The purpose of the study was to compare the satisfaction level on hospital meal size and actual intake rate of hospital foods between elderly and middle aged patients. Sixty one middle aged and one hundered thirty two elderly patients were surveyed on the foods served in the hospital-rice, soup, meat/fish, vegetable, kimchi and daily products. Compared to the middle aged patients, the more elderly thought the serving size of rice was too big(p<0.05), and those of soup, meat/fish and kimchi tended to be too big. There was no difference in the satisfaction level on the serving size of vegetable dish between two age groups. In actual intake rates of hospital meal there were no significant differences between the elderly and middle aged patients. However, the elderly male ate significantly(p<0.05) less amount of rice than the middle aged male and the elderly female ate significantly(p<0.01) less amount of meat/fish then the middle aged female. Satisfaction levels and actual intake rates were significantly correlated in all food items.

The purpose of this study was to analyze the satisfaction level on hospital foods in elderly and middle aged patients. The subjects were selected among the patients treated in the Inha University hospital during July of 1999. One hundred thirty five elderly patients aged over sixty(68 men, 67 women) and sixty five patients aged in forties(35 men, 30 women) were surveyed through questionnaires in terms of satisfaction level on hospital foods and the food preferences. Satisfaction on general taste, saltiness, serving temperature, appearance, texture and variety of hospital foods was not significantly different according to age. However, elderly men showed significantly higher satisfaction level than elderly women in terms of general taste of hospital foods(p<0.01). The preferences of cooking method for meat, fish, vegetable and the preferred kinds of kimchi and milk & milk products were not significantly different between the two age groups. However, elderly women significantly preferred sauted meat to broiled meat compared to elderly men(p<0.05).

Despite improved working environment with increased automation in industry, the nursing professions are subject to great deal of potential occupational risks, including chemical exposure, occupational stress, and musculoskeletal stress. In this study, we investigated the work-related Low Back Pains(LBPs) among hospital nursing profession by questionnaire survey. The results showed that over 89% of nursing personnel answered had experienced work-related LBPs. Among these personnel, patient handling caused more than 78% of the incidents occurring at work. This study will thus contribute as a basic reference to the hospitals and ergonomic practitioners for nursing profession training program development, facility and equipment redesign, and for guiding future research concerning prevention of this very important occupational health problem.

This study attempts to analyze the factor affecting the intention of turnover among hospital medical technicians. Data was collected from 125 employees in a seven hospital and one clinic located in Kyung-gi Do, Korea, using a self-administered questionnaire. Self-administered questionnaire were given to study the hospital and socioeconomic characteristics, working conditions, job satisfaction level, and the reasons for turnover among the hospital medical technicians. The major finding were as follows; 1. Job position had a statistically significant relationship with intention of turnover to another hospital. According to age, marital status, educational level, the intention of turnover was statistically significant relationships. 2. Hospital characteristics had not a statistically significant relationship with intention of turnover to another hospital. That is, the intention of turnover was generally higher county region and small-sized hospital workers than urban region and large-sized hospital workers. 3. Generally, those who were not satisfied with the opportunity for developing the personal ability and promotional opportunity showed a higher tendency towards to turnover. Also, those who did not sustain good relationship with their superiors and co-workers showed a higher tendency towards to turnover. 4. Those who were had negative attitude on their job showed a higher tendency for turnover. 5. In the result of multiple regression, job position, job satisfaction were significantly related to intention of turnover. The above indicate that job satisfaction and organizational culture to promote their ability and form a good relationship with organization members were very important to decrease the intention of turnover. Since these results represent seven hospitals and one clinics from a limited area, more hospital nationwide, especially small-sized institutions where there is a high turnover rate of employees, need to be examined in order to investigate the various factors that affect the intention of turnover. Due to lack of avaliable research material, the doctors and the nurses group of the hospital haven't been reported in this study. However, this empirical survey of the hospital medical technicians has significant merit.

The productivity of a hospital foodservice system has a significant implication in hospital management as costs for labor and material increase, competitions among hospitals increase, and patients' expectations as to the quality of hospital services increase. The foodservice is characterized by its labor intensiveness. The objective of this study was to examine associations between operational and managerial factors and the productivity of dishwashing work in hospital foodservice systems. The labor productivity in 20 conventional food service systems was assessed and related to a number of influencing variables within the system. The productivity measurement was based upon the total dish equivalents as a ratio of the total direct and non-direct labor hours required to wash these dishes. 20 hospitals with more than 500 beds located in Seoul were surveyed to obtain data for study variables. Questionnaire and a survey form were mailed. Statistical methods used in this study were descriptive analysis and Pearson product moment correlation analysis. Hospital system characteristic which was found to correlate significantly with productivity was the ratio of dish loss. As this increased, the productivity level increased.

