• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.2
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• pp.392-400
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• 2021

Basic nursing core skills are the essential skills required of nurses to effectively care for their patients. This study introduces an on-campus practicum using a mobile-based reflective journal, and attempts identify the challenges faced by students when performing core clinical nursing skills. The on-campus practicum was operated based on Kolb's experiential learning cycle. For each class, students used mobile devices to write an online reflective journal. Analyzing contents of the reflective log helped in identifying difficulties experienced in executing core skills, and classifying them in terms of knowledge, skill, and attitude. The level of difficulty, importance, and confidence in the core clinical nursing skills were also assessed. Students were found to be struggling with various aspects of performing core nursing skills, especially in the skill category. Students also showed a lack of confidence in items they perceived as "high" difficulty, such as IV injection and indwelling catheterization. Moreover, over 50% students considered IV injection and vital sign checking as the most important core clinical nursing skills. Our data suggests the necessity to develop various contents and apply instructional strategies to solve the core skills difficulties faced by nursing students, and to continuously generate evidence for the same.

• Journal of Nutrition and Health
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• v.55 no.1
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• pp.21-35
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• 2022

The recommended meal composition allows the general people to organize meals using the number of intakes of foods from each of six food groups (grains, meat·fish·eggs·beans, vegetables, fruits, milk·dairy products and oils·sugars) to meet Dietary Reference Intakes for Koreans (KDRIs) without calculating complex nutritional values. Through an integrated analysis of data from the 6th to 7th Korean National Health and Nutrition Examination Surveys (2013-2018), representative foods for each food group were selected, and the amounts of representative foods per person were derived based on energy. Based on the EER by age and gender from the KDRIs, a total of 12 kinds of diets were suggested by differentiating meal compositions by age (aged 1-2, 3-5, 6-11, 12-18, 19-64, 65-74 and ≥ 75 years) and gender. The 2020 Food Balance Wheel included the 6th food group of oils and sugars to raise public awareness and avoid confusion in the practical utilization of the model by industries or individuals in reducing the consistent increasing intakes of oils and sugars. To promote the everyday use of the Food Balance Wheel and recommended meal compositions among the general public, the poster of the Food Balance Wheel was created in five languages (Korean, English, Japanese, Vietnamese and Chinese) along with card news. A survey was conducted to provide a basis for categorizing nutritional problems by life cycles and developing customized web-based messages to the public. Based on survey results two types of card news were produced for the general public and youth. Additionally, the educational program was developed through a series of processes, such as prioritization of educational topics, setting educational goals for each stage, creation of a detailed educational system chart and teaching-learning plans for the development of educational materials and media.