시스템다이내믹스를 활용한 중환자실 환자의 비계획적 자가 발관 모델

송유길(Song, Yu Gil),윤은경(Yun, Eun Kyoung) 한국간호과학회 2015 Journal of Korean Academy of Nursing Vol.45 No.2

Purpose: In this study a system dynamics methodology was used to identify correlation and nonlinear feedback structure among factors affecting unplanned extubation (UE) of ICU patients and to construct and verify a simulation model. Methods: Factors affecting UE were identified through a theoretical background established by reviewing literature and preceding studies and referencing various statistical data. Related variables were decided through verification of content validity by an expert group. A causal loop diagram (CLD) was made based on the variables. Stock & Flow modeling using Vensim PLE Plus Version 6.0b was performed to establish a model for UE. Results: Based on the literature review and expert verification, 18 variables associated with UE were identified and CLD was prepared. From the prepared CLD, a model was developed by converting to the Stock & Flow Diagram. Results of the simulation showed that patient stress, patient in an agitated state, restraint application, patient movability, and individual intensive nursing were variables giving the greatest effect to UE probability. To verify agreement of the UE model with real situations, simulation with 5 cases was performed. Equation check and sensitivity analysis on TIME STEP were executed to validate model integrity. Conclusion: Results show that identification of a proper model enables prediction of UE probability. This prediction allows for adjustment of related factors, and provides basic data do develop nursing interventions to decrease UE.

인과지도를 활용한 간호대학생의 진로성숙도, 진로결정 자기효능감, 이직위험 분석

김현영,송유길,유근희,이한나,유가경,이수진,윤은경 한국간호과학회 2012 한국간호과학회 학술대회 Vol.2012 No.10

쌀의 물리적 특성과 식미와의 상관

김영두,하운구,송유천,조준현,양은인,이재길,Kim Young Doo,Ha Un Gu,Song You Chun,Cho Jun Hyeon,Yang Eun In,Lee Jae Kil 한국작물학회 2005 Korean journal of crop science Vol.50 No.suppl1

밥의 식미관련 특성에 영향을 미치는 요인을 알아보기 위해 쌀의 물리적인 특성과 식미치와의 상관을 비교하였다. 공시재료로 일품, 호안, 호진, 신동진 및 고시히까리를 사용하여, 식미치, 공극률, 팽창률, 가열시간, 색도, 수분흡수율, 경도, 찰기 둥을 분석한 결과는 다음과 같다. 1. 식미치가 높은 고시히까리의 경우 공극률 및 팽창률은 19.0 및 $286\%$로 낮은 값을 보인 반면, 찰기 및 가열시간에서는 높은 값을 보였고, 수분흡수율은 고 시히까리 및 신동진이 일품, 호진 및 호안보다 느렸다. 2. 팽창률(-0.3897), 공극률(-0.8736) 및 수분 흡수속도(-0.9601)는 식미치와 부의 상관을 보인반면, 가열시간(0.8608), Waxiness(0.9198)및 경도(0.4779)는 식미 치와 정의 상관성을 보였다. 3. 식미치에 대한 각 물리적 특성들의 기여도에서는 수분 흡수속도가 $35.9\%$로 기여도가 가장 크고, 다음으로 공극률$(22.7\%)$, 가열시간$(17\%)$ 및 찰기$(8.2\%)$ 순 이었다. Many parameters such as textural, cooking and pasting properties and chemical components aye the main reasons of tardy progress in evaluation of cooked rice. To increase the evaluation effect of cooked rice, physical properties and palatability of cooked rice were studied with five varieties. The highest palatability was observed in Kosihikari while Hoan showed the lowest value. The cooked rice of Kosihikari showed a high values of waxiness (0.12) and boiling time (21.1 min.) while the porosity and expansibility were as low as 19.0 and $28.6\%$, respectively. The water absorption time of Kosihikari and Sindongin was a little bit slow compare to the other varieties. A negative correlations were observed between palatability and expansibility (-0.390), porosity (-0.874**) and water absorption time (-0.960**) while a positive correlations were observed between palatability and boiling time (0.861**), waxiness (0.920**) and hardness (0.478). The path coefficient of water absorption time, porosity, boiling time and waxiness contributed to the palatability were 35.9, 22.7, 17.0 and $8.2\%$, respectively, Thus, the results obtained in this study suggested that the physical characteristics of vice grains could be effectively utilized in high quality of cooked rice breeding programs.

외과계 중환자실에서의 혈당 조절 활동이 간호사의 인식도와 이행률 및 환자의 혈당 결과에 미치는 효과

김세라,송정미,송유길,조영은,이혜진,이하미,이하미,김순희,홍석경,차세정,김은한,정연화 한국의료QA학회 2009 가을학술대회 Vol.2009 No.3

