• 한국학교ㆍ지역보건교육학회지
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• 제17권1호
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• pp.59-73
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• 2016

Objectives: The working environment affects employees' physical and mental aspects, and has a deep associations with depression. The purposes of this study are to investigate how hazardous environment working experience impacts on depression, to provide rationale and practical implications for reducing depression and drinking. Methods: This study targeted 215 dental hygiene students from 3 universities located in Gyeonggi-do from November 30 to December 4, 2015. We analyzed the data with frequency analysis, descriptive statistics, t-test. One-way ANOVA, Pearson correlation coefficient, Regression analysis by using SPSS. Results: This study showed that experience working in hazardous environments increased depression and alcohol drinking, on the other hand alcohol drinking reduced depression. In addition, experience working in hazardous environments effected on depression indirectly through mediating of drinking, subjective health had not role of Moderating Effects between experience working in hazardous environments and depression. Conclusions: In order to reduce workers' depression and alcohol, the improvements of harmful environment are needed. For this governments and local governments should efforts to support enhancing workplace environment, to develop model of standard work environment, and to change employers' awareness on the harmful environment.

• 급식외식위생학회지
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• 제2권2호
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• pp.59-66
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• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.

• 한국식생활문화학회지
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• 제23권5호
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• pp.582-594
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• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

• 한국치위생학회지
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• 제4권1호
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• pp.1-17
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• 2004

The purpose of this study is to investigate the actual condition of consciousness that the students in Dept. of dental hygiene who will be engaged in dental hygiene at a dental office in the future have about a clinical training, to see whether there is any difference between the results, and then to provide fundamental data which can be helpful to develop more effective clinical training programs. For this, we investigated consciousness, that 114 daytime school students and evening school students(76 daytime school students and 38 evening school students) in Dept. of dental hygiene in J college have, using questionnaires on clinical training with Self-Administrated Method. SPSS 12.0 for Windows was used to analyze all of the questionnaires, and the results analyzed at meaningful level a=.05 are like followings: 1. The degree of satisfaction on clinical training was high as average 3.30 ; it was high in case of night training as 3.34, and of a dental office in a general hospital and an university hospital as 3.83. The degree of stress caused by clinical training was high as average 3.30, and it means that they are under relatively heavy pressure ; it was shown they got the most heavy stress as 3.39 at night, as 3.68 at a dental clinic 2. The students showed the highest tendency to recognize that clinical training is needed "for learning various clinical case experiences" as average 3.54 ; the students trained at daytime showed the highest average 3.55, and at a clinical hospital, the highest average 3.64. 3. In the study on an actual condition of consciousness about clinical training according to class difference by time(at day time and at night), there is meaningful difference between two kinds of class ; the students trained at day time showed average 2.68 that they don't like to attend, on the other hand the students at night showed higher average 2.84(p<.05). In the study on an actual condition of consciousness about clinical training according to the institutions they are trained, there is meaningful difference at satisfaction on learning method and amount of assignment : they show the highest degree of satisfaction on the learning method in case of working at a dental office in a general hospital and an university hospital as average 3.3(p<.0.1) ; the amount of assignment was shown most high at a dental clinic and a dental office in a general hospital and an university hospital as average 3.00 each(p<.05). 4. In the study of the degree of satisfaction on the clinical training, it has relatively high connections with learning contents(r=.656), learning methods(r=.497), special lessons and supplementary lessons(r=.472), the case they don't like attend at work (r=-.439), discriminatory treatment(r=-.25l), respectability on the senior dental hygienists(r=.464), a social status of a dental hygienist(r=.213), the degree of satisfaction from the relationship with other dental hygienists(r=.274), the degree of understanding which clinical training institutions have on the trained students(r=.494), trainers' ability to teach the students(r=.499). enthusiasm on guiding (r=.523), the amount of assignment(r=.333). 5. In the study on stress they got from a clinical training, it has relatively high connections with learning contents(r=-.399). learning methods(r=-.536), comprehension on training program(r=-.208), special lessons and supplementary lessons(r=-.306), the case they don't like attend at work(r=.467), discriminatory treatment(r=.366), respectability on the senior dental hygienists(r=-.341), a social status of a dental hygienist(r=-.l97), the degree of satisfaction from the relationship with another dental hygienists(r=-.289), the degree of understanding which clinical training institutions have on the trained students(r=-.430), trainers' ability to teach the students(r=-.396), enthusiasm on guiding(r=-.495).

