• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.25 no.3
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• pp.328-337
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• 2015

Objectives: The purpose of this study is to investigate differences in concentration according to the position at the left or right shoulder within a 30 cm of radius of workers' respirators and provide basic data for the establishment of an industrial health policy. Methods: Personal samples were collected from a total of 65 workers from 27 manufacturing firms in South Gyeongsang-do Province from November 5, 2011 to December 30, 2012 after classifying the laborers into left- and right-side groups. The organic compound samples were collected and analyzed in accordance with the NIOSH Manual of Analytical Methods (NMAM) 1501. Results: In terms of the concentration of organic compounds collected from both left and right shoulders at the position of workers' respirators, isobutyl acetate was the highest with 145 ppm at the left shoulder, followed by ethyl acetate (133.5 ppm) and toluene (38.13 ppm). At the right shoulder, on the contrary, ethyl acetate (149.3 ppm) was the highest, followed by toluene (46.26 ppm), xylene (29.63ppm) and isopropyl alcohol (28.06 ppm). Overall, the right shoulder was higher than the left shoulder in terms of concentrations. Conclusions: For the measurement of the working environment, workers' personal samples should be collected at the place closest to the respirator. In terms of the reduction of error, the attachment of two sample media is expected to reduce errors in exposure assessment.

• Journal of Korean Academy of Nursing
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• v.28 no.3
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• pp.602-615
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• 1998

The purpose of this descriptive study was to identify the homecare needs of the discharged patient with cancer as perceived by nurses caring hospitalized cancer patients. At two hospitals in Gyeongnam, 74 nurses responded to an open-ended questionnaire consisting of four need categories : 1) educational & informational need, 2) physical need, 3) emotional need, 4) social need. Respondents were asked to list above ten needs of cancer patient in each category. Two researchers analyzed the data by content analysis method. The findings are summarized as follows : 1) A total of 1,417 need items were generated by nurses. The largest number of needs were in the educational & informational need category(475 items, 36.3%). Physical(414 items, 31.6%), emotional (237 items, 18.1%) need were the second, third largest, and social(184 items, 14.0%) need made up the smallest category. 2) In the educational & informational need category, there were seven subcategories of prognosis, diet & exercise, medication & pain, wound care, folk remedy, personal hygiene, comfort. The need items related to prognosis of cancer accounted for almost a half(48.2%) of the total. 3) In the physical need category, there were ten subcategories of personal hygiene, skin & tissue, nutrition, side effect on treatment, exercise, pain, elimination, equipment, comfort & safety, others. The largest number of needs were in subcategory of the personal hygiene(82 items, 19.8%). 4) In the emotional need category, there were four subcategories of emotional support related to disease, emotional support related to routine life, spiritual support, maintenance of relationship with nurse & doctor. The largest number of needs were in subcatgory of the emotional support related to disease(96 items, 40.5%). 5) In the social need category, there were five subcategories of support for social life, household management, legal support, the use of volunteer service, financial support. The largest number of needs were in support for social life subcategory(58 items, 31.5%).

• Journal of agricultural medicine and community health
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• v.19 no.2
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• pp.107-118
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• 1994

Health effects of pesticide among vinylhouse workers in Sangjoo County, Kyungpook Province were assessed by measuring cholinesterase, glutathion reductase, and methemoglobin. Activities of cholinesterases among vinylhouse workers and general farmers were 3.89U and 3.98U in serum and 5.29U and 5.50U in red blood cells, respectively. While levels of methemoglobin between vinylhouse workers(0.16%) and general farmers(0.17%) were very similar, glutathione reductase among vinylhouse workers were 8% lower than that of general farmers. Inhibition of RBC cholinesterase among vinylhouse workers was two times greater than general farmers, suggesting a greater exposure of vinylhouse workers to the organophosphate pesticides. Methemoglobin level among vinylhouse workers with more than or equal to 10 vinylhouse units was 13% higher than that of the workers with less than 10 units. Vinylhouse workers using protective gears during pesticide spray showed higher level of reduced glutathione and lower level of methemoglobin, as compared to the non-users. This indicates that protective gears play an important role against pesticide exposure. Vinylhouse workers practicing good personal hygiene showed a higher level of reduced glutathione, as compared to those with poor personal hygiene, indicating that personal hygiene is also an important factor in reducing pesticide exposure. The present study represents a first attempt to analyze cholinesterase, methemoglobin and glutathione reductase activities among the vinylhouse workers. While neither vinylhouse workers nor general farmers showed abnormal findings among biochemical parameters used in the present study, increased level of methemoglobin and decrease of glutathione reductase activity among vinylhouse workers suggest that these workers have been subject to a higher exposure of pesticide than general farmers.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.252-262
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• 2010

