• Korean Journal of Human Ecology
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• v.15 no.6
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• pp.985-997
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• 2006

In this study, we grasped the life time structure according to working woman's income using '2004 life time research' of Korea National Statistical Office. Concrete results are shown as follows. First, inspecting the difference of individual characteristic according to income, young women who have higher education level and larger house area had acquired more income. Second, in case of the difference of life time according to income, there was no difference of individual support time, while there was statistically significant difference of working hours, household affairs, leisure time and moving hours. Third, inspecting the individual time of working, household affairs, bringing up and leisure according to income, there was statistically significant difference by age, education level, sense of time oppression, and fatigue cognition. This individual difference was revealed more strongly in medium to low-ranked group.

• Information and Communications Magazine
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• v.20 no.10
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• pp.121-130
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• 2003

1997년 활동을 시작한 APAN-KR (Asia Pacific Advanced Network - Korea) Technology Area 활동을 계승하여 2003년 초에 재구성된 ANF (Advanced Network Forum: 한국첨단망협회) Application Technology Area에 대한 전반적인 소개에 이어서 VoIP (voice over IP), DV/VC(digital video / video conferencing) 및 P2P(peer to peer)로 나누어진 각 세부 WG (working group)들의 소개, 활동 내용, 향후 계획 등을 살펴본다.

• Fashion & Textile Research Journal
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• v.10 no.2
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• pp.228-235
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• 2008

The purpose of this study is to examine the functionality with material-improved working uniform(protocol, P) and current working uniform(control, C). Movement functionality evaluation of material-improved working uniform was carried out through sensory evaluation of working uniform. And Oxygen uptake was explored to different working uniform(P, C) in relation to a physiological functionality measurement. The results have been shown as follows: It was found that the workers feel uncomfortable with the parts of the wrist, the back width, the shoulder seam and the side in the current working uniform when they move their arms up and down, but the inconvenience has been reduced in the material-improved working uniform. And It was found that the workers feel uncomfortable with the parts of the back width, the wrist and the side seam of the jacket, and the waist, the hips and the thigh of the trousers in the current working uniform when they move their waist, but the inconvenience has been reduced in the material-improved working uniform. In the current working uniform, it was also found that they feel uncomfortable with the parts of the horse riding position in which they stand straight in their slightly bended knees, with the parts of the hips, the side seam, the thigh and the knees when they crouch down, and with the parts of the hips and the thigh when they put one of their legs onto a higher place. However, the inconvenience was reduced in the material-improved working uniform. Oxygen uptake, which was measured to assess physiological dressing functionality, was found to be higher when people work in an uncomfortable uniform than when they work in a uniform of better functionality by an increase in metabolic rate, which can be a cause of workers' inefficiency of fatigue.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.253-262
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• 2000

A survey was performed to provide current information on professional catering companies. Twenty-three catering companies out of thirty-eight(60% recovery) responded the survey for December in 1998. Foodservice establishments managed by 16 small-middle sized catering companies provided an average of 11,200 meals daily, while those managed by major and small-middle sized catering companies were mainly office(72.2%, 57.1%) and school foodservice(15.2%, 26%). The rates of sales of major catering companies and small-middle sized catering companies increased 24%, 30% respectively in 1998. Self-evaluation in catering companies was conducted for sanitary management. Unsatisfactory results from self evaluation were found in three categories, such as, measurement of internal temperature of food materials at reception, ventilation system in the working area, and hand-washing stations with equipment cleaning and sanitizing facilities in front of the working area. Most catering companies expressed a willingness to apply the Hazard Analysis Critical Control Point (HACCP) system from this survey. $\ulcorner$Professional catering business has arisen as an area requiring more consideration and further study for the production of a safe food.$\lrcorner$

• Journal of Korean Society of Water and Wastewater
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• v.19 no.3
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• pp.348-356
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• 2005

Water quality sampling surveys and continuous measurement of flow were conducted to identify wastewater flow characteristics for representative catchment of O and M treatment basins in A city. For HS-1 station representing commercial area, wastewater flow rises in the beginning of office-working hours, moves up and down within narrow range, and lasts till office-leaving hour, and falls gradually reflecting worker's returning home. However, in HS-2 station representing residential area, wastewater flow has two peaks, which are before office-going hour and after office-leaving hour. In residential area, the flow rate of weekends is higher than that of weekdays because it reflects population, being not contributed to generate wastewater during the working hours of weekdays, stay home and produce wastewater for weekends period. To determine the priority for rehabilitation of sewer system, infiltration rate was computed by dividing infiltration flow by mean diameter and total length of sewer, and HS-1 station ranked the first.

• Journal of Korean Academy of Rural Health Nursing
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• v.17 no.2
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• pp.43-49
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• 2022

Purpose: This study was conducted to explore the telemedicine cooperation experience of nurses working in remote areas. Methods: A focus group interviews were used to collect data. All interviews were recorded and transcribed. Content analysis was used to analyze the data. Results: The three main categories and seven sub-categories of telemedicine cooperation experience that emerged are 1) requirement of education on remote support service, 2) consideration of the recipients of medical support services and the characteristics of the area, and 3) difficulties in conducting telemedicine cooperation. Conclusion: As a result of the study, legal protection should be given priority, and it is necessary to select an area where remote cooperation is essential, to discover subjects, and to reduce the burden of work and division of manpower and duties.

