• Journal of Industrial Convergence
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• v.22 no.5
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• pp.89-96
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• 2024

This is a descriptive research study to confirm the mediating effect of empathy in the relationship between communication skills and interpersonal relationship of MZ generation nursing students. The subjects of this study were 129 nursing students born in 1981 to 2006, corresponding to the MZ generation, and the data collection period was from May 20 to July 30, 2023. The collected data were analyzed using the SPSS 25.0 program, and the mediating effect of empathy was tested by Baron and Kenny's three-step mediating effect verification procedure, and Sobel test was conducted to test the statistical significance of the mediating effect. As a result of the analysis, communication skills (β=.45, p<.001) and empathy (β=.18, p=.008) had a significant effect on interpersonal relationship. These variables were found to have 48.4% explanatory power for interpersonal relationship. Empathy had a partial mediating effect (z=2.39, p=.016) in the relationship between communication skills and interpersonal relationship. Based on the results of this study, it is necessary to understand the characteristics of the MZ generation familiar with the non-face-to-face culture that will be in charge of future nursing and to develop effective programs to improve their interpersonal relationship.

• Journal of Oriental Neuropsychiatry
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• v.35 no.2
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• pp.163-175
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• 2024

Objectives: To investigate the relationship between rehabilitation treatment, mental state and resilience of stroke patients undergoing rehabilitation by examining the correlation between The Core Seven Emotions Inventory-Short Form (CSEI-s) and the Korean version of the Connor-Davidson Resilience Scale (K-CD-RISC). Methods: All 104 participants (44 diagnosed with stroke who were receiving rehabilitation and 60 without stroke or psychiatric history) completed the CSEI-s, K-CD-RISC, and Questionnaire for stroke symptoms. All data were analyzed using by Statistical Package for the Social Sciences (SPSS) ver. 27.0. Descriptive statistics, chi-square test, t-test, Mann-Whitney U test, Kruskal-Wallis H test, and Pearson correlation coefficient were used for data analysis. Results: As a result of the CSEI-s, compared to the control group, the stroke group showed significantly lower Joy (喜) scores and significantly higher scores for Depression (憂) and Sorrow (悲). With a morbidity period of 12 months or less, the Thought (思) score was significantly higher. The Fear (恐) score was significantly higher when the rehabilitation was initiation more than 4~8 weeks after than that when the treatment was started immediately. Meanwhile, the K-CD-RISC score was significantly higher when rehabilitation was started immediately. In the stroke group, the K-CD-RISC score was positively correlated with Joy (喜) but negatively correlated with Depression (憂) and Fear (恐). In the control group, K-CD-RSIC showed a positive correlation with Joy (喜) but negative correlations with Depression (憂), Sorrow (悲), and Fear (恐). Conclusions: In addition to early rehabilitation treatment, mental approach through Korean medicine psychotherapy is crucial for enhancing the resilience of stroke patients.

• The Journal of the Convergence on Culture Technology
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• v.10 no.2
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• pp.149-157
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• 2024

Despite continuous efforts by healthcare institutions and professionals, incidents threatening patient safety continue to occur. Policies related to patient safety are being strengthened, and nursing students are recognized as key personnel in patient safety management. Identifying factors influencing patient safety management behavior can enhance competency in patient safety management and prevent and improve patient safety incidents. Therefore, the purpose of this study is to clarify the impact of nursing students' knowledge, attitudes, and performance confidence related to patient safety management on their patient safety management behavior. A descriptive survey study was conducted, and data collection targeted 138 fourth-year nursing students in K region from October 25th to October 28th, 2022. Statistical analysis was performed using SPSS 25.0 program. The research findings showed that knowledge, attitudes, and confidence regarding patient safety management were positively correlated with patient safety management behavior. Factors influencing patient safety management behavior were identified as patient safety management education experience (β=.22, p<.001) and confidence (β=.66, p<.001). Based on these results, it is suggested that educational programs aimed at improving patient safety management behavior among nursing students should focus on enhancing patient safety management education experience and confidence.

• Journal of dental hygiene science
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• v.24 no.2
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• pp.115-123
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• 2024

Background: The population of Gangneung City in South Korea has shown a gradual increase in the proportion of individuals aged 65 years and older, and the most frequently reported diseases for several years have consistently been periodontal diseases, including gingivitis and periodontitis. The regional imbalance in the distribution of dental personnel and resources has emerged as a problem of inequality in the use of dental care. It has been advocated to identify areas with disadvantages in dental care and develop public dental policies based on that. This study aimed to develop a customized oral healthcare program for local seniors based on a Public-Private-Academic Partnership, and to evaluate the oral health status of older adults in Gangneung City. Methods: The participants were residents aged 60 years and above in Gangneung City. A questionnaire including general information, systemic health status, and oral health status was administered to the participants. In addition, oral healthcare and education tailored to each individual's health status were provided once or twice based on their oral health status. The collected data were analyzed using IBM SPSS Statistics 25 for descriptive statistical analysis. Results: Among the older adults in Gangneung City, 75% had at least one prosthesis and exhibited symptoms of gingivitis or periodontitis. Additionally, the modified sulcus bleeding index decreased among participants who underwent the program twice. Over 90% of the participants expressed satisfaction with the program. Conclusion: The program appeared to contribute positively to the oral health promotion among local seniors. Further oral healthcare programs should focus on seniors in rural and old urban areas to reduce disparities in oral health across regions.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.13 no.5
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• pp.103-118
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• 2018

