• 한국치위생학회지
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• 제15권5호
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• pp.907-915
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• 2015

Objective: The purpose of the study is to investigate the curriculum development and operation based on national competency standard (NCS). Methods: The duty of the dental hygienist was analyzed based on DACUM by ten experts in January, 2011. The duty model of the dental hygienist was inspected after duty analysis. The subjects of choice were preventive dentistry and practice. The satisfaction with the subjects were carried out from March to June, 2015. Results: The duty analysis of dental hygienist by DACUM produced preventive dental treatment(11 tasks), oral health education(3 tasks), comprehensive dental hygiene treatment(6 tasks) and 12 categories(156 tasks). Preventive dental treatment was divided into preventive dentistry and practice, oral health education was changed into oral health education and practice, and comprehensive dental hygiene treatment was replace by comprehensive dental hygiene and practice. The contents of preventive dentistry and practice included outline, learning objective, related knowledge and self evaluation. Professional evaluation required mutual experience and evaluation of the students. The mutual evaluation of the students was $4.61{\pm}0.506$(dental plaque control) and $1.80{\pm}0.316$(tooth brushing). The professional evaluation was $1.73{\pm}0.274$(dental plaque control) and $1.60{\pm}0.322$(tooth brushing)(p<0.01). The satisfaction with preventive dentistry and practice was $4.61{\pm}0.506$(improvement in practical work ability), $4.58{\pm}0.511$(knowledge improvement) and $4.55{\pm}0.572$(NCS educational environment) in order. Conclusions: The operation of NCS curriculum is considered to improve practical work ability and to solve skill mismatch between dental industries and educational training institutions.

• 한국치위생학회지
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• 제17권2호
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• pp.271-281
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• 2017

Objectives: This study was conducted to promote the value of field practice courses by installing an efficient field practice program through understanding the relationship between career decision/ behavior and the pre-/post satisfaction of dental hygiene students in field practice. Methods: The subjects of the study were students in Gyeongnam and Busan majoring in dental hygiene, from which 218 questionnaires were obtained from 23 November 2015 to 30 July 2016. Results: In terms of career decision/ behavior, the post-satisfaction scores in ideas about their major, about whether it was helpful to selecting their speciality and positive impression of dental hygienists, interest and understanding in training course were significantly lower than the pre-satisfaction scores (p<0.05). Relationship between satisfaction in field training and career decision/ behavior following the field training, pre-/post-satisfaction on site-training content (r=0.371, p<0.01), pre-/post satisfaction in training instructions (r=0.267, p<0.01), and pre-/post-satisfaction in the training sites (r=0.436, p<0.01) were all proportionally correlated to the after-training career decision and behavior. Conclusions: It is necessary for training instructors to maintain close relationships with the students in field practice program courses. In advance, it is expected to promote students' satisfaction in field practice and serve as a starting point where students can build self-esteem as a future dental hygienist by positively influencing their career decisions and behaviors.

• 한국치위생학회지
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• 제19권5호
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• pp.677-688
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• 2019

Objectives: The purpose of this study was to examine the perception of dental hospital accreditation and the awareness and practice of infection control in dental hygienists. Methods: A self-reported questionnaire was completed by 238 dental hygienists working at dental hospitals in Gwangju Jeonnam and analyzed from October 24, 2016 to September 22, 2017. Data were analyzed with the independent t-test, one-way analysis of variance, Pearson's correlation analysis, and multiple regression analysis using the Statistical Package for the Social Sciences software, version 21.0. Results: Compared to non-accredited dental hospitals, all three variables were high for accredited dental hospitals. In accredited dental hospitals, healthcare accreditation expectancy effects correlated to awareness (r=0.407) and practice (r=0.533) of infection control, and awareness of infection control correlated to its practice (r=0.725). In non-accredited dental hospitals, healthcare accreditation expectancy effects correlated to awareness of infection control (r=0.239), and awareness of infection control correlated to its practice (r=0.481). Accredited dental hospitals showed healthcare accreditation expectancy effects (${\beta}=0.258$) and awareness of infection control (${\beta}=0.556$), and non-accredited dental hospitals were influenced by the number of employees (${\beta}=0.567$) and awareness of infection control (${\beta}=0.376$). Conclusions: It is necessary to develop efficient and systematic infection control programs to improve the awareness and practice of infection control in dental hygienists and patient's safety in the clinical field.

