• Journal of Korean society of Dental Hygiene
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• v.15 no.3
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• pp.371-377
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• 2015

Objectives: The purpose of the study was to investigate the relation between learning strategy and academic achievement in the dental hygiene students. Methods: A self-reported questionnaire was completed by 207 dental hygiene students in Gyeongnam from April 1 to 30, 2014. The questionnaire consisted fo 51 questions of learning strategy and 1 question of academic achievement. The data were analyzed using SPSS 17.0 program for descriptive analyses, t-test, Pearson correlation and multiple regressing analysis. Results: The organized strategy and learning time management had a significantly positive influence on high scores in the junior and senior students. Learning strategie(r=0.419) and cognitive strategies(r=0.343), metacognitive strategies(r=0.239), resource management strategies(r=0.415) had significantly positive correlation to academic achievement. Cognitive strategy of learning strategies(p<0.05) and resource management strategies(p<0.001) had a positive effect on higher academic achievement. Conclusions: The learning strategies will provide the dental hygiene students with active participations.

• Journal of Korean Academy of Dental Administration
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• v.7 no.1
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• pp.21-28
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• 2019

The purpose of this study was to investigate the association between wrong postures and pain during scaling and encourage dental hygienists and students to exercise scaling in a good position. After obtaining informed consent, 107 students (3rd and 4th grade students) who had an experience with scaling practice were enrolled. The questionnaire included three general items, four items related to the posture during scaling, and nine items related to pain management (total 16 items), for which the five-point Likert scale was used. Through the questionnaire, we examined the preference of posture during scaling, posture education during scaling, pain in each part during scaling, pain management, and pain management method. In the scaling exercise, 86.3% of the subjects were instructed on the correct posture, and 87.9% of the subjects perceived the possibility of inducing musculoskeletal disorders based on the scaling posture. The percentage of subjects who responded that they performed scaling in the correct posture was 33.6% and that of subjects who answered that they bowed or turned their head by more than 15° was 64.4%. Further, 45.7% of the subjects answered that they bent their shoulders, and 29.9% of the subjects answered that their postures were not parallel to the floor. Pain during scaling was still higher when they bent their head, they bent their waist, and they bent their wrist (p<0.05). During scaling, pain was most frequent in the fingers and hands (15%), followed by the neck (14%), shoulders (11.2%), waist (9.3%), and feet and legs (2.8%). The percentage of subjects who performed regular exercise (or stretching) to prevent pain was 29.9% and that of subjects who managed pain after scaling was 12.1%. Further, exercise (24.6%) and self-massage (20.3%) were highly used as the pain management methods, and the school practice was preferred to education media for pain management (79.4%). In the scaling practice, there was a training on pain management, but the frequency of practicing in the wrong posture was high. Moreover, pain increased upon practicing in an incorrect posture. Therefore, more in-depth and systematic education on the necessity and method of musculoskeletal disease management during scaling is required.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.26 no.1
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• pp.75-89
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• 2016

Objectives: The purpose of this study was to investigate job stress and satisfaction by general characteristics of engineers industrial hygiene management, and we expect to provide basic data for strategic plan to strengthen the role related to the job. Methods: The subjects of this study was 184 persons who belong to the Korean Industrial Health Association, and 178 completed questionnaires were analyzed. The survey was conducted from June 29 to July 3, 2015. Conclusions: It is necessary to decrease the stress caused by additional job through increasing manpower and developing detailed manual according to the position and systematic job assignment considering general characteristics. Also, it is judged that job satisfaction should increase by vitalizing mentoring, club, small group activity in workplace for maintaining and improving good personal relationship with team members, and implementing incentive system to acknowledge and reward personal duty result.

• Journal of Korean society of Dental Hygiene
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• v.9 no.3
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• pp.294-305
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• 2009

Objectives : The purpose of this study was to conduct a survey on the senses of employment so that it could provide a basic reference required for good human resources specializing in oral health with responsibility as professional. Methods : To meet these goals, a self-administrated questionnaire survey was conducted to dental hygiene college students in Gwang-ju. Results : 1. It was found that 30.7% respondents wanted to be employed as government officials of oral health. Most respondents 37.4% answered that faithfulness is the highest value as prerequisite for employment in hospital. 2. It was found that interpersonal relationships among employees had most significant effects 4.58 score on selection of employment, which was followed by in-house welfare benefit (hospital size, rest room, ect; 4.31). 3. The survey on respondents' occupational sense was represented by hospital/clinic management and dental management support 25.2%, oral health education 22.7%, oral disease prevention 19.7% respectively. Conclusion : For future social awareness about dental hygienists as occupation, desirable training courses as a part of qualification for professional dental hygienists were represented by case management (services, manners, ect; 25.0%), implant (22.8%), esthetics 14.7% and so on. As for working years, it was noted that 13.2% respondents would keep working as dental hygienists as long as they could.

