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노인의료복지시설에 종사하는 영양사의 직무 수행빈도와 업무 교육필요도

Title
노인의료복지시설에 종사하는 영양사의 직무 수행빈도와 업무 교육필요도
Other Titles
Job frequency Analysis of Dietitians in the elderly health care facilities and The Analysis of Job Education Necessity for Them
Authors
홍신양
Issue Date
2010
Department/Major
임상보건과학대학원 임상보건학과임상영양학전공
Publisher
이화여자대학교 임상보건과학대학원
Degree
Master
Advisors
서선희
Abstract
본 연구에서는 노인의료복지시설에 근무하는 영양사의 직무분석과 직무교육필요도 분석을 위해 노인의료복지시설 1,259개소중 입소정원 50인이상 시설에 근무하는 전국의 영양사를 대상으로 설문지 190부를 우편으로 배포 총 106부를 회수하여 영양사 직무와 교육필요도에 대해 조사를 실시하고 조사내용을 토대로 분석하였다. 노인의료복지시설 영양사들은 작업관리, 위생 및 안전관리, 구매관리, 인사관리, 회계관리, 영양관리, 마케팅관리 순으로 업무의 수행빈도가 높은 것으로 나타났으며, 영양사의 수에 따라서 위생 및 안전관리, 영양관리에서 유의적인 차이가 있는 것으로 나타났다. 교육경험의 유무에 따라서는 위생 및 안전관리, 작업관리, 영양관리, 인사관리, 마케팅, 회계관리에서 유의적인 차이가 있는 것으로 나타났으며 ‘교육경험이 있다’라고 응답한 이가 업무에 대한 중요도 인식이 더 높은 것으로 나타났다. 노인의료복지시설 영양사가 인식하는 영양사의 업무활동에서 교육을 필요로 하는 세부업무 40개중에 가장 교육이 필요하다고 인식되는 업무에서 조리장내 안전관리, 급식시설설비의 위생관리, 식재료의 위생관리, 치료식 식단작성, 조리원 위생관리 순으로 교육필요의 인식도가 높은 것으로 나타났으며, 직무의 수행도와 교육 필요도가 모두 높은 직무가 위생안전관리, 메뉴관리, 작업관리, 인사관리임을 알수 있었다. 수행빈도와 교육필요도가 높은 세부업무는 식품검수, 일반식 식단작성 및 레시피 작성, 치료식 식단작성, 제공식단의 영양분석, 급식시설 설비의 위생관리, 식재료 위생관리, 조리장내 안전관리, 위생 및 안전관리 일지작성, 조리지도 및 감독, 배식지도 및 감독, 치료식 처방정보접수 및 처리업무, 리더십, 조회 및 업무회의를 통한 조리종사원과의 의사소통, 급식업무 매뉴얼의 작성 및 비치 등이 속하였다. 수행도에 비해 교육필요도가 높은 업무는 치료식메뉴개발, 급식대상의 기호도를 고려한 메뉴개발, 조리원 위생관리, 영양상태 평가 및 영양진단, 치료식 대상 집단 영양교육실시, 영양자료게시 및 노인영양교육 자료개발이었다. 본 연구를 통해 노인의료복지시설에 근무하는 영양사를 대상으로 업무수행에 있어 필요로 하는 교육의 영역과 교육 요구도를 파악하고, 업무수행에 따른 교육의 필요성을 분석하여 노인에 대한 급식 및 영양관리의 질적 향상을 위한 교육프로그램 개발하는데 기초자료를 제시하고자 하였다.;The purposes of the study were to investigates the job of dietitians of the elderly healthcare facilities and examines job education necessity for them in order to analyze their job education necessity. survey was conducted by mail and samples were drawn among dietitians working in facilities which capacity is over 50members for the elderly heathly-care facilities, appeared in states of 2008 seniors citizens welfare institutions returned questionnaires were 106 and used for statistical analysis. The highest job task frequency was for work management, sanitation & safety management, purchase management, human resource management, finance management, nutrition management, marketing management. job task frequency was respectively different by dietitian's number that sanitation & safety management(p<0.05), nutrition management(p<0.01). The importance scores by 40 items as the followings : preparing on food received(4.72), safety management of food service facility(4.70), sanitation management of food(4.56), sanitation management kitchen(4.56), regular diet menu planing and preparation of standard recipe(4.56) were importanted highly. Job task important was respectively different by education experience that sanitation & safety management(p<0.01), work management(p<0.001), nutrition management(p<0.001), human resource management(p<0.01), marketing management(p<0.05), finance management(p<0.001) Results from the dietitian's job of 8 items showed that sanitation & safety management, menu management, work management, human resource management, nutrition management, finance management, purchase management, marketing management were perceived job education necessity. results from the dietitian's job of 40 items showed that safety management kitchen(4.62), sanitation management of food service facility(4.58), sanitation management of food(4.56), therapeutic diet menu planing(4.54), sanitation management of food service employees(4.51) was needed the education necessity according to the elderly healthcare facilities. From the result that dietitian's job such as sanitation & safety management, menu management, work management, human resource management, and it's materials placement showed a higher job task frequency and higher job education necessity. From the result that dietitian's job such as preparing on food received , regular diet menu planing and preparation of standard recipe, therapeutic diet menu planing , nutrition analysis of menu, sanitation management of food service facility, sanitation management of food, safety management kitchen, preparing sanitation and safety management , supervision of the regular and therapeutic diet cooking, assembly and service management, receiving information on therapeutic diet by doctor's prescription and it's progress, leadership, communication through meeting, preparation of menu plan of food service and it's materials placement showed a higher job task frequency and higher job education necessity. it is cosiders that they need to increase the frequency of educations for jobs with high job task frequency and necessity according to the items of food service and nutrition management. From the result that dietitian's job such as therapeutic diet development for in patient, sanitation management of food service employees, diagnosis and assessment of nutrition statues of patients, nutrition education to therapeutic diet patients, nutrition education and it's materials placement, development nutrition educational materials for the aged showed a lower job task frequency but higher job education necessity. As a conclusion food service and nutrition service should be managed the standardized job programs for dietitian of the elderly healthcare facilities and studied job analysis. dietitians of the elderly healthcare facilities need education about that method of the combined theory-practice subject about elderly diseases and develop skill and knowledge.
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