• 대한치과기공학회지
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• 제31권1호
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• pp.37-54
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• 2009

The purpose of this thesis is to address the imbalance between supply and demand of dental lab technicians and to propose its solutions by analyzing the improvement of employment rate of graduates of dental technology schools in Daegu area and the supply and demand of the technician workforce. Preliminary and full-scale surveys were performed from Aug. 10 to Oct. 10 in 2008 on 150 junior students of dental technology schools who finished their on-the-job-training and 150 dental technicians who were working for dental laboratory in Daegu by self-assessment questionnaire. Followings are the findings of this study. First, regarding the gender of the dental technicians, 32.7% of respondents were female 67.3% were male. Concerning age, respondents younger than 29 years-old occupied the highest percentage(39.3%). With respect to the lab technology school they graduated, DaeguHealthCollege took the largest proportion of 87.3%. With regard to interpersonal relationship at the school, 58.0% of respondents felt their relationship 'smooth'. Second, about the motive of choosing to be a lab technician, the biggest proportion of the respondents(34.7%) replied that 'because it is professional'. Regarding the degree of satisfaction about the profession, 'so-so' was the answer with the biggest percentage(51.3%) followed by 'satisfied'(32.0%) and 'unsatisfied'(16.7%). It showed that respondents were generally satisfied with their major. Third, regarding relevance of on-the-job-training with 'preparation for the employment', highest percentage of both students and lab technicians(50.0%) replied 'so-so'. With respect to 'necessity of practical education', highest percentage of the students and lab technicians replied 'relating didactic education in college to the real world' with 52.7% and 40.7% respectively. With regard to 'the aim of on-the-sport-training', 'practical training of didactic education' was chosen by 54.0% and 47.3% respectively. Fourth, with regard to the 'types of college education advantageous for the employment', both students and lab technicians groups chose 'practical training' with the highest percentage. Concerning 'helpfulness of clinical training on employment', students answered 'so-so' and 'helpful' by 50.0% and 42.7% respectively and dental technicians replied similarly by 50.0% and 46.0% respectively. Fifth, with regard to the influence of financial factors on the supply and demand of dental technician(question #1), 68.0% of respondents agreed that 'salary plays key role in the supply and demand of the work force'. Concerning the question about working condition, respondents requested better working environment. With reference to interpersonal relationship at the laboratory, respondents replied that interpersonal relationship affects the duration of the employment it was found out that there were many conflicts with colleagues or dental office. Sixth, regarding the satisfaction about their profession according to the characteristics of the respondents more respondents were 'satisfied'(10.30 points) with their profession and 'unsatisfied' were 9.47 points and the difference was statistically significant(p<0.05). According to the findings of this study, practical education on campus and on-the-job-training are as important as didactic education at class due to the characteristics of dental technology major. It was found that more practical training is related to higher employment rate. Therefore, efficiency of on-the-job-training by college education should be increased raise employment rate of the graduates and reduce the unemployment. Up-to-date information needs to be promptly delivered and future vision should be presented to the students to raise their satisfaction about the profession. In addition, to reduce dental technician's frequent change of their workplace after facing with the reality of the profession after graduation, related organizations should make an effort to present better future than now.

• Journal of Nutrition and Health
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• 제18권4호
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• pp.272-282
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• 1985