This study was conducted to evaluate the sanitary performance and education of elementary and middle school food service employees, by administering questionnaires to 358 elementary school food service employees and 171 middle school food service employees in Seoul. The collected data were subjected to descriptive analysis and $X^2$ tests using the SPSS package program. On the questionnaire, items pertaining to personal hygiene, ingredient control, process control, safety management, and sanitation education were used to measure sanitary performance, with a maximum possible rating of 5 per each category. The results can be summarized as follows. Elementary school food service employees' had the following sanitary performances scores: personal hygiene(4.75), ingredient control(4.82), process control(4.73), safety management(4.69) and sanitation education(4.29). Middle school food service employees' had the following performance ratings: personal hygiene(4.62), ingredient control(4.71), process control(4.71), safety management(4.61) and sanitation education(4.05). In the elementary school employees, 59.8% received regular sanitation education once per month, while 67.3% of middle school employees received regular sanitation education more than once per month. At the elementary schools, food service sanitation education was conducted verbally(39.4%), while middle school sanitation education was principally carried out through the distribution of leaflets(41.5%). The average effectiveness scores for food service verbal education were 2.97 out of a possible 5 at the elementary schools and 2.94 out of 5 at the middle schools. In both elementary and middle schools, the majority of the employees attributed the low level of sanitation knowledge in food service to a lack of facilities and equipment.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.573-586
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• 2016

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.

• The Korean Journal of Community Living Science
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• v.21 no.3
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• pp.311-322
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• 2010

The purpose of this study was to examine food hygiene knowledge and health practice levels of elementary school students at foodservice in the Suwon area. Of the 500 upper graders from three elementary schools, 486 students (97.2%) participated in the study. The questionnaire was composed of general characteristics including experience of serving food at school, food hygiene knowledge (25 questions), and health practice (18 questions). The results were as follows: The education experiences of food hygiene were below 40% though most students (88.1%) participated in providing food at foodservice. The percentage of correct answers in food hygiene knowledge was over 70% in most questions, but relatively lower in food preservation temperature (44.7%) and food poisoning bacteria (43.2%). When we examined food hygiene behavior of elementary school students in 5scales, the level of personal hygiene management was 4.04, sanitary management in food product was 3.62, environmental hygiene was 3.92, and foodborn disease and food microorganism was 3.81. Each level in each subarea was significantly related in the frequency of hygiene education experiences. Finally, the food hygiene knowledge was positively correlated with its behavior level in elementary school foodservice. These results suggested that the knowledge of food hygiene may affect its behavior, and therefore, regular education of food hygiene at home and school would be needed to improve food safety in foodservice.

• Journal of Korean society of Dental Hygiene
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• v.7 no.3
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• pp.343-354
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• 2007

This study is to provide basic materials for the purpose of maximizing satisfaction of university students with campus life and ensuring competitiveness of university by establishing educational conditions to make university students adapt themselves to campus life, enhancing their satisfaction with campus life and making and executing improvement methods of areas showing low satisfaction with campus life and selects 210 students studying dental hygiene at C university in Jeonnam region as subjects of research and as a result of examining their satisfaction with campus life and department using questionnaire, the following conclusions are obtained. 1. Subjects of research are 39.6% at the first grade, 38.1% at the second grade and 22.3% at the third grade, 51.0% of subjects graduated from academic high school, 70.3% lived in lent house or dormitory, 85.6% had normal health state and 60.4% had good personal relationship with schoolmates. 2. On information of dental hygiene before admission, 50.5% of subjects had it a little. On the Source of information in selecting department, 21.8% was through internet, on the period of selecting department, 33.2% was before application and on motivation of selecting department, 33.2% was because of good employment. 3. On satisfaction with this university, 46.0% answered normal, 34.2% answered they were dissatisfied with university and reasons of such a dissatisfaction were environment around school at 23.3% and scholarship and welfare system at 21.3%. On academic results, 58.4% marked average. On club activity, 82.7% didn't join in any club activity and on their current great trouble, 53.5% answered passing national qualification examination. 4. On satisfaction with department of dental hygiene, 57.4% answered that they were satisfied with their department and 19.3% were dissatisfied with it. On reasons of their dissatisfaction with department, 35.4% answered it was because of poor facility and 20.8%, difficult curriculum. On requirements of professors at department of dental hygiene, 51.5% wanted to have personal contact with their professors. 5. On motivation of employment, 50.5% was for economic reason. On areas desired, 44.1% was dental clinic and on standard of choosing job, 40.1% was job with high salary. On period of employment desired, 75.7% said they wanted to continue to work. 6. There were significant differences at satisfaction with campus life according to grade(p<0.01) and between campus life and satisfaction with department depending on health state(p<0.05). 7. There was statistically significant difference in satisfaction with department according to academic results(p<0.05).

