• 복식
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• 제55권5호
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• pp.108-119
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• 2005

The objective of the study is was investigate the condition of the battle dress uniform worn by male members of the Korean Police Special Weapons Attack Team(KP-SWAT), identify problems, and provide basic raw materials for developing improved design of BDU. For this purpose, the researcher conducted a questionnaire survey on 92 male members of SWAT (Special Weapon Attack Team) units in Seoul using a questionnaire developed through observation and interview. Also, the body sizes of male SWAT members were measured. According to the results of body size measurements, male SWAT members generally require uniforms with a target bust girth, armhole, biceps circumference, thigh and calf circumference, longer jacket length, sleeve length, and trouser length to the knee. According to the results of the questionnaire survey, they reported dissatisfaction with the fit. In addition, they said that the Pockets are positioned too low for convenient use. Many subjects reported that their trousers were too short because of the rubber rings at the bottom of the legs. In addition, many subjects requested the alteration of the inconveniences caused by the designs finished with velcro on the bottom collar of the upper uniform, the marks and ensigns of the upper uniform, the bottom of the upper and lower uniform, and several pockets. Furthermore, there were many complaints concerning how they had to wear their uniform. The most frequently worn out and the body parts most often injured in field training and operations, they were reported, on the upper uniform, as the elbow, collar, neck, armpit, shoulder, and sleeve hem in that order, and on the lower uniform, the knee, interior calf, waist (belt rings), buttocks (rear pockets), and the bottom of the trousers (ankle) in that order As for questions concerning priorities in the improvements of the operational uniform and preferred design, the subjects recommended improvement in safety (protectiveness), workability (motional flexibility), design (shape), fit (size), comfort, ease in terms of putting on and taking off, etc., and the majority preferred two-piece designs ($67.4\%$), followed by one-piece ($30.4\%$), or both ($2.2\%$).

• 대한한의진단학회지
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• 제12권1호
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• pp.131-141
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• 2008

Background: In relation to a diagnosis of Korean Medicine, heat-cold is one of the most important indicators for evaluation. In spite of this importance, there has not been the study that tries to examine the change of indicators in an electrogastrography (EGG) according to the heat-cold patternization. Objective: The objective of this study is to establish the correlation between the heat-cold patternization and indicators of EGG by means of Standardized Questionnaire for Heat-Cold Patternization. Method: To conduct this study, we used the method as follows: Before conducting EGG, subjects were requested to give answers to the questionnaire which was developed by Kim. Before EGG, subjects were demanded to fast for more than 8 hours and then eat the test meal. Before eating the test meal(test meal: two slices of bread, 4oz of apple juice), EGG signals were detected for 30 minutes, and then subjects could eat the test meal for 10 minutes. After eating the test meal, EGG signals were detected for 30 minutes. Results: 1. There was a negative correlation between heat score and the power ratio of channel 1 and channel 2 of EGG. There was a positive correlation between cold score and the power ratio of channel 1 of EGG. 2. There was a positive correlation between heat score and pre-prandial gastric arrhythmia in the channel 1, 2 and 4 of EGG. There was a negative correlation between cold score and post-prandial gastric arrhythmia in the channel 1, 2 and 3 of EGG. 3. There was a negative correlation between heat score and normal pre-prandial gastric slow wave in the channel 1, 2 and 4 of EGG. There was a positive correlation between cold score and normal post-prandial gastric slow wave in the channel 3 of EGG. Conclusions: From the results above, we could conclude as follows: Indicators of EGG and cold score presented a positive correlation, and heat score displayed a negative correlation. As a result, to apply EGG to a diagnosis of functional indigestion, the application of EGG to subjects who have heat patternization would increase the reliability of a diagnosis.

