• The Korean Journal of Community Living Science
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• v.26 no.1
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• pp.63-74
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• 2015

A food allergy is described an adverse immunological reaction to a food item. It is increasingly common problem among infants, children, teenagers, and adults worldwide. This study examines food allergy knowledge, attitudes, practices, and health consciousness among college students studying food and nutrition and childhood education. A total of 235 food and nutrition and childhood education college students participated in the survey. According to the results, 41.3% of the respondents were aware of legal obligations associated labeling food items for food allergy; 14.0% were diagnosed with food allergy by their doctor; and 10.2% knew about food allergy symptoms. Food and nutrition students were more knowledgeable than childhood education students. The mean for food allergy attitudes was 4.22, and the score for food and nutrition students was higher than that for childhood education students. The mean for food allergy behaviors was 2.16, and the score of food and nutrition students was higher than that of childhood education students. The importance of food allergens was significantly higher than performance. These results suggest that, to improve the management of food allergies in foodservice operations, education programs regarding food allergies should be provided food and nutrition and childhood education students.

• Nutrition Research and Practice
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• v.3 no.1
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• pp.56-63
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• 2009

African Americans in the United States suffer from many health disparities such as obesity, diabetes or hypertension. Lifestyle factors including diet and physical activity play an important role in prevention of these health conditions. The purpose of this research project was to assess beliefs, barriers and self-efficacy of eating a healthy diet and self efficacy of shopping for foods such as whole grains or foods designated as low fat or low sodium. Additionally, the objective was to assess beliefs about healthfulness, appropriate consumption, and protective aspect of specific foods including fruits, vegetables, and whole grains. The assessment was done using a survey instrument developed for this study. Data collection took place at two church locations. Data were obtained from 57 African Americans, mean age 50 years old (SD 12.70) completed the survey. The majority of respondents (58.1%) were females and most (75%) had at least some college education. Generally, benefits of eating healthy foods received considerably higher scores compared to barriers of eating healthy. A belief that healthy foods would help to take care of one's body received the highest mean score while a belief that healthy foods are too expensive had the highest score from all barriers. The results showed high self-efficacy of eating and purchasing healthy foods, high awareness of knowledge regarding foods associated with disease prevention but low awareness of recommendations for fruits and vegetables. The high scores for benefits, self-efficacy and knowledge regarding eating healthy foods did not translate into the perception of intake of such foods. Most participants believed that they do not eat enough of healthy foods. Interventions design to help African Americans make dietary changes should be culturally relevant and should involved working on a community level utilizing messages that are familiar and relevant to African Americans.

• Nutrition Research and Practice
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• v.4 no.5
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• pp.428-432
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• 2010

In this study, we investigated that consumers could differentiate between levels of claims and clarify how a visual aid influences consumer understanding of the different claim levels. We interviewed 2,000 consumers in 13 shopping malls on their perception of and confidence in different levels of health claims using seven point scales. The average confidence scores given by participants were 4.17 for the probable level and 4.07 for the possible level; the score for the probable level was significantly higher than that for the possible level (P < 0.05). Scores for confidence in claims after reading labels with and without a visual aid were 5.27 and 4.43, respectively; the score for labeling with a visual aid was significantly higher than for labeling without a visual aid (P < 0.01). Our results provide compelling evidence that providing health claims with qualifying language differentiating levels of scientific evidence can help consumers understand the strength of scientific evidence behind those claims. Moreover, when a visual aid was included, consumers perceived the scientific levels more clearly and had greater confidence in their meanings than when a visual aid was not included. Although this result suggests that consumers react differently to different claim levels, it is not yet clear whether consumers understand the variations in the degree of scientific support.

• Korean Journal of Adult Nursing
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• v.17 no.1
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• pp.139-148
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• 2005

Purpose: The specific aims of this study was to find out the barrier to smoking cessation intervention in clinical practice among clinical nurses and compare them in high barrier group with those in the low barrier group. Method: The sample of this study consisted of 738 nurses practicing in general hospitals with over 400 beds throughout the country. The questionnaire was adopted from the 'Oncology Nurse's Tobacco Control Survey' used in the United Stated by Sarna et al.(2001). Result: Age, marital status, hospital experience, position were the variables related to the mean score of subjective resource insufficiency. The perception that the patient was not motivated to quit smoking was the most commonly identified barrier in low barrier group and the second most common barrier in high barrier group. Conclusion: Younger, with less clinical experience, single, staff nurses were the characteristics of nurses in the high barrier group. The smoking cessation educational program should be targeted to these populations. Further research is needed to develope strategies to reduce the perception associated with barriers in delivery of tobacco cessation interventions.

