• Journal of Korean Academy of Fundamentals of Nursing
• /
• v.21 no.1
• /
• pp.57-68
• /
• 2014

Purpose: Nurses' management of Nursing Home residents' remaining functional ability is phenomena emphasizing as the main practice focus in long term care and has specific meanings within the context of quality of life for fragile and disabled elderly people in nursing homes. This study was conducted to clarify and to conceptualize the phenomena of nurses' management of nursing home residents' remaining functional ability. Method: The Hybrid Model of concept development was applied to develop a concept of nurses' management of residents' remaining functional ability. Results: This concept of nurse' management emerged as a phenomenon having meanings in two different dimensions, deliberation and enactment for five types of residents: residents with declining function and dementia requiring nursing assistance, bed-ridden residents with moderate dementia, residents with advanced dementia and behavior problems, but good physical health, residents at the end of life stage, and bed-ridden residents with intact mental health. Conclusions: Results indicate that nurses' management of remaining functional ability of residents in nursing homes is a concept having types of needs that should be treated in specified ways. Interventions should have a positive impacts on practical applications in nursing homes and on enhancing residents' remaining function.

• Journal of the Korea Society of Computer and Information
• /
• v.12 no.6
• /
• pp.153-160
• /
• 2007

Recently, the demand against the system risk analysis and security management from the enterprises or the agencies which operate a information system is increasing even from domestic. The international against the standardization trend of information protection management system it investigates from the dissertation which it sees. It analyzed and against information property information protection management system integrated it will be able to manage a danger modeling it did it proposed. Having analyzed as well as compared the matureness of security-measurement models in regard to the global standard of proposal system, the administrative presentation for various IT technology resources. which have been managed singly so far, is now well applied under the united control of the company itself, and enabled the automated management of authentication support and renewal for ISO 27001, ISO 9000, ISO 14000, resulting in much advanced operation for both material and human resources.

• Korean journal of food and cookery science
• /
• v.32 no.6
• /
• pp.762-772
• /
• 2016

Purpose: Adolescence is a critical period for growth and development; hence, knowledge about good food habits is essential amongst children. This study was conducted to investigate prevalence of awareness among food sellers, which could probably influence children's health and perceptions on food around schools towards adulterated food management beliefs, competencies, and food safety practices. Methods: Data was collected from 195 dealers around 25 elementary, middle and high schools in Daegu and Gyeongbuk provinces using a self-administered questionnaire in July and August, 2015. The data was analyzed using frequency analysis, one-way analysis of variance, $x^2$-test, factor analysis, and reliability analysis by SPSS Statistics (ver. 23.0). Results: A total of 121 people (62.1%) reported satisfaction of providing information and education on adulterated food. The perception of hazardous substances was found to be related to food poisoning bacteria and viruses (65.6%), heavy metals (42.1%), environmental hormones (36.4%), residual pesticides (27.2%), and irradiated food (26.7%). The perceived score on hygiene practices for processed food seller was $4.04{\pm}0.56/5.00$ and for cooked food seller was $4.09{\pm}0.45$. The capacity of adulterated food management practice of food sellers was significantly correlated with food knowledge on adulteration and public relation capacity, necessity of adulterated food management, and perception of hygiene practices (p<0.01). Similarly, knowledge and public relation capacity were significantly different according to ages (p<0.01). The perception of the necessity of adulterated food management was significantly different according to education levels (p<0.05), and the evaluation of hygiene practices was significantly different according to age (p<0.01). Conclusion: In order to solve the problem of adulterated food, which is one of the four social evils, and to strengthen the capacity of children to solve social problems, various practices like campaign on health promotion, goof food habits, education, and adulterated food management, should be actively promoted not only for children but also for food sellers around the schools.

• Journal of the Korea Safety Management & Science
• /
• v.11 no.4
• /
• pp.15-24
• /
• 2009

The object of this study is to understand the psychological factor of the worker on safety and recommend the experimental factor of safety education program. The following are the methods of this study. We analyzed the statistical data from survey to workers(N=139) about the psychological factor on safety. The survey consisted of 34 questions about 4 factors like private external characteristic, psychological characteristic, characteristics on behavior, and experience and reason of disaster. As the result of the analysis of the multi regression model on the base of correlation of each of the major factors, psychological health, effort on practicing, and satisfaction on their life were the variables with high influence on the safety mind of workers. So, it is good safety strategy for effective working to maintain healthy life with optimistic minds, and try to practice actively as usual. After considering the result, for the development of safety education program for working, we have to consider psychological factors of our workers that influence their safety and try to improve the experimental education opportunity, and it will be effective.

