• 한국치위생학회지
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• 제13권1호
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• pp.45-60
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• 2013

Objectives : The number of North Korean refugees is remarkably increasing nowadays and there are many social and cultural issues related to their settlements in Korea. Stereotyping of group is generally unique and has influences on emotions and behaviors. The aim of this study was to investigate the relationship among stereotyping, emotion and service behavior of South Korean dentist towards North Korean refugee. Methods : Questionnaires for stereotyping, emotions and service behaviors were devised based on previous researches. Two-hundred and eighteen Korean dentists were randomly chosen and questionnaires were distributed. Correlation analysis, reliability analysis and primary component analysis were performed. Student t-test and one-way ANOVA were done to elucidate differences according to demographic factors. To examine the relationship among constructs, regression analysis was performed. Results : Stereotyping, emotions, and service behaviors are significantly related each other construct. South Korean dentists' stereotyping and emotions toward North Korean refugees are significantly different from those toward South Korean but service behavioral intentions were not different according to any demographic factor. Conclusions : The results imply that more contacts and education system are necessary to South Korean dentists to change their negative stereotyping and emotions toward North Korean refugees although their service behaviors are not affected at the moment.

• Nutrition Research and Practice
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• 제3권4호
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• pp.295-299
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• 2009

The purpose of this study was to compare student's satisfaction with school food service environment to improve the quality of middle school meal service. A survey was conducted of 680 students (boys 246, girls 433) from 6 middle schools providing school meals from October to November 2007. The questionnaires were directly distributed to the subjects for comparison of satisfaction of school meals depending on the eating place. As for the quantity of food, classroom group (3.40) expressed significantly higher satisfaction than cafeteria group (3.16, P < 0.01), but as for the satisfaction on hygiene, classroom group (2.76) showed significantly lower satisfaction than cafeteria group (3.03, P < 0.01). About the satisfaction of school meal environment, classroom group showed more satisfaction on distribution time, eating place, eating atmosphere (P < 0.001). The classroom group showed higher satisfaction than cafeteria group in cases of quantity, diversity of types of soup, dessert, and the cost of school meal. To improve eating place and hygiene of school meal, sufficient cafeteria space and pleasant environment is needed to be established.

• 한국조리학회지
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• 제14권2호
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• pp.249-261
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• 2008

This study was carried out to investigate the children's knowledge, attitudes and practices of food safety. A total of 355 data were collected from elementary school students. The concern of food safety was moderate in 5 point Likert scale and relatively high correlated with food safety knowledge(r=0.571) and education(r=0.534). The experience and knowledge of terminology on food safety were estimated. The level of food safety was classified into 5 groups and the consideration of food purchase was classified into 3 groups by factor analysis. A few children were aware of the food safety knowledge and could hardly understood English terminology. And the food safety practices were surveyed, and most of children checked with expiration dates and packaging conditions of food. Personal hygiene practice of children was significantly affected by gender, self hygiene evaluation and the knowledge level of food safety. Providing more food safety information affects personal hygiene and the practices of food purchase, so educational programs on food safety for children were required.

• 산경연구논집
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• 제13권12호
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• pp.1-8
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• 2022

Purpose: This study aims to analyze the importance of customers' selection attributes for meal kits, which is rapidly increasing in the home meal replacement food market, and empirically analyze the effect of food selection attributes on consumer satisfaction and repurchase intention toward meal kits. Research design, data, and methodology: Based on the results of previous research, factors that customers consider the most when purchasing a meal kit are nutritional components, ingredients, hygiene, taste, and price. The empirical analysis is conducted by using structural equation modeling to determine the extent that customer selection attributes for meal kits affect customer satisfaction and repurchase intention. The survey is conducted online from January 1 to March 15, 2022, and 282 valid samples are used for the analysis. Results: The result of the analysis confirms that nutritional components, hygiene, taste, and price have a statistically significant effect on customer satisfaction and repurchase intention. However, the effect of food ingredients on customer satisfaction and repurchase intention is rejected because no statistically significant results are obtained. Conclusions: As an empirical analysis of the importance of customer selection attributes of meal kits, this study has meaningful implications for related industries and business-to-business operators and provides basic data for the strategic development of related industries.

