A Survey on the Status of Hospital Dititians and their Job Analysis

한국 병원 영양사의 지위 및 업무내용에 관한 실태조사

Since the first dietitian was produced in Korean about 15 years ago the Korena Dietetic Association has grown up to have its 8,500 members as of March, 1979. This study was undertaken to survey the status of hospital dietitians and their bob analysis. current practices were learned and the problems identified mainly in such aspects as : 1. Do the hospitals have enough dietitians? 2.What is the administrative position of the dietetics in the hospital? 3. What is the salary level of the dietitians? 4. How professional are the dietitian's daily tasks? How appropriately are the jobs distributed among the dietary employees? and 5. Do the hospital dietetics have their own diet manuals to go by? The findings are : 1. The severly lacking number of dietitians are employed by the hospitals where one dietitian is responsible for the feeding and nutrition education of 171 in-patients on the average. 2. The administrative position of hospital dietetics appears to be low showing administrative position of hospital dietetics appears to be low showing only 45.7% of the sample hospitals recognize their dietetics as the independent department or section. 3. The starting salary of the 4-year college graduate dietitians is 151,450 won which is 89.23-87.26% of the average starting salary for the 4-year college graduates I 1979. The starting salary for the 4-year college graduates in 1979. the starting salary of the 2-year college graduate dietitians is 148,000 won which is 113.9% of the average standard salary for the 2-year college graduates in 1979. 4. The hospital dietitians spend most of their time doing clerical jobs rather than the jobs utilizing higher priority professional skills they ought to perform. the most obvious cause of the problem can be found in the lack of man power for the general clerical jobs in the dietetics which can be proven from the small number of dietary clerks hired by the sample hospitals not even one person (0.45) per hospital on the average. 5. 68.6% of the sample dietetics have some form of compiled diet manuals or guidelines. 11.4% of the samples have diet guide lines ready for the important diets only. 14.3% of the samples do not have any form of diet guideline prepared. 5.7% of the samples use reference diet manuals from other hospitals when need.