Jee-Young Yeon; Soon-Kyu Lee; Baeg-Won Kang

doi:10.5720/kjcn.2014.19.2.198

Articles

Page Path: HOME > Korean J Community Nutr > Volume 19(2); 2014 > Article

Research Article
The use Frequency and Amount of Food Sources of Sodium and Knowledge Requirement, and Job Satisfaction of Dietitians and Nutrition Teachers according to the School Types in Busan: Jee-Young Yeon, Soon-Kyu Lee, Baeg-Won Kang; Korean Journal of Community Nutrition 2014;19(2):198-211.
DOI: https://doi.org/10.5720/kjcn.2014.19.2.198
Published online: April 30, 2014

Nutrition Safety Policy Division, Food Nutrition and Dietary Safety Bureau, Ministry of Food and Drug Safety, Cheongwon-gun, Chungcheongbuk-do, Korea.

Corresponding author: Baeg-Won Kang. Nutrition Safety Policy Division, Food Nutrition and Dietary Safety Bureau, Ministry of Food and Drug Safety, Cheongwon-gun, Chungcheongbuk-do 363-700, Korea. Tel: (043) 719-2252, Fax: (043) 719-2250, gen0415@korea.kr

• Received: February 18, 2014 • Revised: March 14, 2014 • Accepted: April 1, 2014

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.

133 Views
0 Download
2 Crossref

Full Article

Download PDF

Abstract
NOTES
REFERENCES

Abstract

Objectives
To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan.
Methods
A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined.
Results
The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools.
Conclusions
The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.
Keywords: sodium source; knowledge requirement; job satisfaction; school foodservice

NOTES

This research was supported by a grant from the Health Fellowship Foundation.

