在日本注册营养师和营养师中,工作参与度和相关因素:一个横截面研究
Kozue Yaginuma-Sakurai1, Chotoku Saito2, Yoshiko Kasahara3
1Department of Human Health and Nutrition, College of Human Health and Nutrition, Shokei Gakuin University, Japan.
Industrial health
|December 3, 2023
概括
注册营养师比营养师的工作参与度更高,年龄,工作场所和支持等因素影响了两者的参与度. 运动习惯特别影响饮食师的参与.
科学领域:
- 职业健康 职业健康 职业健康
- 营养科学 营养科学
- 心理学 心理学 心理学
背景情况:
- 医疗保健专业人员的角色,包括注册营养师和营养师,由于生活方式和人口结构的变化而不断发展.
- 关于职业压力和工作参与度的研究有限,特别是在这些以营养为重点的职业中.
- 了解工作参与度对于专业福利和饮食学服务提供至关重要.
研究的目的:
- 调查注册营养学家和营养学家的工作参与情况.
- 确定与这些不同但相关的专业群体中的工作参与相关的因素.
- 为了比较注册营养师和营养师之间的工作参与水平.
主要方法:
- 采用了一个横截面调查设计.
- 从3,593份有效问卷中分析了1,654份有效问卷.
- 使用了乌得勒支工作参与度表和多重回归分析.
主要成果:
- 与注册营养师相比,营养师报告工作参与度得分明显较低.
- 对于这两组人来说,工作参与与年龄,工作场所,同事的支持以及努力-奖励比率有关.
- 运动习惯仅仅是营养师工作参与度的一个显著的积极因素.
结论:
- 在注册营养师和营养师之间,工作参与程度不同,注册营养师与一般日本工人相当.
- 诸如年龄,工作环境,社会支持和感知到的公平性等因素会影响专业参与.
- 需要针对特定因素进行有针对性的干预,以提高工作参与度,特别是对于营养学家来说.
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