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Factors affecting the nursing productivity of clinical nurses
Miok Kim(김미옥),Mee-Lan Park(박미란),Hyun-A Nam(남현아) 한국컴퓨터정보학회 2020 韓國컴퓨터情報學會論文誌 Vol.25 No.12
본 연구는 상급종합병원에 근무하는 간호사를 대상으로 간호업무생산성에 영향을 미치는 요인을 파악하고자 실시한 조사연구이다. 자료는 서울소재 1개 병원에 근무하는 간호사 257명을 대상으로 2020년 5월부터 6월까지 설문지를 이용하여 자료수집하였다. 수집된 자료는 SPSS WIN 25.0 프로그램을 이용하여 t-test, ANOVA, Scheffe test, Pearson’s correlation, Multiple regression analysis를 이용하여 분석하였다. 연구결과 감사성향 정도는 총점평균 25.40±5.49점(점수범위 6~36점), 직무만족 정도는 총점평균 65.15±9.18점(점수범위 21~105점), 간호업무성과 정도는 총점평균 87.64±12.05점(점수범위 23~115점), 간호업무생산성 정도는 총점평균 35.68±6.79점(점수범위 0~45점)이었다. 간호업무생산성은 감사성향(r=.219, p<.001)과 직무만족(r=.440, p<.001) 및 간호업무성과(r=.494, p<.001)와 정적상관 관계가 있었으며, 간호업무생산성에 감사성향(β=.144)과 간호업무성과(β=.394), 직무만족(β=.278)이 영향을 미치는 것으로 나타났다. 간호인적자원의 업무생산성 증진을 위한 교육프로그램은 간호사 개인의 긍정성을 간호업무의 성과 및 직무만족과 함께 고려하여 개발되어야 할 것이다. This is descriptive research aimed at identifying the factors for nursing productivity in nurses at a tertiary hospital. The data were collected from a survey conducted in 257 nurses at a single hospital in Seoul from May to June 2020. The collected data were analyzed through t-test, ANOVA, Scheffe test, Pearson’s correlation, and multiple regression analysis by using an SPSS 25.0 program. The total score was an average of 25.40±5.49 (range: 6-36) for gratitude disposition, 65.15±9.18 (range: 21-105) for job satisfaction, 87.64±12.05 (range: 23-115) for nursing performance, and 35.68±6.79 (range: 0-45) for nursing productivity. Nursing productivity was positively correlated with gratitude disposition (r=.219, p<.001), job satisfaction (r=.440, p<.001), and nursing performance (r=.494, p<.001). Nursing productivity was affected by gratitude disposition (β=.144), nursing performance (β=.394), and job satisfaction (β=.278). On the basis of these results, it is necessary to develop and apply education programs aimed at promoting work productivity for nursing manpower.
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저장기간에 따른 오이김치의 비타민 C 및 클로로필 함량변화
박미란,이연정,고즈쿠에 노부유키,한재숙,최석현,허성미,한경필,최수근 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5
This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimchi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days, 0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days, 42.63% and 15.79% at storage 11 days, 0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57㎎% at storage 0 days, 5.49㎎% and 2.95㎎% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.
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