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간호학생의 성격유형에 따른 자아인식과 임상실습수행능력의 차이에 관한 연구
박인숙 ( In Sook Park ),구영애 ( Yeong Ae Ku ) 경희대학교 경영연구원 2013 의료경영학연구 Vol.7 No.1
This study is intended to identify how personalities of nursing college students are, how self-perception level is depending on their personalities and what relation exists between clinical practice capability of nursing college students based on Choi Mi Sook`s (2005) supplemented paper, which reinforced measuring tools developed by Lee Won-Hee, Kim Cho-Ja, Ryu Ji-Soo, Lee Hye-Sook, Kim Gyeong-Sook, Lim Seong-Min (1991) based on MBTI personality test and Ego-gram Check list of Korea Transactional Analysis Association and Six-Dimension Scale of Schwirian(1978). Therefore, this paper is intended to make individuals understand their personalities and advance them toward desirable direction, and supplement their weakness. Then consequently help them to become satisfactory nurses for their job and make them more efficient nursing human resources. From the results of this study, it is recognized that self-perception for nursing college student is different depending on their personalities and capabilities of clinical practice are also different for each student. And it`s required to develop education programs and strategy of practice suitable for personalities of students and operate them efficiently. Capability for clinical practice is proved to nourish problem-solving capability for nursing college students and enhance education-learning course for individual by learning and practicing technologies, knowledge and attitudes. In addition, this capability is believed to give them sufficient skills to play roles for specialized future nurses who are autonomous and creative. Therefore, this paper proposes that addressing the relation between self-perception and clinical practice capability depending on personality of nursing college students is helpful for qualitative enhancement of clinical practice education.
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「부인필지」에 수록된 어ㆍ육류 조리법에 관한 문헌적 고찰
박미정,김기숙,최애진 중앙대학교 생활과학연구소 2000 생활과학논집 Vol.13 No.-
「Puinpilji」 is an old cooking book written in 1915. Although 「Puinpilji」 documents a variety of recipes, in this study primarily intends to examine recipes employing fish and meat; these dishes are often presented as always food. This study will try to lucidly categorize the kinds of fish and meat introduced in the first volume of 「Puinpilji」 according to their recipes in order to analyze them by comparison to the recipes of fish and meat documented in 「Eumsikdimibang」 and 「Siuijeonseo」 ; 「Emsikdimibang」 is the oldest cook book written in Hangul and 「Siuijeonseo」 is a great resource of traditional cookery at the end of Chosun dynasty. We classified the recipes into five categories: soup, stew, salted fish, sauce, and other cooking method. In general, the recipes introduced in 「Puinpilji」 were similar to those in 「Siuijeonseo」 since the two books were written without much disparity in timeline.
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김영애,이숙희,정근옥,박건영,문숙희 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-
