• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.233-241
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• 2005

The purpose of the study was to evaluate the perception of importance about prerequisite program(PRP) of dietitians. A questionnaire was developed to achieve research objectives and sent to random samples of 450 dietitians by a mail from July to August in 2000 ; 242(54%) responses were analyzed. The respondents used three-point-scale to rate their perception of importance about PRP from 1-"will be necessary" to 3-"very important". All statistical analyses were conducted using SAS package(version 8.12) in order to have means, standard deviations, One-way analysis of variance, Duncan’s multiple range test and t-test. The study results were summarized as follows. The rates of perception of importance about PRP were significantly different from 21 of the 37 contents among business and industry, health care and school foodservice and were significantly different from 16 of the 37 contents among direct and contract management(p<.05 or p<.01 or p<.001). Dietitians in business and industry had lowest perception of importance about PRP of other respondents. Generally, the item related to ‘‘employee hygiene practice’ had the highest perception level score among PRP in foodservice facilities. Results indicate that there is a need for increased education of dietitians about PRP and appropriate practices.

• Journal of the Korean Dietetic Association
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• v.11 no.1
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• pp.105-113
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• 2005

The purpose of the study was to evaluate the perception of importance about HACCP guidelines of dietitians. A questionnaire was developed to achieve research objectives and sent to random samples of 500 dietitians by a mail ; 418(84%) responses were analyzed. The respondents used three-point-scale to rate their perception of importance about HACCP from 1-"will be necessary" to 3-"very important". All statistical analyses were conducted using SAS package(version 8.12) for Windows. Means and standard deviations were computed for all variables. One-way analysis of variance and Duncan's multiple range test were used to assess differences in the perception of importance about HACCP guidelines among business and industry, health care and school foodservice managers. The study results were summarized as follows. Dietitians especially had lower perception of importance on the contents of Critical Control Points(CCPs), such as; adequate thawing methods and keeping records(1.95) and correct cleaning and sterilizing for raw vegetables and fruits(1.93). The rates of perception of importance about HACCP guidelines were significantly different from 19 of the 37 contents among business and industry, health care and school foodservice(p<.05 or p<.01 or p<.001). Generally, the item related to purchasing and inspection management had the highest perception level score and the item related to pre-preparation management had the lowest perception level score in foodservice production process(p<.001). Results indicate that there is a need for increased education of dietitians about HACCP principles and appropriate practices.

• Korean Journal of Adult Nursing
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• v.13 no.3
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• pp.476-485
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• 2001

The purpose of this study was to identify the effect of structured information provided on knowledge and self-care behavior. The subjects of this study were both hospitalized patients and outpatients in K university hospital. The instrument use for this study were the knowledge assessment tool and self-care behavior assessment tool by Eom Soon-Ja(1998) and they were modified for liver cirrhosis patients. The data were analyzed by t-test, Chi-square test, Pearson correlation coefficients using SAS program. The results of this study were as follows. The experimental group which had received structured information provided showed greater increased knowledge of liver cirrhosis(P=.001). The experimental group which had received the structured information provided indicated increased self-care performance rate, especially after information about diet(P=.001), activity and bed rest(P=.001), drug therapy and visiting the hospital(P=.001), prevention of a complication and observation(P=.001). In conclusion, structured information provided showed increased in the degree of knowledge and self-care behavior, so information showing is an effective nursing intervention. It is much needed to employ information showing for chronic patients.

