• Journal of the Korean Dietetic Association
• /
• v.23 no.4
• /
• pp.431-452
• /
• 2017

This study was conducted to investigate the effect dietitians' perceived organizational culture has on organizational commitment at hospital foodservices. A total of 382 dietitians working at general hospitals with 500 beds or more participated in the survey from January 16 to February 8, 2017. The result of perceived organizational culture showed hierarchical culture, rational culture, development culture, and group culture scored to be 5.29, 5.25, 5.15, and 4.97 out of 7, respectively. Differences in the perception of organizational culture and organizational commitment were observed according to the general demographics of subjects, but no significant differences were shown according to the general characteristics of hospitals. For organizational commitment perception, affective commitment (5.14), normative commitment (4.41), and continuance commitment (4.21) were identified. There were differences according to age, work experience at the present job, position, and education level by type of organizational culture. In terms of organizational commitment, there were significant differences in age, work experience at the present job, employment status, and possession of clinical dietitian certificate, position by type of commitment. A positive correlation between dietitians' perceived organizational culture and organizational commitment such as overall organizational commitment, affective commitment, and normative commitment was observed (P<0.01). Group culture, development culture, and hierarchical culture positively affected overall organizational commitment (P<0.001). Development culture, group culture, and hierarchical culture had positive effects on affective commitment, whereas rational culture had a negative influence. Development culture (P<0.05), group culture (P<0.001), and hierarchical culture (P<0.01) positively influenced normative commitment. Results suggest that it is necessary to develop plans for the improvement of rational culture, group culture, and development culture at hospital foodservice organizations.

• Journal of Nutrition and Health
• /
• v.39 no.4
• /
• pp.403-416
• /
• 2006

The purpose of this study was to investigate the practice of nutrition education and perceptions for implementing nutrition education in elementary schools. In this survey, 833 dietitians, 808 principals and 3,141 teachers across the country were asked about the present status and problems as well as necessity, methods, education time, education subjects and the proper nutrition educator ratio. The results of the survey showed that only 4.2% of dietitians implemented nutrition education during regular school hours or through special activities. Many subjects responded that the reasons for not practicing nutrition education were systematic problems of lack of time due to too much food service work. Especially, many rural area dietitians responded that the reason was lack of time due to joint management and cooking. Many dietitians, principals and teachers responded that the placement of one nutrition teacher in every school is needed to resolve these problems. Other solutions suggested were the introduction of a dietitian internship, and the modernization of foodservice facilities for principals and teachers. Of those surveyed 98.4 percent of principals and 95.5 percent of teachers responded that nutrition education is urgently needed. Many subjects also responded that the first three years of elementary school are the most proper time for nutrition education and it is best that these lessons are reinforced at least once a month through discretional or special activities. Survey participants responded that the proper ratio for nutrition educators is 400-800 persons for dietitians compared to less than 400 persons for principals. In conclusion, it is hoped that this study will be able to provide a foundation of data for implementing a systematic nutrition education program by nutrition teachers in elementary school.

• Journal of the Korean Dietetic Association
• /
• v.18 no.3
• /
• pp.266-275
• /
• 2012

The purpose of this study was to evaluate the perception and needs of doctors on clinical nutrition services. A cross-sectional survey design was used. The doctors' perception and needs were assessed by questionnaires that had been specifically designed for the study. The research was conducted from February 14 to March 15, 2011 for 544 doctors at 42 large hospitals (with over 400 beds). Ninety-eight percent of doctors responded that clinical nutrition service was important. The mean scores of importance on clinical nutrition service were 4.45 for 'nutrition screening at admission', 4.50 for 'treatment of malnutrition', and 4.43 for 'nutrition education and counseling'. The mean scores of needs for clinical nutrition service were 4.42 for 'individual nutrition counseling & education' 4.39 for 'nutrition management for malnourished patients' and 'nutrition management for tube fed patients'. The medical specialists showed significantly (P<0.01) higher scores than the residents on the importance and needs for clinical nutrition services. Eighty-five percent of the doctors recognized the necessity of the specialized dietitians classified by diseases. The medical specialists (93.8%) showed significantly (P<0.01) higher recognition of this necessity than the residents (77.7%). The low residents' perceptions of the importance and needs for clinical nutrition services will necessitate clinical nutrition education plans. The departments of clinical nutrition in universities should improve the ability and skills of the clinical dietitians.

