Perceptions of dietitians on director management background, customer satisfaction, and clinical nutrition staff participation in the Foodservice Department.

摘要

The focus of this research is to assess the differences between registered dietitians (RDs) and non-RDs as Foodservice Directors. Foodservice Directors in the participants' (N=236) facility were both RDs (118; 52%) and non-RDs (107; 48%). Participants felt that their facility would benefit if an RD was the Foodservice Director (219; 89%). The majority (175; 77%) of clinical RD staffs were housed within the foodservice department, which was felt to be an advantage (119; 53%). Statistical analysis found that there was a significant difference (p=.048) between food quality scores in the patient food category between RD and non-RD Directors, with non-RDs providing higher scores.