간호실무에서 신봉이론(Espoused theories)에 대한 탐색적 연구

서문자,김혜숙,이은희,박영숙,조경숙,강현숙,임난영,김주현,이소우,조복희,이명하,지성애,하양숙,손영희,권성복,김희진,추진아 성인간호학회 2001 성인간호학회지 Vol.13 No.1

As a nursing practice involves nurses' actions in a specific context of health care, this study has focused on exploring the espoused theories in nursing practice within the action science perspectives, Espoused theories are the belief, principles, and rationale expressed by the practitioner as guiding her/his actions in a situation of practice. The data were analysed qualitatively and 25 elements of espoused theories of nursing action were identified and clustered into 6 categories. The 25 elements of espoused theories are as follows: The clinical nurse worked in wholistic and individual nursing, focussed on the patient's needed, comfort and supportive nursing (5 theories of nursing goal) ; excellent skills, knowledge based, assessment and data collection, explaining, educating or a scientific basis(6 theories of nursing intervention): advocacy, value oriented, treatment, account- ability and commitment(4 theories of nursing ethics) ; human respect. partnership, trust(3 theories of patient-nurse relationship) : knowledgable, accumulated clinical experiences and personally lived experiences. positive perspectives(4 theories of nurse), role of intervention. rewarding peer relationship(3 theories of situations) The above mentioned espoused theories are similar to that of nursing textbooks which students learned through basic nursing education and almost the same as the Acts ofa Nurse in Korean. However, we are doubtful whether nurses actually do as they think. Therefore. it is recommended to review the theories-in-use in order to and any discrepancies between the espoused theories and the reality of nursing actions

한국비서자격시험의 개선점과 비교연구

남자현,이미정,이미영,이아영,정해금,최유정,이미숙,전인선,정혜림 이화여자대학교 법정대학 비서학과 1997 비서학연구 Vol.- No.17

The Linguistic Roots of Korean Traditional Food and Food Ingredients in Hunmong- ja-whae and the Development of Its Application System

Hye Jeong Yang,Kyung Rhan Chung,Hyun Ju Lee,Ahe ryung Yu,Hyun In Oh,HoMoon Seog,Dae Young Kwon,So-ri Lee,Dai-Ja Jang 한국콘텐츠학회 2011 한국콘텐츠학회 ICCC 논문집 Vol.- No.-

구강보건교육에 의한 초등학교 학생의 구강보건 지식도와 구강위생관리능력의 변화

이성국,송근배,전현자 韓國學校保健學會 1999 韓國學校保健學會誌 Vol.12 No.2

The purpose of this study was to evaluate the effect of systemic oral health education on the improvement of knowledge levels and patient hygiene performance(PHP) for elementary school students. The randomly selected 1st and 5th grade students in a public elementary school of Taegu city were divided by education group(118 students) and non-education group(122 students). The oral health education lesson was systematically held on the education group once a month for 4 months. The questionnaire queried all the subjects about their knowledge and attitudes before and after oral health education, and PHP was also tested at the same time. Corresponding p-values were significantly considered at values less than 0.05. The obtained results were as follows: Due to the oral health education lesson, the education group of both 1st and 5th grade students came to have a higher knowledge level than the non-education group. There was high improvement of items such as toothbrushing time, toothbrushing method, cause of dental caries, treatment after tooth damage, and tongue-brushing. Therefore, these items should be educated to all the elementary school students. By increasing the knowledge level of oral health after education, the PHP index in the education group was significantly decreased in comparison to the non-education group and hence the capability of oral health education system for elementary school students can improve the knowledge level and capability of oral health management. Further study will be required to develop an easy and acceptable systemic oral health education program for elementary schools.

