• Journal of the Korean Dietetic Association
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• v.2 no.2
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• pp.199-215
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• 1996

In Korea, the majority of hospital dietitians expend most of their time performing food management related activities, and only a few carry out nutrition care activities in full-time. This study was designed to measure productivity of the clinical nutrition team and assess the role of clinical dietitians in the only 2200-bed teaching hospital in Korea. Six full-time clinical dietitians collected time data for four weeks according to the nutrition care activities outlined. Three clinical dietitians assigned to 7 units recorded how often physicians implemented their recommendations for two months. Two kinds of survey questionaire were developed and sent to the patients and the health care team. The followings are a summary of the results. 1. The clinical nutrition team of 6 full-time dietitians expended 75% of their time performing patient care activities, 20% in non-patient care activities and 5% in delay and transit. 2. Each clinical dietitian assigned to the units carried out 56 patient care activities on daily basis. 3. The average time required for the clinical nutrition services was 60.2 minutes for outpatient counseling, 89 minutes for inpatient counseling, 72.5 minutes for nutrition management, 95 minutes for malnutrition consult and 121 minutes for dysphagia diet management. 4. Physicians' implementation of clinical dietitians' recommendations was 98.5%. 5. Most physicians and nurses viewed the clinical dietitians on the units assertive, contributing to the quality improvement of medical services, and helpful to the patients as well as the health care team. 6. Most patients viewed the clinical dietitians on the units considerate, attentive and helpful. Based on these results, it is suggested that (1) daily meal round and nutrition care monitoring are effective tools for nutrition intervention in the hospital setting. (2) unit assignment of clinical dietitians enhances the patients' satisfaction in the nutrition services provided as well as the perceptions of health care team on clinical dietitian's expertise.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.370-378
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• 1995

This study is to seek methods for optimum management of foodservice system for elementary schools in Korea through surveying and analyzing the current status of the "common-management foodservice system" and certain important factors relating to its operations. For the survey of the current status of the "common-management foodservice system", questionnaires are prepared as against schools adopting "common-management system"("Common Schools") as well as schools adopting "conventional management system" ("Conventional Schools") in Kyungsangbookdo ("Kyungbook") area. The survey items are composed of general items, items concerning tasks of dietitians, items concerning purchasing activities and items concerning level of recognition and job-satisfaction of the dietitians. Total 46 dietitians from Common Schools and 65 dietitians from Conventional Schools in Kyungbook region responded the questionnaires. The results of this study are as follows: 1. Information Concerning Dietitians Average age of the dietitians: 26.6 yrs Ratio of two years or less of experiences as school dietitian: Dietitians from Common Schools: 59.1％ Dietitians from Conventional Schools: 50.8％ 2. Types of the Foodservice In both schools, rural type are prevalent; however, between urban types and islands types, the ratio of urban types are larger than the ratio of islands types in Conventional Schools, and the opposite is true in Common Schools. 3. Decision of Suppliers The ratio of dietitian＇s participaion in the decision making reaches only 38.3％, indicating the possibility of problems in quality control and hygienic aspects of the food supply. 4. Factor Analysis of the Foodservice Duties Food supply and general affairs administration work was carried out very well (4.2), while personnel management and operational improvement work (2.8), nutritional education work (2.3), and information related work were poorly carried out. No significant differences were found between the two types of the foodservice management systems. 5. Job Satisfaction scores of Dietitians Dietitians were more satisfied with the works (50.0), supervision (50.5) and co-workers (46.9) than pay (18.0) and promotion (22.3).

• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.361-373
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• 2006

The purpose of this study was to identify the difference of school food service dietitians' work value, job satisfaction, and turnover intention based on their expectation to be a nutrition teacher. Also, this study explored the differences in expectation to be a nutrition teacher, work value, job satisfaction, turnover intention depending on demographics and school foodservice operational characteristics. This study surveyed dietitians who worked at school foodservice in Kyunggii and Daegu Gyeoungbuk Province. A total of 509 responses were collected using on-site survey and online survey (59.3%). Dietitians expressed favorable work value ($3.88{\pm}0.34$) and mid level of a job satisfaction ($2.99{\pm}0.64$). The percentage of dietitians who had an intention to leave after the promulgation of a nutrition teacher system (13.2%) was lower than that of dietitians who had an intention to leave prior to it (23.2%). Most dietitians expected a salary rise (84.7%), more chance to teach nutrition education (76.0%), and the improvement of power not only as a teacher but as a dietitian (72.7%). Dietitians who had higher expectation levels to be a nutrition teacher (> 3 on the 5 point Likert scale) showed a higher tendency of significant turnover intention (F = 4.40, p < 0.01) and more confident work value (F = 15.292, p < 0.001) when comparing those who had lower expectations. There were significant differences in work value, job satisfaction, turnover intention, and expectation to be a nutrition teacher depending on career length and employment status of dietitians. This study revealed that school food service dietitians have favorable expectations to be nutrition teachers with high work value.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.160-171
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• 2003

