• 한국환경보건학회지
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• 제5권1호
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• pp.76-85
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• 1978

This survey was undertaken for the period seven month beginning January 15, 1977 and ending July 31, 1977 to detect the general sanitary status of the villages and the villagers and, at the same time, analyse quality of water sources with emphasis on a total of 1,256 households dividing into three different groups: such as, 280 households were selected as random samples from the area of the sophisticated piped water supply system, 122 households from the area of the simplified water supply system and finally 854 households from the area of nonpi-ped water supply system. The following results were concluded after quality of water sources had been analysed and conditions of the environmental sanitation had been reviewed: 1. 11.2% of the respondents from the area of the sophisticated piped water supply system responded that quantity of drinking water lacked to meet their demand while 30.6% of the villagers from the area of nonpi-ped water supply system responded quantity of drinking water didn't meet their demand. 2. 30.8% of the.respondents from the area of the sophisticated water supply system responded that contaminating source located within 15 meters from the water source while 54.4% of the respondents from the non-piped water supply system claimed the same. 3. It was found that water from all sampling areas were positive in coliform group with exception of Moonsan which is one of the sophisticated piped water supply system groups and the number of general bacteria exceeded the government standard criteria of water quality in the area of the nonpi-ped water supply system. 4. In relation with time requirement to draw water in the area of non-piped water supply system, 76 respondents claimed it requires less than 15 minutes to draw water, 15.0% claimed 15 to 30 minutes and 9.0% claimed more than 30 minutes. 5. In relation with knowledge on sanitation of drinking water, 30.8% of respondents from the area of the sophisticated piped water supply system and 41.8% of respondents from the area of nonpiped water supply system denied possible existence of germ in drinking water they drink, while 17.4% of the respondents from the area of the sophisticated water supply system and 50.2% of non-peped water supply system thought it safe to drink water without any treatment. 6. 60.0% of the respondents from the area of non-piped water supply system and many of them believed that their health status will be improved by installation of a sophisticated water supply system in their area. 7. The respondents from the areas of piped water supply sytem expressed greater concern over drinking water sanitation than those from the areas of non-piped water supply system and sanitary conditions were found the same. It was, therefore, proved that knowledge of environmnntal sanitation contributed a great deal to improve sanitary conditions of the villages and villagers and at the same time health education, especially environmental sanitation, will be played a important role to improve their sanitary conditions.

• 한국치위생학회지
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• 제13권6호
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• pp.1005-1014
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• 2013

Objectives : The purpose of the study is to obtain the basic data for an industrial oral health project enhancing the quality of life and oral health. Methods : Questionnaire consisted of 17 questions including 7 questions of general characteristics, 5 questions of oral health awareness, and 5 questions of the behavior of oral health. A self-reported questionnaire was carried out from September 1 to September 28, 2012, The subjects were 400 male and female sanitation workers in private corporations in Jeonju. A total of 354 questionnaires were analyzed using SPSS windows ver. 12.0 (SPSS Inc. Korea). Results : The majority of the subjects were male in 50's. Temporary contract workers are older aged and 2 to 5 years of career workers were the majority of the cleaners. Average monthly income was less than 2 million Korean Won. Those who had a higher academic background and permanent position tended to have oral health knowledge (p<0.05). Female workers had healthier subjective oral health status than male workers. Those who were in older age, single, temporary position, and 2 to 5 years of career tended to have healthier subjective oral health status (p<0.05). Those who were in older age, married, and long period of employment were worrying about their health (p<0.05). The subjective oral health knowledge was high in 49.7% of the workers because they were not able to brush teeth during work hours. They were able to brush their teeth only after dinner. It was low in female and older aged workers (p<0.05). The brushing method included a combination of top to bottom and from the side to side. Conclusions : This study showed the influencing factor of oral health in street workers. Work environment, education, age, monthly income, and types of employment were the important factors to oral health care. It is necessary to provide the right oral health care program for the workers in the near future.

• 한국식품조리과학회지
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• 제24권3호
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• pp.294-303
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• 2008

The purpose of this study was to investigate middle school students` perceptions on foodborne illness prevention in relation to their personal hygiene practices. The survey was administered in July, 2007 at one middle school, with a total of 390 students participating. The self-completed questionnaire consisted of several questions regarding the students` awareness of foodborne illness, perceptions of foodborne illness prevention, and personal hygiene practices. T-tests were used to identify the differences in their perceptions of foodborne illness prevention based on gender and Chi square tests were used to identify the relationships between their perceptions of foodborne illness prevention and personal hygiene practices. Eight percent of the respondents experienced foodborne illness at least once a year and 33.8% of them have stopped eating certain foods due to anxiety towards foodborne illness. The students perceived school foods (26.0%) and street foods(17.9%) as the main sources of foodborne illness, and dairy products(20.0%) and fresh fish (19.7%) were considered foods having the greatest potential for causing foodborne illness. Many students were aware of Escherichia coli O157(43.1%) and Hepatitis A(23.3%), but only a few recognized Clostridium botulinum(4.1%) and Salmonella(7.9%), even though these are major foodborne illness-causing pathogens. The students considered foodborne illness prevention very important(mean = 4.33); also, the results showed that many washed their hands 3-4 times (34.1%) and 5-6 times(29.2%) per day. Hand washing frequency was significantly related to the perceived importance of personal hygiene practice as well as to education on safety and sanitation. However, the students` perception on the importance of personal hygiene practices were not significantly different based on having received safety and sanitation education. Ultimately, these results will be used to develop guidelines for effective education on safety and sanitation.

