• Journal of Korean Physical Therapy Science
• /
• v.15 no.1
• /
• pp.47-56
• /
• 2008

The purpose of this study was to seek for a performance level of functional independence of the long term care elderly people. This study questionnaires 160 elders with 80 in a large city and 80 in small－to－medium sized city in order to find out the functional independence of elderly people. The results of this study were as follows. 1. Functional independence level following health factor; The comparison of degrees of functional independence level between two groups showed significant difference in sanitation, drinking and smoking, eating habit, chronic disease, physical activities, and regular physical examination(P<.05). But the comparison between two groups was not showed significant difference in present treatment, regular exercise. 2. Functional independence level following Psychological factor; The comparison of degrees of functional independence level between two groups showed significant difference in health evaluation(P<.05). But the comparison between two groups was not showed significant difference in quality of life. In conclusion it is needed that stable housing, much physical activities, and diversified family members should be realized and stable livelihood security recipients to maintain and improve health of the aged and to be socially satisfied.

• Nutrition Research and Practice
• /
• v.4 no.1
• /
• pp.58-68
• /
• 2010

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed.

• Journal of Nutrition and Health
• /
• v.33 no.1
• /
• pp.68-79
• /
• 2000

This study was developed the nutrition education program for kindergarten children and was evaluated its educational effect by 'Non-equivalent control group design'. Nutrition education program was developed on the basis of the concept which consisted of nutrition, nutrients, food handling, life cycle and social$.$psychological needs. And it was developed on the basis of the theme which consisted of kind of foods, relation between food and body, importance of food, food and sanitation, food and environment, Korean traditional food and good table manners. Subjects consisted of 157 kindergarten children, with 48 in control group and 109 in treatment group. All the subjects completed a pretest and a posttest and the posttest means between control and treatment group were compared. The control group had a adjusted posttest mean score of nutrition knowledge of 50.64 and the treatment group had that of 75.19 and the difference was significant(p<0.001). The control group had a adjusted posttest mean score of food attitude of 65.49 and the treatment group had that of 85.40 and the difference was significant(p<0.001). (Korean J Nutrition 33(1) : 68-79, 2000)

• Journal of Environmental Health Sciences
• /
• v.29 no.2
• /
• pp.87-93
• /
• 2003

A survey including an inspection was conducted to assess the sanitary condition of kitchens in the school food-service programs and to prepare background data for improving the safety of school meals. The survey was carried out over a two-month period (September-October, 2001). A self-administered questionnaire recommended by the Korea Ministry of Education & Human Resources Development (MOEHRD) was offered to a random sample of dieticians of twenty-five elementary schools in one region of Korea about food, sanitation, and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during preparation, cooking, and service. The inspection results showed their sanitary rendition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4~22.4$^{\circ}C$. and the range of relative humidity was 62.4~69.6%. The microbiological evaluation of kitchen samples indicated aerobic plate count levels from 22..5 to 26.5 CFU/15 minutes. Although the results of inspection show that the levels of sanitary condition of kitchens in the schools were good, they are not satisfactory for safe food-servile because the temperature and humidity levels are high. This study indicates that the school kitchens should be monitored and strict inspection is necessary. The legal standards for school food-service should include standards for kitchen air temperature, relative humidity, and airborne microbes.

• Pediatric Gastroenterology, Hepatology & Nutrition
• /
• v.11 no.sup1
• /
• pp.38-43
• /
• 2008