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

The purposes of this study were to: 1) measure the levels of job satisfaction with five facets of a job: the work itself, promotion, pay, supervision and co-workers, 2) investigate the degree of job characteristics inventory which employees perceived, 3) investigate relationships between job characteristics and job satisfaction levels of the employees in hospital foodservice, 4) measure the levels of organizational commitment and investigate its relationships between job satisfaction and job characteristics, 5) investigate the relationships between job performance and job satisfaction, job characteristics of the employees in hospital foodservice. The questionnaire was developed based on modifying Job Descriptive Index developed by Smith, Kendall, Hulin and Job Characteristics Inventory developed by Sims, Szilagyi, Keller and Affective commitment Scale developed by Meyer and Allen. Subjects consisted of 76 employees in hospital foodservice. Data were analyzed for frequency, means, ANOVA, Duncan multiple range test, and pearson correlation using SAS PC Package. The results of this study were as follows. 1) Most of the respondents were 41 years up(39.5%) and married (92%). High school graduates were 59.2%. 10 years working experienced employees were 35%. 2) A majority of the respondents(44.7%) ranked work itself as the most important aspect. 3) They were the most satisfied with co-workers. 4) Satisfaction with work itself, wage, and supervision were found significantly related to age(p<0.05). 5) Task identify was the most prevalent job characteristics and then task identity. 6) Satisfaction with co-workers were found significantly related to job variety(p<0.05). Satisfaction with supervision and promotion were found significantly related to friendship(p<0.05). 7) Job satisfaction have not correlation with job performance. Satisfaction with supervision, co-workers were positively correlated with organizational commitment(p<0.01). 8) Job characteristics of dealing with others were positively correlated with job performance (p<0.05). Job characteristics of variety, autonomy, task identity were positively correlated with organizational commitment(p<0.05, p<0.01).

본 연구의 목적은 병원급식소의 세정작업의 효율적 관리를 위하여 위탁 전과 후의 비용효과를 비교하고 자가운영과 위탁운영체제의 세정담당 종업원들의 직무만족도를 비교하여 그 비용효율성을 분석하는데 있다. 본 연구의 결과에 의하면, 세정작업의 위탁관리로 다음과 같은 잇점을 기대할 수 있었다. 첫째, 호봉이 낮고 적은 수의 종업원 이용으로 인건비의 절감을 기대할 수 있었으며, 둘째, 봉급에 관한 항목을 제외한 다른 항목에 관해서는 자가운영과 위탁운영 체제의 세정담당 종업원들의 직무만족도에 유의적 차이가 없는 것으로 나타났으며, 세째, 작업일정이나 인사배치에 있어서의 용이함으로 나타났다. 이 연구 결과를 기초로 병원급식소의 위탁관리 프로그램에 관한 지속적인 평가와 개발에 관한 연구가 이루어져야 할 것이다.

Hospitalized patients' perceptions of the quality of hospital foodservice and their importance were surveyed through questionnaires by 820(men 435, women 385) hospitalized patients in Seoul. The results are as follows: Most respondents agreed with the following foodservice characteristics that meals arrived exactly the same time every day(74.6%), cleanliness of dishes(64.9%), employees leave food within reach(60.2%), and employees who bring meals are cheerful(58.7%). Only 34.2% of respondents agreed to variety of menu; 12.9% of respondents viewed these foodservice characteristics as important in selecting a hospital; cleanliness of dishes(66.4%), variety of menu(55.0%), and varying food item combination(45.9%) were considered important by respondents; appetite, mood, and atmosphere of ward were positively correlated(p<0.001) with rating of the foodservice characteristics, but length of hospitalization was negatively correlated(p<0.001) with them; familiarity with cooking method, varying food item combination, cleanliness of the dishes, and foodservice employees' pleasant greeting were positively correlated(p<0.001) with rating of the taste, nutrition, and fresshness of the food characteristics.

Hospitalized patients' perceptions of the quality of hospital food and their importance were surveyed through questionnaires by 820(men 435, women 385) hospitalized patients in Seoul. The results are as follows: Men rated the size of food portion as being smaller, compared with women. The mean rating for nutrition of food was 3.24, freshness 3.15, taste 2.88, temperature 2.82; Among the food characteristics, nutrition was considered important by largest percentage(75.5%) of respondents, the taste ranked second(74.4%), and freshness was 62.2%; Appetite, atmosphere of ward were positively correlated(p<0.001) with rating of the taste, nutrition, and freshness, but length of hospitalization was negatively correlated (p<0.001) with them; Multiple regression analysis showed that appetite made the greatest contribution and length of hospitalization made the second greatest contribution. The third was atmosphere of ward, and the forth mood condition.

