• Korean Journal of Community Nutrition
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• v.29 no.1
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• pp.1-15
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• 2024

Objectives: This study investigated the need for nutrition education aimed at improving the health of residents and users of social welfare facilities for persons with disability and aimed to provide basic information for developing a nutrition education program that meets the needs of the field. Methods: Altogether, 249 employees working in social welfare facilities for people with disabilities were included in the study. Data on the health status of residents/users, meal management, nutritional education, nutritional education needs, and awareness of nutritional education were obtained through online surveys. A descriptive analysis was conducted to analyze the demographic characteristics, needs, and perceptions of the respondents, and independent t-tests and χ² tests were performed to analyze and compare the differences between residential and daycare facilities. Results: The majority of residents/users of social welfare facilities for persons with disabilities have developmental disabilities. When educating residents with residents/users of social welfare facilities, 'personal hygiene' was the most necessary topic, followed by 'obesity management' education. Regarding the methods of providing education, face-to-face lectures demonstrated a high demand. They responded that when nutrition education experts provide nutrition education to people with disabilities, they must understand 'the physical characteristics of persons with disabilities' and have the ability to determine appropriate nutrition for such people. The most appropriate nutrition program training would be twice a year, lasting 30 min to 1 h per training session. Conclusions: It will present a direction for operating a nutrition education program for persons with disabilities that meets their needs of social welfare facilities and ultimately contribute to the establishment and activation of nutrition education tailored to welfare facilities for such individuals in Korea.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.432-439
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• 2018

The purpose of this study was to analyze the knowledge, attitudes, safety management behavior, and radiation anxiety of dental hygienists and to analyze affecting factors in order to improve the level of radiation safety management and reduce anxiety. The study period consisted of 280 dental hygienists working in Jeollabuk-do from September 10 to October 31, 2017 using the SPSS 12.0 program, frequency, descriptive statistics, and multiple regression analysis. The average knowledge level of radiation quality control was 8.07, and the correct answer rate was 75.3%. The attitude level was 96.1%, and the radiation safety management behavior was 4.11 for the photographer and 4.58 for the 'always wear a TLD (personal dosimeter) during radiography'. Patient radiation safety management behavior was 3.86, and the highest was '4.69' to confirm pregnancy of the woman before radiography. Radiation-covered lining was 3.86, and was the highest at 4.13 for 'I am concerned about fetal health when I am pregnant'. Factors affecting radiation exposure anxiety were lower radiation safety management behaviors, lower age, lower radiographic experience, higher educational background, higher monthly income, and higher job title (p<0.05). Based on the above results, dental hygienists had strong knowledge, attitudes, and safety management practices for radiation quality control. However, since anxiety related to radiation exposure was high, it is possible to improve radiation safety management level and reduce radiation exposure anxiety.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.336-344
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• 2010

Considering the increasing trends of the consumption of livestock products in Korea, proper hygienic management and policies for ensuring their safety to protect public health and strengthen consumer confidence are demanded. It is particularly important to manage the livestock distribution processes to provide safe meat and meat products. This study was conducted to examine factors related to the hygiene management of livestock products and to check out the condition of hygienic management in meat markets. To accomplish this, 156 meat markets divided into HACCP-certified and non certified and evaluated for five factors, which received the following scores: facility and equipment management (1.00/2.0 points, 50.0%), storage and transport management (1.93/2.0 points, 96.5%), work place management (0.76/2.0 points, 38.0%), personal hygiene management (0.75/2.0 points, 37.5%), and inspection management (0.22/2.0 points, 11.0%). The results revealed that the scores of HACCP-certified meat markets were significantly higher than those of the non certified markets (p<0.05, p<0.01, p<0.001). These findings suggest that meat markets that are not HACCP-certified must improve hygienic management conditions and educate their employees to improve the safety of livestock products during distribution.

