• Fire Science and Engineering
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• v.32 no.3
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• pp.123-133
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• 2018

This study analyzed the effects influencing the elderly's knowledge on fire safety and practices of fire safety accident prevention after developing a Fire Safety Education Program for the elderly. The program was developed through verification using some experts and a pilot study after selecting the objective, goals, contents, and teaching & learning methods of the program based on the basic survey and literature review. The effects of the program were verified by conducting some non-equivalent control group pre- and post-tests after dividing the targets into the experimental group (the Fire Safety Education Program for the elderly was implemented) and control group (only printed hand-outs were given) among 48 elderly people no younger than 65 years of age. A paired t-test revealed some statistically significant differences between the scores of the pre- and post-tests of the experimental and control groups. ANCOVA found that the effects of the program were significantly higher than those of the printed hand-outs because the post-test scores of the experimental group were higher than those of the control group.

• Journal of Nutrition and Health
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• v.53 no.5
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• pp.532-546
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• 2020

Purpose: Although the number of cancer survivors is increasing because of early diagnosis and better treatment, they are worried about relapses and metastasis. This study examined the dietary safety management awareness, capacity, and behavior of cancer survivors. Methods: Data were collected from 233 cancer survivors in Daegu and Gyeongbuk areas using a self-administered 5-Likert questionnaire from March to May 2018. Frequency analysis, one-way analysis of variance, factor analysis, reliability analysis, and correlation analysis were analyzed using the SPSS. Results: The average score for each factor was as follows: importance of weight management (3.83), education requirement (3.79), unhealthy diet (reverse, 3.64), food safety anxiety (3.34), lack of awareness of over and malnutrition (reverse, 3.26), obsession (3.23), cooking capacity (3.16), health-function pursuit (3.04), balanced diet (2.93), and chronic disease anxiety (2.64). The average dietary safety competency factors were significantly lower among the male survivors, aged 60-80 years, lower economic condition, and less nutritional supplement intake. Female survivors comprised the highest proportion with high health management and cooking capacity, while men had the lowest of all the factors (p < 0.001). The group that was low in all three capacity factors had a significantly lower average score of difficulty in acquiring knowledge (reverse), lack of awareness of over- and malnutrition (reverse), importance of weight management, education requirement, knowledge, balanced diet, and health-functional pursuit compared to the other groups (p < 0.001). Conclusion: To effectively manage health, dietary safety management education should be differentiated and actively conducted according to sex, age, cancer diagnosis time, economic status, nutritional supplement intake, and the capacity cluster of cancer survivors.

• LP가스
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• s.70
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• pp.50-51
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• 2000

LPG충전소의 안전관리상태가 양호한 것으로 나타났다. 가스안전공사에 따르면 지난 상반기동안 2백61곳의 LPG충전소를 대상으로 가스안전관리 종합평가를 실시한 결과 96.6%에 해당하는 2백52곳이 법정 최소기준인 60점이상의 점수를 받은 것으로 조사됐다. 2/4분기 LPG충전소 안전관리종합평가를 게재한다.

• Proceedings of KOSOMES biannual meeting
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• 2017.04a
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• pp.44-44
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• 2017

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.674-680
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• 2005

The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p<0.01) higher score in taste than the ones reheated in a convection oven and microwave oven. The reheated cook/chill Pajeon had a significantly (p<0.01) lower score in flavor than the freshed cooked one. Regardless of the reheating methods, sensory scores in texture of the Pajeon reheated at $v$ for 1 day were not different from that of fresh cooked one. However, the scores of the reheated ones in a convection oven and in a microwave oven decreased with storage time up to 5 days at $3^{\circ}C$. On the other hand, the Pajeon reheated in the frying pan, even after 3 days' storage at $3^{\circ}C$, was not found to be inferior to the freshed cook one in every quality attributes except flavor. Therefore, the reheating treatment in frying pan may be superior to those in a convection oven and a microwave oven. The safety of Pajeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$. Total counts of Pajeon was ranged from not detectable to $5.2\times10^2$ CFU/g. The coliform and psychrotroph were not detected at all experiments. The acid values were ranged from 1.90 to 4.03 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 3.63 to 12.50 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that Pajeon is microbiologically and chemically safe during 5 days of storage period at refligeration temperature.

• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.48-52
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• 2001

As already pointed out increasing the concentration of dried insam with gangjung becomes progressing the antioxidant effect: 1. The antioxidant effect of gangjung with untried insam increased than gangjung and above 6.0% of undried insam is same of the storage stability, 6 months 2. The more increased acid value(AV) and the peroxide value(POV) of susaln gangjung the longer period of storage, but there was no significient difference with the kinds of adding methods. 3. Sensory evaluation of preference for flavor gangjung with increased according to increasing concentration of undried insam but 6.0% undried insam in maltose was the best among samples.