• Nutrition Research and Practice
• /
• v.8 no.3
• /
• pp.327-335
• /
• 2014

BACKGROUND/OBJECTIVES: The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS: The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS: The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS: This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

• Knowledge Management Research
• /
• v.13 no.5
• /
• pp.113-137
• /
• 2012

Since service innovation is considered as a new way to gain an advantage in a highly competitive environment, it is imperative for companies to align their service innovation strategy with their business strategy in order to achieve better firm performance. Accordingly, a critical challenge facing firms is how to effectively organize and manage a well-planned service innovation strategy in accordance with the direction of their business strategy. Firms with a good fit between business strategy (i.e., cost leadership, innovative differentiation, and marketing differentiation strategies) and service innovation strategy (service creation-focused, service delivery-focused, and client interface-focused strategies) are expected to have better firm performance than those without such a fit. Based on empirical data from 209 service firms in South Korea, this study aims first to investigate whether a certain service innovation strategy is more effective than others within a particular business strategy. We then examine whether their effective alignment positively affects firm performance. The empirical evidence indicates that the alignment of service innovation strategy with business strategy significantly influences firm performance. The adoption of service innovation strategy was found to have positive effects on firm performance with innovative differentiation and marketing differentiation strategies and negative effects with cost leadership strategy. Lastly, we discuss our study's implications for further research and practice.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.3
• /
• pp.301-310
• /
• 2006

This study was aimed to evaluate the relation of food hygiene knowledge and practices of the contract foodservice employees and housewives. The employees were mainly sampled using convenience sampling method and surveyed through the questionnaire. The SPSS 12.0 was used for statistical analysis: data frequency, t-test, one-way ANOVA. The scores of the contract foodservice employees were higher in personal hygiene and time-temperature control from hygiene knowledge category and in cleaning & sanitizing, and time-temperature control from hygiene practice category than those of housewives. The level of hygiene knowledge improved with continuous education, and people aged over 51 year showed better score in hygiene practices than those of age 20${\sim}$35. The score of hygiene knowledge or hygiene practices were higher in the group who graduated front middle or high school than the group who had MS degree, because they might have the good hygiene habit or behavior from the continuous education about the food hygiene.

• Journal of Korea Society of Digital Industry and Information Management
• /
• v.7 no.3
• /
• pp.37-42
• /
• 2011

Nowadays software developers are moving from conventional software process technologies to the object-oriented paradigm. To develope the object-oriented softwares efficiently, various software metrics have been suggested. Coupling refers to the degree of independence between components of the system. It has long been well known that good software practice calls for minimizing coupling interaction. Many researches have been studied coupling metrics of the object- oriented systems. We review Chidamber and Kemerer's work & Li's work. In this paper, we study the coupling of the overall structures of object-oriented systems by analyzing the class diagram of UML. We propose four coupling metrics for object-oriented softwares. First, we use an established coupling metric for object- oriented systems as a basic coupling metric. Then we modify the basic coupling metric by including indirect coupling between classes, We also suggest two relative coupling metrics to measure coupling between subsystems. We investigate the theoretical soundness of the proposed metrics by the axioms of Briand et al. Finally, we apply the presented metrics to a practical case study. This coupling metric will be helpful to the software developers for their designing tasks by evaluating the coupling metric of the structures of object-oriented system and redesigning tasks of the system.

• Management & Information Systems Review
• /
• v.18
• /
• pp.163-182
• /
• 2006

In social welfare arena field practicum has been an essential instrument and method for social work students to get socialized to the social work professional. However, to whom involve in the actual field practicum-universities(or colleges), institutes - have some difficulties. On the base of community welfare is a clinical approach in this times. To strengthen community welfare policy, the beginning of community welfare committee is such a good opportunity to tackle the problems of the field practicum. This study suggest that the problem of the field training are 1) a guidance of an individual social work institute, 2) the lack of social work institute, 3) the absence of the trainee's sense of values, 4) the bad conditions of the field practicum for social work students in undergraduate courses at the university(or college), and 5) the lack of professionalism for supervisors. This study makes the following social work suggestions to vitalize field practicum in community welfare. It is more likely important to 1) make the law of the field practicum for undergraduate social work courses, 2) make the coordinated programs of the field practicum for undergraduate social work course in community welfare, 3) enlarge the opportunity that a field specialist take further education, 4) support and carry of supervisor reeducation, 5) make the program development of trainee's personal experiences in social work values, and 6) social work professors make a practice in the social work field.

• Journal of the Korean Home Economics Association
• /
• v.38 no.4
• /
• pp.99-114
• /
• 2000

The purpose of this study was to investigate foodservice management of snacks as will as to evaluate nutrient intakes of young children from the snacks serried in early childhood educational institute. Two hundred and twenty-three snack items from 14 kindergartens and daycare centers were measured sewing size and analyzed for the nutritional values in addition to the general evaluation of the snack service management practice by the trained personnel. The results were as follow: The contents of most nutrients supplied from the snacks amounted to 10-15% of RDA (recommended dietary allowances for Koreans) except iron and niacin. And there were not any significant differences in the contents of energy, protein, fat and carbohydrate between the morning and afternoon snacks. The energy and protein contents (as the % of RDA) of snacks sewed to children of 1-3 years old were turned out to be significantly higher than that sewed to the children of 4-6 years old since the portion amount of snacks per child was about the same regardless of the age and individual variation. There were significant differences in the contents of nutrient serried from the snacks among 14 kindergartens. Therefore, nutritional guidence including the standard portion amount for the kindergarten snacks considering the age, activities and individual variation should be developed for kindergarten teachers so that they can effectively manage snack service and provide good nutrition for young children.