• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.655-667
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• 2010

In this study, problems with table serving of Korean Jeollanamdo food were investigated, and methods for improvement were suggested. The manner of food serving and arrangement on tables, as well as the serving space in each case, were investigated in representative restaurants serving Jeollanamdo food. The results showed that most of the Jeollanamdo Korean food have a prototype of a flat serving sprea, wherein the main dish and side dishes are not clearly identified, the demarcation between shared space and personal space is insufficiently made for each serving on the table, and the table is full of side dishes, that are narrow, visually disordered and unhygienic, both in terms of the table setting and arrangement inside bowls. To provide sufficient eating space, elevate awareness of hygienic and clean serving, and identifying the main dish in the table setting, a serving method that is a compromise between the flat spread-out and time-series development was suggested, and an arrangement on the table was defined for the main dish and side dishes. The utilization of table space was also increased by reducing the number of dishes on the table at a given moment. In addition, the dish or bowl and arrangement inside the container were changed in order to distinguish the main dish and side dishes. It is suggested that some of tableware be linked with the special products of the locality so as to make a brand for them, and that a personal mat be used to arrange the tableware for each one, since there are many fermented food items (salted fish, kimchi, fermented paste and sauce, etc.) and boiled food items (stew, steamed dish, boiled dish in sauce, etc) that look dark and unfocused. In addition, it is suggested that the width and breadth of the dishes or bowls be set in an orderly manner. Considering the tables currently available at restaurants, personal space on a table and comfortable distance between eaters are suggested to be $400 mm{\times}250 mm$ and 300 mm, respectively.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.6 no.1
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• pp.18-34
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• 1999

Nurse's caring behaviors are essential to help patients cope with their health problems. The purpose of this study was to investigate the importance of nurse's caring behaviors as perceived by staff nurses and patients. The subjects were 295 staff nurses and 340 patients from five medical centers in Taegu. Data collection was done from Dec. 10, 1997 to Jan. 31, 1998. The tool for this study was a 7 point Likert type scale with 27 earing behaviors developed by Lee(1996). Cronbach alpha of the tool was .9701 in staff nurses and .9618 in patients. Data were analyzed with SAS using t-test, ANOVA and Spearman rank correlation program. The results are as follows : 1. The a verage score of perceived importance of nurse's taring behaviors for the 27 items was 5.65 in staff nurses and 4.97 in patients. 2. The most important caring behaviors perceived by the nurses was 'Nurse gives painless and cautious injection and treatment for patients' and for the patients, 'Nurse gives hygienic treatment and nursing care'. 3. The caring behavior which showed a significant difference between the ranks of perceived importance by staff nurses and patients was 'to treat the patient with tenderness and friendship'. 4. The Spearman rank correlation coefficient between the ranks of importance perceived by staff nurses and patients was 0.8302. With the results of this study, the staff nurses could be recognized to have much enthusiasm and passion about caring. It is suggested that nurses let the public know about the nurses' caring roles. In the future, research to investigate the actual practice of nurses' caring behavior is necessary.

• The Journal of the Korea institute of electronic communication sciences
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• v.16 no.5
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• pp.981-990
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• 2021

Corona 19 quarantine is often not implemented at degraded bus stops. We conducted this study to improve these problems. The inside and outside of the shelter can be sterilized with UV photocatalyst coating to maintain a hygienic and clean shelter, and passengers can breathe smoothly by reducing carbon dioxide in the shelter using CO₂ sensors and fans. It is also expected that the body temperature can be measured using a body temperature sensor to prevent more than 20% of the spread of the coronavirus in the shelter by isolating suspected coronavirus patients in the first place. When the temperature measurement distance was less than 10cm, the accuracy of the temperature measurement was 98.9%. You can communicate your intention to ride safely and clearly without contacting the bus driver by using a ride bell that uses wireless communication inside the shelter.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.589-597
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• 2008

