• 대한가정학회지
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• 제38권3호
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• pp.85-97
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• 2000

The goal of this study is mainly to improve the quality of life for the elderly by understanding the actual condition of the home management which includes their family relationship, family finance, and household work carried out in their domestic lives and diagnosing problems possibly restated from the condition. The result includes the following. The characteristics of rural elderly living alone: They have lived in rural area since their marriage which is over 40 years long in average, The tend to be satisfied with living apart themselves. The majority of the families are the first son in their family. In home management regard: First, in family relationship, the way the elderly in their nuclear family state communicate with their spouse is limited, and they hardly speaks together. So it is encouraged for couples to forge their own specific relationship and to plan for their odd age in their younger age. Also, they tend to be satisfied with living separated from their children, but at the same time, the closer they live in distance from their children, the more often they meet their children as well as they talk on the phone. They especially depend on their first son for offerings for ancestors and matters to occur after their death, while they get emotional support from daughters. Second, in family finance, their income varies in range from 200,000 to 3,000,000 won. In the majority f the famines, the wives are in charge of finance. The cost of living is mainly spent on flood, clothing, and housing, or the cost of offerings for ancestors if they are the head family. Third, Meanwhile, the housewives under 70 years old are positive about household work and tend to consider it pleasant for their children and their husband. Generally, the older they are, the more they dislike household labor. For example, food preparation is especially considered a major problem. Community dinning rooms, food delivery service, volunteers, and home helper and neighborhood could be help.

• 대한지역사회영양학회지
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• 제26권3호
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• pp.200-210
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• 2021

Objectives: This study was conducted to investigate the awareness, knowledge, and behavior about food hygiene·safety among the elderly, and to provide basic data on this for their healthy dietary life. Methods: The study was conducted through a survey using a self-administered questionnaire on 473 elderly people over 60 years old living in Seoul and Gyeonggido. The questionnaire was designed to examine general characteristics, meal preparation status, the relation between awareness, knowledge, food hygiene behavior, and safety. Results: Among the particpants, 44.2% of the total people surveyed were elderly married couples, and 14.0% were single-person households. For men, most of the meals were prepared by the spouse (74.1%), and among women, 93.8% prepared their meals themselves (P < 0.001). 61.3% of the total subjects answered that they were very interested in food hygiene and safety. Men (32.4%) thought it was more difficult to collect food hygiene·safety information compared to women (14.0%, P < 0.001). The knowledge score about food hygiene·safety was 0.60 (P < 0.05) and the behavior score was 3.70 (P < 0.001). The correlation coefficient between knowledge and behavior according to food hygiene·safety was 0.371 (P < 0.001). Conclusions: The food hygiene·safety behavior of the elderly was associated with knowledge (P < 0.001). Therefore, food hygiene·safety education is necessary to ensure information availability and promote the health of the elderly.

• 한국임상수의학회지
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• 제24권2호
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• pp.280-283
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• 2007

A 6-year-old male dog was referred to Animal Medical Center, Chonbuk National University with large distal extremity abrasion wound to the hind limb by automobile accident. The wound was reconstructed with an autogenous, full-thickness skin mesh graft. The graft was harvested from the ventrolateral abdominal wall and transplanted to the wound. The skin mesh graft survived successfully without any noticeable complications. Successful grafting requires asepsis, an adequately prepared recipient bed through the surgical debridement and lavage, proper harvesting and preparation of the graft. Full-thickness skin mesh graft has lesser skin contraction which prevents formation of scar. Meshing the graft provides more graft flexibility over uneven, convex and concave surfaces and allows adequate drainage. The full-thickness skin mesh graft can be successfully used for the treatment of large distal skin wounds in dogs.

• 한국식품조리과학회지
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• 제15권4호
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• pp.319-326
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• 1999

A survey on the traditional management of dietary life, seasonal diets, and frequency of using traditional fermented foods, was conducted from six hundred forty housewives living in rural areas of Yosu and Yocheon district, and the following results were obtained. 1. Majority of the subjects was in the range of 50-59 years old (43.1%), elementary schooling in education (38.1%), composition of family with parents and children (57.5%) with 3-4 family members (40.6%), and annual income of 5-8 million Won. 2. Korean style-house (36.7%), modernized kitchen (58.5%), and liquid fuel (69.7%) held the majority of the living environment. 3. Most of the households possessed refrigerator (98.9%), kitchenette range (98.4%) and electric rice pot (97.9%). 4. Access to traditional dishes was mostly prompted through elders or friends (84%). Preparing a meal was regarded to be a troublesome duty (41.5%). Husband's preference was the major factor for the meal preparation (53.7%) and about 30 min was spent for preparing dinner (53.7%). 5. Cooked rice was a main staple (99.5%) while three kinds of Kimchi (55.3%) were served as prime side dishes in the diets. Most Kimchi(94.7%) was prepared at home. To this basic menu, two or three side dishes were added at breakfast (77.2%), lunch (76.1%), and dinner (65.4%). MSG (mono-sodium glutamate) was consumed by 62.2% of the households. 6. Most rural households prepared traditional dishes on the traditional holidays in lunar calendar including New Year's Day (98.9%), First Full Moon of The Year (81.4%), and Autumn Full Moon (96.8%). 7 Traditional fermented foods prepared at home comprised Kimchi (87.2%), soybean paste (75.5%), red pepper soybean paste (73.9%), and soy sauce (70.7%).

