• Journal of Korean society of Dental Hygiene
• /
• v.15 no.3
• /
• pp.477-486
• /
• 2015

Objectives: The purpose of the study is to investigate the influencing factors of subjective awareness of dental health status on the use of dental hygienic devices. Methods: A self-reported questionnaire was completed by 320 patients who visited dental clinics in Seoul and Gyeonggi-do from May to June 2014. Except incomplete answers, 284 copies were analyzed by SPSS WIN 18.0 program. The questionnaire was adapted from Park & Youn, and Chae. The questionnaire consisted of five questions of the general characteristics of the subjects, one question of subjective dental health status, eight questions of awareness of dental hygienic devices, and eight questions of use of dental hygienic devices. Results: Although the awareness of self dental health state was shown to statistically significantly affect the awareness of dental hygiene devices(p<0.001) which is the dependent variable, it was shown to not affect the use. Conclusions: Based on such results, to improve and maintain the dental health, an individual's subjective dental health state should be identified and provide accurate and objective information on the dental hygiene devices that are suitable to individual dental state, as well as make the patient's use of dental hygiene devices increase through continuous boosting of motivation.

• Korean journal of food and cookery science
• /
• v.22 no.2 s.92
• /
• pp.229-236
• /
• 2006

The study investigated the hygienic practice attitudes of 500 housewives living in the Seoul area through survey. The suey questionnaire evaluated general information, purchasing behaviors, 4 parts of hygienic practice attitude and the associated factors. The subjects were mostly full-time housewives aged in their $30{\sim}40's$, high school graduates from middle-class families who had been married for $6{\sim}10$ years. The mean score for hygienic practice attitude was 2.9 out of 5 point scale, representing a fairly low hygienic practice attitude except for food preparation area(3.4 pt.). Factors affecting hygienic practice attitude were age, occupation, and marriage term. Practice attitude was positively correlated with age (p<0.01). Full-time housewives had better practice attitude. Housewives with <5 and >26 years of marriage showed inferior practice attitude (p<0.05). In addition, food purchasing behaviors were strongly related to hygienic practice attitude. Housewives gathering hygiene information from mass media maintained a significantly higher practice attitude (p<0.05), and so did the housewives focusing on 'nutrition' and 'freshness' when fish and frozen foods were purchased (p<0.05). In contrast, housewives focusing on cost had a significantly lower practice attitude (p<0.05). In conclusion, the level of hygienic practice attitude of housewives was fairly low and was affected by age, occupation status, marriage term and several aspects of purchasing behaviors. Therefore, it is extremely important to conduct training and education for housewives to improve their hygienic practice attitude and awareness of hygiene.

• Journal of Distribution Science
• /
• v.13 no.12
• /
• pp.23-31
• /
• 2015

Purpose - The purpose of this study is to determine consumers' awareness of hygiene and the perceived risks in the service areas of coffee shops and diners, or simply coffee shops. Research design, data, and methodology - A literature review was conducted on related publications, essays, and periodicals to find correlations among the variables. We developed a research model and hypothesis, and conducted empirical research for statistical data analysis. Results - The results satisfied adequacy standards, with GFI=0.926, AGFI=0.901, RMR=0.020, NFI=0.941, X²=403.197, and p-value=0.120. The results also displayed satisfied adequacy standards for the moderating effects of shop types, with GFI=0.998 (≥0.9 desirable), AGFI=0.998 (≥0.9 desirable), RMR=0.004 (≤0.05 desirable), NFI=0.999 (≥0.9 desirable), X²=1.572, and p-value=0.814 (≥0.05 desirable). Conclusions - A higher consumer hygienic awareness results in a better brand image. Moreover, greater perceived risk results in a worse brand image. Perceived risk is a vital determinant of brand image and it deeply influences customers' decisions to visit. Therefore, perceived risk is a vital determinant of forming a brand image and must be incorporated when devising strategies.

• Journal of Nutrition and Health
• /
• v.40 no.6
• /
• pp.542-557
• /
• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

• Journal of agricultural medicine and community health
• /
• v.34 no.2
• /
• pp.168-174
• /
• 2009

Objective: This study was conducted to investigate the hygienic state and awareness of drink vending machines in a city. Methods: Twelve of the most frequently used vending machines in various areas were selected in October 2008. As soon as fresh samples of milk coffee and adlay tea were collected in sterile containers from each machine, the temperature was measured. The samples were carried on ice to the laboratory to test total plate counts and Escherichia coli contamination. College students were inquired about drink vending machine hygiene by implementing self-developed questionnaires. Results: The temperature of 6 milk coffee samples (50.0%) and 8 adlay tea samples (66.7%) turned out to be inadequate. The total plate counts of milk coffee samples were all adequate, although 9 adlay tea samples (75.0%) were inadequate. All the beverage samples were negative for E. coli. In questionnaires obtained from 74 users of coffee vending machines, only 2 (2.7%) expected the hygienic state of vending machines to be good. There were 27 people (33.3%) that knew the existence of hygiene-related laws for vending machines. Conclusions: This study reveals that the hygienic state of drink vending machines insufficiently reaches the standard for the hot beverage and that most people are not aware of importance of vending machine hygiene. It is necessary to make improvement in the hygiene of vending machines and public awareness in this city.

