• 대한지역사회영양학회지
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• 제11권3호
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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.

• 대한영양사협회학술지
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• 제28권2호
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• pp.143-159
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• 2022

This study was undertaken to assess levels of job stress, self-efficacy, job satisfaction, and job involvement as perceived by school dietitians/nutrition teachers during the early stage of the COVID-19 pandemic and to determine the effects of these three factors. An online survey was sent from May 18 to May 26, 2021, to school dietitians/nutrition teachers in Seoul with experience of foodservice operations during 2020; 250 responses were used for this analysis. Job demands contributed most to job stress, whereas human relations contributed most to job satisfaction. Job stress caused by COVID-19 had a negative impact on self-efficacy (P<0.01) and job satisfaction (P<0.01), but a positive impact on job involvement (P<0.05). Self-efficacy positively impacted job involvement (P<0.01) but did not significantly influence job satisfaction. However, job satisfaction during early COVID-19 positively impacted job involvement (P<0.05). In conclusion, job stress associated with job requirements was greater during the early stage of the COVID-19 pandemic than before the pandemic guidelines are needed that enable school dietitians/nutrition teachers to better cope with the job pressures generated by infectious diseases.

• 동아시아식생활학회지
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• 제18권2호
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• pp.253-263
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• 2008

This study examined the menu management and utilization of cooking equipment at school foodservice operations in the Chonbuk area. Self-administered questionnaires were collected from a total of 193 school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results are summarized as follows. Among the 193 schools, 58.5% were elementary schools and 41.5% were middle and high schools. Approximately 97% of the schools prepared meals in the conventional manner. Among the school, 68.4% had a menu cycle of 1${\sim}$2 weeks. The frequency of using convenience foods was significantly different between the elementary schools and middle and high schools(p<0.001). Approximately 45% of the dietitians responded that the most important details for menu planning were menu variety and consumer preference. However, 66.8% of the dietitians responded that a key problem for menu planning was limited and worn-out kitchen equipment. Although the cost of purchasing cooking equipment is high, most dietitians responded they have high needs for equipment in order to meet of the quantity demands of food production. In terms of utilized cooking equipment, most schools had mixers, vegetable cutters, choppers, dish washers, etc. Yet the amenities most often lacking were meat slicers, composting machines, ovens, and griddles. In utilizing the cooking equipment, there was no significant difference between the dietitians in the elementary(3.67) schools and those in the middle and high school foodservice systems(3.70); however, the utilization level was poor. Therefore, governmental regulatory agencies should review and finance support for purchasing cooking equipment. Finally, purchasing analysis was conducted regarding the dietitians' opinions on menu recipes and useful equipment.

• 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.

• Journal of Nutrition and Health
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• 제45권1호
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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.

• 대한지역사회영양학회지
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• 제10권4호
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• pp.546-554
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• 2005

The purpose of this study was to identify the relationship between the levels of foodservice management activities and job satisfaction of the dietitians in elementary schools. Out of 130 questionnaires distributed to elementary school dietitians in Incheon, 127 were returned and analyzed ($98\%$ response rate). The questionnaire included two multiple-item scales for measuring foodservice management activities and job satisfaction, respectively. All the items in the scales were coded 1 to 5 for 'certainly no', 'no', 'neutral', 'yes', and 'certainly yes' and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and have independently managed on-site kitchens. The 19 items on food service management activities were grouped into 6 factors and the mean scores of the levels of Personnel Hygiene Management, Education & Training, Sanitation & Safety Management, Menu Quality Management, Service Management, and Environment Management were 4.76, 4.26, 4.24,4. 05, 3.61 and 3.39, respectively. The 23 items on job satisfaction were grouped into 4 factors and the mean scores of the satisfaction levels of Systematic Environment, Job Duty, Job Condition, and Physical Environment were 3.38, 2.83, 2.53, and 2.08, respectively. Overall, the levels of food service management activities and job satisfaction were positively associated with a correlation coefficient of 0.254 (p > 0.01). In particular, satisfaction levels on job duty itself and systematic environment were positively associated with the levels of overall management activities. The results suggest that improving dietitians' job satisfaction could increase the levels of management activities of school foodservice dietitians, resulting in quality improvement of school food service.

