Korean Journal of Community Nutrition

Original Articles

[English]
Food Allergy-related Awareness and Performance of Dietitians at Children's Hospitals in Korea: Comparison of Certificate Possession among Clinical Dietitians: Hye Ran Shin, Sook Bae Kim; Korean J Community Nutr 2019;24(6):512-524. Published online December 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.6.512

Abstract PDF PubReader: OBJECTIVES
The purpose of this study was to examine the food allergy-related knowledge, awareness, and performance of dietitians at children's hospitals, depending on whether or not they have a clinical dietitian certificate.
METHODS
A questionnaire survey was administered to 41 dieticians at children's hospitals registered as a part of the Korean Hospital Association. The survey consisted of questionnaires examining general characteristics, nutritional counseling-related characteristics, and food allergy-related characteristics (food allergy-related knowledge, awareness, and performance). We examined differences according to the status of clinical dietitian certification.
RESULTS
The proportion of subjects who were holders of clinical dietitian certificates was 48.8%. There were differences between holders of clinical dietitian certificates and non-holders as follows. Regarding nutritional awareness and performance, â€˜needs to provide nutrition counseling in children's hospitalsâ€™, â€˜providing nutrition counseling services in working hospitalsâ€™, and â€˜whether there is a nutrition counseling roomâ€™ scored higher among holders of clinical dietitian certificates than non-holders. Holders of clinical dietitian certificates showed higher scores for knowledge of food allergy symptoms and food allergy management than non-holders. For food allergy awareness and performance, â€˜self-assessment of food allergy knowledge understanding levelâ€™, â€˜awareness of open oral food challenge (OFC)â€™, â€˜recognition of the need for education and counseling on food allergy for patients/guardiansâ€™, and â€˜food allergy related educational experienceâ€™ scored higher among holders of clinical dietitians certificates than in non-holders.
CONCLUSIONS
Children's hospital dietitians with a clinical dietitian certificate showed high knowledge, awareness, and performance related to food allergies. It is thus necessary to employ a clinical dietitian for food allergy management in children's hospitals. In addition, training and conservative education are necessary for the management of food allergies for children's hospital dietitians.

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[English]
Analysis of the Participation Reasons and Deterrents on Welfare Facility Dietitians for the Elderly: Su Jin Kim, Min A Lee, Wookyoun Cho, Youngmee Lee, Jiyoung Choi, Eunju Park; Korean J Community Nutr 2019;24(2):127-136. Published online April 30, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.2.127

Abstract PDF PubReader: OBJECTIVES
This study analyzed the education participation reasons and deterrents of dietitians who work in welfare facilities for the elderly.
METHODS
The survey was completed by 144 dietitians working at welfare facilities for the elderly in Korea. The survey was conducted in October, 2018, both on-line and off-line, based on the demographic characteristics, work status on welfare facilities for the elderly, Participation Reasons Scale (PRS) and Deterrents to Participation Scale (DPS-G). The data were analyzed using frequency analysis, descriptive analysis, factor analysis, reliability analysis, regressive analysis using SPSS ver. 25.0.
RESULTS
The reason for participation were divided into three factors: â€˜Responsibility of professional and self-development (5.76 Â± 1.04)â€™, â€˜Job stability and personal benefits (4.98 Â± 1.28)â€™, and â€˜Interaction and development of professional competencies (5.85 Â± 1.00)â€™. â€˜Interaction and development of professional competenciesâ€™ was the highest motivation factor. Also, the deterrents for participation were divided into four factors: â€˜Dispositional barrier (2.70 Â± 1.29)â€™, â€˜Dissatisfaction of education usability (3.39 Â± 1.38)â€™, â€˜Institutional barrier (4.21 Â± 1.45)â€™, and â€˜Situational barrier (2.36 Â± 1.30)â€™. â€˜Institutional barrierâ€™ showed the highest deterrents factor. In addition, â€˜Responsibility of professional and self-developmentâ€™ and â€˜Interaction and development of professional competenciesâ€™ were negative attributes for â€˜Dispositional barrierâ€™ (p<0.001).
CONCLUSIONS
These results provide basic data to promote participation in education and contribute to the improvement of their job ability and education capacity of the food and nutrition management of welfare facilities for the elderly

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[English]
Food Allergy Management Status by Dietitians and Nutrition Teachers in Elementary and Middle Schools in Incheon: Aruem Yoon, Soo Kyung Lee; Korean J Community Nutr 2016;21(3):247-255. Published online June 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.3.247

Abstract PDF PubReader

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.

Citations

Citations to this article as recorded by

Study on the status of food allergy management and importance-performance analysis about precautions of food allergy in school foodservice according to the school types in Jeonbuk area
Ji Yeon Kim, Jeong Ok Rho
Journal of Nutrition and Health.2020; 53(3): 329. CrossRef
The School Meal Workers' Recognition and Management of Food Allergy in Gangwon Province
Meera Jang, Soo-Jin Lee
Journal of the East Asian Society of Dietary Life.2018; 28(6): 391. CrossRef

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[English]
Sodium Related Recognition, Dietary Attitude and Education Needs of Dietitians Working at Customized Home Visiting Health Service: Yun Jeong Mo, Sook Bae Kim; Korean J Community Nutr 2014;19(6):558-567. Published online December 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.6.558

Abstract PDF PubReader: OBJECTIVES
The purpose of this study was to investigate recognition, dietary attitude and education needs for reducing sodium intakes of dietitian at customized home visiting health service (CHVHS).
METHODS
The subjects were 75 dietitian at CHVHS. We investigated several variables (recognition, dietary attitude, education needs for reducing sodium intakes) and determined sodium intakes level of subjects as 'low', 'middle' and 'high' by Dish Frequency Questionnaire 25 (DFQ 25). Also, we assessed the differences in recognition, dietary attitude, sodium intake level and education needs by dietitian career period (under 3 yrs vs. over 3 yrs) at CHVHS.
RESULTS
In recognition related reducing sodium intake, they showed 'checking a sodium content in nutrition labeling' score 2.5/4.0 and 'perception difference between sodium and salt' score 3.1/4.0. There was no difference in the recognition between under 3yrs' group and over 3yrs' group. In dietary attitude related reducing sodium intake, they showed 'palatability for salty taste' score 0.8/1.0, 'attitude in related soups' 0.7/1.0, 'attitude in related using natural spice' 0.6/1.0. There was a difference in 'attitude in related soups' between under 3yrs' group and over 3yrs' group (0.6 vs. 0.7). In sodium intake level by DFQ 25, they showed 'low group' 41.3%, 'middle group' 41.3% and 'high group' 17.3%. There was no difference in the distribution of sodium intake level by the career. In education needs related reducing sodium intakes, there were 'teaching experience' 93.3%, 'have a difficulty in teaching about reducing sodium intakes' 86.6%, and 'necessity of education for CHVHS dietitians' 100.0%. 'Needed education contents for CHVHS dietitians' were ranked as 'cooking way to reduce sodium intake' 58.7%, 'relation between hypertension and sodium' 17.3%, 'composing way to reduce sodium intake' 17.3%. There was a difference in needed education contents 'relationship between hypertension and sodium' (33.3% vs. 2.6%) and 'The cooking way to reduce sodium intake' (38.9% vs. 76.9%) by the career.
CONCLUSIONS
The results suggested that a capacity training program for reducing sodium intake may be needed for dietitians at CHVHS to improve health of the community elderly. For effective training program related reducing sodium intake for dietitians at CHVHS, it may be necessary to consider the career period as dietitians at CHVHS.

