The purpose of this study is to collect and analyze Technical High School Teachers' opinions to find out solutions to reduce safety accidents since it is important for teachers to recognize the importance of safety. We surveyed 150 teachers from technical high schools located in Incheon and divided them into three categories and asked their opinions about prevention of safety accidents in laboratories. We also studied their experiences constructing educational environment and making instructional materials for safety eduction to improve safety awareness. Also, we studied whether school safety awareness increases through safety related activities.

Since 1995, the facility of class 1 and 2, classified by law had been subject to system of post maintenance management where periodic safety inspection and diagnosis to identify any problems and to take appropriate measures as a matter of urgency. Although the standards and systems had been revised many times for continuous improvement due to surrounding environmental factors, the technical factors and other factors for improvements, continuous researches and efforts are needed to ensure even higher effectiveness. Furthermore, the consciousness of the management body that executes and implements such improvements for facility management is most important. Therefore in this study, through such analysis, more realistic management consciousness review was performed. Also the direction for improvements is proposed, to carry out more effective facility safety management systems implementation.

본 연구는 생태관광 개발과 지속적인 발전에 있어 가장 중요한 요소 중의 하나인 주민참여 부분에 대한 연구로서 지역 생태관광 개발에 있어 우선 고려되어야 할 주민참여 방법과 선행 해결과제들을 조사 분석하였다. 조사는 국내 산촌지역으로 자연환경이 우수하고 접근성이 좋아 개발가능성이 높은 지역을 선정하여 현지 방문조사를 실시하였다. 장기 부재중인 주민을 제외하고 각 지역에 거주하고 있는 190명의 주민을 대상으로 조사 분석한 결과 지역주민들은 생태관광 개발에 대해 긍정적이며, 관광개발계획 수립단계부터 적극적인 참여를 원했다. 또한 생태관광 개발에 있어 가장 중요한 것은 자연환경보전을 전제로 한 지역경제 및 개인소득의 증대로서 이를 위해서는 가장 먼저 관련 법 제도적 정비와 함께 지역주민에 대한 교육이 선행되어야 한다고 나타났다.

Safety training for foreign workers should be thoroughly done. But it has not been done well even if field safety manager understand that the training has not been well provided. 72% of responders (Safety Managers) at field thinks that safety training has not been well provided at a site. It is shown that there are not any additional measures to correct this problem. Eventually, the reasons of that the training is not well provided, and foreign workers do not understand safe condition at site, well lead to an accident at construction site.

Using a qualitative method, this paper described briefly the well-being-oriented consumers consciousness toward sustainability concept. The paper identified the major obstacles facing well-being society as evidenced by consumers own experiences for consuming products which are meet the necessity for environmental preservation. Over seventy percent of respondents who had a experience consuming the sustainable products said that they consumed it for themselves and their family's health of all things. Beside their interests about health, they made mention of the safety of sustainable products, high quality of sustainable products, to preserve our environment, confidence in sustainable products, encouragement from others, and curiosity for sustainable products. The respondents who did not consume the sustainable products argued that high price of sustainable products, genuineness of sustainable products, lack of information about sustainable products, unconcern about sustainable products, and difficulty to access to sustainable products were not allowed them from consuming the sustainable products.

This study deals with the analysis on the consciousness and image character of the internet shopping mall. As consciousness analysis result of internet shopping mall consumer, 'cheap price' and 'convenience' are evaluated high by reason that buy goods/ser

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, X2-test and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p〈0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p〈0.001) and the older the more said 'simple' or 'logical' (p〈0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p〈0.01) and income(p〈0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p〈0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p〈0.001). 9. About the consumption of traditional fermented food, Koreans said they..

There are many and various problems due to an occupational disease. These problems result in serious social problems such as individual and family problem, economical loses of company. The objective of this study is to analyze the worker's consciousness and provide the precautionary measures for prevention of an occupational disease. The samples for this study are chosen from the companies with less than 300 employees under charge of the Kangnung Ministry of Labor during three months (2002. 3. 2 ∼ 2002. 5. 31).

The purpose of this study was to know the conscious of eating habit of housewife. The data were collected from 250 housewives who were the age group of 20-60's in Sang-Ju. The survey was taken place from May to June in 2000. The result showed that there were significant differences in eating habit's consciousness according to housewife's age group: 1. As the age goes up, the housewife had less consideration herself when they purchased food and decided cooking method. 2. As the age goes down, the order in having meal was depended on conditions. But as the age goes up, they considered the order as important thing like followings; eating together, eating separately according to the sex, male first, senior first, housewives lastly. 3. The survey showed that there was distinction depending on sex in meal as age goes up. And The subject was conscious that the delicious and valuable meal served to male, senior and child before. 4. Regardless of senior, the consciousness for the skipping meal was high as the age goes down. 5. As the age goes up, female and seniors showed that leftover was not so good. 6. The consciousness that housewives were responsible for preparing the meal was high as the age goes up, but they had further difficulty in preparing meal as the age goes down. 7. In considering that male and senior should be participated in the kitchen work, they had high consciousness as the age goes down. 8. About role of cooking, the consciousness was hish in case of male as the age goes down, in case of female and housewife were high as the age goes up. 9. As the age goes up, The consciousness was high that Female must buy the food. 10. As the age goes up, they had high consciousness in considering that the meaning of meal was related to survival, that noodle and bread were not meal. And the consciousness about that eating out was not good for health was high as the age goes up.

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to food waste. The data were collected from 620 housewives in Jeonbuk area but, except for 134 case not eating out . The 66.9% of subjects ate eating out 1 to 2 times monthly. The younger in age, higher in education level and employed housewives, higher in monthly income have a more increase in eating out frequency. In the 50.8% of subjects food rest was rare when eating out. The higher in educational level and higher in monthly income have an inclination to more food waste. The 51.4% of subjects don't know [Good Menu System]. We housewives should order a planned and moderate food amount when eating out, and make an effort normally anywhere for the reduction of food waste, and then the wasted food and food rubbish will be reduced. Besides this, the restaurants should practice [Food Bank] & [Good Menu System] and the academic world should make further researches on this field. Moreover the government administration should enlighten the people and have a public information for the more reasonable food culture.