• Journal of Korean society of Dental Hygiene
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• v.18 no.6
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• pp.1025-1035
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• 2018

Objectives: This study examined dental hygiene students' frequency of participation in community volunteer activities, job consciousness, depression, and self-esteem, and then identified the correlation among them. We also analyzed the moderating effect of depression and self-esteem on the correlation between participation in community volunteer activities and job consciousness. Methods: We surveyed 312 dental hygiene students attending four universities in South Chungcheong Province, Korea, from May 2 to June 15, 2016, through direct visits. They were given structured questionnaires containing four items on community volunteer activities, three on job consciousness, ten on self-esteem, and 13 on depression. To examine the moderating effect of depression and self-esteem, we performed analysis of variance, correlation analysis, and structural equation modeling analysis (based on the path analysis model and by inserting interaction terms) using SPSS and AMOS. Results: We observed a negative correlation between self-esteem and depression (r=-0.062) but a positive correlation between self-esteem and job consciousness (r=0.125). Depression and job consciousness had a negative correlation (r=-0.176). Depression had a statistically significant impact on job consciousness (r=-0.519, p<0.01). The interaction term between depression and frequency of community volunteer activities also had a statistically significant influence on job consciousness (r=0.090, p<0.05). These findings indicate that depression moderates the correlation between frequency of community volunteer activities and job consciousness at a statistically significant level. Conclusions: More frequent participation in volunteer activities enhances dental hygiene students' self-esteem, reduces depression, and raises job consciousness. The positive impact of volunteering on self-esteem, depression, and job consciousness warrants encouraging students' participation in community volunteer activities, creating supportive structures, and developing various volunteer programs relevant to the students' area of study.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.6
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• pp.601-615
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• 2012

In this study, two representative measures in the job-focused approach and the employee-focused approach of emotional labor are explored to examine dimensionality and the predictability of each emotional labor measure on key consequences that include job stress, customer orientation, and job satisfaction. Data obtained from 193 department store apparel saleswomen were submitted for analysis. The results show that the emotional dissonance and emotional effort of the Kruml and Geddes measure are good predictors for job stress, customer orientation, and job satisfaction. In a test of the Davies measure, job stress is predicted by emotional dissonance and frequency while customer orientation is predicted by duration, variety, and the frequency of emotional expression in jobs. Duration is also a key predictor for job satisfaction. The result confirm the dimensionality and predictability of two emotional labor measures as well as suggests the need for the careful selection and refinement of appropriate measures according to consequences.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.227-239
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• 2002

The purpose of this study was to compare the dietitian’s job in dietitian’ s practice area using the dietitians job description(2000). To do this the survey was carried out for the frequency, criticality and difficulty of each job discription with 3 point scales. Questionaires sent to 521 dietitians. The number of returened questionnaires was 252. The number of dietitians working at each area was 125 at the school foodservice, 39 at the institutional foodservice, 62 at the hospital, 13 at the public health center and 13 at the catering company. The results of this study can be summarized as followed ; Experiences, level of education and age were significantly different by dietitian’s practice areas.(p<0.001) For frequency, duties of nutrition services had lower score than that of food services in all practice area. Frequency of each job description was significantly differences duties of all.(p<0.05) For criticality, duties except of meal services, financial managements, life cycle nutrition managements were significantly different by dietitian’ s practice areas.(p<0.05) For difficulty, duties except of self promotions were significantly different by dietitian’s practice areas .(p<0.05)

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.105-116
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• 2001

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.

• Journal of the Korean Dietetic Association
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• v.8 no.2
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• pp.143-153
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• 2002

The purpose of this study was to verify the dietitian’s job description(2000) for dietitians working at schools. The survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The number of subject was 125 dietitians, who have been working over 3 years at their position. The results are following ; 1. Duties with high frequency and criticality were menu managements, purchasing, storage and inventory controls, food productions, meal services, managing equipments and facility, waste managements, sanitation managements and self promotions. 2. Duties with middle frequency and high criticality were human resources managements and financial managements. 3. Duties with low frequency and high criticality were nutrition assessment (life cycles, certain diseases, specific condition), medical nutritional theraphy, nutrition education and public health nutrition. 4. For difficulty, duties related food service had lower points than that of nutrition service.

