• 대한지역사회영양학회지
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• 제15권1호
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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.

• 한국식생활문화학회지
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• 제8권1호
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• pp.11-19
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• 1993

The purposes of this study were to: (a) measure the levels of job satisfaction with five facets of a job: the work itself, promotion, pay, supervision and co-workers and (b) investigate relationships between job characteristics and job satisfaction levels of the dietitians in school foodservice. Subjects consisted of 151 dietitians, with 91 in Seoul and 60 in KyoungKi-Do. The survey form was developed on modifying Job Descriptive Index developed by Smith, Kendall, Hulin and Job Characteristics Inventory developed by Sims, Szilagy, Keller. The responding rate was 81.7%. Data were analyzed for frequencies, means, t-test, ANOVA, Pearson correlation and multiple regression using SPSS PC Package. The results of this study were as follows: 1) Less than a half of the sample(40.9%) were 31 to 35 years, married were 62% and junior college graduates were 33.9%. 2) A striking majority of the respondents(81.7%) ranked work itself as the the most important aspect of their jobs. 3) The dietitians were the most satisfied with work itself, then supervision, co-workers, wage and promotion in decreasing order. 4) In relations of demographic factors to the job satisfaction, satisfactions with wage and co-workers were found significantly related to education. 5) Task identity was the most prevalent job characteristics. 6) The $R^2$ for the multiple regression model was 0.26, indicating that 26% of the variance in job satisfaction could be accounted for the job characteristics. This model showed that friendship of job characteristics made the greatest contributions. The second was variety and the third was dealing with others. Especially dealing with others was negatively related to job satisfaction.

• 한국식생활문화학회지
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• 제27권6호
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• pp.677-685
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• 2012

This study examined the job satisfaction and characteristics of dietitians working in an elderly health care facility. The subjects for the study were 116 dietitians who work in an elderly health care facility across the country. The following lists the items affecting the total satisfaction on each element of the job: the nature of work (4.20), coworkers (4.02), supervision (3.83), communication (3.81), pay (3.22), operating conditions (3.16), fringe benefits (3.05) and promotion (2.78). Regarding supervision, regular employees (3.90) had higher satisfaction than non-regular employees (3.11), and for fringe benefits, regular employees (3.10) had higher satisfaction than non-regular employees (2.52). Regarding fringe benefits, those with less than 10 years experience showed higher satisfaction than with more than 10 years'. In terms of the job characteristics, the following were found to affect job satisfaction: the task identity (3.33), variety (3.27), autonomy (3.18), feedback (3.05), friendship opportunities (3.01) and dealing with others (2.82) were listed in the highest order. For task identity, more than 41 years old (3.53) had a significantly higher score. Regarding diversity, graduate schools (3.37) had a significantly higher score. In terms of income, those earning more than 2 million won (3.37 and 3.26) showed higher scores in autonomy and friendship opportunities than those earning less than 1.5 million won (2.79 and 2.57).

• 한국식품조리과학회지
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• 제30권1호
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• pp.84-91
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• 2014

The purpose of this study was to identify the effects of emotional labor on emotional exhaustion among school dietitians according to the level of their self-efficacy. A survey was administered on 300 school dietitians during September 2012 and a total of 277 usable questionnaires were received. The data were analyzed by using the SPSS 18.0 package program. As a result of principal factor analysis for validity test, 26 variables were classified into one factor for self-efficacy, three factors for emotional labor and one factor for emotional exhaustion with a total variance percentage of 67.371%. Internal consistency was estimated by Cronbach's alpha, which yielded reliability coefficients of 0.922 (self-efficacy), 0.916 (emotional display), 0.806 (surface acting), 0.808 (deep acting) and 0.850 (emotional exhaustion). Subjects were segmented into 2 groups of 'high self-efficacy' (n = 159) and 'low self-efficacy' (n = 118) according to the cluster analysis for self-efficacy variables. The 'high self-efficacy' group exhibited higher education(p < 0.01) and served less lunch meals than other groups (p < 0.05). According to multiple regression analysis, the emotional display proved to be significantly and positively related to emotional exhaustion (${\beta}$=0.319, p<0.001) in high self-efficacy group. However both emotional display (${\beta}$=0.233, p<0.05) and surface acting (${\beta}$=0.262, p<0.01) were positively related to emotional exhaustion in the low self-efficacy group. These results suggest that school dietitians should be more aware of their self-efficacy to relieve the effects of the emotional labor on emotional exhaustion.

