영양교사제도 도입에 따른 학교 영양교사와 영양사의 직무현황 연구 = A Study on the Present State of the Duties of Regular School Nutritionists and Irregular Ones Related to Introduction of Nutritionist System
저자
발행사항
화성 : 수원대학교 교육대학원, 2009
학위논문사항
학위논문(석사)-- 수원대학교 교육대학원 : 영양교육 2009. 2
발행연도
2009
작성언어
한국어
주제어
발행국(도시)
경기도
형태사항
1-82 ; 26cm
일반주기명
지도교수 :김희섭
소장기관
This study is to present guidelines on human resources improvement so as to efficiently improve the work system for school nutritionists, in view of the fact that school nutritionists are divided into the regular and the irregular according to the appointment system. In line with this object, both parties were comparatively analyzed from the standpoint of job satisfaction, communication ability, and work performance and importance in feeding services and performing dietetic counsel. Subsequently, a questionnaire survey was conducted on 100 regular nutritionists (the regular) and 101 irregular ones (the irregular), and its results came out as in the following:
First, in the case of job satisfaction, the irregular showed a lower level compared to the regular. The regular has a strong circle of school teachers and cafeteria staffs, and has enough time to preparing for lectures and consultancy. On the other hand, according to the propensities of managers, the irregular should handle miscellaneous works in addition to main duties. In both parties, it was necessary to change the work system. Also, school nutritionists have little opportunity for being trained as professionals.
Second, communication ability is necessary for nutritionists to take the effective lead in their organizations. Actually, both parties were good at communicating with others. However, the irregular had mental feud with each other differently than the regular.
Third, in order to improve the quality of user-centered school feeding services, both parties were compared to each other from the standpoint of work performance and importance relevant to feeding services and dietetic counsel. Results came out as follows:
1. In the case of work importance relevant to feeding services, there were no significant differences between both parties. Also in the case of work performance, both parties all showed moderate levels and significant differences were not observed.
2. With regard to work importance relevant to dietetic counsel, both parties showed moderate levels, especially the regular showed a higher level in publicizing dietetic counsel, operating independent counsel offices, and articles and devices necessary for counsel. In the case of work performance, both parties all showed higher levels, especially the irregular showed a lower level in performing visitors-centered dietetic counsel, having a good understanding with visitors, and training programs.
Forth, all nutritionists were compared to each other from the standpoint of work performance and importance in relation to feeding services and dietetic counsel. Results came out as follows:
1. In the case of feeding services, work performance was inferior to work importance in all items. In particular, hand washing in process of entering cafeterias, food coordinating, remodeling cafeteria, and music applying to mealtime were recognized as important, but such things were not well performed.
2. In the case of dietetic counsel, work performance was inferior to work importance in all items. In particular, articles and devices necessary for dietetic counsel, counsel programs, dietetic examination to the healthy, and training programs were recognized as important, but such things were not well performed.
Fifth, the followings were judged to be necessary to efficiently improve the work system.
1. Both parties strongly hoped recipes will be standardized and computerized, separate departments will be established so as to study menus and educate staffs for cooking.
2. Both parties strongly hoped that the work system will be generally improved, especially educational and counseling programs will be systematically developed by a separate department. However, they hardly hoped that their affairs will be partially transferred to cooks.
Sixth, currently nutritionists handle all affairs exclusive of drinking water out of cafeterias.
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