• Journal of the Korean Society of Food Culture
• /
• v.26 no.4
• /
• pp.323-330
• /
• 2011

This survey was conducted to investigate the attitude towards food hygiene, and the correlation between sanitary knowledge and the performance of college students in Daejeon. The respondents were composed of 218 food majors and 296 nonmajors. The answer that food hygiene was very important was given more often by food majors (82.9%) and those educated (80.5%) than non-majors (65.1%) and the uneducated (68.7%) (p<0.05). Information on food hygiene was mainly obtained from TV, radio, or the internet. The average food hygiene knowledge score was 4.08 and that in practice was 3.37 (p < 0.001). The average score was lower in practice than knowledge for personal hygiene, food separation use and storage, washing-sterilization of food, and utensils. The average knowledge score was higher for food majors and educated than that in non-majors and uneducated (p<0.001). The degree of HACCP perception was much higher in food majors (34.9%) and educated (37.4%) than in non-majors (5.4%) and uneducated (8.2%). The knowledge and practice scores were correlated (p<0.01). It is necessary that college students be educated to obtain useful knowledge about food hygiene and conduct proper personal food sanitation in their daily life.

• Journal of Korean society of Dental Hygiene
• /
• v.13 no.3
• /
• pp.369-376
• /
• 2013

Objectives : The objectives of this study is to investigate the handwashing and use of personal protection equipment in dental hygienists and provide the basic data for dental infection control guideline. Methods : A questionnaire survey was performed in the dental hygienists who participated in the continuing education by the Daejeon City Commission in October 2012. The collected data were analyzed using PASW 18.0. Results : Handwashing was well practiced in group working for 3 to 5 years of employment. Those who took the infection cnotrol training used liquid soap, paper towel, dental mask, protective goggles, face shield, and gloves. Conclusions : Infection control is the most important practice in dental hygienists. So it is necessary to emphasize the inportnace of personal protection equipment including medical gloves, dental mask, and goggles.

• The Journal of Korean Society for School & Community Health Education
• /
• v.11 no.1
• /
• pp.135-148
• /
• 2010

Objectives: In this study, knowledge of environmental disease, experience of environmental health education and necessity of environmental health education of elementary school pupils were compared and analyzed. Methods: The population of this study was from grade 1 to 6 elementary school pupils in Ulsan city, Korea. Five elementary schools were randomly selected from Ulsan City. Seven hundred and twenty-eight responses from the five schools were analyzed (seventy-two were excluded). A self-administered questionnaire measuring sociodemographic variables, Knowledge of environment related disease(atopic dermatitis, asthma etc), as well as educational experience and necessity of environmental health education was analyzed. The survey results were analyzed using SPSS-PC Program 12.0 and the following results by implementing Frequency Analysis, Cross-tabulation Analysis and ANOVA are as follows. Result: Pupils of lower grades more informed than those of higher grades about atopic dermatitis. Among asthma sufferers, many responded that symptoms occurred or improved during the lower grades of elementary school. In terms of the lifestyles of patients with atopic dermatitis or asthma, female pupils, especially those in the lower grades, tended to make changes in their daily habits based on their disease. Also, parents tended to intervene/mediate more in the dietary habits and personal hygiene habits of lower-grade pupils compared to their higher-grade counterparts. Personal hygiene education is currently not provided in schools, and upper-grade pupils have more experience with personal hygiene education compared to lower grade pupils. 430 (59.0%) of pupils replied that education about personal hygiene is necessary in their curriculum. 490 (67.3%) of elementary pupils are aware of the close connection between education in hygiene and human health. When asked if education in hygiene should also be undertaken by teachers and parents, 406 (55.7%) students said that it should be done. Conclusions: Developing a concrete health education program and raising instructors' awareness of the necessity for education in hygiene. Placement of professionals in the personal hygiene education field, is important to provide good health education for elementary school pupils.

• Safety and Health at Work
• /
• v.3 no.4
• /
• pp.268-277
• /
• 2012

Objectives: 1) To determine mercury levels in urine samples from garbage workers in Southern Thailand, and 2) to describe the association between work characteristics, work positions, behavioral factors, and acute symptoms; and levels of mercury in urine samples. Methods: A case-control study was conducted by interviewing 60 workers in 5 hazardous-waste-management factories, and 60 matched non-exposed persons living in the same area of Southern Thailand. Urine samples were collected to determine mercury levels by cold-vapor atomic absorption spectrometer mercury analyzer. Results: The hazardous-waste workers' urinary mercury levels (10.07 ${\mu}g/g$ creatinine) were significantly higher than the control group (1.33 ${\mu}g/g$ creatinine) (p < 0.001). Work position, duration of work, personal protective equipment (PPE), and personal hygiene, were significantly associated with urinary mercury level (p < 0.001). The workers developed acute symptoms - of head-aches, nausea, chest tightness, fatigue, and loss of consciousness at least once a week - and those who developed symptoms had significantly higher urinary mercury levels than those who did not, at p < 0.05. A multiple regression model was constructed. Significant predictors of urinary mercury levels included hours worked per day, days worked per week, duration of work (years), work position, use of PPE (mask, trousers, and gloves), and personal hygiene behavior (ate snacks or drank water at work, washed hands before lunch, and washed hands after work). Conclusion: Changing garbage workers' hygiene habits can reduce urinary mercury levels. Personal hygiene is important, and should be stressed in education programs. Employers should institute engineering controls to reduce urinary mercury levels among garbage workers.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.11
• /
• pp.1757-1765
• /
• 2014

