• Journal of the Korean Society of School Health
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• v.24 no.1
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• pp.12-22
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• 2011

Purpose: The purpose of this study was to identify incidence of nonfatal unintentional injuries (accidents) among students, and to investigate compensation payment for five years (2000~2004) in schools located in Seoul. Methods: Subjects were 14,783 students injured among elementary, middle and high school students. The accumulated data for 5 years (2000~2004) was from the Seoul School Safety and Insurance Association. Chi-square, ttest, logistic regression, and MANCOVA were conducted. Results: The most frequent accidents occurred among males (73.2%), and in special school students (3.86 per 1,000) followed by middle school students (3.05 per 1,000), in May (0.25 per 1,000) followed by June and October, in physical education classes (0.73 per 1,000) followed by special activities (0.40 per 1,000), recess (0.31 per 1,000) and lunch (0.29 per 1,000). Fractures (0.86 per 1,000) were followed by mild injuries (0.39 per 1,000), joint and ligament injuries (0.31 per 1,000), and teeth injuries (0.26 per 1,000). After adjusting for potential confounding variables, the highest means of final compensation payment was for burns (810 thousand KRW) followed by the teeth injuries (506 thousand KRW), cleaning injuries (550 thousand KRW) followed by injuries incurred during special activities (510 thousand KRW) and injuries incurred at special schools (556 thousand KRW). Conclusion: In school, the highest incidences of nonfatal unintentional injuries were in special schools, among males, fractures and physical education. However, the highest compensation payments were for burns, and injuries taking place at special schools and during cleaning hour. Proper health education including teaching healthy habits for safety/injury prevention is needed to prevent injuries and decrease compensation.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.400-406
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• 1998

Questionnaire survey was done on the utilization status of college feeding facilities by students. Three hundred and nine students from three universities in Daejeon city, Korea participated in this survey. The results were summarized as followings. 1. Students who had experience of utilizing college feeding facilities were totalled to two hundred and ninety six. Among them 87.50% students were utilizing for lunch. Female students utilization ratio for lunch was 17.94% higher than male. College B students showed specially low utilization ratio. 2. Utilization frequency ratio of once per day was the highest as 30.72%. College C showed the highest utilization ratio. 3. Students utilized the campus food services most frequently as 47.97%, the restaurant outside campus the next and snack corner in the campus the last. 4. Reasons for the utilization were listed as low price, time saving, near place and no other place to eat. 5. Reasons for the not utilization were indicated as tasteless, simple menu and noisy and crowded. 6. Recommendations for the improvements of' college feeding facilities can be summarized to emphasize on taste, menu variation, sanitation, price decrease and comfortable atmosphere.

• Journal of Korean Public Health Nursing
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• v.12 no.2
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• pp.172-184
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• 1998

This study was to examine the characteristics of aggressive behaviour of dementia patients. It was based on the observation of the patients in a facility for dementia patients. Observation continued for two days from 9a.m. to 5p.m .. aggressive behavior was recorded using the instrument of Ryden. The result of this study is as follows. 1. appearance rate of aggressive behaviour During two days $74\%$ of the patients did aggressive behaviour(first day-$41.8\%$. second day-$62.8\%$). The average aggressive behaviour per person was 1.65. 2. types of aggressive behaviour Aggressive behaviour was the most frequent in verbal domain(157 case; $52.5\%$). Physical domain was the second$(136case;\;45.5\%)$, and sexual domain was the last$(6 case;\;2.0\%)$. More concretely, abusive/vulgar language$(74case;\;24.7\%)$ was more than anything else. Aggressive language$(65case;\;21.7\%)$, pushing$(39case;\;13.0\%)$, intimidating posture$(21case;\;7.0\%)$. slapping $(18case;\; 6.0\%)$ followed it. 3. correlation to other factors such as sex. age etc. The average aggressive behaviour of female(2.07) was higher than that of male(1.23) (p=.05). Age also had meaningful correlation to the frequency of aggressive behaviour(p=.04). All the other factors-the period of living in facility, the seriousness of dementia. movements in daily life. CAPE, emotional state. the extent of trouble in cognition- have nothing to do with the frequency of aggressive behaviour. 4. the time, place and the target of aggressive behavior Aggressive behaviour appeared more frequently in the afternoon $(138case;\;46.4\%)$ than in the morning or at lunch time. The patient's room ranked the first in the list of places where aggressive behaviour took place $(162case;\; 54.5\%)$. Nursing personnel topped in the target of aggressive behaviour$(119case;\; 39.8\%)$. 5. the preceding causes of the aggressive behavior the most frequent preceding causes of the behavior was the stimulus of another residents $(133case, 44.4\%)$ and that of nsg personnel was few relatively$(65 cases,\; 21.7\%)$. 6. Nursing personnel used verbal reaction most frequently$(40 cases,\; 51\%)$ and in a behavioral reaction they used physical restraint $(12 cases,\; 17.1\%)$ most frequently. In the reactions of nsg personnel. the rate of undesired reaction was high$(41cases,\; 44.28\%)$. and in that of the attacked residents, the usual reaction was most frequent $(80cases,\; 65.0\%)$. In the future it is needed to investigate the characteristics of aggressive behavior of dementia patients, and based on this the method of intervention must be developed. Today the number of dementia patient increases so nurses must strive to encounter aggressive behavior more desirably.

