• Restorative Dentistry and Endodontics
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• 제24권4호
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• pp.639-646
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• 1999

The dental care delivery system and the dental specialty system have a very close relationship each other. Compared to Korea. Western European countries with predominant public sector in dental service have recognized merely 2 or 3 dental specialties, while North American countries with predominant private sector, 8 or 9 ones. It is desirable to adopt the dental specialty system as soon as possible in Korea to encourage scientific development in various dental specialties and qualitative advance in dental service. We, however, have to establish equitable dental care delivery system which can use limited dental resources efficiently as follows. 1. clarifying the different roles in assignments between general dentists and specialists by the amendment of the related laws such as the Medical Act and establishing the organic patient-referral system. 2. adopting the dental specialty system and expanding personnel and equipments so that the dental college hospitals, especially dental divisions of general hospitals, night function as secondary care facilities with specialties. 3. determining the size of dental specialists according to the national needs for dental specialized service's, whose number is to be not more than 10% of the total dentists. 4. transferring the function of accredating dental specialists to the efficient, self-controlled professional organization such as the Korean Dental Association rather than putting it under the governmental control. 5. conducting a comprehensive review of specialty education and practice for re-recognition, and maintaining competence of specialists by re-accredating them periodically. I expect this article to contribute to further discussion about the dental specialty system in Korea in productive and practical way. I am sure that we can Establish this system in the near future when people in every walks of life-the academic circle, the press, the authority concerned, consumer groups and the Korean Dental Association-take part in the discussion with special concern.

• Korean Journal of Community Nutrition
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• 제8권5호
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• pp.736-743
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• 2003

The purpose of this study was to research the current home delivered meal (HDM) service programs for seniors living in the community. Fifty seven centers which operated a HDM service program were surveyed with respect to their administrative structure, menu management, food purchasing and production management, hygiene and equipment and facility. -Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and t-test. The results showed that 55 percent of the study group were from 70 to 79 years old. All of the participants received free HDM. As a result of the meal cost analysis, the meal cost at 56.1% of the HDM service centers was from ￦2,000 to ￦2,499 per meal. A total of 68.4% of the HDM service centers were operated without the services of a dietitian. According to the menu analysis, all nutrients except Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. Although 96.6% of the HDM service centers required a therapeutic diet menu for the health of the elderly recipients, 68% of the directors responded that they could not afford to serve therapeutic meal. Food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Forty two percent of the HDM service centers never used standard recipes. For determining portion sizes, 75.4% of the HDM service centers depended on personal experience. Finally, the current HDM service programs for the homebound elderly were not operated systematically. It is suggested that professionally trained personnel should be included among the staff members to provide a more effective HDM service. The HDM service programs should be supported financially and systematically by the government.

• Korean Journal of Community Nutrition
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• 제8권6호
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• pp.919-926
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• 2003

The purpose of this study is to examine the current congregate meal service program for homebound elderly. One hundred three meal service centers in charge of the congregate meal service programs as part of the elderly foodservice program were surveyed for administrative structure, menu management, food purchasing and production management, hygiene, equipment, and facilities. Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and ANOVA. The meal cost of 54.4% of the congregate meal service centers ranged from ￦l,500 to ￦l,999 per meal. According to the menu analysis, all nutrients except calcium and Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. A total of 81.5% of the centers were operated without the services of a dietitian, and food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Although 88.3% of the centers required a therapeutic diet menu for the health of the elderly, most directors (77.6%) replied that in their current status they could not afford to serve therapeutic diets. These results suggest that financial and systematic supports by government is very necessary. Fifty-five percent of the centers never used standard recipes. For determining portion sizes, 93.2% of the congregate meal service centers depended on the personal experience of the personnel. Finally, the current congregate meal services for the homebound elderly were not operated systematically. To improve the elderly food service program, it is strong1y recommended that it be managed by Professionals.