• 문화기술의 융합
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• 제10권1호
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• pp.625-632
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• 2024

본 연구는 목적은 초보어머니의 건강한 임신에 대한 인식과 경험 및 요구를 알아보는 것이다. 연구목적을 위해 첫 자녀를 임신하거나 12개월 미만의 자녀를 양육하는 초보어머니 10명을 선정하여 포커스 그룹 인터뷰를 실시했다. 연구결과를 살펴보면 첫째, 초보어머니들은 '건강한 임신'에 대해 '어머니와 태아가 신체적으로 건강한 임신', '어머니가 정신적으로 건강하고 행복한 임신', '부부가 함께 계획하고 준비한 임신'으로 인식했다. 둘째, 초보어머니들의 임신과 출산을 위한 준비는 '임신 전 산부인과 검진', '임신 후 건강과 일과 관리 준비', '현실적 여건 대비'인 것으로 나타났다. 셋째, 초보어머니들이 임신 중 경험한 힘들었던 점은 '입덧과 신체적 변화'와 '심리·정서적 변화'로 인한 어려움이었다. 넷째, 초보어머니들의 건강한 임신을 위한 지원에 대한 요구는 '임신으로 인한 심신의 변화에 대한 사전 교육'과 '임신 전 산과 상담 지원'인 것으로 나타났다.

• 한국식품조리과학회지
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• 제28권5호
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.

• 한국콘텐츠학회논문지
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• 제21권12호
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• pp.906-917
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• 2021

본 연구는 저성장 고령화 시대에 노후대비 수단으로 관심 받고 있는 부동산 임대소득에 주목하여 연구를 진행하였다. 소득의 단절과 평균수명의 연장으로 힘든 노후 생활을 하여야 하는 시기에 임대소득은 사회의 안전망으로서 기능을 수행한다고 보여진다. 이에 본 연구는 전국에 임대부동산을 소유한 1,025가구를 대상으로 다음과 같은 연구를 하였다. 첫째, 임대부동산 소유자 가구특성과 부동산임대소득에 어떠한 관련성이 있는지를 분석하고 둘째, 임대소득 외에 다른 소득 활동을 하는 집단과 소득 활동 없이 임대소득만 있는 집단 간의 임대소득에 차이가 있는지를 살펴보았다. 분석 결과, 인구 사회학적 특성 중에는 성별과 배우자 유무가 임대소득에 유의미한 변수로 파악되었고. 경제적 특성 중에는 소득과 총부채액 등이 유의미한 변수로 나타났다. 소득 활동을 하는 경우 임대소득은 낮고, 총 부채액이 많은 경우 임대소득은 높았다. 그러나 금리가 올라가고 예측 불가능한 원인으로 경제 불황이 장기화될 경우 투자자는 2중고에 고통 받을 수도 있다. 이에 대비한 부동산보유 기간 완화 등 부동산 정책적 대안 검토가 요구된다.

• 대한간호학회지
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• 제23권3호
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• pp.369-376
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• 1993

Since nursing has come of age both as a profession and as a scholarly discipline, there has been increasing concern with delineating its theory base. In 1978 Chinn and Jacobs asserted that “the development of theory is the most crucial task facing nursing today.” The basic building blocks of theories are concepts. Concept formation begins in infancy, for concepts help us to categorize and organize our environmental stimuli. Concepts help us to identify how our experiences are similar or equivalent by categorizing all the things that are alike about them. concepts can be primitive, concrete, or abstract. Concept Analysis is a strategy that examines the attributes or characteristics of a concept. It is a formal, linguistic exercise to determine those defining attributes. It encourages communication. Its basic purpose is to distinguish between the defining and irrelevant attributes of a concept similarities. It is a process of determining the differences between concepts and it is useful for several reasons. It is an excellent way to begin examining information in preparation for research or theory construction and results in an operational definition and a list of defining attributes and antecedents. It provides the scientist with an excellent beginning for a new tool, is an excellent way of evaluating an old one and is useful in evaluating existing instruments. The steps of concept analysis are : 1. Select a concept, 2. Determine the aims or purposes of the analysis, 3. Identify all uses of the concept that you can discover, 4. Determine the defining attributes, 5. Construct a model case, 6. Construct borderline, re-lated, contrary, invented, and illegitimate cases, 7. Identify antecedents and consequences, 8. Define empirical referents. In this paper, the concept selected for analysis was Love. The concept of love is of great interest to nursing because loving care is considered vital to the nursing care of patients. The aims of the concept analysis of love were to clarify the meaning of love, to develop an operational definition for it and to contribute to existing nursing theory. Love influences the quality of life which is the goal of nursing according to Parse in her Human Becoming Theory. Lived experiences are the entities for study in Parse's Research Methodology. Human caring, human understanding, and human becoming are the most important issues in lived experiences. In this research, dictionaries and literature from nursing philosophy and other human disciplines were used to identify the concept of love. As many different instances of the concept as could be found were examinned. The model case was a real life example of the use of the concept. Next borderline, related, invented, and contrary cases were constructed for the purpose of providing examples of “not the concept” and for promoting further understanding of the concept being discussed. The defining attributes of the concept of love were concern, responsibility, respect, understanding and dedication. Love was defined as showing concern and understanding. relating with mutual respect and dedicating oneself responsibly to others. Concept analysis is a highly creative activity and may add significant new information to a given area of interest. It is a strategy for developing a concept based on observation or other forms of empirical evidence. The purpose of concept analysis is to generate new ideas. It provides a method of examining data for new insights that contribute to theoretical development. This concept analysis suggests that a nurse’s love for patients is shown in the process of giving oneself in mutual relationships of responsibility and respect and in continuously providing understanding and quality human care for them.

