• Health Policy and Management
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• v.27 no.3
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• pp.256-266
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• 2017

Background: Primary health care (PHC) plays a major role to ensure the basic right and equal distribution of the essential health care services. This study presents comparative analyses of PHC in Korea and Uzbekistan, discusses the existing scenario and the challenges, and provides recommendations. Methods: This study reviewed secondary data from Korea's National Statistical Information Service and the State Committee of the Republic of Uzbekistan on Statistic, regulatory legislation, research reports, and policy papers by research and international institutions. We focus on comparing input and outcome health data, PHC structure, and health expenditure. Results: Overall health status of the population in Korea is better than in Uzbekistan; both countries achieved more than 95% immunization coverage. The reforms implemented in both countries provide initial health care service delivery. However, there are several challenges such as the distribution of the staff between urban and rural areas and interest of the graduates on specialization rather than working in PHC system. Conclusion: PHC plays an important role in the provision of medical services to the population, addressing both health and social problems; it is the best tool for achieving universal coverage for basic health needs of the population. The community health practitioners in Korea and nurses in Uzbekistan plays main role in universal coverage through providing essential health care services. Continuous reform of the PHC system should be directed to strengthen the capacity of the PHC staff in health promotion knowledge and activities as well as to encourage population to improve their own health.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.337-347
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• 2012

This study was performed through one-to-one interviews or group sessions with single un-married foreigners living and working in Korea. A total of 150 questionnaires were distributed, and 109 were analyzed. This demographic becomes immersed in local cuisine searching for new food dishes and experiences. These foreigners were an excellent test group who came from a non-Korean domestic cuisine background and who were subsequently exposed to Korean cuisine over an extended period during which changes occurred in their diets and food preferences. We found that the longer the foreigners stayed in Korea, the more they ate Korean food and adapted to traditional dishes such as Korean stews and hot-pots. In general, Chinese, Japanese, and South-east Asians regarded Korean food as nutritious, whereas people from a western or European background considered it health conscious food. In contrast, South-east Asians, in particular, found Korean food aroma unpleasant. This study describes how diets and views of Korean food evolved in foreigners with time by providing objective opinions and data on the acceptance of Korean food by foreigners and hints the direction in which Korean cuisine should be developed to further its globalization.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.407-415
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• 2001

The purposes of this study were to assess th importance and performance of food suppliers and to explore the ways to improve the school foodservice purchasing management. The questionnaire regarding purchasing was composed of two parts. The part one consisted of questions on general characteristics of dieticians and school foodservice operations, and the part two was composed of questions on the importance & performance of food suppliers. Completed questionnaires were received from 286 dieticians of elementary school foodservice operations in Seoul. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. In dieticians' demographic data, 36.6% were over 30 years old, 32.4% were $28{\sim}29$ years of age and 31.0% were below 27years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The school foodservice operations which employed a chef were 50.3%. The food suppliers' attributes that were recognized by the dieticians with high value of mean importance scores were: food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean score for importance was 4.33('important') out of 5 and mean score for performance was 3.50('so-so') out of 5. By IPA techniques, the attributes that deserve higher attention were those that ranked high in importance and low in performance(Quadrant A). The coordinates in Quadrant A were geographical location of supplier, maintenance of food quality, provision of information on cost variation and salesman's knowledge.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.19 no.1
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• pp.19-26
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• 2001

The Organizations working with technological projects will be more and more common to connect consultants. Those who shall carry out the pre-analysis of the projects ought to have a professional knowledge to the area about economical methods with information technology and changed technology of surveying and mapping. New surveying and mapping methods, such as TotalStation, GPS, orthophoto, digital map, and satellite remote sensing, have totally changed the old concept of surveying. Also the technology for the new mapping has greatly changed from analog to analytical to digital during the past 50 years. Now, the proper choice of surveying and mapping methods becomes a decision on cost and efficiency rather than the use of a particular technology. As an example, GPS equipment dose cost considerably more than traditional surveying equipment, but the advantages it provides make it very cost-effective. In this study, the cost and benefit factors of the surveying and mapping projects are evaluated independently and benefit/cost ratio(B/C ratio) is used in benefit-cost evaluation of the different surveying methods. The benefit-cost model of surveying and mapping methods will produce economical result in the whole projects.