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[English]
A Study of Hospital-based Home-Visit Nutrition Education Needs of Patients at Discharge: Su Mi Ahn; Korean J Community Nutr 2014;19(4):386-400. Published online August 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.4.386

Abstract PDF PubReader: OBJECTIVES
The purpose of this study was to provide a basic data of nutrition services in home health care by analyzing hospital-based home-visit nutrition education needs of patients at discharge.
METHODS
Data was collected from September 11 to October 12, 2012 by administering questionnaires to 289 chronic disease patients to be discharged from a university hospital in Pusan. The home-visit nutrition education instruments used for collecting data were developed by the researcher.
RESULTS
Regarding the demands of home-visit nutrition education, 62.3% of subjects were willing to use home-visit nutrition education and 37.7% weren't. The main reason for using the home-visit nutrition education was "the effective nutrient management in consultation with an individual's doctor", 38.9% and 31.2% of patients who did not wish to use the service gave the reason for their decision as, "Just by managing the nutritional requirements of a family's diet and, the patient will be able to fully recover", respectively. As for the demand, classified with the areas of home-visit nutrition education, the demand for the area of basic nutrition (3.75/5.00) was the highest followed by, the area of educational nutrition (3.74/5.00), therapeutic nutrition (3.67/5.00), and dietary nutrition (3.55/5.00). The demand for the area of educational nutrition was high "Considering the state of dietary management, such as disease status and drugs", 73.7%. As for the relation between the characteristics of the study subjects and analysis of demand home-visit nutrition education, the characteristic of subjects, that is, "regular home-visit nutrition education", "practice of diet therapy after discharge" had a significant difference statistically (p < 0.01). As for the relation between the needs for fundamental home-visit nutrition education and the demand of home-visit nutrition education, basic nutrition, educational nutrition, therapeutic nutrition, and dietary nutrition had a significant difference statistically (p < 0.01).
CONCLUSIONS
Hospital-based home-visit nutrition education need the access of home nutrition support team.

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[English]
Implementation and Evaluation of Nutrition Capacity Training Program for Dietitians and Related Professionals Working at Customized Home Visiting Health Services: Sook Bae Kim, Jin Sook Yoon, Kyung Won Kim; Korean J Community Nutr 2014;19(1):71-83. Published online February 28, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.1.71

Abstract PDF PubReader

The purpose of the study was to implement and evaluate a nutrition capacity training program for dietitians and other professionals working at customized home visiting health services (CHVHS). This program focused on nutrition services for hypertension or diabetes mellitus patients including topics regarding CHVHS, and composed of 10 sessions with lectures, discussion and practice. Dietitians (n = 54) and other professionals (n = 20) participated in the program and completed the questionnaire to assess their understanding of nutritional management, nutrition services and CHVHS before and after the program, and to examine program satisfaction and education needs. Subjects were mostly women (98.6%) and college or university graduates (93.2%). Total score (p < 0.001), as well as all items (p < 0.001 or p < 0.01) of understanding regarding nutritional management, nutrition services and CHVHS, were significantly increased after the program both in dietitians and in other professionals. Subjects were generally satisfied with the program, showing more satisfaction with items regarding subject's participation, acquiring new knowledge, usefulness of the program for CHVHS, and education materials. In future nutrition capacity training programs, subjects wanted to have classes regarding nutrition services for specific chronic diseases, development of education materials, methods for dietary life education, modifying eating habits and so on. Other professionals compared to dietitians, showed higher education needs in meal management (p < 0.01) and nutrition counseling skills (p < 0.05). This study showed the effectiveness of a nutrition capacity training program for home-visiting dietitians and other professionals, and suggests the need and direction for future nutrition capacity training programs.

Citations

Citations to this article as recorded by

Sodium Related Recognition, Dietary Attitude and Education Needs of Dietitians Working at Customized Home Visiting Health Service
Yun-Jeong Mo, Sook-Bae Kim
Korean Journal of Community Nutrition.2014; 19(6): 558. CrossRef
Evaluation of Nutrition Education for Hypertension Patients Aged 50 Years and Over
Eun Hye Moon, Kyung Won Kim
Korean Journal of Community Nutrition.2011; 16(1): 62. CrossRef

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[English]
Current Status and Strategic Plan of Nutrition Education Comparing Nutrition Teachers with Dietitians in Schools, Gyeonggi Area: Young Sun Hong, Joung Hee Lee; Korean J Community Nutr 2013;18(3):233-242. Published online June 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.3.233

Abstract PDF PubReader

The aim of this study was to investigate how implementation of direct nutrition education differs between nutrition teachers and dietitians in Gyeonggi Area. In this study, we collected data from 107 nutrition teachers and 129 dietitians in 2012. Among those who have answered they implemented direct nutrition education for the last one year, 36% were nutrition teachers and 10% were dietitians (p < 0.05). Among subjects who implemented direct education, a significantly greater percentage of nutrition teachers used a class as an education time to conduct creative hands-on-activity compare to dietitians (p < 0.05). However, for most dietitians, school meal time was more commonly used for direct nutrition education. When asked to make a suggestion regarding improvement for school nutrition education, the highest rate of people chose simplification of school administrative work (4.68 points) was needed. Developing nutrition education (4.55 points) showed the next highest rate. The rest of the answers were the following order; regular training of teaching methods (4.50 points), increasing awareness of school teachers (4.50 points), improving school facilities and financial support (4.47 points), preparing teaching plan (4.46 points), providing incentive for direct education (4.26 points), organizing regular class for nutrition education (4.17 points), and placing nutrition teachers (4.16 points). This study provides useful information including manageable workload of nutrition teachers and dietitians, capacity building and supportive school environment to be delivered with respect to nutrition education system in South Korea.

