서울시(市) 미취학아동(未就學兒童)의 dmf 및 치아우식(齒牙齲蝕) 호발부위(好發部位)에 대(對)한 연구(硏究)

고성희,Ko, Sung-Hee 대한소아치과학회 1981 大韓小兒齒科學會誌 Vol.8 No.1

The data about dental caries obtained from 1438 preschool children (male 797, female 641) in Seoul aged from 3 to 6 were analyzed by their sexes, ages, jaws and teeth surfaces. The results were as follows. 1. dmf rate : 92.63% 2. dmft index : 6.06 dmft rate 30.81 % dmfs index : 11.82 dmfs rate 12.02 % 3. d,m & f rate d rate: 79.45% m rate: 8.15% f rate : 12.40 % 4. dft index : 5.94 5. The order of caries susceptible tooth 1. Lower deciduous 2nd molar 2. Lower deciduous 1st molar 3. Upper deciduous 2nd molar 4. Upper deciduous lateral incisor 5. Upper deciduous cental incisor 6. Upper deciduous lateral incisor 7. Lower deciduous canine 8. Upper deciduous canine 9. Lower deciduous central incisor 10. Lower deciduous lateral incisor 6. Predilection sites of each tooth A) Deciduous central incisor ; Max. : Mesial cavity Mand. : Mesio-distal cavity B) Decidous lateral incisor ; Max. : Mesial cavity Mand. : Distal cavity=Mesial cavity C) Deciduous canine; Max. : Labial cavity Mand. : Distal cavity D) Decidous 1st molar ; Max. : Disto-occlusal cavity Mand.: Disto-occlusal cavity E) Deciduous 2nd molar ; Max. : Linguo-occlusal cavity Mand.: Occlusal cavity 7. All the values in caries criteria in 1981 were somewhat lower than in 1968, but m & f rate were increased.

'대전' 지역성 - 도시의 일상

고성희,Ko, Seong-Hee 대한건축사협회 1998 建築士 Vol.1998 No.11

입원환자 가족의 호스피스 인지 및 요구도

고성희,김현경,Ko, Sung-Hee,Kim, Hyun-Kyung 한국호스피스완화의료학회 2005 한국호스피스.완화의료학회지 Vol.8 No.2

목적: 본 연구는 일개 종합병원에 입원한 환자의 가족을 대상으로 호스피스에 대한인지 및 요구도를 사정하기 위해 시도되었다. 방법: 2003년 3월부터 5월까지 J 종합병원에 입원한 환자가족 277명을 대상으로 자기보고식 설문지를 통해 자료를 수집하였고, SPSSWIN 10.0으로 분석하였다. 결과: 대상자 중 호스피스에 대해 들어 본 적이 있는 경우가 232명(83.8%)이었고, 매스컴을 통해 들은 경우가 107명(38.6%)으로 가장 많았으며, 213명(76.9%)이 호스피스란 환자의 남은 생을 끝까지 충만하게 살고 편안한 죽음을 맞도록 돕는 일이라고 제대로 알고 있었다. 233명(84.1%)이 호스피스가 필요하다고 인식하였고, 220명(79.4%)이 본인이나 가족이 호스피스 간호가 필요하다면 받겠다고 응답한 반면 가족이나 주변사람이 호스피스 간호를 받아본 경험이 있는 경우는 25명(9.0%)에 불과하였다. 만약 불치병(말기암)이라면 미리 죽음을 준비해야 한다고 생각한 응답자는 212명(76.5%)이었고, 243명(87.7%)이 그 상태에 관하여 진실을 알고 싶어하였다. 불치병에 걸린 사람에게 이루어져야 할 조치로는 최소한의 통증과 평화로운 죽음을 위한 신체적, 정신적, 영적 간호가 필요하다고 올바르게 지적한 자가 173명(62.5%)으로 가장 많았다. 임종시 가족과 함께 있고 싶다고 응답한 경우가 177명(63.9%)으로 가장 많았고, 73명(26.4%)은 가장 도움이 되는 호스피스요원으로 간호사를 꼽았다. 임종환자들만을 위한 호스피스 병동 운영에 대하여 226명(81.6%)이 찬성하였고, 대상자들이 선호한 호스피스시설의 운영형태는 병동형 66명(23.8%), 시설형 57명(20.6%), 공공의료형 56명(20.2%), 산재형 47명(17.0%), 가정형 34명(12.3%)의 순으로 나타났다. 결론: 본 연구의 결과 입원환자 가족의 호스피스에 대한 인지 및 요구도는 전반적으로 높았으며 일반적 특성에 따라 호스피스 인지 및 요구도에 차이를 보였다. 따라서 대상자의 일반적 특성을 고려한 개별적이고 다양한 접근을 시도할 수 있는 호스피스 교육 및 중재 프로그램을 개발하여 수행해야 할 것이다. Purpose: The purpose of this study was to survey the knowledge and needs of hospice for inpatients' family. Methods: This study was carried out with 277 inpatients' families at J General Hospital located in J city, Korea during the period from March to May, 2004. The data were collected through a self-reporting questionnaire constructed by the authors. The data were analyzed by descriptive statistics and $x^2-test$ with SPSSWIN 10.0. Results: 83.8% of the respondents heard about hospice mostly through mass communication. 76.9% of the respondents recognized hospice to be helpful and to provide comfort during the remainder of life and to confront the moment of death. Most of the respondents responded positively to the necessity of hospice service, and would receive hospice if necessary. 76.5% of them would consider arranging preparation for death if he/she were to be diagnosed with a terminal illness. 63.9% of the respondents wanted only to be with their family members, 31.4% wanted both the family and hospice members at the moment of death. They named the best helper among the hospice members to be the nurse. 81.6% of the respondents wanted a hospice institution to be established, 23.8% of them report that the most adequate hospice management institution would be the hospice ward in hospital. Conclusion: Consequently, most respondents wanted hospice services. So Korean society is in need of developing adequate teaching and care programs for hospice according to local needs.

