• Journal of Food Hygiene and Safety
• /
• v.27 no.3
• /
• pp.215-223
• /
• 2012

This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant workers. A questionnaire survey and microbiological analysis were carried out for thirty fast food restaurant workers and forty full-service restaurant workers. Samples for microbiological analysis were collected through the glove-juice method from the hands of the food workers, and were analyzed for the presence of aerobic plate counts, total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. In the survey, significant differences (p < 0.05) were found between the fast food restaurant workers and full-service restaurant workers in the use of hand washing tools and method of turning off water. More full-service restaurant workers responded to wash their hands after touching face, hair, or clothes; after handling raw food materials, and more fast food restaurant workers periodically (p < 0.05). Aerobic plate counts were higher in fast food restaurant workers while total coliforms were higher in full-service restaurant workers (p < 0.05). No remarkable difference was found between the two groups in the load of fecal coliforms, E. coli, S. aureus, and Salmonella spp. Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some food workers in both groups. The findings of this study emphasize the need for strict adherence to hand hygiene compliance among the food workers.

• Journal of Food Hygiene and Safety
• /
• v.27 no.3
• /
• pp.247-256
• /
• 2012

This study was conducted to provide strategies for the reduction of plate waste and prevention of plate waste reuse in foodservice operations. To achieve these goals, we surveyed the entrepreneurs of foodservice operations, professionals in the field of foodservice management and food safety, and public officials working for food safety enforcement about their perceptions and strategies on plate waste management. The professionals' survey indicated that definition of plate waste needed to be clear for understanding. Also Korean food culture insisting on abundance and variety table settings, foodservice owners' demands for cost reduction, and foodservice workers' insufficient safety perceptions were indicated to bring forth the practice to reuse plate waste. The effective ways to control plate waste management were systematic educational supports for Korean food culture upgrade among consumers and improvements of safety perceptions among owners, as well as workers. Also small portion size was needed to reduce plate waste.

• Journal of Food Hygiene and Safety
• /
• v.33 no.5
• /
• pp.361-368
• /
• 2018

N-nitrosamines are probable or possible human carcinogens, which are produced by the reaction between secondary amines and nitrogen oxide in the acidic environment or by heating. Common risk assessment procedure involves the comparison between exposures expressed in the unit, mg/kg body weight/day and the Health-Based Reference dose expressed in the same unit. This procedure is suitable for the policy decision-making and is considered as inappropriate for the consumers to get information about their dietary decision-making. Therefore, the distributions of NDMA (N-nitrosodimethylamine), NDBA (N-nitrosodibutylamine), the six N-nitrosamines (NDMA, NDBA, NDEA (N-nitrosodiethylamine), NPYR (N-nitrosopyrrolidine), NPIP (N-nitrosopiperidine), and NMOR (N-nitrosomorpholine) in the menus grouped based on the presence of main ingredients and cooking methods were analyzed to generate consumer-friendly information regarding food contaminants. Recipes and intakes were taken from 2014 to 2016 KNHANES (The Korean National Health and Nutrition Examination Survey) and only the data from ages of 7 years or older were used. The contamination data were collected from the 2014~2016 Total Diet Study and all the analysis were performed using R software. Rockfish, eel, anchovy broth and pollock were mainly exposed to N-nitrosamines. In terms of cooking methods, soups and stews appeared to contain the highest amount of N-nitrosamines. Cereals, fruits, and dairy products in the ingredient categories, and rice dishes and rice combined with others in recipe categories had the lowest level exposure to N-nitrosamines. In case of N-nitrosamines, unlike other cooking related food contaminants, boiled dishes such as soups and stews and dishes mainly consisting of fishes and shellfishes had highest level of exposure, showing a large discrepancy with the previous thought of processed meat is the main source of N-nitrosamines.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.2
• /
• pp.185-191
• /
• 1998

This study was performed to investigate the nutrition status by weight loss(diet) of 287 female college students, focus on questionnaire about diet survey. The subjects mainly had irregularly one or two meal per a day so food behavior was not good. Over half of subjects had a tendency to overestimate body shape of self. The desired weight(46.95$\pm$0.39kg) was significant lower than real weight(50.32$\pm$0.9)(p=0.0114). The time when diet is first tried was mainly after high school(94.51%). Mean weight loss was 1~4kg but most of subjects didn't maintain the lost weight. The diet approach method tried was sequently the fasting 1 meal or the more in a day(23.61%), exercise(21.92%), restricting calories(15.85%) etc. The source of diet was orderly newspaper or magazine(30.86%), friends or relatives or family(28.86%) etc. The group who recognized the self body shape was normal or a little fat had higher self notion of health than other groups.

