This study was performed to investigate awareness of hand washing, hand washing behavior, and the levels of indicator microorganisms on hands of food handlers who work in the food court and cafeteria of a university campus. The three methods used were questionnaire survey by interview, direct observation in restrooms, and microbiological examination according to the Food Code of Korea. A positive attitude toward hand washing compliance was reported by the responded food handlers; however, improper hand washing and poor hand hygiene of the food handlers were recognized by the unnoticed direct observation. Significant differences were found between the questionnaire survey and the direct observation (p < 0.05) in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agent, washing different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from their hands before work showed higher level of standard plate count, total and fecal coliforms, and Escherichia coli than those taken after washing with water. After washing hands with antiseptic liquid soap, the bacterial populations including Staphylococcus aureus on hands were dramatically reduced. This study indicates that there is a remarkable difference between the food handlers' awareness of hand washing and their hand washing behavior. Poor hand washing compliance and hand hygiene were indicated by the positive results of total and fecal coliforms, E. coli, and S. aureus on hands of some food handlers. The findings of this study suggest that the hand hygiene of the food handlers need to be improved. More training/education on hand washing and hand hygiene of the food handlers should be necessary.

본 연구는 사회복지 전공 대학생의 자원봉사활동의 개인적 특성요인과 자원봉사활동 동기 및 태도 요인 간에 어떠한 관련성이 있는지를 알아보고자 하였다. 자원봉사활동에 관련된 요인들이 다양하지만 본 연구에서는 개별적 특성 중 특별히 동기, 태도가 각 개인의 특성요인과 어떻게 관련되어 있는지를 밝히고자 하였다. 자원봉사활동 경험과 자원봉사관련 교과목 이수 경험이 있는 I대의 사회복지 전공 대학생 120명을 대상으로 구조화된 설문지 조사방법을 사용하였다. 자료분석 방법은 SPSS Win 13.0 프로그램을 이용하여 빈도분석, 기술통계분석, t-검정, 일원배치 분산분석, 신뢰도분석, 상관관계 분석을 실시하였다. 연구 결과는 자원봉사활동과 관련된 개인적 특성요인 중에 연령, 출생순위, 봉사업무, 희망업무, 주거지, 그리고 성격유형별 특성에 따라 동기 및 태도요인 중 친교동기, 성취동기, 성취 및 친교 혼합 동기, 성취 및 권력 혼합 동기, 적극성, 사교성, 수용성, 협조성, 객관성, 그리고 자원봉사활동에 대한 지식과 통계적으로 유의미한 관계로 나타났다. 연령에 따라 동기요인 선호 정도에 차이가 있다고 할 수 있다. 그러나 종교는 자원봉사활동 동기 및 태도요인들과 통계적으로 유의미한 관계가 없는 것으로 나타났다. 자원봉사활동의 개인적 특성요인과 동기 및 태도요인의 적용을 기반으로 한 활용가능성을 연구함으로써 사회복지 전공 대학생 자원봉사자에 대한 효율적인 자원봉사업무 배치 상담 및 관리 프로그램 설계에 기초 자료를 실증적으로 적용할 수 있다는 결론을 도출하였다.

본 연구는 국내 대학에 개설되어 있는 지역별 연기과 현황과 움직임/신체활동 교과목 및 무용전공 교수의 편성비율을 분석해 보고, 움직임/신체활동 교과목이 왜 필요한지에 대한 시사점을 제안하고자 한다. 이를 기반으로 다양한 움직임/신체활동 교과목을 개발하고 활성화 시킬 수 있도록 방안을 제시하는데 목적이 있다. 연기자를 위한 움직임/신체활동 교과목의 역할은 다음과 같다. 첫째, 신체의 지각능력(움직임의 범위) 및 다양한 연기를 표현 할 수 있는 기본적인 움직임 동작의 기능을 습득하도록 한다. 둘째, 창의적 동작 연출 능력을 다양하게 구사하고 움직임에 대한 독창적인 경험을 얻도록 하며, 그러한 동작과 감정의 표현을 연결하는 구성능력을 향상시킨다. 셋째, 움직임/신체활동 교과목을 통해 연기자에게 필요한 심리적 내지 정신적 안정과 더불어 신체적 발달을 도모한다. 넷째, 연기자의 신체성(몸)에 대한 인식의 전환을 갖도록 한다. 다섯째, 특수한 상황의 연기를 충실히 수행할 수 있는 재능을 향상시킨다. 이처럼 다양한 움직임/신체활동 교과목을 발전시키기기 위한 방안은 다음과 같다. 첫째, 움직임/신체활동 교과목은 연기자에게 맞는 체계적인 교과목 내용으로 구성되어야 한다. 둘째, 움직임/신체활동 교과목을 전공하는 교수를 각 대학에서는 임용해야한다. 셋째, 연기자들을 위한 맞춤형 교수-학습 전략을 적용하여 학생들의 학습동기를 유발하고, 수강신청에 있어서 선호도 인지를 상승시켜 움직임/신체활동 교과목을 활성화시켜야 한다. 넷째, 움직임/신체활동 교과목을 담당하는 교육자들은 연기능력을 향상시키기 위한 움직임/신체활동 교육목표를 명확하게 설정하고, 교수역량을 강화하도록 노력해야 한다.

