2035 미래교육 시나리오: 초·중등교육을 중심으로

김경애 ( Kim Kyung-ae ),류방란 ( Ryu Bang-ran ),김지하 ( Kim Ji-ha ),김진희 ( Kim Jin-hee ),박성호 ( Park Sung-ho ),이명진 ( Lee Myoung-jin ) 충남대학교 교육연구소 2018 교육연구논총 Vol.39 No.3

이 연구는 ‘우리가 원하는 미래교육은 어떤 모습이며, 지금 가는 방향에서 어떤 변화가 요청되는지’를 탐색하기 위해서 수행되었다. 이를 위해 시나리오법을 통해 2035년 시점에 ‘예상’되는 시나리오와 ‘희망’하는 시나리오를 개발하고 ‘희망’하는 모습과 정반대인 ‘좌절’ 시나리오를 추가로 개발하였다. 시나리오 개발 과정은 BASICS의 기본원리에 기반하여 데이터 분석을 통한 변인후보 추출, 전문가조사를 통한 변인 추출 및 시나리오 도출로 이루어졌다. 연구 결과, 모든 시나리오에서 공유하는 미래교육의 일반적인 모습은 유연한 평생학습체제, 강화된 지방자치, 역량 중심 교육, 종합 서비스 구심점으로서의 학교, 개별화된 교육과정, 학생별 학습이력관리, 멘토링과 코칭 및 롤(role)모델 역할이 강화된 교사, 트랜스포머-스마트 학습 공간으로서의 학교, 지역 네트워크형 교육체제 등으로 대표된다. 변인들의 조합에 따라 달라질 미래 교육의 모습으로는 1) 예상 시나리오: ‘한 지붕 세 가족’, 2) 희망 시나리오: ‘모두가 주인공’, 3)좌절 시나리오: ‘의자 게임’이 도출되었다. 예상 시나리오와 희망 시나리오를 구성하는 변인의 차이는 교육에서 시장화가 진척될지, 공공성이 강화될 지에 있으므로 희망 시나리오를 만들어 가기 위해서는 시장화가 아닌 공공성을 강화하는 노력이 요청된다. 또한 미래교육의 원리, 목표, 형태, 재정투자의 측면에서 각각 시장화, 수월성, 집합형, 재정축소의 특성을 띠지 않도록 견제하고 공공성, 평등성, 네트워크화, 재정확대의 특성을 갖도록 견인할 필요가 있다. In this study, future education scenarios were developed to ask and answer questions about what we want future education to look like, and what changes are required. We developed 'predicted,' 'desired,' and 'pessimistic' scenarios. A scenario method was used as the method for the study, and scenario development was based on the basic principles of BASICS. A general form of future education that all of the scenarios shared incorporated the following: a flexible lifelong learning system, an enhanced municipal authority, competence-driven training, schools as centers of integrated services, individualized education, individual evaluation of learning history, teachers with enhanced mentoring capabilities, schools as transformer-smart learning spaces, and education systems with regional networks. According to a combination of the variations, 1) the predicted scenario: “3 families under one roof,” 2) the desired scenario: “Everyone is a hero,” and 3) the pessimistic scenario: “Zero-sum game” were derived. To make the desired scenario feasible in the future, the marketization of education should be prevented, and political efforts to make education quasi-public are required. Also, future education principles, purposes, formats, and financial investments should be geared toward becoming public, equal, network forming, and expanding in lieu of obtaining marketizing, emphasizing supremacy, clustering, and reducing finances.

칫솔질을 이용한 구강간호가 중환자실 환자의 구강상태 및 인공호흡기 관련 폐렴에 미치는 효과

윤혜영,이은숙,김정연,김향숙,김경애,김은성,손주온,김가희,김민정,김아람,박선정,추성미,손미정,하은진,오의금,Yun, Hye-Young,Lee, Eun-Sook,Kim, Jung-Yeon,Kim, Hyang-Sook,Kim, Kyung-Ae,Kim, Eun-Sung,Sohn, Joo-Ohn,Kim, Ka-Hee,Kim, Min-Jung,Kim, Ah-Ram 한국중환자간호학회 2011 중환자간호학회지 Vol.4 No.2

Purpose: The purpose of this study was to examine the effect of tooth-brushing oral care on oral health and ventilator-associated pneumonia of patients in Intensive Care Unit (ICU). Methods: A total of 74 participants were recruited from a medical, surgical, or neurosurgical ICU at S Hospital in Seoul, Korea, from September of 2010 to January of 2011. An experimental group (n= 36) received oral care with tooth-brushing while a control group (n=38) received oral care with cotton ball and gauze. In both group, the oral care was done three times a day at least one minute for 7 days. Oral health was examined by the Modified Oral Assessment Guide before the intervention and each night. Results: There is no difference between the groups in aspect of passage of time (p = .603), interaction between time and intervention (p =.300), the performance intervention (p = .766), and the incidence of VAP (p = .486). Conclusion: The effect of oral care with tooth-brushing on oral health and VAP was not different from that of usual oral care in ICU. However, further study is necessary due to high attrition in this study.

