• Korean Journal of Occupational Health Nursing
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• v.21 no.1
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• pp.55-65
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• 2012

Purpose: The purpose of this study was to provide baseline data on paid hospital-caregivers' work performance, degree of importance of caregiving, and their knowledge as well as affecting factors on the level of practice when there is no guardian. Methods: The subjects of this study were 155 total caregivers working at 9 hospitals. Data were collected by self-reported questionnaires in December, 2010. The collected data were analyzed using SPSS/WIN 17.0. Results: The caregivers' level of practice showed 4.0/5.0 points, degree of importance, 4.4/5.0 points, and knowledge, 4.3/5.0 points. The level of practice was significantly different depending on the hospital types. Significant correlations were found between level of practice, degree of importance and knowledge. The degree of importance and types of hospital attributed to 17.1% of variance in the level of practice. Conclusion: A systematic hospital caregivers' program focusing on strategy to enhance caregivers' level of practice, degree of importance and knowledge can be effective for paid hospital-caregivers when there is no guardian.

• International journal of advanced smart convergence
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• v.10 no.4
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• pp.233-240
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• 2021

The purpose of this study was to provide a 360-degree video on intensive care unit admission guidance to family members admitted to the intensive care unit, and then to identify anxiety, safety perception, and satisfaction. This study was a single-group pre-post design, and the data collection period was from October 1, 2020 to August 30, 2021. The subjects of this study were 19 people who applied 360 degree hospitalization guide video. For data analysis, SPSS WIN 24.0 program was used, and real number, percentage, mean, standard deviation, minimum value, maximum value, and Wilcoxon signed rank test were used. The subjects' anxiety before intervention was an average score of 6.21±2.30 and the anxiety after intervention was an average score of 3.95±2.46, which was statistically significant (z=4.13, p<.001). The safety consciousness of the subjects before the intervention was an average of 4.08±0.39 and the safety consciousness after the intervention was an average of 4.54±0.48, which was statistically significant (z=5.00, p=.001). The highest level of satisfaction with the 360-degree hospitalization guidance image of the subjects was 4.58±0.51 and the lowest was 4.16±0.96. In this study, when 360-degree hospitalization guide video was applied, there was a difference in anxiety and safety perception, and satisfaction was high. Based on the research results, various programs for guardian education can be developed and utilized in the future.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.2
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• pp.273-279
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• 2004

Recently, newly developed single high-intensity LED curing lights for composite resins are claimed to have a higher intensity than previous LED curing lights and to results in optimal properties and short curing time. The purpose of this study was to determine the curing effectiveness of the curing units and to evaluate the relationship between the degree of polymerization and distance from curing light tip end to resin surface. One composite resin was tested(Filtek Z250). Thin film specimens were cured with a LED curing unit(Elipar Freelight 2, 10s), Plasma Arc curing unit(Flipo, 6s), Halogen curing light(XL3000, 20s) at four curing light tip to the resin surface(0mm, 2mm, 4mm, 6mm). Degree of conversion of composite resins were determined by a Fourier Transform Infrared Spectrometer(FTIR). From the present study, the following results were obtained. 1. In all curing units, relative light intensity was significantly decreased according to the increase of distance of light tip to the resin surface(p<0.05). LED curing units showed a higher percentile decrease in intensity than other curing units. 2. In all curing units, degree of conversion was decreased as increase of the distance but no statistically significant difference(p>0.05) except between 4mm and 6mm(p<0.05). 3. When comparing degree of conversion of light curing units at each distance(0mm, 2mm, 4mm, 6mm), LED curing light had a higher degree of conversion than plasma arc and halogen curing lights at 0, 2, 4mm(p<0.05). At 6mm, there was a no significant difference among the curing units(p>0.05).

• Food Science and Preservation
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• v.12 no.2
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• pp.141-145
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• 2005

To investigate the relationship between the milling degree and color of milled rice, an empirical whiteness model was developed according to the milling degree from $0\%\;to\;20\%$ using paddy of three different varieties of Chuchung, Nampyong and Odae. The values of determination coefficient and the root mean square error between measured and predicted whiteness were 0.990, 0.877, respectively, and the whiteness model was proved to be quite applicable. The relationships between whiteness values and color factors in several color systems were tested to select useful color factors for development of convenient whiteness meter. The whiteness value of milled rice according to degree of milling could be converted into b and Hunter whiteness in Lab color system. B in RGB color system at high values of determination coefficient were 0.990, 0.985, and 0.989, respectively.