This study examines the appearance management attitude factor of male college students and groups them according to their characteristics. Then this research analyzes their interest in knitwear, buying behavior, and characteristics to see what kind of differences exist. The results of the research are as follows: First, after conducting a factor analysis to identify the appearance management attitude of male college students, 3 factors emerged(sought personality, pursued trends, and appearance interest). Second, as a result grouping the students according to their attitude. It is created 3 groups(fashionista group, personality group, and appearance interest group). Third, for the interest in knitwear, the fashionista group had the highest interest in knitwear, with a preferred brand when purchasing. Fourth, the fashionista group that values personality and latest trends was more likely to purchase knitwear than the personality group or the appearance interest group. Finally, the majority preferred solid colors. Over 50% of the students preferred knits without any patterns. Also, the most preferred 100% cotton. As this survey was only surveyed in Seoul and Gyounggi areas. The next research requires to be surveyed in a more comprehensive area. Additionally, male college students must more effectively be segmented and surveyed to get accurate results.

We surveyed 848 university students, 21.4±2.5 years of age, attending university in Seoul, Kongju, Chongyang-Gun in the Chungnam province of Korea, for their use of health functional foods (HFF) and for significant variables in this use, namely demographic characteristics, health related variables, dietary variables and nutritional beliefs. The prevalence of the use of HFF was 33.6%. Among all types of HFF, nutritional supplements were taken most frequently, followed by (in order) red ginseng products, apricot extract products and ginseng products. HFF use was higher in females (p<.05), in subjects living in a dormitory (p<.05) and those from families with a relative high socioeconomic status (p<.001). Self-health concern (p<.05) and usage ratio of HFF by family (p<.001) was higher in users than in nonusers of HFF. The total score of dietary assessment was higher in users than in nonusers of HFF (p<.001), and users had a more positive point of view concerning the potential health benefits of HFF than did nonusers (p<.001). Most users took HFF when they were healthy (37.2%) or when they were sick (27.4%). They did not feel special effects through the HFF use (49.8%). Most users got the information about the specifics of HFF from family and/or relatives (55.8%). Most of users confirmed nutrition facts when they purchased the HFF (70.9%), but a considerable number of users could not understand these nutrition facts (48.1%). Users preferred vitamin C- and Ca-supplements most among vitamin · mineral supplements belonged to HFF. These results show that the use of HFF is common among university students. As well, the use of HFF by students is affected by various variables. Supplementary nutritional education should be undertaken among university students, in order to give them a reasonable guideline for the use of HFF, based upon influencing factors and usage behaviors that we learned from this survey.

The objectives of this study were to investigate the microbial contamination levels on food service in university and to provide the information of microbial contamination to improve food safety. A total of 288 samples were collected during summer and winter season between 2006 and 2008 from 4 food services located in the university in Western Gyeongnam and were used to detect sanitary indicator bacteria [aerobic plate count (APC), coliform,and Escherichia coli] and pathogenic bacteria (Staphylococcus aureus, Salmonella spp.). As a result, APC and coliform for hand and kitchen utensils which are used often by the employee were detected at high levels of 1.1~5.5and 1.3~5.3 log CFU/(100 cm2, hand), respectively. The contamination levels of APC and coliform in cooked foods and drinking water were 0.8~6.4 and 1.3~5.0 log CFU/(g, mL), respectively. Especially, the cooked foods showed the highest contamination for APC (2.1~6.4 log CFU/g) and coliform (1.0~5.0 log CFU/g). We think the reason that the cooked foods may be contaminated with APC and coliform on cooking process by using employee’s hand and kitchen utensils. Moreover, S. aureus for hand and kitchen utensils was detected at levels of 2.8~3.0 and 2.0~2.3 log CFU/(g,hand), but Salmonella spp. was not detected. According to the above results, contamination levels of the samples were mostly decreased irrespective of summer and winter season. The results obtained indicated that it is necessary to periodic monitoring for microorganism contamination and education about personal and environmental hygiene to employee for ensuring food safety of food service in university.