The purpose of this study is to arrange for the systematic execution of safety control in children's foods through nutrition and hygiene standard suggestions and guidelines for quality certification system in children's preferable food. Aiming to achieve this objective, the study researched the present status of children’s preferable food sold near elementary schools, elicited the hazards and problems of those foods and selected nutritional and hygienic hazard components in those foods. To suggest the standards and guidelines for quality certification in children's preferable food, the study referred to sundry records, surveyed the practical cases of relevant policies and standards at home and abroad. We studied the standard of nutrition for the quality certification in those foods for sugar, fat, sodium, and additives (tar color: red No. 2 in a ban on use, caffeine), microorganism (aflatoxin $B_1$ (${\mu}g$/kg) and pathogenic bacteria (Staphylococcus aureus, Bacillus cereus, Salmonella spp.), which are the nutrients that may hamper health when taken in a large amount, and the standard for a diet restricted to under 200 kcal per one serving size. Results of distribution of processed foods (242 samples) by nutrition standards were as follows. In case of all ‘low’ level in total sugar, total fat and sodium, 0.4% of total samples was possible to be certified, In case of all ‘medium’ level in total sugar, total fat and sodium, maximumly 22.3% of total samples was possible to be certified. In case of all medium level in nutrients and $\leq$200 kcal/serving, 17.8% of total samples was possible to be certified. Certified food types was milk products and beverages.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.3
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• pp.402-413
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• 2001

Food safety is a term broadly applied to food quality that may adversely affect human health. These include zoonotic diseases and acute and chronic effects of ingesting natural and human-made xenobiotics. There are two major areas of concern over the presence of residues of antibiotics in animal-derived foodstuffs with regard to human health. The first is allergic reactions. Some antibiotics, such as penicillins can evoke allergic reactions even though small amounts of them are ingested or exposed by parenteral routes. The second is development of antibiotic resistance in gut bacteria of human. Recently multi-resistant pneumococcal, glycopeptide-resistant enterococci and gram negative bacteria with extended-spectrum $\beta$-lactamases have spread all over the world, and are now a serious therapeutic problem in human. Although it is evident that drugs are required in the efficient production of meat, milk and eggs, their indiscriminate use should never be substituted for hygienic management of farm. Drug should be used only when they are required. In addition to veterinary drugs, environmental contaminants that were contaminated in feed, water and air can make residues in animal products. Mycotoxins, heavy metals, pesticides, herbicides and other chemicals derived from industries can be harmful both to animal and human health. Most of organic contaminants, such as dioxin, PCBs and DDT, and metals are persistent in environment and biological organisms and can be accumulated in fat and hard tissues. Some of them are suspected to have endocrine disrupting, carcinogenic, teratogenic, immunodepressive and nervous effects. The governmental agencies concerned make efforts to prevent residue problems; approval of drugs including withdrawal times of each preparation of drugs, establishment of tolerances, guidelines regarding drug use and sanitation enforcement of livestock products. National residue program is conducted to audit the status of the chemical residues in foods. Recently HACCP has been introduced to promote food safety from farm to table by reducing hazardous biological, chemical and physical factors. Animal Production Food Safety Program, Quality Assurance Programs, Food Animal Residue Avoidance Databank are para- or non-governmental activities ensuring food safety. This topic will cover classification and usage or sources of chemical residues, their adverse effects, and chemical residue status of some countries. Issues are expanded to residue detection methodologies, toxicological and pharmacokinetic backgrounds of MRL and withdrawal time establishments, and the importance of non-governmental activities with regard to reducing chemical residues in food.

