• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.115-120
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• 1997

To investigate the cognition of labeling system and its problems, problems in laundry, and consumer's dissatisfaction and to decrease problems in management of clothing products, total 476 subjects were surveyed in Taejon. The major results were as follows ; 1. The cognition of labeling system was understood by 93.1% of respondents, and 72.9% of them prefer to recognized labeling by figures and letters than by either of them. Most of respondents got the knowledge of labeling system from school. The most frequently experienced mislabeling was the label for management. 2. In cleaning, 60.4% of respondents made their decisions of the laundry method after seeing labeling system. When the label recommanded either of hand washing or dry cleaning, they usually laundered with hand washing after a few times of dry cleaning. The first consideration factor for laundry was fiber composition of textiles. 3. About 70% of respondents understood ironing, laundry, and drying mark on labeling system, and 53.8% understood fiber composition and bleaching. 4. More than 90% of respondents experienced dissatisfaction in handling clothing products. The reason of dissatisfaction was deformation and decoloring after laundry. Most of respondents experienced change of tactile sensation, too.

• Textile Coloration and Finishing
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• v.18 no.6 s.91
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• pp.43-48
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• 2006

Electrolytic water(EW), studied in recent decades in the Japan, Russia and United State of America, have shown promise as a method of disinfection whereby low levels of free chlorine, sodium hypochlorite, or hypochlorous acid may be produced in situ in Nacl-containing solution. These methods have shown promise in destruction of microorganisms in medical, dental environment, and in the agriculture and food industry. A recently EW treatment system was evaluated for reducing scouring agent and other surfactants in the washing and scouring process of textile industry Unfortunately, there is, to my knowledge, no serious studies of the properties of EW for textile industry In order to study the characteristics of EW and confirm the possibility of applications in textile industry processes, the pH, surface activity, penetration force, surface tension, and contact angle of EW was measured under various conditions. In general terms, What all this shows is that there is fundamental difference between the properties of EW and that of distilled water.

• Journal of the Korean Dietetic Association
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• v.22 no.4
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• pp.320-339
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• 2016

This study was conducted to identify risk factors to ensure food safety by evaluating cook supervisors' perceived performance of vegetable safety management at Korean food restaurants in Daegu. Recognition of the potential foodborne illness caused by vegetables was 2.60/5 on average. Inspection items with low scores by respondents during food safety inspection by government agencies were "Wash and sanitize vegetables" and "Keep washed and cut vegetables in the refrigerator". As for storage, perceived performance of "Store vegetable in the refrigerator less than 70% of the refrigerator capacity" scored less than 4 out of 5. About 86% of respondents answered "Water-only washing" for vegetable washing. For perceived performance of vegetable cooking, service, and leftover handling, 11 and three items out of 13 were significantly different depending on the size of restaurants and possession of culinary arts certificates, respectively. Based on results, it is necessary to provide food safety training programs for handling vegetables in order to increase knowledge of cook supervisors. In addition, intensive on-site guidance for safety management of vegetables is needed.

• Journal of Microbiology and Biotechnology
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• v.32 no.2
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• pp.195-204
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• 2022

Chinese chive (Allium tuberosum Rottler) has potential risks associated with pathogenic bacterial contamination as it is usually consumed raw. In this study, we investigated the microbiota of Chinese chives purchased from traditional markets and grocery stores in March (Spring) and June (Summer) 2017. Differences in bacterial diversity were observed, and the microbial composition varied across sampling times and sites. In June, potential pathogenic genera, such as Escherichia, Enterobacter, and Pantoea, accounted for a high proportion of the microbiota in samples purchased from the traditional market. A large number of pathogenic bacteria (Acinetobacter lwoffii, Bacillus cereus, Klebsiella pneumoniae, and Serratia marcescens) were detected in the June samples at a relatively high rate. In addition, the influence of the washing treatment on Chinese chive microbiota was analyzed. After storage at 26℃, the washing treatment accelerated the growth of enterohemorrhagic Escherichia coli (EHEC) because it caused dynamic shifts in Chinese chive indigenous microbiota. These results expand our knowledge of the microbiota in Chinese chives and provide data for the prediction and prevention of food-borne illnesses.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.68-73
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• 2005

A significant number of cases of illness has been attributed to food consumption in restaurants, and as the number of meals eaten away from home continues to rise, the potential for large-scale, foodborne illness outbreaks will continue to increase. It is critical that hospitality and culinary arts students preparing for careers as professionals in foodservice establishments or restaurants have an appropriate understanding of food safety. The level of food safety knowledge was similar between hospitality and culinary arts students, and an analysis of 266 questionnaires indicated that specific areas, such as hand washing, cross contamination in refrigerator, reheating leftovers, refrigeration of cooked food within two hours, proper temperature of food storage, using of thermometers to monitor temperatures, proper egg handling, and possible food borne illness caused by fruits, should be the primary focus of educational resources. Student respondents showed a higher awareness level of responsibility in their roles for food safety, but more emphasis needs to be given to the correct understanding of food safety issues. Hospitality and culinary arts educators can use this precise information to develop food safety education materials and programs to assist in the prevention of foodborne illness and to knowledgeably educate their graduates about food safety.

