This study was conducted with 375 workers in Changwon to examine the effects of working patterns on dietary habits and health. A self-administered questionnaire was conducted July 22 October 30, 2019. According to the results of the dietary habits and health related factors analysis, non-shift administrative workers showed significantly higher rates of green tea intake (p<0.05), and shift production workers showed significantly higher smoking rates (p<0.001) and waist circumferences (p<0.01). According to the results of the Pearson’s correlation coefficient analysis, work hours showed negative correlations with job satisfaction (r=0.22, p<0.01) and positive correlations with perceived stress level (r=0.14, p<0.01). Temporary workers showed negative correlations with feel job satisfaction(r=0.14, p<0.01), perceived stress level (r=0.12, p<0.05), and concern about health (r=0.13, p<0.05). Diabetes showed positive correlations with hypertension (r=0.20, p<0.01), low HDL cholesterolemia (r=0.22, p<0.01), abdominal obesity (r=0.13, p<0.05), and hypertriglyceridemia(r=0.22, p<0.01). Based on these results, this researcher proposes that continuous attention and support of industries and communities are necessary for nutritional education and counseling relative to improving workers’ dietary lives as well as disease prevention and control.

The objective of this study was to investigate job understanding, performance, and job satisfaction of 150 school foodservice employees in Chungnam area from April 23, 2018 to May 18, 2018. The score of the relationship with colleagues was in the order of elementary school, middle school, and high school (p<0.05). Job understanding was ranked as follows: middle school, elementary school, and high school (p<0.05). Questionnaires on performance of food ingredients and working process management had 4.8 points for the cook and 4.6 points for the cooking staff (p<0.05). Based on the subjects’ position, the hygienic safety management performance was higher in cooks than in cooking staff (p<0.05). Job satisfaction showed higher points in elementary school and middle school subjects in all items as compared to subjects of high school (p<0.05). Cooks showed more job satisfaction compared to cooking staff (p<0.05). There was a significant positive correlation (r=.253, p<0.01) between job satisfaction and job performance. Job understanding showed a significant positive correlation with job performance. Job satisfaction had a positive correlation with performance for hygienic safety management (r=.275, p<0.01).

반려동물시장이 발전하고 있지만, 아직 관련 법이나 직업에 대한 인식의 수준은 열악하다. 우리나라에서 '동물간호복지사'는 특별한 자격 기준이나 교육과정 없이 취업이 가능 한 상태이며 직업에 대한 관심이 상승하는 반면 그들에 대한 실태조사 등의 정보는 접하기 어렵다. 따라서 그들을 대상으로 근무시간과 업무, 만족도, 그에 따른 요인 등에 관한 설문조사를 시행하였다. 설문조사는 SNS와 전화, 직접방문을 통하여 서울, 경기, 인천 지역의 동물병원에 근무하는 동물간호복지사 186명을 대상으로 진행되었다. 설문결과, 급 여와 비교하여 과도한 업무량을 수행하고 있었으며 직업만족도에는 ‘일에 대해 보람(80.5 %)’이, 불만족도에는 ‘급여’ 부분이 1위(82 %)를 차지하였다. 그들의 업무환경에 관심을 갖고 반려동물시장의 발달과 함께 직업의 전문성 향상과 그에 따른 대우와 인식의 변화가 필요할 것이다.

목 적 : MRI는 부분 영역을 자세히 영상화하는 검사이다. 그럼에도 불구하고 인체에 위해 한 RF를 전신에 주고 있다. 따라 서 본 연구에서는, 부분 촬영 시 RF를 차단할 수 있는 방호복을 자체 제작하여 적용함으로써, 전신에 인가되는 RF로 인해 발생할 수 있는, 온도 상승으로 인한 인체의 위해를 방지하고자 하였다. 대상 및 방법 : 연구 방법은, RF 차단 섬유의 성능을 평가하기 위해, 원통형 fluid phantom을 이용하여 phantom 실험을 시 행한 후 그 결과를 바탕으로 방호복을 제작하여 무릎에 임상실험을 시행하였다. 영상 획득은, 3.0T 초전도 자기공명영상장 치와 32 channel anterior 코일을 사용하여, T1 WI, T2 WI, T2 FS 영상을 획득하였고, 영상 측정 프로그램을 이용하여 영상의 소거 정도와 aliasing artifact 발생 정도를 측정하였으며, 대응 표본 T 검정을 이용하여 적용 전, 후에 따른 유의한 차이가 있는지 비교 평가하였다. 결 과 : 실험 결과, phantom 실험의 경우, 영상의 소거 정도와 aliasing artifact 발생 정도 모두 적용 전보다 후가 평균 98.94% 감소하였다. 이는, RF 차단 섬유가 RF를 완벽히 차단한다는 것으로, RF가 인체와 반응하지 못했다는 것을 의미한 다. 이와 같은 결과는 임상실험 결과를 통해서도 알 수 있는데, 임상실험 또한, phantom 실험과 마찬가지로 영상의 소거 정도와 aliasing artifact 발생 정도 모두 적용 전보다 후가 평균 95.89% 감소하였다. 결과를 종합해 보면, 본 연구의 방호복이 RF를 완벽히 차단하여 인체에 유해한 온도 상승을 제어할 수 있는 가장 직접적인 개선 방안이다. 결 론 : 본 연구에서 제시한 RF 방호복은, RF와 인체와의 상호작용을 원천적으로 차단할 수 있어 규정된 SAR의 초과 우려가 없으며, 이는 곧 온도 상승으로 인해 인체에 발생할 수 있는 위해를 감소시킬 수 있다. 따라서 저자들은 주자장이 높아지고 있는 현 상황에서 본 연구가 제시한 RF 방호복이, 부분 촬영 시 전신에 인가되는 RF로 인해 발생할 수 있는 인체의 위해를 줄일 수 있는 최적의 대안이라고 생각한다.

To prevent safety hazards in dangerous working area, we have proposed an intelligent image analysis system. Six common patterns of safety violations of workers’ are defined and its motion detection algorithms are developed for alarm to CCTV　monitoring system. Developed algorithms are implemented at 195 dangerous areas such as chemical and gas treated room. The results of violated motion detection ratio by developed system shows 94.95% of true positive cases, and 0.21% of false positive cases from all 587,645 event cases in one month implementation period. In the period, it is observed that the number of safety rule violations and the following accidents are decreased.

The purpose of this study was to evaluate job stress factors of school food service nutritionists according to the number of years they have worked. The subjects of this survey included 125 nutritionists (69 from full-time employees and 56 from part-time nutritionists) from elementary school, middle school, and high school in the Gangwon area. The results showed that stress related to duty was the top job stress factor, followed by environment-related stress, personal stress, organizationrelated stress and stress caused by human relations. In terms of the degree of stress, part-time nutritionists have more stress compared to full-time nutritionists. This was especially true for nutritionists that had been employed for one year. In this case, the degree of stress was much higher than long time employed nutritionists. In terms of how to deal with job stress, school nutritionists eliminated stress directly (with direct countermeasures). In order to deal with stress, workers expected stable employment such as pay (wages), promotions, etc. In particular, part-time school nutritionists had stronger expectations. When correlation between job stress factors were examined, environment-related, duty-related, organization-related, human relations-related and personal stress were all shown to be mutually related.

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.