Abstract
Objective: This study aimed to elucidate the knowledge and skills of cooking required by national registered dietitians working in hospitals.
Methods: We selected 58 national registered dietitians working in 22 hospitals. The questionnaire comprised 30 questions based on the standard of questions asked during the national registered dietitian exam.
Results: Over 90% of the subjects answered “required” or “maybe required” for 28 questions. We also evaluated whether the experience of working in the hospital may influence the knowledge and the skills for cooking required by national registered dietitians. Comparison of 4 groups classified by one's experience per decade; 1~9 years, 10~19 years, 20~29 years, and >30 years. No significant difference was observed for this comparison. Comparison of 3 groups classified by one's experience before or after amendment of the curriculum of the national registered dietitian training colleges; 1~4 years, 5~19 years, and >20 years. The requirement for “Experiential understanding of changing of nutrients by cook (experiment of cooking science)” was recognized more by the 5~19 year group than by the >20 year group (p < 0.05). The requirement for “Food composition” was recognized more by the 5~19 year (p < 0.05) and >20 year (p < 0.05) groups than by the 1~4 year group.
Conclusions: In order to master the basic knowledge and the skills of cooking, the national registered dietitian exam should be mandatory to maintain the professionalism of national registered dietitians working in hospitals. The knowledge and skills of cooking required by national registered dietitians working in hospitals are influenced by one's experience.