• Journal of Korean Academy of Nursing
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• v.25 no.2
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• pp.351-361
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• 1995

The main purpose of the study is to identify critical risk factors for development of a family assessment tool to screen high risk family. This study used a conceptual framework of family diagnosis developed by Eui-sook Kim's (1993) and analyzed risk factors to identify the high risk family. As employing a explorative and methodological study design, this study has four stages. 1. In the first stage, 34 family risk factors were identified by doing intensive literature review on conceptual framework of family diagnoses. 2. In the second stage, above risk factors were tested for content validity by consultation with 29 persons in community health nursing, nursing education, family theory, and social work. 3. In the third stage, existing survey data was used for actual application of the identified risk factors. The survey data used for this purpose was previously collected for the community diagnosis in a region of Seoul. At the final stage, through the comparison between high risk and low risk families, initially identified 34 risk factors decreased to 25 risk factors. Among 34 risk factors, six factors did not agree with content of questionnaries sand two factors were not significant in differentiating the high risk family Also, two risk factors showed high correlation between themselves, so only one of those two factors was chosen. As a result, twenty-five risk factors chosen to identify the high risk family are following ; 1. A single parent family due to divorce or death of a partner, or unweded single mother 2. A family with an unrelated household members 3. A family with a working mother with a young child 4. A family with no regular income 5. A family with no rule in family or too strict rules 6. A family with little or no support from other lam-ily members 7. A family with little or no support from friends or relatives 8. A family with little or no time to share with each other 9. A family with family history of hypertension, diabetus, cancer 10. A family with a sick person 11. A family with a mentally ill person 12. A family with a disabled person 13. A family with an alcoholic person 14. A family with a excessive smoker who smokes more than 1 pack / day 15. A family with too much salt intake in their diet. 16. A family with inappropriate management skills for family health 17. A family with high utilization of drug store than hospital to solve the health problems of the family 18. A family with disharmony between husband and wife 19. A family with conflicts among the family members 20. A family with unequal division of labor among family members 21. An authoritative family structure 22. A socially isolated family 23. The location of house is not residential area 24. A family with high risk of accidents 25. The drinking water and sewage systems are not hygienic. The main implication of the results of this study is clinical use. The high risk factors can be used to identify the high risk family effectively and efficiently. The use of high risk factors woule contribute to develop a conceptual framework of family diagnosis in Korea and the list of risk factors need to be revised continuously. Further researches are needed to develop an index of weight of each risk factor and to validate the risk factors.

• Journal of Korean society of Dental Hygiene
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• v.11 no.1
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• pp.103-111
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• 2011

Objectives : This study of oral health problems was conducted to 311 students in Special Schools in order to inquire into the state of their oral health behaviors, to find out the main obstacles against dental services, to secure dental reasonable basis for oral health promotion. Methods : A questionnaire survey was conducted in the Special School of the 311 students in the area of the metropolitan Seoul. By means of Chi-squared test and Fisher's exact test, oral hygiene habits for each type of the subjects, the contents of dental care services, the prerequisites to improve oral health, were inquired. To evaluate the effects to the current oral health status of types of disability, 2-way ANOVA was practiced. Results : The handicapped with Visual impairment, mental retardation, multiplicity with disabilities, answered negatively in their own oral health status. 47.4% of the deaf can do brush for theirselves without the inconvenience, but in other types of disability they showed that they were helped by others. Subjects did not use the secondary oral hygiene necessaries because, except brain damage, almost of types of disability impeded the convenient use. 60 to 88.2 percent of the total respondents were the recent visitors to dental clinique within 1 year, and the most common motives of the visiting dentist, is a routine medical examination, their movements to the dentist in all types of disabilities, needed helps of others. Most of them received medical treatment at a private dentist, the handicapped preferred the private care and place(49.8%). Only in the case of the brain disorders, extremely much of the disabled answered that they were needed the preventive treatment, and the another cases of disability were largely needed the treatment of the decayed teeth. To improve the oral health of the people with disabilities, at the opening of the clinics and hospitals over a certain size, the mandatory medical facilities for the care of the disabled should be preceded and followed by the improvement of dental insurance system so as to reduce the burdens of the cost of dental care. Conclusions : The improvement of oral health policy for the disabled are needed inevitably: Development of secondary oral hygienic easy to use for the disabled, the building systems of medical dental hospital with the disabled facilities, by the improvement of the insurance system, the reduction of the burden of payments.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.40-46
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• 2014