• Journal of Society of Preventive Korean Medicine
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• v.24 no.3
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• pp.1-13
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• 2020

Objectives : The objective of this survey was to examine students' perception of the clinical performance examination (CPX) in college of traditional Korean medicine using student standardized patients. Methods : College of traditional Korean medicine students who completed the first-semester clinical practice education were selected as the subjects, and they participated in a survey asking questions about the following matters: satisfaction with CPX, self-evaluation, difficulties experienced during the CPX course, level of prior knowledge of clinical practice education, and usefulness of and intimacy with Student Standardized Patients (SSP). Results : Satisfaction with CPX was calculated to be 4.10 (5 being the perfect score), and self-evaluation of CPX was calculated to be 4.12. The subjects chose physical examination as the most difficult item relating to CPX. 80.5% responded positively to the question relating to diverse experiences in practice education, and 52.8% responded positively to the question relating to prior knowledge of diverse standardized patients. 55.6% responded positively to the question relating to performance proficiency of SSP, 63.9% responded positively to the question relating to usefulness of SSP to prepare for CPX, and 69.4% responded positively to the question relating to usefulness of SSP in evaluating CPX, and 55.6% responded positively to the questions relating to intimacy with SSP. It was confirmed that there was a strong quantitative correlation between prior knowledge of clinical practice education and usefulness of SSP, and that there was a strong quantitative correlation between performance proficiency of SSP and usefulness of SSP. It was confirmed that there was a middle-level correlation between performance proficiency of SSP and intimacy with SSP, and that there was a middle-level quantitative correlation between intimacy with SSP and usefulness of SSP. Conclusions : It was confirmed that senior students enrolled in college of traditional Korean medicine were mostly satisfied with the clinical performance examination in college of traditional Korean medicine using SSP, and that usefulness of SSP had a quantitative correlation with prior knowledge of diverse clinical practice educations, performance proficiency of SSP, and intimacy with SSP.

• Speech Sciences
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• v.13 no.4
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• pp.43-50
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• 2006

The aim of this study was to identify pronunciation difficulties of Korean learners of English in their articulation of English sibilants /dg, g, z/. Forty-five syllables were produced five times by twelve college students. Test scores were measured from the score board made by FluSpeak, a speech training software program, which was designed for English pronunciation practice and improvement. Results show that 1) the subjects had lower scores in producing /g/ than /dg/ and /z/ from all positions, and 2) subjects had lower scores in inter-vocalic position than in pre-vocalic position and in post-vocalic position when they produced /dg/, /g/, and /z/. The results suggest that on the whole Korean learners have much difficulty in producing /g/, and they also have more auditory and articulatory problems in intervocalic than in the other positions when they produce these sibilants.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.762-772
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• 2016

Purpose: Adolescence is a critical period for growth and development; hence, knowledge about good food habits is essential amongst children. This study was conducted to investigate prevalence of awareness among food sellers, which could probably influence children's health and perceptions on food around schools towards adulterated food management beliefs, competencies, and food safety practices. Methods: Data was collected from 195 dealers around 25 elementary, middle and high schools in Daegu and Gyeongbuk provinces using a self-administered questionnaire in July and August, 2015. The data was analyzed using frequency analysis, one-way analysis of variance, $x^2$-test, factor analysis, and reliability analysis by SPSS Statistics (ver. 23.0). Results: A total of 121 people (62.1%) reported satisfaction of providing information and education on adulterated food. The perception of hazardous substances was found to be related to food poisoning bacteria and viruses (65.6%), heavy metals (42.1%), environmental hormones (36.4%), residual pesticides (27.2%), and irradiated food (26.7%). The perceived score on hygiene practices for processed food seller was $4.04{\pm}0.56/5.00$ and for cooked food seller was $4.09{\pm}0.45$. The capacity of adulterated food management practice of food sellers was significantly correlated with food knowledge on adulteration and public relation capacity, necessity of adulterated food management, and perception of hygiene practices (p<0.01). Similarly, knowledge and public relation capacity were significantly different according to ages (p<0.01). The perception of the necessity of adulterated food management was significantly different according to education levels (p<0.05), and the evaluation of hygiene practices was significantly different according to age (p<0.01). Conclusion: In order to solve the problem of adulterated food, which is one of the four social evils, and to strengthen the capacity of children to solve social problems, various practices like campaign on health promotion, goof food habits, education, and adulterated food management, should be actively promoted not only for children but also for food sellers around the schools.

• Nutrition Research and Practice
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• v.15 no.1
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• pp.106-121
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• 2021