• Journal of the Korean Dietetic Association
• /
• v.18 no.4
• /
• pp.356-371
• /
• 2012

This study was carried out to investigate the job performance, perception of job importance, and job satisfaction in dietitians working in geriatric hospitals in Busan. A survey was conducted from April 28 to June 30, 2011, and the data were analyzed using the SPSS program. The age of over 41 group showed higher job performance in terms of sanitation and safety management than the age of under 25 group but showed lower job performance in terms of nutrition management than the age of 31~40 group. The subjects who worked for shorter than 2 years at their present jobs showed the lower job performance in terms of menu management and accounting management than the other groups, whereas those who worked in 'over 200 bed' hospitals showed the higher job performance in terms of sanitation and safety management than the others. The subjects who worked for longer than 6 years showed the higher job satisfaction in terms of communication and working environment than the others. Job performance showed a significant positive correlation with perception of job importance, whereas it showed no significant correlation with job satisfaction. More work experience correlated with a higher monthly income, and younger workers showed higher job performance. Younger age and more work experience at a present job correlated with a higher perception of job importance. More work experience at a present job, higher monthly income, and shorter work experience were correlated with higher job satisfaction. These results suggest that it would be effective to adopt training programs for appropriate nutrition service and provide continuous education programs for professional development.

• Korean Journal of Community Nutrition
• /
• v.13 no.6
• /
• pp.890-902
• /
• 2008

The purpose of this study was to develop a standardized job description for dietitians working in the public health nutrition area. Work-oriented job analysis methodology was employed for the study purpose. Subjects of 38 dietitians currently working at health centers in 2002 were recruited. Based on the focus group interview with 7 public health nutritionists and 7 professors, information about task elements was collected. Questionnaires measuring work performance and self-perception of importance of the selected task elements were administered. Reliability and validity of this instrument were tested by Chronbach's alpha and factor analysis. SAS PC package program was used for the statistical analysis. The final developed job description for public health nutritionists included 5 duties, 20 tasks and 93 task elements. The results of this study can be summarized as follows; 1) 5 duty areas are A. plan and evaluation of public health nutrition services, B. developing nutrition education materials, C. implementing nutrition services, D. networking community, and E. self development. 2) Each duty area from A to E was composed with 6, 2, 6, 4, 2 tasks, respectively. 3) Each duty area from A to E was composed with 24, 8, 38, 14, 9, and 2 task elements, respectively.

• Journal of the Korean Dietetic Association
• /
• v.17 no.3
• /
• pp.229-242
• /
• 2011

The purpose of this study was to investigate the status of the safety system and safety education in institutional foodservices in the Changwon and Masan areas. The survey was conducted from February 1 to March 31, 2009 via questionnaires that were sent to 300 dietitians, and 142 dietitians responded. It was determined that most of the safety managers were 'dietitians (87.1%)', whereas facilities/equipment managers consisted of 'dietitians (45.7%)', 'department of facilities management in the organization (36.4%)' and 'outsourced company of facilities management (17.9%)'. Out of the 11 safety practices, seven safety practices showed less than 50% of total implementation ratio, which meant that the safety systems were not functioning properly. Except for 'non-skid shoes (85.9%)', other safety equipment was seldom used. The survey respondents recognized that safety education was very necessary (4.47 points); however, they responded so-so (3.46 points) to the question of whether or not the actual frequency and time spent on safety education were enough. The average time spent on safety education was 28 minutes 11 seconds. Regarding the difficulties in performing safety education, 'not many safety education materials and media (3.44 points)', 'not many varieties in the subjects and contents for safety education (3.40 points)', and 'not much organizational support on safety education (3.33 points)' showed higher scores than 'lack of education time due to workload (3.20 points)'. The following were cited as education materials that should be developed as it is currently difficult to obtain relevant information and data: 'root causes of musculoskeletal injury and preventive measures (15.8%)', 'healthcare and disease preventive exercises for employees who do simple and repetitive works (14.9%)', and 'instruction on safe handling of chemicals (12.7%)'

• Journal of Nutrition and Health
• /
• v.39 no.2
• /
• pp.192-200
• /
• 2006

The purpose of this study was to identify the relationship between the levels of job satisfaction and self-evaluated foodservice quality of dietitians in elementary schools. Out of 130 questionnaires distributed to the elementary school dietitians in In-cheon, 127 were returned and analyzed (98% response rate). The questionnaire included two multiple-item scales for measuring job satisfaction and foodservice quality, respectively. All the items in the scales were coded 1 to 5 for certainly no, no, neutral, yes, and certainly yes and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and had independently-managed on-site kitchens. The 23 items measuring job satisfaction were grouped into 4 factors: Job Duty, Job Condition, Physical Work Environment, and Organizational Environment. The satisfaction score was the highest for Organizational Environment with a value of 3.38 and the least for Physical Work Environment with a value of 2.08. The 22 items measuring foodservice quality were grouped into 5 factors and the mean scores of the levels of Cleanliness, Internal Food quality, External Food quality, Intangible Service Environment and Tangible Service Environment were 4.20, 3.89, 3.54, 3.45 and 2.64, respectively. The levels of job satisfaction and foodservice quality were positively associated with a correlation coefficient of 0.288 (p < 0.01). In particular, the level of job satisfaction was positively associated with foodservice quality in the aspect of Cleanliness, Internal Food Quality, and Intangible Service Environment. The results show that improving dietitians' job satisfaction could contribute to increasing the levels of foodseivice quality of elementary schools.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.4
• /
• pp.588-599
• /
• 2010

