• Journal of Korean Biological Nursing Science
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• v.17 no.4
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• pp.348-355
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• 2015

Purpose: This survey aimed to identify cough etiquette knowledge and practice level among university students. Methods: 190 study subject were recruited from a university located in C city of Korea and data were collected utilizing self-reported questionnaires to evaluate cough etiquette knowledge and practice levels. Results: The score of cough etiquette knowledge was 7.38 out of 12 and the correct answer rate was 61.5%. The respondents showed the highest right answer rate (85.3%) on 'cover with a paper tissue or a handkerchief while coughing' and lowest (20.7%) on 'cover with hand while coughing'. Practice level score was 27.28 out of 48. Among those items of practice, 'wearing a mask while coughing' was the lowest (1.40/48) level of practice. And the correlation between knowledge and practice was not significant. Conclusion: Cough etiquette knowledge and practice level was revealed to be rather low among university students. Education and social marketing are needed to be developed to encourage the practice level of cough etiquette followed by better droplet infection control and health promotion.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.302-312
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• 2004

This study aimed at examine dietary attitude, eating behavior and food preferences of children in child care center. The children involved in this study were 153 boys and 134 girls, aged 3 to 6 years old. The eating frequency of breakfast and the number of meal times a day were significant difference according to sex(P<0.01). Reason for skipping breakfast was ‘no appetite’(49.3%). It was found that 51.5% of the children belonged to ‘fair’ in food habit score, while children in ‘poor’ and in ‘excellent’ were 25.0% and 9.7% respectively. There was no significant difference in food habit score between boys and girls. Their preferred staple foods were ‘cooked rice’ and ‘Chajangmyon’, their preferred soup was ‘seaweed soup’. Also, their most preferred side dishes with animal foods were ‘fried chicken’ and ‘Bulgogi’. The preference of ‘hard boiled soybean curd’ and ‘pan fried soybean curd’ among the side dishes with vegetable foods were significant according to the obesity index(P<0.05). Children preferred side dishes with animal foods to those with vegetable foods. First considered item in meal preparation was child's favorite(58.1%). Mother's response to child's unbalanced diet was ‘trying to persuade the child’(56.6%). It was significant according to mother's occupation(P<0.01). The nutritional management program at child care center is required to enhance the nutritional status of children. Also the nutritional education for the children and their meal planners is required for better growth and health promotion of preschool children.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.151-158
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• 2011

The purpose of our study was to examine the effects of dietitians' sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the sanitation knowledge and management practice level of culinary employees and the sanitation training performance of dietitians. The questionnaire was completed by 53 dietitians and 337 culinary employees working in food service in the Chungbuk Province. We found that the sanitation training performance of dietitians had a significant positive affect on the sanitation knowledge and management practice level of culinary employees. There was also a correlation between sanitation knowledge and the management practice level of culinary employees. We conclude that sanitation training performance by dietitians is an effective method of improving the sanitation knowledge and management practice level of culinary employees. Thus, we suggest strengthening the sanitation training programs given by dietitians to improve food hygiene and safety in the foodservice industry.

• Journal of the Korean Dietetic Association
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• v.21 no.1
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• pp.57-71
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• 2015

This study assessed gender differences of 'solo eating' perceptions and dietary behaviors among college students residing in Seoul and Kyongki province. Two types of questionnaires were used to analyze perception and dietary behaviors of subjects: a cross-sectional survey (N=893) and AGA (Associative Group Analysis; N=50). Women ate significantly more and intook a greater variety of foods when eating together (P<0.05). Men, on the other hand, showed no difference in these variables. Women, compared to men, spent more time eating both alone and together (P<0.001). In the associative group analysis (AGA), women showed a different semantic value for 'solo eating' compared to men. Women also tended to feel lonely when they ate alone and had positive images of eating together. Students began to decide their own dietary behaviors after junior and high school. Dietary lives of Koreans have rapidly changed along with social changes over the past half century. These research findings will contribute to more comprehensive and efficient nutrition education programs for preventing lifestyle-related diseases in the early stage of adulthood.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.37-46
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• 1991

The objectives of the study were to provide the basis for nutrition education for consumers so that they could select nutritious and balanced fast foods and to promote menu items for fast foods franchisers by addressing nutrition and health. Nine franchisers (3 hamburger, 3 noodles and 3 chicken) were surveyed in terms of their nutritional concern for product development, and 360 consumers were interviewed at 36 fast food chains to assess their perceptions of nutrient adequacy of fast foods. The taste of foods was being addressed most when developing menu items in surveyed franchisers but nutrition and variety of menu were being considered least. Hamburger chain franchisers showed greater nutritional concerns in promoting menu items than noodles or chicken chain restaurants. Their nutritional concerns include utilization of nutritional information as promotion of menu item, providing nutrition information of menu item to consumers, and evaluating nutritional balance of their menu items. As a result of INQ evaluation of combined fast food selected by consumers for a meal, the desirable case of both nutritious and adequate in calorie was 14.7%, nutritious but lack in calorie was 44,1%, adequate in calorie was 24.5%, and undernutritious and lack in calories was 21.6%, 45.7% of snack selected by consumers had more calories than needed for a meal.

