• 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.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.1018-1028
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• 2010

The purpose of this study was to assess the practical nutrition counseling system by investigating job perception and satisfaction among school nutrition teachers in Kyungbuk area. One hundred and fifty school nutrition teachers were surveyed and 128 answered(85.3%). Data were analyzed by frequency(%), $x^2$-test, and pearson's correlation analyses. Nutrition teachers in elementary schools conducted nutrition counseling more than those in middle schools. In descending order, the reasons for not conducting nutrition education were lack of time, inadequate system for the nutrition counseling, lack of curriculum and lack of facilities. Respondents thought that reduced workload was important to conduct nutrition counseling. However, nutrition counseling should be actively utilized as teachers showed high satisfaction. Therefore, systematic support from related departments combined with effective nutrition counselling methods for nutrition teachers should be continuously provided.

• Journal of Nutrition and Health
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• v.46 no.4
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• pp.369-381
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• 2013

The aim of this study was to investigate the perception of students, their parents, and nutrition teachers regarding environment-friendly foods (EFF) and the satisfaction with school meals at elementary schools. Questionnaires were sent to nutrition teachers at five elementary schools located in the Jindo area, Jeonnam province, and were distributed to students and their parents. A total of 351 questionnaires from students and 334 from parents were collected from March to April, 2013. In addition, 43 nutrition teachers/dietitians working at elementary schools in the Jindo area responded to questionnaires. Nutrition teachers primarily recognized the classification and certification standards of EFF, and verified the certification mark of EFF when they purchased foods. However, 13.4% of students and 38.6% of parents replied as 'know well' regarding the classification and certification standards of EFF and they verified the mark of EFF less often than the nutrition teachers (p<0.001). Most of the nutrition teachers and parents indicated 'safety' as the main advantage of EFF. The students and parents were satisfied with EFF at home and school meals because of the safety and favorable effect on health. The results showed that EFF compromised 20~40% of monthly food costs for 51.1% of nutrition teachers. The overall score for satisfaction with school meals for students was 3.88 based on a 5-point Likert scale; however, that of the parents was 3.72. The nutrition teachers realized that the parents were more interested in EFF and satisfied with EFF than the students. The major barriers to using EFF in school meals were 'lack of information about EFF' and 'unstable supply.' Therefore, the above results suggested that there should be improvement in the supply of EFF to include more EFF in school meals and efforts should be made to provide students and parents with more information for understanding EFF.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.107-118
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• 1998

A nutrition education program for teachers and caregivers of the preschool children can be most effective when it is based on a comprehensive needs assessment dealing with sociodemographic factors, dietary habits, and nutrition. The purpose of the present study was to investigate current dietary habits and nutrition knowledge of the teachers and caregivers of the day-care centers. Two hundred forty two teachers and caregivers were administered a questionnaire which was designed to ascertain informations on sociodemographic data, dietary habits and nutrition knowledge. Dietary habits of the teachers were found to be significantly different by sociodemographic variables; breakfast skipping/meal irregularities (age, p=0.011); frequency of snacking (education level p=0.031); preference for salty taste(age, p = 0.000, marital status p=0.038); preference for sweet tarte (age p=0.009); preference for vegetables (income level p=0.050); frequency of eating out (age p=0.028, marital status p=0.001); frequency of coffee drinking (age p=0.019). Daycare center teachers' nutrition knowledge level was found to be less than adequate expecially on nutrients that are liable to be deficient in young growing children and their food sources. Proportions of the teachers who answered correctly to the questions on foods rich in vitamin A, iron content of milk, bioavailability of calcium in plant foods were as low as 20.2%-54.5%. The most frequently used sources of nutrition information were mass media such as TV, radio, newspaper and magazines. Only 2.9% of the subjects reported that they obtain nutrition information from health professionals such as nutritionists/dietitians, physicians, and nurses. These findings are applicable at the planning and implementation stages of various nutrition programs for the improvement of dietary habits and nutrition knowledge of the teachers and caregivers of the daycare centers. Further studies are needed to investigate the effects of teachers' dietary of habits and nutrition knowledge on food habits of young growing children.

• Journal of the Korean Dietetic Association
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• v.23 no.3
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• pp.300-315
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• 2017

The purpose of this study was to examine nutrition teachers' workload, job tension, and job satisfaction. Specifically, this study investigated the influence of nutrition teachers' workload and job tension on job satisfaction. A self-administered survey was distributed via online to 240 school nutrition teachers, in Korea, from July 16 to September 5, 2016. A total of 132 respondents completed the survey. The survey asked respondents for the time required for each task, job tension, job satisfaction, and demographic information. The findings of the study indicated that nutrition teachers spent most of their time on foodservice operation/management. Among factors affecting job satisfaction, amount of work showed the lowest score. Job tension (P<0.001) of school nutrition teachers and amount of work (P<0.01) negatively affected their job satisfaction. Moreover 'kind of work' (P<0.001), 'future of career' (0.01), and 'amount of work' (0.05) were the factors significantly affecting job satisfaction. The study offers implications for governmental policies which can improve school nutrition teachers' satisfaction with their job duties.

