• 한국식생활문화학회지
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• 제10권5호
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• pp.457-463
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• 1995

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

• 한국식생활문화학회지
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• 제11권5호
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• pp.593-600
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• 1996

This study was undertaken to investigate the knowledge and the use of Korean traditional basic side dishes, dried side dishes and Jabans, by housewives. Among the 59 kinds dried side dishes and Jabans, the most well-known food (above 90% of subjects) turned out to be squid Po (dried strip), kong Jaban (seasoned bean), pollack Po, dried yellow croacker, build -dried anchovy Jaban and laver Boogag in the order. In cooking experience of dried side dish and Jaban, over 40% of subjects for build-dried anchovy Jaban, squid Po, dried yellow croacker and kong Jaban have cooked frequently. The proportion of subjects who has bought the marketed dried side dishes and Jaban products was 61.5%. Major problem of that products was pointed out for a sanitary condition and high price. If marketed dried basic side dishes and Jabans were improved over the aspects, the proportion of subjects who would buy the products was 70.0%. Preparation ability of these basic side dishes was influenced by age and educational level. The working housewives had higher frequency in use than the non-job housewives. The interesting degree for basic side dishes was not significantly different from age, resident area and educational level.

• 대한가정학회지
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• 제24권3호
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• pp.85-95
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• 1986

This study was to form a desirable dietary life plan for Koreans, to obtain basic materials for understanding the concept of sanitary life and to prevent waste of food resources. In order to execute these purposes we made up questionnaires and distributed them to 200 restaurant managers and 1955 customers in Seoul. As a result, the restaurant managers and customers all had proper knowledge of the purposes of the order menu system which is conducted to improve public sanitation and to save food. Nevertheless the habit of the Korean people's dietary life has not fixed yet. Therefore, according to the survey it was shown that there should be more new work in recognizing the importance of this field by active public relations.

• 환경위생공학
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• 제22권3호
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• pp.51-64
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• 2007

This research, selected for 40 classrooms(20 old, 20 new) in chungnam area from June 22 to July 19 and from November 21 to December 30, 2003, in order to study of Recognition of Indoor Air Quality of Indoor Environment at School. we used Questionnaire for 193 health teachers, 41 teachers, and 1,359 students. The results of study are as follows. 1. To the question 'Currently Were you damage caused by classroom air?', showed that worry class teachers more than students with 43.9% of class teachers, 35.9% of health teachers and 23.5% of students. 2. To the question 'What would be an efficient way to manage classroom sanitation?', 50% of class teachers, 40.5% of health teachers and 47.4% of students wanted 'installation of air purifier.' 3. To the question 'How are you getting information about indoor air pollution?', showed that all of 3 groups get information through on TV. 4. According to survey, Health teachers who act as health supervisors appeared to have more prior knowledge air quality than class teachers and students. The results of this research show insufficient understanding of health risks from indoor air pollution, and shows possible health problems to students from school indoor air pollution. Therefore, these results suggested that a logical and systematic education program for students about the importance of indoor air quality should be carried out.

• 한국식품영양과학회지
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• 제34권8호
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• pp.1210-1218
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• 2005

