• Journal of Korean society of Dental Hygiene
• /
• v.9 no.4
• /
• pp.726-739
• /
• 2009

Objectives : The purpose of this study is to identify differences in time, frequency, and methods of toothbrushing according to knowledge acquirement of oral health between first and third year dental hygiene students who had relatively sufficient oral health education and students majoring non-health related field who had less opportunities of oral health education, to emphasize importance and necessity of the education, and to present basic data for development of effective programs of oral health education. Methods : 2,032 dental hygiene students and students majoring non-health related field attending 12 universities in Korea had been selected as subjects and were asked to complete a self-administered survey time, frequency, and methods of toothbrushing. The SPSS 12.0 program was used for statistical analysis of the collected data, and the significance of difference by groups was tested by using chi-square test, the one-way ANOVA and independent t-test. The mean frequency of toothbrushing per day and the rate of toothbrushing before and after meal were analyzed by using of multiple comparisons through the Scheffe test as post hoc test. Results : The rate of toothbrushing after lunch was 60.2% in third year and 39.2% in first year dental hygiene students, 20.3% in students majoring non-health related field, respectively. The mean frequencies per day of dental hygiene students were 3.33 times in third year and 2.85 times in first year dental hygiene students, 2.46 times in students majoring non-health related field, respectively. The rate of toothbrushing after meal among total frequency of toothbrushing per day was 85.36% in third year and 84.81% in first year dental hygiene students, 77.90% in students majoring non-health related field, respectively. As for the methods of toothbrushing, 'Turning up and down' was 68.8% in third year and 43.1% in first year dental hygiene students, 30.6% in students majoring non-health related field, respectively. Conclusions : Oral health education through dental hygiene course may improve the oral environment management of dental hygiene students and oral health education on toothbrushing should be strengthened for the students majoring non-health related field.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.1
• /
• pp.145-151
• /
• 2015

The purpose of this study was to evaluate foodservice hygiene in middle school students by analyzing the importance and performance of school foodservice by meal service area in Busan. Questionnaires were administered to 826 students in 10 middle schools (five schools for classroom service, five schools for dining room service). The average importance and performance scores were 4.11/5.00 and 3.38/5.00 for classroom service and 4.34/5.00 and 3.89/5.00 for dining room service. Dining room service had significantly (P<0.001) higher average scores importance and performance of food hygiene, environment hygiene, equipment hygiene, and employee hygiene than those of classroom service. The gap average score of dining room service was significantly (P<0.001) lower than those of classroom service. In the importance-performance analysis, 'cleanliness of tray' showed high importance and low performance for classroom service and dining room service. Areas of low importance and low performance were 'tray drying', 'cleanliness of employee' clothes', 'wearing sanitary gown, cap', 'wearing sanitary mask', and 'wearing sanitary gloves' for the classroom service, whereas 'tray drying', 'comfortable atmosphere in diningroom', 'well ventilated', 'no odor of the food in classroom', and 'cleanliness around rubbish bins' were relevant for dining room service. These findings suggest that employee hygiene management should be intensively managed for classroom service, and equipment hygiene management must be improved for classroom service and dining room service, especially cleanliness of tray. Meal service places should be changed to the dining room with support the government and private sector.

• Journal of dental hygiene science
• /
• v.9 no.4
• /
• pp.419-426
• /
• 2009

The occurrence of toothache signals the malfunction in oral health, which allows the detection of any abnormal condition in the oral cavity at an early stage to prevent the condition from worsening, and thus can act as a preventive measure. This study has looked into the status of oral health management in relation to toothache through the structured survey administered to 235 college students. Based on the survey results, this study aimed at comparing the toothache occurrence prediction between regression analysis and CART model in order to clarify the relationship between the factors of oral health management habits that contribute to toothache occurrence. According to the result, there was a difference between the present health status and the health status of the past year depending on the presence or non-presence of toothache occurrence (p<0.05). There was a difference in the regularity of meal time depending on the presence non-presence of toothache occurrence from the dietary habits of the research subjects (p<0.05). As for the presence or non-presence of toothache occurrence from the oral hygiene habits of the research subject, there was a difference between the occurrence and nonoccurrence of bleeding during brushing or flossing (p<0.05). According to the results of regression analysis, no factors were signifiant in the relationship with the presence or non-presence of toothache occurrence from the status of life habits and oral hygiene habits. 70% of the researched group was randomly selected as the sample for generating an analytical model and the remaining 30% was used as the sample for generating an evaluation model. According to the results of CART model, the occurrence of toothache was higher in the case of irregular meal time and poor current health condition than the case of average or satisfactory health condition. The above results imply that CART model is very useful technique in predicting toothache occurrence compared to regression analysis, and suggests that CART model could be very useful in predicting other oral diseases including toothache.

