• Journal of Preventive Medicine and Public Health
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• 제53권4호
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• pp.236-244
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• 2020

Objectives: Although the World Health Organization (WHO) initiative "My 5 Moments for Hand Hygiene" has been lauded as effective in preventing hospital-associated infections, little is known about healthcare workers (HCWs)' hand hygiene behavior. In this study, we sought to assess knowledge and attitudes towards the concepts in this initiative, as well as associated factors, among Vietnamese HCWs at a general hospital. Methods: A structured questionnaire was administered to HCWs at a central Vietnamese general hospital in 2015. Multiple logistic regression analysis was used to identify factors associated with HCWs' knowledge and attitudes towards hand hygiene. Results: Of 120 respondents, 65.8% and 67.5% demonstrated appropriate knowledge and a positive attitude, respectively, regarding all 5 hand hygiene moments. Logistic regression indicated better knowledge of hand hygiene in workers who were over 30 years old, who were direct HCWs (rather than managers), who had frequent access to clinical information, and who received their clinical information from training. Those who worked in infectious and tropical disease wards, who had frequent access to clinical information, and who received information from training were more likely to have a positive attitude towards hand hygiene than their counterparts. Conclusions: Although many Vietnamese HCWs displayed moderate knowledge and positive attitudes towards the WHO hand hygiene guidelines, a key gap remained. Regular education and training programs are needed to increase knowledge and to improve attitudes and practices towards hand hygiene. Furthermore, a combination of multimodal strategies and locally-adapted interventions is needed for sustainable hand hygiene adherence.

• 한국항해항만학회지
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• 제27권6호
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• pp.683-691
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• 2003

This exploratory study aims to investigate issues that, according to the Nonaka's theoretical model, are believed to hold significant ramifications on the effectiveness of creating and sharing organizational knowledge among distributed workers. These include changes in accessibility of knowledge with different levels of implicity, and the choice of communication media as a knowledge management channel. Related data were gathered from distributed-workers in Japan through interviews and a survey questionnaire. Data analysis revealed changes in the dynamics of internal and external interactivity, in the accessibility of necessary knowledge, and in the reliance on electronic media for knowledge exchange. The findings' implications are discussed from the perspective of knowledge creation ana sharing, and further suggestions have been made for the direction of future research efforts.

• 한국치위생학회지
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• 제14권5호
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• pp.723-730
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• 2014

Objectives : This research was conducted to investigate geriatric care workers' oral care, and the oral care conditions of residents of elder care facilities in relation to workers' knowledge of oral care. Methods : A survey was conducted from November 2011 to February 2012 with geriatric-care workers in elder care facilities located in Busan and other areas of Gyeongsangnam-do. Results : With regard to their oral self-care practices, 52.5% of the geriatric workers "brushed their teeth from top to bottom" and 58.1% brushed their teeth 3 times a day. Further, 52.0% did not use any oral care products, while 36.5% used Mouthrinese. The workers who brushed their teeth in their own ways or from top to bottom had significantly higher oral care knowledge scores than those who brushed from left to right (p<.05). Concerning oral hygiene care for residents, 72.6% of the geriatric workers recommended that elders visit dentists for oral care, 96.6% helped elders oral wash their teeth every day, and 54.7% used oral care products for the elders. The workers who did not recommend visits to dental clinics scored slightly higher than those who did (p<.05). Additionally, those who did not help elders oral wash their teeth scored significantly higher than those who did (p<.05). Except for oral wash to recuperated old man and recommendation of visiting the dentist, relation between oral care and knowledge about oral health and oral hygiene care is plus mutual relation. Conclusions : To manage the accuracy and quality of oral care work performed by geriatric care workers in elder care facilities, enhancing standard training and education on oral care is necessary. Providing systematic, regular education on such knowledge and practices would also be essential.

• 지역사회간호학회지
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• 제4권2호
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• pp.100-108
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• 1993

The purpose of this study was to identify the workers the Knowledge, Attitude, and Practice of industrial health care services. The study was conducted from Dec 10, 1992 to Jan 20, 1993. The data was collected from 849 workers in 56 companies in Busan City. The data was analyzed by using the mean, S.D>, T-test, ANOVA. The tool for measuring the degree of Knowledge, Attitude and Practice of industrial health care of workers was developed by community health nursing academy and the reliability an of the tool was 0.82810. The results were as follows : 1. The general characteristics of workers : Distribution of workers consisted of laborer(55.0%), office workers(45.0%), in an age range from 25-39(55.0%), male employees were(69.7%), married employees were(62.4%), the educational level with the highest percentage was high school graduates(54.2%). The present work force had a career for 7 years or more with an income of 300-700 thousand won monthly(43.2). 2. The degree of Knowledge Attitude and Practice about industrial health care services of workers : The total score of the Knowledge, Attitude, and Practice was 49.09 points out of a possible 80(mean Score=2.46) 1) The total score of the Knowledge was 15.73 points out of 24. (Mean score=2.62) The following are the Knowledge scores: The necessity examination of occupational disease was(3.34) The knowledge of occupational disease was (3.12) The knowledge of health education was(1.29) 2) b. The total score of the Attitude was 26.01 point out of 44(mean score=2.36) The following are the Attitude scores: The necessity of health education for health examination was (3.14). The importance of health examination was(3.08) The necessity of measurement for working environment was(2.99). The satisfaction of the content in the periodic health examination was low(1.81). 3) The total score of the Practice was 7.35 points out of 12(mean score=2.45) The following are the orders of Practice scores: The participation in health examination was higher than in health education(1.33). 3. The general characteristics and the degree of knowledge, Attitude, and Practice of workers of industrial health care. 1) The level of worker's knowledge was significantly related by working part(t=2.54 P=0.000), marital status(F=4.35 P=0.029), educational level(F=3.91 and P=0.020), monthly income(F=2.98 P=0.029) 2) There were no significant difference between the general characteristics and the attitude of workers. 3) The practice was significantly related with working part(T=2.52 P=0.012), sex(T=2.28 P=0.23), marital status(F=4.25 P=0.012), monthly income (F=2.76 P=0.034) 4) The total score had a significant difference with working part(T=2.39 P=0.017), sex (T=3.84 P=0.000), marital status (F=3.18 P=0.032). Educational level (F=3.20 P=0.033), and monthly income(F=3.05 P=0.022).

