응급의료센터에 내원한 복부통증 노인 환자에 대한 간호기록 분석

이효기,김종임 대한근관절건강학회 2019 근관절건강학회지 Vol.26 No.1

Purpose: This study was done to analyze nursing assessment and nursing care for pain in the electronic nursing recordsfor the elderly patients with abdominal pain visiting the Emergency Medical Center. Methods: This study is a descriptivestudy based on nursing records from January to December 2015. A total of 1155 records for elderly patients with abdominalpain were gathered. Results: The mean age of elderly patients whose records were analyzed was 75.2 years. Analysisof nursing records regarding pain management showed that semi-urgent severity (93.7%), direct emergency room visits(58%), and 6.01 hours of emergency room stay (6.01 hours)were the most frequently documented characteristics of theelderly patients with pain complaints. Recording time of nursing assessment for abdominal patients was 1.01 hour; theaverage pain intensity was 3.97. The mostly used nursing intervention for abdominal pain was medication (65.1%). Therewas no record of non-pharmacological pain nursing interventions. Conclusion: The results of this study showed thatimproving knowledge and nursing practice for pain management is much of necessity. In particular, development of thenon-pharmacological nursing interventions for pain is needed. Further research is also imperative to develop and evaluaterecord systems for pain management that can be used in the emergency room.

수목(樹木)의 육성(育成)과 경영(經營) 효율화(效率化) 방안(方案) -농협대학(農協大學)의 수목(樹木)을 중심(中心)으로-

이효기 농협대학교 협동조합경영연구소 1997 협동조합경영연구 Vol.19 No.-

떡류의 문헌적 고찰 : 1670년 ∼ 1943년의 우리말 조리서를 중심으로

이효기,맹혜열 한국식생활문화학회 1988 韓國食生活文化學會誌 Vol.3 No.2

Do´ck (Korean rice cake) is a peculiar food of Korea made of grain. By means of cooking from, it is defined as "Pulvberzed food of grain" Do´ck was one of the daily food, but development of boild rice had narrowed it's use to the food of festive days and ceremonies. Do´ck is used as a main food of all Kinds of ceremonies from one's birth to death, such as the Three seven day(a baby's twenty-first day of life), one hunderdth day, birthday, wedding, both brithday, funeral and sacrifical rites, vocational ceremonies, such as a sacrifice to spirits and a srevics for a big catch of fish. It is also used as a present and seasonal food. A large variety of Do´ck is available and its recipe is scientific and reasonable. In this treatise, the Kinds of Do´ck and the frequency of them, the material, the recipe, the measuring unit of material, cooking kitchen utensils and the cooking terms are studied from the books published in Korea from 1670 to 1943. 1. Do´ck was classified as Tcbin Do´ck(steamed), Chin Do´ck(strikn), Chijin Do´ck(fried) and Salmun Do´ck(boiled), according to its way of cooking. 2. There were 122 Kinds of Do´ck, 57 were Tchin Do´ck, 35 Chin Do´ck, 20 Chijin Do´ck, and 10 Salmun Do´ck. 3. There were 34 Kinds of measuring units. Of them, 13 for volume, 4 for weight, 9 for quantity, 4 for length and 4 for the rest. 4. There were 55 Kinds of cooking Kitchen utensils but now many of them are not used because of mechanization or automation of tools of living. 5. There were 143 Kinds of cooking terms. Of them 49 for the preparing process, 25 for the mixing process, 27 for well-forming process 10 for process of getting ready to cook, 14 for heating process, 10 for cutting process, 5 for dishin process and 3 for process of soaking in sugar or honey.

賃貸農園形 관광농업의 발전 방안에 관한 연구

이효기 한국농어촌관광학회 1997 농어촌관광연구 Vol.4 No.1

뇌졸중으로 인한 편마비 환자의 보행평가를 위한 체중심 가속도센서 기반의 새로운 보 검출 알고리즘 개발

이효기,황성재,조성필,이동률,유승현,이경중,김영호,정하중,Lee, Hyo-Ki,Hwang, Sung-Jae,Cho, Sung-Pil,Lee, Dong-Ryul,You, Sung-Hyun,Lee, Kyoung-Joung,Kim, Young-Ho,Chung, Ha-Joong 대한의용생체공학회 2009 의공학회지 Vol.30 No.3