BACKGROUND/OBJECTIVES: The objective of this study was to examine factors affecting cooking behavior at home. We examined components of the theory of planned behavior, perception of cooking skills, and socio-demographic variables affecting cooking behavior at home. SUBJECTS/METHODS: The study sample included 425 women raising elementary school children living in South Korea. They responded to an online structured questionnaire. The variables affecting cooking behavior at home were assessed using hierarchical regression analysis. RESULTS: The frequency of cooking behavior at home was 14.1 meals per week. Most respondents showed an intention regarding cooking behavior. The average score for attitude toward cooking behavior at home was 15.1 points (scale of 1 to 25). Attitude and cooking behavior showed a significant positive correlation (P < 0.01, r = 0.22). The subjective norm was 14.6 points (scale of 1 to 25). The subjective norm showed a significant correlation with cooking behavior (P < 0.01, r = 0.18). The control belief was 2.8 points (scale of 1 to 5). The control belief and cooking behavior showed a significant correlation in all questions (P < 0.01, r = 0.25). The subjects were significant confident about their cooking skills, except for Kimchi. Perception of cooking skills showed a significant correlation with all questions concerning cooking behavior (P < 0.01, r = 0.30). Significant variables for predicting intention regarding cooking behavior were perception of cooking skills, employment status, income, and attitude. Significant variables for predicting cooking behavior were employment status, income, control belief, number of children, and behavioral intention. CONCLUSIONS: In order to provide nutrition education to increase cooking behavior at home, it is necessary to have a positive attitude toward cooking behavior, increase control belief, and improve confidence related to cooking skills. Moreover, differentiated education based on the employment status of women is needed.

• Journal of Digital Convergence
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• v.12 no.2
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• pp.391-396
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• 2014

This study was conducted to be helpful to the expansion and development of hospice and to provide the basic data for Hospice palliative care by identifying the general characteristics of curriculum of hospice perception, level of perception, practice experiences, routes, times, meanings, needs, targets, supply, types, organizations, experiences, use of hospice and physical, emotional, social and spiritual aspects of hospice services. Study tools which were used in this study were composed of three sections. Survey paper is 3-point Likert scale which is composed of 6 questions of general characteristics, nominal scale of 24 questions about hospice perception and hospice service contents. Respondents can reply with 3 answers of Necessary (1), Mediocre (2), and Not necessary (3), in physical, emotional, social and spiritual aspects. Score ranges of this tool are from minimum of 24 points to maximum of 72 points and higher scores mean higher perception of Hospice. Hospice is a behavior to take care of terminal patients who are waiting for death and their family and it should be conducted physically, emotionally, socially and spiritually in order that the patients could meet their last moments of life by maintaining a high quality of life, human dignity and peace for the rest of their lives. Hospice could be mentioned to be a comprehensive care to relieve the pains and grieves of bereaved family.

• Korean Journal of Occupational Health Nursing
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• v.7 no.1
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• pp.5-19
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• 1998

This descriptive-correlational study was conducted to identify the major factors affecting health promoting behaviors. 344 workers who employed in four different manutacturing plants in Taegu and Kyungbuk area were selected by convenience sampling method. Data were collected from April let to April 18th, 1998 by ready structured questionaires. The purpose of this study was to offer the basic data for health promotion theory development and health promotion strategy planning. This study was based on Pender's Health Promotion Model and examined three variables health promoting behavior, self-concept and perceived importance of health. The Life Style and Health Habit Assessment scale(LHHA) developed by Pender(1982).The Self-concept scale developed by Choi(1972) and the Health Value scale developed by Wallston, Maides and Wallston(1980) were used for this study. Data was analyzed by percentage, mean. t-test. ANOVA, Pearson Correlation Coefficient, and Stepwise Multiple Regression. The major findings of this study are as follows ; 1. The average level of health promoting behavior practice was 63.2% and possible range was from 62 to 248 point. The mean score of respondent's positive self-concept was 75.8. 81.4% of respondents put a high priority on the importance of health. 2. There was a significant difference between the practice level in the category of general self care and less amount of working hours per day(P=0.000), less amount of working hours per week(P=0.000). There was a significant difference between the practice level in the category of nutrition and age(0.002), marital status(0.000), working hour per day(0.008), working hours per week(0.001), There was a significant difference between the practice level in the category of nutriton and sex(0.000), age(0.000), marital status(0.025), education level(0.000), working hours per day(0.002), working hours per week(0.006). There was a significant difference between the practice level in the category of sleep and rest and age(0.003), marital status(0.002), working hours per day(0.001), working hours per week(0.001). There was a significant difference between the practice level in the category of stress management and working hours per day(0.001), working hours per week(0.002). There was a significant difference between the practice level in the category of self-actualization and working hours per day(0.050). 3. General characteristics influencing the respodent's self-concept were level(P=0.009) and worksite(P=0.001). 4. The results of the hypothesis tests are as follows The first hypothesis, that "The respondent who have more positive self-concept will have higher scores in the practice of health promoting behavior." was supported(r=0.2973, P=0.0001). The second hypothesis that "The respondent who have higher perception level on importance of health will have higher scores in the practice health promoting behavior." was rejected(r=- 0665, P=0.2225). 5. The most important factor that affects health promoting behavior practice was working hours per week(6.0%). The combination of working hours per week, age, education level accounted for 10.0% of the variance in health promoting behavior. In conclusion, the results of this study on industrial workers supported Pender's health promotion model in partial and showed the relatedness between self concept and the practice of health promoting behavior. Further research is required to find factors influencing health promoting behaviors of industrial workers.