• 성인간호학회지
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• 제19권1호
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• pp.121-131
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• 2007

Purpose: The purpose of this study was to develope and evaluate the effects of an AIDS education program among health care workers on knowledge, attitudes and care intention about AIDS. Methods: This study was conducted by self reporting with a 44 items of structured questionnaire by 291 health care workers. The research was a quasi-experimental study using one group pre-post design. AIDS education program was consisted of phases for 50 minutes, using power point by a researcher and research assistants. Data were collected before and after education and was analyzed by descriptive statistics and paired t-test. Results: The level of general cognition about AIDS was low. There were a statistically significant increases in the mean of knowledge(t=-22.17, p=.000) and care intention(t=-2.74, p=.006). However, there was no significant difference in the mean of attitudes(t=-.57, p=.569) between the pre-post test. Conclusion: The findings of this study showed the benefits of providing educational interventions for improving knowledge and care about AIDS, while there not any significant changes in attitudes, especially in items based on Korean socio-cultural values. Therefore, to increase attitude about AIDS, various teaching strategies need to be further studied and evaluated.

• 대한간호학회지
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• 제35권7호
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• pp.1258-1267
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• 2005

Purpose: This study was aimed to evaluate the effect of an internet community on knowledge, self-efficacy, and self-care behavior in workers with hypertension. Method: The research design used was a nonequivalent control group pre-test and post-test design. Sixty hypertensive workers participated in this study(Exp.=29, Cont.=31). The data was collected from the 3rd of November 2003 to the 27th of February 2004 using an interview with questionnaires. Information related to hypertension was provided on the internet community weekly and an e-mail newsletter was sent in order to increase participation in the internet community. We used a tool developed by Park Young-Im(1994) that measured knowledge related to hypertension and self-efficacy. A tool developed by Jung Mi-Young(2001) was used for self-care behavior. The collected data was analyzed with an $x^2-test$ and t-test using the SPSS WIN 10.0 program. Result: The internet community helped workers with hypertension to increase their knowledge related to hypertension, as well as increasing their self-efficacy and self-care behavior. Conclusion: An internet community could be applied as hypertensive nursing intervention.

• 대한영양사협회학술지
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• 제17권3호
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• pp.287-301
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• 2011

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

• 한국식품조리과학회지
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• 제25권6호
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• pp.677-689
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• 2009

The purpose of this study was to evaluate food safety practices and knowledge of foodservice workers at senior welfare centers. A self-administrated questionnaire was administered to 1200 foodservice workers at senior welfare centers in Seoul, Incheon and Gyeonggi province. Two hundred five responses were returned, with 181 usable for analysis. Statistical analyses were conducted using SPSS for Windows(ver.14.0). Volunteers of respondents comprised 64.1% while chefs and employees comprised 20.9%. Food safety practices were assessed using a 5-point scale(1: strongly disagree - 5: strongly agree), and the average score of food safety practices was 4.27. For specific practices, 'personal hygiene (4.46)' scored the highest, followed by 'cleaning and sanitizing(4.43)', 'separate handing(4.40)', 'cooking process(4.11)', and 'receiving and storing(4.05)'. There were significant differences in the practice average score by age(p<0.01) and experience of food safety education(p<0.01). The total score for food safety knowledge was 14.43 out of 20 points. In the category of food knowledge, 'equipment and facility(80.5%)' had the highest correct answer rate, followed by 'personnel hygiene(75.9%)', 'cooking process(70.4%)', and 'cleaning sanitizing(65.8%)'. There were significant differences in the knowledge total score by job type(p<0.05), age(p<0.05), working experience(p<0.05), chef certification (p<0.01), and frequency of food safety education(p<0.01). The knowledge and practice scores were significantly correlated(p<0.01). This study suggests that food safety education for foodservice workers should be conducted continuously and repetitively, and the development of proper education materials is needed to improve the effectiveness of food safety education for chefs, employees and volunteers at senior welfare centers.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회 2001년도 추계학술대회 논문집
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• pp.45-49
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• 2001

Success in Knowledge Management depends critically on the evaluation system that managers of an organization evaluate objectively performance of members of the organization. In particular, the differences in the standard of Performance evaluation used by managers in Governmental Institution or Agency of make an issue of the standardization of Performance evaluation. Therefore, in this paper we propose the alternative evaluation method, which minimizes the bias resulted from the different standards by measuring ranking of knowledge workers, instead of quantitative analysis, using Median Rank method in Reliability and verify our proposition using the analysis of examples.

• 한국IT서비스학회:학술대회논문집
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• 한국IT서비스학회 2008년도 춘계학술대회
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• pp.364-367
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• 2008

Cyber office is a personalized enterprise portal model for knowledge workers. The key services of cyber office are both personalization and emergent collaboration. Personalization service is provided by choosing service from service repository and then dropping it in the cyber office. Service repository contains various kinds of services supporting business activities. Cyber office provides blog service and profile service for knowledge workers to participate in knowledge based collaboration voluntarily.