We surveyed dietitians' perception on application of festival foods in the school foodservice in Busan area. The questionnaires were distributed to 244 dietitians working in elementary(143 individuals), middle(50 ind.), and high schools(51 ind.). The mean scores of dietitians' perception for the succession of the festival foods are 4.57/5.00 at Seolnal, 4.28/5.00 at Jeongwoldaeboreum, 4.12/5.00 at Dongji, 4.02/5.00 at Chuseok, 3.91/5.00 at Sambok, 3.27/5.00 at Dano, 3.00/5.00 at Chopail, 2.67/5.00 at Samjitnal, and 2.65/5.00 at YuDu. The dietitians have frequently practice the Sambok foods to the school foodservice menu, followed by the foods for Dongji, Jeongwoldaeboreum, Seolnal, and Chuseok. About two third of dietitians(72.2%) answered that it is needed to provide festival foods as the school foodservice menu for festive days. However, the survey indicate that putting festival foods on the school foodservice is hampered by the facts that foods do not appeal to the students' taste and it is difficult to cook the foods by school foodservice facilities. Mean scores of dietitians' acquaintance with about the origins and contents of festive days are Dongji(3.67/5.00), Seolnal(3.63/5.00), Sambok(3.60/5.00), Jeongwaldaeboreum(3.58/5.00), Chuseok(3.39/5.00) and Dano(3.23/5.00). When the dietitians provided lunch for the students, 80.1% of them occasional give the information on the festival foods to the students. Therefore, it is recommended to hand down festival foods that the dietitians develope the recipe for foods applicable in school foodservice and e government adopt a policy and education programs.

• Korean Journal of Community Nutrition
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• v.17 no.2
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• pp.194-204
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• 2012

The purpose of this study was to investigate school dietitians' satisfaction with and needs for School Meal Service Support Centers. A web-based on-line survey was conducted with 1,102 nutrition teachers or school dietitians using four School Meal Service Support Centers during the summer of 2011. The data from 578 respondents (52.5%), consisting of 165 (44.4%), 334 (53.4%), 41 (67.2%), and 38 (86.4%) dietitians using Seoul, Gyeonggi, Suncheon and Gyeongju centers, respectively, were analyzed. The main reason for using the centers was subsidies from local governments. The dietitians using the metropolitan centers, which were Seoul and Gyeonggi centers, tended to buy agricultural products through the centers only, and those using local centers, which were Suncehon and Gyeongju centers, bought those products from the private suppliers as well as from the centers. The dietitians' overall level of satisfaction with the centers was not high showing 3.3 out of 5 points; it was significantly associated with the operating system and services of the centers such as system efficiency, delivery accuracy, communication, and information provision rather than the agricultural products provided by the centers. The dietitians preferred joint operation of the centers by local governments and producers' groups. They wanted School Meal Service Support Centers to be evaluated every year. It was suggested that efforts should be made to improve the operation system and service of School Meal Service Support Centers for improving dietitians' satisfaction with the centers. In addition, an evaluation system for School Meal Service Support Centers should be implemented soon based on school dietitians' needs.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.87-96
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• 2008

This study was conducted to investigate the purchase patterns of processed foods and perception of school dietitians on nutrition labelling in Chonbuk area of Korea. Self-administered questionnaires were collected from a total 156 dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows. Among the 156 school foodservice systems, 64.7% of schools were operated in conventional system and 35.3% were in commissary system. Among the processed foods, seasoning foods(98.4%) and cereal products(93.3%) were used widely in school foodservice. Among the general characteristics of schools and dietitians, the style(p<0.01), and type of foodservice(p<0.05), career, and age of dietitians respectively affected the purchasing pattern of the processed foods. Approximately 30% of dietitians responded that some fortified foods used for the meal preparation(eg. Ca-fortified yoghurt). Only 57% of dietitians who has more ten year job career was agreed with the important of fortified foods for the menu planning. Despite the levels of education of the dietitians became higher, were no relationship between the confidence on fortified foods and the improvement on health for children. About 96.2% of dietitians knew nutrition labelling of processed foods. Only 25.6% of dietitians checked nutrition labelling of processed food when they purchased these foods for school lunch. The main reason for their checking nutrition labelling of processed foods was for nutrient of products. The dietitians understanding and trust in nutrition labelling of processed foods were not high. But the half of dietitians responded that the nutrition labelling can be helpful for the purchase of processed foods in school foodservice systems. Therefore, it is necessary to activate the mandatory nutrition labelling of processed foods and to prepare its consumer education program for school dietitians.

