The purpose of this study was to compare the validity of obesity indices among the body mass index (BMI), waist circumference (WC), and body fat percentage (BF%), and to determine which is the most useful index to predict the risk of chronic diseases of elderly people. This study was conducted as a cross-sectional study at welfare centers in Seoul. The total number of subjects was 261 (68 men and 193 women) with age ≥60 years. The distribution of obesity using 3 obesity indices in the subjects with hypertension, diabetes, or arthritis was BF%>WC>BMI in elderly men and WC>BF%>BMI in elderly women. In elderly women, odds ratios (ORs) for hypertension in BMI and WC quartiles were significantly increased in quartile 2 and 3 (p<0.05). The ORs for hypertension, hyperlipidemia, and arthritis in BF% quartiles were significantly increased in quartile 3 and 4 (p<0.05). The BF% was sensitive obesity index for predicting the occurrence of chronic disease in men, and the WC was sensitive index in women. Our results suggested maintaining BMI less than 23.5 kg/m2, WC less than 82 cm, and BF less than 35% in order to prevent chronic diseases in elderly women.

우리나라에 코칭이 도입된 지 10년에 즈음하여 코칭산업의 현황과 전망을 알아보기 위해 코칭산업을 이끌어가고 있는 국내 대표 7개 코칭기관 대표를 면대면과 전화를 통해 인터뷰를 실시하였다. 이번 인터뷰의 목적은 국내 코칭 산업에 대한 전반적인 현황을 파악하고 향후 비 전과 전망에 대한 연구를 위한 기초적인 정보를 획득하고자 하는 것이다. 또한 국내에서 활동 하고 있는 코치들의 관점에서 현재 우리나라의 코칭현황을 살펴보고 어떻게 전망하는가에 대 한 정보를 얻고자 하였다. (사)한국코치협회 연구위원회가 한국코칭산업 동향을 파악하기 위 해 실시하였던 설문자료를 분석하였다. 우리나라 코칭산업의 현황과 전망을 알아보는데 있어 전 세계적인 코칭산업의 트렌드와 변 화를 비교분석해보는 것도 의미가 있을 것으로 사료되어 전 세계적으로 가장 권위 있는 코치 들의 협회인 국제코치연맹(ICF: International Coach Federation)에서 연구하여 2007년, 2012년 에 발표한 글로벌 코칭 연구(Global Coaching Study)를 비교 분석하였다. 결과적으로 우리나라 코칭산업은 어려운 경제상황에도 불구하고 도입기를 지나 확산기에 접어들었으며 미래에 대한 전망은 긍정적이라고 할 수 있다. 지속적인 성장을 위해서는 전문 코치들의 질적 향상, 코칭펌의 전문성, 기업 HR의 코칭에 대한 이해가 더 향상되어 상호 상생 의 길을 찾아야 할 것으로 사료된다.

This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant workers. A questionnaire survey and microbiological analysis were carried out for thirty fast food restaurant workers and forty full-service restaurant workers. Samples for microbiological analysis were collected through the glove-juice method from the hands of the food workers, and were analyzed for the presence of aerobic plate counts, total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. In the survey, significant differences (p < 0.05) were found between the fast food restaurant workers and full-service restaurant workers in the use of hand washing tools and method of turning off water. More full-service restaurant workers responded to wash their hands after touching face, hair, or clothes; after handling raw food materials, and more fast food restaurant workers periodically (p < 0.05). Aerobic plate counts were higher in fast food restaurant workers while total coliforms were higher in fullservice restaurant workers (p < 0.05). No remarkable difference was found between the two groups in the load of fecal coliforms, E. coli, S. aureus, and Salmonella spp. Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some food workers in both groups. The findings of this study emphasize the need for strict adherence to hand hygiene compliance among the food workers.

This study shows that catalytic activity of bimetallic RhPt nanoparticle arrays under CO oxidation can be tuned by varying the size and composition of nanoparticles. The tuning of size of RhPt nanoparticles was achieved by changing concentration of rhodium and platinum precursors in one-step polyol synthesis. Two-dimensional RhPt bimetallic nanoparticle arrays in different size and composition were prepared through Langmuir-Blodgett thin film technique. CO oxidation was carried out on these two-dimensional nanoparticle arrays, revealing higher activity on the smaller nanoparticles compared to the bigger nanoparticles. X-ray photoelectron spectroscopy (XPS) results indicate the preferential surface segregation of Rh compared to Pt on the smaller nanoparticles, which is consistent with the thermodynamic analysis. Because the catalytic activity is associated with differences in the rates of dissociative adsorption between Pt and Rh, this paper suppose that the surface segregation of Rh on the smaller bimetallic nanoparticles is responsible for the higher catalytic activity in CO oxidation. This result suggests a control mechanism of catalytic activity via synthetic approaches of colloid nanoparticles, with possible application in rational design of nanocatalysts.

