台灣學校與團膳公司營養師工作職責及工作概況初探

Responsibilities and Current Status of Foodservice Dietitian in Taiwan

張家楨(Chia-Chen Chang) ； 胡雪萍(Shene-Pin Hu)

《臺灣營養學會雜誌》 32卷4期 (2007/12) Pp. 119-128

https://doi.org/10.6691/NSJ.200712_32(4).0002

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 with6major issues and39sub-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 arid food-service dietitians were14(778%),39(15.8%)and50 (224%)respectively Results showed twit 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 supia1y 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, aria (6) department organization and human resources management Resets indicated that she average income and job benefits for quantity-food dietitians were significantly lower than those for dietitians working in public schools (p＜005). Twenty percent of quantity food dietitians were satisfied with their work achievements. However, most subjects were disappointed by the educational provided by schools and associations of nutrition-related workers.

關鍵字

工作職責 ； 供膳場所營養師 ； 團膳公司

並列摘要

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 with6major issues and39sub-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 arid food-service dietitians were14(778%),39(15.8%)and50 (224%)respectively Results showed twit 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 supia1y 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, aria (6) department organization and human resources management Resets indicated that she average income and job benefits for quantity-food dietitians were significantly lower than those for dietitians working in public schools (p＜005). Twenty percent of quantity food dietitians were satisfied with their work achievements. However, most subjects were disappointed by the educational provided by schools and associations of nutrition-related workers.

並列關鍵字

job responsibility ； foodservice dietitian ； quantity foodservice companies