• 보건의료산업학회지
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• 제8권2호
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• pp.221-232
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• 2014

This research aims to improve oral health knowledge through oral health education by investigating and analyzing the effect of subjective oral health knowledge and oral health behavior on personal oral hygiene management ability targeted for adults who visited a dental hygiene laboratory at B University in Busan for comprehensive dental hygiene management and procedure from September 23, 2013 to December 12, 2013, and provide basic data to improve adults' personal oral hygiene management ability by inducing behavior on oral health. Results derived from the research are as follows. Oral health education is a prerequisite to improve personal oral hygiene management ability through improvement in oral health knowledge and oral health behavior, which leads to improved personal oral health and furthermore promotion of national oral health through not just simply transmitting oral health knowledge, but desirable change in oral health behavior based on oral health knowledge.

• 한국식생활문화학회지
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• 제10권1호
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• pp.1-10
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• 1995

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.

• 대한영양사협회학술지
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• 제18권4호
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• pp.308-325
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• 2012

This research aimed to survey foodservice hygiene management practices performed by principals and teachers as well as examine foodservice employees' hygiene knowledge in kindergartens. Surveys were administered to principals, teachers, and foodservice employees at 392 kindergartens. The total average score of six categories was 4.28 out of 5.0. Average score of the production process management category was the lowest at 3.90 while safety management was the highest at 4.69. Other average scores were as follows: facilities and equipment 4.20, personal hygiene 4.14, food ingredient control 4.35, and environmental sanitation 4.39. Teachers' foodservice hygiene management practices scored 3.8 points out of 5 on average. Hygiene knowledge of foodservice employees was also tested. The mean score of foodservice hygiene knowledge was 76.29%. The lowest scoring category was personal hygiene, suggesting that foodservice employees require more knowledge on proper personal hygiene practices. Possession rates of dish sterilizer, ultraviolet sterilizer, and hand washing facilities in the kitchen were low. These equipment installation rates should be raised accordingly. To enhance control of foodservice hygiene, kindergarten management should pay more attention to education and training related to foodservice sanitation.

• 여성건강간호학회지
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• 제20권3호
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• pp.215-224
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• 2014

Purpose: The study was to survey personal hygiene practice related to genito-urinary tract and menstrual hygiene management in female adolescents in order to obtain basic information for health education. Methods: With a descriptive survey design, 389 adolescents were recruited via convenience sampling in Korea. Survey instrument was the feminine and menstrual hygiene practice and perception of vaginal douching. Data were collected from a self-administered structured questionnaire. Results: Mean age of adolescents was 16.09 and menarche was at 13.21. While washing hands after urination/defecation was highly performed, wipe front to back and wash with soap and water were reported as being not well done. Twenty-eight percent reported douching habit. More positive beliefs about douching were reported by adolescents who practiced douching. Menstrual hygiene management was very appropriate with changing sanitary pads regularly with hand washing; but less performed for limiting bathing activity during menstrual periods and washing hands after activity of genito-urinary area. Conclusion: Some adolescents practiced inadequate hygiene practices especially for body cleansing during menstrual period and vaginal douching. It is important to develop and implement school health education programs on feminine and personal hygiene for adolescents to help them perform adequate health behaviors.

• 한국콘텐츠학회논문지
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• 제12권1호
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• pp.409-415
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• 2012

본 연구의 목적은 방사선사의 병원감염관리 중 손 씻기 관리와 개인위생관리에 관한 인식도와 실천도를 조사하여 병원감염예방에 대한 실태를 조사하기 위해 실시 되었다. 그 결과로는 방사선사의 손 씻기 관리의 인식도와 실천도는 5점 만점을 기준으로 4.378, 4.199 이었고, 개인위생관리의 인식도와 실천도는 5점 만점을 기준으로 4.284, 3.990 이었다. 또한 손 씻기 관리의 인식도에서 일반적 특성 중 성별, 연령, 학력, 근무경력이 유의한 차이가 있었으며, 실천도에서는 성별, 결혼여부가 유의한 차이가 있었다. 개인위생관리의 인식도에서 일반적 특성 중 연령, 학력, 근무경력이 유의한 차이가 있었으며, 실천도에서는 결혼여부, 근무경력이 유의한 차이가 있었다. 마지막으로, 손 씻기 관리와 개인위생관리의 인식도와 실천도의 상관관계는 손씻기 관리 r=0.453, 개인위생관리 r=0.415로 인식도가 높을수록 실천도가 높게 나타났다.