• 호스피스학술지
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• 제7권2호
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• pp.15-25
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• 2007

The purpose of this study was to survey the hospital staff's perception of hospice and death and thereby, suggest the ways to help them have a mature attitude towards and a better understanding of death through an effective education on hospice. For this purpose, this study was designed to provide some data useful for the hospital staff not experienced in facing the dying patients to handle the desperate situation skillfully and engage themselves more effectively in their hospice services. For this study, the researcher conducted a questionnaire survey for the staff of 'C' hospital in Seoul about their hospice philosophy, attitudes towards hospice and perception of death for the period from February, 2006 to March, 2006. A total of 751 subjects responded effectively to the survey. The data collected were analyzed using the SF55 11.0 for ANOVA and T-test in order to test the relationships among subjects' perception of death, their demographic variables, their health condition, their hospice philosophy formed from their experiences of patients' death and hospice services and their attitudes towards hospice. Besides, the correlations among their hospice philosophy, perception of death and attitudes towards hospice were tested. The results of this study can be summarized as follows; First, as a result of testing the relationships among subjects' experiences of health consulting. their experiences of patients' death and hospice and their hospice philosophy, it was confirmed that their experiences of health and death consulting and their experiences of having been educated were relevant. Second, it was found that such variables as health condition, death, experience of hospice and attitude towards hospice were not significantly correlated with each other. Third, as a consequence of testing the relationships among health condition, death, experience of hospice and perception of death, it was disclosed that only the physical health condition was significant. Fourth, it was confirmed that subjects' hospice philosophy, perception of death and attitudes towards hospice were at the usual level on average. Fifth, hospice philosophy, perception of death and attitudes towards hospice were found correlated significantly with each other. Sixth, as a result of the stepwise variable adjustment for such variables as hospice philosophy, perception of death, attitudes towards hospice, it was found that the adjusted r-square value was 0.347 when departments, experience of having been requested by dying patient for consulting, experience of having been educated on hospice, religion and marital status were set as independent variables. And the estimated value of each variable was found significant. Seventh, as a consequence of conducting the multiple regression analysis by setting 'religion' as significant independent variable, it was found that the estimated value of physical health condition was not significant statistically. This, as a result of the simple regression analysis for 'religion' only, its explanatory power was found .197, while its adjusted r-square value was 0.20. Eight, it was found that subjects' attitude towards hospice was significantly correlated with such variables of experience of patient's or relative's death, experience of having been requested for consulting about death, gender, marital status and departments. As a result of the multiple regression analysis and the subsequent stepwise adjustment for this variable, it was found that only 'experience of having been requested for consulting' had some explanatory power: its adjusted r-square value was 0.089. As discussed above, this study tested the correlations among various variables including hospital staff's attitude towards hospice and perception of death and thereby, provided for the data useful for their education on hospice. This study may be significant in that it proved that it would be essential to educate hospital staff on hospice for more effective care of hospice patients and their family members at hospital.

• Restorative Dentistry and Endodontics
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• 제41권3호
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• pp.176-181
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• 2016

Objectives: This study aimed to compare two nickel-titanium systems (rotary vs. reciprocating) for their acceptance by undergraduate students who experienced nickel-titanium (NiTi) instruments for the first time. Materials and Methods: Eighty-one sophomore dental students were first taught on manual root canal preparation with stainless-steel files. After that, they were instructed on the use of ProTaper Universal system (PTU, Dentsply Maillefer), then the WaveOne (WO, Dentsply Maillefer). They practiced with each system on 2 extracted molars, before using those files to shape the buccal or mesial canals of additional first molars. A questionnaire was completed after using each file system, seeking students' perception about 'Ease of use', 'Flexibility', 'Cutting-efficiency', 'Screwing-effect', 'Feeling-safety', and 'Instrumentation-time' of the NiTi files, relative to stainless-steel instrumentation, on a 5-point Likert-type scale. They were also requested to indicate their preference between the two systems. Data was compared between groups using t-test, and with Chi-square test for correlation of each perception value with the preferred choice (p = 0.05). Results: Among the 81 students, 55 indicated their preferred file system as WO and 22 as PTU. All scores were greater than 4 (better) for both systems, compared with stainless-steel files, except for 'Screwing-effect' for PTU. The scores for WO in the categories of 'Flexibility', 'Screwing-effect', and 'Feeling-safety' were significantly higher scores than those of PTU. A significant association between the 'Screwing-effect' and students' preference for WO was observed. Conclusions: Novice operators preferred nickel-titanium instruments to stainless-steel, and majority of them opted for reciprocating file instead of continuous rotating system.