• Journal of Mushroom
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• v.2 no.2
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• pp.102-108
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• 2004

The mushroom production is rapidly growing worldwide and mushroom present a great potential in agricultural promotion in Korea. Many researches have been done on the cultivation, disease control and breeding of mushrooms over last 20 years. The researches, on the other hand, on the utilization and processing of mushrooms and comparatively poor. A survey on consumer behavior of Korean, Chinese and Japanese consumers on mushrooms procurement and consumption was carried out. The main purchasing place for mushrooms by Korean and Japanese consumers was mart while the conventional market was the main purchasing place for Chinese consumers. Chinese and Japanese consumers had better recognition on processed mushroom products compared to Korean consumers. Chinese and Japanese consumers bought pickled mushrooms while Korean consumers were experienced in tea products made of mushrooms. The most popular method for cooking mushrooms by all the three country's consumers is saute.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.495-508
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• 1997

The purpose of this study is to investigate the dietary patterns and behaviors of self-boarding college students in Wonju. This survey was carried out through questionnaries and the subjects were 118 man and 145 woman students of five colleges in Wonju. The results of this study were summarized as follows: 1. The students who live in Kangwon Province, reaching 49.0% of the subjects, are the most prevalent. In the frequency of homecoming, 'twice a month' is the greatest. One-room system is the most prevalent in the self-boarding patterns. 2. 90.8% of the students have the electric rice cooking pot. Portable gas range, gas range, electric stove, in this order, are more general as cooking appliances. Specially, more than half of students, either male or female, have refrigerators. 3. 80.4% of students cook their own meal. 'once a day' in cooking frequency is the most prevalent. 4. The students, either male or female, prepare breakfast and dinner for themselves at home, and have lunch at the school cafeteria. They choose boiled rice mostly at any mealtime. 5.In the frequency of drinking, 'three times a week' in man students and 'two or three times a month' in woman students are the most prevalent. The drink shop and their own self-boarding room are most preferred as the place for drinking in the both case of male and female. 6. In the quantity of drinking of male students, 'more than three bottles of Soju', 'two bottles of Soju', and 'one bottle of Soju', in this order, are recorded more frequently and in the case of female students, comes 'one bottle of Soju' and 'one bottle of beer' in that order. 7. Male students drink to have a dim consciousness and female students to feel good. In this case there are differences. 8. After drinking in the previous night, more female students have a breakfast than male. While more female students have any kind of food, most of male students have a broth to relieve hangover or ramyun. 9. The causes for no breafast after drinking were 'rising late', 'stomachache', 'habits' in this cider. 10. After students self-examine their own health, they express their health state as 'usual', 'very healthy' 'not healthy' in this order. Most of male and female students point out the stomach as a painful part.