The purpose of this study was to develop a computer-assisted patients menu planning program for hospital dietetics in order to improve the quality of menu for patients and to release managers from repetitive and routine tasks. Using this program, dietitians can spend more time on professional tasks. Moreover, few studies have been done on computer assisted patients menu planning for patients who need special diets for treatment in domestic hospital dietetics, therefore this program could be a great contribution. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files and processing program were created by Clipper package ver 5.0. This system can collect a number of meals, plan patients menu and computerize nutrient analysis. The future study will develop program(s) for purchasing, inventory control and data correction. The contents of computerized system are summarized as follows. 1. The number of daily meals of special and general diets given to the patients are collected and saved in database. These data were for the monthly list of meal census which could be printed out on the screen and/or the printer. 2. The menu planning was largely consisted of 2 sections. One was for the patients who require special diets and the other was general diet. And the special diets was divided into 6 sub-sections: diabetic, low-salt, low-fat, low-salt/low-protein, low-fat/low-cholesterol and low residue diets. 3. The nutrient analysis was composed of 11 diet. Sections and diebetic diet was divided into 9 sub-sections according to the calorie requirement. The calculated results were compared with the standards which were established by the hospital dietetic department.

Purpose - This study is to clarify the structural relationship between the direct supervisor and organizational commitment and organizational citizenship behavior through mediation of the Leader-member exchange (LMX) in the hospital organization, and to confirm the mediating effect of the LMX. Through this study, we will provide basic data on the aspects of HR to enhance organizational immersion and organizational civic behavior in hospital organizations, and present suggestions on academic contribution and effective organizational operation measures. Research design, data, and methodology - This study is to investigate the relationship between authentic leadership and OC and OCB of the organization member, which is proposed to secure more active and high competitiveness in the recent changing medical environment, with multi-regression and B&K(1986) method. For this purpose, 653 employees of senior hospitals in Seoul and Kyeong-In area were surveyed using structured questionnaires. Each questionnaire was composed of 7-point scale, and each hypothesis was testified by multiple leaner regression and by BK method for testifying mediator effect. Result - As a result of the analysis, it was found that the male and non-medical staff had higher recognition level than the medical staff in the LMX, organizational commitment and organizational citizenship behavior. In the senior management or more than 5 years’ experience group, organizational commitment and organizational citizenship behavior were recognized higher than the group of subordinate managers. Second, authentic leadership has a positive influence on LMX, organizational commitment and organizational citizenship behavior, and LMX has a significant positive impact on organizational commitment and organizational citizenship behavior. In addition, as a result of analyzing LMX mediating effect in the relationship of authentic leadership and organizational effectiveness by BK method, LMX had partial mediating effects between authentic leadership and organizational citizenship behavior, and between authentic leadership and organizational commitment. Conclusion - Results of the study confirmed that all the members of the hospital organization that were lacking served as positive factors for the relationships of authentic leadership and LMX, and authentic leadership and organizational effectiveness. It is expected that the hospital organization will be able to suggest such as the organizational approach to expect high organizational effectiveness centering on authentic leadership ability as psychological capital.

본 연구는 경남지역에 근무하는 방사선사를 대상으로 병원감염관리에 대한 특성과 인지도 및 수행도를 분석하여 병원근무 시 감염관리에 대한 올바른 인식과 수행 능력을 향상하고, 병원감염관리의 개선 및 방사선사의 감염관리 교육을 위한 기초자료를 얻고자 실시하였다. 연구에 사용한 도구는 설문지로 2018년 04월01일부터 04월30일까지 경남에 소재하는 의료기관에 근무하는 방사선사를 대상으로 설문지 총400부를 배부하여 연구에 적합한 320부를 SPSS 18.0 통계 프로그램을 이용하여 분석하였다. 병원감염관리에 대한 요인으로는 병원감염에 관한 특성 5문항과 병원감염관리에 대한 인지도와 수행도로 손위생관리, 개인위생 및 의복관리, 의료기구 및 소모품관리, 청소 및 폐기물관리, 검사실 및 환경관리 등, 총60문항으로 분석하였다. 인구사회학적특성으로 성별, 결혼, 연령, 학력, 근무기관, 근무경력, 근무부서를 기준으로 기술통계, t-test, ANOVA, 상관관계 및 회귀분석을 하였다. 병원감염관리에 대한 인지도는 4.19±.60점으로 높게 나타났으며, 수행도에서도 4.22±.52점으로 높게 나타나 병원감염관리에 대한 인지도와 수행도에서 경남지역 방사선사들의 병원감염관리 수준은 높은 것으로 분석되었다. 병원감염관리에 대한 방사선사의 인지도 및 수행도는 유의한 상관관계가 있는 것으로 나타났으며, 인지요인이 수행도에 미치는 영향에 대한 다중회귀분석에서는 66.1%의 설명력과 함께 유의한 양의 영향력을 미치고 있음을 알 수 있었다. 의료기관 다양한 부서에서 근무하는 방사선사의 병원감염관리에 대한 인식을 높이기 위해서는 지속적인 감염관리교육과 더불어 병원업무 환경개선을 통한 수행능력을 향상시켜야 하며, 병원감염관리 및 예방교육에 적극적으로 참여하여 병원감염관리 업무에 대한 전문성 확보와 함께 중추적인 역할을 수행하여야 할 것으로 판단된다.