• 대한지역사회영양학회지
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• 제13권4호
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• pp.531-539
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• 2008

The purpose of this study is to examine how nutritionists, principals and parents evaluated the importance and priorities of different selection factors for food materials suppliers in an attempt to suggest how to ensure the best supplier choice, since the selection of the best supplier was mandatory for the successful TQM of school food services. This study especially aims to develop priority alternatives based on relative rather than absolute assignments on selection of suppliers for school food service materials. To apply AHP, the selection factors of a food materials suppliers were grouped into five categories, which included quality, service, reliability, hygiene and price. And the five categories involved 28 elements. As the result, quality was considered most crucial on the whole, followed by service, reliability, hygiene and price; and food labeling in the category of quality evaluated as that of first priority in the totality evaluation elements.

• 한국식품위생안전성학회지
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• 제27권3호
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• pp.215-223
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• 2012

본 연구는 패스트푸드점 종사자와 일반음식점 종사자의 손 위생관리를 조사하고 이들에 대한 비교를 하기 위하여 수행되었다. 패스트푸드점 종사자 30명과 일반음식점 종사자 40명을 대상으로 손 씻기 의식(손 씻기 방법, 손 씻기 이행 상황 등)을 조사하고 손에서 지표세균 및 식중독성 세균(일반세균, total coliforms, fecal coliforms, E. coli, S. aureus 및 Salmonella spp.) 오염도를 시험하였다. 손 씻기 의식은 설문조사에 의하여, 미생물시험을 위한 시료채취는 glove-juice법에 의하여, 그리고 미생물시험은 식품공전에 준하여 수행하였다. 설문조사에서 손 씻기 방법에 있어서는 손 씻기 도구 사용 및 손 씻기 후 물 잠금방법에서 두 집단 간에 유의한 차이가 있었다(p < 0.05). 손 씻기를 이행하는 상황에 대해서는 신체부위나 옷을 만졌을 때, 생식품 취급 후, 그리고 주기적 손 씻기 등에서 두 집단 간에 유의한 차이가 있었다(p < 0.05). 손의 미생물 시험에서 일반세균수 오염도는 패스트푸드점 종사자가 일반음식점 종사자보다 높았고, total coliforms 오염도는 패스트푸드점 종사자가 일반음식점 종사자보다 낮았으며(p < 0.05), 나머지 미생물은 두 집단 간에 유의한 차이를 보이지 않았다. 그렇지만 E. coli, S. aureus 및 Salmonella spp. 양성자 비율은 패스트푸드점 종사자가 일반음식점 종사자에 비하여 낮은 편이었다. 설문조사에서 일부 항목에서 차이를 보였지만 전반적으로 현저한 차이를 보이지 않은 결과와 더불어 두 집단 모두 E. coli, S. aureus 및 Salmonella spp. 양성자가 나타나 있어 손 위생관리가 철저하게 이루어지지 않았음을 알 수 있다. 두 집단 모두 손 위생관리 수준이 향상되어야 할 것이며, 이를 위한 교육 및 훈련 프로그램이 필요한 것으로 본다.

• 보건의료산업학회지
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• 제7권3호
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• pp.193-202
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• 2013

This study aimed to investigate and compare the perception of personal protective equipments and instrument sterilization of students who are in attendance at colleges and universities and which have bedside training as a regular subject in their curriculum for third-year students. 'Completely True' is the highest response to the question about the importance of wearing gloves, mask and medical gown from all groups. 'Completely True' is the highest response to the question about the necessity for replacement of gloves from all groups. 'Moderate True' is the highest response to the question about the necessity for replacement of mask from the group without practical training and 'Completely True' is the highest response to the question about the importance of hair cleanliness from all groups regardless of practical training experience. For the question about the perception of instrument disinfection and sterilization, the group with inside and outside practical training showed the highest perception level. Consequently, the right education for prevention of infection by setting inclusive guidelines to enhance the level of perception and practice seems continuously necessary.

