• Journal of Korean society of Dental Hygiene
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• v.14 no.1
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• pp.25-32
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• 2014

Objectives : The purpose of this study was to investigate the oral hygiene status before and after the dental hygiene care performance to patients by the dental hygienists. Methods : Subjects were 55 adults visiting to dental clinics in Chungnam. The patients agreed to undergo a dental hygiene care performance. A skilled dental hygienist provided dental hygiene care performance including periodontal status, halitosis and oral hygiene status. Results : The periodontal pocket depth was compared before and after the performance. The depth dropped from 4.02 mm to 2.81 mm, and the value of halitosis dropped from 45.78 bbv to 35.76 bbv. The O'Leary index of the patients dropped form 49.37 to 32.84, and all the differences were statistically significant. Conclusions : Proper use of oral hygiene supplies and regular dental checkup can prevent periodontal diseases. This study will provide the useful information of the effective application of dental hygiene care performance.

• Journal of Korean society of Dental Hygiene
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• v.17 no.2
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• pp.247-258
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• 2017

Objectives: This study was conducted to identify the correlation between belief in hand hygiene, activities and related hand hygiene performance rates among dental staff. Methods: This study was based on the evaluation of 329 dental practitioners, including dental hygienists who work at dental clinics, dental hospitals, general and university dental hospitals in Seoul, Gyeonggi-do Province, and Incheon. The questionnaire consisted of a total of 46 questions, including 7 questions on general characteristics, and 25 questions on hand hygiene beliefs, and 5 questions on hand hygiene activities, and 9 questions on hand hygiene practices. This study used 291 subjects for the final analysis, excluding subjects who had provided incomplete or inappropriate responses to the questionnaire. The collected data were analyzed using an independent t-test, ANOVA, $x^2$ test, correlation analysis, and multiple linear regression analysis, where p-values of <0.05 were considered statistically significant. Results: Longer clinical career was associated with a significant increase in behavior and norm beliefs, but no sequential difference in control beliefs. The hand hygiene performance was higher in staff at larger hospitals after contact with pollutants and contaminated environments. Higher age was associated with a significant increase in hand hygiene performance rates, but profession was not statistically significant in the performance rate of hand hygiene. The hand hygiene performance rate was ranked higher among those with average work hours per week of greater than 8 hours followed by those who worked fewer than 8 hours. Fewer work hours per week, a stronger belief in hand hygiene, less frequent exposure to contaminated environments, and a greater number of hand hygiene performance had a positive effect on higher hand hygiene performance rates. Conclusions: In order to increase the hand hygiene performance rate of dental practitioners, it is considered that required time for hand washing should be ensured sufficiently. Proper usage of hand sanitizers should also be promoted efficiently.

• Journal of Korean Critical Care Nursing
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• v.11 no.1
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• pp.101-109
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• 2018

Purpose : The purpose of this study was to identify the knowledge, perception and hand hygiene performance rate of hospital nurses and to identify any correlation between them. Method : Data were collected from 205 nurses working in a university hospital in Chungcheong-do. A self-report survey method was utilized. Participants completed the hand hygiene knowledge questionnaire. Results : The average knowledge of hand hygiene was 11.76 (out of 18 points), and the average perception of hand hygiene was 35.55 (out of 96). The hand hygiene performance rate was 85.62%. Knowledge of hand hygiene showed significant differences according to age (F = 75.821, p < .001), gender (t = 25.049, p < .001) and working period (F = 24.843, p < .001). The most important explanatory factor in hand hygiene performance was hand hygiene perception (${\beta}=.26$), followed by working period (${\beta}=.14$). These variables accounted for 10.0% of subjects' hand hygiene performance. Conclusion : The results of this study suggest that continuous and effective education is needed to strengthen knowledge and perception of the importance of hand hygiene practice for nurses to prevent healthcare-associated infections.

• Journal of dental hygiene science
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• v.21 no.2
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• pp.79-85
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• 2021

Background: This study examines the relationship between the emotional labor and compassion competence of clinical dental hygienists. It attempted to provide basic data to establish a plan to increase the dental hygiene performance of clinical dental hygienists in the future by identifying the factors influencing the dental hygiene work performance. Methods: This study is aimed at clinical dental hygienists working at the Jeollabuk-do Dental Clinic from April to June 2020 by the Convenience Sampling Method. An online survey site program was used to explain the purpose and purpose of the study on social media including the dental hygienist community, and distribute a URL that allows you to participate in the survey only if you agree to the study. Results: In emotional labor, there was a significant difference in job satisfaction and marital status, and in compassion competence, there were significant differences in job satisfaction, final education, and marital status by group. In dental hygiene work performance, compassion competency showed a statistically significant positive correlation. In other words, it was found that the higher the compassion competence, the higher the dental hygiene work performance. It was found that the total number of years worked and the compassion competence that influenced dental hygiene work performance were statistically significant. Conclusion: In summary, in order to improve the dental hygiene work performance of clinical dental hygienists, it is necessary to compassion competence with the subject. To this end, it is believed that various supports, measures, and systematic management should be implemented to compassion competence of clinical dental hygienists.

