• The Journal of Korean Society for School & Community Health Education
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• v.2 no.1
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• pp.67-84
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• 2001

This study was conducted to examine beauty shop workers' views of job. Data were collected from the workers in Seoul, Daegu, Pohang, Junjoo, and Kimhae from June 1, 2000 to August 31, 2000. The results of this study are summarized as follows. 1. According to general characteristics of the subjects, 28,7% of them was female; 94.2% 'specialized in hair'; 46.4% 'below twenty nine years old'; 47.1% 'married'; 59.7% 'highschool graduate'; 33.9% 'worked for below three years'; 28.5% 'monthly income of five hundred thousand to nine hundred ninety thousand won'; 62.3% 'working for above twelve hours a day' ; 41.0% 'above five workers' ; 40.6% 'working in city'. 2. 54.8% of the respondents thought that they were in good health. 76.3% of them smoked and 54.8% drank. 62.8% of them did not exercise and 78.7% was under stress. 61.5% responded that they chose the job because of its possibility of professional vocation. 91.0% of them obtained the beauty skill from beauty schools. 3. Among the factors which influenced job satisfaction, 'stable job and life security' was highest(43.9%), while 'interest in the job and amount of pay' was lowest(3.2%). 'Personal ability and use of originality' was 19.4% and 'harmonious relationship with fellow workers' was 18.1%. 'Job environment' was 7.1% and 'harmonious relationship with higher workers' was 4.5%. 4. The level workers' view of job was $113.8{\pm}17.3$ points on the basis of 150 points. On the basis of 75 points, each item showed it points in order of self-development($22.3{\pm}3.8$), service for customers($20.1{\pm}3.1$), vocational mission($15.6{\pm}3.1$), harmony with the others($18.9{\pm}3.5$), working environment($18.6{\pm}3.6$), and working condition($14.3{\pm}5.1$). 5. Among the reasons why they considered leaving the job, 24.0% of them considered it because they could not free time, while 15.4% considered it because undesirable living environment or long distance from home. 15.0% thought it because they could not receive proper treatment as much as they worked and 12.8% thought they overworked. 6. When they move into new working places, they consider such factors as good working environment(24.1%), good place to open their own beauty shops(16.7%), good beauty shop to learn beauty skill(15.6%), chance to have job training(9.5%), and close place from home(9.0%). 7. 40.6% of the respondents wanted to leave the job, while 32.3% of them did not want to leave the job. The intention of leaving the displayed significant difference in the variables of age, working period, monthly income, marital status, the number of workers, location of the shop, rank, and reason of selecting the job. 8. According to the results of a regression analysis of factors which influenced job satisfaction, it was affected significantly by intention of leaving job, the number of workers, health condition, level of stress, and monthly income. The beauty shop workers showed low satisfaction level with working environment, working condition, and working mission, They considered leaving the job because of lack of free time, overwork, poor working environment, improper treatment, etc. Therefore, related professionals and organizations must device adequate measures in order to make them work with pride as creators of beauty.

• Journal of Chest Surgery
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• v.34 no.6
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• pp.477-484
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• 2001

Background: Initial symptoms for esophageal perforation have not been clarified, but when there is no early diagnosis and proper treatment to follow immediately after the diagnosis, it is fatal for the patients. Therefore, this study attempted to discover the factors that influence the prognosis of esophageal perforation to contribute to the improvement of the treatment result. Material and Method: The subjects of this study are 32 patients who came to the hospital with esophageal perforation from October, 1984 to June, 2000. This study examined the items for clinical observation such as patients' sex, age, cause of the perforation, perforation site, the time spent until the beginning of the treatment, symptoms caused by the perforation and its complication, and treatment methods. This study tried to find out the relationship between the survival of patients and each item. Result: There were 24 male and 8 female patients and their mean age was 49.7+16.4. For the causes of perforation, there were 14 cases(43%) of iatrogenic perforation, which ranked first, caused by the medical instrument operation and surgical damage. As for the perforation sites, thoracic esophagus was the most common site(26 cases of 81.2%) and chest pain was the most frequent symptom. The complication caused by esophageal perforation showed the highest cases in the order of mediastinitis, empyema, sepsis and peritonitis. After the treatment, there were 23 cases of survival and 9 cases of mortality. The total mortality rate was 28.1% and the main causes of mortality were sepsis and acute respiratory distress syndrome(ARDS). As for the treatment, 8 cases(25.0%) treated the perforation successfully using conservative treatment only. As for the surgical treatment, there were 5 cases(15.6%) of cervical drainage, 7 cases (21.8%) of primary repair and 12 cases(37.5%) of esophageal reconstruction after performing an exclusion-diversion. There were 18 cases(56.2%) of complete treatment of esophageal perforation at its initial treatment and in 14 cases(43.8%) of treatment failure at its initial treatment, patients were completely cured in the next treatment stage or died during the treatment. The cases of perforation in thoracic esophagus, complication into severe mediastinitis or sepsis and the cases of failure at initial treatment showed a statistically significant mortality rate (p<0.05).

