• Child Health Nursing Research
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• v.25 no.2
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• pp.112-122
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• 2019

Purpose: The purpose of this study was to investigate the prevalence of diaper dermatitis (DD), knowledge of DD prevention and treatment, and diaper hygiene practices among mothers with diaper-wearing children. Methods: The participants were 176 mothers who presented to an outpatient clinic at a children's hospital with diaper-wearing children. Data were collected using a structured self-administered questionnaire. Results: The percent of correct answer for knowledge about DD was 59.7%. Almost half of the participants' children had experienced at least 1 episode of DD during the last 6 months. Inappropriate diaper hygiene practices, such as using talcum powder on DD and rubbing with a dry towel after cleansing, were reported. Moreover, only 37% of mothers used the recommended skin barrier to prevent DD. Although many children suffer from DD, levels of educational experience and perceived need for education on this topic were low. Almost 70% of mothers obtained DD-related information through internet sites. Conclusion: Educating parents about the etiology of DD and evidence-based diaper hygiene practices is an important aspect of effective DD prevention and treatment. Internet sites or smartphone apps may be effective methods for education on DD prevention and treatment considering parents' preferences for ways to obtain health information.

• 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.

• Journal of Environmental Health Sciences
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• v.39 no.1
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• pp.71-82
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• 2013

Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.

• Women's Health Nursing
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• v.20 no.3
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• pp.215-224
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• 2014

Purpose: The study was to survey personal hygiene practice related to genito-urinary tract and menstrual hygiene management in female adolescents in order to obtain basic information for health education. Methods: With a descriptive survey design, 389 adolescents were recruited via convenience sampling in Korea. Survey instrument was the feminine and menstrual hygiene practice and perception of vaginal douching. Data were collected from a self-administered structured questionnaire. Results: Mean age of adolescents was 16.09 and menarche was at 13.21. While washing hands after urination/defecation was highly performed, wipe front to back and wash with soap and water were reported as being not well done. Twenty-eight percent reported douching habit. More positive beliefs about douching were reported by adolescents who practiced douching. Menstrual hygiene management was very appropriate with changing sanitary pads regularly with hand washing; but less performed for limiting bathing activity during menstrual periods and washing hands after activity of genito-urinary area. Conclusion: Some adolescents practiced inadequate hygiene practices especially for body cleansing during menstrual period and vaginal douching. It is important to develop and implement school health education programs on feminine and personal hygiene for adolescents to help them perform adequate health behaviors.

• Journal of Korean society of Dental Hygiene
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• v.11 no.1
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• pp.137-148
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• 2011

Objectives : The objectives of this study were to investigate the infection control practices of practicing dental hygienists. Methods : This research was based on self-filling survey which 149 dental hygienists in dental clinic and dental hospital on October 2009. For the data analysis, an SPSS WIN 11.5 program was used and its signification level was 0.05. The following shows the results of this study. Results : 1. There was significant difference in there practice about sterilization and disinfection of dental instrument depending upon the respondent' career(p<0.05). 2. There was significant difference to were gloves and a apron according to type of service(p<0.05). 3. There was significant difference in the time to change the gown according to experience of education factors infection control(p<0.05). Conclusions : The majority of dental hygienists surveyed reported altering infection control practices and treatment techniques. While there has been an improvement in compliance with recommended infection control guidelines. Even though there is a need for continuing infection control education for dental hygienists.

• Journal of Society of Preventive Korean Medicine
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• v.18 no.1
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• pp.103-111
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• 2014

Objective : Understanding the state of sanitation policy during the period of Japanese colonization of Korea. Method : Analyze 'Slang on hygiene practices' found in Korean medical journal "ChoSunEuiHakGye" that published in the period of Japanese colonization. And analyze articles that were same theme. Results : Japanese colonial policy regards the colony people's old adage of health as outrageous things. Japanese colonial police demands don't use old adage of health because it is obstruction to colonial hygiene policy. Conclusion : The Japanese occupation health administration led by the Japanese police considered Korean people as significant. And they regarded old adage of health as harmful habits. In addition, the knowledge derived from traditional Korean medicine was turned away outrageous things. Traditional Korean medicine knowledge lost the chance of renewal.

