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KMID : 0362520160180020093
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Journal of The Korean Academy of Dental Hygiene
2016 Volume.18 No. 2 p.93 ~ p.103
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Cooks’ Quality of Life Related to Oral Health in Certain Regions
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Lee Sang-Won
Lee Myeong-Ju
Goo Hyo-Jin
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Abstract
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This study aimed to examine the quality of life related to oral health of cooks in the Bu-san and Gyeong-nam regions in order to raise awareness among them about the importance of oral health in improving their quality of life. For this purpose, this study used the Oral Health Impact Profile-14 (OHIP-14). It selected and surveyed a convenience sample of cooks from August 1 to December 31, 2014. A self-reported questionnaire was administered to the participants, and a total of 282 questionnaires were used for the final analysis. The following are the results of this study conducted to improve cooks’ quality 1. In terms of gender, women had a better quality of life than men. With regard to age and educational background, cooks in their 20s and two-year college graduates showed a higher level of quality of life. Single cooks had a better quality of life than the married ones. Further, in terms of income, those with an income between one and two million Korean won showed a higher quality of life related to oral health (p<0.05). 2. Regarding occupational characteristics, help cooks showed the highest level of quality of life. In terms of years of service, cooks who had been working for under a year showed the highest quality of life. Further, it was found that those with a high level of job satisfaction showed a higher quality of life related to oral health (p<0.05). 3. With regard to subjective oral health factors, those who did not experience tooth damage and those who had no stress after trauma had a higher quality of life related to oral health (p<0.05). Through these abovementioned results, it was found that the general life characteristics, occupational characteristics, general health factors, and oral health factors of cooks had correlations with their quality of life related to oral health. Therefore, it is necessary to develop oral health management and education programs considering the occupational characteristics and other factors of cooks in order to improve their quality of life related to oral health.
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KEYWORD
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Certain region, Cooks’, Quality of life, Oral health
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