영양사의 직무분석을 통한 전문대학 식품영양과의 교육과정 개선 = A Study on the Improvement of Curriculum in the Junior College for the Dietitians in accordance with Job Analysis

다국어 초록 (Multilingual Abstract)

The purpose of this study was to improve the curriculum for food and nutrition department in the junior colleges. In order to achieve the purpose, two methodologies were carried out.
First is job analysis of the dietians who have worked in manufacturing companies, schools and hospitals, second is survey for the opinions of professors in the junior colleges.
Some results were as follows;
1. The period of junior college for dietitions have to be 3 years.
2. Kinds of necessity subjects was decresed, but kinds of selection subjects was increased to have much opportunities of favourable subjects for student.
3. The need of theory was low, but that of experiment and pratice was high.
4. The need of general subjects same as Korean language, Korean history, English, ethics, so ciology, philosophy and gymnastics was low.
5. The need of chemical related subjects same as general chemistry and organic chemistry was low.
6. The need of food engineering subjects same as refrigeration, genestics and fermentation was low.
7. The need of cooking related subject, clinical related subject, health and hygiene related subjects was not so much high.
8. The need of kitchen facillity subject was a little high.
9. The need of educational related subjects same as pedagogics and counseling was high.
10. The need of food serving management subjects same as personnel management, material purchase and human relation was high.

목차 (Table of Contents)

• ABSTRACT = 9
• Ⅰ. 서론 = 10
• 1. 연구문제의 제기 = 10
• 2. 전문대학 식품영양과의 교육과정 = 10
• 3. 영양사의 직무분석을 통한 교과과정 개발 = 11
• Ⅱ. 연구방법 및 절차 = 12
• 1. 직무분석 = 12
• 2. 설문조사 = 13
• Ⅲ. 연구결과 및 해석 = 13
• 1. 직무분석 결과 = 13
• 2. 설문조사 결과 및 해석 = 19
• Ⅳ. 결론 = 26
• 참고문헌 = 27