• 치위생과학회지
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• 제19권3호
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• pp.190-197
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• 2019

Background: The Internet has advantages in terms of accessibility and amount of information, and the search for health information over the Internet is increasing exponentially. The purpose of this study is to analyze the information generated about some dental treatment on the internet by year. Methods: Naver Knowledge (JisikIn in Korean) which is an interactive search service was selected as the first search site in Korea. Scaling, wisdom tooth extraction, and endodontic treatment that can be paid by Korean health insurance were selected. Finally, 4,729 questions about scaling, 23,963 wisdom teeth extraction questions and 17,733 endodontic treatment questions were extracted. The question contents, the information about the questioner and the answerer, and an error of answers were investigated. Frequency analysis was used and chi-square test was used if necessary. Results: The most frequently asked questions were discomfort and dissatisfaction after the treatment. The need for treatment was the second in questions of the wisdom tooth extraction and endodontic treatment, but the health insurance benefit was the second in dental scaling. Most of the questioners didn't disclose personal information. The public answered the most in 2013~2014, but the highest percentage of the respondents was experts in 2017. Responses were mostly personal experience, but showed a tendency to decrease with years, and professional knowledge showed an increasing tendency. The error of the answer has also gradually decreased. Conclusion: Questions about dental care over the Internet are increasing exponentially, experts are responding increasingly, and errors in answers are decreasing. Nevertheless, it is necessary to pay attention to the related expert group to prevent misinformation.

• 한국산업보건학회지
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• 제8권1호
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• pp.50-66
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• 1998

This study was conducted to estimate crystalline silica contents in airborne respirable dust from various manufacturing industries and to compare analytical performance of two methods of quantifying crystalline silica, X-ray diffraction(XRD) and Fourie transform infrared spectroscopy (FTIR). For this study, various manufacturing industries with a history of having pneumoconiosis cases and also known to generate dusts containing crystalline silica were investigated. These industries include: foundry, brick, potteries, concrete, and abrasive material, etc. Both personal and area respirable dust samples were collected using 10 mm, Dorr-Oliver nylon cyclone equipped with 37mm, $5{\mu}m$ pore size, polyvinylchloride (PVC) filters as collection media. In addition, total dust samples were collected side-by-side to the respirable samples. All samples were weighed before and after sampling and were pretreated according to the NIOSH sampling and analytical methods 0500, 7500, and 7602 for dust collection and quartz analysis. In addition, bulk samples were collected and analyzed by X-ray fluorescence (XRF) for minerals. In this article, only the results obtained from foundry are reported. The results from various other industries will be published in future articles. The respirable dust concentrations from personal samples by cyclone were $0.46-1.06mg/m^3$ and those from area samples were $0.34-0.73mg/m^3$. Dust concentrations of personal samples were significantly higher than those of area samples. The highest dust concentration was obtained from the personal samples of the finishing operation. Total dust concentration ranged $1.24-3.40mg/m^3$. The mean quartz contents estimated by FTIR and XRD in the personal respirable dust samples were 5.12% and 4.41%, respectively, without significant difference between them. For quartz analyses, the two techniques were highly correlated with $r^2$ ranged 0.803-0.920. But the results by FTIR were mostly higher than those by XRD. In addition, cristobalite was not detected by FTIR. Significant correlations between contents of crystalline silica and such minerals as $Al_2O_3$, CaO, $TiO_2$, and $K_2O$ suggest possible interferences from these minerals.

• 한국식품위생안전성학회지
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• 제16권1호
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• pp.1-10
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• 2001