The objective of this study was to explore hygiene issues by analyzing the importance and performance of personal and school hygiene in school foodservices. Questionnaires were administered to 634 students (10 high schools) in the Busan area. Exactly 29% of respondents had received hygiene education. The average score of importance of students' personal foodservice hygiene was 3.81/5.00, and the performance score was 3.48/5.00. The same scores for school foodservice hygiene were 4.37/5.00 and 3.67/5.00, respectively. Regarding importance and performance of personal foodservice hygiene, students who had received hygiene education showed significantly (P<0.01) higher scores than those without prior education. In terms of importance of school foodservice hygiene, students who had received hygiene education showed significantly higher scores for environment hygiene (P<0.05) and equipment hygiene (P<0.05). Additionally, among grid analysis in personal foodservice hygiene, the areas of high importance and low performance included 'washing hands before the meal', 'using a designated cup for the water purifier', and 'keeping clean around the leftover container'. As for school foodservice hygiene, the same area was 'cleanliness of tray'. These findings suggest that hygiene education needs to be extended to more students, and for school foodservice hygiene, a cleaner environment should be created using equipment hygiene management, including emphasis on ensuring cleanliness of tray.

• The Journal of the Convergence on Culture Technology
• /
• v.8 no.6
• /
• pp.191-198
• /
• 2022

This study was to provide education on hand hygiene and personal protective equipment(PPE) to nursing students and to investigate the effects of knowledge, attitude, and self-efficacy. This was a single group, pre-post quasi-experimental design. This study was conducted from October 28 to November 30, 2021 using a structured questionnaire targeting 18 students in the 3rd year of college nursing. Data analyzed by descriptive statistics and paired t-test. As a result of the study, hand hygiene knowledge (t=3.33, p=.004) and PPE knowledge (t= -11.02, p<.001) significantly increased through hand hygiene and PPE education, and attitude toward personal protective equipment (t =-2.76, p=.013) and self-efficacy (t=-3.69, p=.002) all significantly increased. Therefore, based on the results of this study, it is considered necessary to develop a systematic and repetitive hand hygiene and personal protective equipment education program, and it will be used as basic data for program development.

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

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.23 no.2
• /
• pp.57-64
• /
• 2013

Objectives: Skin exposure to diisocyanates may be an important risk factor for respiratory sensitization to leading asthma. However little is known about the extent of worker's diisocyanates skin exposure and the effectiveness of personal protective equipments in polyurethane foam manufacturing companies. This study provides data on diisocyanates skin exposure, surface diisiocyantes contamination of foams and the effectiveness of personal protective gloves in five polyurethane foam manufacturing companies. Materials and methods Colorimetric SWYPE pads are used for the determination of diisocyanates on surfaces of workers skin and polyurethanes foams. Results: The forearms, necks and faces of workers in polyurethane foam manufacturing companies were found to be contaminated with diisocyanates. Heavy contamination with uncured diisocyanates at large block foams surfaces were found. Personal gloves of workers for skin protection showed significant penetrations by diisocyanates. Conclusions: We found that all workers in polyurethane foam manufacturing companies could be exposed to diisocyanates by skin exposure. Also further researches which would better quantify skin exposure are needed.

• Journal of Korean Clinical Health Science
• /
• v.5 no.3
• /
• pp.953-962
• /
• 2017

Purpose. This study was conducted in order to identify levels of stress and self-esteem related to clinical practices of dental hygiene department students. Methods. Data was collected from a group of 249 students from October to November 2015, in the Yeong-nam region. Data analysis was performed using descriptive statistics frequency and t-test, logistic regressions by a SPSS WIN 18.0 program. Results. The results indicate that the characteristics of those who appeared to practice managing teaching was higher than that of the stress levels of clinical practice(p=.044). As well. personal relations(p=.013), degree of major satisfaction(p=.001), levels of satisfaction of practice(p=.019) resulted in higher levels of self esteem. The stress levels of clinical practice and high levels of satisfaction of practice were reduced and resulted in a dental hygienic negative correlation(p=.016). Self-esteem levels increased significantly according to personal relations(p=.001) and satisfaction of practice(p=.014). Conclusion. A strategy for development of a method to reduce the stress of clinical practice among individuals and an improvement of self-esteem programs which is necessary for dental hygiene students.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.5
• /
• pp.680-690
• /
• 2014

This study investigated the performance of hygiene management according to the capacity and food cost of foodservice in kindergartens as a measure of kindergartens foodservice hygiene management. Dietitians from the education office visited 50 kindergartens under the control of Dongbu District Office of Education during January, 2011. Kindergartens were 11 public and 39 private institutions. Over half of kindergartens (n=27) provided foodservice to 50~99 children. About 21 kindergartens had a foodservice cost per student per day of 2,000 won. Regarding personal hygiene, 'whether to wear an accessory or have a manicure' showed the best performance. 'Whether to have their health examined once every 6 months or keep their health records in 2 years' was rarely performed. For food materials, 'whether to buy food appropriate for the quality control standard of food materials' showed the highest performance. The highest performances for storage management of food materials and handling of food was 'whether to store goods within butlery at intervals more than 30 cm from the ground' and 'whether to heat and cook food more than $74^{\circ}C$', respectively. The highest performance for distribution of food and management of facilities was 'the hygienic management of cooking tools and facilities' and 'the proper installation of air-conditioning, heating and ventilation facilities', respectively. The results of this study show that capacity and food cost had the strongest effects on performance of personal hygiene. Especially, smaller facility size could increase performance of foodservice management.