• 대한지역사회영양학회지
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• 제24권6호
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• pp.512-524
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• 2019

Objectives: The purpose of this study was to examine the food allergy-related knowledge, awareness, and performance of dietitians at children's hospitals, depending on whether or not they have a clinical dietitian certificate. Methods: A questionnaire survey was administered to 41 dieticians at children's hospitals registered as a part of the Korean Hospital Association. The survey consisted of questionnaires examining general characteristics, nutritional counseling-related characteristics, and food allergy-related characteristics (food allergy-related knowledge, awareness, and performance). We examined differences according to the status of clinical dietitian certification. Results: The proportion of subjects who were holders of clinical dietitian certificates was 48.8%. There were differences between holders of clinical dietitian certificates and non-holders as follows. Regarding nutritional awareness and performance, 'needs to provide nutrition counseling in children's hospitals', 'providing nutrition counseling services in working hospitals', and 'whether there is a nutrition counseling room' scored higher among holders of clinical dietitian certificates than non-holders. Holders of clinical dietitian certificates showed higher scores for knowledge of food allergy symptoms and food allergy management than non-holders. For food allergy awareness and performance, 'self-assessment of food allergy knowledge understanding level', 'awareness of open oral food challenge (OFC)', 'recognition of the need for education and counseling on food allergy for patients / guardians', and 'food allergy related educational experience' scored higher among holders of clinical dietitians certificates than in non-holders. Conclusions: Children's hospital dietitians with a clinical dietitian certificate showed high knowledge, awareness, and performance related to food allergies. It is thus necessary to employ a clinical dietitian for food allergy management in children's hospitals. In addition, training and conservative education are necessary for the management of food allergies for children's hospital dietitians.

• 대한영양사협회학술지
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• 제22권1호
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• pp.26-40
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• 2016

This study aimed to compare perception of job importance, job performance, and job difficulty between clinical dietitians working at small and medium hospitals in Busan. The survey was conducted from July 15 to August 31, 2014, and data were analyzed using the SPSS program. The mean scores for perception of job importance, job performance, and job difficulty of clinical dietitian's task elements were 3.88, 2.87, and 3.18 out of 5.0, respectively. Perception of job importance had a positive relationship with job performance. However, job performance showed a negative relationship with job difficulty. There were strong positive relationships among nutrition assessment, nutrition diagnosis, nutrition intervention, nutrition monitoring & evaluation, nutrition research in perception of job importance (P<0.05, P<0.01). Nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition research showed positive relationships with job performance (P<0.05, P<0.01). There was also a positive relationship among clinical dietitian's task with job difficulty (P<0.05, P<0.01). These results suggest that it would be effective to adopt training programs for appropriate nutrition service and to provide continuous education programs for professional development.

• 대한영양사협회학술지
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• 제21권1호
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• pp.37-56
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• 2015

This study was conducted to develop job standards for clinical dietitian administering clinical nutrition therapy to diabetic patients in hospitals. Based on DACUM (Developing A Curriculum) analysis of 17 members including clinical dietitians, professors majoring in clinical nutrition and researchers, information on duties, tasks and task elements of clinical dietitians for diabetes care were derived and applied to diabetes mellitus-specific clinical nutrition care in hospitals for evaluation. The final developed job standards for clinical dietitians for diabetes care included four duties, 19 tasks and 56 task elements. The duties consisted of nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring evaluation. For application of diabetes mellitus-specific job standards in clinical nutrition care, 108 work activities were developed and classified into 90 basic and 18 recommended types. Performance rates of standardized jobs were 80.2% at nutrition assessment, 99.6% at nutrition diagnosis, 78.5% at nutrition intervention, and 32.9% at nutrition monitoring evaluation. These results can be applied as guidelines to implement jobs for diabetes mellitus-specific clinical nutrition services in clinical settings. In addition, they would be useful for education standards in educational institutions for education and training of clinical dietitian.

