간호실무에서 신봉이론(Espoused theories)에 대한 탐색적 연구

서문자,김혜숙,이은희,박영숙,조경숙,강현숙,임난영,김주현,이소우,조복희,이명하,지성애,하양숙,손영희,권성복,김희진,추진아 성인간호학회 2001 성인간호학회지 Vol.13 No.1

As a nursing practice involves nurses' actions in a specific context of health care, this study has focused on exploring the espoused theories in nursing practice within the action science perspectives, Espoused theories are the belief, principles, and rationale expressed by the practitioner as guiding her/his actions in a situation of practice. The data were analysed qualitatively and 25 elements of espoused theories of nursing action were identified and clustered into 6 categories. The 25 elements of espoused theories are as follows: The clinical nurse worked in wholistic and individual nursing, focussed on the patient's needed, comfort and supportive nursing (5 theories of nursing goal) ; excellent skills, knowledge based, assessment and data collection, explaining, educating or a scientific basis(6 theories of nursing intervention): advocacy, value oriented, treatment, account- ability and commitment(4 theories of nursing ethics) ; human respect. partnership, trust(3 theories of patient-nurse relationship) : knowledgable, accumulated clinical experiences and personally lived experiences. positive perspectives(4 theories of nurse), role of intervention. rewarding peer relationship(3 theories of situations) The above mentioned espoused theories are similar to that of nursing textbooks which students learned through basic nursing education and almost the same as the Acts ofa Nurse in Korean. However, we are doubtful whether nurses actually do as they think. Therefore. it is recommended to review the theories-in-use in order to and any discrepancies between the espoused theories and the reality of nursing actions

일부 대학생들의 성인건강 교육의 효과에 관한 연구

강희숙,조현 韓國學校保健學會 1995 韓國學校保健學會誌 Vol.8 No.1

Korea has been recently reducing the quality of life as well as rising medical cost because of the increase of chronic diseases. But we can prevent those chronic diseases through the improvement of environment or life sytle. We evaluated the educational effectiveness of chronic diseases (hypetention, diasbetes, cancer, stroke and other chronic diseases) designed to increase the knowledge, attitude and practice of chronic diseases among university students. Between August 1994 and November 1994, we implemented chronic diseases prevention instruction in intervention students; unmatched control students were selected in same university. We conducted pre- and post-intervention surveys both intervention and control students with self-reported questionnaires(50 items). We assigned score(0-4 points) to items and conducted a analysis of covariance(ANCOVA) with sex, grade and economic status as the covariate, using the SAS PC computer statistical package. And we culculated odds tation with safety scores between intervention and control students. The results of this study were followed. 1.In demographic characteristics of subjects both pre- and post intervention, we found no significant diffeerences in intervetion and control students at religion, father's education, mother's education, mother's occupation and type of residence(p>0.05), but we found significant differences at sex (p<0.001), grade(p<0.001) and economic status (p<0.005). 2. The sex, grade and economic status-adjusted mean prevention knowledge were below 1, the knowledge of intervention students were higher than control students. 3. The attitudes for general adult health increased from the pre- to post-survey in the intervention students(p<0.005), but control students did not increased(p>0.05). As odds ratios in attitudes were approximatedly 1, we can not say effectiveness in i9ntervention students 4. The pratices for cnacer and stroke increased from the pre- to post-survey in both the intervention and control students(p<0.001). Also odds ration of hypertention was 0.91, and that of stroke was 1.14. 5. Health related begaviors did not increased from the pre- to post- survey in both the intervention and control students(p>0.05). But odds ration of drinking was 0.76 and that of body weight was 1.21. 6. Health status did not increased form the pre- to post- survey in bhoth the intervention and control students(p>0.05). As odds ration of health status was 1.09, prevention education was not effect in intervention students We would like to recommend as followed ; 1. University students must learn about prevention of chromic diseases. Because the knowledge of invetervention students was higher than that of control students. 2. The prevention education of chronic diseases should be taught from primary school 3. Adult health education for university students must be practiced continuously. Education period(15 weeks) in this study was not complete. 4. The evaaluation of chronic diseases was conducted real measurement(such as BP check) as weel as self reported-survey. 5. Educational mateerials(video tape, pamphlet) related the prevention of chronic diseases should be developed at national level. And we must easely use those materials. 6. The prevention education of chronic diseases should be made through mass media as well as school education.