본 연구는 우리나라 여대생들의 riboflavin (RF) 영양상태를 평가하기 위하여 서울거주 여대생 48명 (정상식이를 하는 학생 31명과 lacto-ovo vegetarian 인 학생 17명)을 대상으로 식이섭취조사, 임상검사, EGRAC 검사 및 소변검사를 실시하여 다음과 같은 결과를 얻었다. 1. 본 조사 대상 학생들은 동연령층에 대한 한국인 영양권장량에 비하여 열량섭취량은 낮고, 단백질 섭취량은 비슷하나 리보플라빈 섭취량은 높았다. 채식군의 학생들은 정상식이군에 비하여 열량과 단백질 섭취량은 낮았으나 리보플라빈 섭취량은 정상식이군과 비슷하였다. 2. 전 대상자들의 평균 EGRAC 값은 $1.24{\pm}0.03$이었으며, 정상식이군은 $1.19{\pm}0.04$, 채식군은 $1.32{\pm}0.06$으로 두 군의 평균값은 0.05수준에서 유의적 차이가 없었다. ERGAC값이 1.2이상인 대상자는 전 대상자 중 65%이었는데 정상식이군은 55%, 채식군은 82%이었다. 3. EGRAC값이 1.2이상인 대상자 중 18명에게 1일 5mg의 리보플라빈을 1주일간 투여한 후 재검사한 결과 모두 1.2이하로 감소하였다. 4. 상관분석 결과, 대상자들의 EGRAC값과 리보플라빈식이 섭취량 사이에는 유의적인 상관관계가 없었다. 이와 같은 결과가 나온 가능한 이유들에 대하여 고찰하였다. 이러한 결과들로 부터 본 조사 대상자들은 리보플라빈 섭취량은 한국인 영양권장량보다 높으나 생화학적 기능의 손상이 비교적 높은 비율로 존재함을 알 수 있다. 따라서 리보플라빈 식이섭취량이 낮은것으로 보고된 다른 집단들에 대하여 좀 더 집중적인 연구가 요청된다. 아직 우리나라 사람들을 대상으로 리보플라빈 식이섭취와 생화학적 결핍에 대하여 연구된 바가 적으므로 리보플라빈의 생화학적 결핍판정과 한국인의 RDA수준에 대하여 더 많은 연구가 요청된다.

• 대한가정학회지
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• 제28권2호
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• pp.15-29
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• 1990

A survey was conducted of 1,454 customers to investigate dining out behaviors at fast food restaurants of Youido department compound, Myung-dong and Gang-nam district in Seoul, in April, 1988. The results are summarized as follows; The majority, 85% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent; "convenient to dining," "the adequate place for the companionship", "the surroundings and dining equipment are pleasant and hygienic", "to be able to stay as long as I want". The fast foods purchased by the customers were mostly for a between meal snack or ice cream or drink rather than a full meal. The majority of the customers ate the purchased foods at the fast food restaurnats. However, a limited number of female customers preferred to take the packed fast foods to their homes. Tast Preference was a major factor in food selection from available food items. Ice cream, juice, French fried potatoes, salad, fried chicken, rolled rice with laver, and coke were high on the list of liked foods; in constrast, lower preference was for porridge, fish burger, doughnut, chicken burger and rice cake. Preference by food nationality was highest for Korean food, then Western food, Chinese food, Italian food and Japanse food, in that order. Customers offered suggestions for better fast food service, such as lowering the price, greater variety in the menu, increasing the propotion of vegetables and fruits on the fast food menu adn developing fast foods from traditional Korean foods. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malted drink and persimmon punch, as well as mungbean pan cakes and sweet-spicy rice noodles(docbokki), as fast foods.y rice noodles(docbokki), as fast foods.

• 한국식생활문화학회지
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• 제4권1호
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• 한국식생활문화학회지
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• 제3권1호
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• pp.67-76
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• 1988

With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).

• 한국식생활문화학회지
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• 제8권4호
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• pp.337-348
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• 1993

