• Journal of Korean society of Dental Hygiene
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• v.12 no.6
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• pp.1071-1081
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• 2012

Objectives : This study were to find out differences in mother's oral health knowledge and oral health care behaviors and to find out factors that affected mothers' oral health care behavior for their young children. Methods : The survey was carried out with questionnaire about personal factor, cognitive factor, psychological factor and behavioral factor to 227 mothers. They had children from 3 to 5 years. The collected data was analyzed by SPSS WIN 12.0. Results : There were statistically significant differences in oral health knowledges as mother's educational background, importance of oral health, experience of oral health education, and oral health locus of control. There were statistically significant differences in mother's oral health care behaviors as mother's job, interest of oral health, importance of oral health, experience of oral health education, and oral health locus of control. And mother' oral health care behavior for herself, interest of oral health, and oral health locus of control were found as important variables in mothers's oral health care behavior for their children. Conclusions : Mother's oral health care behavior for herself was the powerful factor that affected mother's oral health care behavior for her children.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.747-755
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• 2006

This study evaluated the microbiological hazard of three Korean rice cake products (Gaepidduk, Injulmi, Julpyon). Microorganisms testing was conducted in various phases of the product flow of Korean rice cakes preparation, food equipment, environment work and cook employees at small scale. The results showed the presence of redbean paste, soybean powder and oil at levels as high as $10^5$ CFU/g on the hazard analysis of rice cakes ingredients. High levels of coliforms were detected in Julpyon products after 24 hr. and on the cooker's aprons. Clinical bacteria were not detected in any of the rice cakes. We concluded that there is a strong requirement for education related to personal hygiene for the production of hygienic rice cake products and for the publics health.

• Journal of Korean society of Dental Hygiene
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• v.9 no.2
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• pp.73-88
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• 2009

The purpose of the study was to provide the basic for the prevention of infection control by analyzing the level of recognition and practice of dental hygiene students. It is important for dental clinic staffs to know and practice infection control measures in favor of effective infection control. Thus, this study conducted an one-month questionnaire survey (during October 2008) for dental hygiene students who ever experienced in 16-week clinical practice, and analyzed total 206 questionnaire forms as collected from them, so that it could determine potential associations between their recognition and practice of infection control and thereby suggest an efficient solution for infection control in dental hygiene. 1. It was found that our students' recognition about infection control averaged $4.49{\pm}.58$ points on the whole, and they were best aware of instrumental disinfection and sterilization among other measures, which was followed by hand washing, extirpation control, post-sterilization management, personal protective outfit and instrumental surface maintenance respectively. 2. It was found that our students' practice of infection control averaged $3.85{\pm}.57$ points on the whole, and they practiced hand washing most actively among other measures, which was followed by extirpation control, post-sterilization management, instrumental disinfection and sterilization, personal protective outfit and instrumental surface maintenance respectively. 3. It was found that our students scored higher mean points in recognition about every measure of infection control than those in practice (t=15.676, p=0.000). Particularly, it was notable that there were significant differences between their mean points in recognition and practice of some infection control measures, such as instrumental surface maintenance (t=15.361, p=0.000), personal protective outfit (t=15.245, p=0.000) and instrumental disinfection and sterilization (t=11.169, p=0.000). But there was least significant difference between mean points in recognition and practice of hand washing (t=5.460, p=0.000). 4. For potential associations between recognition and practice of infection control, it was found that higher recognition was in significantly positive associations with higher practice in every measure of infection control (r=.478, p=.000), such as extirpation control (r=.630, p=.000), instrumental disinfection and sterilization (r=.477, p=.000) and post-sterilization management (r=.433, p=.000). 5. It was found that there were differences in our students' recognition depending upon availability of infection control guideline (t=4.587, p=.011), and there were significant differences in practice depending on necessity of infection control education on a statistical basis (t=2.229, p=.027). Overall, it is found that our dental hygiene students are very likely to practice hand washing and extirpation control, because both of these measures are relatively easy to practice or are considered legally binding.

