• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.746-755
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• 2011

A survey on the status of sanitary education and recognition and perceived performance of cooking operations related to sanitation for cooks at nine deluxe hotels in the Seoul area was conducted. The frequency of a food sanitary training program inside the hotel was 94.0%, and the frequency of training was 'once a month' at 68.5%. The program was taught by a hygienist in the hotel (62.7%), and 64.2% of cooks always attended. Cooks' recognition of HACCP was 3.52, and the importance of education on HACCP was higher at 3.77. Cook's' level of sanitary management was satisfactory with an average of 3.83 out of 5 in a Likert scale. The results showed a high average (4.08) for importance of personal hygiene during cooking, but satisfaction of personal hygiene was rather low at 3.92. Cooks' recognition of food sanitation in work field was very high at 4.15. The average scale of recognition on personal hygiene was 4.36, and out of 10 items related to personal hygiene, 'maintaining hand hygiene' showed the highest recognition (4.43). In a performance scale, the average was 4.24, and 'performing annual health examination' was the highest at 4.38. Perceived recognition of 18 items related to food sanitation had an average of 4.41, whereas the average for performance was lower at 4.31. Perceived recognition of 12 items related to cooking equipments had an average of 4.39, and average scale of performance was 4.28. Therefore, cooks' high recognition of food sanitation but rather low recognition of satisfaction of personal hygiene and perceived performance indicated that systematic sanitation management monitoring tools are necessary for higher performance.

• Journal of The Korean Society of Integrative Medicine
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• v.8 no.2
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• pp.149-157
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• 2020

Purpose : The purpose of this study was that For high school students in Busan, in order to provide basic data in selecting dental hygienists by establishing the correct perception and image of dental hygienists by identifying the image of dentists and career doctors who will choose dental hygienists. Methods : The comparison of group differences with dental hygienists' images was analyzed with independent sample t-test and one-way ANOVA. Correlation between image factors of dental hygienists was analyzed using Pearson's correction coefficient. Results : The image for dental hygienists averaged 3.87 points overall, while the average for each area of the image was 4.09 points for professional images, 4.07 points for business images, 4.08 points for personal images and 3.28 points for social images. When choosing a career path, 18.8 percent said they would not consider dental hygiene, and if they said they would consider dental hygiene, both work, professional, personal and social images were significantly high (p<.05). Professional and professional images (r=.975, p<.05) in the correlation between factors of dental hygienist images, personal and professional images (r=.942, p<.05), social and professional images (r=.865, p<.05), business and personal images (r=.924, p<.05), business image and social image (r=.858, p<.05), personal and social images (r=.882, p<.05) expressed a statistically significant amount of correlation. Conclusion : The study found that high school students' image of dental hygienists was rather positive, but their social image was rather low, and most students did not consider dental hygiene. Therefore, specific measures will be needed to build a desirable image for dental hygienists and positively recognize dental hygienists with active promotion and career experience for dental hygienists in the future.

• The Korean Nurse
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• v.20 no.1 s.109
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• pp.66-71
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• 1981

This research on practice of personal hygiene of Girl''s High School Student in Korea who made with sampling randomly 570 freshmen of 4 girl''s high school in Taegu city from the date of 1st to 30th of May 1980. The results are summarized into 13 items as

• 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 the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.301-309
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• 2009

This study investigated school food service employees' recognition of sanitation and sanitary education in the Kyunggi area of Korea. In terms of personal hygiene, over 90% of the food service employees acknowledged personal hygiene and regarded it as important. Inspection of personal hygiene before cooking occurred "everyday" (85.5%); however, 17.2% continued cooking after dissatisfactory personal hygiene was identified. The food service employees thought that contaminated food materials (35.3%) was the biggest cause of foodborne illness. Approximately 71.4% of the respondents answered that sanitation education and testing related to cooking were conducted "once every month". In addition, 56.4% answered that education on cooking sanitation was "lots of help" and 36.3% answered it was "very helpful". Upon examining the food service employees' awareness about cooking sanitation over 90% were aware of sanitary cooking methods, and 46.1% responded that their biggest difficulty in performing sanitary cooking procedures was excessive work duties due to a lack of food service employees.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.4
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• pp.207-213
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• 2019

This study aimed to provide basic data for the development of education programs on food hygiene attitude and personal hygiene management of high school students according to gender. From July 16 to October 15, 2015, questionnaires were distributed to 30 students per grade at 16 high schools in Chungcheongnam-do, and a total of 1,214 questionnaires(excluding uncollected and insufficient questionnaires) were processed using SPSS(ver 18.0). According to the study, female students more checked the expiration date for food(3.78, 3.57), ate stored food without heating(2.83, 3.02) and stored it according to the characteristics(3.92, 3.72) than male students. On the other hand, male students answered they looked at food packaging more closely(3.34, 3.22), and always used personal plates when they ate(3.43, 3.32), than female students. Female students were always better at hand washing after went to toilet(4.25, 3.94), used individual cups when using water purifiers(3.45, 3.32), kept nails cleaner(3.61, 3.49), and went around(2.14, 2.53) and went to toilet during meals than male students(2.22, 2.57). Boys answered they were better at hand washing before meals(3.64, 3.50), with right way(3.58, 3.46), and covering with a tissue, handkerchief or sleeve when they coughed(3.55, 3.37) than girls. In this study, high school students showed significant differences between gender in food hygiene attitude and personal hygiene management, with different areas requiring improvement. Therefore, this study suggests the need for education on food hygiene attitude and personal hygiene management differentiated according to gender.

