• Journal of Korean society of Dental Hygiene
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• v.14 no.6
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• pp.903-913
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• 2014

Objectives: The purpose of the study was to investigate the content analysis of daily tooth cleaning service records by caregivers in a long-term care facility. Methods: The data were analyzed by qualitative research based on content analysis of the daily records of the processes and results of daily tooth cleaning service. Twenty caregivers provided tooth, gum and denture cleaning service after breakfast, lunch, and dinner to 48 elderly residents. The study lasted about two weeks(from August 4 to August 20, 2014). The researcher reconstructed the language by repeatedly reviewing the caregivers statements in the records. The content categories were derived from the records through a reiterative manual comparative analysis. Using constant comparison method, reconstructed meanings were incorporated into various meanings and reanalyzed by final categories called as analytic coding. In order to validate the reliability, 6 times of discussion made the common meanings through a master's degree student and a dental hygiene professor. Results: The caregivers identified lack of understanding and ability to recognize the functional physical and mental changes in the elderly. The elderly had difficulty in recognizing silent communication and daily tooth cleaning. The caregivers were so strenuous in taking care of the daily tooth cleaning service for the elderly. At last, they gave up the daily tooth cleaning service and took on it to the guardians. They found that there was no social supporting network for oral health of the elderly residents. Conclusions: Caregivers had insufficient understanding of the functional physical and mental changes in the elderly residents, and they had difficulty providing daily tooth cleaning service to the elderly due to poor skill and abilities.

• Journal of Korean society of Dental Hygiene
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• v.7 no.4
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• pp.419-431
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• 2007

The setting of dental hygiene clinics is very important to dental hygiene education, which is the place not only to educate students but also to care clients. The purpose of this study is to provide basic research material for improvement of dental hygiene care system in dental hygiene clinics by analyzing the client satisfaction. A questionnaire survey by means of self-entry method was conducted to find out satisfaction of the client, who was visited to the dental hygiene clinics in the department of dental hygiene, Yonsei University. An analysis of frequency, one way ANOVA and T-Test were performed through SPSS 12.0K program. 1. Most clients were mainly composed of students in Wonju College of Medicine. 2. The clients visited for scaling(85.8%) and oral examination(9.73%) were much than treatment(4.42%). 3. Clients aged 21 to 25 were relatively lower in satisfaction with the facilities, system, attitude than any other ages. 4. The dental hygiene students are the lowest group in satisfaction with the facility, system, attitude than medical and nursing students. 5. The clients satisfaction with dental hygiene clinics was decreased in reverse proportion to visiting frequency. 6. Most of the clients pointed out the problems of appointment system(54.0%) and fee(23.0%), which should be improved than any other operation conditions. 7. Most of the clients were not satisfied with chair time and pain during care. 8. Most clients recognized to receive the better care service than other dental offices(81.3%). Especially, they paid attention to oral health education using phase-contrast microscope. 9. Many clients were dissatisfied with facilities of the dental hygiene clinics(71.7%). The problems of appointment system(54.0%) and chair time of dental hygiene care services(63.6%) had also inconvenienced to clients. The dental hygiene clinics in school play a crucial role in dental hygiene education to foster the student to be competent as a professional dental hygienist in the future. Therefore, well-organized dental hygiene care program based on dental hygiene process is essential. It is also required to improve the environment of dental hygiene clinics including facilities, appointment system and fee etc.

• Journal of Korean Home Economics Education Association
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• v.1 no.1
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• pp.53-62
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• 1989

