Pediatric home-based physical therapy (PHBPT) provides professional rehabilitation programs at the patient’s home, where the activities of daily life are actually performed. PHBPT also allows to avoid the difficulties of transporting children with disabilities to the clinic. Despite these advantages, PHBPT is not yet widely practiced in Korea. There is little objective information regarding the opinions of the main stakeholders on PHBPT. To investigate the awareness and demand of PHBPT among the main stakeholders, 41 pediatric physical therapists (PT) (of 60 contacted) were recruited from different regions of Korea on the basis of the regional population distribution. The recruited PTs completed their questionnaires and also participated in collecting questionnaires from 35 medical doctors (MD) with whom they worked and from randomly selected 201 parents of children with disabilities recruited. The overall response rate was 85.5%. The awareness of PHBPT differed between PTs (95.1%) and parents (67.2%) (p<.001). The survey showed that 82.9% of MDs had at least heard about PHBPT. Significantly more parents (83.5%) than MDs (57.1%), and 70.0% of PTs, wanted to start PHBPT service immediately (p<.001). Significantly more parents (90.0%) than PTs (73.2%) were willing to participate in PHBPT (p<.001). Opinions on the details of policies and procedures (i.e., necessity for prescription, treatment cost, and treatment frequency) differed among the respondent groups, but all favored a minimal qualification of 6∼10 years of pediatric experience and a treatment session duration of 1 hour. These findings provide objective information to support health service administrators to understand the current demand and develop feasible policies and procedures of PHBPT in Korea.

This study examines the awareness of traditional Korean food culture among immigrant housewives in multicultural families, with the aim of introducing educational plans suitably designed for them. Our survey shows that Korean traditional holidays most well-known to the immigrant housewives are New Year's Day and Chusuk. Sambok and Chusuk are at the top in terms of preference. Samgyetang, Ddukguk, and Ogokbab are among the best known festive food to immigrant housewives for holidays such as New Year's Day, Jeongwol Daeboreum, Sambok, Chusuk, and Dongji; Samgyetang is the most preferred food, followed by Ddukguk and Patjuk. In addition, a vast majority of immigrant housewives who have ever attended Korean traditional cuisine education programs found the need for such an experience, with the score of 4.16 out of 5. In addition, the survey shows the order in which the immigrant housewives want to learn: the recipe of Korean food (53.5%), followed by table setting and manners (16.5%) and then nutrition (15%). The recipe of interest for most respondents is the one concerning daily food (69.5%). And more than half of the respondents prefer cooking practice as a desirable educational method. The difficulties that they have when attending such an educational course are usually inability to understand the language, difficulty in identifying the ingredients (seasonal), and lack of cultural understanding. The most preferred educational method is direct lecture (71.5%), followed by written materials such as books and newspaper (10.5%) and the Internet (9.5%). Finally, strategies for promoting traditional food culture are suggested as following: developing educational resources (31.5%), making various educational programs more available (25%), narrowing the cultural gap (22%), and improving the educational environment (21.5%). Therefore, this study proposes that there is a need to develop and diffuse Korean traditional food culture first, and then provide many immigrant housewives with a variety of educational programs. It is expected that these efforts will solve the problems caused by cultural differences in the early stage of international marriages and eventually contribute to the harmony in multicultural families.

운전자의 신경증 수준에 따른 상황인식과 안구운동 및 운전수행에서의 차이를 비교하였다. 정적인 운전장면을 실험자극으로 사용한 실험 1에서는 신경증 수준에 따른 상황인식에서의 차이는 유의하지 않았던 반면, 안구운동의 경우 신경증 저집단에 비해 고집단이 실험자극의 주변영역에 대해 안구고정 시간비율과 안구고정 빈도비율이 모두 낮았다. 실험 2에서는 운전 시뮬레이터를 이용하여 실험참가자들이 실제 상황에 가깝게 운전하도록 한 후, 신경증 수준에 따른 상황인식, 안구운동, 그리고 운전수행 측정치에서의 차이를 비교하였다. 그 결과, 실험 1의 결과와는 대조적으로 신경증 고집단은 저집단에 비해 상황인식 점수가 상대적으로 낮았던 반면, 실험 1의 결과와 마찬가지로 신경증 실험자극의 주변영역에 대한 안구고정 시간비율과 안구고정 빈도비율이 상대적으로 낮았다. 특히, 운전수행 측정치에 대한 비교 결과, 신경증 고집단이 저집단에 비해 차선중앙 이탈값이 더 컸고 평균 운전속도도 더 느렸다.

