Korean Journal of Community Nutrition

Original Articles

[English]
Comparison of Human Attributes for School and Hospital Dietitians : by Importance and Frequency Scale: Eun Seung Song, Myung So kim; Korean J Community Nutr 1998;3(2):281-291. Published online May 31, 1998

Abstract PDF: Job analysis was done by the method of interview and survey to find out the human attributes needed for dietitans' job performance. The knowledge, skills, abilities and other characteristics including personality were major items in the questionnaire. The questionnaire was distributed to 340 schools and hospital dietitians. Among these, 201 were compeletely filled out, returned and statistically analyzed according to the frequency scale and importance scale respectively. The results were as follows : 1) The age, education, job experience and monthly pay of hospital dietitians were higher than those of school dietitians. This was partly due to the reflection of short chronicle of school foodservice. 2) The most important human attributes for rwo groups were commonly shown as sincere and faithful personality, good human relationship and responsibility for business outcome. 3) Computer skill and menuplanning ability were human attributes of the most frequently used by school dietitians, whereas knowledge of diet therapy, clinical nutrition, and pathology of disease were frequently used by hospital dietitians. 4) The correlation coefficients between two groups were as follows : Spearman's rho value of personality, skills and abilities, and knowledge were 0.806, -0.432,-0.203 respectively, according to the importance scale. 5) An overall view from t test between two groups, various human attributes, especially knowledge were more frequently used by hospital dietitians.

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[English]
Categorization of Competencies and Description of Job Informations for Dietitians in Employee Foodservice by Wdorker-oriented Job Analysis Methodology: Jin A cha, Il Sun Yang, Tae Yong Yu; Korean J Community Nutr 1997;2(4):605-615. Published online October 31, 1997

Abstract PDF: The job characteristics and competencies of 285 dietitians in employee foodservices were investigated by worker-oriented job analysis methodology. The purposes of this study were to : a) determine the knowledge, abilities, skills and other characteristics(KASO) needed for dietitians in two types of employee foodservice groups(self-operated vs. contracted), b) categorize KASO items by factor analysis and c) provide job information and job descriptions for dietitians in employee foodservices. The job analysis questionnaire was consisted of questions concerning the 134 KASO items. The questionnaire was mailed to 250 dietitians who are members of The Korean Dietetic Association Practice Group in self-operated foodservices(group A) and 250 dietitians who are employed in contracted foodservice companies(group B). Completed were received from 285 dietitians(121 in self-operated, 164 in contracted) ; with response rate of 57%. Statistical data analysis was completed using the SPSS/win and the SAS/win packages. The results of this study can be summarized as follows. 1) Through factor analysis, the 134 KASO items were regrouped into 6 categories: 'primary dietetic tasks concerning menu management and administrative work regarding merchants', 'primary dietetic tasks concerning procurement and purchasing of food and supplies and meal production and service control', 'primary dietetic tasks concerning facility, sanitation and safety control', 'secondary dietetic tasks concerning nutrition education and research', 'secondary dietetic tasks concerning foodservice operation management' and 'human attributes'. 2) Analysis of the total scores(average scores of degree of frequency, importance and entry requirements of KASO items within 6 categories), group A showed high priorities placed on 'human attributes', 'procurement and purchasing of food and supplies and meal production and service control', 'menu management and administrative work regarding merchants', 'whereas group B showed high priorities placed on 'human attributes', 'foodservice operation management'.

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[English]
An Analysis of Competencies of Dietitians in Self-operated vs. Contracted Employee Foodservice by Worker-oriented Job Analysis Methodology: Jin A cha, Il Sun Yang, Tae Yong Yu; Korean J Community Nutr 1997;2(4):593-604. Published online October 31, 1997

Abstract PDF: The job characteristics and competencies of 285 dietitians in employee foodservices were investigated by worker-oriented job analysis methodology. The purposes of this study were to : a) determine the knowledge, abilities, skills and other characteristics(KASO, hereafter) needed for dietitians in two types of employee foodservice groups(self-operated vs. contracted) and b) the analysis of the degree of frequency and importance and entry requirements of KASO items listed below : their degree of frequency, the level of importance and their function as entry requirements. The 134 KASO items would be divided into 12 task categories. The questionnaire was mailed to 250 dietitians who are members of The Korean Dietetic Association Practice Group in self-operated foodservices(hereafter group A) and 250 dietitians who are employed in contracted foodservice companies(hereafter group B). Completed were received from 285 dietitians(121 in self-operated, 164 in contracted) ; with a response rate of 57%. Statistical data analysis was completed using the SPSS/win and the SAS/win packages. The results of this study can be summarized as follows. 1) Analysis of the degree of frequency, importance and entry requirements of 134 KASO items in group A showed a high priority(score<4.0) placed on 14 items in relation to dietetic tasks and 9 items in relation to human attributes, whereas in group B 19 items in relation to dietetic tasks and 11 items in relation to human attributes. 2) Comparing responses about the KASO items in the 12 task categories, there was a significant difference between the two sample groups with regard to degree of frequency : group A scored 3.29, group B scored 3.50(p<0.01). With regard to importance of KASO items in 12 task categories, group A scored 3.78 and group B scored 3.88 showing no significant differences. With to entry requirements of KASO items in 12 task categories, group A scored 3.29 and group B scored 3.46 showing a significant difference(p<0.05).

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