• 한국치위생학회지
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• 제10권6호
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• pp.1061-1071
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• 2010

Objectives : The purpose of this study is to train talents with high quality in dental hygienists by suggesting problems and proposing basic data available for applying to development in dental hygiene curriculum, through analyzing contents of dental hygiene curriculum. Methods : To analyze curriculum of educational institutions for dental hygienists between America and Korea, it utilized materials that were notified on each university homepage, analyzed documents, analyzed curricular content analysis, comparatively analyzed America's ASDHEP field, and comparatively analyzed Biomedical Science field, dentistry field, prevention and public field, clinical dental hygiene field, integrated curriculum, and teaching course between domestic university and American university. Results : 1. The basic field of ASDHEP was indicated the average credit in 28.6 for 4-year university with establishment and the average credit in 26.9 for 3-year university with establishment. The curricular subject field of ASDHEP except the basic field was indicated the average credit in 29.45 for 4-year university with establishment and the average credit in 30.68 for 3-year university with establishment. The prevention and public field by university was indicated the totally average credit in 27.5 for 4-year university and in 26.2 for 3-year university. The clinical dental hygiene field by university was indicated the totally average credit in 27.5 for 4-year university and in 35.0 for 3-year university. The integrated curriculum was indicated to be established dental hygiene practice(3 universities), dental clinics practice for Dept. of clinical dental hygiene(2 universities), and comprehensive dental hygiene practice(1 university) for 4-year university, and to be established clinical dental hygiene(2 universities), comprehensive dental hygiene practice, dental hygiene practice, and dental clinics practice(1 university, respectively) for 3-year university. Comparing the teaching courses by university, they were established diversely from 8 credits to 2 credits. Conclusions : Seeing the above findings, a plan for dental hygiene curriculum needs to be continuously developed so that dental hygienists can enter upon a professional career. Development in the international standard curriculum proper for global era is considered to be desperately needed.

• 한국식생활문화학회지
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• 제26권4호
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• pp.323-330
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• 2011

This survey was conducted to investigate the attitude towards food hygiene, and the correlation between sanitary knowledge and the performance of college students in Daejeon. The respondents were composed of 218 food majors and 296 nonmajors. The answer that food hygiene was very important was given more often by food majors (82.9%) and those educated (80.5%) than non-majors (65.1%) and the uneducated (68.7%) (p<0.05). Information on food hygiene was mainly obtained from TV, radio, or the internet. The average food hygiene knowledge score was 4.08 and that in practice was 3.37 (p < 0.001). The average score was lower in practice than knowledge for personal hygiene, food separation use and storage, washing-sterilization of food, and utensils. The average knowledge score was higher for food majors and educated than that in non-majors and uneducated (p<0.001). The degree of HACCP perception was much higher in food majors (34.9%) and educated (37.4%) than in non-majors (5.4%) and uneducated (8.2%). The knowledge and practice scores were correlated (p<0.01). It is necessary that college students be educated to obtain useful knowledge about food hygiene and conduct proper personal food sanitation in their daily life.

• 사물인터넷융복합논문지
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• 제10권2호
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• pp.115-124
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• 2024

본 연구는 사물인터넷에서 치위생과 학생을 대상으로 자아존중감이 임상실습관련 무력감과 진로정체감 사이의 관계에 영향을 주는지 확인하고자 하였다. 충청지역에 소재한 대학에 재학 중인 치위생과 학생 172명을 대상으로 설문조사를 실시하였다. 임상실습관련 무력감과 자아존중감 그리고 진로정체감 간의 상관관계를 확인하기 위해 피어슨의 상관관계분석을 시행하였고, 위계적 회귀분석을 이용하여 임상실습관련 무력감과 진로정체감 관계에서 자아존중감의 매개효과를 확인하였다. 연구결과 임상실습관련 무력감은 자아존중감과 진로정체감에 유의한 부적 상관관계가 있고 자아존중감과 진로정체감은 정적 상관관계가 있다는 것을 확인하였다. 또한 자아존중감은 임상실습관련 무력감과 진로정체감 사이의 관계에서 부분적인 영향을 미치는 것으로 나타났다. 따라서 임상실습에 참여하기 전 치위생과 학생들에게 자아존중감 향상을 위한 다양한 온라인 기반 자아존중감 향상 프로그램 마련이 필요하다.

