부산경남지역 요양병원의 영양관리 및 업무에 대한 중요도와 수행도 평가

Abstract

Abstract

The purpose of this study was to evaluate importance and performance of dietitian's task at long term care hospitals in Pusan·Kyongnam Area. The research was performed through using questionnaires and conducted from June 11 to July 16 in 2010 for 186 dietitians at 141 long term care hospital. The result was analyzed with SPSS win V. 10.0 package program. Result of this study can be summarized as follows.

1. Surveyed hospitals located in Pusan and Kyungnam, 88 and 53 respectively. Average number of bed is 135 and 72% of hospital has 2 dietitians and 69% has a dietitian's office. Average age of dietitians is 34 and 51.6% of them have worked for less than 2 years at long term care hospital, and 37.1% of them had other jobs. 2. Primary diseases of elderly patients were dementia, diabetes mellitus, and cerebrovascular disease. And 73.3% of hospitals conducted therapeutic diet program. Average ratio of therapeutic diet is 31% and average menu cycle of therapeutic diet is 9.3days. Operating therapeutic diets were diabetic diet, tube feeding diet, sodium controlled diet and so on.

3. Dietitians have performed nutrition evaluation 32.1%, nutrition education 24.8%, and nutrition counseling 31.9% respectively. But over 70% of dietitians agreed on the need for above-mentioned items.

4. Dietitian's task importance and performance were menu·foodservice management 4.35, 4.08, purchase·inspection management 4.67, 4.63, cooking·working management 4.31, 3.98, hygiene·safety management 4.60, 4.28, and nutrition management 3.86, 2.65 respectively. Task with the largest gap between importance and performance was nutrition management.

5. For the importance of dietitian's task, there were little difference according to the characteristics of dietitian. On the other hand, for the performance, dietitians who have a career more than 4 years, a single job, an annual salary more than 20 million won as well as senior dietitians had significant high score(p<0.05, p<0.01).

6. For the importance of dietitian's task, there were little difference according to therapeutic diet care of hospital. On the other hand, for the performance, hospitals conducted therapeutic diet had significant high score(p<0.01, p<0.05).

7. Forty three percentage of dietitians agreed with the needs for role separation between foodservice dietitian and clinical dietitian. And about 61% agreed to the strengthening nutrition standards.

8. The most necessary item to enhance dietitian's task efficiency was 'raising other expert's awareness about dietitian's role'.