Cooking practice is keenly related to not only the betterment of family health but to the improvement of dietary life. Cooking is a kind of practical skill and one is skill in it by repeated practice. The aim of cooking practice in school is to fix cooking method practically and scientifically, to acquire cooking skill. To achieve this aim there are many unrecognized or unsolved problems in the first-line schools. The problems and efficient ways of cooking practice in the middle and high school are as follows； 1. The aim of cooking practice： It should be first of all remembered that the practice is so practical that the knowledge and skill of cooking should be related to the future domestic life. Second, the practice should be able to serve the communal and national life by scientifying and improving life. 2. The content of the practice： First, it should be so arranged step by step that the content of each year should not be repeated. Second, the ratio of Korean cooking practice should be increased and the material of the practice should be chosen in consideration of the peculiarity of the community, seasons and economical problems so that it may be applied to the very day life. Third, to improve dietary life, the practice should be a way of the simplification of dietary life, of the nutritional efficiency. Forth, for the betterment of physical condition of the family the practice should involve balanced dietary plans and dietary therapy. 3. Teaching method： First, the practice should be scientific and comprehensive in consideration of not only cooking skills but also knowledge of nutrition. Second, micro-class system should be adopted, and practice labor should be allotted each student to develop cooperative attitude and the sense of responsibility. Third, in addition to the practice conducted in a body, comparative cooking, applicable cooking and experimental ability and the content of the text. Fourth, teachers should let the students examine and find problems by bringing them to a focus on the basis of theory. 4. Administration method： First, the practice schedule should be planned that a class has practices at least more than twice a semester. Second, two hours of class should be continued without cessation after beforehand survey and theory study. Third, facilities and utensils for practice should be enlarged. That is, cooking practice rooms, tools, utensils should be prepared. Fourth, enough cost of practice should be secured. The above mentioned points show the present situation and problems with which cooking practice teaching is confronted. In order to normalize cooking practice teaching, the first-line schools should give the above mentioned problems their careful consideration and improve the present situation so that efficient, creative, practical cooking practice will be possible.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.240-250
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• 2012

This study was performed to investigate the consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Deajeon City and Chungnam Province in Korea. Questionnaire survey, dietary survey, and snack survey using food record method during 3-days were carried out. As a result, we found that 86.9% of male students and 75.6% of female students consumed coffee beverages usually, with no differences between the two groups. However, the frequency of coffee beverages consumed by female students out-numbered that of male students by 1 cup a day to 1-2 cups a week (p<0.05). Furthermore, male students most likely consumed coffee beverages at schools or academies, but female students consumed them at coffee shops (p<0.01). The reasons male students gave to consume coffee beverages were for scent, taste, fatigue, and to stay awake. Similarly, the reasons female students gave to consume coffee beverages were for scent, taste, habit, and to stay awake (p<0.01). Fully 58.1% of male students and 80.0% of female students ate snacks along with coffee beverages (p<0.01). Most male students substituted a coffee beverage and accompanying snack for a regular meal once a month. Female students were doing it at most 2-3 times a month (p<0.05). The mean daily dietary energy intake of male students was 1,924 kcal/d, and of female students was 1,518 kcal/d (p<0.001), which both were below the estimated energy requirements. Male students obtained 285.6 kcal/d and female students obtained 289.5 kcal/d from coffee beverages and accompanying snacks. There was a significant different in dietary intake of energy (p<0.05), calcium, and iron (p<0.001) for each ratio of reference intake between male and female students. The students who ate larger amounts of coffee beverages and accompanying snacks consumed less dietary energy, protein, calcium, and iron, respectively (p<0.05). These results show that many students consume coffee beverages regularly and obtain large amounts of energy from coffee beverages and accompanying snacks. It also shows that student's dietary nutrient intake tends to be poorer, as he or she obtains more energy from coffee beverages and accompanying snacks. Therefore, it is critical to monitor the influence of consumption of coffee beverages and accompanying snacks on the dietary nutrient intakes and health of college students, and to provide nutrition education about the proper consumption of coffee beverages and accompanying snacks based on scientific evidence.

• Journal of Periodontal and Implant Science
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• v.24 no.1
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• pp.15-25
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• 1994

