The Assessment of Dietitian's Performance by General Characteristics of Employees.
- Author:
Wan Soo HONG
1
;
Mi Ra JANG
Author Information
1. Department of Foodservice Management & Nutrition, Sangmyung University, Korea. wshong@smu.ac.kr
- Publication Type:Original Article
- Keywords:
industrial employees;
nutrition service;
importance;
performance
- MeSH:
Adult;
Data Interpretation, Statistical;
Female;
Humans;
Korea;
Meals;
Sanitation
- From:Journal of the Korean Dietetic Association
2003;9(4):297-306
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purposes of this study were to assess the nutrition service importance and performance level in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations scatterly located in Korea was undertaken and detailed information was collected from each, including surveys of 1,002 industrial employees. Statistical data analysis was using SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. Dietician's performance level scored by industrial employees was statistically correlated with the effect of industrial foodservice(p<0.01). The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.
