• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.407-415
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• 2001

The purposes of this study were to assess th importance and performance of food suppliers and to explore the ways to improve the school foodservice purchasing management. The questionnaire regarding purchasing was composed of two parts. The part one consisted of questions on general characteristics of dieticians and school foodservice operations, and the part two was composed of questions on the importance & performance of food suppliers. Completed questionnaires were received from 286 dieticians of elementary school foodservice operations in Seoul. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. In dieticians' demographic data, 36.6% were over 30 years old, 32.4% were $28{\sim}29$ years of age and 31.0% were below 27years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The school foodservice operations which employed a chef were 50.3%. The food suppliers' attributes that were recognized by the dieticians with high value of mean importance scores were: food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean score for importance was 4.33('important') out of 5 and mean score for performance was 3.50('so-so') out of 5. By IPA techniques, the attributes that deserve higher attention were those that ranked high in importance and low in performance(Quadrant A). The coordinates in Quadrant A were geographical location of supplier, maintenance of food quality, provision of information on cost variation and salesman's knowledge.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.95-103
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• 2018

This study examined the relationship between the eating out behavior of families and a low-salt management by housewives in Jeonju area. Self-administered questionnaires were collected from 420 housewives. Descriptive statistical analyses was completed using SPSS v. 19.0 and Stata 13.0. The frequency of eating out and delivered food of housewives in their 20s was significantly higher than that of the older housewives (p<0.001). The high order frequency delivered foods were chicken menu and Chinese food. The determinants of the eating out menu were children's preference and meal time. The average scores of 'interest on low-salt diet', 'attitude toward a low-salt purchasing', and 'praxis a low-salt diet' were $2.70{\pm}0.95$, $3.06{\pm}1.13$, and $3.26{\pm}0.91$, respectively. The level of a low-salt management housewives in their 20s was higher than that of the older housewives (p<0.001). Regression analysis showed that various factors (e.g. age, number of children, education level, and frequency of the eating out) correlated with the low-salt diet of subjects. For the adequate eating out behavior of families and low-salt management of housewives, information and consumer education to take family-related situations into consideration are necessary.

• Journal of the Korean housing association
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• v.20 no.2
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• pp.77-86
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• 2009

The purpose of this study was to examine the household characteristics, the actual residential environment of the elderly living with their offsprings together in Gwangju. We also evaluated their satisfaction with the needs for remodeling of their houses and the different opinions about those things between the elderly and their off springs. We used comparative and descriptive T-test in statistical analysis. The results were as follows. There were more families living in the detached houses than those living in the apartments. The average size of the houses was 100.8 square meters. The mean residence period was 13.5 years. The sons were usually the legal householders. The residents who experienced remodeling before reassigned the furniture and installed the bathtub, which was designed to be sat on comfortably in a common. A few residents installed safety system such as alarms for incident fire or gas, convenient knobs for handling and faucets for running hot or cold water separately. After the installation of alarms, convenient knobs of windows or door, Customer satisfaction for those things were quite high. But that for the installation of safety bar were the lowest in contrast. The most things the old wanted to change were to rearrange bedrooms and bathrooms on the first floor and to decorate them in westernized styles. They didn't need to set up safety bars or shower instrument for modulating heights. The second generation wanted to install the blinds or curtains more than the third generations.

• Korean Journal of Occupational Health Nursing
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• v.24 no.4
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• pp.352-362
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• 2015

Purpose: The purpose of this study was to investigate the effects of job stress and support from supervisors on depression of care givers in elderly care facilities. Methods: Subjects were 191 care givers working in elderly care facilities in K-Province in Korea. Data were collected from self-administered questionnaires. Descriptive statistics, ${\chi}^2$ test, t-test, F-test, Pearson's and Spearman's correlation coefficients, and hierarchical multiple logistic regression with dummy variables were used for statistical analysis of data. Results: Job stress measured with Korean Occupational Stress Scale was $56.16{\pm}5.88$. Emotional and instrumental support from supervisors were $37.05{\pm}7.30$ and $32.39{\pm}7.34$, respectively. After controlling for general characteristics, job stress was significantly related to depression (OR: 1.07, 95% CI: 1.01~1.14). However, job stress became non-significant in the model that included instrumental support from supervisors. Not emotional but instrumental support from supervisors was significantly related to depression of care givers (OR: 0.93, 95% CI: 0.88~0.99). Conclusion: Results of this study suggest that job stress has negative effects and instrumental support from supervisors has protective effects on depression of care givers in elderly care facilities. Therefore, measures to increase instrumental support by supervisors should be developed to improve psychological health of care givers in elderly care facilities.

• Journal of the Korean Dietetic Association
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• v.9 no.4
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• pp.288-296
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• 2003

The purposes of this study were to assess the school foodservice purchasing practices and to explore the ways to improve the school foodservice purchasing management. The purchasing questionnaire was composed of three parts, the part one consisted of questions on characteristics of dietitians and school foodservice operations, and the others consisted of questions concerning purchasing practices and importance & performance of food suppliers. 286 dietitians of elementary school foodservice operations in Seoul were participated with the survey. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. The school foodservice operations which employed a chef were 50.3%. Only one third of the dietitians(34.1%) reported having been involved in the selection of food suppliers. In dietitians' demographic data, 36.6% were over 30 years old, 32.4% were 28-29 years of age and 31.0% were below 27 years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The food suppliers' attributes with high scores of mean importance were food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean scores for importance and performance were 4.33('important') and 3.50('so-so') out of 5. In the comparison of importance attributes, produce suppliers had a significant higher score on suppliers(P<0.05) than processing food suppliers. Processing food suppliers received significant higher performance scores on product(P<0.05) and service(P<0.05) compared to produce suppliers.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.1009-1017
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• 2009

