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논문 기본 정보

자료유형
학술저널
저자정보
이은정 (동덕여자대학교) 홍완수 (상명대학교) 조선경 (현대그린푸드) 손춘영 (동남보건대학교)
저널정보
한국생활과학회 한국생활과학회지 한국생활과학회지 제19권 제4호
발행연도
2010.8
수록면
719 - 732 (14page)

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초록· 키워드

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This study assessed knowledge-based environments for knowledge management in hospital dietetic departments. This study categorized the current knowledge management environment into routine habits, capability, culture and system. A questionnaire was conducted on dieticians in general hospitals with 400 beds in Seoul and Gyeong-in areas. Excluding responses with significant missing data, 160 usable questionnaires were analyzed by SPSS package programs for the study. The result of the study is summarized as follows. The average number of licensed beds in the hospitals was 717.5 and the average number of meals provided daily was 1,626.3. 53.2% of dieticians were aged between 26 and 35. Of the maximum score of 5 points, habits scored 3.65±.44 points, capability scored 3.38±.44 points, culture scored 3.21±.46 points and system scored 2.77±.74 points. Hospitals with a high ratio of occupied beds also had significantly higher points in capability, culture and system. The older the group the higher points it scored in habits and culture. The married group scored higher points in habits while the higher educated group scored higher points in habits and capability. The dietitians in charge of clinical nutrition scored higher points in habit, capability and culture while the higher salaried group scored higher points in habit, culture and capability. Therefore this study would provide useful information for the introduction of knowledge management in hospital dietetic departments.

목차

Abstract
Ⅰ. 서론
Ⅱ. 선행연구 고찰
Ⅲ. 연구내용 및 방법
Ⅳ. 결과 및 고찰
Ⅴ. 요약 및 결론
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