• 한국식생활문화학회지
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• 제26권4호
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• pp.323-330
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• 2011

This survey was conducted to investigate the attitude towards food hygiene, and the correlation between sanitary knowledge and the performance of college students in Daejeon. The respondents were composed of 218 food majors and 296 nonmajors. The answer that food hygiene was very important was given more often by food majors (82.9%) and those educated (80.5%) than non-majors (65.1%) and the uneducated (68.7%) (p<0.05). Information on food hygiene was mainly obtained from TV, radio, or the internet. The average food hygiene knowledge score was 4.08 and that in practice was 3.37 (p < 0.001). The average score was lower in practice than knowledge for personal hygiene, food separation use and storage, washing-sterilization of food, and utensils. The average knowledge score was higher for food majors and educated than that in non-majors and uneducated (p<0.001). The degree of HACCP perception was much higher in food majors (34.9%) and educated (37.4%) than in non-majors (5.4%) and uneducated (8.2%). The knowledge and practice scores were correlated (p<0.01). It is necessary that college students be educated to obtain useful knowledge about food hygiene and conduct proper personal food sanitation in their daily life.

• Journal of Nutrition and Health
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• 제26권5호
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• pp.639-650
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• 1993

The purpose of this study was to assess the nutrition education and training needs as a basis for program planning for day care providers. A sample of 239 day care teachers responded to a questionnare assessing demographic characteristics, nutrition education experiences, and measuring the level of basic knowledge of food & nutrition. Menu planning was added to the questionnarie for 158 day care center directors. The results of this study can be summarized as follows: 1) majority(92.5%) of day care teachers and 74.1% of day care directors were interested in receiving nutrition education and training programs. 2) The topics generating the greatest interest for day care teachers were good food habits, food preparation & meal planning and food sanitation. 3) As a result of measuring the level of basic nutrition knowledge, day care teachers possessed the moderate amount of knowledge about five basic food groups, cholesterol, protein containing food, fat, while they possessed the poor knowledge about vitamin and calorie. 4) Day care teachers and directors possessed a certain level of knowledge about what the good snacks are and how to teach the unbalanced diet oriented children, while they possessed a low level of knowledge about children's nutrition requirement.

• 한국식생활문화학회지
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• 제23권5호
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• pp.582-594
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• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

• Nutrition Research and Practice
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• 제4권1호
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• pp.58-68
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• 2010

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed.

• 한국식품위생안전성학회지
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• 제20권1호
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• pp.22-35
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• 2005

