• KIPS Transactions on Computer and Communication Systems
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• v.12 no.11
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• pp.337-346
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• 2023

There is a need to develop an app for a caregiver health management that can provide continuous management in response to changes over time, because elderly people have low digital utilization capabilities, difficulty maintaining regular and continuous self-management. Based on this need, this study designed an app with a user-friendly UI and simple structure for the elderly. The app developed in this study supports regular management of health data such as blood pressure, blood sugar, and heart rate, as well as specific information on physical, disease, cognitive, communication, and environment in the care field. The app developed in this study supports care services by automatically entering data through integration with health management devices, automatically analyzing and visually representing recorded data to understand trends and volatility, and adding scalability to connect with various health management and medical support platforms. The effectiveness and satisfaction of the developed app were confirmed to be significant in the field verification results.

• Korean Journal of Human Ecology
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• v.7 no.1
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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%).

• The Korean Journal of Health Service Management
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• v.10 no.3
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• pp.235-244
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• 2016

Objectives : Using several waves of the Panel Study of Worker's Compensation Insurance(PSWCI), this study analyzed the effect of female workers on the health and lifestyles of korean workers in the sample year of 2014 (The first survey was completed in August-October 2013;, the second survey was completed in August-October 2014.) Methods : The research subjects were 24,672 women among workers who responded to the 2014 PSWCI panel report. Statistical analyses were performed with SAS version 9.4 (SAS Institute Inc., Cary, NC, USA). Results : According to the results of the analysis, women showed differences in female temporary workers, working conditions, classification of occupation, working period, and health conditions based on work-time conditions. The results show that female workers with disabilities have a direct positive effect on life satisfaction as we anticipated in the hypothesis. Conclusions : Female workers should focus on factors identified in this study when developing employment interventions to improve a health promoting lifestyle for their work environment.

• Journal of the Korea Safety Management & Science
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• v.11 no.4
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• pp.43-55
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• 2009

In terms of deregulation requests from business, incidents at construction sites are rapidly increasing after reducing the regular safety training hours. Especially, to prevent incidents through safety trainings for construction site workers, who have lots of hazardous tasks than general manufacturing, is not only to protect property of both the companies and the country but also to increase their profits. That is why there are loud voices regarding that the safety training is a core mandatory to prevent industrial incidents. But, most companies, as soon as the deregulation for safety training is implemented, mitigated conducting safety trainings to prevent incidents. With this, the incidents are currently to be increased and caught in a vicious circle of many incidents at the smaller companies because of their absentmindedness regarding safety training due to their poorness as subcontractors of major companies, comparing to major companies. This study explains that the difference between managers and workers are existing about safety awareness and knowledge. And, we confirmed that the educational factor led by deficiency of safety awareness and knowledge was the major factor.

• The Transactions of the Korean Institute of Electrical Engineers P
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• v.65 no.4
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• pp.309-315
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• 2016

NCS is the nation-wide standard designed to standardize and systematize the capability(knowledge, technology and attitude) required for personnel to undertake their task in industrial site according to industry field and level of the task. In order to cope with rapidly changing labor market, individual has to be equipped with ability required for each relevant duty field. And company also requires worker to have basic working ability, professional knowledge or technical capability for relevant duty. Especially, the core competency, a fundamental element for all tasks, has been recognized as critical part not just in social level but also in company level. In that sense, the necessity of adding the core competence into regular education program has been vastly demanded. This study mainly deals with development of NCS-based learning module for information capability that most of industrial field want their employee to be equipped as basic skill. And, in particular, education achievement analysis for computer application capability, a subordinate capabilities of information capability, and its application method are mainly described.

