• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.360-369
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• 2020

This study examined and compared the droplet infection prevention activity and cough etiquette knowledge among nursing hospital workers. Data were collected from March 4 to 29, 2019, through personal interviews using a questionnaire in 177 nursing hospital workers (health care provider: n=61, non-health care provider: n=116). The data were analyzed using a x²-test, Fisher's exact test, independent t-test, and ANOVA. The general characteristics were statistically significant between the two groups in terms of sex and age. The prevention activities of droplet infection showed statistically significant differences between the two groups in usually carrying a tissue, usually carrying a handkerchief, usually carrying a mask, carrying a handkerchief at respiratory symptoms, hand washing frequency, and cough etiquette compliance. Knowledge of cough etiquette showed significant differences between the two groups. The knowledge of cough etiquette, according to the non-health provider's prevention activities of droplet infection, was statistically significant in usually carrying a mask and cough etiquette education. Therefore, it is necessary to raise the knowledge about cough etiquette and develop strategies for habitual cough etiquette for each nursing hospital worker.

• The Research Journal of the Costume Culture
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• v.10 no.3
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• pp.236-247
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• 2002

In spite of the bad conditions of fashion companies: the number of licit wear consumers in Korea are increasing because knit wear gives a body with an comfort action. Domestic knit wear industry, however, doesn't have any standard fur satisfying consumers'needs and for quality estimation on that. So we examined the knit wearers'conception of the quality to broaden the knowledge of knit wear and produce better products. The purpose of this study was to find out the factors of wearer's perception. This study carried out through a qualitative approach. The subject of this study were 17 single women who were 20's and living in Seoul and Kyoungki province. The item of this questionary was as follow: 1) what they know about knit wear and how much they are satisfied with that 2) what the wearers think the problems of knit wear are 3) how knitted wear industry can satisfy consumers's needs and take into account consumer feedback in product development The results of this study were summarized as follows. 1. The wearers had no knowledge about materials, sewing methods, patterns, knitting methods, and gage. 2 The wearers didn't recognize the differences between the products by famous brand and obscure conventional market. For that reason, the high price knit wear wont satisfy wearer. 3. The wearers didn't prefer the revealing their body shapes. 4. Laundering was the big problem which was they chosen the knit wear. They take it for granted that the knit wear needs dry-cleaning or hand-washing. Knit wear industry tries to make it easy laundering by development knit material.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.372-385
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• 2015

The purpose of this study was to develop and evaluate a nutritional education program for preschool children in association with Center for Children's Foodservice Management, childcare facilities and home in order to provide nutritional knowledge and change food attitudes in children. The program was repeated three times using the same educational theme and consisted three steps. Step 1 involved visiting education with teaching tools by a dietician. Step 2 involved home education with a worksheet and participating in events with parents. Step 3 involved repeated education with a textbook by a preschool teacher education reports sent to the center. The subjects of this study were 3 to 5-year-old children at 89 childcare facilities located in Busanjingu. Interest in meals at childcare facilities, dietary guidance for parents of children, and dietary attitudes of children were evaluated before and after education. Number of parents interested in meals managed by childcare facilities (kitchen visiting, meals observation, progress of children's education) increased after education. Mean scores for meal awareness in parents in the form of three questions (proper food distribution, hand washing before mealtime, nutritional and hygienic satisfaction with meals) significantly (p<0.05) increased after education. Mean dietary guidance for parents' scores for all questions except table manner significantly (p<0.01) increased after education. Mean dietary attitudes for children in the form of six questions (try to eat various vegetable, eat meals without leaving, wash hands before mealtime, eat cleanly, reduce sodium intake and keep table manner) also significantly (p<0.001) increased after education. As a results, the nutritional education program applied in this study, positive influenced children's nutritional knowledge and dietary attitudes, and parents' dietary guidance of children.

