본 연구의 목적은 노인의 심폐소생술에 대한 지식, 인식 및 태도의 정도와 심폐소생술의 태도에 영향을 미치는 요인을 분석하여 노인 대상 심폐소생술 교육과정 프로그램 개발을 위한 기초자료를 제공하 기 위함이다. 연구 대상자는 노인 234명을 대상으로 2023년 8월 11일부터 12월 3일까지 자료를 수집하였 고, 수집된 자료는 기술통계, t-test, ANOVA, Pearson 상관계수, 다중회귀분석을 이용하여 분석하였다. 본 연구 결과, 노인의 심폐소생술의 지식은 15점 만점에 6.39±3.23점, 인지는 평균평점 3점 만점에 2.02±.51점, 태도는 평균평점 3점 만점에1.84±.52점으로 나타났고, 심폐소생술 태도에 미치는 영향 요인 은 심폐소생술에 대한 인식(β=.43, p<.001), 질병유무(β=.24, p<.001), 사망목격경험 유무(β=.20, p<.001), 성별(β=.14, p<.001), 지식(β=.14, p<.001) 순으로 영향을 미치는 것으로 확인되었다. 이에 노 인의 심폐소생술에 대한 태도의 수준을 향상시키기 위해서는 심폐소생술의 인식을 향상시킬 수 있는 프로 그램 개발과 적용이 필요하다.

Abstract Purpose : This study investigated the impact of knowledge and awareness of perception of harmful rays on the use of blue light blocking lenses among university students majoring in optometry. Methods : This study targeted 65 optometry students who responded to an online survey from September 2023 to October 2023. The survey used a survey tool with a total of 15 questions, including knowledge and awareness of perception of harmful rays and demands for guidelines. Statistical analysis was performed using SPSS 19.0. Results : The overall knowledge score about UV rays and blue light was 14.00±3.10 for optometry students and 12.30±3.50 for general university students, showing that the optometry students had higher knowledge (p<0.001). In the case of use of UV-blocking lenses, 70.8% of optometry students were found to be using them, which was higher than 51.5% of general university students. The use of glasses to block blue light was found to be 41.5% of optometry students and 36.9% of general university students. The correlation between perception of the importance of blocking harmful rays and the need for guidelines for the correct selection of blue light blocking lenses was r=0.528 (p<0.001). Conclusion : Optometry students' knowledge and perception of harmful rays were found to be higher than those of general university students, and it appears to have an impact on the use of harmful ray-blocking lenses. Therefore, it is necessary to strengthen education and establish guidelines for the correct selection of harmful ray blocking lenses.

This study aimed to investigate the levels of perception of, knowledge of, and attitude toward patient safety and identify factors that affected patients’ attitude towards patient safety. In this descriptive study, participants included 196 patients hospitalized at a tertiary hospital in South Korea. Data were collected using self-reported questionnaires. Perception of and attitude towards patient safety were measure with a tool developed by Ahn Jin-ok, and the questionnaire for knowledge of patient safety was developed by researchers based on a literature review and validated by an expert group. Data were analyzed with Pearson’s correlation coefficients and multiple regression. The average perception of patient safety was 35.48(±6.80) out of 50; the average knowledge of patient safety was 84.33(±8.66) out of 100; and the average attitude towards patient safety was 36.88(±3.74) out of 50. The perception and knowledge of patient safety, level of hospital safety, and age were identified as influential factors explaining 13% of the variation in attitude towards patient safety. The results showed that the direct and indirect educational experience of patients may increase their perception and knowledge of patient safety that can influence their attitude towards patient safety. Therefore, patient education would be an important intervention to improve patients’ attitude towards patient safety. We recommend further studies with educational interventions for improving patient safety activities.

The purpose of this study was to investigate the nutrition knowledge, perception, and intake frequency of milk and milk products among middle school students as well as provide the basic data needed for increasing milk and milk product consumption. To achieve the purpose of this study, a survey with 385 students of four middle schools located in Chuncheon was conducted. The level of nutrition knowledge of milk and milk products in females was slightly higher than that in males (p<0.01). Flavored milk and ice cream were preferred the most in each category, and ‘taste’ influenced the selection of milk and milk products the most. The intake frequency of whole milk was the highest, and that of flavored milk was lowest among various milks. Ice cream showed the highest intake frequency while cheese showed the lowest among milk products. Male students showed higher intake frequency of milk and milk products. Groups having high level of nutrition knowledge showed the highest intake of whole milk, whereas groups having a low level of nutrition knowledge preferred processed milk, low fat or non-fat milk, and cheese the lowest.

