• 대한영양사협회학술지
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• 제28권1호
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• pp.30-44
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• 2022

This study analyzed results of the rounding guidance by applying the nutrition management check list at of the Center for Children's Foodservice Management (CCFM). Totally, 271 foodservices for children (65 institutional foodservices, 53 small scale foodservices, 153 family child care homes) were examined to identify the necessity of implementing a nutrition management strategy, and subsequently creating a priority list for nutrition management improvement measures. Of the 13 items examined in the nutrition management check list for children's foodservices from the Ministry of Food and Drug Safety, 8 performed well, with an overall performance rate of 90% or more. Improvement plans were required for items (all belonging to the menu area) such as 'Post menu on noticeboard at children's foodservice' (62.0%), 'Use the menu planned by dietician' (64.9%), 'Use menu suitable for recipients in children's foodservice' (76.8%), and 'Provide menu to parents' (79.0%)'. In the analysis of service size, the performance rate for 'Use menu suitable for recipients in children's foodservice' revealed a substantially lower result (P<0.01) for institutional foodservices (64.6%), as compared to small scale foodservices (71.7%) and family child care homes (83.7%). Since other check list items, did not show much differences by the service size, we ascertained it pointless to establish separate strategies based on different foodservice sizes.

• 한국직업건강간호학회지
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• 제14권1호
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• pp.16-23
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• 2005

Purpose: The Purpose of the study was to suggest how the health manager use to be easy return-to-work of injured workers. Method: The data were collected by the health managers working at the 103 companies over medium size in Incheon, Gyoung-gi and Seoul through interview and report by themselves and analyzed by SAS V8 through t-test. Result: 1. The health managers are consisted of 2 kinds, one is health manager such as physician(10%) or nurse(81%) and the other is safety manager. The former works at the manufacturing company(62.9%), the latter at the service one(42.4%). 2. Management and counseling of occupational and non-occupational diseases, and high risk workers, health education, emergency care, worksite rounding, guidance of personal protector use, and health promotion services were highly performed by health managers. Comparing to these, safety managers performed guidance of job safety, safety management. The difference of two kinds of manager was significant statistically not only the aspect of general job but also related job to the workers of return-to-work after accident. Conclusion: This result shows that health manager can function as a care manager to the workers after return-to-work for adaptation to their job and rehabilitation bio-psycho-socially. But health managers don't have any regulations of encouraging injured workers to get their job again officially.

• 한국산학기술학회논문지
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• 제18권4호
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• pp.570-577
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• 2017

일개요양병원에 입원한 호스피스 환자에게 제공되고 있는 직종별 호스피스 완화의료 서비스 행위와 빈도를 파악하여 향후 요양병원 호스피스 완화의료 수가 개발의 기초자료를 마련하는데 목적이 있다. 본 연구는 후향적 연구로 요양병원에 사망한 12명의 말기암환자에 대한 의무기록을 자료 로 임종 전 6개월 동안 1개월 간격으로 호스피스 완화의료 서비스 행위를 조사하였다. 직종별 호스피스 완화의료 서비스 행위를 살펴보면 의사는 수혈, 보호자 면담, 투약설명 등, 간호인력은 석션, 산소공급, 환자상태관찰, 투약 간호, 위관영양 등을, 그 외 사회복지사는 개별프로그램적용, 물리치료사는 전기신경자극치료, 영양사는 영양평가와 영양관리, 요양보호사는 식사 및 영양보조, 기저귀교체 등을 수행하는 것으로 나타났다. 조사대상 요양병원을 분석한 결과 요양병원의 호스피스 완화의료 서비스는 미흡한 실정으로 급성기 중환자에게 제공되는 공격적이며 적극적인 서비스가 중심이 되고 있어 편안하고 존엄한 임종 돌봄이 제공되지 못한 것으로 나타났다. 따라서 요양병원에서 제공되는 호스피스 완화의료 서비스 질을 향상시켜 노인들이 삶의 마지막 순간을 존엄하고 평화롭게 맞이할 수 있도록 호스피스 완화의료 수가적용 등의 제도적 방안을 마련할 필요가 있다.