• The Journal of Korean Academic Society of Nursing Education
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• v.18 no.2
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• pp.229-238
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• 2012

Purpose: The purpose of this study was to evaluate the theory of planned behavior (TPB) in the structural relationship of nursing students' performance related to nosocomial infection control (NIC). Method: Data was collected by using a questionnaire completed by 238 nursing students of three nursing colleges in Suwon, Sokcho. Results: The mean score of performance related to NIC was 3.86. The highest mean score of performance related to NIC was 4.18 (${\pm}0.91$) for 'hand washing' and the lowest mean score was 3.56 (${\pm}1.08$) for 'respiratory system'. In prediction of the intention of nursing students' on NIC, the attitude, the subjective norm, and the perceived behavior control(PBC) of TPB resulted in statistically significant influencing factors (p<0.050). These three variables explained 47.6% of the total variance of the intention of nursing students' on NIC. In predicting the performance related to NIC, the PBC resulted in the direct and main influencing factor of nursing students' performance related to NIC (p<0.010). Intention was not a significant determinant. These two variables explained 13.2% of total variance of the performance related to NIC. Conclusion: This study shows the TPB model's applicability in explaining performance related to NIC of nursing students and highlights the importance of PBC for strategies to enhance performance related to NIC in nursing students.

• Fashion & Textile Research Journal
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• v.11 no.5
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• pp.764-770
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• 2009

This study was conducted to analyze the wearing condition on gloves for pilots and to suggest the developments for pilot gloves design. This survey was performed with 99 pilots and the questionnaires included items about discomfort, materials and problems when wearing pilot gloves. The respondents felt uncomfortable on the finger tip, the hollow area of the hand and the end of thumb when they move their hands with the gloves. They replied that the finger length, palm length, and circumference of the fingers did not match well. Also they complained there was severe abrasion in the tip of the thumb, finger tips and the middle of the palm of the gloves. The result of these analyses supports the following suggestions. It is necessary to improve durability by applying the additional materials to the severely worn parts. Punching on the glove materials could improve sweat rate and ventilation, and careful washing should be accompanied to prevent the occurrence of linters and transformation after laundering. And it is needed to prepare an accurate and more diversified size system and to design the gloves fitted to the individual hands. With these in mind, it is required to propose solutions for pilot gloves with reference to the survey results in order to design appropriate pilot gloves in terms of movement, size and material. It was concluded that an analysis of the wearing condition and developments are useful for ergonomics pilot gloves design.

• The Korean Journal of Community Living Science
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• v.17 no.4
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• pp.175-197
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• 2006

This study aims to assess the traditional knowledge on seasonal customs and its characteristics for practical use. The Delphi method and correspondence analysis were hired to collect and analysis the data. Twenty six professionals for the Delphi participated in three-round process. The followings were concluded. The number of items valuing and resourcing for seasonal customs. were 118(40 for folks and ceremonies, 53 for foods. 25 for plays) on Delphi results. For example are Bokjori, Dano fm, Bokjumeoni, Chuseok, Tano festival, New Year Card, washing hair with an iris, Soup with rice cake, Boiled rice with five cereals, Rice and red-bean porridge, Kimchi-making for the winter, Sharing walnut with friends, Game of yut, Playing kite, Play with Hanga etc. Nowadays the ideas of modernized practical use on seasonal customs was to connect with modernized scientific technology and designate commemoration day. The items for connecting with modernized scientific technology were new year card, painting and recording sound with traditional seasonal customs, food areas, cake with seven kind of cereals, play areas, hand wrestling, cockfighting in folks and customs areas. Also the items for designating commemoration days were the Suelbeam and Suelbeam Socks present for the aged people, man cooking day, Korean traditional workers day in folk and ceremony areas.

• Journal of the Korean Society of Radiology
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• v.10 no.5
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• pp.351-358
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• 2016

This study surveyed the health professionals in Busan with regard to their awareness of nosocomial infection control. According to the conclusion of this study, first, the level of awareness and performance of personal hygiene management, equipment sanitation management, and cleaning and environmental management increased as the level of education decreased. Also, when it comes to personal hand-washing, the level of awareness was higher among workers in primary, secondary and other medical institutions, where as the level of performance was higher among the group of medical practitioners. The differences were statistically significant at a significance level of .001. Medical practitioners also showed a higher level of awareness and performance of hospital sanitation management, which was statistically significant. Overall, as the level of awareness was lower than the level of performance, it seems that individuals need to thoroughly practice infection control, and realistic improvement measures need to be devised.

• The Research Journal of the Costume Culture
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• v.15 no.6
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• pp.929-938
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• 2007

The purpose of this study was to explore the consumers' purchasing pattern and dissatisfaction with the quality of the jean pants. A total of 695 men and women completed the questionnaire. The questionnaire for the survey measured consumer's jean pants purchasing pattern and dissatisfaction for quality. The results of this study showed that men bought higher priced jeans. Women in their twenties purchased and worn jeans frequently and men and women in age 20s mainly bought jeans at wholesale stores or department stores; but, majority of subjects in their thirties bought jeans at discount stores. Consumer's dissatisfaction with the quality of jean pants was significantly different among the groups by age, gender or their pursuing buying benefit. The men and women in age 30s were dissatisfied with harshness of the denim fabric. The subjects, who highly concerned on the aesthetic value, were dissatisfied with the inconsistence color of the jean pants after washing. Men and women who valued the functional performance of jean pants, were dissatisfied with low sweat absorbancy of jean pants material. The results of this study showed that the consumer's buying pattern for jean pants were differentiated by their age and gender. These results imply that jean pants manufacturers should develop jean pants to meet the needs of their target market. The jean pants, which were manufactured for discount stores, should be made of fabrics with good sweat absorbancy and soft hand. The fashion jean pants, which were targeted for women seeking aesthetic values, should be improved to maintain color consistency of the fabric.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.19-23
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• 2001

