• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.23 no.6
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• pp.14-23
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• 2009

The actual conditions of school illumination was investigated. The illumination state was classified by the number of installed luminaires per 1 classroom. The illuminance was measured and analyzed. The work surface illuminance was up to the standard, but the illuminance on blackboard was below standard when there was no local lighting. As a result of conducting a simulation based on the measurement of the reflection factors of the classroom finishing materials and lamp replacement and lamp cleaning, nine luminaires for general lighting and local lighting for the blackboard were required, and a design considering illumination maintenance was called for.

• The Journal of the Korea Contents Association
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• v.22 no.2
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• pp.370-378
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• 2022

The purpose of this study was to investigate the factors affecting infection control practice by dental hygienist students in Jeju during clinical training amidst the COVID-19 pandemic. Online survey was conducted on 112 students and the results were statistically analyzed with frequency analysis, Student's T-test, one-way ANOVA, and regression analysis using SPSS 20.0. In the 'awareness and practice of infection control by year in college' section, 2nd year students scored significantly higher in 'cleaning and surface disinfection,' 'medical waste disposal,' and 'COVID-19 preventive measure' compared to 3rd year students. In the 'type of training institution' section, hospital setting scored significantly higher in 'cleaning and surface disinfection,' 'instrument disinfection and sterilization,' 'personal and patient protection,' and 'COVID-19 preventive measure' compared to dental clinic setting. In the 'location of institution' section, Seoul metropolitan region scored higher in 'medical waste disposal' compared to Jeju region. According to regression analysis, year in college (2nd year), type of training institution (hospital setting), location of training institution (Seoul metropolitan region), and difficulty using protective gear (no difficulty) were associated with better COVID-19 preventive measure This first study in Jeju provides an insight on the awareness and practice of infection control measures by dental hygienist students in Jeju during clinical training. Further investigation for improvement of clinical training manual is warranted.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.26 no.6C
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• pp.407-419
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• 2006

Situations where support is provided solely in shaft resistance of drilled shafts are where the base of the drilled hole cannot be cleaned so that it is uncertain that any end bearing support will be developed. Alternatively, where sound bed rock underlies low strength overburden material, it may be possible to achieve the required support in end bearing on the rock only, and assume that no support is developed in the overburden. However, where the drilled shaft is drilled some depth into sound rock, a combination of side wall resistance and end bearing can be assumed. Both theoretical and field studies of the performance of rock socketed drilled shafts show that the major portion of applied load is usually carried in side wall resistance. Normal stress at the rock-concrete interface is induced by two mechanisms. First, application of a compressive load on the top of the pile results in elastic dilation of the concrete, and second, shear displacement at the rough surface of the drilled hole results in mechanical dilation of the interface. If the stiffness of the material surrounding the socket with respect to normal displacement is constant, then the normal stress will increase with increasing applied load, and there will be a corresponding increase in the shear strength. In this study, the numerical analyses are carried out to investigate the behavioral characteristics of side of rock socketed drilled shafts. The cause of non-linear head load-settlement relationship and failure mechanism at side are also investigated properly and the design charts are suggested and verified for the leading to greater efficiency and reliability in the pile design.

• Journal of dental hygiene science
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• v.4 no.1
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• pp.7-11
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• 2004