• Journal of the Korean Dietetic Association
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• v.8 no.2
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• pp.121-131
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• 2002

The purpose of this study was to verify the dietitian’s job description(2000) for dietitians working at business and industry foodservice. The survey was carried out for the frequency, criticality and difficulty of each job description with 4 point. The number of subject was 39 dietitians, who have been working over 3 years at their position. The results are following ; 1. Duties with high frequency and criticality were menu managements, purchasing, storage and inventory controls, food productions, meal services, waste managements and sanitation managements. 2. Duties with middle frequency and high criticality were managing equipments and facility, human resources managements, financial managements, self promotions. 3. Duties with low frequency and high criticality were nutrition assessment (life cycles, certain diseases, specific conditions), medical nutritional theraphy, nutrition education and public health nutrition. 4. For difficulty, duties related food service had lower points than that of nutrition service.

• Journal of the Korean Dietetic Association
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• v.8 no.2
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• pp.132-142
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• 2002

The purpose of this study was to verify the dietitian’s job description(2000) for dietitians working at hospitals. The survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The subject was 62 dietitians, who have been working over 3 years at their position. The results are following ; 1. Duties with high frequency and criticality were menu managements, food productions, meal services and self promotions. 2. Duties with middle frequency and high criticality in food service area were purchasing, storage and inventory controls, waste managements, sanitation managements, managing equipments and facility, human resources managements and financial managements. 3. Duties with middle frequency and high criticality in nutrition service area were nutrition assessment (life cycles, certain diseases, specific condition), medical nutritional theraphy and nutrition education. 4. For difficulty, duties related nutrition service had higher points than that of food service.

• The Korean Journal of Emergency Medical Services
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• v.17 no.3
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• pp.39-51
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• 2013

Purpose: The purpose of the study is to investigate the influencing factors of turnover intention in hospital paramedics. The factors included the job condition, job stress, and turnover intention. Methods: The subjects were 200 paramedics in hospital. Data were analyzed using frequency, t-test or one way ANOVA, Pearson's correlation, and multiple regression analysis with SPSS WIN 20.0 program. Results: Job stress was 3.59 points; job condition, 2.96 points; turnover intention 3.64 points. When the job stress was high, the satisfaction with job condition was very low and the turnover intention increased. When the job satisfaction was high, turnover intention decreased. factors affecting the turnover intention were annual income, turnover frequency, workload, and working department, role conflict, and personal relationship. Conclusion: It is necessary to establish the job description of paramedics and improve the working condition in the hospitals.

• Journal of Korean Critical Care Nursing
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• v.11 no.1
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• pp.15-27
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• 2018

Purpose : This study was intended to investigate the frequency of job performance of the Korean professional medical support staffs (PMSS). Method : The data of 1,666 PMSS from 36 hospitals and over 500 beds were analyzed. The participants were divided into 5 groups: advanced practice nurses (APN), clinical nurse experts, physician assistants (PA), coordinators, and others. Results : Among the 5 main domains of job performance, advanced clinical practice has the highest frequency (111.36 d/y), followed by consultation/collaboration (75.66 d/y), education/counseling (53.54 d/y), leadership (23.90 d/y), and research (19.14 d/y). There was a significant difference in the frequency of job performance between the 5 groups of participants. The invasive activities were more frequent in the PA group. In the education and counseling domain, APNs had a higher level of job frequency than others (p < .001). In the research and leadership domains, APNs and coordinators had more prominent performance frequency than other groups (p < .01). However, there are some ambiguities in the job performance of the 5 groups depending on institutional characteristics. Conclusion : To establish the scope of work of PMSS, organizational and individual efforts are needed to promote and expand the leadership and research domains. To resolve the ambiguities of PMSS' roles, it is necessary to reorganize their titles.

• Journal of the Korean Dietetic Association
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• v.16 no.2
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• pp.160-177
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• 2010

The purpose of this study was to identify job frequency and the training needs of dieticians in elderly health care facilities. This study consisted of dieticians working in elderly health care facilities with a capacity of over 50 elderly. Survey questionnaires were distributed to 190 dieticians through the mail and 106 dieticians (55.8%) participated in this study. The results of the survey showed that dieticians in elderly health care facilities frequently performed the following job: work management, safety and sanitation management, purchase management, human resource management, finance management, nutrition management, and marketing management. The job frequency in safety and sanitation management (p<0.05) and nutrition management (p<0.01) areas were significantly different by the number of dieticians. Safety and sanitation management and menu management were considered job areas that needed further training and education. Dieticians in elderly health care facilities responded that the following jobs should require not only training but are also frequently performed: safety and sanitation management, menu management, work management, and human resource management. Thus, based on the results of this study, continuous training programs in these fields should be offered to satisfy the needs of dieticians.