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계획되지 않은 아동의 입원시 정보제공이 어머니 스트레스 대처에 미치는 효과
최명애,박승현,권원경,김선구,안혜영,김윤경 서울대학교 간호대학 간호과학연구소 1999 간호학 논문집 Vol.13 No.1
The purpose of this study was to explore the effect of informational intervention on coping of mother's stress in unplanned childhood hospitalization. Thirty four mothers of the hospitalized children, 24 months to 60 months old, were randomly assigned to experimental and control group. Child behavioral information and parental role information was given to experimental group by booklet and cassette tape. The state-trait anxiety was measured within 12 to 24 hours following hospitalization, the state anxiety was measured during from 24 hours to 48 hours, and the parent participation with care of children, and the parent support during invasive procedures was measured during 48 hours to 72 hours after hospitalization. The data was collected from May, 1997 to October, 1998 at B hospital in Seoul. Data was analyzed with X²-test, non paired t-test, ANCOVA test and Wilcoxon test using SAS program. Results were obtained as follows: 1. There were no difference in the state anxiety during the period of hospitalization and after discharging from hospital between experimental and control group. 2. Experimental group showed significantly higher scores on the parent participation with care of children than control group(P=0.03). 3. The parent support during invasive procedures of experimental group was significantly greater than that of control group(P=0.0167). The results suggest that information intervention regarding child behavioral information and parental role information may enhance both the parent participation with care of children and the parent support during invasive procedures.
김윤경,오명숙 카톨릭대학교 생활과학연구소 1998 생활과학연구논집 Vol.18 No.1
This study attempted to determine the effect of various additives on properties of cooked rice during low temperature storage. Cooked rice with various additives(sucrose 2%·5% NaCl 2%·5%. acetic acid 2%·5%) were stored at low temperature(5℃) for 0, 24, 48, 72 hours. It conducted a moisture content, color value, texture and RVA(Rapid Visco Analyser) viscosity on stored cooped rice. This study showed that moisture contents of all groups decreased during storage and that of cooked rice with NaCl were significantly lower than that of other groups. In color, b value of cooked rice with acetic acid showed that the color became white. In texture, the hardness of cooked rice with NaCl and sucrose was higher than that of control group, whereas that of cooked rice with acetic acid was lower than that of control group. Adhesiveness of cooked rice with acetic acid was higher than that of other groups and it was shown that texture could be improved by the addition of acetic acid. In RVA viscosity, the initial viscosity of cooked rice with sucrose and NaCl was lower than that of other groups and final viscosity was higher than that of other groups. The initial viscosity of cooked rice with acetic acid was markedly higher than that of other groups and finial viscosity was lower than that of other groups. It seemed that addition of acetic acid could retard the retrogradation of stored cooked rice.