• Journal of dental hygiene science
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• v.5 no.3
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• pp.105-112
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• 2005

In spite of relatively low level of radiation dose used at dental clinics, long term exposure may be harmful, so radiation workers at dental clinics must be well aware of its danger. This study was to analyze the factors to have an influence on safety management behavior in the radiography chamber by understanding the relationship among the knowledge, attitudes and behavior in regard with radiation safety management by dental hygienists in order to take preventive measures for dental hygienists and suggest ideas to develop radiation safety training programs. For this, we contacted dental hygienists working at the local dental clinics for 4 months from December of 2003 to march of 2004 and obtained the following findings. 1. Concering the knowledge level of radiation safety management, $8.59{\pm}2.36$ was average score with the highest of 13 and the lowest of 3 from 15-scale test. In addition, knowledge level of radiation safety management by general characteristics showed statistically significant difference according to working experience (p < 0.001), marital status (p < 0.001), attendance rate of radiation safety management training program (p < 0.001), and type of clinic (p < 0.001). 2. Concering the attitude level of radiation safety management, $4.08{\pm}0.50$ is average score with the highest of $4.31{\pm}0.73$ and the lowest of $3.82{\pm}0.89$ by item from 5-scale test. Besides, attitude level of radiation safety management by general characteristics showed statistically significant difference according to age (p < 0.001), working experience (p < 0.05), attendance rate of radiation safety management training program (p < 0.01), and type of clinic (p < 0.001). 3. Concering the behavior level of radiation safety management, $2.89{\pm}0.77$ is average score from 5-scale test, which was relatively low in comparison with the level of attitude and the highest score was $3.82{\pm}0.94$ and the lowest $2.37{\pm}1.04$ by item. Behavior level of radiation safety management by general characteristics showed statistically significant difference according to working experience (p < 0.001) and type of clinic (p < 0.001). 4. From the survey of relationship among knowledge, attitude and behavior of radiation safety management was, we found that the higher the knowledge level of radiation safety management, the higher the level of attitude and behavior, and the higher the attitude level was, the higher the level of behavior.

• Proceedings of the Korean Society of Disaster Information Conference
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• 2016.11a
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• pp.249-252
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• 2016

본 연구에서는 연령증가에 따라 운전에 필요한 신체적, 인지적 능력의 변화가 어떻게 나타나는지 설문을 통해 분석하고, 이것이 교통안전 시설물(신호기, 노면표시, 도로표지판)의 필요성 및 적정성을 평가하는 것과 어떤 관계가 있는 지 살펴보고자 하였다. 이를 위해 20세 이상 운전면허 소지자를 대상으로 5개 권역, 500명을 대상으로 설문조사를 실시하여 이를 분석하였다. 운전능력에 대한 자기평가 점수는 종합적 능력, 개별능력(시력, 청력, 색채식별 등) 모두 연령이 증가함에 따라 점수가 낮아지는 것으로 분석되었다. 특히 시력은 연령증가에 따른 감소폭이 크고, 절대적인 평균점수가 다른 항목에 비하여 낮게 나타났다. 시력의 경우 타 신체적, 인지적 능력에 비해 운전 중 기능의 저하에 따른 체감도가 크기 때문인 것으로 판단된다. 설문결과에 따른 분류분석을 통해서는 신체적, 인지적 기능의 저하가 시작되는 연령이 기존의 고령운전자로 판단하는 65세 보다 낮은 48세로 분석되었다. 이것은 연령증가에 따른 기능 저하로 인한 영향을 받는 운전자가 그렇지 않은 운전자보다 더 많다는 것을 의미한다. 또한 시설물에 대한 필요성 인식에 대한 평가 역시 운전능력에서 차이를 나타내는 연령대에서 인식의 차이가 있을 것으로 분석되었다.

• Korean Journal of Construction Engineering and Management
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• v.16 no.4
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• pp.98-106
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• 2015

VE aims at reduction in a budget, improvement of function, structural safety and quality security for public construction projects. However, there is possibility for the structural safety and quality security review to be insufficient because related regulations are mostly composed of analysis on economic efficiency of design. In addition, due to the misconception about VE as a cost saving methodology, an alternative is being presented which still focuses mainly on cost saving, but with no objective evaluation of function related to cost. In order to improve this, the government adopted the reduction of life cycle cost and proposal of value improvement, and let people specify the cost and function of the original plan versus the alternative plan, and the value changes between them. However, it is written mainly into practical convenience rather than theoretical basis since a specific way is not suggested. The current method sets a different starting point by applying the attributional difference of function and cost. Furthermore, an evaluation standard for correlating is an important element in rational decision making for assessing and choosing an alternative. This paper analyzes the process and method of function & cost scoring when performing VE and suggests a mathematical normalization model in order to support rational decision making when selecting an optimum plan.

• Journal of Digital Convergence
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• v.15 no.2
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• pp.215-223
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• 2017

This research conducted a survey targeting 238 dental employees in Daegu Gyeongbuk region in order to improve awareness on danger risk of dental materials henceforth by analyzing the awareness on material safety health data (MSDSs) and working environment characteristics that influence thereon. Accordingly, the average score of importance per item based on material safety health data(MSDSs) appeared $3.98{\pm}0.59$, and the highest item appeared 'danger risk', and the average score of necessity in improvement appeared $4.34{\pm}0.57$. Average score of necessity in improvement appeared higher as the career increased, and difference in importance per item showed higher score in the target who worked in the dentist (p<0.01). This research expects that the employees of dentist hospital secure safety on chemical substances of dental materials and pay more attention on chemical substance material of dental material and the material safety health data (MSDSs) that explains this, in order to improve quality of working environment, also, the researcher wishes that concrete policy and institution would be prepared for the safety of dentist hospital employees' working environment safety.