불평이 불평을 낳는가?: 서비스접점에서 다른 고객의 불평이 고객의 심리적 반응과 행동에 미치는 영향

김경애 ( Kyung Ae Kim ),김상희 ( Sang Hee Kim ),박만석 ( Man Suk Park ) 한국소비자학회 2015 소비자학연구 Vol.26 No.4

본 연구는 서비스접점에서 다른 고객의 불평이 고객의 심리적 반응과 행동에 미치는 영향을 밝히고자 한다. 다른 고객의 불평이란 고객이 종업원과 상호작용하는 서비스공간에 함께 존재하는 다른 고객이 서비스종업원에게 불만족을 표현한 행동을 의미한다. 동일한 서비스를 이용하는 상황에서 다른 고객은 고객에게 있어서 하나의 관찰 대상이며 정보를 얻는 수단이다. 이러한 다른 고객이 서비스종업원에게 불만족을 표출하였을 때 이 상황에 노출된 고객은 어떠한 심리적 반응과 행동적 반응을 보일 것인가를 검토하고자 한다. 본 연구는 다른 고객의 불평에 노출된 고객의 심리적 반응으로써 공감과 불평의 내재화를 제시하고자 하며 이 두 개념 간의 인과관계를 검토하고자 한다. 또한 이러한 심리적 반응에 따른 행동적 반응으로 모방적 불평행동의도를 제시하고자 하며 고객의 심리적 반응인 다른 고객에 대한 공감에 영향을 미치는 요인으로써 고객이 다른 고객에 대해 지각하는 심리적 거리를 제시하고자 한다. 연구결과 다른 고객의 불평에 노출된 고객이 다른 고객에 공감할수록 불평의 내재화가 증가하였고, 불평의 내재화가 증가하였을 때 모방적 불평행동의도가 증가하였다. 이는 서비스접점에서 다른 고객의 행동이 고객의 심리적 반응과 행동에 영향을 미친다는 것을 의미한다. 한편, 모든 개인이 타인의 행동으로부터 동일한 영향을 받는 것은 아니다. 이를 확인하기 위해 고객이 다른 고객에 대해 지각하는 심리적 거리에 따라 고객의 심리적 반응과 행동적 반응이 달라짐을 확인하였다. 특히 다른 고객에 대한 공감은 고객이 종업원에 비해 다른 고객을 더 가까운 사이라고 지각하는 상대적인 사회적 거리가 가까울수록 증가하였고, 다른 고객에게 일어난 일이 고객에게 일어날 수 있다 는 발생가능성이 클수록 증가하였다. 본 연구는 서비스접점에서 다른 고객의 영향에 대해 살펴봄으로써 다른 고객이 사회적 상호작용의 중요한 요소임을 강조하고 있다. 본 연구는 서비스접점에서 다른 고객의 불평행동을 관찰한 고객의 관점에서 고객의 심리적 반응과 행동적 반응에 대한 고찰을 통해 고객 불평관리와 고객경험관리에 대한 또 다른 전략적 시사점을 제시하고 있다. This study tried to focus on the influence of other customer complaining behavior in service encounter. Other customer complaining behavior (OCCB) is to express his (or her) dissatisfaction in service encounter where focal customer interacts with a service provider. An important, but largely overlooked, social influence that is present in many service environments is the other customers who simultaneously occupy a facility with a focal customer. Customer experiences are affected by other customer behavior as social environment of service because service customer experiences are largely social activities. Focal customer observes other customer because other customer is means to get information about service quality. It is important that we research on focal customer’s psychological response and behavior when other customer expresses his/her dissatisfaction to service provider. We suggest empathy and internalization of expressed complaint (IEC) as focal customer’s psychological responses of other customer complaining behavior. We suggest imitative complaining behavior as dependent variables of focal customer``s psychological responses. We suggest psychological distance as an influence factor of empathy. Psychological distance is that focal customer perceives distance with other customer. The influence of other customer can be varied the importance of other customer. The more intimate relationships between customer and other customer are, the more important other customer is. Psychological distance means that the one perceived closely the other. Psychological distance dimensions consist of social distance and hypothetical distance. Marketers can use psychological distances to control indirectly the influence of other customer. We find that focal customer``s psychological response and behavior affected by indirect experience through observation about other customer complaining behavior. It means service company manager and service provider have to pay attention to customers around a complaining customer in service encounter. We find that the role of psychological distance on the influence of other customer on focal customer is important and marketer and service provider can manipulate psychological distance by managing physical environment, employees, service quality, and so one. This article makes a valuable contribution to service marketing literature of other customer as social environment and indirect interaction between customers. Service organizations need to recognize the importance of understanding the influence of other customer on focal customer in service encounter and using a proper service encounter strategy.

