• Journal of Nutrition and Health
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• v.49 no.1
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• pp.43-50
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• 2016

Purpose: This study was conducted to examine prerequisite-program performance of the hospital foodservice operation and develop measures for improvement of prerequisite-program performance. Methods: Data were collected through surveys administered to 168 hospital dieticians in the Seoul, Incheon, Gyeonggi-do, Daegu, and North Gyeongsang areas. Out of total questionnaires, 65 questionnaires were usable and the response rate was 38.7%. Statistical analyses were performed using the SPSS program (ver 20.0) for ${\chi}^2-test$ and one-way ANOVA. Results: According to the result of the prerequisite-program evaluation, the percentage of 'appropriate', 'needs to be improved', and 'inappropriate' was 44.6%, 47.7%, and 7.7%, respectively. The score for the 'inappropriate' group was significantly lower than that of the 'appropriate' group or 'needs to be improved' group on the food safety management (p < 0.001), preparation facility management (p < 0.001), water management (p < 0.001), and storage transportation management (p < 0.05) parts. Holding rate of foodservice facility and equipments in the 'appropriate' group were significantly higher than in the others on convection oven (p < 0.01), air conditioner (p < 0.01), three-compartment sink (p < 0.01), hot-holding equipment (p < 0.01), cold-holding equipment (p < 0.05), exclusive thawing refrigerator (p < 0.05), and sterilizer for sanitary shoes (p < 0.05) items. Conclusion: To improve the quality of hospital foodservice, foodservice managers and HACCP specialists should develop and implement a prerequisite-program and a HACCP plan considering the characteristics of the hospital foodservice operation.

• Journal of the Korean GEO-environmental Society
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• v.13 no.1
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• pp.5-13
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• 2012

For the last decade the amount of waste has rapidly been increased in South Korea and many waste landfills have been built according to government guidelines specifying required systems such as landfill liner, leachate collecting facilities, final cover system, etc. This effort has led the recently constructed landfills to be under well managed sanitary condition. In a meanwhile closed waste-landfill sites in the past before the adoption of the government guidelines exits under unsanitary condition. In these cases untreated leachate flew out to the surroundings due to the absence of liner and leachate collecting facilities and caused groundwater and soils to be contaminated. Waste generated odor and gas also brought civil complaints. Because environmental influences bring serious problems nearby sites, it is required to have unsanitary waste-landfills to be appropriately treated and managed. A study to evaluate environmental influence and contamination level of surroundings nearby and on the unsanitary landfills is necessary before the establishment of "Management guide of closed landfill site." This paper presents an environmental evaluation for the closed site, Doil-dong landfill, according to "Closed landfill management regulation" by Ministry of Environment. "D" landfill, located in Pyeongtaek city, has possobility to contaminate surrounding surfacewater and groundwater by leakage of leachate. The in-situ stabilization carried out to build the DMW(deep soil mixing cutoff wall) wall and drainage systems.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.290-300
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• 2005