菌株를 달리한 청국장의 製造에 關한 硏究(第1報) : 청국장메주 醱酵過程中의 成分과 酵素力

이현자,서정숙 韓國營養學會 1981 Journal of Nutrition and Health Vol.14 No.2

Bacillus natto 및 Bacillus subtilis 菌을 利用한 청국장메주 製造와 在來式方法에 依한 청국장메주 醱酵過程中의 成分과 酵素力을 比較檢討한 結果는 다음과 같다. 1) 發酵初期의 品溫이 50-55℃였으나 12時間後에 B. natto 와 B. subtilis 區는 48-52℃였고 在來式區는 40℃였다. 72時間頃에는 41-4℃로 試驗區에 따라서 品溫의 低下가 심하였다 . 2) ethyl alcohol과 還元糖은 12 時間頃에 最大値을 나타낸후에 滅少하는 경향이었으며 試驗區間의 差異는 거의 없었다. 3) pH 는 試驗區 모두 醱酵 12時間까지는 6.0이던것이 72時間頃에는 8.2 以上으로 나타났고 滴定酸度는 醱酵初期에 最大値를 나타냈다. 4) 아미노窒素와 水溶性窒素含量은 經時的으로 增加하는 傾向으로서 B. natto區, 在來式區, B.subtilis區의 順으로 높았다. 5) Amylase와 protease의 活性은 經時的으로 不規則的인 變化를 보였고 試驗區間의 差異가 없었으나 酵素活性은 大體로 微弱하였다. 本 實驗에서 B.natto 區가 청 국장메주 製造 菌株로서 成分과 官能面에서 優秀하였다. In order to study the changes of components and enzyme activities during Chungkookjang-Koji preparation, the Kojies were prepared with Bacillus Natto, Bacillus subtilis and traditional method. The temperature of Koji materials during Koji preparation was very different according to the experimental group. The content of ethyl alcohol, reducing sugar, amino nitrogen and water soluble nitrogen were changed by the Koji preparing stage and experimental group. Amylase and protease activities showed on irregular change on standing and their activities were not remarkably different among the groups and appeared weakly.

자연농업에 의해 생산된 배추의 품질 및 조리, 가공적성에 관한 연구

이현자,강근옥,황성연 안성산업대학교 1999 論文集 Vol.31 No.-

자연농업으로 재배된 배추와 일반 배추를 이용하여 김치를 담었을 때 숙성중 화학적, 미생물학적 및 관능적인 품질 변화를 알아 본 결과는 다음과 같았다. 자연배추가 일반배추보다 당질이 0.41%, 질산염은 약31배 정도 많았으며 기타 성분은 비슷하였다. 배추통김치의 담금실험에서 초기에 있어서 자연배추통김치의 호기성 전세균수는 일반배추보다 약 70% 이상 세균수가 적었으며 전 젖산균수가 담금 초기부터 급격히 증가하다가 적숙기를 지나서 감소하는 경향은 비슷하였다. 자연 및 일반배추통김치의 숙성기간 중 산도의 변화는 현저한 차이가 있어서 자연배추의 경우는 4주 후에도 식용할 수 있는 정도로 산도가 낮았으나 일반배추의 경우는 2주후부터 산도가 증가하여 식용할 수 없을 정도로 산패되었다. 배추통김치의 관능적 시험결과 자연배추통김치는 담근 2주후부터 일반배추통김치에 비하여 유의성 있게 현저히 우수하였으며 4주 수에도 기호도가 좋아서 일반배추통김치보다 가식기간을 두배 정도 연장할 수 있었다. Studies on chemical microbiological and sensory characteristics of cabbage and kimchi prepared by natural farming and usual farming. In the result, crude total sugar of natural Korean cabbage was 0.41% higher than usual Korean cabbage and other components were almost same. Total aerobic bacteria of natural farming Korean cabbage kimchi was about 70% compared with that of control at early stage of fermentation and total Lactobacilli was occurred vigorously after early stage and decreased gradually after optimum fermented stage at both sample. Changes of acidity of Korean cabbage kimchi during fermentation was remarkably different between natural and usual Korean cabbage kimchi. The acidity of natural Korean cabbage was as low as edible level after four weeks storage at ambient temperature but that of control was so high that usual kimchi could not eat them after two weeks storage. Sensory quality of natural cabbage kimchi was superior after two weeks fermentation compared with that of control and edible period of its could be prolonged twice.

