• Journal of Nutrition and Health
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• v.45 no.1
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• pp.64-79
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• 2012

The purpose of this study was to compare differences in role conflict, self efficacy, job satisfaction, and job involvement perceived by school nutrition teachers and dietitians. A total of 335 female school nutrition teachers and dietitians from Incheon area were surveyed by a self-report questionnaire in November 2010. Collected data were processed using SPSS 15.0. The reliability of the questionnaire was tested and differences between the two groups were analyzed using the Student's t-test, the chi-square test, and a two-way analysis of variance (ANOVA). The job satisfaction level of nutrition teachers was higher than that of dietitians. The effect of role conflict and job satisfaction for nutrition teachers and dietitians was different according to age. In addition, self-efficacy, job satisfaction, and job involvement of nutrition teachers and dietitians were influenced by their annual salaries. The frequency of meals served also affected role conflict, job satisfaction, and job involvement of the nutrition teachers and dietitians, and the effect of job involvement by the nutrition teachers and dietitians was different according to meal service type. Therefore, it is necessary to establish strategies for resolving role conflicts among school foodservice specialists and improve their self-efficacy for enhancing consumer's satisfaction with the general quality of school food service. These efforts may contribute to job satisfaction and job involvement of food service specialists and ultimately to the productivity of food service and the establishment of food service specialist roles.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.225-232
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• 2015

The objective of this study was to expand sodium reduction practices by analyzing the awareness, practice, and obstruction of sodium reduction by middle school dietitians. Questionnaires were administered to 146 dietitians in the Busan area. The average score for the dietitians' awareness of low-sodium diets was 4.21/5.00, and dietitians in their 30s and over 40 reported significantly (p<0.05) higher awareness than those in their 20s The average practice scores for low-sodium diets was 3.74/5.00, 3.80/5.00 for cooking, 3.77/5.00 for food choice, and 3.60/5.00 for action. The average scores of obstruction for low-sodium diets was 3.58/5.00, 3.93/5.00 for low-sodium products, 3.88/5.00 for students, 3.71/5.00 for dietitians, 3.12/5.00 for facilities, 2.86/5.00 for cooks. Dietitians over 40 and those with graduate school degrees had significantly (p<0.05) higher scores for low-sodium products. Regarding practice and obstruction for low-sodium diets, dietitians with high awareness scores had significantly (p<0.01) higher scores for practice and lower scores for obstruction of low-sodium diets. These findings suggest that it is critical to develop diverse low-sodium products and recipes, and that dietitians should educate students about the necessity and the practice of reduced sodium diets.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.302-313
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• 2007

The purpose of this study was to investigate the gap in perceived importance-performance between dietitians and parents regarding school foodservice sanitation practices, to establish a plan for improving the school foodservice monitoring that is conducted by parents. A survey was given using questionnaires and was distributed to 31 school foodservice dietitians and to parents who attended sanitation education in October 2006. All statistical analyses were conducted using the SAS package program(version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis(IPA). The results of the IPA showed the following areas as improvement priorities: (1) contracting with a reliable suppliers, (2) securing proper refrigerator and freezer capacity and checking temperatures, (3) adequate design and construction of foodservice facilities and equipment, and (4) ensuring trays and utensils are clean, dry, and stored in a way that prevents contamination. The results of the IPA illustrated that school foodservice dietitians performed well in 8 out of the 21 sanitation management items. The perceived importance by parents was higher than by dietitians for accurate record keeping and documentation of HACCP worksheets(p<0.01), appropriate cleaning plans and practices(p<0.05), garbage management of inner kitchens (p<0.05), and garbage management of external kitchens(p<0.05). On the other hands, the perceived importance by dietitians was higher than that of parents for contracting with a reliable suppliers(p<0.05) and adequate design and construction of foodservice facilities and equipment(p<0.01). According to the performance analysis there were significant differences between dietitians and parents in six out of the twenty-one items. For these six items, the evaluated degree of performance by parents was higher than that of dietitians. In conclusion, proper education programs should be planned and regularly performed for the student's patents who take part in school foodservice monitoring in order to improve on their monitoring.

