Development of job standards for nurse-led rapid response team

BACKGROUND: The nurse-led Rapid Response Teams (RRTs) should identify their duties and nursing activities and develop job standards that would ensure desired working levels and demonstrate their performance in a new area of expertise necessitated by changes in the health care environment. However, no job standards have been developed. AIM: This study’s purpose was to identify duties and nursing activities and develop job standards to ensure the desired working level of nurse-led RRTs and to lay the basis for task evaluation. METHOD: This methodological study identified the duties and nursing activities of nurse-led RRTs through literature reviews, benchmarking of domestic and foreign nurse-led RRT institutions, and personal interviews with team leaders of nurse-led RRTs. Based on identified duties and nursing activities, draft job standards for nurse-led RRTs were developed, and their content validity was verified using the Delphi method. Sixty-two nurses from National Nurse-Led RRTs were tested for practical suitability. RESULTS: Fifty-six duties and nursing activities were identified for nurse-led RRTs in the following nine core competency areas: advanced nursing practice, education, counseling, consultation, collaboration, ethical decision-making, research, evidence-based practice, and leadership. The practical suitability verification of the nurse-led RRTs showed that all items in the draft job standards were more than 90% suitable. Finally, job standards comprising 9 standards, 16 criteria, and 55 indicators, were developed for nurse-led RRTs. CONCLUSION; The finalized job standards will be used as guidelines for nurses who will work in nurse-led RRTs in the future, and will serve as basic data to secure the desired level of nursing and assess the nursing quality. It is also likely serve as basic data for developing a nurse-led RRT curriculum. This study suggests that the results should be actively used to verify the nursing sensitive outcomes in the future.open박

"함께, 그리고 따로" : 버지니아 울프의 [등대로]에 나타난 관계의 미학

학위논문(석사)--서울대학교 대학원 :영어영문학과 문학전공,2007.Maste

The Effect of Aging on Flavor Precursors and Volatile Compounds of Top Round from Hanwoo

본 연구는 숙성에 따른 우둔의 풍미 전구물질 및 휘발성향기성분 함량 변화를 알아보기 위해 수행되었다. 본 연구를위해서 도축 1일 후의 1등급 거세한우(28개월) 우둔을 시중에서 구매하여 진공포장 후 1, 7, 14 및 21일간 저온 숙성(4℃) 하였다. 숙성에 따른 유리아미노산 함량 분석 결과, 총 유리아미노산의 함량 증가와 함께 lysine, arginine 및 tyrosine을 제외한 유리아미노산들이 숙성기간이 증가함에 따라 증가하는 것으로 나타났다(p<0.05). 숙성한 우둔의 핵산관련물질 함량변화에 있어서는 감칠맛을 내는 주요 물질인 IMP는 숙성기간 증가와 함께 감소하였으며, IMP의 분해산물인 hypoxanthine 의 함량은 증가함이 확인되었다(p<0.05). 우둔의 creatine 및dipeptide인 carnosine과 anserine 함량은 숙성에 영향을 받지않았다. 숙성한 우둔을 가열 후 휘발성 향기 물질의 동정 및함량 변화를 분석한 결과, 총 24종의 휘발성 향기성분이 동정되었으며, 지방산화 유래 aldehyde류와 hydrocarbon류들이 함량이 숙성 후 증가하는 것이 확인되었으며, Maillard reaction 생성물인 pyridine류 또한 숙성 후 크게 증가하는 것이 나타났다. 따라서 숙성을 통해 우둔의 풍미 개선을 유도할 수 있을 것으로 사료된다. The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at 4℃ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.N