• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.156-166
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• 2020

In this study, 594 questionnaires administered to men and women residing in the capital metropolitan area who work night shifts were analyzed in order to study the effect of health information cognition on healing needs in accordance with the type of food selection criteria of the night worker. The results of confirmatory factor analysis in deriving food selection type identified four categories, a safety seeking type, a food exploratory type, a habitual seeking type, and a rational type, and the cognition types on health information were classified into physical cognition and psychological cognition. The need for healing, which was the investigated factor, was found to have a high correlation between questionnaire items with high reliable consistency. The results of this study were as follows. First, the food selection types of safety seeking type and habitual food seeking type had significant positive effects on the cognitive level of physical health information, and food exploratory type and habitual seeking type had significant positive effects on the cognitive level of psychological health information. In addition, it was shown that food exploratory type and rational type had significant positive effects on healing needs. As a result of this study, it was found that the cognition level of physical and psychological information was different according to food selection type, and the higher the cognitive level, the higher the healing needs. In particular, the result that the level of psychological health information significantly affected healing needs signifies that there is a demand to develop programs and menus that satisfy various needs related to healing and recovery from fatigue. In addition, further interest and study on the health and healing of night workers are required.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.31 no.3
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• pp.185-193
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• 2021

Objectives: Inhalation toxicity testing of chemical substances to identify carcinogenicity requires a long time and considerable cost, so the selection of test candidates is a very important aspect. This study was performed to determine optimal procedures for selecting carcinogenic inhalation toxicity test substances as conducted by the Occupational Safety and Health Research Institute (OSHRI). Methods: At the beginning, a database was constructed containing complex information such as usage amount, hazard, carcinogenicity prediction, and testability in order to select chemicals requiring carcinogenicity testing. Selection of test substances was carried out with priority given to usage, carcinogenicity, and testability. Results: Chemicals used in large quantities in industrial fields and strongly suspected of carcinogenicity were winnowed down to 12 substances, and these substances were scheduled for future testing by OSHRI. Conclusions: For the stable and reliable operation of carcinogenicity tests as conducted by OSHRI, this study standardized the procedures for selecting carcinogenicity test substances and suggested the introduction of various carcinogenicity prediction techniques.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.259-265
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• 2018

Since Korean housewives are responsible for the dietary practices of family at home, it is important to know what information will make them to buy safe food. This study was designed to determine the role of perceived threats, behavioral assessments, and self-efficacy factors known to promote healthy behavior in health belief models (HBM) based on food safety awareness and behavior of housewives. This study involved 191 housewives, based on key variables such as perceived severity, perceived susceptibility, perceived benefits, perceived barriers, self-efficacy, and purchase behavior. The results showed that higher levels of education and urbanization increased the threat perception and the likelihood of buying safe food. The correlation analysis showed that increased awareness and knowledge of safe foods and interest in health contributed to higher relative benefit or self-efficiency of food, and thus, ensured food safety. The conceptual model of food safety behavior based on the HBM was verified via structural equation analysis. The findings suggest that a suitable model showcasing knowledge levels and relative benefits resulted in a greater impact on purchasing behavior than perceived threats. This study suggests that it is more effective for housewives to provide more preventive information than risk information to purchase safe food.

• Journal of Digital Convergence
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• v.18 no.3
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• pp.287-298
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• 2020

The purpose of this study was to identify the current situation of safety accident received by Korea Consumer Agency and to provide a basis for preparing measures to prevent safety accident. This study was a descriptive study that secondary analyzes 4934 safety accidents accident information received from Korea Consumer Agency from 2013 to 2017. In this study, safety accident occurred more frequently woman, between 50-59 years old, the cause of safety accident were adverse effect after medical procedure(42.4%), the place where safety accident occurred private hospital(28.6%), integumentary system(41.3%) where safety accident occurred, symptoms of safety accident caused other organ damage and pain(13.1%) occurred most frequently and characteristics of safety accident differed depending on place of safety accident. Based on the results of this study, it is suggested to established a surveillance system that can prevent safety accident in which medical problems occur.