• Korean Journal of Community Nutrition
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• v.11 no.4
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• pp.502-511
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• 2006

The purposes of this study were to measure job satisfaction levels of dietitians engaged a in contract food service management company, and to examine the impacts of personal characteristics and organizational characteristics on the job satisfaction of dietitians. The questionnaires developed for this study were distributed to 230 dietitians of contract food service management companies in the Seoul and Gyeonggi areas, and a total of 187 (81.3%) questionnaires were used for analysis. Statistical analyses were completed using SPSS (Win 11.5) for descriptive analysis, correlation analysis, t-test and ANOVA. The average job satisfaction score of the dietitians was 2.83, which is lower than "not satisfied" and "not dissatisfied" (3), "Marital status" (p < 0.001), "payroll per year" (p < 0.001), "age" (p < 0.05) and "work experience as a dietitians" (p < 0.05) had significant effects on job satisfaction of work and environmental factors. "Operating group" (p < 0.05), "type of menu" and "type of service" also affected the job satisfaction. Overall, it is important that managers of contract food service management companies establish specified human resource management strategies with understandings of the characteristics of their dietitians and companies to enhance the job satisfaction of dietitians, and to achieve their managerial goals.

• Journal of Community Nutrition
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• v.8 no.1
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• pp.9-15
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• 2006

Health care is one of the most popular reasons for accessing the Internet. Of concern is the amount of information from disreputable sources available on the Internet. A review of websites offering nutrition consulting services suggests sites are controlled by both registered dietitians and non-dietitian professionals marketing themselves as nutrition consultants. The purpose of this study was to investigate structure and content of websites controlled by registered dietitians and nondietitians professionals marketing themselves as nutritionists or nutrition consultants. Internet search queries of 'dietitian', 'dietitian consultant', and 'nutrition consultant' were completed for website selection. Thirty websites controlled by registered dietitians and 10 websites controlled by nutrition consultants were reviewed using an 18-item website evaluation instrument developed for this study. Five evaluators were recruited from the dietetics program at the University of Kentucky. Overall, websites controlled by registered dietitians ranked higher than websites controlled by nutrition consultants in a majority of categories. Sites controlled by registered dietitians ranked statistically higher for the following categories: 'accuracy of information'(p<.0001), 'inclusion of professional resume of owner or primary manager' (p<.05), and 'explanation of the affiliation to externallinks'(p<.05). A majority of sites controlled by both dietitians and nutrition consultants achieved a poor ranking in regards to provision of a legal disclaimer and inclusion of a privacy policy. Prior studies suggest personal privacy is the most important concern for consumers accessing health information on the Internet. Findings from this project will benefit dietitians to assist in development of reputable nutrition related websites.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.525-532
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• 2009

School dietitians are divided into two groups according to their status of employment, school nutrition teachers and dietitians, with the latter being irregularly employed by the institution. In this study, the job satisfaction, communication ability, work performance and importance in feeding services and dietetic counseling of both groups were compared. To accomplish this, 100 regularly employed school nutrition teachers (regularly employed) and 101 dietitians (irregularly employed) were surveyed by questionnaire. The results were as follows: (1) The irregularly employed dietitians showed a lower level of job satisfaction than the school nutrition teachers. This was likely because the school nutrition teachers belonged to the strong inner circle of school teachers and cafeteria workers, and had enough time to prepare for class lectures and consultancy. Conversely, the irregularly employed dietitians generally handle extra office work in addition to their primary duties. Despite these differences, both parties agreed that it was necessary to change the work system. Additionally, school dietitians reported that they had little opportunity for further training for career development. (2) Both parties had good communication skills; however, the irregularly employed dietitians had more conflicts with other staff members than the regular employees. (3) Job performance and job importance level was compared among employees involved in school feeding services and nutrition counseling. No significant differences were observed between dietitians and nutrition teachers in either group (p<0.05). However, the school nutrition teachers showed better skills than school dietitian with respect to public relations, running independent counseling offices, and using effective tools and materials. Job performance level was lower when compared to job importance level for all items, which meant the job was not well performed when compared to the work importance awareness.

