• Journal of Korean society of Dental Hygiene
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• v.9 no.4
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• pp.753-767
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• 2009

Objectives : The study is to gain some basic material for the improvement of dental clinics' homepages through a survey investigation, in which college students of three Dental Hygienic departments participated in Kwangju and Cheollanamdo Province. Methods : In the investigation three factors were analyzed : the degree of knowledge on dental clinics' homepages, the degree of recognition on them, and whether they have paid a visit on them or not. A total of 509(96.8%) respondents are valid except 17sheets of responses. Results : 1. When asked about the degrees of knowledge on the formation of the homepages by students' years, the correct rate on Information Service was higher in a row of the second year, the first year, and the third year. And it shows statistically significant difference(p<0.05). In the part of Counseling Service, the rate of correct answers was highest in the second year, and then the first year and the third year. It also shows significant difference(p<0.05). In case of Visual Service, the second year got the highest rate of correct answers, and then the first year and the third year. Here is significant difference by the school years<0.01) 2. It was asked whether they have visited the dental clinics' homepages. The results are like this: 145 sophomores(28.5%) have visited them, and 115 juniors(22.6%) and 85 freshmen(16.7%), and it show significant difference (p<0.001). 3. It was asked how many sites they have visited. Among the freshmen, not a few students visited two sites (34, 9.9%), among sophomores 48 students visited five sites(13.9%), and among juniors the highest answers were two sites (41, 11.9%). It shows signigicant difference(p<0.01). 4. It was asked what is the purpose of the visits. At this 27 freshmen answered for having counseling(7.8%), and 80 sophomores(23.3%) and 43 juniors(12.5%) answered they visited them for the purpose of gaining some materials about their major. It shows significant difference(p<0.001). 5. It was asked with what opportunity they have visited them. They answered through searching activities like this : freshmen (68, 19.8%), sophomores (130, 37.9%), and juniors (98, 28.6%). It shows significant difference(p<0.05). 6. In regard with the recognition of the homepages, all the participants said that the management of the homepages are closely related with the images of the clinics($3.96{\pm}0.781$). But it is found that they do not think that the effective management of dental clinics' homepages is the task of dental hygienic workers as a part of dental hygienic($3.12{\pm}0.971$). 7. There is some difference concerned with the homepages among each group of students; sophomores have highest recognition on them and then juniors and freshmen, and it shows significant difference(p<0.01). In addition, those who have visited them show higher recognition than those who have never visited them(p<0.001). Conclusions : There are some differences among each group of students in regard with the formation service, the purpose of visiting them and such experiences, and the opportunities. Whereases they think that the management of the homepages are closely related with the images of the clinics, they do not think that the effective management of dental clinics' homepages is the task of dental hygienic workers as a part of dental hygienic. Therefore it is necessary to study actively for the qualitative improvement of the dental clinics' homepages, which will result in the higher recognition on the homepages by the dental hygienic students and the workers.

• Korean Journal of Veterinary Service
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• v.24 no.1
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• pp.89-94
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• 2001

In order to investigate the relationship between milk hygienic quality and some environmental factors such as the herd size and types of milking machines, we sampled and examined the level of total bacterial count, coliforms, Staphyococcus aureus, somatic cell counts(SCC) and fat rates in raw milk. of the 84 dairy farms, the prevalence of level on number of standard plate count over 100,000cfu/$m\ell$ and coliforms over 1,000cfu/$m\ell$ in bulk milk were 25.0% and 15.6%, respectively. Also, 2 farms(2.4%) were exceed the level on number of 500cfu/$m\ell$ S aureus in raw milk. The prevalence of dairy herd with first grade of total bacterial count(TBC) according to bucket, pipe line and parlour milking system was 40.0%, 74.0% and 84.0%, respectively. The prevalence of dairy herd with first grade of TBC according to grade 1, 2 and 3 by SCC was 77.8%, 83.2%. and 69.2%, respectively. Therefore, the relationships between hygienic quality in raw milk and the herd size, types of milking machines, were significant. In conclusion, this study could be overemphasized the importance of herd management condition for milk hygienic qualify.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.236-245
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• 2019

The objective of this study was to investigate job understanding, performance, and job satisfaction of 150 school foodservice employees in Chungnam area from April 23, 2018 to May 18, 2018. The score of the relationship with colleagues was in the order of elementary school, middle school, and high school (p<0.05). Job understanding was ranked as follows: middle school, elementary school, and high school (p<0.05). Questionnaires on performance of food ingredients and working process management had 4.8 points for the cook and 4.6 points for the cooking staff (p<0.05). Based on the subjects' position, the hygienic safety management performance was higher in cooks than in cooking staff (p<0.05). Job satisfaction showed higher points in elementary school and middle school subjects in all items as compared to subjects of high school (p<0.05). Cooks showed more job satisfaction compared to cooking staff (p<0.05). There was a significant positive correlation (r=.253, p<0.01) between job satisfaction and job performance. Job understanding showed a significant positive correlation with job performance. Job satisfaction had a positive correlation with performance for hygienic safety management (r=.275, p<0.01).

