QI전담자의 주요 업무 및 역할 규명

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.

논문편 : 우리나라 전통음식점 유니폼 조사 연구

김문숙,이서희 ( Moon Sook Kim,Seo Hee Lee ) 대한가정학회 1991 Family and Environment Research Vol.29 No.4

생강젤리류 시제품의 관능적 특성 연구

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.

유통분석을 통한 백화점의 경영전략 수립에 관한 연구

김문숙 ( Moon Sook Kim ),김완주 ( Wan Joo Kim ) 복식문화학회 1999 학술발표회 Vol.1999 No.-

소금과 감미료의 적정 혼합액에 따른 나트륨과 당의 저감화 방안

김문숙(Kim, Moon-Sook) 한국외식산업경영학회 2017 외식산업경영연구 Vol.13 No.1

This study was performed by questionnaire surveys and sensory evaluations on college students majoring food service culinary in Jeollabuk-do province. On the survey results, most of the participants answered to eat two meals a day. Among the Korean dishes, 41.5%of total participants replied to like eating a Jige. Next, 21.3%of the them liked to eat a Tang or Gug and then 19.3% did Gugbab. About the questionnaire of health and nutrition, the participants replied to eat salty and sweet foods even though they are interested in their health and nutritional intake. For the sensory evaluation about the taste discrimination, salt solution(0.8%: SA) and each sweetener solution(5% sucrose: SU, 5% xylitol: XY and 15% oligosaccharide: OL) were mixed by 9 : 1(SASU91. SAXY91 and SAOL91) or 8 : 2(SASU82. SAXY82 and SAOL82). Compared with the intensity and preference of the mixed, the mixed solutions all did not show a significant difference at p value 0.05 while the solutions showed significantly difference at p value 0.001 level. In the matching test of salt and sucrose solution, the probability for correct answer showed significantly difference at p value 0.001. According to these results, the intensities and preference about salty and sweet tastes could be controled by the appropriate rates of salt and sweet solutions.

조직몰입의 결정요인으로서의 조직이미지에 대한 연구

김문숙(Moon Sook Kim),김황경(Whang Kyung Kim) 한국산학경영학회 1997 산학경영연구 Vol.10 No.-

N/A

아든만 연안지역의 복식문화 동질성 연구 - 흔 지역과 아라비아 지역의 부르가를 중심으로 -

김문숙(Moon Sook Kim) 복식문화학회 2001 服飾文化硏究 Vol.9 No.4

논문편 - 의생활 분야 : 우리 복식에 중국복식이 미친 영향

김문숙 ( Moon Sook Kim ) 대한가정학회 1981 Family and Environment Research Vol.19 No.2

因際家事事件における實體法と手續法との交錯 -綠組屆の代わりに虛僞の嫡出子出生屆をした場合における親子關係不存在確認の訴えの可否一

김문숙 ( Moon Sook Kim ) 아세아여성법학회 2009 아세아여성법학 Vol.12 No.-

Whether a person is legitimate or has been legitimated or adopted is consid-erable importance in the field of succession. There has been an increase in the need to determine as below. The first problem is that the false report of a birth can be effective as an adoption. The second problem concerns a claim for the confirmation whether a parent-child relationship caused by the false report of a birth exists or not, particularly since a parent0child lived over a long period of time. It is commonly accepted and established as case law in Korea that the re- oprt of a birth can be converted to effective adoption. The Supreme Court has not permitted the party to bring a suit agatins adoptive relations mentioned above, except for the certain circumstances such as the dissolution of an adoption. Still more after one of the adoptive parents had been passed away, the claim is closely related to a dispute over succession. It can be understood by the decisions of the Supreme Curt that the claim may be dismissed. But it is established as case law in Japan that the false report of a birth is originally invalid, although there are various views on it. On the other hand, the Supreme Court has not permitted the claim by means of the restriction on the basis of the abuse of a right in such adoptive relations case. This solution is consistent with reality for an adoptive child under certain conditions and it results in admitting an obvious established fact over long0term as the adoptive relations. In order to sue, the plaintiff must have a legitimate interest in having his rights protected by the court. Interest to sue or claim is related to the effects of an adoption caused by a false reoprt of a birth in Korea. In the decision of the Supreme Court(March 18, 2008)in Japan where the claim is governed by Korean law, the law of the forum governs the claim because procedural matter is determinable by the law of the forum. It comes to a conclusion that the lim-itation on the law of the forum by means of the abuse of a right is similar to that of foreign governing law. But it does not necessarily follow that hte fo-rum`s rule as to the claim would be the same in an international claim as in a purely domestic case. According to the principle of actor sequitur forum rei, it will be helpful to the settlement of the dispute and reasonable demand in the forum. If the claim in international family cases is further involved by procedural matter and sub-stantive matter, it will be difficult to disregard the foreign governing law. We hope that this matter must be looked into further.

소금과 식초 혼합액 배합에 따른 적정 짠맛의 저염식 방안

김문숙(Kim, Moon Sook) 한국외식산업경영학회 2015 외식산업경영연구 Vol.11 No.2

본 연구는 음식에서 느끼는 적정 농도의 소금용액과 식초용액을 혼합하여 짠맛을 그대로 느끼면서 나트륨 농도를 감소시킬 수 있는 혼합용액 배합 비율을 찾아 저염식에 활용하고자 음식의 기호도에 대한 설문조사와 맛의 관능평가를 수행하였다. 원광보건대학교 외식조리과 학생을 대상으로 설문조사를 실시한 결과, 좋아하는 음식은 한식이 가장 많았고 음식에 대한 짠맛과 신맛의 기호도는 보통으로 일반적인 경향을 보였다. 관능평가에서는 농도별로 소금용액과 식초희석액을 제조하여 짠맛과 신맛의 강도 순위평가를 하고 적정 짠맛의 소금용액(0.6%, 1%)과 적정신맛의 식초희석액(양조식초:물=1;10)을 선정하였다. 그 중에서 1% 소금용액과 식초희석액의 배합을 9:1 또는 8:2으로 혼합하여 짠맛을 적정하게 유지하면서 소금의 농도를 감소시켜 나트륨 섭취량을 줄일 수 있는 방안을 제시하였다. This study was conducted to find the mixing ratio of the mixed solution that can reduce the Sodium concentration and maintain the saltiness of foods with a combination of optimal salt solutions and vinegar solutions. This was done by a survey about food preference and taste sensory evaluation. After operating a ranking evaluation on salt and diluted vinegar solution according to their salty and sour taste, appropriate salty taste of salt solution(0.6%,1%) and appropriate sour taste of diluted vinegar solution(brewing vinegar:water〓1:10) was selected. By combining 1% salt solution and diluted vinegar solution by 9:1 or 8:2, the salty taste was maintained while the salt concentration was reduced.