• 한국보건간호학회지
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• 제19권1호
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• pp.18-29
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• 2005

The purpose of this study was to analyze the smoking behavior and to provide the basic data required to develop a smoking cessation program. The study subjects were 407 industrial workers in Jecheon. The data were collected using a structured questionnaire. The data were analyzed by the SPSS 10.0 system using descriptive statistics, t-test, and Chi-square test. The study results were as follows 1. Current smokers were $64.0\%$, ex-smokers were $19.1\%$. and non-smokers were $16.9\%$. 2. The most common motives of smoking were anger. anxiety, depression. and stress in the workplace. 3. In smoking habits, about $65.1\%$ of the current smokers smoked 11-20 cigarettes/day, and $91.0\%$ had smoked for more than 5 years. The smoking areas of the workplace were outdoor $37.9\%,\;rest\;room\;34.2\%,\; lobby\;23.0\%,\;corridor\;21.4\%,\;and\;office\;8.6\%$. 4. Regarding smoking cessation, $78.2\%$ of current smokers had attempted. The frequency of smoking cessation attempts was 1-3 or less in $67.2\%$ of smokers. The duration of smoking cessation was 1-3 month or less in $61.6\%$ of the smokers. 5. The mean score for smoking knowledge was 17.62, smoking attitude 75.74. and perceived health state 12.27. 6. There were significant differences between smokers and non-smokers 10 smoking attitude (t=5.29, p=0.00), and perceived health state(t=6.47, p=0.00). 7. As a result of the homogeneity test, both types of smoking and perceived health state proved to have significant differences in the change of health state compared with 4 weeks ago'$(x^2=20.26,\;p=0.00)$ and the level of satisfaction of health state in activities of daily living'$(x^2=15.47,\; p=0.05)$. The important findings of this study showed that a smoking cessation program needs to be developed to enhance the negative smoking attitude. to promote the perceived health state through smoking cessation, to encourage the intention of smoking cessation, and to develop strategies of stress management.

• KIEAE Journal
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• 제14권5호
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• pp.59-65
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• 2014

Nowadays, reduction of energy use in buildings is a big issue, especially in public buildings like schools. The building structure is very simple in that, the room size, schedule and user number is similar across different schools. There are many policies which are suitable for this kind of buildings. Investigation of energy consumption pattern in primary school, middle school and high school in different cities of Korea has been done in this paper using statistical data from national organization and the data from IBM and Gyeonggi Provincial Office of Education, aimed at providing the basic data for the development of energy efficiency improvement policies of educational facilities. The study was divided according to climate, energy source type and public or private school, as different cities have different climates and accordingly different amount of energy sources are used. It was observed that, the average energy consumption in primary school is $36.9kWh/m^2$, in middle school is $20.5kWh/m^2$ and in high school $27.4kWh/m^2$. As further analysis, monthly energy consumption pattern has been analyzed for one city.

• 대한지역사회영양학회지
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• 제16권1호
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• pp.98-112
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• 2011

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: $9.9\;m^2$ for the receiving area, $56.1\;m^2$ for the pre-preparation area, $10.5\;m^2$ for the food storage area, $6.0\;m^2$ for the supplies storage area, $97.8\;m^2$ for the cooking area, $33.6\;m^2$ for the service area, $52.5\;m^2$ for dish washing area, cafeteria $410.5\;m^2$, $4.5\;m^2$ for the front room, for a total of $725.8\;m^2$. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.

• 에너지공학
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• 제26권1호
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• pp.34-44
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• 2017

본 연구에서는 2축의 태양추적장치에 프레넬 렌즈를 장착한 fiber-optic 설비형 자연채광시스템의 효율성에 대하여 이론적 분석을 수행하였다. ECOTECT와 RADIANCE를 기반으로 시뮬레이션 모델을 개발하여 다양한 조건하에서 자연채광 시스템뿐만 아니라 형광등을 이용한 인공조명에 대한 실내 조도분석과 함께 실측 데이터와의 비교연구를 수행하였다. 형광등을 이용한 실내조명의 경우, 평균조도는 사무실 실내 조도 기준을(KS A 3011 일반 사무실 [G]등급[300-400-600lux]) 충분히 만족하는 결과를 보여주었다. 한편, 디퓨져를 사용한 자연채광시스템의 경우도 사무실 실내 조도 기준을 넘는 것으로 나타났다.