Citations

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Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea
Youngmi Lee, Sooyoun Kwon, Meeyoung Kim
Nutrition Research and Practice.2023; 17(4): 812. CrossRef
Evaluation of educational school meal programs in Gyeonggi province, South Korea
Youngmi Lee, Oksun Kim, Uiok Lee, Sooyoun Kwon
Journal of Nutrition and Health.2017; 50(1): 111. CrossRef
The work performance and the factor contributing to the work performance of nutrition teacher & school dieticians
Jang-Il Han
Journal of Nutrition and Health.2015; 48(6): 558. CrossRef
School Dieticians’ Awareness of Necessity for Nutrition Education and Need for Better Working Environment: In-Depth Interview
Mi-Young Park, Joungmin Kim
Journal of The Korean Society of Food Culture.2015; 30(5): 695. CrossRef

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[English]
The Job Satisfaction and the Turnover Intention of Dietitians Working at Foodservice of the Correctional Institutions in Korea: In Jae Cho, Hye Sang Lee; Korean J Community Nutr 2012;17(3):321-328. Published online June 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.3.321

Abstract PDF PubReader

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 +/- 0.10) and supervision (3.19 +/- 0.13) than with pay (2.97 +/- 0.09) and promotion (2.55 +/- 0.08). Among the job burnout dimensions, cynicism (2.58 +/- 0.09) was rated higher than exhaustion (2.47 +/- 0.10), while professional efficacy level (3.40 +/- 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.

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Study on Relations among Emotional Labor, Burnout, Engagement and Customer Orientation of High School Foodservice Employees in Busan Area
Kyung-A Lee, Eun-Soon Lyu
Korean journal of food and cookery science.2015; 31(3): 370. CrossRef
Contribution of Emotional Labor to Burnout and Work Engagement of School Foodservice Employees in Daegu and Gyeongbuk Province
Chang-Goo Heo, Kyung-A Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 610. CrossRef

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[English]
Actual Status of School Dietitians' Recognition and Use of Superior Agricultural Products in Daegu: Jin A Jang, Sun Woo Ahn, Mi Kyung Choi; Korean J Community Nutr 2012;17(3):312-320. Published online June 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.3.312

Abstract PDF PubReader

The purpose of this study was to investigate the perception of the school dietitian on superior agricultural products (SAP) and the status of using superior agricultural products in school meals. Questionnaires were distributed to 185 school dietitians after face to face interview, and a total of 181 responses were used for analysis. 82.3% of the respondents were using SAPs in school meals and there was a significant difference between elementary school (95.1%), middle school (76.8%) and high school (66.7%) dietitians (p < 0.001). 85.2% of the dietitians, who were using SAP, were purchasing SAPs through electronic bidding, and the main reason of not using SAPs was the higher price of SAPs than that of general agricultural products. The good agricultural practices (GAP) product was considered the most appropriate agricultural products for school meals by the majority of respondents (66.9%), and organic products was the next (13.3%). In addition, the most important selection criterion for a SAP perceived by school dietitians was safety (58.0%), and the main reason of using SAPs in school meals, when two choices were allowed, was 'to provide healthful food to children' (98.9%). The major barriers to using SAPs in school meals (two choices were allowed) were 'too expensive' (73.5%) and 'unstable supply' (32.6). In conclusion, it was suggested that there should be an improvement in SAP supply and management systems to increase the use of SAPs in school meals.

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Recognition of Environmentally-friendly Agricultural Products for School Foodservice of Nutrition Teachers and Parents in 2018 at Seongnam in Gyeonggi province
Jisoo Kwon, Wookyoun Cho
Korean Journal of Community Nutrition.2019; 24(4): 290. CrossRef
Exploratory study on effect of eco-friendly program in high school foodservice on adolescents' dietary behavior and satisfaction with foodservice
Seyoung Ju, Deokhee Song, Hyeja Chang
Journal of Nutrition and Health.2017; 50(5): 494. CrossRef
Parents' Perception and Satisfaction of School Food Materials and Supplier -Performance in Mokpo, Korea-
Seok-In Lee, Pyong-Yon Kang, Hyun-Young Jung
Journal of the Korean Society of Food Science and Nutrition.2015; 44(11): 1741. CrossRef
Utilization Status and Awareness of School Foodservice Dietitians Regarding Medicinal Cuisine in Yeoungdong, Gangwon-do
Ga-Hee Lee, Deok-Ihn Yoon, Jung-Sook Lee
Journal of the Korean Dietetic Association.2014; 20(1): 1. CrossRef
Perception of environment-friendly foods and satisfaction with school meals among students, their parents, and nutrition teachers at elementary schools in the Jindo area, Jeonnam
Moon-Hee Jung, Moon-Jeong Chang, Sun-Hee Kim
Journal of Nutrition and Health.2013; 46(4): 369. CrossRef

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[English]
School Dietitians' Satisfaction with and Needs for School Meal Service Support Centers: Hyeyeong Cho, Sooyoun Kwon, Youngmi Lee, Jihyun Yoon; Korean J Community Nutr 2012;17(2):194-204. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.194

Abstract PDF PubReader

The purpose of this study was to investigate school dietitians' satisfaction with and needs for School Meal Service Support Centers. A web-based on-line survey was conducted with 1,102 nutrition teachers or school dietitians using four School Meal Service Support Centers during the summer of 2011. The data from 578 respondents (52.5%), consisting of 165 (44.4%), 334 (53.4%), 41 (67.2%), and 38 (86.4%) dietitians using Seoul, Gyeonggi, Suncheon and Gyeongju centers, respectively, were analyzed. The main reason for using the centers was subsidies from local governments. The dietitians using the metropolitan centers, which were Seoul and Gyeonggi centers, tended to buy agricultural products through the centers only, and those using local centers, which were Suncehon and Gyeongju centers, bought those products from the private suppliers as well as from the centers. The dietitians' overall level of satisfaction with the centers was not high showing 3.3 out of 5 points; it was significantly associated with the operating system and services of the centers such as system efficiency, delivery accuracy, communication, and information provision rather than the agricultural products provided by the centers. The dietitians preferred joint operation of the centers by local governments and producers' groups. They wanted School Meal Service Support Centers to be evaluated every year. It was suggested that efforts should be made to improve the operation system and service of School Meal Service Support Centers for improving dietitians' satisfaction with the centers. In addition, an evaluation system for School Meal Service Support Centers should be implemented soon based on school dietitians' needs.