We have screened Bacillus strains suitable for the fermentation of soybean products with respect to the control of Bacillus cereus and the reduction of biogenic amines. Of 26 isolates, a strain named as the SCK A08 carried antimicrobial activity against B. cereus and Staphylococcus aureus, major food poisoning species in soybean products. PCR analysis revealed that the SCK A08 strain did not contain genes for Bacillus cereus toxins including nonhemolytic enterotoxin, hemolytic enterotoxin, cytotoxin K, cereulide and certrax. The SCK A08 strain could degrade histamine, tyramine, putrescine, and cadaverine by 67.41%, 76.59%, 57.32%, and 50.69%, respectively, during fermentation in cooked soybeans containing 0.5% (w/w) of each biogenic amine. The morphological and biochemical properties and phylogenetic relationships based on 16S rRNA gene sequences indicated that the isolate was most closely related to Bacillus licheniformis. Use of the strain SCK A08 would be a potential measure to overcome two hygienic problems that were frequently faced during manufacture of traditionally fermented soybean products.

• The Journal of Korean Academy of Prosthodontics
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• v.62 no.3
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• pp.193-200
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• 2024

In patients with severe alveolar bone resorption on mandibular anterior edentulous areas, it can be difficult to place implants in the location for crowns, and to create the fixed prosthesis having an adequate emergence profile or embrasure, which makes maintenance difficult. Fabricating a removable zirconia prosthesis with a milled bar on poorly positioned implants can be a good option because of easy maintenance. In this case, the patient had severe bone resorption on mandibular anterior region, and large vertical space. We report on the aesthetical and easy-to-maintain results by placing two implants and fabricating a zirconia prosthesis using milled bar.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.13-27
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• 2015

A systemic review on the factors affecting food catering hygiene was conducted to provide information for risk management of food catering in Korea. In total 47 keywords relating to food catering and food hygiene were searched for published journals in the DBpia for the last decade (2005-2014). As a result, 1,178 published papers were searched and 142 articles were collected by the expert review. To find the major factors affecting food catering and microbial safety, an analysis based on organization and stakeholder were conducted. School catering (64 papers) was a major target rather than industry (5 pagers) or hospitals (3 papers) in the selected articles. The factors affecting school catering were "system/facility/equipment (15 papers)", "hygiene education (12 papers)", "production/delivery company (6 papers)", food materials (4 papers)" and "any combination of the above factors (9 papers)". The major problems are follow. 1) The problems of "system/facility/equipment" were improper space division/separation, lack of mass cooking utensil, lack of hygiene control equipment, difficulty in temperature and humidity control, and lack of cooperation in the HACCP team (dietitian's position), poor hygienic classroom in the case of class dining (students'), hard workload/intensity of labor, poor condition of cook's safety (cook's) and lack of parents' monitoring activity (parents'). 2) The problem of "hygiene education' were related to formal and perfunctory hygiene education, lack of HACCP education, lack of compliance of hygiene practice (cook's), lack of personal hygiene education and little effect of education (students'). 3) The problems of "production/delivery company" were related to hygiene of delivery truck and temperature control, hygiene of employee in the supplying company and control of non-accredited HACCP company. 4) The area of "food materials" cited were distrust of safety regarding to raw materials, fresh cut produces, and pre-treated food materials. 5) In addition, job stability/the salary can affect the occupational satisfaction and job commitment. And job stress can affect the performance and the hygiene practice. It is necessary for the government to allocate budget for facility and equipment, conduct field survey, improve hygiene training program and inspection, prepare certification system, improve working condition of employees, and introducing hygiene and layout consulting by experts. The results from this study can be used to prepare education programs and develop technology for improving food catering hygiene and providing information.