on usual care and dressing, eleven studies on chemical agents, two studies on biological preparations, and ten studies on herbal medicines. Conclusion : Hygienic options and dressings have proved to be useful in the management of radiodermatitis. Chemical agents such as corticosteroid, statin, and topical antibiotic agent have proved to alleviate symptoms and severity, regenerate damaged skin, and prevent secondary infection. In biological preparations, EGF (epidermal growth factor) and GM-CSF (granulocyte-macrophage colony-stimulating factor) could be used to protect skin and prevent radiodermatitis. For herbal medicines, Calendula, catechin, β-sitosterol, and Jaungo (紫雲膏) may be effective for symptoms including pain, itching, and burning sensation induced by radiation therapy. Because of some research with conflicting results, further studies are needed to propose an algorithm for more optimal treatments.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.11
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• pp.6604-6612
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• 2014

The purpose of this study was to provide basic knowledge and a proper education-training program for hotel enterprises. The results are as follows. First, an education-training program was focused on five factors. Service quality, Job, Organization culture, Self improvement, and Language. Second, the Importance Performance Analysis Result show that Keep the Good Work variables are the Customer reception, Food hygiene, Hygienic management, Cooking, First aid, Self development, and Communication. Possible excesses include Customer satisfaction, Business vision, Brand, Prevention of sexual harassment, Multiple cultures. Finally, an education training program should focus mainly on 'Manner', 'Table manner', 'Personal hygiene' and 'Chinese'.

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.199-210
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• 1994

My purpose in the paper is to research on what is the most productive education method for the Students for Future Dietitian(SFD) to be applied during there field training & practice. Furthermore it is an attempt to elucidate what is the most necessary education program for the field training & practice for SFDs. Five questionnaires were given to SFDs dealing with nutrition purchase hygienic facilities and official management in order to check and evaluate the current situation and problems on the education of field training & practice for SFDs Also I chose 140 SFD's who had been working in the field for at least one week or one month in 1992 and statistical processing were utilized and analyzed by SAS package. One of the most notable problems SDFs faced with during meal planning it is the fact that they had been educated and requested for the cut of food expenditure rather than the supply of scientifically balanced-nutrition meals for working people, SFDs also faced with of information on the quantity and facilities management from the dietitian in the company. my research revealed that dietitian's teaching method for SFDs still remains in a very primitive way and accordingly the efficient way to solve these problems shall be established by a computerized education program through which dietitians can provide well-balanced meals for working people when they are assigned to the company. In this regard we must consider that we have to enact certain law to be applied to a dietitian. In another words we should emphasize actual experiences of SFDs' knowledge accumulated through the field training & practice before they work at the company. Consequently it is a time to reconsider the importance of well-balance dietitian program offering an opportunity for SFD which can contribute to improvement of health's condition for the working people.

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.142-160
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• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• Korean Journal of Organic Agriculture
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• v.25 no.2
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• pp.431-443
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• 2017

This study was conducted to improve correct judgement of HACCP evaluation items in poultry farm. The importance levels and score of each HACCP evaluation item was derived through the non-compliance rate and severity levels of hazard. The total score of HACCP evaluation items of the pre-requisite management section was 200 points and the HACCP management section was developed to have a total of 100 points. Implementation of the result of this study to poultry farm may help to produce safer and hygienic chicken and egg production. For a more objective assessment, detailed criteria should be developed according to the score of each HACCP evaluation item.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.1216-1221
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• 2012

This study is aimed to investigate microbiological contamination of Angelica gigas Nakai. A total of 111 samples including root, soil, and irrigation water were collected from farms and market to detect aerobic bacteria, Bacillus cereus, coliform, Escherichia coli, Listeria monocytogenes,. Salmonella spp., and Staphylococcus aureus. The contaminations of aerobic bacteria, coliform, and Bacillus cereus in the root during cultivation were found 6.71 log CFU $g^{-1}$, 4.13 log CFU $g^{-1}$, and 3.54 log CFU $g^{-1}$, respectively. The contamination of coliform and B. cereus were detected in all steps from harvesting to processing, with the highest count recorded from the cutting step. In marketing, the contaminations of aerobic bacterial, coliform, and B. cereus were 5.5~6.0 log CFU $g^{-1}$, 2.4~2.6 log CFU $g^{-1}$, and 3.5~4.0 log CFU $g^{-1}$, respectively. Listeria monocytogenes, Salmonella spp, and Staphylococcus aureus were not detected in any of samples. This result indicated that hygienic soil management and post harvest management should be performed to reduce the contamination of hazard microorganisms and to produce safe agro-products.

• Journal of Environmental Health Sciences
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• v.38 no.3
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• pp.241-250
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• 2012

Objectives: This study was performed to investigate hygienic behavior of food handlers and general population focusing on awareness of hand-washing and the microbial load of their hands. Methods: A questionnaire survey and microbiological analysis were carried out for sixty-four people each. Samples for microbiological analysis were collected through the glove-juice method from the hands, and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. according to the Food Code of Korea. Results: In the survey, significant differences between the food handlers and general population (p < 0.01) were found in hand-washing frequency, duration, use of hand-washing agents, washing parts of hands, hand-drying method, and method of turning off water. In eight different situations among the ten particular situations in their daily life, more food handlers responded to wash their hands than general population (p < 0.05). Bacterial load on hands with general population was consistently higher than with food handlers (p < 0.05), however, percentages of positive hands of S. aureus and Salmonella spp. were not. Conclusions: Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some respondents in both groups. This study reveals that there is the need for programs or campaigns to increase hand-washing practices of both groups.