• Child Health Nursing Research
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• v.14 no.3
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• pp.221-231
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• 2008

Purpose: The purpose of this study was to examine the toilet training status (TTS) of Korean toddlers and their mothers' level of knowledge of toilet training (TT) and to identify the relationship between toddlers' TTS and mothers' level of knowledge of TT. Method: The participants in this study were 315 12-29 month old infants and their mothers recruited from outpatient clinics of hospitals and day care centers. T-test, ANOVA and Pearson correlation coefficients were used to analyze the data. Results: TTS of Korean toddlers showed was more advanced compared with previous research samples except for independent hand washing after toileting and this improved with age. The mothers showed higher understanding of the importance of a positive experience and a different pace for each child in the appropriate period for toilet training but less appreciation of the readiness of child to initiate TT. There was a significant correlation between TTS and mothers' level of knowledge of TT. Conclusion: Using the above findings, health professionals who work with children and their families need to develop parent education programs on TT that will promote toddlers' physical and socio-emotional development.

• Journal of the Korean Dietetic Association
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• v.18 no.3
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• pp.248-265
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• 2012

A total of 262 dietitians (in 97 college foodservices nationwide, 86 elementary school foodservices, and 79 middle & high school foodservices in the Changwon area) were given a survey questionnaire composed of 18 GMP and 29 SSOP items from May to July, 2011. As a whole, total usage level of GMP facilities (3.65/5 points) and total management level of SSOP (3.86) in college foodservices showed no significant differences compared to those in elementary school foodservices (GMP 3.74, SSOP 4.02) and middle & high school foodservices (GMP 3.75, SSOP 3.95). However, the results of this study suggest that seven items of the GMP facilities and five items of the SSOP should be improved for the development of the HACCP facility model in college foodservices. Those items that showed considerably lower points in GMP were as follows: 'Drain pipes from sinks of the cooking area are connected directly to the drain (3.74)' (P<0.001), 'The grease trap is installed outside the cooking area equipped with an oil separator (3.24)' (P<0.01), 'Entrance and the cooking area are adequately equipped with hand-washing and shoe disinfecting facilities (3.61)' (P<0.001), 'Cooking area, food storage, and dining area are adequately equipped with insect and rodent repellents (3.72)' (P<0.001), 'Cooking areas are equipped with air-conditioning/heating system and ventilation facility for maintenance of temperature and humidity (3.35)' (P<0.05), and 'Toilets for cooking staff only are provided; the its doorways are not directly accessible from the cooking area (3.25)' (P<0.01).

• The Transactions of The Korean Institute of Electrical Engineers
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• v.66 no.11
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• pp.1584-1590
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• 2017

This paper presents a implementation method of reliable speed limitation controller considering motor parameter variation in high speed operation. In spinning process of drum washing machine, speed increase has to be limited when unallowable imbalance mass is detected. Otherwise, severe noise and vibration can happen because noise and vibration are proportional to imbalance mass. To detect imbalance mass, d-axis current magnitude is used. However, we have to compensate for back-emf and power supply variation by means of detecting them because d-axis current is affected by both of them. On the other hand, we have to carefully estimate back-emf because back-emf is affected by stator resistance variation and inverter voltage error. Stator resistance variation can happen by manufacturing process for mass production or temperature variation in running. And there are inverter voltage errors between command voltage from micro-computer to inverter and real voltage from inverter to motor because of rising and falling time delay and turn-on resistance of power semiconductor switch. To solve this problem, we propose 2-step align current injection method which is to inject step-wise current right before starting. By this method, we can simply obtain stator resistance by ratio of voltage without inverter voltage error and current, and we can measure inverter voltage error. So we can obtain more exact model current, and then by simple calculation with compensation gain, we can estimate more accurate motor back-emf. We show that this method works well. It is verified through experiments.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.11 no.3
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• pp.327-334
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• 2004

Purpose: This study was done to examine the awareness and management practice of operating room nurses, to prevent nosocomial infection, to identify problems and to propose solutions. Method: The research tools used were the hospital infection control guideline and a modified version of the measurment tools used in the study of Cho (1998). The questionnaire consisted of questions on hand washing, personal hygiene and clothes control, cleaning and environment control, sterilizing supplies and disposal of contaminated materials. The collected data were analysed with the SPSS program. Results: The mean score for domain-specific awareness of nosocomial infection control was 4.81 out of a possible 5 points. The highest score was for sterilizing supplies and disposal of contaminated materials. The mean score for domain-specific practices of nosocomial infection control was 4.40, out of a possible 5 points. Sterilizing supplies and disposal of contaminated materials had the highest scores. The mean score for awareness in all domains was higher than mean score for practice. Among the general characteristics of the nurses, high awareness was found only in the provision of infection control guidelines and it had shown statistically significant difference. Examination of relation of general characteristics to practice showed that for age, career, the provision of infection control guidelines, and experience in infection control education there were statistically significant differences in the scores. For the relation between awareness of nosocomial infection control and practice, positive correlation was found in all domains, thus high awareness leads to high practice. Conclusion: Considering the result of this research, plans are needed that promote virtual practice of hospital infection control.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.372-385
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• 2015

