• 한국조리학회지
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• 제11권4호
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• pp.178-197
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• 2005

This study aims at determining what affects lighting environment of a kitchen in a Japanese restaurant in a hotel and at analyzing. cooks' perception during cooking and appropriate lighting they consider to be important in each working area. For this purpose, 196 cooks working in Japanese restaurants in first-class hotels participated in a survey. After analyzing the results, cooks attach importance to illumination during cooking, and the more inappropriate luminosity is in each working area, the lower appropriateness of luminosity recognized by cooks is. And there is strong correlation between lighting environment items and illumination in each working area. The results suggest that cooks working in a Japanese restaurant in a hotel should be provided with good lighting environment appropriate for each working area. On this ground, it is expected that cooks will see their health and productivity improving.

• 동아시아식생활학회지
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• 제23권4호
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• pp.496-507
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• 2013

The purpose of this study was to investigate the perception and willingness to purchase of nanotechnology-based foods to find out the strategy for risk communication and social acceptance. The data were collected from 253 college students in Yeungnam region through a self-administered questionnaire. Frequency, Cronbach's ${\alpha}$, t test, one-way ANOVA, Duncan's multiple range test, Pearson's correlation coefficient analysis, and multiple regression analysis were conducted by SPSS Windows V.20.0. The level of concern about nanotechnology was relatively low, and the level of the perception about necessity for the development of nanotechnology-based foods was average. In addition, the respondents showed somewhat positive thoughts for the development of nanotechnology-based foods with beneficial effect, but they were worried about the risk for it. Percentage of correct answers on knowledge of nanotechnology and nanotechnology-based foods was not high, and the level of willingness to purchase them was average. According to the result of multiple regression analysis, factors affecting the willingness to purchase of nanotechnology-based foods were concern about health, perception about importance of food safety, perception about necessity for the development of nanotechnology-based foods, and perception about the development of nanotechnology-based foods with beneficial effect. On the basis of these results, it is necessary for consumers to offer the exact and reliable information on nanotechnology-based foods.

• 한국식생활문화학회지
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• 제18권3호
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• pp.270-278
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• 2003

The purposes of this study were to investigate the customers' perception on nutrition information provided on a family restaurant menu, to examine customers' intention to use the nutrition information when eating out if nutrition information would be provided, and to identify what kinds of nutrient information the customers want. A total of 265 respondents were answered. Female was sixty-six percents, and eighty-four percent of the respondents was less than thirty-five years old. The patrons' perception about nutrition information on the menu showed the level of 2.5 points out of 5 points, which pointed out that family restaurant patrons were not satisfied with receiving nutritional information related to the menu. The customers perceived that restaurants had responsibilities for providing nutritional information about menu items. Sixty-six percent of respondents showed a positive intention to the question item about how much the customer would use nutritional information provided on the menu. The customers, who were female (p<0.05), who had a good health status, who showed higher interest on weight control (p<0.01), and who were health-oriented (p<0.01), showed the higher intention to use nutritional information. Nutrient information in which the customers were interested strongly was a fat content, followed by cholesterol content and calorie information. According to the trends of eating out, preferring family restaurants, and increasing interests in a healthful menu, nutrition information demand in restaurant operations would be increased rapidly in the near future. Providing nutrition information at the point of menu choice might result in the improvement of customers' nutritional and health status by encouraging proper dietary habits of patrons as well as providing nutritional education. Therefore, it is recommended that government and restaurant firms should recognize the importance of nutrition information and make strategic plans for the future.