This study would provide the basic data informative for establishing a VMD strategy, covering design and marketing for business owners and prospective entrepreneurs, including the persons concerned with the food and beverage industries by investigating the relationships of the impacts of several factors in the cognitive dimension factors of VMD in food and beverage stores on consumers' emotional response and behavior intention and the mediating effect of emotional responses, applying the concept of VMD to the food and beverage industries. To check this research purpose, data were collected through a survey, conducted with various consumers in their 20s through 60s who have experienced the use of food and beverage stores. The period of the survey was from September 20 through October 10, 2017, 202 copies of questionnaires were collected without missing values and used as data for the final analysis. As for the analysis of the data, using SPSS statistical software, frequency analysis and descriptive statistics, analysis of reliability and validity, correlation analysis, single and multiple regression analysis were conducted. According to the results of this study, first, the relationship of the impact between the VMD cognitive dimension of food and beverage stores and customers' emotional responses was statistically significant. In concrete, all factors of VMD cognitive dimension, including the factors of suitability and daily escape had positive (+) impacts on positive emotions. Second, as a result of an analysis of the impact of emotional responses felt in the process of visiting the food and beverage stores on customers' behavior intention, it turned out that positive emotions had a positive (+) impacts on visit intention and recommendation intention while negative emotions did not have any impacts on visit intention and recommendation intention. Third, as a result of an analysis of the impact of VMD cognitive dimension on behavior intention, the suitability and balance of the VMD cognitive dimension had positive (+) impacts on visit intention while daily escape and functionality had positive (+) impacts on recommendation intention. Fourth, as a result of checking if emotional responses had a mediating effect in the relationship between the VMD cognitive dimension and behavior intention, positive emotions had a full mediating effect while there was no mediating effect of negative emotions between the VMD cognitive dimension and behavior intention. In conclusion, this study found that the VMD cognitive dimension of food and beverage stores affected consumers' emotional responses and that emotional responses were a factor affecting behavior intention and proved that consumers' emotional responses differed depending on the factors in the cognitive dimension. Thus, in food and beverage stores, it would be necessary to make effective designs of the stores and differentiate the presentation of them through utilizing detailed factors of the cognitive dimension of VMD. Also, the results of this study could be utilized as the appropriate marketing tools for customers in food and beverage stores and as the basic data for establishing the strategy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1069-1078
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• 2008

The purposes of this study were to identify the consumer behavior using in campus specialty coffee shop and to establish the marketing strategies through Importance-Performance Analysis (IPA) of service quality. Questionnaires were distributed to 725 students at K University located in Masan, from April 23 to May 3, 2007. Finally, 621 questionnaires were included in the final analysis (response rate: 85.7%). For statistical analysis, SPSS (12.0) was used to conduct the descriptive analysis, t-test, factor analysis and reliability test. The results of this study were as follows. The average cost of using specialty coffee shop in campus was \ 2,096, the average staying time was 25.92 min and the average number of visits per month was 2.17 times. The importance level of 'employee's attitude', 'physical environment', 'sensory quality of coffee', 'beverage features', 'representativeness' were 3.88, 3.79, 3.73, 3.67, 3.28 points, respectively. Also, the performance level of 'sensory quality of coffee', 'beverage features', 'employee's attitude', 'physical environment', 'representativeness' were 3.13, 3.06, 3.05, 2.77, 2.61, respectively. The importance and performance levels of service quality of specialty coffee shop in campus were significantly different (p<.001). Establishment of marketing strategies for in campus speciality coffee shop was possible through the IPA of service quality. Strategies for improving customer satisfaction were to secure enough chairs/ tables, to procure comfortable chairs for customer and to ensure the quality of coffee bean and service of employee.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.894-902
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• 2016

The purpose of this study was to analyze the attributes considered as important by parents in the selection of laver for infants through conjoint analysis techniques. A total of 917 questionnaires were distributed in January 2016, of which 211 were completed (23.0%). Statistical data analyses were performed using SPSS/Win 21.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical laver for infants. According to the analysis of attributes and levels of laver for infants, the relative importance of each attribute was follows: seasoning (26.55%), flavor (19.33%), texture (18.75%), oil (15.15%), size (10.61%), and certification (9.61%). The results of the conjoint analysis indicate that parents raising infants preferred laver with the characteristics of non-seasoning, general flavor, softness, half-size, organic certification, and perilla oil. The most preferred laver for infants gained a 53.7% potential market share from choice simulation compared with laver being sold. Using utility and relative importance, the laver market for infants was classified into two segments. As a result of market segmentation, parents of cluster 1 preferred the laver model being sold (soy seasoning) while parents of cluster 2 preferred the optimized laver model (non-seasoning).