• Journal of Nutrition and Health
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• v.35 no.2
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• pp.263-271
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• 2002

The purpose of this study was to determine the standard work time of dietetic staff through work sampling methodology in school flood service systems. Work measurement through work sampling methodology was conducted in five conventional, five commissary and five joint management flood service systems over two consecutive weeks in October 1999. Statistical analysis was performed on the SAS/Win 6.12 package program for Kruskal-Wallis test and multiple comparison. Observed data were satisfied with a confidence level of 95% and a confidence interval of $\pm$ 0.05. The results of this study can be summarized as follows. The actual time spent by dietetic staff members in conventional, commissary, joint-management flood servile systems was 2,394, 2,521 and 2,110 minutes per week, respectively. Transportation time of each flood service systeml and ILO allowance rate (11%) was applied. Thus, the standard work time per week of dietetic staff members in conventional, commissary, joint-management flood service systems was 2,746.14, 2,861.58 and 2,520.81 minutes, respectively. The standardized index was 1.04, 1.08 and 0.95 men in conventional, commissary, and joint-management flood service systems, respectively. Regardless of the school flood service system, those with "the duty of cooking and distribution management" had the longest labor time, while those with "duty of nutritional education" had the shortest labor time.

• The Korean Journal of Community Living Science
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• v.11 no.1
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• pp.9-18
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• 2000

The purposed of the study was to assess customer satisfaction concerning foodservice quality characteristics by using developed DINESERV model for university employee foodservices. Specially, it was intended to develop the tool which assesses the differences between customer importance and perceptions of customer with actual foodservice delivery by university employee foodservices. Questionnaires were distributed to 300 un9iversity employees. Total 230 university employees responded with a usable response rate of 67.7%. Statistical data analysis was completed using SAS programs for descriptive analysis and t-test. The results of the study are as follows: 1) Employees´first choice was distance when they select foodserveices. They answered their preference as the first factor when they order menu in the foodservices. The first complain factor concerning university foodservices was the taste of food. 2) Customers did not satisfied with the foodservice quality of university employee foodservices. Importance mean score of service quality was 3.81 out of 5 but percption mean score of service quality was 3.10. Importance mean score of food quality was 4.11 out of 5 but perception mean score of food quality was 2.96. 3) Customers´satisfaction of service quality by dimensions were as following order: assurance > reliability > responsiveness > empathy > tangibles. And customers´satisfaction of food quality by dimensions were as following order: nutrition > food > price > sanitation. There were no significant difference about customer satisfaction between contracted management and self-operated.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.18 no.4
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• pp.488-496
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• 2011

Purpose: To determine the type and degree of effect that a hot footbath has on sleep quality and fatigue level in older Korean adults. Methods: A non-equivalent control group quasi-experimental design was used. Fifty participants from a long-term care facility in Kwangju, South Korea, were randomly selected and assigned to two groups: experimental group (27 participants) and control group (23 participants). The participants in the experimental group received hot footbaths in a temperature-controlled water tub of $42^{\circ}C$. They soaked their feet up to 20cm above the ankles for 30 minutes before going to bed for 3 nights. Actigraphy was used to measure their sleep patterns. The data were analyzed using the SAS program. Results: After the intervention, the total sleep satisfaction rate of the participants increased, while sleep latency and fatigue decreased significantly in the experimental group compared to the control group. Conclusion: The study results suggest that hot footbaths are beneficial for older Korean adults in enhancing sleep quality as well as reducing fatigue. Therefore, hot footbaths are recommended as a nursing intervention to improve sleep quality and to reduce fatigue in older Korean adults.

• Journal of Korean Academy of Nursing
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• v.39 no.3
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• pp.409-421
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• 2009

Purpose: In this research multi-level analysis was done to identify factors related to quality of services. Patient characteristics and organizational factors were considered. Methods: The data were collected from the Health Insurance Review and Assessment Service(HIRA) data base. The sample was selected from 17,234 patients who had been admitted between January 2007 and May 2008 to one of 253 long-term care hospitals located in Seoul, six other metropolitan cities or nine provinces The data were analyzed with SAS 9.1 using multi-level analysis. Results: The results indicated that individual level variables related to quality of service were age, cognitive ability, patient classification, and initial quality scores. The organizational level variables related to quality of service were ownership, number of beds, and turnover rate. The explanatory power of variables related to organizational level variances in quality of service was 23.72%. Conclusion: The results of this study indicate that differences in the quality of services were related to organizational factors. It is necessary to consider not only individual factors but also higher-level organizational factors such as nurse' welfare and facility standards if quality of service in long term care hospitals is to be improved.