• Journal of Nutrition and Health
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• v.37 no.10
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• pp.928-937
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• 2004

The purpose of this study was to investigate the elementary school teacher's status and recognition of nutrition education (NE) in Incheon. A cross-sectional study was carried out using a self-administered questionnaire and subjects were 147 elementary school teachers. The results are as follows. Only 9.5% of the teachers had training in NE and 71.4% of the teachers with training increased concern about NE after training. As for experience of NE, 61.6% of the teachers experienced NE and more than half of them gave NE less than twice per month. There was a significant difference in reason for not giving NE between subgroups by teaching career; 57.7% of the teachers with career more than 10 years did not give NE due to too much other work. As for existence of nutrition educator in school, 48.9% of the teachers recognized its existence and 91.3% of them answered that dietitians have done NE. For correction of unbalanced diet, good table manner, and nutrition and growth, 97.9% of the teachers answered that NE is necessary in elementary school. As for proper time to start NE, 57.5% of the teachers answered kindergarten and 39,7% answered lower grade of elementary school. As for effective type for NE, 47.3% of the teachers answered NE as a part of other subject and 28.1 % answered NE as a separate subject. Also 69.8% of the teachers answered dietitian as suitable person for NE. As for newly establishing a NE subject, 37.9% of the teachers disagreed and as for most effective method for NE, 73.3% answered NE linked with school lunch program. Most of teachers recognized elementary school students' eating habit problem severe and change of their eating habit such as various food choice, no plate waste and good table manner after school lunch program. Therefore, it should be nationally supported that a standardized NE program is developed and coordinated among teachers, school lunch dietitian as NE specialist, family and community for elementary students' health and well-being.

• Korean Journal of Community Nutrition
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• v.1 no.3
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• pp.423-432
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• 1996

The purpose of this study was to investigate the nutrition knowledge of kindergarten teachers and their attitude toward kindergarten lunch and snack service programs. Self-administered questionnaires were completed by 293 kindergarten teachers from January to February 1995. The results were as follows : 77.8% of the kindergarten teachers were taking part in the school meal service program. Most teachers were interested in the special training in child nutrition management, however, only 34.0% of the respondents had taken the nutrition related courses. The average score of nutrition knowledge of kindergarten teachers was 15.9$\pm$2.9 out of possible 28 points. They had better knowledge on such subjects as nutritional physiology and food choices for children, but had lower scores on practical subjects as calorie and nutrient value of food, cooking and nutrition management for children. When they chose snack items for children, teachers highly considered the nutritional value of snacks. Milk, cornflakes & milk, steamed potato, boiled egg, orange, apple and gimbap were their favorite choices for children's snacks. Other factors to be considered included children's preference, convenience in food service, and price of snack.

• Korean Journal of Community Nutrition
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• v.21 no.2
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• pp.152-164
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• 2016

Objectives: This study was conducted to investigate the status and need for nutrition and dietary life education among nutrition teachers at schools. These characteristics were analyzed if they were different between elementary schools and middle-high schools. Methods: Subjects were 151 nutrition teachers from 70 elementary schools, 41 middle schools and 40 high schools in 17 cities nationwide selected by two-stage stratified cluster sampling process. Survey questionnaires included the items on general characteristics, status and need assessment for nutrition and dietary life education. Chi-square test or t-test was used for data analysis by school groups. Results: Nutrition education was implemented at 65.7% of elementary schools and 51.9% of middle-high schools. Nutrition education was mainly performed in 'discretionary activities extracurricular activities' at elementary school and through 'newsletters, school homepage, foodservice bulletin board' at middle-high school (p<0.001). The most needed topic for nutrition education in nutrition teachers was 'healthy dietary habits and table manners' and this was not significantly different by school groups. Responses on adequate frequency (p<0.01), methods used for nutrition education (p<001), materials for nutrition education (p<0.001), information sources for nutrition education (p<0.001) were significantly different by school groups. Major tasks for activating nutrition education included 'securing the time for implementing nutrition education by reducing work loads' and 'developing standardized nutrition education materials' in schools. Conclusions: Nutrition education at schools might be activated by improving working conditions of nutrition teachers and developing the practical programs that reflect the needs of nutrition teachers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.765-774
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• 1998

This purpose of this study was to contribute to the establishment of nutriton labeling and consumer education about food label by offereing basic information. Survey was carried out by questionnaire method. Subject groups were middle and high school female teachers and they were asked questions about their utilization and satisfaction of the current food labeling system, their awareness of the nutrition labeling and its necessity, and their acceptance of the future enforcement of nutrition labeling system. Questionnaires were distributed to 500 middle school female teachers in Chungbuk and Kyoggi area. Out of 340 reports(68%) collected, 311 reports(91.5%) were analyzed using SAS computer program. Most of the respondents payed much attention to the labels of the food at the time of purchase, the degree of their satisfaction in the current food labeling system was low. Concerning the awareness on nutrition labeling, Home Economics teachers knew better than non-Home Economics whether there were the regulations of nutrition labeling in Korea or not. Ninety-six percent of respondents answered that nutrition labeling is necessary. Home Economics teachers recognized the necessity of nutrition labeling more strongly than non-Home Economics teachers. Sixty eight percent of the respondents showed positive attitude to the actuation of nutrition labeling.

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.159-168
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• 2010

This study was done to come up with a solution to effectively increase nutrition knowledge and education among nursery school teachers in the Gwang-ju metropolitan city area. The scores of teacher's nutrition knowledge were around the average of 9.4 points on a 15-point scale, which is about 63.1 points on a 100-point scale. When the types of subjects were compared, we recognized that the nursery school teachers with a college degree or those who have any training/education in nutrition had the highest scores in nutrition knowledge. Also, the nursery schools who have more than 101 children or public nursery schools had the highest scores in nutrition knowledge (p < 0.05). We can conclude that the knowledge of nutrition of nursery teachers is very lacking and it is not as high as it should be. In addition, we can also see that the dietary guidance and nutrition education time spent towards the children was very short. The lack of professional knowledge and education seems to be due to shortage of educational materials and because the teachers themselves lack the knowledge to pass on to their predecessors. In fact, even the teachers themselves feel the need to set up more nutrition-related education programs, obtain more guides and materials to teach them, as well as implement more organized and systemized teaching methods.