• 치위생과학회지
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• 제10권4호
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• pp.265-271
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• 2010

본 연구는 구강보건의료기관에서 방사선 촬영을 하고 있는 치과위생사를 대상으로 방사선 노출에 대한 인지도와 지식을 살펴보았다. 그리고 치과방사선 피폭 대상인 환자와 보호자에 대한 관리 실태 및 근무환경에서 받는 직무스트레스를 조사한 후, 상호 변수 간의 관련성을 파악하기 위해 이메일과 등기우편을 통한 자기기입식 설문법에 의한 256명의 우편 설문조사 결과를 분석하여 다음과 같은 결과를 얻었다. 1. 치과방사선 안전관리 행태에서 최고점수 5점 만점에서 관련 지식은 3.11점, 인식 4.08점, 방사선안전관리 행위 3.43점으로 나타났다. 2. 치과위생사의 직무스트레스는 최고점수 5점 만점에서 2.63점으로 중등도 수준 이하로 나타났다. 3. 근무지별 방사선 피폭에 대한 인지도는 치과병원이 4.26점으로 가장 높았고, 보건(지)소가 3.95점으로 가장 낮았다(p=0.003). 4. 연령별 방사선 피폭에 대한 보호구 착용은 30-34세군만이 착용한다는 응답률이 66.7%로 높았다(p<0.001). 또한 근무지별로는 치과병원 근무자가 보호구 착용을 77.8%가 하고 있다고 응답하였고, 다른 집단은 착용하지 않는다는 응답률이 높았다(p<0.001). 5. 방사선 피폭에 대한 보호구 착용자가 방사선안전관리에 대한 지식, 인식, 자기 방어, 환자와 보호자에 대한 인식 및 보호 수준이 높았다(p<0.001). 6. 방사선 피폭에 대한 보호구 착용자가 비착용자에 비해 직무스트레스가 낮았다(p<0.001). 7. 연령별 직무스트레스는 25세 미만군이 3.10점으로 가장 높았고(p<0.001), 근무지별로는 대학병원 및 종합병원 근무자가 3.32점으로 가장 높았다(p<0.001). 8. 방사선 피폭에 대한 인식이 낮고(r=-0.133) 자기방어관리 수준은 높으며(r=-0.526), 환자와 보호자에 대한 인식 및 보호 수준이 높을수록(r=-0.403) 직무스트레스가 적었다. 이상의 결과에서 치과방사선 안전관리 행위가 적극적으로 시행될 때 직무스트레스는 감소할 수 있다고 여겨지며, 치과위생사의 건강증진을 위해 구강보건의료기관에서는 방사선보호장치 설치를 보다 강화하고 방사선 촬영 시 치과위생사는 갑상선 보호대 등 보호구 착용을 생활화할 수 있도록 교육 및 홍보를 활성화해야 한다고 제시된다.

• 한국융합학회논문지
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• 제11권9호
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• pp.65-72
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• 2020

치위생학교육평가·인증체계 정립을 위한 학습성과기반 치위생 핵심역량을 파악하고자 치위생(학)과 전임교수 207명을 대상으로 설문 조사를 실시하였다. 핵심역량별 세부영역에서 전문가적 행동 및 윤리적 의사결정 능력(1영역)과 과학적이고 전문적인 임상치위생과 임상치과업무의 지식과 기술을 적용할 수 있는 능력(2영역)의 전체 점수가 가장 높게 나타났고, 의사소통 능력 정도(3영역)는 4.48점, 근거중심의 통합적 사고와 문제해결 능력 정도(5영역)는 4.35점으로 나타났다. 핵심역량 세부영역들은 강한 상관관계가 있는 것을 확인하여 보건의료서비스 직종간의 핵심역량 파악과 임상 실무현장에 근무하고 있는 치과위생사들의 핵심역량에 대한 질적 연구가 필요하다고 사료된다.

