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Shin and Kim: Food Allergy-related Awareness and Performance of Dietitians at Children's Hospitals in Korea: Comparison of Certificate Possession among Clinical Dietitians
Research Article

Korean Journal of Community Nutrition 2019; 24(6): 512-524.

Published online: 31 December 2019

DOI: https://doi.org/10.5720/kjcn.2019.24.6.512

Food Allergy-related Awareness and Performance of Dietitians at Children's Hospitals in Korea: Comparison of Certificate Possession among Clinical Dietitians

Hye-Ran Shin1, Sook-Bae Kim2

1Department of Food & Nutrition, Chungnam National University, Daejeon, Korea, Student.

2Department of Food Science & Human Nutrition, Research Institute of Human Ecology, Jeonbuk National University, Jeonju, Korea, Professor.

Corresponding author: Sook-Bae Kim. Jeonbuk National University, Baekje-daero 567, Deokjin-gu, Jeonju 54896, Korea. Tel: (063) 270-3823, Fax: (063) 270-3854, sbkim@jbnu.ac.kr

Received 28 November 2019       Revised 9 December 2019       Accepted 9 December 2019

Copyright © 2019 The Korean Society of Community Nutrition

The Korean Society of Community Nutrition

(open-access):

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives

The purpose of this study was to examine the food allergy-related knowledge, awareness, and performance of dietitians at children's hospitals, depending on whether or not they have a clinical dietitian certificate.

Methods

A questionnaire survey was administered to 41 dieticians at children's hospitals registered as a part of the Korean Hospital Association. The survey consisted of questionnaires examining general characteristics, nutritional counseling-related characteristics, and food allergy-related characteristics (food allergy-related knowledge, awareness, and performance). We examined differences according to the status of clinical dietitian certification.

Results

The proportion of subjects who were holders of clinical dietitian certificates was 48.8%. There were differences between holders of clinical dietitian certificates and non-holders as follows. Regarding nutritional awareness and performance, ‘needs to provide nutrition counseling in children's hospitals’, ‘providing nutrition counseling services in working hospitals’, and ‘whether there is a nutrition counseling room’ scored higher among holders of clinical dietitian certificates than non-holders. Holders of clinical dietitian certificates showed higher scores for knowledge of food allergy symptoms and food allergy management than non-holders. For food allergy awareness and performance, ‘self-assessment of food allergy knowledge understanding level’, ‘awareness of open oral food challenge (OFC)’, ‘recognition of the need for education and counseling on food allergy for patients/guardians’, and ‘food allergy related educational experience’ scored higher among holders of clinical dietitians certificates than in non-holders.

Conclusions

Children's hospital dietitians with a clinical dietitian certificate showed high knowledge, awareness, and performance related to food allergies. It is thus necessary to employ a clinical dietitian for food allergy management in children's hospitals. In addition, training and conservative education are necessary for the management of food allergies for children's hospital dietitians.

Keywords: children's hospital dietitian, clinical dietitian certificate, food allergy, nutrition counseling

Figures and Tables

Table 1

General characteristic of subjects

kjcn-24-512-i001

1) n (%)

2) multiple responses

Table 2

Nutrition counseling related characteristics of subjects

kjcn-24-512-i002

1) n (%)

Table 3

Food allergy related knowledge of subjects

kjcn-24-512-i003

1) Mean ± S.D.

Table 4

Food allergy related perception of subjects

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1) n (%)

Table 5

Food allergy related performance on patient's meal management of subjects

kjcn-24-512-i005

1) n (%)

2) OFC, oral food challenge

Table 6

Food allergy related performance on food allergy nutrition counseling of subjects

kjcn-24-512-i006

1) n (%)

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ORCID iDs

Hye-Ran Shin
https://orcid.org/0000-0001-9434-7379

Sook-Bae Kim
https://orcid.org/0000-0002-8385-3687

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