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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Dietetic Association
Journal Basic Information
Journal DOI :
The Korea Dietetic Association
Editor in Chief :
Volume & Issues
Volume 16, Issue 4 - Nov 2010
Volume 16, Issue 3 - Aug 2010
Volume 16, Issue 2 - May 2010
Volume 16, Issue 1 - Feb 2010
Selecting the target year
A Study on Factors and Correlations of Burnout and Job Satisfaction of Dietitians in Hospitals
Yun, Hye-Jin ; Lee, Joo-Eun ; Hong, Wan-Soo ;
Journal of the Korean Dietetic Association, volume 16, issue 3, 2010, Pages 195~207
This study aimed to examine factors and the correlations of burnout and job satisfaction in hospital dietitians. Burnout was classified into three sub-concepts: emotional exhaustion, depersonalization, and reduced personal accomplishment. Job satisfaction was also classified into three sub-concepts, including relationships, self-realization, and advancement opportunities. A survey was conducted with dietitians working in general hospitals of over 400 beds, in the Seoul metropolitan area. The factors that significantly influenced emotional exhaustion were health, work hours, number of intern dietitians, self-esteem, level of responsibility, while the factors that influenced depersonalization were relationships with coworkers, and role ambiguity. Personal accomplishment was influenced by age, the number of staff dietitians, the general number of managed workers, and self-esteem. In terms of job satisfaction, relationship was affected by age and relationships with supervisors, while self-realization was influenced by work hours, health, the number of patient meals, and role ambiguity. Age, job regularity, business management, role ambiguity, and relationships with supervisors also affected advancement opportunities. Emotional exhaustion, depersonalization, and reduced personal accomplishments, which represented burnout, had negative relationships with satisfaction with relationships, self-realization and advancement opportunities. Dietitians with low job satisfaction were likely to experience burnout. These results suggest that burnout and job satisfaction are influenced by internal and external factors that are individual or organizational problems encountered by hospital dietitians. Therefore, managers as well as dietitians need to understand these factors and overcome them through communication and mutual support.
Identification of Quality Attributes of University Foodservice and Factors Required for the Improvement of Customer Satisfaction: A Case Study Using IPA Model
Lee, So-Jung ; Jung, Hyun-Young ;
Journal of the Korean Dietetic Association, volume 16, issue 3, 2010, Pages 208~225
Our research consisted of a qualitative study investigating the quality attributes of university foodservices through focus group interviews and a quantitative study evaluating service quality of university foodservices through a survey. Sixteen quality attributes were derived and customer satisfaction questionnaires included these 16 quality attributes with a five-point Likert scale. An Importance-Performance Analysis (IPA) model was applied in order to identify operational strategies necessary to improve service quality. The survey questionnaires were distributed to 600 university students enrolled in a university located in Kwangju and statistical analysis was performed on 555 surveys using an SPSS package. Overall customer satisfaction with the quality of university foodservices was relatively low (under 3.0) while the expectation was inclined to be high (over 4.0). The main reasons for using the university foodservice were given as inexpensive price (67.6%) and time saving (22.9%). A factor analysis of 16 quality attributes revealed two separate factors: food quality (Cronbach's alpha=0.911) and service quality (Cronbach's alpha=0.934). Variety of menu, convenient location, and sanitation of utensils and facilities were identified by an IPA model as factors needing improvement in operational strategies.
Assessment of Nutrition Label Education in Sixth Grade Elementary School Students
Park, Hee-Jung ; Lee, Jung-Sook ; Kim, Eun-Kyung ;
Journal of the Korean Dietetic Association, volume 16, issue 3, 2010, Pages 226~238
This study was conducted to assess the effects of nutrition label education in children. The students of three randomly selected sixth-grade classes at an elementary school participated, were classified into a control group, an indirect (written message to parents) education group, and a direct (teaching children) education group. Nutrition label education was conducted in the latter two groups but not in the control group. There were no significant differences between pretest and posttest scores for nutrition knowledge or in the dietary attitudes of the control group and indirect education group. Improvements in test scores for nutrition knowledge and dietary attitudes were observed only in the direct education group. There were significant positive changes in the indirect and direct education groups, such as selecting snacks (cookies) by considering the fat content. Moreover, after the lessons, the percentage of children who chose white milk (regular milk, calcium-enriched milk, and low-fat milk) significantly increased in the direct education group. This study suggests that conducting nutrition label education helps children improve their nutrition knowledge and leads to positive changes in dietary attitudes and eating behaviors. In particular, a direct nutrition education method is more effective than an indirect method such as a written message to parents. Therefore, it is suggested that systematic and constant 'nutrition label education' be performed by nutrition teachers in elementary schools to establish healthy eating habits based on choosing nutritious snacks and processed foods.
