| Autor: |
Yaginuma-Sakurai K; Department of Human Health and Nutrition, College of Human Health and Nutrition, Shokei Gakuin University, Japan., Saito C; Department of Nutrition, Faculty of Health Science, Aomori University of Health and Welfare, Japan., Kasahara Y; Department of Food and Health Sciences, Faculty of Health and Human Development, The University of Nagano, Japan., Tsuno K; School of Health Innovation, Kanagawa University of Human Services, Japan., Yoshimasu K; Department of Psychological and Behavioral Sciences, School of Human Sciences, Kobe College, Japan., Tatsuta N; Health and Environmental Risk Division, National Institute for Environmental Studies, Japan., Goto M; Department of Nutrition Science, Sendai Seiyo Gakuin College, Japan., Nakai K; School of Sport and Health Science, Tokai Gakuen University, Japan. |
| Jazyk: |
angličtina |
| Zdroj: |
Industrial health [Ind Health] 2024 Jun 01; Vol. 62 (3), pp. 161-169. Date of Electronic Publication: 2023 Dec 01. |
| DOI: |
10.2486/indhealth.2023-0094 |
| Abstrakt: |
Healthcare services provided by registered dietitians and dietitians have been changing because of evolving lifestyles and population dynamics, leading to subsequent changes in the occupational status and experiences of these professionals. However, few studies have examined occupational stress among registered dietitians and dietitians. This study involved a cross-sectional survey to investigate the status and associated factors of work engagement among registered dietitians and dietitians, whose professions differ based on licensing processes and scope of work. A total of 3,593 questionnaires were distributed, 1,890 responses were received, and 1,654 valid questionnaires were analyzed. Work engagement was measured using the Utrecht Work Engagement Scale. Multiple regression analysis was conducted to examine the associations between work engagement and each factor. The work engagement scores of dietitians were significantly lower than those of registered dietitians. Further, work engagement was associated with age, workplace, coworker support, and effort-reward ratio for both registered dietitians and dietitians. However, exercise habit was a significant factor associated with work engagement only among dietitians. Work engagement among registered dietitians was comparable to that of typical Japanese workers, whereas it was lower among dietitians. The findings highlight the importance of considering associated factors to improve work engagement further, especially among dietitians. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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