일부 산업체 급식대상자의 구내식당과 외부 식당에 대한 서비스 품질 중요도-만족도 조사

고성희,Ko, Seong Hee 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.1

The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the 'environment' of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the 'food' and 'environment' factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the 'food' and 'environment' factors.

지역아동센터 급식 서비스의 품질요인과 만족도에 관한 연구

고성희,이경연,Ko, Seong Hee,Lee, Kyung-Yeoun 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

This study was conducted on children from 10 community children centers located in northern Seoul. The quality factors of the food services of the community children centers were divided into five factors, including sanitation, food, environment, subsidiary service and staff. Analysis of the differences in the importance of factors and satisfaction with the food service quality indicated satisfaction to be higher than importance for in all the factors except 'environment'. In particular, of the food service qualities, significant differences were found between importance and satisfaction in relation to the attributes of 'food' and 'environment'. As a result of IPA of the food service qualities in community children centers, 'sanitation' was found to be in the maintenance area, 'environment' to be in the area of concentration, and the quality attributes of 'staff' and 'subsidiary service' were found to be in the low priority area. In contrast, the 'food' quality corresponded to the area of oversupply.

Q방법론을 활용한 중년기 남성의 성역할정체감 유형 탐색

고성희(Ko, Sung-Hee),김명애(Kim, Myung-Ae),박은아(Park, Euna) 한국산학기술학회 2014 한국산학기술학회논문지 Vol.15 No.7

중년기는 가정과 사회에서 중추적인 역할수행 시기인 동시에 신체, 심리, 사회적으로 많은 변화와 문제를 안고 있는 시기이다. 성역할정체감은 개인의 적응에 영향을 미치는 요소가 되므로, 여러 가지 스트레스 상황에 직면해 있는 중년기 남성 40명을 대상으로 인간의 주관성을 정량적으로 분석할 수 있는 Q방법론을 이용하여 성역할정체감의 유형과 유형별 특성을 확인하였다. 수집된 자료는 QUANL에 의한 주인자분석법으로 처리하였다. 중년기 남성의 성역할정체감은 ‘온정과묵형’, ‘파 워소신형’, ‘온정감성형’의 세 가지 유형으로 확인되었다. 중년기 남성의 성역할정체감은 전통적인 남성상이라고 할 수 있는 과묵함과 소신과 함께, 시대적 변화와 발달 단계적 측면이 반영되어 타인에 대한 배려, 여유 및 감성을 보이는 여성성도 확인 할 수 있었다. 이러한 특성을 고려하여 중년기 남성 대상자를 이해할 필요가 있다. This study examined the gender role identity within the Korean context with particular focus on how the changes within Korean society may have impacted on the gender role identities of middle-aged men. This research adapting Q methodology created a sampling distribution of P with 40 middle-aged men aged between 40-59 years old. Each of 40 Q samples were placed in a forced distribution of 9 scales. Secondary analysis of the results was then conducted by principal component factor analysis using the QUANL PC program. Middle-aged men are likely to have traditional masculinity and newly developed femininity, such as caring for others and sensitivity. This means that a consideration of these characteristics needs to understand the gender role identity of middle-aged men.