• Journal of Digital Convergence
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• v.11 no.12
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• pp.649-656
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• 2013

This study was conducted to find out about the implementation status of dental treatment infection control standards of dental hygienists. The subjects of research were the dental hygienists working at dentist offices in Chungnam, Cheonan-si using self-input method from July 25th, 2012 to August 1st 2012. The collected data was analyzed after computerized statistical processing using SPSS 18.0. For hepatitis B vaccination, the results were high with 75.0% of answers being 'yes' or auto-active immunity, but for the latest hepatitis vaccination period showed highest results in '5 years or more ago' with 48.0%. Although 93.0% answered that vaccination was important, the percentage of replies that they had vaccination education was relatively low with 41.0%. For the use of personal protection tools the use of protective goggles was low compared to the use of masks and medical gloves. The percentage of subjects that answered that they always wash their hands before treatment was relatively low with 56.0% compared to 82.0% of subjects that answered that they always washed their hands after treatment. Dental treatment equipment washing before sterilization, use of packing and re-sterilization of tools with damaged packing showed high results for 'yes', but the ratio of subjects that answered 'no' to water line management was low with 39%.

• Korean Journal of Organic Agriculture
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• v.27 no.2
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• pp.193-204
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• 2019

The aim of this study was to investigate the effect of hazard analysis and critical control point (HACCP) system application on microbial hazard management levels of pork and manufacturing environments. In this study, we compared and analyzed microbial levels in raw meat, finished products, and manufacturing environments (knifes, gloves, and cutting boards) of HACCP and non-HACCP meat markets. In addition, we surveyed the hygiene statuses of HACCP and non-HACCP meat markets. The general bacterial counts in raw meat, finished products, and manufacturing environments were lower in HACCP meat markets than in non-HACCP meat markets. Particularly, non-HACCP meat markets exceeded the Ministry of Food and Drug Safety microbiological recommendation criteria for raw meats (8.7%) and finished products (8.7%). Escherichia coli and coliform counts in raw meat, finished products, and manufacturing environments were also lower in HACCP meat markets than in non-HACCP meat markets. The biological hazard levels of finished products from non-HACCP meat markets were affected by raw meat and manufacturing environment. Moreover, according to questionnaire survey results, personal hygiene, manufacturing environment, and facility standards were lower in non-HACCP meat markets than in HACCP meat markets. Implementation of HACCP at meat markets is expected to minimize food poisoning by reducing the biological hazard levels to provide safe livestock products to consumers.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.33 no.2
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• pp.115-125
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• 2023

Objectives: This study was conducted to measure the level of radon in the air at a highway tunnel construction site in a gneiss area using the New Austrian Tunneling Method (NATM) and to evaluate exposure levels by occupation. Methods: Radon concentrations in the air were measured using E-PERM at points 300 m, 600 m, and 900 m from the tunnel entrance during the excavation and waterproofing work inside the tunnel. In addition, radon concentrations were measured during external excavation to compare with the inside of the tunnel. Personal exposure levels for major occupations including tunnel workers, construction equipment operators, waterproofers, shotcrete workers, and safety and health managers who participated in the construction were estimated using radon concentration measured in the work process area and working hours by occupation. Results: As a result of a total of 77 radon measurements, the geometric mean (GM) concentration was 71.1 Bq/m³, and the maximum concentration was 127.3 Bq/m³, which was below the indoor air quality criteria. Radon concentration by process decreased in the order of the tunnel excavation process (GM= Bq/m³, GSD=1.2), waterproofing process (GM=73.35 Bq/m³, GSD=1.2), and outside excavating process (GM=45.28 Bq/m³, GSD=1.2). Processes inside the tunnel were significantly higher than outside excavating processes (p<0.05). There was no statistically significant difference in radon concentration measured inside by distance from the tunnel entrance, but the innermost point of the tunnel, 900 m (GM=79.24 Bq/m³, GSD=1.27), measured the highest. Conclusions: The occupation with the highest individual exposure to radon was tunnel worker (64.16 Bq/m³), followed by construction equipment driver (64.04 Bq/m³) and waterproofer (63.13 Bq/m³).