• 한국산학기술학회논문지
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• 제15권11호
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• pp.6793-6803
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• 2014

본 연구는 치위생(학)과 학생들의 실습수준을 향상시키고, 개선하여 실습 후에 전공에 대한 만족도를 향상시킬 수 있는 기초자료를 마련하고자 충청지역 소재 대학 치위생(학)과 재학생을 대상으로 자기기입식 설문조사를 실시하였다. 자료 수집은 2012년 12월부터 2013년 4월까지 수행하였고, 수집된 자료 중 응답이 불성실한 13부의 설문지를 제외한 766부를 SPSS/Win18.0을 사용하여 최종 분석하였고, 다음과 같은 결론을 얻었다. 교내 외 실습경험군은 각각 59.7%, 57.4%이었고, 실습 장소는 치과대학 병원, 병(의)원급, 보건소 순이었다. 학제의 경우 4년제가 3년제 보다 실습내용, 실습시간, 실습수행 요인에서 교내 실습만족도가 높았고, 학년이 높을수록 실습시간에 대한 만족도가 높았다. 교외 실습만족도는 4년제가 3년제 보다 모든 요인에서 만족도가 높았고, 학년이 높을수록 실습시간과 실습수행 요인에서 만족도가 높았다. 교내 외 실습경험에서 실습 경험군이 비경험군에 비해 전공만족도가 전반적으로 높았고, 실습수행, 실습시간, 실습환경, 실습내용 모든 요인이 전공만족에 유의한 영향을 미치는 것으로 나타났다. 교내 외 실습교육을 통해 전공에 대한 자부심을 가질 수 있도록 학생들에 대한 이해와 인식을 통해 만족할 수 있는 교육을 계획하고, 실시하여 임상실습이 최적의 학습상황이 될 수 있도록 효율적인 프로그램과 임상실습에 대한 교육지침의 마련이 필요할 것으로 사료된다.

• 대한치위생과학회지
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• 제4권2호
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• pp.77-88
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• 2021

Background: In this study, the Capstone Design was applied to the clinical dental hygiene course of the Department of Dental Hygiene, and its effect was confirmed by qualitatively evaluating the students' reflection on the capstone design class experience. Methods: This study was conducted for the "Clinical Dental Hygiene and Practice III" course, in which third year students develop the ability to judge and plan dental hygiene based on problem-solving ability and critical thinking. By applying the Capstone Design within the core curriculum of the class, the students analyzed problems based on their major knowledge of dental hygiene in order to improve their ability to manipulate periodontal instruments, and focusedon the process of developing the contents of periodontal instruments by using them. Results: The application of Capstone Design on clinical dental hygiene and practice III classes increased students' active class participation, and through the problem-solving process, students' learning and confidence improved. Conclusion: The Capstone Design can be viewed as a teaching method that promotes the participation of students in the dental hygiene department and can effectively help their learning and confidence through a problem-solving process.

• 한국식생활문화학회지
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• 제28권6호
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• pp.623-630
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• 2013

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietary information among university students. A total of 550 college students from Seoul and the surrounding metropolitan area participated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups were classified according to level of awareness and practice of food safety. The highest education level of food safety was in the active-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There were significant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly 74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information were different between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Low-practice group showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food, LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygiene and food safety education should be provided by the food industry according to perception of food awareness and practice of food safety.

• 한국임상보건과학회지
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• 제8권1호
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• pp.1355-1361
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• 2020

Purpose: This study was conducted to investigate the effect of flipped-learning method on dental hygiene practice satisfaction. Methods: The study was a patient-group crossover design involving 53 third-year students at D's Department of Dental Hygiene. The study tools used self-questionnair and the analysis program used SPSS Ver 25.0. Results: Class satisfaction increased to 3.85 in the first semester and 4.23 in the second semester (p <0.05). Satisfaction with the flip learning method was 4.26, and most answered yes. In addition, it showed a positive effect on class satisfaction (p <0.01). As a result, it can be seen that the flip-learning learning method has a positive effect on the learners' learning motivation, academic achievement, and class satisfaction. Conclusions: it is considered that the flip learning method for hands-on classes should be expanded for the purpose of fostering job competency and high quality clinical practice experts.