In addition to landfilling and incineration, waste minimization and recycling have become priorities in Taiwan's municipal waste management strategies over the past 10 years. Major recycling initiatives being implemented in Taiwan include producer responsibility, "pay-as-you-throw, " and mandatory sorting provisions. Currently, the producer responsibility regime established under the Waste Disposal Act and administered by the Environmental Protection Administration (EPA) requires that manufacturers or importers of listed items, including containers, batteries. cars, motorcycles ("scooters"), tires, oil, televisions, refrigerators, air conditioners, washing machines, computers, and printers, pay recycling fees to government recycling funds. EPA then uses the recycling funds to subsidize collection and recycling. The 2001 recycling fund budget totals NT$57 billion (NT$35 = US$l). Under the producer responsibility regime, EPA-designated retailers ("sellers") must accept end-of-life items returned to them by the consumers. At the local level, Taipei City implements a pay-as-you-throw program, whereby citizens pay waste collection and treatment fees through the purchase of special trash bags approved by the Taipei City Government. However. recyclables that are separated by citizens are collected free-of-charge by the City. Taichung City and Kaohsiung City, on the other hand, enforce mandatory sorting schemes, whereby citizens face penalties if they don't separate recyclables from the trash before pick-up. These programs have resulted in a significant reduction in municipal waste. Per capita waste collected per day has dropped from 1.143 kg in 1997 to 0.978 kg in 2000. Targeting a 10% recycling rate for municipal waste in 2001. EPA plans to research and develop new recycling techniques, expand the scope of producer responsibilities, and strengthen existing municipal recyclable collection programs. To this end, among other initiatives, EPA has prepared a draft "Resource Recycling and Reuse Act" that would complement the existing producer responsibility programs by incorporating into the current recycling framework the concept of product life-cycle management.

• Journal of the Korean housing association
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• v.19 no.3
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• pp.39-48
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• 2008

The purpose of this study was to investigate the attitude of the middle and old age about the elderly housing and the planning elements according to the types of silver town. For this study, a pre-interview and a survey method were used for data collection. A questionnaire survey of 372 women over 45 years old was carried out. Among the data, 321 cases were analyzed by SPSS for Windows V12.0. The major findings were as follows: 1) Regarding the elderly housing, While the couple cohabitation type preferred the existing housing and the general housing, the single habitation type preferred the apartment and silver town. Some people wanted silver town occupancy due to the decrease of children support burden, the other did not want it due to economical burden and the absence of homelike affection. When they move into silver town, they wanted to take money, clothes, and photo album. 2) In silver town development, while the couple cohabitation type preferred the apartment, independent house, the single type preferred the apartment, housing complex and group-home. The unit housing sizes of them were around 82.6 and 49.6 square meters respectively. In the space composition of unit housing, while the couple cohabitation type preferred bath room, kitchen, living room and two of bed room, the single type preferred one of bed room and bath room at least. On the other hand, this study found out that it was possible to plan the space for eating and washing as the common space. 3) According to single or couple, and ages, there were significant differences in preferred spatial planning elements, which needs to be reflected in the silver town development. These results can provide improvement guidelines for the development of the silver town with the differentiation of design factors for the silver town planners.

• Korean Institute of Interior Design Journal
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• v.20 no.5
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• pp.178-187
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• 2011

This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.

• Journal of Korean Neurosurgical Society
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• v.46 no.2
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• pp.123-129
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• 2009

Objective: This study was aimed to identify the incidence and risk factors of vancomycin-resistant enterococcus (VRE) colonization in neurosurgical practice of field, with particular attention to intensive care unit (ICU). Methods: This retrospective study was carried out on the Neurosurgical ICU (NICU), during the period from January. 2005 to December. 2007, in 414 consecutive patients who had been admitted to the NICU. Demographics and known risk factors were retrieved and assessed by statistical methods. Results: A total of 52 patients had VRE colonization among 414 patients enrolled, with an overall prevalence rate of 6.1%. E. faecium was the most frequently isolated pathogen, and 92.3% of all VRE were isolated from urine specimen. Active infection was noticed only in 2 patients with bacteremia and meningitis. Relative antibiotic agents were third-generation cephalosporin in 40%, and vancomycin in 23%, and multiple antibiotic usages were also identified in 13% of all cases. Multivariate analyses showed Glasgow coma scale (GCS) score less than 8, placement of Foley catheter longer than 2 weeks, ICU stay over 2 weeks and presence of nearby VRE-positive patients had a significantly independent association with VRE infection. Conclusion: When managing the high-risk patients being prone to be infected VRE in the NICU, extreme caution should be paid upon. Because prevention and outbreak control is of ultimate importance, clinicians should be alert the possibility of impending colonization and infection by all means available. The most crucial interventions are careful hand washing, strict glove handling, meticulous and active screening, and complete segregation.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.