본 연구의 목적은 간호대학생의 의료 관련 감염 예방 지식과 감염관리 자신감, 표준주의 실행도 간의 관계를 확인하고 표준주의 실행도에 미치는 영향을 파악하기 위한 서술적 연구이다. 자료 수집은 2018년 10월4일부터 10월 12일까지 G 광역시에 소재한 간호대학생 160명을 대상으로 진행되었다. 연구 결과 표준주의 실행도는 감염예방 지식(r=.27, p<.001), 감염관리 자신감(r=.52, p<.001)과 정의 상관관계 가 있는 것으로 나타났고, 감염예방 지식은 감염관리 자신감((r=.27, p=012)과 유의한 상관관계가 있는 것 으로 나타났다. 간호대학생의 표준주의 실행도에 영향을 미치는 요인은 감염관리 자신감(β=0.45, p<.001), 피부 접촉 경험이 없는 경우(β=0.18, p<.004), 감염예방 교육을 받은 경우(β=-2.65, p<.009), 감염예방 지식(β=0.15, p<.019) 순으로 나타났으며 모형의 설명력은 35%로 나타났다. 본 연구 결과를 토 대로 간호대학생의 표준주의 실행도를 높이기 위하여 감염예방 지식과 감염관리 자신감을 높일 수 있는 표 준주의 프로그램을 개발하여 시행하는 것이 필요하다.

This research is aimed at evaluating the nutrition knowledge and hygiene knowledge of people who are either foodservice employees or housewives and at providing data for conducting hygiene education by comparing the differences between the two groups. Both groups scored relatively high in nutrition knowledge with housewives scoring 9.9/12 and food service employees scoring 9.6/12. However, foodservice employees scored significantly higher in hygiene knowledge and degree of practice than housewives, A correlation was found between nutrition knowledge and the degree of hygienic practice and a significant correlation between hygiene knowledge and the degree of hygienic practice. The higher the hygiene knowledge was, the higher their degree of hygienic practice was. As for food hygiene information, foodservice employees obtained the information through hygiene education and lecture meetings, but housewives got their information through mass media. To summarize, mass media, which housewives can have easy access, must have programs for housewives to help them improve food hygiene in cooking, and programs for foodservice employees on washing food.

The purpose of this study is to investigate factors influencing dietary satisfaction, and their perceived importance and performance, in North Korean refugees according to age. Questionnaires were completed by 220 North Korean refugees and data was analyzed with SPSS software. From our study we determined that fresh food, clean dishes, and proper vegetable oil are of high importance but considered poorly performed. 'Taste' and 'comfort' were factors with low importance but considered well-performed. The IPA technique proved that 8 items including Q4, Q5, Q6, Q7, Q8, Q9, Q11, Q13 were in 'Doing great, keep it up' and no items that got high importance and low performance were in 'Focus here'. North Korean refugees like Korean food more than Chinese, Japanese, and Western food. They specifically want to learn how to cook Korean casseroles, soups, and side dishes(e.g. Myeolchibokkum, Kongjorim). The North Korean refugees who resided in South Korea under a year have difficulties in understanding menus and Western table manners.

This survey was conducted to investigate the attitude towards food hygiene, and the correlation between sanitary knowledge and the performance of college students in Daejeon. The respondents were composed of 218 food majors and 296 nonmajors. The answer that food hygiene was very important was given more often by food majors (82.9%) and those educated (80.5%) than non-majors (65.1%) and the uneducated (68.7%) (p<0.05). Information on food hygiene was mainly obtained from TV, radio, or the internet. The average food hygiene knowledge score was 4.08 and that in practice was 3.37 (p < 0.001). The average score was lower in practice than knowledge for personal hygiene, food separation use and storage, washing-sterilization of food, and utensils. The average knowledge score was higher for food majors and educated than that in non-majors and uneducated (p<0.001). The degree of HACCP perception was much higher in food majors (34.9%) and educated (37.4%) than in non-majors (5.4%) and uneducated (8.2%). The knowledge and practice scores were correlated (p<0.01). It is necessary that college students be educated to obtain useful knowledge about food hygiene and conduct proper personal food sanitation in their daily life.

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".

본 연구는 수업상황에서 유치원 교사들은 어떤 수업대화를 중요하게 인식하는지와 그 수업대화에 대한 자신들의 실행수준은 어느 정도인지를 인식하고 있는지를 알아보고, 유치원 교사의 수업대화 측면에서 향후 개선 노력해야 할 항목은 무엇인지를 밝히고자 하였다. 연구 대상은 296명의 유치원 교사였고, 연구도구는 김호(2015)가 개발한 유아교사의 수업화법 능력 평가 도구 설문을 활용하였다. 유치원 수업대화에서 나타난 항목들에 대한 중요도와 실행도를 평정한 자료를 수집하고, 대응표본 t검증과 IPA 분석을 실시하였다. 연구 결과, 첫째, 유치원 교사들은 경청하기, 격려와 칭찬하기, 동기유발하기를 중요하게 인식하고 있는 반면에 피드백하기와 질문하기는 상대적으로 덜 중요하게 인식하는 것으로 나타났다. 실행도 측면에서는 유치원 교사들은 설명하기에서 가장 높은 실행도를 보였고, 그 다음으로는 격려와 칭찬하기, 경청하기, 동기유발하기, 피드백하기, 질문하기 순인 것으로 나타났다. 둘째, 유치원 교사의 효율적인 수업대화에 대한 IPA 분석 결과, 향후 개선노력을 집중해야 할 항목으로는 유아의 대답에 따뜻하게 반응하기, 개방적인 질문 자주 사용하기, 자료나 매체 적절하게 사용하기, 유아의 내적 동기 유발하기 항목이었다.

이 연구는 컨설팅장학 활성화를 위한 세종특별자치시교육청의 역할에 관심을 갖고 컨설턴트와 의뢰인이 인식하는 교육청 역할에 대한 중요도와 실행도의 차이를 바탕으로 개선해야 할 역할은 무엇인지를 모색하는 데 목적을 두었다. 조사대상은 세종특별자치시교육청 관내 컨설턴트와 의뢰인이며, 컨설턴트 25명과 의뢰인 40명의 자료를 IPA 분석기법을 활용하여 분석하였다. 이 연구의 결과는 다음과 같다. 첫째, 컨설턴트와 의뢰인 모두는 현재 세종특별자치시교육청이 컨설팅장학을 실행하는 데 있어서 컨설턴트와 의뢰인에게 지원영역은 잘하고 있는 것으로 인식하고 있으므로, 이에 대한 노력을 컨설팅장학 시스템 구축으로 전환시키는 것이 필요하다. 둘째, 컨설팅장학 시스템 구축에 관한 항목 중에서도 컨설턴트와 의뢰인 모두가 중요도에 비해 실행도가 가장 떨어진다고 인식하고 있는 ‘같은 학교에 근무하는 컨설턴트에게 컨설팅장학을 요청할 수 있는 시스템’을 가장 우선적으로 개선하는 방안을 마련해야 한다. 셋째, 의뢰인에 대한 IPA 분석결과를 통해 컨설턴트에게 양적으로 제공되는 연수만으로는 컨설턴트의 전문성이 의뢰인에게 신뢰를 심어주지 못한다는 것을 확인할 수 있었다.