• 치위생과학회지
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• 제15권1호
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• pp.67-76
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• 2015

본 연구는 수도권 일부지역의 성인을 대상으로 치과 의료이용에 미치는 영향을 분석하기 위해 수행하였다. 앤더슨 모형을 기반으로 하는 구조화된 설문지를 이용하여 2013년 5월 7일부터 6월 20일까지 실시하였으며 SPSS 통계 Package version 20.0을 사용하여 다음과 같은 연구결과를 얻었다. 대상자의 51.7%는 여성이며, 남성은 48.3%이다. 연령은 만 18세 이상 29세 미만 31.2%, 30대 31.1%, 40대 24.5%, 50세 이상 64세까지는 13%이다. 지난 1년간 치과 의료이용을 한 응답은 57.5%이다. 치과 의료이용에 영향을 미치는 특성으로 연령(p<0.001), 지역(p=0.005), 흡연유무(p<0.001), 구강보조용품사용(p<0.001), 건강신념 중 유익성(p=0.004), 자기효능감(p<0.001), 장애성(p=0.028)으로 유의미하게 나타났다. 치과 의료이용여부를 위계적 방법으로 분석한 결과 모델 1, 2에서는 구강보조용품 사용중 치실, 전동칫솔, 치간칫솔 사용이 유의하였으며, 모델3에서는 구강보조용품중 치실, 전동칫솔, 치간칫솔과 더불어 건강신념 중 자기효능감과 장애성이 유의한 결과로 나타났다. 따라서 소인성 요인의 구강보조용품 사용과 필요 요인의 건강신념 자기효능감과 장애성이 치과의료에 영향을 미치므로, 이에 따른 구강 보건교육의 중요성을 강조하며, 치과 의료 이용의 접근성을 높일 수 있는 방안을 고려해야 할 것이다.

• 대한지역사회영양학회지
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• 제15권1호
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• pp.108-123
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• 2010

The purpose of this study was to investigate school food service satisfaction and menu preferences of high school students in Iksan, Cheonbuk area. Self-administered questionnaires were completed by 692 high school students. Data was analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the $X^2$ -test or t-test. The mean satisfaction score with school food service were 2.8 points out of 5 points. The satisfaction scores for menu (2.8 points) and food temperature (3.1 points) were low, but satisfaction with hygiene and facilities (2.7 points) and service (2.6 points) were lowest. The reason that high school students left food was 'the food taste is not good' (65.3%). The school food service areas needing improvement according to the subjects were food taste (39.3%), hygiene (24.3%). The mean score for menu preference was 3.7 points. The highest menu preference menu for the rice category was stirfried rice (bokeumbap), for the soup was meat soup, for the kimchi was Korean cabbage kimchi. Based on the results we made the following suggestions: To increase the satisfaction with school food service, changes in the school food service policies are needed at the government and school levels. Efforts should be made to improve the taste of school food. The school food service menu should be improved by taking into account the preferences of the users. There is also a need for the development of nutrition programs like nutrition consulting linking students and family, and nutrition camps that will encourage correct dietary habits.

• 보건의료산업학회지
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• 제7권4호
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• pp.1-12
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• 2013

This study is to analyze the personality trait and dental fear of high school students. This study is conducted with a total of 603 first grader at high school in DaeGu city from 1st September to 30th October, 2009. In prevention and dental treatment knowledge category, the average score of female are higher than male. The concern of oral health, the experience of oral health education and the number of toothbrush are significantly different in the knowledge category. In dental fear category, the number of dental pain, the visiting is treatment, the recognize of dental state, the number of toothbrush and the change of dental visiting date are significantly different. In the prevention knowledge according to dental fear state, low fear group 7.03 is higher than high fear group. In the dental treatment knowledge according to dental fear state, high fear group 7.15 is higher than low fear group. In personal temperament, there are not significantly relationship between prevention knowledge, dental treatment knowledge and dental fear. These findings are basis to development of education programs which were included prevention and dental treatment knowledge before visiting dental clinics for reducing dental fear.