Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Job Stress Factors according to the Working Years of School Food Service Nutritionists in Gangwon Area

강원 지역 학교 급식 영양사의 근무 년수에 따른 직무스트레스 요인에 관한 연구

  • Noh, Mi-Ah (Department of Food and Nutrition, The Research Institute of Human Ecology, Kyung-Hee University) ;
  • Kim, Ji-Sang (Department of Food and Nutrition, The Research Institute of Human Ecology, Kyung-Hee University) ;
  • Lee, Young-Soon (Department of Food and Nutrition, The Research Institute of Human Ecology, Kyung-Hee University)
  • 노미아 (경희대학교 식품영양학과 및 생활과학 연구소) ;
  • 김지상 (경희대학교 식품영양학과 및 생활과학 연구소) ;
  • 이영순 (경희대학교 식품영양학과 및 생활과학 연구소)
  • Published : 2009.12.31
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Abstract

The purpose of this study was to evaluate job stress factors of school food service nutritionists according to the number of years they have worked. The subjects of this survey included 125 nutritionists (69 from full-time employees and 56 from part-time nutritionists) from elementary school, middle school, and high school in the Gangwon area. The results showed that stress related to duty was the top job stress factor, followed by environment-related stress, personal stress, organization-related stress and stress caused by human relations. In terms of the degree of stress, part-time nutritionists have more stress compared to full-time nutritionists. This was especially true for nutritionists that had been employed for one year. In this case, the degree of stress was much higher than long time employed nutritionists. In terms of how to deal with job stress, school nutritionists eliminated stress directly (with direct countermeasures). In order to deal with stress, workers expected stable employment such as pay (wages), promotions, etc. In particular, part-time school nutritionists had stronger expectations. When correlation between job stress factors were examined, environment-related, duty-related, organization-related, human relations-related and personal stress were all shown to be mutually related.

Keywords

References

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