Development of Job Standards for Clinical Nutrition Therapy for Dyslipidemia Patients.
- Author:
Min Jae KANG
1
;
Jung Sook SEO
;
Eun Mi KIM
;
Mi Sun PARK
;
Mi Hye WOO
;
Dal Lae JU
;
Gyung Ah WIE
;
Song Mi LEE
;
Jin A CHA
;
Cheong Min SOHN
Author Information
- Publication Type:Original Article
- Keywords: Dyslipidemia; DACUM; Clinical dietitian; Job standards; Clinical nutrition service
- MeSH: Cardiovascular Diseases; Curriculum; Dyslipidemias*; Humans; Job Description; Nutrition Therapy*; Nutritionists; Professional Practice
- From:Clinical Nutrition Research 2015;4(2):76-89
- CountryRepublic of Korea
- Language:English
- Abstract: Dyslipidemia has significantly contributed to the increase of death and morbidity rates related to cardiovascular diseases. Clinical nutrition service provided by dietitians has been reported to have a positive effect on relief of medical symptoms or reducing the further medical costs. However, there is a lack of researches to identify key competencies and job standard for clinical dietitians to care patients with dyslipidemia. Therefore, the purpose of this study was to analyze the job components of clinical dietitian and develop the standard for professional practice to provide effective nutrition management for dyslipidemia patients. The current status of clinical nutrition therapy for dyslipidemia patients in hospitals with 300 or more beds was studied. After duty tasks and task elements of nutrition care process for dyslipidemia clinical dietitians were developed by developing a curriculum (DACUM) analysis method. The developed job standards were pretested in order to evaluate job performance, difficulty, and job standards. As a result, the job standard included four jobs, 18 tasks, and 53 task elements, and specific job description includes 73 basic services and 26 recommended services. When clinical dietitians managing dyslipidemia patients performed their practice according to this job standard for 30 patients the job performance rate was 68.3%. Therefore, the job standards of clinical dietitians for clinical nutrition service for dyslipidemia patients proposed in this study can be effectively used by hospitals.