• Nutrition Research and Practice
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• v.18 no.2
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• pp.294-307
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• 2024

BACKGROUND/OBJECTIVES: Dietitians frequently use nutrition education tools to facilitate dietary counselling sessions. Nevertheless, these tools may require adaptation to keep pace with technological advancements. This study had a 2-fold purpose: first, to identify the types of nutrition education tools currently in use, identify their limitations, and explore dietitians' perspectives on the importance of these tools; second, to investigate the features that dietitians prefer in digital nutrition education tools. SUBJECTS/METHODS: A semi-structured face-to-face interview was conducted among 15 dietitians from selected public hospitals, primary care clinics, and teaching hospitals in Malaysia. Inductive thematic analysis of the responses was conducted using NVivo version 12 software. RESULTS: Most dietitians used physical education tools including the healthy plate model, pamphlets, food models, and flip charts. These tools were perceived as important as they facilitate the nutrition assessment process, deliver nutrition intervention, and are time efficient. However, dietitians described the current educational tools as impersonal, outdated, limited in availability due to financial constraints, unhandy, and difficult to visualise. Alternatively, they strongly favoured digital education tools that provided instant feedback, utilised an automated system, included a local food database, were user-friendly, developed by experts in the field, and seamlessly integrated into the healthcare system. CONCLUSION: Presently, although dietitians have a preference for digital educational tools, they heavily rely on physical nutrition education tools due to their availability despite the perception that these tools are outdated, impersonal, and inconvenient. Transitioning to digital dietary education tools could potentially address these issues.

• Korean Journal of Community Nutrition
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• v.3 no.2
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• pp.281-291
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• 1998

Job analysis was done by the method of interview and survey to find out the human attributes needed for dietitans' job performance. The knowledge, skills, abilities and other characteristics including personality were major items in the questionnaire. The questionnaire was distributed to 340 schools and hospital dietitians. Among these, 201 were compeletely filled out, returned and statistically analyzed according to the frequency scale and importance scale respectively. The results were as follows : 1) The age, education, job experience and monthly pay of hospital dietitians were higher than those of school dietitians. This was partly due to the reflection of short chronicle of school foodservice. 2) The most important human attributes for rwo groups were commonly shown as sincere and faithful personality, good human relationship and responsibility for business outcome. 3) Computer skill and menuplanning ability were human attributes of the most frequently used by school dietitians, whereas knowledge of diet therapy, clinical nutrition, and pathology of disease were frequently used by hospital dietitians. 4) The correlation coefficients between two groups were as follows : Spearman's rho value of personality, skills and abilities, and knowledge were 0.806, -0.432,-0.203 respectively, according to the importance scale. 5) An overall view from t test between two groups, various human attributes, especially knowledge were more frequently used by hospital dietitians.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.241-251
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• 2000

This study was designed to develop the education and training program of dietitians and cooks in contracted foodservice management company. The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires were hand delivered at the fourteen contracted foodservice management companies by designated coordinators. A total of 286 questionnaires were usable; resulting in a 70.0% response rate. Statistics data analysis was completed using the SPSS for frequency analysis, reliability, mean value, t-test and ANOVA. The results of this study were summarized as follows: 1. The dietitians wanted to take a management course. The cooks wanted to take a culinary education. The dietitians and cooks took an emphasis on service education, foodborne illness & HACCP and sanitation & safety. Service as well as the taste of food and sanitation was emphasized according to the flow of customer satisfaction. 2. Contracted foodservice management company should provide dietitians and cooks with an education for the job to accomplish customer satisfactions.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.151-158
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• 2011

The purpose of our study was to examine the effects of dietitians' sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the sanitation knowledge and management practice level of culinary employees and the sanitation training performance of dietitians. The questionnaire was completed by 53 dietitians and 337 culinary employees working in food service in the Chungbuk Province. We found that the sanitation training performance of dietitians had a significant positive affect on the sanitation knowledge and management practice level of culinary employees. There was also a correlation between sanitation knowledge and the management practice level of culinary employees. We conclude that sanitation training performance by dietitians is an effective method of improving the sanitation knowledge and management practice level of culinary employees. Thus, we suggest strengthening the sanitation training programs given by dietitians to improve food hygiene and safety in the foodservice industry.