• 대한지역사회영양학회지
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• 제17권3호
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• pp.321-328
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• 2012

The purpose of this study is to investigate how certain factors influence job satisfaction and turnover intention of the dietitians working at the correctional institutions. A total 47 sheets of questionnaires (complete enumeration) were distributed respectively to the dietitians during the period from March 20th to May 18th of 2008. A total of 38 questionnaires (response rate 81%) were analyzed by using SPSS (ver. 19.0). The dietitians were more satisfied with coworkers ($3.63{\pm}0.10$) and supervision ($3.19{\pm}0.13$) than with pay ($2.97{\pm}0.09$) and promotion ($2.55{\pm}0.08$). Among the job burnout dimensions, cynicism ($2.58{\pm}0.09$) was rated higher than exhaustion ($2.47{\pm}0.10$), while professional efficacy level ($3.40{\pm}0.08$) was relatively high. The work dimension of job satisfaction was negatively correlated with exhaustion and cynicism dimensions of job burnout (p < 0.001), and turnover intention (p < 0.01), but positively correlated with professional efficacy dimension (p < 0.001). The co-worker dimension was negatively correlated with exhaustion and cynicism (p < 0.05) and turnover intention (p < 0.01), while the supervision, the pay, and the promotion dimension were not correlated with the job burnout and turnover intention. The turnover intention was positively correlated with exhaustion and cynicism dimensions of job burnout (p < 0.001). A stepwise regression analysis revealed that i) professional efficacy was a factor to significantly increase the work dimension of job satisfaction, ii) exhaustion and cynicism to significantly decrease the work and the co-worker dimension of job satisfaction, respectively, and iii) exhaustion to significantly increase turnover intention. The managerial efforts of the institutions could be focused on the job burnout factors to effectively increase the work dimension and the co-worker dimension of the job satisfaction.

• 대한지역사회영양학회지
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• 제16권5호
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• pp.602-612
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• 2011

The purpose of this study was to evaluate importance and performance of dietitian's task at long term care hospitals foodservices in the Busan Kyongnam area. The research was performed through using questionnaires and conducted from June 11 to July 16, 2010 for 186 dietitians at 141 long-term care hospitals. Seventy-two percent of hospitals had two dietitians and 69% of them had a dietitian's office. Fifty-two percent of dietitians has worked for less than 2 years at long term care hospital, and 37.1% of them worked additional tasks. Seventy-three percent of hospitals conducted a therapeutic diet program and the therapeutic diets frequently provided were diabetic diet > tube feeding diet > dysphasia diet > sodium controlled diet. Mean score for the importance (4.36/5.00) and performance (3.91/5.00) of dietitian's tasks were significantly different (p < 0.001). The importance and performance grid showed that the purchase-inspection management and sanitation-safety management were high scores to the importance and performance (doing great area), menu-foodservice management and cooking-working management were low scores to the importance and high scores to the importance (overdone area), and nutrition management was low scores to the importance and performance (low priority). Forty-three percent of dietitians agreed with the needs for role separation between foodservice dietitian and clinical dietitian.

• 대한영양사협회학술지
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• 제21권4호
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• pp.261-279
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• 2015

This study aimed to investigate the effects of job satisfaction and self-esteem on psychological burnout in dietitians at a geriatric hospital in Busan. The survey was conducted from July 8 to August 31, 2014, and the data were analyzed using the SPSS program. The age group of over 36 years showed higher job satisfaction than the 'Under 25' group. Subjects that worked less than 2 years at their present jobs showed lower job satisfaction in job-itself than the 'Over 4 years' group did, and those who worked less than 1 year showed lower job satisfaction in terms of communication, appraisal compensation, and co-workers than did the other groups. Those who worked in '100~149 bed' hospitals showed higher job satisfaction than those in the 'Under 100 bed' group did. 'Over 200 bed' hospital dietitians showed higher satisfaction in supervision of superiors than did the other groups. Their experience of psychological burnout turned out to be 2.39 out of 5. Psychological burnout had a negative relationship with job satisfaction and self-esteem. Higher emotional exhaustion correlated with lower satisfaction in job-itself, less communication, and less supervision of superiors. Dehumanization correlated with lower satisfaction in job-itself, lower self-esteem, and worse communication, and while decreased personal achievement correlated with lower self-esteem, worse co-workers, lower satisfaction in job-itself, worse appraisal compensation, and worse communication. These results suggest that it would be effective for prevention and management of psychological burnout to mediate factors of job-itself, communication, supervision of superiors, co-worker, and appraisal compensation of dietitians in geriatric hospitals.

