대부분의 식중독은 단체 급식으로부터 발생하는 경우가 많으며, 특히 위생상태와 연관되어 식중독을 야기 시키는 병인 물질 중 포도상 구균은 많은 부분을 차지 하고 있다. 따라서 본 연구에서는 서부경남지역의 5개 초등학교 급식시설에서 총 98개의 샘플 중 A급식소의 식수, D급식소의 손, E급식소의 냉장고와 앞치마에서 4개의 포도상 구균을 분리하였다. 분리된 균주들은 1개의 메티실린 저항성 혈장응고 효소 음성 황색포도상구균(Methicilline Resistant Coagulase Negative Staphylococcus aureus: MRCNS땃 깨의 메치실린 민감성 혈장응고효소 양성 황색포도상구균 (Methicilline sensitive Coagulase positive Staphylococcus aureus· MSCPS)으로 구분되었다. 한편 포도상 구균은 내열성 내독소로서, 이 중 가장 문제가 되는 내독소 B(enterotoxin B)를 검색하기 위한 PCR을 실시한 결과, A장소의 식수, D장소의 손, E 장소의 냉장고와 앞치마에서 분리된 균주로부터 477b의 생성물을 갖는 sob gene을 확인할 수 있었다. 이들 분리된 황색포도상구균에 대한 항생제 민감성 실험에서는 ampicillin과 penicillin에 대하여 전체적으로 저항성을 가졌으며, 특히 A 식수에서 분리된 균주는 옥사실린 저항성(oxacilline resistant)균주로 나타나 MRSA(methicilline resistant staphylococcus aureus)균주로 확인되었다.

The purposes of this study were to investigate the accomodations for the disabled children of the elementary schools in Suwon and to give helpful information to the parents and teachers for the improvement of the independence of disabled children at school. We measured the ramps, toilets, doorways and other accomodations in 64 elementary schools according to the checklists. The checklists of these facilities were based on the legal requirements of "The Act for the Benefit of the Disabled, Elderly and Pregnant Women". The data was analyzed by descriptive statistics and the test. None of the investigated schools satisfied all the legal requirements of the facilities. Fifteen elementary schools had adequate accomodations for the disabled children which allowed them to move independently from the entrance of the school to their classrooms located on the first floor. Only eight of fifteen schools had elevators to access their classrooms upstairs. The schools were divided into two groups according to their construction dates; before and after April 11th 1998, when "The Act for the Benefit of the Disabled, Elderly and Pregnant Women" took effect. There were statistically significant differences in the number of toilets, the width of the toilet entrance, and the slope of the ramps between the two groups (p<.05). We suggest that the accomodations for the disabled children need to be established on a systematic and on-going basis in the future. The teachers and administrators should be more aware of the legal requirements for appropriate accomodations for the disabled children.

본 연구의 두 가지 목적은 서부경남지역 초등학교 급식환경에 대한 위생학적, 미생물학적 안전성 평가와 SSOP(Sanitation Standard Operation Procedures)실천을 위한 자료구축이다. 식수와 상수원수, 조리, 배식도구, 주변기구, 조리종사자와 조리된 음식으로부터 총 97개의 시료를 채취하여 일반세균, E. coli, salmonella, yersinia, vibrio parahaemolyticus staphylococcus와 같은 각종 병원성균에 대한 생화학적 분석을 하였다. 조사 결과 일반 세균수는 최저 1.0×10＾2 CFU/mL에서 최고 1.0×10＾7 CFU/mL로 식품 안전성 수준을 초과하였다. 특히 조리된 식품에 있어서는, 4곳의 가열 공정 과정을 거치지 않은 김치에서 1.0×10＾5 CFU/mL 이상의 일반세균이 검출되었다. 전반적으로, B장소의 일반 세균수가 다른 장소들에 비하여 높았다. 또한 병원성 미생물 수준에 있어서는 C와 E 급식소의 칼과 E급식소의 김치에서 E.coli가 분리되었으며, A 급식소의 식수, D 급식소의 손, E 급식소의 냉장고와 앞치마에서는 황색포도상구균이 검출되었다. 반면 salmonella, vibrio와 yersinia는 어느 시료에서도 검출되지 않았다. 결과적으로, 학교 급식에서 일반 세균과 병원성 미생물이 존재하는 것은 위생 실천과 밀접하게 연관되어 있으며, 학교 급식소에서 이러한 미생물 오염을 감소시키기 위해서는 보다 체계적이고 효율적인 위생관리가 요망된다.