발효 온도-시간 조합이 배추김치의 품질 특성에 미치는 영향

강정화,강선희,안은숙,유맹자,정희종 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.1

In order to examine the effect of the combination of fermented temperature and time on Baechu kimchi in a kimchi refrigerator, Baechu kimchi was fermented at four different modes of the fermentation temperature and time for 16 weeks and analyzed the properties of Baechu kimchi. The pH, Baechu kimchi fermented at 20℃ for 24 hours/stored at -1℃, decreased rapidly during first week and then decreased very slowly. The hardness and the chewiness of Baechu kimchi fermented at high temperature were higher and the values were decreased when the fermentation continued. In sensory evaluation, carbonated flavor in Baechu kimchi fermented at 20℃ for 24 hours/stored at -1℃ was the best after 4 weeks, and Baechu kimchi fermented at 5℃ for 3 days or 6 days/stored at -1℃ was the best after 8 weeks. The scores for sourness were the highest on 8 weeks and 12 weeks in kimchi fermented at 20℃ for 24hours/stored at -1℃ and 5℃ for 3 days or 6 days/stored at -1℃, respectively. Total microbial count was increased as the temperature of fermentation increased. Counts of Leuconostoc spp. reached to the highest after 6 days and counts of Lactobacillus spp. seached to the highest after 5 days in kimchi fermeted at 20℃ for 24 hours/stored at -1℃. From these results, it was concluded that it required 4 weeks to eat most edible Baechu kimchi in kimchi refrigerator 20℃ for 24 hours/stored at -1℃, and 8 weeks to eat edible Baeche kimchi refrigerator fermented at 5℃ for 3 days or 6 days/stored at -1℃.

남자대학생의 흡연태도와 행동에 관한 연구

강경진,김정미,민혜영,안소진,오경숙,은경희,이현,이희선,홍주미,김수지 이화여자대학교 간호과학대학 2003 이화간호학회지 Vol.- No.37

There have been so many researches about problems of cigarettes and relation of smoking and heath since 1950's and generally known that smoking is one of the worst factor of increasing disease and mortality. No matter what such many proofs about various problems of smoking have been researched, smoking rate of current male collage students has not been decreased. Besides, most of the researches about cigarette use and its addiction have been focused on the adolescent or adult women smokers or adult male, not male collage student. Therefore, the subject of this study is about smoking attitude and smoking behavior of male collage students by general features. Smoking attitude was analyzed by modifying 'Guidelines for the content of tobacco smoking surveys of the general population'(WHO, 1982). Two hundred of male collage students participated to the distributed questionnaire for one week in May. The smoking attitude was categorized into duration of smoking and number of cigarette per day(CPD), and nicotine dependency, investigated by Fagerstrom Tolerance Questionnaire(FTQ) (Fagerstorm & Schneider, 1989). All statistics were performed by procedure of SAS according to number, percentage, mean, standard deviation, and ANOVA. The results are as follows: 1. Smoking attitude level was mean 25.73±5.15 marks, ranging from 13 to 39 marks of the total 40 marks. 2. Duration of cigarettes, number of cigarette per day, and nicotine dependency were mean 5.14±2.84 years, 12.88±6.85 pieces, and 4.78±1.69, respectively. 3. Smoking attitude showed significance according to general features such as marital state and allowance, but the significance according to marital state is not valuable because the numerical difference is so big between married one and single that they cannot be compared with each other. 4. Duration of smoking was significant according to general features such as age and allowance. 5. Smoking amount showed significance the factors of age only. 6. ll1ere was no significance in nicotine dependency according to general features. As a result, smoking attitude of male collage student in this study shows moderate level. Smoking attitude and duration is significant according to allowance, and smoking amount is significant according to age. Nicotine dependency according to general features is not significant but comparing with the preceding study about adult male, male collage students in this study are respectively more nicotine-dependent than adult male smokers. In conclusion, the right allowance usage strategies and effective heath education focused on the young are needed. In addition, helpful programs and information spreading strategies are necessary for establishing higher level of smoking attitude. At last, systemic regulations in daily living for ""anti-nico-dependent"" and perspective reforming of male university student are needed for reducing nicotine dependency.