• Journal of dental hygiene science
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• v.9 no.2
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• pp.169-179
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• 2009

This study aims to present a fundamental data base to figure out the mental and the physical conditions that the dental technicians are facing and ultimately to develop a health care program to deal with their health related problems. To this end, we took an analysis on the health status among the subjects of 895 dental technicians currently working at the dental lab around the nation from January 15 to March 31, 2009 by way or Todai Health Index(THI). Of the average scale point in accordance with 12 scale scores of the physical and the mental subjective symptom, the results revealed that the physical appeals (21.10) were higher than the mental appeals (18.49) and the multiple subjective symptom was marked as 38.44 followed by the mental irritability (25.92). In gender differences, the females proved to be higher than the males in both physical appeals and mental appeals while the physical appeals were dominant in both genders. The physical appeals were higher than the mental appeals with regard to the general characteristics. In the case or the group or age twenties as shown in the physical and mental average scale point, the other groups showed 21.55% of the physical appeals among the married whereas the mental appeals showed the highest point as 18.70 in the unmarried group. In job position, the other groups marked the highest, in working condition, below average group marked the highest, in frequency of break time, none group marked the highest. We drew a conclusion form this study that the dental technicians gained the higher points in the item or the multiple subjective symptom, the menial irritability, and the irregular life. More research on th is phenomena should be followed along with the development of various and practical health care programs to promote the health or dental technicians.

• Journal of vocational education research
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• v.30 no.4
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• pp.23-49
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• 2011

Faculty performance evaluation system has been settled down as an uncomfortable but unavoidable system, and it is one of the most important factors to grow the college competitiveness up. In this study, we selected and surveyed faculty evaluation models of several universities and colleges in Korea, and analyzed by comparing each evaluation areas of educational achievement, college-industry collaboration, research, and service. We also identified the properties of the current faculty evaluation models of the junior colleges, and derived several problems from these models such as an imitation of four-year university model, a disorders of job evaluation with respect to the attributes of classified jobs, a large variation of individual item weights, and an insufficient reflection of major characteristics. Based on these surveys and analysis, an improved faculty evaluation model for the junior college is proposed in this study. This model proposed four basic areas-educational achievement, college-industry collaboration, research, and service by considering the importance of the college-industry collaboration in the junior college-as well as the team evaluation area. Weights of the SCI-class paper was selected as a criterion for the arrangement of objective comparison of each evaluation items. We showed the integration method of several different evaluation model with respect to the attributes of classified jobs of each faculties, and evaluation plan of variational characteristics according to the majors of individuals in this model. Finally, we introduced an area fail and rating system to operate efficiently the proposed faculty evaluation model.

• The Korean Journal of Archival Studies
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• no.6
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• pp.225-262
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• 2002

Chief Consultant Archives Government Archives & Records Service -table of contents- 1. Introduction 2. Relationship of Historical Studies and Archive 3. Relationship of Archives and Archives 4. Conclusion; Historians, Archives, and Archivists, and Their Roles This essay is mainly written for historians who may have "little or limited experience" in dealing with archives and archivists in their course of historical research. It may sound very ridiculous to say that "historians have little or limited experience" in using archives but it is also true that many Korean historians have depended on various compiled editions of historical materials or personally donated and/or collected materials when they do research, rather than they would visit archives and search for the materials by themselves. This is the main reason for that the public archives in Korea have not served historians well and effectively, and vice versa, that historians have not visited archives sometime with no knowledge of archives, and have not requested opening of archives for their research. It is a simple fact that historian's study depends on the records he/she uses. Without records, there should be no history. Use of archives for historical research is a common thing and a must in modern archives. Records are selected to be preserved in archives for their preservation as well as their future use. Who select the records as archives? Archivists do mostly. Then, what are the criteria for the archivists to chose records as permanent preservable archives? Answers to this fundamental question have been provided by many historians and archivists. The closest answer may be that selecting archivists would be better trained and equipped with historical research and knowledgeable of the major trends in historical research. With his/her own experience of historical research and tracing the trends of historical studies and materials used in the historiography, they could chose better and appropriate records for future use using their prudence and discretion. It also means that historians have had influence on archivists in their selecting archives by providing the theme and context of historical studies of the time. Though not necessarily becoming a historian themselves, selecting or appraising archivists should understand the process of creating the records and should know how they become archives. This is a precondition to become a good archivist. But that's not all. They must know how the archives are used and what archives are used for what purposes. Among many other roles of modern archivists, selecting and describing the archives are the foremost tasks of an archivist. Archivists therefore developed modern methods to select future archives based on functional analysis and records series concept rather than a record file or item as a unit of selection. Historians are users or consumers of the archives held in the archives building or repository. The quality of their study depends on the "quality" of the materials they use. With the help of archivists not to mention of reference service, historians owe much to archivists in having an access to the materials they need, intellectually and physically. Too many closed archives and too long closed archives in the archives repository would benefit neither historians nor archivists. However, archivists can mostly react only to archive requests and demands made by historians for more wide accessibility. Using the FOIA, as in the U.S., or the Information Opening Act, as in case of Korea, historians can promote the use of historical materials as well as promoting accountability and transparence for the benefit to society as whole. In this context, it is vary desirable to establish a close professional relationship between historians and archivists even in the age of information society. At present, historians need more understanding of operation and importance of archives while archives administration need to realize the potential archival demands from research community and civil movement for clean government.