쌀의 물리적 특성과 식미와의 상관

김영두,하운구,송유천,조준현,양은인,이재길 한국작물학회 2005 한국작물학회지 Vol.50 No.S

밥의 식미관련 특성에 영향을 미치는 요인을 알아보기 위해 쌀의 물리적인 특성과 식미치와의 상관을 비교하였다. 공시재료로 일품, 호안, 호진, 신동진 및 고시히까리를 사용하여, 식미치, 공극률, 팽창률, 가열시간, 색도, 수분흡수율, 경도, 찰기 둥을 분석한 결과는 다음과 같다. 1. 식미치가 높은 고시히까리의 경우 공극률 및 팽창률은 19.0 및 286~% 로 낮은 값을 보인 반면, 찰기 및 가열시간에서는 높은 값을 보였고, 수분흡수율은 고 시히까리 및 신동진이 일품, 호진 및 호안보다 느렸다. 2. 팽창률(-0.3897), 공극률(-0.8736) 및 수분 흡수속도(-0.9601)는 식미치와 부의 상관을 보인반면, 가열시간(0.8608), Waxiness(0.9198)및 경도(0.4779)는 식미 치와 정의 상관성을 보였다. 3. 식미치에 대한 각 물리적 특성들의 기여도에서는 수분 흡수속도가 35.9~% 로 기여도가 가장 크고, 다음으로 공극률(22.7~%) , 가열시간(17~%) 및 찰기(8.2~%) 순 이었다. Many parameters such as textural, cooking and pasting properties and chemical components aye the main reasons of tardy progress in evaluation of cooked rice. To increase the evaluation effect of cooked rice, physical properties and palatability of cooked rice were studied with five varieties. The highest palatability was observed in Kosihikari while Hoan showed the lowest value. The cooked rice of Kosihikari showed a high values of waxiness (0.12) and boiling time (21.1 min.) while the porosity and expansibility were as low as 19.0 and 28.6~% , respectively. The water absorption time of Kosihikari and Sindongin was a little bit slow compare to the other varieties. A negative correlations were observed between palatability and expansibility (-0.390), porosity (-0.874**) and water absorption time (-0.960**) while a positive correlations were observed between palatability and boiling time (0.861**), waxiness (0.920**) and hardness (0.478). The path coefficient of water absorption time, porosity, boiling time and waxiness contributed to the palatability were 35.9, 22.7, 17.0 and 8.2~% , respectively, Thus, the results obtained in this study suggested that the physical characteristics of vice grains could be effectively utilized in high quality of cooked rice breeding programs

중환자실 간호사의 간호조직문화, 진정성 리더십, 자아존중감이 직장 내 괴롭힘에 미치는 영향에 대한 구조모형

심미영,유혜진,김정연,김세라,송유길,강지연 병원간호사회 2019 임상간호연구 Vol.25 No.3

Purpose: The purpose of this study were to identify the influential factors of bullying of intensive care nurses and to suggest a final structural model based on identified relationships between nursing organizational culture, authentic leadership, self-esteem, and bullying in the workplace. Methods: Data were collected from 221 nurses at intensive care units in eight general hospitals using structured questionnaires and analyzed by structural equation modeling. Results: In this study, the average of bullying in the workplace was 1.34±0.40, nursing organizational culture was 3.31±0.47, self-esteem was 2.79±0.44, and authentic leadership was 3.61±0.60. The factors affecting nursing organizational culture were authentic leadership (β=.54, p<.001) and self-esteem (β=.24, p=.002) that had direct positive effects on the nursing organizational culture. The nursing organizational culture had also a direct effect on reducing workplace bullying (β=-.45, p<.001). Authentic leadership (β=-.24, p=.004) and self-esteem (β=-.11, p=.004) had indirect effects on workplace bullying, which was mediated by the nursing organizational culture. Conclusion: To understand and reduce workplace bullying, evaluating a nursing organizational culture should be preceded. Based on the finding of this study, an intervention for increasing authentic leadership and self-esteem of nurses can positively help to create the nursing organizational culture and then reduce workplace bullying.

중환자실 적정 간호사 배치수준과 간호관리료 차등제 개선 연구

이효진,조성현,심미영,김정연,송유길,김 진,김영삼 병원간호사회 2023 임상간호연구 Vol.29 No.3

Purpose: This study attempted to analyze the staffing level and critical care nursing fees of intensive care units at tertiary and general hospitals and to provide a professional judgment-based recommendation on staffing level and critical care nursing fee schedules. Methods: Staffing grades and critical care nursing fee schedules for the first quarter of 2017~2020 and the fourth quarter of 2020~2022 were analyzed. A survey was conducted on nursing managers and nurses about the current and appropriate staffing levels. A total of 77 nurse managers and 708 nurses working in Intensive Care Unit(ICU)s at tertiary and general hospitals participated in the study. Results: Grade 1 staffing increased from 25.6% in 2017 to 92.1% in 2022 at tertiary hospitals and from 0.8% in 2017 to 28.4% in 2022 at general hospitals. The current staffing ratios of tertiary and general hospitals were 1:2.21 and 1:2.77, respectively. The appropriate staffing ratio according to nurse managers and nurses was 1:1.00 in patients with more than a ventilator application and 1:2.00 in patients without any ventilator application in tertiary hospitals, and it was 1:1.25 in patients with more than a ventilator application and 1:2.00 in patients without any ventilator application in general hospitals, respectively. Conclusion: The appropriate staffing level was suggested from 1:1.0 to 1:2.0. The new nursing fee schedules were suggested from 1:1.0 (Grade 1) to 1:3.0 (Grade 5) and recommended to be paid based on the staffing grade, minimum number of nurses, and standard annual working days. It is expected to increase staffing levels and provide a better nursing work environment.