Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Study on Job Satisfaction and Foodservice Management of Dieticians and Nutrition Teachers in Special Schools for the Disabled: Focused on Gyeonggi Area

경기도 소재 특수학교에 근무하는 영양사.영양교사의 직무만족도와 급식운영 현황

  • Park, Wha-Ja (Nutrition Education, Graduate School of Education, Sungshin Women's University) ;
  • Lee, Seung-Min (Dept. of Food & Nutrition, Sungshin Women's University)
  • 박화자 (성신여자대학교 교육대학원 영양교육) ;
  • 이승민 (성신여자대학교 식품영양학과)
  • Received : 2011.02.07
  • Accepted : 2011.04.07
  • Published : 2011.05.02
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Abstract

This study examined students' menu preferences as well as the job satisfaction and specific considerations concerning foodservice operation of dieticians and nutrition teachers at special schools for the disabled. Semi-structured interview questionnaires were sent to all of the 21 special schools with direct school food service in Gyeonggi-do, and 16 dieticians and nutrition teachers agreed to participate in this study. Among the various menu groups, the subjects perceived the meat group as the most preferred and the vegetable group the least preferred. They were generally satisfactory with their job and duty, and had a strong sense of belonging to the school. However, most of them answered that they needed more time for nutritional education and counseling. While most had pride and pleasure in their job, they expressed a desire to change the system to better fit with their roles as professional nutritionists. The content analysis revealed that the subjects mainly focused on safety issues in planning the food menu and were thus limited in selecting menu items. They also felt difficulty in menu planning due to various tastes and preferences, since special schools tend to consist of a wider grade range. However, most subjects reported little trouble in food distribution and food leftovers owing to practical support from teachers and parents. The necessity for education concerning table manners and obesity prevention was generally a shared opinion, and education programs for parents were also perceived as necessary to better understand the special considerations for developing proper eating habits in their child. The study findings provide useful basic data to improve the foodservice system at special schools.

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