Purpose - In endless competition, companies pursue cost reduction and work efficiency. So, entrepreneurs try to increase job intensity, which may lead to job stress and high turnovers because of job burnout. But, Information systems are acknowledged as a work support tool that secures work convenience and the productivity of employees. In this study, we aimed to confirm the effects of information systems in reduing the work overload of employees in a human resource intensive industry. Research design, data and methodology - This is based on the job demands-resources model, conducting an empirical analysis of surveys given to hospital employees working in a human resource intensive industry. Results - The research revealed that information systems reduced the work overload of employees in a human resource intensive industry. Conclusion - This study confirmed the effects of information systems as a job resource based on JD-R theory, and presentation of empirical results indicated that information systems alleviate employee job overload and increases job satisfaction in the medical services industry. In the medical services industry, using electronic health record system decreases in work overload, which results in employees gaining time for self-development and time management, reducing job stress, and leading to job satisfaction.

인구 고령화 및 서구화된 식습관, 생활습관 변화 등으로 인해 수명 연장, 만성대사성 질환의 유병율이 증가하고 있다. 또한 헬스케어 관련 제품의 구매가 활성되면서 모바일을 기반으로 한 혈당관리 모바일 App이 급속도로 발전되고 있으며, 다양한 제품들이 출시되고 있다. 하지만 병원용 혈당기는 많은 사람들을 사용함에도 불구하고 병원 시스템과 유기되어야 하고 기능의 복잡성과 제약 등으로 인하여 모바일 APP에 비해 GUI 개발이 미비한 상황이다. 따라서 본 연구에서는 기존 모바일 APP의 GUI와 병원용 혈당기 GUI를 선행연구를 통해 최적화가 반영된 병원용 혈당기가 기존 병원용 혈당기와 사용성에서 차이가 있는지도 검증하고자 한다. 분석결과, 기존 병원용 GUI 비해 최적화가 반영된 GUI가 사용성이 높은 것으로 나타났으나 만족도는 변함이 없었다. 또한 플렛 디자인은 스큐어모피즘 디자인보다 작은 화면에서 사용성에 큰 도움을 주고 있음 알 수 있었다. 이를 통해 사용자요구가 반영된 직관적이고 신뢰할 수 있는 GUI를 제공하고 이를 통해 적극적인 혈당관리를 유도하게 하는 데에 도움이 되었으면 한다.

본 연구는 치과병원에 내원 환자를 대상으로 방사선 검사 시 방사선피폭 인지도에 대한 관련요인을 분석하여 방사선피폭 인식의 변화를 위한 교육 자료를 만드는데 기초자료를 제공하기 위해 시도하였다. 방사선 장치 중 가장 방사선 피폭을 가장 많이 받는 검사에 대해서는 전체 65.5%로 CT가 가장 높았으며, 방사선 검사 시 피폭에 가장 민감한 부위에 대해서는 생식선 56.1% 가장 많았고, 방사선에 대한 정보 파악은 전체 26.3%가 TV나 신문을 통해 습득하는 것이 가장 많았다. 방사선 인식도, 방사선 유해성, 방사선 검사 시 심리상태, 방사선 피폭방지, 방사선 필요성에 대해서는 성 별간 남자가 더 높게 나타났으며, 통계학적으로는 유의한 차이가 있었다. 본 연구를 통해서 환자들로 하여금 방사선피폭에 대하여 올바르게 인식을 할 수 있도록 교육프로그램의 개발이 시급하며, 방사선사들에게는 환자의 피폭선량을 경감을 위한 세심한 배려가 필요하다고 하겠다. 또한 환자들은 방사선에 대해서 올바르게 인식하는 것이 촬영 시 불안감과 방사선피폭을 줄일 수 있을 것이다.