Increased sanitation management of foodservice establishments is required because most of the reported foodborne-disease outbreaks were in the foodservice industry. The purpose of this study was to determine the important control points for good sanitation. In this study, we inspected twenty foodservice establishments in Seoul, Kyunggi, Kyungnam with a self-developed monitoring tool. These foodservice establishments included secondary schools, universities, and industries. Six of them had appointed as the HACCP-certified establishments from the Korea Food and Drug Administration. The inspection was conducted from June to August in 2002. The inspection tool consisted of nine dimensions and sixty-five items. The dimensions were 'personal sanitation', 'supply of raw food', 'food storage', 'handling of raw food and ready-to-eat', 'cleaning and sterilization', 'waste control', 'pest control', and 'control of establishment and equipment' The highest possible score of this inspection tool is 105 points. Statistical data analysis was completed using the SPSS Package(11.0) for descriptive analysis Kruskal-Wallis. The score for the secondary schools (83.6 points) was higher than for the others and number of in compliance item was 50.9 on average. Therefore, we concluded that the secondary schools' sanitation condition was good. The foodservice establishments acquired HACCP certification was 89.7 points, which was significantly higher than that of establishments not applying foodservices in total score. Instituting the HACCP system in a foodservice is very effective for sanitation management. Many out of the compliance observations were found in the dimensions of 'waste control', 'control of establishment and equipment', and 'supply of raw food' 'Clean condition of refrigerator' item was $65\%$ out of the compliance that was the highest percent in this study. 'Notify and observance of heating/reheating temperature' was $45\%$ out of compliance. Items which were over $30\%$ out of compliance were 'sterilization of knifes and chopping boards in cooking', 'education of workers', 'maintain refrigerator temperature blow $5^{\circ}C$', and 'countermeasure of infection workers' In the results, most of the foodservice establishments were poorly managed in temperature control and cross-contamination. The important control points revealed in this study were preventing contamination, cooking temperature compliance, management of raw food and refrigerator. Therefore foodservice establishments should pay attention to education and training about important control points. The systematic sanitation management monitoring tool developed in this study can be effectively applied for conducting self-inspection and improving the sanitary conditions of their own foodservice operations.

• Journal of Digital Convergence
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• v.15 no.11
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• pp.307-315
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• 2017

This study set out to investigate dental hygiene students' perceptions and performance of dental clinic infection management of clinical training, thus helping to minimize nosocomial infection and providing basic data for infection management and action guidelines in development of curriculums and educational programs. A survey was taken with dental hygiene students that had experiences with clinical training at a four-year university in Gyeongbuk. The findings show that many of the students had experiences with education about the prevention of infection. There were differences in their performance of infection prevention management among the sites of clinical training with university and general hospitals recording a high level of performance. These findings raise a need to make guidelines for infection management, distribute them to sites of clinical training, and manage them through the staff during clinical training. The schools need to run educational program for infection management in relation to clinical training and establish a systematic institution.

• Journal of Chest Surgery
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• v.38 no.11 s.256
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• pp.761-772
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• 2005

Background: Following the implantation of heart valve prostheses, it is important to maintain therapeutic INR to reduce the risk of thromboembolism. The objective of this study was to suggest a practical dosing guideline for Korean outpatients with prosthetic heart valves managed by a pharmacist-run anticoagulation service (ACS). Material and Method: A retrospective chart review was completed for all patients enrolled in the ACS at Seoul National University Hospital from March, 1997 to September, 2000. Patients who were at least 6 months post-valve replacement and had nontherapeutic INR value (less than 2.0 or greater than 3.0) were included. The data on 688 patients (1,782 visits) requiring dosing adjustment without any known drug or food interaction with warfarin were analyzed. The amount of adjusted dose and INR changes based on the INR at the time of the event were calculated. Aortic valve replacements (AVR) patients and mitral or double valve replacement (MVR/DVR) patients were evaluated separately. Result: Two methods for the warfarin dosage adjustment were suggested: Guideline I (mg-based total weekly dose (TWD) adjustment), Guideline II (percentage-based TWD adjustment). The effectiveness of Guideline 1 was superior to Guideline II overall in patients with both AVR and MVR/DVR. Conclusion: The guideline suggested in this study could be useful when the dosage adjustment of wafarin is necessary in outpatients with mechanical heart valves.

• Journal of Korean Academy of Dental Administration
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• v.10 no.1
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• pp.76-83
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• 2022

This study was undertaken to confirm the relationship between the manner of focus and job performance of clinical dental hygienists. A survey was conducted, and the results of the survey were analyzed using multiple regression analysis. As a result, in the correlation between job performance ability and focusing manner and appreciation of the experience process, which are sub-factors of job performance ability and focusing manner, r=.161 (p<0.1) and appropriate distance r=.229 (p<0.1) indicated a positive (+) correlation. Multiple regression analysis revealed that the factors that have the greatest influence on job performance are type of workplace (β=-0.381), focusing attitude (β=0.166), marital status (β=-0.156), and age (β=0.152). Therefore, by confirming the relationship between focusing and job performance ability, we intend to provide the basic data necessary to prepare measures to improve dental hospital management and job performance.

