Korean Journal of Community Nutrition

Original Articles

[English]
Job Perception and the Need for Job Improvement among School Nutrition Teachers in Seoul: Seoung Hee Kim, Kyung Eun Lee, Jin Sook Kim; 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

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.

Citations

Citations to this article as recorded by

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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[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.

Citations

Citations to this article as recorded by

Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea
Dayeong Yeo, Hae Jin Kang, Hyejin Ahn, Yoo Kyoung Park
Clinical Nutrition Research.2024; 13(2): 108. CrossRef
The Status of Enteral Nutrition Formula Use by Dietitians in Hospitals Within Busan and Gyeongnam Area
Haejin Kang, Minji Woo, Eunju Park, Yoo Kyoung Park
Clinical Nutrition Research.2022; 11(1): 9. CrossRef
Dietitians View of Foodservice Sanitary Practices and Demands in Long-Term Care Hospitals
Jeonghyeon Woo, Hee-Sook Lim, Hee-Joon Baek, Dal Lae Ju, Youri Jin, Jieun Lee, Hwayoung Yoon, Wan-Soo Hong, Yoo Kyuong Park
Clinical Nutrition Research.2021; 10(3): 192. CrossRef
Analysis of Clinical Nutrition Management Performance and Importance of Clinical Nutritionists According to the Accreditation of Mental Medical Institutions
Song-Hee Kim, Yong-Ju Jeong
Quality Improvement in Health Care.2019; 25(2): 56. CrossRef
Nutrition Care Management Practices for In-Patients with Dysphagia in Korean Clinical Settings
Dasom Kim, Kyung-Eun Lee
Clinical Nutrition Research.2019; 8(4): 272. CrossRef
Importance and Performance of Nutrition Management for In-Patients with Dysphagia Perceived by Dietitians at Clinical Settings in Seoul and Gyeonggi Areas
Kyung-Eun Lee, Dasom Kim
Journal of the East Asian Society of Dietary Life.2019; 29(5): 421. CrossRef
Status of Foodservice Operations in Long-term Care Facilities for the Elderly : Focus on the Gwangju Metropolitan City
Gyusang Han, Eunju Yang
Journal of the East Asian Society of Dietary Life.2018; 28(5): 337. CrossRef
Importance-Performance Analysis of Clinical Nutrition Management in Convalescent Hospitals in the Gyeongnam Area
Seon-Jeon Lee, Eunju Park
Journal of the Korean Dietetic Association.2016; 22(1): 53. CrossRef
Job importance, job performance, and job satisfaction in dietitians at geriatric hospitals or elderly healthcare facilities in Jeju
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
Effect of Job Satisfaction and Self-Esteem on Psychological Burnout in Dietitians at Geriatric Hospital in Busan
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
Clinical Nutrition Services of a Long-term Care Hospital in Korea
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
Job Satisfaction Level and Related Factors among Korean Hospital Dietitians
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
Journal of the Korean Dietetic Association.2014; 20(4): 257. CrossRef
Development of Job Description of Clinical Dietitians in Hospitals by the DACUM Method
Jin-A Cha, Kang-Eun Kim, Eun-Mi Kim, Mi-Sun Park, Yoo-Kyoung Park, Hee-Joon Baek, Song-Mi Lee, Soo-Kyong Choi, Jung-Sook Seo
Journal of the Korean Dietetic Association.2013; 19(3): 265. CrossRef
Importance-Performance Analysis of Evaluation Indicators in Hospital Nutrition Department
Joo-Eun Lee
Journal of the Korean Dietetic Association.2012; 18(4): 326. CrossRef
Job Performance, Perception of Job Importance, and Job Satisfaction in Dietitians Working in Geriatric Hospitals in Busan
Na-Young Kim, Gyeong-Mi Seong, Jeong-Sook Lee
Journal of the Korean Dietetic Association.2012; 18(4): 356. CrossRef

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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]
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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