대학생들이 지각하는 사회적 지지와 스포츠 유튜브 시청 및 심리적 웰빙의 관계: 학년에 따른 조절효과 검증

고성희,권웅 한국체육교육학회 2024 한국체육교육학회지 Vol.29 No.1

Purpose: The purpose of this study was to examine the moderating effects of lower (first- and second-year) and upper (third- and fourth-year) college students on the relationship between perceived social support and sports YouTube viewing and psychological well-being. Methods: This study included 214 college students in Region J who participated in physical activity through liberal arts physical education courses and physical education for life. They responded to social support, sports YouTube viewing, and psychological well-being questionnaires. Data analysis was conducted using SPSS 23.0 and PROCESS Macro statistical program. Specifically, frequency analysis was conducted to analyze the general characteristics of the research subjects, and exploratory factor analysis and reliability verification were conducted to analyze the validity of the measurement tool, the questionnaire. The extracted factors were analyzed for correlation and moderation effects. Results: First, social support had a significant positive effect on sports YouTube viewing and psychological well-being. Second, sports YouTube viewing had a significant positive effect on psychological well-being. Third, the interaction between social support and the two groups of lower and higher grades had a significant effect on psychological well-being, higher for lower grades than for higher grades. Conclusion: The findings suggest that college students improve their psychological well-being through social support from professors/lecturers and daily sports YouTube viewing. In particular, it was found that psychological well-being was higher among younger students than older students. In the field of university education, it is necessary to provide psychological stability to senior students so that they can contribute to their social life adjustment and employment.

노인의 민간 돌봄에 대한 연구-중국 연변지역 조선족을 중심으로

고성희 대한간호협회 1995 대한간호 Vol.34 No.3

알코올 중독자의 주의집중력 향상을 위한 동작치료프로그램의 효과

고성희 한국스포츠리서치 2005 한국 스포츠 리서치 Vol.16 No.4

생활사건 연구에 대한 비평적 분석 -최근에 연구논문 100편을 중심으로-

고성희 대한간호협회 1984 대한간호 Vol.23 No.2

아트리움의 역사적 의미와 변천

고성희,김광우 대한건축학회 1999 대한건축학회 학술발표대회 논문집 - 계획계/구조계 Vol.19 No.2

The objective of this study was to present the meaning and transition of Atrium in history. In this study, the meaning and transition of atrium are examined in two views. The first view is the meaning between urban structure and atrium in building. The second view is the environmental performance. The results of this study were as follow: 1. The meaning of atrium has been transformed orgarnic space in Roma into elemental space after the Industrial Revolution. 2. The environmental performance has been transformed from passive system to active system. Now a days atrium needs natural ventilation induced from 'Stack effect' and 'Green house effect'. From this study, it is found that the original meaning and transition of atrium are profoundly recognized to designers.

간호적용을 위한 Roy 적응모델에 관한 고찰

고성희 中央醫學社 1987 中央醫學 Vol.52 No.6

The purposes of this literary review are to identify assumptions, key concepts, and propositions of the Roy Adaptation Model, and to search for application of Roy's model in nursing fields. Systems theory, adaptation level theory, and general notions of humanistic philosophy and psychology provide the background for the emerging concepts of the Roy adaptation model. The Roy adaptation model of nursing is presented by discussing each of the major concepts-person, health, environment, and nursing. Propositions are suggested. Documentation of the application of Roy's model for nursing practice, education, and research are provided by the examples. Roy's model will be part of the knowledge that forms the science of nursing. However, this review of the model points to the need for continuing development of many of its aspects.

