• 식품보건융합연구
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• 제9권4호
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• 식품보건융합연구
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• 제10권2호
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• pp.19-25
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• 2024

This study surveyed 171 police officers working in Jeollabuk-do to investigate their first aid knowledge and the need for education. The results showed that the correct answer rate for first aid knowledge among police officers was 75.61 points out of a possible 100 points. Additionally, 98.8% of respondents indicated a need for first aid training, expressing a preference for 2-hour sessions integrated with their work education. There was a statistically significant difference in the correct answer rate for first aid knowledge based on education level and experience in emergency situations, but no significant difference in the need for education was observed across respondents. The significance of this research lies in its provision of foundational data for first aid education among police officers, which can be instrumental in developing training programs and policies aimed at enhancing their first aid capabilities. Specifically, the study contributes to improving the effectiveness of police officers' responses in emergency situations by offering concrete suggestions on the content, method, and duration of first aid training. These findings underscore the necessity and importance of providing comprehensive and effective first aid training not only to police officers but to all first responders, emphasizing that such training is crucial for ensuring public safety.

• 대한지역사회영양학회지
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• 제17권2호
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• pp.167-181
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• 2012

Our society is aging rapidly, and the number of elderly people who are in charge of purchasing and preparing foods at home is increasing. However, most the elderly have difficulty managing nutrition and food safety by themselves. The purpose of this study was to develop the necessary knowledge, through focus group interview and Delphi technique to establish a food safety and nutrition education program. The diet and educational needs of the elderly were surveyed through FGI. The education topics were decided by the Delphi technique. The education program consisted of a five week program, and the topics taught were 'Dietary Change for Healthy Life', 'Prevention of Food Poisoning in Everyday Life', 'Safe Food Handling for my Health', 'Healthy Dietary Life to Prevent Chronic Disease', and 'Safety! Nutrition! Healthy Dietary Life'. This education program was designed to decrease the perceived barriers, and to increase the perceived interests and the sense of self-efficacy. Education program materials, lesson plans, slides, handouts, videos, leaflets, and booklets were developed. Based on the results, the contents of the food safety guideline leaflets for the elderly were decided as the following: (1) wash your hands in the correct way; (2) select safe food; (3) cook foods safely; (4) keep foods safely; (5) keep kitchen utensils clean. In conclusion, if advanced education programs are implemented and delivered continuously in locations such as health centers and community welfare centers, those will contribute significantly to enhance the perception of food safety and to change the desirable dietary behavior of the elderly.

• Safety and Health at Work
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• 제5권3호
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• pp.140-146
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• 2014

Background: Young male and female workers are over-represented in statistics concerning negative outcomes of poor work environment and risky work. Young workers often have low awareness of risk, a lack of safety training, and inadequate introduction to the work. The aim of this study was to identify the knowledge and experiences of pupils of vocational schools concerning potential work environment risks in their future work. Methods: The study design was a dual one, and included a questionnaire and focus group interviews. The study group consisted of 239 pupils from 10 upper secondary schools, who were graduating pupils in four vocational programs: the Industrial Technology Programme, the Restaurant Management and Food Programme, the Transport Programme, and the Handicraft Programme (in which students specialize in wood products). The upper secondary schools were located in the central region of Sweden. Results: The pupils had limited knowledge that employers must, by law, conduct risk analyses and prevent risks. Many felt that they themselves are mainly responsible for performing their tasks safely. Pupils in all programs mentioned acute risk as the greatest risk at work. The theoretical education about safety at work was provided in the $1^{st}$ year of the 3-year vocational programs. Conclusion: A systematic approach to pupils' training in work environment, which is a basis for a safe and healthy workplace, is lacking. The study findings indicate that pupils are offered knowledge far from that intended by laws and by state-of-the-art occupational health risk research.

• 한국융합학회논문지
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• 제9권8호
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• pp.87-94
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• 2018

본 연구는 방사선 조사식품에 대한 여성 근로자들의 인식 및 행태를 파악하기 위해 설문조사로 수행되었으며 수집된 총 326부의 설문지를 최종 분석하였다. 연구결과 방사선 조사식품에 대한 지식수준은 3.411점, 인식수준은 2.542점이었다. 방사선 조사식품의 구입경험은 학력, 근무기관 및 직업에서, 섭취경험은 근무기관, 학력, 직업 및 경력에서 유의한 차이가 있었다. 방사선 조사식품에 대한 예방행동은 근무기관, 경력 및 직업에 따라 유의한 차이가 있었다. 방사선 조사식품에 대한 요인별 상관관계 분석에서 지식이 많고 인식이 좋을수록 구입 및 섭취경험이 많은 유의한 상관관계가 있었다. 그러나 예방 행동은 지식, 인식, 구입경험 및 섭취경험과 유의한 상관관계가 없었다. 따라서 향후 방사선 조사식품의 합리적 선택을 위해 방사선 조사식품에 대한 정보제공, 안전성 교육 등이 필요하다고 판단된다.