• Journal of Korean Dental Hygiene Science
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• v.6 no.2
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• pp.25-35
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• 2023

Background: In order to emphasize the importance of clinical dental hygienists-led dental hygiene management processes for those with systemic diseases, we tried to identify systemic diseases affecting dental implants based on clinical data. Methods: In order to identify systemic diseases affecting dental implants, literature review was conducted from March 1 to May 31, 2023, and the search period was for research papers published in domestic and foreign academic journals from January 2000 to December 2020. Domestic databases used for search use RISS, Nuri Media(DBpia), and Korea Academic Information (http://www.papersearch.net ; KISS), while overseas databases searched Pubmed for dental implant failures, implants, systemic diseases, and Dental implant and system disease. Results: The cumulative survival rate of implants averaged 94.3 percent and the failure rate was 5.7 percent. Clinical analysis of systemic diseases related to implants accounted for the highest frequency with 13 (100.0%), followed by 8 (61.5%) studies on high blood pressure and smoking, 7 (53.8%) cardiovascular diseases, and 5 (38.5%). In addition, liver disease, thyroid abnormalities, blood abnormalities, organ transplants and infectious diseases were confirmed. Conclusion: Since unregulated systemic diseases are a risk factor for implant failure, clinical dental hygienists should continue to maintain healthy oral conditions by sharing information with patients during periodic preventive dental hygiene management processes such as dental hygiene assessment.

• Journal of dental hygiene science
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• v.15 no.5
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• pp.551-559
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• 2015

This study intended to search for measures to effectively improve and manage the job performance and personality of dental hygienists. In this study, the effects on job performance of the following variables were analyzed: emotional leadership, commitment, and patient-orientation. The subjects of the study were 328 dental hygienists who were working in a dental clinic and the assessment was made based on a self-administered questionnaire. T-test, one-way ANOVA, and Stepwise multiple regression were performed for analysis. The average of emotional leadership was 3.48 points, and commitment was 3.30 points. Also, the average of patient-orientation was 3.95 points and that of job performance was 3.39 points. Emotional leadership and commitment, as well as patient-orientation and job performance, showed positive correlation (p<0.001). The factor with the highest correlation with job performance was patient-orientation (${\beta}=0.306$), followed by the following: relationship management (${\beta}=0.209$); age (${\beta}=0.162$); self-awareness (${\beta}=0.139$); social-awareness (${\beta}=0.123$); and clinic type (${\beta}=0.101$). Based from the results of the study, there is a need to recognize the relationship among emotional leadership, commitment, and patient-orientation in connection with job performance.

• Journal of Korean society of Dental Hygiene
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• v.23 no.2
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• pp.91-103
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• 2023

Objectives: This case study was conducted to assess changes in the concentration of volatile sulfur compounds (VSCs) of older adults following home oral health care interventions based on community care. Methods: The participants were three elderly people with the halitosis. An oral health intervention programs including oral massage, oral hygiene care, and oral muscle training strenghtening were conducted for 12 weeks. Halitosis was measured using an oral malodor-checking device. Results: The program showed positive effects on changes in halitosis. The concentration of VSCs of the first case decreased rapidly from 44.5 Refres Oral Volume (ROV) on pre-test to 15.5 ROV on the first post-test. In the second case, the score decreased from 14.5 ROV on pre-test to 12 ROV on 2nd post-test. In the third case, the score decreased slightly from 6.5 ROV on pre-test to 6 ROV on the first post-test. Conclusions: Oral health care interventions contributed to decreasing the concentration of VSCs and improving the quality of life of older adults. The active promotion and customization of these programs are required.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.352-362
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• 2015

The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.