• 한국직업건강간호학회지
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• 제7권1호
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• pp.33-46
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• 1998

Introduction : In Korea, national attention to the workplace health promotion programs (HPP) for employees began in early 1990s. Governmental supports for the HPP and education programs have given to the employees. The purpose of this study is to find the performance degree of employees' health promoting lifestyle(HPL). Subjects and Methods : For this study, 615 employees who attended governmental educations were selected as research samples. The tool for measuring HPL used in this study was developed for Korean by In-Sook Park in 1995. It is composed of 4-point scaled 60 items and divided into 11 subcategories. The data were collected by self reporting questionnaires from June to December in 1997. Those data were analyzed percentile, mean, standard deviation, ANOVA, t-test with SAS program. Major findings are as follows; 1. The total mean score of the employees' HPL performance was 2.66. The average scores of 'harmonious relationships' category were the highest as 3.11, whereas the one of 'professional health maintenance' were the lowest as 2.02. The remains were 'sanitary life'(2.90), 'emotional support(2.85), 'regular diet'(2.84), 'self achievement'(2.78), 'healthy diet'(2.56), 'rest and sleep'(2.56), 'exercise and activity'(2.54), 'diet control'(2.53), 'self-control'(2.52). 2. The factors affecting HLP were category of industries and sex, age, marital status, education level, major, educational experience of health promotion, among personal characteristics. The employees of service industries, female, older age, married, nurse, educated for health promotion, graduated from junior college performed HLP more than the others. 3. The participation rates of employees for HPP were 12.4%, because of limited time and facilities and equipments. Recommendations; 1. The regulation for performing the health promotion programs in the industries is essential for activating industrial health promoting movement. 2. More governmental supports for educations and services for health promotion programs in the industries are needed. 3. For behavioral changes of the employees, the contents of educations have to consist of exercise and activity, rest and sleep, diet and smoking habits. 4. The evaluating studies for ready made health promotion programs in the industries are expected.

• Journal of Community Nutrition
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• 제7권1호
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• pp.8-20
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• 2005

The study purpose was to examine which factors including health perceptions & behaviors, psychosocial factors, dietary intakes were different by stages of change to reduce fast food consumption among university students. Survey data(n = 341) were analyzed using X$^2$ test or analysis of variance. With respect to stages of change, $17\%$ were in the precontemplation ; $21.4\%$ for contemplation, $19.7\%$ for preparation, 11.7% for action, and $30.2\%$ for the maintenance stage. Frequency of fast food consumption (p < 0.001), health status, interest toward health, and exercising behavior (p < 0.05) differed significantly by stages of change. Demographics and nutrient intakes, however, had no association with stages of change. Those in precontemplation through preparation stages felt more strongly on the advantages such as taste, satiety, cleanness of restaurants (p < 0.001), and diverse menus (p < 0.05). Compared to maintainers or actors, pre-contemplators agreed less to the disadvantages of eating fast foods, including sanitary problems (p < 0.001), overeating, indigestion, decreased vegetable intakes (p < 0.01) and loss of freshness (p < 0.05). Influence of significant others (e.g., friends, siblings, parents) significantly differed by stages of change. Compared with maintainers, those in preaction stages felt less control over facilitators or situations for fast food consumption. These included 'others like fast foods', 'providing standard meals', 'when I don't have foods for meals'(p < 0.001), availability, advertisement, 'socially popular', 'when I feel hungry'(p < 0.01), and 'when I don't like to prepare meals' (p < 0.05). These results suggested that nutrition education be planned considering one's stages of change for fast food consumption. For those in preaction stages, it is desirable to use motivational strategies to increase benefits and remove barriers of change, and help to develop skills to deal with situations or factors for fast food consumption. The support from friends or families is also needed to move to further stages.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.

• 한국지반공학회논문집
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• 제33권8호
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• pp.29-40
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• 2017

본 연구에서는 ${\bigcirc}{\bigcirc}$시 비위생매립장 정비사업 시행시 발생하는 특수한 선별토사를 부지 복원토로 활용하기 위한 다짐방안으로 현장상황과 선별토사의 토질조사 자료, 다짐시험 특성을 분석하여 동다짐공법을 적용하였다. 동다짐 전 후에 수행한 표준관입시험(SPT)에서 N치는 12~18 범위로 동다짐 전보다 평균 89% 증가하였으며, 평판재하시험(PBT)의 허용지지력은 $150{\sim}227kN/m^2$ 범위로 다짐 전에 비해 최소 80%이상 증가하였다. 이러한 결과로 기존의 준설 및 폐기물 매립지에 적용된 동다짐 효과와 비슷한 경향을 나타내고 있음을 알 수 있었다.