Poor oral hygiene can cause severe periodontal disease. Therefore, it is necessary to educate individuals regarding the importance of maintaining good oral hygiene. To this end, in this study, we evaluated the efficacy of using a phase contrast microscope as an instructional tool for oral hygiene. Forty patients, randomly divided into test and control groups, were recruited 6 months after receiving oral prophylaxis. A phase control microscope was used as a demonstration tool for the test group, and a dentiform model was used to demonstrate the ideal tooth-brushing method for the control group. In the test group, awareness regarding the importance of proper oral hygiene was found to increase by 30%, and in the control group, awareness was increased by 20%. The overall satisfaction with the instructional program was 80% in the test and 70% in the control group. The level of understanding was 99% in the test and 80% in the control group. Instructions were easily followed by 80% of the test and 60% of the control group. Understanding of the program was significantly higher in the test group than in the control group (p < 0.05). The overall satisfaction and understanding of proper oral hygiene was over 70% for both the groups. The phase contrast microscope-based instructional program yielded higher actual practice rates. The phase contrast microscope is desirable tool for motivating patients and spreading awareness regarding the importance of maintaining good oral hygiene.

본 연구는 전문가집단을 대상으로 식품안전사고 발생 시 ‘보도용어’와 ‘대응용어’에 대한 인식도 차이를 알아보고 용어선택에 따른 피해정도를 개선하기 위한 기초자료를 제공하고자 실시하였다. 식품기업체 식품안전관리책임자 28인과 식품전문기자 17인 총 45인을 대상으로 인식도 조사 및 개선방안에 대해 설문조사하여 통계분석 하였다. 그 결과, 식품안전사건 발생 시 미디어의 영향이 크다는 질문에 기자 70.6%, 기업체 92.9%가 ‘매우 그렇다’의 응답률을 보였다. 미디어의 자극적인 용어사용이 기업피해의 원인이라는 인식에는 기업체의 83%가 ‘매우 그렇다’, 기자의 70.6%가 ‘그렇다’로 답해 양측 모두 자극적 용어사용으로 인한 기업피해를 인식하고 있었다. 미디어의 ‘보도 용어’와 정부, 학계 등의 ‘대응용어’가 소비자의 인식과 사건의 파급에 차이를 주는지를 묻는 질문에 기업체의 92.9% 와 기자의 35.3%가 ‘매우 그렇다’로 답해 두 집단 모두 용어의 차이가 소비자의 인식뿐 아니라 파급을 확대시킨다는데 공통적인 의견을 보였으나 기업이 훨씬 심각하게 느끼고 있었다. ‘보도용어’의 통일 및 사용제한에 대해 기 업체는 전반적으로 긍정적인 입장이고 기자는 긍정과 부정으로 답변이 나뉘어 개인차가 컸다. 식품안전사건 발생 시 소비자와 기업체의 피해를 줄이기 위해 기업과 기자, 전문가간 사용하는 용어의 일치 및 차이를 좁힐 수 있는 방안 마련이 필요하다고 사료된다.

The purpose of this study is to figure out current situation of safety education to improve safety awareness and practice in Korean school students. In order to do this, it is necessary to identify the current level of safety awareness and practice with the actual status of accident occurrence. Furthermore it is try to figure out the most influencing factors on the safety education for Korean middle and high school students.The 412 students were taken from a random sample. The samples were one class of 2nd grade students in five different middle schools and four different high schools in Seoul, Korea. The survey was conducted from 29 September 2010 through 15 October 2010. An additional samples for the questionnaires posted in web were collected. The 305 respondents from school students and 80 respondents from web survey were used to analyze for this study out of 800 respondents. SPSS was used to analyze the questionnaires. The overall safety-awareness score was relatively high at 4.56/5 for fire safety and 4.32/5 for traffic safety. Safety awareness was higher for girls than boys and also for high school students than middle school students. Safety education by parents at home gives a good impact on high safety practices. Safety awareness was improved by feeling of necessity for safety training. The safety prevention training provided during the class by teacher and home training by parents improved safety practice.

The objective of this study was to analyze the awareness and satisfaction regarding Korean traditional foods in elementary, middle, and high school students. In a survey of 1,030 students, 55.9% of the total respondents stated that traditional Korean food is 'Korean food that uses unique Korean recipes' (p<0.001). In terms of awareness of traditional food, most middle and high school students responded that the mass media was the biggest influence, while elementary students said that their parents were the most pervasive influence. In terms of satisfaction with traditional food served in school, 13 menus had the highest popularity among elementary school students. Most elementary school students preferred Korean traditional foods compared to middle and high school students. The awareness and satisfaction regarding Korean traditional food in elementary, middle and high school students.

