Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Analysis of the Frequency , Criticality and Difficulty of Each Job Task Elements for the Validity of the Dietitian's Job Description

영양사 직무기술서 내용 타당성 검증을 위한 각 직무의 빈도 , 중요도 , 난이도 분석

  • Mun, Hyeon-Gyeong (Dept. of Food and Nutrition Science, Dankook University) ;
  • Lee, Ae-Rang (Dept of Food and Nutrition, Sungeui Women's College) ;
  • Lee, Yeong-Hui (Dept of Food Science and Nutrition Care Seoul National University Hospital) ;
  • Jang, Yeong-Ju (Dept of National Examination Management The Korean Dietetic Association)
  • 문현경 (단국대학교 식품영양학과) ;
  • 이애랑 (숭의여자대학 식품영양과) ;
  • 이영희 (서울대학교병원 급식영양과) ;
  • 장영주 (대한영양사회 국가시험관리부)
  • Published : 2001.02.01
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Abstract

This study was conducted a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to verify the dietitian's job description. To do this the survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The subjects was 521 dietitians, who have been working over 3 years at their position. The results are following ; 1. The each duty, task and task elements are verified with survey results. 2. Duties with high frequency and criticality were menu management, purchasing, storage and stock management, operational management for cooking, system management for distribution and sanitation management. 3. Duties with middle frequency and high criticality were managing equipment and facility, food service management, human resources management and self-development. 4. Duties with low frequency and high criticality were nutritional assessment for life cycles, nutrition therapy, nutrition education and disease management. 5. For difficulty, food service area show lower than of nutrition service area.

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