• 대한영양사협회학술지
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• 제12권4호
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• pp.313-328
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• 2006

This study was objectively performed to identify dietitians' job in the elderly health-care facilities, to assess facilities and dietitian's demographic characteristics, and to determine performance and importance of dietitian's job including the demand of therapeutic diet development. Survey was conducted by mail and samples were the dietitians working in 376 facilities which capacity is over 50 members from nationwide 583 the elderly health-care facilities. Returned questionnaire was 102 and used for statistic analysis. The distributions of the elderly health-care facilities showed 39 the elderly nursing facilities(38.2%), 32 skilled nursing facilities (32.4%), 13 geriatrics hospital facilities(12.7%) and 9 the elderly cost nursing facilities(8.8%). 60.0 percent of the samples showed its menu price as 1,000 to 1,500 won. A cycle-menu program was in-use at the 79.0% facilities, but only 7.1% facilities have been introduced a selected menu system. 92.9% facilities employed only one dietitian. In the demographic characteristics of dietitian only 14.7% dietitian had a clinical dietitian license and 51.5% of respondents answered at least 1 to 3 months internship program is needed. Job activities of the dietitian in the elderly health-care foodservice were identified as 45 activities with 9 dimensions. Job performance score evaluated dietitian oneself was 4.71 of 7 points. The average importance score that the dietitian evaluated their own job was 5.66 points of 7. The job activities shown higher importance but lower performance were therapeutic diet development for in-patients, menu development suitable for taste of the elderly, and leadership. Job performance score by characteristics of dietitian and their elderly health-care facilities was significantly associated with experience of dietitian in elderly health-care (F=4.480, p<0.05), education of dietitian(F=2.659, p<0.01), number of dietitian(F=2.245, p<0.05), and number of employee in foodservice(F=2.607, p<0.05). Most common diseases of the aged was proved as hypertension(81.7%), diabetes mellitus(71.4%), and dementia(65.0%). The therapeutic diets frequently provided were diabetes mellitus diet, dysphagia diet, low sodium diet, high fiber diet, and high protein diet, in order. For those reasons, dietitian in the elderly health care emphasized that the information about therapeutic diet development such as diabetes mellitus diet, dysphagia diet, low sodium diet and hypertension diet must be continuously developed and provided. The result from this study can be applicable to enlarge and enrich job activities of dietitian in elderly health-care foodservice.

• Journal of Nutrition and Health
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• 제50권5호
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• pp.519-529
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• 2017

