• 동아시아식생활학회지
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• 제21권4호
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• pp.600-608
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• 2011

The purpose of this study was to investigate the need for a nutritional care service in silver town and identify awareness of the role of a dietitian in silver town using a structured questionnaire. The subjects consisted of 466 adults (216 males, 250 females), aged 20~59 years, in the Gyeongnam area. Although most of the subjects were aware of silver town and felt a necessity for it, only 24.9% of the subjects intended to live in silver town, whereas 55.6% of the respondents replied that they did not know whether they lived in silver town. Results on the importance of services offered in silver town indicated that medical service facilities, the interior and mood of silver town, the reliability of management, and meal service prepared by a dietitian were prioritized. Healthy food was the most valuable part of the meal service followed by taste. In total, 88.3% of the subjects answered that the meal service in silver town should be supervised by a dietitian. Clinical nutrition management was chosen as the most important job of the dietitian followed by sanitation management. These results could provide a better understanding of the personal needs of silver town, focusing on the meal service and the role of a dietitian.

• 한국식품조리과학회지
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• 제14권1호
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• pp.124-132
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• 1998

The purpose of this study was to evaluate the performance and importance of dietitians' role in order to provide basic information for an efficient foodservice management. This approach was achieved using a variety of quantitative and qualitative informations including general foodservice management, dietitian's role performance and importance. A survey of 453 office and factory foodservices was undertaken and detailed information was collected. Statistical analysis of data was performed using SAS package program for descriptive analysis, 1-test, $\chi$$^2$ test, and analysis of variance. The general characteristics of the dietitians were that 80.20% were aged between 20∼29 and 66.49 had work experience with less than 5 years. And 61.68% were graduated from college. The Importance-Performance Analysis (IPA) technique was used for obtaining information of dietitian's foodservice management practices. By the results of the IPA technique, foodservice attributes with fair to poor performance and high impotance was service management for customer satisfaction. The average scores of dietitian's role performance and importance were 3.33 and 4.03 out of 5, respectively. Dietitians with work experience more than 10 years and aged more than 30 years old had more work performance than those.

• 한국식품조리과학회지
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• 제9권3호
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• pp.247-256
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• 1993

This is a study on the types of foodservice system, the menu, the food price, and role of the dietitian through the survey conducted at 106 enterprise located in Seoul industrial foodservice. Which were evenly divided into two groups ; the white color and the blue color. The results are below ; 1. Most institutional foodservice was enterprise under direct management. The meal was usually supp- lied three times in a day for the blue color and one time in a day for the white color. 2. Non-selective menu was set for the two groups. Generally, food was purchased through middleman by a phone, and food was storaged in room temper;iture. 3. Level of the role of dietitian was very low at budget making. A survey of 34 kinds of documentation prepared by foodservice department showed 50 percent participation of the dietitian. Documentation on personnel administration for foodservice, kitchen ser- vice employees and official paper handling was made in greater volume for the blue color than white color. 4. Nutritional education of feeding groups was presented in most cases only for 50 percent of them once a month.

• 대한영양사협회학술지
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• 제4권1호
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• pp.40-52
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• 1998

This study was undertaken to identify medical staffs’ perception about nutrition care and dietitian's role in hospitals. Questionnaires were sent to 874 medical staffs at 50 general hospials size over 100 beds, located in Seoul and Pusan, A total of 649(74.3%) of medical staffs returned questionnaries from 47 general hospitals. The results of this study can be summarized as follows. 1. 89.6% of medical staffs responded that they required the help of the dietitian when the patients needed the nutrition acre and also most of them(87.0%) held positive perceptions about the necessity of the nutrition support team. 2. When the medical staffs prescribed the special diet of the patients' nutrition care, 90.0% of them preferred that diet would be order after consulting with dietitian. 3. Half of the medical staffs(52.1%) responded that they were scarced of the knowledge about the clinical nutrition and then 66.4% of them recognized the need of nutrition education at the medical school. 4. The medical staffs responded that dietitian must have the knowledge about food, nutrition and medical science(52.5%) and the competence of discussion with medical staffs about nutrition the patients(30.8%).

• 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.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2000년도 추계학술대회:통일한국을 대비한 영양감시체계 개발
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• pp.43-51
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• 2000

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 1998년도 International Workshop School Lunch Program Expansion in Asia
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• pp.31-38
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• 1998

• 대한지역사회영양학회지
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• 제5권4호
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• pp.741-746
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• 2000

• Nutritional Sciences
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• 제1권1호
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• pp.34-41
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• 1998

This study examined the proper roles of dietitian and nurse-teacher in the weight control program (WCP) in schools and the effect of the WCP on subjects with respect to anthropometric measurements, nutrition knowledge, dietary attiude, and behavior changes. The program consisted of six sessions of nutrition education and frequent face-to-face nutrition counseling. Subjects were 22 obese children in the 4th and 5th grade who underwent counseling and 18 obese children in another school who served as a control group. After two months of WCP, obesity index such as .elative body weight (RBW, from 135.7 to 132.5), tricep skinfold thickness (TSFT, from 34.9 to 32.8 mm), and body fat content (from 32.0 to 29.8%) had decreased significantly in the experimental group, while the control group showed no significant differences in these indices. The reductions in obesity indices were maintained in the experimental group except for fat content (32.6%), which returned to its original value within six months. The control group significantly increased fat content in the same period (from 31.2% to 36.2%). Both groups decreased RBW, TSFT, and fat content while midarm circumference and waist/hip ratio remained the same after one year. Subjects' nutrition knowledge was improved with average test scores from 15.1 to 16.7 while nutrition attitude and behavior test scores remained unchanged suggesting that behavior modification may require more time than knowledge acquirement. These results suggest that proper nutrition counseling can initiate weight reduction. However, the maintenance of controlled weight requires changes in attitude and behavior which have not been achieved by the present WCP. The role of school dietitian for WCP in this study was limited to assisting the nurse-teacher in nutrition education. Expansion of dietitian's role in nutrition education and counseling is needed.

• 한국콘텐츠학회논문지
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• 제18권10호
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• pp.394-402
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• 2018

최근 국내의 외식산업은 양적, 질적으로 많은 성장을 해 왔다. 그 중 단체급식 시장도 많은 성장은 물론 무한 경쟁화되면서 영양사의 역할도 다변화되어 왔다고 할 수 있다. 전문직 자아개념은 전문 직업인으로서의 자기 자신의 업무에 대한 느낌과 스스로의 견해를 말하며 긍정적인 전문직자아개념을 가진 전문직업인 일수록 업무 수행능력이 높아진다. 본 연구는 영양사의 전문직 자아개념이 직무 만족도와 고객지향성에 미치는 영향에 관한 분석을 실시하였고, 연구결과는 다음과 같다. 전문직 자아개념의 하위요인인 지도력, 용통성, 기술, 의사소통 중에서 기술과 의사소통이 직무 만족도에 유의한 영향을 미치는 것으로 나타났다. 그 중에서 기술의 영향력이 큰 것으로 나타나 영양사 업무와 직접 관련된 기술 요인에 대해 영양사 스스로 긍정적으로 평가할수록 직무 만족도가 높다는 것을 알 수 있었다. 고객지향성의 경우에는 의사소통과 기술의 순으로 유의하게 영향을 미치는 것으로 나타났다. 즉 영양사로서 고객의 필요와 욕구를 충족시키기 위해 노력하는 태도는 고객 혹은 타인과의 공감 능력이 높다고 스스로 평가하는 경우에 높아지는 것을 알 수 있었다.