PURPOSE: The purpose of this study was to examine the effects of workplace spirituality and organizational citizenship behavior on nurses' performance of nursing. METHODS: This study was done over a 6 month period, with 395 nurses participants from 5 different general hospitals with 400 beds in 4 regions of Korea. Data were gathered using self-reported questionnaires from July 23 to August 21, 2015. Data were analyzed using descriptive statistics, independent t-test, one way ANOVA, Pearson correlation coefficients, and multiple regression analyses with IBM SPSS 21.0 program. RESULTS: Nursing performance showed positive correlations with workplace spirituality and organizational citizenship behavior. The significant predictors of the nursing performance by nurses were a master's degree or higher (β=.26), civic virtue (β=.19), courtesy (β=.12), 40 years of age or older (β=.09), a sense of empathy (β=.07), and a bachelor's degree in nursing (β=.06). These variables explained 39.2% of the variance in nursing performance by nurses. CONCLUSION: Based on the outcomes of this study, there is a need to develop intervention programs that can inspire nurse to show spontaneous organizational citizenship behavior, and enhance their workplace spirituality. Related variables including academic credentials should also be taken into account.
Empathy ; Employee Performance Appraisal ; Hospitals, General ; Korea ; Nursing* ; Spirituality* ; Virtues

Background: This study aimed to determine the effect of ramen sauce on tooth tone changes over time, after selecting three different ramen colors from the ramens sold in the market, and applying the sauce to bovine teeth. Methods: Healthy bovine teeth were selected, and cutting discs were used to produce 60 specimens (5×5×3 mm), with 15 specimens distributed per county. Three types of ramen (buldak, chacharoni black bean sauce, and ottogi curry noodle) were used as the experimental group, and water was used as the negative control group. Tooth tone measurement was performed using a spectrophotometer (CM-700d) to measure the color before and after 1 (3 h 44 min), 2 (7 h 28 min), 3 (11 h 12 min), and 4 weeks (14 h 56 min). Analysis of the color tone change was performed using Statistical Package for the Social Sciences version 28. Results: In the experimental group, there was a significant color tone change before and after immersion. L* indicated the largest change in black bean sauce ramen, a* indicated buldak ramen, and b* indicated the largest change in curry ramen. The amount of color change (ΔE*) was the largest in curry ramen, followed by buldak and black bean sauce ramens. The results of the post-hoc analysis showed significant differences between all groups except buldak and black bean sauce ramens. Conclusion All three types of ramen revealed significant color change before and after immersion, and curry ramen showed the largest amount of color change among them.