• Journal of dental hygiene science
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• v.12 no.6
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• pp.545-557
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• 2012

Dental caries is biofilm induced disease throughout life and is recognized significant oral health problem. This article reviewed new trends in dental caries management by risk assessment, including history, protocol/guideline, and collaborated model. Dental caries prevention and treatment according to caries management by risk assessment (CAMBRA) model is patient-centered, risk-based, evidence-based practice. Team approach is necessary and clinician need to integrate science, practice and product. Dental hygienist take a important role in implementing CAMBRA. CAMBRA model could be incorporated into clinical dental hygiene education based on dental hygiene process of care as standard of dental hygiene practice and education. Dentist and dental hygienist able to provide scientific and ethical care managing dental caries by risk assessment.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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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.

• Journal of Korean society of Dental Hygiene
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• v.23 no.5
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• pp.333-341
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• 2023

Objectives: This study aims to propose a standard protocol for oral health care intervention activities by dental hygienists. Methods: A narrative literature review of home visit oral health care intervention activities reported in Cheonan, South Korea was conducted to enable the proposal of a standard home visit protocol for dental hygienists in the context of community care. Results: Oral health management intervention activities contributed to improving the quality of life, as well as the oral health, of older adults living at home. This was a result of applying a protocol consisting of oral observation, oral massage, expert oral hygiene management, oral muscle function training, and final stages. Conclusions: The visiting oral health intervention protocol was effective in resolving oral health problems of older adults. In the future, customized programs and reimbursement systems should be developed to promote oral health care for older adults that can be provided at home.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.55-59
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• 2004

This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals-Pb, Hg and Cd- were included small quantity.

• Safety and Health at Work
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• v.5 no.3
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• pp.125-130
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• 2014

Background: Construction industry is among the most hazardous industries, and needs a comprehensive and simple-to-administer tool to continuously assess and promote its health and safety performance. Methods: Through the study of various standard systems (mainly Health, Safety, and Environment Management System; Occupational Health and Safety Assessment Series 180001; and British Standard, occupational health and safety management systems-Guide 8800), seven main elements were determined for the desired framework, and then, by reviewing literature, factors affecting these main elements were determined. The relative importance of each element and its related factors was calculated at organizational and project levels. The provided framework was then implemented in three construction companies, and results were compared together. Results: The results of the study show that the relative importance of the main elements and their related factors differ between organizational and project levels: leadership and commitment are the most important elements at the organization level, whereas risk assessment and management are most important at the project level. Conclusion: The present study demonstrated that the framework is easy to administer, and by interpreting the results, the main factors leading to the present condition of companies can be determined.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.33 no.1
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• pp.78-90
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• 2023

Objectives: The purpose of this study is to standardize the process code of the work environment measurement database (WEMD) for the construction of a job-exposure matrix (JEM). Methods: The standard process code (SPC) was reclassified based on process similarity and drawing upon the code used in the existing K2B. It was supplemented through review by industrial hygiene experts. In addition, an index word database related to SPC was created and used for SPC search. A pilot evaluation project was conducted by experts to evaluate the validity of the newly reclassified standard process code. Results: A total of 70 final SPCs were developed, including 31 processes related to the construction industry. Using the Shiny program, we developed a standard code finder that can be used on the web (https://kscf.shinyapps.io/scf_app/). As a result of the pilot evaluation, it was determined that it was easier to search for standard codes than previous codes, so it was highly utilized. Conclusions: It is expected that JEM construction using industry-process information drawing on WEMD data will be possible using the 70 newly standardized process codes.