• Journal of Educational Research in Mathematics
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• v.13 no.3
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• pp.247-265
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• 2003

The purpose of this study is to analyze the essence of ratio concept from educational viewpoint. For this purpose, it was tried to examine contents and organizations of the recent teaching of ratio concept in elementary school text of Korea from ‘Syllabus Period’ to ‘the 7th Curriculum Period’ In these text most ratio problems were numerically and algorithmically approached. So the Wiskobas programme was introduced, in which the focal point was not on mathematics as a closed system but on the activity, on the process of mathematization and the subject ‘ratio’ was assigned an important place. There are some educational implications of this study which needs to be mentioned. First, the programme for developing proportional reasoning should be introduced early Many students have a substantial amount of prior knowledge of proportional reasoning. Second, conventional symbol and algorithmic method should be introduced after students have had the opportunity to go through many experiences in intuitive and conceptual way. Third, context problems and real-life situations should be required both to constitute and to apply ratio concept. While working on contort problems the students can develop proportional reasoning and understanding. Fourth, In order to assist student's learning process of ratio concept, visual models have to recommend to use.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.499-507
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• 2005

The purpose of this study is to draw attention to the distinction of Korean food as well as to find ways to universalize Korean food. Not only does Korean food a big part of representing the Korean culture itself, the ingredients in the Korean food are extremely nutritious. The excellence in the ingredients has been verified through scientific studies over and over. Today, this is recognized widely by the food experts in the U.S. This study also points out some of the hurdles in universalizing Korean food. First of all, many people around the world are not aware of the positive aspects of the Korean food. There have been minimal efforts, if at all, to find ways to make fusion Korean food to be part of a world cuisine. The lack of research and development in the Korean food industry also does not help the situation much. Lastly, the limited knowledge of the actual people working in the food service sector regarding Korean food hinders the Korean food going universal. Currently, the food industry in the U.S. is quite favorable for Korean food to enter its markets to become part of the American cuisine. The Americans' appetite continues to change towards more healthy living leaning them naturally towards Asian food. For Korean food to become part of the American cuisine, the follow recommendations are given in the study: 1) Korean food must be localized, become a fusion cuisine; 2) standardize the cooking method; 3) change the focus to rice-centered trend food; 4) foster more Korean food experts; and, 5) promotion of strengthening food advertisements while increasing research and development. It is also important during this whole process, traditional Korean food be discovered and implemented to the overall food program in universalizing Korean food.

• Korea Journal of Hospital Management
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• v.11 no.1
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• pp.91-109
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• 2006

This study was conducted to find out factors affecting patient safety management activities at nursing devisions of two university hospitals. The indicators of patient safety activities used in the study were selected from Hospital Survey on Patient Safety Culture which was developed by The Agency for Healthcare Research and Quality in the United States. Data were collected from 372 nurses working at inpatient wards at two university hospitals located in Seoul and Won-Ju cities through the self-administered questionnaires, and analyzed using frequency analysis, t-test, correlation, and regression analysis. The result of this study were as follows. First, The mean of patient safety management activities was 3.41 which was a little bit higher than the average level. The mean of communication within the ward was the highest, whereas that of patient safety management culture was the lowest. Second, there were significant differences in the perception of nurses on patient safety management activities in terms of the educational background, length of employment, and work hours per week. Third, three variables of communication within the unit, attitude of top management, and attitude of nurses have significant positive effects on patient safety management activities. Fourth, 37.4% of the variation in the patient safety management activities was explained by the study variables. In conclusion, hospital administration and nursing managers should make an effort to learn the knowledge of patient safety program, show their deep interest on the patient safety to the employees and motivate them to communicate effectively each other within the work unit to develop a good patient safety culture and system.