This study was performed to analyze the preferences and actual use patterns of university students (96 males and 187 females) for bakeries in the Gyeongju area of Korea. A total of 283 questionnaires were used for the examination and statistical analyses were completed using SPSS Win (14.0) by descriptive analysis and $x^2$-tests. The most favored bakery products were prepared items such as sandwiches and toast. Most of the respondents (92.9%) typically used bread for snacks, and the main places of purchase were well-known bakery shops (38.5%) in which females preferred well-known shops more than males. In addition, the respondents liked milk (79.9%) and jam (39.7%) as the beverage and food, respectively, to eat with bread. When choosing bread, the main selection point was taste (80.2%) and the cost per person per visit was usually 1,000~5,000 won (63.3%). The consumption frequency rate revealed that 49.1% of the students consumed bread as a snack, while 24.8% consumed bread with other foods 1~2 times a week. In the case of purchasing bread as a snack, females had more purchases than males (p<0.05). Students who lived in their own home (p<0.001) with a commute time to school greater than 30 minutes (p<0.001) had the highest number of bread purchases as a snack. The most important point for bread purchase was hygiene (4.60). Overall, for the development of bakeries in the Gyeongju area it seems imperative to address the bakery shop environment, including such aspects as hygiene, price, and new bread product development for students.

• Journal of the Korean Dietetic Association
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• v.23 no.4
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• pp.350-362
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• 2017

The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of $25.1^{\circ}C$ with the highest of $35.4^{\circ}C$ in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.

• The Journal of the Korea Contents Association
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• v.13 no.7
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• pp.452-462
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• 2013

This study investigates the influence of school cultures, specifically culture of teachers' collaboration, principals' leadership, students' peer relation, on school satisfaction of school members such as students, parents, teachers, and principals. To achieve the goal, this study analyzed the data from the survey for the Seoul education longitudinal analysis during 2010 and 2011, and conducted the following statistical meth5ods: descriptive statistics, correlation, and multiple regression. There were significant effects of students' peer relations and culture of teachers' collaboration on students' and parents' school satisfaction. This study found two implications. Culture of teachers' collaboration is the common factor to effect students' parents', and teachers' school satisfaction. Overall, this study attempted to review school satisfaction and school culture at the same time from students', parents', teachers', and principals' perspectives, even though previous literature on school satisfaction has generally focused on each groups' perspective separately.

• Journal of Korean Dental Science
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• v.3 no.2
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• pp.20-25
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• 2010

Aim : This study was conducted to assess the oral health status of deaf and mute children attending special school. Materials and Methods : A cross-sectional descriptive survey was conducted among 137 deaf and mute children with ages ranging from 7 to 18 years. A total of 76 males (55.47%) with mean age of $14.2{\pm}4.5$ and 61 females (44.53%) with mean age of $13.8{\pm}4.2$ years and studying in a school for deaf and mute children in Warora were considered. Data were collected using a standard method recommended by WHO for the oral health survey in 1977. Oral health status was assessed using OHIS, Loe and Sinless, and CPI Index along with DMFT and DMFS Index. Gingival position was considered for measuring attachment loss. Statistical analysis was performed using the SPSS software package (version 17.0). Results : The mean DMFT was found to be $2.53{\pm}1.72$, and mean DMFS, $3.37{\pm}3.16$. The prevalence of dental caries was pegged at 35.32%, with mean OHIS score at $1.49{\pm}0.76$. Overall gingival index among deaf and mute children was $0.81{\pm}1.4$, whereas that for the upper arch and lower arch was $0.92{\pm}0.84$ and $1.19{\pm}0.95$, respectively. The mean score for the CPI Index among deaf and mute children was found to be $0.42{\pm}0.32$. Gingival clinical attachment loss was found to be $0.26{\pm}0.15mm$. Conclusion : These findings suggest that children with hearing disabilities can also have good oral hygiene comparable to normal individuals of the same age group. These results may be attributed to the fact that the study sample was taken from a single school of a private organization with a well-equipped dental setup.

• Imaging Science in Dentistry
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• v.46 no.2
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• pp.117-125
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• 2016

Purpose: This study evaluated and compared interradicular distances and cortical bone thickness in Thai patients with Class I and Class II skeletal patterns, using cone-beam computed tomography (CBCT). Materials and Methods: Pretreatment CBCT images of 24 Thai orthodontic patients with Class I and Class II skeletal patterns were included in the study. Three measurements were chosen for investigation: the mesiodistal distance between the roots, the width of the buccolingual alveolar process, and buccal cortical bone thickness. All distances were recorded at five different levels from the cementoenamel junction (CEJ). Descriptive statistical analysis and t-tests were performed, with the significance level for all tests set at p<0.05. Results: Patients with a Class II skeletal pattern showed significantly greater maxillary mesiodistal distances (between the first and second premolars) and widths of the buccolingual alveolar process (between the first and second molars) than Class I skeletal pattern patients at 10 mm above the CEJ. The maxillary buccal cortical bone thicknesses between the second premolar and first molar at 8 mm above the CEJ in Class II patients were likewise significantly greater than in Class I patients. Patients with a Class I skeletal pattern showed significantly wider mandibular buccolingual alveolar processes than did Class II patients (between the first and second molars) at 4, 6, and 8 mm below the CEJ. Conclusion: In both the maxilla and mandible, the mesiodistal distances, the width of the buccolingual alveolar process, and buccal cortical bone thickness tended to increase from the CEJ to the apex in both Class I and Class II skeletal patterns.