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Efficacy of AdipoDren® in Reducing Interleukin-1-Induced Lymphatic Endothelial Hyperpermeability
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학교 신축 공사장 화재원인과 대책
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대규모 건물군의 사설지역방재센터
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지방자치단체의 청년 정책개발 사례연구: 광주광역시 동구를 중심으로
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낙동강(洛東江) 중류수계(中流水系)의 수질조사(水質調査) 연구(硏究)$(1978{\sim}80$년(年))
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- 저자 : 추윤정(Yun-jeong Choo) (검색결과 4 건)
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장기요양시설의 크기에 따른 직원들의 서비스 지향도, 직업 만족도, 직업 불만족도, 그리고 이직 의도 분석
이상협(Sang Hyeop Lee),추윤정(Yun Jeong Choo),호프만린(Huffman Lynn),코데로 낸시(Cordero Nancy) 한국관광연구학회 2012 관광연구저널 Vol.26 No.6
최근 노인시장은 점차 커지고 있다. 그래서 장기요양시설과 같은 노인관련 사업이 점차 각광을 받고 있다. 성공적인 장기요양시설 사업을 위해 크기별 장기요양시설에서 근무하는 직원들의 서비스 지향과 잘 적립된 인적자원관리의 차별화를 통한 연구의 필요성이 제기되고 있다. 이 연구의 목적은 장기요양시설에 근무하는 직원들의 서비스 지향, 직업 만족도, 직업 불만족도가 이직의도에 미치는 영향과 크기별 장기요양시설에서의 직원들의 서비스 지향, 직업 만족도, 직업 불만족도, 이직의도가 얼마나 차이가 있는지 분석하고 있다. 미국 남서부의 한 주에서 17곳의 장기요양시설을 대상으로 총 307명의 직원들을 대상으로 설문지 조사를 하였다. 그 결과, 요양시설의 정책과 직업안정도와 같은 직업불만족도에 영향을 미치는 요소가 이직의도에 영향을 미쳤다. 그리고 대규모 크기의 장기요양시설에 근무하는 직원들은 소규모 크기의 장기요양시설에 근무하는 직원들보다 높은 수준의 서비스지향도의 낮은 수준의 직업 불만족도를 보였다. 크기별 장기요양시설은 직원들의 서비스 지향과 요양시설의 정책, 직원들의 신분에 영향을 미쳤다. 그 결과, 장기요양시설에 근무하는 상급관리자들은 직원들의 근속연수를 유지 혹은 증가하는데 있어서 직원들의 불만족도를 잘 파악하고 줄이도록 노력해야 한다. 특히, 소규모 장기요양시설은 직원들의 직업불만족를 줄이고, 서비스지향을 증가하도록 하는 인적자원관리 정책을 고려할 필요가 있다.
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학교 아침급식이 남자 중학생의 아침식사 및 아침급식에 대한 태도에 미치는 영향
이가진(Ga Jin Yi),윤지현(Ji Hyun Yoon),추윤정(Yun Jeong Choo),정상진(Sang Jin Chung),권영혜(Young Hye Kwon) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.3
This study was conducted to analyze the effect of male middle school students` eating school breakfast on their attitudes toward breakfast and school breakfast. In addition, the effect of school breakfast on breakfast-related eating behaviors and academic achievement was investigated. The study subjects were selected from a male middle school located in Gyeonggi-do, Republic of Korea. Breakfast was provided at the school for 7 weeks during the 2nd semester of the year 2006. Two sophomore classes were selected for the experimental study. All the students from one class (n=34; School Breakfast Eaters) have eaten school breakfast while none of the students from the other class (n=33; School Breakfast Non-eaters) have done so. About two weeks after the school breakfast service was terminated, questionnaires were distributed to the two classes and the responses were analyzed. The results showed that School Breakfast Eaters had more positive attitudes toward breakfast and school breakfast than School Breakfast Non-eaters. In addition, School Breakfast Eaters perceived the positive effect of eating breakfast on their school life more highly than School Breakfast Non-eaters. However there was no significant difference between the two groups in their breakfast eating behaviors in terms of breakfast skipping when the breakfast service was not available. No significant difference was found between the two groups with regards to math score variation before and after school breakfast service. In conclusion, school breakfast for 7 weeks had positive effects on male middle school students` attitudes toward breakfast and school breakfast, although the effect was not confirmed in their breakfast-related eating behaviors after the school breakfast service was terminated (Korean J Community Nutrition 14(3):277~285, 2009)
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경기지역 남자 중학생과 학부모의 학교 아침급식 식단에 대한 유형별 선호도
류시현(Si-Hyun Ryu),여윤재(Yoon-jae Yeoh),추윤정(Yun-jeong Choo),윤지현(Jihyun Yoon) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.6
The purpose of this study was to investigate middle school boys’ and their parents’ preference on menu types of school breakfast. School breakfast was served at a boys middle school in Gyeonggi-do, Korea for 7 weeks. Ten types of convenient menus, including steamed rice, rice porridge, rice cake, bread, or cereal, were served to 200 students free of charge. After the service period ended, questionnaires were distributed to the students and their parents. Usable questionnaires were returned by 142 (71%) students and 124 (62%) parents. About two-thirds (66%) of the students and about half (51%) of the parents preferred convenient menus to traditional menus as school breakfast. The students were the most highly satisfied with the menu type including hot dog buns whereas the parents regarded these as neither appropriate nor inappropriate as school breakfast. Overall, the menu types including steamed rice such as Kimbap or rice balls were highly ranked in terms of the students level of satisfaction as well as the parents level of appropriateness evaluation. About 20% of the students and 50% of the parents expressed intention to eat or make their children eat school breakfast even if payment is required. Over two-thirds of both the students (70%) and parents (68%) responded that less than 1,500 won per meal would be the appropriate price of school breakfast. The results of this study show that convenient menus could be considered as alternatives to traditional menus in school breakfast service, although additional efforts are necessary to develop such menus to satisfy both the students and their parents.
ScienceON
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