• The Journal of Korean Academic Society of Nursing Education
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• 제24권4호
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• pp.347-357
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• 2018

Purpose: The purpose of this study was to identify patient safety awareness and emergency response ability and affecting factors perceived by nursing homes and home visiting caregivers. Methods: This study was a descriptive study that conveniently extracts nursing caregivers who care for elderly patients in S and G provinces, Korea. Data collection was done by structural questionnaires from April to May 2018. A total of 204 responses consisting of 103 nursing homes and 101 home visiting caregivers were used for data analysis in SPSS Win 22.0. Results: Patient safety awareness and emergency response ability of nursing homes caregivers with each $4.24{\pm}0.50$, $74.26{\pm}09.57$ was each higher than that of the home visiting caregivers with $3.68{\pm}0.49$, $68.02{\pm}12.12$ (p<.001). The affecting factors of the patient safety awareness were working place, safety education, and daily average working hours with 12 or more (F = 27.30, p<.001) and that of emergency response ability were number of patients per personnel with 9 or more and emergency situation experience (F=14.00, p<.001). Conclusion: These results suggest that it is necessary to develop a safety education program that can share indirectly experience emergency situations that occur on the job site.

• Journal of Korean Clinical Nursing Research
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• 제26권2호
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• pp.131-140
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• 2020

Purpose: This study aims to describe the characteristics of safety incidents and factors associated with injury for patients with Home Mechanical Ventilation (HMV) at the hospital. Methods: This is a retrospective study. Data were collected from the work log of respiratory home care nurses and the patients' electronic medical records were investigated. In order to compare group differences, independent t-test and χ² test were used. Associated factors with injury development were identified by generalized mixed modeling analysis controlling for age and gender. Results: A total of 304 patients on HMV were included in this study, among which 129 (42.4%) experienced 352 HMV-related incidents. Mean frequency of incidents for each patient was 5.11±3.98, ranged from 1 to 15 times. In 19.0% of the incidents, injury was developed. Types of incident and persons involved in the incidents were significantly associated with the patient's injury. In the case of the safety incidents, patient's injury was significantly higher in accidents caused by respiratory circuit problems compared to those caused by problems with the ventilator operation by the medical staff (coefficient=1.25, p=.020). In addition, in the case of those involved in the safety incidents, patient's injury was significantly higher in the accident caused by the patient family members or caregivers than that caused by the medical personnel (coefficient=1.25, p=.019). Conclusion: In order to minimize injury caused by incidents in patients with HMV, hospitals need to provide systemic education to their medical staff and caregivers to enhance awareness of the importance of reporting and safety management.

• Journal of the East Asian Society of Dietary Life
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• 제26권6호
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• pp.550-558
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• 2016

This study was conducted to provide guideline data for future instructional materials and practice guidelines on reforming the dietary life of military personnel in terms of lowering sodium intake. A total of 264 persons were surveyed to obtain basic data on sodium intake and understanding of sodium. The study also examined the practice that is carried forward in this endeavor. The subjects liked 'kimchi' and 'rice with topping', and these could be the reason for higher salt intake. Career soldiers scored higher in terms of nutrition knowledge than enlisted soldiers (p<0.01). Nutrition education concerning sodium intake was statistically insignificant between the two, whereas career soldiers showed a higher experience rate at these nutrition educational events. Career soldiers also had with higher sodium intake than enlisted soldiers, and this difference was statistically significant (p<0.01). In terms of practice, officers were more likely to experience difficulty in putting the theory of less sodium into practice than their enlisted soldiers counterparts (p<0.05), and the main reason behind this difficulty was that they did not feel the need to lower their sodium intake. Soldiers should be well educated about sodium and healthy diet during their service. Education should focus on lowering sodium intake and changing their attitudes and awareness of this issue in order to elicit behavioral changes.

• Korean Journal of Community Nutrition
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• 제20권1호
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• pp.53-60
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• 2015

