Seoung-Hee Kim; Kyung-Eun Lee; Jin-Sook Kim

doi:10.5720/kjcn.2016.21.1.12

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Research Article
Job Perception and the Need for Job Improvement among School Nutrition Teachers in Seoul: Seoung-Hee Kim, Kyung-Eun Lee, Jin-Sook Kim; Korean Journal of Community Nutrition 2016;21(1):12-24.
DOI: https://doi.org/10.5720/kjcn.2016.21.1.12
Published online: February 29, 2016

¹Shinjeong Elementary School, Seoul, Korea.

²Department of Food and Nutrition, Seoul Women's University, Seoul, Korea.

³Association of School Nutrition Teachers, Korea.

Corresponding author: Kyung-Eun Lee. Department of Food and Nutrition, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul 01797, Korea. Tel: (02) 970-5648, Fax: (02) 976-4049, klee@swu.ac.kr

• Received: October 23, 2015 • Revised: February 3, 2016 • Accepted: February 19, 2016

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Abstract
REFERENCES

Abstract

Objectives
The objectives of the study were to investigate the school nutrition teachers' perception on their job and to find out recommendations needed for its improvement in order to provide a quality foodservice and nutrition education at schools.
Methods
A total of 219 school nutrition teachers in Seoul were surveyed using self-administered questionnaires.
Results
The perceived importance of the 16 job duties was rated 3.8 based on a 5-point scale (1: very unimportant - 5: very important). The importance of six duties including nutrition management, production management, nutrition education, and food safety management were rated over 4 point but that of record-keeping for documents, official reporting, and service management was rated the lowest. Importance-Performance Analysis showed that nutrition management, receiving/storage management, production management, menu management, food safety management, and equipment/facilities management should be emphasized to maintain the current performance of duties. The performance of the nutrition education and counseling needed to be improved since the importance scores were greater than average but the performance scores were lower than the average. Official reporting and miscellaneous jobs were rated the highest for simplification need. More than half of the respondents agreed that equipment/facilities management, miscellaneous jobs, service staff supervision, and service line supervision could be allocated to other school departments.
Conclusions
School nutrition teachers should invest more time and resources on their core job duties such as nutrition management, production management, food safety management, and nutrition education for providing quality foodservice and nutrition education. To reflect the environmental changes of school foodservice, a reasonable staffing index of school nutrition teachers needs to be developed. In addition, hiring an assistant or implementing school nutrition teacher internship programs can be useful to reduce workloads of the nutrition teachers.
Keywords: job duties; tasks; school nutrition teachers; school foodservice

REFERENCES

1. Ministry of Education. Report of 2010 School Health Examination Survey(Press Release) [internet]. Ministry of Education; 2011; cited 2015 Oct 21]. Available from: http://www.moe.go.kr.
2. Ministry of Education. Report of 2014 School Health Examination Survey [internet]. Ministry of Education; 2015; cited 2015 Oct 21]. Available from: http://www.moe.go.kr.
3. Ministry of Education. 2014 School Food Service Statistics [internet]. Ministry of Education; 2015; cited 2015 Oct 21]. Available from: http://www.moe.go.kr.
4. Ministry of Government Legislation. School Food Service Regulation [internet]. Ministry of Government Legislation; 2013; cited 2015 Oct 21]. Available from: http://www.law.go.kr.
5. Kwak TK, Ryu ES, Lee HS, Hong WS, Chang HJ, Choi JH, Yi NY. Foodservice management. 2nd ed. Seoul: Shinkwang Publishing; 2014. p. 209-210.
6. Lee KE, Shin KH. Job burnout, engagement and turnover intention of dietitians and chefs at a contract foodservice management company. J Community Nutr 2005; 7(2): 100-106.
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10. Shin K, Shin E, Park Y, Kim H, Bae I, Lee Y. A survey on the perceived importance and difficulty to set up the job duties of nutrition teachers in elementary school. J Korean Diet Assoc 2006; 12(2): 105-117.
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Fig. 1

Importance-performance analysis of job duties perceived by school nutrition teachers

Fig. 2

Quadratic analysis of perceived importance and need for job simplification by job duty categories

Fig. 3

Quadratic analysis of perceived performance and need for job simplification by job duty categories

Table 1

General characteristics of the respondents

Table 2

Perception of nutrition teachers on importance and performance of tasks in school foodservice

1) A five-point scale was used (1: very unimportant - 5: very important).