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Analysis of Surveys to Determine the Real Prices of Ingredients used in School Foodservice
Seo-Hyun Lee, Min A Lee, Jae-Yoon Ryoo, Sanghyo Kim, Soo-Youn Kim, Hojin Lee
Korean Journal of Community Nutrition.2021; 26(3): 188. CrossRef
Recognition of Environmentally-friendly Agricultural Products for School Foodservice of Nutrition Teachers and Parents in 2018 at Seongnam in Gyeonggi province
Jisoo Kwon, Wookyoun Cho
Korean Journal of Community Nutrition.2019; 24(4): 290. CrossRef
An Analysis of Importance-Performance on School Meal Support and Local Food Supply Policy
Choong-Seop An, Won-Tae Kim, Ho Kim
Korean Journal of Organic Agricultue.2018; 26(4): 585. CrossRef
Analysis of Nutrition Teachers' Awareness of Necessity for an Operating School Meal Support Center in Chungnam
Jonghwa Kim
Korean Journal of Community Nutrition.2018; 23(6): 506. CrossRef
A Study on the Satisfaction for Food Service with School Food Service Center of Elementary and Middle School Parents in Chungnam
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The Korean Journal of Food And Nutrition.2016; 29(3): 404. CrossRef
Status of Purchasing Food Materials and Satisfaction with Service Quality of Group-buying Companies in Foodservice at Child-care Centers
Yoonjae Yeoh
Journal of the East Asian Society of Dietary Life.2015; 25(1): 193. CrossRef

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[English]
Importance and Performance of Dietitian's Task at Long Term Care Hospital Foodservice in Busan . Kyungnam Area: Mal Sook Park, Eun Soon Lyu; Korean J Community Nutr 2011;16(5):602-612. Published online October 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.5.602

Abstract PDF PubReader

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.

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Gyusang Han, Eunju Yang
Journal of the East Asian Society of Dietary Life.2018; 28(5): 337. CrossRef
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Seon-Jeon Lee, Eunju Park
Journal of the Korean Dietetic Association.2016; 22(1): 53. CrossRef
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Hye-Sook Kang, Yunkyoung Lee, In-Sook Chae
Journal of Nutrition and Health.2016; 49(3): 189. CrossRef
Comparison of Health Status and Mini Nutritional Assessment according to Self-esteem of Elderly in Care Hospital
Eun-mi Kim, Jin Kwon
Journal of the East Asian Society of Dietary Life.2015; 25(4): 631. CrossRef
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Jae-Soo Suh, Ju-Hyun Kim, Jeong-Sook Lee
Journal of the Korean Dietetic Association.2015; 21(4): 261. CrossRef
Foodservice Satisfaction of Patients over 60 according to the Type of Foodservice Operation: The Case of B Hospital
Shin Hey Lee, Jung Hwa Choi
The Korean Journal of Community Living Science.2015; 26(4): 683. CrossRef
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Mi Hyang Um, Eun Soon Lyu, Song Mi Lee, Seung Min Lee, Eun Lee, Jin A Cha, Mi Sun Park, Ho Sun Lee, Mi Yong Rha, Yoo Kyoung Park
Korean Journal of Community Nutrition.2015; 20(3): 220. CrossRef
Dietitians' Perception of Importance about Standards of Foodservice Management Associated with Long-Term Care Hospital Accreditation
Joo-eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(10): 1558. CrossRef
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Eun Hee Jang, Eun Soon Lyu, Song Mi Lee, Yoo Kyung Park, Eun Lee, Jin A Cha, Mi Sun Park, Ho Sun Lee, Mi Young Rha, Seung Min Lee
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[English]
The Effects of Individual Emotional Characteristics on Emotional Labor of School Dietitians: Woo Jong Cho, Ilsun Yang, Hang Sok Choi, Hae Young Lee; Korean J Community Nutr 2011;16(5):592-601. Published online October 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.5.592

Abstract PDF PubReader

The purpose of this study was to identify the effect of individual emotional characteristics (empathetic concern and emotional contagion) on emotional labor (frequency of emotional display, intensity and variety of emotional display, surface acting, and deep acting) of school dietitians. Data was collected through a questionnaire survey of 309 school dietitians and then analyzed statistically by SPSS 18.0 package program. The results of this study were as follows: empathetic concern (3.93) occurred more often than emotional contagion (3.22) in school dietitians. The older (p < 0.001) and more experienced (p < 0.01) they were, the higher empathetic concern they had. It showed that married dieticians (p < 0.001), nutrition teachers (p < 0.01), and dieticians who were working in elementary schools (p < 0.01) had a higher rate of empathetic concern than single dieticians, non-nutrition teachers, and dieticians who were working in middle and high schools, respectively. Their level of emotional labor was the highest in deep acting (3.32), followed by surface acting (3.28), frequency (3.12), intensity and variety (3.09). According to multiple regression analysis, emotional contagion proved to be strongly significant and positively related to frequency of emotional display (beta = 0.257, p < 0.001). Both empathetic concern (beta = 0.117, p < 0.05) and emotional contagion (beta = 0.162, p < 0.01) were positively related to intensity and variety of emotional display, and empathetic concern (beta = 0.173, p < 0.01) had also an effect on deep acting. These results suggested that the emotional labor of school dietitians should be managed on the organizational viewpoint, not a personal matter.