유전자재조합식품과 관련된 담당 공무원 및 기타 전문가들의 인지도를 조사하기 위해서 설문조사를 실시하였다. 응답자들을 근무년수별, 소속별, 업무별로 분류하였으며 설문지의 각 문항에 대한 결과는 위 분류별로 통계분석하여 빈도수 및 응답률로 나타내었다. 조사 결과, 유전자재조합식품에 대해 들어본 경험은 $95\%$이상으로 나타났으며, 유전자재조차식품의 혜택은 식량난 해결이라고 가장 많이 응답하였다. 유전자재조합식품의 표시에 대해서는 '$90\%$ 이상이 표시해야 한다' 또는 '가급적 표시해야 한다'로 응답하여 식품위생공무원 및 기타 전문가들은 유전자재조합 표시를 절실히 필요로 하고 있었으며 학력 수준 및 전문 수준이 높을수록 구입하여 먹을 의향이 높은 것으로 나타났다. 응답자 대부분은 근무년수별, 소속별, 업무별 구분에 상관없이 기본적인 지식은 있는 것으로 나타났으나 시$\cdot$도공무원 및 국립검역소 그룹은 다른 전문가 그룹에 비해서 유전자재조합식품에 대한 정보가 부족한 것으로 나타났다. 유전자재조합식품에 대한 안전성 인식은 대체로 안전하다는 견해를 가지고 있었으나 20년 이상 근무자와 일반 행정 업무자는 다른 그룹에 비해서 안전하지 않거나 불안하다는 견해를 더 많이 나타냈다. 식품의 안전성을 위협하는 가장 큰 요인은 식품취급 부주의 및 취급 불량으로 응답하였으며, 유전자재조합식품이 위협요인이라고 응답한 사람은 매우 적었다($4.4\%$). 결론적으로 유전자재조합식품 관련 공무원 및 기타 전문가들은 일반시민들에 비해서 섭취나 안전성에 보다 긍정적인 견해를 나타냈지만 생물학 지식에 대해서는 그룹별 차이가 있었으며 유전자재조합식품에 대한 민원업무 처리에 어려운 점을 겪고 있는 것으로 보아 관련 전문가들에게도 교육 및 홍보가 필요한 것으로 파악되었다.가 가능하다는 사전 연구 결론을 도출하였다. 연구 결과, 낮은 pH인 음식물 쓰레기를 처리시 산발효조를 거치지 않고도 혐기성 처리가 가능하였으며, 높은 농도로 존재하는 유기물 및 고형물의 처리효율은 매우 양호했고 또한 인의 제거율도 높게 나타났다. 연구결과를 토대로 전국 음식물쓰레기(11,398ton/d)를 대상으로 에너지를 산출하면 Braun에너지 환산계수 $5.97kwh/m3(60\%\;CH_{4})$를 적용할 때 우리나라의 1일 음식물에서 발생되는 에너지 총량은 6,727MWh로 환산될 수 있으며 이는 유기물(COD)당 발생되는 메탄 가스량을 에너지원으로 사용하기에 충분히 가능하다는 것을 확인할 수 있었다. 이상의 결과에 의하면 고농도의 유기물이 함유된 음식물쓰레기는 Hybrid Anaerobic Reactor (HAR)를 이용하여 HRT 30일 정도에서 충분히 직접 혐기성처리가 가능하며, 이때 발생된 $CH_{4}$를 회수하여 이용하면 대체에너지원으로 활용 가치가 높은 것으로 판단된다./207), $99.2\%$(238/240), $98.5\%$(133/135) 및 $100\%$ (313)였다. 각각 두 개의 요골동맥과 우내흉동맥에서 부분협착이나 경쟁혈류가 관찰되었다. 결론: 동맥 도관만을 이용한 Off pump CABG를 시행하여 감염의 위험성을 증가시키지 않으면서 영구적인 신경학적 합병증을 일으키지 않았고 좋은 혈관 개존율을 보여주었다. 따라서 동맥 도관을 이용한 Off pump CABG는 관상동맥의 협착의 정도에 따라 효율적으로 시행 시 좋은 임상결과를 얻을 수 있을 것으로 생각된다.였다. 그러나 심근 기능이나 좌심실의 리모델링 경과엔 유의한 차이가 없었다. 본 결과 실제 실험 값들은 예측된 값들과 유사한 수준의 결과를 보였다

• 대한지역사회영양학회지
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• 제14권3호
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• pp.316-326
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• 2009

The purposes of this study were to identify the significance of a nutrition teacher, to analyze the importance of competence as a nutrition teacher and to evaluate the importance and difficulty for duties of nutrition teachers. The questionnaire was distributed to 554 preliminary teachers and a total of 468 usable data were collected with 84.5% of response rate from August to October 2006. The statistical data analysis was completed by using SPSS Win (ver. 10.0) for descriptive analysis, t-test, ANOVA and ${\chi}^2-test$. The results were as follows: Preliminary nutrition teachers expected that conversion of a school dietitian into a nutrition teacher could lead to systematic and constant nutrition education and come into synergic effect by doing meal service with nutrition education. For a teacher's competence, all three paradigms were perceived as important. It was evaluated to be high for a knowledge factor in the empirical analytic paradigm, a personality factor in the practical interpretive paradigm and an attitude factor in the critical emancipatory paradigm. And 'a knowledge for nutrition and sanitation (4.59)' and 'an ability to raise a self-management capacity for right food habit and dietary life (4.59)' were showed as most important in a nutrition teacher. It appeared that both important and difficult duties of nutrition teachers were nutrition education, nutrition counseling and sanitation quality of nutrition education; the most necessary solution was to develop a reference and program for nutrition education (37.4%). In conclusion, the systematic supports of district offices of education and associated institutions as well as sustained efforts of preliminary nutrition teachers for themselves should lead to establish a successful system of nutrition teachers.

• 대한예방한의학회지
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• 제18권1호
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• pp.103-111
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• 2014

Objective : Understanding the state of sanitation policy during the period of Japanese colonization of Korea. Method : Analyze 'Slang on hygiene practices' found in Korean medical journal "ChoSunEuiHakGye" that published in the period of Japanese colonization. And analyze articles that were same theme. Results : Japanese colonial policy regards the colony people's old adage of health as outrageous things. Japanese colonial police demands don't use old adage of health because it is obstruction to colonial hygiene policy. Conclusion : The Japanese occupation health administration led by the Japanese police considered Korean people as significant. And they regarded old adage of health as harmful habits. In addition, the knowledge derived from traditional Korean medicine was turned away outrageous things. Traditional Korean medicine knowledge lost the chance of renewal.