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KMID : 0664320090150040364
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Journal of the Korean Dietetic Association
2009 Volume.15 No. 4 p.364 ~ p.382
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Development and Verification of Indicators for a Foodservice & Nutrition Management Evaluation at a Hospital Nutrition Department
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Lee Joo-Eun
Kwak Tong-Kyung
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Abstract
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The purposes of this study were to develop the standard indicators to evaluate the food and nutrition systemsin hospitals and to test the validity of those items scientifically. The results were as follows: First, theconceptual validity was examined with recognition degrees of importance from the hospital nutrition departmentmanagers. All of the hospital nutrition department’s operation evaluation standards and the indicators’conceptual validity tested were in the range of 3.71∼4.93 out of 5.0, and the mean score was 4.36. Therefore,the conceptual validity was verified. Second, to verify the factor validity of the items of the standardsand indicators for the hospital nutrition department’s operation evaluation, the standards and indicators wereanalyzed as key-factors. Key-factor analysis after vertical rotation showed that four factors appeared and were composed of (a) facilities management, (b) sanitation management, (c) operation & foodservice management, and (d) nutrition management. Third, the reliability of the standards and indicators for the hospital nutrition department’s operation evaluation was analyzed and resulted in a score of 0.98, which showed good internal consistency. Fourth, the discriminative power of each item of the standards for the hospital nutrition department’s operation evaluation was tested by checking the differences between groups with first quartile and borth quartile of total evaluation scores. The indicators having low distinction power were modified into obligatory items or eliminated for better differentiation.
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KEYWORD
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hospital foodservice, the indicators for the department`s operation evaluation, validity, reliability, discriminative power
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