2) A five-point scale was used (1: never perform - 5: perform very well).

Table 3

Perception of nutrition teachers on importance of tasks in school foodservice by age and number of students

A five-point scale was used (1: very unimportant - 5: very important).

1) Significant differences were not found by Duncan, Tukey, nor Boferroni post hoc tests.

ab: Different superscripts in the same row mean significant differences by Duncan's post hoc test.

Table 4

Perception of nutrition teachers on performance of tasks in school foodservice by age and number of students

A five-point scale was used (1: never perform - 5: perform very well).

ab: Different superscripts in the same row mean significant differences by Duncan's post hoc test.

Table 5

Perception of nutrition teachers on needs for work simplification and reallocation of tasks

1) A five-point scale was used (1: very unnecessary - 5: very necessary).

2) Frequency (%)

Figure & Data

REFERENCES

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Importance, performance frequency, and predicted future importance of dietitians’ jobs by practicing dietitians in Korea: a survey study
Cheongmin Sohn, Sooyoun Kwon, Won Gyoung Kim, Kyung-Eun Lee, Sun-Young Lee, Seungmin Lee
Journal of Educational Evaluation for Health Professions.2024; 21: 1. CrossRef

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Job Perception and the Need for Job Improvement among School Nutrition Teachers in Seoul

Korean J Community Nutr. 2016;21(1):12-24. Published online February 29, 2016

DOI: https://doi.org/10.5720/kjcn.2016.21.1.12

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Job Perception and the Need for Job Improvement among School Nutrition Teachers in Seoul

Fig. 1 Importance-performance analysis of job duties perceived by school nutrition teachers

Fig. 2 Quadratic analysis of perceived importance and need for job simplification by job duty categories

Fig. 3 Quadratic analysis of perceived performance and need for job simplification by job duty categories

Fig. 1

Fig. 2

Fig. 3

Job Perception and the Need for Job Improvement among School Nutrition Teachers in Seoul

Table 1

General characteristics of the respondents

Table 2

Perception of nutrition teachers on importance and performance of tasks in school foodservice

1) A five-point scale was used (1: very unimportant - 5: very important).

2) A five-point scale was used (1: never perform - 5: perform very well).

Table 3

Perception of nutrition teachers on importance of tasks in school foodservice by age and number of students

A five-point scale was used (1: very unimportant - 5: very important).

1) Significant differences were not found by Duncan, Tukey, nor Boferroni post hoc tests.

ab: Different superscripts in the same row mean significant differences by Duncan's post hoc test.

Table 4

Perception of nutrition teachers on performance of tasks in school foodservice by age and number of students

A five-point scale was used (1: never perform - 5: perform very well).

ab: Different superscripts in the same row mean significant differences by Duncan's post hoc test.

Table 5

Perception of nutrition teachers on needs for work simplification and reallocation of tasks

1) A five-point scale was used (1: very unnecessary - 5: very necessary).

2) Frequency (%)

Table 1 General characteristics of the respondents

Table 2 Perception of nutrition teachers on importance and performance of tasks in school foodservice

1) A five-point scale was used (1: very unimportant - 5: very important).

2) A five-point scale was used (1: never perform - 5: perform very well).

Table 3 Perception of nutrition teachers on importance of tasks in school foodservice by age and number of students

A five-point scale was used (1: very unimportant - 5: very important).

1) Significant differences were not found by Duncan, Tukey, nor Boferroni post hoc tests.

ab: Different superscripts in the same row mean significant differences by Duncan's post hoc test.

Table 4 Perception of nutrition teachers on performance of tasks in school foodservice by age and number of students

A five-point scale was used (1: never perform - 5: perform very well).

ab: Different superscripts in the same row mean significant differences by Duncan's post hoc test.

Table 5 Perception of nutrition teachers on needs for work simplification and reallocation of tasks