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Contribution of Emotional Labor and Organizational Commitment to Turnover Intention and Customer Orientation of School Foodservice Dietitian in the Busan Area
Kyung-A Lee, Eun-Soon Lyu
Korean Journal of Food & Cookery Science.2017; 33(1): 104. CrossRef
Study on Relations among Emotional Labor, Burnout, Engagement and Customer Orientation of High School Foodservice Employees in Busan Area
Kyung-A Lee, Eun-Soon Lyu
Korean journal of food and cookery science.2015; 31(3): 370. CrossRef
The Effects of Emotional Labor on Emotional Exhaustion of School Dietitians : Comparison on Level of Self-efficacy
Hae-Young Lee
Korean journal of food and cookery science.2014; 30(1): 84. CrossRef

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[English]
Importance Evaluation about the Remedies for Improvement of Sanitation Management by Foodservice Managers: Hyun Joo Bae, Hye Yeon Lee; Korean J Community Nutr 2010;15(2):266-274. Published online April 30, 2010

Abstract PDF: The purposes of this study were to evaluate on the importance about the possible remedies for improvement of sanitation management by foodservice manager and to compare dietitians' opinion and that of administrators about theirs. A questionnaire survey was performed by 282 dietitians and 56 administrators, who were involved at foodservice facilities in Daegu and Gyeongbuk from March 7 to March 9 in 2007. According to the results of the importance evaluation analysis about the remedies for improvement of sanitation management, there were significant differences between dietitians and administrators in the means of 6 items such as "remodeling of hygiene equipment and facilities", "improvement of dietitians' food safety knowledge", "self-operated management of foodservice operation", "enforcement of cooperation between the CEO or administrators and dietitians", "development of food safety education program for foodservice workers", "increasing of foodservice operating budget". In all of them, the dietitians' evaluation scores were significantly higher than that of administrators. In addition, four factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, operating, education, and policy.support sector showed that significant differences across type of foodservice, frequency of meals served, number of meals served per day, dietitians' education level and career. On the other hand, supervision sector showed that significant differences across number of meals served per day and dietitians' employment type. In conclusion, in order to increase the quality of sanitation in the foodservice operation, we should increase sanitation performance and enforce the food-safety education for foodservice workers. In addition, government should increase the policy support.

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[English]
Task Analysis and Education Need of Dietitians in the Contracted Business & Industry Foodservice: Jung Hyun Yang, Hae Young Lee; Korean J Community Nutr 2010;15(1):124-136. Published online February 28, 2010

Abstract PDF: 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.

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[English]
Factors Influencing Job Satisfaction of Dietitians(Nutrition Teachers) of School Foodservice in Daejeon/Chungnam Province: Wang Mi Shin, Jang Il Han, Seong Ai Kim; Korean J Community Nutr 2009;14(6):798-806. Published online December 31, 2009

Abstract PDF: The objective of this study was to investigate how to improve job satisfaction for dietitians and nutrition teachers by identifying influencing factors in Daejeon and Chungnam Province, South Korea. A survey was conducted among school foodservice dietitians and nutrition teachers from selected primary, middle and high school in the area. This survey consisted of general characteristics, status of their job, job satisfaction, work satisfaction and work performance. In this study we found current state of general characteristics and status of their job according to frequency analysis and the level of work satisfaction, work performance and job satisfaction using descriptive statistics. The t-test, ANOVA and Duncan-test were also conducted in order to searching for tendency of job satisfaction according to the general characteristics and the status of their job. Pearson's correlation was carried out in order to find correlation with job satisfaction. Also, factors, which influenced job satisfaction according to regression analysis, were drawn. We describe the difference of job satisfaction between irregular dietitians and nutrition teachers as well. Besides we discussed the improvement of dietitians' (nutrition teachers') work environment to raise their job satisfaction through this study.

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[English]
A Survey on Use of Environment-Friendly Agricultural Products for School Food Service by Dietitians in Chungnam Province: Yang Soon Lee, Nam Oak Lee, Sung Hee Ko; Korean J Community Nutr 2009;14(5):556-564. Published online October 31, 2009

Abstract PDF: The purpose of this study is to analyze the school dietitian's cognition, practical use of environment-friendly agricultural products to provide fundamental information for the qualitative improvement in the school food service. The results of the study are as follows: 1. It was clearly recognized that the subsidy for the school food service is generally insufficient, the amount of additional appropriate subsidy for the school food service was different according to type of school and roughly 300~600 won in each of foods needs to be supported. 2. The environmentfriendly agricultural products that were often used in the school food service were vegetables and grains. 3. In the analysis of cognition and problems toward using environment-friendly agricultural products, the dietitians recognized that environment-friendly agricultural products should be appropriately used. A reason that environmentfriendly agricultural products were better than general agricultural products was composed of a use of less additive, good ingredient, and good outer condition. 4. In the analysis of countermeasure on increasing environment-friendly agricultural products in the school meal service, the response to that more additional subsidy was necessary for the school food service. The highest and the most positive effects after using environment-friendly agricultural products were students' health improvement and improvement in parents' satisfaction with the school food service.

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[English]
Factors Influencing on the Job Satisfaction and the Turnover Intention of Dietitians Working in the Institutions for the Disabled in Korea : Focused on the General Characteristics and the Job Burnout: Hye Sang Lee; Korean J Community Nutr 2009;14(2):182-189. Published online April 30, 2009

Abstract PDF: The purpose of this study is to investigate how certain factors - especially dietitians' general characteristics and job burnout - influence their job satisfaction and turnover intention. The survey was conducted during the period from September 7th to October 15th of 2006. A total of 91 institutions (response rate 74.6%) was analyzed by using SPSS (windows ver. 14.0). A majority of the respondents were females (97.8%) and 30 years or older (66.0%). Among the job burnout dimensions, exhaustion (2.78 +/- 0.07) was rated higher than cynicism (2.62 +/- 0.06), while the professional efficacy level (3.55 +/- 0.05) was relatively high. The dietitians were more satisfied with co-workers (3.73 +/- 0.07) and work (3.41 +/- 0.06) than with pay (2.66 +/- 0.07) and promotion (2.32 +/- 0.07). The work dimension of job satisfaction was negatively correlated with exhaustion and cynicism dimensions of job burnout, and turnover intention (P < 0.001), but positively correlated with professional efficacy dimension (P < 0.001). The supervision dimension was negatively correlated with cynicism (P < 0.05) and turnover intention (P < 0.001), but positively correlated with professional efficacy dimension (P < 0.01). The co-workers dimension was positively correlated with professional efficacy dimension (P < 0.01). The pay dimension was negatively correlated with exhaustion (P < 0.001) and cynicism (P < 0.01) dimensions and turnover intention (P < 0.001). The promotion dimension was negatively correlated with cynicism (P < 0.01). The turnover intention was positively correlated with exhaustion and cynicism dimensions of job burnout (P < 0.001). A hierarchical regression analysis revealed that i) professional efficacy was a factor to significantly increase job satisfaction, ii) cynicism to significantly decrease their job satisfaction, and iii) exhaustion to significantly increase turnover intention.

