• Korean Journal of Environmental Agriculture
• /
• v.28 no.4
• /
• pp.333-339
• /
• 2009

Various cultural practices have been promoted as management options for enhancing soil quality and health. The use of soil management methods can cause changes in fertility by affecting soil chemical properties. This study aimed to evaluate interactions between soil chemical properties and soil management methods in protected cultivation, and to classify soil management methods that similarly affect soil chemical properties. Water-logging and irrigation reduced soil pH and available $P_2O_5$ content. Application of animal manures has a positive effect on levels of organic matter, Av.$P_2O_5$, K, Zn, and Cu. The electrical conductivites tened to be low in the application of organic amendments, including rice and wood residues. Deeper plowing caused a reduction in Ca content. Practicing soil nutrient-considering fertilization and fertigation did not exert an influence on nutrient element contents. In a cluster analysis of the soil management methods according to major nutrients, low similarities were found with deeper plowing and crop rotation with rice in comparison with other practices. In a cluster analysis by minor nutrient characteristics, crop rotation and application of animal manures and rice residues were linked at a high Ward's distance, while other practices were found to be relatively low distinct. Each soil management method has a similar or different effect on soil chemical properties. These results suggest the necessity of establishing limits and standards according to the effects of soil management methods on soil chemical properties for economic soil practices.

• Journal of The Korean Association For Science Education
• /
• v.39 no.1
• /
• pp.101-113
• /
• 2019

This study aims to explore which aspects of student agency have previously been studied and the ways agent practices have been investigated in learning communities in research on science education. Results reveal five aspects of agency related to students' actions in a learning community: epistemic agency, transformative agency, educated action in science, disciplinary agency, and material agency. We delineated how agency is captured in epistemic practices, as described in the literature on each of the aforementioned aspects. We also probed into the three approaches by which previous research has examined the practices of students as agents that construct learning communities. These approaches are (a) the investigation of students' actions as representative of the agency of an entire learning community, (b) the exploration of the effects of focused student action on the structure of activity, and (c) the investigation of interactions between students as agents. We discussed the implications of previous research on the basis of each approach to understanding the diverse features of student-centered learning communities. The present work contributes to the exploration and support of students' practices as agents in the learning communities in science classrooms.

• Journal of dental hygiene science
• /
• v.17 no.3
• /
• pp.226-232
• /
• 2017

This study aims to determine the changes in health beliefs and practices of dental hygienists on infection control after having received special training on that subject. The study population consisted of dental hygienists working at the dental institutions located in Seoul and Gyeonggi areas. The intervention group and the control group each had randomly assigned 26 dental hygienists. The intervention group received training courses on infection control once a week for 3 hours, for a total of 4 training sessions. We used a survey tool to find the changes between the two groups regarding their health beliefs and practices on infection control measures. The survey was conducted prior to the training sessions, 3 months and 2 weeks after the training. The study results revealed statistically significant increases in perceived sensitivity, perceived seriousness, and perceived benefits after the training courses in the intervention group (p<0.05). A statistically significant decrease in perceived barriers was also noted in the intervention group (p<0.05). Additionally, there was a statistically significant increase in the practice of infection control in the intervention group as compared to the control group (p<0.05). Therefore, we conclude that infection control training is crucial in bringing about positive changes to the health beliefs of dental hygienists, and a structured system is necessary for continuous infection management along with training in order to improve infection control practices.

• Women's Health Nursing
• /
• v.9 no.4
• /
• pp.410-421
• /
• 2003

Purpose : The purpose of this study was to develop core competency of midwife practices to improve midwifery education, national examination and clinical practices. Method: Literature and. document review and internet search and survey were used. 127 registered in the Korean Midwifery Association midwives by structured instrument were surveyed to analyze midwife's practices and work situation. Result : Midwifery education program has to be either a post graduate or a graduate program for people with nursing license. Midwifery practice has to be extended to a lifelong health care of all women including non-pregnant women, not just a health care of pregnant women and newborns. Thus, a primary health care of women, laws/ethics, and management skills were included in the core competencies of midwifery practice considering the international trend of future-oriented and extended role of a midwife. Also, newborn care and ability to cope with emergency situations were emphasized based on the midwife´s opinion. Conclusion: This study has to be developed midwifery practices and education and the standard of midwifery practice has to be stated based on that result.

• Korean journal of food and cookery science
• /
• v.33 no.3
• /
• pp.342-352
• /
• 2017

Purpose: The purposes of the study were to evaluate dietitian's practices for sustainability management and identify barriers of sustainability management at school foodservice. Methods: A total of 220 dietitians working in Daejeon and Chungnam area were surveyed. 187 responses were analyzed for the study. Data were analyzed using SPSS Windows. Results: The respondents were 36% in their 20 s, 38% in their 30 s, 39.6% in elementary schools, 33.7% in middle schools and 26.4% in high schools. Among dietitian's practices for sustainability management, the item with the highest self-evaluation was purchase eco-friendly food (3.75). The category with the highest score was procurement (3.52), by waste management (3.48), production (3.39), menu management (3.36), facility and energy management (3.20), personnel management (3.18), and nutrition education (3.04). In the area of menu management, production management, facility and energy management, nutrition education, and personnel management, scores of elementary school working dietitians were the highest, followed by middle school and high school (p<0.001). The most perceived factor for barriers to sustainability management was principal's indifference to sustainability management (4.10 out of 5 points). ietitian's sustainability management practices and barriers showed a negative correlation. Conclusion: It is necessary to dietitians, employees, and principals' awareness about sustainability management in order to perform effective sustainable management school foodservice.