• 한국지능시스템학회논문지
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• 제27권1호
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• pp.42-49
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• 2017

다양한 분야에서 온톨로지 기술을 이용하여 효율적인 정보 검색과 정보자원을 재사용을 위한 연구가 진행되고 있다. 본 논문에서는 식품의약품안전처와 식품안전정보포털에서 제공하는 식품첨가물 정보를 소비자에게 제공하기 위한 온톨로지를 구축하였다. 식품첨가물은 $Prot{\acute{e}}g{\acute{e}}$를 이용하여 OWL(Web Ontology Language)기반의 지식으로 표현하였다. 식품첨가물명, 기원, 목적, 기본정보를 제공하기 위한 클래스, 속성, 관계를 정의하였다. 구축한 온톨로지를 이용하여 식품첨가물의 정보를 검색하기 위해 679개의 인스턴스를 구축하고 DL Query 질의를 통하여 결과를 확인하였다. 본 논문에서 보이는 식품첨가물 온톨로지를 이용하면 향후 관련 분야의 정보 검색 시스템 통합 및 개선에 있어서 도움이 될 수 있을 것이라 기대한다.

• Safety and Health at Work
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• 제13권1호
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• pp.78-85
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• 2022

Background: Veterinarians may encounter a variety of zoonotic pathogens in their work. Methods: We conducted two cross-sectional questionnaire studies among veterinarians in Finland. Participants were recruited during two Annual Veterinary Congresses. In 2009, 306 veterinarians participated in an extensive questionnaire study, and in 2016, 262 veterinarians participated in a more focused study that included two same questions. Results: In 2009, the majority (90.9%) of the participating veterinarians reported having been occupationally exposed to zoonotic pathogens. Zoonotic infections (15.0%), needle stick incidents (78.8%), bites (85.0%), as well as infected skin lesions (24.2%) were reported. In 2009, 8.2% of the participants fully agreed with the statement "I have good knowledge of zoonoses and their prevention"; in 2016, the proportion was 10.3%. The reported use of protective practices and personal protective equipment in connection with specific veterinary procedures indicated that there was room for improvement, particularly in protection from pathogens that are transmissible via inhalation and mucous membranes. Conclusion: The results confirm that veterinarians are commonly occupationally exposed to zoonotic pathogens. Education should aim to improve and maintain the knowledge of zoonoses and their prevention. Use of protective practices should be advocated.

• 한국생활과학회지
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• 제20권3호
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• pp.637-649
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• 2011

The purpose of this study was to analyze employees' practice levels and knowledge of sanitation at school foodservice operations, to examine the sanitation conditions of current school foodservice, and to suggest an effective sanitary training program. A questionnaire survey was conducted on a total of 578 subjects and 501 reponses were made available for this study. The collected data was analyzed using SPSS of windows. The main results can be summarized as follows: Training through handouts was the most effective (53.2%) and lack of time caused by overwork (57.1%) made the practice of sanitation training difficult. The degree of employees' perceptions of the necessity of sanitary training programs was marked at 4.18 points. According to the foodservice employees' evaluation about the knowledge of sanitation concerning the sanitary training program contents, the area of environmental sanitation (96.3%) was the highest while food poisoning control (72.9%) was lowest. Foodservice employees' practice levels was ranked above 4 points (out of 5 points) in 9 areas. Practice levels of cleaning and disinfection management were highest while that of safety management was lowest. About the food service employees' practice levels of sanitation, the degree of practice and the application of knowledge was 4.39 points. There was a significantly positive correlation between the practice level of sanitation and sanitation knowledge(p<.01). Thus, educational material needs to be standardized in order to improve employees' sanitation practice level.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 1998년도 International Workshop School Lunch Program Expansion in Asia
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• pp.21-30
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• 1998

Sound nutrition is the basic foundation for the health of a population. Proper nutrition education through the school system can actualize the building of sound nutrition being provided at school lunch programs along with nutrition education can have far reaching impact to the health of the whole nation. In Hong Kong, the recent change over from a half day to full day school program signaled the need for a school lunch program. However, there has been no organized effort so far in Hong Kong to provide such service. School lunches are being provided by caterers who are more concerned about profits than food safetly. Alarming rates of food poisoning occurring recently in Taiwan school has further accentuated the importance of fool safety. With the advent of centralized food production technologies, Dietirians can apply their nutrition knowledge and integrate with food production processes such that safe, healthy and nutritious mcals can be produced in large quantities in a cost-effective manner serving he needs of the school children. This paper introduces the centralized food production concept, using some of the cool chill production centers for school lunch programs in the United States as examples to discuss how new technologies and management system can be integrated to yield the best outcome in food quality and safety.

• 식품보건융합연구
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• 제8권4호
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• pp.1-10
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• 2022

The term "Organic Food" is no longer strange to consumers around the world. Many people are concerned about their safety and health, so they have chosen this safe food. However, the decision to buy this product still faces some difficulties and challenges, such as the high price of organic products, short-time use, supply of products and so on. This study conducted an analysis to investigate the determinants of Danang City consumers' intention to purchase organic foods in Vietnam. The results show that, there are 6 influencing factors, including: subjective norm, food safety & health consciousness, consumer knowledge & environment consciousness, price of the product, availability product and trust in brands and certifications. The study uses a combination of 2 qualitative and quantitative methods. Qualitative methods are used through analysis, evaluation and synthesis of previous studies to build research models and scales for variables. Quantitative method with 250 samples applied SPSS 25.0 to test the scale by Cronbach's Alpha coefficients, to analyze the discovery factor EFA and regression analysis. The findings of the study provide useful information for consumers to buy organic foods and for marketers to increase sale of organic foods in Vietnam in general and Danang city in particular.