• Culinary science and hospitality research
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• v.16 no.3
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• pp.237-249
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• 2010

The purpose of this study is to present an actual sanitary management conditions and an education plan for school foodservice employees. For assumption verification of this study, basis statistical analysis, factor analysis, and reliability analysis using SPSS V14.0KO were used. Also, regression analysis was conducted for it. The sanitary management actual conditions were shown that a foodservice practice level of middle and high schools was higher than elementary schools. In a scale way, sanitary management conditions of small group schools(500 students below) were lower than large group schools(500~1,000 students). Therefore, it was demanded especially for their employees to manage elementary schools and small group schools. It showed that sanitary consignment education was held irregularly at outside was more effective than the education was held regularly at inside. All the related workers at school foodservice should supply safe foods to schools through more effective sanitary education plan based on the results of effective actual sanitary management conditions.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.652-664
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• 2008

In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufacturing flow were evaluated in order to develop the HACCP Plan. The moisture contents of the rice cakes ranged between 36.2${\sim}$55.3%, whereas the water activity of all samples ranged between 0.954${\sim}$1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture of Injulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manufactories. At the critical limit of CCPs, storage was conducted below at $5^{\circ}C$ in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at $99^{\circ}C$ for 40 min. Cooling and holding processes were conducted for 2 hours below at $15^{\circ}C$. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.

• Journal of environmental and Sanitary engineering
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• v.21 no.2 s.60
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• pp.69-83
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• 2006

This research aims to improve the environmental education for elementary student's education program. That let environmental education be connected to other curriculum with a compunction enhancement plan to the internal volume side of environmental education, and grope for activation of compunction environmental education with curriculum necessary paradigm conversion of education for continuance possibility in green education. In case of legal and system, improving of legal and system by establishment of the environmental education act for system repair and source of revenue preparation of environmental education is needed. Based on importance of teaching-education and evaluation, it must be developed various teaching-education ways of environmental education in case of curriculum and an improvement of teaching-education ways and evaluation must be performed. After teaching-education about environmental education has been executed, a teaching-education improvement must be performed by evaluation.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.576-589
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• 2009

The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p < 0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were self-operated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p < 0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.

• Journal of Environmental Health Sciences
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• v.48 no.1
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• pp.28-35
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• 2022

Background: Education on environmental health in Korea was begun with establishment of the Graduate School of Public Health at Seoul National University 1959. The sanitary movement started in Europe and the Americas in the 19th century and was introduced to Korea in the 1960s under the name of sanitary engineering. The field enlarged along with title changes. Objectives: The purpose of this study was to investigate the previous and present status of the environmental and public health fields in Korea. Methods: This study utilized documents published by the South Korean Ministry of Education and Korean Education Development Institute (KEDI) from 2015 to 2020, the homepages of universities with their history and regulations, and other related published documents. Results: Public health was fundamentally enlarged as an expert field in Korea with the establishment of the Graduate School of Public Health at Seoul National University in 1959. There are 102 departments relevant to the environmental field at two-year colleges, 220 at universities, and 175 at graduate schools. There are 89 departments relevant to the public health field at colleges, 96 at universities, and 160 at graduate schools as of 2020. The term "environment" in the title of a department is used as much as 80~93.1%, but "public health" in titles is used in 47.7~61.5%. Fifty percent of graduate schools of public health award specialty degrees other than master of public health. Conclusions: Although environment and public health fields have been expanded in universities in Korea, various specialty fields were included in university and graduate school. It is important to consider the coping plan with the trend.

• Hwankyungkyoyuk
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• v.24 no.2
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• pp.54-69
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• 2011

The objectives of this study were to investigate the need for school uniform recycling and to review the school uniform recycling-related education. 231 female high school students were asked to answer regarding the wearing state of school uniform and their satisfaction level. 10 subjects in middle school technology/home economy were evaluated. As the result, the students wore 1~2 pieces of school uniform, which showed that it was hard to keep them clean by washing them often. The satisfaction level of school uniform was not high, The lowest item was the price. Therefore, to increase the satisfaction level of the school uniforms and also to increase the sanitary level of the school uniforms, it was advisable to purchase a recycled school uniform at cheaper prices to have an extra set. For a vitalization of the recycled school uniforms, the middle school technology/home economy subjects were reviewed. In the topic of "clothing acquisition plan and purchase", the themes of planned purchase, overconsumption of clothing and environmental pollution were discussed and included preferable behaviors for disposal. The topic of "clothing manufacturing and recycling" listed recycling the clothes that are not worn or exchanging them with neighbors as well as suggesting methods to illicit environment-friendly behaviors and carrying them out. However, some textbooks only briefly explained the methods of recycling and more detailed and practical methods need to be suggested in the curriculum. In addition, the contents regarding the environment in the clothing topic need to be supplemented more and more changes, such as related education plans or data development, are required. The objectives of this study were to investigate the need for school uniform recycling and to review the school uniform recycling-related education. 231 female high school students were asked to answer regarding the wearing state of school uniform and their satisfaction level. 10 subjects in middle school technology/home economy were evaluated. As the result, the students wore 1~2 pieces of school uniform, which showed that it was hard to keep them clean by washing them often. The satisfaction level of school uniform was not high, The lowest item was the price. Therefore, to increase the satisfaction level of the school uniforms and also to increase the sanitary level of the school uniforms, it was advisable to purchase a recycled school uniform at cheaper prices to have an extra set. For a vitalization of the recycled school uniforms, the middle school technology/home economy subjects were reviewed. In the topic of "clothing acquisition plan and purchase", the themes of planned purchase, overconsumption of clothing and environmental pollution were discussed and included preferable behaviors for disposal. The topic of "clothing manufacturing and recycling" listed recycling the clothes that are not worn or exchanging them with neighbors as well as suggesting methods to illicit environment-friendly behaviors and carrying them out. However, some textbooks only briefly explained the methods of recycling and more detailed and practical methods need to be suggested in the curriculum. In addition, the contents regarding the environment in the clothing topic need to be supplemented more and more changes, such as related education plans or data development, are required.

