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숙명여자대학교 문신미술관 리브랜딩 프로젝트 -마케팅전략을 통한 디자인 문제점 해결을 중심으로-
류혜나,박예진,손예빈,송혜진,이종화,이진민,장미정,이성애 숙명여자대학교 산업디자인연구소 2017 숙명디자인학 연구 Vol.24 No.-
본 연구는 한국의 뿌리, 동양의 미의식을 동시에 지닌 숙명문화원의 가치를 끌어올리기 위해 ‘브랜드, 디자인, 마케팅’을 융합된 시점에서 바라보고 그래픽, 제품, 공간의 통합 및 구축하는 일련의 프로세스를 밝히는데 목적이 있다. 이에 본 연구 시간적 범위는 2017년 3월~6월까지 조사대상은 브랜딩이 미흡한 숙 명문화원의 문신미술관, 숙명박물관, 숙명역사박물관, 정영양자수박물관으로 한정한다. 그 결과, 디자인과 마케팅의 융합된 측면에서 도출된 브랜드스토리인 ‘문신의 작은 우주’는 조각가 문신의 가치관과 정체성을 유지하면서 지역사회와 소통하는 미술관으로서 포지셔닝 되었다. 또한, 문신미술관은 디자인과 마케팅 측면을 융합하여 로고, 사인물, 에코백, 머그컵 및 전시기획 등에 이르기까지 일관성과 객관성, 스토리성을 띄었다. 끝으로 본 연구는 문신미술관의 디자인과 마케팅을 융합하여 좀 더 체계화된 G·I, P·I, S·I의 통합 브랜드 매뉴얼을 만든 것에 의의가 있다
MCT 대체 마요네즈의 물성적 특성 및 기호도에 관한 연구
우나리야,안명수,김애정,김미원 혜전대학 식품산업연구소 2003 식품산업연구지 Vol.5 No.-
The study was carried on the rheological properties and sensory evaluations of mayonnaise substitued by MCT. Nowdays we are consideration of the fat replacer and fat substitutes. It was known that fat and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat replacer. MCT(medium chain triglyceride) is one of the fat bsed substitutes used as fat replacer. In case of making of mayonnaise substituted by MCT, springiness of mayonnaise prepared with SO substituted by over 20% MCT increased highly, cohesiveness of mayonnaise made of 10-20% MCT substitution was similar to that made without MCT. And hardness, gumminess, and chewiness of mayonnaise prepared with 10-30% MCT substitution were similar or increased more or less to that made with SO only. In the result of color measurement by colorimeter brightness of that made with SO substituted by 10-30% MCT was similar to that made with SO only, redness was almost same without differences significantly in all samples with or without MCT, but yellowness was decreased highly over 10% MCT substitution. By the results of sensory evaluations, appearance, color, and flavor of cakes prepared with CO substituted by MCT until 100% were shown to be better, and taste was better in range of 30% MCT substitution, but texture had lower acceptability than those of cake made without MCT. While in case of mayonnaise, appearance, color, flavor, texture, and taste were obtained worse score, overall acceptance was similar in the range of 10% MCT substitution but was decreased highly upon MCT substitution ratios increase over 20% substitution than that made with SO only. Respecting that the necessity of fat substitute become real situation in dietary in the future, it will be suggested that many foods containing fats and oils will substitute by MCT and another fat replacer.
오디 추출액 첨가비율에 따른 오디편의 품질특성에 관한 연구
김애정,김미원,우나리야,김명희,임영희 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6
Oddi is a mulberry (Morus alba L) fruit which has antiinflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of Oddi-Pyun which was manufactured with various addition levels (0, 0.5, 1, 2, 4%) of Oddi extract according to the traditional Korean Kwaypun (a kind of jelly) methodology. Oddi-Pyun was made with various levels of Oddi extract, mungbean starch (9%) and sugar (30%). To establish the additional amount of mulberry fruit extract, sensory evaluation and physical test were carried out. From the results of sensory evaluation, the 2% of Oddi-Pyun was judged as the best in terms of color, flavor, hardness and elasticity. According to texture characteristics (hardness, adhesiveness, springiness, gumminess and chewiness), 1.0% and 2.0% of Oddi-Pyun were judged as the best. The contents of Ca (69.50, 74.75, 84.25, 100.60, 183.55ppm), Mg(27.37, 29.38, 34.20, 46.73, 97.45ppm) and Fe (320.23, 572.45, 680.50, 725.95, 906.50ppb) increased with increasing Oddi extract. Therefore, the optimal added amount of extract for the manufacture of Oddi-Pyun was proposed as 2% to the total weight. It was concluded that this Oddi-Pyun would be helpful to improve the health status of rheumatics and patients with similar diseases.