본 연구는 대학 및 사업체 급식소의 위생관리 실태를 파악하고 HACCP 시스템 구축을 위한 기초자료를 얻고자 하였다. HACCP의 원리에 준하여 평가가 가능하도록 고안된 설문자료로서 부산지역 대학 및 사업체 급식소 93개소(대학 21개소, 사업체 72개소)를 대상으로 음식의 각 급식 단계(구매 및 검수단계, 식재료 저장단계, 조리단계, 조리 후 보관단계, 배선 및 배식단계)에서의 온도와 시간적 관리, 조리종사윈의 개인위생과 시설 및 기기에 대한 위생관리 수행 수준의 현황을 조사하고 그 결과를 분석하였다. 조사대상이 되었던 대학 및 사업체 급식소의 평균 급식수는 1038식이었고 조리종사원 1인당 담당하는 평균 급식수는 83식이었다. 대학 및 사업체 급식소 전체의 위생관리 평균 수행 수준은 급식단계별 온도와 시간적 관리는 3.48점, 조리종사원 개인의 위생관리는 3.76점이었으면 시설 및 기기의 위생관리가 3.27점으로 낮은 수준을 나타내었고 급식단계별 온도와 시간적 관리 중에서는 조리 후 보관 단계가 3.05점으로 가장 낮았다. 대학 급식소는 급식단계별 온도 및 시간적 위생관리 수행 점수가 사업체 급식소의 경우보다 유의적으로 낮았고(p<0.05) 특히 식재료의 저장단계, 조리단계, 조리 후 보관단계, 배선과 배식단계의 위생관리 수행 수준이 유의적인 차이를 나타내었다(p<0.01). 급식규모별 위생관기 수행 수준을 평가한 결과 901식 이상의 급식소의 경우가 조리종사원 개인위생 4.01점, 설비 및 기구 위생 3.44점으로 900식 이하의 급식 소보다 유의적으로 높았다(p<0.05). 조리종사원 1인당 담당 급식수에 따른 차이는 급식단계 중 저장단계에서 1인당 51식이상의 점수가 50식 이하의 점수보다 유의적으로(p<0.05) 높았던 것을 제외하고 유의적인 차이는 없었다. 영양사의 연령이 증가할수록 급식소 위생관리의 수행 수준이 증가하는 경향을 나타내었고 급식단계별 온도와 시간적 관리, 조리종사원 개인의 위생관리와 설비 및 기구의 위생관리에서 31세 이장의 수행 점수가 25세 이하보다 유의적으로 높았다(p<0.05). 경력이 많을수록 위생관리의 수행 수준은 증가하였고 4년 이상의 경력을 가진 영양사는 2년이하 경력의 영양사보다 급식단계별 위생관리와 시설 및 기기의 위생관리의 수행 수준이 유의적으로 높았다(p<0.05).

• 한국치위생학회지
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• 제15권6호
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• pp.1033-1041
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• 2015

Objectives: The purpose of the study is to find out the effect of part-time employment experience on adaptation to university life in dental hygiene students. Methods: A self-reported questionnaire was completed by 288 dental hygiene students in Seoul and Gyeonggido from September to October, 2014. The questionnaire consisted of general characteristics of the subjects(5 items), part-time employment experience(6 items), and adaptation to university life(53 items). The instrument for adaptation to university life was adapted from Baker and Sirky and modified by Kwon. Likert 5 point scale adaptation included personal emotion adaptation, academic adaptation, social adaptation, and university environment adaptation. Cronbach's ${\alpha}$ was 0.80 in the study. Results: The adaptation to university life was 3.0 points. The higher the economic level was, the higher the personal emotional adaptation(p<0.001) and academic adaptation were(p<0.05). The adaptation to university life was positively influenced by tuition support by parents and part-time employment(p<0.05). The part-time employment was significantly helpful to future job selection, social adaptation, and university environment adaptation(p<0.001). Economic stability and advantage of future job selection had a positive influence on the adaptation to university life. So the adaptation to university life was proportional to younger age, economic stability, and advantage to future job selection. Conclusions: It is very important to give a positive motivation and stimulation, and a careful counseling to the students in part-time employment. In order to encourage the part-time employed students, major-related part-time job opening must be given.

• 한국식품영양학회지
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• 제19권3호
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• pp.301-310
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• 2006

This study was aimed to evaluate the relation of food hygiene knowledge and practices of the contract foodservice employees and housewives. The employees were mainly sampled using convenience sampling method and surveyed through the questionnaire. The SPSS 12.0 was used for statistical analysis: data frequency, t-test, one-way ANOVA. The scores of the contract foodservice employees were higher in personal hygiene and time-temperature control from hygiene knowledge category and in cleaning & sanitizing, and time-temperature control from hygiene practice category than those of housewives. The level of hygiene knowledge improved with continuous education, and people aged over 51 year showed better score in hygiene practices than those of age 20${\sim}$35. The score of hygiene knowledge or hygiene practices were higher in the group who graduated front middle or high school than the group who had MS degree, because they might have the good hygiene habit or behavior from the continuous education about the food hygiene.

• 보건의료산업학회지
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• 제8권2호
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• pp.89-100
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• 2014

The purpose of this study was to reveal association between medical service quality, consumer satisfaction, service value and customer loyalty. Medical service quality was composed of physical quality, personal quality, technical quality, procedural quality. We thought these factors affect to the consumer satisfaction, service value and customer loyalty. For this study, 221 dental patients in Busan and Ulsan are participated in this study. The data were analyzed with descriptive statistics, t-test, ANOVA, pearson's correlation coefficients, and stepwise multiple regression analysis with SPSS 18.0 program. In conclusion, we obtained the next results. First, the influencing factor in consumer satisfaction were physical quality(${\beta}$=.519), personal quality(${\beta}$=.262), procedural quality(${\beta}$=.110), adjusted $R^2$=.537. Second, the influencing factor in service value were physical quality(${\beta}$=.253), personal quality(${\beta}$=.251), technical quality(${\beta}$=.210), procedural quality(${\beta}$=.136), adjusted $R^2$=.401. Third, the influencing factor in customer loyalty were personal quality(${\beta}$=.343), physical quality(${\beta}$=.302), procedural quality(${\beta}$=.148), adjusted $R^2$=.398. As dental patients' desire to medical service quality becomes diversified, the analysis result is considered to help the future dental service management.