Objectives: The purpose of this study is to provide the basic data for efficient operation and management of the military foodservice by analyzing the satisfaction of the quality of the foodservice and the perception of the military foodservice which are provided according to the ranks of the soldiers. Methods: A total of 252 military personnel (48 Private, 87 Private first class, 74 Corporal and 43 Sergeant) participated in Gyeonggi area from November 1 to 30, 2013, and data were analyzed by the SPSS Win (ver 18.0). Results: The perception with foodservice, variety of menu (p < 0.001), importance (p < 0.01), problem (p < 0.05) and leftover reason (p < 0.05) significantly differed by the rank of the soldiers. With regard to the satisfaction with food, there were significant difference by rank for all items (p < 0.01). Satisfaction with facilities did not indicate significant differences by rank. Satisfaction with sanitation indicated significant difference by rank in the categories of table ware (p < 0.05), process of distribution (p < 0.05), employee's uniform (p < 0.001) and drinking water (p < 0.05). Satisfaction with service indicated significant difference by rank with regard to kindness of employees (p < 0.01), providing information on foodservice (p < 0.05) and fast distribution (p < 0.01). Conclusions: In order to improve the satisfaction of all ranks, there is a need to offer a variety of nutritionally balanced menu and a proper amount of food provided through the voluntary food distribution services. The results also suggested the need to find a sustainable foodservice management plan to carry out satisfaction surveys regularly in the military foodservice.

• Korean Journal of Community Nutrition
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• 제16권1호
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• pp.98-112
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• 2011

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: $9.9\;m^2$ for the receiving area, $56.1\;m^2$ for the pre-preparation area, $10.5\;m^2$ for the food storage area, $6.0\;m^2$ for the supplies storage area, $97.8\;m^2$ for the cooking area, $33.6\;m^2$ for the service area, $52.5\;m^2$ for dish washing area, cafeteria $410.5\;m^2$, $4.5\;m^2$ for the front room, for a total of $725.8\;m^2$. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.

• Journal of Preventive Medicine and Public Health
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• 제9권1호
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• pp.39-47
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• 1976

The organized community is the one of the best system for the effective public health administration, and a model area was selected for the study to see what would be achieved when a certain small community is placed under the special public health control based on the family unit. The 178 families involved total of 875 populations. The rate of vaccination with B.C.G. among 191 infants and children could be increased upto 100.0% from 72.5% of the time when the basic study was performed after 8 months period of this study; 99.0% from 47.1% with D.P.T.; 96,9% from 71.7% against smallpox; 83.2% from 69.1% against poliomyelitis; but only 25,7% from 21.5% against measles. The status of family planing was 36.8% among 155 women of possible conception at the time of the basic research. And, at the end of this study, the number of women utilizing one of the methods of contraception for family planning were increased upto 52.9% among the same number. The most frequently utilized method was 34.1% of oral pills followed by 30.5% of intrauterine device; but both of which had higher rate of interruption of use because of the complications, 14.3% and 16.0% respectively. The 10 pregnant women at the time of basic research experienced normal deliveries during the period of study and they had received pre and postnatal health care through this health center. The status of oral hygiene, pulmonary tuberculosis control, and parasitological examination were also reported as well as the cases with diseases seen among the population and vaccinations performed against other infectious diseases. The stress on discussion was placed upon the effectiveness of public health administration when it is undergone on the individual family unit to achieve the best results. However, the shortness of both personnel and material resources were considered to be the one of the major difficulties retarding the generalization of the idea obtained through this study based on family unit public health administration.

• Research in Community and Public Health Nursing
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• 제29권2호
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• pp.143-154
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• 2018

Purpose: The purpose of this study is to identify the effects of job demand and recovery experience from job stress on job embeddedness among workers in the service industry. Methods: The participants were 223 workers from the service industry in P and Y Cities with the help of a structured self-report questionnaire, administered between July 10 and August 20, 2017. The data were analyzed using descriptive statistics, t-test, ANOVA, $Scheff{\acute{e}}$ test, Pearson correlation coefficients and stepwise multiple regression. Results: There were significant differences in job embeddedness in terms of satisfaction with salary, continuous service, perceived stress level and the perceived health status of the subjects. There were significant positive correlations between role clarification in job demands (r=.55), recovery experience from job stress (r=.27) and job embeddedness. From the multiple regression analysis, the most significant factors affecting job embeddedness were found to be role clarification in job demands (${\beta}=.47$), recovery experience from job stress (${\beta}=.23$), and perceived stress level (${\beta}=.18$). These variables explain 34.0 % of the total variance in job embeddedness. Conclusion: In order to increase job embeddedness among workers in the service industry, it is necessary to prepare measures to increase recovery experience from job stress and to decrease role clarificationin job demand, and perceived stress level.