• 치위생과학회지
• /
• 제12권6호
• /
• pp.558-565
• /
• 2012

작업관련 근골격계 질환은 중요한 직업병 중 하나이며, 이는 치과의료 직종도 예외일수는 없다. 치과위생사는 주로 장시간 서서 진료를 하거나 머리와 목을 구부리고 어깨와 손을 많이 틀면서 움직이거나 부적절한 자세로 진료하는 경우가 많기 때문에 더욱 더 근골격계 질환에 대한 위험에 대한 노출도 크다. 따라서 본 연구는 작업과 관련하여 근골격계의 부위별 통증의 유무와 업무분야별 통증의 차이가 있는지를 알아보기 위하여 수도권 지역의 치과위생사 300명을 대상으로 설문조사를 하였고 이 중 268명이 설문에 응하였다. 본 연구의 결과는 다음과 같이 요약될 수 있다. 1. 연구대상자들의 신체부위별 근골격계 통증 정도를 분석해 본 결과, 어깨 90.3%, 목 89.2%, 다리 83.6%, 허리 81.7%, 손/손목/손가락 75.7%, 팔/팔꿈치 52.8%로 나타났다. 2. 연구대상자들의 업무영역에 따라서 근골격계 질환이 다르게 나타났으며 연구결과, 외과업무의 경우 목, 허리, 다리, 어깨, 손, 팔로 나타났으며 보철업무의 경우 어깨, 다리, 손, 목, 허리, 팔로 나타났다. 교정업무의 경우 목, 어깨, 손, 허리, 다리, 팔로 나타났고 접수의 경우 목, 어깨, 허리, 다리, 손, 팔로 나타났다. 모든 치료의 경우 어깨, 허리, 목, 다리, 손, 팔로 나타났다. 여기서 나타난 것처럼 연구대상자들이 주로 하는 진료에 대한 근골격계 통증이 신체부위별로 다르다는 연구결과가 나왔다. 3. 근골격계 질환의 주요변인에 대한 연구결과, 일반적 특성은 통계적으로 유의하지는 않았지만 신장이 큰 연구대상자들에게 허리와 어깨의 통증이 많았고 체중이 적게 나가는 연구대상자들은 목과 팔의 통증이 높았다. 연령은 29~33세는 어깨, 34세 이상에서는 팔/팔꿈치가 높았으며 이는 통계적으로 유의하였다(p<0.05). 근무환경은 경력이 높아질수록 손/손목/손가락은 통증이 증가하였고(p<0.05) 목과 어깨(p<0.05), 팔(p<0.01), 허리는 3~4년의 경력에서 가장 높았다. 그리고 다리/발은 1~2년의 경력에서 통증경험이 높았다. 근무시간은 시간이 증가함에 따라 목에 대한 통증이 높아진다고 하였으나 유의한 차이는 없었다. 그러나 손/손목/손가락에서는 근무시간이 적을 때 높은 통증경험을 나타냈으며 통계적으로 더욱 유의한 차이를 보였다(p<0.01). 근무처에 따라서 분과병원에서는 손/손목/손가락에서 높은 통증경험율을 나타냈고(p<0.05) 중소치과에서는 다리/발에서 높은 통증경험률을 나타냈다(p<0.05). 이와 같은 결과는 치과위생사의 근골격계 질환은 평균이상으로 많으며 이 질환에 대한 위험성을 인식하고 경각심을 느껴야 한다고 보여진다. 근골격계 질환은 초기에 발생되면 간단하게 치료받을 수 있지만 누적되어서 오랫동안 방치되었을 때는 이미 정상으로 되돌릴 수 없기 때문에 올바른 자세를 유지하고 통증이 나타나거나 피로가 쌓일 경우 즉시 치료를 하고 적극적인 자세로 응대하고 지속적인 노력이 필요하다고 보여진다.

• 대한지역사회영양학회지
• /
• 제19권2호
• /
• pp.198-211
• /
• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• 한국지역사회생활과학회지
• /
• 제20권3호
• /
• pp.397-411
• /
• 2009

