• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.27 no.3
• /
• pp.238-244
• /
• 2017

Objectives: The major objective of this study was to investigate the prevalence of and risk factors for latent tuberculosis infection (LTBI) among employees at a workers' compensation hospital. Methods: Among the 394 employees at Incheon Hospital, 362 were enrolled in the study. An interferon-gamma release assay(IGRA) for diagnosis of LTBI was performed using QuantiFERON$^{(R)}$ TB Gold In-Tube(QFT-IT). Risk factors for LTBI were analyzed using logistic regression analysis. Results: The overall prevalence of LTBI was 32.0%(116/362). The non-medical departments have a significantly high prevalence compared to medical departments(39.7% vs 23.2%). In multivariate logistic regression analysis, experience working in the pneumoconiosis hospital(OR, 3.6; 95% CI, 1.3-10.3) was associated with development of LTBI. Conclusions: Korean guidelines for the management of tuberculosis recommend annual regular health examinations for TB and LTBI for health care workers(HCWs). Considering the high prevalence of and risk factors for LTBI among non-HCWs, it suggests a need for annual regular health examinations for TB and LTBI for all employees at workers' compensation hospitals, including pneumoconiosis hospitals.

• The Korean Journal of Emergency Medical Services
• /
• v.10 no.2
• /
• pp.43-52
• /
• 2006

Purpose: The purpose of this study was to investigate the relationship between motivator, hygiene factor and organizational commitment of fire officials. Method: The subjects of this study were 228 fire officials in Kongju and Choengju province. Data were collected using self-reporting questionnaire during the period from 1st to 25th of February 2006. Collected data were analyzed using SPSS 12.0 program. Real number, percentage, mean and standard deviation were calculated, and t-test, ANOVA, Pearson correlation coefficient were carried out. Result: The findings of this study as follows: The motivator according to job characteristics was statistically significant differences in certificate(F=3.29, p= .002), aptitude(F=15.49, p= .000). The hygiene factors according to job characteristics was statistically significant differences in certificate(F=2.59 p= .01), aptitude(F=6.72, p= .000). The organizational commitment according to general characteristics were statistically significant differences in age(F= 2.625, p= .036), religion(F=3.869, p= .005). The organizational commitment according to job characteristics were statistically significant differences in experience(F=3.746, p= .001), aptitude(F=13.743, p= .000), wish of practice change(F=8.907, p= .000). The commitment was found to be in significant positive correlations with motivator(r= .436, p= .000) and hygiene factors(r= .336, p= .000). Conclusion: From the results, we recommend that the organization management program develops for increasing motivator in fire officials be used.

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.30 no.4
• /
• pp.412-422
• /
• 2020

Objectives: This study was conducted to identify the job characteristics and health status of sales and service workers at micro-enterprises. Methods: Multivariate analyses were conducted using data on respondents to the 5th Korean Working Conditions Survey who were business owners (7,572 persons) or employees (3,317) working in sales or service positions at micro-enterprises. Results: Among those analyzed, business owners were found to experience worse health conditions than employees. Business owners also differed from workers in terms of job characteristics. More than employees, they engaged in tiring or painful postures that negatively affected subjective health condition, experience of muscle pain, and experience of depression or anxiety. While employees' health was negatively affected by dealing with angry customers, the health status of business owners was negatively affected even by dealing with ordinary customers. Conclusions: These results show that the owners of micro-enterprises were in a more vulnerable state of health rather than their employees. In order to address this, it is necessary to correct work posture and reduce the stresses that come from customers.

• The Korean Journal of Health Service Management
• /
• v.8 no.2
• /
• pp.139-148
• /
• 2014

The purpose of this study was to analyze the factors affecting the unmet dental needs of Koreans. In relation to the subjects and methodology for this study, the data from the 5th national health nutrition survey which had been conducted between 2010 and 2012 were analyzed by using the PASW statistics 18.0 (SPSS Inc., Chicago, IL, USA), a statistical program, through the frequency analysis of complex samples, cross analysis of complex samples, and logistics regression analysis of complex samples. The results of analysis showed that the rate of unmet dental needs stood at 35.3% of all subjects. Moreover, to determine the factors related to the unmet dental needs, the logistics regression analysis of complex samples was conducted. The results of analysis showed that the demographic and socio-economic factors and oral health condition factors had relationship with unmet dental needs. It is necessary to consider all the objective dental treatments that reflect specific dental diagnosis from a comprehensive standpoint.

