• Korean Journal of Occupational Health Nursing
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• v.17 no.1
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• pp.64-75
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• 2008

Purpose: The purpose of this study was to analyze of PCAs' activity classification system and time of PCAs who worked in Wamco. Method: The data were collected from 2 WAMCO and 308 subjects between February and August, 2007, by questionnaire and 24 time survey. The data were processed with SPSS Win 12.0. Result: In activity analysis, PCAs' activities were classified into 20 domains and 76 activities, which were hygiene, bathing, feeding & nutrition, elimination, respiration, skin care, exercise & transfer, problematic behavior control, communication, observation & measurement comfort, medication, assisting test & treatment, reporting, environment management, patient belongings care, education attendance, indirect caregiving weekly/monthly PCAs' activity. And the PCAs' time analysis showed the average of 24hrs PCAs' time were 798.8 minutes, in which 46.8% were used in day-duty, 33.6% in evening-duty, and 19.6% in night-duty. There were no statistically significant difference in total PCAs time according to the type of industrial accidents and PCAs' type and qualification. But there were statistically significant difference in total PCAs time according to the type of PCAs (day-duty/all-night vigil. Conclusion: The results of this study can be utilized usefully and reasonally in deciding of PCAs staffing and PCAs' type and grade in WAMCO.

• Safety and Health at Work
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• v.14 no.3
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• pp.267-271
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• 2023

Background: The objective of this study is to identify the working conditions and health status of Vietnamese male migrant workers in Republic of Korea, in comparison to the Korean general population. Methods: We conducted our survey through the Migrant People Center, and we received completed questionnaires from 87 male Vietnamese migrant workers. The questionnaire employed was identical to those used in the Korean Working Conditions Survey and the 2020 Korea National Health and Nutrition Examination Survey. The collected data from the Vietnamese migrant workers was then compared with the Korean reference population using indirect age-standardization. Results: Vietnamese male workers demonstrated a higher prevalence of health problems including hearing problems (age-standardized prevalence ratio (aSPR) 13.22, 95% confidence interval [CI]: 8.07-20.4), skin problems (aSPR 13.49, 95% CI: 8.07-20.4), and low back pain (aSPR 8.40, 95% CI: 6.50-10.69). Elevated exposure to workplace hazards such as chemicals (aSPR 2.36, 95% CI: 1.51-3.51), organic solvents (aSPR 2.22, 95% CI: 1.44-3.28), handling of heavy objects (aSPR 1.67, 95% CI: 1.24-2.21), and high temperatures (aSPR 1.96, 95% CI: 1.46-2.57) was observed among them. Additionally, they faced a higher risk of no personal protective equipment (aSPR 2.53, 95% CI: 1.26-4.52) and a greater prevalence of unmet medical needs (aSPR 7.14, 95% CI: 4.74-10.32). Conclusion: Our findings highlight the elevated workplace hazards, health problems, and unmet medical needs among Vietnamese male workers compared to the Korean reference population. These findings underscores the urgency for enhanced scrutiny over working conditions and protective equipment provision, coupled with efforts to improve healthcare accessibility and worker education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.290-307
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• 2011

Acrolein is highly toxic and may be formed from carbohydrates, vegetable oils, animal fats and amino acids during heating of food. In the present study, we investigated adults' intake level of cooked meat using high temperature cooking method such as pan frying or grilling directly over an open flame and indirect fire using pan. The 925 adults (438 men and 487 women) participated in this nationwide survey. According to the result of frequency intake of cooked meat at high temperature, the most frequently consumed cooked meat at high temperature was fried chicken, followed by indirect cooking-samgeybsal and directly grilled fish and mackerel pike among twenty five kinds of cooked meats and foods, which were eaten more than three times per month. The woman consumed direct grilled fish and mackerel pike more than three times per month, while the man consumed samgeybsal, pork cutlet, and fried chicken once per week. The order of total intake amount of cooked meat per adult for a year is 10.3 kg of fried chicken (man 13.1 kg, woman 8.04 kg), 6.7 kg of samgeybsal (man 9.4 kg, woman 4.7 kg) and 5.1 kg of jeyukbockeum (man 7.0 kg, woman 3.6 kg). The results of present study suggest that adult must realize the risk of consuming cooked meat at high temperature and the need for education for proper dietary habit to prevent geriatric diseases.