• The Korean Journal of Archival Studies
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• no.18
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• pp.139-178
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• 2008

The functional requirements standards for electronic records management systems which have been published recently describe the specifications very precisely including not only core functions of records management but also the function of system management and optional modules. The fact that these functional requirements standards seem to be similar to each other in terms of the content of functions described in the standards is linked to the global standardization trends in the practical area of electronic records. In addition, these functional requirements standards which have been built upon with collaboration of archivists from many national archives, IT specialists, consultants and records management applications vendors result in not only obtaining high quality but also establishing the condition that the standards could be the certificate criteria easily. Though there might be a lot of different ways and approaches to benchmark the functional requirements standards developed from advanced electronic records management practice, this paper is showing the possibility and meaningful business cases of gaining useful practical ideas learned from imaging electronic records management practices related to the functional requirements standards. The business cases are explored central functions of records management and the intellectual control of the records such as classification scheme or disposal schedules. The first example is related to the classification scheme. Should the records classification be fixed at same number of level? Should a record item be filed only at the last node of classification scheme? The second example addresses a precise disposition schedule which is able to impose the event-driven chronological retention period to records and which could be operated using a inheritance concept between the parent nodes and child nodes in classification scheme. The third example shows the usage of the function which holds or freeze and release the records required to keep as evidence to comply with compliance like e-Discovery or the risk management of organizations under the premise that the records management should be the basis for the legal compliance. The last case shows some cases for bulk batch operation required if the records manager can use the ERMS as their useful tool. It is needed that the records managers are able to understand and interpret the specifications of functional requirements standards for ERMS in the practical view point, and to review the standards and extract required specifications for upgrading their own ERMS. The National Archives of Korea should provide various stakeholders with a sound basis for them to implement effective and efficient electronic records management practices through expanding the usage scope of the functional requirements standard for ERMS and making the common understanding about its implications.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.580-589
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• 2018

Purpose: The purpose of this study was to evaluate the food insecurity status and dietary behavior and examine the association between the food insecurity status and consumption of processed beverage for secondary school students in Vientiane, capital city of Lao PDR. Methods: The study subjects are 714 students (boys = 307 and girls = 407) in four secondary schools (Chao_Anouvong, Phiavat, Saysetha, and Chansavang) of Vientiane, Lao PDR. Data on study subject's demographic characteristics, dietary behavior, food insecurity, and Mini Dietary Assessment (MDA) index were collected. A "Self-Administered Food Security Survey Module for Children Aged 12 Years and Older" developed by the United States Department of Agriculture (USDA) was used for the food insecurity assessment. Results: As a result, 72.7% of the subjects were in a state of food insecurity, and food security was associated with higher socioeconomic status (higher life satisfaction, higher parent's education attainment, higher item ownership, fewer number of siblings, and having more lunches at the school restaurant than at home). Compared to the food insecurity group, the frequency of breakfast, self-rated diet, and the total score of MDA index were higher in the food security group. On the other hand, multiple logistic regression analysis showed that 'food security' was also associated with a higher consumption of processed beverages (OR 1.544; 95% CI 1.078-2.213; p = 0.018). Conclusion: Improving the quality of the diet is essential for adolescents in both the food insecurity and food security groups in Lao PDR. Therefore, it is necessary to provide well organized nutrition education and establish adequate nutrition policy for adolescents in Lao PDR.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.475-487
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• 2019