임상영양서비스에 대한 의사의 인식과 임상영양사 요구도에 대한 의사의 인식에 대한 인과관계를 명확하게 파악하기 위해 매개효과를 분석하고 부트스트래핑으로 매개효과를 검증한 이 연구의 결과물을 요약하면 다음과 같다. 연구목적을 달성하기 위해 5가지 가설을 다음과 같이 세웠다. 가설 1. '의사가 인식하는 임상영양서비스의 실행에 대한 의사의 인식'은 '임상영양서비스의 중요도에 대한 의사의 인식'에 정(+)의 영향을 줄 것이다. 가설 2. 의사가 인식하는 '임상영양서비스의 질병 치료 효과에 대한 의사의 인식'은 '임상영양서비스 중요도에 대한 의사의 인식'에 정(+)의 영향을 줄 것이다. 가설 3. '임상영양서비스의 중요도에 대한 의사의 인식'은 '임상영양사 요구도에 대한 의사의 인식'에 정(+)의 영향을 줄 것이다. 가설 4. '임상영양서비스 중요도에 대한 의사의 인식'은 '임상영양서비스 실행에 대한 의사의 인식'과 '임상영양사 요구도에 대한 의사의 인식' 사이에서 매개역할을 할 것이다. 가설 5. '임상영양서비스 중요도에 대한 의사의 인식'은 '임상영양서비스의 질병 치료 효과에 대한 의사의 인식'과 '임상영양사 요구도에 대한 의사의 인식' 사이에서 매개역할을 할 것 이다. 가설검증 결과와 매개효과 분석 결과 가설 1~5까지의 가설이 모두 지지되었다. 결론적으로 1) '임상영양서비스의 중요도에 대한 의사의 인식'이 완전 매개로 작용한 경우는 임상영양서비스 실행 횟수에 상관없이 의사가 임상영양서비스의 중요도를 인식해야만 임상영양사 요구도를 인식한다는 것이며, 2) 임상영양서비스의 중요도에 대한 의사의 인식이 불완전 매개로 작용한 경우는 임상영양서비스의 질병 치료 효과에 대한 의사의 인식과 임상영양서비스 요구도에 대한 의사의 인식 사이에서 프로세스 역할을 수행하지만, 임상영양서비스의 질병 치료 효과에 대한 의사의 인식이 임상영양서비스 요구도에 대한 의사의 인식에 더 큰 영향을 준다는 것이다. 따라서 임상영양서비스에 대한 의사들의 긍정적인 인식은 임상영양사 요구도에 대한 의사의 인식을 높이지만, 단순히 임상영양서비스의 양적 횟수 즉 임상영양서비스의 실행에 대한 의사의 인식이 아니라 환자 치료에 있어서 도움이 되는 질적 효과 즉 임상영양서비스의 질병 치료효과에 대한 의사의 인식과 임상영양서비스의 중요도에 대한 의사의 인식이 의사들에게서 임상영양서비스에 대한 긍정적인 인식을 이끌어 낼 수 있다. 이러한 의료진의 긍정적인 인식을 높이기 위해서는 추가적으로 임상영양서비스를 수행하는 임상영양사의 전문성이 요구된다. 이상의 결과를 근거로 임상영양서비스에 대한 의사의 인식이 임상영양사 요구도에 영향을 준다고 여겨진다. 더불어 영양학 분야의 유사연구에서 사회과학 분야 통계기법을 활용하여 명확한 인과관계를 규명하는데 본 연구가 발판이 되어 질 것으로 기대하는 바이다.

• 대한영양사협회학술지
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• 제4권1호
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• pp.40-52
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• 1998

This study was undertaken to identify medical staffs’ perception about nutrition care and dietitian's role in hospitals. Questionnaires were sent to 874 medical staffs at 50 general hospials size over 100 beds, located in Seoul and Pusan, A total of 649(74.3%) of medical staffs returned questionnaries from 47 general hospitals. The results of this study can be summarized as follows. 1. 89.6% of medical staffs responded that they required the help of the dietitian when the patients needed the nutrition acre and also most of them(87.0%) held positive perceptions about the necessity of the nutrition support team. 2. When the medical staffs prescribed the special diet of the patients' nutrition care, 90.0% of them preferred that diet would be order after consulting with dietitian. 3. Half of the medical staffs(52.1%) responded that they were scarced of the knowledge about the clinical nutrition and then 66.4% of them recognized the need of nutrition education at the medical school. 4. The medical staffs responded that dietitian must have the knowledge about food, nutrition and medical science(52.5%) and the competence of discussion with medical staffs about nutrition the patients(30.8%).

• 동아시아식생활학회지
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• 제21권4호
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• pp.600-608
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• 2011

The purpose of this study was to investigate the need for a nutritional care service in silver town and identify awareness of the role of a dietitian in silver town using a structured questionnaire. The subjects consisted of 466 adults (216 males, 250 females), aged 20~59 years, in the Gyeongnam area. Although most of the subjects were aware of silver town and felt a necessity for it, only 24.9% of the subjects intended to live in silver town, whereas 55.6% of the respondents replied that they did not know whether they lived in silver town. Results on the importance of services offered in silver town indicated that medical service facilities, the interior and mood of silver town, the reliability of management, and meal service prepared by a dietitian were prioritized. Healthy food was the most valuable part of the meal service followed by taste. In total, 88.3% of the subjects answered that the meal service in silver town should be supervised by a dietitian. Clinical nutrition management was chosen as the most important job of the dietitian followed by sanitation management. These results could provide a better understanding of the personal needs of silver town, focusing on the meal service and the role of a dietitian.