• 한국치위생학회지
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• 제19권1호
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• pp.33-44
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• 2019

Objectives: To investigate how dental hygienists who have never used a digital oral scanner perceive the impression acquisition and evidence needed for prosthesis planning by using a digital oral scanner. Methods: From July 1, 2017 to December 31, 2017, subjects from Daegu, Gyeongsangbuk-do, Korea, were selected. The purpose of the study was described to dental hygienists who had never used a digital intraoral scanner. Questionnaires were distributed to the students selected. Of the 137 questionnaires distributed, 93 were used in the analysis after excluding 44 completed questionnaires that had errors or missing answers. Results: Of the respondents, 33.7% (36/93) were aged ${\geq}30$ years, 68.8% graduated from a 3-year vocational college course, 33.5% were aged ${\geq}33$ years, and 61.3%. At present, our center has the largest number of clinics (92.5%). The difficulty of impression taking using the digital oral scanner significantly differed (p<0.05) according to age and current occupation (p<0.05). Impression taking using a digital oral scanner significantly affected the present workflow of dental hygienists and their interest in sharing information about future use of digital oral scanner (p<0.01). Conclusions: If more routes are available to access digital intraoral scanners and more systems are developed for clinical use, the digital intraoral scanner could become digitized in the dental system; thereby, the existing impressions could be replaced with digitized impressions. With digital intraoral scanners, the expansion of the business of dental hygiene can be expected.

• 대한치위생과학회지
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• 제4권1호
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• pp.19-27
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• 2021

Background: The present study aimed to gather basic data for the development of an educational tuberculosis prevention program for prospective dental hygienists by understanding the level of knowledge, attitudes, and preventive behaviors related to tuberculosis for students in the Department of Dental Hygiene, who need preventive access to tuberculosis infection. Methods: The present study used a self-reported questionnaire on knowledge, attitudes, and preventive behaviors regarding tuberculosis, which was administered to dental hygiene students attending D University located in D city. Results: The average knowledge regarding tuberculosis was 16.17 ± 6.14, out of 30 points. Attitude regarding tuberculosis averaged 48.59 points (± 4.46), out of 60 points, and the degree of preventive behavior was 46.29 points (± 5.0), out of 60 points. Third year students ranked highest for knowledge regarding, attitude toward, and infection prevention behaviors of tuberculosis, compared to those in their first or second year (F = 7.20, p = 0.000). Those who had experienced tuberculosis themselves or with their relatives had higher attitudes toward tuberculosis than those who did not (F = 2.32, p = 0.02). Additionally, the higher the knowledge (β = 0.209, p = 0.004) and attitude (β = 0.425, p = 0.000) about tuberculosis, the higher the level of tuberculosis infection prevention behavior. Conclusion: Based on the results of the present study, it appears to be necessary to provide practical education to ensure that all students in dental hygiene are equipped with knowledge about tuberculosis, and that as a dental hygienist in carrying out dental hygiene management with a changed attitude, the act of preventing tuberculosis infection can be appropriately performed.

• 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.

• 한국식품조리과학회지
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• 제26권6호
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• pp.781-790
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• 2010

The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.01), number of certificates (p<0.01), and whether food service workers is students' parents or not (p<0.01). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students' parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.

• 대한영양사협회학술지
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• 제13권3호
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• pp.265-276
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• 2007

The Purpose of this research was to assess food safety knowledge and perceptions on hygiene education among new owners of restaurant in Gyeongnam area. In the questionnaire survey to 462 new owners of the necessity of hygiene education, more than half of them(56.3%) answered ‘Needed’ while ‘So so(29.2%)’ and ‘No need(14.1%)’ were also not a few. For the questionnaire asked what educational area was most beneficial, ‘Restaurant management and service(53%)’ was the most selected followed by ‘Food safety management and briefing on relevant food safety regulations(20.1%)’, ‘Tax management(12.8%)’ and ‘Food culture and menu development(11.7%)’. According to evaluation on new owners’ food safety knowledge, total average score was turned out to 6.83(out of total score of 15), less than 50% of average correct answers, it signified the demand for quantitative and qualitative improvement on hygiene education. To view the three areas’ evaluation score, characteristics of foodborne illness(2.56 points, out of total 5 points) and general hygiene management(2.54 points) marked more than 50% of correct answers while critical control points marked only 1.73 points, the lowest score.

