• 융합정보논문지
• /
• 제8권4호
• /
• pp.63-71
• /
• 2018

본 연구는 한국의 손씻기 실천률이 선진국에 비해 현저히 낮았다는 보고에 따라, 한국과 네팔 중학생들의 손씻기 인식과 실천을 비교하기 위해 시행된 조사연구로, 연구도구로는 한국 질병관리센터의 손씻기조사도구를 수정하여 사용하였다. SPSS 23.0으로 분석 결과, 양국 대상자 간 주거형태, 질병경험 및 부모교육수준에 차이가 있었고(p<.001), 손씻기인식은 한국대상자가 손씻기실천은 네팔이 유의하게 높았다(p<.001). 손씻기실천 관련내용 중 손씻기 후 말리는 방법, 비누로 손씻기 횟수, 손씻기 소요시간, 손씻기 교육경험횟수, 교육방법에 양국 간 유의한 차이가 있었다(p<.001). 네팔의 손씻기인식은 한국보다 낮았으나 손씻기교육과 설비보완으로 손씻기실천률을 높이고 있는 것으로 나타났고, 한국의 손씻기실천률을 높이기 위한 대책이 필요하다. 본 연구는 양국의 소수의 중학생을 편의추출해서 시행된 연구이므로, 대상자 수를 확대하여 반복 연구의 필요성을 제안한다.

• 성인간호학회지
• /
• 제17권2호
• /
• pp.268-275
• /
• 2005

Purpose: The purpose of this study was to determine handwashing-related factors in nurses. Specific purposes of this study were to examine 1) the applicability of the hypothetical model constructed for this study, on the basis of Theory of Planned Behavior(TPB), and 2) relationships between handwashing practice and other variables such as age, career, level of education, and level of recognition about handwashing. Method: Data were collected from 187 nurses in one university hospital in Kyung-Ki province. Result: The hypothetical model based on TPB was revealed applicable, but the degree of the variance explaining handwashing practice was small(26%). Perceived behavioral control(PBC) was the most strong variable explaining handwashing practice, and intention didn't have a significant effect on handwashing practice. Norm and PBC had significant effects on intention, but attitude was not a significant factor of intention. Age, career, and the level of awareness of handwashing practice were significantly related to handwashing practice. Conclusion: The result of this study suggests that we should focus on perceived behavioral control, awareness of handwashing practice and subjective norm about handwashing practice to increase the level of nurses' handwashing practice.

• 한국융합학회논문지
• /
• 제12권11호
• /
• pp.155-160
• /
• 2021

본 연구에서는 IPA를 이용한 물리치료사의 감염관리 의식과 수행능력을 분석하였다. 4개 영역은 손위생, 개인관리, 진료실 환경, 감염관리 교육으로 구분하고 인식과 실천에 대한 설문조사를 하였다. 일반적인 특성은 빈도분석하고 인지도와 수행도는 대응표본 t-test와 Pearson's correlation를 통해 분석하였다. 손위생은 둘다 높았고 감염관리 교육은 수행도는 높으나 인지도가 낮은 것으로 나타났다. 치료실 환경의 수행도는 높았으나 인지도가 낮았고 개인관리의 둘다 낮았다. 따라서 본 연구를 바탕으로 감염관리 교육은 인지도를 개선해야 하는 정책 치료실 환경은 수행도를 개선해야 하는 전략, 개인 관리는 수행도와 인지도를 동시에 개선해야 하는 전략이 필요하다.

• 동아시아식생활학회지
• /
• 제17권6호
• /
• pp.943-956
• /
• 2007

This study was conducted to assess the current status of food safety/sanitation training programs, including HACCP, for kitchen and hall employees at major hotels, as well as how differently the training can affect the employees' recognition and performance of food safety/sanitation management in areas related to the facility, food, and their personal hygiene. A questionnaire for assessing the recognition and performance of sanitation management was developed and distributed to 430 employees currently working in the kitchens and halls of 5 hotels located in Seoul, Korea. A total of 324 questionnaires (kitchen: 138, hall: 186) were subjected to frequency analysis, chi-square tests, one way ANOVA, and Pearson correlation analysis using SPSS/windows software. Ninety-one percent of the respondents had received food safety/sanitation training, which was conducted by a hygienist or a cook once a month. However, only 55% of the respondents had HACCP training. The employees that did not have HACCP training had lower recognition scores than those who had HACCP training, especially in the washing procedures for tablewares, handwashing tools, cross contamination, reheating, and HACCP definitions. Trained, full-time employees received significantly higher recognition and performance scores than untrained, contract, or part-time employees. Significant differences in the recognition and performance scores were found among the employees of the 5 different hotels, indicating various levels for the outcome of their sanitation training. In addition, Pearson's correlation analysis confirmed that the recognition and performance scores were significantly correlated (r=0.473, p<.001). This study indicates that hotel foodservice employees must receive systematic food safety/sanitation training, including HACCP, which provides the foundation for safe foodservice operations.