본 연구는 전주시 학교급식 조리종사자에 대한 위생교육 현황 및 실태를 파악하고자 시도되었다. 이를 위해 전주시 초$\cdot$중$\cdot$고 급식학교 88개교의 조리종사자 508명을 대상으로 2002년 11월 13일부터 11월 28일까지 설문조사를 실시하였으며, 수집된 자료는 SPSS 10.0을 이용하여 통계 처리하였다. 분석결과는 다음과 같다. 조리종사자의 연령층은 41세 $\∼$50세가 62.2$\%$로 많았고, 84.4$\%$가 임시직으로 근무하고 있었으며 학교급식 경력은 10년 미만이 33.7$\%$로 가장 높게 나타났다. 학력은 고등학교 졸업이 52.4$\%$로 가장 높았고 54.1$\%$가 조리사 자격증을 소지하고 있었다. 위생교육 경험은 84.0$\%$가 월1회 이상 교육을 받고 있었으며 82.8$\%$가 교육받은 내용을 작업 시 적용하는 것으로 조사되었다. 조리종사자의 위생지식평가 결과는 개인위생관리영역에서 정답율(91.1$\%$)이 가장 높았으나 생산단계별영역은 75.3%으로 가장 낮았다 조리종사자의 인적특성이 위생지식에 미치는 영향을 분석한 결과, 연령과 학력은 위생지식 전체영역에서 유의적인 차이가 있었으며(p<0.01),특히 생산단계별 위생영역에서 높은 점수를 나타내었다. 경력은 기기설비위생영역에서 유의적인 차이를 나타내었고(p<0.05), 5년 미만의 그룹이 높은 점수를 나타내었다. 또한 자격증 소지여부도 위생지식 전체영역에 유의적인 영향을 주었으며(p<0.05), 생산단계별위생영역에서 자격증을 소지한 집단이 유의적으로(p<0.01) 높은 점수를 나타내었다. 조리종사자 위생관리수행수준 평가결과 기기설비위생(4.90/5점 ), 식중독 및 미생물(4.86/5점), 개인위생(4.79/5점), 생산단계별위생(4.70/5점) 순으로 높게 평가되었다. 조리종사자의 인적특성이 위생관리 수행수준에 미치는 영향을 분석한 결과, 고용상태는 개인위생(p<0.05)에서 유의적인 차이를 나타냈으며 경력은 기기설비위생(p<0.05)에서 유의적인 차이를 보였다. 학력은 위생관리 수행수준의 생산단계별위생(p<0.05), 기기설비위생(p<0.01)등 위생관리 수행수준 전체영역에서 유의적인 차이를 나타냈다. 위생교육 횟수는 위생관리 수행수준의 생산단계별위생(P<0.01), 식중독 및 미생물(P<0.05) 및 위생관리 수행수준 전체영역(p<0.01)에서 유의적인 차이를 보였다. 근무학교별로 조리종사자의 위생지식과 위생관리 수행수준을 조사한 결과, 위생지식에 있어서는 중학교에 근무하는 조리 종사자가 개인위생에서 유의적으로 낮은 점수를 나타내었고(p<0.01), 생산단계별위생에서는 초등학교 조리종사자가 유의적으로 높은 점수를 나타내었다(p<0.01). 위생관리수행수준에 있어서는 개인위생(p<0.01)과 기기설비위생(p<0.01)에서 유의적인 차이가 있었으며, 초등학교 조리종사자의 기기설비위생 점수가 유의적으로 높은 점수를 나타내었다. 조리종사자의 위생지식 점수와 위생관리 수행수준의 상관관계를 조사한 결과, 위생지식의 기기설비위생은 위생관리 수행수준의 합계(p<0.01)에서 유의적인 상관관계(p<0.01)를 나타내었으며, 위생지식의 식중독 및 미생물은 위생관리 수행수준의 개인위생(p<0.01)과 유의적인 상관관계가 있는 것으로 나타났다 위생지식의 점수합계는 개인위생(p<0.05)과 식중독 및 미생물(p<0.05)과 유의적인 상관관계가 있는 것으로 조사되었다. 조리종사자의 위생지식이 위생관리 수행수준간에 미치는 영향을 분석한 결과, 위생관리 수행수준의 합계가 위생지식의 기기설비위생과 유의적인 상관관계를 나타내었지만(p<0.001), 설명율은 2.4$\%$로 매우 낮아 거의 영향력이 없는 것으로 조사되었다. 이상의 연구결과에서 학교급식 조리종사자의 위생관리 수행수준을 향상시키기 위해서는 시행되고 있는 위생교육이 전체적인 위생습관의 변화를 수반하지 않고 지식의 전달에만 그치고 있으며 내용면에 있어서도 편중된 교육이 행해지고 있는 것으로 조사되었다. 따라서 조리종사자의 연령 및 교육수준, 근무경력 등을 고려한 실제적인 위생교육 내용을 구성할 필요성이 매우 높은 것으로 보인다. 특히 조리종사자의 위생지식 평가결과, 식중독 및 미생물 영역의 점수가 매우 낮아 위생지식 개념부족으로 인한 식중독 발생의 우려가 높으므로 이 부분에 대한 집중적인 교육 및 훈련이 지속적으로 필요하리라 생각된다.

• 대한지역사회영양학회지
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• 제14권1호
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• pp.87-99
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• 2009

The purpose of this study was to investigate the perception of foodservice managers in childcare centers and kindergartens for identifying the vulnerable areas of safety management. The foodservice managers in 1,144 of nationwide childcare centers and kindergartens were surveyed from May to October 2007 to answer a total 72 questions in areas of general characteristics, actual practice of foodservice management and safety management perception. Meals were served in 97.7% of surveyed facilities and 91.0% among them were self-operated. The hiring rate (27.8%) of dietitians in childcare centers was significantly lower than the rate (82.0%) of kindergartens. The needs of dietitian employment between childcare centers and kindergartens differed as 44.9% and 87.5%, respectively. In knowledge on food-borne illnesses, they have the wrong information in the field of season for frequent outbreak, major pathogens and foods causing food-borne illnesses. The food-borne illnesses (36.2%) were indicated as the major problem in foodservice facilities and the degree of risk exposure was considered as safe (70.1%). More than 70% of both facilities answered as sanitary in the status of personal hygiene. Only 38.0% recognized the Facility and Equipment Standard in the Childcare Law and Early Childhood Education Law. In preparation of meals and management of cooking processes, kindergarten scored significantly high compared to childcare centers (p < 0.05 or p < 0.01) while the necessity of standards was not different in both facilities. Among managers surveyed, 28.8% had taken food safety education from professional institutions and more than 80% in both facilities indicated the need of professional educations. These results suggest that it is necessary for the systematic sanitary education of foodservice managers by developing the sanitary management standard as well as the amendment of laws related foodservice in childcare centers and kindergartens.