• Korean Journal of Pharmacognosy
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• v.41 no.4
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• pp.303-307
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• 2010

To overcome the limit of morphological method for classification of herbal drug, a novel method to discriminate its origin using pyrolysis mass spectrometry-multivariate analysis was developed. This method was applied successfully to Scutellaria baicalensis Georgi, one of the most popular herbal drug in oriental countries. The ethylacetate soluble fractions were prepared by sonication from pulverized roots of S. baicalensis which were collected from various regions including Korea and China, and subjected to direct insertion probe (DIP) mass spectrometry to achieve mass spectra of pyrolizates of extracts. The probe temperature was elevated from $30^{\circ}C$ to $320^{\circ}C$ at increasing rate $64^{\circ}C/min$, and the average mass spectrum calculated from total ion chromatography (TIC) was obtained. The relative peak intensities versus m/z were subjected to SAS program, and the training set (9 from Korea origin and 22 from China origin) was clustered two groups as its origin. In the test set, 11 samples among total 13 test sample were successfully classified according to their origin by developed method with accuracy of 85%.

• Women's Health Nursing
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• v.8 no.1
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• pp.85-95
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• 2002

This study was undertaken to obtain the incidence of dysmenorrhea and differance of dysmenorrhea according to the general characteristics, lifestyle, and menstrual pattern in women community college students. For the data collection, self-administered questionnaire survey was made from April 7, 1999 to April 14, 1999 among the 204 women community college students. The resultant data were processed by SAS program for frequency, proportion, and Chi-square test. The results of this study are as follows ; 1) Prevalence rate of dysmenorrhea was 81.9%. Among women who had dysmenorrhea, 42.6% of them had family history on dysmenorrhea, 47% of them experienced the dysmenorrhea 'monthly', 89.2% of them had experienced dysmenorrhea on the first-second day, 38.5% of them responded that the most painful region was 'low abdomen', 61.5% of them responded that they used 'analgesics' to soothe dysmenorrhea, 92.3% of them responded that they had analgesics without doctor's prescription, and 42.6% of them responded that they experienced digestive system related symptoms during menstrual period. 2) The incidence of dysmenorrhea was significantly different by ordering of sisters, blood type, and body shape. 3) The incidence of dysmenorrhea was no significantly different by life style. 4) The incidence of dysmenorrhea was no significantly different by menstrual pattern.

• Journal of Nutrition and Health
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• v.31 no.3
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• pp.354-362
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• 1998

The purposes of this study were to develop standardized indices of staffing needs in each school, foodservice system through work sampling methodology . Conventional school foodservices were classified into 5 groups depending on size of meals served. Commissary school foodservices were also classified into 5 groups by cluster analysis using number of meals served, number of satellite schools, and time for transportation of food. Work measurement through work sampling methodology was conducted in 15 conventional and 21 commissary foodservices during 3 consecutive days from September to October in 1995. Statistical data analysis was completed using the SAS programs for descriptive analysis, cluster analysis, and simple linear regression. The results were as follows : Average points of leveling factors of conventional and commissary foodservices were 1.066 and 1.061 , respectively. Mean labor hours per work force was 328 minutes and 366 minutes in conventional and commissary foodservice , respectively. Standardized work time was calculated using leveling factor, ILO allowance rate (175) , and observational work time. The model for standardized indices of staffing needs was developed based on simple linear regression in each school foodservice system. In conventional school foodservice systems(for 100-1,900 meals per day) standardized staffing needs=3.2497 +0.005267$\times$number of meals served (F=273.1, R-square 0.9750, p<0.001). In commissary school foodservice systems (for 200-1,600 meals per day ) Standardized staffing needs=3.393384 +0.0063$\times$number of meals served (F=30.78, R-square 0.6580, p<0.001).