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병원 급식 서비스 품질에 대한 환자 만족도 및 요인 분석
임현숙,양일선,차진아 대한영양사협회 1999 대한영양사협회 학술지 Vol.5 No.1
The purpose of this study is to provide the basic data and their analysis to improve hospital foodservice by identifying patient satisfaction with different attributes of hospital foodservice and its influencing factors using self written survey on nine hundred fifteen hospitalized patients in 28 general hospitals in Seoul and Kyungki area. The statistical analysis of data was doneby SAS/WIN package(Version 6.11) to determine Descriptive Analysis. T-test, Analysis of Variance, Pearson's Correlation, and Factor Analysis. The summary of the study results is as follows: 1. Among sixteen food-service quality attributes, the most unsatisfying one was the meal itself, the provision of nutrition informations, the possibility of menu choices, immediate response on meal problems, and the taste of the meal. 2. There was a positive correlation between the general quality satisfaction and freshness, nutritional considerations, and the temperature of the meal in food quality. In addition, immediate response on food problems, the cleanness of the dishes and trays, and the variety of menu in food-service quality were also correlated positively. 3. Based on the result of statistical analysis on the expectation and recognition on hospital food-service quality attributes vs quality satisfaction, expectation was negatively correlated with quality satisfaction: however, recognition was positively correlated.
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Buddha’s Idea concerning Food and a New View of Nutrition
임현숙,황상주,박성배 동국대학교 불교학술원 2009 International Journal of Buddhist Thought & Cultur Vol.12 No.-
“Whole health” refers to spiritual, emotional, and social health as well as physical well-being. The Buddha insisted thousands of years ago that physical, mental, and spiritual phenomena cannot be separated. The mind and even the soul are tightly linked to the body. Furthermore, the Buddha recognized that everything in the universe is its own complete system, even a grain of rice or a head of cabbage. It is understandable that food is composed of both materials and elements beyond matter, such as spirits. However, Nutrition as a modern science focuses on food containing only physical material, while human beings consume food merely to maintain the body. Kesten, though a nutritionist, understood the ancient wisdom of food, including the Buddha’s thought which has been undervalued and often even ignored in the field of Nutrition. She has provided some new insights regarding Nutrition with comprehending the inherent properties of food. Thus, in this article, the Buddha’s ideas concerning food including vegetarianism and “Integrative Nutrition,” which were also proposed by Kesten, were reviewed to form a new view of Nutrition.
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임현숙,최성호,조규성,채중규,김종관,Lim, Hyun-Sook,Choi, Seong-Ho,Cho, Kyoo-Sung,Chai, Jung-Kiu,Kim, Chong-Kwan The Korean Academy of Periodontoloy 1998 Journal of Periodontal & Implant Science Vol.28 No.1
치주상태의 진단은 일반적으로 치주탐침과 같은 임상적 검사와 보조적으로 방사선 검사를 이용한다. 방사선학적인 검사가 치주조직의 파괴정도와 골 흡수를 진단하는데 유용하지만 실제적인 골 흡수를 정확하게 나타나는데는 한계가 있다고 하였다. 그리고 임상적 측정과 방사선 사진을 비교연구하여 이들간의 관계를 알아보고자 하는 노력이 있었다. 방사선이 임상에서 참고사항으로는 중요하지만 절대적 신뢰를 주는데는 문제가 있는 것으로 생각되어왔다. 방사선학적 측정과 임상지수 측정간의 상관관계에대하여 계속적인 연구를 통해 규명하는 것이 중요하다고 생각되어 저자는 연세대학교 치과 대학병원 치주과를 내원한환자중 연령 및 성별에 관계없이 전신질환이 없는 환자 130명을 대상으로 소구치의 원.근심부, 대구치의 원.중.근심부에서 치주낭의 깊이와 (P.D), 부착상실 (A.L)을 측정하였다. 방사선 사진상의 원.근심부에서 백악 법랑질 경계부에서 치조골능 상부까지의 치조골 수준 (Rx.B.L)을 측정하였고 이개부 부위에서는 이개부의 천정으로부터 나타나는 골 흡수의 방사선 투과상을 측정하였다. 이를 기초로 임상지수와 방사선학적 측정간에 상관관계를 연구하여 다음과 같은 결론을 얻었다. 1. 