• Korean Institute of Interior Design Journal
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• v.21 no.6
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• pp.23-34
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• 2012

There is a demand for a complex cultural space of play, leisure and education, a kids cafe, which will replace a playground just for kids as awareness for the need of a space where parents can spend leisure time with their own children and can take a rest grows, Thus, this study aims to find features for user satisfying kids cafes by conducting observations of the kids cafes and user survey. This study selected 12 kids cafes, 3 kids cafes per type (play focused, cafe or restaurant focused, education focused, multipurpose focused), in Seoul which were built after 2007 and conducted surveys on space planning and spatial characteristics by users and types and the level of satisfaction. As a result, the play focused kids cafes are used the most and the multipurpose focused kids cafes are used the second most. So the reason for using kids cafes is for the play of children. Also the overall satisfaction level for kid cafes were above the average except for the price. The result of this study showed that there was differences of satisfaction based on the type of user satisfaction, size of children space, finishes, colors, furniture and accessories, sanitary conditions. For the overall satisfaction, users were satisfied with the interior space, however, users were unsatisfied with functional parts, such as toys, foods and educational program. The results of the analysis showed that based on the types of the kids cafes, users' satisfaction rate for space size for the children, finishes, colors, furniture and accessories, sanitary conditions were different and for the functional parts, the satisfaction rate was different in all aspects. Also, in overall, the educational focused type users showed higher satisfaction rate than other users. Finally, the level of satisfaction is different by type of kids cafes and we have to consider the level of satisfaction of the users in order to plan kids cafes which meet the demand of the users.

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.205-215
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• 2005

Health is easily overlooked because it doesn’t be changed good or bad due to sudden effort or indifference unexpectedly but kept in daily life. Especially, schoolchildren period, an important lifetime to develop both physically and mentally needs to be helpful to promote the growth of the body and keep well-balanced mind through balanced and nourishing diet. The purpose of this study was to develop nutrition education contents for discretional activities in elementary school. The present educational contents about food and nutrition was analysed in the curriculum of elementary school. The results showed the Korean language(20.8%) included an highest ratio in educational contents about food and nutrition, the next was the courses of physical education and wise life(18.1%, each). As the educational contents about food and nutrition in the textbook were dealt with food information (20.8%), Health․Disease(15.3%), and correct dietary habits by order. We could found more contents in the text for the higher classes than for the lower classes. But the most of the contents appeared lack of structure, profundity and continuity for the systematic nutrition education in its entirety. The developed nutrition education contents for discretional activities in this study consist of korean dinning cultures and foreign dinning cultures, correct dinning etiquette, how to choose healthy food, personal sanitary and health, nutrients and food tower, and problem for children’s nutrition as main subject. This six main subjects were composed of 23 subtitles. The teaching manual consisted of the educational goal, background, teaching plan and effect-evaluation plan, and the notice point for the effective lesson. The teaching plan was made for 30 hours and consisted of cooking course, singing/making lyrics, games in nutrition, debate on dietary habit, and role play etc which are oriented to practical learning. We intended to develop this program that attempts to improve in dietary habit of schoolchildren. It is because once formed an adults dietary habit is difficult to change. Schoolchildren’s period is the best adjustable stage. Therefore, nutrition education in elementary stage can change to dietary habit and build the awareness of health.

• Korean Security Journal
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• no.1
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• pp.1-16
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• 1997

Nowdays the prison is the only correctional for juvenile delinquents not to be the second offenders in Korea. Originally the correctional education aims to let criminals go back to the society as a decent citizen after correcting them and prevent them from comminitting crimes repeatedly. Being considered to increase the second offenders in juvenile delinquency, the purpose of this study is to investigate the actual condition and problems of juvenile correctional education in Korea and to find out the solution of problems. First of all, this study examines the actual condition of the juvenile delinquency in Korea. The number of juvenile crimes has been increased from 1985 to 1995. In 1997, the current education in correctinal institutions for juvenile delinquents is inferior to that of developed countries. On the basis of this investigation, improvement plans which will be fit for the circumstances in Korea are suggested. The conclusion of this study are summarized as follows 1. Correctional institutions will be improved to accommodate the proper number of convicts. 2. Correctional officers should be qualified proffessinals who can achieve the aim of correctional education successfully. 3. In order to cultivate he social adaptability of convicts, the expansion of open prison is needed. 4. It is neccessary to classify convicts by means of moderized and scientific methods. 5. Correctinal education consist of various practical courses on jobs, After complenting these vocatinal training, the convict can obtain certificates. 6. The government has to has to plan policies that the released convicts can get jobs for living. 7. Owing to keeping prisons sanitary, it is very helpful for convicts to have thebelief that they are not abandoned by the member of their society. 8. Convicts are given opportunities to participate religious activities by their free-will. If above improvement plans are sufficiently accomplished, correctinal education will obtain good results, It is also effective to minimize the repetition of offence by ex-convicts.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.