REFERENCES

1. Ahn YJ, Lee YE. Current and future operation of menu management in the school foodservices of Chungbuk (1) -Menu planning-. J Korean Soc Food Sci Nutr 2012; 41(8): 1118-1133.Article
2. Choo YJ, Ryu SH, Yoon JH. Dietitian's job satisfaction and perception of foodservice quality in elementary schools. Korean J Nutr 2006; 39(2): 192-200.
3. Chun JH, Choe EO, Hong SY, Woo KJ, Kim YA. A study on food service administration and nutrition education in elementary schools in Inchon. Korean J Diet Cult 1999; 14(4): 417-429.
4. Food and Nutrient Data System [FANTASY]. 2013; cited 2013 June 22]. Available from http://www.foodnara.go.kr/kisna/index.do.
5. Jeong SY. A survey on the job satisfaction of dietitians in school foodservice. Graduate School of Education, Myongji University; 2007; MS thesis.
6. Jung BM, Kim MJ, Choi IS. A comparative study of nutrition knowledge, dietary attitude and nutrient intakes of dietitians and non-dietitians working in the Chonnam area. Korean J Community Nutr 2007; 12(3): 284-298.
7. Jung HY, Chang KJ. School dietitians' use of processed and packaged foods in Incheon. Korean J Community Nutr 2004; 9(5): 629-635.
8. Jung HR, Lee MJ, Kim KC, Kim JB, Kim DH, Kang SH, Park JS, Kwon KI, Kim MH, Park YB. Survey on the sodium contents of nursery school meals in Gyeonggi-Do. J Korean Soc Food Sci Nutr 2010; 39(4): 526-534.
9. Kim EK, Kang MH, Kang EM, Hong WS. The assessment of foodservice management practices in elementary school foodservices. J Korean Diet Assoc 1997; 3(1): 74-89.
10. Kim YH, Cho YB. A study on the perception and satisfaction with school food service among high school students in the Busan and Kyungnam area. Korean J Culinary Res 2009; 15(2): 338-347.
11. Kolodinsky J, Harvey-Berino JR, Berlin L, Johnson RK, William T. Knowledge of current dietary guidelines and food choice by college students: Better eaters have higher knowledge of dietary guidance. J Am Diet Assoc 2007; 107(8): 1409-1413.PubMed
12. Korea Health Statistics [KHS]. Korea National Health and Nutrition Examination Survey (KNHANES V-3). 2012. p. 487.
13. Lee KH, Yoon HS. Study on foodservice and nutrition management for elementary schools in Kyungnam and Ulsan. J Korean Diet Assoc 2001; 7(3): 227-247.
14. Lee MJ, Jang MS, Lee J. Analysis of recognized changes in performance and organizational environment by dietitians transposed to nutrition teachers in Gyeonggi province. J Korean Diet Assoc 2008; 14(3): 243-258.
15. Lee SK, Chang EJ, Choi JC, Bahn KN, Kim MH. Current assessment of sodium and potassium intakes in elementary and middle school students through school meals. Korean J Food Sci Technol 2010; 42(5): 578-585.
16. Ministry of Education [MOE]. 2012 Report of school foodservice. 2013; cited January 24, 2014]. Available from http://www.moe.go.kr/web/100066/ko/board/view.do?bbsId=318&boardSeq=44455&mode=view.
17. Ministry of Food and Drug Safety [MFDS]. Final report of Reduction of trans fat, sugar and sodium contents in restaurant and processed food in Korea. Cheongwon-gun: 2008.
18. Park WJ, Lee SM. Study on job satisfaction and foodservice management of dieticians and nutrition teachers in special schools for the disabled: focused on Gyeonggi area. J Korean Diet Assoc 2011; 17(2): 161-175.
19. Shin KH, Shin EK, Park YH, Kim HH, Bae IS, Lee YK. 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.
20. Shin MH, Kang KO. Food Utilization status and perceived performance of food management of school food service in the Kyunggi area. J East Asian Soc Diet Life 2008; 18(4): 592-600.
21. Shin WM, Han JI, Kim SA. Factors influencing job satisfaction of dietitians(nutrition teachers) of school foodservice in Daejeon/Chungnam province. Korean J Community Nutr 2009; 14(6): 798-806.
22. Sung KH, Kim HA, Jung HY. Comparative analysis of job satisfaction factors between permanently and temporarily employed school foodservice dietitians in Gyeongsangnam-do. J Korean Soc Food Sci Nutr 2013; 42(5): 808-817.
23. Rho JO, Chong YK, Jung SJ, Cha YS. A study on purchase patterns and recognition of processed foods in elementary, middle and high school meal service dietitians. J Korean Living Sci Assoc 2007; 10(2): 63-75.
24. Yang IS, Cha JA, Lee BS. Identifying the operational characteristics and its relationships with productivity index of employee feeding facilities in Seoul and Kyoungki Do. Korean J Soc Food Sci 1995; 11(3): 295-302.
25. Yi NY, Lee KE. Requirements and self-evaluation of knowledge and skills necessary for effective nutrition teachers perceived by school foodservice deititians. Korean J Community Nutr 2009; 14(2): 190-205.
26. Yoon HS. Nutrition knowledge and dietary attitudes of the school foodservice dietitians working in Kyungnam area. J Korean Diet Assoc 2000; 6(2): 179-188.

Table 1

General characteristics according to the school types in Busan

1) Determined by independent sample F test of equality of the means or chi-square tests of differences in proportions

2) N (%)

3) Mean ± SD

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^**: p < 0.01, ^***: p < 0.001

Table 2

Importance and the most difficult area according to the school types in Busan

1) N (%), ^*: p < 0.05

Table 3

Recognition of school foodservice and processed food according to the school types in Busan

1) N (%)

^**: p < 0.01, ^***: p < 0.001

Table 4

The amount, frequency and sodium content of sodium source according to the school types in Busan

1) Mean ± SD

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^**: p < 0.01, ^***: p < 0.001

Table 5

Ranking of food sources by sodium content according to the school types in Busan

1) Cumulative percentage

Table 6

The frequencies of dessert intakes and reasons for not providing fruits according to the school types in Busan

1) Mean ± SD

2) N (%)

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^**: p < 0.01

Table 7

Knowledge requirement according to the school types in Busan

1) Mean ± SD (A 5-point scale was used from 1: very unnecessary to 5: very necessary.)

abc: Means with different superscripts (a~c) within a row are significantly different from each at χ = 0.05 by Duncan's multiple range test.