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[English]
A Study on Factors of Job Satisfaction and Burnout of Hospital Dietitians: Hye Jin Yun, Joo Eun Lee, Wan Soo Hong; Korean J Community Nutr 2009;14(1):100-113. Published online February 28, 2009

Abstract PDF: This research aims to examine the experiences of hospital dietitians' burnout and the factors of their burnout, such as demographic factors, unique characteristics of hospitals, their self-respect, and organizational factors. In order for this, a questionnaire survey was conducted with hospital dietitians working in general hospitals of over 400 beds in the Seoul Metropolitan area. The average point of self-respect of dietitians is 3.67 out of 5.00. Their experience of burnout turned out to be 3.17 out of 7, the extent of job satisfaction is high, that is 3.35 out of 5.00. The decrease of personal accomplishment is shown to be closely related to the burnout of dietitians. The emotional exhaustion in burnout at the significant level 0.001 is increasing as the annual gross salary is low, their age is young, extra-working hours are long, and is high to the dietitians serving meals and working at entrusted companies. The factors affected by burnout experience vary with individual circumstances. So, to prevent the emotional exhaustion, depersonalization, and reduced personal accomplishment, hospital dietitians' spiritual and physical health needs to be kept up by their self-development and investment.

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[English]
A Comparative Study of Nutrition Knowledge, Nutrition Attitudes and Eating Behaviors of Dietitians and Non-Dietitians Working in the Metropolitan Area: Soon Ohk Han, Bok Mi Jung; Korean J Community Nutr 2008;13(6):840-854. Published online December 31, 2008

Abstract PDF: This study was carried out to compare the nutrition knowledge, nutrition attitudes and eating behaviors of dietitians and non-dietitians. The subjects of this study were 148 dietitians and 195 non-dietitians who are working in the metropolitan area. The general characteristics, nutrition knowledge, nutrition attitudes and eating behaviors of the subjects were surveyed using a self-administered questionnaire. The results were as follows: The result of anthropometric data and body mass index showed no significant differences between dietitians and non-dietitians groups. The dietitian group (16.61 +/- 1.82) showed a significant difference (p < 0.001) compared to the non-dietitian group (14.60 +/- 2.17) in nutrition knowledge scores. Nutrition attitudes of the dietitian group (36.66 +/- 6.91) was a little higher than the non-dietitian group (36.21 +/- 7.95), but not a significant difference. The dietitian group (61.52 +/- 9.37) and the non-dietitian group (62.50 +/- 11.25) were no significant difference in eating behaviors. The correlation between nutrition knowledge scores and nutrition attitudes score of dietitians and non-dietitians groups were no significantly difference and also the correlation between nutrition knowledge scores and eating behaviors scores were not statistically significance. Whereas, the correlation between nutrition attitudes and eating behaviors showed a significant difference (dietitian r = 0.40829, nondietitian r = 0.51914). From these results, we could see the necessity of emphasis of nutrition knowledge by mending the education is necessary to enable dietitians to apply that in real life. Also it is important to guide non-dietitians to adjust their nutrition knowledge, nutrition attitudes and eating behaviors.

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[English]
Performance and Importance Analysis of Dietitian's Task in Public Health Nutrition Areas: Hae Ryun Park, Jin A Cha, Young Suk Lim; Korean J Community Nutr 2008;13(4):540-554. Published online August 31, 2008

Abstract PDF: The purpose of this study was to analyze task performance and importance level of the dietitian who is working in the public health nutrition area. Work oriented job analysis methodology was employed for the study purpose. Subjects of 38 dietitians currently working at health centers in 2002 were recruited. Based on the focus group interview with 7 public health nutritionists and 7 professors, information about task elements was collected. Questionnaires measuring work performance and self-perception of importance of the selected task elements were administered. The results of this study can be summarized as follows; 1) The tasks with high performance and importance level among 20 tasks are developing nutrition education material (B1), nutrition services for adults and the elderly (C3), writing the proposal for nutrition services (A2), evaluating service effect (A4), improving professionalism (E1), and self management (E2). 2) The task elements with high performance and importance level among weekly task elements are nutrition education for diabetes (C56), nutrition counseling for adults (C47), nutrition for hypertension (C53), managing and keeping records (C80), nutrition education for kindergarten and nursery school children (C42), searching for nutrition education materials (B26), and searching for media (B27). 3) The number of task elements with high performance and importance level among monthly task elements are 13 in the planning and evaluation of public health nutrition service, and 5 in developing nutrition education materials. The tasks of a dietitian in the public health center show a very wide spectrum. However dietitians recognize most of the tasks are important even though they cannot perform those tasks adequately.

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[English]
Needs Assessment for Developing a Nutrition Information Site for Elementary School Children Among Elementary School Dietitians: Yun Ahn, Hyungmee Kim, Jung Sook Seo, Eun Young Yoon, Hyun Joo Bae, Kyungwon Kim; Korean J Community Nutr 2007;12(4):405-416. Published online August 31, 2007

Abstract PDF: This study was to examine the needs among elementary school dietitians (n = 115) for developing a nutrition information internet site for children. A survey questionnaire included general characteristics, internet use regarding health and nutrition information, and needs for developing a nutrition information site. The mean age of the subjects was 36.2 years. The higher working experience group (> 10 years of working as dieticians) had higher mean age (p < 0.001), had a larger number of enrolled students at school (p < 0.01) and the number of those receiving school lunch (p < 0.01) than the counterparts (< or = 10 years group). Sources of health and nutrition information were mainly PC/internet (60.4%) and seminar (14.4%). About 95% used health or nutrition information using the internet, however, the majority of users (71.6%) used internet information only when they needed it. Major reasons for using internet information was 'to get nutrition education materials' (63.8%) and 'to obtain general nutrition information' (21%). One third of the subjects were satisfied with nutrition information internet sites; major problems with internet sites were 'lack of content' (38.9%) and 'lack of practical information' (33%). These characteristics regarding internet use were not different between work experience groups. Major problems with nutrition education were 'lack of nutrition educational materials' (41.1%) and 'lack of nutrition education skills' (32.1%). These were significantly different between the work experience groups (p < 0.01). Subjects preferred CD/ internet to leaflet/booklet as nutrition educational materials. In developing nutrition sites for children, subjects wanted topics such as obesity assessment, dietary assessment, and obesity. Subjects responded that contents of nutrition information should be 'suitable to the children's knowledge levels' (31.1%), 'interesting enough by including quizzes, games and songs' (27.8%), 'inserting many illustrations/icons' (16.3%). In terms of designing internet sites for children, they wanted that internet sites should 'be easy enough to find the sites' (29.2%), 'use illustrations and characters' (24.8%), 'use communication channels such as Q&A' (18.7%). Needs for developing internet sites for children were not different by the work experience group. This study suggests that web sites for children should be carefully developed considering the contents and design, have less information with more illustrations, designed to induce the interest of children, as well as including sections such as eating habit assessment and games.