발효 온도와 시간 조합을 달리한 총각김치의 품질 특성

강정화,강선희,안은숙,정희종 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.6

To determine the conditions of the fermentation and storage for Chonggak kimchi refrigerator, prepared Chonggak kimchi took into kimchi refrigerators which were controlled at four different modes of the fermented temperature and time, and fermented and kept for 16 weeks. The pH in Chonggak kimchi fermented at 20℃ for 24 hours/stored at 01℃ dropped greater than all of kimchi fermented at other combinations, and the changes of pH at any combinations were not greater than those in Baechu kimchi, because pH in Chonggak kimchi did not dropped below 4.5. Acidities in Chonggak kimchi were greatly increased at higher temperature. The acidity in Chonggak kimchi during the first week of fermentation was lower than that in Baechu kimchi and then it was rather higher becuase of the addition of waxy rice paste. In texture, puncture force of Chonggak kimchi was decreased slowly until 8 weeks of fermentation and then did not changed much and the highest values showed in Chonggak kimchi stored directly at -1℃ without any fermentation. In sensory evaluation, the score for the carbonated flavor and the sourness were the highest in Chonggak kimchi fermented at 20℃ for 24 hours/stored at -1℃, but the lowest in Chonggak kimchi stored directly at -1℃ without any fermentation because of some undesirable flavors. The lowest hardness showed in Chonggak kimchi fermented at highest temperature and the best hardness was in Chonggak kimchi fermented at 5℃ for 3 days or 6 days/ stored at -1℃. The appearance was the best in Chonggak kimchi fermented at 20℃ for 24 hours/stored at -1℃ and the worst was in Chonggak kimchi stored directly at -1℃ without any fermentation. The overall acceptability of Chonggak kimchi fermented at 20℃ for 24 hours/stored at -1℃ was good after 4 weeks of fermentation, but in Chonggak kimchi fermented at 5℃ for 3 days or 6 days/stored at -1℃ it was food after 6 weeks. Total microbial counts in most of Chonggak kimchi were reached to a maximum number within 7 days, and then decreased similarly at all modes. Leuconostoc spp. and Lactobacillus spp. increased to maximum number of 1.48 10^(9) and 5.62 0^(9), respecively, in Chonggak kimchi fermented for 7 days. Yeast counts showed a increasing trend not depends on fermenting temperature and they were lower counts than those in Baschu kimchi. Waxy rice paste which added to Chonggak kimchi resulted in increasement of glucose as a carbon source and stimulated to reproduce the microbes in Chonggak kimchi.

급성 심근허혈에 의해 윤발된 승모판 폐쇄부전의 기전에 관한 실험적 연구

강덕현,송현,송재관,김현숙,이재환,임희영,이재원,박성욱,박승정,송명근 대한순환기학회 1999 Korean Circulation Journal Vol.29 No.8