• 한국응용과학기술학회지
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• 제36권4호
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• pp.1290-1302
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• 2019

본 연구는 대학생의 건강지각, 자기효능감, 사회적 지지가 건강증진행위에 미치는 영향을 확인하기 위한 서술적 조사연구이다. 본 연구대상자는 충남 일개 대학에 재학 중인 대학생 196명을 대상으로 하였으며, 자료 수집은 2018년 9월 10일부터 10월 5일까지 이루어졌다. 연구결과 대학생의 일반적 특성에 따른 건강증진행위의 차이에 대한 분석 결과 거주형태(F=8.56, p<.001), 주관적 건강상태(F=7.23, p=.001), 대학생활 만족도(F=8.50, p<.001), 운동여부(t=6.62, p<.001), 주당 아침식사 횟수(F=14.13, p<.001)에 따라 통계적으로 유의한 수준에서 차이가 있었다. 건강증진행위와 건강지각(r=.44, p<.001), 자기효능감(r=.57, p<.001), 사회적 지지(r=.49, p<.001)가 서로 유의미한 양의 상관관계를 보였다. 대학생의 건강증진행위에 영향을 미치는 요인(F=34.921, p<.001)은 자기효능감, 사회적 지지, 주당 아침식사 횟수(5회 이상), 운동여부(한다), 주당 아침식사 횟수(2~4회), 거주형태는 자취·하숙, 학년은 4학년이었으며, 설명력은 총 56.9%이었다. 건강증진행위를 향상시키기 위해서는 자기효능감과 사회적 지지 체계를 고려하고 적절한 운동과 올바른 식습관에 대한 중요성을 포함한 세대별 맞춤형 건강증진프로그램 개발 및 중재가 필요하다.

• Journal of Contemporary Eastern Asia
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• 제22권2호
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• pp.18-38
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• 2023

This paper examines the Chinese government's response to four epidemic crises, including COVID-19, and analyzes the similarities and differences in these responses. It argues that while the Chinese government learned from previous epidemics and improved its handling of subsequent outbreaks, a significant variation occurred during the COVID-19 pandemic, which had a detrimental impact globally. Existing scholarly research on China's epidemic responses has often been limited in scope, focusing on individual crises and neglecting the central-local government relationship in crisis decision-making. By adopting a comprehensive approach, this paper delves into the nuanced dynamics of China's responses to these epidemics. It highlights the variations in responses, attributing them to the Chinese government's fear of undermined legitimacy and its consideration of its international image. The government's recognition of the importance of public perception and trust, both domestically and globally, has shaped its crisis management strategies. Through a detailed analysis of these factors, this paper contributes to a deeper understanding of the variations observed in China's epidemic responses. It emphasizes the significance of the central-local government relationship and the government's international image in determining its actions during epidemics. Recognizing these factors can provide policymakers and researchers with insights to shape future epidemic response strategies and foster effective global health governance.

• Journal of Korean Biological Nursing Science
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• 제23권2호
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• pp.127-137
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• 2021

Purpose: This study was conducted to investigate the current status of the biological nursing curriculum and faculties' perceptions on biological nursing subjects in South Korea. Methods: Biological nursing subjects' titles and credits were searched through the nursing schools' website. Perceived adequacy of subjects' title and credit in each biological nursing subject and the degree of perceived importance and satisfaction of learning contents by subjects were collected from 30 professors of biological nursing subjects. Results: Many schools still use the titles of medical subjects for those of biological nursing subjects. The perceived importance and satisfaction of genetics-related learning contents, "nursing case study" or "project team presentation," were lower than other learning contents. Conclusion: Standardization of biological nursing subjects' titles and learning contents is needed.

• 한국보건간호학회지
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• 제34권3호
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• pp.473-489
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• 2020

Purpose: This study investigated the patient safety culture (PSC), the perception of importance on patient safety management (PIPSM) and the patient safety management activities (PSMA) of care workers in nursing homes. This was a descriptive study that attempted to provide basic data for the patient safety education program of care workers. Methods: Data were collected using questionnaires and interviews from July 1 to 31 in 2020. One hundred and seventy-four care workers participated in quantitative research. The collected data were analyzed by the SPSS/WIN 25.0 program using descriptive statistics, t-test, ANOVA, Bonferroni, and Pearson's correlation. The qualitative data were collected through semi-structured, audio-recorded interviews with six representatives and six care workers from six nursing homes. Content analysis was performed to analyze the data. Results: Positive correlations were observed between PSC and PIPSM, and between PIPSM and PIPSM. Care workers' experience in patient safety management was in the following six categories: "Safety accident risk factors", "Type of safety accidents", "How to prevent safety accidents", "Effective safety management education", "Emphasis on occupational ethics of care workers", and "Needs for standard protocol" Conclusion: These findings indicate that considering the care workers' age and facility size, nurses should enhance patient safety education for care workers and establish a management activity system.