• Journal of the Korean Institute of Landscape Architecture
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• v.42 no.4
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• pp.76-88
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• 2014

The purpose of this study is to derive landscape characteristic elements of agricultural and fishery heritage and to classify landscape characteristic elements of Cheongsando designated as Korean agricultural and fishery heritage No.1 as well as a Globally Important Agricultural Heritage System (GIAHS). Additionally, this study was conducted to suggest priority for conservation and management of Cheongsando by grasping differences between factors which visitors deem as important and satisfying. To implement this study, the literature review was written, an on-site survey to derive landscape characteristic elements of Cheongsando and a survey on importance and satisfaction of landscape characteristic elements of Cheongsando were conducted, and reliability analysis, descriptive statistical analysis and IPA analysis were performed using SPSS 20.0. The results are as follows: The analysis showed the factors requiring persistent efforts in the first quadrant are the rape flower garden, the sea, green barley field, flat stone paddy field, breakwater and lighthouse, abalone farms, stone houses, thatched houses, a coastal road, the slow road, Stonewall Walkway of Seongseo Village, and residents' agricultural behaviors. The analysis showed the factors needing intensive management strategies in the second quadrant are the surrounding mountain area, dock, Docheong Harbor, vessels, fish market, Doksari stone wall, garish-roofed farm villages, excursion school to a slow island, pension and cafe, bus stop, shade trees, Raw Fish Street, the beach and the filming site. Analysis indicated that the factors needing management control in the third quadrant are the pine grove, the beach, tidal mudflat, the garlic fields, vinyl greenhouses, grain drying yard, sea mustard drying yard, heritage center, Choboon, Dangri exorcism, the market place, residents' fishery behaviors, residents' industrial behaviors, residents' ordinary behaviors, visitors' behaviors that visiting the dock, visitors' behaviors that walking the slow road, visitors' behaviors that eating and shopping for specialties, visitors' behaviors that experiencing agriculture and fishery. Excessive effort factors in the fourth quadrant were not derived.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.456-463
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• 2006

The purposes of this study were to extract choice attributes of bakery cafe customers and to conduct important- performance analysis (IPA) of choice attributes perceived by bakery cafe customers. The questionnaire was developed through literature review and focus group interview, and modified after pilot test. The questionnaires for main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analysis (85.9%) and the statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, exploratory factor analysis, reliability analysis, and correlation analyses. The main results were as follows. 'Products', 'convenience to use', 'services and price', 'interior environments' 'brand' and 'location' dimensions were extracted as choice attributes dimensions of bakery cafe customers and customers of bakery cafe regarded 'sanitation and cleanness', 'kindness of employees', 'quality of products', 'comfortable and pleasant facilities' and 'taste of bakery products' as more important than other attributes. In addition, the results of IPA showed that marketing managers of bakery cafes should focused on the dimension of 'services and price' in the reason that this dimension was low at performance although customers regarded it very important. Overall, researchers and managers of bakery cafes should understand unique choice attributes of bakery cafe customers, and make efforts to establish marketing strategies that meet bakery cafe customers' needs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.815-822
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• 2006

The purposes of this study were to investigate the consumer's perception of the subject to manage the foodservice operation in the university, and to analyze the effects of consumer's perception of the university foodservice qualify on intent to revisit and intent to recommend. The questionnaires were distributed to 575 students in the K University located in Masan, who were sampled by proportionate stratified sampling method. The surveys were peformed from May 17 to June 2, 2005. The 566 questionnaires were responded, and 6 unusable questionnaires were excluded, then 560 were used for the final analysis (response rate: 97.4%). For the statistical analysis, SPSS (12.0) was used to conduct the descriptive analysis, factor analysis reliability analysis, and multiple regression analysis. The results of this study were as follows: First 254 respondants (47.3%) did not know that their foodservice operation was managed by contract foodservice company, and 374 students (66.8%) did not know the name of the contract foodservice company which runned their foodservice operation. Second, the food factor of university foodservice quality had a significant positive effect on intent to revisit (P<0.001), and the food factor of university foodservice quality also had a significant positive effect on Intent to recommend (p<0.001). It was concluded that as the food factor of university foodservice qualify Increased, the intent to revisit and the intent to recommend the university foodservice increased. So when university foodservice managers plan the foodservice operation strategy, they should focus on increasing the perception of customers' foodservice quality and also advertising contract foodservice company's brand name.