• Culinary science and hospitality research
• /
• v.22 no.5
• /
• pp.151-166
• /
• 2016

The purpose of this study is to understand the influence of Chinese customer coffee sought benefits on satisfaction with, and attachment and loyalty to Korean coffee shops. Based on a total of 200 samples obtained for empirical research from 10 Mar. to 25 July, 2015, of self-administrated questionaries completed by patrons in Beijing, Shanghai, Haerbin in China, data were analyzed for frequency, exploratory factor analysis, reliability analysis, correlation analysis, multiple regression and hierarchical multiple regression analysis. The results of this study are summarized as follows. First, it was found that Chinese customer sought pursuits (functional & experimental benefits, symbolic benefit) had an effect on satisfaction of Korea coffee shop. Second, satisfaction influenced Korean coffee shop attachment and loyalty. Third, Korean wave attitude had a mediating effect between satisfaction, attachment and loyalty. From the results, we can conclude following implications: First, by providing atmosphere of South Korea, menu, barista service, we can predict that Korean coffee brands can prevail in competition through active promotions of their brands. Second, Korean coffee brands can make a strategy that includes providing full service from trained South Korean baristas and hosting talk shows between baristas from South Korea. Third, providing the opportunity to visit South Korea for local cafe tours is a good social event. These results will help control marketing strategies in China. Limitations and future research directions are also discussed.

• Journal of Technologic Dentistry
• /
• v.14 no.1
• /
• pp.67-79
• /
• 1992

This study was conducted to analyze the dental care utilization pattern of the city residents. An interview and questionnaire survey was carried for 1008 people who lived in Kimchun-city, Kyungsangpook-do, from february 1 to March 30, 1992. The summarized results are as follows : The rate of persons who experienced the oral disease was 32.7 per 100 persons during 1 year and it was highest in the age group of 20$\sim$29. During 1 year period, 90.3% of the cases had treated the perceived oral disease, 9.7% had done no action. 65.8% had treated experienced oral disease at dental clinics. The rate of person who dad experienced dental prosthesis during ten-year period was 37.5% among 18year and older, and it was higher in male as compared to female and it was highest in age group of 40$\sim$64 year old. The rate of person who had treated dental prosthetics by the unauthorized illegally was 27.0%, and the reason for it was cheap-price free(44.2%). Of the person who dad treated dental prosthetics by the unauthorized illegally, 64.3% had satisfied and 4.3% had done out of use, while each was 80.1%, 2.7% at dental clinics. The rate of persons with missing teeth was 18.0%. Of the persons with missing teeth, 57.6% did not treat the missing teeth due to economic reason and 89.6% hopped treating the dental prosthetics at dental clinics. In consideration of above finding, we may conclude that oral health community program to prevent oral diseases should be intensified, oral health education to raise oral health knowledge should be performed periodically and the control of unlicensed activities should be enforce at community health center and allows benefits for prosthetics.

• Journal of dental hygiene science
• /
• v.9 no.2
• /
• pp.225-230
• /
• 2009

This study executed questionnaire 388 high school boy students in Jeolla-bukdo Namwon from June 9, 2008 to 20th prepares basic data about boy student's oral health behavior, and examines closely the connection factor and plans oral health promotion. Questionnaire distributed getting classroom teacher's cooperation and reclaimed through classroom teacher after make questionnaire by students. The collected data executed Chi-square test and descriptive statistics using SPSS program and the result is as following. 1. Response that responded that students of 61.1% are 2 times in toothbrushing number of times on 1 day, and appeared by thing which 69.1% does toothbrushing most much after way in the morning, and cleans up and down by toothbrushing method was the most by 36.6%. A student of only 8.5% was using auxiliary oral hygiene devices. 2. The oral medical examination and treatment engine use experience rate was 93.6%, and students of 82.9% do treatment as reason by last oral medical examination and treatment use purpose and did coming to help. The 1 year within use experience rate was 47.7%, and students of 77.1% were satisfied for medical examination and treatment. 3. Toothbrushing frequency of smoked students appeared low compared to students woo do not smoke, and students, who do drinking, was expose toothbrushing number by 3 limes compared to students who do not. 4. The activity limitation experience rate by oral disease was 16.0%, and the year absence experience rate was 5.2%, and the studies achievement hindrance experience rate appeared by 13. 1%. As a result, is considered to strengthen on-time oral medical examination and oral health education, and need prevention and policy of early treatment putting first.

• Journal of dental hygiene science
• /
• v.9 no.5
• /
• pp.497-506
• /
• 2009

This study was conducted to estimate the dental caries experience, oral hygiene status and the factors influencing the dental disease in the smoking adolescents and to provide the baseline data for managing smokers efficiently. We recruited 156 smokers(male: 106, female: 50) in middle, high school students in 5 day Non-smoking program in seoul city and 176 non-smokers(male: 64, female: 112) by matching method for considering sex and age from June 1 to August 31 2009. Data on general characteristics, basic oral health care, smoking factors, self-efficiency, control of oral health, oral health promotion behavior, knowledge of oral health were collected by a questionnaire interview. DMFT index, DT index, MT index, FT index, Plaque index, Calculus index were calculated by the oral examination. The results of this study were as follows. 1. Dental clinic visit(p < 0.05), self-perception of oral health status(p < 0.001), oral health concern (p < 0.01) in non-smoker group were significantly higher than that of smoker group. 2. self-efficiency(p<0.05), oral health promotion behavior(p < 0.05) in non-smoker group were significantly higher than that of smoker group. 3. DT index, Plaque index, Calculus index in non-smoker group was significantly lower than that of smoker group(p < 0.0001). 4. The fewer smoke amount, the lower DT index(p < 0.05), Plaque index(p < 0.01), Calculus index(p < 0.001). 5. It was significant correlated among DT index and self-efficiency, oral health promotion behavior, control of oral health. 6. In multiple regression analysis, oral health promotion behavior, Plaque index was proved as a significant factors related with the degree of dental caries experience in smoking adolescents. In other word, the higher oral health promotion behavior, the lower Plaque index, the fewer DT index.

