Objectives: This study examined the experiences and perceptions of healthcare safety management specialists regarding suicide and self-harm incidents in hospitals. The aim was to assess the current state of in-hospital suicide prevention systems, identify vulnerabilities according to the institution type, and suggest directions for improving the related policies and safety guidelines. Methods: A nationwide cross-sectional survey was conducted among 152 healthcare safety management specialists. Data were collected via an online questionnaire between May and June 2022. The survey items included experiences with suicide and self-harm incidents, types of incidents, components of prevention systems, staff training, and follow-up measures. Descriptive and inferential statistics were used for analysis, including chi-square tests for comparisons across hospital types. Results: The most frequently reported suicide methods were hanging (40.1%) and jumping (28.3%), while self-harm incidents often involved self-injury (45.4%). Only 55.3% of respondents indicated that institutional guidelines on suicide/self-harm were present and implemented. Multidisciplinary treatment planning and suicide prevention education for all staff were lacking, showing 32.2% and 27.6%, respectively. Significant differences were observed across hospital types regarding the existence and implementation of prevention guidelines (p<0.01). Conclusion Despite the increasing awareness, substantial variability remains in suicide prevention preparedness across hospital types. Strengthening institutional guidelines, environmental modifications, and multidisciplinary approaches, particularly in nursing hospitals, is critical. Policy support for standardizing mental health consultations and mandatory staff training is essential for enhancing suicide prevention in hospitals.

The purpose of this study was to investigate the current status of food service management in the restaurants participating in the government-funded children's meal program during summer vacation. A mail survey was conducted with individuals who worked in the restaurants participating in the government-funded children's meal program in Seoul during the summer vacation in 2010. A total of 600 questionnaires were distributed to 274 Chinese, 235 Bunsik and 91 Korean restaurants, which were selected using proportionate stratified sampling by regions and types of operations. A total of 138 usable questionnaires (23.0%) were returned and analyzed. The results showed that over half (57.2%) of the restaurants did not employ any certified cooks. Most of the restaurants (97.8%) provided side dishes; among them, only 42% planned menus for side dishes in advance and only a half changed side dish menus periodically. The suggested reasonable reimbursement rate per meal for children using restaurants differed by types of restaurants; the percentage of restaurants having responded 5,000 won or higher was the highest in Chinese restaurants. This study revealed that food service in the restaurants participating in the government-funded children's meal program was not properly managed during summer vacation, especially in terms of menu and food production. This study also showed that the suggested reasonable reimbursement rate of meals for children using restaurants differed by types of restaurants, implying that adjusting the reimbursement rate according to types of restaurants should be considered in the government-funded children's meal program.
Asian Continental Ancestry Group ; Child ; Food Services ; Humans ; Korea ; Meals ; Postal Service ; Surveys and Questionnaires ; Restaurants

The objectives of this study were to investigate the current status of the Korean government-funded meal support program for low-income children through convenience stores and to evaluate the nutritional quality of the meal items available under the program. The POS data of three convenient stores where children had used their electronic meal cards most often in Seoul during January 2010 and the kinds and amounts of ingredients of the meals items available to the children were obtained from the headquarter of the convenient stores. A total of 5,081 transactions by 693 children included in the POS data was analyzed. In addition, nutritional contents of meal items, which were meal boxes (11 kinds), kimbab (13 kinds), rice balls (27 kinds), inari sushi (1 kind), and sandwiches (26 kinds), were analyzed with Can Pro 3.0. The results showed that children had purchased flavored-milk products most often. Children tended to purchase meal items together with drinks (60.9% of transactions), but some purchased drinks (27.6%) or meal items only (11.5%). Except for meal boxes, none of the meal items satisfied 1/3 of Estimated Energy Requirements of the 9-11 year-old boys per day. The average energy contents of different kinds of meal boxes, kimbabs, rice balls, and sandwiches were 619, 357, 200, and 380 kcal, respectively, and the energy content of a package of Inari sushi was 457 kcal. Vitamin C amount was found to be deficient in all the meal items, compared to 1/3 of Recommended Intake of the 9-11 year-old boys per day. The results of this study could be useful to develop nutritionally appropriate meal items for the convenient stores participating in the government-funded meal support program for children from low-income families.
Ascorbic Acid ; Child ; Electronics ; Electrons ; Humans ; Meals ; Nutritive Value