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표은영(Eun-Young Pyo),조은실(Eun-Sil Cho),정문희(Moon-Hee Jung) 한양대학교 고령사회연구원 2013 한양고령사회논집 Vol.4 No.2
본 연구에서는 2010년 국민건강영양조사에 참여한 만50세 이상 대상자중 골관절염 검사에 참여한 총 3,073명(남자 1,334명, 여자 1,739명)을 대상으로 무릎과 엉덩관절의 방사선학적 골관절염 유병률과 관련 위험요인을 파악하고자 하였다. 만50세 이상에서 방사선학적 골관절염 유병률은 남자 27.9%, 여자 47.4%로 남자보다 여자의 유병률이 높았다. 남녀 모두에서 비만인 경우, 고혈압을 앓고 있는 경우 골관절염의 위험이 유의하게 높았다. 특히 여자는 육체노동자인 경우가 그렇지 않은 경우 보다 골관절염의 위험이 유의하게 높았다. 연구 결과 만50세 이상 한국 성인에서 여성, 비만, 고혈압, 육체노동이 골관절염 관련 위험요인으로 파악된다. 이러한 연구 결과를 바탕으로 추후 골관절염 예방 및 치료를 향상시키기 위한 전략 개발에 근거를 제공할 수 있을 것으로 기대한다. Objective : This study was conducted to investigate the prevalence of radiographic osteoarthritis (ROA) of hip and knee and identify risk factors. Method : The data were collected from the fifth Korea National Health and Nutrition Examination Survey (KNHANES V-1), 2010 which was a nationwide, cross-sectional survey. The study subjects were 3,073 (men 1,334, women 1,739) participants aged 50 years or above. ROA was defined as the presence of Kellgren and Lawrence grade ≥2 in either knee or hip. Data were analysed using SPSS version 18.0. Results : The prevalence of ROA was 38.4%. Women had the much higher prevalence of ROA than men (47.4% vs 27.9%). Multivariate analysis revealed that obesity and the presence of hypertension were significantly associated with the ROA in women. Conclusions : The study found that ROA is common in the aged adult population of Korea, with preponderance for women. Obesity, hypertension and manual occupation were significantly associated with the presence of ROA. Therefore, considering these factors is helpful to give some evidence for developing a strategy to improve the prevention and treatment of ROA.
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보육교사의 스트레스 수준, 건강상태가 소진에 미치는 영향
정진옥(Jin-Ok Jeong),표은영(Eun-Young Pyo) 한국산학기술학회 2018 한국산학기술학회논문지 Vol.19 No.2
본 연구는 보육교사의 스트레스 수준, 건강상태가 소진에 미치는 영향을 파악하기 위하여 시도되었다. 연구 대상자는 시 소재 보육시설에서 일하고 있는 보육교사 236명을 대상으로 자료 수집을 실시하여 이중 부적절한 응답을 제외한 총 220부를 분석하였다. 자료분석은 SPSS/WIN 21.0 program을 이용하여 통계 처리하였다. 연구 결과 보육교사의 인구사회학적 특성에 따른 스트레스 수준, 건강상태, 소진과의 관련 요인은 연령, 자녀유무, 1일 평균 근무시간, 주관적 건강상태가 관련이 있는 것으로 파악되었다. 보육교사의 스트레스 수준, 건강상태 및 소진 간의 관계에서 소진은 스트레스 수준과 통계적으로 유의한 양의 상관관계를 보였으며, 건강상태와는 통계적으로 유의한 음의 상관관계를 나타냈다. 보육교사의 스트레스 수준과 건강상태가 소진에 미치는 영향에 대한 본 연구의 회귀모형은 통계적으로 적합하였으며(F=12.769, p<.001), 전체 모형의 설명력은 47.6%(Adjusted R²=.476)로, 심리적 건강(β=-.297, p<.001), 사회적 건강(β=-.257, p<.001), 스트레스 수준(β=.247, p<.001) 순으로 나타났다. 따라서 보육교사의 소진을 낮추기 위해서는 심리적, 사회적 건강 프로그램을 적용하고, 스트레스 감소를 위한 지속적인 관리프로그램 개발과 정부 및 민간 차원의 다양한 제도 개선과 대책방안 마련이 필요할 것으로 사료된다. This study investigated the effects of childcare teachers` stress level and health status on burnout. We collected the data of 236 day care teachers who were working at day care facilities in the city and chose 220 after excluding improper responses. Data analysis was done using SPSS/WIN 21.0 program. The study results were as follows. The exhaustion of childcare teachers had a statistically significant positive correlation with stress levels, but a statistically significant negative correlation with health status. The description of the complete model was 47.6%(regulated R² =.476) with psychological health(β=-.297, p<.001), and social health(β=-.257, p<.001), stress level(β=.247, p<.001). Thus, reducing the exhaustion of childcare teachers will require the consistent development of a stress management program with the application of psychological and social health, as well as various institutional reforms on both governmental and civil levels and a search for practical solutions.
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박정모(Park, Jeong-Mo),김정숙(Kim, Chung-Sook),김재희(Kim, Jae-Hee),안지연(An, Ji-Yeon),표은영(Pyo, Eun-Young) 한국간호교육학회 2015 한국간호교육학회지 Vol.21 No.3
Purpose: The purpose of this study was to identify the core competencies of nursing students and to improve competency-based nursing education. Methods: A triangulation method was used. A literature review and focus group interviews (FGI) were used to identify nursing core competencies. The present level of nursing competencies of students was identified through the nursing core performance questionnaire. Results: 1) Nursing core competencies, including 23 different competencies, were categorized into seven areas through a literature review and qualitative research. These competencies included: desirable personality, attitude & interpersonal skills, professionalism, nursing knowledge & basic nursing skills, ability to cope with nursing situations, basic ability in nursing research, coping ability with changes in the healthcare environment, and leadership. 2) Core nursing skills, nursing research, and nursing leadership were the three lowest ranking competencies. Some courses in the curriculum were to be newly established in an e-learning system, student’s portfolio in non-curriculum. Conclusions: Further research is needed in order to show effects of the changes. Changes after applying the strategy of a nursing education program will be measured. Continuous research in competency-based nursing education is needed.
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한국음식의 대량생산 표준레시피개발에 관한 연구(Ⅰ) : 탕반류 With the Focus on Soups
한경수,이은정,표은영,이현아 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.3
The objective of this study was to standardize recipes for large quantity production for Korean foods such as Yukkaejang (spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang (beef short-ribs soup) and Seolleongtang (beef and bone soup). We examined the ingredients and the amounts in recipes that were used by 3 groups such as foodservice management companies, commercial restaurants and cookbooks. We analyzed cooking methods from 5 foodservice management companies, 3 commercial restaurants and 2 kinds of cookbooks. Each soup that was made by a standardized recipe was evaluated by consumer sensory panels. The total yield volume and portions for 100 persons were determined as well as ingredients, weights and methods. The standardized recipes were as followed; yield volume after cooking was 38~40kg, optimum service temperature was 78~82℃, preparation time was 4~16 hours for 100 persons, and one portion was 380~400g, and we recorded the weight of foods and methods, as well as reference and garnishes. We expect that the standardized recipes for large quantity production will be necessary for use by cooks as well as by food preparation in foodservice institutions.
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