• Korean Journal of Community Nutrition
• /
• v.13 no.6
• /
• pp.840-854
• /
• 2008

This study was carried out to compare the nutrition knowledge, nutrition attitudes and eating behaviors of dietitians and non-dietitians. The subjects of this study were 148 dietitians and 195 non-dietitians who are working in the metropolitan area. The general characteristics, nutrition knowledge, nutrition attitudes and eating behaviors of the subjects were surveyed using a self-administered questionnaire. The results were as follows: The result of anthropometric data and body mass index showed no significant differences between dietitians and non-dietitians groups. The dietitian group ($16.61{\pm}1.82$) showed a significant difference (p < 0.001) compared to the non-dietitian group ($14.60{\pm}2.17$) in nutrition knowledge scores. Nutrition attitudes of the dietitian group ($36.66{\pm}6.91$) was a little higher than the non-dietitian group ($36.21{\pm}7.95$), but not a significant difference. The dietitian group ($61.52{\pm}9.37$) and the non-dietitian group ($62.50{\pm}11.25$) were no significant difference in eating behaviors. The correlation between nutrition knowledge scores and nutrition attitudes score of dietitians and non-dietitians groups were no significantly difference and also the correlation between nutrition knowledge scores and eating behaviors scores were not statistically significance. Whereas, the correlation between nutrition attitudes and eating behaviors showed a significant difference (dietitian r = 0.40829, non-dietitian r = 0.51914). From these results, we could see the necessity of emphasis of nutrition knowledge by mending the education is necessary to enable dietitians to apply that in real life. Also it is important to guide non-dietitians to adjust their nutrition knowledge, nutrition attitudes and eating behaviors.

• Nutrition Research and Practice
• /
• v.3 no.1
• /
• pp.49-55
• /
• 2009

This study investigated the management importance and performance level of foodservice managers at senior centers. Using the survey, perceived importance and performance levels of seven foodservice management areas were evaluated and analyzed. Data showed the foodservice facilities were being managed by dietitians (61.6%) or non-dietitians (38.9%). The result indicated that overall importance level (3.43) was higher than performance level (3.02) (p<.01). As of the IPA result, dietitians and non-dietitians had different perspectives in terms of managing the eight categories of foodservice areas. The differences in the IPA results between the two groups may reflect bias attributable to the respondents' degrees of knowledge and professional preparation. The research findings could enhance our understanding of importance of hiring professional dietitians to operate foodservice at senior centers and find out which management area should be concentrated for more effective foodservice management.

• Korean Journal of Community Nutrition
• /
• v.12 no.3
• /
• pp.284-298
• /
• 2007

This study was performed by a comparative analysis of nutritional knowledge, dietary attitudes and nutrient intakes of dietitians and non-dietitians. The subjects of this study were 103 dietitians and 166 non-dietitians working in the Chonnam area. The general characteristics, nutrition knowledge and dietary attitudes of the subjects were surveyed using a self-administered questionnaire, and nutrient intakes were examined using 24-hour recall method. The results were as follows: Dietitian group ($15.17{\pm}3.88$) scored significantly (p<0.0001) higher than non-dietitian group ($13.34{\pm}3.31$) in nutrition knowledge. Dietitian group ($69.58{\pm}10.67$) scored significantly higher on dietary attitudes than the non-dietitian group ($63.97{\pm}11.18$). The correlation between nutritional knowledge scores and dietary attitudes scores were statistically significance on job, age ($20{\sim}39$), education level (below university), marital status and work experience ($2{\sim}5$, above 10). The dietitian group was significantly higher than the non-dietitians in body weight and BMI of anthropometric data. The prevalence of obesity was 5.8% from the dietitian group and 6.6% from the non-dietitian group when judged by BMI and therefore obesity rate was significaltly (p<0.001) different between the two groups. In case of the dietitian group, the average intake of vitamin A, vitamin $B_1$, vitamin $B_6$, niacin, vitamin E, phosphorous, zinc were above the Korean RDA whereas the average intake of vitamin C, calcium, iron, folic acid were below the Korean RDA. The average intake of most nutrients, except vitamin $B_1$, vitamin $B_6$, phosphorus, were below the Korean RDA in the non-dietitian group. Therefore the non-dietitian group needs nutrition education in order to improve their nutritional status.