• The Korean Journal of Food & Health Convergence
• /
• v.6 no.4
• /
• pp.1-6
• /
• 2020

Food hygiene and nutrition is a serious public health concern. It is the responsibility of providers and duty of consumers to ensure that hygienic and nutritious food is being served and consumed respectively. A cross-sectional study was conducted among 384 students to assess the perception of hygiene and nutrition of food in the restaurant of Pokhara Valley, Nepal. Data were collected by a self-administered questionnaire. Two-third of the respondents were female in this study. The taste was the most common reason for the consumption of food in the restaurant. In the same way, more than two-thirds of the respondents considered restaurants' food for not having a balanced diet. Around one-third of the respondents consumed food high in vitamins and minerals, protein, carbohydrate, and calories in restaurants. Around two-thirds of the respondents considered hygiene of food in restaurants as slightly hygienic. More than two-thirds of the respondents considered unhealthy to eat food in the restaurant. The study found the association between education status, family type with a taste of the food. Proper awareness, promotion activities for the healthy nutrition lifestyle & food safety education is highly recommended at the local level.

• Journal of the Korean Institute of Rural Architecture
• /
• v.20 no.1
• /
• pp.45-52
• /
• 2018

The purpose of this study is to investigate safety and dangerous awareness of environment on walking trails. For this purpose, questionnaire survey are carried out by people who had experience using walking trails during 2016. It is evaluated that environments of walking trails located inside big cities are inferior than ones located in small and medium-sized cities and countryside in air pollution, bed smell, water pollution, noise, and waste. Needs about management and number installed public restroom are high for hygienic environment of walking trails. With waste treatment, users of 2.4 percentage are showed improper behavior that they left their rubbish at the place out of view but others bring their trash. Accident likelihood is highly appreciated and possibility of physical accident like slipping is showed at the highest. The reasons of accident on walking trails are responded with carelessness of walkers and improper of installation or management of safety facility at the most. For safety environment of walking trails, needs of installation of safety fences and notices of dangerous area are requested. In order to separate prevention from paths of walking trails, signposts are needed at visual clearness, maintenance, installation with proper interval and location, and correct contents. Respondents of 2.4 percentage have experiences of accident on walking trails and physical accident like slipping is occurred at the most.

• Journal of Korean Clinical Health Science
• /
• v.3 no.1
• /
• pp.268-275
• /
• 2015

Purpose. Most of halitosis is found by people than by themselves in their life. There are some people who are suffering from oral malodor psychasthenia although they do not have halitosis which may disturb social life by sociophobia. Methods. The subjects of this survey were the dental hygienic college students in Busan city and Gyeongnam province from December 1 to December 20, 2013, we use the 281 parts except for the 19 parts of a bad faith response of 300 parts. Results. As a response to the awareness of the halitosis of college students, "the smell became sometime" was highest in 63.3%, and tooth brushing of halitosis, In according to about awareness of halitosis brushing the number of cases showed a 73.4% increase when you answered "no" in case one day the number of brushing at least three times less than a minute halitosis awareness conducted brushing (p<0.05),in case of less than 1 minute brushing time, this was a statistically significant increase halitosis awareness (p<0.05). Conclusions. This study assessment the association between halitosis awareness and oral care habits was to provide students with the basis for education and counseling halitosis in clinical.

• Journal of Environmental Health Sciences
• /
• v.35 no.1
• /
• pp.36-44
• /
• 2009

Hand-washing has been recognized as a critical factor in controlling infection and cross-contamination. This study was performed to investigate hygienic behavior of male university students focusing on awareness of hand-washing, their hand washing practices, and the difference between their awareness and practices. Both a self-administered questionnaire survey and a separate direct observation in restrooms were carried out at a university campus over a four week period. In the survey, 93.6% of the responded students claimed to wash their hands after using toilet. However, just 16.9% of the observed students actually did so, according to a separate and unnoticed observational study. Among the observed students who washed their hands, 25.0% of them used soap, only 5.0% of them washed four parts of their hands, and 15.0% of them washed their hands for more than 10 seconds. Paper towel was the most common hand drying method in the direct observation and also in the survey. Significant differences between the questionnaire survey and the direct observation (p<0.0l) were found in hand-washing practices, duration of hand-washing, using soap, washing parts of the hand, and hand-drying method after using the toilet. This study indicates that there is a remarkable difference between the male university students' awareness of hand-washing and their hand-washing practices. This study reveals that there is the need for programs or campaigns to increase hand-washing practices of male university students.

• Journal of dental hygiene science
• /
• v.8 no.1
• /
• pp.21-27
• /
• 2008

This research aims to investigate into company workers' general characteristics and their awareness of the hygiene of the mouth and practice of it, in order to prepare schemes to improve the hygiene of their mouth. The findings of the research are listed in the following: First, the workers have a high level of awareness of the effect of tooth-brushing to prevent periodontal diseases but a low degree of awareness of its effect to prevent decayed teeth and of the necessity of mouth hygienic supplies. Second, they have a high level of awareness of the necessity and importance of scaling, but most of them do not have their teeth scaled periodically. To repeat, they have a high level of awareness of the necessity of dental examination, but not many of them put such awareness of theirs into practice. Third, married workers have a higher level of awareness of the hygiene of their mouth than unmarried ones do. The higher concern they have about the hygiene of their mouth, the more awareness they have of the hygiene of their mouth. Fourth, the higher monthly average income they have, the more frequently they put into practice their awareness of the hygiene of their mouth. And the poorer hygiene of their mouth they have, the more strongly they put into practice their awareness of the hygiene of their mouth.