• 디지털융복합연구
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• 제11권10호
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• pp.537-547
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• 2013

최근 사회의 급격한 변화는 사회내 모든 부분에 반영되어 성과와 효율에 대한 무한 경쟁의 모습으로 나타나고 있다. 교육 분야도 이 같은 상황은 예외가 아니어서 수요자의 요구를 충족시키기 위한 형태로 대학간 전공간 경쟁이 심화되고 있다. 주문식 교육제도의 도입은 바로 이러한 특성을 반영한 대학의 생존전략 중에 하나이다. 치위생학의 주문식 교육과정에 대한 연구결과 치과병의원의 관리자들은 치과진료보조분야의 직무를 치과위생사의 주요업무라고 생각하는 것으로 나타났다. 반면 치과위생사들은 구강보건교육을 주요업무로 생각하고 있었으나 실제에 있어서는 본인의 의사와 달리 치과병의원 관리자의 의사를 따르는 것으로 나타나 1차적으로 산업체의 요구에 따른 산업체 현장실습강화가 필요한 것으로 분석되었다. 그리고 이와 함께 치과위생사의 주요 역할인 예방치과처치, 구강보건교육을 강화함으로써 병의원 내에서 치과위생사의 지위가 안정적으로 정착되게 하여 직장생활을 통해 자아실현의 기회를 제공할 필요도 있음을 알 수 있었다.

• Child Health Nursing Research
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• 제4권2호
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• pp.255-264
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• 1998

Disease prevention and health promotions are basically needed to be healthy, health education is the most useful mean to accomplish them. Preschool children are being developped, their health problem can effect their health status through their lives. This study was attempted to survey for status of health education of kindergarten for preshoolers and to provide the basic precious data for nursing intervention. The subjects were 51 kidergarten teachers. The data were collected by the questionaires, which consiste of 25 items concerning daily life habits of children and 1 item concerning the problems of health education for preschoolers. The data were analyzed by SAS program. The results of this study are as folleowed ; 1. The most frequently educated subjects were 'adequate and safe play' and 'hand washing', 'walking and running straightly', 'oral hygiene or tooth brushing', 'walking staires'. 2. The most frequently used teaching method was the explaining. 3. The most frequently used instructional method was the pictures. The slide films and OHP was seldomly used media. 4. The most effective teaching method which perceived by the kindergarten teachers was role play . Discuss ion and compensation/reinforcement were comparatively effective method also. 5. The most effective instructional media which perceived by the kindergarten teachers was a real object/model. 6. The problems of health education for preschoolers were 'deficiency of developped health educational programs' and 'inconsistency between parents' education and kindergarten teachers' education', 'deficiency of instructional media'. The other problems were' the knowledge deficit of teachers themselves' and 'the difficulty of measure the effect of education', 'time deficit'. Conclusionally, we have to realize the health of children is the future of our health, and reinforce the health education for preschoolers to accomplish the disease prevention and health promotion.

• 한국산업보건학회지
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• 제18권1호
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• pp.72-79
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• 2008

This study was surveyed to assess the status of safety accidents occurred in work-places and prepare the fundamental data and prevent the safety accidents. The authors reviewed and analysed the charts of accident cases treated at a primary care clinic in A city from January 1991 to December 2006. The data were classified according to the USA Standards Institute and International Labour Organization method. We analyzed the data using SPSS program. The results were as follows : 1. The total cases of accidents were 455 for 8 years. 2. Accidents were mostly common in the workers who are in thirties and forties age(84.4%). 3. As season variation, spring and summer were common than others, but there was no statistical significance on season, month and weekday. 4. The most frequent injured part of the body were hand and finger, which was 36.0% among total cases. 5. According to the accidents type, cases of caught in, under or between were most frequently observed as 53.9% of the total cases. 6. The most common source of injuries was power machine(50.5%). 7. According to the unsafe acts, cases of carelessness and unsafe information were most frequently observed as 71.2% of the total cases. 8. Admission rate(5.5%) and official report rate(2.2%) were very low rate. As above results, the authors recommend to prepare the systemic control programs on environmental and human factors of safety accidents such as improving the working conditions, working facilities, working methods and safety education, and control of working time for working day.

