• Journal of Korean Academy of Fundamentals of Nursing
• /
• v.5 no.2
• /
• pp.207-224
• /
• 1998

The purposes of this study were to identify nurse's recognition and performance and to represent the factors of hindrance in the IV therapy management. The subjects were 420 nurses who worked at five general hospitals in Pusan. Tha data were collected using a questionnaire and the period of data collection was from January 1 to January 31, 1998. The instrument for this study was made by author oneself on the basis of guidelines Simmons et al', CDC' Stanley' and Kurdi' guideline, Cllinical Nurse's Association' that consist of 68 items for 5 fields ; pre-injection, just before-injection, needle-injection, during injection, post-injection field. Cron-bach Alpha coefficient of recognition and performance in the IV therapy management was .93 and .87. The datas were analized by a SPSS program using frequency, percent, paired t-test, t-test and oneway ANOVA. The results obtained were as follows : 1. The mean score of recognition in IV therapy management was significantly higher than that of performance(t=5.86, P<.001). 2. The items of lower than mean score of each fields in performance were the identification of drugs, hands washing, patient teaching about medication, disinfectional methods of the injection site and the rubber stopper in bottle, the use of disposable gloves, mask and eye goggles at the chemotherapy preparation, use of tape and armboard, changing the IV tubing, labeling the dressing over the injection site, observation and recordings of patient's condition after medication and confirmation of the needle length at the needle removal. 3. The factors of hindrance in IV therapy were 'having no time', 'insufficiency of goods', 'unknowing of methods', 'no disadvantage', and 'factors of doctor's doing'. The most important factor was 'have no time', especially item of hands washing. The other factors of hindrance showed high frequency in the following items ; 'insufficiency of goods' in the use of disposable gloves, mask and eye goggles at the chemotherapy preparation, 'unknowing of methods' in the certification of drugs compatibility, 'no disadvantage' in the labeling the dressing over the injection site, and 'factors of doctor's doing' in the changing the subclavian catheter dressing and checking the glucose level during the TPN infusion. In conclusion, there is necessity of educational program which can improve the nurse's knowledge of drugs, disinfection methods, comfort of patient and recordings in IV therapy management and alternative plan which are political and financial aids such as setting up the sink, giving of paper towels and necessary goods in the IV therapy for reducing the factors of hindrance for IV therapy management.

• Journal of dental hygiene science
• /
• v.7 no.4
• /
• pp.257-262
• /
• 2007

This study aimed at recognition on infection control among dental staff. This investigation was implemented by survey and questionnaires on 50 dentists and 176 dental hygienists and 100 aide nurses who were working in Deagu. The results is 1. Dental staff was recognition that extremely dangerous infectious disease is hepatitis B in dental clinic. 2. Wearing gloves and rubber dam was high in degree of recognition on using of personal protective gears however, put on apron was low. 3. The degree of recognition about sterilization of dental instruments was more higher on dentist and dental hygienists than aide nurse. 4. Dental hygienists were higher than other groups on degree of recognition about managing of dental equipment's surface.

• Journal of Preventive Medicine and Public Health
• /
• v.38 no.2
• /
• pp.189-196
• /
• 2005

Objectives: An outbreak of shigellosis occurred among students and staff of S primary and middle school, Seongju-gun, in 2003. This investigation was carried out to institute an effective counterplan, and study the infection source and transmission of the shigellosis. Methods: The authors conducted a questionnaire survey among 235 students and staff from S preschool, primary and middle school relating to the ingestion of school lunch and the manifestation of symptoms. Also, the author investigated the drinking water, feeding facility and reconstructed cooking process of the food presumed to be the cause of the shigellosis. The diarrhea cases were defined as confirmed cases and those cases who had had diarrhea more than one time, accompanied with symptoms such as fever, vomiting and tenesmus. Results: From rectal swabs 20 people, between June 28 and July 4, 2003, were confirmed with shigellosis. The diarrhea attack rate was 40.0%. Those who had ingested tomatoes and cubed radish kimchi had significantly higher diarrhea attack rates (p<0.05), with the relative risk of tomatoes being 2.69 (95% CI: 0.98-7.42). The major cause of shigellosis was presumed to be from contaminated tomatoes due to cooking with rubber gloves containing holes. Conclusion: The cooks in charge of school lunches must make doubly sure to not only attend to their sanitation, but also to manage the table wear and items used in providing school lunches. The health care authority should introduce higher-leveled criteria for health care among cooks, so that they cannot cook when the have a case of any infectious disease.