• Journal of Nutrition and Health
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• v.56 no.1
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• pp.35-53
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• 2023

Purpose: The purpose of the first part of this study was to evaluate the validity of the physical activity classification table for youth (Youth-PACT). The second part of this study was aimed at comparing the estimated energy requirement (EER) with the total energy expenditure (TEE) and evaluating the physical activity patterns of Korean children and adolescents. Methods: The subjects of the first part of the study were 17 children aged 10 to 12 years, and their total energy expenditure (TEE_DLW) was measured using the double labeled water (DLW) method. A total of 166 children and adolescents aged 6-18 years participated in the second part of this study. Their resting energy expenditure (REE) was measured using indirect calorimetry and the TEE_Youth-PACT and physical activity level were calculated by applying the Youth-PACT to the physical activity diary prepared by the subjects. Results: In the first part of this study, there were no significant differences between the TEE_DLW and the TEE_Youth-PACT. The TEE_Youth-PACT accurately predicted TEE_DLW in 37.5% of the subjects. In the second part of the study, the rates at which EER accurately predicted TEE _YouthPACT and overestimated TEE _Youth-PACT were 29.6% and 47.3%, respectively. The time spent based on intensity of physical activity and the physical activity categories which were obtained using Youth-PACT showed different patterns according to sex and age group. Age showed significant positive correlations with REE, TEE, and the time spent in sedentary behavior, but age was significantly negatively correlated with REE/body weight, TEE/body weight, and the time spent in low-intensity and high-intensity activities. Conclusion: The results of this study showed that the Youth-PACT can be used to evaluate the TEE and PAL of children and adolescents. However, further studies are needed to validate the TEE_Youth-PACT and to set the EER for children and adolescents.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.685-698
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• 2010

Acrolein is a highly toxic, reactive mutagenic aldehyde. Humans are exposed to acrolein vapors from overheated cooking oil, cigarette smoke, and combustion of organic products. In this study, we investigated elementary and middle school students' consumption of foods cooked at high heat, such as fried, direct fire, and indirect fire cooked foods. The subjects of this survey study were 265 fifth grade students and 396 middle school students nationwide. According to the results of the frequency test, broiled fish was the most frequently consumed, followed by fried fish, indirect cooked samgyebsal, and other fried foods, which were eaten more than three times per month. The total intake of foods cooked at high heat per child over 1 year was in the following order: Fried chicken(7.50 kg) > Samgeybsal(6.57 kg) > Broiled pork ribs(4.18 kg) > Broiled fish(4.12 kg) > Bulgogi(3.31 kg) > Fried dish(3.18 kg) > Pork cuttlet(3.17 kg) > Jeyukbockeum(3.13 kg) > Charcoal-broiled beef ribs(2.74 kg) > Roasted whole chicken(2.05 kg) > Dackochi(1.87 kg) > Tangsuyuk(1.87 kg) > Fried fish(1.83 kg) > Hamburger patties(1.21 kg) > Fried potato(1.01 kg) > Barbecue(0.95 kg) > Doughnut(0.80 kg) > Corn dog(0.66 kg) > Croquette(0.51 kg). The favorite cooking method was indirect fire cooking for beef, pork, and fish, whereas frying was preferred for chicken. The results of this study provide important data for assessment of acrolein exposure via foods cooked at high heat temperature. The results also indicate that children might be exposed to acrolein through consumption of foods cooked at high heat temperature, suggesting the need to promote education of proper food consumption behavior.

• The Journal of the Korea Contents Association
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• v.12 no.6
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• pp.317-327
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• 2012

The purpose of present study was to observe the path and influencing effects between socioeconomic class (SEC), health practices and self-rated health(SRH) by the age bracket. The subjects were 4,987 adults over 25 years old who participated in the 2008 Korean National Examination Health and Nutrition Survey and could be classified into SEC in terms of the three characteristics: education, income and occupation. Path analysis was conducted with the effects of health behaviors execution on the differences in SRH, and the complex samples analysis executed by chi-square test, t-test, ANOVA. As the result, lower SRH level paralleled with the lower SEC, and more health behaviors had differed by SEC in the younger and middle aged group. The lower SEC, the lower SRH: non-smoking and weight control for younger women and exercise for aged men had indirect effects as parameters. In conclusion, when planning a health promotion program, to select the correct target populations with consideration of the age bracket, gender and SEC and to establish tailored contents fit for each of the population would be important.

• Journal of Korean Home Economics Education Association
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• v.21 no.3
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• pp.111-122
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• 2009

This study assessed the levels of knowledge and behavior about food safety, the factors influencing them and the causal relationship between them. The data were collected from 297 high school students in Gyeongbuk region by the self-administered questionnaire. The questionnaire was composed of closed-end questions regarding each respondent's characteristics such as sex and grade, recognition on food safety, concern about hazardous elements towards foods and knowledge and behavior about food safety. The results of this study were as follows. Both levels of knowledge and behavior about food safety were not particularly high. The factors affecting the level of knowledge about food safety were mother's age and concern about hazardous elements towards foods. Grade, father's educational level, concern about hazardous elements towards foods, and the level of knowledge about food safety influenced the level of behavior about food safety. The results of the path analysis showed that grade and father's educational level directly affected the level of behavior about food safety. In addition, concern about hazardous elements towards foods had direct and indirect effect on the level of behavior about food safety On the other hand, the level of knowledge about food safety had an direct influence on the level of behavior about food safety.