• Journal of Nutrition and Health
• /
• v.33 no.4
• /
• pp.464-476
• /
• 2000

The purpose of this study was to measure patient satisfaction with hosptial foodservices, and thereby identify areas for improvement and provides basic data for the introduction of total quality management into hospital foodservice in the Taegu·Kyungpook area. This survey was carried out on 676 hospitalized patients in 11 hospitals with over 200 beds to determine the quality satisfaction with foodservices. The subjects were 62.4% male and 37.6% female. Sixty-two percent of the subjects were over age 40, 46.7% were only educated to middle school or below, 41.8% were hospitalized for 1 - 10 days. Eighty-seven precent of the subjects did not receive any nutrition education. The expectation and perception grid showed that the high expectation to the low perception items were the seasoning of the meals, taste of the meals, and prompt dealings with meal complaints. The quality satisfaction values of all the attributes indicated a minus. The unsatisfied quality attributes were the opportunity to meet with a dietitian, seasoning of the meals, taste of the meals, explanation of the meals, and prompt dealings with meal complaints. Among the demographic characteristics, age, education, length of admission, and experience with nutrition education produced significant differences in the quality satisfaction scores. In conclusion, it would seem to be desirable that hospital foodservice department introduce selective menus, hygiene education for foodservice employees, standard recipes, quality assurance, and increase the meal rounding of dietitians in the patient foodservice.

• Culinary science and hospitality research
• /
• v.10 no.4
• /
• pp.1-14
• /
• 2004

This study investigates and analyzes the diversity of menu in military meal services that are recognized by the soldiers who are familar with meal services and, suggest the implications on the results of the analysis. For the ranks of respondents in terms of demographic features, the sergeants were 43.2%(186), the corporals were 29.7%(128). It was identified that the diversity of menu had significant influences as 57.5%. Thus, for the satisfaction on the kitchen and mess hall service, the sanitary condition was the most considerable factor as 41.6%. Next, water supply facilities, sewer hygiene and towels in washstaynds were the issues to be considered more. In conclusion, this study was limited only to the air soldiers in Chungcheon. Then, the future study needs to expand the samples more than this study to apply the results to the entire army. Moreover, the study could not be actively performed because of the particularity of the army. Consequently, it is required to make these kinds of researches dynamically performed like for any other meal service industries.

• Korean Journal of Human Ecology
• /
• v.7 no.1
• /
• pp.51-67
• /
• 2004

This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%). and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%). and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular (11.1%). suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%). 60 and under(21.l %). 121-15006.7%). and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks). and working stage(20.34/25 marks), The counting of meals articles in a pre-working stage(20.34/25 marks). temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05). state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(l6.1%). Regular education included not executed(25.1%), 2-3 times a month(l6.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(l5.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(l1.5%), and every six months(1l.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material. and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(l5.2%), question(l4.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(l4.6%), and lack of knowledge(l1.l%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).

• Journal of Digital Convergence
• /
• v.19 no.1
• /
• pp.431-441
• /
• 2021

In this study, the hygiene control status of meals for the elderly was investigated for the elderly care facilities, communal living families, and day care centers, which are members of the Cheongju Social Welfare Food Management Support Center, and the improvement of food hygiene management was compared and analyzed to find out the effectiveness of the pilot project after conducting management support such as hygiene education for the elderly and providing related supplies and information. The study found that after the first support, the average score of overall feeding hygiene control increased significantly from 63.13 points (out of 100) to 75.10 points (p<0.001) and from 75.10 points (out of 100) to 80.89 points (p<0.001). After primary support, 16 out of 29 items showed significant differences in average scores in the checklist, and 7 out of 29 after secondary visit support (p<0.05, p<0.01, p<0.001). Based on the effectiveness of the above-mentioned pilot project to support senior citizens' meal service management, more welfare facilities for senior citizens should be continuously supported by the Foodservice Management Support Center.