In this study, we have developed a novel step detection algorithm for gait evaluation of patients with hemiplegia based on trunk accelerometry device. For this, we have used a bandpass filter and a least square acceleration (LSA) filter which is characterized by emphasizing the peak or valley point of the acceleration signals for each 3-axis accelerometer signals. To evaluate the algorithm, the detected steps by developed algorithm and real steps by the motion analysis system were compared. As a result, we could obtain the sensitivity of 96.44%, the specificity of 99.94% and the accuracy of 99.90% for the patients' data sets and the sensitivity of 100%, the specificity of 99.93% and the accuracy of 99.93% for the normal data sets. In conclusion, the developed algorithm is useful for the step detection for patients with hemiplegia as well as normal subjects.

조선시대 궁중음식중 찬물류의 공석적 연구

이효기,윤수석 한국식생활문화학회 1986 韓國食生活文化學會誌 Vol.1 No.2

This study was designed to establish Korean food culture by analizing 17 sets of Jinyounuigue(진연의궤) Jinchanuigue(진찬의궤), and Jinjarkuigue(진작의궤) which were the records of royal party procedures in Yi dynasty. Side dishes were classified into 20 groups in this study ; Tang (場) 19, Jungol (전골) 3, J'im 18, Jun (전) 20, Jock 14, Pyunuk (片肉) 14, Cho 12, Hyae 17, Po 8, Chae 3, Bung 1, Nanri 1, Sooran 1, Sookran 1, Jaban 1, Kimchi 2, etc. all of 140 different kinds of side dishes. There was no tendency in omission or addition of food materials. Food materials were beef, pork, lamb, chicken, duck, peasant meat, dock's egg, fish, shellfishes, mollusca, curstacea, seaweeds, vegetables, fruits, beancurds, muk(a starch jelly), d'ock, muchrooms, etc. Seasonings were soysauce, pepper, sesame oil, ginger, green-onion, garlic, bean paste, ginger powder, red pepper powder, red pepper paste, salts, vinegar, honey, sesame power, etc.

재료배합비에 따른 앵도편의 Texture 특성

이효기,유재영 한국조리과학회 1986 한국식품조리과학회지 Vol.2 No.1

This study was conducted to investigate the effects of the properties of sugar (20%, 30%) and starch (15%, 20%, 25%) to Angdo on Angdo Pyun's preference, texture and color. Textural characteristics were examined through sensory evaluation, Rheometer. Color test by Color and color difference meter. The properties through sensory evaluation were appearance, color, flavor, hardness, thickness and acceptability. With Rheometer, compression force, work ratio, adhesive work and gumminess were measured. With Color and Color diffeence meter, L, a and b were measured. The results were as follows: 1. Sensory evaluation indicated that with the increase of starch addition, the Angdo Pyun maintained a worse apperance and got hardened and thickened. As the amount of suger increased, the Angdo Pyun maintained better in color and flavor as well as its acceptability. 2. Rheometer measurement indicated that a compression force, work ratio, adhesive work and gumminess tended to increase, as the starch proportion increased. As the amount of sugar increased, the Angdo Pyun maintained a greater adhesive work, work ratio and gumminess. 3. Color and Color difference meter indicated that figure L and a tended to increase and b, ΔE and ΔC decrease, as the starch proportion increased. 4. In the analysis of correlation between hardness and compression force, it was found that they are highly related. In view of the above results, it came to the conclusion that Angdo Pyun with the addition of 30% sugar and 15% starch could give the best result among the groups studied.

韓國의 觀光農業 開發政策에 관한 硏究-觀光農園·農村民泊을 中心으로-

이효기 한국농어촌관광학회 1994 농어촌관광연구 Vol.1 No.1

조선시대 술에 관한 분석적 고찰 : 조선중기 1600 년대를 중심으로

이효기,최종희 한국식생활문화학회 1987 韓國食生活文化學會誌 Vol.2 No.1

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynasty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

주말농원형(週末農園型) 관광(觀光) 농업(農業)의 발전(發展) 방안(方案)에 관한 연구(硏究)

이효기 농협대학교 협동조합경영연구소 1996 협동조합경영연구 Vol.18 No.-