• Journal of Korean society of Dental Hygiene
• /
• v.19 no.3
• /
• pp.343-350
• /
• 2019

This study focused on the status of dental care development for children and adolescents. In contrast to the chronic disease management project, this research intended to provide basic data for the expansion of the system. We summarized the status of the system's expansion since 2012. It analyzed research reports, papers, related literature and books on the system of children and adolescent dental care service. The literature analysis classifies year, publication, title and published location. The current state of the system is listed as location, target, support funds, etc. Implementation of the project was first discussed in 2007. Initial planning focused on the Oral Health Policy Research Society of the Gunchi. Effective measures were formulated in 2008 under the center of the Gunchi. It is time to discuss the dental care system's direction and development, as well as future aims based on a beneficial program of preventive care. A system of dentistry should be introduced to benefit the entire population.

• Journal of Korean society of Dental Hygiene
• /
• v.20 no.6
• /
• pp.819-829
• /
• 2020

Objectives: This study aimed to assess the relationship between dental care needs and dental service use in Korean elderly. Methods: Using the sixth Korea National Health and Nutrition Examination Survey, from 22,948 individuals, 1,572 (male 701, female 871) elderly individuals aged above 65 years were included in the study. All analyses were stratified by sex. Results: In males, the group with subjective needs was 3.74 (95% confidence interval [CI]: 2.58-5.41) times more likely to use dental services than the group without subjective needs. For females, the group with subjective needs was 2.17 (95% CI: 1.57-2.98 ) times more likely to use dental services than the group without subjective needs. Conclusions: To conclude, the elderly with symptoms, used the dental services for pain relief and functional recovery. Fundamental efforts to improve oral health are needed, such as providing treatment, prevention and educational services, besides efforts to provide treatment-oriented dental services. Further research is needed for the middle and elderly individuals who are in the blind spot of the existing policy.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.4
• /
• pp.330-340
• /
• 2001

This study is to select food offered with higher frequency at restaurants such as hamburger, pizza, chicken, gimbap(boiled rice rolled in laver with seasonings stuffed), and calgooksu(Korean traditional noodles); identify customers' expectation and satisfaction levels on food and service quality and analyze correlation according to each food. The survey was conducted from March 1 to March 24, 2000, by distributing questionnaires. Statistical data analysis was completed using SPSS for t-test, ANOVA, Pearson's correlation analysis. The results of this study were as follows: 1) It is revealed that overall average satisfaction levels on food quality according to individuals' trait came out significantly low compared to their expectation levels, and that balance in nutrition and reasonable prices had problems in relation to food quality. 2) Customers' expectation levels on food quality came out the highest with calgooksu and gimbap, and their satisfaction levels came out the highest with pizza. 3) Customers' overall average expectation levels on service quality showed a very high point, while their satisfaction levels showed a low point with significance. 4) Hamburger was poor in hygiene; pizza showed the highest satisfaction levels over its quality with significance, and calgooksu and gimbap showed very low satisfaction levels over their service quality. 5) Correlation between customers' expectation and satisfaction levels over the nutritional balance and proper taste of the food quality came out significant. 6) Pizza and chicken showed significant correlation with regard to atmosphere, service, and hygiene variables (p<0.01).

• Journal of Fashion Business
• /
• v.26 no.1
• /
• pp.92-104
• /
• 2022

The nail service field, which has emerged as a new trend in the beauty industry, is showing rapid growth compared to other beauty fields. As nail beauty services become more common and popular, studies on related fields are also actively progressing, but most of the research has been focused on changes on self-esteem. In addition, most of the preceding studies are centered on female customers, thus, there is little data on male customers that are increasing recently. This research aims to provide customized marketing data to the nail beauty service industry by analyzing the psychological characteristics of the customers and their motives by selecting self-esteem and confidence as factors. First, the customers' confidence and self-esteem were classified into a group with high and low confidence and self-esteem, and as a result of analyzing the difference in service pursuit benefits and revisit intentions, there were significant differences in mood change, professionalism, health hygiene, aesthetics, and revisit. Second, as a result of analyzing the effect of the service pursuit benefits of male and female customers on the revisit intention, it was found that only health and hygiene had a significant effect on the revisit intention. Female customers also had a significant influence on their revisit intention, which is judged to have a significant effect on male customers' revisit intention because most of the main management is cuticle cleaning, callus management, and problematic nails.