• Journal of Nutrition and Health
• /
• v.32 no.7
• /
• pp.821-826
• /
• 1999

The purpose of this study was to identify the attitudes of non-commercial foodservice dietitians toward hiring older workers who are over fifty-five years of age. Questionnaires were sent to 600 members of Korea Dietitians Association who are working in Seoul, Korea, Data from 233 usable responses were analyzed using the SAS package program. The study showed that dietitians do not have a favorable perception of hiring older workers. Dictitians responded older workers have more serious accidents than younger workers(under age 30). In addition, they think than older workers are harder to train, find it more difficult to adapt to adapt to new ways of working, and are slower in their work. On the positive side, the response did show that dietitians realize that older workers are not absent from work as frequently than younger workers and that they are more cooperate than younger workers. The data also showed that those dietitians who had more positive experience with older workers also perceive the workers in more positive way than those dietitians that have had a negative experience with older workers(p<0.001). Finally, dietitians who are working in industrial foodservice showed more positive attitudes toward older workers than the dietitians who are working in hospital and school foodservice(p<0.01).

• Korean Journal of Community Nutrition
• /
• v.24 no.6
• /
• pp.512-524
• /
• 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.

• Journal of Community Nutrition
• /
• v.8 no.1
• /
• pp.9-15
• /
• 2006

Health care is one of the most popular reasons for accessing the Internet. Of concern is the amount of information from disreputable sources available on the Internet. A review of websites offering nutrition consulting services suggests sites are controlled by both registered dietitians and non-dietitian professionals marketing themselves as nutrition consultants. The purpose of this study was to investigate structure and content of websites controlled by registered dietitians and nondietitians professionals marketing themselves as nutritionists or nutrition consultants. Internet search queries of 'dietitian', 'dietitian consultant', and 'nutrition consultant' were completed for website selection. Thirty websites controlled by registered dietitians and 10 websites controlled by nutrition consultants were reviewed using an 18-item website evaluation instrument developed for this study. Five evaluators were recruited from the dietetics program at the University of Kentucky. Overall, websites controlled by registered dietitians ranked higher than websites controlled by nutrition consultants in a majority of categories. Sites controlled by registered dietitians ranked statistically higher for the following categories: 'accuracy of information'(p<.0001), 'inclusion of professional resume of owner or primary manager' (p<.05), and 'explanation of the affiliation to externallinks'(p<.05). A majority of sites controlled by both dietitians and nutrition consultants achieved a poor ranking in regards to provision of a legal disclaimer and inclusion of a privacy policy. Prior studies suggest personal privacy is the most important concern for consumers accessing health information on the Internet. Findings from this project will benefit dietitians to assist in development of reputable nutrition related websites.

• Journal of the Korean Dietetic Association
• /
• v.2 no.2
• /
• pp.199-215
• /
• 1996

In Korea, the majority of hospital dietitians expend most of their time performing food management related activities, and only a few carry out nutrition care activities in full-time. This study was designed to measure productivity of the clinical nutrition team and assess the role of clinical dietitians in the only 2200-bed teaching hospital in Korea. Six full-time clinical dietitians collected time data for four weeks according to the nutrition care activities outlined. Three clinical dietitians assigned to 7 units recorded how often physicians implemented their recommendations for two months. Two kinds of survey questionaire were developed and sent to the patients and the health care team. The followings are a summary of the results. 1. The clinical nutrition team of 6 full-time dietitians expended 75% of their time performing patient care activities, 20% in non-patient care activities and 5% in delay and transit. 2. Each clinical dietitian assigned to the units carried out 56 patient care activities on daily basis. 3. The average time required for the clinical nutrition services was 60.2 minutes for outpatient counseling, 89 minutes for inpatient counseling, 72.5 minutes for nutrition management, 95 minutes for malnutrition consult and 121 minutes for dysphagia diet management. 4. Physicians' implementation of clinical dietitians' recommendations was 98.5%. 5. Most physicians and nurses viewed the clinical dietitians on the units assertive, contributing to the quality improvement of medical services, and helpful to the patients as well as the health care team. 6. Most patients viewed the clinical dietitians on the units considerate, attentive and helpful. Based on these results, it is suggested that (1) daily meal round and nutrition care monitoring are effective tools for nutrition intervention in the hospital setting. (2) unit assignment of clinical dietitians enhances the patients' satisfaction in the nutrition services provided as well as the perceptions of health care team on clinical dietitian's expertise.

