Job Satisfaction Level and Related Factors among Korean Hospital Dietitians.
10.14373/JKDA.2014.20.4.257
- Author:
Eun Hee JANG
1
;
Eun Soon LYU
;
Song Mi LEE
;
Yoo Kyung PARK
;
Eun LEE
;
Jin A CHA
;
Mi Sun PARK
;
Ho Sun LEE
;
Mi Young RHA
;
Seung Min LEE
Author Information
1. Department of Food & Nutrition, Sungshin Women's University, Seoul 142-732, Korea. smlee@sungshin.ac.kr
- Publication Type:Original Article
- Keywords:
hospital dietitian;
job satisfaction level;
hospital type
- MeSH:
Hospitals, Convalescent;
Hospitals, General;
Job Satisfaction*;
Korea;
Nutritionists*;
Surveys and Questionnaires;
Tertiary Care Centers
- From:Journal of the Korean Dietetic Association
2014;20(4):257-274
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The objective of this study was to examine job satisfaction status and its related factors among dietitians working in hospitals. A survey questionnaire was sent to dietitians working in tertiary, general, and convalescent hospitals in Korea. The study sample hospitals included all tertiary hospitals (n=43), and the sample of general hospitals (n=114) and convalescent hospitals (n=240) was randomly selected using a stratified sampling method. A total of 665 dietitians completed the survey questionnaire. The questionnaire included 27 job satisfaction questions on task, stability.vision, working conditions, and relationship areas, and the questions on task improvement need. The job satisfaction scores in all four areas ranged from 2.53/5.00 to 3.89/5.00, implying generally low job satisfaction level in hospital dietitians. The job satisfaction levels in the convalescent hospital group were significantly lower compared to those in the tertiary and general hospital groups. Whereas job satisfaction levels of tertiary and convalescent hospital groups did not differ by number of beds, those of the general hospital group increased significantly with the number of beds for all four areas. Multivariate regression analysis results showed that hospital type was a significant predictor of job satisfaction level for all four areas. Job satisfaction of relationship area was also significantly affected by the number of beds, whereas that of working conditions was influenced by annual income and working experience. The study findings provide useful information in planning clinical dietitians' optimal supply outlook for the improvement of clinical nutrition services.
