• Journal of dental hygiene science
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• v.17 no.2
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• pp.99-107
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• 2017

The purpose of this study was to identify knowledge awareness, and performance of dentist and dental staff regarding protection of patient's personal information. In addition, this research was conducted to highlight the importance of protection of patient's personal information and provide a guideline for establishing measures in this regard. A survey was conducted on 506 dentists or dental staff working in Seoul, Gyeonggi and Chungcheong provinces. The data was analyzed using t-test, one-way ANOVA, $x^2$, Pearson's correlation coefficient, and Scheffe test, using the PASW Statistics ver. 18.0 program. We found that the participants' knowledge and perception of the protection of patient's personal information were relatively low compared to those of other professionals. Such knowledge and perception were especially and significantly low in dental hygienists. In addition, a high level of knowledge and awareness showed a positive correlation with the extent of performance. Therefore, it is important that dentists and dental staff are aware of issues regarding the protection of patients' personal information. For this purpose, educational and training programs on such issues appear essential.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.2
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• pp.231-239
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• 2021

The purpose of this study was to understand how a dental hygienist is viewed by students in terms of both image and job /employment perception using structural equations. This together with the incorporation of available online information would help in collating the necessary data for ensuring adequate manpower of dental hygienists' in the future. The collected data were analyzed using SPSS Statistics 24.0 and AMOS Graphics 21.0 statistics packages. It was found that students who perceive employment positively have a positive image of a dental hygienist even if a new infectious disease were to occur. They appreciate that a negative image of a dental hygienist's job during an epidemic could cause a negative perception of employment as a dental hygienist. Those who think negatively of the internet as a source of information believe that the internet has a lot of false information, is harmful, promotes anxiety, and has been shown to promote negative perceptions about employment as a dental hygienist. Those who think positively of internet information think that dental hygienists are susceptible to infection and can transmit infection, which has been shown to negatively affect their perception of employment. In conclusion, it is important to form an image of a dental hygienist through the recognition of the correct internet information in the period of new infectious diseases.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.165-172
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• 2007

Sanitary management with step-by-step working process and dietician's perception against them at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals, 38 schools,40 enterprises, and 7 others. Practice ratio of sanitary management items at purchasing and receiving step of food and food materials in food service institutions were 59.2-98.0%, and they were higher than those of other steps. In pre-treatment step, practice ratio of 'Undoing treatment of foods on the ground' in hospital was higher (53.8%) than those of enterprise (32.5%) and school (34.2%), and needed the improvement of pre-treatment procedure in enterprise and school. Practice ratio of all sanitary management items in cooking step were below 30%, and needed the improvement of cooking procedure. In storage step, the improvement of cooking procedure in school and enterprise were needed. Practice ratio of all sanitary management items in distribution step were low, and needed the improvement of this working procedure. However, in spite of low practice ratio on these items, dietician's perception against sanitary management items in all steps was low. Therefore, we estimated that the improvement of working processes and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

• Journal of dental hygiene science
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• v.10 no.4
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• pp.211-218
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• 2010

The purpose of this study was to examine preference for dental hygienists. The subjects in this study were 228 employees in general hospitals located in the region of Busan, on whom a survey was conducted in May and June, 2009. The findings of the study were as follows: As for top priority of dental hygienists' duties, providing assistance for dentist treatment ranked first(28.2%), followed by scaling(23.2%) and preventive duties(20.6%). Concerning a favorable image of a dental hygienist, a cheerful look was most preferred(61.4%), followed by a clean-cut look (32.9%), a refined look (3.5%) and an intellectual look (2.2%). Among the subjects, married respondents exhibited a greater liking for a cheerful look, and the gap between them and the unmarried subjects was statistically significant($x^2=8.11$, p<.05). In terms of uniform preference, a two-piece suit with pants was most favored(76.3%). Female respondents showed a greater preference for a two-piece suit with pants, and the gap between them and the male respondents was statistically significant($x^2=41.09$, p<.001). As for major qualifications, professional knowledge was most valued (49.1%), followed by integrity/responsibility(23.2%), friendliness(22.4%), and a great personality/being well-cultivated(5.3%). Employees who were in their 40s and up placed more importance on integrity and responsibility, and the gap between them and the others was statistically significant($x^2=20.62$, p<.01).