• Journal of Food Hygiene and Safety
• /
• v.34 no.5
• /
• pp.489-494
• /
• 2019

The appropriateness of introducing blockchain technology into food safety management systems was evaluated by conducting a survey of experts on the effectiveness and constraint evaluation indicators, and a portfolio analysis was conducted to set the priorities of blockchain application. The food safety management activities considered in this study were issuing documents on food import/export, food hygiene rating scheme, civil complaint management in the food sector, food- related certification, risk information management, and food traceability systems. The sectors that can be expected to be effective in the introduction of blockchain technology were food- related certification, food hygiene rating scheme, risk information management, and issuing documents on food import/export. In the case of food traceability systems and civil complaint management, the introduction of blockchain technology was not recommended due to ineffectiveness. From the evaluation of the constraints (e.g., technical limits, cost, legal amendment, personal information disclosure, timeliness, and ease of connection) to be overcome when introducing blockchain into food safety management, it was found that there are more than average constraints in all six areas. In particular, the food traceability system was evaluated to have the most constraints. Issuing documents on food import/export is very effective with the introduction of blockchain technology, but due to high cost and legal restrictions, it is necessary to improve the institutional system in order to introduce blockchain. Among the evaluation sectors, food- related certification, food hygiene rating scheme, and risk information management on foods were suitable for preferentially adopting blockchain technology since these areas might experience greatly improved reliability and transparency through the introduction of blockchain, with relatively low constraints.

• Journal of Korean society of Dental Hygiene
• /
• v.7 no.4
• /
• pp.535-551
• /
• 2007

Objectives: This study was conducted to know dental service and fear after research on reliability on dentists and satisfaction on dental hygienists. Methods: This study was conducted by the 325 persons who had the experience of visiting dental medical institution. Statistical analysis was conducted using the SPSS 12.0 with T-test, ANOVA and correlation. The obtained results were as follows: Results: 1. Internal consistency of Dental Beliefs Survey(DBS) and dental hygienists satisfaction questionnaire factors were 0.758~0.908(Cronbach' alpha). And the Cronbach' alpha's coefficients of the all subscales were more than 0.6. So high reliability and validity were identified. 2. As result of analysing fear from general feature, the men feel more fear than women and more fear was felt in the case of having worse teeth status. Fear was higher in case of visiting to dental clinic than in case of visiting dental clinic for precaution. And that was statistically related. 3. Dental fear was higher in the case of having the past pain experience, insufficient anesthesia experience, experience of seeing other persons pain and this was statistically related(P<0.01)(P<0.05). 4. Average of reliability on dentists was 37.9, person who has high reliability was 81.8%, person who has low reliability was 18.2%, average of satisfaction on dental hygienists was 31.5%(Satisfaction on dental hygienists was 51.1% and dissatisfaction on dental hygienists was 48.9%). 5. Higher dentists reliability and satisfaction on dental hygienists has lower fear considering general feature and dental clinic use behavior but person who has the dental clinic to go regularly has higher dentists reliability and satisfaction on dental hygienists where, however, fear was not low. 6. As result of analyzing correlation between dental service and dental clinic use behavior, satisfaction on dental hygienists was negatively related to reliability on dentists and fear. And, reliability on dentists was positively related to fear, pain experience in dental clinic, incomplete anesthesia experience, near person pain experience(experience on seeing person in pain), which were statistically related(p<0.01). Conclusions: In relation to general features and reliability on dentists and satisfaction on dental hygienists caused by dental clinic use behavior, dental fear was decreased when reliability and satisfaction are higher. Group with low dental fear had higher reliability on dentists and satisfaction on dental hygienists than group with high dental fear but only reliability on dentists was statistically related(p<0.05).