• Journal of Korean society of Dental Hygiene
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• v.19 no.6
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• pp.1037-1046
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• 2019

Objectives: This study was conducted to test the critical thinking tendency, clinical practice satisfaction, and clinical performance, and analyze the factors impacting clinical practice satisfaction and clinical performance of dental hygiene students. Methods: The study conducted a written survey during the period between 30 July ~20 August 2019, among 3rd and 4th year dental hygiene students from Seoul, Gyung-gi region, who had taken clinical practice courses. Using SPSS 22.0 program (IBM SPSS statistics, New York, USA), the study analyzed the final 174 cases. Results: Dental hygiene students scored 3.33±0.43, 3.48±0.83, and 3.30±0.58 for critical thinking, clinical practice satisfaction, and clinical performance, respectively. The clinical thinking score was higher when their study performance was good (p<0.001), clinical practice satisfaction was higher when their major satisfaction was satisfactory (p<0.001), higher when their relationship with their clinical practice partner was good, and the clinical performance was better when the students' major satisfaction was good (p<0.001). The study performance yielded better results when their study achievement was better (p<0.05). Clinical practice satisfaction (r=0.156) and clinical performance (r=0.393) showed a positive correlation with critical thinking, and clinical performance had a positive correlation with clinical practice satisfaction. The impact factor for clinical practice satisfaction appeared to be clinical performance (p<0.05) and major satisfaction (p<0.001), and the factors impacting the clinical performance were among the sub-causes of critical thinking (p<0.05), intellectual fairness (p<0.05), watchfulness (p<0.05), clinical practice satisfaction (p<0.05), and major satisfaction (p<0.01). Conclusions: Results of the study showed that for dental hygiene students, critical thinking, clinical practice satisfaction, clinical performance, and major satisfaction were the impact factors affecting the students' clinical performance. Therefore, the study recommends that development of educational programs and operation of a field-based curriculum is necessary to improve critical thinking, clinical practice satisfaction, and major satisfaction.

• Journal of Korean Biological Nursing Science
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• v.22 no.4
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• pp.308-316
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• 2020

Purpose: This study aimed to explore the knowledge and performance of sleep hygiene among nurses with shift work schedules and examine the influence on sleep disturbance. Methods: A total of 199 shift-work nurses from a tertiary hospital were included in the study. To examine the knowledge and performance of sleep hygiene, the participants were asked to respond to a self-reported survey. To assess sleep disturbance, the General Sleep Disturbance Scale was used. Descriptive statistics and multiple linear regression were applied using the SPSS/WIN 21.0 program to analyze the data. Results: Both the knowledge and performance of sleep hygiene among nurses with shift work schedules were measured at a moderate level. Nurses' knowledge and the performance of sleep hygiene was not significantly associated with sleep disturbance, whereas age, experience with shift-working, and perceived health status were significantly associated. Conclusion: Strategies for providing more accurate information and motivating better sleep hygiene would help to enhance sleep hygiene in nurses with shift work schedules. Further studies examining the association of knowledge and the performance of sleep hygiene with sleep disturbances in nurses with shift work schedules are needed.

• Journal of Korean society of Dental Hygiene
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• v.23 no.6
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• pp.501-509
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• 2023

Objectives: This study aimed to analyze the relation between factors related to the clinical performance competency of dental hygiene students and their clinical learning environment. Methods: The study conducted a survey of dental hygiene students from October 18 to 30, 2023. The data were analyzed using one way analysis of variance, t-test, and stepwise multiple regression. Results: The total practicum lasted ≤10 weeks, 11-15 weeks, and ≥16 weeks for 41.7%, 33.5%, and 24.8% of the students, respectively. Half of them had experience at only one clinical institution. Clinical learning environment had an average score of 3.46 points, whereas the average clinical performance competency of the participants was 3.60 points. The major influencing factors on clinical performance competency were identified as preceptor' s guidance (β=0.277), work participation opportunities (β=0.213), and perceived importance of clinical practice (β=0.136). Conclusions: Efforts are required to provide students with prior education on the importance of clinical practice, improve the clinical learning environment with a focus on preceptor's guidance and work participation opportunities. And standardize various elements to resolve differences in the practice of clinical institutions across regions.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.75-86
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• 2007

