The purpose of this study was to investigate the level of job stress and organizational commitment, as well as to identify the factors that influence patient safety management activities among the operating room nurses. Participants were 136 nurses working at 1 university hospital and 9 general hospitals located in G metropolitan city. The data were collected between July 25 and August 7, 2014 using structured questionnaires. Data were analyzed by descriptive statistics, t-test, one-way ANOVA, Pearson's correlation, and multiple regression analysis using SPSS version 21.0. The level of job stress, organizational commitment, and patient safety management activities was 3.76, 3.09, and 4.15, respectively, out of a 5-point scale. Patient safety management activities were significantly correlated with organizational commitment. The significant factors that influence patient safety management activities were organizational commitment and number of patient safety education, which explained 23% of patient safety management activities. In conclusion, organizational commitment and patient safety education have a positive effect on the improvement of patient safety management activities of operating room nurses. It is necessary to develop various intervention programs for operating room nurses to improve organizational commitment and should be reinforced via continuous, systematic patient safety education on patient safety management.

The calcium intake of elementary school students residing in Gyeongsangbukdo province from their school foodservice and milk program was evaluated. A total of 252 subjects (50.4% boys and 49.6% girls) were examined. A significant percentage of the total subjects (32.9%) reported skipping breakfast once or more per week, with the major reasons for skipping breakfast being a lack of time and appetite. A majority of the total subjects (78.2%) participated in the school milk program. The type of milk consumed by the subjects was mainly white milk, with a milk intake mostly between one and two cups. Participants in the school milk program consumed over the recommended nutrient intake (RNI) of calcium, but non-participants consumed only 48.1% of the RNI (P＜0.001). The calcium intake rate according to food cooking methods, from highest to lowest was in the order bap, twigim, jeon, jjim, and gui. Although the food intake rate of guk was low, the calcium intake rate by RNI was the highest for guk. On the other hand, the food intake rate of bap and kimchi was high, but their calcium intake rate by RNI was relatively low. These results show that non-participants in the school milk program are significantly deficient in calcium. Therefore, to improve the calcium nutrition for children, school lunch menus containing high calcium need to be developed and children should be encouraged to enter a school milk program.

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