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An Analysis on the Job Satisfaction and Job Characteristic for the dietitians who perform Nutrition Service in the field of Industry Foodservice (영양서비스업무를 수행하는 사업체급식소 영양사의 직무만족 및 직무특성 분석)

  • Kim, Jeong-Mi;Song, Jun-Hui
    • Journal of the Korean Dietetic Association
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    • v.8 no.1
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    • pp.33-41
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    • 2002
  • This study has been focused on understandings for the problems of dietitian who perform nutrition service in the field of industry foodservice and then focused on using of its findings as basic material for smooth nutrition service performance through analyzing job satisfaction, job characteristic and its importance of dietitians' task in industry foodservice. A questionnaire survey of 120 nutritionists who have engaged themselves in industry foodservice―60 are under direct management and 60, held in trust―has been performed, and 95 responses (79%) have been collected and categorized, except some unfinished responses. The examined data have been classified statistically by using of SPSS, and then analyzed into frequency, percentage, mean value, standard deviation, and correlation among factors, according to questionnaires. The findings of the research can be summarized as following: The details of the surveyed dietitians were: 20-25 years old on an average; working less than two years; college graduates; mere employees; receiving monthly pay of 70~100 won on an average; working more than 52 hours weekly; and providing with four meals a day in a single menu. For job satisfaction and job characteristic, the service itself and the understanding of the service appear as main features. For the relative importance of the service, the findings show that the menu making, sanitation and cost control occupy an important position, while nutrition counseling, nutrition education and dietary control by ailments make up very low portion. For the cause of not enacting the nutrition service, the lack of counseling ability and the overburden of food service are at the top. The findings of this research, therefore, present the needs of the service capacity education and the reduction of excessive foodservice hours of dietitians in order to secure the efficient nutrition service in industry foodservice. To achieve this goal, first of all, there should be an intensive education course in school by using of practice hours. for enhancing practical service adaptability, and then the computerization of foodservice should be executed perfectly to reduce the excessive foodservice hours.

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Changes in body weight, blood pressure and selected metabolic biomarkers with an energy-restricted diet including twice daily sweet snacks and once daily sugar-free beverage

  • Nickols-Richardson, Sharon M.;Piehowski, Kathryn E.;Metzgar, Catherine J.;Miller, Debra L.;Preston, Amy G.
    • Nutrition Research and Practice
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    • v.8 no.6
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    • pp.695-704
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    • 2014
  • BACKGROUND/OBJECTIVES: The type of sweet snack incorporated into an energy-restricted diet (ERD) may produce differential effects on metabolic improvements associated with body weight (BW) loss. This study compared effects of incorporating either twice daily energy-controlled dark chocolate snacks plus once daily sugar-free cocoa beverage (DC) to non-chocolate snacks plus sugar-free non-cocoa beverage (NC) into an ERD on BW loss and metabolic outcomes. MATERIALS/METHODS: In an 18-week randomized comparative trial, 60 overweight/obese premenopausal women were assigned to DC (n = 30) or NC group (n = 30). Dietary intake was measured at baseline and week 18, and BW, anthropometrics, blood pressure (BP) and serum glucose, insulin and lipid concentrations were measured at baseline, and weeks 6, 12 and 18. Data were analyzed using repeated measures ANOVA. RESULTS: Using intention-to-treat analysis, women in DC and NC groups reduced energy intake (both P < 0.001) and lost $4.4{\pm}0.6kg$ and $5.0{\pm}0.9kg$ (both P < 0.001), respectively. Both groups lowered systolic and diastolic BP [DC = 2.7 (P < 0.05), 2.7 (P < 0.01); NC = 3.4 (P < 0.01), 4.2 (P < 0.01) mmHg, respectively]. Glucose and insulin concentrations decreased by 0.72 mmol/L (P < 0.001) and 13.20 pmol/L (P < 0.01) in DC group and by 0.83 mmol/L (P < 0.001) and 13.20 pmol/L (P < 0.01), respectively, in NC group. Total cholesterol increased in NC group (P < 0.05), with no significant lipid changes in DC group. There were no significant differences in biomarker outcomes between groups. CONCLUSIONS: Overweight/obese premenopausal women following an 18-week ERD that included either DC or NC sweet snack and sugar-free beverage lost equivalent amounts of BW and improved BP measurements and glucose and insulin concentrations.

