• Journal of Korean society of Dental Hygiene
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• v.16 no.6
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• pp.993-1007
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• 2016

Objectives: The purpose of the study was to review the current status of clinical practice and training in dental hygiene in hospitals and clinics for the students. Methods: A self-reported questionnaire was completed by 80 dental hospitals and clinics from August 8 to September 12, 2016. Except incomplete answers, 211 copies were retrieved and analyzed. The questionnaire consisted of general characteristics of the subjects (6 items), present condition of clinical education (7 items), support policy and facilities (8 items), teaching personnel (6 items), improvement direction (3 items), and general considerations (3 items). Results: The annual practice time for students was 8.4 weeks. The average number of students per each practice institution was 5.95. The evaluation of the clinical practice period was rated as 'average' by 55.3% of the respondents, while 65.4% preferred the current duration of the practice. Meanwhile, 33.0% of the respondents wanted to increase the practice period. In clinical training education support, 62.3% of the hospitals had a person in charge, 79.2% of the hospitals and clinics had a operative procedure, appointed staff and a department for student practice. But 86.5% of the hospitals did not have standards for the budget for practice and instruction fee. In the personnel for clinical training, 52.6% said they were dental hygienists. In 87.1%, the practice instruction conducted by professors was done through communication with the hospital or clinic, while the man-to-man practice instruction was 8.6%. Conclusions: It is necessary to improve the process and operation method of dental hygiene clinical training. In order to make clinical training meet education goals, a standardized set of criteria is needed to support training education and guidelines for instructors and students.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.51-67
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• 2004

This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%). and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%). and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular (11.1%). suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%). 60 and under(21.l %). 121-15006.7%). and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks). and working stage(20.34/25 marks), The counting of meals articles in a pre-working stage(20.34/25 marks). temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05). state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(l6.1%). Regular education included not executed(25.1%), 2-3 times a month(l6.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(l5.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(l1.5%), and every six months(1l.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material. and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(l5.2%), question(l4.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(l4.6%), and lack of knowledge(l1.l%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).

• Journal of Korean society of Dental Hygiene
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• v.13 no.6
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• pp.1031-1039
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• 2013

Objectives : The purpose of this study is to improve the oral health knowledge in children education institute teacher. Methods : Data were selected by convenience sampling method. A self-administered questionnaire was filled out by the children education institute teachers. Frequency analysis and $x^2$ test were used to analyze the actual condition of oral health education and utilizing media contents. Pearson's Results : 1. The teachers received the oral health education (94.3%) twice to five times. 2. There was a difference between position and career of teacher in implementing oral health education. 3. Most of the oral health education were done by the dentists. Tooth brushing method was the most common education contents. Skill demonstration was the most common teaching method. 4. There was a positive correlation between experience and implementation of oral health education. 5. Use of education media accounted for 74.1% in oral health education. The number of media was more than two to five. 6. Self-devised media contents were the most commonly used in oral health education. Visual materials, dentiform and tooth brush were the most common contents in oral health education. Conclusions : It is necessary to develop the systematic and repetitive oral health education curriculum for the children education institute teachers. The dissemination of media for oral care is needed for oral health care knowledge acquisition.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.5
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• pp.1068-1078
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• 2013

We will discuss the procedures involved in the development of the lesson plans including the various research and analysis approaches, which lead into practical lesson plans based on the 4 sub-categorized subjects analyzed throughout 7 different text books of food hygiene and safety education as followings: Food Hygiene, Personal and Environmental Hygiene, Food Contamination Incidents, Food Poisoning, and Food Safety. Lesson Plans represents STEAM associated education involving the partnerships between business-associated teachers and food educational teachers, focusing on cultivating the students' problem-solving abilities by inducing voluntary participation and critical thinking.

• Journal of Korean society of Dental Hygiene
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• v.13 no.4
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• pp.569-579
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• 2013

Objectives : TThe purpose of this study was to provide the oral health education program for marriage imimigrant women. This study focused on the pre and post education effects including knowledge and attitude of oral health. Methods : Subjects were 51 marriage immigrant women who participated in the 4 phases of oral health program for two weeks from March 26 to June 30, 2012. Results : Oral health education program had a significant influence on the level of oral health perception. The oral health education program enhanced the knowledge level of marriage immigrant women. Oral Hygiene Index (OHI-S) also showed a significant difference and suggested that the oral health education program increased the level of knowledge related to oral care. Conclusions : It is necessary to investigate motivation factors and influential factors changing the oral health behaviors, knowledge and attitude related to oral health. Further study will be necessary to analyze the characteristics by countries, social class and age.

• Journal of Korean society of Dental Hygiene
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• v.13 no.1
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• pp.122-128
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• 2013

Objectives : The purpose of this study was to investigate the traumatic injuries by first aid education and mouth protector in some military men. Methods : Among 195 military men, a total of 164 military men filled out the self-administered questionnaire and the return rate was 84.1%. The data were evaluated statistically using chi-square analysis. Results : 81.5% of respondents agreed that first aid education is necessary and 48.2% of respondents agreed that mouth protector of is necessary. In managing tooth fracture, subluxation, and avulsion, the military men answered the necessity of the first aid education revealed 87.2%, 86.8%, and 91.5%, respectively. The questions in managing tooth fracture, subluxation showed that mouth protector is necessary 56.3%, 49.0% respectively. In managing tooth fracture with reattachment, the necessity of the first aid education showed 88.9%. Conclusions : In order to get the knowledge about emergency treatment of traumatic injuries in military men, it is necessary to develop the professional education program for the dental hygiene personnel.