• The Journal of the Korea Contents Association
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• v.12 no.1
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• pp.409-415
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• 2012

The purpose of this study is to know the status of management of nosocomial infection and to present basic data for improving management of nosocomial infection. As a result, the average score of the recognition and performance of radiologist on the management of hand washing is 4.378, and 4.199 of 5. The average score of the recognition and performance of radiologist on the management of personal hygiene is 4.284, and 3.990 of 5. The recognition of hand washing management according to the general character, statistically significant difference according to the gender, age, education, career. In the performance is statistically significant difference according to the gender, marriage situation. In the recognition of personal hygiene management according to the general character, statistically significant difference according to the age, education, career. Performance of statistically significant difference according to the marriage situation, career. Finally, statistically significant difference between recognition and performance of radiologists on management of hand washing(r=0.453, p=0.000) and personal hygiene(r=0.415, p=0.000).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1920-1928
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• 2014

The purpose of this study was to evaluate the importance and performance of middle school foodservice hygiene in Busan. In this study, questionnaires were administered to 1,000 students consisting of 100 students in 10 middle schools in Busan in December, 2013. The students assessed importance and performance of personal hygiene as 3.81 and 3.60 on a scale of 5.00, respectively. Males gave higher scores to importance and performance of personal hygienic than females. First grade students gave significantly higher scores than 2nd and 3rd grade students to importance and performance of personal hygienic. The mean scores of importance of foodservice hygiene were 4.47 for food hygiene, 4.25 for equipment hygiene, 4.23 for employee hygiene, and 4.19 for environment hygiene. For importance of foodservice hygiene, females gave significantly (P<0.001) higher scores than males. However, male gave significantly higher scores than females for performance of foodservice hygiene. The importance and performance grid showed important factors for personal and foodservice hygiene. 'Hand washing before eating the meal' for personal hygiene and 'cleanliness of tray' for foodservice hygiene showed the highest importance and lowest performance scores. Foodservice hygiene can be improved through customized education of students regarding meal service and food hygiene, equipment hygiene, and environment hygiene.

• Korean Medical Education Review
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• v.18 no.2
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• pp.99-105
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• 2016

The purpose of this study was to inquire into the knowledge of medical students on the Middle East respiratory syndrome (MERS) and evaluate whether infection prevention education impacts students' level of knowledge and individual hygiene practices. This study also investigated the route by which medical students obtain disease-related information. The study involved a survey conducted in August of 2015 at two medical schools in Busan. In the first year to fourth year, a total of 345 students are enrolled (111 students in A school and 234 students in B school). Before the study was carried out, university A performed infection prevention education related to MERS, but B did not. We used self-developed questionnaires to survey the demographic characteristics, routes of acquisition of MERS information, degree of knowledge of MERS, educational satisfaction, and personal hygiene practices before and after education. Knowledge level differences according to gender and year in school were not statistically significant. Students obtained their information about MERS from various news media sources and the Internet, and through social network sites. Students practiced sanitary control behaviors in an average of 2.2 manners (standard deviation=0.95). The level of knowledge of MERS revealed a positive correlation with the frequency and total numbers of personal hygiene practices. This finding suggests that the infection prevention education program played a role in knowledge acquisition and personal hygiene practices for the medical students. In order to provide accurate and reliable knowledge of disease and preventive health behavior to medical students, continuous and well-planned education programs are necessary.

• Journal of dental hygiene science
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• v.17 no.5
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• pp.439-446
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• 2017

The purpose of this study was to investigate the effect of empathic ability and campus life stress on the stress coping behaviors among 395 dental hygiene students. The analysis was performed using PASW Statistics ver. 18.0, and the following conclusions were obtained. The empathic concern factor was the highest in the subscale of empathic ability (3.60). The interpersonal relationship stress was 1.65 and the task-related stress was 2.72. The stress coping behaviors were the highest among the sub-domains, with 3.69 for wishful thinking. The differences of stress coping behaviors according to general characteristics were as follows. The lower the age and grade, the higher the problem-focused coping; when they were religious there was a high pursuit of seeking social support. When they were satisfied with their economic level, wishful thinking was high. There was a low negative correlation between empathic concern and interpersonal relationship stress in campus life (p<0.01). There was a positive correlation between personal distress and task-related stress (p<0.001). The relationship between empathic ability and stress coping behaviors was most associated with personal distress and wishful thinking. Among the sub-domains of stress coping behaviors, factors that have a common impact on personal distress and seeking social support are viewpoint acceptance. Factors supporting emotional focus and wishful thinking were task-related stress. Dental hygiene students are not able to completely eliminate the stress that they are actually under. However, as the research results show, it is necessary to use stress coping techniques to cope effectively with individual tendencies and situations, and to improve the ability to sympathize with another individual.