논문편 : 소비자 의복관여와 소재평가기준에 관한 연구

김성희,김경애 ( Sung Hee Kim,Kyung Ae Kim ) 대한가정학회 1996 Family and Environment Research Vol.34 No.5

당뇨성 케톤증에 합병된 비뇌 Mucor 진균증 1 예

이광우 ( Kwang Woo Lee ),김제희 ( Jae Hee Kim ),인재환 ( Jae Whan Ihn ),김경애 ( Kyong Ae Kim ),차상복 ( Sang Bok Cha ) 대한내과학회 1982 대한내과학회지 Vol.25 No.1

신체활동의 형태와 IT디바이스의 위치에 따른 신체활동량 측정의 타당성

이병선(Lee, Byung-Sun),박소희(Park, So-Hee),이재석(Lee, Jae-Suk),서충진(Seo, Chung-Jin),노호성(Nho, Ho-Sung),김경애(Kim, Kyung-Ae) 한국체육과학회 2017 한국체육과학회지 Vol.26 No.5

The purpose of this study was to accuracy verification of the activity monitor by comparing the physical activity measured by the direct step counter and activity monitor. The eighty nine subjects (58 males and 31 females) completed 6 trial (walking: slow, normal, fast, running, stair ascent and stair descent) on the field test while measuring direct step count by the reference inspector on behind subjects. when the subjects try on each trial, subjects wear IT device on each various location (walking and stair trial: jacket inside, jacket front side, pants front side, pants back side, in hand, back pack, shoulder back, wrist and waist; running trial: pants front side, pants back side, in hand, back pack, arm band, wrist and waist). The results were as follows. 1) The correlation between the number of steps of the direct step count and the number of steps of the IT device of the waist (r=.516, p<.000) during the slow walking was shown, during the normal walking were shown correlation between direct step count and in hand (r=.278, p<.008), wrist (r=.226, p<.033) and waist (r=.859, p<.000), during the fast walking were shown correlation between direct step count and waist (r=.838, p<.000). 2) The correlation between the number of steps of the direct step count and the number of steps of the IT device of the wrist (r=.330, p<.002) and waist (r=.436, p<.000) during running were shown. 3) The correlation between the number of steps of the direct step count and the number of steps of the IT device of the pants front side (r=.225, p<.034) during the slow walking was shown. In conclusion, this study showed that measuring the amount of physical activity using an IT device in daily life, the amount of physical activity measured at the wrist and the waist is closely related to the actual amount of physical activity. However, it is considered that the measurement of physical activity varies depending on the location of IT devices.

감자의 수침에 따른 전분의 열 호화 특성

김경애,김성곤,정난희,전은례,서복영 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.3

The changes in gelatinization patterns of potato were investigated while steeping in water for 7 days at 30±1℃. The transmittance of 0.1% starch suspension was increased rapidly from 60℃ in raw starch and the starch steeped for 2 days, and increased rapidly from 65℃ in the starch steeped for 4 and 6 days. As the steeping period increased, the transmittance was decreased at above condition. The gelatinization temperature of the starch measured by differential scanning calorimetry was increased from 62.79℃ to 63.72℃ as the steeping period increased. The gelatinization enthalpy reached the maximum in the starch steeped for 4 days. By amylograph, the initial gelatinization temperature was increased from 66℃ to 84℃ as the steeping period increased. Peak viscosity was decreased during steeping and the starch steeped for 5 days had no peak viscosity. Peak height after cooling to 50℃ was increased up to the 4th day and began to decrease. As the steeping period increased, there was much loss of birefringence at higher temperature. The crystallinity by X-ray diffraction disappeared from 65℃.

양모 폴리에스테르 혼방직물의 역학적특성과 태에 관한 연구

김경애,김성희 우석대학교 자원개발연구소 1996 자원개발연구소논문집 Vol.1 No.-

To determine the change of the mechanical properties of the wool/polyester blend fabrics in promotion to blend ratio and weave type. 16 mechanical properties and hand value were measured on 5 blend fabrics by KES-F system. Statistical analysis was performed using T-test, ANOVA. The results were as follow : (1) There was significant difference in tensile, bending, shearing, surface, compression according to the blend ratio. (2) According to the weave there was significant difference in tensile bending surface compression in the wool/polyester blended fabrics. 3. There was significant difference in stiffness according to the blend ratio. (4) According to the weave there was significant difference in anti-drape stiffness crispness fullness in the polyester blended fabrics.

감자의 수침에 따른 전분의 알칼리 호화 특성

박영란,김경애,김성곤,정난희 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.3

The changes in physicochemical properties of potato were investigated while steeping in water for 7 days at 30±1℃. The shape of raw starch granules was round or oval, the starch granule showed birefringence distinctly under polarized light and it was kept clearly even after steeping. X-ray diffraction pattern of the starch was B-type and there was no change in the pattern after steeping. However, crystallinity was increased up to the 4th day and then decreased. Amylose contents of raw starch and the starch steeped for 7 days were 19.3% and 13.1%, respectively. When the potato starch was gelatinized in 0.15N sodium hydroxide solution, the viscosity was decreased until the 3rd day, but increased thereafter. Gel volume of the starch in KSCN solution was decreased during steeping.