• Journal of Korean society of Dental Hygiene
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• v.16 no.1
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• pp.1-9
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• 2016

Objectives: The purpose of the study was to identify the oral care status and periodontal disease of middle aged daibetic patients in Korea. Methods: The primitive data were taken from 238 diabetic people in the 5th Korea National Health and Nutrition Examination Survey(KNHANES) in 2010 - 2012. The variables included general profiles(gender, age, occupied area, education, and smoking), oral care status(brushing time, brushing time, use of oral hygienic supplies, availability of oral hygienic supplies, oral examination, and recognition of oral health state), and diabetes management(morbidity period, treatment, education, and glycosylated hemoglobin levels). Results: Most of the subjects took gargling more than twice a day and it accounted for 73.5%. Oral hygienic supply users accounted for 24.8%, and most of them used floss brush. Oral examination was done in 19.3% of the respondents and 55.0% thought that their oral health status were very poor. The prevalence rate of the periodontal diseases was 46.6%. Female tended to have a higher rate of periodontal disease than the male. Oral hygienic supply users had lower rate of periodntal disease than those who did not use. Those who had poor subjective oral health status had higher prevalence rate of periodontal disease than those who did not. Conclusions: Periodontal disease is closely related to good oral care of middle aged diabetic patients. It is necessary to develop the program for the prevention of the periodontal disease for the diabetic patients.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.19-27
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• 2001

It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of food in group meal services. So in this study, a survey of 103 food suppliers who provide raw materials for 80 meal services in business places around Busan area was conducted on general matters, participation in sanitation education, sanitary perception, sanitary treatment of foodstuffs, knowledge of sanitation, etc. The results of the survey are as follows: 1. 42.7% of the subjects have worked for the food supply companies for one to five years and the main job of 36.9% of them is delivery service. Food suppliers who handle over two foodstuffs are 6839%. 2. Concerning the participation in sanitation education, 43.7% of the subjects have not experienced any such education, The reason of 23.3% of them for not having the education is that there have been no opportunity for them at all. And 83.5% of them regard the education on hygiene as necessary. 3. In the sanitary perception, 93.1% of the subjects considered the temperature control of the food delivery vehicles as important and 82.5% of them replied on of the leading causes of food poisoning as foodstuffs. 64.0% thought of their knowledge of food sanitation as not very good, but moderate. 4. Concerning sanitary treatment of foodstuffs, 50.5% of delivery vehicles were wearing sanitary uniforms and 24.3% of them washed their hands while supplying food. 5. In the score of hygienic knowledge, the average score of all food suppliers was 60.6 point. In the score of hygienic knowledge on general matters, managing supervisors got 6.31$\pm$1.70. In the score of hygienic knowledge based on the perception of food sanitation, the food suppliers with the experience of sanitation education scored 6.42$\pm$1.93 point and the point was significant(p<0.01), compared with that of the food suppliers without the experience of sanitation education. The food suppliers who answered their knowledge was very good scored the highest point, 8.00$\pm$1.41. The food suppliers who replied that sanitation education was truly necessary recorded the hygienic knowledge score of 6.75$\pm$1.77, significantly(p<0.01) high. In the score of hygienic knowledge on the basis of the practical degree of sanitary handling of food materials, the food suppliers who answered they cleaned their delivery vehicles everyday scored 6.48$\pm$1.93, the food suppliers who answered they sterilized their delivery vehicles everyday scored 6.29$\pm$1.89, the food suppliers who answered they controlled the temperature of their delivery vehicles irregularly scored 6.58$\pm$1.79 and the food suppliers who answered they washed their hands every time when they were working scored 6.86$\pm$2.24, significantly(p<0.05) high in comparison with every item in other factors. And the food suppliers who answered they were wearing sanitary uniforms irregularly while supplying foodstuffs scored the highest point, 6.66$\pm$2.92.