• 한국직업건강간호학회지
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• 제10권2호
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• pp.153-163
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• 2001

Purpose of the study was to identify the relationship between job stress and health promoting behavior(HPB) among nurses. Samples were 426 nurses working in some university hospitals which were chosen by convenient sampling. Data was collected by using constructed questionnaires from March 28th to April 7th 2001. The instruments used for in the study were 'The Health Promotion Behavior' which was developed by Park(1995) and 'The Job Stress' modified by Kim(1998). The data was analyzed by mean, standard deviation, t-test, ANOVA, Duncan test and Pearson's correlation coefficient in the SPSS program. The results were as follows : 1. The mean score of job stress was 3.51 which is meant to be 'more than moderate' level of stress. 2. The total mean score of health promoting behavior was 2.44; 'Management of Sanitary life' 3.12, 'Harmonious relation-ships' 2.95, 'Emotional support' 2.71, 'Diet control' 2.59, 'Self-achievement' 2.57, 'Self-control' 2.31, 'Healthy diet' 2.29, 'Rest and sleep' 2.26, 'Exercise and activity' 2.12, 'Regular diet' 1.91 and 'Professional health maintenance' 1.61 were shown in each HPB category. 3. There were not any statistical differences between job stress and general characteristics of nurses. 4. The health promoting behavior was significantly influenced by factors of age, marital status, education level, religion, position, career and family income of nurses. 5. There was not any correlations between job stress and health promoting behavior.

• 한국지역사회생활과학회지
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• 제18권4호
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• pp.699-706
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• 2007

The importance of the standards and its related texts established by Codex Alimentarius Commission (CAC) had been increased by the Agreement of Application of Sanitary and Phytosanitary Measures (SPS Agreement) in World Trade Organization (WTO). To meet the needs of WTO SPS Agreement, biennial CAC meeting had been changed to every year. This study was conducted to analyze the effects on interval between CAC meetings. The years of adoption, revision and amendment of CAC texts were collected from the official standard list and individual texts from CAC homepage. The period since establishment of CAC was divided into four groups by starting negotiation of Uruguay Round, WTO foundation and reducing the interval between CAC meetings. The collected data were analyzed by SPSS program. The numbers of CAC standards, guidelines, recommendations, maximum residue levels, and miscellaneous texts were 202, 56, 46, 3 and 5, respectively. Since 8 documents didn't contain the adoption year, these texts were eliminated to analyze adoption year. For adoption, annually 11.26 texts were established since establishment of CAC and there were no significant difference among the 4 groups. However the average numbers of revisions and amendments of adopted texts for overall periods and for each period were 7.56, 0.93, 6.50, 17.20 and 19.75, respectively. The average numbers of overall decisions, defined as summation of adoption, revision and amendment of texts, for overall periods and for each period were 12.37, 6.27, 9.00, 17.40 and 29.25, respectively. There were significant differences by the WTO foundation and the interval between CAC meetings. The reduced interval of CAC meetings influenced to increase number of revisions and amendments of adopted texts, but not yet adoption of new text.

• 한국수산과학회지
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• 제50권4호
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• pp.352-358
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• 2017

The object of this study is to assess physicochemical and microbiological hazards involved during the processing of shellfish products such as oysters, clam, and mussels. Samples including raw materials, intermediates, and final products in the processing process were collected from seven simple-processed shellfish facilities. In the samples obtained from the facilities, viable cell count and coliform group were detected less than that of the Korean Government guidelines. In addition, the high-risk bacterial pathogens such as Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes were not identified in raw materials and final products. However, the low-risk pathogens, Staphylococcus aureus and Vibrio parahaemolyticus, were detected in some final products. The level of heavy metal content in the final products tested in this study meets the recommendations by the Korean Government standard guidelines. No foreign materials in the final products were also observed. Considering these results, it was concluded that no significant food hazards exists in the processing process of simple-processed shellfish products. However, it is essential to improve the food safety control in the shellfish processing facilities since S. aureus, a personal sanitary indicative bacterium, was continuously detected over seven simple-processed shellfish facilities.

