Satisfaction of nutritionists who work in food service

Abstract

Objective To evaluate the job satisfaction of nutritionists who work in food service in the state of Paraná (Brazil). Methods A survey was carried out with 249 nutritionists through a semi-structured online questionnaire, which assessed their profile, professional activities, and job satisfaction. The Mann-Whitney and Kruskal-Wallis tests and the ordinal logistic regression at a 5% significance level were applied to evaluate the differences and relationship between job satisfaction and the independent variables. Results The average age of the survey participants was 31.9±6.4 years, the majority was female (95.58%), and graduated between 2000 and 2016 (90.36%). The survey revealed that 55.41% of the nutritionists were satisfied at work, 33.68% were indifferent, 6.86% were highly satisfied, and 4.04% were dissatisfied. The variables that influenced job satisfaction the most were age, years of training, income, and workdays in the week. Income explained satisfaction positively. There was statistical difference in relation to the satisfaction of participants regarding their knowledge on food service (p=0.0350), completion of postgraduate courses (p=0.0082), and interest in working in an area of nutrition other than food service (p<0.0001). Conclusion Although most professionals are satisfied, many were indifferent to job satisfaction, which may reflect a low perspective on their current job or poor experience in the food service. These results suggest the need for further actions aiming at raising nutritionists’ perceived professional importance.

Opinions of Dietitians about Factors Affecting Individual Nutrition Counseling and Job Satisfaction

“…Bu çalışmada da benzer şekilde evli veya bekâr olmanın iş doyumunda etkisinin olmadığı görülmüştür. Diyetisyenlerin meslekte geçirdikleri süre ile iş doyumu arasında ilişki bulunmamışken, diğer araştırmalarda diyetisyenlerin yaşı ve meslekte geçirdiği süre ile iş doyumunun arttığı gösterilmiştir (21,24,26,27). Yapılan bir çalışmada, 0-5 yıldır çalışan diyetisyenlerin iş doyumunun, ≥11 yıldır çalışan diyetisyenlere göre yüksek olduğu bildirilmiştir (25).…”

“…Yüksek lisans mezunu olan diyetisyenlerin iş doyumu daha yüksektir. Benzer şekilde, yapılan çalışmalarda, mezuniyet sonrası eğitime/kursa katılanların ve yüksek lisans derecesine sahip olan diyetisyenlerin daha yüksek iş doyumuna sahip oldukları bulunmuştur (16,21,29). Bu durum, mesleki güncel değişiklikleri takip etmenin ve bireysel eğitimi desteklemenin iş doyumunu yükselttiğini göstermektedir.…”

“…Nitekim gelirini yeterli bulan diyetisyenlerin iş doyumu, yetersiz bulanlara göre daha yüksektir (Tablo 1). Diyetisyenler maaşlarının diğer sağlık çalışanlarına göre düşük olduğunu belirtmişler (31), yapılan çalışmalar da maaş artışının iş doyumunu olumlu etkilediğini, yüksek ücret alan diyetisyenlerin iş doyumunun daha yüksek olduğunu göstermiştir (21,26,30,32). Bu ve diğer çalışmaların gösterdiği gibi maaş/ücret memnuniyeti, iş doyumunu arttırmaktadır ve bu çalışmada diyetisyenlerin düşük iş doyumuna sahip olmasında geliri düşük bulmanın etkili olduğu görülmektedir (Tablo 2).…”

Association of salary and intention to stay with the job satisfaction of the dietitians in Jordan: A cross-sectional study

“…However, this level is considered a dependent situation level, implying that it is based on individual functions and emotional and organizational variables [10] . Job recognition, salary, advancement opportunities, and achievement of personal goals have all been recognized as important factors in job satisfaction [2] , [4] , [6] , [8] , [9] , [11] . Salary is considered as the main influence for enhancing the job satisfaction level of employees [8] , [12] .…”

Well-Being at Work: A Cross-Sectional Study on the Portuguese Nutritionists

“…Therefore, it is important to know the health professionals' profile and their status regarding well-being at work in order to improve their health and well-being. Job satisfaction among nutritionists has been studied, but most of these studies focused on nutritionists working in the United States, Canada, South Africa, Sudan, Brazil, and Iran [5,8,[25][26][27][28][29][30][31][32][33]. Since well-being at work impacts on work performance and quality of life, knowledge about the profile of well-being at work is essential to improve the working environment and reduce NCD and turnover of nutritionists [5].…”