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The Effects of Individual Emotional Characteristics on Emotional Labor of School Dietitians
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Original Article
The Effects of Individual Emotional Characteristics on Emotional Labor of School Dietitians
Woo-Jong Cho, Ilsun Yang, Hang-Sok Choi, Hae-Young Lee
Korean Journal of Community Nutrition 2011;16(5):592-601.
DOI: https://doi.org/10.5720/kjcn.2011.16.5.592
Published online: October 31, 2011

Yeonga Elementary School, Seoul, Korea.

1Department of Food and Nutrition, Yonsei University, Seoul, Korea.

2Department of Business Administration, Dongduk Women's University, Seoul, Korea.

3Department of Food and Nutrition, Sangji University, Wonju, Korea.

Corresponding author: Hae-Young Lee, Department of Food and Nutrition, Sangji University, 660 Woosan-dong, Wonju 220-702, Korea. Tel: (033) 730-0492 , Fax: (033) 738-7740, hy1317@sangji.ac.kr
• Received: September 18, 2011   • Revised: October 12, 2011   • Accepted: October 19, 2011

Copyright © 2011 The Korean Society of Community Nutrition

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  • 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 (β = 0.257, p < 0.001). Both empathetic concern (β = 0.117, p < 0.05) and emotional contagion (β = 0.162, p < 0.01) were positively related to intensity and variety of emotional display, and empathetic concern (β = 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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Table 1
Demographic characteristics of respondents
kjcn-16-592-i001.jpg
Table 2
School and foodservice characteristics of respondents
kjcn-16-592-i002.jpg
Table 3
Reliability and validity on individual emotional characteristics
kjcn-16-592-i003.jpg

1) Likert-type 5 point scale : 1 - strongly disagree / 5 - strongly agree

2) Variance %, Total variance % = 65.685%

Table 4
Individual emotional characteristics by characteristics of respondents
kjcn-16-592-i004.jpg

1) Mean ± SD, Likert-type 5 point scale : 1-strongly disagree / 5-strongly agree

*: p < 0.05, **: p < 0.01, ***: p < 0.001, ab: Tukey multiple comparison

Table 5
Reliability and validity on emotional labor
kjcn-16-592-i005.jpg

1) Likert-type 5 point scale : 1-strongly disagree / 5-strongly agree, 2) Variance %, Total variance %=75.650%

Table 6
Emotional labor by characteristics of respondents
kjcn-16-592-i006.jpg

1) Frequency of emotional displaty, 2) Intensity and variety of emotional display, 3) Surface acting, 4) Deep acting, 5) Mean ± SD, Likert-type 5 point scale : 1-strongly disagree / 5-strongly agree

*: p < 0.05, **: p < 0.01, ab: Tukey multiple comparison

Table 7
Correlation analysis of individual emotional characteristics and emotional labor
kjcn-16-592-i007.jpg

1) Correlation coefficient

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

Table 8
Regression of individual emotional characteristics on emotional labor
kjcn-16-592-i008.jpg

1) R2 = 0.066 adjusted R2 = 0.063 F = 21.644***

2) R2 = 0.044 adjusted R2 = 0.038 F = 7.043**

3) R2 = 0.030 adjusted R2 = 0.027 F = 9.435**

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

Figure & Data

REFERENCES

    Citations

    Citations to this article as recorded by  
    • 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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    The Effects of Individual Emotional Characteristics on Emotional Labor of School Dietitians
    The Effects of Individual Emotional Characteristics on Emotional Labor of School Dietitians

    Demographic characteristics of respondents

    School and foodservice characteristics of respondents

    Reliability and validity on individual emotional characteristics

    1) Likert-type 5 point scale : 1 - strongly disagree / 5 - strongly agree

    2) Variance %, Total variance % = 65.685%

    Individual emotional characteristics by characteristics of respondents

    1) Mean ± SD, Likert-type 5 point scale : 1-strongly disagree / 5-strongly agree

    *: p < 0.05, **: p < 0.01, ***: p < 0.001, ab: Tukey multiple comparison

    Reliability and validity on emotional labor

    1) Likert-type 5 point scale : 1-strongly disagree / 5-strongly agree, 2) Variance %, Total variance %=75.650%

    Emotional labor by characteristics of respondents

    1) Frequency of emotional displaty, 2) Intensity and variety of emotional display, 3) Surface acting, 4) Deep acting, 5) Mean ± SD, Likert-type 5 point scale : 1-strongly disagree / 5-strongly agree

    *: p < 0.05, **: p < 0.01, ab: Tukey multiple comparison

    Correlation analysis of individual emotional characteristics and emotional labor

    1) Correlation coefficient

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

    Regression of individual emotional characteristics on emotional labor

    1) R2 = 0.066 adjusted R2 = 0.063 F = 21.644***

    2) R2 = 0.044 adjusted R2 = 0.038 F = 7.043**

    3) R2 = 0.030 adjusted R2 = 0.027 F = 9.435**

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

    Table 1 Demographic characteristics of respondents

    Table 2 School and foodservice characteristics of respondents

    Table 3 Reliability and validity on individual emotional characteristics

    1) Likert-type 5 point scale : 1 - strongly disagree / 5 - strongly agree

    2) Variance %, Total variance % = 65.685%

    Table 4 Individual emotional characteristics by characteristics of respondents

    1) Mean ± SD, Likert-type 5 point scale : 1-strongly disagree / 5-strongly agree

    *: p < 0.05, **: p < 0.01, ***: p < 0.001, ab: Tukey multiple comparison

    Table 5 Reliability and validity on emotional labor

    1) Likert-type 5 point scale : 1-strongly disagree / 5-strongly agree, 2) Variance %, Total variance %=75.650%

    Table 6 Emotional labor by characteristics of respondents

    1) Frequency of emotional displaty, 2) Intensity and variety of emotional display, 3) Surface acting, 4) Deep acting, 5) Mean ± SD, Likert-type 5 point scale : 1-strongly disagree / 5-strongly agree

    *: p < 0.05, **: p < 0.01, ab: Tukey multiple comparison

    Table 7 Correlation analysis of individual emotional characteristics and emotional labor

    1) Correlation coefficient

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

    Table 8 Regression of individual emotional characteristics on emotional labor

    1) R2 = 0.066 adjusted R2 = 0.063 F = 21.644***

    2) R2 = 0.044 adjusted R2 = 0.038 F = 7.043**

    3) R2 = 0.030 adjusted R2 = 0.027 F = 9.435**

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


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