Comparison of Nutrient Intake and Meal Service Satisfaction of Elderly at the Local Community Centers : Free and Reduced Meal Service Charge (지역 급식소 성격에 따른 이용 노인의 영양소 섭취수준 및 급식 만족도 비교 : 유료 및 무료 급식)

  • Choi Bong Soon;Kwon Sun Younk;Seo Ju Youne;Lee In Sook;Lee Hee Ja
    • Korean Journal of Community Nutrition
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    • v.10 no.3
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    • pp.303-310
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    • 2005
  • The purpose of this study was to compare the nutrient intake and foodservice satisfaction of homebound elderly had lunch at the local community centers by the difference of meal service charge. Two local community center with cons-regate meal service program located in Daegu and Gyongsan were selected; one with free of meal service charge (F), and the other with 500-1,000 won for meal service charge (K), According to the dietary assessment, energy and nutrient intakes of the 156 elderly subjects were as a whole under the Korean Recommended Dietary Allowance (RDA). Elderly or F service conte. showed higher $\%$ RDA for the selected nutrients and MAR (mean adequacy ratio) than those of K service center (p<0.001). Participants were satisfied with most of the congregation meal service from community conte. with different reasons such as 'tasty (K service center)' and 'free of charge (F service center)'. In conclusion, elderly had the lunch at the community center with free of meal service charge was poor nutrition status and lower socioeconomic level than the other type of community center in this area. Therefore, healthy menu for elderly should be developed and managed by professional dietitian, as well as its impact on health status of this group, and congregate meal service system might be extended to the homebound elderly of whole community with free of charge.

Effects of Nutrition Counseling on Quality of Diet, Iron Status and Hematic Parameters in College Women Who Have Self-Recognized Anemic Symptoms (빈혈 자각증상이 있는 여대생에서 영양상담이 식사의 질, 철분 영양상태 및 혈액학적 지표에 미치는 영향)

  • Jeong, Sook-Hyun;Park, Jin-Hee;Lee, Hye-Ok;Cho, Ryo-Won
    • Korean Journal of Community Nutrition
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    • v.12 no.1
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    • pp.68-79
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    • 2007
  • Iron deficiency is the most common nutritional problem that affects people of all ages in both industrialized and developing countries. Especially, college women are the target population for dietary iron deficiency. Recent study showed that the nutritional status of college women was poor because of insufficient food consumption and repeatabled weight reduction. The purpose of this study was to investigate the effects of nutrition counseling on the diet quality, nutritional status of iron and hematic parameters in college women who have self-recognized anemic symptoms. Anthropometric and dietary assessments as well as blood analysis, were carried out before and after the 8 weeks of nutrition counseling. During the experimental period, the 31 subjects were given nutrition education by a clinical dietitian. Nutrition counseling consisted of pathology of anemia, nutrition information for iron deficient anemia, diet information of balanced meals and menu choices for eating out. As a result, the frequencies of consumption of legumen and vegetables significantly increased after nutrition counseling(p<0.05). Daily intakes of protein, especially animal protein, vitamin E, niacin, heme iron, and zinc significantly increased(p<0.05). After nutrition counseling, some self-reported clinical symptoms such as 'dizziness', 'fatigue', 'short of breath', 'headache', 'sleeplessness', and 'beating heart' were significantly improved. Serum levels of transferrin(p<0.01) and total iron binding capacity levels(p<0.05) significantly increased. It could be concluded that the 8 weeks of nutrition counseling might be effective on quality of diet as well as iron status and it might also improve the some hematic parameters in college women who have self-recognized anemic symptoms.

A Study on Menu Management and Cooking Equipment Utilization at School Foodservices in the Chonbuk Area of Korea (전북 지역 학교 급식소의 메뉴 관리 및 대량 조리기기의 활용도 연구)