Thermally stable /Pt/ core-shell nanocatalyst has been synthesized by chemical processes. Citrated capped Pt nanoparticles were deposited on amine functionalized silica produced by Stober process. Ultrathin layer of titania was coated on Pt/ for preventing sintering of the metal nanoparticles at high temperatures. Thermal stability of the metal-oxide hybrid catalyst was demonstrated heating the sample up to in air and by investigating the morphology and integrity of the structure by transmission electron spectroscopy. The surface analysis of the constituent elements was performed by X-ray photoemission spectroscopy. The catalytic activity of the hybrid catalysts was investigated by CO oxidation reaction with oxygen as a model reaction.

This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were ``on average`` and ``like it``, respectively in order. The reason for preferring seafood is ``because it tastes good`` in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because ``I want to eat it`` followed by ``because parents push``, ``because friends eat it``, ``because health-related TV programs recommend it``, respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.

Inadequate food handling and poor hand hygiene play a major role in the occurrence of foodborne diseases. The objective of this study was to find out if the level of microbial contamination on the hands of food preparers varies by time during their working period. This study focused on the contamination of aerobic plate count,total and fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Sampling from left hand and right hand of twenty food preparers was done with glove-juice method at every two hours during their work. Microbiological testing was conducted according to the Food Code of Korea. The microbiological load on the hands was changed over time. Samples taken from their hands before work and at 8 hours showed higher levels of bacteria than those taken at 2, 4, and 6 hours during work and/or after work (p < 0.05). The contamination levels of microorganisms were consistently higher in right hand than in left hand. Poor hand hygiene practices were indicated by the positive results for total and fecal coliforms, E. coli, S. aureus, and Salmonella spp. on the hands of some food preparers. This study indicates food preparers' hands can be a vehicle of pathogen during their work. The results of this study emphasize the importance of hand hygiene education and training targeting the food preparers.

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 그룹코칭에 대한 연구가 절대적으로 부족한 상황에서 문헌 연구를 통해 그룹코칭을 팀코칭과 비교함으로써 그 정의를 보다 명확히 하고 그룹코칭과 유사한 영역으로 언급되고 있는 퍼실리테이팅과 트레이닝과의 차이를 정리해보았다. 또한 그룹코칭을 비구조화, 준구조화, 구조화 그룹코칭으로 구분하고 각각의 구조에서 요구되는 것을 명확히 함으로써 그룹코칭에 대한 혼란을 최소화 하고자 하였다. 현재 국내에서 활발히 활동하고 있는 그룹코칭 전문코치 15인을 대상으로 그룹코칭의 성공에 영향을 미치는 요인에 대한 설문을 실시한 결과 전문코치와 관련된 요인(그룹코칭 진행기간, 전문코칭경험, 전문코칭교육)과 목표설정이 그룹코칭을 성공적으로 이끄는데 매우 중요한 것으로 나타났다. 본 연구자는 문헌연구와 설문 결과를 근거로 효과적인 그룹코칭 프로세스를 제안하였다. 사전, 코칭진행, 사후 프로세스로 전개하고 있으며 각각의 프로세스에서 중요하게 다루어야 하는 요인들을 언급하였다. 조직(기업) 그룹코칭에서는 그룹코칭의 참가자들뿐만 아니라 조직도 코치(코칭펌)의 고객으로서 프로세스에 포함시켜야 한다. 또한 참가자들의 직속상사를 그룹코칭 프로세스에 포함시킴으로써 참가자들이 보다 적극적으로 그룹코칭에 참여하고 현장에 적용할 수 있는 환경을 조성하도록 한다. 다양한 형태로 진행되고 있는 그룹코칭이라도 ‘코칭’이 정확하게 적용되어야 그룹코칭으로서의 생명력을 갖게 된다. 본 연구는 다양한 형태의 그룹코칭을 분류하는 기준을 제시함으로써 향후 그룹코칭 연구의 출발점을 보다 명확히 하였다는 점에서 그 의미가 있다고 할 수 있다.

