• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.919-926
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• 2003

The purpose of this study is to examine the current congregate meal service program for homebound elderly. One hundred three meal service centers in charge of the congregate meal service programs as part of the elderly foodservice program were surveyed for administrative structure, menu management, food purchasing and production management, hygiene, equipment, and facilities. Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and ANOVA. The meal cost of 54.4% of the congregate meal service centers ranged from ￦l,500 to ￦l,999 per meal. According to the menu analysis, all nutrients except calcium and Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. A total of 81.5% of the centers were operated without the services of a dietitian, and food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Although 88.3% of the centers required a therapeutic diet menu for the health of the elderly, most directors (77.6%) replied that in their current status they could not afford to serve therapeutic diets. These results suggest that financial and systematic supports by government is very necessary. Fifty-five percent of the centers never used standard recipes. For determining portion sizes, 93.2% of the congregate meal service centers depended on the personal experience of the personnel. Finally, the current congregate meal services for the homebound elderly were not operated systematically. To improve the elderly food service program, it is strong1y recommended that it be managed by Professionals.

• Journal of the Korean Dietetic Association
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• v.7 no.2
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• pp.167-174
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• 2001

The purpose of this study was to investigate food service management system and nutrition education of the early childhood education institute in Yongdungpo, Seoul. Self-administered questionnaires were completed by 26 public early childhood education institute and 34 private ones. A majority of the teachers were women over 40 with at least bachelor's degree. Other than the fact that food service provides food to the children, it contributed in providing the essential nutrients to the children, as well as giving them the opportunity to learn table manners. A normal food service would provide one set of lunch and two sets of snacks, which would be provided by the institute itself. In most cases, the director or teachers planned the menus instead of dietitians. Journals, cookbooks, and other information put out by mass communication, such as TV and newspapers, were used as reference to those menus. The factors considered in planning the menus were mainly nutritional balance and the children's food preference. The difficulties in meal management were about the budget and nutritional menu planning. Fifty five percent of the subjects were did nutrition education, and they focused mainly on the table manners and hygiene education but once a year. The difficulties and complaints in execution nutrition education at the institutes were lack of nutritional knowledge, personal shortage, and excessive work. The institutes were urgently requesting for menu provisions from local Public Health Clinics. As a recommendation from the results of this study, food service management and nutrition related subjects should be more enforced into the nursery teacher training curriculum. Also, it is necessary to provide nutrition education to teachers, and as a link, the need to develop a manual for nutrition education has become urgent.

• The Journal of the Convergence on Culture Technology
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• v.4 no.1
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• pp.85-93
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• 2018

The purpose of this study was to investigate the effects of health promoting behaviors on marriage and pregnancy in 227 female college students at three universities in C city. The descriptive sruvey was conducted from 15 November to 1 December 2017 in a structured questionnaire on health promotion behaviors and marriage and pregnancy. As a of the analysis, sub - factors (personal hygiene, nutrition habit, substance abuse, exercise, stress management, self-actualization) of health promoting behaviors showed significant correlation with marital and pregnancy perception (p<.001), hierarchical regression analysis showed that stress management was the most influential factor for marriage and pregnancy (Non-standardization Ɓ=.845, p <.001)

• Journal of The Korean Society of Integrative Medicine
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• v.10 no.3
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• pp.161-172
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• 2022

Purpose : The study was to promote patient safety by analyzing the effect of dental hygienist's perception of patient safety culture on infection control activities. Methods : The study is based on a survey of 210 dental hygienists in total working in dental settings. To find out infection control activities according to patient safety culture awareness, there were 6 general characteristics, 3 teamwork within the department, 2 infection control systems, 4 surface management, 9 equipment washing, disinfection, and laundry management, 4 infectious wastes, and 3 personal protection phrases.The data was analyzed using the SPSS version 20.0, and p<.05 was adopted to decide on significance. Results : The longer dental hygienists have worked n the dental settings, the more active they become in infection control activities. Among the different types of dental care settings, general (university) hospitals had the largest number of infection control activities, followed by dental clinics, and network dental clinics, in descending order. The dental settings possessing a higher number of dental hygienists were found to conduct more infection control activities than other dental settings. In addition, it was found that when a dental setting adopts a patient safety policy across all the units in the hospital, more systems and procedures for patient safety tend to be established, and that stricter management response to error leads to improvement of infection control activities. Conclusion :In order to enhance infection control activities, infection control activity programs should develop and implement periodic reinforcement of infection control education. regular monitoring of infection control activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.602-612
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• 2010

This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

• Journal of Korean society of Dental Hygiene
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• v.11 no.4
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• pp.557-569
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• 2011

Objectives : Based on the system and control activity for the monitoring system made of components for infection control at dental hospitals and infection rate reporting, and the role of trained infection control staff, this study tried to understand approaches to the effective infection control program by surveying infection control at dental hospitals in Korea. Methods : The survey was conducted from December 14,2010 to January 31,2011 for 121 dental hospitals in Korea. For statistical analysis, PASW Statistic 18 was used. Results : And following conclusions were reached. 1. As for the infection control system at dental hospitals, 54.7% has an infection control committee, 58.7% infection control staff, 78.5% infection control rules, and 39.7% annual infection control plan and record. 2. As for surveillance indexes to report infection rates, 50.4% has the reporting system for staff's exposure to infectious disease and needle pricking. The average number of exposures to infectious disease was $0.28{\pm}2.23$ and that of needle pricking was $1.83{\pm}5.39$. 3. As for infection control indexes, it was reviewed whether infection control rules were implemented according to operation agents, general hospitals were more active in staff infection control, and hospitals annexed to a dental university or special legal entity were more active in microorganism control. As for use of personal protection gear, there was no significant difference among operation agents. More than 71% of operators and their assistants said they did not replace their masks between patients. 4. As for personnel indexes for effective infection control staff, most hospitals designated dental hygienists, which was followed by dental doctors (or doctors). Where their workload was reviewed, the ratio of other work such as treatment was relatively higher than that of infection control (n=71). Conclusions : These results show dental hospitals in Korea have a certain level of infection control system. As infection indexes are managed mainly for staff members, patient monitoring is needed, and trained and effective infection control staff should be designated. This study reviewed surveillance, infection control and personnel indexes. And further studies are needed in the future.