• Human Ecology Research
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• v.52 no.1
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• pp.87-101
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• 2014

The purpose of this study is to identify the current status of the working poor and the factors that are influential to the working poor among echo boomers. This study is a secondary analysis using the data from the 7th analysis of the 2012 Korea Welfare Panel Survey, conducted by Korea Institute for Health and Social Affairs. This analysis considered Korean echo boomers born between 1979 and 1985. In our final analysis, we used 1,226 echo boomers who had the ability to work. For the analysis, the SAS/PC statistical program ver. 9.3 was utilized. The research findings are as follows; Firstly, of the working poor among the echo boomers, only 22% were in the state of poverty. Secondly, more echo boomers living in a metropolitan city, city, gun/urban-rural area and district than those in the Seoul were categorized as among the working poor; the same was true for those who lived in a free house than in a leased room or a room that was rented by the month. Thirdly, more echo boomers whose education level was high school graduate or less rather than college graduate or less or university graduate or more were categorized as among the working poor; this was also true for echo boomers whose employment type was temporary employment, self-employment, or unemployment rather than a full-time job.

• Korean Journal of Agricultural Science
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• v.30 no.2
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• pp.139-147
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• 2003

The main purpose of this study is to obtain forest scenic beauty management informations toward forest working systems in pinus densiflora forest stands, etc. To get these information, visual preference and spatial image analysis methods are used. 25 different alternatives were simulated to visualize on basis of actual forest working methods with taken photos from May to July, 2003. The options were illustrated as photos produced by computer software. Respondents' ratings for 25 landscape scenes were obtained by interview survey method. Each alternatives were evaluated by forest major student group with total 103 respondents after reliability test. Visual preference evaluation was used 10 point rating scale. Spatial images of 12 alternatives were measured by 12 semantic differential scale. In general, the respondents preferred refreshing and ordering forest stand after forest working to natural forest stand before forest working. High visual preference for forest density produces 400-600 trees/ha in small diameter class forest stands. Regarding visual preference according to pavement type of trail, soil trail is ranked high. Visual preference for cutting area ranks mature forest stand and visual preference for trail slope cover type ranks shrub with grass as relatively high on the preference scale. Through the factor analysis, spatial images of 12 coniferous forest stands are classified as 'ordered opened' and 'beautiful healthy'. Results indicate how to conduct forest working systems for forest scenic beauty management.

• Journal of Oral Medicine and Pain
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• v.18 no.1
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• pp.21-29
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• 1993

The purpose of this study was to evaluation of temporomandibulr joint space according to increasing the occlusal force on working and non-working side during unilateral bite. For the study, 22 normal adults, age ranged from 23 to 25, who had no symptoms on TMJ area and masticatory muscles and had normal or class I molar relationship were selected. Transcranial TMJ radiograph was taken during unilateral biting with sensor of Bite force checker (Nihon Kohden Kygyo Co.Ltd., Japan) on each 1st molar teeth of right and left side which were forced each 0Kg, 10Kg, 20Kg and 30Kg by use of Accurad-200 (Denar Corperation's product). The radiographs were traced on the screen, which was magnified by 5. The size of temporomandibular joint space at anterior, superior and posterior compartment were measured with Dumas's method (reference line of between squamotympanic fissure and the most inferior point of articular eminence). On the basis of this study, the following results were obtained. 1. Size of anterior TMJ space was tend to decrease on the working side and increase on the non-working side according to increasing the occlusal force, but not significant statistically (p>0.05). 2. Size of superior TMJ space was tend to increase on the working side and decrease on the non-working side according to increasing the occlusal force (p<0.05). 3. Size of posterior TMJ space was tend to decrease on both working ad nonworking side, but non significant statistically.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.231-240
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• 2003

The purpose of this study was to evaluate the effect of implementing the HACCP system on foodservice establishments. At first, the hygienic conditions were measured by microbiological hazard analyses of the cooking utensils and working areas. In order to solve the detected problems, the HACCP system was implemented, after what was considered a sufficient settlement period following the initial assessment, then microbiological verification was performed again. In relation to the cooking utensils and equipment(kitchen knives, cutting boards, knives for shredding vegetables, refrigerators, baskets, barts, working tables, preparation tables, tungs, dish-clothes and drains) the microbiological inspection on the Total Plate Count, Coliforms, Staphylococcus aureus and Listeria monocytogenes, were conducted with regard to the working areas(working tables, preparation tables, seasoning's shelves, serving tables, drinking water tables, refrigerators, storage rooms and dining tables), the Total Plate Count and Fungi were also examined. According to the microbiological hazard analyses there were many problems, especially with cutting boards, baskets, barts, dish-clothes and sinkballs. However, by introducing the HACCP system, the microbiological hazard levels were able to be controlled and lowered, and the total aerial bacteria in the working areas of the foodservice establishments were detected at levels below 6 CFU/plate.