The purpose of this study was to investigate the distribution of microorganisms and the degree of contamination in the air of the dental clinics and to offer basic data as to the contamination of medical equipment and the prevention of the clinics. With this in mind, the researcher gathered air samples from the waiting rooms and medical offices of nine dental clinics in the city of J, South Korea with the use of a method of natural inattention and an air sampler and cultivated the samples on the plain table and drew from it bacteria falling and separated and sorted out the colony with the help of ATB and detected the distribution of the germs. The results are following, The number of bacteria falling in the air of the dental clinics was less than 10(CFU/Plate) with the exception of one dental clinic. This implies that they fit in with standards for hygiene. The number of bacteria falling in the air of the medical offices was less than 10(CFU/Plate) with the exception of one dental clinic. This implies that they fit in with standards for hygiene. The survey on the detection of staph. aureus reveals that all the dental clinics with the exception of B dental clinic proving to be positive had non-pathogenic staphylococci detected. The survey on the detection of pathogenic gram negative bacilli indicates that all the dental clinics but one were none detected. The survey on the distribution of germs shows that germs in 7 out of 9 dental clinics were none detected, and that they in four out of 9 waiting rooms were none detected. All the germs detected in the others were mostly non-pathogenic. The study shows that all the subject dental clinics but one were hygienically controlled and that there was a difference in accordance with cleaning and sterilization. This means that dental clinics should be equipped with systematic programs for cleaning and sterilization designed to prevent infection.

• Journal of Nutrition and Health
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• v.50 no.4
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• pp.402-414
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• 2017

Purpose: The purpose of the study was to evaluate the status of safety accidents and importance-performance analysis (IPA) between regular and non-regular employees in industry foodservices. Methods: The participants were regular employees (n = 119) and non-regular employees (n = 163) in industry foodservices in the Jeonbuk area. Demographic characteristics, status of safety accidents, safety education, and importance and performance status were assessed using a self-administered questionnaire. Results: Approximately 66.4% of regular employees and 53.4% of non-regular employees experienced safety accidents (p < 0.05). Types of safety accidents of regular and non-regular employees were mostly burns, and causes were mostly from their own negligence. Approximately 98.3% of regular employees and 95.1% of non-regular employees experienced safety education. Approximately 88.9% of regular employees and 96.8% of non-regular employees received safety education from dietitians. Approximately 41.9% of regular employees and 50.0% of non-regular employees had difficulty applying the contents of safety education due to lack of time during work. As a result of IPA, regular and non-regular employees were aware of the importance of the following and performed them well: 'Clean the floor of the work place', 'Arrange in the work area', 'Wear safety shoes', 'Check for heater cord', and 'Safety cooking when using oil'. On the other hand, they were not aware of the importance of the following and performed them insufficiently: 'Check for the MSDS', 'Aware of chemical signs', 'Wear protection gloves etc.', 'Do stretching exercise', and 'Using ancillary tools'. Conclusion: Therefore, it is necessary to improve the consciousness of dietitians for effective application of safety education contents, development of contents, especially MSDS, and related things.

• Journal of the Korean Arthroscopy Society
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• v.6 no.2
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• pp.195-199
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• 2002

This article is to report a new technique for reconstruction of the anteromedial and posterolateral bundles of anterior cruciate ligament by separate tensioning and fixation of the each bundle. Method : Tibial and femoral tunnels were made with conventional technique of anterior cruciate ligament reconstruction. Tibial tunnel was enlarged $5\~7$ mm in anterior-posterior direction to make oval it in cross section. When preparing the Achilles tendon allograft, bone plug portion was trimmed as the conventional technique. The tendinous portion was trimmed as two separate bundles by dividing the tendinous portion longitudinally, so the graft is shaped like 'Y'. The bone plug portion of allograft was inserted into the femoral tunnel and fixed with absorbable cross pins. Two ligamentous portionss of the distal part of the grafts were tensioned separately at the external orifice. Anteromedial bundle was fastened under maximum tension with the knee flexed 90 degrees by post-tie method. The posterolateral bundle was fixed by the same technique with the knee in full extension. Then, an absorbable interference screw was inserted between the two bundles upto the upper end of the tibial tunnel, to get more initial rigidity of the reconstructed graft as well as to locate the two bundles in more anatomic position.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.365-378
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• 2009