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.107-113
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• 2016

The purpose of this study was to analyze factors that influence prerequisite program (PRP) performance of hospital foodservice operation. Data was collected through surveys given to 65 dietitians working in general hospital with ${\geq}100beds$. Importance score of sanitary management for the self-operated establishments was significantly higher than that of contract-managed in the areas of working environment management (p<0.01), waste management (p<0.05), clean disinfection management (p<0.05). Performance score of hospitals with ${\leq}300beds$ was significantly lower than that of hospitals with ${\geq}300beds$ in personal hygiene management (p<0.05). Moreover, importance score of dietitians spending ${\geq}3hours$ on inspection time was significantly higher than that of dieticians spending ${\leq}3hr$ in waste management area. According to the results of Pearson correlation analysis, PRP performance score was positively related with dietitian's career (p<0.05), number of submitted beds (p<0.05), cooking process inspection time (p<0.05), dietitian's job satisfaction (p<0.01), and holding rate of utensil and equipment (p<0.05). In addition, the results of multiple regression analysis showed that dietitian's job satisfaction (p<0.001) and holding rate of utensil and equipment (p<0.05) had a significant positive effect on prerequisite program performance. In conclusion, improvement of working condition to increase dietitian's job satisfaction and securing of utensils and equipments are high priorities for improvement of PRP performance.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.87-99
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• 2009

The purpose of this study was to investigate the perception of foodservice managers in childcare centers and kindergartens for identifying the vulnerable areas of safety management. The foodservice managers in 1,144 of nationwide childcare centers and kindergartens were surveyed from May to October 2007 to answer a total 72 questions in areas of general characteristics, actual practice of foodservice management and safety management perception. Meals were served in 97.7% of surveyed facilities and 91.0% among them were self-operated. The hiring rate (27.8%) of dietitians in childcare centers was significantly lower than the rate (82.0%) of kindergartens. The needs of dietitian employment between childcare centers and kindergartens differed as 44.9% and 87.5%, respectively. In knowledge on food-borne illnesses, they have the wrong information in the field of season for frequent outbreak, major pathogens and foods causing food-borne illnesses. The food-borne illnesses (36.2%) were indicated as the major problem in foodservice facilities and the degree of risk exposure was considered as safe (70.1%). More than 70% of both facilities answered as sanitary in the status of personal hygiene. Only 38.0% recognized the Facility and Equipment Standard in the Childcare Law and Early Childhood Education Law. In preparation of meals and management of cooking processes, kindergarten scored significantly high compared to childcare centers (p < 0.05 or p < 0.01) while the necessity of standards was not different in both facilities. Among managers surveyed, 28.8% had taken food safety education from professional institutions and more than 80% in both facilities indicated the need of professional educations. These results suggest that it is necessary for the systematic sanitary education of foodservice managers by developing the sanitary management standard as well as the amendment of laws related foodservice in childcare centers and kindergartens.

• Journal of dental hygiene science
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• v.7 no.3
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• pp.153-159
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• 2007

To investigate requirements for the process of credit bank system in life-long education institutions attached to colleges, this research was conducted with seniors at the departments of dental hygiene and dental laboratory technology, in the health line of the specific College from March 26 to April 15, 2007, followed by analysis using an SPSS/WIN 12.0 program, obtaining the following results. 1. 89.7% of the respondents had a plan to take a bachelor's degree and 56.1% of whom had such a plan for the purpose of personal development (p<0.05). 2. 73.5% of the respondents preferred the credit bank system in a lifelong education institution attached to a college to take a bachelor's degree. 3. 34.8% presented the greatest advantage of taking a bachelor's degree through the credit bank system that they could take a degree in a short period of time while 33.8% presented the most serious disadvantage that they might low social recognition. 4. As for requirements for the process of operating the credit bank system, 80.3% regarded required subjects for the major as appropriate basic ones. 79.9% regarded it as proper that filling more than 20 credits made it possible to take a degree. 5. As directions for improving the system, it was found that the students was thinking that strict academic record management is needed, and the degrees from the system must be recognized equally to those in regular colleges, social awareness in those degrees should be enhanced, and also credits assigned to cultural subjects should be reduced, and the limitation in the number of credits being able to be obtained in one center should be removed.