발효온도와 포장방법이 깍두기의 저장기간, 젖산균 수 및 깍두기 포장물의 부피변화에 미치는 영향을 측정하였다. 발효온도가 높을수록 pH가 급격히 감소하였으며, 적숙기인 산도0.6%에 도달하는데 걸리는 시간은 0℃에서 30일로 15℃에서의 6일에 비해 5배 정도 저장성이 높았다. 발효온도에 따른 Leuconostoc sp. 젖산균의 수는 큰 차이가 없었으나 Lactobacillus sp. 젖산균의 수는 0℃에서 발효시킨 깍두기에서 가장 적었다. 또한 0℃에서 발효시킨 깍두기에서 알루미늄 파우치의 부피팽창이 가장 적었다. 플라스틱 병과 알루미늄포장지에서 발효한 깍두기는 pH와 산도에서 차이가 없었으며, 가스흡수제(Ca(OH)_2)를 넣은 알루미늄포장지에서 발효한 깍두기는 적색도가 낮고 황색도가 높아 깍두기의 색이 탈색되는 것으로 나타났다. 따라서 배추김치에 비해 저장성이 낮은 깍두기의 경우 0℃에서 발효하는 것이 저장성을 높일 수 있으며 플라스틱 병에서 저장할 경우 포장물외 부피팽창과 깍두기의 탈색을 억제할 수 있어 깍두기의 품질을 향상시킬 수 있을 것으로 보인다. Effect of storage temperature and packing method on the changes in pH, acidity, the levels of lactic acid bacteria, volume expansion of packages and the colorness during the fermentation of kakdugi (diced radish kimchi) were investigated. The fermentation characteristics were greatly influenced by the temperature. The pH of kakdugi fermented at 15℃ was 4.10 at 3 days, while the pH of kakdugi fermented at 0℃ was 4.03 at 18 days. The acidity of kakdugi fermented at 0℃ very slowly increased compared to that of the kakdugi fermented at 15℃, 10℃ or 5℃. The required days to reach the acidity of 0.6% (optimally ripened state) were 6 days at 15℃, 7 days at 10℃, 18 days at 5℃ and 30 days at 0℃. Despite of different fermentation temperature, the numbers of Leuconostoc sp. in optimally ripened kakdugi were similar. However, Lactobacillus sp. in kakdugi fermented at 0℃ was the smallest in number. Also, the volume expansion of aluminum pack was the lowest in kakdugi fermented at 0℃. Both pH and acidity of the kakdugi fermented in different packing condition did not show any difference at 10℃ for 20 days, however, the color of the kakdugi was affected by a packing method. Aluminium laminate package in which Ca(OH)_2 Pack stuck inside resulted in decolorization of kakdugi compared with aluminum package without Ca(OH)_2 pack or plastic jar. It showed the lowest redness and the highest lightness and yellowness. These results indicated that fermentation at 0℃ could increase storage period of kakdugi with minimum growth of Lactobacillus sp., and plastic jar might relieve the problem of volume expansion and decolorization of kakdugi.
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병원의무기록과에서 생성되는 각종 통계와 그전산화율에 대한 조사
서승원,김광환,김석재,박석건,서진숙,신종연,이경미,최명애 대한의료정보학회 1999 Healthcare Informatics Research Vol.6 No.3
정확한 국가보건통계 데이터베이스는 보건정책의 기초가 되지만, 우리나라에서는 아직 신뢰할만한 통계를 생산해내지 못하고 있는 것이 사실이다. 의료보험자료를 기초로 해서 만드는 보건통계가 있지만 여러 면에서 신뢰도가 떨어진다는 의견들이 많다. 이에 저자들은 대안으로서 각 병원의 의무기록실에서 생성하고 있는 통계들이 국가보건통계의 기초가 될 수 있는 지를 알아보기 위해 78개 병원을 대상으로 통계 생성여부와 전산화 정도를 조사하였다. 설문은 병원표준화 심사와 서비스평가, OECD에서 요구하는 통계들을 참고로 하여 작성하였으며, 해당 통계를 생성하고 있는지, 통계생성 작업이 어느정도 전산화되어 있는지를 물었다. 응답한 병원의 50% 이상이 통계를 생성하고 있다고 하였으며, 통계를 생성하고 있는 병원에서 전산망을 이용하지 않고 수작업으로 하고있는 비율은 1.3%에서 7.7% 사이였다. 설문서에서 질문한 통계를 생성하지 않고 있다고 응답한 병원의 대부분은 전산화 되어있지 않았다. 이상의 결과로부터 각 병원의 의무기록실에서는 많은 부분 국가보건 통계에 필요한 각종 통계량들을 생성해 내고 있으며, 통계 생성 방법은 전산화 되어있고, 따라서 이를 수집, 가공하면 국가보건통계 데이터베이스를 구축할 수도 있을 것이라는 결론을 얻었다. 이를 위해서는 통계량을 정의하는 표준화 사업이 선행되어야 할 것이다 We surveyed the generation rate of health statistics by medical records offices of the 78 hospitals and its automation rate using computerized hospital information system. Structured questionnaire was given to one medical record officer of each hospital. Items in the questionnaire was selected from statistics required for hospital service evaluation or OECD health statistics. More than 50% of the medical record office generated questioned health statistics, and most of them was automated. Because many of the medical record offices of the hospitals are producing essential health statistics and automated, the is a possibility that we can collect and use these datas to build up national health database if adequate standardization procedure can be implemented.
