• 보건의료산업학회지
• /
• 제10권4호
• /
• pp.141-151
• /
• 2016

Objectives : The purpose of this study was to examine the effects of an oral health promotion program. And suggest that education on oral health should be given by a professional. Methods : Sixty-four people over the age of 65 years were selected from three elderly care facility located in Gyeongsangbuk-do, A city. From June 7 to August 19, 2016, an oral health promotion program was given to two experimental groups (N=21 and 20) for a total of eight times. One program was conducted by a professional and the other by a non-professional although both were considered experts. Additionally, a control group(N=23) was a observed. Results : While both experimental groups showed a positive change from the oral health promotion program, the experimental group that was given the oral health promotion program by a professional showed more positive changes in oral cavity function. Conclusions : By using professionals, it is possible to provide a health promotion program that actively monitors the oral cavity of the elderly as well as provide elderly care services for oral hygiene. Appropriate elderly health policies and oral health business model for elderly are needed.

• 대한지역사회영양학회지
• /
• 제5권1호
• /
• pp.100-108
• /
• 2000

Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service managers, Using a four-part questionnaire containing the seven constructs of sanitary management HACCP program, demographic information and characteristics of food service facilities participants rated their self-perceptions regarding sanitary management. Of the 550 possible respondents, 248(45.1%) completed the study. For the perceived sanitary manage-ment variables, the participants rated them between 2.66 and 4.16(5-point Likert scale). Temperature management presented the lowest performances while storage management showed the highest. The number of years of work experience of the food service managers and the serving location correlated significantly to sanitary management variables. Documentation management was also highly correlated to the other sanitary management constructs. The respondents ranked the managers leadership and professional knowledge regrading HACCP as most important, followed by the facilitys supporting equipment and human resources second, to successfully implement the HACCP system at the school food service facilites, Awareness of this study indicating low performance on temperature management suggests an active training program is needed for sanitary management of school food service.

• 급식외식위생학회지
• /
• 제4권2호
• /
• pp.55-59
• /
• 2023

The purpose of this study is to evaluate the effectiveness of hygiene and nutritional management and education in the kitchen for youth facilities registered at the center. For this purpose, hygiene and nutrition management checklist scores, satisfaction and participation rates for each training, and diet use rate were checked on a quarterly basis. Hygiene and nutrition management scores increased every quarter, with the average score in the fourth quarter reaching 89.9 points. The participation rate in youth education was high at 86.4%, and both youth and staff education showed a satisfaction rating of 4.8 points. The usage rate of the adolescent diet was 65.4%. Based on the research results, the effectiveness of visiting guidance and education was confirmed, and future direction of center operation was suggested.

• 한국치위생학회지
• /
• 제3권1호
• /
• pp.1-12
• /
• 2003

The purpose of this study was to verify the reliability of the instrument and to analyze the contents of the humor. This study was conducted from December 16th, 2002 to January 13th, 2003, centering on Busan Dental Hospital & public health service. A total of 193 questionnaires was distributed for the survey. The result were as followings: 1. There were significant differences in humor values concerning age(F=1l.44, p=0.000), marriage(t= -3.556, p=0.000), education(F=14.83, p=0.000), clinical carrier(F=9.99, p=0.000), status(F=5.83, p=0.001), working place(F=7.39, p=0.000), and living parents(F=3.65, p=0.014). Humor values were higher for over-forties, married dental hygienists, public health service worker and no living parents. 2. There were no Significant correlation between stress and the dental hygienist's humor values. 3. There were significant differences in humor values concerning sources of the dental hygienist's humor. Data related "book/mass media"(t=-6.32, p=0.000), "conversation" (t=-12.05, p=0.000) and "daily life"(t=-10.33, p=0.000) are examples of these sources. 4. There were no significant differences in humor values concerning the dental hygienist's humor degree related frequency of used humor. 5. There were significant differences in humor values concerning the type of humor used, "word humor"(t=-7.00, p=0.000), "imitation"(t=2.68, p=0.008), "adequate situation" (t=-8.03, p=0.000), "technical terms"(t=6.65, p=0.000) pertain to this. 6. There were Significant differences in humor values concerning the time of using humor expression, "loose situation"(t=-3.75, p=0.000), "tired situation"(t=4.01, p=0.000), "tense situation"(t=5.37, p=0.000), "adequate situation"(t=-16.03, p=0.000) pertain to this.