• The Journal of Korean Academic Society of Nursing Education
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• v.14 no.2
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• pp.205-215
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• 2008

Purpose: This study was to identify the relationship between the degree of family support and the degree of satisfaction in clinical practice by nursing students. Method: This study was designed to measure the level of satisfaction according to the content, guidance, circumstance, hours, and the evaluation of clinical practice. Four hundred sixty-five nursing students from 4 nursing colleges, and 1 baccalaureate program in G area were randomly sampled. An instrument consisting of 64 questions, developed by the researcher and a nursing professor, was used to gather data from March 10 through 31, 2008. The data was analyzed by descriptive statistics, t-test, ANOVA, and Pearson Correlation, using the SPSS 14.0 program. Result: The results were summarized as follows : Family support of nursing students showed a significant difference by religion (t=2.104, p=0.036) and satisfaction of major (F=8.010, p<0.001). The satisfaction degree of clinical practice by nursing students showed a significant difference by university or college (t=2.636, p=0.012), residence type (t=2.098, p=0.036), and satisfaction of major (F=5.779, p=0.003). The relationship between generally perceived family support correlated with the degree of satisfaction in clinical practice of nursing students (r=.199, p<0.001). Conclusion: It was found that a higher degree of satisfaction in clinical practice depends on a higher degree of family support. Therefore, nursing faculty should plan interventions to inspire satisfaction level of clinical practice by family support.

• Restorative Dentistry and Endodontics
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• v.25 no.3
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• pp.459-473
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• 2000

Dental caries is the most common disease in the maxillofacial area. There are many factors contributing to its development, but complete understanding and prevention is not fully known. Since the structure of the coronal and root portion of the tooth is different, the remineralization and demineralization process is also known to be different. In this study, by using a partially saturated buffer solution, we created artificial enamel and dentin caries and evaluated mineral loss. A remineralization solution with four different degrees of saturation (degree of saturation ; group 1, 0.268, group 2, 0.309, group 3, 0.339, group 4, 0.390, PH 4.3, F-2ppm) was used on a demineralized specimen. The mineral precipitating quantity and depth was evaluated by using microradiography. Using an atomic force microscope (AFM), hydroxyapatite crystals of normal, demineralized, and remineralized enamel and dentin were evaluated. The results were as follows: 1. As the degree of saturation of the remineralizing solution increased, the mineral precipitation in the enamel was increased. In group 4, mineral precipitation was limited near the surface. 2. As the degree of saturation of the remineralizing solution increased, the mineral precipitation in the dentin was decreased and it occurred in a deeper portion. In group 4, however, mineral precipitation occurred on the surface and its quantity increased. 3. There was a statistically significant interaction between enamel and dentin mineral content changes on specimens treated with remineralization and demineralization solution (demineralization r=0.44, remineralization r=0.44, p<0.05). 4. Demineralized hydroxyapatite crystals showed central and peripheral dissolving and widening of intercrystal spaces under the AFM. 5. In dentin remineralization small crystal precipitation occurred between the large crystals. We conclude that by adjusting acidulated buffer solution's degree of saturation, we can control enamel and dentin remineralization. In addition, the AFM is highly useful in evaluating changes in remineralized and demineralized hydroxyapatite crystals.

• Journal of the Korean Society of Physical Medicine
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• v.4 no.4
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• pp.275-280
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• 2009

Purpose：We have investigated to analysis biomechanics for pinch strength due to elbow flexion degree. Methods：Pinch strength was measured by Electro Dynamometer(G-100) using four elbow flexion degree ($0^{\circ}$, $45^{\circ}$, $90^{\circ}$, $135^{\circ}$). Results：In experimental results, we found that pinch strengths were 5.4kg($0^{\circ}$), 4.8kg($45^{\circ}$), 5.6kg($90^{\circ}$) and 5.2kg($135^{\circ}$), respectively. The Pinch strengths got maximum at $90^{\circ}$ degree, minimum at $45^{\circ}$ degree. We have calculated F1 values using $\sum$T=0. As a result F1 values were 540N($0^{\circ}$), 480N($45^{\circ}$), 560N($90^{\circ}$) and 520N($135^{\circ}$), respectively. F1 values got maximum at $90^{\circ}$ degree, minimum at $45^{\circ}$ degree. Data curve line of $F_1$ values was increased in 45~90 section and decreased in 0~45, 90~135 sections, respectively. Conclusion：$F_1$ (Flexor digitorum superficialis and profundus) values were 10 times bigger than pinch strengths. Data curve line of $F_1$ values was similar to active length-tension curve in 45~90, 90~135 sections.

• Journal of Nutrition and Health
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• v.29 no.6
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• pp.651-660
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• 1996