This study was carried out to investigate the succession patterns of dietary culture and to find out all the educational problems with female college students in both countries as the central figure. The results are as follows. The degree of knowledge acquisition about food of annual custom is 58% in Korea and 72% in Japan. What the rate of knowledge acquisition is high among both countries’ similar food of annual custom are ${\ulcorner}Seolnal(Gantan){\lrcorner}$, ${\ulcorner}Sambok(Doyonohi){\lrcorner}$, and ${\ulcorner}Chuseok(Tsukimi){\lrcorner}$. Cooking experience of festive food is 45% in Korea and 58% in Japan. Among both countries' common festive food what cooking experience is high in Korea are ${\ulcorner}Seolnal{\lrcorner}$ and ${\ulcorner}Chuseok{\lrcorner}$, which are over 97%. In Japan those are ${\ulcorner}Gantan{\lrcorner}$ and ${\ulcorner}Tsukimi{\lrcorner}$, which are over 80%. Regarding learning experience of festive food ${\ulcorner}Seolnal{\lrcorner}$ and ${\ulcorner}Gantan{\lrcorner}$ are beyond 80% and ${\ulcorner}Chuseok{\lrcorner}$ is 88%. In Japan ${\ulcorner}Tsukimi{\lrcorner}$ is 71% and ${\ulcorner}Omisoka{\lrcorner}$ is 85%. The learning sources of food of annual custom are parents and schools in common, and Korea has another learning sources, mass communication. Festive food that is cooked shows much similarity between two countries, but each country has originality. As common food of annual custom ${\ulcorner}Seolnal{\lrcorner}$ has nine kinds of food, ${\ulcorner}Sambok{\lrcorner}$ has three kinds, and ${\ulcorner}Chuseok{\lrcorner}$ has five kinds in Korea In Japan ${\ulcorner}Gantan{\lrcorner}$ has fourteen kinds of food, ${\ulcorner}Doyonohi{\lrcorner}$ has three kinds, and ${\ulcorner}Tsukimi{\lrcorner}$ has five kinds. The successive consciousness about food of annual custom is concentrated on a specific food in Korea. And Japanese consciousness is shown as an expansion-type on diverse food. Korean successive consciousness is 69.4% and Japanese consciousness is 82%. The higher the rate of knowledge acquisition, cooking experience, and learning experience are in both countries, the higher successive consciousness is. So we must note for the importance of home and school’s education.

• 한국식생활문화학회지
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• 제9권1호
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• pp.11-21
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• 1994

This study was conducted to find out the successive habitual practice of dietary life and all the educational tasks for the purpose of activating with female college students in Korea and Japan. The reesults are as follows. Housewives in both countries prepare ${\ulcorner}the\;same\;menu{\lrcorner}$ for dinner about 65%. ${\ulcorner}The\;rate\;of\;domestic\;manufacturing\;of\;preservated\;food\;{\lrcorner}$ is superior in Korea. ${\ulcorner}Goch'ujang{\lrcorner}$ is made by the 92% of Koreans, ${\ulcorner}Doenjang{\lrcorner}\;89%,\;{\ulcorner}Ganjang{\lrcorner}\;48%,\;{\ulcorner}Oiji{\lrcorner}\;44%\;and\;{\ulcorner}Kimchi{\lrcorner}\;40%.\;{\ulcorner}Umeboshi{\lrcorner}$ is made by the 65% of Japanese, ${\ulcorner}Rakkyo-Zuke{\lrcorner}\;37%,\;{\ulcorner}Kajitsu-syu{\lrcorner}\;40%,\;and\;{\ulcorner}Miso{\lrcorner}$ 27%. Two countries' common seasonings are ${\ulcorner}Ganjang{\lrcorner},\;{\ulcorner}Salt{\lrcorner},\;{\ulcorner}Chemical\;condiment{\lrcorner},\;{\ulcorner}Sugar{\lrcorner},\;{\ulcorner}Pepper{\lrcorner},\;{\ulcorner}Doenjang${\lrcorner}\;and\;{\ulcorner}Vinegar{\lrcorner}$. Koreans use the traditional seasonings, and in addition flavoring vegetables and oil which is Korea's own characteristic. Japanese use western seasonings frequently besides traditional seasonings. ${\ulcorner}Mother's\;representative\;food{\lrcorner}$ as home dish are conscentrated on each count's native food. ${\ulcorner}Kimch'i\;lyu{\lrcorner}$ is made by the 42% of Koreans, ${\ulcorner}Doenjangchigae{\lrcorner}\;39%,\;{\ulcorner}Dakgangjong{\lrcorner}\;31%,\;and\;{\ulcorner}Saongsonmaeuntang{\lrcorner}\;19%.\;{\ulcorner}Misoshiru{\lrcorner}$ is made by the 83% of Japanese, ${\ulcorner}Nishime{\lrcorner}\;76%\;and\;{\ulcorner}Nikujaga{\lrcorner}$ 38%. Korea has more diverse kinds of food. People eat out ${\ulcorner}when\;they\;have\;special\;home \;events{\lrcorner},\;{\ulcorner}when\;they\;would\;like\;to\;do{\lrcorner},\;and\;{\ulcorner}when\;they\;are\;going\;out{\lrcorner}$, It means that to eat out is one of the daily dinning styles. Therefore, for those who are engaged in eating house business it is necessary to form their righteous view of evaluation. Koreans learn more various items of table manner than Japan, which are the symbols of dietary culture. ${\ulcorner}Carriage{\lrcorner}\;and\;{\ulcorner}Eating\;politely{\lrcorner}$ are common items. The extent to which ${\ulcorner}people\;practice\;table\;manner{\lrcorner}$ and to which ${\ulcorner}people\;think\;of\;it\;as\;being\;worth\;practicing{\lrcorner}$ are high in Japan than Korea.

