KMID : 0123420140190020198
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Korean Journal of Community Nutrition 2014 Volume.19 No. 2 p.198 ~ p.211
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The use Frequency and Amount of Food Sources of Sodium and Knowledge Requirement, and Job Satisfaction of Dietitians and Nutrition Teachers according to the School Types in Busan
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Yeon Jee-Young
Lee Soon-Kyu Kang Baeg-Won
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Abstract
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Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan.
Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined.
Results: The response rate of the most difficult area among dietitians¡¯ tasks was significantly high in ¡¯nutrition education and counseling¡¯ for elementary schools and ¡¯hygiene management¡¯ for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in ¡¯energy and nutrients requirement¡¯ for elementary schools and ¡¯menu/taste preference of students¡¯ for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in ¡¯very helpful¡¯ for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was ¡¯price¡¯ among all groups. The knowledge requirement such as ¡¯nutrition and menu management¡¯, ¡¯nutrition education¡¯, and ¡¯nutrition counseling¡¯ was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools.
Conclusions: The results suggest that developing dietitians¡¯ education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.
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KEYWORD
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sodium source, knowledge requirement, job satisfaction, school foodservice
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