서울시내 일부종합병원 수간호원의 업무에 관한 연구

김희숙,정연강 중앙대학교 의과대학 의과학연구소 1984 中央醫大誌 Vol.9 No.2

This survey was performed in order to search for understanding of the affairs and the point of improvement of the head nurses served in the hospital during 1st September to 10th October, 1983. All of respondents were 86 head nurses served in the hospital in Seoul ares. The questionnaire consisted of five items: nursing activities, inservice education, management of the facilities and drugs, ward management in hospital and the evaluation of staff nurse activities performed by the head nurses. The results of this study were as following: 1. Nursing activities of the head nurses, there was no significant differentiation(p>0.05) according to the age, marrital status, educational background, number of staff nurses and nurse-aids and number of patients in head nurse activities. 2. Inservice education of the head nurses, there was a statistically significant(p<0.05) according to age and experience of the head nurses. 3. In the respect management of the facilities and drugs performed by head nurses, there was a highly significant differentiation(p<0.01) according to eduational background of the head nurses and number of staff nurses. 4. In the respect of management of the ward, there was a significant differentiation(p<0.05) according to age and experience of the head nurses and highly significant differentiation(p<0.01) according to educational background of the head nurses and number of staff nurses. 5. In the evaluation of the staff nurse activities performed by head nurses, there was a significant differentiation(p<0.05) according to number of patients and highly significant differentiation(p<0.01) according to experience of the head nurses.

사회적 음주자에서 매운 맛 선호도가 급성 음주 반응에 대한 Naltrexone 효과에 미치는 영향

정희정,김성곤,김종현,박숙현,강철중 大韓神經精神醫學會 2007 신경정신의학 Vol.46 No.6

Capsaicin과 알코올이 각각 중추신경 아편계 활성도를 증가시킨다는 선행 연구들이 있다. 이에 본 연구는 매운맛 선호도에 따라 급성 음주 반응에 차이가 있는지와 급성 음주 반응에 naltrexone이 미치는 영향에 차이가 있는지를 조사하고자 하였다. 12명의 의과대학 남학생을 대상으로 두 군으로 나눈 후 cross-over design을 사용하여, 한 군(6명)은 naltrexone 25 mg을 실험 1일째에, 50 mg을 실험 2일러에 주었고, 다른 군(6명)은 naltrexone 25 mg을 실험 8일째에, 50mg을 실험 9일째에 주었다. 실험 2일째와 9일째에 각대상자의 Biphasic Alcohol Effects Scale (BAES)로 측정한 급성 음주 반응과 음주갈망, 혈중알코을 농도 등을 음주 전, 음주(0.6 ml/kg) 후 15분, 30분, 60분에 측정하였다. 통계 분석 시 Food Preference Scale 점수에 따라 모든 대상자를 매운 맛을 선호하는 군(strong preference for hot food, SP)과 매운 맛을 덜 선호하는 군(lesser preference for hot food, LP)의 두 군으로 다시 나누어 분석하였다. 결과는 다음과 같다. 1) Naltrexone을 투여 여부에 관계없이 알코올의 급성 흥분 효과는 매운 맛 선호도에 따른 차이가 없었다. 그리고 LP에서도 naltrexone의 투여 여부에 따른 알코올의 급성 흥분 효과의 차이가 없었다. 그러나 SP에서는 알코올의 급성 흥분 효과가 naltrexone 투여 시 유의하게 억제되었다. 2) 알코올의 급성 진정 효과, 음주 갈망 및 혈중 알코올 농도는 매운 맛 선호도 혹은 naltrexone 투여 여부에 따른 차이가 없었다. 본 연구에서 매운맛을 선호하는 경우 알코올의 급성 흥분효과가 naltrexone에 의해 억제되었다. 이것으로 naltrexone이 매운맛을 선호하는 군에서 알코을 의존 재발 예방 효과가 더 클 가능성을 제시한다. Objectives : Both capsaicin, a pungent substance of hot food, and alcohol, are known to affect central opioid activity. The purpose ofthis study was to investigate the difference in the subjective acute responses to alcohol and the effect of naltrexone on them among those who prefer hot food to varying degrees. Methods : Twelve male medical students were divided into two groups using a cross-over design. One group was given naltrexone on only the first (25 mg) and the second day (50 mg), and the other group was given naltrexone on only the eighth (25 mg) and the ninth day (50 mg). On the second and the ninth day, the acute effect of alcohol was assessed in all subjects, using the Biphasic Alcohol Effects Scale (BAES) just before drinking and at 15 minutes, 30 minutes and 60 minutes after drinking (0.6 ml/kg). Alcohol craving was also measured, using Visual Analogue Scale for craving (VAS-C) and blood alcohol concentration (BAC), at the same interval. For statistical analysis, subjects of both group were re-divided into two group, those with a strong preference and those with a less preference (LP) for hot (spicy) food (SP), using the Food Preference Scale. Results : 1) Repeated measures of ANOVA (2 preference groupsX4 time blocks) on the stimulative subscale of BAES yielded no significant group by block interaction of naltrexone administration. Repeated measures of ANOVA (2 drug groupsX4 time blocks) on the stimulative subscale of BAES revealed a significant group by block interaction in SP (p=0.028), but not in LP. The paired t-test revealed that significant suppression of the stimulative subscale of BAES was observed at 15 minutes and 30 minutes after drinking when naltrexone condition was compared with no-medication condition in SP(p=0.014 ; p=0.007). 2) For the sedative subscale ofBAES, VAS-C and BAC, repeated measures of ANOVA yielded nosignificant group by block interaction by either hot food preference or naltrexone administration. Conclusion : For those who prefer hot food, the effect of stimulative acute alcohol was suppressed by naltrexone. This result strongly suggests that naltrexone could prevent relapse more effectively in those who prefer hot food.