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[English]
The Effectiveness of Nutrition Education Provided by Dietitians in Child Care Centers: Hyeja Chang, Eunseon Ko; Korean J Community Nutr 2007;12(3):299-309. Published online June 30, 2007

Abstract PDF: The purpose of this study was to evaluate the effectiveness of nutrition education with nutrition services provided by dietitians who were placed in child care facilities from the Korean Dietetic Association. For this, we investigated the levels of nutrition knowledge and dietary intakes of children who attended child-care centers as well as dietary practices of children assessed by their parents. The treatment for children consisted of nutrition education and food service activities that are provided by the dietitian who have 3 to 5 years experience. Nutrition education was implemented during 10 weeks, 20 times, and a total 400 min and it's effectiveness was evaluated by questionnaire. Data were obtained for 123 children aged 4 to 5 years old who attended four child-care centers, one for a control group and 3 for intervention groups. Dietary intakes were investigated by measuring one-serving size and plate waste a of child for one-day dietary records before and after nutrition education. The levels of nutrition knowledge of children improved showing 70.80 points before to 83.45 points after nutrition education (p < 0.001). Dietary intakes of the children after nutrition service increased significantly on cooked rice (133.66 g), Kimchi (19.41 g), side dish of meat/fish (48.40 g), and side dish of vegetables (24.88 g). Dietary practices of children after treatment also improved especially 'eat diverse meat, fish, egg, and bean' and 'never leave plate waste'. To summarize, this study pointed out that nutrition service and nutrition education provided by dietitians had influences on increases of the nutrition knowledge, dietary intake, and dietary practices. Therefore, placement of dietitians needs to extend to child care facilities from the 100 persons-over-capacity facility to the 50 persons-over-capacity facility, for providing professional service such as nutrition education and nutrition counseling.

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[English]
A Comparative Study of Nutrition Knowledge, Dietary Attitude and Nutrient Intakes of Dietitians and Non-Dietitians Working in the Chonnam Area: Bok Mi Jung, Mi Jeong Kim, Il Su Choi; Korean J Community Nutr 2007;12(3):284-298. Published online June 30, 2007

Abstract PDF: This study was performed by a comparative analysis of nutritional knowledge, dietary attitudes and nutrient intakes of dietitians and non-dietitians. The subjects of this study were 103 dietitians and 166 non-dietitians working in the Chonnam area. The general characteristics, nutrition knowledge and dietary attitudes of the subjects were surveyed using a self-administered questionnaire, and nutrient intakes were examined using 24-hour recall method. The results were as follows: Dietitian group (15.17+/-3.88) scored significantly (p < 0.0001) higher than non-dietitian group (13.34+/-3.31) in nutrition knowledge. Dietitian group (69.58+/-10.67) scored significantly higher on dietary attitudes than the non-dietitian group (63.97+/-11.18). The correlation between nutritional knowledge scores and dietary attitudes scores were statistically significance on job, age (20~39), education level (below university), marital status and work experience (2~5, above 10). The dietitian group was significantly higher than the non-dietitians in body weight and BMI of anthropometric data. The prevalence of obesity was 5.8% from the dietitian group and 6.6% from the non-dietitian group when judged by BMI and therefore obesity rate was significaltly (p < 0.001) different between the two groups. In case of the dietitian group, the average intake of vitamin A, vitamin B1, vitamin B6, niacin, vitamin E, phosphorous, zinc were above the Korean RDA whereas the average intake of vitamin C, calcium, iron, folic acid were below the Korean RDA. The average intake of most nutrients, except vitamin B1, vitamin B6, phosphorus, were below the Korean RDA in the non-dietitian group. Therefore the non-dietitian group needs nutrition education in order to improve their nutritional status.

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[English]
A Study on the Dietary Intake Survey Method Using a Cameraphone: Un Jae Chang, Shin Ae Ko; Korean J Community Nutr 2007;12(2):198-205. Published online April 30, 2007

Abstract PDF: This study was conducted to investigate the validity of using a cameraphone for a dietary intake survey method. The subjects were 28 female college students. After eating a standard lunch meal which consisted of plain rice, seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi, the quantity of dietary intake, calorie intake & nutrients intake were analyzed by weighed method, diet record method and cameraphone method by dietitian with & without cameraphone analysis training. There were no significant differences in the quantity of 6 foods intake between weighted method and cameraphone method by dietitians with camera phone analysis training. However, the quantity of seaweed soup, bulgogi & cucumber salad intake analyzed by diet record method was significantly lower than the weighed method. And the quantity of seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi intake analyzed by the cameraphone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. There were no significant differences in the calorie intake and nutrients intake between the weighted method and camera phone method by dietitians with camera-phone analysis training. However, protein, calcium, iron, phosphorous, Vitamin A, Vitamin B2, Vitamin E and cholesterol intake analyzed by diet record method was significantly lower than the weighed method. And fat and Vitamin B2 intake analyzed by the camera phone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. Therefore, this study suggests that the use of the camerephone may be a valid and convenient method for evaluating a dietary intake survey. However, systematic and standard education is necessary about the size and volume of dishes and angle of photo for more accurate results.

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[English]
TQM Performance and Job Satisfaction of Dietitians in Institutional Foodservices: Ki won Cho, Ji young Yoon; Korean J Community Nutr 2006;11(6):750-760. Published online December 31, 2006

Abstract PDF: This study was designed to investigate the correlation between perceived TQM performance and job satisfaction of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective foodservice management. The survey sample was dietitians (n=308) who were charged with foodservice management. The questionnaires requested information about demographics self-perception of TQM importance and performance levels, and job satisfaction. According to the TQM importance and performance analysis, the level of performance was typically high in TQM items recognized as important by dietitians and low in areas where the recognized level of importance was low. Analysis was conducted on the job satisfaction according to demographic characteristics. The level of satisfaction in terms of salary and promotion increased relatively for those working in the industries and those who were older, married, and full-time employees with longer careers. The lesser the number of working hours, the higher their satisfaction levels were. Canonical correlation analysis between TQM performance and job satisfaction indicated higher canonical correlation (canonical correlations coefficient: 0.59). In conclusion, TQM performance-job satisfaction showed higher canonical correlation. When information exchange via network is made possible and more external customer recognition is gained, it increases the level of job satisfaction. The above results suggest that further research on the scope of TQM performance is thoroughly needed and continual training is necessary for foodservice managers.

