• Journal of the Korean Dietetic Association
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• v.9 no.4
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• pp.273-277
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• 2003

The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs analysis. A total of 26 restaurant managers participated in this study. A check list was consisted of three parts : facility, personal, and food hygiene. Two observers and one manager evaluated the same check list at same time and the results were compared. The results of this study suggested that most restaurants have needed for re-training programs in the view of facility, personal, food sanitation practices. Specially, proper washing and sanitizing methods for hands and utensils, proper cooking and holding temperature, and proper storing methods were needed to be trained. Based on this study, most independent restaurant managers in Cheonan were aware of training, but they had no effective training program manuals. Results of this study implicated that dietitians have new opportunity for consultants of independent restaurants in the region because they have practiced sanitation management manuals.

• Journal of the Korean Society of School Health
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• v.32 no.1
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• pp.1-9
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• 2019

Purpose: The purpose of this study was to identify the prevalence, subtypes and risk factors of Irritable Bowel Syndrome (IBS) among male adolescents. Methods: The survey was conducted on male adolescents (n=441) attending a high school. Rome IV criteria was used to diagnose IBS. Data on health promoting behaviors, psychological distress, sleep hygiene practices were collected using self-administered structured questionnaires. Results: The prevalence of IBS was 11.1% and the subtypes were mixed (77.5%), unclassified (10.2%), diarrhea-predominant (8.2%), and constipation-predominant (4.1%). Risk factors influencing IBS were sleeping time (Odds Ratio [OR]=1.00, 95% Confidence Interval [CI]: 0.99~1.00), anxiety, a subfactor under psychological distress (OR=1.12, 95% CI: 1.02~1.22), and arousal-related behaviors, a subfactor under sleep hygiene practices (OR=1.10, 95% CI: 1.03~1.17). Conclusion: Our findings indicated that IBS is a common problem in male adolescents. It is necessary to develop school-based intervention strategies addressing sleeping time, anxiety and arousal-related behaviors in order to prevent and improve IBS in male adolescents.

• Journal of Korean society of Dental Hygiene
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• v.20 no.5
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• pp.717-731
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• 2020

Objectives: The purpose of this study was to develop applicable standards for clinical dental hygiene practice in Korea and to evaluate their validity. Methods: Based on the standards for clinical dental hygiene practice developed in the United States and Canada, the standards were adapted to be applicable in Korea. The validity of the standards was evaluated by a self-writing questionnaire among 14 professors and 10 clinicians using a developed tool for evaluating the standards. A focus group interview was additionally conducted for clinicians to increase the validity of the standards. Descriptive statistics and Mann-Whitney test were performed using SPSS 25.0. To analyze the content of the focus group interviews, content analysis was conducted. Results: The standards for clinical dental hygiene practice consisted of five elements of professionalism for dental hygienists and a total of 28 items to perform the five stages of dental hygiene process of care (assessment, diagnosis, planning, implementation, and evaluation) and included conceptual meaning, clinical significance, and application methods with examples for each item. Conclusions: The standards for clinical dental hygiene practice developed in this study could contribute to standardizing dental clinical practices provided by dental hygienists. It is necessary to consistently improve the standards that are highly practical, to prevent oral diseases and maintain oral health of the public, based on the results of this validity evaluation.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.128-135
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• 2009

Hand-washing is one of the most important factors in infection control and in preventing cross-contamination. The objective of this study was to investigate female university students' awareness of hand-washing, their hand washing practices, and the difference between their awareness and practices. A self-administered questionnaire survey and direct observation in restrooms were separately carried out in a university campus and over four weeks' period. A total of 97.4% of the survey respondents claimed to wash their hands after using toilet, and 98.2% of the observed students actually did so according to the unnoticed observational study. However, only 6.3% of the students who washed their hands in the direct observation washed for more than 10 seconds, although 46.4% of respondents in the survey reported that they usually wash their hands for more than 10 seconds. Among the observed students who washed their hands, only 0.9% used soap, and 0.9% washed four parts of their hands. Paper towel was the most common hand-drying method in the direct observation and also in the survey. Significant differences were found in duration, use of soap, part of washing, and hand-drying method between the questionnaire survey and the direct observation (p<0.05). This study indicates that there is a noticeable difference between the awareness of hand-washing and hand-washing practices among female university students. Further research should examine hand-washing practices of female university students in restrooms outside the university campus.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.203-210
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• 2017

