• 한국치위생학회지
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• 제15권3호
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• pp.477-486
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• 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.

• 한국식품조리과학회지
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• 제22권2호
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• pp.229-236
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• 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.

• 유통과학연구
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• 제13권12호
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• pp.23-31
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• 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
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• 제40권6호
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• pp.542-557
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• 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.

• 농촌의학ㆍ지역보건
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• 제34권2호
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• pp.168-174
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• 2009

현대인이 편리하게 이용할 수 있는 자동판매기는 그 수요가 늘어나고 있는 추세이나 위생 실태 및 인식에 대한 조사가 드물다. 이를 파악하기 위하여 일 개 중소도시의 음료 자동판매기를 조사하였다. 2008년 10월에 경상북도 일개 중소도시 내 다양한 장소에 위치한 자동판매기 12대에서 밀크커피와 율무차를 각각 1잔씩 채취하여 바로 온도를 측정한 후 시료를 시험관에 옮겨 동국대학교 의과대학 미생물학교실에서 미생물 검사를 실시하였다. 동일 지역 대학생 81명을 대상으로 자체적으로 개발한 설문지로 설문 조사를 시행하였다. 밀크 커피와 율무차의 온도 측정에서 각각 6대(50.0%)와 8대(66.7%)가 기준치에 미달하였다. 두 음료 모두 기준치에 미달한 경우는 5대(41.7%)였다. 미생물 검사 중 일반세균수 항목에서 밀크 커피에서는 모두 기준치를 만족하였지만, 율무차의 경우 9대(75.0%)에서 기준치를 만족하지 못하여 상대적으로 율무차의 위생 상태가 불량함을 알수 있었다. 대장균군 항목에서는 모두 기준치를 만족하였다. 자동판매기 인식에 관한 설문 조사에서 깨끗할 것이라고 응답한 경우가 2명(2.7%)이었으며, 이외에는 보통 이하로 응답하여 자동판매기의 위생 상태에 관한 부정적인 인식을 확인할 수 있었다. 자동판매기 관련 위생법을 인지하고 있는 경우는 27명(33.3%)으로 이를 인지하지 못하는 경우가 많았다. 이번 연구에서 평상시에 우리가 쉽게 접하는 음료 자동판매기의 위생 상태가 미흡한 점과 이에 대한 부정적 인식을 확인할 수 있었다. 일상생활의한 부분으로 자리잡은 자동판매기와 관련된 조사가 앞으로 활발히 이루어져 현실적인 변화가 있어야 할 것이다.

• 식품보건융합연구
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• 제6권4호
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• pp.1-6
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• 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.

• 한국농촌건축학회논문집
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• 제20권1호
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• pp.45-52
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• 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.

• 한국임상보건과학회지
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• 제3권1호
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• pp.268-275
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• 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.

• 한국환경보건학회지
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• 제35권1호
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• pp.36-44
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• 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.

• 치위생과학회지
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• 제8권1호
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• pp.21-27
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• 2008

본 연구는 직장근로자들의 구강건강증진방안을 마련하는 연구의 일환으로 직장근로자들을 대상으로 구강건강 인지도와 실천도를 파악하여 적절한 산업구강보건정책 수립과 직장 구강보건 교육프로그램을 개발하는데 필요한 기초자료를 제공하고자 본 연구를 시행하였다.본 연구의 결론은 다음과 같다.첫째, 구강건강인지도에서는 잇솔질에 의한 치주질환예방효과에 대한 인지도는 높았지만, 충치예방효과에 대해서는 인지도가 낮게 나타났고, 구강위생용품의 필요성에 대한 인지도는 낮은 점수를 보였다. 둘째, 구강건강 실천도에서는 스켈링에 대한 필요성 및 중요성에 대한 인지도는 낮게 나타났으며, 대부분 스켈링을 정기적으로 받지 않은 것으로 나타났고, 구강건강을 위해 정기적인 구강검진이 필요하다고 높게 인식하고 있었지만 실천에서는 낮은 점수를 보였다.셋째, 조사대상자의 일반적 특성에 따른 구강건강인지도를 보면, 결혼여부에서는 기혼이 미혼에 비해 구강건강인지도가 높게 나타났고, 구강건강에 대한 관심도에서는 구강건강에 대한 관심이 높을수록 구강건강인지도가 높은 것으로 나타났다.넷째, 구강건강 실천도에서는 한 달 평균 수입이 높을수록 구강건강실천도가 높게 나타났으며, 자신의 구강건강상태에서는 구강건강상태가 좋지 않을수록 구강건강실천도가 높게 나타났다. 이상의 결과에서 근로자들은 생활의 대부분을 직장에서 보내게 되므로 직장에서의 구강건강행태를 파악하고 그에 따른 적절한 구강건강교육을 시행하는 것이 필수적인 일이라 여겨진다. 또한 구강건강을 유지할 수 있는 프로그램을 지속적으로 개발하여 효과적으로 운용한다면 구강건강이 크게 증진되리라 사료된다.