Keratinized ginigva has clinical singificance in periodontal health because it plays important roles in resistance to mechanical trauma, to penetration of bacteria, and to tensional stress by muscle attachment. In order to investigate the width change of anterior keratinized gingvial during transitional period, the width of kerainized gingiva on anterior teeth was measured annually in elementary school children with deciduous dentition until the successive anterior teeth were completely erupted. The distance from the gingival margin on mid-portion of crown to mucogingival junction was measured by Boley gauge(Hu-Friedy, U.S.A.) and was recorded as the width of keratinized gingiva. The difference of the width of keratinized gingiva according to sex and dentition was analyzed statistically by Student t-test. Following results were obtained : 1. In deciduous dentition, it was shown that the width of keratinized gingiva on maxillary central incisors($3.28{\pm}0.83mm$) was the widest(p<0.01), and that on maxillary lateral incisors, mandibular central and lateral incisors was $2.69{\pm}0.86mm$, $2.51{\pm}0.71mm$, $2.43{\pm}0.68mm$, respectively. 2. In mixed dentition, it was shown that the width of keratinized gingiva on maxillary central incisors ($5.10{\pm}0.86$) was the widest(p<0.01), and that on maxillary lateral incisors, mandibular central and lateral incisors was $4.35{\pm}0.83mm$, $3.51{\pm}0.60mm$, $3.57{\pm}0.66mm$, respectively. 3. The width of anterior keratinized gingiva was significantly increased after the successive anterior teeth were completely erupted(p<0.001). The width of keratinized gingiva on maxillary central and lateral incisors, and mandibular central and lateral incisors was increased by $1.82{\pm}0.83mm$, $1.65{\pm}0.69mm$, $0.99{\pm}0.39mm$, and $1.14{\pm}0.98mm$, respectively. 4. There was no statistical significance in the difference of the width of anterior keratinized gingiva between male and female(p>0.05).

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.111-126
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• 2008

The purpose of this study was to examine the dietary habits and nutrient intakes of school-aged children participating in extracurricular classes, to with regards to class schedule. Three-hundred and two students from Seoul were selected and classified into two groups. One group attended extracurricular classes less than 12.43 hours per week, which was determined as the average number of hours per week(AELT, n=147). The other group attended extracurricular classes more than 12.43 hours per week(AEMT, n=155). The average student age in both the AELT and AEMT groups was 11.9 years, respectively. In terms of height and weight, there were no significant differences between the two groups. AELT received significantly more hours of sleep than AEMT(p<0.01), and there were significantly more responses with regard to lack of sleep in the AEMT group than in the AELT group(p<0.05). In a survey on 17 clinical symptoms regarding health, the AEMT group had significantly higher response rates than the AELT group in the following sections: no appetite (p<0.001), dizziness(p<0.001), headache(p<0.01), tiredness(p<0.01), cold symptoms(p<0.05), and sore eyes(p<0.05). Meal time irregularity was significantly higher than AEMT than in AELT(p<0.05). Approximately 50% of the subjects were picky eaters, and 40% and 20% skipped breakfast or dinner, respectively. The average energy intakes for AELT and AEMT were 2122.2 kcal and 2061.5 kcal, respectively, and there was no significant difference between the two groups. AEMT consumed significantly lower quantities of protein, animal fat, vitamin $B_6$, calcium, and phosphorus(each p<0.05) as compared to the AELT group. Beverage intake was significantly higher in AEMT than AELT(p<0.05). The number of hours in extracurricular classes showed a significant negative correlation with the intakes of protein, animal protein, animal fat, vitamin $B_6$, folate, calcium, plant calcium and phosphorus(each p<0.05). The number of hours in extracurricular classes also showed a significant negative correlation with soy foods intake(p<0.05). These results suggest that continuous and systematic nutritional education should be performed in order to prevent and improve the unbalanced diets and problematic of dietary habits that may result in students due to attendance in extracurricular classes.

• The Journal of the Korea Contents Association
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• v.14 no.9
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• pp.613-621
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• 2014

This study conducted a questionnaire survey with 362 students at department of radiology of college of public health located at G city, who had participated in mentoring program from Mar. 5 to Jun. 21, 2013. Out of 362 questionnaire copies, 315 copies were collected. The students' satisfaction with campus life was significantly affected by whether or not they joined a club, the number of participation into mentoring program per semester, reliability of mentors and mentoring functions. According to the study result, More specifically in terms of the mentoring functions(p<0.001), career development function(p=0.002) and tailored human-resource raising function(p<0.001) gave statistically significant effects on the satisfaction. It is considered that the study results will be used as a fundamental material to research mentoring for college and university students, and will be implemental in using and developing mentoring program as a direct way of preventing the student's dropout. Also it is expected that mentoring program helps college and university students in the transitional period to adulthood experience mentoring before they work at society, therefore playing a positive role for their successful work life as they get employed.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.10
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• pp.901-908
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• 2009