• 보건교육건강증진학회지
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• 제5권2호
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• pp.26-40
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• 1988

This survey was conducted to find out the present status of health education program being provided in primary schools focusing its planning, operation, contents and attitude of school nurses in September, 1988. Total 413 school nurses who are presently working in Seoul city was surveyed by mail and 167 school nurses who responded to the questionnaire were finally ana lysed. The following results were obtained. 1. The general charcteristics of the school nurses′ surveyed. As for age distribution, 30-40 age group was 60.4％ the highest and the mean age was 30. 13. As for educational attainment, junior nursing college was 71.9％. 68.3％ of the surveyed was married and 43.1％ of them has 5-10 years of working experiences. As for schools where school nurses are presently working, 31.7％ has 2,000-3,000 students, 22.8％ has 50-60 classes and 5 schools have more than 80 classes. 2. Planning of a school health education School health education was planned every semester in 55.7％, which was the highest. As for utilization status of the materials for planning of a school health education as a referance, 86.8％ of the total respondants utilized the guidelines published by Seoul city School nurses′ Association, and the administrative guidelines for school health, textbooks, school health statistics and articles related to school health in order. It was tried whether the number of referances being utilized was related to the working experiences. It was found that the shorter the experiances, the more materials were utilized. It was answered that teaching plan for health education was prepared by school-nurses themselves (95.2％), and was differentiated as three levels as the first and second grades, the third and fourth grades, and the fifth and sixth grades 3. The contents of the school health education 16 subjects offered to 6 grades of students were surveyed as follows. As for fifth and sixth grades, contents on growth and development was most widely provided as 54.5％, and 68.9％, respectively. And the next to this subject, dental health education was also frequently offered to the second, third and fourth grades as 50.9％, 68.9％, and 47.3％, respctively. 4. The operation of school health education Health education provided by school nurses was conducted formallu in 36.6％, and formally of informally accordin to grades in 43.9％. It was answered that 50.3％ of the surveyed school had started health education from 1987, when the plan for activation of school health was ordered from. Educational Committee. Teaching hours of school nurses was 6 in 32.9％, which was the highest. The lesson was provided for class unit in 77.2％, and sex education was sometimes offered to male and female students separately. As for support of health personnels out of school for health education, 79.0％ did not receive any support. If there were any aids out of school, 62.9％ received them from other related agencies and 74.3％ anwered that it was once in a semester. As for expenses for health education, 57.3％ did not input any expenses alloted to school health program as a whole. As audio-visual materials, slides were utulized most frequently and models, and charts in order. 5. Awareness of school nurses on the operation of school health education School nurses evaluated their educational quality as a health educator subjectively, 60-70％ of them answered to be average in 4 domains such as knowledge, educational skill, ability to prepare teaching plan, and cooperation. As for the awareness on the support and cooperation of the higher institutions, 46.4％ -61.8％ answered that "so and so" toward Ministry of Education and Ministry of Affairs, and 13-37％ "not supportive" Teachers of the corresponding schools were answered to be "so and so" in 55.9％-56.7％, and "very supportive" in 33.34％. There was a significant difference in formality of the lesson according to the support of the superintendent.