Enterobiasis and head lice infestations, contact-borne parasitic diseases, are the most prevalent parasitic infections of children in Korea, and they are transmitted by close contact with infected persons. They are not of major concern in public health, therefore their importance in children's health care are overlooked in Korea. Egg positive rates of Enterobius vermicularis have been reported to be 10~20% among children in kindergartens and primary schools. Enterobiasis is diagnosed by scotch tape anal swab, but repeated examination is necessary for accurate diagnosis. Albendazole or mebendazole are extremely effective for treatment, however, reinfections usually occur if treatment is not repeated at least three times at a 3-week-interval, targeting the whole family members including the patients. Environmental sanitation and health education are also necessary to guarantee the successful treatment of enterobiasis. Head lice infestation is still an indication of public health status. Children of 3 to 12 years old and their families have infestations more frequently, and girls have more than boys. Diagnosis can be made by identification of live lice or nits on the head. Pediculicides are effective treatment of infestations, however they do not kill nits completely, requiring second treatment. Recently wet combing is preferred as an alternative by parents in England because of possible toxicity of drugs and resistance of lice. It is impossible to completely prevent enterobiasis and/or head lice infestations. Therefore, mass screening and prevention are required, and, in local clinics, a thorough evaluation of the symptoms and past history, and appropriate laboratory tests are necessary.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.13 no.2
• /
• pp.43-50
• /
• 2007

The production, distribution, and consumption of Korean medicinal herbs have increased every year because of an increase of health considerations. But there are no sufficient standardization procedures in packaging and distribution systems related to these herb products. The standardization of packaging material and dimension could be a good addition for establishing proper quality control methods for Korean medicinal herbs. Medicinal herbs deteriorate under physical, chemical and biological hazards such as oxidation, textural change under high moisture content, color change by light, sanitation problems by insect invasion and contamination. Packaging standardization with proper functional packaging materials is critical to ensure the qualities of medicinal herbs. Also, storage and distribution efficiencies can be improved by achieving packaging dimension standardization. This review summarizes recent research trends related to quality evaluation methods and major quality deterioration factors of Korean medicinal herbs. This paper also offers reviews on some of problems and challenges in current packaging and distribution systems of medicinal herb industries and briefly suggests advanced quality control methods through packaging standardization.

• Korean journal of food and cookery science
• /
• v.25 no.5
• /
• pp.564-574
• /
• 2009

This study was conducted to evaluate the effects of the LOHAS index value of school food service employees on the purchase of food materials and foodservice quality. The subjects consisted of 566 foodservice employees. The findings were as follows. (1) The foodservice employee's LOHAS index fell within that of a NOMADICS group with an average of 72.18 points out of 100 points. (2) When the age, working experience and LOHAS index of the foodservice employees was high, the necessity, view, interest and recognition of LOHAS introduction for the improvement of the foodservice environment was high. (3) The amount of environmentally-friendly food materials purchased by foodservice employees was high, when they had a high LOHAS index. (4) High foodservice quality management items of foodservice employees were 'sanitation management' (3.87 points) and 'human resource management' (3.84 points), whereas 'menu management' (3.57 points) and 'food material and inspection management' (3.61 points) scored low. (5) The LOHAS index of foodservice employees has a significant impact on the purchase intention of environmentally-friendly food materials in LOHAS and NOMADICS groups. (6) This study confirmed that a higher LOHAS index of foodservice employees was associated with higher foodservice quality management behavior, which leads to an improved quality of foodservice.

• Journal of the Korean Society of Food Culture
• /
• v.10 no.1
• /
• pp.1-10
• /
• 1995

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.

• Journal of Nutrition and Health
• /
• v.37 no.8
• /
• pp.722-731
• /
• 2004

The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.

• Korean Institute of Interior Design Journal
• /
• v.14 no.3 s.50
• /
• pp.130-138
• /
• 2005

Recently, as people are interested in the quality of life and well-being trend, the consumer's demand on a healthy residence is rapidly increasing. To offer heathy residential environment to consumers, it is necessary to investigate the quality of design regardings health. The purposes of this study are to arrange the elements of interior design for the healthy apartment and to present the essential points of design to make a proposal for the newly built healthy apartment. It is believed that the accumulated data will be the basic information to develop more healthy apartment in the future. Questionnaire was delivered and analyzed. Also, checklist were checked by visiting model house. Through the comparison and analysis between consumer's demand and the condition of the model house, this research suggests what the healthy apartment should be replenish. The result of this study are as following. In spite of the demand of improvement on sanitation, health diagnosis program, thermal comfort, sound comfort were high but the evaluation of the present apartments shows not that high. Consumer's demands like above are reflected on latest apartments but those are not reached enough to the consumer's demand.