Job Satisfaction of Dietitians with Management Responsibilities: An Exploratory Study Supporting ADA's Research Priorities

Sauer, Kevin; Canter, Deborah D.; Shanklin, Carol W.

doi:10.1016/j.jada.2010.08.024

Cited by 9 publications

(11 citation statements)

References 16 publications

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“…During the pandemic period, wellbeing perception increased with higher family income. These data are confirmed by other studies, indicating that lower wages decrease satisfaction at work [13,16,[37][38][39]. During the pandemic period, most family members are isolated at home, increasing expenses with bills (water, energy, food, and others).…”

Section: Discussionsupporting

confidence: 86%

Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians

Matos

Akutsu

Zandonadi

et al. 2020

IJERPH

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This study aimed to evaluate the perceptions of dietitians’ wellbeing at work before and during the SARS-COV-2 pandemic in Brazil. This cross-sectional study was performed using a previously validated instrument to investigate the wellbeing of dietitians at work in Brazil. The questionnaire on the wellbeing of dietitians was composed of 25 items (with a 5-point scale), characteristics, and questions about the SARS-COV-2 period. The application was carried out with GoogleForms® tool from 26 May to 7 June 2020. The weblink to access the research was sent via email, messaging apps, and social networks. Volunteers were recruited nationwide with the help of the Brazilian Dietitians Councils, support groups, as well as media outreach to reach as many dietitians as possible. Volunteers received, along with the research link, the invitation to participate, as well as the consent form. A representative sample of 1359 dietitians from all the Brazilian regions answered the questionnaire—mostly female (92.5%), Catholic (52.9%), from 25 to 39 years old (58.4%), with a partner (63.8%), and with no children (58%). Most of the participants continue working during the pandemic period (83.8%), but they did not have SARS-COV-2 (96%), nor did their family members (80.7%). The wellbeing at work before SARS-COV-2 was 3.88 ± 0.71, statistically different (p < 0.05) from during the pandemic, with the wellbeing of 3.71 ± 0.78. Wellbeing at work was higher before the pandemic for all the analyzed variables. Analyzing variables separately before and during the pandemic, dietitians with partners, children and a Ph.D. presented higher scores for wellbeing at work. Professionals receiving more than five times the minimum wage have higher scores. During the pandemic, better wellbeing was observed for dietitians working remotely.

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Section: Discussionsupporting

confidence: 86%

Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians

Matos

Akutsu

Zandonadi

et al. 2020

IJERPH

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“…position and focus on customer satisfaction, as well as achieve a positive financial outcome demonstrated the importance of how these aspects impacted job satisfaction for these two groups, supporting research conducted by Sauer et al 23 The importance of these satisfaction aspects are supported by other research studies demonstrating the importance of having a challenging job with the developing workforce. 42 Responses to several motivational aspects including work in an environment that provides promotion opportunities, working with others, make a difference in the world and preventing child obesity were significant and also relate to generational traits seen in the developing workforce.…”

Section: Satisfaction With Work Schedules Customer Satisfaction Havsupporting

confidence: 75%

“…An assessment of RD job responsibility, job satisfaction and career motivational aspects through a literature review was done in order to develop the questionnaire. 23,24,26,[29][30][31][32][33] The online RD questionnaire was developed with three sections.…”

Section: Questionnaire Development and Contentmentioning

confidence: 99%

Registered dietitians in school nutrition leadership and dietetic students' consideration of school nutrition

Dodson

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School nutrition programs provide meals and snacks to nutritionally support students in their academic achievement. The importance of qualified leadership to maintain standards and provide quality these meals and snacks is important. Limited research has examined the benefits of registered dietitians providing school nutrition leadership. The purpose of this study was to evaluate the motivational aspects and job responsibilities influencing registered dietitians' (RD) and senior dietetic students' decision to pursue school nutrition leadership positions. The Southeast Food and Nutrition Services (FNS) division of the United States Department of Agriculture (USDA) region was the focus of the research. Web-based questionnaires were used to collect responses from members of the School Nutrition Services Dietetic Practice Group (SNSDPG) members and senior dietetic students from 22 Academy of Nutrition and Dietetic accredited didactic programs in this area. Reasons RDs (N = 158) selected school nutrition leadership and reasons dietetic students (N = 129) would consider selecting a position in school nutrition were examined and compared. Motivational aspects and job responsibilities providing satisfaction for RDs were identified. The reasons students would not select school nutrition as a career option were also examined. Key aspects influencing RD selection of school nutrition leadership positions were want to engage/work with people (M = 4.55; SD = 0.68) and achieved a positive outcome (M = 4.53; SD = 0.64). Employee opportunities and outcomes were identified as the aspects impacting RD selection. Student selection of potential school nutrition xii leadership positions was influenced by impact others' health and well-being (M = 4.42; SD = 0.63), positive impact on preventing childhood obesity (M = 4.32; SD = 0.76) and influence others (M = 4.37; SD = 0.65). Students not selecting a school nutrition position were influenced by intentions to develop clinical dietetics knowledge (M = 3.51; SD = 1.10) and clinical skills (M = 3.36; SD = 1.11). Comparisons between RD and student selection of school nutrition responses differences were significant (p < 0.0001) for aspects such as foodservice leadership skills, work schedule preference, make a difference in the world and preventing childhood obesity. Based on the results of this research, aspects influencing current RDs to select school nutrition appear to be associated with working with others to achieve a positive outcome. While the senior dietetic students demonstrated interest in school nutrition for the opportunity to make a difference in the world, specifically with health. Consideration of these aspects may be beneficial to school districts seeking to recruit qualified individuals, specifically RDs, into school nutrition leadership positions.

