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지적장애인 생활재활교사의 구강보건실천에 영향을 미치는 요인
윤혜정(Hye-Jeong Youn),김선숙(Sun-Sook Kim) 한국구강보건과학회 2020 한국구강보건과학회지 Vol.8 No.4
Objectives: The purpose of this study is to investigate the effects of oral health practice in living rehabilitation schools for disabled residents. Methods: A total of 110 questionnaires were used for analysis by randomly selecting six residential facilities for the intellectually disabled in Gyeonggi-do and conducting a self-written questionnaire to a life rehabilitation teacher. Results: As a result of analyzing the correlation between age, career, oral health knowledge, practice, and environment of life rehabilitation teachers, it was found that there was a positive. correlation between career, oral health knowledge, oral health practice, and oral health environment. As a result of confirming the factors that influence the oral health practice of life rehabilitation teachers, oral health knowledge (β=0.527 p<0.001), oral health environment (β=0.214, p=0.050). Was found to be related to oral health practice. Conclusions: There is a need to provide continuous oral health education and oral health environment in residential facilities so that life rehabilitation teachers can practice oral health.
초등학교 급식의 유형(도시형/농촌형) 및 식단의 지방 에너지 비율에 따른 주요 영양소의 공급량 및 급원식품 평가
윤혜정(Hye Jeong Youn),한영희(Young Hee Han),현태선(Tai Sun Hyun) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.1
This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the ``Dietary Guideline`` for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program (such as type of foodservice, food production system), the information about dietitians (such as age, education, and job history), and the extent of the use of processed foods and frozen foods. They were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660 kcal, energy; 92.9 g, carbohydrate; 26.7 g, protein; 21.1 g, fat; 287 μgRE, vitamin A; 0.5 mg, thiamin; 0.5 mg, riboflavin; 29.3 mg, vitamin C; 338.2 mg, calcium; 3.9 mg, iron; and 97 mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided < 55% of energy from carbohydrate, and 39% of the schools offered lunch that provided ≥ 30% of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the ``Dietary Guideline`` of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and from 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97 mg to 79 mg. Efforts to meet ``Dietary Guideline`` for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for childen. (Korean J Community Nutrition 12(1) : 90~105, 2007)
광주광역시 치위생학생과 일반학생의 구강건강증진행위에 영향을 미치는 요인 연구
윤혜정 ( Hye Jeong Youn ),정은주 ( Eun Ju Jung ) 한국치위생학회 2010 한국치위생학회지 Vol.10 No.2
Objectives: The purpose of this study was to examine the relationship of oral health behavior factors to oral health promotion behavior in dental hygiene students and nonhealth-related majors, to identify factors affecting their oral health promotion behavior and ultimately to provide information on the oral health promotion of college students and behavioral factors related to that. Methods: The subjects in this study were three-year-course dental hygiene students and two-year-course nonhealth-related majors in G college located in the city of Gwangju. A self-administered survey was conducted for 11 days from September 9 to 19, 2009, and the answer sheets from 473 respondents were analyzed. To look for connections between their major and the characteristics of their oral health promotion behavior, t-test was utilized, and t-test and one-way ANOVA were carried out to find out the relationship oral health promotion behavior by general characteristics. Besides, multiple regression analysis was employed to grasp factors affecting oral health promotion behavior. Results: Among the subfactors of oral health promotion behavior, the dental hygiene students statistically significantly outdid the nonhealth-related majors in thorough post-meal toothbrushing(p<0.01), toothbrushing method(p<0.001), use of fluorine-containing dentifrice(p<0.001) and good nutrition(p<0.05). But the latter statistically significantly outperformed the former in use of fluorine-containing rinse(p<0.001) and limited sugar intake(0<0.05). Regarding variables affecting oral health promotion behavior, the age group, whether to get a dental checkup over the last year and whether to use oral hygiene supplies were identified as the variables to impact on oral health promotion behavior. Specifically, the age group(dental hygiene students) and the get a dental checkup over the last year(nonhealth-related majors) had a greater impact. Conclusions: To promote the oral health of college students, comprehensive oral health education should be provided, which covers the importance of dental checkup, recommendation for the use of oral hygiene supplies, etc. Specifically, oral health education should be offered as one of general education courses in order for nonhealth-related majors to get into sound life habits and improve their oral health promotion behavior. To make it happen, required institutional measures should be taken.
공초점레이저주사현미경을 이용한 일부 시판음료에 의한 정상법 랑질의 치아부식도 평가
윤혜정 ( Hye Jeong Youn ),홍석진 ( Suk Jin Hong ),정성숙 ( Seong Soog Jeong ),정은주 ( Eun Ju Jung ),하명옥 ( Myung Ok Ha ),박영남 ( Young Nam Park ),최충호 ( Choong Ho Choi ) 대한예방치과·구강보건학회 2011 大韓口腔保健學會誌 Vol.35 No.3
Objectives. The purpose of this study was to evaluate the effect of dental erosion by some commercial beverages on sound enamel of bovine teeth using confocal laser scanning microscopy (CLSM). Methods. Three experimental groups (mixed beverage, carbonated flavored, and fruit juice) and one control group (natural mineral water) were established for this study. Each group consisted of 11 specimens obtained from bovine teeth. The concentration, pH level, fluoride, Ca and P of beverages were measured. Specimens were immersed in artificial saliva, except beverage treatment for day 8, and surface microhardness and lesion depth were measured. Results. The pH level of the four beverages was in the range of 2.39∼7.60. The concentration levels of fluoride, Ca and P were in the range of 0.03∼0.16 ppm, 1.67∼9.07 mg per 100 gm, and 0∼3.73 mg per 100 gm, respectively. The differences in surface microhardness (VHN) before and after the 8 day treatment were significant among the four groups for sound enamel. Lesion depths after the 8 day treatment on sound enamel by CLSM decreased significantly in of the following order: mixed beverage, carbonated flavored, fruit juice and natural mineral water (p<0.01). Lesion depths by CLSM correlated with surface microhardness using the surface hardness test on sound enamel (r=?0.920). Conclusions. In this study, beverages with rich Ca and low pH showed lower VHN and lesion depth. Thus, we propose that low pH beverages with rich Ca may reduce the extent of dental erosion on sound enamel.