The use of local product foods and fresh-cut products, the dietitian's recognition, the required items and the quality for school foodservice was investigated to increase the consumption of high-quality agricultural products. Data from 578 elementary schools, 228 middle schools and 116 high schools were collected by school foodservice personnels in each regional Education Administration in Gyeong-gi province. The first criteria of buying food materials was reliability/safety for all school foodservice. The second criteria were the origin of the product and freshness/ripeness for elementary and middle schools and high school, respectively. The most important consideration for selecting a supplier was the quality of the material. The appearance/status of the food was the first factor for buying food materials. The origin and the seasonality were very important for buying farm products. Dietitians in Gyeong-gi province recognized the local products, and used them weekly. The advantages of using local products were the quick supply, freshness and safety. On the other hand, the disadvantages were the lack of information and the uncertainty of supply. Sixty eight percent of the subjects had experienced the high-quality agricultural products in school meals, but the frequency was low. The main reasons for not servicing high-quality agricultural products were the high cost and the lack of trust on the quality. Among fresh-cut products, seasonings and root vegetables were purchased most frequently, but leaf vegetables was 5.7% only. The purchase of fresh-cut products was not frequent, but usually satisfied. The advantages of fresh-cut products were the reduced workload and waste, but the reason for not using them were poor hygiene and the high price. The diverse supply system and the promotion of the local product foods would be necessary since the most food materials were purchased through suppliers. In addition, the problems related to the high cost and distrust should be resolved to expand the consumption of the high-quality agricultural products and the fresh-cut vegetables. The institutions for certifying the quality should be needed to increase the confidence of these products.

• 한국식생활문화학회지
• /
• 제13권3호
• /
• pp.169-182
• /
• 1998

This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

• 대한지역사회영양학회지
• /
• 제23권6호
• /
• pp.496-505
• /
• 2018

Objectives: This study examined the relationship between the personality traits and job performance of Centers for Children's Foodservice Management (CCFSM) staff on emotional exhaustion and job satisfaction. In addition, the characteristics of the center organization were examined to provide practical guidelines for the operation of the center. The aim was to determine management implications with an important meaning in human resource management to enhance the efficiency of the operation of Centers for Children's Foodservice Management (CCFSM). Methods: Out of 207 centers, there were 1,057 employees at 173 centers who agreed to participate in the study, the questionnaire was mailed on February 17, 2017 and collected by mail on March 31, 2017. Finally, 81 centers (46.82%) participated in the survey and 493 questionnaires were used. Results: Neuroticism among the five personality factors had a positive (+) influence on 'cynicism' and 'exhaustion' among the three subordinate factors of emotional exhaustion, negative (-) effects on the 'job' among the six subscales of job satisfaction. In addition, openness showed a negative (-) effect on 'loss of professional confidence' of emotional exhaustion and positive (+) relationship with the 'job' of job satisfaction. Agreeableness appeared to have a negative (-) effect on all factors of emotional exhaustion and a positive (+) influence on all factors of job satisfaction. As a result of analyzing the effects of job performance on emotional exhaustion and job satisfaction, the planning and operations management team showed a positive (+) influence on all factors of emotional exhaustion and negative (-) influence on all factors of job satisfaction. On the other hand, the nutrition management team showed a negative (-) influence on all emotional exhaustion factors and a positive (+) influence on the factors of job satisfaction. The hygiene management team showed a positive (+) relationship with 'Emotional exhaustion' among the subordinate factors of emotional exhaustion and a negative (-) influence on the 'Educational opportunity' of job satisfaction. Conclusions: The personality type and job performance of Centers for Children's foodservice management (ccfsm) staff significantly affected the emotional exhaustion and job satisfaction.

• Journal of Nutrition and Health
• /
• 제42권4호
• /
• pp.350-357
• /
• 2009

본 연구는 대구시 8개 병원과 사업체에 근무하는 직장인 251명을 대상으로 교육집단 166명, 비교육집단 85명으로 나누어 5주간 저염화 영양교육 프로그램을 운영하고 그 효과를 평가하였으며, 그 결과를 요약하면 다음과 같다. 1) 저염화 교육프로그램 실시 결과 교육전 두 집단간의 짠맛에 대한 미각판정치에 차이가 없었으나, 교육 후 교육집단의 경우 미각판정치가 유의하게 감소하였다 (p < 0.001). 또 한 교육 후 영양지식, 짜게 먹는 식태도 및 식행동이 비교육 집단에서는 유의한 차이가 없었으나 교육집단에서는 모두 유의하게 개선되었다 (p < 0.001). 2) 교육집단에서 24시간 소변 수집을 통한 나트륨 섭취량은 교육 전에 비해 교육 후 감소하였으나, 통계적으로 유의하지는 않았다. 3) 외식 빈도가 잦을수록, 외식비가 높을수록 짜게 먹는 경향이 있는 것으로 나타났으며, 미각판정치와 짜게 먹는 식행동 및 식태도간 유의한 상관관계를 나타내었다. 또한 짜게 먹는 식태도와 나트륨 섭취량간에 유의한 상관관계를 나타내어 식태도가 나쁠수록 나트륨 섭취량이 높은 것으로 나타났다.