• Journal of Korean society of Dental Hygiene
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• v.11 no.6
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• pp.913-922
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• 2011

Objectives : This study aims to analyze the factors and degree of stress, which dental hygienics students experience during the off-campus practical training period at university/general dental hospitals or dental hospitals/clinics, to strategically plan and operate an efficient practical training, and to exploit such data for development of the said students into professional dental hygienists by nurturing their abilities to effectively cope with the potential educational frustration, demotivation, and skepticism on their occupations in advance. Methods : The stress measurement tool is set for 38 questions in total, The grading system for each question is based on 5-point Likert scale, which interprets that the lower score demonstrates a higher level of stress. The data collected as above are analyzed by SPSS 19.0. Results : The satisfaction "Satisfactory" of extramural practice at departments of dentistry of university and general hospitals and dental hospitals and clinics is 48.3% and 37.7% respectively. Environment area (p<.001) and role & activity area (p<.05) showed a significant difference of stresses between practices at departments of dentistry of university and general hospitals and dental hospitals and clinics. For departments of dentistry of university and general hospitals, the stress in environment area was highest. On the contrary, students who did practices at dental hospitals and clinics showed that the stress is highest at role & activity area. There was a positive correlation of areas of environment, personal relations, role & activity, and ideal & value. However, there was no correlation between treatment fields. Conclusions : In conclusion, educational institutes need to conduct a specialized systematic research establishing close relationships extramural practice organs, in order to minimize students' stress resulting from extramural practices by type and to increase the effect of extramural practices.

• Journal of Korean society of Dental Hygiene
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• v.24 no.1
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• pp.57-67
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• 2024

Objectives: This study aimed to assess the impact of care workers' knowledge of elderly oral health, education on elderly oral healthcare and behavioral needs, awareness of elderly oral healthcare, and actual practices in elderly oral healthcare. Furthermore, it explores the mediating effects of elderly oral healthcare education and behavioral needs on the relationship between awareness and practice. Methods: Data were collected from October 11 to December 29, 2023, from 172 certified care workers employed in nursing hospitals and other workplaces. For analyzing the data, t-test, one-way ANOVA, Pearson's correlation, and hierarchical regression were conducted using SPSS Statistics 21.0. Results: Elderly oral health knowledge, education and behavioral needs, awareness, and practice were significantly higher among: those aged 51 years and older, female, primarily working in nursing hospitals, with a total career span of 10 years, higher job satisfaction, in organizations prioritizing elderly oral healthcare, and with superior education in elderly oral health. Elderly oral healthcare education and behavioral needs had partial mediating effects on the relationship between care workers' awareness and practice of elderly oral healthcare. Conclusions: The current practices and challenges in care workers' oral healthcare for the elderly will be analyzed, and recommendations and strategies for improving practices will be formulated.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.403-412
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• 2003

The purpose of this study was to develop methods for foodservice employees to perform by measuring their levels of sanitation and hygiene practices. The employees' sanitation and hygiene competency list for school foodservice was developed on the basis of the job standardization. The competency list was divided into three parts; (1) before starting the work, (2) during the work and (3) after the work. The levels of the employees' sanitation and hygiene practices were evaluated by dietitians and by the employees themselves. Most schools had conventional foodservice systems (83.4%), which were operated by contract management (94.8%). It was found that the highest practice level related to sanitation and hygiene before starting work, with the lowest levels observed after work. The item related to the cleaning and sanitizing of dishes had the lowest practice level score. Employees perceived their sanitation and hygiene practice after work to be worse than before starting and during work. The items of ″Clean and sanitize all large stationary equipment after every use, and record equipment monitoring chart″ and ″Do not clean dishes and utensils in production area″ had the lowest scores by employees. The scores of the employees were similar to the perception of the dietitians.

• Journal of Environmental Health Sciences
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• v.30 no.2
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• pp.173-183
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• 2004

The purpose of the present study was to assess food hygiene and safety knowledge, attitudes, and practices of food-service personnel in school food-service programs and to find factors affecting their knowledge, attitudes, and practices. A self-administered questionnaire was offered to a random sample of 40 kitchen employees in elementary schools in one region of Korea, with 37 completing the survey, a response rate of 92.5%. The survey was carried out over a two-month period (April-May, 2001). Knowledge score of the employees was high with a mean/standard deviation of 4.75/0.32 on a 5.0-point scale. They had significantly lower attitude score (4.55$\pm$0.33) and practice score (4.55$\pm$0.45) compared to the score of knowledge (p＜0.05). Logistic regression analysis showed that (1) the employees＇ education level and work experience in school food-service programs affected their knowledge, (2) age, level of living, monthly income, and housing type affected their attitudes, and (3) monthly income, level of living, housing type, and work experience in school food-service programs affected their practices. Pearson＇s correlation analysis confirmed that the knowledge and attitude scores were significantly correlated (r=0.598, p＜0.001). The results indicate that the knowledge, attitude, and practice levels of the employees regarding the food hygiene and safety were better than expected, however, the results suggest a need for the adoption of approaches which take account of socio-economic and environmental influences on behavior to improve and maintain their practice level. The food-handling practices of school food-service employees need to be monitored routinely in order to ensure that safe food is served to our school children.