Job importance, job performance, and job satisfaction in dietitians at geriatric hospitals or elderly healthcare facilities in Jeju.
10.4163/jnh.2016.49.3.189
- Author:
Hye Sook KANG
1
;
Yunkyoung LEE
;
In Sook CHAE
Author Information
1. Jeju Medical Center, Jeju 63243, Korea.
- Publication Type:Original Article
- Keywords:
job importance;
job performance;
job satisfaction;
dietitians
- MeSH:
Aged*;
Cooking;
Delivery of Health Care*;
Education;
Financial Management;
Humans;
Hygiene;
Job Satisfaction*;
Meals;
Nutritionists*;
Professionalism;
Safety Management;
Work Performance*
- From:Journal of Nutrition and Health
2016;49(3):189-200
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: This study analyzed job importance, job performance, and job satisfaction in 38 dietitians working at geriatric hospitals and elderly healthcare facilities in Jeju surveyed from September 15-24, 2014 with the aim of providing basic data for improving the quality of meals and nutrition management for elderly patients. METHODS: Data were analyzed using descriptive analysis, χ²-test, t-test, ANOVA, and Pearson's correlation coefficients using the SPSS Win program (version 12.0). RESULTS: Regarding job importance, the average score was 4.29 (out of 5), indicating that hygiene and safety management scored the highest at 4.77 (out of 5), and nutrition management scored the lowest at3.86. In terms of job performance of subjects, the average score was 2.87 (out of 5), indicating that cooking operation management scored the highest at 4.42 (out of 5). Regarding the Importance-Performance Analysis (IPA) of job importance and job performance, hygiene and safety management and cooking operation management scored high for importance and performance (B quadrant) menu management, human resource management, and nutrition management scored low for importance and performance (C quadrant) and purchasing management and financial management were included inD quadrant and A quadrant, respectively. For the level of job satisfaction of subjects, the average score was 3.37 (out of 5), indicating that relationships with colleagues scored the highest at 3.72, and improving professionalism scored the lowest at 2.95. Additionally, job importance and performance of subjects were positively correlated withjob satisfaction (r = 0.395, r = 0.386, both p < 0.05). CONCLUSION: In conclusion, scores for job importance and job performance of nutrition management were low, and job satisfaction of improving professionalism scored low. Therefore, continuous training and education programs of nutrition management should be provided to improve professionalism of dietitians at geriatric hospitals and elderly healthcare facilities.