NIHSS 활용을 통한 뇌졸중 환자 간호의 질향상 전략
박경현,송경애,공혜성,나화주,유수경,박소영,김상희,최혜림,배희준,한문구,양미화 한국의료QA학회 2009 한국의료질향상학회지 Vol.15 No.2
문제: 뇌졸중 환자를 돌보는 간호현장에서는 급성기 뇌졸중 환자의 증상악화에 대한 조기사정과 적절한 대처가 매우 중요한 문제이다. 그러나 임상현장에서는 이를 객관화하고 수치화하여 모든 의료진이 의사소통할 수 있는 유용한 도구를 사용하고 있지는 못하는 실정이다. 이러한 문제를 해결하기위해 NIHSS(National Institute of Health Stroke Scale)를 신경과 진료의사를 중심으로활용하고 있지만 아직 간호현장에서는보편적으로사용하지 않고있다. 이에 뇌졸중환자간호에 NIHSS를 활용하여 뇌졸중 증상악화의 조기사정과 빠른 대처로 궁극적으로는 뇌졸중환자 간호의 질을보다 향상시키기 위하여 본활동이 시도되었다. 목적: 첫째, 간호사의 NIHSS 측정 신뢰도의 현수준을 점검하고 이를향상시키기 위한 프로그램을 개발·적용한다. 둘째, 간호사가급성기 뇌졸중환자에게 NIHSS 측정을 통하여 뇌졸중악화를 얼마나 예측할 수 있는지 분석하고 이를 향상시킬수있는 방법을 모색한다. 셋째, 궁극적으로 급성기 뇌졸중 환자의 증상악화의 조기 발견과치료를위한의료진의 올바른 대처지침을 마련하여 이를 적용한다. 의료기관: 경기도에 소재한 대학병원의 뇌졸중 집중치료실 질 향상 활동: 첫째, 간호사의 NIHSS 측정 신뢰도 향상을 위해 「NIHSS 간호사 교육 프로그램」을 마련하였다.
물 없이 사용하는 알코올 젤의 손소독 효과에 대한 연구
정재심,김덕희,김미나,최명애 대한기초간호자연과학회 2002 Journal of korean biological nursing science Vol.4 No.2
The purpose of this study was to compare the hand disinfection effect of waterless alcohol gel hand washing agent with that of soap and water, 4% chlorhexidine gluconate, and 10% povidone-iodine. Hands of fourty subjects were artificially contaminated with Acinetobacter baumannii 5㎖ and randomly distributed to each hand washing methods. Samples were collected from gloved hand by glove juice sampling procedure. Mean log reduction after hand washing were compared with baseline values. Number of microorganisms were converted to log and tested by ANOVA in SPSSWIN 100. Mean log reduction of soap and water, alcohol gel, 4% chlorhexidine gluconate, 10% povidone-iodine were 2.76±0.62, 2.97±0.56, 4.66±1.70, 4.60±0.91, respectively. The bactericidal effect of alcohol gel was similar to that of soap and water, but the effect was much less than chlorhexidine gluconate and povidone-iodine(p<0.001). In terms of microorganism reduction, the efficacy of waterless alcohol gel was almost the same as soap and water hand washing. Further evaluation of the bactericidal effect of waterless alcohol gel is needed because waterless alcohol gel is simple, convenient, and non-irritating hand washing agent and also very effective in busy hospital environment.
오미애(Mi-Ae Oh),백종우(Jong-Woo Paik),나경세(Kyung-Sae Na),김나리(Na Ri Kim),정찬승(Chanseung Chung),이해국(Hae-Kook Lee),채정호(Jeong-Ho Chae) 대한신경정신의학회 2015 신경정신의학 Vol.54 No.1
Mental health is one of the most important issues for disaster survivors, and many studies have reported higher rates of mental health problems after disasters. Because Japan has experienced frequent earthquakes, tsunami, typhoons, and volcanoes, mental health problems have been a matter of great concern after disasters in Japan. To serve the psychiatric services after the Hanshin-Awaji (Kobe) earthquake, Hyogo institute for traumatic stress was established. And when the disaster caused by the great east Japan earthquake and tsunami occurred, National information center of disaster mental health and Disaster psychiatric assistance team had the important role of reducing mental health problems.
근거기반실무 교육 프로그램이 임상간호사의 근거기반실무 준비도 및 근거기반 의사결정에 미치는 효과
남애리나(Nam, Ae Ri Na),이은호(Lee, Eun Ho),박정옥(Park, Jeong Ok),기은정(Ki, Eun Jung),남수민(Nam, Su Min),박미미(Park, Mi Mi) 한국간호행정학회 2017 간호행정학회지 Vol.23 No.3
Purpose: Today"s clinical nurses deal with complex problems that need accurate evidence for practice and decision making. In this study the effectiveness of an EBP education program was examined. Methods: A pre-posttest design was used for this study and participants were 46 nurses working at a tertiary hospital located in Suwon, Korea. Date collection was done before and after the education program, from July 27 to October 2, 2015. Data were analyzed using paired t-test and ANCOVA with SPSS 21.0. Results: There were significant differences in scores before and after the EBP education program for EBP readiness: belief (t=-5.65, p<.001), implementation(t=-2.89, p=.006), competence (t=-4.21, p<.001), and for evidence-based decision making (t=-16.25, p<.001) by the nurses. Conclusion: The findings indicate that the EBP education program has positive effects on EBP belief, implementation, competence and evidence-based decision making. In the future, it is necessary to reinforce the content of the program in the clinical workplace and to provide continuous education for clinical nurses.