• 한국식생활문화학회지
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• 제20권1호
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• pp.68-76
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• 2005

This study was conducted to evaluate the effect of current dietetic internship program. The survey sample was dietetic practitioners who were charged with a training for dietetic students. The questionnaire requested information about demographic information, experience of guidance for the dietetic student, self evaluation as trainer, fortification Items in university education, and difficulties of the internship program. Data was analyzed using SAS for windows(version 6.12), Descriptive statistics were used such as means, standard deviations, frequency distribution and percentages. Comparison of mean differences was analyzed using t-test and ANOVA. Participants identified how effective the current internship program was. Result indicated that the effectiveness was not high(2.81), and under 29 years old age group, under 6 years work experience group, and contracted foodservice group had positive opinion of the program significantly. Under 29 years old age group, evaluated themselves as a good trainer. The results revealed that respondents wanted to be fortified the practical training courses in school curriculum.

• 대한지역사회영양학회지
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• 제3권2호
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• pp.317-328
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• 1998

In order to investigate if nutrition-related TV programs give the public correct and useful imformation, 26 producers(PD) having worked for any one of the nutirtion-related TV programs were surveyed by using questionnaire on the attitudes toward seeking an expert's advice about the issues and the panelist's constitution of one typical nutrition-related TV show program broadcasted during the last 5 years was analyzed. The most important reason for selecting the nutrition-related issues was to satisfy the interests and demands of audiences. Both being motivated by food-related accidents and to educate people for the health promotion were the second ones. In the process of nutrition-related program production, 53.9% of PDs always requested expert's advice, while 46.1% occasionally did. Professors in food and nutrition were regarded as the most proper advisor. Dietitians, physicians and physicians of Chinese medicine wer the next in order. The similar pattern were shown in the rankd of specialists actually invited as panelists to the program. Both the speciality and being well-known were less positive and favorable for participating in the program compared to experts in other areas. The number of programs about food and nutrition broadcasted on the TV show during 1993-1997(July) was 361(about 30%). The total of 1,043 specialists appeared, 2.9 persons per program on the average. Of these, only 12.9% were professors in food and nutrition as well as dietitians. The largest(20.2%) was physicians or medical professors, and 13.6% cooks and 12.6% physicians of Chinese medicine. Of 361 programs 45 were thought to be undesirable on the panelist constitution. Particualrly in 19 programs, where nutritionists were not invited, physicians or physicians of Chinese medicine explained diet therapy, food, nutrient or dietary habit.

• 대한지역사회영양학회지
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• 제14권3호
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• pp.306-315
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• 2009

The purpose of this study was to compare the status of sanitation education and sanitation knowledge in school foodservice with commercial foodservice. The survey sample was institutional foodservice directors (n = 88) in A office of education and commercial foodservice directors (n = 81) in B foodservice industry. The questionnaire requested information about demographic information, situation of sanitation education, contents of sanitation education practice, importance of sanitation education, and sanitation knowledge. Data were analyzed using frequencies, means, chi-square test, and t-test. Over half (52.1%) of the respondents were institutional foodservice directors, 47.9% of the respondents were commercial foodservice directors. The majority of institutional foodservice directors were 25-29 years of age (38.6%), over 10 years of working experience (63.6%) and commercial foodservice directors were 25-29 years of age (53.1%), 5-10 years of working experience (35.0%). 66.3% of the respondents were educated food safety once a month, but 8.6% of commercial foodservices were never educated. The majority of the respondents used printing materials (73.3%) or lecture (74.8%). The importance level of institutional foodservice directors about sanitation education was significantly higher than commercial foodservice directors. The average score of institutional foodservice directors' sanitation knowledge was 87.05/100.00. The commercial foodservice directors' sanitation knowledge 67.74 was significantly lower than institutional foodservice directors (p < 0.05). Therefore, there should be a systematic education program designed for commercial foodservice directors.