• 한국산업보건학회지
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• 제22권3호
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• pp.217-223
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• 2012

Objectives: This study was conducted to evaluate personal and area exposure of airborne nicotine during harvest and weaving tasks in tobacco farms. Methods: Nicotine was measured with NIOSH method 2551 and Passive sampler which was validated in previous papers for area and personal sampling. Results: The average (geometric mean) concentrations of nicotine with two different tasks in personal sample were 6.5 ${\mu}g/m^3$ (harvest), 32.6 ${\mu}g/m^3$ (weaving) and in area sample were 0.8 ${\mu}g/m^3$ (harvest), 57.2 ${\mu}g/m^3$ (weaving). There was significant difference in area sample between harvest and weaving task (p=0.000). Also, there was significant difference with personal sample (p=0.000). Conclusions: It was found that weaving task should be considered to be the first priority for reducing nicotine exposure.

• Journal of Yeungnam Medical Science
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• 제36권1호
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• pp.20-25
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• 2019

Background: The aim of this study was to evaluate the awareness of occupational hazards and personal protective equipment use among dental hygienists (DHs). Methods: A total of 271 self-administered questionnaires were obtained from 280 DHs working at dental hospitals or clinics in Daegu and Gyeongsangbuk-do, Korea. Results: The occupational hazards included work involving dust (94.1%), volatile substances (86.0%), noise (97.0%), and light-curing units (96.7%). The proportion of dental hygiene tasks that participants perceived as harmful were 42.4%, 51.7%, 9.2%, and 31.4% in the same order as above. The proportion of participants who used dust-proof masks during work involving dust was 1.1%. Those who wore gas-proof masks and gloves for work using volatile substances were 0.7% and 31.2%, respectively. Participants who used goggles for work involving light-curing units were 31.0%. None of the participants used ear plugs for work involving noise. A total of 22.9% of the participants recognized the Material Safety Data Sheet, while 79.7% had never been educated about harmful work environments. Conclusion: When compared to exposure status and perception of occupational hazards, the level of protective equipment use was very low. Extra measures to increase DHs' use of personal protective equipment are necessary.

• 한국치위생학회지
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• 제10권3호
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• pp.459-464
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• 2010

Objectives : The purpose of this study was to minimize cross infection that can take place within dental office, to make dental workers recognize importance of infection management, and to improve dental-care environment that is exposed to infection. Methods : It conducted the self-reported questionnaire survey on the practice of wearing PPE(personal protective equipment) from April 1, 2008 to May 30 targeting 180 dental workers who are working for dental offices where are located in Jeonnam region. Results : 1. As for research subjects' general characteristics, age was the largest in under 29 years old with 75.0%. It was surveyed to be large in over 5 years(56.1%) for working career, in a city(83.3%) for working region, and in having licence of dental hygienist(75.0%). 2. As a result of surveying the practice of wearing PPE, wearing mask given dental care was surveyed to have the highest practice level with 75.6%. Wearing protective glasses showed the lowest practice ratio with 23.3%. 3. As a result of surveying the difference in the practice of wearing PPE according to general characteristics, the difference according to the working region was surveyed to be the greatest. Conclusions : As the above result, the education of infection management for dental workers needs to be performed continuously even after curriculum of school. Even the in-service education on infection management needs to be vitalized. Also, the necessity was examined for always recognizing and practicing importance of infection by using a method of publishing newsletter via post to dental clinics where are located in rural area, with considering regional deviation.

• 한국생활과학회지
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• 제24권3호
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• pp.371-386
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• 2015

The purpose of this research was to investigate perception, knowledge, and practice level for school food hygiene and need for hygiene education with 300 students of elementary schools in Daegu. The average of correct answer percentage on knowledge about food hygiene of the respondents was 65.3%. For practice level of personal hygiene in school food, the average score was 3.75 out of 5 points. The ratio of educational experience of hygiene and dietary behaviors at home was 73.2%. Almost half of the respondents answered that 'food ingredients' should be the most hygienic. About 90% of the respondents recognized 'hand washing' had effect on prevention of foodborne illness. In addition, the respondents wanted to get the information about food hygiene from 'cooking practice at school', 'school broadcasting', 'education program on TV', and 'school newsletter' in order. These results suggest that continuous education on food hygiene for elementary school students are required and supervision to let them have proper hygiene habit is needed.