• 대한영양사협회학술지
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• 제6권2호
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• pp.148-160
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• 2000

The purpose of this research was to analyze the tasks on foodservice ․ clinical nutrition service in hospital dietetic departments. A survey of 30 hospital food and nutrition service departments was undertaken and detailed informations were collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Regarding dietitian's training period, 38.6% dietitians answered that they spent 1~2 years in mastering food service management. 28.4% dietitians replied that they needed 2~3 years in learning clinical nutrition management. It was shown that 48.9% dietitians were engaged in food service management, while 26.7% were engaged in clinical nutrition and 26.7% were engaged in both. The 13 elements of food service management showed low performance level. These elements were food temperature, food intake, menu selection, contaminated substances and serving mistake and reliance on hospital food. These should be controlled with caution. The average score of dietitian's life satisfaction within the work place was 3.42 out of 5. The most dissatisfactory element was physical environment of the workplace. 5 elements for improving nutrition service activities showed low performance level with high importance score. Problem analysis showed low difference score between importance and performance level. Hospitals under contract foodservice management received higher points on clinical nutrition performance(P<.05) than hospitals under self-operated foodservice management.

• 대한영양사협회학술지
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• 제1권1호
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• pp.79-88
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• 1995

The purposes of this study were to : a) investigate actual time spent and expected labor time spent on management activities, and b) develop standardized indices of dietetic staffing needs in employee foodservice. A job analysis questionnaires were developed and mailed to 65 dietitians who were members of The Korean Dietetic Association Practice Group, members with management responsibilities in employee foodservices. Completed questionnaires were received from 32 dietitians for a response rate of 49%. The questionnaire contained two parts with a total of 99 statements. Statistical data analysis was completed using the SAS programs for descriptive analysis, wilcoxon signed ranks test, wilcoxon rank sum test, and pearson correlation. The results of this study can be summarized as follows. 1. The actual time spent on management activities by dietitians in employee foodservice was 69.80 hours and expected labor time spent was 61.81 hours. And they were significantly different (p<0.05). 2. ILO allowance rate( 11%) was applied: The standardized working hours per week of dietitians working in employee foodservice with manufacturing and industrial plants, and office building were 79.61 and 64.25 respectively ; Staffing need indices were 1.81 and 1.46 respectively on the base of 44 working hours. 3. The average standardized working hours per week was 68.61 hours and staffing need indices was 1.56

• 대한지역사회영양학회지
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• 제8권4호
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• pp.595-602
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• 2003

This study was carried out to investigate the status of the utilization of internet and dietary information by elementary school dietitians (total = 201) The results were summarized as follows: All subjects used the internet regularly and the major purpose they mentioned for using it was ″data search″ (72.3％). Those having a frequency of using the internet 6 to 7 times per week were 46.7％ of the subjects and the majority indicated the duration of their use of the internet was ″〈 2 hours″ (68.5％). They mainly used the internet at ″school″ (81.8％) , and their favorite search engines were ″Daum″ (41.1％) and ″Yahoo″ (34.7％). They stated that the organization that offered reliable internet information were those ″related to society and organizations″ (36.9％) and ″educational institutions″ (33.8％). Ninety-five percent of the subjects searched for dietary information mainly ″for public affairs″ (80.0％) Their degree of satisfaction when searching for information was high (78.7％). Those dissatisfied with internet sites when searching for dietary information give the following reasons: ″poor information″ (39.1％) and ″slow updates″ (25.4％). They acquired information on nutrition and health management mainly through ″the internet″ (63.6％) The most frequently requested information about public affairs was on ″Materials for nutritional education″ (38.6％) and ″up-to-date nutritional information″ (16.0％) . The desirable update periods for websites was ″1 -3 months″ (51.8％) and ″ < 1 month″ (30.6％), and the favorite site colors were ″blue″ (37.8％) and ″green″ (37.8％). The results of this study showed that, although the internet usage was high, the dietitians were dissatisfied with the information obtained. Therefore, the information donors should find out what kind of dietary information is needed by elementary school dietitians. (Korean J Community Nutrition 8(4) : 595-602, 2003)