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T-집단에서 피이드백유무에 따른 회기별 신뢰행동의 변화
최혜란,설기문 東亞大學校 學生生活硏究所 1998 學生硏究 Vol.17 No.-
The Purpose of this study was to research changes in trusting behavior in T-group counseling. The subjects of this study were 40 students of K and D unversities in the city of Pusan, who were divided into 4 groups which experienced 18 hours of group counseling. There were 18 male and 22 female students. The instruments of this study were "Expectation About Counseling" (Park, 1985), "Group Behaviour Questionnaire", and "Trust Diagram". At the end of each session the trusting behaviour was immediately measured by the filling out of the self-perception and other~perception assessment forms, and the writing out of the verbarim record of the proceedings which had been recorded during group sessions. From the results and discussions of this research, the following conclusions were derived. 1. The trusting behaviour of members in the T-group counseling increases according to group sessions. In other words, trusting behaviour develops from the beginning of the group. 2. The trusting behaviour of group members doesn't change significantly according to feedback. The growth of trusting behaviour increases as the sessions progress whether there is feedback or not. In addition, feedback does no have may effect on the change in trusting behaviour. 3. The verbatum record of the proceeding of the counseling sessions shows that group trusting behaviour significantly increases after the second session. Therefore, group leaders should put into practice group activities based on mutual confidence among the group members' development of trusting behavior of group members in T-group counseling is not significantly affected by the level of the members.
Hye Ran Moon,Su Yeon Kim,Hwa Jung Roh,김재녕 대한화학회 2016 Bulletin of the Korean Chemical Society Vol.37 No.5
Various dihydrobenzo[c]azepines were synthesized in good yields via Pictet–Spengler cyclization protocol from tosylamide derivatives of Morita–Baylis–Hillman adducts and 1,3,5-trioxane. The synthesis was carried out in the presence of easily removable montmorillonite K-10 in short time in high yields.
단체급식 안전관리에 대한 영양사 인식 조사(1) -사고 현황 및 위해 평가-
박혜란 ( Hye Ran Park ),문혜경 ( Hye Kyung Moon ) 대한영양사협회 2010 대한영양사협회 학술지 Vol.16 No.4
The objectives of this study were to investigate the status of accidents and to assess hazards in institutional foodservices in the Changwon and Masan areas. A survey was conducted from February 1 to March 31, 2009 using questionnaires, and 142 dietitians participated. The dietitians` perception of accident risks in workplace averaged 3.11 points. Forty-five percent of the respondents responded that accidents had occurred more than once between 2006 and 2008. In addition, 28.2% of the respondents experienced employee absences or turnover due to accidents during Year 2008. `Musculoskelectal injuries or disorders (65.5%)`, `slips or falls (64.8%)`, `burns (57.7%)`, and `cuts and punctures (48.6%)` were the predominant accidents in foodservice. `Knives (76 points)`, `steam kettles (41 points)`, `vegetable cutters (34 points)` and `turn kettles (26 points)` were the equipment with severe accidents, such as burns or cut injuries. Among foodservice processes, `carpal tunnel syndrome while washing (2.83 points)`, `burned by frying oil (2.64 points)`, `cut by sharp tools (2.55 points)`, `musculoskelectal injury by moving heavy weight food materials (2.41 points)`, and `injury by slipping on wet workplace floors and trenches (2.19 points)` were the most frequently occurring accidents at foodservice sites. To prevent safety accidents, dietitians` perceptions of safety supervision should be improved, and therefore, it is necessary they receive safety education.
단체급식 안전관리에 대한 영양사 인식 조사(2) -안전시스템 및 안전교육 현황-
박혜란 ( Hye Ran Park ),문혜경 ( Hye Kyung Moon ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.3
The purpose of this study was to investigate the status of the safety system and safety education in institutional foodservices in the Changwon and Masan areas. The survey was conducted from February 1 to March 31, 2009 via questionnaires that were sent to 300 dietitians, and 142 dietitians responded. It was determined that most of the safety managers were ``dietitians (87.1%)``, whereas facilities/equipment managers consisted of ``dietitians (45.7%)``, ``department of facilities management in the organization (36.4%)`` and ``outsourced company of facilities management (17.9%)``. Out of the 11 safety practices, seven safety practices showed less than 50% of total implementation ratio, which meant that the safety systems were not functioning properly. Except for ``non-skid shoes (85.9%)``, other safety equipment was seldom used. The survey respondents recognized that safety education was very necessary (4.47 points); however, they responded so-so (3.46 points) to the question of whether or not the actual frequency and time spent on safety education were enough. The average time spent on safety education was 28 minutes 11 seconds. Regarding the difficulties in performing safety education, ``not many safety education materials and media (3.44 points)``, ``not many varieties in the subjects and contents for safety education (3.40 points)``, and ``not much organizational support on safety education (3.33 points)`` showed higher scores than ``lack of education time due to workload (3.20 points)``. The following were cited as education materials that should be developed as it is currently difficult to obtain relevant information and data: ``root causes of musculoskeletal injury and preventive measures (15.8%)``, ``healthcare and disease preventive exercises for employees who do simple and repetitive works (14.9%)``, and ``instruction on safe handling of chemicals (12.7%)``.