The purposes of this study were to investigate the eating of breakfast by students, the perception of the school breakfast program(SBP), and the operational status of the SBP. The survey was administered to students, parents, and nutrition teachers at practiced and unpracticed middle and high schools in Seoul and Kyunggi-do. The questionnaires were distributed to 46 school dietitians who practiced the SBP, 53 school dietitians who did not practiced the SBP, 2,340 students and 1,360 parents in July, 2007. Eating place and the frequency of breakfast were the significantly between the students of practiced and unpracticed schools. Students, parents, and nutrition teachers had positive perceptions and opinions of the SBP. The advantages of the SBP were the formation of regular dietary habits and saving time for breakfast, whereas complaint factors were menu duplication and taste. Therefore, the results suggest that unpracticed schools should refer to the SBPs case of practiced schools and make an efforts for efficient operation.

• Food Science of Animal Resources
• /
• v.29 no.1
• /
• pp.121-131
• /
• 2009

This study attempted to investigate the perception and usage status for meat products of dietitians in the food service business in Seoul and Gangwon province. 32.8% of dietitians decided the menu reflecting the taste of students. Most of the dietitians (89.2%) checked the manufacture date of the processed meat products when they were supplied. To address the question as to whether they could distinguish the difference among ham, pressed ham, and sausage, most of them answered; 'can distinguish a little' (47.5%) or 'can't distinguish' (36.7%). The most frequently provided processed meat products were ham (33.9%), followed by sausage (21.7%). However, it is assumed that the dietitians might have mistaken the pressed ham for the classic ham. The most common frequency of the serving processed meat product in the food services was once a month (41.6%). Most desired aspect of quality improvement for the processed meat products was answered as 'hygiene/safety' (31.5%), and followed by 'higher quality' (26%). In conclusion, the improvement of the product quality and the strengthening of public information would be prerequisites for expanding the use of processed meat products in the food services and business-to-business (B2B) market in the future.

• Journal of the Korean Dietetic Association
• /
• v.13 no.2
• /
• pp.183-193
• /
• 2007

School foodservice employees are involved with every aspect of ensuring that high quality meals are prepared and they influence student satisfaction. The objective of this study was to identify whether job satisfaction of cooks is affected by their relationships with management. Survey forms that were developed for foodservice dietitians and employees were interviewed. Questionnaires to measure job satisfaction were distributed to 30 schools in the Gyeonggi province and completed by 30 dietitians and 323 cooks. Foodservice cooks' job satisfaction was evaluated by measuring attitudes towards aspects of their job using the modified Smith method(1969). All items in the scales were coded by 4 Likert scale(1: nerver satisfied, 4: very satisfied), then grouped by using factor analyses. Statistical methods used in this study were a $x^2$-test, t-test with SPSS software(version 12.0). The study results were as follows; 1) The demographic data showed that 65.3% of respondents were in their 40s, 96% were married, 68.8% were high school graduates, and 93.5% were contracted employees. Regarding overall experience in their current workplace, 27.9% had been in their position over 5 years and 25.7% said less than 2 years. 2) Most of the school lunches was served in the classroom(73.3%). The cook working was rotated among the employees(90%). Most employees did not use a day's leave of absence per month because they were averse to burdening their coworkers. 3) There were no significant differences in job satisfaction between the cooks' self-evaluation scores(2.92) and those of the dietitians(2.92). Among the factors influencing job satisfaction, dietitians(2.10) perceived that cooks(1.99) were more satisfied with their salaries than was actually the case. The cooks(3.19) rated their level of work satisfaction higher than the dietitians(3.03) perceived it to be. Employees rated their relationship satisfaction as 3.50, but dietitians on the other hand rated it 3.37. Most of the cook respondents want a higher salary and a some kind of employment guarantee. This study provides foodservice managers information useful for design positions that will increase productivity. Future study is needed to determine the factors that will improve job satisfaction and satisfy the employees' needs, which in turn will improve school food service quality.