• Korean Journal of Adult Nursing
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• v.20 no.3
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• pp.375-385
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• 2008

Purpose: This study is to identify factors affecting on the level of practice on nosocomial infection management of operating room nurses. Methods: The subjects of this study were 155 nurses who worked in operating rooms of six medical centers in located Gwangju and Chonanam area. Data were collected during October, 2006 by the questionnaire including a total of 124 questions. Data collected were analysed with use of SPSS 12.0 program. Results: There was a significant difference of the level of practice by marital status(t=3.957, p=.048), education level(F=3.691, p=.027), position(F=6.588, p=.002), type of hospital(t=4.857, p=.029), number of nurse(F=4.243, p=.007), education about nosocomial infection management(F=3.069, p=.030), management council(t=6.397, p=.012) and management manual(t=6.961, p=.009). There were significant correlations between knowledge and practice (r=.389, p=.000), and between awareness and practice(r=.389, p=.000). Knowledge on nosocomial infection management, awareness of hands washing and positions were affecting factors on the level of practice. Conclusion: This study suggests that knowledge and awareness on nosocomial infection prevention and management of operating room nurses should be improved through consistent education. and support of administrator's of hospitals is needed.

• Korean Journal of Human Ecology
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• v.24 no.3
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• pp.371-386
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• 2015

The purpose of this research was to investigate perception, knowledge, and practice level for school food hygiene and need for hygiene education with 300 students of elementary schools in Daegu. The average of correct answer percentage on knowledge about food hygiene of the respondents was 65.3%. For practice level of personal hygiene in school food, the average score was 3.75 out of 5 points. The ratio of educational experience of hygiene and dietary behaviors at home was 73.2%. Almost half of the respondents answered that 'food ingredients' should be the most hygienic. About 90% of the respondents recognized 'hand washing' had effect on prevention of foodborne illness. In addition, the respondents wanted to get the information about food hygiene from 'cooking practice at school', 'school broadcasting', 'education program on TV', and 'school newsletter' in order. These results suggest that continuous education on food hygiene for elementary school students are required and supervision to let them have proper hygiene habit is needed.

• International Journal of Advanced Culture Technology
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• v.9 no.4
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• pp.169-179
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• 2021

This study was conducted to develop and apply clinical nursing practice training simulation program using Standardized Patient for Nursing Students focused on infectious respiratory disease. This study is descriptive methodological study. Through prior consideration of documents and educational task of infectious respiratory disease was conducted with interview of clinical specialists of infection control managers. Development of educational task for infectious respiratory disease for Nursing Students went through the content validity. Finally, 10 educational tasks are developed 'knowledge of respiratory infections disease', 'hand washing', 'put on mask', 'lead to put on mask to patients and caregiver', 'intravenous injection via 3way', 'surgical aseptic technique', 'sterilization medical instrument', 'management of contaminated linen', 'infected personnel management manual'. The infectious respiratory disease simulation program was developed based on the ADDIE model and proceeded to 4 steps of analysis, design, development, implementation. The infection control education program included lectures (20 min), skill training (20 min), simulation using standardized patient (20 min), and debriefing (40 min), The collected data were analyzed by descriptive statistics with SPSS program for version 23.0. The results of this study confirmed that the clinical nursing practice training simulation program using standardized patients was effective in infectious respiratory disease of the nursing college students in knowledge of infectious respiratory disease and clinical nursing performance. we found this practical training program for nursing college students to improve knowledge and clinical competency of infection control. we expected that this developed program could be applied to practical training for various infectious control.

• Journal of the Korean Society of School Health
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• v.23 no.2
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• pp.162-171
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• 2010

Purpose: The purpose of this study was to find out the effect of hand washing education program on knowledge, attitude and practice of handwashing in elementary school. Methods: The subjects were 484 late school-aged children in Gyeonggi-do. Data were collected from Sep. 1 to Dec. 21, 2009. Results: 1) The handwashing education group (experimental group=E) showed higher score in knowledge of handwashing than the control group (C) (t=5.20, p<.001 ) as the E group scored 29.15(${\pm}3.24$) and the C group scored 27.52(${\pm}3.69$). 2) The E group showed higher score in attitude of handwashing than the C group (t=6.58, p<.001 ) as the E group scored 39.60(${\pm}4.33$) and the C group scored 36.96(${\pm}4.47$). 3) The E group showed higher score in practice of handwashing than the C group (t=2.64, p<.001). as the E group scored 45.90(${\pm}4.79$) and the C group scored 44.67(${\pm}5.33$). Conclusion: The experimental group showed significantly higher scores in knowledge, attitude, practice and cognition of handwashing. This proves that the handwashing program was effective. It is necessary to apply more systematic and various handwashing education programs for other grade at schools.

• Knowledge Management Research
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• v.17 no.2
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• pp.27-50
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• 2016

Korean manufacturing industry have recently faced the catch-up of China in the mass commodity product, such as automotive, display, and smart phone in terms of market as well as technology. Accordingly, discussion on the importance of achieving catch-up in complex product systems (CoPS) has been increasing as a new innovation engine for the industry. In order to achieve successful catch-up of CoPS, we explored emerging technologies of CoPS, which are featured by the characteristics of radical novelty, relatively fast growth and self-sustaining, through the study of emerging technologies of gas turbine for power generation. We found that emerging technologies of the gas turbine are technologies for combustion nozzle and composition of electrical machine for increasing power efficiency, washing technology for particulate matter, cast and material processing technology for enhancing durability from fatigue, cooling technologies from extremely high temperature, interconnection operation technology between renewable energy and the gas turbine for flexibility in power generation, and big data technology for remote monitoring and diagnosis of the gas turbine. We also found that those emerging technologies resulted in technological progress of the gas turbine by converging with other conventional technologies in the gas turbine. It indicates that emerging technologies in CoPS can be appeared on various technological knowledge fields and have complementary relationship with conventional technologies for technology progress of CoPS. It also implies that latecomers need to pursue integrated learning that includes emerging technologies as well as conventional technologies rather than independent learning related to emerging technologies for successful catch-up of CoPS. Our findings provide an important initial theoretical ground for investigating the emerging technologies and their characteristics in CoPS as well as recognizing knowledge management strategy for successful catch-up of latecomers. Our findings also contribute to the policy development of the CoPS from the perspective of innovation strategy and knowledge management.