입원환자 가족의 호스피스 인지 및 요구도

고성희,김현경,Ko, Sung-Hee,Kim, Hyun-Kyung 한국호스피스완화의료학회 2005 한국호스피스.완화의료학회지 Vol.8 No.2

목적: 본 연구는 일개 종합병원에 입원한 환자의 가족을 대상으로 호스피스에 대한인지 및 요구도를 사정하기 위해 시도되었다. 방법: 2003년 3월부터 5월까지 J 종합병원에 입원한 환자가족 277명을 대상으로 자기보고식 설문지를 통해 자료를 수집하였고, SPSSWIN 10.0으로 분석하였다. 결과: 대상자 중 호스피스에 대해 들어 본 적이 있는 경우가 232명(83.8%)이었고, 매스컴을 통해 들은 경우가 107명(38.6%)으로 가장 많았으며, 213명(76.9%)이 호스피스란 환자의 남은 생을 끝까지 충만하게 살고 편안한 죽음을 맞도록 돕는 일이라고 제대로 알고 있었다. 233명(84.1%)이 호스피스가 필요하다고 인식하였고, 220명(79.4%)이 본인이나 가족이 호스피스 간호가 필요하다면 받겠다고 응답한 반면 가족이나 주변사람이 호스피스 간호를 받아본 경험이 있는 경우는 25명(9.0%)에 불과하였다. 만약 불치병(말기암)이라면 미리 죽음을 준비해야 한다고 생각한 응답자는 212명(76.5%)이었고, 243명(87.7%)이 그 상태에 관하여 진실을 알고 싶어하였다. 불치병에 걸린 사람에게 이루어져야 할 조치로는 최소한의 통증과 평화로운 죽음을 위한 신체적, 정신적, 영적 간호가 필요하다고 올바르게 지적한 자가 173명(62.5%)으로 가장 많았다. 임종시 가족과 함께 있고 싶다고 응답한 경우가 177명(63.9%)으로 가장 많았고, 73명(26.4%)은 가장 도움이 되는 호스피스요원으로 간호사를 꼽았다. 임종환자들만을 위한 호스피스 병동 운영에 대하여 226명(81.6%)이 찬성하였고, 대상자들이 선호한 호스피스시설의 운영형태는 병동형 66명(23.8%), 시설형 57명(20.6%), 공공의료형 56명(20.2%), 산재형 47명(17.0%), 가정형 34명(12.3%)의 순으로 나타났다. 결론: 본 연구의 결과 입원환자 가족의 호스피스에 대한 인지 및 요구도는 전반적으로 높았으며 일반적 특성에 따라 호스피스 인지 및 요구도에 차이를 보였다. 따라서 대상자의 일반적 특성을 고려한 개별적이고 다양한 접근을 시도할 수 있는 호스피스 교육 및 중재 프로그램을 개발하여 수행해야 할 것이다. Purpose: The purpose of this study was to survey the knowledge and needs of hospice for inpatients' family. Methods: This study was carried out with 277 inpatients' families at J General Hospital located in J city, Korea during the period from March to May, 2004. The data were collected through a self-reporting questionnaire constructed by the authors. The data were analyzed by descriptive statistics and $x^2-test$ with SPSSWIN 10.0. Results: 83.8% of the respondents heard about hospice mostly through mass communication. 76.9% of the respondents recognized hospice to be helpful and to provide comfort during the remainder of life and to confront the moment of death. Most of the respondents responded positively to the necessity of hospice service, and would receive hospice if necessary. 76.5% of them would consider arranging preparation for death if he/she were to be diagnosed with a terminal illness. 63.9% of the respondents wanted only to be with their family members, 31.4% wanted both the family and hospice members at the moment of death. They named the best helper among the hospice members to be the nurse. 81.6% of the respondents wanted a hospice institution to be established, 23.8% of them report that the most adequate hospice management institution would be the hospice ward in hospital. Conclusion: Consequently, most respondents wanted hospice services. So Korean society is in need of developing adequate teaching and care programs for hospice according to local needs.

급식소에서 제공되는 돼지고기 장조림과 햄,오이샐러드의 조리 후 보관방법 및 시간이 살모넬라(Salmonella typhimurium) 식중독균의 생존에 미치는 영향

고성희,김지영 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.4

This study was performed to predict the multiplication growth patterns of Salmonella typhimurium according to the holding methods and times in cooked foods served at foodservice institutions. When simmered pork in soy sauce and ham and cucumber salad were inoculated with S. typhimurium (7.00 logCFU/g) and tested according to holding methods and times, room temperature holding showed a continuous increase in S. typhimurium count as time passed, whereas 80℃ heating table sharply reduced the count to 4.00 (logCFU/g) after 2hrs of holding and to zero after 6hrs, which suggested that all S. typhimurium were destroyed. However, 5t refrigerator holding showed a count increase, although it wasis still lower than that at room temperature and at 10℃ cold table holding, which suggested that S. typhimurium is comparatively resistive to low temperature.

Sous vide Cook-Chill System과 Conventional Cook-Chill System으로 생산된 단호박찜의 미생물적 품질평가

고성희,김혜영,오경숙 한국조리과학회 2006 한국식품조리과학회지 Vol.22 No.4

일부 산업체 급식대상자의 구내식당과 외부 식당에 대한 서비스 품질 중요도-만족도 조사

고성희,Ko, Seong Hee 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.1

The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the 'environment' of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the 'food' and 'environment' factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the 'food' and 'environment' factors.