2021, Vol.21, No.5

Journal of Korean society of Dental Hygiene 2023 KCI Impact Factor : 0.8

pISSN : 2287-1705 / eISSN : 2288-2294
https://journal.kci.go.kr/jksdh

Objectives: This study aimed to review the definition, qualification conditions, accreditation field, and system of Japanese recognized dental hygienists. It is expected that it will be used as basic data for the system introduction of the Korean advanced dental hygienists. Methods: From May to November 2020, a literature review was conducted on Japanese dental hygienists and Japanese certified dental hygienists. Results: The lifelong education system training courses to become Japanese certified dental hygienists consisted of basic training, special training, and specific training. Each training session lasted for 15 h, and the number of training hours required to complete the course was 30 h. The training items for the field of recognition A were prevention of lifestyle disease, home care, oral function management, rehabilitation for dysphagia, prevention of diabetes, and oral management by medical and dental partnership. The training items for the field of recognition B were dentistry for the disabled, dentistry for the aged, community oral health, and oral health care. Conclusions: The Japanese recognized that dental hygienist system is valuable as a demonstration model in introducing the Korean advanced dental hygienist system.

Objectives: This case - study was conducted to assess the oral health status change of the elderly through visiting oral care interventions based on a community health care project. Methods: Professional dental hygiene treatment and oral health education, including brushing using interdental toothbrushes and sponge brushes, were performed on three senior citizens who received home visiting oral health care benefit. Results: The subject’s periodontal conditions improved including gingival inflammation and bleeding. The gingival color tured pink by controlling the dental plaque. Conclusions: Visiting oral health care contributed to the improvement of oral health of the elderly. Therefore, based on the characteristics of the elderly with various systemic diseases, it is necessary to discover various cases that can perform professional and customized visiting oral health care programs.

Objectives: The aim of this study was to evaluate the extent of the potential erosion of enamel induced by three different types of commercial fermented milk using the pH cycle model. Methods: Specimens were treated and soaked up in three types of fermented milk and in mineral water for 10 min, four times a day for 8 days, and all of the specimens were immersed in artificial saliva outside of treatment times. The microhardness of the surface was measured by a microhardness tester, and a scanning electron microscope (SEM) was used to identify the enamel surface morphology. Results: The differences in the surface microhardness (∆VHN) of enamel were different among the groups (p<0.05). The four groups were in descending order of ∆VHN: the liquid type group, condensed-drink type group, condensed-stirred type group, and control group. The liquid type group had a higher ∆VHN than the other two fermented milk groups (p<0.05). Based on SEM observation, the most severe surface damage was due to the liquid type of fermented milk. Conclusions: Customers’ careful discretion is advised when purchasing these types of fermented milk. This information is anticipated to be of much value in the prevention of dental erosion.