Dietitians’ Requirements and Self-evaluation of Knowledge and Attitude for Educational Program Development of Sustainability Management at School Foodservice

AUTHORS

Na Young Yi,Daejeon University, DaeJeon, Republic of Korea

ABSTRACT

The purposes of the study were to identify dietitians’ requirements and self-evaluation of knowledge and attitude levels for sustainability management at school foodservice and compare the knowledge and attitude by general characteristics. Excluding responses with missing data, 187 responses were used for data analysis. The respondents were 38.5% in their 30s, 47.1% with 6 to 10 years of experience and 39.6% in elementary schools. In terms of knowledge, ‘facility and energy management (4.24)’ category received the highest perceived need score, followed by ‘procurement (4.07)’ and ‘waste management (4.04)’. The knowledge category that received the highest self evaluation was ‘procurement (3.59)’, while the category that received the lowest self-evaluation was ‘nutrition education (3.04)’. In terms of attitude, the highest perceived need was associated with ‘procurement (4.21)’, followed by ‘facility and energy management (4.14)’ and ‘waste management (4.08)’. The attitude category that received the highest self evaluation was ‘facility and energy management (3.88)’, while the category that received the lowest self-evaluation was ‘nutrition education (3.15)’. The dietitians’ requirements of knowledge and attitude scores were significantly higher than their self-evaluated knowledge and attitude scores in all job functional areas (p<0.001). In most areas, the needs and self-evaluation showed significant differences according to career, type of contract, and working school level. In all functional area, dietitians’ knowledge and attitude scores of elementary school were the highest (p<0.001).

 

KEYWORDS

Sustainability, Management, School, Foodservice, Dietitian, Knowledge, Attitude

REFERENCES

[1] Korea Environment Corporation, Think Green, 2014 Report of Sustainability Management, (2014)
[2] M.E. Porter and C. Van der Linde, “Green and competitive: ending the stalemate,” Harvard Business Review, vol.73, no.5, pp.20-134, (1995)
[3] Korea Business Council for Sustainable Development, Sustainability management framework and practical tasks. KBCSD, Seoul, Korea, (2004)
[4] N.Y. Yi, “Development of the contents of the guideline for dietitians’ Knowledge, Attitudes and Practices(KAP) for sustainable management at school foodservice,” Journal of Korean Society Food Culture, vol.32, no.6, pp.513-526, (2017)
[5] Green Seal, “A certification guidebook for GS-55,” Green Seal’s Environmental Standard for Restaurants And Food Services, Available from: https://www.greenseal.org/Portals/0/Documents/Standards/GS-55/GS-55%20Guidebook%202015.pdf, (2014)
[6] Green Restaurant Association, Certification Standards of 2014, Available from: https://docs.wixstatic.com/-ugd/4d780f_08444a312ee14cafab5c580f941d961f.pdf, (2014)
[7] J.O. Rho and M.O. Kim, “A study on the utilization, recognition, and satisfaction of environment-friendly agricultural products in school food services according to the type of food service in Jeonbuk area,” Korean Journal of Human Ecology, vol.20, no.2, pp.427-437, (2011)
[8] S.H. Jung, Y.E. Lee, and E.H. Park, “Use and perception of environmentally-friendly ingredients by dietitians in Chungbuk,” Journal of the Korean Society of Food Science and Nutrition, vol.44, no.10, pp.1567-1582, (2015) DOI: 10.3746/jkfn.2015.44.10.1567(CrossRef)(Google Scholar)
[9] S.C. Ahn and S.H. “The influence of sustainable management at institutional foodservice on store image and behavioral intention,” Journal of Nutrition and Health, vol.48, no.2, pp.199-210, (2015)
[10] N.Y. Yi and K.E .Lee, “Requirements and self-evaluation of knowledge and skills, necessary for effective nutrition teachers perceived by school foodservice dietitians,” Korean Journal of community Nutrition, vol.4, no.2, pp.90-205, (2009)
[11] N.Y. Yi, “Dietitians’ self-evaluation and barriers to sustainable practices for school foodservice management - Focused on daejeon and chungnam area,” Korean Journal of Food Cookery Society, vol.33, no.1, pp.342-352, (2017)
[12] S.C. Ahn, “A study on the perception of environment-friendly agricultural products among dietitians in the capital area,” Korean J Culin Res, vol.20, no.4, pp.144-156, (2014)
[13] H.J. Chang, D.B. Jeong, and S.M. Anna, “Criteria for sustainable practices of restaurant: Suggestion through review of related certification system at home and abroad,” Korean Journal of Foodservice Management Society, vol.9, no.1, pp.347-365, (2016)
[14] J.Y. Yoo, “The study of measure for sustainability and necessity of environment-friendly qualification standard of restaurants,” International Journal of Tourism, Hospitality Research, vol.29, no.5, pp.173-185, (2015)

CITATION

  • APA:
    Yi,N.Y.(2018). Dietitians’ Requirements and Self-evaluation of Knowledge and Attitude for Educational Program Development of Sustainability Management at School Foodservice. International Journal of Advanced Nursing Education and Research, 3(1), 117-122. 10.21742/IJANER.2018.3.1.20
  • Harvard:
    Yi,N.Y.(2018). "Dietitians’ Requirements and Self-evaluation of Knowledge and Attitude for Educational Program Development of Sustainability Management at School Foodservice". International Journal of Advanced Nursing Education and Research, 3(1), pp.117-122. doi:10.21742/IJANER.2018.3.1.20
  • IEEE:
    [1] N.Y.Yi, "Dietitians’ Requirements and Self-evaluation of Knowledge and Attitude for Educational Program Development of Sustainability Management at School Foodservice". International Journal of Advanced Nursing Education and Research, vol.3, no.1, pp.117-122, May. 2018
  • MLA:
    Yi Na Young. "Dietitians’ Requirements and Self-evaluation of Knowledge and Attitude for Educational Program Development of Sustainability Management at School Foodservice". International Journal of Advanced Nursing Education and Research, vol.3, no.1, May. 2018, pp.117-122, doi:10.21742/IJANER.2018.3.1.20

ISSUE INFO

  • Volume 3, No. 1, 2018
  • ISSN(p):2207-3981
  • ISSN(e):2207-3159
  • Published:May. 2018

DOWNLOAD