• Journal of the Korea Safety Management & Science
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• v.6 no.4
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• pp.61-81
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• 2004

What is the most important in articles of food is hygienic safety. Because food Is the most common thing in our everyday life, however, the importance of its hygienic safety and other many problems caused by food may be easily neglected. What is more, food is can be dangerous as much as it is directly related to human life and accidents from the same cause may have different effects on the victims according to physical and environmental differences of individuals. Thus PL action for food requires more thorough prevention and measure. Korea has been enforcing 'the Product Liability Act' since the 1/sup 1st/ of July 2002. Product Liability (PL) is liability of the manufacturer or the seller of a product to compensate for the death or injury of consumers or the loss of properties caused by the defect of the product. This study surveyed consumers' response to and the effects of the enforcement of the Product Liability Act, investigated how consumers perceived the importance of food safety and the risk of defective food based on PL standards and their experience in damage by food through a questionnaire survey, and analyzed collected data through empirical analyses (reliability analysis, factorial analysis, regression analysis and ANOVA t-test) using SPSS 10.0. Based on the results of analysis, the researcher proposed strategies for coping with the Product Liability Act in the food industry.

• Journal of Dairy Science and Biotechnology
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• v.19 no.1
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• pp.30-38
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• 2001

The most important task in Korean dairy industry is to keep the seasonal and annual balance of raw milk supply and demand. Too much surplus milk supply which causes dumping sale of market milk makes dairy industries get in trouble of management, and eventually affects to farmers and consumers economically. As balancing of supply and demand is so important in the fee economic market system, the adaption of the quota system of milk production and seasonal price differentiation has been recommended very often as a method of controlling the milk supply and demand. However, this recommendation did not go through successfully due to the strong objection of dairy farmers. Recently, the voice of consumer's requirement for safer and more hygienic, and high protein, low fat level dairy product is getting stronger. By knowledge of this kind changes, quality improvement in nutrients and hygiene is the most positive way to expand the volume of milk consumption. To meet the consumer's demand, therefore, it is necessary to revise the level of milk fat content and the hygienic grading system for the payment system of raw milk.

• Proceedings of the Korean Environmental Health Society Conference
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• 2004.12a
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• pp.8-11
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• 2004

Objective To know about hygienic condition of drinking water in rural area of Kunming. Methods Selected 4 counties with different economy to investigate. In every county, according to the proportion, 10 drinking water spots were selected by randomization of lift drinking water'. Results In 4 areas, surface water for drinking is 82.41%, under water is 17.59%. And concentrated supply is 83.02% by populated proportion, others are 16.98%. 40 specimens qualification rate is 47.50%, and in it concentrated supply is 87.50%, others are 19.05%. Conclusion Unhealthy drinking water exist in most testing counties. Mainly microorganism isn't qualified. Concentrated management in drinking water is batter than other ways.

• The Journal of Korean Academic Society of Nursing Education
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• v.8 no.1
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• pp.145-154
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• 2002

Purpose : The purpose of this study was to investigate the experiences of masturbation among high school students. Method : The subjects were 925 high school students in Busan. Masturbation experience, hygienic management and physical, psychological condition after masturbation were measured. The data was collected from December 1998 to February 1999. The collected data was analyzed with frequency, percentage, mean, $x^2$ -test, t-test. Result : 1) There were significant differences in masturbation experiences according to frequency($x^2$=547.94, p=.000), educational participation($x^2$=12.11 p=.001) and hygienic management(t=3.661, p=.001) between boys and girls. 2) Contact of lewd mass media stimulated students to do masturbation and they used various methods such as stimulating genital area by using hand or tools, fantasizing about sex 3) Subjects reported that they experienced fatigue, sleeping disturbance, decreasing concentration and learning desire after masturbation. Conclusion : This study suggests that replicate studies are needed. The results are also useful in developing various sex education program.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.277-284
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• 2009

Currently food-borne disease is being increased at outdoor food services including hotels and restaurants. Speedy and convenient practical monitoring techniques to determine hygienic conditions are needed. This study was designed to verify correlation of direct ATP (Adenosine Tri-Phosphate) examination method using ATP bioluminescence and surveillance with check-list by inspector. Hygienic status of personal hygiene (hands), kitchen utensils (knives, chopping boards, kitchen towels, cap openers, food storage containers, and blade of slice machines), facilities and equipments (refrigerator handles, worktables, and sinks) in five major hotels in Seoul were examined. The result of personal hygiene of hotels was relatively better than other inspection items (46.6 points in personal hygiene, 40.2 points in kitchen utensils, 40.3 points in facilities & equipments). In ATP inspection, kitchen utensils and facilities & equipments were relatively clean comparing with personal hands data ($40.8{\pm}6.77\;RLU/cm^2$). After correlation analysis of surveillance in hygienic status points and ATP value, all results showed negative and high correlation. The surveillance data and ATP results investigating personal hygiene, kitchen utensils and facilities & equipments were highly correlated. The ATP examination method which shows real-time identification could be considered as an appropriate method to alternate current check-list dependent safety management in food services including hotels.