목적: 대전지역 대학신입생들의 굴절상태와 안광학상수를 측정하여 성인의 굴절이상 변화에 미치는 요인들을 분석하였다. 방법: 2008년 3월과 2009년 3월 2회에 걸쳐 76명(남 23명, 여 53명)을 대상으로 기본신체검사, 자동굴절검사, 각막곡률반경, 전방깊이, 안축장을 현성 및 조절마비 상태에서 측정하였다. 결과: 등가구면 굴절이상도는 -0.080±0.301D(p=0.001) 근시방향으로 진행하였고, 각막곡률반경은 -0.015±0.040 mm(p=0.000) 감소하였다. 전방깊이는 0.036±0.066 mm(p=0.000) 증가하였으며 안축장의 변화는 유의하지 않았고(p=0.274), AL/CR 비는 0.004±0.020(p=0.004) 증가하였다. 각막곡률반경 변화량과 굴절이상도 변화량은 양의 상관성이 있었고(r=0.578, p=0.000) 굴절이상도 변화량과 AL/CR 비의 변화는 음의 상관성이 있었다(r=-0.542, p=0.000). 굴절이상도 변화량과 안축장 변화량의 상관성은 유의하지 않았다(r=-0.074, p=0.367). 굴절이상도에 따른 변화에서 근시군의 등가구면 굴절이상도가 -0.134±0.316D 증가하여 원시나 정시보다 변화량이 가장 컸다. 근시군에서 굴절이상도 변화와 각막곡률반경 변화는 양의 상관성을(r=0.664, p=0.000), AL/CR 비 변화와는 음의 상관성을 보였다(r=-0.600, p=0.000). 각막곡률반경 변화와 AL/CR 비 변화는 음의 상관성을 보였다(r=-0.719, p=0.000). 정시군에서 굴절이상도 변화와 안광학성분 변화의 상관성은 유의하지 않았다. 원시군에서 굴절이상도 변화와 각막곡률반경 변화만 양의 상관성을 보였다(r=0.490, p=0.024). 결론: 이상으로부터 성인근시도의 증가는 각막곡률반경 변화 및 AL/CR비의 변화와 관련이 있으며, 성인근시의 원인은 안구성장보다 각막곡률반경의 변화가 더 큰 영향을 미치는 요소로 추정된다.

This study investigated college students` patterns of visiting coffee shops which are formed by students` preferences. This study surveyed 300 college students in Seongnam. The subjects were consisted of 45.2% males and 54.8% females and the average age was 20.8 years. 41.3% of subjects visited coffee shops once or twice a month and 42.4% of subjects visited coffee shops on a random basis. 26.7% of subjects stayed in coffee shops for 1～1.5 hours. The main purpose of going to coffee shops was to enjoy specialty coffee. The subjects` first favorites was coffee with various kinds of syrups and second one was Americano. When the female subjects in Seongnam chose the coffee shops, they focused more on variety factors than the male subjects. The group of subjects who had monthly expenses of less than 400, 000 won focused on price factors more than the group of subjects who had monthly expenses more than 400, 000 won. Moreover, environmental factors were heavily related to the usage rate and staying time of the coffee shops. Above all, price factors and promotion factors affected subjects` choice of the coffee shops in Seongnam.

This research was intended to furnish basic data which can be helpful to maintain and improve the skin health and to activate aromatherapy by analyzing the knowledge, attitude and behavior on the aromatherapy skin care of college students. As their grade got higher, students of beauty class showed the level of knowledge on aromatherapy higher than those of non-beauty class, and that of girl students was higher than that of boy students and as the living standard of students got higher, and pocket money of a month of them got more, the level of knowledge on aromatherapy of them was high, and as the interest in appearance and satisfaction on appearance of them got higher, the level of knowledge on aromatherapy of them was high. In common characteristics, as the living standard of them got higher, and pocket money of a month of them got more, the level of attitude on aromatherapy of them was high. As the interest in appearance of them got higher, the level of attitude on aromatherapy on the interest in appearance of them was high. In the characteristics related with the skin, as the skin health condition of students got healthier, the level of attitude on aromatherapy of them was high, and it was high in the students who had much agony on the skin color.

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as ‘fermented foods’, ‘seasonal foods’, and ‘medical foods’ and have ‘various spices’. Most students agreed that Korean foods need to be ‘creatively transformed’ and ‘localized’ in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.