  • Yang, Hyo-Jeong;Rho, Jeong-Ok
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.2
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    • pp.253-263
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    • 2008
  • This study examined the menu management and utilization of cooking equipment at school foodservice operations in the Chonbuk area. Self-administered questionnaires were collected from a total of 193 school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results are summarized as follows. Among the 193 schools, 58.5% were elementary schools and 41.5% were middle and high schools. Approximately 97% of the schools prepared meals in the conventional manner. Among the school, 68.4% had a menu cycle of 1${\sim}$2 weeks. The frequency of using convenience foods was significantly different between the elementary schools and middle and high schools(p<0.001). Approximately 45% of the dietitians responded that the most important details for menu planning were menu variety and consumer preference. However, 66.8% of the dietitians responded that a key problem for menu planning was limited and worn-out kitchen equipment. Although the cost of purchasing cooking equipment is high, most dietitians responded they have high needs for equipment in order to meet of the quantity demands of food production. In terms of utilized cooking equipment, most schools had mixers, vegetable cutters, choppers, dish washers, etc. Yet the amenities most often lacking were meat slicers, composting machines, ovens, and griddles. In utilizing the cooking equipment, there was no significant difference between the dietitians in the elementary(3.67) schools and those in the middle and high school foodservice systems(3.70); however, the utilization level was poor. Therefore, governmental regulatory agencies should review and finance support for purchasing cooking equipment. Finally, purchasing analysis was conducted regarding the dietitians' opinions on menu recipes and useful equipment.

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Effectiveness of Worksite Nutrition Counseling for Hyperlipidemic Employees in Kyung - buk Area (영양교육을 통한 사업장 근로자의 고지혈증 개선)

  • Jang, Jeong-Hui;Jo, Seong-Hui
    • Journal of the Korean Dietetic Association
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    • v.5 no.1
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    • pp.1-9
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    • 1999
  • This study was aimed to implement and evaluate worksite nutrition counseling for industrial workers with hyperlipidemia in Kyung-buk area. Forty-six subjects consisted of 41 men and 5 women who were diagnosed hyperlipidemia though health examination had their average age, 40.3$\pm$ 6.0 and half of them were office workers and one third labor workers. Twenty-eight subjects had fatty liver with or without other complications and six had gastric problems. The subjects were interviewed using questionnaires on food habit, food frequency, smoking, drinking and exercise, and they were given nutrition counseling which was continued for 7 months. Desirable food selections were practiced using foods or food models and various written materials individually or as group during lunch times and breaks. After counseling, smoking and drinking were reduced and exercise and food habits were improved. Average levels of initial serum total cholesterol(T-Chol), HDL-cholesterol(HDL-Chol) and triglyceride(TG) were 214$\pm$ 44, 45.07$\pm$ 7.14 and 281$\pm$ 13mg/dl respectively and were not changed significantly except 2.30$\pm$ 7.04mg/dl increase of HDL-Chol(p<0.1) after nutrition counseling. However, subjects who improved their food habits and smoking, drinking and exercise habits had higher tendency to have reduced serum T-Chol and TG levels compared with those who drank less. Food habit score was negatively correlated with serum TG levels(r=-0.378, p<0.01). It is concluded that an efficient and regular nutrition counseling by dietitian at worksite is beneficial for health of industrial workers.

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Dietary Behaviors, Consumed Time for Job Duties and Fatigue Levels of Dietitians by School Foodservice Type in Taejon and Chungnam (학교급식 영양사의 식행태, 업무소요시간 및 피로도에 과한 실태조사 -대전.지역충남의 급식방식별 비교 -)

  • 박영숙;김연순;우미경
    • Korean Journal of Community Nutrition
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    • v.1 no.2
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    • pp.250-259
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    • 1996
  • The school foodservice(FS) dietitians of conventional, co-management and central kitchen systems were compared for their levels of fatigue degrees in order to examine their work specification but no to diminish their educational roles. One hundred and thirtheen primary schools in Taejon and Chungcheongnam-Do participated in the survey, of which foodservice were consisted of 99 conventional types, 7 comanagement types and central kitchen types. Information was collected about the various working hours dietary behavior and fatigue symptoms of the dietitians. The results of this study were as follows : Among 3 school foodservice types, dietitians spent 8 hours and 16 minutes daily for their for their work on the average. However, the central kitchen type dietitans in cities spent 3 hours more compared to the others. The data from the dietitians' work schedule sheets showed that the 5 parts of dietitian's duties set in the school foodservice laws were not well performed. In the central kitchen type they spent more time for food production whereas in the conventional they spent more time for menu formation and hygiene control. It was found that fatigue levels of school foodservice dietitians were chronic with no difference among foodservice systems or among school locations. Our results indicated that nutrition education in primary schools was almost neglected. It is suggested that the school foodservice should meet all the objectives of school-lunch program even though they saved dietitians' work load more or less. The importance of students to improve their dietary habits could never be overlooked. (Korean J Community Nutrition 1(2) : 250-259, 1996)

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Task Analysis and Education Need of Dietitians in the Contracted Business & Industry Foodservice (위탁급식 산업체 영양사의 직무 현황 및 교육 요구도 분석)