• Culinary science and hospitality research
• /
• v.23 no.8
• /
• pp.17-26
• /
• 2017

This study compared and analyzed the importance-satisfaction regarding the selection attributes of the convenience store focusing on PB lunch box for consumers of 20s and 30s. According to the research results, the importance of factors such as easy purchase, time reduction, convenient intake were found to be high among the selection attributes of the convenience store PB lunchbox and those of factors such as confirmation of food ingredients, nutrition, and new taste were found to be relatively low. In addition, factors with high satisfaction included easy purchase, convenient intake, time reduction, while factors with low satisfaction were confirmation of food ingredients, nutrition and hygiene. The results of the IPA analysis were as follows: The $1^{st}$ quadrant (Keep up the good work) included convenience, time reduction, easy purchase, convenient intake, convenient cooking method, and convenient packing container Etc. $2^{nd}$ quadrant (possible overkill) includes origin labeling and the 3rd quadrant (low priority) includes packing container design, convenient storage, consistency of quality and taste, good taste, moderate amount, new taste, one meal, moderate quantity and quality, inexpensive intake, and hygiene Etc. $4^{th}$ quadrant was found to include no corresponding factors.

• Journal of Food Hygiene and Safety
• /
• v.16 no.1
• /
• pp.1-10
• /
• 2001

The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likers, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodseryice operations were 3.48, 3.76 and 3.27, repectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale (over 901) were significnatly higher than those of lower sclaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p<0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene.

• Journal of Korean society of Dental Hygiene
• /
• v.9 no.4
• /
• pp.824-835
• /
• 2009

Objectives : The purpose of this study was identified about oral health status and oral health needs of elderly. Moreover this study would be based further research of development of oral health in elderly. Methods : This study was undertaken to determine the oral health status and the need of oral management of over 65years elderly who were with dental prosthesis in elderly welfare center and Kyung Ro Dong in Kyung Bok and Kyung Nam. The results were as follows. Results : The sample was 200 participants. The demographical characteristic were that 74.0% of participant was female, 29.0% of participant was 75~79 years old, 42.5% of participant was under elementary, and 45.5% of participant was living alone. 43.7% of participant was pain from muscle-skeletal disease, 37.1% of participant was cardiac-vascular disease, and 31.1% of participant was ophthalmic disease. In oral health status, 54.5% of participant was partly artificial tooth and 45% of participant was whole artificial tooth. 78.0% of participant used under 10 years with partly artificial tooth and only 27.4% were satisfaction with artificial tooth. 83.5% of participant used under 10 years with whole artificial tooth and only 26.4% were satisfaction with artificial tooth. In the oral health status of partly artificial tooth, the average of toothbrush was 2 times, 42.2%. The majority method of toothbrush was 'their own freely' 55.0%. The time of toothbrush was 'after meal' 81.8%. The study result showed that majority participant didn't experience of tongue brush, regular examination, scaling, and oral health education. In the need of oral management with the whole artificial tooth, the participant who used longer artificial tooth was significantly higher about artificial irrigation and the method of management(p<.05). The need of participant who answered 'don't gum massage', was higher of xerostomia treatment(p<.01) and halitosis treatment(p<.05). In the need of oral management with the partly artificial tooth, the participant who used longer artificial tooth was significantly higher about regular examination(p<.01), oral cavity massage(p<.05), scaling(p<.05), dental caries treatment(p<.01). The need of participant who answered 'don't satisfaction with artificial tooth' was higher of regular examination and scaling(p<.05). Conclusions : Oral management needs of elderly who kept artificial tooth or denture required were regular dental examination, xerostomia management, management of artificial tooth and irrigation, and management of bad breath. This results meaned the oral health intervention program for elderly was developed regularly.