• 한국학교보건학회지
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• 제2권1호
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• pp.108-130
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• 1989

The purpose of this study is to provide the basic data for the development of school health nursing activities by surveying realities of school health nursing activities in schools lacking in a school nurse performed by teachers holding additional school health. The subjects for the study was selected from teachers holding additional school health who participated in the annual training course for teachers holding additional school health in 1988 organized by Province Education Council. 105 teachers holding additonal school health from Kyung-gi Province, 85 from Chung-buk province, 50 from Chun-buk Province, answered the questionaire. The results can be epitomized as follows. 1. General characteristics of Teachers Holding Additional School Health. The majority of the subjects are female (94.3%) and 64.1% of the subjects are in their twenties, 79.5% of them graduated from four-year teacher's college, 54.5% of them are unmarried, 74.5% has less than one-year experience as a teacher holding additional school health. 2. General characteristics of schools 92.4% of schools are national, of public schools, and 91.9% are located in country, elementary schools are 64%, junior high schools are 35.4%. The annual school nursing budget is unknow to 89.2% of them. The school nursing organization is non- existent to 85.6%. 82.4% of the school nursing clinics occupy their place solely, or jointly. 3. Status of School Health Nursing Activities In the questionaire, School Health Nursing Activities arc divided into Health Program planning and Evaluation (4 items), Clinic Management (4 items), Health Education (4 items), Management of School Environment 98 items), Operating of School Health Organization (1 item) and Health Care Service (25 items). The answers to each item measured by the Likert-type scale reveals that in the activities of techcrs holding additional school health the practice rate in Management of School Environment is 55%, 47% in Health Education, 45% in Health Program Planning and Evaluation, 32% in Health Care Service, 27% in Operating of School Health Organization, and 27% in Clinic Management. 4. The Relation between Influencing variables and School Health Nursing Activities. The results are as follows. (1) Health Program Planning and Evaluation: religion, marital status ($P<0.05^{**}$) (2) Clinic Management: age, school health organization ($P<0.05^{**}$) (3) Health Education: age ($P<0.01^*$), religion ($P<0.05^{**}$), business except for school nursing ($P<0.05^{**}$), form of operation ($P<0.05^{**}$), the number of clinic client a month ($P<0.05^{**}$). (4) Management of School Health Environment: age, marital status, business except for school nursing ($P<0.05^{**}$), presence of the annual school health nursing budget ($P<0.01^*$), school health organization ($P<0.05^{**}$). (5) Operating of School Health Organization: There is a statistical significance in Education, Interest in School Nursing ($P<0.05^{**}$). 5. The Regional Relationship of School Health Nursing Activity. There is a statistically significal difference in Health Education ($P<0.05^{**}$) and Health Care Service ($P<0.01^*$) of elementary school located in Kyung-gi, Chung-buk, Chun-buk Province. There is a statistically significant difference Health Program Planning and Evaluation of junior high Schools located in Kyung-gi, Chung-buk, Province ($P<0.05^{**}$). 6. The Correlation in School Health Nursing Activities. The analysis of the correlation in the 6 fields of school Health Nursng Activities shows that there is a statistically significant difference between Clinic Management and health Education, Clinic Management and Operating of School Health Organization, and between management of School Environment and operating of School Health Organization ($P<0.05^{**}$). The conclusions are as follows The 40.5 percent of schools should arrange nurse teachers by regulation 38, relative to the application of the Law of Education. But, in reality, teachers who have nothing to do with nursing, hold school health as an additional job. And it is very difficult to expect the qualititive health management of school faculty and students. In the 85.6 percent of schools, there is no organization for school health. And also, persons in charge of pracitcal affairs perform the school health activity without any knowledge about annual school health nursing budget. In the school health nursing activity of teacheres holding additional school health, operating of school, health organization and clinic management are the most difficult to get the cooperation from the persons relate to school and communities. There are a lot of problems in performing the school health nursing activity without any disposition of school health teachers, therefore, it is necessary to supplement school health teachers who had a professional training in order to make efficient the school health nursing management for children who are about to attend a school.