• 대한영양사협회학술지
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• 제10권3호
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• pp.333-344
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• 2004

To investigate current status of the elderly meal service program, community centers nationwide were surveyed for congregate meal services. The survey was conducted during the month of December 2002 by mail using self-developed questionnaire on administration, staffs, funding, and meal service management. Only 95 out of 356 community centers (27%) answered and returned the questionnaires, and congregate meal menus were also collected from 20 centers for 492 days. Results were analyzed using SAS package program. In more than half of the elderly congregate meal service programs, following criteria were used in multiple form to allow participation; 65 years old or older, low income, or living alone. All centers served lunch, most of them free of charge, and 88.4% of them provided service 5 days a week. About 79% of the total cost occurred on the congregate meal service was supported by the government. Most of the menus served at congregate meal service were Korean style dish with rice. On the average, each meal provided 3 side dishes including kimchi, in addition to soup or stew. Only 19% of the centers have employed dietitian working for meal service programs; meal menus were prepared by social welfare workers or other non-dietetic personnels in more than 80% of the centers. Food purchasing and food hygiene control was also practiced mainly by social welfare workers or cooks. This study suggests that dietetic professionals are needed to better manage meal service programs for the elderly in both aspects, food hygiene and nutrition. Development of more nutritious menus and determination of appropriate serving sizes for the elderly meal service programs are necessary to meet the RDAs and dietary action guide for the elderly.

• 한국치위생학회지
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• 제24권3호
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• pp.229-242
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• 2024

Objectives: The purpose of this study was to explore and analyze experiences with home-visiting oral health education in vulnerable populations and to provide foundational data necessary for the development of preventive strategies for oral health promotion among these patients. Methods: Using a phenomenological research, in-depth interviews were conducted between August 29 and October 31, 2023 with 20 vulnerable individuals participating in the Home Visit Oral Health Education Program under the Gwangju+ Gwangsan Integrated Care Service project spearheaded by the Gwangju Medical Welfare Cooperative. Results: After analyzing the contents of the participants' experiences, 130 meaningful words and 14 subcategories were identified and categorized into five major themes. Participants expressed discomfort when chewing or swallowing food and felt burdened by visits to the dentist. Although they experienced considerable loneliness because they spent a significant amount of time alone, they enjoyed communicating through visitation care and expressed gratitude for receiving oral health education. Conclusions: Oral health education through home visits cam increase awareness of oral health management among vulnerable populations and serve as an important means of improving their quality of life.

• 대한통합의학회지
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• 제6권3호
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• pp.93-102
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• 2018

Purpose : The purpose of this study was to conduct an in-depth interview with dentists in order to provide fundamental data regarding their thoughts in relation to the dental hygiene process of care and its necessity in clinical practice, with the aim of ensuring that dental hygienists can perform their duties as experts. Method : Following explanation of the study, we administered the questionnaire to those who agreed to participate between September 26 and October 28, 2017. A Naver-form (mobile) questionnaire was distributed to the research subjects for data collection. Data were analyzed using SPSS (Statistical Package for the Social Sciences) 24.0. Analysis was performed by calculating the frequency and percentage of the general characteristics of the subjects, occupational expertise, and the dental hygiene process of care. Result : Among the 56 research subjects, 48 (85.7 %) were men and 8 (14.3 %) were women. Awareness on the part of respondents of the job responsibilities associated with the dental hygiene process of care ratio was as follows: 11 (19.6 %) categorized their level of knowledge regarding the dental hygienist's job duties as "very much know"; 13 (23.2 %) as "somewhat know"; 18 (32.1 %) as "neither"; and 9 (16.1 %) as "somewhat don't know", while 5 (9.0 %) said "I have no idea". The dental hygiene process of care was categorized as "very much necessary" by 50.0 % of respondents; as "somewhat necessary" by 35.7 %; and as "neither" by 14.3 %. Conclusion : The dental hygiene process of care is one of the methods used to continuously manage patients with dental-related concerns. Recently, the management of patients in the dental clinic has changed from a disease treatment model to a concept of active prevention for improving the quality of life related to oral health. The dental hygiene process of care is considered a very necessary dental health care service because it functions to continuously introduce oral health care or preventive care programs in clinical practice.

• 한국식생활문화학회지
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• 제26권4호
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• pp.344-353
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• 2011

The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.