원·근심부의 P.D와 Rx.B.L을 비교 했을 때 상관관계는 모든 치아에서 높게 나타났다(r=0.897$\sim$r=0.725, p<0.01). 2. 원·근심부의 A.L와 Rx.B.L을 비교 했을 때 상관관계는 모든 치아에서 높게 나타났다 (r=0.915$\sim$r=0.732, p<0.01 ). 3. 대구치 769개가 실험 대상인었다. 상악 대구치중(356개) 40%가 이개부 병소를 나타냈고 (146개), 하악 대구치중(413개) 41%가 이개부 병소를 나타냈다(170개). 4. 대구치의 이개부 병소의 중앙부에서 측정한 P.D와 Rx.B.L을 비교 하였을 때 상관관계는 상악 제1대구치를 제외한 모든 치아에서 높게 나타 났다(r=0.811$\sim$r=0.435, p<0.01). 5. 대구치의 이개부 병소의 중앙부에서 측정한 A.L와 Rx.B.L을 비교 하였을 때 상관관계는 상악 제1대구치를 제외한 모든 치아에서 높게 나타 났다(r=0.906$\sim$r=0.479, p<0.01). 이상의 결과를 종합하여 볼 때 임상지수와 방사선학적 측정을 비교한 바, 이들의 상관관계는 모든 치아에서 밀접하게 나타났다. 따라서 방사선학적 측정은 임상지수와 더불어 치주질환의 진단과 치료계획에 크게 기여할 수 있을 것으로 사료된다.
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사료지방의 P S 비율이 흰쥐의 혈장콜레스테롤 및 지단백에 미치는 영향
임현숙,오승호,한인규 ( H . S . Lim,S . H . Oh,I . K . Han ) 한국축산학회 1985 한국축산학회지 Vol.27 No.8
This experiment was designed to study the effects of dietary P/S ratio on plasma cholesterol concentration and lipoprotein profile in the rats. Six groups of male Wistar rats weighing about 202g of average were fed for 4 wks the experimental diets providing various P/S ratios of 0.05, 0.5, 1.0, 2.0, 3.0 and 4.0. Changes in the plasma total- and HDL-cholesterol levels and lipoprotein profiles were determined at the end of the 2nd and 4th wks of experimental period. When dietary P/S ratio was raised, plasma total - and HDL-cholesterol concentrations were significantly increased (p$lt;0.05) at 2 wk, but decreased at 4th wk (p$lt;0.05), as would be expected. The ratios HDL-pholesterol to total-cholesterol did not exhibit any differences among the experimental groups. The percentiles of HDL-fraction were significantly (p$lt;0.05 or p$lt;0.01, respectively) reduced with the raised P/S ratio at 2 wk. However, at 4 wk there were no consistent responses to the change in the P/S ratio. Plasma total-cholesterol level was correlated significantly with HDL-cholesterol at both 2 wk (r=0.86, p$lt;0.001) and 4 wk (r = 0.89, p$lt;0.001). And plasma total -- and HDL-cholesterol were positively correlated with HDL fraction while negatively correlated with LDL or VLDL fractions in general., However, the results at 4 wk also suggested that the change in circulating cholesterol level was not correlated with the change in lipoprotein fraction.
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임현숙,김형미,김정리 대한영양사협회 1995 대한영양사협회 학술지 Vol.1 No.1
The foodservice operation in SEVERANCE dietetic department was assessed to evaluate and improve the foodservice quality product in and served. The survey questionnaire consisted of the general background/its evaluation of quality/sanitary condition/patient's taste. The survey has been done since 1987. The following results are based on the survey done on the July second, 1994. It was done for every patient and the percentile of data collection was 80.8. All data were analyzed through Chi-square, t-test, ANOVA, Correlation, Multiple Regression(ENTER). The results are as follows: 1. Patient's perception, variety in fooditems, food's temperture was 'not bad'. 2. The intake of meals was 60∼65% for meat, 65∼70% for vegetable, and 50∼55% for kimchi. Bad appetite(30.2%), poor displays of food(13.2%), and lack of variety of fooditems were responsible for the residue. 3. Foodservice and sanitary condition were excellent. 4. The patient's demend for nutritional deucation was high though only a few(7.6%) were educated. 5. Patients' satisfaction with the department was significantly(p<0.001) different from that with other medical department. 6. Patient's satisfaction was influenced and determined by menu's variety, sanitary condition, age, length of stay and food's temperature.
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