고유수용성 신경근 촉진기술에 따른 대퇴사두근의 활동전위

신은성,최소영 한국전문물리치료학회 1997 한국전문물리치료학회지 Vol.4 No.2

보육시설 유아들의 식행동과 식품기호도 조사를 통한 식단개발 및 평가

신은경,이연경 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.1

This study was conducted to develop and evaluate food menus after investigating eating behaviors and food preferences of preschool children. Parents of the preschool children in 2 Gumi City day-care centers completed questionnaires in July 2003, which were used to assess eating behaviors and food preferences of their preschool children. Analysis of the questionnaires led to the development of the menus. Menus (n=10) were developed for five different categories (two menus were developed for each category) including general menu, unbalanced menu, anemia menu, obese menu. and traditional menu. The preschool children(n=656) evaluated the menus as they were provided with each them throughout October 2003. The five score scale method was used to evaluate taste, smell, looks, texture and general preference of each menu. Results in eating behaviors showed that 70.7% of preschool children had unbalanced eating behaviors. No gender based differences in eating behaviors were found, but in regard to food preferences boys tended to prefer carbonated drinks more than girls. Results indicated that among all menus, fruit ranked highest (3.97±0.65) for food preference, and vegetables ranked lowest for food preference (2.46±0.68). Food preference in regard to cooking process indicated the highest preference was for fried foods (3.80±0.68) and the lowest preference was for raw vegetables (2.61±1.27) and namul (2.85±1.13). Preference for taste ranked the highest (4.30±0.91) but preference for looks recorded the lowest (3.95± 0.89). Of all the foods in the menus. steamed tofu rated the highest for individual food item preference, while tuna sesame leaf rice rated the lowest preference. Statistical analysis of interrelationships among food taste, smell, looks, texture and general preference were significant (p〈0.01). Results from this study suggest that various factors including food taste, smell, looks, and texture influence the food preferences of preschool children. Therefore, it is concluded that by developing a variety of appetizing menus for use at home and in day-care centers, containing varied food items and cooking methods. preschool children will be encouraged to increase their food preferences and to establish appropriate eating behaviors.

단하지보조기(AFO) 착용이 편마비 환자의 균형과 보행에 미치는 효과에 관한 고찰

신지원,김은정,황보각 대구대학교 특수교육재활과학연구소 2010 再活科學硏究 Vol.28 No.1

이 연구의 목적은 단하지보조기(ankle foot orthosis:AFO) 착용이 편마비 환자의 균형과 보행에 미치는 효과를 알아보는데 있다. 편마비 환자의 단하지보조기와 관련된 균형, 보행에 관한 연구들을 평가하여 단하지보조기(AFO)의 착용에 따른 균형과 보행에 관한 9개의 연구결과를 확인하였다. 균형은 5개 중 4개의 연구에서 유의하게 향상됨을 알 수 있었고, 보행능력은 7개 중 6개의 연구에서 일부분 유의하게 향상된다는 결과를 알 수 있었다. 따라서, 단하지보조기(AFO) 착용이 편마비 환자의 균형향상에 도움을 줄 수 있고, 보행능력에 일부분 도움이 됨에 따라 보행능력을 개선한다는 근거로 작용할 수 있다. The purpose of this study looked at the differences in balance and gait among the hemiplegic patients wearing an AFO. This study found out that there are nine research results related to balance and gait of hemiplegic patients with AFOs. Four out of five studies recognized an significant increase in balance and six out of seven identified an evident improvement on gait ability. In conclusion, this study agreed that AFOs may help hemiplegic patients to increase stability and correct gait.

초험적 명상훈련이 경기력 향상에 미치는 영향

신은섭 조선대학교 스포츠과학연구소 1994 스포츠科學硏究 Vol.6 No.-

This thesis presents the changes in various autonomic and respiratory variables during the practice of yoga meditation. This analysis showed that the heart rate during the meditation period was increased compassed to the preceding laurelling period of control sessions. With together of this physiological effect, this changes of automatic system are very important problem. And so, there are a great variables of individual motitation after meditation practice. Results from there studies indicate that practicing meditation produced biochemical and physiological changes and reduced the relation time. As explain in this thesis give much of changes in the autonomic and so, the change of autonomic is to be a seismic center of motivation. as explain in the optimal level theory, also it will be maintain good state of arousal, therefore it will has good result on the motor performance.