• 보건의료산업학회지
• /
• 제6권3호
• /
• pp.127-140
• /
• 2012

This study involved an investigation of perception of dental hygienists based on a self-reported survey of a sample of 230health care personnel working at long-term care hospitals located in Gyeonggi Province, Korea. The primary objective was to provide basic data for establishing various policies related to building up a positive image of dental hygienists as a profession. The results were as follows. 79.1% of the respondents recognized dental hygienists as a profession. Among the titles for a dental hygienist, "teacher" was the most common with 47.4% of all. Female respondents and respondents who were able to discern between dental hygienists and nursing assistants were more likely to perceive dental hygienists positively than male respondents and ones who were not, respectively. Among social perceptions of dental hygienists was there a negative finding, that is, there was no appropriate title to address dental hygienists. This negative finding indicates that there is a vital need to enhance the perception of who are dental hygienists as a professionals level at the individual as well as institutional level.

• 한국산업융합학회 논문집
• /
• 제16권4호
• /
• pp.103-111
• /
• 2013

In view of the fact that modern society has a range of origins causing disability, the population of acquired crippled is escalating. Hence, it is obligatory to facilitate every visitors can utilize facility equitably because public libraries are being changed to compounded service area. Particularly, it is urgent to manage space planning and accommodation by considerate the requirement traits of disabled who are a susceptible social group about knowledge information. This study analysis installation of toilet, the inevitable factor of hygiene facility, for disabled equipped in four different public libraries in Daegu with related on the standards of establishment for prolonged stay through advanced research and legislation connected on handicapped. This study provides foundation data to establish construction plan for disabled to alleviate inconvenience of taking service of public library, and to compose satisfying hygiene facility.

• 디지털융복합연구
• /
• 제19권1호
• /
• pp.431-441
• /
• 2021

본 연구에서는 청주시 사회복지 급식관리지원센터의 회원인 노인요양시설과 공동생활가정, 주간보호센터를 대상으로 시설노인을 위한 급식의 위생관리 현황을 조사하고, 조리원이나 시설장 대상 위생교육, 관련 지원물품과 정보제공 등 관리지원을 실시한 후 시범사업의 효과를 알아보고자 급식위생관리 개선정도를 비교분석하였다. 연구결과 1차 지원을 실시한 후 전체 급식위생관리 평균점수가 63.13점(100점 만점)에서 75.10점으로(p<0.001), 2차 지원 후에도 75.10점(100점 만점)에서 80.89점으로 유의하게 증가하였다(p<0.001). 1차 지원 후 체크리스트에서 평균점수의 유의한 차이를 보인 항목은 전체 29개 중 16개였고, 2차 방문 지원을 실시한 후에는 29개 중 7개 항목에서 유의한 개선을 보였다(p<0.05, p<0.01, p<0.001). 이상의 노인급식관리지원 시범사업의 효과가 있음을 토대로 보다 많은 노인복지시설들이 급식관리지원센터의 지원을 지속적으로 받도록 해야 할 것이다.

• 한국식품위생안전성학회지
• /
• 제26권3호
• /
• pp.214-221
• /
• 2011

2010년 유통사료 113점에 대하여 곰팡이독소 오염도 조사를 실시하였다. 면역친화컬럼(IAC)을 이용하여 각각 정제하였으며, HPLC/DAD와 FLD를 연결하여 동시분석하였다. DON은 200과 1,000 ${\mu}g/kg$수준에서 각각 95.40과 88.76%의 회수율과 4.03과 1.40%의 상대표준편차(%RSD)를 나타내었다. ZEN은 100과 500 ${\mu}g/kg$ 수준에서 각각 87.09과 98.40%의 회수율과 9.01과 2.81%의 상대표준편차(%RSD)를 나타내었다. 배합사료인 닭사료, 돼지사료, 소사료에서 DON과 ZEN이 각각 372.1, 324.0, 990.9 ${\mu}g/kg$와 76.1, 43.7, 196.2 ${\mu}g/kg$의 평균오염도를 보여 2009년도 조사결과보다 높은 오염수준을 나타내었다. 옥수수, 단백피, 주정박, 옥수수배아박, 옥수수글루텐에서는 DON과 ZEN이 각각 224.6, 3150.4, 721.5, 37.8, 207.3 ${\mu}g/kg$와 77.8, 308.5, 163.1, 116.9, 510.8 ${\mu}g/kg$로 나타남에 따라 역시 배합사료에 곰팡이독소를 오염시키는 주 원인물질로 확인되었다.

