영양사 직무수행시 식품영양학전공 관련교과목의 중요도 분석

Dieticians" importance perception on the curriculum of the food and nutrition department

  The purposes of this study were to evaluate the dieticians" importance perception on the curriculum of the food and nutrition major 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: Dietician"s job could be categorized into 11 duties. The importance perception was ranked at a level between 3 point and 5 pont (out of 5 scale) in 11 duties. Out of 11 duties, duty of nutrition management and duty of raw material management and duty of cooking management and duty of experiment/research management was applied at the highest level, while duty of sanitation management and duty of facilities management and duty of human resource management and duty of coordination/communication management and duty of paper work were applied at the lowest level in impotance perception on the curriculum.