대구·경북지역 단체급식소 유형별 영양사의 개인특성과 직무특성이 조직몰입과 직무만족에 미치는 영향

신은경,이연경 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.2

The objective of this study was to investigate the effects of personal and job characteristics on the organizational commitment and job satisfaction of dietitians employed in different foodservice settings. The subjects were dietitians(n=830) employed by schools, hospitals, and industries in Daegu · Gyeongbuk area. A questionnaire as used to determine personal and job characteristics, commitment and satisfaction. Organizational commitment scores were the highest for hospital dietitians, and the lowest for industry dietitians (p<0.05). Industry dietitians felt significantly less loyal to their organizations than did the other dietitians(p<0.05). School and hospital dietitians were significantly more likely to say they cared about the fate of their organizations and thought their organizations were the best to work for. Age, education, length of employment, and wages were positively associated with hospital dietitians' commitment(p<0.05). For all dietitians, the fewer the work hours, the higher the commitment(p<0.05). When asked to rate their satisfaction with various aspects of their jobs, dietitians expressed the most satisfaction with co-workers, and the least satisfaction with promotion opportunities. School dietitians were significantly less satisfied with pay and promotion than were the other dietitians. Organizational commitment was associated with wages(p<0.05), autonomy(0.08), feedback(0.16), dealings with others(0.07), and task identity(0.09). Job satisfaction was affected by educational level(-0.13), wages(-0.10), autonomy(0.18), friendship opportunities(0.14), feedback(0.16), task identity(-0.11) and organizational commitment(0.40) (Lisrel program).

위절제술 환자의 표준진료지침 개발 및 적용 효과

김은희,김철규,이순교,김순덕,이혜옥,권정순,이경미,이민미,심순미,유용만,신종식,강은희,이상일,김병식,오성태,육정환,박수길 한국의료QA학회 2003 한국의료질향상학회지 Vol.10 No.2

Background : Gastric cancer is the most common malignant tumor in Korea. surgical operation is one of the major treatment modalities for gastric cancer patients. Therefore, gastrectomy is one of the most common procedures in General Surgery. There were variation in length of hospital stay and medical treatment for gastrectomy between three surgeons at Asan Medical Center. Clinical pathways have received considerable attention as a tool for recucing the medical practice variation, increasing the efficiency of care process, and improving the quality of care. The aim of this study was to evaluate the effect of a clinical pathway for gastrectomy in gastric cancer patients. Methods : The clinical pathway for gastrectomy was developed and implemented by a multidisciplinary group in Asan Medical Center. A computerized clinical pathway program was developed and revised after a pilot test. A total of 145 patients underwent gastrectomy by three surgeons at Asan Medical Center. We compared the length of hospital stay, patient satisfaction, and unplanned readmission rate between the pre-pathway group(n=67) and the post-pathway group(n=78). We also investigated the degree of satisfaction among the physicians and nurses who were main end-users of the clinical pathway. Results : The clinical pathway was applied to all target patients. The average length of hospital stay was shortened from 12.7days to 10.6days(p<0.01). The degree of patient satisfaction with the care process changed from 90.3% to 89.2% after the implementation of the clinical pathway, but the difference was of satistically significant(p=0.761). Unplanned readmission rate was 2.9% in the pre-pathway group. More than 90% of physicians and nurses answered that the clinical pathway had been a useful tool in their medical practice. Conclusions : The findings of the study demonstrated that implementation of the clinical pathway for gastrectomy produced substantial reduction in the length of hospital stay while improving the quality of patient outcomes. The computerized clinical pathway program can be used as one of the powerful patient management tools for reducing the practice variations and increasing the efficiency of care process in Korea hospital settings.

