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김문숙,김현아,김윤숙,Kim, Moon-sook,Kim, Hyun-ah,Kim, Yoon-sook 한국의료질향상학회 2015 한국의료질향상학회지 Vol.21 No.2
Objectives: To outline overall duties of quality improvement (QI) performers within a health care organization, thus describing their key tasks, including task element-related frequency, importance and difficulty in enough detail. Methods: A DACUM (Developing A CurriculUM) workshop took place to outline overall job activities of QI performers. To examine the scope of their duty and task, we performed a questionnaire survey of 338 QI performers from 111 hospitals. Results: The results of our survey showed that for the task assigned to each QI performer, there were 10 duties, 31 tasks and 119 task elements. Respondents cited a project planning as the most frequent/important duty, and a research was the highest level of difficulty in their duty. They also said that the most frequent task was index management, the most important task was a business plan, and the highest level of difficulty was a practical application of QI research. QI performers added that the most frequent task element was receipt of patient safety reporting in patient safety system, the most important task element was an analysis for patient safety and its improvement, and the highest level of difficulty was a regional influence analysis related to the patient safety and its improvement. Conclusion: To ensure that QI performers play a pivotal role as a manager to better improve patient safety and the quality of health care services, proper training program for them should be developed by reflecting the results of our study.
포커스 그룹 인터뷰를 이용한 환자안전전담자의 환자 및 보호자 대상 환자 안전 교육 경험 분석
김윤숙,김문숙,황지인,김혜란,김현아,김효선,천자혜,곽미정,Kim, Yoon-Sook,Kim, Moon-Sook,Hwang, Jee-In,Kim, Hye-Ran,Kim, Hyun-Ah,Kim, Hyuo-Sun,Chun, Ja-Hae,Kwak, Mi-Jeong 한국의료질향상학회 2019 한국의료질향상학회지 Vol.25 No.2
Purpose: The purpose of this study is to provide basic data for the development of the most appropriate and effective educational materials for patients and their caregivers through the educational experiences of patient safety officer. Methods: This study is a qualitative analysis that involves using the focus group interview to understand the patient safety education experience of the patient safety officer. Results: The patient safety education experience of the patient safety officer is divided into four topics: (1) patient safety education content (2) patient safety education method (3) patient safety education status (4) activation and improvement of patient safety education. Additionally, the study incorporated twelve subtopics: (a) falls (b) speak up (c) patient safety campaign (d) patient safety rounding and a one on one training (e) education through medical staff (f) education using broadcast, video, post, among others (g) a lot of education in patient (h) patients not interested in patient safety education (i) patient safety education is less effective (j) human and medical expenses support (k) provision of standardized educational materials (l) patient safety culture for patient participation. Conclusions: This study indicate that education for patients and the caregivers should be inclusive and protective of stakeholders from the risks involved in patient safety events. The experience of patient safety officer is necessary for patient safety education for both patients and the caregivers since it is the source of basic data for the future development of patient safety education.
김문숙(Moon Sook Kim) 한국산학기술학회 2022 한국산학기술학회논문지 Vol.23 No.10
본 연구 목적은 생강의 기능성 성분을 이용한 건강성 및 섭취의 편리성과 기호성 등을 고려하여 식품산업체에 실제적으로 적용 가능한 생강젤리류의 시제품을 생산하기 위함이다. 연구 방법은 생강이 주원료인 3종의 스틱형 생강젤리류로 생강젤리류, 생강대추혼합젤리 그리고 생강유자혼합젤리의 가공공정 적성 및 제품 컨셉에 맞는 부원료를 선정하였다. 선정된 원·부재료에 대한 배합비율을 조정하여 각 생강젤리류 시제품을 생산한 후 모집한 140명의 관능평가자를 대상으로 시제품별 관능적 특성 평가를 실시하였다. 연구 결과로 소비자 관능검사에서 3종 젤리류의 관능적 특성은 생강젤리와 생강유자혼합젤리 시제품이 종합적인 풍미와 기호도에서 유의적으로 긍정적인 결과를 나타냈다. 관능적 강도 특성에서 신맛의 강도는 3종의 젤리류 시제품별로 월등하게 유의적인 차이를 보였다. 상관관계분석 결과에서 생강젤리류 시제품의 종합적인 기호도는 단맛, 쓴맛, 감칠맛 및 조직감의 강도에서 상당한 유의적인 관련성이 있었다. 주성분 분석에서 생강유자혼합젤리 시제품과 관능적 특성 항목으로 신맛, 단맛, 향, 감칠맛, 뒷맛, 전체적 풍미 및 종합적 기호도가 PC1과 PC2의 양방향(+) 영역을 차지하였다. 도출된 연구 결과에 따르면 생강유자혼합젤리 시제품이 관능적 특성의 영향 요인에 근거하여 추후 제품 실용화 가능성이 있음을 확인하였다. This study used the functional ingredients of ginger to produce a prototype of ginger jelly that can be practically applied to the food industry by considering the health benefits, convenience, and palatability of intake. Three kinds of stick-type ginger jellies utilizing ginger, ginger jellies, ginger jujube mixed jellies, and ginger citron mixed jellies were selected as sub-materials suitable for the processing process aptitude and product concept. Each ginger jelly prototype was produced by adjusting the mixing ratio of the selected raw and sub-materials. The sensory characteristics of each prototype were evaluated for 140 recruited sensory panels. Results of the consumer sensory test revealed that the sensory characteristics of the three types of ginger jellies showed significantly positive results in the total flavor and overall acceptability of the ginger jelly and the ginger citron mixed jelly prototype. Considering the sensory intensity characteristics, sour intensity showed a significant difference among the three types of jelly prototypes. Correlation analysis for the overall acceptability of the ginger jelly prototypes determined significantly different correlations in the sweet, bitter, savory, and texture intensities. The principal component analysis determined that sour, sweet, aroma, savory, aftertaste, total flavor, and overall acceptability occupied the positive domains of PC1 and PC2 for ginger citron mixed jelly and sensory characteristic factors. Taken together, our results confirmed that based on the factors affecting sensory characteristics, the prototype of ginger citron mixed jelly has commercial potential in the future.