농도 분극 현상에서의 이온의 흐름과 pH 변화의 가시화

고성희(Sung Hee Ko),강관형(Kwan Hyoung Kang) 한국가시화정보학회 2010 한국가시화정보학회지 Vol.8 No.4

Ion concentration polarization is an electrokinetic phenomenon which occurs in membrane systems, such as in an electrodialysis and fuel-cell system. But the phenomenon is not fully understood because hydrodynamics, electrokinetics and electrochemistry are coupled with each other. Here, we report that there occurs a change of pH value of buffer solution in concentration polarization phenomenon. To visualize the change of pH, the litmus solution which is one of the pH indicators was used. It is conjectured that the pH of solution changes because hydrogen ions were concentrated in cathodic side and hydroxide ions were concentrated in anodic side. We anticipate that this work may contribute to the fundamental understanding on the ion concentration polarization phenomenon.

남녀청소년의 성역할정체감에 대한 인식

고성희(Sung-Hee KO),박은아(Euna PARK) 한국수산해양교육학회 2018 水産海洋敎育硏究 Vol.30 No.1

전기습윤에서의 유동

고성희(Sung Hee Ko),이호림(Horim Lee),강관형(Kwan Hyoung Kang) 대한기계학회 2007 대한기계학회 춘추학술대회 Vol.2007 No.10

Hydrodynamic flows are observed inside a droplet in AC eletrowetting. In order to find out the origin of the flows, an experiment was performed for different frequencies, positions of an electrode, and electrolyte concentrations. Based on the results of experiment, we found that there exist two types of flow prevalent respectively at low-frequencies range (10 ㎐ ~ 15 ㎑) and high-frequencies range (35 ㎑ ~ 256 ㎑). We observed a capillary wave by using a high-speed camera. The low frequency flow is generated by the capillary wave, and the high frequency flow is conjectured to be originated from the electric-field distribution inside the droplet.

식생활 라이프스타일에 따른 외식업체 배달서비스의 품질 지각 및 만족도 연구

고성희(Seong Hee Ko) 한국콘텐츠학회 2014 한국콘텐츠학회논문지 Vol.14 No.8

본 연구는 급성장하고 있는 외식업체 배달서비스 시장에 관한 연구로, 배달서비스 품질의 차원을 도출하고, 소비자의 식생활 라이프스타일 따라 외식업체 음식 배달서비스 품질에 대한 차이가 있는지를 실증 분석하고자 하였다. 식생활 라이프스타일에 대한 요인분석 결과 ‘건강추구형’, ‘유행 추구형’, ‘미각 추구형’, ‘안전 추구형’, ‘편의 추구형’의 5개 요인이 추출되었고, 군집분석 결과 ‘맛 추구형’, ‘식생활 고관심형‘, ’편의 추구형’으로 분류되었다. 배달서비스 품질은 ‘음식품질’, ‘경제성’, ‘주문 편의성’, ‘직원품질’, ‘위생’, ‘주문품질’로 6가지 요인이 도출되었는데 그 중 ’음식품질‘과 ’경제성‘에서 소비자 유형별 유의한 차이를 보였다, 또한 ‘주문 품질’, ‘음식 품질’, ‘위생’ 등의 순으로 만족도에 미치는 영향력의 정도가 큰 것으로 나타났다. In this study, the fast-growing market in the Food Service Industry Study of the delivery service. The first objective of this study is to classify consumers food-related lifestyle and the second is the dimension of the delivery service quality will derive. According to the consumer's food-related life style, make about the consumer’s delivery service quality perception and satisfaction to evaluate the differences. Food-related lifestyle 'health seeking type ',' fashion pursuit type ',' type taste pursue,' 'seek safety-type ',' seek convenience-type 'was separated, cluster analysis 'taste pursuit group ',' high-interest in foods group ',' seek convenience-group 'were classified. Delivery service quality 'food quality', 'economic', 'ease of ordering', 'employee quality', 'sanitation', 'order quality' and were classified into six. That of 'food quality' and 'economic' factor were significantly different from the consumer group, but also the 'order quality ',' food quality ',' sanitation 'and the order of the large degree of influence on satisfaction, respectively.