引用本文:邵继红 苗柳 谢蒙蒙 黄水平 徐莉春 王锋 周丽 任香梅.营养专业人才社会需求现况及影响因素分析[J].中华医学教育探索杂志,2014,13(4):414~416
营养专业人才社会需求现况及影响因素分析
Study on social demand status and influencing factors of nutrition profession
DOI:
中文关键词:  营养专业  社会需求  影响因素
英文关键词:Nutrition profession  Social requirement  Influencing factors
基金项目:
作者单位
邵继红 苗柳 谢蒙蒙 黄水平 徐莉春 王锋 周丽 任香梅 De-partment of Public Health Xuzhou Medical College 
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中文摘要:
      目的 了解社会对营养专业人才的社会需求及影响因素,为人才培养和政策制定提供依据。方法 采用分层抽样方法,对苏南、苏北和苏中地区各类单位相关人员共420人进行问卷调查,了解被调查者基本情况、工作类别,其单位基本情况、对营养人才的需求状况。有效数据利用Epidata 3.1进行双录入,用SPSS17.0进行数据分析。对调查对象基本情况各项数据、单位用人需求各项目行卡方检验,营养专业人才需求影响因素行单因素、多因素Logistic回归分析。结果 社会营养工作人员主要从业部门不同,但以餐饮从业人员居多,并在不同地区间差异有统计学意义(P=0.019);不同地区从业人员文化专业水平差异有统计学意义(P=0.011)。45.9%的调查单位有营养专业人才需求,未来3年营养专业人才需求主要在养老、保健品营销、社区、学校和服务机构等相关部门(P=0.009),学历要求以本科为主(67.8%)(P=0.005)、专业以营养为主(89.9%)(P=0.000)。性别、研究生学历、营养专业以及具备实际操作能力是影响未来用人单位营养专业人才需求的因素(P<0.05)。结论 现阶段营养专业人才培养以本科为主;人才培养应注意具有一定的复合性和应用性,并可能需要分类发展才能满足持久性发展需求。
英文摘要:
      Objective To investigate the social demand status and influencing factors of nutri-tion profession in order to provide advices for nutrition personnel training and policy-setting. Methods A stratified cluster sampling was conducted in southern, middle and north of Jiangsu province with questionnaire to understand the basic information of interviewees, job category, basic information of the unit and the demand for nutrition talents. The data were input by Epidata 3.1 and were analyzed by SPSS 17.0. The basic information of interviewees and the demand of units were analyzed by chi-square test while influencing factor of nutrition talent demand were analyzed by single factor and multiple factors logistic regression analysis. Results Survey results showed that there were differences in pro-fessional level among different areas(P=0.011). Nutrition talents mainly worked in catering services(P=0.019). In the next three years, 45.9% of the survey units will have nutrition professional demand and nutrition talents will mainly work in nursing homes, health care products marketing, community, schools and service institutions(P=0.009). 67.8% of the survey units will require bachelor degree(P=0.005) and 89.9% of the survey units will take nutrition profession as priority(P=0.000). Gender, postgraduate degree, nutrition profession and actual operation ability are the main influencing factors for choosing and employing(P<0.05). Conclusions At present, nutrition talents are mainly bachelor's degree. Nutrition personnel training should pay attention to the compositionality and applicability and need classification development to meet the social sustainability needs.
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