• 한국치위생학회지
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• 제6권4호
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• pp.263-282
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• 2006

The purpose of study was to offer devices to activate the dental health class of community health center and to evaluate the present programs and to propose adequate guidelines for future public dental health program of dental health care in health center. For this study, the mail quastionnaire survey was carried out from the 116 dental hygienists who are working in community health center. Present condition and direction of public dental health service are as follows: dentist's office was 90% by area and work department. Dental health department was equipped in 91.7% of 'public health center', but 'health branch office' was 57.9%. Dental hygienist education condition of Public health center was the most frequency in 'At large city'. 'Have no entirely' of dental health education number of times was 35.8% in 3 years. That is 44.5% in supplement insturction. Most Dental hygienist's business was most 'teeth-sealant' and 'Old man false teeth prosthetic dentistry business'. Therefor, The Obstacle factors of dental health service activity were 'manpower tribe(average 3.92)', and next 'lack of understanding and support insufficiency of law(average 3.47)'. Curriculum for educational practice should be also designed for brightening the dental health service business. The most important thing for dental health service is 'expanding and improving the facilities Legal system' and next 'Opportunity enlargement and activation that can take dental hygienist's residency'.

• 한국치위생학회지
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• 제17권5호
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• pp.943-955
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• 2017

Objectives: This study aims to suggest the future direction to improve dental hygienists' competencies to communicate with patients to increase the compliance and dental service satisfaction, based on the analysis of survey data given to patients on dental hygienists' communication patterns with patients. The findings of this research is aimed to serve as the basic data for future researches on related area. Methods: A survey was conducted to ordinary people with experiences of receiving dental treatment in Gwangju and Jeonnam from July 29th 2017 to September 10th 2017. 224 copies of the questionnaire were used for final analysis. Results: The scores of each communication pattern (informative, friendly, and authoritative patterns) of dental hygienists perceived by research subjects were as follows: $3.76{\pm}0.76$, $3.47{\pm}0.62$, and $2.64{\pm}0.70$ respectively. In the effects of communication patterns on the compliance of patients, it was found that the informative communication pattern (${\beta}=0.227$, p=0.008) and friendly communication pattern (${\beta}=0.216$, p=0.012) had positive (+) effects. Conclusions: Thus, the results of this study verified that dental hygienists' communication patterns are important elements affecting patients' compliance and their satisfaction. For the smooth patient-centered bilateral communications, it will be necessary to continuously develop educational programs related to dental hygienists' communication, and also to have continuous researches targeting patient groups for the comparison to meet dental service satisfaction.

• 한국치위생학회지
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• 제11권4호
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• pp.547-556
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• 2011

Objectives : The purpose of this study was to examine the relationship between the infection control education experiences of dental hygienists and the state of their infection control. Methods : The subjects in this study were the dental hygienists who worked in Seoul. The relationship of their infection control education experiences to their gender, marital status, academic credential, workplace, length of service, infection control implementation, experience of being exposed to infection, way of coping with it, hand washing, use of personal protection devices and equipment management was analyzed. Results : It is found that the variable to affect the state of infection control was educational experiences about handpiece water pipe management, ultrasonic scaler water pipe management and three-way syringe water pipe management. Conclusions : Dental hygienists who are one of major dental personnels should receive systematic education on infection control to acquire accurate knowledge to ensure the successful prevention of cross infection.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2011년도 춘계 종합학술대회 논문집
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• pp.193-194
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• 2011

본 연구는 생활습관 개선을 통하여 질병의 사전 예방과 조기진단을 목적으로 발의한 건강관리서비스법안에 관한 방사선사와 치위생사의 의식을 분석하여 향후 건강관리서비스의 올바른 방향을 제시하고자 하였다.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

• 치위생과학회지
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• 제13권1호
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• pp.71-76
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• 2013

서비스 교육과 감정노동이 치과위생사의 직무소진에 영향을 미치는지 알아보기 위해 서울, 경기지역에 치과위생사 155명을 대상으로 설문조사하여 다음과 같은 결론을 얻었다. 1. 서비스 교육경험이 있는 경우가 66.5%였으며 교육내용으로는 서비스 마인드가 23.5%로 가장 많았으며 인사말 교육 및 실습이 20.7%, 전화응대기술이 17.4%, 표정관리가 16.2% 등의 순으로 나타났다. 58.3%의 응답자가 서비스 교육에 만족하고 있었다. 2. 서비스 교육에 따른 감정노동의 차이는 서비스 교육경험이 있고, 서비스 교육에 만족하는 경우 감정조절을 더 하는 것으로 나타났다.3. 직무소진의 하위요인인 신체적 증상과 심리적 증상을 종속변수로 하여 다중회귀분석을 시행한 결과 심리적 증상에서 감정 부조화가 영향을 미치는 변수로서 감정 부조화를 경험할수록 심리적 소진이 증가하는 것으로 나타났다. 이상의 결과로 감정노동은 직무소진에 영향을 미치는 요인이라고 할 수 있으며 개인의 감정노동을 관리하기 위한 조직적 차원의 관리가 필요하다고 생각한다.