• Journal of the Korean Home Economics Association
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• v.44 no.6 s.220
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• pp.113-120
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• 2006

The purpose of this study was to examine the effects of an educational program regarding food safety for children. The data were collected from the results of a self-administered questionnaire that was given to 510 6th grade elementary school students in the Youngnam region who had undergone a food safety education program. The results of this study were as follows. First, the educational need for food safety was high in each food safety category, with the educational need for prevention against foodborne illness being the highest of the 10 categories. On the basis of the study results, educational materials were developed which targeted personal hygiene, food labeling, food purchase, food washing, food storage, cooking, foodborne illness prevention, food additives, endocrine disruptors, and illegal foods. Additionally, about 37% of the respondents aswered that they preferred the food safety education to be conducted at home. Second, the food safety education significantly improved the levels of knowledge and behavior of children toward food safety. These results imply that food safety education that addresses the concerns of children and their parents' is needed to improve the level of knowledge and behavior toward food safety.

• Journal of the Korea Safety Management & Science
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• v.2 no.3
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• pp.101-115
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• 2000

Whenever a disaster occurs, people emphasizes that "Safety management is most important thing in the company". However, a situation of safety management is not changed dramatically after accidents in the past. Many small-and-medium sized industries neglect the importance of safety management. Current situation can be easily figured out when looks up an occurrence rate of accident, accident frequency rate and intensity rate. This paper investigated what workers of hotel-related industries think of a safety and types of accidents, effect of a safety education. On-site-survey was conducted for actual workers in four deluxe hotels and one condominium. 207 persons out of 400 people were replied. Statistical analysis was performed with SAS package about their reply. In injured type, cut from knife was most frequent. Main cause of accident was a unsafe posture and a unsafe behavior, so more safety education for these workers are necessary. In a physical pain which related with job, chronical pain was most dominant. As a result, a safety education has a high correlation with an experience of injured and treatment of safety, Cooking department has highest occurrence of accident than any other departments. Workers with an experience of five to ten years have most lowest treatment of safety, aid of safety education, safety feeling of their working environment, so peer attention must be put on these people to reduce accidents.accidents.

• Journal of the Korean Home Economics Association
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• v.26 no.4
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• pp.15-30
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• 1988

The purpose of this study is to collect basic data which will be effective in performing nutrional education. This study was conducted at Taegu area and adjacentrural area from June to July in 1986. The completely answered questionnaires were analyzed for food habits, purchase of food, the sources of nutrition information and general characteristics of housewives of 20's to 50's. The results obtained are summarized as follows ; 1) The major food of breakfast was boiled rice (93.9%). With decreasing level of education and in rural area, the percent of boiled rice was higher. 2) The frequency of eating out with family is higher in urban area, younger age, and nuclear family. 3) The preference for eating between meals appeared in order of bread and cakes, cookies, and the others. 4) The preference for desserts appeared in order of fruits, coffee, the other, coarse tea, adlay tea, and gingseng tea. 5) The purchasing place for vegetables and fruits was market (53.5%) on the whole, but in rural area, the percent of self production was higher (63.6%). 6) With increasing age and decreasing level of education, the percent of accuracy of nutrition knowledge was lower. 7) Sources in the knowledge of nutrition appeared in order of Radio and T.V., relatives, cookbooks, newspapers and magazines, lectures in cooking school. In order to promote nutritional status of family, nutritional education for housewives must be accomplished in the first place.

• Nutrition Research and Practice
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• v.2 no.4
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• pp.259-268
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• 2008

Children's food behaviors have been expressed in a various ways because of recent changes in their family environment. Thus, this study was performed to investigate in-depth qualitative research on the mother's perception on children's food behaviors by focused group interview. This study was designed in four steps of planning, collection of participants, process, and analysis. Participants for the focus group interview were recruited and sampled from households with elementary school students in the Seoul and Gyeonggido areas. Groups were divided by total income and education expense levels. 1) High income household: It is better to improve currently existing web sites for nutrition education. 2) Mid income household: Easy, practical, and inexpensive off-line cooking class/nutrition education classes for mothers are needed. Nutrition programs for children should be developed through mass media and be promoted in the broadcasting circle. 3) Low income household: Motivation is required for mothers' educatior and the serious nutritional problems of children should be informed through mass media and home correspondence from school. And interesting educational materials should be developed for children to read whenever they want.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.44-52
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• 2019