• Knowledge Management Research
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• v.18 no.1
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• pp.83-116
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• 2017

The purpose of this study is to analyze empirically analyze how the characteristics of participants in educational and social learning forums and the quality of events influence expectations and satisfaction of forums. The study also aims to provide strategic implications for forum organizers and give them suggestions on how to set up target audience, manage forum contents, speakers, and services, improve attendee satisfaction, and ultimately maximize overall outcomes. As exchanges among individuals, enterprises, and organizations, as well as countries are growing rapidly, the convention industry has become a key player in the market. Conventions have also become a venue for people to discuss a specific agenda or topic, exchange information and learn knowledge and insights. Especially, the forum - as part of the convention industry - plays a vital role providing educational and social learning opportunities as scholars and expertise come together to share their knowledge and experience through a variety of discussions. With its role, many of forums are taking place in recent years; however, there have been few empirical studies upon the forum itself. Also, there have been few attempts to research how the quality of forums affect participants' satisfaction along with their characteristics and how much of practical knowledge is provided throughout the events. This study is meaningful in that it is the first practical study that takes a deep understanding of the forum and sees how the quality of the forums influences participants' satisfaction and whether the characteristics of participants have a moderating effect in increasing the level of satisfaction. Forum organizers could also take a strategic approach as their major concerns are to increase the number of participants and raise degree of satisfaction by providing significant information. There are four key elements that determine success or failure of a social learning forum. The four elements are contents, speakers, services, and participants. Content plays an important role in providing rich information and knowledge for participants. Speakers are the main knowledge providers who contribute to the forum's social learning role. Also, the services provided by forum organizers such as simultaneous interpretation services, program brochures, lunch and refreshments, and the overall design of event hall can also influence the level of participants' satisfaction. Lastly, the participants and their characteristics are important since they are the ones who receive knowledge from the providers. The results of this study show that the quality of forum (content, speaker, and services) has a decisive effect on the participants' satisfaction and there are some differences in expectation among the participants in the forum. Also, some groups of participants were more likely to be stimulated by the quality of forum when determining their satisfaction. The study is modeled after MBN Y Forum 2016 and its participants' characteristics. The forum is one of the most representative social learning forums of South Korea and its audiences are mostly young people. It has analyzed how the participants' characteristics influence their satisfaction by grouping them into ${\Delta}participants$ who have invited for free and those who paid for the entrance fee, ${\Delta}first-time$ participants and returning participants, ${\Delta}voluntary$ and involuntary participants, ${\Delta}participants$ who registered through web and those who did through mobile, and ${\Delta}participants$ who registered during pre-sale opens and those who registered during general opens.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.91-98
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• 2008

This study was conducted to reveal the effects of pork consumption on the renal and hematochemical indices of workers occupationally exposed to an unclean environment for 6 weeks. Forty-five free-living volunteers were recruited from the workers employed in a car-engine part factory and a leather dyeing company in the Gyeonggi area. Volunteers were to submit a subject consent form prior to the study. They were asked to complete a questionnaire on dietary habits, and blood and urine samples were collected before and after the pork consumption trial. Pork dishes were fed twice weekly (150g per meal) as part of lunch or dinner at the work place. Urine N-Acetyl-${\beta}$-D-glucosamidase (NAG) levels were reduced after the trial, but total-cholesterol, HDL-and LDL-cholesterol levels did not change. However, triglyceride levels did increase significantly (p<0.005). The Zn, Pb, and Cd concentrations in serum tended to decrease, though without statistical significance. In conclusion, the regular consumption of pork may be beneficial for renal functions, however further research in this area is needed.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.681-689
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• 2013

The purpose of this study was to investigate the effect of alcoholic drinking on the dietary habits among university students. The data was collected from 355 students (male : 188, female : 167) living in Busan. The questionnaire composed of general information, person with the lunch meal time, skipping meal, meal type place overeating, snacking eating out, food intake pattern. For statistics analysis, SPSSWIN 12.0 was used. The results were summarized as follows. First, the rates of alcohol drinking in male and female students were 94.1% and 93.4% respectively and the rate of under 19 years old's drinking were 94.4%. Second, in the appearance of drinking, the difference in dietary habits wasn't shown to be significant. However in term of dinner, few female students sometimes haven't dinner (p<0.01). And female group showed frequently eating out (p<0.05) and overeating more than male group(p<0.001). Third, the alcohol drinking group and non-alcohol drinking group showed significantly similar consumption frequency of cereal, meat products, fruits vegetable, oil sugars. But the intakes of milk and dairy products in male students were significantly higher than in female students (p<0.001). These results indicated that more attention should be taken to university students, having habits of skipping meal, alcohol drinking and low intake for nutrition knowledge or attitude so as to improve their health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.66-74
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• 2005

