J Korean Diet Assoc.  2001 Feb;7(1):105-116.

Analysis of the Frequency, Criticality and Difficulty of Each Job Task Elements for the Validity of the Dietitian`s Job Description

• Moon HK
• Lee AR
• Lee YH
• Jang YJ

Abstract

This study was conducted a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to verify the dietitian's job description. To do this the survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The subjects was 521 dietitians, who have been working over 3 years at their position. The results are following ; 1. The each duty, task and task elements are verified with survey results. 2. Duties with high frequency and criticality were menu management, purchasing, storage and stock management, operational management for cooking, system management for distribution and sanitation management. 3. Duties with middle frequency and high criticality were managing equipment and facility, food service management, human resources management and self-development. 4. Duties with low frequency and high criticality were nutritional assessment for life cycles, nutrition therapy, nutrition education and disease management. 5. For difficulty, food service area show lower than of nutrition service area.

Keyword

job description; validity; frequency; criticality; difficulty

MeSH Terms

Cooking
Disease Management
Education
Food Services
Humans
Job Description*
Life Cycle Stages
Nutrition Assessment
Nutrition Therapy
Nutritionists
Sanitation
Weights and Measures