• 대한영양사협회학술지
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• 제29권3호
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• pp.173-189
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• 2023

This study aimed to determine foodservice and hygiene management statuses at welfare facilities catering to disabled persons by facility type to provide basic data for foodservice management guidelines. An online survey was distributed to workers at 1,984 welfare facilities for disabled persons in Korea, and 531 facilities responded, which represented a response rate of 26.8%. The survey requested general information about the facilities, facility users, meals, hygiene, and management. Statistical analyses were performed, and frequency analysis and the chi-square test were used to investigate responses by facility type. The survey results revealed that daycare centers were most common and accounted for 27.4% of responses. Residential facilities for the severely disabled and sheltered workshops accounted for 16.9% and 16.4%, respectively, and residential facilities by disability type accounted for 13.0%. The presence of dietitians at welfare facilities varied by facility type. Welfare centers for the disabled (94.7%) had the highest percentage of dietitians, followed by residential facilities for the severely disabled (87.8%). On the other hand, sheltered workshops and daycare centers for disabled persons had the lowest percentages of dietitians (10.3% and 4.1%, respectively). This study highlights the variations that exist in foodservice management across different welfare facilities for disabled persons and emphasizes the challenges faced by those responsible for managing foodservices and maintaining hygiene, particularly in large facilities with no dietitians. Therefore, we recommend tailored meal management guidelines be developed for each type of welfare facility for disabled persons.

• 한국직업건강간호학회지
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• 제29권3호
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• pp.192-201
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• 2020

Purpose: This study aims to conduct an integrated literature review of infection control studies conducted by nursing care workers in long-term care facilities in Korea. Methods: Through the domestic search engines RISS and KISS, seven articles were selected by searching for theses and academic journals published in Korea from 2008 to January 2020. Results: In total, six research studies and one intervention study out of seven studies were analyzed. Measurement tools for examining the knowledge and performance of infection-related care workers consisted of skin infection, aspiration pneumonia, urinary tract infection, and hand hygiene. Factors affecting nursing care workers' infection management performance were infection management knowledge, education level, health status, and importance awareness. Conclusion: This study showed it is necessary to develop a tool that can accurately measure nursing care workers' infection management knowledge and performance. In addition, it is necessary to develop an intervention program for nursing care workers' infection control.

• 한국조리학회지
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• 제23권3호
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• pp.227-241
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• 2017

This study was conducted to examine the importance and satisfaction of quality attribute, popularization and tourism commercialization of Pohang local food. The purpose of this study was to provide useful information for establishing efficient marketing direction that serves the popularization and the activation of the Pohang local food. On the prospects and improvement of Pohang local foods and its use, 86.1% of subjects stated that the status quo was being maintained or only a portion of the foods was being transmitted. On the dissemination of local foods as world foods, subjects stated 'cooking methods' and 'simplified cooking methods' were required. In the IPA result of Pohang local food quality attributes, it is important to continuously keep 'health', 'nutrition', 'hygiene', 'preference (taste)', 'freshness', and 'credibility toward the ingredients', while 'service' needs to do intensive care and operation. The importance and satisfaction of attributes regarding plans for popularizing local foods and commercializing tourism differed, with importance and satisfaction on average being high, although attributes on plans for popularizing local foods and commercializing tourism was lower than the expectation of customers. Such results mean that residents have high expectations for Pohang local foods, on the other hand, the quality of local foods fails to satisfy the expectations of residents. Therefore, it is important to improve the quality of local foods overall.