This survey was conducted to assess the consumer perceptions of food-related hazard in 500 housewives from all over Korea. The subjects were selected by stratified random sampling method. The survey was performed using structured questionnaire through telephone interview by skilled interviewers. The results showed that 34.6% of the respondents felt secure and were not concerned about food safety, and 65.4% were concerned about food safety. Logistic regression analysis showed that the increasing concern on food brands, food additives (such as food preservatives and artificial color), and imported foodstuffs indicated the current increasing concern on food safety. Other related factors indicating the increasing concern on food safety were education level and care for children's health. The respondents who cared about food safety expressed a high degree of concern on processed foodstuffs such as commercial boxed lunch (93.3%), imported foods (92.7%), fastfoods (89.9%), processed meat products (88.7%), dining out (85.6%), cannery and frozen foods (83.5%), and instant foods (82.0%). The lowest degree of concern was on rice. All the respondents perceived that residues of chemical substances such as pesticides and food additives, and endocrine disrupters were the most potential food risk factors, followed by food-borne pathogens, and GMOs (Genetically Modified Organisms). However, these results were not consistent with scientific judgment. Therefore, more education and information were needed for consumers' awareness of facts and myths about food safety. In addition, the results showed that consumers put lower trust in food products information such as food labels, cultivation methods (organic or not), quality labels, and the place of origin. Nevertheless, the respondents expressed their desire to overcome alienation, and recognized the importance of knowing of the origin or the producers of food. They identified that people who need to take extreme precautions on food contamination were the producers, government officials, food companies, consumers, the consumer's association, and marketers, arranged in the order of highest to lowest. They also believed that the production stage of agriculture was the most important step for improving the level of food safety Therefore, the results indicated that there is a need to introduce safety systems in the production of agricultural products, as follows: Good Agricultural Practice (GAP), Hazard Analysis and Critical Control Point (HACCP), and Traceability System (75).

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.73-80
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• 1973

1. Generally speaking, our people have been carrying out the government policy of using grains other than rice comparatively well. But it is desirable that the government heirs the whole nation as well as the farmers to understand better the scientific meaning of using foods made from the flour of various grains. This will greatly improve the nation's eating habits, for it will make people discard the habit of eating only boiled-rice, which will not only improve our national health but will also increase the national income. 2. For the purpose of improving health and developing intellectual faculties of our mind, we had better, if possible, get much protein from plants(especially beans) which we can obtain more readily than from animals. However if we must use animal protein, we should dependonly on livestock. Pregnant women and new-born children must not be in ill health because of malnutrition caused by following groundless superstitions about foods: for example, some religions forbid the use very healthful foods or some traditional conventions do the blend of certain foods together with other victuals. 3. It is good that we conquer the difficulty of living in the season of spring poverty by having other substitute for regular victuals. But it requires us to pay a careful attention to the food and to do research on many foods problems such as food pollution. Farmers should cooperate with each other and help those who have very little arable land, or even those who have no place for cultivating, to grow miscellaneous cereals on the land which other farmers don't use that year. 4. On the whole, farmers have a good appetite for any, food, whatever it is. Neverthless, because they aren't econmically well-off, they generally eat hot meals only for breakfast and supper in the busy faming season. They eat a tepid lunch which, they think saves time and cooking fuel. In conclution, I feel sorry that many village farmers still steeped in conventional thought and superstition are inclined to have an unbalanced diet of boiled-rice and that they continue not to use the floor from other grains all the year round. when these unscientific dieting customs mentioned above are discarded, we will be able to enjoy good health, better knowledge or intellegence, and higher income. Then we will ba able to make our present lives more self-reliant and self-supporting.