• Journal of Korean Academy of Nursing
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• v.30 no.2
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• pp.272-281
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• 2000

The purpose of this study is to clarify the phenomenon worker's health as a basis for the future study. Concepts help us to identify how experiences are similar or equivqlent by categorizing all the things that are similar. The concept of health in workers was investigated using the Chinn and Krammer's method. The process of analysis involves choosing the concept, clarifying the purpose, using evidence of data, exploration of context, and value and category formalization. Dimensions of health in workers were identified as follows: \circled1 clinical dimension \circled2 role execution \circled3 coping with dimensia \circled4 mental well being \circled5 possibility \circled6 concrete activity \circled7 symbolization \circled8 hardiness Characteristics of anality of health in workers are activity, dimension of symbolization and of hardiness. Through this study it is identified that health in workers is with the beyond physical well-being, focused functional ability, and harmony environment.

• Korean Journal of Occupational Health Nursing
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• v.16 no.2
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• pp.109-118
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• 2007

Purpose: The purpose of this study was to identify stress and coping patterns of manufacturing male workers. Method: Data were collected from 215 manufacturing male workers and analyzed by SPSS WIN 12.0 Results: The total job stress score was 41.41 and the mean of the daily hassles score was 1.60. Related to the coping type, direct-active coping was the highest among four types of coping. Indirect-active coping was the second, followed by direct-passive coping and indirect-passive coping. Job stress score and daily hassles score were highly correlated by passive coping types. Conclusion: Occupational health management program including coping strategy is required to relieve workers' stress.

• Journal of Korean society of Dental Hygiene
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• v.16 no.3
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• pp.479-489
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• 2016

Objectives: The purpose of the study is to investigate the relationship between job stress and oral health-related quality of life in the blue collar workers. Methods: This study has been conducted with subjects of blue-collar workers who work in the industrial section located in Gyeongnam area from August 2013 to September 2013. Korean Occupational Stress Scale(KOSS-SF) and oral health impact profile(OHIP-14) were used as research tools. Data were analyzed by descriptive analysis, t-test, ANOVA, and multiple regression analysis. Results: Overall job stress and oral heal-related quality of life level of subjects were $57.32{\pm}8.03$ and $14.17{\pm}9.27$. The influential factors of oral heal-related quality of life of blue-collar workers were job demand, interpersonal conflict and organizational climate (subcategory of job stress), respectively. Conclusions: It is necessary to improve the better working condition for the oral health-related quality of life due to job stress in the blue collar workers.

• 대한예방의학회:학술대회논문집
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• 1995.10a
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• pp.269-270
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• 1995

• KOREAN ASSOCIATION OF OCCUPATIONAL HEALTH NURSES
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• v.18 no.1
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• pp.62-62
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• 2011

• The Journal of the Korea Contents Association
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• v.11 no.12
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• pp.822-831
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• 2011

This study was to examine factors related to depression of female labor workers. In order to identify health promotion strategies and intervention program to reduce depression of female labor workers. The participants were 176 female workers of manufacturing industries. Data were collected using a structured questionnaire that consisted of personal characteristics, duty related, work related characteristics and depression. Using a SPSS/WIN 17.0 Program, descriptive statistics, $x^2$-test, ANOVA and Stepwise Multiple Regression procedures were employed. As follows on the results; In Correlation analysis, work intensity, work concentration, vibration, work difficulty and job stress were positively correlated with depression. In multiple Regression, work intensity and work difficulty were significantly explained by depression. Given the findings, Do nevertheless support the need to develop effective depression intervention programs to reduce factors which work related condition and depression.

• Proceedings of the Korean Society of Tobacco Science Conference
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• 2006.05a
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• pp.34-35
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• 2006

• Journal of Digital Convergence
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• v.14 no.2
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• pp.501-507
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• 2016

We obtained medical test data of 150 male from National Health Insurance Corporation, that included physique, blood chemistry, and lifestyle. ${\chi}^2-test$ and logistic regression, and multiple regression were done to verify how CAD risks and/or lifestyle are different between obese and non-obese person. SPSS(version 18) was used for statistical procedures and p-value of .05 was regarded as good through. ${\chi}^2-test$ showed the frequency of hypertension, htperglycemia, hyperlipidemia were higher in obese person than in non-obese This result told us that lifestyle modification could be a key to prevent cardiovascular disease by controlling and managing body composition, especially abdominal obesity.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.11-19
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• 1998

This study was performed to investigate the information of food preference of workers for meal served by industry foodservice. The subjects were composed of 212 office workers and 220 laborers. The results were obtained as follows : 50.7% of the subjects were 30∼39 years old ; 72.0% of them had high school education ; the type of favored food was Korean style cooked rice ; food taste was the most important point in food selection. Preference form main foods : Cooked rice was preferred the most by the subjects. Both office workers and laborers liked Kalkooksoo and vegetable bread and cooked rice covered with beef was preferred by office workers and cooked rice covered with raw fish pieces was preferred by laborers. Also they disliked Hash rice, Curry rice and rice-cake soup in the pattern. Preference for side-dish : The Acceptances for side-dishes were high in soybean paste soup(office workers : 37.5%, laborers : 31.5%), hot chowder of corvina(26.1%, 25.7%), kimchi stew(30.5%, 28.8%), beef broiled in soy(32.5%, 30.5%), baked fish(32.5%, 31.9%), pachon(20.7%, 25.9%), a meat inside a razor clam(25.1$, 29.2%) and Chinese cabbage kimchi(44.5%, 46.3%), in that order by both of them. But in office workers, seasoned bean sprouts and steamed beef-rib were shown to have high preference and in laborers seasoned spinach and steamed pork-rib were high. Preference of snacks : The preferences for snacks were high in milk(office workers : 50.3%, laborers : 48.5%), Songpean(28.9%, 30.1%), coffee(30.8%, 32.5%), Sikhye(18.8%, 17.5%), in that order by two groups.

• 대한예방의학회:학술대회논문집
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• 1995.10a
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• pp.99-100
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• 1995