This study examined the lifestyle factors, dietary attitudes, food habits, and dietary nutrition intake of college students before and after nutrition education. A total of 44 college students were recruited and a questionnaire survey was conducted. Dietary nutrient consumption was obtained from the one day 24-hr recall. Scores on 'Concerns about health (p<0.05)', 'Regular exercise (p<0.01)', and number of steps (p<0.001) were significantly higher after-training. The dietary attitude (31.3 vs. 33.7, p<0.01) and food habits (53.5 vs. 59.7, p<0.01) were significantly higher after-training. The scores on 'Eating a lot of food that I want to eat is more important than nutrition (p<0.01)', 'I am interested in information on nutrition and health (p<0.01)', 'Have three meals a day (p<0.01)', 'Have breakfast regularly (p<0.01)', 'Drink milk every day (p<0.001)', 'Have fruits every day (p<0.05)', and 'Apply nutrition knowledge to daily life (p<0.001)' were significantly higher after-training. Among the nutrients intakes, the protein (p<0.05), vitamin C (p<0.01), and calcium (p<0.001) were significantly higher after-training. Nutrition education improved the lifestyle factors, dietary attitudes, food habits, and dietary nutrition intakes.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.250-259
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• 2001

This study was peformed to investigate the use of preprocessed foods, satisfaction on using them, and the plausibility to extend its use in 134 elementary school foodservices in Incheon by questionnaire from December 11th to 28th in 1999. The percentages of school foodservices to purchase and use preprocessed foods were 99.06% in seed, 97.64% in fishes and poultry, 87.74% in meats, 57.55% in eggs, 55.32% in fresh vegetables, 51.42% in dried vegetables and 34.90% in beans. Dietitians were satisfied with having used preprocessed foods, and the reduction in cooking time was listed as the biggest advantage which could be obtained by using preprocessed foods. However, dietitians showed relatively negative attitudes for the plausibility to expand use of preprocessed foods.

• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.354-360
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• 2001

This study was carried out to investigate the present status of nutrition services for infants in public health centers and the need for nutrition services of health workers and infants mothers. The study subjects were 146 health workers and 197 infants mothers. The results were as follows : At present, the only major nutrition services for infants were vaccination and dental care. Proper nutrition management services were available to infants. Nutrition knowledge scores were 16.8 for health workers and 15.3 for mothers out of 20 possible points. Health workers strongly demanded a well-organized nutrition education program, government support, audio-visual materials and the employment of a community nutritionist. The public health workers, in particular, demanded the development of education programs for breastfeeding and weaning. The infants mothers demanded services of nutrition information and teaching of cooking and menu planning. Based on this, the results suggest that the employment of a community nutritionist and the development of practical nutrition service programs for infants are needed very urgently for public health centers.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.27-35
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• 1998

Consumption of edible oil at food service institutions in Inchon was surveyed to provide basic data for continuous education of dietitians. Manufacturing industry was the major food service institution(78.8%) in Inchon followed by schools, hospitals and social welfare service centers. Most dietitians were at the age of twenties and college graduates with professional careers of 1-5 years. Oil was purchased on the basis of its quality within 1-3% of total food costs four times a month. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Soybean oil was the most frequently used and commercial frying mix powder and flour and eggs in water were the most common food coating materials. Fish and commercial frozen foods were the most frequently used materials for frying. Fried foods were stored with covers in a basket and consumed within 30 minutes after cooking. Frying oils were used one more time after filtering and color was the index for determination of re-use.

• Journal of the Korean Home Economics Association
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• v.30 no.4
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• pp.261-278
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• 1992

The purpose of this study is to compare the time use of urban housewives 1980 and 1990, and to investigate significant variables affect to the time spent, the independent effect of variables to the time use of her them. For this purpose, the data from 261(1980) and 287(1990) were analyzed. The major findings are follows: 1. There was 3-4 hours decreasing for household work in 1980 & 1990, and the significant variables were age, number of children, years of youngest child, education, type of kitchen, and type of heating, but in 1990, number of children and education of housewife. 2. In 1990, the independent effect of variables to household work time are number of children, years of youngest child, and cooking fuel to household work time and income to physiological time.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.6
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• pp.1373-1379
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• 2014

The purpose of this research is to evaluate the performance of the Ventilation hood and to make better oil collection for improvement. In order to complete the purpose, the research range has limited a kitchen cooking utensil used in preparing food in vessels. Assessment was carried out with reference(ASTM F1704-09) to the specification. Evaluation items of ventilation hood were flow visualization, oil collection rate and noise levels. When filter angle was 40 degrees, oil collection rate was increased by 9%.