• 한국조리학회지
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• 제23권7호
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• pp.71-79
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• 2017

This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of "atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.

• 대한지역사회영양학회지
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• 제20권5호
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• pp.362-374
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• 2015

Objectives: This study was performed to investigate the effects of overestimation of their own body shape on weight control behaviors, mental condition, physical activity, dietary behavior, health-related quality of life, and nutritional status among young Korean females. Methods: A total of 1,514 women aged 20-39 years who are not pregnant and lactating among those who participated in the Fifth Korea National Health and Nutrition Examination Survey (2010~2011), were analyzed and grouped into underestimation (n=120), normal estimation (NE, n=840), and overestimation (OE, n=554), based on their body perception compared to actual percent ideal body weights. Variables were compared between OE group and NE group. Results: The subjects in OE group were significantly younger (29.5 vs. 30.5 years, respectively p < 0.05) and had lower body mass index (20.9 vs. 22.2 respectively, p < 0.01), health-related quality of life measured by EQ-5D (EuroQol-5 Dimension)(0.97 vs. 0.98 respectively, p < 0.05), nutrition adequacy ratio (NAR) of protein (0.91 vs. 0.93 respectively, p < 0.05), phosphorous (0.93 vs. 0.96 respectively, p < 0.05), and iron (0.70 vs. 0.75 respectively, p < 0.01), and index of nutrition quality (INQ) of iron (0.84 vs. 0.89 respectively, p < 0.05) compared to those in the NE group. The results of logistic regression showed that unmarried status (OR 1.32; 1.01~1.72) and severely underweight/underweight status (OR 1.94; 1.01~3.75)/(OR 1.81; 1.34~2.45) were significantly related to the probability of overestimation by the subjects. Significantly more women in OE group practiced fasting, skipping meals, and taking prescribed pills to lose body weights and had skipped breakfast compared to those in the NE group. Conclusions: The results of this study suggested that the Korean young women's distorted perception of own body shape may be associated with undesirable weight control behavior, low quality of life, and lower nutritional status. Therefore, nutrition education for this group should include information on correct body shape perception and its importance.

• 치위생과학회지
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• 제17권1호
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• pp.12-19
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• 2017

인구사회학적 특성과 건강행태 및 스트레스 정도에 따른 만성질환과 구강건강의 연관성에 대한 인식도에 차이가 있는지를 알아보고자 20대부터 50대까지의 성인을 대상으로 분석하여, 다음과 같은 결론을 얻었다. 연구대상자의 만성 질환과 구강건강과의 연관성에 대한 인식도는 구강건강과 당뇨와의 연관성이 3.29로 가장 높게 인식하고 있었으며, 고혈압과의 연관성은 2.82로 가장 낮은 인식도를 보였다. 특히 '항고혈압제 약의 부작용으로 구강건조증, 잇몸출혈, 치유지연, 잇몸비대 등이 나타날 수 있다'라는 항목은 전체 항목에서 1.52로 가장 낮은 인식도로 나타났다. 인구사회학적특성에 따른 만성질환과 구강건강과의 연관성에 대한 인식도를 분석한 결과 직업에 따른 인식도 차이는 통계적으로 유의하였는데 공무원, 전문직 집단에서 가장 높은 인식도를 보였다(p=0.015). 이상의 연구 결과를 종합해볼 때 만성질환과 구강건강의 연관성에 대한 일반인들의 인식을 전환시켜야 할 필요성이 있으며, 치과진료실에서는 구강보건교육시 단순한 구강건강관리뿐만 아니라 통합적인 건강관리의 방향으로 만성질환을 포함한 전신과 구강건강과의 연관성에 대한 교육을 강화하여 수행할 필요성이 있을 것으로 판단된다.