The purpose of this study was to compare hand washing awareness and microorganism contamination on the hands for evaluating the difference between awareness and conditions of hand hygiene. The average number of total aerobic bacteria and coliform was 2.7 log CFU/hand and 1.8 log CFU/hand, respectively. Coliform bacteria were detected in all of the students tested in this study. The questionnaire survey data obtained via a direct interview were collected from 100 university students with microorganism analysis. A majority (90%) of the students recognized that good hand hygiene is important in order to prevent food poisoning. In the hand washing survey data, the responses suggesting "always washed" from "before eating food", "after handling money", "after finishing study" and "after visiting patients" were observed in 18, 13, 15 and 33 out of the 100 students, respectively. The questionnaire data of hand washing frequency and time duration showed that 14 students and 6 students answered "more than 8 times of hand washing per day" and "more than 30 seconds of hand washing time", respectively. These results indicated that improper hand washing practices and poor hand hygiene were identified in the majority of the students. This emphasizes the difference between awareness and conditions of hand hygiene. Repeated hand washing education about the frequency, time duration and methods is constantly required to improve hand hygiene. Installation of hand washing equipment in the space of a restaurant and cafeteria is suggested for enhancing hand hygiene before eating food.

• Journal of Korean society of Dental Hygiene
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• v.14 no.5
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• pp.641-648
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• 2014

Objectives : The purpose of this study is to investigate the attitude toward English learning in the dental hygiene students. Methods : A self-reported questionnaire was filled out by the 498 dental hygiene students in Seoul, Gyeonggi, Gangwon and Chungcheong Province. The questionnaire consisted of motive of English learning, confidence and interest. Data were analyzed by SPSS 19.0 program. Results : Approximately 85 percent of the students had strong motivation for English learning. Test-based English learning generally discouraged the students(61.8%). The students found that listening and speaking was the best way of learning English(44.6%). Most of the students were very interested in English but the cramming method of learning made them tired(p<0.05). Conclusions : Self-directed learning is the best way of learning English to the students. The curriculum should consist of actual listening and speaking practices instead of test-based study.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.153-170
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• 2013

This study examined awareness and information acquisition behavior regarding food hygiene and safety of university students to improve safe dietary practices and to get basic information to develop educational materials for food safety. It was conducted among 276 university students of Qingdao University and Liaocheng University in Shandong province, China through a self-administered questionnaire. Data were analyzed by SPSS Windows V.19.0. To describe characteristics of the respondents, frequency distributions were used. In addition, t test, one-way analysis of variance and Duncan's multiple range tests were conducted. The results were as follows: The respondents were generally interested in food hygiene and safety. However, the level of awareness regarding the food hygiene and safety system in China was not high. Almost forty-five percent of the respondents did not think that foods produced and distributed in China were safe. For the reasons for their distrust, most of the students replied that they did not trust the safety 'because of distrust for hygiene of the food process', followed by 'because of distrust for food distribution' and 'because of excess or illegal use of food additives on food process'. The respondents answered for the concern level toward food hygiene and safety foodborne disease threatened food safety the most, followed by heavy metal contamination and endocrine disruptors. The respondents acquired most information from electronic media including TV and radio. Most of the students wanted to participate in food hygiene and safety education. Finally, when they found hazardous or foreign materials in food the most frequent reaction was 'paying attention in the next purchase', followed by 'notifying others', and 'letting it go this time but never buying that product in the future'.

• Journal of Korean Critical Care Nursing
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• v.17 no.1
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• pp.68-82
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• 2024

Purpose : This scoping review was designed to identify gaps in knowledge and guide future directions for clinical nursing practices and research on oral hygiene care for endotracheally intubated patients in Korean intensive care units. Methods : We conducted a scoping review using the methodological framework proposed by Arksey and O'Malley. PubMed, CINAHL, RISS, Science On, and DBpia databases were searched. Two reviewers independently selected the studies and extracted data. A total of 445 studies were identified, of which 17 were included in the final analysis. Results : No research has been conducted from 2021 to the present. A total of 12 instruments were utilized in 13 studies to assess the effectiveness of oral hygiene care. All studies investigating the effectiveness of oral hygiene care have consistently documented that chlorhexidine has the most significant effect. The frequency and time of oral hygiene care were each examined in one study. Conclusion : A research study is necessary to develop a measurement tool for assessing the effectiveness of oral hygiene care suitable for endotracheal intubated patients in intensive care units. Interventional studies should be conducted to determine the effects of chlorhexidine and the appropriate frequency and time of oral hygiene care. Thereafter, revision of domestic evidence-based clinical practice guidelines by integrating these results will be necessary.

• Journal of the Korean Dietetic Association
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• v.17 no.3
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• pp.287-301
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• 2011

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

• Journal of Food Hygiene and Safety
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• v.12 no.3
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.