Analysis of the Dietitian's Job description in the school

영양사 직무기술서 (2000년) 의 영양사 직무영역별 특성 분석 3 : 학교

  • Mun, Hyeon-Gyeong (Dept. of Food and Nutrition Information, Dankook University) ;
  • Jang, Yeong-Ju (Dept. of Food and Nutrition Information, Dankook University)
  • 문현경 (단국대학교 식품영양정보학과) ;
  • 장영주 (단국대학교 식품영양정보학과)
  • Published : 2002.05.18

Abstract

The purpose of this study was to verify the dietitian’s job description(2000) for dietitians working at schools. The survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The number of subject was 125 dietitians, who have been working over 3 years at their position. The results are following ; 1. Duties with high frequency and criticality were menu managements, purchasing, storage and inventory controls, food productions, meal services, managing equipments and facility, waste managements, sanitation managements and self promotions. 2. Duties with middle frequency and high criticality were human resources managements and financial managements. 3. Duties with low frequency and high criticality were nutrition assessment (life cycles, certain diseases, specific condition), medical nutritional theraphy, nutrition education and public health nutrition. 4. For difficulty, duties related food service had lower points than that of nutrition service.

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