• 정보화정책
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• 제23권2호
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• pp.73-97
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• 2016

빅데이터, IoT, 클라우드, 모바일 등 ICT에 의한 사회변화가 급속히 진행됨에 따라, PC도입, 인터넷 속도, 인터넷 가입자수 등을 통해 정보사회 수준을 측정하던 프레임에서 벗어나 새로운 정보사회 진단 프레임워크가 요구되고 있다. 본 연구는 후기정보사회를 진단하고 측정할 수 있는 프레임워크 수립을 위한 연구이다. 이를 위해 기술사회 공진화 이론에 따라서 프레임워크를 구성하고 프레임워크를 구성하는 지표는 공신력있는 국제기구에서 제시하는 정보사회관련 지표로 선정하였다. 결과는 다음과 같다. 첫째, 후기정보사회를 구성하는 3개 부문, 6개 클러스터(항목), 25개의 노드(지표)는 모두 연관성이 있는 것으로 나타났다. 첫째, 네트워크 분석법(ANP)를 통해 정보사회의 수준 진단을 위한 중요도는 정보사회 발전(50.34%), 기술기반확충(25.03%) 그리고 정보화 효과(24.63%)로 나타났다. 둘째, 클러스터와 노드에 대한 상대적 중요도를 산출한 결과, 클러스터는 (1)사회의 발전 잠재력(26.04%), (2)경쟁력(15.9%), (3)ICT 활용능력(15.5%), (4)(사회적)자본의 증대(24.3%), (5)ICT 도입(9.54%), (6)삶의 질(8.7%)에 대한 순으로 나타났다. 결론적으로 후기정보사회의 수준 진단과 측정은 ICT에 의한 경제산업적 효과와 삶의 질에 대한 부분을 함께 고려해야 한다. 또한 가중치를 적용하여 국가간 비교를 통해 후기 정보사회를 준비하는 한국의 수준을 진단하고 후기정보사회를 위한 정책적 시사점을 제시할 수 있도록 해야 한다.

• 한국지역사회생활과학회지
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• 제18권2호
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• pp.323-334
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• 2007

This study was made to analyze the condition and the needs of nutrition education considering the different stage of nutrition education recognized by the dietitian in industrial area. 165 female dietitian were surveyed by questionnaire and they were divided into 4 groups according to the different recognition stages of nutrition education: Pre-contemplation(PC) 4.8%, Contemplation(CO) 46.7%, Preparation(PR) 22.4%, Action & Maintenance phase(AM) 26.1%. For statistical analysis, SAS(Ver.8.1. for Window) was used to find out the distribution related with nutrition education and to calculate the scores of mean and standard deviation. General characteristics of the subjects are about 20 years old(71.5%), single(69.7%), careers over 5 years(40%) and university graduates(73.9%). The number of meals(p<0.05) and the employment status(p<0.05) were significantly different according to the recognized stage of nutrition education. The practice of nutrition education was different depending on the dietitian in the industry. Many of the factory dietitian were in pre-contemplation stage(87.5%), however, those in the office and service area were more in Action & Maintenance stage(27.9%). In the industrial area, just 26.1% of dietitian operated the nutrition education and most did not due to the work overload and insufficient support of staff(73.3%). The frequency for the most effective nutrition education was once a month(61.2%). The contents for desirable nutrition education were in the order of 'eating habits'(36.1%), 'relation with the daily life'(23.5%), 'food hygiene' (21.7%), 'nutrition knowledge'(9.7%), and 'disease prevention'(9%). In operating nutrition education, dietitian had concerns about 'insufficient support of staff', 'shortage of teaching materials' and 'lack of time'. And, the dietitian who were with lower recognition stage of nutrition education(P<0.05) concerned more about the insufficient educational contents. In conclusion, dietitian in the industry highly recognized the need of nutrition education, but it was so difficult to practice. For more programs and various materials should be developed, and the staff's perception, the view of dietitian and the meal service should be changed, too. For the health improvement of industrial workers, it would be necessary to proclaim the importance of nutrition education nationwide.