• Food Science of Animal Resources
• /
• v.33 no.2
• /
• pp.149-154
• /
• 2013

Food hygiene practices must be maintained from farm to table in order to prevent contamination by microorganisms. This study was conducted to investigate consumer hygiene practices related to the refrigerator storage of meat, including a microbial analysis, monitoring of refrigerator temperatures and consumer surveys of female homeowners in the capital area of Korea. Home refrigerator temperatures were maintained above $5^{\circ}C$ in 26 (19.7%) of the 132 houses investigated. The percentage of the refrigerators with a total microbial count over $10^2\;CFU/100\;cm^2$ was 14.4%. No E. coli, Salmonella spp. or Listeria monocytogenes microbes were detected. However, Staphylococcus aureus was detected in 14 houses (10.6%). The only statistically significant difference in hygiene practices between the non-contamination group and contamination group was in the last time of refrigerator cleaning (p<0.01), as determined by the consumer survey. To improve food hygiene when using a refrigerator, raw materials must be packaged, meat should be stored only on a designated shelf, and cooked foods must be contained to prevent cross-contamination. The refrigerator should be cleaned regularly, at least once a month, and refrigerator thermometers should be monitored below $5^{\circ}C$ in order to keep food safe.

• Perspectives in Nursing Science
• /
• v.10 no.1
• /
• pp.32-40
• /
• 2013

Purpose: The purpose of this study was to examine the health care status and healthy life practices among hypertensive patients in our South Korea in a bid to provide some information on the efficient management of hypertension. Methods: The data of the fifth Korea National Health and Nutrition Examination Survey of 2011 (KNHANES V-2) was utilized to analyze the state of hypertension management of 1,932 adults who were at the Western age of 19 and up and suffered from hypertension in order to identify what factors were related to their health care status and healthy life practices. IBM SPSS/WIN Statistics 20 software was employed, and frequency analysis and a ${\chi}^2$-test were carried out. Results: According to the results of the analysis, subjective health status, depression, and suicidal thoughts were significantly related to variable income, while health status and healthy life practices were not significant in town. Furthermore Depression, alcohol dependency, and walking were significant in hypertension patients who had experienced hypertension education programs. Conclusion: This study will provide database on hypertension management. Furthermore, multidisciplinary approaches should be taken for efficient and effective care for hypertension patients.

• Nutrition Research and Practice
• /
• v.2 no.2
• /
• pp.93-99
• /
• 2008

A community-based longitudinal study was conducted in the Manya Krobo District of the Eastern Region of Ghana with the objective of assessing how caregiving practices influence nutritional status of young children in Ghana. The study subjects were one hundred mothers with infants between the ages of 6 and 12 months. Each child was visited at home monthly for a period of six months. On each visit, information was collected on caregiver household and personal hygiene, child's immunization status, child's dietary diversity, caregiver responsiveness during feeding, caregiver hygienic practices related to feeding and child's weight and length. At the end of the study, summary scores were generated for each variable and quality of care practice determined based on their distribution. Classification of child nutritional status was based on z-scores for both weight-for-age and length-for-age. The results revealed that caregivers who exhibited better quality of care practice had well-nourished children. Such caregivers were more likely to practice good household and personal hygiene than those of poorly nourished children (97.1% vs 31.8%, p<0.001). They were also more likely to complete their children's immunization schedules (88.2% vs 62.2%, p<0.001), provide good quality diets from highly diversified sources (79% vs 23%, p<0.001), exhibit high responsiveness during feeding (100% vs 22.7%, p<0.001) and feed under hygienic conditions (100% vs 22.7%, p<0.001). Based on the findings it was concluded that good caregiving practices are associated with improved child nutritional status.

• The Journal of Asian Finance, Economics and Business
• /
• v.8 no.4
• /
• pp.563-570
• /
• 2021

This study aims at exploring the corporate social responsibility (CSR) practices in the listed companies of Bangladesh. One hundred eighty-two different companies from fifteen different sectors have been selected as a sample. A weighted disclosure index having fifty-two items has been applied to ensure the degree of CSR practices of the sample companies. Each of the content has been assigned a three-scale value starting from zero to two. After that, eight dimensions of CSR are identified from CSR literature and have been evaluated by the predetermined disclosure index. Finally, a composite CSR disclosure (CSRD) score has been computed to measure the extent of CSR practices of the sample companies. The findings of the study reveal a poor CSRD score by the sample companies. Besides, it has been found that the listed companies provide more CSR activities on employee-related issues and community service-related issues while the listed companies provide less information on energy-related CSRD and customer-related CSRD in the context of Bangladesh. The findings of the study imply that the government and the regulatory authority should give more attention to develop a harmonized standards or policies to measure the degree of CSR practices for comparative purposes.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.2
• /
• pp.163-171
• /
• 2008

The purpose of this study was to measure employee ‘awareness’ and ‘practice’ of business ethics in the foodservice industry, and to determine possible correlations between these two variables. Self administrated questionnaires were completed by 1003 employees and data were analysed to ascertain frequency, factor, reliability, correlation and canonical correlation. Two factors were obtained from factor analysis of business ethics(BE) awareness; “Organizational awareness”, and “Individual awareness”. Similarly, two factors were also obtained for business ethics practice; “Systematic practice”, and “Compensatory practice”. Canonical correlation analysis produced two significant functions. For canonical function 1, it was found that organizational awareness of BE was positively correlated with systematic practice. For canonical function 2, it was found that individual awareness of BE was negatively correlated with the compensatory practices of BE. The findings of this study demonstrate that higher organizational awareness of business ethics in the foodservice industry led to higher systematic practices of BE, while higher individual awareness of BE led to lower compensatory practices of BE. In conclusion, higher organizational awareness of BE places a higher priority on building an external system from an institutional perspective, while higher employees awareness of BE leads to higher expectation from the company, resulting in relatively low compensatory practices.