• Journal of Korean society of Dental Hygiene
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• v.11 no.6
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• pp.939-949
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• 2011

Objectives : The purpose of this study was to examine the job awareness of dental hygiene students about a dental hygienist, what duties they wanted to do as dental hygienists, their awareness of college courses related to the job performance of dental hygienists and whether they viewed the courses as what's most widely utilized for the clinical job performance of dental hygienists. It's ultimately meant to help provide good education for dental hygiene students to have the right understanding of dental hygienists and bolster their professionalism. Methods : The subjects in this study were 301 dental hygiene students in four different colleges located in the metropolitan area. A survey was conducted to find out their satisfaction level with the department of dental hygiene, personal characteristics, awareness of college courses and awareness of the duties of dental hygienists. Results : The group of students who deemed the life span of the dental hygienist occupation to be long put more significance on the college courses that should focus on job performance. As for the relationship between their personal characteristics and awareness of the college courses, their satisfaction or dissatisfaction with the department and their ideas on the life span of the occupation made significant differences to that. The group of students who considered the life span of the occupation to be longer thought that the college courses would be more linked to the duties of dental hygienists and their job performance and should be given more weight, and there were significant differences among them in their view of the life span of the occupation and awareness of the college courses that should be given more weight(p<.05). Their view of how much the college courses would be linked to the duties of dental hygienists had a statistically significant correlation to that of the college courses that should focus on the clinical job performance of dental hygienists. Conclusions : The above-mentioned findings suggest that as part of the regular curriculum, the kind of education that aims at boosting the professionalism and job performance of dental hygienists as experts should be provided for dental hygiene students to build the right values as professional dental hygienists.

• The Journal of Korean Society for School & Community Health Education
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• v.8 no.2
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• pp.79-95
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• 2007

A study was conducted in order to develope HACCP model in school lunch in Korea. Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers' hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.249-261
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• 2008

This study was carried out to investigate the children's knowledge, attitudes and practices of food safety. A total of 355 data were collected from elementary school students. The concern of food safety was moderate in 5 point Likert scale and relatively high correlated with food safety knowledge(r=0.571) and education(r=0.534). The experience and knowledge of terminology on food safety were estimated. The level of food safety was classified into 5 groups and the consideration of food purchase was classified into 3 groups by factor analysis. A few children were aware of the food safety knowledge and could hardly understood English terminology. And the food safety practices were surveyed, and most of children checked with expiration dates and packaging conditions of food. Personal hygiene practice of children was significantly affected by gender, self hygiene evaluation and the knowledge level of food safety. Providing more food safety information affects personal hygiene and the practices of food purchase, so educational programs on food safety for children were required.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.159-177
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• 2014

The purpose of this study is to investigate the level of sanitary education, knowledge, and management practice of shop employees(SE) and workplace employees(WE) working at window bakeries. SE & WE were grouped according to their job titles, duration of duty, and frequency of sanitary education, and sanitary knowledge and sanitary management practice level of the groups were analyzed, divided into personal hygiene, facility & workplace hygiene, and ingredient & preparation hygiene. Frequency of hygiene education of employees working at window bakeries was less than 3 times a year. The average sanitary management practice level of WE was higher than that of SE. The sanitary knowledge of SE was low at ingredient& preparation hygiene among the general managers and the employees who had worked more than 5 years. And that of WE was low among the general managers, interns and the employees who had worked more than 5 years. The sanitary management practice level of SE was low among the interns and the employees who had worked for less than 1 year, and that of WE showed no significant difference on job titles and duration of work. The employees who had no sanitary training showed a low management practice level overall among the SE and at ingredient & preparation hygiene among the WE. Therefore, continuous hygiene education and monitoring accompanied by making a manual with hygiene education data for SE and WE working at window bakeries are needed.

