• Korean journal of food and cookery science
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• v.3 no.2
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• pp.87-99
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• 1987

The serving temperature control practices were assessed in 20 general hospital's dietetics utilizing centralized or decentralized tray assembly systems. The results of the study were summarized as follows : 1) All of the surveyed hospitals were utilizing conventional foodservice system. The number of dietary employees per bed was very low when comparing with that in America. Working hours of employees per week were approximately two times greater than those in America. 2) When comparing two tray assembly systems, dietary labor hours and costs in centralized system were less than those in decentralized system. 3) When comparing serving temperature practices between two tray assembly systems, the temperatures of meals utilizing centralized tray service were significantly lower than those in decentralized system, and only the steamed rice served in decentralized system was within the acceptable temperature range. 4) There was no significant difference in sensory acceptance scores marked by patients served by two different types of tray assembly systems. The serving temperature was significantly correlated to the patient's overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.517-527
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• 2002

This study investigated the attitude toward and practices of the wedding foods among housewives. Data were collected from 525 housewives living in areas of Busan and Kyungnam and analyzed by bivariate analyses. Most of the respondents were from Busan metropolitan area (77.9%) and in the age of thirties and forties (66.3%). About the occupation, 43.5% of them were full-time housekeepers and 34.7% were workers. The highest proportion was found in those completed the high school (49.3%), those with a monthly family income of a million won (44.2%), and those from the nuclear family type (66.9%). For the attitude toward the continuity of wedding foods, most respondents (52.1%) had an opinion that the practice of serving the traditional wedding foods should be disappeared in a near future. The respondents had a general attitude that procedures of wedding ceremony including wedding foods should be changed to reflect the degree of modernization. Also, they showed an attitude that one of the wedding ceremonial procedure, Pebaek had to reflect the current custom. The kinds and the volume of wedding foods should be lessened so that the ceremonial procedure should be brief which included only the basic one. Most of the respondents preferred the basic one to the luxurious one. These attitudes toward and practices of wedding foods varied depending on sociodemographic characteristics.

• CELLMED
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• v.2 no.2
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• pp.12.1-12.11
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• 2012

Traditional Medicinal System (TMS) is one of the centuries-old practices and long-serving companions to the human kind to fight against disease and to lead a healthy life. Every indigenous people have been using their unique approaches of TMS practice where among, the Chinese, Indian and African TMSs are world-wide renowned. India has a unique Indian System of Medicines (ISM) consisting of Ayurveda, Siddha, Unani, Naturopathy and Homoeopathy. Siddhars are the saints as well as the eminent scholars, who have attained Ashta-mahasiddhi [Tamil: (Ashta-Eight; Mahasiddhi-Power)] or enlightment. They have postulated, practiced, immensely contributed and have established the concept of the Tamil medicinal system called Siddha System of Medicine (SSM). From ancient time, SSM has flourished and has been widely practiced in the southern part of India particularly in Tamil Nadu. The induction of the modern medicinal system has immensely influenced the existence of SSM and has made the SSM principles and practices undervalued/extinct. However, at present, still a considerable group of people are using the SSM as a basic health-care modality. In this context, the present scrutiny deals with the TMS history, its significance with a special reference to SSM history, Siddhars, the basic concept of SSM, its diagnostic procedures, materia medica and treatment. Conclusively, Siddha is one of the most ancient indigenous health practices despite its several thorny challenges and issues, which needs to be flagged effectively and to be preserved and revitalized in the international arena in the near future.

• Korean Medical Education Review
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• v.20 no.1
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• pp.6-14
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• 2018

In recent years, Korean medical schools have shown a growing interest in the longitudinal integrated clerkship (LIC) as a means of improving clinical education. Some overseas medical schools have tried the LIC since the 1970s. In the 1990s, several universities in the United States, Canada, and Australia introduced LICs. A variety of studies have confirmed positive results of the LIC. Traditional block-rotation is a discipline-based, inpatient-centered practice. Instead, under the LIC system, a medical student responsible for a panel of longitudinal patients observes developments of their diseases, serving several departments simultaneously. Overseas medical schools have different LIC models depending on their affiliate hospitals' sizes and characteristics. The purpose of this study is to introduce LIC practices in Harvard Medical School and University of California San Francisco, which could be applied by Korean medical schools. This paper also aims to find out the strategies that have been able to help the two US medical schools implement the LIC successfully.

• International Journal of Contents
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• v.16 no.1
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• pp.65-74
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• 2020

The purpose of the study was to explore the structural relationships between the intent to continue using Massive Open Online Courses (MOOCs) and its determinants based on the information systems continuance expectation-confirmation model. A total of 156 students from five different universities in Korea completed an online survey. An analysis by structural equation modeling revealed that college students' intent to continue using K-MOOC is partially supported by the model. Although perceived usefulness and confirmation are strong determinants of satisfaction and intent to continue using information systems in general, confirmation was the only significant predictor of satisfaction, the only significant predictor of intent to continue to use K-MOOC. Written responses on the survey were used to interpret the results. Findings indicate significant effects of confirmation on perceived usefulness, of confirmation on satisfaction, and of satisfaction on intent and insignificant effects of perceived usefulness on satisfaction and perceived usefulness on intent to continue. Substantial implications for future research and practices are discussed.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.103-110
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• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• Journal of Korean society of Dental Hygiene
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• v.21 no.6
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• pp.773-784
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• 2021

