Responsibilities and current status of foodservice dietitian in Taiwan

Chia Chen Chang, Xue Ping Hu

研究成果: 雜誌貢獻文章同行評審

摘要

This study investigated the attitudes of quantity-food educators, employers/managers, and food-service dietitians toward the responsibilities of food-service dietitians in Taiwan. A survey was conducted using a self-developed questionnaire with 6 major issues and 39 sub-items. Subjects included in this study were quantity-food educators (n = 18), employers/managers (n = 215), and food-service dietitians (n = 232). The numbers of responses from quantity-food educators, employers/managers, and food-service dietitians were 14 (77.8%), 39 (15.8%), and 50 (22.4%), respectively. Results showed that 33 sub-items were considered important by quantity-food educators, employers/managers, and food-service dietitians. The importance of the 6 major issues were in the decreasing ordered of (1) food preparation and supply management, (2) promotion of nutritional and hygienic safety education, (3) customer service and product marketing and development, (4) dining equipment and finan cial control, (5) menu design and assessment, and (6) department organization and human resources management. Results indicated that the average income and job benefits for quantity-food dietitians were significantly lower than those for dietitians working in public schools (p <0.05). Twenty percent of quantity-food dietitians were satisfied with their work achievements. However, most subjects were disappointed by the educational programs provided by schools and associations of nutrition-related workers.
原文英語
頁(從 - 到)119-128
頁數10
期刊Nutritional Sciences Journal
32
發行號4
出版狀態已發佈 - 十二月 2007

ASJC Scopus subject areas

  • 醫藥(雜項)
  • 食品科學

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