• Journal of dental hygiene science
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• v.7 no.4
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• pp.235-241
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• 2007

The purpose of study was to analysis the recognition for the course of Dental hygiene by junior high school student. The subjects in the study were 399 junior high school students included culture and techincal science respectively. from May to June, 2006, about two months Colleted data were analysised into frequency and ${\chi}^2$ test using SPSS 10.0 program. The results were as follows; 1. Three year diploma course in college were recognised as the most popular education for dental hygienist. 2. The practice of dental hygiene were cited as being more suitable for female student than male from either groups; culture science and technical science. 3. The intention to admission for the department of dental hygiene among human knowledge circles was higher than industrial circles.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.3
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• pp.329-337
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• 2019

Advances in the dental medical field now provide high quality medical service, and thus, it has become important to identify the role of dental hygienists. However, the professional status of dental hygienists has not been acknowledged, and this has resulted in problems such as dissatisfaction and high turnover rates at dental hospitals. This study was undertaken to identify factors that influence dental hygienist job satisfaction and turnover rates. To achieve this we used a synthetic approach incorporating individual (optimism), job (professionalism), and organizational (perceived organizational support) characteristics. Our results showed that optimism, professionalism, and perceived organizational support were positively related to job satisfaction. Furthermore, job satisfaction was found to be negatively related to turnover intension and to partially mediate the effect between POS and turnover intention. We believe the results of this study could be used by dental hospitals to address dental hygienist dissatisfaction and high turnover rates.

• The Journal of the Korea Contents Association
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• v.15 no.2
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• pp.352-362
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• 2015

The purpose of this study was to examine the awareness of dental hygiene students on sexual harrassment in an effort to provide some information on the prevention of sexual harrassment. The subjects in this study were 738 dental hygiene students at colleges located in four different large regions. As for the concept of sexual harrassment, the students got 4.33 out of a possible five in that regard, which was a high score. But they got a relatively lower score of 3.42 in awareness of the causes of sexual harrassment. They got the highest score of 4.42 in physical sexual harrassment among different types of sexual harrassment. Regarding the offender of sexual harrassment, they got 2.81 out of a possible five, which was lowest among their scores in the items of sexual harrassment awareness. There were statistically significant differences in sexual harrassment awareness according to gender, age, grade and religion. The above-mentioned findings of the study illustrated that the dental hygiene students were well aware of sexual harrassment in general, but that the way they coped with it was quite passive. The development of educational programs on how to prevent sexual harrassment and cope with it is required to spread better awareness of sexual harrassment among college students and to encourage them to properly cope with it.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.63-75
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• 2007

A survey on sanitary management at 98 food service institutions located in Jeollabuk-Do were conducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilization in boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit, refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program on employees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio of defrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively. However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP) system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding and data on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasing frequency, we estimated that the introduction of sanitary management system and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

• Journal of dental hygiene science
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• v.13 no.4
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• pp.410-417
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• 2013

This research surveyed 324 college students majored dental hygiene in Gwangju and Chonnam province to analyze their awareness and degree of practice about infection control. Through the study for recognition about infectious disease related with the grade, the sophomore students are the group who is the most aware. In addition, the study shows students who experienced teeth cleaning have high degree of awareness (p<0.05). The research of perception about infectious disease based on experiences for vaccinations and education about infection prevention says hepatitis B has the highest rate when it comes to level of occurrence risk and tuberculosis and acquired immune deficiency syndrome are the lowest (p<0.05). According to the research, the group who had vaccination, knowledge about infection prevention and experience for scaling shows high practice rate for hand washing according to whether students receive protective inoculation or not. Depending on what the result were, since student learned about infection control has high degree of recognition and practice about infection management if we could emphasize the importance to students through regulative education about infection control and then increase the degree of practice, it would make big contributions to the effective infection control.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.343-349
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• 2015

A study survey about the rice cake producers completing the food hygiene education in Korea was investigated by characteristics of the rice cake business. The difference between their online and offline awareness of food hygiene education were compared. The average age of rice cake producers is 50 (40.1%), with a high school education (52.6%), 10-20 years of service (34.3%) showed the highest percentage. In relation to sales and work area, workshop personnel are engaged in two (79.5%), An area of less than $99.17m^2$ (92.0%), rent (60.2%) with most paying a monthly rental amount of less than 1 million won (54.8%). There were 228 accident cases in three years (an annual average of 2.4%), manufacturing, Processing the item number was less than 20 types of analysis (86.7%). Case of food hygiene education graduates are women, the lower the age, the higher the education level, was preferred online. Online education was chosen because of 'time, economic, convenience'(73.7%). Online graduates have recognized that health education is more conducive to business. There was no significant difference between the sales online and offline graduates. For hygienic management response was that online graduates are well above the 7.4% offline graduates. Online and offline graduates 60.7% appeared to be more satisfied than the previous training institutions.