비행청소년의 식생활태도와 식이자기효능감에 관한 연구

이정숙,이현자,송병춘,김은경,이춘복,김석환 대한지역사회영양학회 2008 대한지역사회영양학회지 Vol.13 No.5

The purpose of this study was to identify the factors associated with dietary attitudes and dietary self-efficacy of juvenile delinquents. Out of 110 questionnaires distributed to the juvenile detention home students in Daegu, and 150 questionnaires distributed to the juvenile detention home students in Anyang, 210 were analyzed (80.7% analysis rate). These data were analyzed by SPSS program. The results are summarized as follows. Almost all parents’ educational levels showed ‘graduation of middle school’, and only 43.8% of the juvenile detention students were living with parents. In case of incoming status, average income per month was 2,000,000 won, which was lower than normal one. Diet attitude score was higher in boy students than girl students (p < 0.05). There was a higher score of diet attitude in higher educational levels of father. The average score of dietary self-efficacy was 2.51 ± 0.86. This value was lower than the normal juvenile. There was a higher diet attitude score in the higher dietary self-efficacy score (p < 0.001). Therefore, proper nutrition education is required to improve their dietary self-efficacy. The results of this study could be useful data to plan and develop nutritional education programs of juvenile delinquents.

버팔로 뉴욕 주립대학교 부설 보육시설의 보육프로그램 운영실태

이현섭,김순자 진주산업대학교 1997 論文集 Vol.36 No.-

In this paper, Child Care Programs in the U. S. A and Child Care Programs operating at the University Buffalo Child Care Center, Inc. are analyzed. The above child care center are analyzed as following. 1. Basic Principles of Program 2. Personal Management 3. Admission & Enrollment 4. Safety Management 5. Health Management 6. Center Activities and Program Policies The above study result is as following. The University at Buffalo Child Care Center, Inc. is a private, not-for-profit organization, dependent primarily upon tuition (based on a sliding, scale) from parents. Special grants from State University of New York Central, and Governor's Office of Employee Relations of New York State Laber Management Child Care Advisory Committee (Civil Service Employees Association, Public Employees Federation, United University Professions, Council 82, and Management Confidential) provide additional support for continued operation. The University at Buffalo Child Care Center, Inc. does not discriminate on the basis of sex, race, religion, ethnicity, national origin, or handicapping condition.

감 발효주의 이화학적 특성 및 생리기능성

신자원, 현세희, 장인택, 이종수 배재대학교 자연과학연구소 2013 自然科學論文集 Vol.24 No.1

Physicochemical properties and physiological functionalities of perimon fermented wine(PF wine; test product) were investigated. Ethanol and total acid content of the PF wine were 13.8% and 0.25%, respectively. Its amino-nitrogen content was also showed 12.1mg%. Anti-obesity α-glucosidase inhibitory activity of the PF wine was very high 87.9% and also showed 50.2% of antioxidant activity.

안성군 주부들의 영양교육을 위한 사전연구 : 제1보:영양지식과 식습관을 중심으로 Base on Nutrition Knowledge and Food Habits

이성희,이현자,강근옥 안성산업대학교 1994 論文集 Vol.26 No.-

The completely answered questionaires were analyzed for the nutrition knowledge and food habits. The results were summarized as follows; 1. Taking care of the dietary life there were only about 10.7% of housewives were having planned meal and were able to take care of their own eating habits. 2. The greatest main cause which had influence on their family's eating habits was their husband's eating habits.(53.9%) 3. The educational level nor the age of the housewives had no effect on choice of cooking methods. 4. All groups tend to regard taste as the most important thing to regard. The older generation care more about nutrition. 5. The housewives said that they got the knowledge and information needed for their diet from the relatives and neighbours(34.9%), radio and television(28.8%), or from the newspapers and magazines(25.3%). 6. The subject they wanted on improvement of simplifying the dietary life on Korean food was that "There were too many dishes" took very high rate of 31.5%. 7. The spare time due to improvement of simplifying the dietary life, all the housewives wanted to have their own time to enjoy their hobbies. 8. The instant food should give sufficient nutritional suppliments and it should be harmless, economic and safe to satisfy the family member's tastes.