• 보존과학연구
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• s.6
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• pp.48-57
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• 1985

This report described the corrosion structure of excavated iron artifacts in terms of simple model based on the knowledge of the corrosion process. (Fig.1)(Table 1,2)In storing the objects, there are basically three ways in which they either break in wedges, flakes and dish-shaped flakes. Completely mineralized objects or those with only a small iron core tend to break into wedges and more solid objects either split small dish-shaped flakes or large flat ones.(Fig. 2,3,4)There are two ways, therefore, to prevent this from happening. One is to keep the artifacts rigorously dried in Silica-gel, never allowing the relative humidity to rise. This is feasible which the artifacts are in store but causes great difficulty if they are wanted for museum display. Because they still contain $ FeCl _2$ they are always at risk ; they contain the seeds of their own destruction. The other alternative is to use of washing process to dissolve out the $ FeCl _2$. In this connection, many different methods to stabilize the artifact have been employed; boiling iron in frequent changes of water, soaking in Na-sesquicarbonate solution, soaking in alkaline Na-sulphite solution. In this report, introduced the alkaline sulphite method by the N.A. North and C.Pearson.Finally, Let me extend my thanks to Ancient Monument Lab., Museum of London Conservation Lab., British Museum Conservation Div. and National Maritime Museum Conservation Lab. who have helped me and made many valuable suggestions.

• 보존과학연구
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• s.29
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• pp.199-220
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• 2008

Hobun(Oyster shell White) is a traditional material used as extender and white pigment from ancient times. The production method of it, however, has been discontinued. We have studied the traditional production method of Hobun by weathering oyster shell, which is one of the traditional ways for preparing Hobun. Reproduction study of manufacturing method of the discontinued traditional material is an important accomplishment of our research. Also this study provides solid background knowledge to stabilize the production and supply of Hobun for the cultural asset repairing materials. The result can be summarized as follows: The production process of Hobun by weathering method takes 5 steps - (1) weathering shells ${\rightarrow}$ (2) washing ${\rightarrow}$ (3) pulverization ${\rightarrow}$ (4) separating fine powder by submerging in water ${\rightarrow}$ (5) drying. The major aim in step (1) is to eliminate organic impurities. In the step (4), the fine particles smaller than $25{\mu}m$ are separated by extracting the supernatant from stirred suspension after heavy particles are submerged. Also, the soluble inorganic impurities can be eliminated through the powder submerge in 15 times water and stirring the suspension 6 hours and changing the water 3~4 times. The final products have high quality with 94.03, 0.52, 2.05 for L, a, b, less than $25{\mu}m$ particle size, fine resistance for discoloration by light and environmental pollution and good workability.

• Journal of Korean Public Health Nursing
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• v.12 no.2
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• pp.136-148
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• 1998

This study was conducted to provide basic knowledge of effective environmental control of patients with allergic rhinitis during the period of July to December 1995. The subjects were consisted of 29 patients with allergic rhinitis. Each patient of nasal symptom scores assessed and dust samples drowned from their bedrooms twice for 1 month interval. The data. 58 samples were analyzed by using ANOVA. t-test and stepwise multiple regression. The results were as follows 1. Out of a total 52 dust samples $(89.7\%)$ were isolated house mites. Total 815mites/0.5gm dust were collected and identified the most prevalent house mites was Pyroglypidae mite with $81.1\%$ 2. The amount of house dust mites in the group of bedding laundry with hot water was significantly lower than that those of with cold water. 3. The nasal symptoms of the patients in the group of bedding laundry with hot water was significantly less than that those of with cold water. and also those of using large size bedroom was significantly lower than that those of using small size one. The nasal symptoms of the patients was closely associated with the washing water temperature. bedroom size. bedroom temperature. type of bedclothes, and frequency of cleanig room.

• Research in Community and Public Health Nursing
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• v.23 no.4
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• pp.427-437
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• 2012

Purpose: In order to lower the infection rate and the reinfection rate of Clonorchiasis in high-risk areas, we performed and analyzed a case management on people with chlonorchisis. Methods: The data was collected from April 2010 to March 2011. A community health practitioner was selected as a case manager based on our training program. The intervention group had 58 participants with three months of case management and the control group had 144 participants handled with traditional methods. Results: the pre and post-test in the intervention group and the control group showed us improved knowledge of Clonorchiasis, attitudes and behavior toward eating freshwater fish. The results of post-test between the intervention group and the control group showed statistically significant differences in all categories, except a hand-washing category. However, one year after a case management, there was no significant difference in the failure rate of treatment. Conclusion: The case management was effective for people infected with Clornorchiasis near riverside areas; however, in order to lower the rates of reinfection and treatment failure, it is necessary to perform continuous monitoring and regular evaluations.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.300-312
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• 2014

Purpose: This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals. Methods: Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail. Results: Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequency of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowledge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily frequency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff. Conclusion: The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.618-625
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• 2009