We examine the processing method of the food wastewater to direct spray at living waste incinerator. The demoscale stoker system is used as a incineration facility. The results show that it brings effect on the reduction of nitrogen oxide ($NO_x$) concentration as well as the ammonia ($NH_3$) amount in SNCR (selective non-catalytic reduction) by the incineration of food wastewater which is containing a plentiful ammoniac nitrogen ($NH_3$-N). Furthermore, the stability of incineration facility and the extension of operation period is actualized as a improvement of clogging phenomenon on outer wall of water pipe as the 870~$950^{\circ}C$ maintain of exit temperature in a second combustor by spray of the food wastewater. The 26 items of air pollution matter of nitrogen oxide ($NO_x$), sulfur oxide ($SO_x$) and dioxin etc. are measured. The results show that it is under the value of allowable exhaust standard.

• Restorative Dentistry and Endodontics
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• v.15 no.1
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• pp.57-66
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• 1990

The author conducted a dental survey of college girl students and compared with that of college students 20 years and 10 years ago which based on the same criteria. The items of this survey included the prevalence of dental caries, DMFT and the kinds of restored materials. College girl students 2,294 were examined in May 1988, with the recommended criteria and method of W.H.O.. Among them, the data of 2,243 were analyzed and compared with the data of 1968 and 1978. The following results were obtained : 1. The average number of present teeth was $28.86{\pm}1.65$, which does not show much difference when compared to $29.00{\pm}1.94$ of 1968 and $28.97{\pm}1.64$ of 1978. 2. The prevalence of dental caries was 86.22%, which increased in comparison to 83.25% of 1968 and 84.92% of 1978. 3. DMF index was 19.98, which considerably increased in comparison to 14.56 of 1968 and 15.51 of 1978. 4. The number of DMFT was $5.75{\pm}5.04$ per student. Compared to $4.23{\pm}3.88$ of 1968 and $4.49{\pm}3.69$ of 1978, there is a considerable increase. I) The average number of decayed(D) teeth was $1.14{\pm}1.63$, which decreased from $1.16{\pm}1.57$ of 1968 and $2.09{\pm}2.16$ of 1978. II) The average number of missing(M) teeth was $0.23{\pm}0.73$, which also decreased from $0.69{\pm}1.11$ of 1968 and $0.32{\pm}0.79$ of 1978. III) The average number of filled(F) teeth was $4.39{\pm}4.91$, which increased from $2.38{\pm}3.33$ of 1968 and $2.09{\pm}3.17$ of 1978. 5. According to the analysis of filling material, filling baby including amalgam, gold inlay, resin, silicate cement and paladium inlay was 90.5%, which increased in comparison to 72.8% of 1968 and 83.6% of 1978. Among them, amalgam occupied 62.93%, which showed the most increase. On the other hand, crown and bridge was 6.5%, 3.0%, respectively, which showed continuous decrease from 12.1%, 15.1% of 1968 and 8.7%, 7.7% of 1978. Therefore, the prosthodontic treatment reduced due to the decrease of tooth extraction. In contrast, there is continuous increase of conservative treatment which maintaining natural tooth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.102-108
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• 2003

This study investigated the current tendency of the middle school student's use of the food and nutrition information from the internet web site. The research employed web survey for the national middle school students. Middle school students usually searched the internet information to do homework and to solve the own curiosity. Forty percent of respondents had experience to get food and nutrition information from tile internet, and 74% of them were girl. Cooking method and world cooking exploring were the most wanted information among food and nutrition information. Professional cooking site and tips of food and nutrition from study aiding sites and monthly magazine sites were tile resources of food and nutrition information. The mai or reasons for searching the food and nutrition information were to know the cooking method and out of curiosity. The most unsatisfied problems were unnecessary information, too much advertisement and too difficult contents when the users approached the site to get the food and nutrition information. Students who have been not interested in and had no homework about food and nutrition, had no visiting experience of web sites for food and nutrition information. Therefore, to provide food and nutrition information for teenagers through internet, web sites were developed to have easy contents linked to study aiding site or other sites that teenagers frequently visit. Since teenager's interest about health issues is not as high as adult's one, the contents of sites must be easy for teenagers to follow and fun, however, should be based on scientific facts on food, nutrition and disease.