• 한국산업보건학회지
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• 제24권4호
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• pp.436-445
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• 2014

Objectives: Time-activity studies have become an integral part of comprehensive exposure assessment and personal exposure modeling. The aims of this study were to estimate exposure levels to nitrogen dioxide($NO_2$) and volatile organic compounds(VOCs), and to compare estimated exposures by using time-activity patterns and indoor air concentrations. Methods: The major microenvironments for office workers were selected using the Time-Use Survey conducted by the National Statistical Office in Korea in 2009. A total of 9,194 and 6,130 workers were recruited for weekdays and weekends, respectively, from the Time-Use Survey. It appears that workers were spending about 50% of their time in the house and about 30% of their time in other indoor areas during the weekdays. In addition, we analyzed the time-activity patterns of 20 office workers and indoor air concentrations in Daegu using a questionnaire and time-activity diary. Estimated exposures were compared with measured concentrations using the time-weighted average analysis of air pollutants. Conclusions: According to the time-activity pattern for the office workers, time spent in the residence indoors during the summer and winter have been shown as $11.12{\pm}2.20$ hours and $12.48{\pm}1.77$ hours, respectively, which indicates higher hours in the winter. Time spent in the office in the summer has been shown to be 1.5 hours higher than in the winter. The target pollutants demonstrate a positive correlation ($R^2=0.076{\sim}0.553$)in the personal exposure results derived from direct measurement and estimated personal exposure concentrations by applying the time activity pattern, as well as measured concentration of the partial environment to the TWA model. However, these correlations were not statistically significant. This may be explained by the difference being caused by other indoor environments, such as a bar, cafe, or diner.

• Asian Pacific Journal of Cancer Prevention
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• 제14권12호
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• pp.7229-7235
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• 2013

Background: To determine whether the Health Partner Program is effective in training long-term cancer survivors to be health coaches. Materials and Methods: We randomly assigned cancer survivors who were selected through a rigorous screening process to either the Health Partner Program or the waiting-list control group. The program consisted of 8 weeks of training in health management, leadership, and coaching. At baseline, 8, and 16 weeks, we measured primary outcomes using the Seven Habit Profile (SHP), the Korean Leadership Coaching Competency Inventory (KCCI), Ed Diner's Satisfaction with Life Scale (SWLS), and the Posttraumatic Growth inventory (PTGI) and secondary outcomes using the Hospital Anxiety and Depression Scale (HADS), the Impact of Event Scale-Revised (IES-R), and the Medical Outcomes Study (MOS) short form 36-item questionnaire (SF-36). Results: We recruited 70 subjects and randomly assigned 34 to the intervention group. The Sharpen the Saw habit of the SHP increased significantly more in intervention group than in the control group (p=0.049), as did most PTGI factors. The intervention group also showed a significantly greater enhancement of vitality (p=0.015) and mental health (p=0.049) SF-36 scores but no improvement in KCCI, SWLS, HADS, or IES-R scores. The intervention group also showed a greater clinically meaningful improvement in the "Think Win-Win" of SHP (p=0.043) and in the personal strength score (p=0.025) and total score (p=0.015) of the PTGI. Conclusions: Long-term cancer survivors can benefit from the Health Partner Program to become health coaches.

• 대한가정학회지
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• 제38권12호
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• pp.131-143
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• 2000

This research aims to examine the pro-environmental food consumption behavior of two groups; the housekeepers and the restaurant cooks. The rationale for choosing these groups as target of research lies in the fact that they are expected to be the most active subject for enhancing the desirable culture of food consumption, through their close involvement in the whole process of food consumption in society. This study assumes the four areas of activity to be the meaningful categories in the investigation of the pro-environmental food consumption behaviour; planning of menu and purchasing the food materials, cooking, eating, and disposal of the leftover. By using these four categories, we attempt to provide with the empirical typology of pro-environmental food consumption behaviour and the analysis of the relations of it with socio-demographical variables. Their pro-environmental behaviors are divided into four types: $\circled1$ The positive awareness of pro-environmental cooking and eating, $\circled2$ The positive awareness of pro-environmental food consumption behavior, $\circled3$ The passive awareness of pro-environmental cooking and eating, $\circled4$ The passive awareness of pro-environmental food consumption behavior. There is no significant difference among the numbers of the cases that belong to each behavioral type. Seen in overall, however, we can say that the larger number of the cases belong to the passive type of behavior. Two socio-demographical variables of tole housekeepers and the restaurant cooks show significant corelations with the behavioral types of pro-environmental food consumption with the confidence level P<0.05, but there is no significant co-relations in other variables like gender, marital status, age, income, Engel coefficient, education. We also found that there is no great gap between the housekeepers and the restaurant cooks in their positive awareness of pro-environmental food consumption, the percentage of each group belonging to the type being 51.9% and 48.1%, respectively, but that the former shows much greater number than the latter in belonging to the passive awareness type of the pro-environmental food consumption, 75.3% and 24.7%, respectively. Although the restaurant cooks can be said to be more ego-friendly than the housekeepers, if we consider the rapidly growing trend of outgoing-diner, more efforts should be exerted to develop the education and advertisement program for enhancing the restaurant cook's pro-environmental awareness and propagating the desirable food consumption cloture.