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외래병동간호사와 병동간호사의 의사소통능력과 간호전문직관, 업무환경 및 직무만족도 비교
김금옥,고미숙,최은희,김혜정 대한의료커뮤니케이션학회 2018 의료커뮤니케이션 Vol.13 No.2
Purpose: The purpose of this study was to compare communication competence, nursing professionalism, work environment and job satisfaction between outpatient nurses and ward nurses, and to identify the correlation among variables. Methods: The participants were 90 outpatient nurses and 98 ward nurses at the two general hospitals. Data were collected using self-administered questionnaires. Data were analyzed using descriptive statistics, χ2-test, independent t-test and Pearson’s correlation coefficient. Results: There were statistically significant differences between two groups in nursing professionalism, possibilities for development, commitment to the workplace, social support from colleagues, social community at work and job satisfaction, outpatient nurses showed higher level than ward nurses except commitment to the workplace. The work environment variables and nurses’ job satisfaction were mostly correlated. Job satisfaction showed significant negatively correlated with quantitative demands, emotional demands and role conflicts in both groups nurses. Conclusion: These findings showed that nursing work environments were the most important factor for job satisfaction of both group nurses. Therefore, it is necessary to put efforts in improving nursing work environment and to develop diverse strategies for human resource management.
협동학습이 가정과목의 학습성취도와 학습태도에 미치는 영향
김금옥,김명자 한국 가정과 교육 학회 2000 한국가정과교육학회지 Vol.12 No.3
The purpose of this study is to compare and analyze on the result of learning accomplishment and attitude between two groups to certify the application possibility of the cooperative learning method in home economics education. This inquiry was investigated by two classes, 95 students, of the first glade in high school a commercial girl's high school located in Anyang city of Kyonggi province. And then classified in a cooperative learning group and a traditional learning group respectively. then the 6th lessons progressed. and the difference of results of the learning accomplishment and the learning attitude according to each grouts was analysed with the post tests of the learning accomplishment and the learning attitude of two groups . The results of this study are summarized as follows. (1) Three subordinate positions, which are knowledge, understanding and application fields of learning accomplishment between the cooperative learning group and the traditional learning group. it highly showed in comparison with the traditional learning group . (2) There are not any statistically significant difference in the attention- concen-tration field of learning attitude between the cooperative learning and the traditional learning groups, but the cooperative learning group in the learning method and the selflearning field highly showed.
기본심리 욕구가 학습몰입과 학습 만족도에 미치는 영향에 관한 연구: 조리 실습 교육수강생을 중심으로
김금옥,이종호 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.8
In order to achieve the purpose of this study, from January 21, 2022 to February 20, 2022, 378 students who have taken or are taking courses in culinary schools, culinary vocational schools, specialized high schools, and junior colleges in the Busan area were targeted. For the analysis method, frequency analysis, exploratory factor analysis and reliability analysis, correlation analysis, and regression analysis were performed using the SPSS 23.0 statistical package program. As a result of the analysis, multiple regression of sub-factors of basic psychological needs (need for autonomy, competence, need for relationship) as independent variables, behavioral immersion, emotional immersion, and cognitive immersion, which are sub-factors of learning immersion, as dependent variables. As a result of the analysis, it was possible to confirm a significant causal relationship in all factors except for the relationship between the need for autonomy and emotional immersion. And the sub-factors of learning immersion (behavioral immersion, emotional immersion, cognitive immersion) of cooking practice education were found to have a significant influence on learning satisfaction. As the implications of the study, it suggests that students who have positive intimacy with others can immerse themselves in cooking classes by making their own decisions without being forced into cooking practice if they have a high influence on the need for relationships. It is hoped that further studies will be continued by supplementing the limitations of this study in the future.