• Quality Improvement in Health Care
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• v.21 no.1
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• pp.80-95
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• 2015

Objectives : A safety culture is the bedrock for all patient safety improvement initiatives; thus, many resources have been invested in measuring hospital culture. However, many of these endeavors have failed to yield meaningful results. This article proposes a practical checklist to ensure successful administration of a safety culture survey and describes current methodologies for analyzing survey results to develop safety improvement programs. Methods : We reviewed currently used safety culture surveys and summarized their strengths and weaknesses. We also reviewed studies using safety culture surveys and found several pitfalls leading to failure in survey administration. With this information, we developed a checklist that covers critical items in the survey process. We also reviewed newly developed methodologies for survey results analysis and application and described them using the Korean version of the Safety Attitudes Questionnaire as an example. Results : The checklist consists of three steps: survey preparation, administration, and analysis and application. Each step contains clear action items. The content even describes how to get buy-in from hospital executives and manage communication channels with them. Also, common misunderstandings regarding survey scores are described and possible solutions are suggested. In the analysis section, we demonstrate new methods for obtaining more accurate survey results and how to utilize these methods to develop and implement hospital-wide safety improvement programs. Conclusion : A successful safety culture survey is the foundation of all future safety improvement projects. This review is intended to guide hospitals in enhancing safety.

• Proceedings of the Korean Environmental Health Society Conference
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• 2003.06a
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• pp.35-49
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• 2003

• Nutrition Research and Practice
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• v.4 no.6
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• pp.535-540
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• 2010

In this study, 342 grade 4-6 elementary school students in Gyeonggi-do were recruited to determine their readiness to change food safety behavior and to compare their food safety knowledge and practices by the stages of change. The subjects were divided into three stages of change; the percentage of stage 1 (precontemplation) was 10.1%, the percentage of stage 2 (contemplation and preparation) was 62.4%, and that of stage 3 (action and maintenance) was 27.5%. Food safety knowledge scores in stage 3 (4.55) or stage 2 (4.50) children were significantly higher than those in stage 1 children (4.17) (P < 0.05). The two food safety behavior items "hand washing practice" and "avoidance of harmful food" were significantly different among the three groups (P < 0.05). Stages of change were significantly and positively correlated with food safety knowledge and practice. Age was significantly and negatively correlated with the total food safety behavior score (r = -0.142, P < 0.05). The most influential factor on the stage of change was a mother's instruction about food safety (P < 0.01).

• Proceedings of the Safety Management and Science Conference
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• 2013.04a
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• pp.445-456
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• 2013

According to Department of labor guideline "2012-104 (2012.9.26.)" This study is to suggest the basic information and the improvement for the application of risk assessment on a construction site by group interview & survey of construction worker who is the practice of the subject and then numerical analysis about awareness and action plan of Safety and health. The result of group interview and survey of construction worker, most of construction worker feel the danger during the work. Then construction worker analysis results that risk assessment helps to change & raise awareness of safety and reduce an industrial disaster. Easy Safety management activity such as TBM & safety education active will be necessary for safe worksite and then I suggest the TBT(tool box talk) active which combines TBM & safety education.

• Safety and Health at Work
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• v.7 no.4
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• pp.322-325
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• 2016

Background: Musculoskeletal disorders (MSDs) are a common problem among carpet weavers. This study was undertaken to introduce affecting personal and occupational factors in developing the number of MSDs among carpet weavers. Methods: A cross-sectional study was performed among 862 weavers in seven towns with regard to workhouse location in urban or rural regions. Data were collected by using questionnaires that contain personal, workplace, and information tools and the modified Nordic MSDs questionnaire. Statistical analysis was performed by applying Poisson and negative binomial mixed models using a full Bayesian hierarchical approach. The deviance information criterion was used for comparison between models and model selection. Results: The majority of weavers (72%) were female and carpet weaving was the main job of 85.2% of workers. The negative binomial mixed model with lowest deviance information criterion was selected as the best model. The criteria showed the convergence of chains. Based on 95% Bayesian credible interval, the main job and weaving type variables statistically affected the number of MSDs, but variables age, sex, weaving comb, work experience, and carpet weaving looms were not significant. Conclusion: According to the results of this study, it can be concluded that occupational factors are associated with the number of MSDs developing among carpet weavers. Thus, using standard tools and decreasing hours of work per day can reduce frequency of MSDs among carpet weavers.

• The Journal of Information Systems
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• v.18 no.1
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• pp.145-157
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• 2009

If industrial disasters happen at workplace, work's desires of workers and business activities may be dispirited. Especially, industrial disasters frequently happen in the field of heavy and chemical industry companies. According to report of the korea occupational safety and health agency(KOSHA), damage due to industrial disasters is more 5 times than losses due to industrial strifes. Thus, in these manufacturing companies, a safety management field for preventing industrial disasters is emerging as an important factor of business activities. This paper proposes an industrial disaster prediction model for safety management and also implements industrial safety management system(after this, is called as u-Safety system) based on the proposed model using ubiquitous computing technologies like USN(ubiquitous sensor networks) which are given much attention among recent information technologies. The implemented system is successfully operating in the shipbuilding division of 'H' companies.