• 한국치위생학회지
• /
• 제2권1호
• /
• pp.63-83
• /
• 2002

The purpose of this study was to serve as a basis for more efficient dental hygienist human resources utilization and for determining some of the right directions for supplementary education for dental hygienists, by examining how they actually worked and what they thought of job-related things. The subjects in this study were 537 dental hygienists who participated in a seminar by the Korea Dental Hygienist Association. After a survey was conducted, the following findings were given: 1. 50.2% of the dental hygienists investigated completed legally required eight-class education. Those who worked in clinics took less supplementary education classes than the others in the other types of dental institutions. The main reason they didn't receive supplementary education was financial burden and uncooperative employers. 73.2% took supplementary education at the association or its branches. The association was most favored by those in clinical sector as a place that provides supplementary education, followed by its branch and university in the order named. And the dental hygienists in public health sector preferred university most, and the next best favored one was the association and its branch in the order named. Those in clinical sector hoped to acquire clinical information on patient management, implant or aesthetics, and the dental hygienists in public health sector wanted to learn about health administration, public oral health operations and oral health education, which were different from what those in clinical sector wanted. 2. Regarding the period of service, 492% had worked for three years or more. This fact suggested that their service term and average age continued to grow. And they thought they would decide the retirement time on their own. 3. The most common yearly income ranged from 12 million won to 16 million won(40.7%). For-those in clinics, yearly income was 14.36 million won, and that of the dental hygienists who had worked for less than 3 years was 12.90 million won. 4. The Korea Dental Hygienist Association was most required to protect the rights and interests of the members and offer new knowledge and technology. 5. The largest group of them were engaged in patient management, and this type of job also was the most favored one for them to do. The greatest number of the dental hygienists in public health sector were in charge of dental treatment. 6. Concerning their turnover rate, 492% had never changed their occupation. Specifically, 70.0% of the respondents who had worked for less than 3 years had have no experience to do that. The time constraints for self-development and conflicts with other workers were the cause of their turnover. Those in dental hospital and general hospital changed their occupation chiefly due to the lack of time for self-development, and for the dental hygienists in clinics, the conflicts with other workers were the main reason. The above-mentioned findings suggested that the way the dental hygienists looked at things was undergoing change. The service area made a difference to their preference for the type of supplementary education and institution in charge of it, as those in public health and clinical sectors had a different opinion. And the dental hygienists in clinical sector had a different opinion as well, according to service area, about salaries, reason of not taking supplementary education, preferred type of supplementary education, cause of turnover, and type of occupation to which they hoped to change employment. To utilize and supply human resources in a more stabilized manner, job description should be more segmented, standardized and classified clearly, and dental hygienists should be motivated to perform their substantial jobs, including oral disease prevention, oral prophylaxis and oral health education. To make it happen, it seems that dentists are required to have a clear understanding of dental hygienist job and to change the way they look at it.

• 한국식품영양학회지
• /
• 제32권5호
• /
• pp.536-552
• /
• 2019

The purpose of this study was to develop a standardized job description for dietitians using the DACUM technique. To examine the validity of job description through DACUM, dietitians were surveyed relative to importance, performance, and difficulty. The survey was conducted April 1-30, 2014. A total of 217 questionnaires were used in the analysis. The final developed job description for dietitians included six duties, 38 tasks, and 210 task elements. DACUM's findings include six duties: nutrition management, food service operation management, hygiene safety management, community food and nutrition program management, organization management, and professionalism strengthening. There were 5.1 points regarding importance, 4.1 points regarding performance, 4.9 points regarding difficulty, and statistically significant differences (p<0.001). Dietitians responded that 'nutrition management' and 'hygiene safety management' were the most important. 'Hygiene and safety management' showed the highest performance, and 'community food and nutrition program management' and 'professionalism strengthening'' showed the highest difficulty. Thus, it is considered that the job analysis results can be used to evaluate and improve the subjects' training program. Dietitians' jobs are subject to various environmental changes, such as demographic changes, health care system changes, and the development of the food industry, and thus, should be reviewed and analyzed periodically.