• Journal of dental hygiene science
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• v.15 no.1
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• pp.38-45
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• 2015

This research was attempted in order to investigate the correlation of the conflict level and job satisfaction of the dental hygienists in the dental clinic agency. The subjects were 249 dental hygienists working with more than five dental hygienists at dental clinics in Daegu, eight dental clinics were randomly chosen, the researcher visited them personally and the data was obtained by self-administrated questionnaires from March 2 to March 31, 2011. In conclusion, the higher ages, monthly income and total career were, the higher levels of conflict were, and job satisfaction was significantly high when monthly income and total career were higher. Correlation between level of conflict and job satisfaction showed as level of conflict are lower, job satisfaction was significantly high. Regression analysis of the factors affecting job satisfaction, it was significantly high as monthly income was higher, friction of view and ignorance was lower. Therefore, the conflict level is reduced, the job satisfaction degree of the dental hygienist is enhanced, the dental hygienist duty efficiency is enhanced and dental service of the good quality is provided.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.2
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• pp.329-338
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• 2018

This study was conducted to examine musculoskeletal disorder and analyze the effects of musculoskeletal pain control and self-efficacy on musculoskeletal disorders in dental hygienists. Material and Methods; 483 dental hygienists residing in Gwangju were collected by the convenience sampling method and the self-administered questionnaire survey was conducted. Frequency analysis, crosstab analysis, t-test, and multiple logistic regression analysis were used for analysis. Results: the prevalence of musculoskeletal pain among subjects was 83.9% for the prior year, with 29.8% of patients being afflicted by musculoskeletal disorders. The factors influencing musculoskeletal disorders were musculoskeletal pain resolution. For pain resolution, the odds ratio of musculoskeletal disorders of the group who answered treatment in a hospital, an Oriental medicine clinic, or a pharmacy was 0.22 (95% confidence interval, 0.14-0.34) compared with the group who answered sick leave or task change, suggesting a negative relationship. These findings indicate that people with musculoskeletal disorders were not treated in the hospital, Oriental medicine clinic, or pharmacy. Therefore, it is necessary to improve medical management (oriental medicine, intravenous injection or medication, heat therapy or cryotherapy, steroid treatment, counseling, endovascular treatment using spinal cord stimulation, physical therapy, stretching, rehabilitation, and manual therapy) and job environment and to make a good approach to the prevention of musculoskeletal disorders to control dental hygienists' musculoskeletal pain.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.1020-1025
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• 2004

In previous paper, contaminations of food-borne pathogenic bacteria of Saengshik was found to occur during processing, because detection rates of food-borne pathogenic bacteria in final products were higher than those of raw materials. In this study, methods to reduce food-borne pathogenic bacteria and improved manufacturing process were developed for microbial safety of Saengshik. Food-borne pathogenic bacteria in raw materials were reduced to about 0.5-2.0 log cfu/g when seven kinds of raw materials were washed with electrolyzed water and ozonated water, but food-borne pathogenic bacteria could not be removed completely. After improvement of manufacturing process, numbers of food-borne pathogenic bacteria were same or decreased to levels of raw materials. Gaseous ozone and Biocon could control air-borne bacteria under $1{\times}10^1$ cfu/1000 L of air in pulverization and mixing rooms.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.300-312
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• 2014

Purpose: This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals. Methods: Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail. Results: Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequency of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowledge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily frequency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff. Conclusion: The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.747-759
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• 2001

The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.

• Journal of dental hygiene science
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• v.5 no.4
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• pp.165-170
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• 2005

The purpose of this study was to evaluate the usefulness of dental hygiene education curriculum such as oral prophylaxis, preventive dentistry, public oral health, oral health statistics, oral health education in the public oral health service performance. Questionnaire survey was posed to 96 dental hygienists working in health centers and health sub-centers. The relativity among frequency of task, usefulness, importance, and reinforcement of the education curriculum in the health centers, and the effect of current dental hygiene education curriculum on public oral health service were studied. The results were follows; 1. Sealant was performed the most frequently in the health centers and health sub-centers, and it was also the most useful content in the education curriculum. And the tooth brushing method was considered the most important in the curriculum. Therefore, oral health education was considered as factor which required the most reinforcement. However, the issues of school water fluoridation and water fluoridation in the public oral health were barely brought up as a matter of subject. 2. In the relationship between the frequency of task and the usefulness of curriculum, it showed that the more frequency of task was more useful. In the relationship between importance and reinforcements of curriculum, it showed that the more importance of the education curriculum requires more reinforcement. And more frequently performed task should be more strengthened. 3. According to the education course hours, current education curriculum course hours were 532.4 hours, which is 42.9 hours more spent than the original curriculum guideline. Lecture hours were 205.4 hours, which is 50.6 hours less, and the practice hours were 327 hours, which is 93.5 hours more than the original curriculum guideline. 4. Because of the insufficient course hours of curriculum compared to the frequency of the task, the oral health education, oral prophylaxis, and preventive dentistry should be reinforced more than now. But the oral health statistics and public oral health curriculum were not only emphasized, but also any reinforced compared to other tasks.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.15 no.5
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• pp.208-215
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• 2005

