Analysis and Framing of Dietitian's of Description.
- Author:
Hyun Kyung MOON
1
;
Ae Rang LEE
;
Young Hee LEE
;
Young Ju JANG
Author Information
1. Department of Food and Nutrition Science, Dankook University, Korea.
- Publication Type:Original Article
- Keywords:
job description;
duty;
task;
task element
- MeSH:
Delivery of Health Care;
Dietetics;
Education;
Financial Management;
Food Supply;
Humans;
Job Description;
Life Cycle Stages;
Meals;
Menu Planning;
Nutrition Assessment;
Nutrition Therapy;
Nutritionists;
Public Health;
Sanitation;
Waste Management
- From:Journal of the Korean Dietetic Association
2001;7(1):87-104
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was conducted as a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to define the job description of dietitians, and to describe the task elements based on the detailed analysis of the dietitians' work. This study team established the research team which was composed of food and nutrition experts, 7 of registered dietitians and 3 of university professors. Draft job description form was made to fully explain the dietitians' task elements, process and sequence by the research team. Final job description form was confirmed after the validity of 576 task elements was reevaluated upon 4 point scale test based on the frequency, importance, and difficulty by 21 field registered dietitian by the study team. It was also confirmed by the university. This form was formated by following DACUM method which analyzed the job description containing duty, task and task elements. It was organized to include every dietitians' work and to describe the every detailed process of work. Duty was defined as the specific and independent work as a dietitian, and was composed of 17 parts, i.e 10 parts in food supply management area and 6 parts in nutritional care service area and self promotion area. Duties were also divided into 99 tasks containing the 576 detailed task elements to describe definite action, steps and decisions. Seventeen parts are following; menu planning, storage and inventory control, food production, meal service, waste management, sanitation, equipment and facility management, human resource management, financial management, nutrition assessment of life cycle, nutritional assessment of several disease, nutritional assessment in specific condition, medical nutrition therapy, nutritional education, public health nutrition and self promotion. If these protocols are properly performed and presented, they can provide the likelihood that dietetics professionals work as a primary contributors in promoting health care and preventing disease nationally.
