Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

The Development of Standard and Disposition for Effective Job Performance of School Food Service Dietician

학교급식 전담직원의 표준 직무모델 개발에 관한 연구

  • 이영은 (연세대학교 식품영양과학연구소) ;
  • 양일선 (연세대학교 생활과학부 식품영양전공) ;
  • 차진아 (전주대학교 문화관광학부 전통음식문화전공) ;
  • 유태용 (광운대학교 경영대학 산업심리학과)
  • Published : 2002.09.01
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Abstract

It is not stipulated concretely in the Food Sanitation Act what the standardized school food service dieticians indices and the dietician's duties and task elements should be. Therefore, this study was required. The specific purposes of this study were : a) to define the school food service dietician's duties and task elements, b) to estimate the performance frequency and work hours of the dietician's duties and task elements c) to investigate the job specification of the dietician over school food services, d) to develop the standardized indices of the dietician needed in school food service operation. For this study, school food service dietician's work functions were defined in 10 duties and 60 task elements based on the studies precedented and literature review and pilot test process. This study was conducted in school food service systems nationwide using written questionnaire and interview with the official in charge and delphi technique. The questionnaires were mailed to the dieticians of three types of school food service systems. Of the 660 schools that participated in this study, the 624 responses were selected for analysis. Statistical analyses were performed with SAS/Win 6.12 program so as to provide a descriptive statistics, T-test, ANOVA. The main results of this study could be summarized as follows: A characteristic common to all the school food service systems was that 'cooking and distribution management' took the longest hours of work, while 'nutrition education' took the shortest hours of work. The standardized index of dietician over school food service was one person in conventional system independently of the number of meals per day. In the commissary system, according to the numbers of meals served per day, it was 0.95-1.38 persons and 1.27-1.55 persons and 1.40-1.91 persons. In joint management system, the standardized index was 1.03-1.42 persons in case of serving less than 700 meals per day.

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