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의료서비스 제공자들의 코로나 및 환자 관련 사회적 스트레스의 영향력에 관한 연구
박사라(Sa-Ra Park),장영혜(Young-Hye Jang) 한국의료정보교육협회 2022 보건의료생명과학논문지 Vol.10 No.2
본 연구는 코로나 상황에서 의료서비스 제공자들의 코로나 스트레스와 환자 관련 사회적 스트레스(부당요구, 공격성)가 감정적 소진 및 친환자 지향성에 미치는 영향을 확인하는 것이다. 또한 의료 서비스제공자들의 일에 대한 의미감이 코로나로 인한 환자 관련 스트레스가 감정적 소진 간의 관계에서 조절변수의 역할을 확인하는 것이다. 자료는 의료서비스 제공자들을 대상으로 온라인 조사를 통해 수집하였으며, 최종 219부를 분석에 사용하였다. 분석 결과, 의료서비스 제공자들을 코로나 스트레스는 감정적 소진을 증가시키는 요인이라는 것이 확인되었으며, 환자 관련 스트레스의 경우에는 환자의 부당요구는 감정적 소진을 증가키는 것으로 확인되었으나 공격성은 통계적으로 유의미한 결과가 나타나지 않았다. 이러한 연구 결과는 의료서비스 품질향상을 위한 이론적 시사점뿐만 아니라 내부직원 관리를 위한 방안을 마련하기 위한 관리적 시사점을 제공할 수 있다. This study is to confirm the effects of COVID-19 stress and patient-related social stress (unreasonable demand, aggression) on emotional exhaustion and patient-friendly orientation. In addition, it is to confirm the role of moderating variables in the relationship between the meaning of work of health care providers and patient-related stress caused by COVID-19 and emotional exhaustion. Data were collected through an online survey targeting health care service providers, and the final 219 copies were used for analysis. As a result of the analysis, it was confirmed that corona stress is a factor that increases emotional burnout for health care providers. In the case of patient-related stress, it was confirmed that the patient's unreasonable demands increased emotional exhaustion, but aggression did not show statistically significant results. These research results can provide not only theoretical implications for health care service quality improvement, but also managerial implications for preparing plans for internal employee management.
대구지역 의료서비스 제공자들의 중국 문화에 대한 문화적 역량과 중국 의료관광객의 만족도
박사라 ( Sa-ra Park ),이경수 ( Kyeong-soo Lee ),김상규 ( Sang-kyu Kim ),황태윤 ( Tae-yoon Hwang ) 한국보건행정학회 2016 보건행정학회지 Vol.26 No.2
Background: This study aims at making a survey on health care service providers’ cultural competence and making an appraisal of Chinese medical tourists on service quality, health care service providers’ cultural competence, perceived value, and satisfaction. Methods: The data was collected from August until November, 2014 and 150 health care service providers and 65 Chinese medical tourists from 12 medical institutions in Daegu were enrolled in analysis. Results: The results showed that health care service provider’s knowledge on Chinese culture was very low with 33.5% of correct answer. Health care service providers were found to get 3.82 point on a 5 point-scale in cultural perception, 3.53 points in cultural sensitivity, and 2.85 points in cultural skills. Chinese medical tourists were analyzed to give 4.08 points on a 5-point scale to satisfaction on health care service, followed by 4.01 points to health care service quality, 4.00 points to perceived value of health care service, and last 3.85 points to a health care service providers’ cultural skills. However, there was a difference in points in cultural skills between health care service providers and Chinese medical tourists. Chinese medical tourists’ satisfaction with health care service in Daegu was found to be comparatively high, but in relation to satisfaction with communication, it was found to be relatively low. Conclusion: Through this research, health care service providers’ knowledge level of Chinese culture and cultural skills were low while they seemed to take a half-hearted attitude towards educational experience for building up cultural competence and foreign patient service response.
김희선(Hee-Sun Kim),박지혜(Ji-Hye Park),박사라(Sa-Ra Park),한귀정(Gwi-Jung Han) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.6
Purpose: The study investigated the quality of Backsulgi, which has properties of dry-milled rice flour using various cultivars Samkwang, Dasan1, Saegoami, Baekjinju, and Seolgaeng. Methods: The physicochemical properties of five different rice cultivars and dry-milled rice flour of Backsulgi were analyzed for moisture content, volume, color, hardness and sensory evaluation. Results: The mean diameter of dry-milled rice flour particles was 71.83-106.33 μm. The moisture and damaged starch contents of dry-milled rice flour were 9.50-10.86% and 5.45-9.79%, respectively. The water absorption index was 1.16-1.41 g/g. The mean diameter of Seolgaeng cultivar particles was lower than those of other rice flours. Moisture contents were the highest in the Baekjinju cultivar. Conversely, damaged starch contents and water absorption index were the lowest in the Seolgaeng cultivar. Using a rapid visco analyzer (RVA), the peak, cold viscosities, and setback of Samkwang > Seolgaeng > Baekjinju cultivars were lower than those of other rice flours.; Further, the initial pasting temperature and setback of the Dasan1 and Saegoami cultivars were higher than of those of other rice flours, respectively. The volume of Backsulgi was the highest in the Saegoami cultivar. The L-value of Backsulgi was the highest in the Dasan1 cultivar. The a-value was lowest in the Samkwang cultivar. The b-value was highest in the Dasan1 cultivar. The hardness of Backsulgi was lowest in the Samkwang cultivar. In the sensory evaluation of Backsulgi, overall acceptability was the highest in the Seolgaeng, Baekjinju, and Samkwang cultivars. Conclusion: From the above conclusions, the Samkwang and Seolgaeng cultivars resulted in the best quality of Backsulgi using dry-milled rice flour.