• Journal of Korean society of Dental Hygiene
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• v.12 no.2
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• pp.391-397
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• 2012

Objectives : A study was designed to evaluate the classes of humanities and social sciences in the dental hygiene curriculum. Methods : Data were collected through online received from 69 dental hygiene institutions from May to August, 2011. Categorized are introduction to dental hygiene, dental hygiene management of dental clinic, medical health law, and ethics, patient psychology, others(communication, behavioral science, administration). The data were analyzed by a descriptive analyses and $x^2$-test. Results : As a result of evaluate the classes of humanities and social sciences in the dental hygiene education, 51.4% of a newly-established in between 2000 and 2006 found 2~3 courses. Credits of 4~7 was 82.4% that was found by 2~3 courses. Numbers of courses showed no differences by educational system. In college, 77.8% was in introduction to dental hygiene, dental hygiene management of dental clinic, medical health law. In university, 70.1% was in introduction to dental hygiene, dental hygiene management of dental clinic, medical health law. Ethics and patient psychology was respectively 10.8% in less than 2000, was respectively 4.7% in between 2000 and 2006, was respectively 12.5%, 3.8%. 45.5% that found ethics was in more than 2007. In college, ethics was found in the 1th~2nd(61.5%). In university, ethics was found in the 3rd~4th(85.7%). Conclusions : It should increase the number of courses of humanities and social sciences. Also, It should activate the education a dental hygienist as a professional in the future.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.301-310
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• 2006

This study was aimed to evaluate the relation of food hygiene knowledge and practices of the contract foodservice employees and housewives. The employees were mainly sampled using convenience sampling method and surveyed through the questionnaire. The SPSS 12.0 was used for statistical analysis: data frequency, t-test, one-way ANOVA. The scores of the contract foodservice employees were higher in personal hygiene and time-temperature control from hygiene knowledge category and in cleaning & sanitizing, and time-temperature control from hygiene practice category than those of housewives. The level of hygiene knowledge improved with continuous education, and people aged over 51 year showed better score in hygiene practices than those of age 20${\sim}$35. The score of hygiene knowledge or hygiene practices were higher in the group who graduated front middle or high school than the group who had MS degree, because they might have the good hygiene habit or behavior from the continuous education about the food hygiene.

• The Korean Journal of Health Service Management
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• v.9 no.4
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• pp.91-103
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• 2015

Objectives : The purpose of this study was to examine the effects of sociodemographic characteristics on usage patterns of oral hygiene supplies of patients visiting a dental clinic. Methods : A questionnaire survey was administered to 592 patients visiting a dental clinic based in Daegu from December 2, 2013 through December 31, 2013. Statistical analysis was done with IBM SPSS Statistics 20.0. Results : For awareness of oral toothbrushes, electric toothbrushs had the highest ratio(67.6%), and for awareness of auxiliary oral hygiene devices, dental floss had the highest ratio (77.7%). For toothbrushes used, interdental brushes had the highest user ratio(34.3%), and for using auxiliary oral hygiene devices, dental floss had the highest ratio(37.7%). Age had an influence on the awareness of oral hygiene devices. Gender and Age had influence on the use of oral hygiene devices. Of the total respondents, 34.6% citied "do not need to do that" as the reason for not using oral hygiene supplies, followed by "do not know" (34%) and "it is tiresome" (30.4%). Conclusions : To effectively improve oral health status, a good motivation method necessary to promote the use of oral hygiene supplies.

• Journal of Korean society of Dental Hygiene
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• v.19 no.2
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• pp.251-263
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• 2019

Objectives: To establish foundations for reinforcing radiation safety management in dental facilities. Methods: This study investigated the status of radiation safety management among radiation workers in dental facilities nationwide for a period of six months from July to December in 2018 and analyzed the factors that affect their compliance with radiation safety measures. Results: Compliance with safety measures was higher in the Honam region (p<0.01) and Yeongnam region (p<0.01), in university hospitals and general hospitals (p<0.05), along with an increasing perception of the importance of safety management (p<0.001). Conclusions: It is important to strengthen education about radiation safety management, develop a radiation safety guideline that could be reasonably applied to dental institutions, and implement relevant regulations or legal grounds to promote compliance with these measures.

• Food Science and Industry
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• v.50 no.3
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• pp.51-59
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• 2017

Due to the nature of HMR food that is susceptible to contamination, its safety management is becoming more important. The relevant food types in food code corresponding to HMR foods are addressed, and the criteria for hygiene indicator bacteria and food poisoning bacteria, and storage and distribution standards according to the product type were presented. The government's safety management for HMR foods is basically carried out through the Food Sanitation Act. Those who intend to do HMR business must complete business registration or declaration, hygiene education, health examination of employees, and comply with legal obligations such as HACCP application. The government confirms compliance with legal requirements through hygiene inspection and monitoring inspection of products. However, the safety of HMR foods is not realized by the safety management system alone. A food safety culture should be established in which industry workers and consumers carry out actions to ensure food safety.

• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.209-222
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• 2013

This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.