• 대한지역사회영양학회지
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• 제16권5호
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• pp.602-612
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• 2011

The purpose of this study was to evaluate importance and performance of dietitian's task at long term care hospitals foodservices in the Busan Kyongnam area. The research was performed through using questionnaires and conducted from June 11 to July 16, 2010 for 186 dietitians at 141 long-term care hospitals. Seventy-two percent of hospitals had two dietitians and 69% of them had a dietitian's office. Fifty-two percent of dietitians has worked for less than 2 years at long term care hospital, and 37.1% of them worked additional tasks. Seventy-three percent of hospitals conducted a therapeutic diet program and the therapeutic diets frequently provided were diabetic diet > tube feeding diet > dysphasia diet > sodium controlled diet. Mean score for the importance (4.36/5.00) and performance (3.91/5.00) of dietitian's tasks were significantly different (p < 0.001). The importance and performance grid showed that the purchase-inspection management and sanitation-safety management were high scores to the importance and performance (doing great area), menu-foodservice management and cooking-working management were low scores to the importance and high scores to the importance (overdone area), and nutrition management was low scores to the importance and performance (low priority). Forty-three percent of dietitians agreed with the needs for role separation between foodservice dietitian and clinical dietitian.

• 대한영양사협회학술지
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• 제1권1호
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• pp.10-20
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• 1995

A study was undertaken to elucidate the clinical dietetic performance level and to identify the difference between the actual role performance and perception of important level of the clinical dietitian. The survey was carried out for the 21 general hospital over 100 beds in Seoul, Pusan and Daegu area. The results of the study can be summarized as follows. 1. One dietitian was responsible for the feeding and clinical dietetic activity of 166 in-patients on the average. 2. In the actual role performance of clinical dietetic practices, of the 26 items listed, only 3 were always or almost or almost performed by 75% of the dietitians, 4 additional items were always or almost performed by 60% of them. 3. In the perception of importance level of clinical dietetic practices, more than 75% of the dietitians indicated that 23 of the 26 tasks were important practices. 4. The performance average score of nutrition assessment was 15.85, of nutrition care plan development was 19.72, of patient counseling was 12.22, of research activity was 19.62, and of education was 21.27 in the dietetic department was a division for the clinical dietetic activity, while 10.96, 15.24, 9.54, 15.97, 18.50 respectively in the dietetic department has not a division for it.

• Journal of Nutrition and Health
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• 제28권7호
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• pp.675-687
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• 1995

The purpose of this study were to analyze work patterns of clinical dietitians by time study, to investigate labor time used in each clinical dietetic activity, and to develop standardized indices of clinical dietetic staffing needs. Two general hospitals(A & B) in Seoul were selected for study. The results of this study can be summarized as follows. 1) For the A hospital, the percentage of clinical dietetic activities such as attending meeting, professional research, foodservicemanagement, clerical activity for the foodservice, administrative activity and delay were 17.5%, 1.3%, 14.5%, 23.4%, 21.3%, 4.6%, and 17.3% respectively, while 22.4% 3.5%, 23.7%, 10.9%, 15.8%, 4.2%, and 19.5% respectively for the B hospital. 2) For the A hospital, the percentage of direct patient care like outpatient nutrition education, group nutrition education, and patient meal planning were 69.5%, 10.5%, 7.6%, and 12.4% respectively while 78.9%, 7.3%, 8.9%, and 5.1% respectively for the B hospital. 3) Time spent for performing direct patient care such as basic care, intermediate care, and indepth care per patient were 28.0min, 73.1min, and 53.0 min respectively for the A hospital, while 45.3 min, 76.2 min, and 52.6 min respectively for the B hospital. 4) Full time clinical dietitian staffing needs were calculated for the three parts ; basic care, intermediate care, and in-depth care. For A hspital, the appropriate numbers of full time clinical dietitian were 3.5 persons in basic care, 3.6 persons in intermediate care, and 1.3 persons in in-depth care, while 6.1 persons, 6.3 persons, 3.2 persons respectively for B hospital.