The Evaluation on the Extent of Dieticians' Application of the Curriculum of the Food and Nutrition Department to their Work

ABSTRACT

The purposes of this study were to evaluate the extent of dieticians' application of the curriculum of the food and nutrition major to their work and to suggest improvement measures for more efficiently applicable curriculum. A questionnaire survey of 552 dieticians at school food service and industry food service operations in Korea was conducted and 178 completed questionnaires were available for the purpose of the statistical evaluation. Statistical analyses were made of raw data by way of using the SPSS/win 7.2 program. The main results of this study were summarized as follows Dietitian's job could be categorized into 11 duties and 92 task elements. The application level was ranked at a level between 3 point and 4 pont(out of 5 scale) in the most area of the 92 task elements. Out of 11 duties, duty of sanitation management was applied at the highest level, while duty of nutrition education and duty of consultation management were utilized at the lowest level. Compared with the industry food service dieticians, dieticians at school food service operations employed the curriculum at the higher level. The effectiveness of experiments and practicum curriculum was ranked at the lower level than 3 point(out of 5 scale).