• 한국산학기술학회논문지
• /
• 제15권4호
• /
• pp.2150-2159
• /
• 2014

본 연구는 서울 경기지역의 치과에 내원한 389명의 환자를 대상으로 교정치료 및 안면성형 수술에 대한 실태를 조사하고자 하였다. 자료수집 후 spss 통계프로그램을 이용하여 분석하였다. 교정치료경험이 있는 환자의 치열만족도가 높게 나타났고(p<0.01), 여자가 남자보다 301-400만원이 적당한 교정치료 비용이라고 높게 인식하고 있었으며(p<0.05) 교정치료 경험이 있는 환자가 19-24개월 이하를 적절한 교정치료 기간으로 인식하고 있었다(p<0.01). 또한 여자가 남자보다 교정치료 검진 필요성(p<0.001), 안면성형수술 경험(p<0.01)이 높게 나타났다. 안면성형수술 희망부위에서는 여자가 눈 수술이(p<0.01), 교정치료 경험이 있는 환자에서는 코 수술이 높게 나타났다(p<0.05). 한편, 여자가 안면 부위 중 눈을 가장 중요하게 인식하고 있었으며(p<0.001), 안면성형 부위 중 양악을 치과에서 해야 한다고 높게 인식하고 있었다(p<0.01). 결론적으로 임상에서 교정치료 및 안면성형을 희망하는 환자 상담 시 성별 및 개인의 요구를 파악하여 진료에 반영하고 특히 안면성형 중 양악수술은 구강의 기능을 고려해야 하므로 치과의료진의 참여가 필수적이라 사료된다.

• 지역사회간호학회지
• /
• 제1권1호
• /
• pp.299-317
• /
• 1989

This study was attempted to find out the distribution of industrial nurses, analyze job performance by function and utilization state of medical dispensary among workers. The subjects for this study were 32 nurses working at industry located in Kyungpook and Taegu area. The data was collected through questionaire during the period of August 5-31, 1986, and analysed by the method of frequency and percentage. The following is the main findings of the study; 1. 72.2% of respondents was engaged in manufacturing industry, 33.3% in workplace whose regular workers was more than 2,000 workers. 67.7% in occupational health physicians was part-time system. 2. 93.1% of respondents was 20-29 years age group, 93.1% was graduates of junior nursing college, 96.6% was unmarried. 448% had 1-4 years of total working experiences. 3. For the motives which made them becomes industrial health nurse, 'good employment condition' was 62.1%. For the job satisfaction, 'moderate' was 586%. For the interest about the industrial health, 'moderate' was most frequent (58.6%). In the inservice education, 86.2% of the subjects was received education. 4. For the attitude of the dispensary and industrial nursing of employer, 'necessary' was most frequent (72.4%, 62.6%). 5. All establishment had dispensary facilities, 65.5% of them had independent dispensary. 6. In duty shift, 93.1% of respondents was working in one shift system. 41.4% of respondents was received from 250,000 won to 290,000 Won and 41.4% was belong to personnel section and 24.1% was direct controlled by general business section chief. 7. In the main health problem of their factories, 48.3% of respondents was work-environmental state, 24.1% was health education. 8. In the Dispensary budget, 60% of respondents was under 3,000 won per worker. 9. In the job performance rate by function, nursing service 73.1%, industrial health and nursing management 63.7%, environmental hygiene and safety management 54.5%, medical insurance 44.9%, welfare 38.4%. 10. Main health complaints among workers utilizing medical dispensary was 35.9% of respiratory system, 21.5% of gastro-intestinal system, 11.0% of skeletomuscular system.

• 대한영양사협회학술지
• /
• 제7권1호
• /
• pp.19-27
• /
• 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.

• 한국산학기술학회논문지
• /
• 제17권3호
• /
• pp.480-488
• /
• 2016

본 연구는 요양시설에 입소하여 생활하고 있는 노인들을 대상으로 ADL과 IADL을 측정하고 그에 관련된 요인을 검토하고자 실시하였다. 조사대상은 장기요양시설에 입소하여 장기요양급여를 받고 있는 노인 205명으로 하였으며, 조사는 2015년 6월 1일부터 7월 31일까지의 기간 동안에 면접조사를 통해 이루어 졌다. 연구결과, 전체 조사대상자의 ADL 수준은 $16.67{\pm}2.11$점(총득점 합계 범위: 6~18점)이었으며, IADL 수준은 $15.13{\pm}3.79$점(총득점 합계 범위: 7~21점)이었다. ADL에 관련된 요인으로는 배우자 유무, 외출 빈도, 주관적인 건강상태, 치아의 부자유 유무가 선정되었으며, IADL에 관련된 요인으로는 성별, 배우자 유무, 외출 빈도, 주관적인 건강상태, 신체의 부자유 유무, 건망증 유무가 선정되었다. 위와 같은 결과는 요양시설 입소 노인들의 신체적 기능은 인구사회학적 특성, 건강관련행위 및 건강상태 등 여러 요인들이 관련되어 있음을 시사한다.