  • Yang, Jung-Hyun;Lee, Hae-Young
    • Korean Journal of Community Nutrition
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    • v.15 no.1
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    • pp.124-136
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    • 2010
  • The purposes of this study were to investigate importance level and performance frequency of the dietitians' duties and task elements, to examine the actual condition of education and need for education, to analyze the interrelation between their tasks and education, and to provide the direction of education for the contracted Business & Industry (B & I) foodservice dietitians. The task elements of receiving, ordering, HACCP management and directing serving process were done almost every day. In terms of the importance of tasks, food sanitation management, personnel sanitation management, receiving and ordering were high. Meanwhile, the computerization of their works was being carried out on the whole, showing a higher frequency in all the details of procurement management and accounting management, as well as task elements such as menu planning, leftover and food waste management, HACCP management and human resource management. In the past three years, HACCP management, cost management, planning work schedule and allotting a task, general business and sale bond management were increased most and rapidly. For the actual condition of education, dietitians got more education for the duty of sanitation, safe and facility/utility management than any other duty, while they did less education of procurement management and office management than others. Meanwhile, the education for sanitation, safe and facility/utility management and accounting management were very much required. For the relationships of frequency of duty and the necessity of education, seven task elements including food sanitation management were correlated positively. Eighteen tasks besides menu planning had a significant positive correlation between the importance of duties and the necessity of education.

A Study on the Improvement of the Internship Program for the Dietetic Students (식품영양학 전공자를 위한 인턴십 교육 프로그램 개선방안)

  • Joo, Na-Mi;Yoon, Ji-Young;Kim, Ok-Sun;Jung, Hyeon-A;Park, Sang-Hyun;Ko, Young-Joo;Cho, Ki-Won
    • Journal of the Korean Society of Food Culture
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    • v.20 no.1
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    • pp.68-76
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    • 2005
  • This study was conducted to evaluate the effect of current dietetic internship program. The survey sample was dietetic practitioners who were charged with a training for dietetic students. The questionnaire requested information about demographic information, experience of guidance for the dietetic student, self evaluation as trainer, fortification Items in university education, and difficulties of the internship program. Data was analyzed using SAS for windows(version 6.12), Descriptive statistics were used such as means, standard deviations, frequency distribution and percentages. Comparison of mean differences was analyzed using t-test and ANOVA. Participants identified how effective the current internship program was. Result indicated that the effectiveness was not high(2.81), and under 29 years old age group, under 6 years work experience group, and contracted foodservice group had positive opinion of the program significantly. Under 29 years old age group, evaluated themselves as a good trainer. The results revealed that respondents wanted to be fortified the practical training courses in school curriculum.

Contribution of Emotional Labor to Job Stress of Dietitians in School Foodservice (학교급식 영양사의 감정노동이 직무스트레스에 미치는 영향)

  • Kim, Hyun-Ah
    • Korean journal of food and cookery science
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    • v.26 no.1
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    • pp.41-53
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    • 2010
  • The purposes of this study were to: a) investigate personal and foodservice operational factors affecting job stress of school foodservice dietitians, b) analyze the contribution of emotional labor to job stress of school foodservice dietitians. A survey was conducted from May 2 to June 13, 2008 to collect data from school foodservice dietitians (N=546). 206 questionnaires were returned completed, and 15 improperly-completed questionnaires were excluded. Finally, 191 questionnaires were used for final statistical analysis (usage rate : 34.98%). The results of the study were as follows. First, personal variables significantly affecting dietitians' job stress were 'monthly bills(p<0.05)' and 'total length of time in school foodservice (p<0.05)'. Second, foodservice operational variables affecting dietitians' job stress were 'school level (p<0.05)', 'type of school foodservice management (p<0.01)', 'number of meal service times (p<0.05)', 'total number of meals served per day (p<0.001)', 'number of meals served per day for students (p<.001)', 'number of meals served per day for teachers (p<0.001)', and 'number of foodservice staff (p<0.001)'. Third, emotional labor was found to contribute significantly to the job stress of dietitians in school foodservice (p<0.001). It was found that as dietitians experience more emotional labor at work, more job stress is experienced. Stress management is a very important and meaningful contributor to foodservice quality as well as to personal well-being for workers in school foodservice. Therefore, it is proposed that management of emotional labor is essential for stress management. Further, emotional labor and job stress should no longer be considered a personal matter, but rather should be approached systematically in all aspects of a school foodservice organization.