• Journal of The Korean Society of Integrative Medicine
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• v.6 no.3
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• pp.73-81
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• 2018

Purpose : This study identified knowledge, attitudes and behavior for radiation safety management of dental hygiene student. And to provide basic data for the development of effective education program for safety management for radiation protection. Methods : A questionnaire survey of questionnaires was conducted on the second and third grade dental hygiene students at three - year college in 'A' area of Gyeongnam province. The questionnaire of 37 items was used to investigate knowledge and attitude about radiation protection. The collected data were analyzed using frequency analysis, mean, standard deviation, t-test, ANOVA and pearson's correlation Analysis using the SPSS 21.0 program. Result : Results obtained from this study are as follows. 1. Knowledge level of radiation safety management by general characteristics showed statistically significant difference. 2. Radiation safety education knowledge score was higher in the case of radiation safety education(t=1.660, p<.05). 3. The radiation safety management attitude score was a statistically significant difference between the groups according to 'achievement' (F=1.660, p<.001). In the case of 'radiation protection facilities', there was a statistically significant difference between groups according to the recognition of radiation protection facilities (F=6.001, p<.001). 4. As a result of investigating the relationship between radiation safety management knowledge and attitude, the higher the knowledge level of radiation safety management, the higher the attitude(p<.001). Conclusion : Therefore, radiation safety management education should be organized systematically and it is required to improve not only safety management knowledge, attitude level but also action level.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.24-30
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• 2013

Red ginseng is a widely used dietary supplement and medicinal herb, and there are so many forms of ginseng products including tea, extract, capsule and jelly. The purpose of the present study was to propose some amendments on ginsenoside content of red ginseng products in Korea. For this purpose, we analyzed red ginseng products for simultaneous determination of 26 ginsenosides by ultra performance liquid chromatography with diode array detector. Some developmental aspects of Korea's ginsenoside content standard regulations for red ginseng products are needed to be examined as follows : Firstly, we proposed that four ginsenosides ($Rb_1$, $Rg_1$, Rf and $Rg_3$) would be detected in red ginseng products. Secondly, in case of red ginseng extracts, the sum of $Rb_1$, $Rg_1$ and $Rg_3$ would be 4.0 mg/g. The two proposals are helpful to comprehensive evaluation of quality of red ginseng products. In conclusion, the scientific studies on amendment scheme of ginsenoside content standard regulation of red ginseng product are very important to fortify quality control.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.32 no.4
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• pp.393-401
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• 2022

Objectives: OHSMS, which was introduced by Serious Accident Punishment Act as a means for safety and health management at work place, but it is not effective according to recent statistical data. Therefore, I intend to compare the OHSMS regulations of SAPA based on ISO 45001, the international standard of OHSMS, and examine the differences and problems. Methods: The OHSMS regulation of Serious Accident Punishment Act was compared and analyzed using the content standard of ISO 45001, the international standard of OHSMS. The construction and operation aspects and differences in key concept definitions of OHSMS were analyzed in depth. Results: ISO 45001 aims to provide OHSMS with an autonomous framework to manage risks and opportunities in safety and health management, whereas Serious Accident Punishment Act aims for safety and health management through an interest and effort in safety and health management on the premise of legal responsibilities of corporations and CEO. As a result, comparing to ISO 45001 in construction and operation aspects and differences in key concept definitions of OHSMS, the OHSMS of Serious Accident Punishment Act do not cover the entire business in concept definition and construction. Conclusions: In order for Serious Accident Punishment Act to achieve its original purpose of preventing serious accidents through systemic safety and health management, it is necessary to correctly understand the contents of ISO 45001 and to revise the OHSMS regulations in a direction that can ensure predictability and feasibility.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.93-112
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• 1999

The purpose of this study making clear the range of overlapping affairs since many parts of cooker's & dietitian duties are overlapped in the Law of Hygiene & its over-ranked laws. The fact that there're overlapped parts in the different qualifying system endowed by the government may lead too many troubles between cooker's & dietitian who have their own qualification, so it's important to grasp correctly job specifications of cooker's & dietitian and to make clear the sphere of business. This studies present following affairs as cooker's duties through analysis. 1. Participation in the overall Management & Policy department. 2. Making the Menu & Standard recipe. 3. Purchasing, Inspection, Market research on Food materials. 4. Sanitary management. 5. Facility manage & Safety Management. 6. Research & Development on cooking Know-How. 7, Teaching for the members of department. 8. Supervision & business appraisal of cooking members. 9. Sales management & Cost control. 10. Utensil management & its Maintenance.