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 8

Job satisfaction levels according to the school types in Busan

1) Mean ± SD

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 9

Correlation coefficients between Knowledge requirement and Job satisfaction according to the school types in Busan

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service
Eun Kyung Kim, Hae Young Kim
Korean Journal of Food & Cookery Science.2016; 32(2): 222. CrossRef
Status and Need Assessment on Nutrition & Dietary Life Education among Nutrition Teachers in Elementary, Middle and High Schools
Na Gyeong Oh, Su Jin Gwon, Kyung Won Kim, Cheong Min Sohn, Hae Ryun Park, Jung Sook Seo
Korean Journal of Community Nutrition.2016; 21(2): 152. CrossRef

PubReader

Cite

CITE: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

The use Frequency and Amount of Food Sources of Sodium and Knowledge Requirement, and Job Satisfaction of Dietitians and Nutrition Teachers according to the School Types in Busan

Korean J Community Nutr. 2014;19(2):198-211. Published online April 30, 2014

DOI: https://doi.org/10.5720/kjcn.2014.19.2.198

XML Download

We recommend

The use Frequency and Amount of Food Sources of Sodium and Knowledge Requirement, and Job Satisfaction of Dietitians and Nutrition Teachers according to the School Types in Busan

Table 1

General characteristics according to the school types in Busan

1) Determined by independent sample F test of equality of the means or chi-square tests of differences in proportions

2) N (%)

3) Mean ± SD

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^**: p < 0.01, ^***: p < 0.001

Table 2

Importance and the most difficult area according to the school types in Busan

1) N (%), ^*: p < 0.05

Table 3

Recognition of school foodservice and processed food according to the school types in Busan

1) N (%)

^**: p < 0.01, ^***: p < 0.001

Table 4

The amount, frequency and sodium content of sodium source according to the school types in Busan

1) Mean ± SD

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^**: p < 0.01, ^***: p < 0.001

Table 5

Ranking of food sources by sodium content according to the school types in Busan

1) Cumulative percentage

Table 6

The frequencies of dessert intakes and reasons for not providing fruits according to the school types in Busan

1) Mean ± SD

2) N (%)

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^**: p < 0.01

Table 7

Knowledge requirement according to the school types in Busan

1) Mean ± SD (A 5-point scale was used from 1: very unnecessary to 5: very necessary.)

abc: Means with different superscripts (a~c) within a row are significantly different from each at χ = 0.05 by Duncan's multiple range test.

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 8

Job satisfaction levels according to the school types in Busan

1) Mean ± SD

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 9

Correlation coefficients between Knowledge requirement and Job satisfaction according to the school types in Busan

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 1 General characteristics according to the school types in Busan

1) Determined by independent sample F test of equality of the means or chi-square tests of differences in proportions

2) N (%)

3) Mean ± SD

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^**: p < 0.01, ^***: p < 0.001

Table 2 Importance and the most difficult area according to the school types in Busan

1) N (%), ^*: p < 0.05

Table 3 Recognition of school foodservice and processed food according to the school types in Busan

1) N (%)

^**: p < 0.01, ^***: p < 0.001

Table 4 The amount, frequency and sodium content of sodium source according to the school types in Busan

1) Mean ± SD

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^**: p < 0.01, ^***: p < 0.001

Table 5 Ranking of food sources by sodium content according to the school types in Busan

1) Cumulative percentage

Table 6 The frequencies of dessert intakes and reasons for not providing fruits according to the school types in Busan

1) Mean ± SD

2) N (%)

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^**: p < 0.01

Table 7 Knowledge requirement according to the school types in Busan

1) Mean ± SD (A 5-point scale was used from 1: very unnecessary to 5: very necessary.)

abc: Means with different superscripts (a~c) within a row are significantly different from each at χ = 0.05 by Duncan's multiple range test.

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 8 Job satisfaction levels according to the school types in Busan

1) Mean ± SD

abc: Means with different superscripts (a~c) within a row are significantly different from each at α = 0.05 by Duncan's multiple range test.

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 9 Correlation coefficients between Knowledge requirement and Job satisfaction according to the school types in Busan