• Journal of rehabilitation welfare engineering & assistive technology
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• v.11 no.4
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• pp.287-297
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• 2017

This exploratory study aimed to explore the perception (knowledge and attitude) and behaviors of medical personnel regarding medical device safety and to identify the differences in results linked with the type of their task. A questionnaire was administered to medical personnel working at a tertiary care hospital with 900 beds in Incheon, Korea, and 220 completed questionnaires were used for analysis. The results revealed that the majority of the medical personnel perceived the potential risk involved in different types of medical devices they use and stated that they need training programs for safe use of medical devices. Concerning the perception regarding medical devices across different positions within the hospital, it was found that the residents had a low awareness about safety issues, although the medical services they handled involve high risks, thereby calling for safety training. Further nationwide studies are needed to improve the quality and validity of data and eventually to provide important information required by policy makers and academicians to manage medical device safety.

• Journal of muscle and joint health
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• v.2 no.2
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• pp.197-208
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• 1995

The purpose of this study is to describe specific system manifestations and suggested nursing interventions in patients with lupus. Lupus is a chronic, inflammatory, multisystemic disorder of the immune system. Antibodies are formed which react against the person's own normal tissue. This abnormal response can be very damaging and leads to the many manifestations of the lupus. Lupus can affect any part of the body, and patients experience symptoms in organs involved. So lupus patients have integumentary, blood, central nervous system, eye, gastrointestinal, musculoskeletal, kidney, heart and lining membranes, reproductive system involvement. The courses are unpredictable and very individualized. Lupus varies greatly in severity from mild cases requiring minimal interventions to those in which significant damage occurs to vital organs such as the lungs, heart, kidney and brain which ultimately can be fatal. In addition to direct physical care, the nursing professional has an excellent position from which to support the lupus patient. Patients need assistance with receiving current, accurate information about the disease process and also to be helped in developing realistic expectations and goals. Nursing interventions for the patient with lupus is challenge drawing on at the resources, knowledge and strengths the nursing teams have to offer. Because of the unpredictable, highly individualized and frequently changing the nature of the disease itself as well as the intricacy of the patient's needs. The nurse has a key role in its management. The patient and nurse, working together, have much to offer each other. These are of inestimable value to the patient. As the nurse listens to the patient and learns what problems the patient perceives, can guide the patient in a self-help program that allows to adapt to living with a chronic illness.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.218-226
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• 2008

This study examined the preference and consumption of chungkukjang among elementary school children in Seongnam, Korea. The subjects included 583 students(male 300, female 283) who were asked to fill out a questionnaire. The collected data were analyzed using the SAS package. The results showed that 91.9% of the female students, 91.6% of children from nuclear families, and 90.7% of children with stay-at-home mothers, consumed chungkukjang. Among the children who had eaten chungkukjang previously, most had consumed it at home, and 65.5% of the students responded that chungkukjang was tasty. The data also revealed that female students, children from nuclear families, and those with stay-at-home mothers had greater preference for chungkukjang than male students, children from extended families, and those with working mothers. When asked why they dislike chungkukjang, both male and female students who had eaten it responded because 'it smells bad' and that 'it is not tasty'. However, among the students who had never eaten it, the male students replied because 'it is not tasty'(33.3%) and that 'it is not eaten at home'(27.8%), and the primary responses of the female students were 'it is not eaten at home'(65.2%) and 'it is not tasty'(21.7%). However, the subjects who had tried chungkukjang previously answered that in the future they would like to have it more frequently, as compared to the subjects who had never eaten chungkukjang. Therefore, to increase knowledge and improve perceptions of chungkukjang foods, families should give children many opportunities to try them, and in return, children will consume chungkukjang foods with pride. Furthermore, it is important that society as well as mass media, which have great influence on children, show concern and offer support in promoting chungkukjang.