Reading and Understanding of Food & Nutrition Labels and Dietary Behaviors of Female Middle and High School Students
Chung, Eun-Jung ; Jeon, Jin-Soon ; Ahn, Hong-Seok ;
Journal of the Korean Dietetic Association, volume 16, issue 3, 2010, Pages 239~254
This study investigated the use and understanding of food and nutrition labels in 498 female adolescents (middle school students: MS 248, high school students: HS 250) in Gyeonggi-do. Fifty percent of the MS and 47.2% of the HS read food labels, and the most common reasons for reading labels were to find a product's expiration date and price. The food label information considered most important by the subjects was the name of the manufacturing company and expiration date. Over 80% of the subjects read nutrition labels. The MS read nutrition labels to find nutrients and their amounts in foods, while the HS read labels mostly in an effort to control body weight. These subjects gave more attention to calories and fat, the nutrients related to body weight, than to other nutrients. The subjects were highly aware of the necessity and positive effects of nutrition labels, because they believed labels could make it easier for them to choose healthy foods. However, scores for understanding nutrition labels showed the subjects failed to understand label information accurately. Generally, the MS showed better dietary behaviors than HS. But the HS had significantly higher scores than MS for the item "know relative weight with height." Those that read food labels had significantly better BMIs, dietary behaviors, and awareness and understanding of nutrition labels. There were significant positive relationships among awareness & understanding of nutrition labels and subjects' dietary behaviors. The study findings can be utilized to better plan nutrition education programs aiming to improve use and awareness of food and nutrition labels among adolescents.
Consumer Awareness and Demand for Country-of-Origin Labeling at Restaurants - For Adults Who Live in Seoul -
Ahn, Hee-Jin ; Park, Sang-Hyun ; Joo, Na-Mi ;
Journal of the Korean Dietetic Association, volume 16, issue 3, 2010, Pages 255~269
The purpose of this study was to investigate consumer awareness and demand related to country-of-origin labeling at restaurants, and to provide basic data to reexamine the need for current policies and to determine problems. The study found that 70% of the respondents thought that the implemented representation policy had improved food quality, and 81.3% of the respondents checked country-of-origin labeling at restaurants. In addition, 74.7% of the respondents answered that "reward for accusation" was appropriate policy. Regarding the degree of recognition of the meat importers, the respondents were well aware of the importing countries, but did not recognize the importing country of chicken. In terms of preference for meat importers, Australian beef was rated highest, but beef from the U.S. was ranked seventh. However, in preferences for pork and chicken, U.S. products were rated highest. According to the survey, in a question regarding the perception toward country-of-origin labeling, the respondents recognized that rice, beef, pork, and chicken were the targeted items. In addition, the respondents suggested that other food ingredients at restaurants should be designated as target items for country-of-origin labeling.
Effect of Visual Perception on Food Consumption and Satiety Levels Using a Modified Soup Bowl
Jung, Eun-Young ; Hong, Yang-Hee ; Kwon, Hyun-Jung ; Eum, Yu-Kyung ; Chang, Un-Jae ;
Journal of the Korean Dietetic Association, volume 16, issue 3, 2010, Pages 270~278
We examined whether visual perception related to consumption norms could influence food consumption and satiety by using modified soup bowls with elevated bottoms. Twenty-six healthy women (BMI 19.9
Age 24 yr) participated in the study once a week for 2 weeks. The subjects were served beef shank soup in one of two soup bowls (180 g soup in the modified bowl or 250 g soup in the normal bowl). The results showed that subjects who ate from the modified soup bowl consumed less soup (135.3 kcal vs 180.0 kcal, P<0.001) and had lower total energy intake (390.6 kcal vs 438.1 kcal, P<0.01) than those who ate from the normal soup bowl. However, despite consuming fewer calories, satiety levels of those who ate from the modifed soup bowl were not significantly different from those using the normal soup bowl. In conclusion, these results indicate that the modified soup bowl which created a distorted visual perception ot the amount of soup in the bowl leads to decreased soup intake and total energy intake without altering satiety. The reduced amount of soup in the modified soup bowl may also implicitly suggest what might be interpreted as an appropriate amount to consume, and also in essence suggest reduced consumption norm.
A Study on Consumption of Convenience Foods of University Students by Residing Types in Changwon and Masan Area
Lee, Kyung-A ; Cho, Eun-Jeong ; Yoon, Hyun-Sook ;
Journal of the Korean Dietetic Association, volume 16, issue 3, 2010, Pages 279~290
The purpose of this study was to investigate the dietary habits and the consumption patterns of convenience foods by university students according to where they reside. The subjects were 572 university students in Changwon and Masan who were divided into three groups by their residential type; students living with their parents (n=297), self-boarding students (n=139), and students living in a dormitory (n=136). This survey was conducted using a self-administered questionnaire. Among all students, 22.4% skipped breakfast, and the major reason was lack of time (38.1%). Convenience food intake at lunch was 39.1%, and that of snacks was 35.4%. In particular, convenience food intake at lunch was 45.9% for students living with their parents, 30.9% for those self-boarding, and 32.6% for those living in a dormitory (P<0.01). Approximately 66% of the students said that the reason they bought convenience food was that it was easy to cook. Those who were residents of a house (P<0.001) believed that nutritional imbalance was a problem with convenience food. The students who lived in the dormitory ate frozen fried pilaff (P<0.01), canned vegetables (P<0.05), packed kimchi (P<0.001), and Ramyon cups (P<0.001) more, while the self-boarding students ate Ramyon (P<0.05) more. The results suggest that it is necessary to educate people how to buy reasonably by understanding the interrelationship between convenience food and health care and by checking the nutrition index label on convenience foods.