• Journal of Digital Convergence
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• v.20 no.5
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• pp.909-918
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• 2022

The aim of this study is to explore the day care center administrators' educational needs and self-efficacy in prevention of infectious diseases and identify the factors affecting the self-efficacy in preventing infectious disease. The participants were 172 day care center administrators in G, J, S City, data was collected using self report questionnaires. The data was analyzed with descriptive statistics, t-test, ANOVA, Pearson's correlation coefficient, Multiple regression analysis using SPSS 24.0. Educational needs of infectious disease 'When and how to hand wash', 'Method to clean and disinfect' were high and self-efficacy in prevention of infectious diseases on hand washing education and time were high. And there was a positive correlation between educational needs and self-efficacy in prevention of infectious diseases (r=.528, p<.001). The factors affecting self-efficacy in prevention of infectious diseases were the educational needs for the prevention of infection (β=.53, p<.001) and experience in infection prevention education (β=.25, p<.001). This study showed that it is necessary to develop and apply programs that can meet the Educational need of infectious disease for day care center administrators. Through such education, the self-efficacy in prevention of infectious diseases of participants can be improved.

• The Journal of Korean society of community based occupational therapy
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• v.6 no.2
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• pp.39-49
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• 2016

Objective : The aim of this study was to investigate the status of infection for infectious diseases and infection control in occupational therapy. Methods : This study was implemented through the survey composed of the status of infection for infectious disease and the infection control and awareness of the infection control. The duration of survey was a month, June, 2016. 111 occupational therapists in 23 room of occupational therapy completed a survey. Results : 34.8% of occupational therapy room experienced the infectious diseases. This study showed the occupational therapists have high performance in almost items of infection control. But the occupational therapist showed the low performance in the items including 'Washing hands over than 15 seconds', 'Washing hands before and after wearing gloves', 'Wearing mask during treatment', 'Throwing away mask after using' and 'Washing your uniform separate from other cloths'. Almost occupational therapists think infection control is important and the education for infection control is needed in occupational therapy. But most of the education is implemented in only medical institution. Conclusion : To improve performance in infection control, individual effort of occupational therapists and institutional strategies are needed. This study will use as basic data for the education about infection control aimed at the occupational therapists.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.284-292
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• 2016

The purpose of this study was to analyze the personal hygiene status of foodservice employees as well as microbiological counts of their hands according to food safety education. A survey was conducted for employees who worked at five foodservice facilities, and the results of the survey were assessed using the SAS program (ver. 9.3). A total of 20 employees' hands were sampled to analyze aerobic plate counts (APCs), coliforms counts (CCs), and Staphylococcus aureus. The food safety education program was composed of four education sessions, including microbiological evaluation of employees' hands. According to the survey results, all employees wore a sanitary uniform, hair cap, and shoes. However, 96% of employees used the restroom wearing sanitary shoes, whereas just 20% of them washed their hands using the standard method. Additionally, employees washed hands after using the restroom (100%), before using single-use gloves (76%), after eating (76%). The results of the microbiological hazards analysis of foodservice employees' hands showed that the average numbers of APCs and CCs before cooking were 5.53 log CFU/hand and 2.95 log CFU/hand respectively, whereas the average numbers of APCs and CCs while cooking at foodservice facilities were 6.49 log CFU/hand and 3.29 log CFU/hand, respectively. Staphylococcus aureus was detected in 10% of their hands before cooking and 5% of their hands while cooking. The average numbers of APCs and CCs were significantly reduced before cooking as well as while cooking, and Staphylococcus aureus was not detected in any of the samples as the frequency of food safety education increased. In conclusion, this study shows that it is necessary for foodservice employees to regularly participate in food safety education with effective instruments in order to improve their hygiene level.

• Child Health Nursing Research
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• v.19 no.3
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• pp.159-167
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• 2013

Purpose: The purpose of this study is to find out preschool children's health status and their mothers' health management in the vulnerable classes. Methods: The assessment tool was developed, taken into consideration existing studies, materials produced by the customized visiting health care system, and review of visiting nurses of health centers and related experts. Data were collected January to February 2010 from 259 mothers by visiting nurses, and analyzed using SAS program for descriptive statistics. Results: Body weight less than 3 percentile was found for 5.0% children and over 97 percentile for 7.7%. Atopy was found in 17.8% children, no hand-washing after toileting and before meal in 30.9% and 36.7% respectively, no breakfast in 15.8%, and irregular meal in 32.0%. Sex education was made by 45.7% mothers, regular dental check by 56.6%, and hearing and eyesight test by 61.1% and 66.8% respectively. Home environment for upbringing is 34.3 in the scale of 41, and accident prevention 17.5 in the scale of 22. Conclusion: It is necessary to make an intervention on children's weight, personal sanitation and meal time in the vulnerable classes. Mothers need to be educated for appropriate health care, and home environments to improve upbringing and accident prevention.

• Journal of Korean Home Economics Education Association
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• v.22 no.4
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• pp.77-90
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• 2010

The purpose of this study was to investigate the practice of eating life and the needs of dietary education of high school students. The data was collected by means of questionaire form the total of 463 high school students who were living in Daegu and Gyeongbuk province. Recognition of the need dietary education was 3.47/5.00, the utilization in daily life was 3.16, the degree of interesting was 3.23, and the degree of difficulty was 2.82. The reason of necessity was health care and growth (54.6%). The reasons of interesting were as follows: various information (28.3%), job choices (21.2%), happy family life (20.7%), cooking practice (19.7%). The degree of dietary education needs was 3.24. The need of cooking ability improvement was highest as 3.59. The practice of eating life was 3.41. Such as hand washing, food hygiene was the highest as 3.71. But the items of healthy eating life and evaluation of eating life were the lowest. The practice in daily life was positively correlated with recognition of the need, utilization, interest. But it was a negative correlation with the difficulty. Therefore dietary education should be strengthened in home economics subject, and to increase the rate of daily practice the teaching content and methods must be improved. In addition, dietary education in schools should be closely connected with families and local communities.