코칭이 활성화 되고 다양한 형태의 코칭이 그 모습을 드러내면서 코칭에 대한 궁금증은 더더욱 커지고 있다. 코칭의 범위는 무엇인지, 코칭과 다른 유사분야와의 차이점은 무엇인지, 코칭의 효과는 무엇인지 등 코칭의 정체를 파헤치고자 하는 노력이 진행되고 있다. 코칭은 학문적으로나 전문직업으로나 매우 최근에 발달된 분야로서 전 세계적으로도 2000년대 들어 그 관심이 고조되고 있다. 본 연구는 코칭을 하나의 전문적인 직업으로 인정받기 위해 필요한 하나의 조건인 학문적 기초를 다지기 위한 출발점으로서 현재 프랙티셔너들에 의해 행해지고 있는 다양한 형태의 코칭을 분류하고 그 특징을 간략하게 설명하고자 한다. 코칭을 분류하기 위해서는 무엇보다 객관적인 분류기준이 필요하다. 본 연구에서는 구조상의 분류, 대상에 따른 분류, 주제에 따른 분류, 진행형태에 따른 분류, 코칭하기와 코칭 접근법 활용하기에 따른 분류 등 다섯 가지의 분류기준을 제시하고 있다. 또한 Stein(2003)의 'The Field of coaching Studies'를 기초로 하여 코칭학의 종합적인 분류에 대한 초기 모델로서 ‘코칭 나무’를 제안하였다.

The principal objective of this study was to categorize service attributes on the basis of the asymmetric and non-linear relationship existing between service attributes and customer satisfaction. Researchers generally assume that service attribute performances and customer satisfaction are both symmetrical and linear. That is to say, improvements in attribute performance will inevitably result in increased customer satisfaction. However, this is not always the case. Certain attributes have been shown not to create satisfaction even when improved, and others do not create dissatisfaction even when their performance ratings become negative. Understanding this relationship is crucial not only to researchers, but also to service managers. Service managers can arrange their priorities with regard to which attributes must be improved or promoted first, in an environment of limited technical, financial, and human resources. Many studies into this asymmetric and non-linear relationship have recently been conducted, beginning with Herzberg's motivation-hygiene theory (1976) and the disconfirmation theory, which was eventually developed into Kano's model (1984). This study attempted to determine the impact level of service attributes on incidents of satisfaction or dissatisfaction. It used 30 service attributes generated by Park (2008) in the CIT research into family restaurants. The data were collected from 600 participants, 300 incidences of satisfaction and 300 incidents of dissatisfaction, via an online survey. The t-test was used to confirm the difference between the satisfaction group's and dissatisfaction group's attributes. 11 attributes were found to be significant at a level of p>0.05. This indicates that the 11 attributes exerted different impacts on satisfaction and dissatisfaction, which confirmed the asymmetric and non-linear relationship. 14 attributes were categorized into the core service, 1 attribute into the quality service, 7 attributes into the basic service, and 8 attributes into the neutral service. Strategic customer service management was recommended for the 'A' family restaurant as an example, on the basis of the asymmetric and non-linear relationship and the characteristics of the four service factors.

The purpose of this study was to determine the detailed customer satisfaction and dissatisfaction factors of family restaurants in Korea, and to then classify the factors into 3 groups, inlcuding core service, quality service, and basic service. ‘Core service’ represents the critical factors that generate both satisfaction and dissatisfaction; ‘quality service’ generates only satisfaction; and ‘basic service’ generates only dissatisfaction. This categorization is based on Herzberg’s motivation-hygiene theory (1976) as well as Cadotte & Turgeon (1988). Based on the characteristics of the three groups, differentiation strategies in managing customer service were suggested to the family restaurant managers. A qualitative research method, termed the critical incident technique (CIT), was used in the study. This method helps researchers find new factors or attributes by grouping key issues from the anecdotes (critical incidents) and then categorizing common factors from the key issues. This research categorized key satisfiers and dissatisfiers into 33 factors, which were from 402 critical incidents described by 261 respondents. Eleven factors (response to service failures, food taste and quality, attention paid to customers, coupon/mileage point/discount card, customer’s ordinary requests, waiting, food diversity, food price, facility sanitation, checking out, customer’s special requests) were classified into core service, which required maximum management not regarding the level of customer satisfaction. Six factors (employee attitude, event, education and explanation, complementary food, customer’s mistakes, attention paid to children) were classified into quality service, which required differentiation strategy management. Finally, nine factors (speed of food service, employee’s mistakes, food sanitation, atmosphere and interior, seating, forcing orders, parking, other customers, reservations) were classified into basic service, which required minimum management at the level of the industry standards.