• 대한지역사회영양학회지
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• 제10권2호
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• pp.234-242
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• 2005

This study was conducted to evaluate the sanitary management status of school foodservice in Deajeon and Chungnam and to suggest basic data for sanitary improvement. A questionnaire was used in this study as a survey method. The subjects consist of 529 dietitians that are employed in the school ($primary{\cdot}middle{\cdot}high\;school$) foodservice. These results may be summarized as follows : $71.0\%$ of surveyed school foodservices managed separately place for contamination and uncontamination. $91.5\%$ didn't maintain adequate temperature at kitchen. A holding rate of hygiene utensils is lower in Chungnam than Daejeon. The dietitian group aged 30-34 showed significantly higher scores than other groups in personal hygiene of employees. The dietitian group graduated from a college showed significantly lower scores than other groups in purchasing & receiving, preparation, storage, food remains & waste, kitchen utensils and equipments and personal hygiene. It was significant to sowing, personal hygiene and facilities & structure by Daejeon and Chung-nam. In serving, Daejeon showed significantly lower scores than Chungnam. In personal hygiene, facilities and structure, Chungnam showed significantly lower scores than Daejeon. The foodservice group (started < 1990) showed significantly lower scores than other groups ($started{\ge}1990$) in preparation.

• 대한치위생과학회지
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• 제4권1호
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• pp.89-98
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• 2021

Background: The purpose of the present study was to gather basic data necessary for developing an educational program regarding the protection of patients' personal information. Such a program would stress the importance of the protection of patients' personal information for dental hygiene students obtaining clinical practice. Methods: A self-reported questionnaire-based survey was conducted targeting dental hygiene undergraduates who were obtaining clinical practice in the capital region. A total of 543 questionnaires were included in the analysis. Results: The results of this study were as follows: 1) the average score for awareness of the Patient Privacy Act was 2.93 on a 4-point scale; 2) the average score for the recognition of the protection of patients' personal information was 3.22 on a 4-point scale; 3) the area-based perception of the protection of patient's personal information was 3.37 points for communication, which scored highest, followed-by the linked-work area at 3.27 points, the patient's information management at 3.22 points, and the direct dental hygiene work at 3.18 points; 4) with regard to awareness of the protection of patients' personal information according to general characteristics, the perception was higher in the advanced academic year (p < 0.01), in those who had education regarding the protection of patients' personal information at both the university and the clinical practice institution (p < .05), and in those with higher grades (p < 0.01). Conclusions: Based on the above findings, the development and application of an educational program to improve awareness of the protection of patients' personal information are considered to be necessary by both universities and clinical practice institutions.

• 한국산업보건학회지
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• 제26권1호
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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.

• 한국산학기술학회논문지
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• 제20권2호
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• pp.173-179
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• 2019

본 연구의 목적은 학교 유형별 고등학교 학생들의 식품위생 태도와 개인위생 관리에 관한 교육 프로그램의 개발을 위한 기초 자료를 제공하는 것이다. 2015년 7월 16일부터 10월 15일 까지 충남지역 16개 고등학교의 학년 당 30명씩에게 설문지를 배포하였고, 미회수 및 불충분한 설문지를 제외한, 총 1214 부(인문고등학생 473명과 특성화고 741)에 대해 SPSS(ver 18.0)을 사용하여 통계처리하였다. 연구 결과, 인문계 고등학생은 특성화 고등학생보다 식품을 살 때 유통기한을 더 확인하고(3.79, 3.60), 조리 가열된 식품을 보관 후 그대로 먹는다는 응답이 낮았고(2.85, 2.98), 식품의 특성에 맞게 냉장 냉동 보관 저장한다(3.90, 3.76)고 하였다. 인문계 고등학생이 특성화 고등학생보다 식사 전 손씻기(3.66, 3.52), 화장실 다녀온 후 손씻기(4.30, 3.95), 올바른 방법으로 손씻기(3.63, 3.45)를 잘하였고, 식사시간 중에 돌아다니기(2.19, 2.43)와 식사시간 중간에 화장실을 적게 가는 것(2.28, 2.47)으로 조사되었다. 본 연구에서, 일반 고등학생과 특성화고등학생들은 식품위생태도와 개인위생 관리 부분에서 유의적 차이를 보였고, 일반 고등학생이 특성화 고등학생보다 식품위생태도와 개인위생관리를 잘하는 것으로 조사되었다. 그러나 그 정도는 높지 않아, 개선이 필요한 것으로 사료된다. 따라서 학교유형에 따라 식품위생태도와 개인위생 관리에 대한 교육을 강화해야 함을 제언한다.

• 동아시아식생활학회지
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• 제24권5호
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• pp.680-690
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• 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.