The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors (4.6±2.2/10), salted seafood odors (4.6±2.3/10), offodors (4.4±2.3/10) and aftertaste (5.9±2.1/10) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.

본 연구에서는 인천광역시의 37개 사업장(공장)을 대상으로 작업현장의 소음을 측정 및 분석하여 소음이 화재경보음 인지에 미치는 영향을 분석하였다. 측정결과 평균소음이 95.8dB(A)나왔다. 이는 국내 경보장치 음량기준(화재경보음 발생장치에서 1m떨어진 곳에서 90dB이상)보다 5.8dB(A)높게 나왔다. 미국방화협회(NFPA)에 따르면 암소음(기기음)이 85dB(A)이거나 이상일 경우 화재경보음 인지정도가 미흡하기 때문에 다른 방법을 강구하도록 되어 있다. 또한 화재경보음은 암소음보다 15dB(A) 높아야 한다고 하고 있다. 따라서 주변의 환경을 무시한 획일적인 화재경보음 설계에 대해서 제도적 및 법적 개선이 필요하다고 사료된다.

The purpose of this study was to develop measures for establishing and enforcing legal nutrition labeling for Takju based on results from consumer awareness surveys, statistical model development, and evaluation of nutrients. The statistical model developed with consumer survey results showed that consumers would like to know the nutrients they intake from drinking Takju, as their awareness about Takju was low. Specifically, consumers would like to see information regarding alcohol content, calories, carbohydrates, and saccharides on the label. Structural equations from the research model showed that consumers who had some knowledge of Takju also had positive thoughts of the nutrition fact labels for Takju. Evaluation of nutrients in Takju showed that the starch sources and other ingredients used in Takju fermentation did not influence nutrient facts, and nutrient concentrations also varied among the different Takju. In addition, this research suggests methods for consumers to make reasonable selections and to inform them of the nutrition fact labeling for Takju. Benners and pop-up were manufactured to promote voluntary participation of companies and to provide nutrition facts from Takju. Eventually, a measure was suggested to establish and enforce nutrition labeling, using results from consumer and nutrient surveys of Takju.

This study compared data regarding industrial accidents and awareness level for beauty product safety for four main parts of beauty industry such as hair-care, nail-care, skin-care, and make-up. Major risk factors in beauty industry are dust, musculoskeletal disorders, and organic solvent of beauty product in order of percentage. The specific types of industrial accidents in beauty industry are mainly associated with musculoskeletal system such as cuts, sprain, and varicose vein. They are mainly compensated by personal budget. The awareness levels of chemical and heavy metal containment for beauty product by beauty industry employee were 77.2% and 59.1% respectively. Most employee confirmed only important items of labelling requirement of beauty product. Also, most employee did not understand MSDS(Materila Safety Data) for chemicals used in beauty industry. Only 38.1% of beauty industry employee has had safety education while most employee (73.6%) realized that they needed safety education. Also, safety education supervised by KOSHA(Korea Occupational Safety and Health Agency) was the most preferred. This study would be good basis for safe and healthy working environment of beauty industry employee.

This study aims to suggest the basic data for the effectiveness of「Seoul Students 7560⁺ Exercise」 in the school scene by analyzing the elementary teachers’ awareness of the operational conditions, expected effects and stimulation methods of the「Seoul Stud

The purpose of this study was to analyze the perception of teaching Korean folk-dance in elementary schools. For this purpose, four teachers conducting physical education in elementary school were interviewed on three topics; the general perceptions on Ko

This study summarized findings from an investigation into the awareness and evaluation of traditional foods among 197 male and female university students in the Chungnam area. The results were as follows. Regarding awareness of cooktable setting of traditional foods, 44.67% (88 students) of subjects answered that they had little knowledge. Female students showed a significantly high level of awareness of cooktable setting (p<0.05). Regarding the taste of traditional foods, 64.97% (128 students) of subjects responded appropriately. Regarding the necessity for partial development of traditional foods into a modern style, 61.90% (52 students) of male subjects and 84.96% (96 students) of female subjects were in agreement (p<0.01). Regarding the necessity for traditional food education, 77.16% (152 students) were in agreement, especially female students (86.73%, 98 students) showed considerably higher consent (p<0.05). For the assessment of traditional foods, nutrition (4.57 scores), taste (4.31 scores), and appearance (4.26 scores) were very highly assessed, whereas cookery (3.30 scores) and economic aspects (3.04 scores) scored relatively lower. Traditional desserts were recognized as routine and modern by male students. On the other hand, girls recognized desserts as traditional (p<0.05). Accordingly, we must preserve and pass down Korean traditional foods by increasing awareness through education or experience as well as through planning better cookery and economical aspects by applying certain standards for traditional foods.