The purposes of this study were to evaluate food safety knowledge and to assess home food safety performance of home-delivered meal service recipients. Two facilities providing home-delivered meal services for older adults were located in Seoul. A total of 120 service recipients were surveyed using an individual interview technique and 97 responses were used for data analysis. A statistical data analysis was completed using SPSS program (ver.14) for descriptive analysis, t-test, ANOVA, and correlation analysis. The majority of the participants were 70 years old or older and females. They perceived their health status as poor or very poor and took more than one kind of medicines. An average score of the food safety knowledge test was 11.48 based on 18 points (63.8%). The results revealed that the older adults knew the importance of hand washing but were not aware of when and how to wash hands. There was room to improve knowledge on cleaning and sanitizing fresh fruits and using wiping cloth. The knowledge score for each category was not significantly different by gender and age. The home food safety practices of the older adults was rated as 2.8 out of 4 points; the highest score was associated for proper food handling category and the lowest score was for cleaning and sanitizing. The worst performance was related to managing hand cuts and wounds (1.96). The total knowledge score and an average performance score were significantly correlated (p<0.01). Food safety education programs targeting the older adults who receive home-delivered meal services would improve the recipients' food safety knowledge and practices related to consumption of the meals at home. The programs should focus on not only improving food safety knowledge but also changing food safety practices.

• Korean Journal of Health Education and Promotion
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• v.15 no.1
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• pp.79-95
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• 1998

The purpose of this study was to investigate the sanitation affairs of general restaurants. The questionnaire survey on the attitude and knowledge toward sanitation, the attitude for sanitary administration and the sanitary education was conducted against new 600 restaurateurs who were educated from June 20 to July 11, 1996, at the administration hall's division of Kyungsangbook-do in charge of food industry that offered regular sanitary education to new restaurateurs annually. And the visit survey on sanitary practice was also conducted over 93 restaurateurs who obtained the commercial license for food service business. The findings from the survey were as follows; In regard to food sanitation, some 87.1 to 88.3% got the right knowledge about the reason and precaution of food poisoning, food's frozen or cold-storage, and the disposal of products after expiration of validity term. But it was about 20.8% to 50.0% who knew right about major precaution, storage temperature in refrigerator, fermented milk product's storage temperature and validity term. There was therefore a necessity for education in food sanitation. 38.2% of the subjects placed an emphasis on sanitary storage of foodstuffs as the most important thing in sanitary management. 33.8% emphasized cooking sanitation. The environmental sanitation was counted as the most important thing by 19.2%, and personal sanitation of worker was counted by 8.8%. There was differences in what they thought the most important thing was, according to the respondent's educational level and cooker. 86.6% replied it necessary to improve the sanitary level. The respondents who were younger or had better educational level emphasized more the need for it. Concerning health examination, 90.2% replied it necessary. 81.4% answered the reason was because there was a potentiality Quests might be infected with contagious disease. 78.5% pointed the need for sanitary education, but respondents with higher educational level less emphasized its needs. As the reason for poor sanitation, restaurateur's poor awareness about it was most frequently pointed out, by 46.9%. Cooking sanitation was most frequently counted, by 38.5%, as the first thing to be improved. As the most critical point in sanitary education, 34.5% indicated food's sanitary Quality control 30.9% mentioned sanitary treatment of kitchen facilities and peripheral environment, and 27.1% emphasized the summary of the general food sanitation. 77.7% answered to correct immediately in case of violating the Food Hygiene Law, and 12.0% replied to correct in the same case if they would get the order from public official or administrative action would be taken. Respondents with higher educational level answered more to correct immediately. What they wanted the government office to do toward sanitary improvement was a fund aid an facilities and management which was pointed out by 38.9%, a periodical sanitary education by 26.3% and a on-the-spot guidance of sanitary officials by 22.3%. In view of the food service business's sanitary practice, the rate of wearing a sanitary clothes was 32.9% in city and 35.0% in county. The rate of hand-washing without soap or non-washing at cooking was 73.9%, 85%, respectively. The rate of personnel sanitation was 34.2% in city and 50.0% in county. These things indicated the sanitation was not well practiced. To improve the poor sanitary conditions of the food service businesses, it is recommended to offer institutional backing and financial aid from administrative office, and encourage restaurateurs to take pride in their job. and conduct the sanitary education effectively by sanitary education institution.