• 지역사회간호학회지
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• 제23권4호
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• pp.347-357
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• 2012

Purpose: The purpose of this study was to explore the experiences of family caregivers who care for the elderly under Long-term Care Insurance. Methods: Data were collected using focus group interviews and analyzed using a phenomenological approach. The four focus groups consisted of eight caregivers, two social workers and three nurses in B city, Korea. Results: Five themes were identified: 'Obtaining a care-helper certification for employment', 'Taking care of the elderly in their homes', 'Difficulties due to life changes', 'Difficulties due to reduced wages' and 'Dissatisfaction with the Long-term Care Insurance operating system'. Conclusion: The results of this study demonstrate that the long-term care system for family caregivers faces many systematic challenges in providing care for the elderly harmoniously in their home. To help them succeed in their tasks, Long-term Care Insurance system must offer respite and support programs to family caregivers.

• 한국간호교육학회지
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• 제24권4호
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• pp.315-325
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• 2018

Purpose: This study aimed to explore and describe the school life experience of male nursing students reinstated at school after military service. Methods: The participants in the current study were 20 male nursing students from three universities. The data were collected in focus group interviews, and an inductive content analysis was performed on the data obtained from six focus groups. Results: The content relating to the school experience of the participants was categorized into four themes: making a new start, facing challenges, trying to find one's place, and confusion about one's professional identity. Conclusion: Nursing education in Korea needs to be reconsidered, as it adheres to a gender-stereotyped identity. This study provides implications for improving the content and quality of nursing education.

• 한국산학기술학회논문지
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• 제21권3호
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• pp.147-155
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• 2020

본 연구의 목적은 노인요양기관의 욕창발생 위험요인과 욕창예방 관리에 대한 내용을 비교. 분석하여 노인요양기관에 적합한 욕창예방 관리 방법을 위한 기초자료를 제공하고자 하였다. 본 연구는 체계적 문헌고찰과 포커스그룹 인터뷰를 활용한 혼합연구로 체계적 문헌고찰은 PRISMA(Preferred reporting items for systematic reviews) 지침에 따라 자료를 수집하고 분석하였으며, 포커스그룹 인터뷰는 노인요양기관에서 3년 이상 근무한 경력직 간호사를 대상으로 시행하였다. 쳬계적 문헌고찰은 2010년부터 2019년 6월까지 국내외에서 발표된 논문을 본 연구의 논문 선정기준에 따라 총 8편 논문이 선택하였다. 논문검색어는 'pressure ulcers', 'bedsore', 'decubitus ulcers', 'intervention','prevention', 'elderly', 'long term' 단어를 조합하여 검색하였다. 포커스그룹 인터뷰는 노인요양기관에 3년 이상 근무한 간호사를 대상으로 반 구조화된 설문지를 통해 내용분석을 하였다. 연구결과 노인요양기관의 경우 특히 체위변경과 압력 감소 장치를 적용한 중재가 욕창 예방관리에 중요한 중재임이 확인되었고 기관마다 표준화된 욕창간호 관리프로토콜 및 프로그램의 활용이 필요하다고 제시되었다. 본 연구는 혼합연구방법을 통해 욕창 예방관리 방법을 통합적으로 제시하였으며 특히 다학제간 협력이 노인요양기관의 중요한 이슈임이 확인되었다.

• 과학교육연구지
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• 제42권2호
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• pp.182-197
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• 2018

본 연구의 목적은 과학 체험학습을 운영하는 과정에서 초등교사가 겪는 어려움과 학교 현장의 분위기를 심층적으로 알아보고자 한 것이다. 본 연구를 위해 과학 체험학습의 활동 경험이 풍부한 5명의 초등교사와 초점집단 면담을 진행하였다. 면담을 통해 체험학습의 운영실태, 과학체험학습의 운영, 계획 수립 및 진행, 평가에 걸쳐 자료를 수집하였다. 본 연구의 주된 결과는 다음과 같다. 교사들은 예산에 대한 고민을 가장 먼저 꼽았으며, 과학교과와 연계하여 체험학습을 운영하고자 하는 경우 교육과정 재구성에 대하여 부담을 지니고 있었다. 또한 과학 체험학습시 과학지식에 대한 전문적 이해가 부족하다고 생각하고 있었으며, 과학교과 전담 교사가 있을 경우 협업의 어려움을 꼽았다. 전체적으로 과학체험학습의 교육적 효과보다 예산이나 장소, 행정적 편의성 등을 먼저 고려하는 경향이 있었다. 본 연구는 기존의 연구들에서 확인하기 어려운 체험학습 주제 선정과 방법, 교육적 기대효과, 고민사항을 확인한 연구로서 의미가 있다.