• Journal of the Korean Dietetic Association
• /
• v.10 no.4
• /
• pp.452-466
• /
• 2004

The purpose of this study was to assess the use of food materials at elementary school in Busan area and provide school meal management with basic data to improvement of guideline. A survey was done by e-mail with a set of questionnaires, which was responeded by 122 dietitians in elementary school foodservice. The results were as follows; Sixty percent of the dietitians though to the general imported food materials had to use. Regarding mean score of using the imported food materials; safety was 2.12/5.00, freshness 2.48/5.00, sanitation 2.68/5.00, nutrition 2.73/5.00, preference 2.93/5.00, external form 3.09/5.00, package 3.12/5.00, and price 3.63/5.00. Thirty seven percent of the dietitians had purchase the pro-environment farm products(PEFPs) and 32.0% of them purchased those products for the students' health. But 52.4% could not purchase to the PEFPs because of expensive price. They had negative opinions about deficient supplying of PEFPs 4.51/5.00, too expensive price 4.34/5.00, and the truth or false in source of PEFPs 3.96/5.00. Most of them perceived that using the PEFPs had to apply the step by step. Among of them, 33.9% had the knowledge of PEFPs, but 16.4 of them did not know to the PEPPs. 57.4% of them hoped to purchase the food materials through a center of supporting school meal servcie(it called non-profit-making organizations).

• Journal of the Korean Society of Food Culture
• /
• v.27 no.6
• /
• pp.677-685
• /
• 2012

This study examined the job satisfaction and characteristics of dietitians working in an elderly health care facility. The subjects for the study were 116 dietitians who work in an elderly health care facility across the country. The following lists the items affecting the total satisfaction on each element of the job: the nature of work (4.20), coworkers (4.02), supervision (3.83), communication (3.81), pay (3.22), operating conditions (3.16), fringe benefits (3.05) and promotion (2.78). Regarding supervision, regular employees (3.90) had higher satisfaction than non-regular employees (3.11), and for fringe benefits, regular employees (3.10) had higher satisfaction than non-regular employees (2.52). Regarding fringe benefits, those with less than 10 years experience showed higher satisfaction than with more than 10 years'. In terms of the job characteristics, the following were found to affect job satisfaction: the task identity (3.33), variety (3.27), autonomy (3.18), feedback (3.05), friendship opportunities (3.01) and dealing with others (2.82) were listed in the highest order. For task identity, more than 41 years old (3.53) had a significantly higher score. Regarding diversity, graduate schools (3.37) had a significantly higher score. In terms of income, those earning more than 2 million won (3.37 and 3.26) showed higher scores in autonomy and friendship opportunities than those earning less than 1.5 million won (2.79 and 2.57).

• Journal of the Korean Dietetic Association
• /
• v.16 no.4
• /
• pp.353-368
• /
• 2010

The purpose of the study was to identify the relationships Total Quality Management (TQM) performance, job satisfaction, and organizational commitment among dietitians in business and industry foodservice. A total of 300 dietitians working in business and industry foodservices in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire and 203 responses were obtained. The data were analyzed using SPSS Windows (Ver. 12.0) for descriptive analysis and reliability analysis, and AMOS (Ver. 5.0) for structural equation modeling. The respondents were all female, 56.7% single, and 71.4% under regular employment. By foodservice management type, 52.7% of the foodservice operations were self-operated. The majority of the operations provided meals more than twice a day (73.9%), and 70.4% offered a non-selective menu. The dietitians of the contracted foodservices tended to have higher TQM performance scores than those of the self-operated foodservices (P<0.01). There were no significant differences in job satisfaction and organizational commitment scores by the type of the foodservice management. TQM performance was found to have a positive effect on job satisfaction, and job satisfaction affected organizational commitment for both the self-operated and contracted foodservices. A relationship between TQM performance level and organizational commitment of self-operated foodservices was not found. On the other hand, TQM performance level was the principal significant factor for increasing the organizational commitment of contracted foodservices. This research suggests that business and industry foodservices need to improve TQM performance to enhance job satisfaction and organizational commitment of foodservice dietitians and to develop specified TQM strategies that can be applied to each type of foodservice management.