This study was conducted in order to assist with infusing safety consciousness and resolving insensitivity towards safety for industrial accident in workers, managers and executives of chemical companies. Among many industrial accident prevention methods, Korea has been mostly taking an engineering approach of preventing industrial accidents by replacing old machines with risks of an accident and through new facilities and equipments. Through an attitude survey of workers in large scale chemical companies, this study wished to examine the fact that the biggest reason why the accident rate for the past 10 years has not decreased is because safety consciousness has not been established yet.

The purpose of this study was to determine the relationships among food quality, food awareness, customer satisfaction, and revisit intentions of Korean restaurants in Chinese University or College students in the Daegu and Gyeongbuk areas. A questionnaire developed from a literature review included a series of questions about the quality of Korean food, Korean food awareness, customer satisfaction, and revisit intentions. Analysis of the survey data was performed on 234 valid responses. Statistical analyses, including frequencies, factor analysis, reliability analysis and regression, were performed using the SPSS program. The results indicated that food quality perceived by Chinese students had a significant impact on customer satisfaction. On the contrary, food quality according to Korean food awareness by Chinese students did not have a significant impact on customer satisfaction. Further, customer satisfaction had a significant influence on revisit intentions, whereas customer satisfaction according to Korean food awareness did not have a significant effect. In conclusion, food quality is a significant factor in determining the success of the foodservice industry.

본 연구는 본 연구자의 무용작품 <Body’s monologue>를 춤추는 주체로서의 몸의 측면에서 분 석한 논문이다. 무용가인 본 연구자가 이 공연을 통해 어떻게 춤추는 주체로서의 몸을 인식하고 공연하였는지에 대해 탐구하였다. 본 연구는 무용연구의 질적 연구방법의 하나인 ‘실기를 기반으로 한 연구(Practice based Research in Dance)’ 방법론과 란스데일의 무용분석방법으로 연구되었다. PBR은 연구자가 자신의 공연체험을 기초로 하는 연구법이다. 따라서 본 연구에는 본 연구자의 직접적인 공연체험을 근거로 논의가 이루 어진다. 또한 란스데일의 무용분석틀에 의한 분석은 작품의 내적인 요인들인 동작, 시각적 요인, 청 각적 요인 등과 더불어 맥락을 함께 보는 작품 분석법이다. 공연체험을 통해서 본 연구에서 탐구하 려는 것은 ‘춤추는 몸’을 어떻게 인식해야 하는 것인가 라는 문제이다. 이를 위해서 우선은 극장무 용에서 ‘춤추는 몸’이 역사적으로 어떻게 간주되어 왔는지에 대해서 문헌고찰을 통해서 살펴보았다. <Body’s monologue>에서 주체로서의 몸을 위한 방법의 핵심은 기량이나 관념의 전달보다는 자 연스러운 동작으로 몸이 편안하고 행복하게 잘 움직일 수 있는 움직임으로 춤을 구성하였다. 이 를 뒷받침하기 위해서 이미 작곡된 음악에 맞추기 보다는 이 춤에 맞는 새로운 음악의 작곡을 의 뢰했다. 음악은 몸의 움직임을 중심으로 이를 받쳐주는 곡으로써 춤추는 몸과 관람하는 몸이 움 직임 자체에 몰두할 수 있게 의도됐다. 따라서 무용수 자신이 움직임을 느끼고 호흡을 들을 수 있게 세심하게 작곡되었다. 또한 몸의 움직임을 편안히 수행할 수 있고 몸이 하고자 하는 동작과 손과 발, 팔과 다리의 움직임이 그대로 보여지는 의상으로 디자인하였다. 무용작품 <Body’s monologue>의 연습과정과 공연은 본 연구자로 하여금 춤추는 나의 몸이 도 구나 악기가 아닌 주인이자 주체라는 인식을 제공해 주었다. 그리고 공연자가 춤추는 주체가 됨 으로서 관람자와도 소통이 가능했다는 점을 본 연구를 통해서 확인 할 수 있었다. 이와 같은 인 식은 본 연구자 뿐 만이 아니라 다른 무용가들에게 춤추는 몸에 대한 인식을 새롭게 제시할 것이 다. 이 인식은 감성, 지성, 영성이 통합되어 있는 몸에 대한 성찰을 제공할 것이다. 또한 본 연구 자가 시도한 ‘실기를 기반으로 한 연구’가 무용 예술가들이 자신이 춤을 춘 것에 대해서 연구, 분 석하는데 유용하게 활용되기를 바란다.