• 한국포장학회지
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• 제5권2호
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• pp.42-58
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• 1999

Packaging materials and articles that are used in food contact applications can transfer constituents in the foodstuffs. This kind of risk of possible health hazards to consumers has been generally recognized for a long time with the consequence of establishing corresponding food regulations in most developed countries. However, the language of these laws, their interpretation, and their level of enforcement vary from country to country. Accordingly, the actual migrating levels from packaging materials can be varied depending on the migration testing methods as prescribed in the national legislation in each countries. Therefore, there are needs of elimination of non-tariff trade barriers raised by sanitary and phytosanitary or technical measures under the Final Act of the UR Agreement. In this connection, the EU and USA are currently in an ongoing process of legislation harmonization to overcome potential barriers to free trade. In general, regulations governing component transfer in the USA are more complicated and comprehensive than similar regulations in Europe. In future, standard migration testing procedures for microwave heat susceptor materials and for the use of fatty food simulant should be established and also harmonized among countries. The objective of this investigation is to compare the current regulations for migration testing for plastic containers and packaging materials in USA, EU and Korea or Japan. For those regulations, Korean standards are required to be kept up with the international standards. By doing this, the related Korean regulation could be amended along with the worldwide progress for harmonization.

• 한국동물위생학회지
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• 제36권4호
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• pp.291-296
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• 2013

The purpose of this study was to determine food safety practices and procedures based on Hazard Analysis Critical Control Point (HACCP) system and to suggest more effective method of HACCP implementation in meat packaging industry in Korea. We used the non-compliance rate of each evaluation item to compare the weak points of prerequisite requirements and HACCP. The prerequisite items related to facility, equipment, and tools showed inadequate level of requirements or unsanitary conditions for proper HACCP operation. A lack of understanding of sanitation standard operation procedures was identified as a fundamental barrier to HACCP implementation. High rate of non-compliance in HACCP items compared to prerequisite requirements signify that small businesses have potential difficulties of applying HACCP due to lack of technical expertise, financial resources for prerequisite requirements, and available personnel to prepare and operate HACCP plan. Also we suggest to revise and minimize current critical control points (CCPs). Time-temperature control of cold-storage rooms for carcasses and final products could be performed by control points of prerequisite requirements. As the occurrence frequency getting lower, metal detector should be replaced by intensified training of sanitary handling and safety procedure. This will be more effective and preventive measures against physical contaminants including metal particles. In conclusion, control point of prerequisite requirement may replace CCP in the plant with simple processing line and no heating process such as meat packaging industry.

• 조명전기설비학회논문지
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• 제28권4호
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• pp.1-8
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• 2014

This study compared the recommended levels of illumination for housing. KS Recommended Levels of Illumination (KS A 3011) in Korea, Recommended Levels of Illumination (GB 50034-2004) in China and Recommended Levels of Illumination (JIS Z 9110) in Japan are compared. The results are as below. First, recommended levels of illumination used in Korea China Japan are suggested by different locations and activities. However, classification for application scope is set differently. There are 10 areas for classification used in Korea, 5 areas in China, and 13 areas in China. When medium levels for classification are included as classification level, total of 15 areas are used for classification in China. Second, when considering there are 15 areas of application scope in China for recommended levels of illumination, there are 7 areas that are commonly used in Korea China Japan. 7 areas include stadium, factories, hospitals, office, shopping center, houses and hospitals. Third, working surface is considered as the height for recommended levels of illumination in Korea China Japan. Korea and Japan consider all working positions, standing and sitting position, when deciding the height. However, China only considers the standing position. Fourth, application scope for recommended levels of illumination for housing are classified in 16 areas in Korea, 5 in China and 18 in Japan. Thus, the application scope for recommended levels of illumination in housing in Korea is similar to Japan. However, there are only 5 areas used in China such as living room, bedroom, dining room, kitchen and sanitary room. Fifth, recommended levels of illumination is classified in 3 levels such as Lowest-Moderate-Highest while China and Japan only have standard recommended levels of illumination. Sixth, when observing recommended levels of illumination by type of activities, Japan classified the activities in greatest detail followed by Korea and then China. Seventh, Recommended levels of illumination differs by each country.