• Journal of Korean society of Dental Hygiene
• /
• v.2 no.2
• /
• pp.215-225
• /
• 2002

Objectives: Dental personnels have high chances of exposure to various infections during many dental procedures. This study was performed to investigate the state of infection control in the private dental clinics and prevention state of hepatitis B virus infection among the dental hygiene students in Kwanju city, Korea. Methods: Questionnaires were obtained from 94 dental hygiene students who participated in dental practice in private dental clinics for more than five weeks. Results: 83.9% of dentists and 17.2% of dental hygienists routinely used the mask for treating all patients, 32.3% of dentists and 6.5% of dental hygienists routinely used the rubber gloves. The use of protective eyeware was much lower in each group. Disinfectant was used in 52.7% for sanitization of dental instruments before cleansing. The prevalence of HBsAg and anti-HBs were 3.8% and 67.1% respectively, 52.7% of dental hygiene students had history of accidental needle stick. Conclusion: Routine use of personal barrier techniques by dental personnels should be emphasized. Dental hygiene students were not properly immunized against hepatitis B virus and had high incidence of accidental needle stick. It is necessary to establish specific regulations or recommendations for cross infection control in dental practice and to performed scheduled vaccination program for hepatitis B virus for dental hygiene students.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
• /
• v.27 no.4
• /
• pp.58-66
• /
• 2014

Objectives : The purpose of this study was to investigate the clinical manifestations and influences of occupation, concomitant allergic diseases, various aggravating factors and seasonal changes for patients with dyshidrotic eczema. Methods : A total of 219 patients who showed clinical manifestations of dyshidrotic eczema were included in this study. We retrospectively reviewed the clinical characteristics of all the patients. Results : 1. Among 219 patients, there were 76 male patients (34.7%), 143 female patients (65.3%), male to female ratio was 1: 1.88. The average age of the patients at admission was $31.9{\pm}9.8$ years, had a lot of 20s and 30s the distribution. 2. The average of duration of the admission to the clinic after the onset was $4.01{\pm}4.42$ years. 3. Common accompaning diseases dyshidrotic eczema patients have were allergic rhinitis(87 cases), and atopic dermatitis(55 cases), sweating(45 cases), and asthma(10 cases) in order. 4. The most commonly occurring sites for dyshidrotic eczema patients are fingers(60.3%), palm(53.4%), dorsum of hand(19.2%) and nails(5.5%) in order. 5. The most commonly contacted materials for dyshidrotic eczema patients are water(130 cases), cosmetics(40 cases) and rubber gloves(34 cases) in order. The aggravating factors of dyshidrotic eczema patients are emotional stress(110 cases), fatty food(22 cases) and alcohol(22 cases) in order. 6. The number of patients showing seasonal changes in symptoms was 111. The season with the most severe symptom was summer with 76 cases, which was statistically significant. Conclusions : This study demonstrated the various clinical characteristics of Korean patients with dyshidrotic eczema.

• Journal of the FoodService Safety
• /
• v.2 no.2
• /
• pp.103-110
• /
• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• The Journal of the Korea institute of electronic communication sciences
• /
• v.18 no.2
• /
• pp.379-386
• /
• 2023

When patients suffer from finger injuries, their finger joints can become stiff and inflexible due to decreased ability to exercise the finger tendons. This can lead to a loss of strength and difficulty using their hands. To address this, it is important to provide patients with consistent rehabilitation treatment that can help restore finger flexibility and strength simultaneously. In this study, we propose wearable gloves that use FSRs (force sensitive resistors) for finger strength training. The glove is designed to be adjustable using rubber bands and a custom PCB is designed for signal acquisition. For the evaluation of finger strength training, the result was analyzed in four cases. We suggest a vector that represents the center of five finger forces, and the result shows that the vector can indicate the level of force balance.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.10
• /
• pp.1457-1465
• /
• 2009