The purpose of this study was to develop and evaluate a nutritional education program for preschool children in association with Center for Children's Foodservice Management, childcare facilities and home in order to provide nutritional knowledge and change food attitudes in children. The program was repeated three times using the same educational theme and consisted three steps. Step 1 involved visiting education with teaching tools by a dietician. Step 2 involved home education with a worksheet and participating in events with parents. Step 3 involved repeated education with a textbook by a preschool teacher education reports sent to the center. The subjects of this study were 3 to 5-year-old children at 89 childcare facilities located in Busanjingu. Interest in meals at childcare facilities, dietary guidance for parents of children, and dietary attitudes of children were evaluated before and after education. Number of parents interested in meals managed by childcare facilities (kitchen visiting, meals observation, progress of children's education) increased after education. Mean scores for meal awareness in parents in the form of three questions (proper food distribution, hand washing before mealtime, nutritional and hygienic satisfaction with meals) significantly (p<0.05) increased after education. Mean dietary guidance for parents' scores for all questions except table manner significantly (p<0.01) increased after education. Mean dietary attitudes for children in the form of six questions (try to eat various vegetable, eat meals without leaving, wash hands before mealtime, eat cleanly, reduce sodium intake and keep table manner) also significantly (p<0.001) increased after education. As a results, the nutritional education program applied in this study, positive influenced children's nutritional knowledge and dietary attitudes, and parents' dietary guidance of children.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.264-276
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• 2006

The purpose of this study was to propose HACCP system implementation properly and to secure the food safety of school foodservices in Pohang city since the proper facilities and equipment should be key factors in food safety and production. So this study was designed to evaluate existing equipment in food production area, receiving and dining area, and employee facilities. Questionnaire was mailed to 107 school foodservice dietitians in Pohang area and 97 were responded (90.7% response rate). Approximately sixty percent of foodservices were not available separate receiving or polluted area, fifty one percent were installed screen door for insecticidal and temperature and humidity control, and these environmental conditions were hard to keep kitchen dry and sanitary condition. Usually public schools were better equipped than private schools. Forty three percent of school foodservice had initial use of non-foodservice, opened before 1994, and thirty three percent of elementary school foodservice. Among employee facilities, hand washing sanitation stand was prepared seventy nine percent (78.9%) of school foodservices. Dietitians chose outworn equipment and facilities (30.9%), difficulties of maintaining standard temperature and humidity for foodservice (20.6%), lacking separate receiving or polluted area (13.4%), indirect contamination of water hoss (10.3%), and lacking employee facilities (10.3%) as critical points to correct in school foodservice. Therefore governmental regulating agencies must review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition to these requirement, plan must be set-up step by step to implement HACCP system properly.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.3_4
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• pp.473-484
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• 2002

The physical characteristics of silk and wool fabrics dyed with OFS-FR and SM-FR were examined and color difference and colorfastness of these fabrics were analyzed. The results are as follows; 1. The thickness, density and weight of both dyed fabrics were increased than those of undyed fabrics independently of dyeing materials and mordants. 2. Air permeability of all the silk samples increased than that of undyed silk, on the other hand, air permeability of most of wool samples decreased than that of undyed wool. 3. Thermal insulation values of silk samples were not consistent with dyeing conditions, but those of wool samples increased than those of undyed fabrics regardless of dyeing materials and mordants. 4. Color difference was clear between OFS-FR and SM-FR dyed fabrics. The colors dyed with OFS-FR-Al and OFS-FR-chitos an showed violet, those dyed with SM-FR displayed yellowish, in addition to in case of wool, dyed with OFS-FR-Cu the color was greenish yellow, in case of silk dyed with SM-FR-Cu that was yellowish red. 5. Sense of silk fabrics by sensory-test was soft and smooth. Feeling of colors in silk fabrics was wick, warm and slightly brilliant. In case wool, sense of dyed fabrics was slightly soft and slightly rough. Feeling of colors in wool fabrics was warm but not elegant. Therefore the result of sensory-test in silk might be better than that of in wool. 6. Colorfastness to dry cleaning and perspirations was good, but that to washing and sunlight was not fine.

• Journal of Korean Academic Society of Home Health Care Nursing
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• v.28 no.2
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• pp.178-185
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• 2021

Purpose: In this study, we aimed to explore the risk factors for catheter-associated urinary tract infections (CAUTI) in patients receiving home care nursing. Methods: A total of 117 participants registered for home care nursing provided by the University of C hospital in Seoul were included in the study. Data were based on a survey and urine examination results from June to July 2018. Results: Asymptomatic bacteriuria was identified in 96 (82%) patients. Age, sex, activity, diabetes mellitus, mental status, presence of other diseases, catheter material type, catheter size and fixation, hand washing (care giver), gloving (care giver), perineal care, and bladder irrigation were not recognized as risk factors for CAUTI. Age and catheterization duration were associated with CAUTI. Conclusions: Old age was found to be a risk factor for CAUTI (p=0.048). CAUTI incidence decreased as catheter use exceeded 70 months (p=0.028).

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.59-66
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• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.

• Journal of Korean Public Health Nursing
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• v.36 no.3
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• pp.417-430
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• 2022

Purpose: The purpose of this study was to develop a respiratory infection prevention program for the rural elderly in the post-coronavirus disease 2019 (COVID-19) era. Methods: The Delphi method was used to validate the contents of the program. Two rounds of Delphi surveys and one individual interview were conducted on four subjects and 16 categories with nine experts. Content validity was calculated using the content validity ratio (CVR) and coefficient of variation (CV). Results: This study verified the content validity of the existing program components, such as respiratory infection prevention characteristics, cough etiquette, correct hand washing, oral hygiene, correct tooth brushing, and exercise by walking. The study comprised 28 categories covering seven subjects, including the provision of knowledge and information about COVID-19, environmental management for respiratory infection prevention, and exercise training for immunity enhancement. Conclusion: This Delphi study examined the respiratory infection prevention program that was redesigned for the post-COVID-19 era and confirmed the validity of the educational contents. The findings of this study suggest that the program can be used practically for the prevention of respiratory infection among the rural elderly.