• Journal of dental hygiene science
• /
• v.8 no.4
• /
• pp.225-231
• /
• 2008

The purpose of this study was to examine the relationship between oral health habits and oral diseases in an attempt to raise awareness of the need for prolonged dental checkup projects and lay the foundation for oral health education and sustained oral health care projects. The subjects in this study were 2,643 workers from 76 workplaces in Siwha Industrial Complex in the city of Ansan, Gyeonggi province, who were at the age of 20 and up. The findings of the study were as follows: 1. Concerning the experience of visiting a dental clinic over the past year, 760 male workers (37.4%) and 237 females (38.9%) visited dental clinics in the past year. By age group, those who were in their 50s (54.0%) visited dental clinics the most, and the workers in their 30s (67.9%) paid a visit the least. The gap between the age groups was statistically significant (p < 0.001). 2. In regard to the time for toothbrushing by age group, the workers in their 20s (64.6%) made up the largest group that brushed their teeth before breakfast, and those who were in their 60s and up constituted the greatest group that did toothbrushing after breakfast. The workers in their 20s brushed their teeth the least, as the rates of the workers of this age group who did toothbrushing after breakfast and dinner respectively stood at 64.0 percent and 54.5 percent. The disparities between the age groups were statistically significant (p < 0.001). 3. As for scaling experience for the past year, 302(46.0%) out of the workers who got their teeth scaled in the past year had periodontal diseases, and 1,600(80.6%) out of those who didn't suffered from periodontal diseases. The gap between them was statistically significant (p < 0.001). 4. Regarding the relationship of subjective oral health state to dental caries among the workers without dental caries, the largest group that numbered 327(54.1%) considered themselves to be in good oral health. In the event of the workers with dental caries, the greatest group that numbered 708(75.5%) found themselves to have one or more carious tooth(teeth). The disparity between them was statistically significant (p < 0.001). 5. As for connections between dietary habits and dental caries, those who had dental caries (2.29) showed a greater preference for snack than the others who hadn't (2.21). The preference for snack made a bigger statistically significant difference to dental caries than the other dietary habits (p < 0.05).

• Journal of dental hygiene science
• /
• v.7 no.3
• /
• pp.179-185
• /
• 2007

The purpose of this study targeted on high school student in the department of liberal arts, industry in Daegu metropolitan city, is to get basic data necessary for the development of dental educational program, to discern prevention and treatment of temporomandibular joint disorder by observing the situation temporomandibular joint disorder and contribution element, of relationship of school life stress The results are as follows.: 1. The percentage of occurring temporomandibular joint disorder in the high school resulted in a joint noise at 61.8% and joint dislocation 6.9%, sharp pain 47.5% at time of chewing. 29.8% at the time of the non-chewing, lockjaw 11.3%, a headache appeared at 40.4%.2. In the contribution factor of occurring temporomandibular joint disorder, the cause of joint noise was the clench one's teeth, lip and cheek clench, For the pain at the time of chewing clench one's teeth, one side chewing, over-chewing, lip clench, sideways sleeping showed the difference. (P < 0.01) For the pain at the time of non-chewing, clench one's teeth, bruxism, one side chewing, lip and cheek clench were similar, and for the lockjaw, clench one's teeth, bruxism, sideways sleeping showed the difference. The plum evil thing period at time of the fault writing that statistically showed the difference. For the headache, the contribution factors were the all bad habits mentioned above excluding one side sleeping.(P < 0.01, P < 0.05). 3. The rate of experiencing temporomandibular joint disorder by oral and maxillofacia was 13.4% in industrial department, and 19.6% in liberal arts. And for the factor of wound was that exercise 26.8%, others 24.4%, fall-down 19.5%. And for the industrial, exercise 44.4%, fall-down 22.2%, others 14.9%. The treatment experience appeared at 5.0% in industrial department, 2.9% in liberal arts. And for the medical institutions, liberal arts were dental clinic 50%, orthopedics 50%, and the industrial department orthopedics 40%, oriental medicine clinic 30%, dental clinic 30%. 4. In case of temporomandibular joint disorder, there were no difference by grades or educational background. And at the time of chewing or non-chewing showed similar difference.(P < 0.01). 5. Compared to stress in the high school, it generally showed higher in liberal arts than in industrial department due to school record. Its scope was $3.75{\pm}1.14$ in liberal arts, $3.01{\pm}1.23$ in industrial department. 6. The school record, school life, stress problems by teachers, chewing/non-chewing pain of temporomandibular joint disorder, joint noise had a similar correlation.(P < 0.01, < 0.05).