• The Korean Journal of Health Service Management
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• v.6 no.1
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• pp.141-151
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• 2012

In this study a survey was conducted of a total of 187 insurance sales workers from 10 branches of S Insurance Company located around Korea to gather information on causes of dental fear. Results revealed that the group who had experienced direct dental pain in the past showed higher fear levels than the group without such experience. With respect to indirect dental pain, the group with such experience showed higher fear levels in 'fear of dental appointments' and 'fear of antiseptic smells than the group without such experience. Concerning gender, higher fear levels were observed among females than among males. It was also found that the majority of the respondents seldom go for a regular dental check-up regardless of whether they had experienced direct or indirect pain during dental treatment. In addition, there was positive correlation among all the items in the Dental Fear Survey Scale at a significance level of 0.1%. Twenty of all the DFS items were found to be related to causes of dental fear, meaning that most of the elements involving the dentistry may contribute to the development of dental fear among dentally fearful people.

• Journal of Labour Economics
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• v.43 no.2
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• pp.41-74
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• 2020

In this study, using the job history data of the Youth Panel(1-12th year: 2007 ~ 2018) of the Korea Employment Information Service, it is found that characteristics and duration distribution of first jobs of wage and salary worker, and estimated the factors of first job exit by utilizing survival analysis. As a result of the analysis, regular workers are less likely to leave their first jobs than temporary/daily workers. In addition, the group with a high degree of major congruence was found to have a lower chance of leaving the first job than the group with a major mismatch. And the higher the income level, the lower the probability of departure, which shows that the possibility of leaving low-income workers is very high.

• Journal of the Korean Institute of Gas
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• v.19 no.1
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• pp.45-50
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• 2015

This study is an analysis of characteristics and the causes of serious accidents in chemical industry. The statistical analysis was focused on preventive facilities, equipment failures, accident materials and instabilities of workers and employment type. First, it showed that the highest number of the victims of accidents were involved in the industry of chemical materials and chemical products among the investigation of the manufactural industries. Also, particularly, they were investigated to be focused on the occurrence of the serious accidents in preventive facilities. Secondly, the most of the victims of serious accidents were found out not to be temporary or part-time worker but regular workers and most of the accidents occur in the form of big accidents involving more than 4 workers.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.69-80
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• 2007

The purpose of this study is that problems caused by labor environment of cuisiniers in hotels need to be considered and studies regarding a part-time cuisinier in a special-grade hotel need to be conducted. This study analyzes the influence of labor conditions and organizational commitment of a part-time hotel cuisinier on duty satisfaction. It consists of two parts: a research based on the review of the literature and empirical study methods. The method of human resource management in hotels such as treatment of a part-time cuisinier in a special-grade hotel and the way of management as a result of an empirical study are proposed. First, as a result of conducting research on duty satisfaction to part-time cuisinier, most of them are highly satisfied with their duty regardless of their age and academic backgrounds. Second, men hold a majority; woman staffs tent to have a had time working overtime considering the situation that hotels run for 24 hours. That is the main reason why less woman staffs work in hotels than man staffs do. Part-time staffs would like to work consistently after they get upgraded to a regular worker. Forth, it is considered to break down into detailed sectors and speciality is highly demanded.

• Korean Journal of Occupational Health Nursing
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• v.15 no.1
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• pp.50-57
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• 2006

Purpose: The purpose of this study was to research the health belief, perception and need of prevention program for musculoskeletal disease of office workers in a public corporation. Method: We surveyed 339 office workers at a industry based in Ahn Yang, Kyunggi Province, with questionnaires, during the period June 3rd - June 18th, 2004. Result: Forty-four percent of the subjects said they had musculoskeletal symptoms, and 10.9% said they had received medical treatment for musculoskeletal disease in the last year. Factors that affected perception of musculoskeletal disease were appeared to be perceived severity, perceived barrier, cue to action, marital status, regular exercise and age, and they explained 23.2% of perception of musculoskeletal disease. Factors that affected need of prevention program appeared to be perceived susceptibility, perceived severity, perceived benefit and PC using hours, and they explained 20.8% of need of prevention program. Conclusion: In conclusion, we suggested that in management the prevention of musculoskeletal disease for office workers, it should be considered nursing intervention strategies to reinforce health belief.