Analysis of job characteristics by the Dietitian's Job description for dietitians in different practice areas.
- Author:
Hyun Kyung MOON
1
;
Young Ju JANG
Author Information
1. Department of Food and Nutrition Information, graduate school of Dankook University, Korea. Kdea@dreamwiz.com
- Publication Type:Original Article
- Keywords:
job description;
validity;
frequency;
criticality;
difficulty
- MeSH:
Education;
Food Services;
Humans;
Job Description*;
Life Cycle Stages;
Meals;
Nutritionists*;
Public Health;
Surveys and Questionnaires;
Weights and Measures
- From:Journal of the Korean Dietetic Association
2002;8(3):227-239
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to compare the dietitian's job in dietitian' s practice area using the dietitians job description(2000). To do this the survey was carried out for the frequency, criticality and difficulty of each job discription with 3 point scales. Questionaires sent to 521 dietitians. The number of returened questionnaires was 252. The number of dietitians working at each area was 125 at the school foodservice, 39 at the institutional foodservice, 62 at the hospital, 13 at the public health center and 13 at the catering company. The results of this study can be summarized as followed ; Experiences, level of education and age were significantly different by dietitian's practice areas.(p<0.001) For frequency, duties of nutrition services had lower score than that of food services in all practice area. Frequency of each job description was significantly differences duties of all.(p<0.05) For criticality, duties except of meal services, financial managements, life cycle nutrition managements were significantly different by dietitian' s practice areas.(p<0.05) For difficulty, duties except of self promotions were significantly different by dietitian's practice areas .(p<0.05)