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.97-102
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• 2021

The purpose of this study was to investigate the effect of developing and continuously providing on-line hygiene education programs on the improvement of hygiene conditions in children's cafeterias. As a result of the 2020 sanitation and safety checklist analysis, 6 items (personal hygiene, separate use, clean ventilation, temperature control of refrigerators, country of origin, food distribution) were derived and on-line hygiene education programs for each of 6 items were produced. ① Customized educational materials and self-inspection checklists were provided to 208 children's cafeterias. After that, educational videos were provided through Kakao Talk twice a week for 6 months, and they were made available for viewing at any time through YouTube upload, ③ Kakao Talk Through this, a quiz related to the educational video was conducted to give feedback for interaction with the cook. As a result of analyzing the total hygiene and safety checklist score of all registered facility catering centers by visit order, in 2020 it was 82.8 points/100 points, but in 2021, it was 84.2 points (1st round), 89.3 points (2nd round), 91.4 points (3 points) The score improved significantly (p<0.001) as the on-line hygiene education program continued. As a result, significant (p<0.001) changes were observed in the items of 'Knife, chopping board' and 'Sanitation clothes, sanitary hat, sanitary shoes, apron, and sanitary gloves', confirming a clear improvement effect. Therefore, it is considered that the on-line hygiene education program will play a positive role in showing a lasting effect on improving hygiene management in children's cafeterias.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.6 no.1
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• pp.17-27
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• 1996

This study was designed to survey exposure levels of formaldehyde among workplaces in some plywood industries and to compare three sampling methods including the impinger method(IM, NIOSH method No. 3500), the solid sorbent tube method(SS, NIOSH method No. 2541), and the passive bubbler monitor method(PB, SKC). The survey was conducted in seven particle board manufacturing factories, two resin manufacturing factories and two plywood manufacturing factories in Incheon area during the period from March 6 to April 20, 1995. The workplaces included were the hot/cold press, the roller/spreader, the soaking/drying, and the reaction/mixing areas. The results were as follows; 1. The average(GM, GSD) concentrations of formaldehyde by sampling methods were 0.11(4.43) ppm by IM, 0.27(2.03) ppm by SS, and 0.29(2.04) ppm by PB, respectively. The concentrations by 1M method were statistically very significantly lower than those of SS and PB methods, particularly at low air borne concentrations of formaldehyde (p<0.001). 2. The area average concentrations of formaldehyde by workplaces measured with PB bubblers were 0.23(2.08) ppm from the press, 0.23(1.77) ppm from the spreader, 0.24(1.51) ppm from the soaking, and 0.46(1.96) ppm from the reaction areas, respectively. The personal average concentrations of formaldehyde by workplaces measured with PB bubblers were 0.30(1.77) ppm from the press, 0.33(1.54) ppm from the spreader, 0.36(1.46) ppm from the soaking, and 0.84(1.19) ppm from the reaction areas, respectively. 3. No statistically significant differences of formaldehyde concentrations among workplaces except the reaction area(p<0.001) were found. 4. Formaldehyde concentrations from personal samples were higher than those of from area sam pies in all workplaces studied. But no statistically significant differences of formaldehyde concentrations both area and personal samples were found. In conclusion, this study found that although formaldehyde concentrations in some plywood industries in Incheon area were below the regulatory limit of 1 ppm, they were over the limits recommended by NIOSH and ACGIH. This study also suggests that the impinger method may underestimate true formaldehyde concentrations. It implies that there will be more workplaces not meeting current regulatory limit if either the solid sorbent or passive bubbler methods were used instead of the impinger method. It is suggested that passive monitors will be a reasonable alternative for area and personal sampling of formaldehyde if the accuracy and validity of passive monitors be verified before use.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.589-596
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• 2007

The level of hygiene practices varies depending on a variety of factors. The purpose of this study was to evaluate the level of hygiene practices performed in the contract foodservice establishments based on several variables, and to also determine the possible effects of each variable on the performance level of hygiene practices. We surveyed 215 contract foodservice establishments, excluding school facilities, managed by a large-scale contract foodservice company. The survey used a formulated sanitary checklist to evaluate the level of hygiene practices performed in the foodservice establishments. The sanitary checklist consisted of a total of 52 items in all 6 categories including personal sanitation and process control. The collected data underwent a series of analyses such as frequency analysis, ANOVA, and correspondence analysis of means using SPSS. from the results, we found significant differences among groups in categories such as the existence of a person in charge and types of business. A higher foodstuff cost had a tendency to correlate with a higher performance level for sanitary maintenance, but there was no significance on a statistical level.