The purpose of this study was to investigate the effect of Workplace Bullying and Ego-resilience on the Turnover Intention of Nurses in the Public Hospital and presents basic data for helping positive working environment to nurses. A survey was held to Nurses of a Public Hospital in Seoul from November 20 to December 3, 2014. of 236 copies of the questionnaire distributed, a total of 216 copies were in the final analysis. For data analysis, SPSS 21.0 for Window was used. As a result, there were correlations between variables, the Turnover intention of Nurses of the Public Hospital were affected by the Workplace Bullying and Ego-resilience. and the largest effect was the Work-related problem. In conclusion, It is need to development program for preventing Workplace Bullying and Intervention for decreasing Turnover intention of nurses in the Public Hospital.Key Words : Bullying, Ego-resilience, Hospital, Nurse, Workplace 본 논문은 서울특별시 서울의료원 의학연구소 연구과제로 수행되었음.
Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood. (Korean J Community Nutr 18(5) : 478~490, 2013)
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