• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.17 no.4
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• pp.289-299
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• 2007

Objectives : To investigate the related factors on musculoskeletal symptoms among Korean female workers. Methods : A total of 1,875 female workers (1,002 office workers and 873 blue-collar workers) was analyzed. They were randomly selected among female workers by cluster sampling and interviewed by well trained interviewer, who filled out a structured questionnaire on the musculoskeletal symptoms. Other factors such as general and occupational characteristics including workplace location, employment condition, work duration, and working condition were also investigated. Results : Current smokers and drinkers were significantly more common in blue-collar workers than in office workers. Those working full time were significantly more common in blue-collar workers than in office workers. Those working over 8 hours per day were also popular in office workers than in blue-collar workers. Subjective musculoskeletal symptoms were significantly higher in the type of work including excessive repetitive work, work using awkward stretching hand upwards, work using repetitive wrist movements, static work using awkward hand posture, and heavy manual lifting and handling works. The mean score of the symptoms were significantly higher in blue-collar than in office workers. The significantly different working factors between two groups were work duration, employment condition and daily work hours. Conclusion : We suggest that the type of work including awkward and repetitive works as well as job type may be one of the most important factors related to musculoskeletal symptoms of female workers in the workplace. Preventive strategy will be needed to prevent the negative impact on health status of working women in the workplace.

• Journal of Yeungnam Medical Science
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• v.18 no.1
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• pp.75-84
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• 2001

Background: The accidental swallowing of foreign body is a common problem in the children. Ingested foreign bodies may be managed by endoscopy, observation, or surgery. So we analyzed the methods of removal, type, location and complications of foreign bodies. Materials and Methods: This report reviewed 37 cases of ingested foreign body in the gastrointestinal tract at the Department of Pediatrics, Yeungnam University Hospital between January 1997 and April 2001. Results: The age ranged from 8 months to 8 years. The most prevalent age group was between 1 year and 2 years of age(19%). The male to female ratio was 2.1:1 with 25 male and 12 female patients. The type of foreign bodies were coins in 20 cases(54%), nail in 4 cases(11%), key in 4 cases(11%), pin in 2 cases(5.5%), necklace in 2 cases(5.5%) and others. The locations of foreign bodies were upper esophagus in 12 cases(32.5%), lower esophagus in 4 cases(10.8%), stomach in 16 cases(43.2%), small bowel in 5 cases(13.5%). 4. Presenting symptoms were variable with asymptomatic(59.4%), vomiting(19.0%), epigastric pain(8.1%), dysphagia(5.4%) and others. The methods for removal of foreign bodies included 20 cases of endoscopic removal(54.0%). 3 cases of spontaneous removal(8.1%) and there was no surgical removal. 14 cases(37.9%) did not confirmed removal of foreign body because of no revisit of our hospital. Endoscopic finding of patients were normal(15 cases), ulceration(2 cases), erosion(1 case), inflammation(1 case), mucosal scratch(1 case). Conclusion: It appears that the endoscopic approach is the preferable method for the removal of upper gastrointestinal foreign bodies in the children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1594-1606
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• 2014

The purpose of this study was to examine safety accidents related to school foodservice, working and operating environments of school foodservice, status and awareness of safety education, educational needs, and information on qualitative improvement of school foodservice. The subjects in this study were 234 cooks in charge of cooking at elementary and secondary schools in Chungbuk. A survey was conducted from July 30 to August 8, 2012, and among 202 questionnaires gathered, 194 completed questionnaires were analyzed. Statistical analyses were performed on data utilizing the SPSS version 19.0. The main results of this study were as follows: 44.3% of workers experienced safety accidents. The most frequent safety accident was 'once' (60.5%), and most safety accidents took place between June and August (31.4%). The time at which most safety accidents happened was between 8 and 11 am. Most safety accidents happened during cooking (52.3%) and while using a soup pot or frying pot (52.4%). The most common accidents were 'burns', 'wrist and arm pain', and 'slips and falls'. Respondents who experienced safety accidents replied that 57.6% of employees dealt with injuries at their own expense, and only 35.3% utilized industrial accident insurance. In terms of the operating environment, the score for 'offering information and application' was highest (3.76 points), whereas that for 'security of budget' was lowest (1.77 points). As for accident education, employees received safety education approximately 3.45 times and 5.10 hours per year. Improving the working environment of school foodservice cooks requires administrative and financial support. Furthermore, educational materials and guidelines based on the working environment and safety accident status of school foodservice cooks are required in order to minimize potential risk factors and control safety accidents in school foodservice.