• Journal of Nutrition and Health
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• v.29 no.6
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• pp.651-660
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• 1996

The purpose of this study was to examine and analyze the degrees and the influence factors of job satisfaction of dietitians working in hospitals in relation to performance of duty in their works and to provide effective management of hospital dietitians for high quality health and food service in hospital. The questionaire was prepared with reference to the previous studies on job satisfaction of dietitians working in hospitals throughout the nation. 201 dietitians in the country were surveyed. The period of research was from January 20 to February 28, 1995. The results are as follows. 1) In regard to the degree of job satisfaction of hospital dietitians, they showed the highest degree of job satisfaction in the relationships with fellow dietitians followed by worth and self-confidence, aptitude and interests, relationships with cooks, job stability, degree of recognition of the dietitians competence, supervision of the superiors, degree of application of professional knowledge, work load, wage level, degree of recognition of the importance of duty, cooperative relationships with load, wage level, degree of recognition of the importance of duty, cooperative relationships with doctors, degree of performance of clinical work, the number of dietitians, the prromotion system, and welfare system in that order. On the other hand, they showed the highest dissatisfaction with food service facilities. 2) The influence factors on job satisfaction are as follows. (1) Wage factor : Shorter weekday working hours and higher bonuses make greaster job satisfaction (R2=0.3115). (2) Working condition factor : Larger number of monthly holidays(R2=0.5142), shorter weekday working hours(R2=0.1077), longer previous food service experience and computer utilization (R2=0.1432) make greater job satisfaction. (3) Welfare factor : Welfare system (R2=0.4132) and promotion system (R2=0.1624) have to do with computer utilization. Job stability has to do with marital status and computer utilization (R2=0.1165). consequently, those married dietitians who use computers show higher job satisfaction. (4) Human relationship factor : Smaller mumber of patients receiving food makes greater job satisfaction (R2=0.1334). (5) Superivision factor : Shorter weekday working hours and larger number of monthly holidays make greater job satisfaction (R2=0.1709). (6) Achievement factor : Marriage, larger number of dietitians(R2=9.2293), age, larger number of monthly holiday, higher monthly wages and computer utiliazation (R2=0.1088) make greater job satisfaction. (7) Speciality factor : Marriage, longer current hospital tenure, higher position and working in seoul(R2=0.1142) make higher job satisfaction. (8) Job inclination factor : working in general hospitals rather than in oriental hispitals, working in seoul(R2=0.1776) and better bonuses(R2=0.1078)make greater job satisfaction. As a result, the following is suggested for the job satisfaction of hospital dietitions on the basis of this study : hospital dietitians can achieve miximum job satisfaction through smooth relationships with coworkers, and the responsible managers should improve welfare and working conditions for the job satisfaction of hospital dietitians.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.179-188
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• 2000

This survey was conducted in February 24, 1999, in order to investigate the nutritional knowledge and dietary attitude of the school dietitians working in Kyungnam area. Subjects consisted of 305 school dietitians of which 163 married and 141 unmarried. The results obtained are summarized as follows : The average nutritional knowledge score was 10.50 out of possible 15 points, and dietary attitude score was 69.36 out of 100 points. Most of the subjects belonged to "Fair" group in terms of nutritional knowledge and dietary attitude level. Married dietitians scored significantly higher on dietary attitudes than unmarried dietitians (p<0.05). The correlation between nutritional knowledge score and dietary attitude score was not statistically significant(r=0.107)

• Journal of Community Nutrition
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• v.8 no.3
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• pp.119-126
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• 2006

The purpose of this study was: 1) to investigate whether Korean dietitians are engaged in Foodservice Systems Management (FSM) competencies in their current jobs, and 2) to identify the relationship between types of dietetic practice areas and Korean dietitians' usage of FSM competencies. Fifteen FSM competencies were widely used, 17 were somewhat used, 13 were seldom used and the remaining two competencies were little or not used by the dietitians. The most used competency was related to menu planning (98%). Whereas, the least used competency was related to marketing skills (17%). As a whole, the categories of 'technical and communication skills' (78%) and 'production and distribution management' (77%) were more widely used than other FSM categories. Of 47 competencies, 34 competencies were found to be significantly associated with the type of practice area. Considering the findings, the type of dietetic practice area was a strong factor of Korean dietitians' usages of FSM competencies. Of 34 competencies associated with the type of dietetic practice area, 25 FSM competencies were more likely to be used by the dietitians from health care facilities.

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.266-274
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• 2010

The purposes of this study were to evaluate on the importance about the possible remedies for improvement of sanitation management by foodservice manager and to compare dietitians' opinion and that of administrators about theirs. A questionnaire survey was performed by 282 dietitians and 56 administrators, who were involved at foodservice facilities in Daegu and Gyeongbuk from March 7 to March 9 in 2007. According to the results of the importance evaluation analysis about the remedies for improvement of sanitation management, there were significant differences between dietitians and administrators in the means of 6 items such as "remodeling of hygiene equipment and facilities", "improvement of dietitians' food safety knowledge", "self-operated management of foodservice operation", "enforcement of cooperation between the CEO or administrators and dietitians", "development of food safety education program for foodservice workers", "increasing of foodservice operating budget". In all of them, the dietitians' evaluation scores were significantly higher than that of administrators. In addition, four factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, operating, education, and policy support sector showed that significant differences across type of foodservice, frequency of meals served, number of meals served per day, dietitians' education level and career. On the other hand, supervision sector showed that significant differences across number of meals served per day and dietitians' employment type. In conclusion, in order to increase the quality of sanitation in the foodservice operation, we should increase sanitation performance and enforce the food-safety education for foodservice workers. In addition, government should increase the policy support.