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“…Diyetisyenlerin iş doyumunu belirlemeye yönelik sınırlı sayıdaki çalışmada; genellikle klinik diyetisyeni olma durumunda yüksek iş doyumuna ulaşılırken, gelir açısından memnuniyet düzeyinin düşük olduğu belirtilmiş (13), yönetim sorumlulukları olan diyetisyenlerin yönetim becerileri, iletişim, ekip çalışması ve zaman yönetimi gibi becerilerinin iş doyumunun yükselmesine yardımcı olduğu ( 14) ve yönetici olarak çalışan diyetisyenlerde iş doyumunun daha yüksek olduğu gösterilmiş (15), diyetisyenlerde deneyim süresi, mesleki bilimsel toplantılara katılım ile iş doyumunun arttığı, ayaktan takip edilen hasta sayısı arttıkça iş doyumunun azaldığı bildirilmiştir (16). Diyetisyenlik kariyerinde, diyetisyenlerin işleriyle ilgili düşüncelerinin öğrenilmesi öncelikli konu olarak görülmektedir (17). Diyetisyenlerin iş doyumunun belirlenerek etkileyen faktörlerin iyileştirilmesi yoluyla iş doyumunun arttırılmasının, bireylerin yaşam kalitesi ve toplumun beslenme ve sağlık durumunun yükseltilmesinde katkısı olabileceği düşünülmektedir.…”

Section: Introductionunclassified

Diyetisyenlerin Bireysel Beslenme Danışmanlığını Etkileyen Etmenler Hakkındaki Düşünceleri ve İş Doyumu

Ongan

Ayer

Çankaya

et al. 2021

Adnan Menderes Üniversitesi Sağlık Bilimleri Fakültesi Dergisi

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Amaç: Diyetisyenlerin iş doyumunu etkileyen faktörlerin iyileştirilmesi, iş doyumunun yükseltilmesi, bireylerin/toplumun beslenme ve sağlık durumunun iyileştirilmesine katkıda bulunabilir. İzmir'de çalışan diyetisyenlerin bireysel beslenme danışmanlığı ile ilişkili faktörler hakkındaki düşüncelerinin incelenmesi, iş doyumu ile iş doyumunu etkileyen faktörlerin saptanması amaçlanmıştır. Yöntem: Tanımlayıcı tipteki bu araştırma, İzmir'de çalışan diyetisyenlerle (n=183) yürütülmüştür. Verilerin elde edilmesinde literatür taramasıyla oluşturulan anket formu ve İş Doyumu Ölçeği (Job Satisfaction Survey-JSS) kullanılmıştır. Ki-kare, bağımsız gruplarda t testi, one-way ANOVA, tukey testi, lineer regresyon analizi (enter modeli) kullanılmış, p<0.05 istatistiksel olarak önemli kabul edilmiştir. Bulgular: Diyetisyenlerin yaş ortalaması 31.9±8.84 yıl olup, %89.1'i kadındır. Diyetisyenlerin %34.4'ü kamuda, %38.8'i özel sektörde, %26.8'i kendi iş yerinde çalışmaktadır. Diyetisyenlerin JSS puanı 127.72±34.47 olup, iş doyumu düşüktür. Yüksek lisans mezunlarının, özel sektörde ve klinik alanda çalışanların, gelirini yeterli bulan, mesleğini çevresine öneren diyetisyenlerin ortalama iş doyumu puanı daha yüksektir (p<0.05). Lineer regresyon analizine göre diyetisyenlerin çalışma sektörü; özelden kamuya, kamudan iş yeri sahibine doğru ilerledikçe iş doyumu azalmaktadır. Diyetisyenler beslenme danışmanlığında sosyal medyanın etkili olduğunu, sosyal medyanın insanları beslenme açısından kısmen doğru yönlendirdiğini düşünmekte, medyada beslenme bilgisi verilmesini doğru bulmamakta, internet üzerinden verilen beslenme danışmanlığını yeterli bulmamaktadır. Diyetisyenlere göre danışan motivasyonunda en önemli etmenler; diyetisyenin yüz ifadesi, beden dili, kararlı tutumu, gerçekçi hedefler belirlemesi, görünüşü ve özgüvenidir. Sonuç: Beslenme danışmanlığı ve iş doyumuna ilişkin bu veriler, mesleki kuruluşlar ve eğitim planlayıcıları için yol gösterici olabilir. İş doyumunu etkileyen etmenlerin daha derinlemesine incelenmesi için nitel verilerle desteklenen daha fazla nicel çalışmaya ve iş doyumunu arttıracak faktörlere odaklanan çalışmalara ihtiyaç vardır.

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Job Satisfaction of Dietitians with Management Responsibilities: An Exploratory Study Supporting ADA's Research Priorities

Cited by 9 publications

References 16 publications

Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians

Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians

Registered dietitians in school nutrition leadership and dietetic students' consideration of school nutrition

Diyetisyenlerin Bireysel Beslenme Danışmanlığını Etkileyen Etmenler Hakkındaki Düşünceleri ve İş Doyumu

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