• Journal of the Korean Dietetic Association
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• v.13 no.3
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• pp.265-276
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• 2007

The Purpose of this research was to assess food safety knowledge and perceptions on hygiene education among new owners of restaurant in Gyeongnam area. In the questionnaire survey to 462 new owners of the necessity of hygiene education, more than half of them(56.3%) answered ‘Needed’ while ‘So so(29.2%)’ and ‘No need(14.1%)’ were also not a few. For the questionnaire asked what educational area was most beneficial, ‘Restaurant management and service(53%)’ was the most selected followed by ‘Food safety management and briefing on relevant food safety regulations(20.1%)’, ‘Tax management(12.8%)’ and ‘Food culture and menu development(11.7%)’. According to evaluation on new owners’ food safety knowledge, total average score was turned out to 6.83(out of total score of 15), less than 50% of average correct answers, it signified the demand for quantitative and qualitative improvement on hygiene education. To view the three areas’ evaluation score, characteristics of foodborne illness(2.56 points, out of total 5 points) and general hygiene management(2.54 points) marked more than 50% of correct answers while critical control points marked only 1.73 points, the lowest score.

• Journal of Korean society of Dental Hygiene
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• v.17 no.6
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• pp.1067-1080
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• 2017

Objectives: This study analyzed the perception towards clinical practice education content held by dental hygiene students in dental institutions and their perceived importance of dental hygienists' clinical duties. Methods: The subjects of this study were 182 dental hygienists who were working at dental institutions in Seoul, Gyeonggi, and Chungcheong areas. A survey was conducted with a self-administered questionnaire. In the questionnaire, the clinical practice contents were classified into observation, preparation, and performance, and the importance of clinical duty was measured with a 3-point scale. For the clinical practice contents and the importance of duty, descriptive statistics and chi-square test were performed, and the study results were analyzed using STATA 11.0. Results: With regard to clinical practice contents, observation was mainly performed in oral & maxillofacilal radiology, preventive dentistry, periodontal medicine and oral medicine. In primary care and infection control, practice and observation were mainly performed. In the department of orthodontics and pediatric dentistry, observation and preparation were mainly conducted, while in oral surgery, conservative dentistry observation, preparation and practice were all conducted. With regard to clinical practice contents according to the dental institution, there were statistically significant differences in the type of dental institution and the duty (p>0.05). In terms of the importance of dental hygienist's duty, infection control, toothbrushing education for each patient, removal of plaque, and patient education after surgery were considered important. Conclusions: For clinical practice of the dental hygiene department, the education contents should be standardized in accordance with the importance of the dental hygienist's duty, a protocol for operation of practice should be developed, and a method of standardization of evaluation should be sought in the future.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.526-535
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• 2018

Purpose: This study conducted a non-equivalent pre-post-test of quasi-experimental design that applied a video program about hand hygiene to nursing students to verify its effects on knowledge and performance of hand hygiene in clinical practicum. Methods: Data were collected from 92 students in three nursing colleges (44 in the experimental group and 48 in the control group) from 2 March to 30 June, 2017. Results: The results of the hypothesis tests were as follow. 1) Before and after the hand hygiene video program education, hand hygiene knowledge differed between the experimental group and the control group (t=6.30, p<0.001). 2) After the hand hygiene moment video program education, hand hygiene knowledge was higher in the experimental group than in the control group(t=6.34, p <0.001). 3) After the hand hygiene moment video program education, hand hygiene performance was higher in the experimental group than in the control group(t=3.82, p<0.001). 4). Knowledge and performance of hand hygiene moment are correlated(r=0.458, p <0.001). Conclusion: The hand hygiene moment education program may enhance hand hygiene knowledge and hand hygiene performance.

• Journal of dental hygiene science
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• v.9 no.3
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• pp.271-278
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• 2009

The purpose of this study was to investigate the educational status of dental hygiene process of care and to provide foundation for introducing curriculums focused on it. Questionnaire (14 questions) on educational status of clinical dental hygiene based on dental hygiene process of care was distributed in 50 dental hygiene schools with full classes. Research was performed with structured questionnaires on the basis of previous literatures, and interview and email survey was conducted. Collected data were analyzed with Frequency analysis, Descriptive statistics, and Chi-square test using SPSS 12.0, and the results were as follows. The average student to clinical dental hygiene faculty ratio of 22 to one regardless of year of curriculum. Sixty two point five percent of dental hygiene school reported having a curriculum about comprehensive dental hygiene process. Regarding the distribution of lecture and practical curriculums, they were less focused on dental hygiene diagnosis (68.8%), planning (65.6%) and evaluation (68.8%) than on assessment and implementation. Just over half (56.7%) reported having education of dental hygiene process of care during the course of curriculum. In conclusion, it is most desirable to provide integrated education based on dental hygiene process of care by reinforcing dental hygiene diagnosis, planning, and evaluation step.