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박성애,박정호,정면숙,박성희,염영희 서울대학교 간호대학 간호과학연구소 1999 간호학 논문집 Vol.13 No.2
The purpose of this study was to validate the NIC taxonomy in Korea. A sample of 10 nurse experts who were head nurses at a university affiliated hospital and had some knowledge and experience with research method and NIC rated, the NIC taxonomy twice using five criteria: clarity; homogeneity; inclusiveness; mutual exclusiveness; theory neutral. The NIC Taxonomy Evaluation questionnaire developed by the Iowa Intervention project team was used for data collection. The instrument was translation and back-translation. The results were as follows: 1. About fifty-eight percent of the respondents rated the domains as either quite characteristic or very characteristic on all criteria and about seventy -one percent of the respondents rated the classes as either quite characteristic or very characteristic on all criteria. 2. The criterion of theory neutral received the highest ratings and the criteria of clarity and inclusiveness received the lowest ratings on domains. 3. The criterion of theory neutral received the highest ratings and mutual exclusiveness received the lowest ratings on classes. 4. The Physiological: Complex domain received the highest ratings and the Family domain received the lowest ratings. These findings suggest that Nursing Interventions Classification System sensitive to Korean culture need to be developed.
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Prediction of the Shelf-life of Chilled Foods at Various Temperatures
Park, Sae-Rom,Lee, Yu-Si,Ha, Ji-Hyoung,Park, Ki-Hwan,Lee, Sook-Yeon,Choi, Youn-Ju,Lee, Dong-Ho,Park, Sun-Hee,Ryu, Kyung,Shin, Hyoung-Soo,Bae, Dong-Ho,Kim, Ae-Jung,Ha, Sang-Do The Korean Society for Applied Biological Chemistr 2008 Applied Biological Chemistry (Appl Biol Chem) Vol.53 No.4
This study was designed to estimate the shelf-life of the popular chilled foods kimbab (rice rolled in dried laver), samgak kimbab (triangular rice rolled in dried laver), eomook (fish surimi, boiled fish paste) mook (acorn-starch jelly), and tofu (soybean curd) in large discount markets and convenience stores. Different types of chilled foods were stored at 5, 7, and 10 for 7 and 28 days, and changes in the total numbers of the aerobic bacteria were monitored. Values of 6 and 7 log cfu/g were used as the standard. Ready-to-eat foods stored at 5 showed a much longer shelf-life compared to storage at 10. The respective percentage increases in the shelf-life observed at both 7 and 5 were kimbab (70%, 171%), samgak kimbab (87%, 143%), soybean curd (46%, 95%), fish surimi (46%, 99%), and mook (45%, 87%). To reduce the microbiological contamination, storages at 7 and 5 are recommended for the increases of 45-88 and 87-171% in the shelf-life of these chilled foods.
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박성애,한경자,박영숙,윤순녕,이애주,서문자,박연환,김매자,김금순,하양숙,송미순 서울대학교 간호대학 간호과학 연구소 1998 간호학 논문집 Vol.12 No.1
The purpose of this study was to evaluate the effectiveness of the home care service. The data were collected from the home care service center in the Ckollege of Nursing, Seoul National University, which was operated from September, 1996 to February, 1997. Seven home care nurses were hired and trained for this study. 32 study subjects who were refered from 11 general hospitals 1 public health center in Seoul. Out of 32 subjects, clients with impairment in consciousness and cognition were the most prevalent and the second majority was the clients with malignancies and the third was the client with pulmonary disease. The average number of home visit per week was 2.1 and the average nursing care time was 68 minutes per visit excluding the traveling time. Checking the vital signs and physical examination were the most common nursing activities provided by the home care nurse during home visit, and other activities were specific skilled nursing care, such as urinary catherization, L-tube insertion, exercise and safety care, wound dressing, toileting care and medication. The most used materials during home care were dressing sets, gloves, gauzes, and disinfectants. L-tube, Foley catheter, T-cannular, IV sets were also often used. The most common subjects of health to the clients and their family member education were exercise, safety care and how to manage the stress of family caregiver etc. The effects of home care service were evaluated by the change of client health status, family burden, perceived satisfaction of family member and the quality of life of the client. Health status of the clients who had impairment in consciousness and cognition, peritoneal dialysis, and diabetes were improved. The score of family burden was decreased and the clients were satisfied with home care services considerably. The score of the quality of life was increased but was no statistical significance. As the results of this study, firstly, for saving the traffic expenses and more efficient home care, client assignment to the home care nurse by the geographical-based is needed. Secondly, Referal system with physicians and other health professions should be set up for effective home care. Thirdly, in order to supply nondisposable sterile materials for home care had to be available at any place and accessible to all the residents Fourthly, home care nurse training curriculum, mobility exercise, related nursing and special nursing technique should be strengthened.
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