This study was carried out to find out the effect of food hygiene awareness on kitchen employees' performance in the banquet cuisine of five-star hotels in Seoul. 279 kitchen employees were asked to fill out the questionnaire, and the collected data were analyzed by SPSS package(version 11.0). First, results of analysis on food hygiene showed that there were four factors, each respectively named as, food security regulations, food storage, period of circulation of food, and food safekeeping. Second, after analyzing each item in whole according to each of the factors, the average degree of priority on food hygiene in general was 4.52. Results according to each of the elements showed that food security regulations(4.56) and period of circulation of food(4.55) were considered as a priority. After analyzing the difference between the degree of priority and degree of performance according to each of the factors, it was found out that the latter was significantly lower than the former in all factors. Third, after analyzing the difference of food hygiene priority in accordance with general characteristics, statistically significant difference was only shown in education(F=3.308, p<0.05) and class(F=4.418, p<0.01). Fourth, after analyzing the difference of food hygiene performance in accordance with general characteristics, the only significant difference was found in food security regulation of education(F=4.418, p<0.01) and food security regulation of class(F=3.859, p<0.01). Fifth, after analyzing the effect of cook's awareness of priority on food hygiene on the degree of performance, it was found out that the awareness of priority on food hygiene had a positive effect(+) on the degree of performance. Therefore, we can conclude that as kitchen employees recognize the priority on the food hygiene better, their degree of performance was higher.

• Journal of Korean society of Dental Hygiene
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• v.16 no.4
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• pp.601-607
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• 2016

Objectives: The purpose of the study is to investigate the cardiopulmonary resuscitation(CPR) knowledge and performance in the dental hygiene students in Gyeongju. Methods: A self-reported questionnaire was completed by 106 dental hygiene students in Gyeongju. The questionnaire consisted of CPR knowledge and performance, and was collected from April 4 to 12. The data were analyzed using SPSS version 18.0 by t-test, correlation analysis, ANOVA, and multiple regression analysis. Results: The average age of the subjects was 20.6 years and 97.2% were female students. The students did not experience the emergency situation(96.2%). Approximately half of the students received CPR education(51.9%), but they did not have the CPR certificate(94.3%). There was a significantly statistical correlation between the CPR knowledge and performance(p<0.01). The CPR knowledge was proportional to the CPR performance skill. The CPR knowledge (p<0.05) and performance (p<0.01) showed a statistical difference by the grade of the students. The CPR knowledge of the senior students was higher than that of the freshmen and sophomore. The CPR knowledge (p<0.01) and performance (p<0.01) showed a statistical difference by the education experience. The CPR education provided the students with CPR knowledge and performance. Conclusions: In order to promote and maintain CPR knowledge and performance on dental hygiene student, it should be reinforced the more systematic training program which can be repeatedly evaluated and retrained than the present. In addition, a follow-up study will also be needed for the student and clinical dental hygienist.

• Journal of The Korean Society of Integrative Medicine
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• v.12 no.3
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• pp.213-225
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• 2024

Purpose: The purpose of this study is to examine the current status of hygiene education for hotel chefs, in terms of the level of performance and importance of food hygiene inspections, as well as hygiene practices related to food cooking, storage, personal hygiene, and facility environment. We aim to identify what areas of education require priority improvement and derive implications. Methods: A survey on hygiene status, importance, and performance was conducted among 289 chefs working in six luxury hotels in Busan, South Korea. Frequency analysis and cross-analysis were conducted to evaluate the current status of hygiene education, while Borich Needs analysis was conducted to evaluate its importance and performance. The areas needing priority improvement were identified using the Locus-for-Focus model. Results: First, the most common frequency of hygiene education was once or twice a year. Participants who were older and with more years of experience were more likely to participate in annual training. Second, based on the degree of discrepancy between importance and performance and the results of Borich Needs analysis, the areas needing the highest priority were food inspection and hygiene. Third, according to the results of applying The Locus for focus model and visualizing it as a portfolio in a 2 ', 'Chopping boards and knives are frequently washed, sterilized and dried', 'Wash your hands with soap before starting cooking', 'Perform regular quarantine and disinfection to prevent pest invasion'. Conclusion: This study contributed to the understanding of the current status of hygiene education for chefs working in luxury hotels and confirmed the importance of hygiene management. Future research should aim to develop a more comprehensive hygiene education program by including participants from a more diverse pool of hotels and restaurants. This will significantly improve the hygiene management practices of chefs, thereby helping to prevent food hygiene-related accidents.