Purpose: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current status and perceptions of restaurant staffs related to reducing sodium use in restaurants. Methods: Restaurant managers and chefs (n = 312) in Seongnam area completed a questionnaire on the current status related to sodium use, the barriers to practice for reducing sodium use, support needs, and the practicability of methods for reducing sodium use in restaurants. Results: The percentage of restaurants in the preaction stage (including the precontemplation, contemplation, and preparation stages) for reducing sodium use was 79.7%. Logistic regression analysis showed that measuring salinity while cooking was associated with measuring seasoning (OR, 4.761; 95% CI, 2.325 ~ 9.751), action/maintenance stages of behavior change (OR, 2.829; 95% CI, 1.449 ~ 5.525) and providing salinity information of restaurant foods (OR, 6.314; 95% CI, 2.964 ~ 13.45). Maintaining taste and hindering the cooking process were the main barriers to reduce sodium use. The total practicability of actions for reducing sodium was higher in staffs who worked in restaurants that measured seasoning and salinity while cooking (p < 0.05 and p < 0.01, respectively). The hardest item to practice was 'purchase foods after comparing sodium content in the nutrition labeling'. 'Avoid serving salt-fermented foods as side dishes', 'serve small portions of kimchi and less salty kimchi', and 'put up promotional materials for reducing sodium intake' were selected as easy items to perform. The majority (82%) was willing to reduce sodium in restaurant foods under the support of local government and they desired the promotion of participating restaurants and education on cooking skills to reduce sodium. Conclusion: Measuring seasoning and salinity while cooking is a meaningful practice that is associated with stages of behavior change and the practicability of actions for reducing sodium. It is necessary to provide support and education with a gradual approach to staffs for reducing sodium in restaurant foods.

• Journal of Nutrition and Health
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• v.52 no.1
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• pp.104-117
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• 2019

Purpose: This study examined dietary and health characteristics of the young-old and the old-old by food security status. Methods: The study used data from the $6^{th}$ (2013 ~ 2015) Korea National Health and Nutrition Examination Survey. The study subjects consisted of 3,948 subjects, of whom 2,445 were the young-old (aged 65 to 74 years) and 1,503 were the old-old (aged 75 years and over). Food security status was evaluated using an 18-item questionnaire. Energy intake, nutrient densities, and prevalence of insufficient nutrient intake were assessed. Food intake was evaluated in terms of the number of food group servings. Dietary behaviors and health status were also assessed. Results: The prevalence of food insecurity among the young-old and the old-old was 10.0% and 11.6%, respectively. Among the young-old, the food insecure group had a significantly higher level of prevalence of insufficient intake for all the nutrients (protein, vitamin A, thiamin, riboflavin, niacin, vitamin C, calcium, phosphorous, and iron) assessed in this study compared with the food secure group. In case of the old-old, significant differences were found only for four nutrients (protein, riboflavin, niacin, and phosphorus) in the prevalence of insufficient nutrient intake between the food secure and the food insecure groups. Kinds of food groups with significantly different numbers of servings by food security status were dissimilar between the two age groups. In both the age groups, the food insecure group consumed a significantly lower number of servings in meat fish eggs legumes and fruits than the food secure group; grains and vegetables intake in the young-old and oils sweets intake in the old-old differed in the number of servings by food security status. Among the young-old, the prevalence of chewing difficulties in the food insecure group was significantly higher than that of the food secure group, while among the old-old, no significant differences were found by food security status. Conclusion: Dietary and health characteristics of the young-old and the old-old differed by food security status. Such differences were more apparent in the young-old than the old-old. Therefore, it is suggested that food and nutrition assistant programs should be designed with consideration of the differences.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.16 no.1
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• pp.147-159
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• 2021

After the 2020 Corona 19 pandemic, consumers' online consumption is increasing rapidly, and non-store online retail channels are showing high growth. In particular, social media is gaining its status as a social media market where direct transactions take place in the means of promoting companies' brands and products. In this study, changes in consumer behavior after the Corona 19 pandemic are different in choosing online shopping media such as existing online shopping malls and SNS markets that can be classified into open social media and closed social media when purchasing agri-food online. We tried to find out what type of product is preferred in the selection of agri-food products. For this study, demographic characteristics of consumers, perceived risk of consumers, and dietary lifestyle were set as independent variables to investigate the effect on online shopping media type and product selection. The summary of the empirical analysis results is as follows. When consumers purchase agri-food online, there are significant differences in demographic characteristics, consumer perception risks, and detailed factors of dietary lifestyle in selecting shopping channels such as online shopping malls, open social media, and closed social media. Appeared to be. The consumers who choose the open SNS market are higher in men than in women, with lower household income, and higher in consumers seeking health and taste. Consumers who choose the closed SNS market were analyzed as consumers who live in rural areas and have a high degree of risk perception for delivery. Consumers who choose existing online shopping malls have high educational background, high personal income, and high consumers seeking taste and economy. Through this study, we tried to provide practical assistance by providing a basis for judgment to farmers who have difficulty in selecting an online shopping medium suitable for their product characteristics. As a shopping channel for agri-food, social media is not a simple promotional channel, but a direct transaction. It can be differentiated from existing studies in that it is approached as a market that arises.