The 10mm diameter aggregates made of clay, carbon and $Fe_2O_3$ were prepared to investigate the mechanism of black core formation. The specific gravity, absorption rate, percent of black core area, fracture strength, total Fe analysis, and XRF were measured at various compositions, sintering temperatures, sintering times, sintering atmospheres, and sintering methods. Small addition of $Fe_2O_3$ did not affect physical properties of the aggregates; however, the percent of black core area increased with increasing carbon contents and increasing sintering temperature. Specific gravity of the aggregates decreased and the water absorption ratio increased with increasing percent of black core area. The aggregates sintered at oxidation atmosphere showed clear border between shell and black core area. Hence, the aggregates sintered at reduction atmosphere showed only black core area in the cross-section of the aggregates. The specific gravity of the aggregates sintered at reduction atmosphere increased with increasing carbon contents and that was the lowest of all comparing other aggregates sintered at different atmospheres. Adsorption rate increased with increasing carbon contents at all atmospheres. The fast sintered aggregates showed lower specific gravity, higher absorption rate, and more black core area than the normally sintered aggregates. It was turned out that the aggregates having more black core area showed higher fracture strength than that of aggregates with no black core area. From the total Fe analysis, the concentration of Fe and FeO was higher at black core area than at shell. Because the concentration of $Fe_2O_3$ in the shell was higher than other area, the color of the shell appeared red. It was also turned out from the XRF analysis that carbon was exist only at black core area.

• Journal of dental hygiene science
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• v.16 no.6
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• pp.442-448
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• 2016

Dental caries and periodontal disease are considered to be chronic, but can be prevented through an incremental oral health program covering all ages. The National Oral Health Program for adults provides oral health exam and scaling, and is covered by national health insurance for those over 20 years of age in Korea. The aim of this study was to collect basic data for developing an oral health program for adults by identifying factors related to awareness and need. The data were obtained by convenience sampling of 303 subjects. The use of dental plaque disclosing agents affected tooth brushing frequency, toothbrushing time and use of oral auxiliary devices. Education on toothbrushing methods affected toothbrushing time and use of oral auxiliary devices. Of those surveyed, 93.1% replied that an incremental oral health program for adults was needed, and 68.0% intended to participate. In a regression model, the factors that had an effect on the perceived need for an oral health program were education level, use of oral hygiene auxiliary devices, and toothbrushing time, and the factors affecting intent to participate were education for prevention of periodontal disease and the use of oral hygiene auxiliary devices. The subjects stated that the following oral health programs were needed: an oral bacteria exam (74.3%), toothbrushing education (71.6%), a bad breath exam (69.3%), education on use of oral hygiene auxiliary devices (46.9%), a dental plaque exam (42.9%) and a saliva exam (37.6%). Oral health education appears to be an important factor for participation in an incremental oral health program.

• Journal of dental hygiene science
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• v.10 no.4
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• pp.199-209
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• 2010

The purpose of this paper is to suggest fundamental data for finding problems and ways to improve Korean dental infection control studies through the classification of literature on dental infection control which have been conducted in Korea. The collection of literature was done via seven online database programs only for domestic literature. The date of first search was September 16-17th, 2009, and the final search was completed on December 20th, 2009. (1) From the examination of the frequency of research according to the publishing form by year, it is revealed that after 2006, dental infection control is being performed most vigorously, compared with 1980's when the studied on this area started. (2) According to the classification of research method by research design of original article among the literature, original articles were 45 studies, and the others were 20 studies. It was also found that in 45 studies of original article, there were 37 studies of survey research, and there were 8 studies which include microbiology examination. (3) On the analysis of the subject of each study, glob and mask using rate have gradually increased, and the frequency of pierced with sharp implement or needle have gradually decreased. Through this research, it can be observed roughly how the results depended on subject of each studies change. However, it may be restricted to generalize the results of this research, because there are lack of clear standard and literature evidence to assess the interrelationship between each study. Also, since there are shortage of research and studies in dental infection control, the research to examine the effects should be tried actively after the standards and precaution of dental infection control developed.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.352-362
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• 2015

The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.