발관리 교육프로그램이 노인 당뇨병 환자의 발관리 이행과 족부합병증에 미치는 효과

노영숙,전시자,권연숙,임미숙,심강희 노인간호학회 2007 노인간호학회지 Vol.9 No.2

Purpose : Diabetic foot complications are significant problems in diabetes mellitus and often result in lower extremity amputation. This study was conducted to verify the effects of foot care education on compliance with foot care and diabetic foot complications when the patient is an elder with diabetes. Method: A group pretest-posttest design was used to examine the effects of 6 months of foot care education with a group of 13 elders with diabetes. The major dependent variables including foot care compliance and diabetic foot complications were measured at the beginning and end of the treatment period to examine the effects of foot care education. Result : There were no significant differences in total foot care compliance scores and presence of diabetic foot complication after 6 months, Conclusion : Interventions involving problem based education and pursuing long-time effects may be more effective in implementing and sustaining improvements than just group education or one time interventions for elders with diabetes.

외래 의료서비스 질적 수준의 결정요소

박숙희,김석범,강복수 한국의료QA학회 1998 한국의료질향상학회지 Vol.5 No.2

This study was conducted to evaluate the subjective ideas about the determinants of quality in ambulatory care unit among outpatients and medical staff of a university hospital, and to compare the differences of the ideas between patients themselves and hospital staff. A self-administered questionnaire survey was conducted covering 799 outpatients and 190 hospital staff in March, 1998. The questionnaire included general characteristics and 26 determinants of ambulatory care quality. The following are summaries of the findings: 1. Both of outpatients and hospital staff perceived. "Physician's knowledge" as the most important determinant of medical care quality. 2. In respect of 7 determinants related to physician's knowledge and skill, both outpatients and hospital staff perceived "physician's knowledge and skill" as important determinants. The scores of determinants such as, "Not doing unnecessary examinations", and "Assignment of adequate number of patients and duty schedule for the physician" were significantly different between outpatients and hospital staff. 3. In respect of 4 determinants related to doctor-patient relationship, both outpatients and hospital staff perceived "attention to patient's complaints" as the most important determinant. The scores related to the determinants such as "kindness of physician" and "explanation of treatment outcome" were significantly different between outpatients and hospital staff. 4. Among the amenities related determinants, "Modern facilities and equipments" were perceived as the most important determinant in both group. 5. In respect of 8 determinants related to non-financial accommodation, outpatients perceived, "Waiting hours for treatment" as the most important determinant, and hospital staff perceived, "Kindness of hospital staff". 6. In respect of 4 determinants related to financial accommodation, outpatients perceived, "Fare account of medical cost" as the most important determinant, and hospital staff perceived, "Increasing reimbursements". Further comprehensive research should be made on the evaluation of perceptions of medical care quality, both of outpatient and inpatient care, among patients and hospital staff. So good quality in medical care will be achieved based on clients' needs.