• 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)

• 대한지역사회영양학회지
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• 제21권3호
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• pp.247-255
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• 2016

Objectives: Food allergy appears to be increasing in prevalence and can potentially result in significant damaging impact on children's mental and physical health. This study investigated how dietitians/nutrition teachers in Incheon, where a fatal fool allergy incidence occurred, manage food allergy issues in school lunch systems. Methods: A survey with a pre-tested questionnaire was conducted with 358 dietitians/nutrition teachers in Incheon area. The final analytical sample included questionnaire data from 208 study participants (58.1%). Statistical analyses used SPSS ver 19.0. Results: A total of 99.5% respondents reported having received food allergy education. The respondents showed a correction rate of the food allergy test slightly higher than 70%, where nutrition teachers and respondents working in elementary schools had correction rates higher than dietitians and those working in middle schools (p<0.05). All respondents reported regular monitoring to identify students with food allergy and making notification of allergy-prone foods on menu in their school. More nutrition teachers provided "elimination meals" (57.6%) or "replacement meals" (37.0%) than dietitians (43.1%, 19.8%, respectively) (p<0.05). Elimination and replacement meals were provided more in elementary schools than in middle schools (p<0.05). Although counseling students with food allergy on nutrition was done by 64.9% of respondents, the areas of counseling were limited to basics of food allergy and how to use the notification system on menu. To prepare for handling food allergy events effectively, networks with regional clinics or hospitals (34.1%), hotline with parents (87.4%), and keeping an Epi-Pen ready (46.7% elementary school) were established. Only 34.1% of respondents knew how to use Epi-Pens. Conclusions: Dietitians and nutrition teachers in Incheon widely adapted food allergy management methods. It appears that education/training on food allergy for dietitians/nutrition teachers can move on from teaching basics of food allergy to providing applicable food allergy management methods at school system.

• 한국식품조리과학회지
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• 제28권2호
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• pp.97-110
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• 2012

The purposes of this study were to examine the levels of job stress and job burnout perceived by nutrition teachers and dietitians in school foodservice in Gyeongsangnam province and to analyze job stress factors affecting job burnout. A total of 270 questionnaires were distributed from December 10 to 29, 2010 and 252 were returned (response rate : 93.3%). A total of 245 were used in the final analysis (usage rate : 90.7%), excluding seven improper questionnaires. The results of this study were as follows : 100% of the respondents were women, and their mean age was 38. 60% were nutrition teachers and 40% were dietitians. The level of job stress and job burnout of the respondents were 2.89 points (on a 5-point Likert scale) and 3.70 (on a 7-point Likert scale), respectively. In regard to job stress factors, job demand (3.97) recorded the highest scores, followed by organizational system (2.99), lack of reward (2.85), interpersonal conflict (2.69), job insecurity (2.63), organizational climate (2.63), and insufficient job control (2.45) in that order. Exhaustion burnout (4.60) recorded the highest points among job burnout factors, followed by cynicism (3.46), and professional efficacy (3.04) in that order. Job stress factors affecting job burnout were organizational system (p<.001), job insecurity (p<.001), lack of reward (p<.001), and organizational climate (p<.01). In conclusion, it is necessary to provide human resources management strategies to lower job demand and workload in order to reduce job stress and job burnout for dietitians and nutrition teachers in school foodservice.

• 대한영양사협회학술지
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• 제12권4호
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• pp.329-341
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• 2006

The purposes of the study were to examine food purchasing management practices and to assess dietitians' awareness on food quality standards, use of food purchasing guidelines(food quality guidelines, supplier selection criteria), and organizational collaboration related to purchasing at school food service. A total of 400 dietitians working at elementary schools in Kyunggi Province were surveyed and 247 responses were returned. Excluding responses with significant missing data, 240 responses(60%) were used for data analysis. Compared to the previous reports, competitive bidding and shorter contract periods were preferred for purchasing food supplies. A dietitian, school staff, and food service staff participated in receiving and inspection together at 58.4% of the schools. An average score of the dietitians' awareness on the food quality standards was 3.28 based on a 5-point scale(1:strongly disagree, 5:strongly agree). Their awareness scores for the quality standards related to the genetically modified organism foods, organic foods, and pesticide residues were the lowest. The awareness scores increased significantly with their age(p<.001). In general, the food purchasing guidelines were used well at the schools ; the usage levels of the food quality guidelines and supplier selection criteria were significantly different by length of operation(p<.05) and dietitians' age(p<.05), respectively. The dietitians' perception score of the organizational collaboration related to purchasing was rated 3.46 and differed significantly by dietitians' educational background(p<.05). For improving food procurement management, standardized food quality and purchasing criteria need to be developed. As the demands on high quality food supplies increase for school food service, the dietitians should improve their knowledges on the food quality standards and implement effective and creative purchasing methods.