This study was conducted to analyze the food safety management practices and to provide data that could be used to improve food safety management at kindergarten foodservice establishments in Daegu and Gyeongbuk province. Microbiological hazard analysis was conducted from May to July, 2008 at the four foodservice establishments. A total (20 items) of foodservice facilities, cooking utensils, and equipment were tested about total plate counts, coliforms, E. coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The microbiological detected levels were higher than the critical limits for prepreparing and cooking knives, chopping boards, working tables (both prepreparing and cooking), refrigerator (inside wall), bart, basket, and tray. E. coli, Salmonella spp., and Listeria monocytogens were not detected in any samples. However, Staphylococcus aureus were detected in rubber gloves for cooking and trench in the bottom at one foodservice establishment. In conclusion, these results suggest that a prerequisite programs guideline should be provided to improve the food safety levels at kindergarten foodservice establishments and the foodservice manager must maintain proper food safety technique for foodservice facilities, cooking utensils, and equipment at kindergarten foodservice establishments to prevent cross-contamination and spread of foodborne pathogens.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.10
• /
• pp.1611-1618
• /
• 2005

The microbiological examinations were conducted for the hygienic evaluation on three Korean restaurants during summer season in Busan, Korea. Total one hundred and sixty swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants and total and coliform counts were measured. Also thirty- six air samples were collected at inside of three restaurants for measuring total, coliform, Staphy-lococcus and mold and yeast counts. All collected samples kept in an ice-packed box were transported to the laboratory and analyzed. The results demonstrated that most swabbed samples were highly contaminated with microorganisms and coliforms. The degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from not detectable to 2.14$\times\10^{9}$/200 $cm^{2}$, while those of coliforms from not detectable to 8.34$\times\10^{7}$/200 $cm^{2}$/200 $cm^{2}$. Microorganisms also detected from most agar strips of air samples for total, coliform, Staphylococcus and mold and yeast counts. The severely contaminated sites were floor, trench, water bottle, plastic drainer, rubber gloves, shelves, and unsealed wet towel. Those sites should be focused and controlled according to control Points of sanitation standard operating Procedures. Also, periodic microbiological examination in addition to visual examination should be applied on those highly contaminated sites for reducing risk of foodborne disease outbreak at restaurants

• Journal of Korean society of Dental Hygiene
• /
• v.9 no.3
• /
• pp.282-293
• /
• 2009

The purpose of this study was to examine the degree of infection control implemented at dental offices and factors affecting it in an attempt to help promote the health of dental health care workers. The subjects in this study were 180 medical personnels who worked at dental offices in the region of South Jeolla Province. A self-administered survey was conducted from April 1 to May 30, 2008, and the collected data were analyzed. The findings of the study were as follows: 1. As for the implementation of infection control at the dental offices, what the health care workers investigated did the most was post-treatment hand washing(95.0), a constant separation of infectious wastes(94.4), wearing rubber gloves all the time during medical instrument cleansing(92.8) and pre-treatment hand washing(91.7). 2. In regard to the implementation of infection control at the dental offices, what the dental personnels did the least was drying their hands with air(5.0), wearing goggles in times of treatment(23.3), receiving regular education on infection control(26.7) and putting sterilizers to a performance test on a regular basis(43.9). 3. The dental health care workers were significantly different according to age in the management of contagious diseases(p=0.005). Their career made a significant difference to the management of contagious diseases(p=0.000) and instrument cleansing/sterilization(p=0.043). The service area made a significant difference to wearing and managing personal protective clothes (p=0.040) and waste management(p=0.040). 4. Concerning the relationship between the acquisition of dental hygienist certificate and the practice of infection control, whether the dental health care workers were certified or not made no significant difference to that. 5. As to the correlation among the factors affecting the prevention and management of contagious diseases, there was a positive correlation among hand washing(r=0.379), wearing and managing personal protective clothes(r=0.349), instrument cleansing/sterilization(r=0.323) and waste management(r=0.388). All the factors made a statistically significant difference to the prevention and management of contagious diseases(p<0.01).