• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.189-194
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• 2014

This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate ($12.3{\pm}2.6$) was detected in total bacteria test plate, and also observed $10.3{\pm}3.9$ growth plates in Staphylococcus aureus test plate and $9.5{\pm}3.9$ growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates ($1.5{\pm}1.0$) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore, $4.5{\pm}0.6$ growth plates was detected in pre-operation floor and $4.3{\pm}1.0$ growth plates in floor. And high level of microorganism contamination also observed in tables as $3.3{\pm}1.0$ growth plates in cooking table and $3.0{\pm}0.0$ growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife ($2.0{\pm}0.8$) and fish cutting board ($1.3{\pm}1.5$) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.

• Journal of Korean Home Economics Education Association
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• v.18 no.3 s.41
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• pp.97-117
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• 2006

The purpose of this study was to investigate the teachers' recognition on the optimization of the educational contents of Clothing & Textiles in subjects of :he Practical Arts or the Technology & Home Economics in the course of elementary, middle and high schools. The statistical data for this research were collected from 203 questionnaires of teachers who work on elementary, middle and high schools. Mean. standard deviation, percentage were calculated using SPSS/WIN 12.0 program. Also. these materials were verified by t-test, One-way ANOVA and post verification Duncan. The results were as follows; First, The equipment ratio of practice laboratory were about 24% and very poor in elementary schools but those of middle and high school were 97% and 78% each and higher than elementary schools. Second, More than 50% of teachers recognized the amount of learning 'proper'. The elementary school teachers recognized the mount of learning in 'operating sewing machines' too heavy especially, the same as middle school teachers in 'making shorts': the same as high school teachers in 'making tablecloth and curtain' and 'making pillow cover or bag'. Third, All of the elementary, middle and high school teachers recognized the levels of total contents of clothing and textiles 'common'. The 80% of elementary school teachers recognized 'operating sewing machines' and 'making cushions' difficult especially. The same as middle school teachers in 'hand knitting handbag by crochet hoop needle', 'the various kinds of cloth' and 'making short pants'. The same as high school teachers in 'making tablecloth or curtain'. Fourth, Elementary school teachers recognized 'practicing basic hand needlework' and 'making pouch using hand needlework' important in the degree of educational contents importance. Middle school teachers recognized 'making short pants unimportant. High school teachers considered the contents focusing on practice such as 'making tablecloth and curtain' and 'making pillow cover or bags' unimportant. My suggestions were as follows; Both laboratories and facilities for practice should be established for making clothing and textiles lessons effective in Practical Arts in elementary schools. The 'operating sewing machines' which were considered difficult should be dealt in upper grade, re-conditioning to easier or omitted. The practical contents should be changed to student-activity-oriented and should be recomposed in order to familiar with students' living. It was needed to various and sufficient supports for increasing the teachers' practical abilities.

• Journal of Nutrition and Health
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• v.48 no.6
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• pp.558-570
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• 2015

Purpose: The objective of this study is to investigate the work performances and the factors contributing to the work performance of nutrition teachers and school dieticians according to employment status in Daejeon and Chungcheongnamdo. Methods: A survey was conducted among 415 school dieticians from selected elementary, middle, and high schools in the area. This survey was used for analysis of the general characteristics and the status of working and foodservice environments. The frequency of occurrence was measured using the ${\chi}^2$-test while analysis of differences in work performance of 57 variables grouped according to 12 categories by mean ${\pm}$ SD was performed using student t-test. In addition, a regression analysis was performed to assess the influence of occupational (working and foodservice) environment on work performances. Results: All 14 environmental factors including general characteristics were different between nutrition teachers and school dieticians. In 12 of 57 variables there were significant differences in work performance between the two groups. When compared using average work performance, 5 domains showed significant difference in work performance between the two groups. These 5 domains were other works (T = 6.050), dietary habit guide (T = 4.789), menu (nutrition) management (T = 3.524), foodservice administration and evaluation (T = 2.757), and production and service management (T = 2.588). Overall, the work performances of nutrition teachers were comparably higher than those of school dietitians. A correlation analysis between occupational (working or foodservice) environments and work performances of the two groups showed that the work performances of nutrition teachers were influenced by the number of employees, number of students, meal frequency a day, annual salary, age, foodservice years of school, and school type. Conclusion: Meanwhile, the work performances of school dieticians were influenced by the number of students, number of employees, meal frequency a day, work hour, education level, age, school type, and service years as a dietitian.