• Journal of the Korean Society of Radiology
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• v.12 no.6
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• pp.727-735
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• 2018

Targeting the radiological technologists working in Gyoungsangnam province, this study was performed to obtain the fundamental data to improve the competency and right awareness of the hospital infection management, and to educate infection management of radiological technologists by analyzing the status, awareness, and performance of the hospital infection management. During April 1, 2018 to April 31, 2015, after we sent out a total of 400 questionnaires for the survey to radiological technologists working at the clinic located in Gyoungsangnam province, 320 questionnaires suitable for research were analysis by using SPSS 18.0 statistical analysis software. As the hospital infection management factors, 5 items for hospital infection and 60 items of the awareness and performance for the hospital infection management were used. 60 items of the awareness and performance for the hospital infection management were consisted hand hygiene, personal hygiene and clothing, medical equipment and supplies, cleaning and waste, examination and environment. And as the sociodemographic characteristics, the gender, marriage, age, level of education, working organization, working period, and working department were used. Consequentially, the awareness for the hospital infection management($4.19{\pm}.60$) and the performance($4.22{\pm}.52$) were confirmed as high level. Using these results, the hospital infection management level of the radiological technologists working in Gyoungsangnam province was found to be high in arareness and performance of hospital infection management. There was a significant correlation between the degree of awareness and performance of radiological technologists for hospital infection management. Furthermore, in the multiple regression analysis of cognitive factors on performance, it was found that 66.1% explanatory power had a significant positive influence. In order to improve the awareness of hospital infection management of radiological technologist working in various departments, the infection management education and improvement of hospital work environment are necessary. And also, It is important to participate actively in hospital infection management and preventive education and to play a pivotal role in securing expertise in hospital infection management.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.181-188
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• 2014

The objective of this study was to analyze the microbiological hazards of Astragalus membranaceus Bunge on the post-harvest processing. Samples from processing equipments (cleaner, water, cart, table, tray and packaging machine), personal hygiene (hand) and harvested crops (before washing, after washing, after sorting, and after drying) were collected from four farms (A, B, C, and D) located in Chungchengbuk-do, Korea. The samples were analyzed for sanitary indication bacteria and pathogenic bacteria. First, total aerobic bacteria and coliform in processing facilities were detected at the levels of 0.93~4.86 and 0.33~2.28 log CFU/$100cm^2$ and/mL respectively. In particular, microbial contamination in hand (5.43~6.11 and 2.52~4.12 log CFU/Hand) showed higher than processing equipments. Among the pathogenic bacteria, Bacillus cereus was detected at the levels of 0.33~2.41 log CFU/$100cm^2$, 1.48~3.27 log CFU/Hand and 0.67~3.65 log CFU/g in equipments, hands, and plants and Staphylococcus aureus were detected in cleaner, table, hand and harvested crops (before washing and after sorting) by qualitative test. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. were not detected. These results indicated that personal hygiene and processing equipments should be managed to reduce the microbial contamination of A. membranaceus Bunge. Therefore, management system such as good agricultural practices (GAP) criteria is needed for hygienic agricultural products.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.11 no.3
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• pp.327-334
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• 2004

Purpose: This study was done to examine the awareness and management practice of operating room nurses, to prevent nosocomial infection, to identify problems and to propose solutions. Method: The research tools used were the hospital infection control guideline and a modified version of the measurment tools used in the study of Cho (1998). The questionnaire consisted of questions on hand washing, personal hygiene and clothes control, cleaning and environment control, sterilizing supplies and disposal of contaminated materials. The collected data were analysed with the SPSS program. Results: The mean score for domain-specific awareness of nosocomial infection control was 4.81 out of a possible 5 points. The highest score was for sterilizing supplies and disposal of contaminated materials. The mean score for domain-specific practices of nosocomial infection control was 4.40, out of a possible 5 points. Sterilizing supplies and disposal of contaminated materials had the highest scores. The mean score for awareness in all domains was higher than mean score for practice. Among the general characteristics of the nurses, high awareness was found only in the provision of infection control guidelines and it had shown statistically significant difference. Examination of relation of general characteristics to practice showed that for age, career, the provision of infection control guidelines, and experience in infection control education there were statistically significant differences in the scores. For the relation between awareness of nosocomial infection control and practice, positive correlation was found in all domains, thus high awareness leads to high practice. Conclusion: Considering the result of this research, plans are needed that promote virtual practice of hospital infection control.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.123-131
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• 2013

This study aims to investigate development directions for smart contents to support enhancing adaptive behavior skills of children with autistic disorder in elementary school. AHP survey of experts including special education teachers and directors in educational institution for disability children was performed to analyze importance weight for smart contents development necessity and effectiveness in adaptive behavior skills. And the smart contents development suitability through pre-discussion for idea generation for various development method and AHP survey with smart application development experts was evaluated. The results show that the effective and suitable adaptive behavior skills for smart contents development were understanding of languaging, time management and keeping, movement skills, wearing clothes, and personal hygiene in order of importance. Based on this study, education authorities should make an effort not to develop fragmentary educational smart contents but to support development of smart contents and service systems with better effectiveness and usability to meet demand for special education teachers and parents considering characteristics of children with autism.