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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

Article information

Korean J Community Nutr. 2011;16(5):592-601
Publication date (electronic) : 2011 October 31
doi : https://doi.org/10.5720/kjcn.2011.16.5.592
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 2011 September 18; Revised 2011 October 12; Accepted 2011 October 19.

Abstract

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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Article information Continued

Table 1

Demographic characteristics of respondents

Table 1

Table 2

School and foodservice characteristics of respondents

Table 2

Table 3

Reliability and validity on individual emotional characteristics

Table 3

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

Table 4

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

Table 5

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

Table 6

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

Table 7

1) Correlation coefficient

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

Table 8

Regression of individual emotional characteristics on emotional labor

Table 8

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