30% 과산화수소를 함유한 전문가 미백제의 효용성 평가

김신영,박재억,김창현,양성은 大韓齒科保存學會 2010 Restorative Dentistry & Endodontics Vol.35 No.1

30% 과산화수소를 함유한 전문가 미백제인 레메화이트(Remewhite, Remedent Inc., Deurle, Belgium)를 시험군 피험자 31명, 시험용 미백제에서 과산화수소를 제외한 동일한 제재를 대조약으로 대조군 피험자 31명에게 1일 3회씩, 2차례에 걸쳐서 시행하였다. 미백의 임상적 효용성은 Colorimeter, Vitapan classical shade guide를 이용하여 전체 색변화량(□E*)을 측정하였다. 14주 후와 26주 후의 색변화량을 측정하여 군 간 색변화량을 비교하였고, 각 군 내에서의 색변화량도 비교하여 다음과 같은 결론을 얻었다. 1. Colohmeter를 이용한 평가시에 시험군에서 전체 색변화량(□E*)은 대조군에 비해 통계적으로 유의한 차이를 보였고, Vitapan classical shade guide를 이용한 평가시에는 통계적으로 유의한 차이를 나타내지 않았다(p < 0.05). 2. 시간이 지남에 따라 색 복원 현상이 나타남에도 불구하고 미백 시행 14주 후와 26주 후에도 미백의 효과가 유지된다고 할수 있다. 3. Colohmeter를 이용한 평가시에 Vitapan classical shade guide를 이용한 평가시보다 작은 색변화량을 더 정확하게 측정할 수 있다. This study evaluated the efficacy of an office bleaching gel (RemeWhite, Remedent Inc., Deurle, Belgium) containing 30% hydrogen peroxide. 31 volunteers were recieved office bleaching with the RemeWhite for 3 times at one visit, total 2 visits. As control group, the same gel in which hydrogen peroxide was not included was applied to 31 volunteers with the same protocol. The shade change (□E*, color difference) of 12 anterior teeth was measured using Colorimerter and Vitapan classical shade guide. The shade change of overall teeth in the experimental group was significantly greater than that in the control group which was measured using Colorimeter. There was also a significant difference between baseline and 14 weeks or 26 weeks though color rebounding phenomenon occurred as time went by. Small shade change difference can be measured accurately using Colorimeter than using Vitapan classical shade guide.

축대칭 다단계 딥드로잉 공정의 성형인자에 대한 연구

여은구,조선형,이용신 한국공작기계학회 2002 한국생산제조학회지 Vol.11 No.4

Formability in deep drawing process depends not only on a drawability of workpiece material but also on process conditions such as die punch corner radius, lubricant conditions, punch-die clearance etc. For instance, bending resistance should be reduced by increasing die round appropriately, drawing load should be minimized by improving the lubricant condition between die and material, and blanking load should be increased by selecting a pertinent punch round and by augmenting the friction resistance in punch. In this study, a multi-stage deep drawing process is analyzed using ABAQUS. The effects of formability factors, such as die shoulder radius, punch-die clearance and coefficient, are investigated, and the results are also discussed in detail.

Green函數를 利用한 熱擴散係數의 解析

裵信徹,金榮殷 단국대학교 1984 論文集 Vol.18 No.-

To determine the thermal diffusivity coefficient Green function was applied. With its derived results experiment was performed to find its coefficient with flash method technique. Copper alloy was used as an experimental material and rolling process was applied to produce different anisotropy. Anisotropic effect, increased with increase of percent reduction in thickness, prevented thermal conductivity and its characters were investigated with measured thermal diffusivity in experiment.

銅合金의 壓延時 壓荷率에 따른 熱擴散係數의 變化

金榮殷,裵信徹 단국대학교 1983 論文集 Vol.17 No.-

The varation of thermal diffusivity with respect to rolling reduction is experimentally determined by flash technique. Copper alloy is used as an experimental material and specimens are cut from the slab produced by rolling process with different percent reduction in thickness along the rolling direction and with 30°, 60° and 90° angle to the rolling direction. It is found that thermal diffusivity is slightly decreased as rolling reduction increased and it has tendency that thermal diffusivity is increased slightly as its angle approached to 90° at same rolling reduction.