• Journal of Korean Academy of Dental Administration
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• v.10 no.1
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• pp.22-32
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• 2022

This study investigated factors affecting care for elderly patients, management of systemic disease, infection management, improvement of medical care quality, and educational requirements, and provide basic data for quality care for elderly patients with systemic diseases. An online survey was conducted among dental hygienists working at dental institutions and data of 172 individuals were analyzed using the SPSS 21.0 program. Descriptive statistics was performed for general characteristics. For factor analysis by general characteristics, t-test and ANOVA were performed. For differences between groups Scheffe verification was performed. A correlation analysis between factors was performed using Pearson's correlation analysis, and a factor analysis affecting the improvement of healthcare quality was performed using multiple linear regression analysis. Care for elderly patients was 52.33/75, management of systemic disease was 12.65/17, and infection management was 96.92/130. Improvement of medical quality (institutional effort) was 22.87/35, and improvement of medical quality (personal effort) was 22.72/35. The most common educational needs were "necessary". Analysis revealed a positive correlation between factors.. Factors affecting improvement of medical quality (personal effort) were age, final academic background, place of work, and the presence or absence of annual medical examinations. The findings of this study indicate that there is a significant correlation between factors. For the qualitative care of elderly patients, education programs related to elderly characteristics, systemic diseases, and infection management should be actively conducted by dental hygienists, and interest and research on geriatric dental hygiene is needed, centering on associations and educational institutions.

• Journal of Nutrition and Health
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• v.45 no.1
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• pp.44-56
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• 2012

This study investigated dietary behavior and nutrient intake in children with developmental disorders as compared with non-disabled children and assessed the relationship between dietary behavior and nutrient intake. The survey was conducted on 118 students ($4^{th}$ and $5^{th}$ grade) of four special education schools and 244 students of an elementary school (control group). The survey was carried out using a questionnaire and an interview. Of the disabled children, children with a mental disorder comprised 72.9% and those with emotional disorders including autism comprised 26.3%. The average percentages of height and weight to standards for age were significantly lower in the disabled female children as compared with the non-disabled female children. Scores for table utensil handling skills, eating behavior, and an unbalanced diet were lower in the disabled children compared with those in the non-disabled children. Dietary behavior scores were not significantly different by either gender or age in the disabled children. Mean energy intake was less than the estimated energy requirement in both groups. Nutrients taken at less than the recommended intake level were calcium, iron, vitamin A, and folate in both groups. Food behavior score at mealtime, personal hygiene score at mealtime, and an unbalanced diet score were significantly correlated with iron and vitamin A intake in disabled male children. Personal hygiene score at mealtime was significantly correlated with calcium, iron, and vitamin A intake, and unbalanced diet score was significantly correlated with iron and vitamin A intake in disabled female children. Although the nutritional status of disabled children with developmental disorders was appropriate in general, improvement in their dietary behaviors through education and practice would allow them to eat balanced diets with essential nutrients.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.615-620
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• 2005

This study was conducted to develop and evaluate food safety training program for employees in foodservice operations. The developed CD-ROM was consisted of 5 parts: foodbome illness, personal hygiene, food handling in food production steps, HACCP system, and sanitary facilities. It has made slides for all contents, the animation and movie to raise interests and concentrations, and illustrations and pictures to understand. The evaluation checklists were developed 15 questionnaires including understanding(5), information(3), concentration(4), recommendation(2), and the most important factor(1) and measured by Likert 5-point scale. Fifty-four dietitians in Daegu and Gyeongbuk schools, hospitals, and industries foodservice operations responded to the surveys. The results are as follows; The most important part in the CD-ROM was personal hygiene(33.3%). The total mean was $3.95{\pm}0.41,\;3.91{\pm}0.46$ on understanding, $3.89{\pm}0.50$ on information, $3.87{\pm}0.55$ on concentration and $4.29{\pm}0.49$ on recommendation. The score was significantly higher in the recommendation part than others. Overall, as the developed CD-ROM has achieved fine score, a study on the effect of education needs to be followed. Moreover, consistent and organized education by developing a variety of sanitation education methods should be conducted.