• 한국식생활문화학회지
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• 제37권1호
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• pp.1-12
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• 2022

This qualitative study analyzed various environmental factors and difficulties faced by school foodservices during the COVID-19 pandemic. Focus group interviews were conducted by enrolling 12 nutrition teachers and nutritionists. Data collected were subsequently analyzed for changes implemented during the pandemic, in hygiene management, diet management, and distribution management of the school meal. The content and method of delivery of information related to diet guidance and school foodservice by related organizations were also examined. Results of the survey show that personal hygiene (such as maintaining student-to-student distance, checking students for a fever, and hand disinfection) was duly applied, installation of table coverings and distancing between school cafeteria seats were conducted, and mandatory mask-wearing to prevent droplet transmission was enforced. Depending on the COVID-19 situation, the number of students having school meals was limited per grade, and time-spaced meals were provided. To prevent infection, menus that required frequent hand contact were excluded from the meal plan. Overall, it was difficult to manage the meal plan due to frequent changes in tasks, such as the number of orders and meal expenses. These changes were communicated by nutrition teachers and nutritionists wherein the numbers of school meals were adjusted, depending on situations arising from each COVID-19 crisis stage. Furthermore, in some schools, either face-to-face nutrition counseling was stopped entirely, or nutrition education was conducted online. Parent participation was disallowed in the monitoring of school meals, and the prohibition on conversations inside the school cafeteria resulted in the absence of communication among students, nutrition teachers, and nutritionists. Additionally, confusion in meal management was caused by frequent changes in the school meal management guidelines provided by the Office of Education and the School Health Promotion Center in response to COVID-19. In anticipation of the emergence of a new virus or infectious diseases caused by mutations in the years to come, it is suggested that a holistic, well-thought-out response manual for safe meal operation needs to be established, in close collaboration with schools and school foodservice-related institutions.

• 공학교육연구
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• 제19권1호
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• pp.37-46
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• 2016

The purposes of the study were to examine engineering students' concerns and problems while they were choosing a project topic in interdisciplinary collaboration and to suggest ways to support them in an early stage of collaboration phase. To answer the research questions, we conducted a case study with engineering participants in GCTI 2015, an interdisciplinary collaborative and creative group project. Multiple data sources including focus group interviews, online survey and researchers' observation notes were used to triangulate research findings. We found four main concerns of engineering students. These concerns include (1) lack of self-efficacy, (2) limited resources, (3) lack of shared, meaningful, and common goals, and (4) lack of content knowledge. Based on these concerns we proposed four supports in an early stage of the collaborative project. These supports includes (1) implementing an orientation program, (2) providing opportunities for social interactions, (3) providing expert feedback, and (4) providing consultation for team building.

• 영어어문교육
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• 제16권3호
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• pp.81-99
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• 2010

The purpose of this paper is to report the process of curriculum renewal of an intensive English program with focus on the perceptions of the people involved. The researcher tries to describe the five years of curriculum change. The data collected through surveys, interviews, and observations were analyzed. The findings show that throughout the years, the students that participated in the program perceived that their English skills have improved. The teachers also thought that the student's overall English skills improved. The satisfaction on the chosen textbooks was higher in the student group than the teacher group. The main goal and objectives of the intensive English program in the study changed in the process of curriculum renewal. The program that launched in order to enhance students' conversational skills in 2004 started to include TOEIC instruction in late 2005 due to students' needs. The students were content with the fact that there were many teachers in the program whereas teachers had neutral opinion. The present study aims to suggest the importance of curriculum renewal through program evaluation which can be applied to similar language programs for the continuity and longevity of the programs.

• 대한가정학회지
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• 제42권9호
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• pp.177-193
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• 2004

The purpose of this study was to explore consumer behavior of perfume products. Data were collected through 7 focus group interviews with 33 female consumers whose ages ranged between the 20's and 40's. According to analysis of groups divided by age and frequency of use, some group differences were found in information source, purchase place, consideration factors, fragrance preference, etc. The study results indicated that perfume consumption behaviors could be explained in part by the innovation adoption and communication theories. Especially, relative advantage, compatibility, observability, and trialability were important factors influencing consumers' adoption of new perfume. Also, many respondents used perfume as a tool to present their own image and identity, as well as to send messages regarding their mood and condition to others.

• 지식경영연구
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• 제20권2호
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• pp.137-153
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• 2019

This study aim to identifying important determinants of happiness from university students' view point. To identify the determinants of happiness, focus group interviews were conducted. After carrying content analysis, five main categories were identified: 'Enjoying the present(enjoy the hobby, group activities and trivial things)', 'Self-regulation not dictated by anyone', 'Pursuing self-generated personal goals(goal-oriented, process-oriented)', 'Enjoying hassle-free moment(physical comport, psychological comforts being alone), 'Forming a good relationships (wide range of relationships, quality of relationships). This result is expected to provide deep understanding of students' happiness in planning programs and policies.

• Nutrition Research and Practice
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• 제16권1호
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• pp.132-146
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• 2022

BACKGROUND/OBJECTIVES: Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS: Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS: The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3-11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3-11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS: This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.