• The Journal of Pediatrics of Korean Medicine
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• v.21 no.1
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• pp.11-26
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• 2007

Objectives : The purpose of this study is to investigate the recent tendency of clinical researches of obese children for finding better oriental medicine treatments. Methods : This study was focused on diagnoses, treatments, prognoses and cures of obese children based on 37 of other papers which are J Korean Oriental Med, J Korean Oriental Pediatrics, J Korean Acd Fam Med, J Korean society for the study of obesity, Korea Sport Research, J Korean Academy of Pediatric Allergy and Respiratory Disease, J Korean Society for Health Education and Promotion, Korean J Pediatric, and Korean J Oriental Physiology and Pathology. Results : The rate of obese children has been increased continuously. There are several reasons for increased rate : For example, inadequate eating habit, lack of exercise, and genetic factors such as inherited diseases, and the disorder of the endocrine system. The obesity in childhood or adolescent can cause not only the physical problems but also the mental problems. It is necessary for children to diet, change life style, exercise continuously, and being active in order to prevent child obesity and keep healthy. Obesity can be treated through therapy diet, exercise, behavior modification, drug therapy and operation. Conclusion : It is important to recognize the children obesity, and make better treatments for that in the way of oriental cure. Moreover, additional reports should be keeping up based on continuing clinical researches.

• Korean Journal of Psychosomatic Medicine
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• v.5 no.1
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• pp.129-134
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• 1997

The meddle years start when persons achieve maturity and end when they realize they are old, and we commonly call ages between thirty-live and sixty five the middle years. Thinking of life as a play, the middle years lead up to and away from the climax of the plot. In the early part of middle age, the man is the main support of his family, and is out to establish himself in his career. He is in a race toward success, and may acquire a sponsor who picks him out as a protege. In the middle part of middle age, the man is ready to come into his own and may break with his sponsor. Most persons are now at the height of their potential, know their areas of competence, and have the satisfaction of feeling in control in them. They need no longer prove themselves from day to day, for they are credited with past accomplishments. Some are caught in "promotion or success depression", and some continue to change jobs creating difficulties is readjustment. The more satisfactory changes usually occur within a career rather than through shifiting careers. In e later part of the middle age the man worries about his physical health, and experiences depression in facing the retirement. Woman frequently change the course of their lives some time between the ages of thirty-five and forty, and may resume their education or careers. Tee quarters of women are passing through "involutional melancholia".

• The Journal of the Convergence on Culture Technology
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• v.2 no.2
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• pp.37-44
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• 2016

This study was performed to evaluate the safety level of consciousness of college dorm life, and to suggest the problem derivation and to improve the prevention of accidents. The survey research was performed to investigate the contents of safety training for 150 people, and the effectiveness, the demands of safety were also examined. The risk factors were identified in order to assess the level of personal security awareness. The survey was performed for the knowledge of risky behaviors, such as disaster preparedness tips. The research showed that the satisfaction and effectiveness of safety training was high by investigation. Through the research, the recognition factor of the accident, which occurs by a lack of understanding for specific responses, must be enhanced using the safety training to respond adequately when disaster occurs.

• Journal of Technologic Dentistry
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• v.32 no.2
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• pp.77-90
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• 2010

Purpose : The purpose of study was to survey self-efficacy and job satisfaction for 500 dental technicians. Methods : The subjects were composed of 500 dental technicians in Daegu Metropolitan city and Gyeong-buk. This study was done using the Statistical Package for Social Sciences 17.0 for Windows. As for the analysis methods, the study used the frequency analysis, percentage, mean, t-test, analysis of variance, multiple regression analysis. Results : Self-efficacy of dental technician shows self confidence(M= 3.56), self regulatory efficacy(M=3.48), task difficulty preference(M=3.46). Job satisfaction of dental technician shows affairs satisfaction(M=3.58), colleague satisfaction(M=3.57), promotion satisfaction(M=3.48), salary satisfaction(M=3.56). Self-efficacy which affect on job satisfation was self confidence and self regulatory efficacy. Conclusion : A sense of self-efficacy and degree of job satisfaction are high when the sense of the degree of job satisfaction could be high only through a high sense of self-efficacy. In order to promote dental technician and dental hygienist of self-efficacy and job satisfaction, education and career and monthly salary is required high.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.128-137
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• 2007

The objective of this study was to investigate the dietary behavior and preference of vegetable food and to provide preliminary data required for menu promotion for middle school students' proper diet habits for their health. A survey was conducted for one week(2007) in Kyounggi province(Ansan and Seoul). The result was as follows. Three times a day was the highest in the number of eating meals and boiled rice. In the preference of food items, the meat food was more preferred than the vegetable food. In case of vegetable preference, males were higher than females. Many students recognized one dish of vegetable food in their meals. 72.4% of students ate less than provided in the food service system. Also, 7% of students did not eat vegetable foods entirely. They have had 1/2 dish(35.2%) of Kimchi in their meals and only 10.6% of students didn't eat Kimchi at all. The reason that students ate vegetable provided was 'for eating rice'(47%). Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The above results indicated that it was needed to understand the importance of vegetables and education about the nutrients of vegetables.