The purpose of this study was to determine differences in perception of weight management, balanced food intake, knowledge of obesity, and nutrition knowledge in university students. The average weight and height of male subjects were 175.0±5.7cm and 69.1±11.8kg, whereas those of female subjects were 161.7±5.0cm and 51.7±6.9kg, respectively. Average scores for balanced food intake were not significantly different between male and female students. The total number of correct answers for obesity knowledge was not significantly different according to gender, but four responses related with losing weight showed higher perception scores in females compared to males (p〈0.05). The total number of correct answers for nutrition knowledge was not significantly different between males and females. The average BMI of male and female subjects were 22.5±3.44 and 19.7±2.21, respectively, ranged in normality. Self-evaluation of body shape was mostly in the normal or standard range in both males and females, but females showed a higher perception rate of chubby or fat than males. The percentages of interest in weight management was 36.0% in males and 50.8% in females, with higher interest in female subjects (p〈0.01).

The purpose of the study was to investigate the perception and the knowledge of the Korean traditional foods in elementary school students. For the investigation, 373 fifth-grade elementary school students in Incheon were surveyed by a questionnaire, and the data were analized by the SPSS 10.0 program. The result showed that 85% of the surveyed schoolchildren showed the interest in the Korean traditional foods. It also revealed that female students are more interested in the traditional food than male students and the children of the career woman are more interested than those of the housewives. As for the motive of their interest, 39.7% of the subjects answered 'through mass media'. Male students and the children of the housewives got the interest through their mother, and female students and the children of the career woman got the interest through their hobby of cooking food. Among the traditional foods, 76.4% of the children designated kimchi as the most proud traditional food. As for the reasons of reducing traditional food use, 39.9% of students responded because of 'not-tasty' and 28.7% of students replied because of 'not enough time to cook'. But 62.2% of the subjects thought the traditional foods should be more used in the future. As for the succession and development of the traditional foods, 33.8% of the subjects said it should be carried out by the family. The basic knowledge score of the traditional foods was 5.78 on a scale of 10, which showed relatively low level. The lower their basic knowledge, the less their interest in the traditional foods was. The samgyetang, ogokbap and bindaetteok were the most perceived traditional foods. The cheonggukjang, nabakgimchi and jindallaehwajeon were the foods they had seen, but the they didnot have heard or seen the others. Among the traditional foods, susugyeongdan, jindallaehwajeon and dasik were more perceived by the schoolchildren in the rural area than those in the urban area. The jindallaehwajeon and dasik were more perceived by female students than by male students. Therefore, in order to make elementary schoolchildren take the traditional foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat traditional foods. The school also should try to establish a cooperative relationship to the family of schoolchilderen and use more Korean traditional foods in the school's meal program. Furthermore, the society's concern and support are necessary and also the role of mass media, which have great influence on children, is important.

Perception and knowledge on the diet among 651 women living in Inchon were surveyed by questionnaires in March through May, 1998. Respondents consisted of middle school girls(12.3%), high school girls(16.4%), and women in twenties(16.4%), thirties(18.9%), forties(15.7%) and fifties and over(20.3%). Ratio of high school graduates was the highest(37.0%) among respondents, and there was a tendency of less education with ages. Seventy-six percent of women practised the diet for the self-satisfaction of a nice figure, 20% for healing diseases, and 3.4% for attracting boy friends' or husbands' attention. The purpose of the diet was significantly different with ages(p<0.01). The diet methods which the respondents perceived effective and wanted to practise were exercise and food therapy. Average score of the knowledge on the diet was 8.27 out of 10, and significantly different with ages and education(p<0.05). Twenties showed the highest score and high school girls, thirties, middle school girls, forties and fifties and over were followed in decreasing order. Also the score was in decreasing order of graduates of college, high, elementary and middle school.

A study has been performed on the cockroach knowledge and perception of managers, employees and consumers, and the cockroach control management in food service institutions. A total of 759 subjects including 101 managers, 293 employees and 365 consumers was surveyed in Seoul and Pusan areas from July 1994 to September 1994. The results obtained are as follows: The mean rates of the cockroach knowledge (i.e. 62.26/100.0) and perception (i.e. 23.67/30.0) of the consumers were significantly (p<0.001) lower than those of the managers (i.e. 68.87/100.0 and 25.30/30.0, respectively) and the employees (i.e. 69.09/100.0 and 26.99/30.0, respectively). In the cockroach detection rates, however, much higher rate was seen in the consumer group (i.e. 79.5%) than the manager (i.e. 43.3%) and the employee (i.e. 48.5%) groups. Forty and seventy percents of the subjects have suffered from allergies and nuisance by cockroaches, respectively. The cockroach control was performed by 75.5% of the food service institutions and 70.8% of them contracted with pest control operators to reduce the cockroach populations. The cockroach control methods of the operators were aerosol (40.7%) and insecticidal baits (30.5%). Only 33.7% of the institutions had the budgets for the cockroach control. For public health, the managers and the employees of the institutions need to be educated about cockroaches and hygiene. Also, it is suggested that cockroaches be regularly controlled by professional pest control operators.