The purpose of this study was to examine and analyze the degrees and the influence factors of job satisfaction of dietitians working in hospitals in relation to performance of duty in their works and to provide effective management of hospital dietitians for high quality health and food service in hospital. The questionaire was prepared with reference to the previous studies on job satisfaction of dietitians working in hospitals throughout the nation. 201 dietitians in the country were surveyed. The period of research was from January 20 to February 28, 1995. The results are as follows. 1) In regard to the degree of job satisfaction of hospital dietitians, they showed the highest degree of job satisfaction in the relationships with fellow dietitians followed by worth and self-confidence, aptitude and interests, relationships with cooks, job stability, degree of recognition of the dietitians competence, supervision of the superiors, degree of application of professional knowledge, work load, wage level, degree of recognition of the importance of duty, cooperative relationships with load, wage level, degree of recognition of the importance of duty, cooperative relationships with doctors, degree of performance of clinical work, the number of dietitians, the prromotion system, and welfare system in that order. On the other hand, they showed the highest dissatisfaction with food service facilities. 2) The influence factors on job satisfaction are as follows. (1) Wage factor : Shorter weekday working hours and higher bonuses make greaster job satisfaction (R2=0.3115). (2) Working condition factor : Larger number of monthly holidays(R2=0.5142), shorter weekday working hours(R2=0.1077), longer previous food service experience and computer utilization (R2=0.1432) make greater job satisfaction. (3) Welfare factor : Welfare system (R2=0.4132) and promotion system (R2=0.1624) have to do with computer utilization. Job stability has to do with marital status and computer utilization (R2=0.1165). consequently, those married dietitians who use computers show higher job satisfaction. (4) Human relationship factor : Smaller mumber of patients receiving food makes greater job satisfaction (R2=0.1334). (5) Superivision factor : Shorter weekday working hours and larger number of monthly holidays make greater job satisfaction (R2=0.1709). (6) Achievement factor : Marriage, larger number of dietitians(R2=9.2293), age, larger number of monthly holiday, higher monthly wages and computer utiliazation (R2=0.1088) make greater job satisfaction. (7) Speciality factor : Marriage, longer current hospital tenure, higher position and working in seoul(R2=0.1142) make higher job satisfaction. (8) Job inclination factor : working in general hospitals rather than in oriental hispitals, working in seoul(R2=0.1776) and better bonuses(R2=0.1078)make greater job satisfaction. As a result, the following is suggested for the job satisfaction of hospital dietitions on the basis of this study : hospital dietitians can achieve miximum job satisfaction through smooth relationships with coworkers, and the responsible managers should improve welfare and working conditions for the job satisfaction of hospital dietitians.

• Archives of Plastic Surgery
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• v.35 no.4
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• pp.413-418
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• 2008

Purpose: When choosing dressing method to treat skin defect by second degree or higher burn, we have to consider method of rapid epithelization and minimization of pain during the treatment. In this study, we used biologic dressing with cultured allogenic keratinocytes for skin defect due to burn. We followed up the degree of epithelization, the degree of pain, and patient satisfaction. Methods: From June 2003 to June 2006, among the patients with skin defect due to burn, 31 cases with second degree burn(moderate to severe) were selected and biological dressing with cultured allogenic keratinocytes were done. 21 cases did not use cultured allogenic keratinocytes. Most of the patients had second degree burn. We applied cultured allogenic keratinocyte by Kaloderm. For wounds that were not deep enough to effect the dermis, escharectomy was done before applying Kaloderm. After the operation, moist wound site was maintained by dressing with saline gauze for 5 - 7 days. We compared the condition of the wound site before and after applying Keloderm by grading epithelization by standardized percentage scoring scale(1 - 5), and degree of pain and patient satisfaction by visual analogue scale(0 - 10). Results: When cultured allogenic keratinocytes were applied for the same period of time, the mean score of epithelization were $3.29{\pm}0.529$(mean ${\pm}$ S.D.). Without the application, the mean score of epithelization were $2.86{\pm}0.655$(mean ${\pm}$ S.D.). The degree of pain was $7.71{\pm}1.419$(mean ${\pm}$ S.D.) and $2.35{\pm}0.950$(mean ${\pm}$ S.D.) before and after the application, respectively. The patients' satisfaction score was $6.45{\pm}0.850$(mean ${\pm}$ S.D.) and $8.45{\pm}0.961$(mean ${\pm}$ S.D.) before and after the application, respectively. Conclusion: Applying biological dressing with cultured allogenic keratinocyte to skin defect due to second degree burn showed satisfactory results in the degree of the epithelization, degree of pain and patients' satisfaction.

• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.340-345
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• 1997

This study was undertaken to evaluate microbial risk degree of some processed foods in Korea. In this study the data on the outbreak of foodborne diseases during recent 18 years (1976-1989, 1993-1996. 8) were analyzed. The most frequently isolated pathogens were Salmonella (36.9%); followed vibrio (22.0%), Staphylococcus (15.7%) and Escherichia coli (13.3%). Outbreak rate of Staphylococcus, Vibrio, E. coli and Salmonella, was 33.0%, 23.5%, 17.5% and 17.1%, respectively. Overall risk degree of pathogens by fatality rate, outbreak rate and pathogen amount for foodborne outbreak was Clostridium, 5, Staphylococcus and Vibrio, 4, Salmonella and E. coli, 3. Based on foodborne pathogens, the risk degree of raw seafoods, raw eggs and processed seafoods were 4, and those of raw meats, Doshiraks and milk products were 3. Also, based on processing characteristics of foods, the risk degree of surimi-based imitation crab was 3. Foods of the highest actual risk degree were raw seafoods and raw eggs (16); followed raw meats (15), surimi-based imitation crab (12), Doshirak (9) and milk products (6).