• Asian Pacific Journal of Cancer Prevention
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• 제14권1호
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• pp.69-73
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• 2013

Background: An increasing trend of cytotoxic drug use, mainly in cancer treatment, has increased the occupational exposure among the nurses. This study aimed to assess the change of nurses' safety-related knowledge as well as attitude levels and subsequently to assess the change of cytotoxic drug handling practices in wards after a series of pharmacist-based interventions. Materials and Methods: This prospective interventional study with a before and after design requested a single group of 96 nurses in 15 wards actively providing chemotherapy to answer a self-administered questionnaire. A performance checklist was then used to determine the compliance of all these wards with the recommended safety measures. The first and second assessments took 2 months respectively with a 9-month intervention period. Pharmacist-based interventions included a series of technical, educational and administrative support measures consisting of the initiation of closed-system cytotoxic drug reconstitution (CDR) services, courses, training workshops and guideline updates. Results: The mean age of nurses was $32.2{\pm}6.19$ years. Most of them were female (93.8%) and married (72.9%). The mean knowledge score of nurses was significantly increased from $45.5{\pm}10.52$ to $73.4{\pm}8.88$ out of 100 (p<0.001) at the end of the second assessment. Overall, the mean practice score among the wards was improved from $7.6{\pm}5.51$ to $15.3{\pm}2.55$ out of 20 (p<0.001). Conclusions: The pharmacist-based interventions improved the knowledge, attitude and safe practices of nurses in cytotoxic drug handling. Further assessment may help to confirm the sustainability of the improved practices.

• 가정과삶의질연구
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• 제27권2호
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• pp.213-226
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• 2009

For the purpuse of gathering basic information to develop the education program for parent to become educators of young child for sexual abuse(YCSA) self-protection, 298 mothers of 4- to 6-years old children responded to a questionnaire to measure their needs for YCSA self-protection education and knowledge of characteristics related to YCSA. Results related to the needs of mothers showed that 30.4% of them were educated for YCSA protection and 64.6% had provided YCSA self-protection education to their children. However, it was also found that even mothers who had frequently been educated on protection skills regarding YCSA encountered problems as a result of insufficient information and materials concerning YCSA protection education. The mothers in the study subsequently recommended that from age 4 years young children should be educated about YCSA by parents and teachers together. And most of them expected young children to learn some skills to cope with YCSA, with parent education programs for YCSA also recommended by the mothers. Mothers' characteristics such as knowledge about YCSA, myths and stereotypes toward YCSA showed meaningful correlations with mother's demographic variables, not with children's variables. The study concludes that developing the requested parent education program should be done in consideration of parent's needs and characteristics related to the YCSA self-protection.

• 한국식품영양학회지
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• 제20권4호
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• pp.516-524
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• 2007

This study was conducted to evaluate contract foodservice's websites. The survey sample consisted of students majoring in food and nutrition having good knowledge of foodservice. The questionnaire requested information related to demographics, internet usage, contract foodservice company websites, and the evaluation of the websites. The data were analyzed using SPSS for windows(version 12.0). The results are summarized as follows. From the results of the factor analysis in evaluating the contract foodservice's websites, 7 factors were generated and were defined as technology & interactivity, customer service, interface, design & convenience, contents, communication, and offering of information. Of these, technology & interactivity(p<0.05), customer service(p<0.01), interface(p<0.05), design & convenience(p<0.001), content(p<0.01), communication(p<0.01), and offering of information(p<0.01) had a significant effects in terms of the on satisfaction with a website. Since the beta of the "design & convenience" factor(0.319) was the largest, it had the greatest effect on satisfaction. In the importance performance analysis, the respondents showed high recognition on the importance, but low recognition on the performance, of aspects such as menu composition, attraction of the website, offering a FAQ section, and the operation of Q&A. Also, the importance score for 'offered relevant websites' was significantly higher than the performance score. Therefore, contract foodservice companies should take into account these aspects for improving their websites.