Objectives: This study presents the basic data necessary to explore the methods used of Korean dental hygienists to resolve oral health inequalities in Korea via reviewing the professionalization trend of American dental hygienists. Methods: The supervision levels of American dental hygienists, and system of dental therapists were analyzed using the data published by the relevant associations. Results: In America, dental hygienists help address oral health inequalities. However, due to limitations in the supervision levels and scope of practice of dental hygienists, the autonomy of dental hygienists was expanded, and mid-level practitioner were employed. The autonomy for dental hygiene practice was higher in public than in private in America. Some states have introduced dental therapists as mid-level practitioners. Their practice settings have limitations such as serving low-income, uninsured, and underserved patients or serving in a dental health professional shortage area. Conclusions: It is necessary to expand the autonomy of dental hygienists based on their profession. In particular, it is suggested that they start with the low-risk level practices. Further, it is necessary to introduce a dental hygiene specialist system specialized for fields with high social demands.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.261-274
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• 2014

The purpose of this study was to examine the effects of food safety management support in the Center for Children's Foodservice Management (CCFSM) on foodservice facilities for children in Busan area. We assessed the status of hygiene and safety practices of institutional and non-institutional foodservice on a quarterly basis by using an inspection checklist for food hygiene and safety developed by dieticians from February to December in 2013. The subjects were 103 children's foodservices, including 37 institutional and 66 non-institutional foodservices. Inspection checklist consisted of nine categories with 39 checklists; general characteristics, personal hygiene, ingredient control, menu planning, cooking processing control, serving management, washing, disinfection and storage control, and environment and safety management. The average score of each field (pre-supporting/post-supporting) in institutional foodservice was 0.56/0.92 for personal hygiene, 0.55/0.87 for ingredient control, 0.76/0.97 for menu planning, 0.53/0.89 for processing control, 0.27/0.67 for serving management, 0.47/0.91 for washing, disinfection and storage control, and 0.61/0.91 for environment management and 0.64/0.94 for safety management. In non-institutional foodservice, the average score of each field (pre-supporting/post-supporting) was 0.49/0.80 for personal hygiene, 0.52/0.75 for ingredient control, 0.78/0.97 for menu planning, 0.42/0.76 for processing control, 0.32/0.61 for serving management, 0.57/0.88 for washing, disinfection and storage control, and 0.46/0.82 for environment management and 0.73/0.88 for safety management. The average scores of all categories (pre-supporting/post-supporting) were 0.57/0.91 in institutional foodservice and 0.53/0.82 in non-institutional foodservice. The effects of management support in CCFSM on institutional foodservice were higher than those of non-institutional foodservice. Based on these results, we found that management support in CCFSM on foodservice facilities for children had a significantly positive effect on status of hygiene and safety practice regardless of foodservice facility size.

• Journal of the Korean Dietetic Association
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• v.28 no.3
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• pp.205-217
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• 2022

School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due to COVID-19 and include delays in serving time to restrict the number of meals and the installation of screens to prevent droplet transmission. Unfortunately, these changes may have detrimentally affected hygiene practices and generated new food poisoning sources. This study aimed to determine the hygiene state of school cafeterias in the Gyeongnam area from December 2020 to September 2021 based on the monitoring of total aerobic and coliform bacteria. Kitchen floors were the most contaminated areas with an average number of total aerobic bacteria of 4.3 log CFU/100 cm², whereas counts in dining areas were relatively low at 0.1~3.5 log CFU/100 cm². Newly installed partitioned areas had the lowest contamination level of 0.1~2.8 log CFU/100 cm². Escherichia coli was not detected on any surface, while coliform was detected on workbenches and floors. In conclusion, hygienic practices appear to have been adequately managed in school cafeterias despite COVID-19 driven changes. Nonetheless, continuous monitoring is recommended to ensure prompt response to changing environments.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.20
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• pp.295-315
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• 2003

Since the end of World War II, the standby letters of credit have been used as a surety device, serving as a performance bond and guarantee in the world. UCP has been used a governing rule for standby letters of credit transactions in international commercial transactions. But the UCP may be sufficient for certain simple standbys, it is not fully applicable nor appropriate for standbys - as is recognized in UCP 500 Article 1. On the other hand, the International Standby Practices(ISP98) provide rules of practice drafted specifically for standby letters of credit intended as an alternative to UCP 500. It became effective on January 1, 1999. In addition to restating general rules applicable to all independent undertakings with greater precision than does UCP 500, thereby reducing the possibility of litigation, it addresses issues that commonly arise in standby practice not addressed in UCP 500. UCP 500 is valid and still applies to standby letter of credit "to the extent to which they may be applicable." Since ISP98 and UCP 500 coexist and may be applicable to standby letters of credit by incorporation, applicants, beneficiaries and issuers have a choice. This study will assist all interested parties in establishing the right rules for the right product, for the right standby letters of credit.