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[English]
The Impacts of Personal Characteristics and Company-Related Characteristics on the Job Satisfaction of Dietitians Engaged in Contract Food Service Management Company: Mi Kyung Choi, Hee Yeon Kim, Seo Young Shin, Il Sun Yang; Korean J Community Nutr 2006;11(4):502-511. Published online August 31, 2006

Abstract PDF: The purposes of this study were to measure job satisfaction levels of dietitians engaged a in contract food service management company, and to examine the impacts of personal characteristics and organizational characteristics on the job satisfaction of dietitians. The questionnaires developed for this study were distributed to 230 dietitians of contract food service management companies in the Seoul and Gyeonggi areas, and a total of 187 (81.3%) questionnaires were used for analysis. Statistical analyses were completed using SPSS (Win 11.5) for descriptive analysis, correlation analysis, t-test and ANOVA. The average job satisfaction score of the dietitians was 2.83, which is lower than "not satisfied" and "not dissatisfied" (3). "Marital status" (p < 0.001), "payroll per year" (p < 0.001), "age" (p < 0.05) and "work experience as a dietitians" (p < 0.05) had significant effects on job satisfaction of work and environmental factors. "Operating group" (p < 0.05), "type of menu" and "type of service" also affected the job satisfaction. Overall, it is important that managers of contract food service management companies establish specified human resource management strategies with understandings of the characteristics of their dietitians and companies to enhance the job satisfaction of dietitians, and to achieve their managerial goals.

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[English]
Relationship between Levels of Dietitians' Management Activities and Job Satisfaction in Elementary School Foodservice Operations: Yun Jeong Choo, Jung Hee Lee, Jihyun Yoon, Si Hyun Ryu; Korean J Community Nutr 2005;10(4):546-554. Published online August 31, 2005

Abstract PDF: 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 In-cheon, 127 were returned and analyzed (98% response rate). The questionnaire included two multipleitem 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.

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[English]
A Study on Elementary School Dietitian's Status and Recognition of Nutrition Education in Incheon: Jeong Ah Park, Kyung Ja Chang; Korean J Community Nutr 2004;9(6):716-724. Published online December 31, 2004

Abstract PDF: The purpose of this study was to investigate the elementary school dietitian'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 100 elementary school dietitians. The results are as follows As for training in NE, 61.2% of the dietitians attended training in NE. After training in NE, 86.5% of the dietitians who attended training in NE were more concerned about NE. Also 59.5% of the dietitians gave students NE and most of them did as a weekly printout 2-4 times per month. There was a significant difference in experience of NE for teachers between subgroups by experience of training in NE; while 48.1% of the dietitians with training in NE gave teachers NE, 20.0% of the dietitians without training in NE gave teachers NE. The main reason for not giving NE was too much work load and low concern of school administration. Also 96.4% of the dietitians answered that NE is necessary in elementary school and the main reason for being necessary was correction of unbalanced diet and good table manner, As for proper time to start NE for children, 51.8% of dietitians answered 'kindergarten' and 45.8% of them answered 'lower grade of elementary school'. As for effective type for NE, 59.5% of the dietitians answered 'NE as a part of other subject' and 23.8% of them answered 'NE as a separate subject'. Also 79.5% of the dietitians answered 'teacher' as the suitable person for NE. Most of the dietitians recognized menu formation as the ideal major work load and office work as the most time-consuming work load. As to job satisfaction, most of them were dissatisfied with office work and NE. Therefore, it is nationally supported for elementary school students' health and well-being that school dietitians as NE specialists give NE with minimizing their office work and developing a standardized NE program.

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[English]
School Dietitians' Perception on Nutrition Labelling of the Processed and Packaged Foods in Incheon: Hye Yeoul Jung, Kyung Ja Chang; Korean J Community Nutr 2004;9(5):636-643. Published online October 31, 2004

Abstract PDF: The purpose of this study was to investigate school dietitians' perception on nutrition labelling of processed and packaged foods in the Incheon area. This study was carried out through a self-administered questionnaire and the subjects were 203 school dietitians. The results were summarized as follows. Most of the subjects checked nutrition labeling of processed and packaged foods when they purchased these foods for school lunch. However, the main reason for their checking nutrition labeling of processed and packaged foods was not for nutrition but for food safety. There were significant differences in the subjects' understanding and trust on nutrition labeling of processed and packaged foods by employment school. The scores of the subjects' satisfaction, understanding and trust on nutrition labeling of processed and packaged foods were not high. There were significant differences in the subjects' perception and concern about content information on nutrition labeling of domestic processed and packaged foods by employment school. Most of the subjects answered that it is almost necessary or very necessary to implement nutrition labelling of processed and packaged foods. Also their most preferred method of nutrition labelling was to label nutrient content. As the most important nutrient and functional component necessary for nutrition labelling, they answered energy, mineral such as calcium and iron, protein, total fat, cholesterol, vitamin, sodium and dietary fiber in order. As the major prerequisite task for the implementation of nutrition labelling, they answered formulation of nutrition labelling-related rules, and education and motivation for consumer, Therefore, it is necessary to activate the mandatory nutrition labelling of the processed and packaged foods and to prepare its consumer education program for school dietitian.

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[English]
School Dietitians' Use of Processed and Packaged Foods in Incheon: Hye Yeoul Jung, Kyung Ja Chang; Korean J Community Nutr 2004;9(5):629-635. Published online October 31, 2004

Abstract PDF: The purpose of this study was to investigate school dietitians' use of processed and packaged foods in Incheon. This study was carried out through a questionnaire and the subjects were 203 school dietitians in Incheon. The results are summarized as follows. Dairy product was the processed and packaged food used most frequently by the subjects for school lunch. Most subjects used processed and packaged foods for school lunch once or twice per week The first criteria for their choosing processed and packaged foods was manufacturing company. Also major reason for their using processed and packaged foods for school lunch was saving cooking time, easy purchase, hygienical packing and less garbage. The most common information source on processed and packaged foods for school lunch was promotion of food company. The subjects checked labelling of processed and packaged foods in order of open-date, manufacturer, origin of product, nutrition facts, ingredients and food additives. Some results were significantly different among the subjects by employment school, type of meal management and cost per meal. For children and adolescents' nutrition and well-being through school lunch, it is necessary to prepare a database of the processed and packaged foods and education program concerning nutrition labelling and food safety.

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