• 대한기계학회논문집B
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• 제41권2호
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• pp.135-143
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• 2017

밀폐된 공간내의 공조 문제에 있어서 실내의 기류 및 온도 특성을 전산유체역학기법을 통해 쉽게 예측할 수 있는 맞춤형 시뮬레이터를 개발하였다. 본 시스템에서는 사용자가 직접 해석 대상 평면도를 입력하고 적절한 경계조건을 설정하면 전산유동해석을 위한 계산 격자가 자동으로 생성되고 유한체적법으로 이산화된 공개 전산유체코드를 통해 주어진 공간내의 열유체 해석 결과를 얻게 된다. 초기 실내 평면도면 입력부터 경계조건 설정, 전산유동해석 결과까지 하나의 사용자 인터페이스 상에서 작업할 수 있으며 격자생성과 유동해석 알고리듬은 공개 라이브러리를 사용하여 구현하였다. 간단한 실험 데이터를 통해 해석결과를 검증하였으며 실제 실내 공조에 대한 기류해석을 통해 유동의 경향성을 파악할 수 있는 맞춤형 유동전산모사 시스템을 구성하였다.

• 임상간호연구
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• 제25권3호
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• pp.333-341
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• 2019

Purpose: The purpose of this study was to determine the most appropriate shelf life for sterilized products according to their packaging material. Methods: Samples were prepared to target six nursing units in one general hospital in Seoul. After steam and E.O gas sterilization, sterilized product, samples were supplied to wards. Data collection was conducted for 3 months, after the expiration date of 3 months had passed for samples packaged with crepe paper and nonwoven wraps. For samples packaged with paper-plastic pouches, data collection conducted for 3 months when the expiration date of 9 months had passed. The sterilized products were collected and tested for microbial contamination. Identification of the storage environment was done as samples were collected. Results: This study confirmed that the storage environment met international standards such as CDC, except for temperature. For steam sterilized crepe paper packaging samples and steam and E.O gas sterilized for nonwoven packaging samples no contamination in all products was found for 3 months past the expiration date. However, in the E.O gas sterilized paper-plastic pouch packaging sterile samples, Gram-positive bacilli were detected in one sample from a surgical intensive care unit at 45 weeks and another sample from an operating room at 47 weeks. Furthermore, the results did not show any microorganisms for up to 52 weeks in all products. Conclusion: According to the results of this study, sterilized product packaging made with crepe paper and nonwoven wraps is better able an extended shelf life from 3 months to 6 months, reducing unnecessary costs.

• 대한건축학회논문집:계획계
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• 제34권11호
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• pp.95-104
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• 2018

Healthcare technology has been growing and fostering cooperation between industry, university and hospitals as growth engines in korea. So, the medibio research institutes in hospital have been constructed to promote research and industrialization centering on healthcare technology. The purpose of this study is to investigate the cases of research institutes in hospitals, and search the characteristics of building organization of medibio research laboratory facilities. Case study is investigated by floor plan, homepage and site visits about five research institutes selected in research-driven hospitals. The facility title and size of research laboratory is originated from site area and research building location. The building function include not only the research lab and business office reflecting on the development platform, and but assembly and meeting room in the ground level. Laboratory floor plans have three types, rectangular, rectangular+linear and linear type, one is traditional and efficient, the others are people and friendly. And building core types are correlated with lab space unit modules, single and double side core are shown in rectangular type. All the laboratories are open lab, composed with laboratory bench and research note writing desk facing the lab service and enclosed lab-support area. And they have communication space looking as warm and cozy common area for the innovation, convergence and collaboration. As the high risk of contamination and high standard for safety and security, equipment and facilities are well managed with biological environment including BSC, fume hood, PCR classification, eye washing and emergency shower.