The purpose of this study is to investigate children's satisfaction with side dishes served in elementary school food service program in Seoul area. Two hundreds and thirty two children participated in this study through a questionnaire developed by the researchers. Conclusion drawn from the results of this study is that there seems no significant problems in school food service program since children are generally satisfied with food provided by school. However, minor problems such as hot and salty food, inappropriate temperature of warm dishes, and excessive amount of food, need to be improved through a newly developed menu, cooking method, and food distribution method.

1) The reason we cannot have our language and culture in full bloom without knowing Chinese characters is that the Korean language has been formed in a specific geographical configuration and in a special historical and cultural background. 2) If only we know a small amount of the basic Chinese characters we use in our day-to-day use of our language, we can utilize the knowledge with great convenience for our lifetime. In this respect, it is only imperative that we support the policy of simultaneous use of Chinese characters. 3) Chinese is an ideographic language which consists of letters with their own meaning. Therefore, the Chinese transcription `Han-kuk` meaning Korea may well carry the meaning over to the person of any Far-East nations who knows Chinese characters even if he or she doesn`t know how to pronounce the word correctly in the original pronunciation. 4) Chinese characters, even though they compose the very nucleus of the vocabulary of our language, are being less and less studies these days, so it is only appropriate that we take the option of using Chinese characters simultaneously. 5) Given the particularity of our linguistic history or the pragmatic usefulness of its nature, the simultaneous use of Chinese characters is a mandatory event, so that the government documents, traffic signs, and the national registration cards should use Chinese characters simultaneously as a positive, relevant education starts at elementary school levels. 6) Gollege students barely read Chinese words like `Hon-kuk` or `Chol-hak` and are not able to refer to the books of the professors and don`t understand the lecture when the Chinese words are written on the blackboard so they avoid taking such courses. This indicates that our Chinese education up to now is a sore failure. 7) Considering that the structure of Korean morphology consists of both Korean and Chinese in its arbitrary way, the linguistic awareness of Korean plus Chinese could be a desirable view of our modern language. Therefore, the need of simultaneous use of Chinese characters on government documents and traffic signs should be acutely felt to smoothen our life of written communication, and by means of realizing that Chinese education can be very fruitful, we should plan to implement it early at elementary school levels. 8) In the governmental dimension the policy of language education should be renovated to the extent that the curriculum of elementary school Chinese will result and that the textbooks will be developed based on the theory of text, along with the improvement of teachers` ability to teach the subject concerned. So if we run the course in a regular curriculum beginning with the first grade the literacy of the whole program will surely jump up to meet the goals of our expectation.

The status of general food service administration and nutrition education was investigated in 111 elementary schools located in Inchon Metropolitan Area by questionnaires. The results are as follows ; 1. Most schools served 5 lunches per week. Meal cost per capita was 1212.1 won in urban type school and 979.0 won in rural type school. Most schools(91.9%) had 1 regular dietitian and 1 regular cook. With increasing number of students the number of temporary employees increased significantly. Most school dietitians(86.5%) were in their twenties and had 2 year careers. 2. Most dietitians(90.1%) planned the menu based on the RDA with the first consideration in nutritional needs of the students. Many dietitians(81.8%) surveyed on the food preferences of the students at least once a year. About 86% of the schools had the food service committee which was helpful. Dietitians were the first one in charge of food purchasing and checking, and sometimes a manager in general school affairs worked together. One third of the schools used the volunteer parents in food services. 3. Most school dietitians(97.2%) gave the students nutrition education using handouts once a week. However, they could not teach the students through the classroom lecture because they are not the regular teachers. Food garbages were removed by the professional trash collecting company or by using fermentation machines or by giving them to animals as feeds. School events concerning the food and nutrition were mostly drawing pictures and composition. Only 36.4% of the school dietitians had experienced in nutrition counseling for an individual student. Most of them(99.1%) thought that individual counseling is necessary if they have enough time and chances to do.

A survey of 28 school foodservice establishments in Seoul and Kangnung was undertaken and detailed information was collected from 3,590 elementary school students. Childrert's satisfaction with the quality of school food was evaluated by questionnaires. It was measured by assessing 15 variables. Statistical data analysis was using SAS package program for descriptive analysis and T-test. Elementary schools in Seoul were all located in urban areas, whereas elementary schools in Kangnung were in urban areas (40.4%), provincial areas (40.0%) and in isolated areas (20.0%). Children seemed to be generally satisfied with the food served, with the lowest score of milk. Mean wastes for soups and Kimchi were found to be larger than those for milk and side dishes. The major reasons for leaving leftover were 'dislike the food (27.4%)'>'too big portion size (23.6%)'>'food is not tasty (19.2%)'>'low appetite (17.6%)'>'food is too overcooked or undercooked (3.9%)'>'food is not hot enough (3.2%)' in order.