頁籤選單縮合
題 名 | 我國營養師職業能力之分析 |
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作 者 | 李一靜; | 書刊名 | 國立屏東技術學院學報 |
卷 期 | 3 1994.06[民83.06] |
頁 次 | 頁93-111 |
分類號 | 419.24 |
關鍵詞 | 營養師; 專業能力; 重要程度; 執行頻率; Dietician; Professional abilities; Relative importance index; Relative frequence index; |
語 文 | 中文(Chinese) |
中文摘要 | 依據「中華民國營養師法」,規定團體膳食營養之設計、教育與指導,膳食供應 之監督和管理,以及膳食營養諮詢服務等為營養師之業務與責任。教育和指導國民吃出營養 與吃出健康實為營養師責無旁貸的職責。本研究目的乃在探討五類營養師(社區營養師、臨 床營養師、諮詢營養師、膳食管理營養師及商業營養師)共同認為營養師應具備的之專業能 力,及該等能力項目之重要程度與執行頻率,歸納結果以為現職營養師加強工作知能與學校 培育機構訂定課程之參考。 本研究主要採用問卷調查法,受調查的對象主要包括現任職於醫院,診所,衛生局,農會及 漁會,學校或公、民營機關團體餐廳,營養減肥諮詢中心,坐月子中心,健康食品公司,食 品相關企業,及教育機構之營養師或從事營養相關工作人員。 「營養師職務之能力條件」部份,共計有五類營養師 180 項基本能力。 每一題項則代表一 種基本能力,其重要性分「極重要」、「重要」、「尚重要」、「不重要」、「不適用」五 個等級;另執行頻率則分為「極常」、「經常」、「尚常」、「不常」、「全無」五級。其 計分方式採 3,2,1,-1,-2, 五等級對應計分。統計時就五類營養師分別應具備之每一項基本 能力皆統計重要程度及執行頻率各等級之填答人數與其佔此題項填答人數之百分比,並計算 其平均值,且排列其於該類營養師能力之位序。在重要程度平均值上若大於 1.00 則表示該 項能力重要,而執行頻率平均值若大於 1.00 則表示常使用該項能力。統計工作則兼採人工 統計(畫記與平均值)和電腦統計(相對重要性係數)兩種方式。 本調查所列五類營養師之 180 項專業能力中,雖有些能力之執行頻率平均值小於 1.00,然 而所有專業能力重要程度平均值皆大於 1.00。 (其中包括臨床營養師八類 63 項,社區營 養師四類 29 項,膳食管理營養師五類 47 項,諮詢營養師四類 22 項,與商業營養師三類 19 項能力)。由此顯示受訪者認為本研究所列 180 項專業能力皆重要,能符合職業或行業 需求。 對於專科學校現有或未來技術學院將籌設食品營養相關科系者, 建議參酌本研究所提 180 項營養師專業能力,納入專業科目中之講授及實習內容,依各年級授課次序,訂定教學目標 並定期加以評量,藉此達到學用配合之效果。以上職業能力分析結果亦可為現職營養師加強 工作知能之參考。 |
英文摘要 | According to "Laws for dietician", the tasks and responsibilities of dietician are the design, education and instruction for mass diet; supervision and management for dietary supply and diet counselling service. Educating and instructing people to eat properly and nutritiously is one of responsibilities of dietician. The objectives of this research were to investigate the important and frequently used professional abilities for five kinds of dietician. Based on the analysis, recommendation was made to strengthen abilities of present dietician and to adjust current curricula for education institution. Questionnaire investigation method was used in the study. Investigated subjects included those who worked at hospital, clinical center, sanitary station, farmer association and fisherman association, school restaurant, nutrition counselling center, health foods company, food industry and educational institute. As to "Tasks and Abilities of Dietician" part included 180 basic abilities of five kinds of dietician. Every item represented one basal ability and its importance was classified into 'very important', 'important', 'fairly important', 'less important' and 'nonapplicable' five scale. The frequence of investigated ability used by dietician was also classified into 'very often', 'often', 'fairly', 'not often' and 'seldom' five category. The weight of five scale was 3, 2, 1, -1 and -2 respectively. Relative importance index (RII), relative frequence index (RFI) and the respective sequence of every basal ability were counted and expressed. If RII or RFI was more than 1.00, then it meant that the ability was important or frequently used. Both man-counting (counting and average) and computer-analytical (RII and RFI) methods were utilized concurrently in this research. RII of every professional ability listed in this study was greater than 1.00, although some abilities were not frequently used. Obviously, all of 180 professional abilities studied were thought to be important for the dietician. |
本系統中英文摘要資訊取自各篇刊載內容。