• 문화기술의 융합
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• 제8권6호
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• pp.317-326
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• 2022

이 연구에서는 신규 보건교사들의 코로나-19 시기에 교직적응 과정에서 경험한 어려움, 해결과정, 그리고 그것이 시사하는 바를 알아보기 위해 J도에 발령받은 3명의 신규 보건교사들을 대상으로 FGI 연구방법을 통해 분석하였다. 연구결과, 첫째, 코로나-19 업무처리 과정에서 수많은 전화와 매일의 학교 현황보고 과정에서 특히 학부모들과 관계의 어려움이 있었다. 코로나-19 업무가 어느 정도 익숙해진 이후에는 보건실 업무를 혼자서 고민해야 한다는 부담감, 다양한 학생을 대상으로 한 보건 수업의 어려움, 응급상황에서 유일한 의료인으로서 전문성을 발휘해야 한다는 부담감을 느끼고 있었다. 둘째, 신규 보건교사들은 교직 적응과정에서 느낀 어려움을 해결하기 위해 온라인을 통한 보건교사 소모임, 유튜브 등을 통해 계속해서 관련 정보를 공유하며 소통하고 있었다. 셋째, 이러한 교직 적응 과정이 시사하는 바는 교육청 차원에서 신규 보건교사에게 실질적인 도움을 주는 구체적인 연수가 필요하고, 보건수업과 관련한 수업 콘텐츠 등의 인프라를 지원하는 것이 필요하다는 것이다.

• 한국전통조경학회지
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• 제34권1호
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• pp.18-39
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• 2016

본 연구는 조선시대 궁궐에 나타난 핵심전각의 배치형식을 주산과의 관계로 검토하여 궁궐 축선에 투영된 풍수개념과 그에 따른 계획원리를 고찰하는 것이다. 조선 건국 직후 창건된 경복궁은 거대한 분지의 중앙에 입지한 자금성과는 달리 도성 서북쪽에 치우친 곳이면서 백악산의 산줄기가 끝나는 지점에 입지하였다. 태종 때 창건된 창덕궁도 마찬가지로서 삼각산의 또 다른 지맥인 응봉 아래에 궁궐터가 마련되었는데, 모두 산의 정기를 궁궐에 담으려 했던 의도를 담고 있다. 이러한 관념은 구체적으로, 궁궐 내부의 정전, 편전, 침전 등 임금과 관련된 주요 건물의 배치가 주산의 내맥에 따라 배치되는 것으로 이행되었다. 특히 대내에 들어와 있는 아미사는 궁궐터가 정해졌던 근거지형이기도 했지만 전각배치가 이루어진 기준점으로 작용하였다. 아미사를 기점으로 하는 축선은 풍수적 의미의 좌향이 건축적 형식으로 구현되는 형식이었으며, 주례에 근거한 전조후침과 삼문삼조를 실현하는 형식으로 통합되어 나타났다. 한편 양궐 모두 아미사가 혈진처(穴盡處)를 이루고 있는 곳 가까이에는 임금의 정침이 우선적으로 입지되었다. 침전의 남쪽에는 보통 편전이 배치되었는데, 이는 임금이 아미사 혈의 순수한 지기를 가장 먼저 점유하고 누리고자 하는 실리를 따른 결과로 판단된다. 중축선 배치가 뚜렷한 경복궁의 경우, 하나의 주맥 하에 침전, 편전, 정전이 일원적으로 배치되었고, 내맥이 분산된 창덕궁은 정전과 침전의 축이 형편에 따라 나뉘어 졌다. 정전의 입지형식은 최소한의 풍수적 이점을 취하되 왕의 권위를 드러내는 공간의 질서와 형식이 보다 중시된 것으로 조사되었다.

• 한국가정과학회지
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• 제7권1호
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• pp.51-67
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• 2004

This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%). and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%). and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular (11.1%). suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%). 60 and under(21.l %). 121-15006.7%). and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks). and working stage(20.34/25 marks), The counting of meals articles in a pre-working stage(20.34/25 marks). temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05). state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(l6.1%). Regular education included not executed(25.1%), 2-3 times a month(l6.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(l5.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(l1.5%), and every six months(1l.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material. and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(l5.2%), question(l4.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(l4.6%), and lack of knowledge(l1.l%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).