This study performed microbiological hazards analysis in raw food materials, cooking processes, kitchen staff, utensils, and the environment in order to obtain contamination levels of S. aureus in school foodservice operations. S. aureus was not detected in cooked foods offered by the foodservice operations; however, it was found in raw food materials prior to cooking. In the case of vegetables, S. aureus was detected in washed mung bean sprouts, parboiled mung bean sprouts, and bellflower roots both before and after disinfection, at levels of 2.2, 1.0, 1.0, and 1.0 log CFU/g, respectively. For processed foods, S. aureus was detected in one sample of packaged bean curd as well as in mung bean jelly cake at the level of 1.5 log CFU/g. For meat products, S. aureus was detected in beef brisket and chicken at levels of 2.3 and 1.3 log CFU/g, respectively. To determine microbiological hazard data for the hands and gloves of cooking personnel, the staff members were divided into two groups: a group presenting Enterobacteriaceae or coliforms, and another group presenting neither Enterobacteriaceae nor coliforms. The results showed that S. aureus was detected on the hands of staff in each group at levels of 2.0 and 2.1 log CFU/hand, respectively, and at 1.8 and 0.0 log CFU/hand on the gloves of staff in each group, respectively. Among kitchen utensils, as an environmental factor in school foodservice operations, S. aureus was detected on meat knives, mixing bowls, and dish cloths at levels exceeding 1.0 log CFU/hand.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1558-1566
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• 2015

The purpose of this study was to examine dietitians' perception of importance about standards of foodservice management associated with long-term care hospital accreditation. This study was carried out through a postal survey consisting of 500 questionnaires, and 157 returned questionnaires were used in the statistical analysis. The results were summarized as follows. Average scores of perception of importance were 4.54/5 points in foodservice production management domain, 4.56/5 points in foodservice facilities management domain, and 4.70/5 points in foodservice sanitation domain. The average scores of importance of long-term care hospitals without accreditation were significantly (P<0.05) lower than those of hospitals with accreditation in items of 'establishment of ventilation equipment in kitchen', 'establishment of hand-washstand in toilet (warm-water, soap)', 'setup of sterilizing foothold in entrance of kitchen and toilet', 'division and use of knife, chopping board, gloves, and utensils before and after cook', 'establishment of cleaning plan and cyclic practice', and 'recording of receiving diary'. Results indicate that there is a need to supplement a casebook of regulations by suggesting detailed and critical limits in the case of below average points of importance. A manual, including HACCP standards for foodservice management of long-term care hospitals, is needed, along with education and webpage for comparing notes on accreditation of long-term care hospitals.

• Journal of the Korean Society of Radiology
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• v.12 no.6
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• pp.727-735
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• 2018

Targeting the radiological technologists working in Gyoungsangnam province, this study was performed to obtain the fundamental data to improve the competency and right awareness of the hospital infection management, and to educate infection management of radiological technologists by analyzing the status, awareness, and performance of the hospital infection management. During April 1, 2018 to April 31, 2015, after we sent out a total of 400 questionnaires for the survey to radiological technologists working at the clinic located in Gyoungsangnam province, 320 questionnaires suitable for research were analysis by using SPSS 18.0 statistical analysis software. As the hospital infection management factors, 5 items for hospital infection and 60 items of the awareness and performance for the hospital infection management were used. 60 items of the awareness and performance for the hospital infection management were consisted hand hygiene, personal hygiene and clothing, medical equipment and supplies, cleaning and waste, examination and environment. And as the sociodemographic characteristics, the gender, marriage, age, level of education, working organization, working period, and working department were used. Consequentially, the awareness for the hospital infection management($4.19{\pm}.60$) and the performance($4.22{\pm}.52$) were confirmed as high level. Using these results, the hospital infection management level of the radiological technologists working in Gyoungsangnam province was found to be high in arareness and performance of hospital infection management. There was a significant correlation between the degree of awareness and performance of radiological technologists for hospital infection management. Furthermore, in the multiple regression analysis of cognitive factors on performance, it was found that 66.1% explanatory power had a significant positive influence. In order to improve the awareness of hospital infection management of radiological technologist working in various departments, the infection management education and improvement of hospital work environment are necessary. And also, It is important to participate actively in hospital infection management and preventive education and to play a pivotal role in securing expertise in hospital infection management.

• 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.