• 대한지역사회영양학회지
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• 제6권2호
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• pp.234-242
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• 2001

This study was aimed at development of a nutrition education program, which was designed for children, their parents and personnel in preschool nursery facilities and carried out by dieticians. The program was conducted at 6 preschool nursery facilities for 3 months from July to September 1998. Four-hundred thirty-three children aged 2 to 7 years were engaged in the program. Children in each class were given nutrition education practice once a week by dieticians using education materials and a guide book based on a 12-week program. The themes of nutrition education for children consisted of 'knowledge of food sources and foods', 'relations between food and health', 'other roles of food', 'right eating habit', and 'cooking practice'. Each of five leaflets on nutrition education for parents was delivered eery three weeks in a series and leaflets were posted on a bulletin board. Nursery school teachers were educated by their participation in the class with dieticians using education materials. Evaluation of nutrition education by children, parents and personnel was carried out by interviewing and using questionnaires before and after the program. Children responded more positively more positively on their eating behavior and sanitary behaviors after nutrition education. Parents'opinions on the nutrition education program were positive : 72.3 described the nutrition education program as 'very good'and 'good'. In addition, 71.3% answered that the education materials for parents were helpful. A majority(93.8%) of personnel in facilities evaluated the nutrition education program effective. Nursery personnel evaluated the importance of general nutrition knowledge, childhood nutrition, and obesity control for nutrition management and nutrition education more highly after nutrition education. This study indicates that nutrition management and nutrition education programs for preschool nursery facilities are necessary and they would be effective when implemented by dieticians.

• Asian Pacific Journal of Cancer Prevention
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• 제13권4호
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• pp.1093-1096
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• 2012

Background: Cervical cancer is common among women worldwide. A multitude of risk factors aggravate the disease. This study was conducted to: (1) determine the prevalence and (2) make a comparative analysis of the socio-demographic and behavioural risk factors of cervical cancer and knowledge, attitude and practice between rural and urban women of North Bengal, India. Study Design: Community-based cross-sectional study. Methods: A survey (first in North Bengal) was conducted among 133 women in a rural area (Kawakhali) and 88 women in an urban slum (Shaktigarh) using predesigned semi-structured questionnaires. The respondents were informed of the causes (including HPV), signs and symptoms, prevention of cervical cancer and treatment, and the procedure of the PAP test and HPV vaccination. Results: The prevalence of risk factors like multiparity, early age of marriage, use of cloth during menstruation, use of condom and OCP, early age of first intercourse was 37.2%, 82%, 83.3%, 5.4%, 15.8% and 65.6% respectively. Awareness about the cause, signs and symptoms, prevention of cervical cancer, PAP test and HPV vaccination was 3.6%, 6.3%, 3.6%, 9.5% and 14.5% respectively. Chi-square testing revealed that in the study population, significant differential at 5% exists between rural and urban residents with respect to number of children, use of cloth/sanitary napkins, family history of cancer and awareness regarding causes of cervical cancer. Regarding KAP, again using chi-square tests, surprisingly, level of education is found to be significant for each element of KAP in urban areas in contrast to complete absence of association between education and elements of KAP in rural areas. Conclusions: A large number of risk factors were present in both areas, the prevalence being higher in the rural areas. The level of awareness and role of education appears to be insignificant determinants in rural compared to urban areas. This pilot study needs to be followed up by large scale programmes to re-orient awareness campaigns, especially in rural areas.

• 한국식생활문화학회지
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• 제6권3호
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• pp.293-299
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• 1991

The purpose of this study were to investigate opinions on the contents and method of the educational public information of food sanitation, to enrich education of food sanitation for consumer. Data of questionnaires were collected from 78 consumer protection association and 66 food industrial company. The results of the study were summarized as follows; The educational public contents of food sanitation appropriated is remarked as a basic knowledge in a safety of food (an additive, an agricultural medicines) and in nutrition and sanitation. The effective method of public information is suggested as a TV, Radio, utilization of periodicals and pamphlet. The crucial problem of the imported food surveyed in the consumer protection association is an agricultural medicines and a heavy metal. In the food industrial company, it is remarked that the problem occurs in deposit and storage of food from the standpoint of sanitation. Finally, improvement of sanitary condition in food selling place is suggested.

• 한국치위생학회지
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• 제2권1호
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• pp.1-19
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• 2002

This study has been conducted with continuous dental sanitary education for primary school pupils for five years from 1997 through 2001, based on data obtained from a 97' survey on primary school pupils' recognition on dental hygiene education and their permanent dental health capacity. Following results were drawn through comparative analysis of data obtained during the survey period. Approx 70.77% of the examinees have experienced decay missing feeling (DMF) in the year 2001, suggesting a good effectiveness of dental hygiene education compared with 92.1 % of DMF rate in 1997. It has been found that pupils' knowledge and recognition on dental hygiene and management, etc were improved, as well as their eating habits and consciousness were changed. Comparative analysis of annual DMF showed that DMF rate, DMFT index, and DT rate were found to decrease every year, suggesting a improved dental health capacity. Grade level analysis revealed that DMFT index and DT rate were found to decrease every year during the survey period, suggesting pupils' dental management and consciousness were improved and changed. It has been found that DMF rate more significantly increased in a higher grade in 2001 than 1997. There was no difference in DMF rate between grades of primary school in 1997. However, in the year 2001 increment of approx 10% of DMF rate were observed in a higher grade.