• 대한영양사협회학술지
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• 제9권1호
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• pp.22-31
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• 2003

The purposes of this study were to compare performance of HACCP-based sanitary management and sanitation knowledge of employees in some food services (hospitals, elementary school, industry) in Inchon. Therefore, the survey questionnaire consisted of general background, sanitation performance, sanitation knowledge evaluation. The subjects were 370 employees in hospital, elementary school, industrial food service. The statistical analysis of data was completed using SPSS program. The results were summarized as follows: 99.3% of surveyed employees were female. 95.7% of employees were attended sanitation education and 76.8% of them were educated once a month. Employees in school food service showed higher academic career than the other food service employees. The food service employees' performance level was high(4.48). The performance level of school employees was significantly higher compared to other food services(p<0.001). Average score of sanitation knowledge was 16.36/20. The school food service employees' knowledge 17.03 was also higher compared to other food services. There was no significant correlation between sanitary performance and knowledge for total score. But among items of sanitary performance, a personal hygiene and food sanitary was significantly correlated with sanitation knowledge. The results of survey imply that the suitable contents and methods of education and training must be developed. Also, Financial supports to install necessary sanitary facilities are very important in order to raise effectiveness of education.

• 대한지역사회영양학회지
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• 제9권5호
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• pp.597-605
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• 2004

The purpose of the study was to investigate relationships among food safety training, knowledge, and practices of school food service employees. A questionnaire that identified employees' food safety training experience, knowledge, and practices was developed based on a review of literature. A total of 341 Korean school food service employees participated in the survey; the final usable responses were 293 (a response rate: 86%). Statistical analyses were conducted using SPSS for Windows (version 10). Most of the respondents (> 86%) took training sessions on 'proper hand washing' and 'proper food storage temperatures', whereas less than 60% had training on 'monitoring procedures and corrective actions at critical control points'. The mean score of their food safety knowledge was 8.02 out of 11. The majority of the employees knew correctly 'potentially hazardous foods (93.2%)' and 'diseases and symptoms with which they are excluded from working (87.0%)'; less than 50% chose a correct answer for 'sanitizing food contact surfaces.' A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by whether they had food safety training (at the level of a =0.01), except one topic 'diseases and symptoms with which they are excluded from working.' Their self-reported practice scores were rated as 2.98 - 3.39 based on a 5-point Likert-type scale (1-not at all, 5-always). Employees' food safety training should be conducted continuously and repetitively to improve the effectiveness of the training.

• 대한영양사협회학술지
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• 제18권4호
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• pp.308-325
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• 2012

This research aimed to survey foodservice hygiene management practices performed by principals and teachers as well as examine foodservice employees' hygiene knowledge in kindergartens. Surveys were administered to principals, teachers, and foodservice employees at 392 kindergartens. The total average score of six categories was 4.28 out of 5.0. Average score of the production process management category was the lowest at 3.90 while safety management was the highest at 4.69. Other average scores were as follows: facilities and equipment 4.20, personal hygiene 4.14, food ingredient control 4.35, and environmental sanitation 4.39. Teachers' foodservice hygiene management practices scored 3.8 points out of 5 on average. Hygiene knowledge of foodservice employees was also tested. The mean score of foodservice hygiene knowledge was 76.29%. The lowest scoring category was personal hygiene, suggesting that foodservice employees require more knowledge on proper personal hygiene practices. Possession rates of dish sterilizer, ultraviolet sterilizer, and hand washing facilities in the kitchen were low. These equipment installation rates should be raised accordingly. To enhance control of foodservice hygiene, kindergarten management should pay more attention to education and training related to foodservice sanitation.