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首页> 外文学位 >Emotional Intelligence, Job Satisfaction, and Burnout for Dietitians.
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Emotional Intelligence, Job Satisfaction, and Burnout for Dietitians.

机译：营养师的情绪智力，工作满意度和职业倦怠。

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摘要

There are low retention rates of dietitians and this impacts quality of care. Emotional intelligence (EI) may be the missing component to improve retention, due to EI increasing job satisfaction and decreasing burnout for other health providers. The purpose of this study was to examine the relationship between EI, job satisfaction, and burnout for dietitians. The theoretical framework utilized was the 4-branch model of EI. Method of inquiry was convenience, quantitative non-experimental design. Registered dietitians (N = 84,173) living in the United States were contacted via e-mail. Approximately 9.5% of dietitians (n = 8,038) completed the Wong and Law EI Scale, Job Diagnostic Survey, Copenhagen Burnout Inventory, and a demographic survey. Frequency was calculated based on coded data that 89.38% of dietitians indicated high level of EI (score ? 4.5). Levels of EI and burnout for dietitians were examined with a Chi2 (p = 0.000), Pearson r correlation (r = 0.28, p = 0.000), and positive linear regression (r2 = 0.075, p = 0.000). Levels of EI and job satisfaction for dietitians were examined with a Chi2 (p = 0.000), Pearson r correlation (r = 0.271, p = 0.000), and positive linear regression (r2 = 0.070, p = 0.000). Significant findings reveal that dietitians possess increased levels of EI, a positive correlation exists between EI and burnout, and a positive correlation exists between EI and job satisfaction. Results may contribute to social change by highlighting the importance of EI in the field of dietetics to integrate EI in curriculum, encourage professional growth, and improve client outcomes.
机译：营养师的保留率低，这会影响护理质量。情绪智力（EI）可能是提高保留率的要素，因为EI提高了工作满意度，并减少了其他医疗服务提供者的倦怠。这项研究的目的是检查营养师的EI，工作满意度和倦怠之间的关系。使用的理论框架是EI的4分支模型。询问的方法是方便，定量的非实验设计。通过电子邮件联系了居住在美国的注册营养师（N = 84,173）。约9.5％的营养师（n = 8,038）完成了Wong and Law EI量表，工作诊断调查，哥本哈根倦怠量表和人口统计调查。根据编码数据计算出频率，其中89.38％的营养师表示EI水平较高（得分≥4.5）。营养师的EI和倦怠水平通过Chi2（p = 0.000），Pearson r相关性（r = 0.28，p = 0.000）和正线性回归（r2 = 0.075，p = 0.000）进行检查。营养师的EI水平和工作满意度通过Chi2（p = 0.000），Pearson r相关性（r = 0.271，p = 0.000）和正线性回归（r2 = 0.070，p = 0.000）进行检查。重要发现表明，营养师的EI水平升高，EI与倦怠之间呈正相关，EI与工作满意度之间呈正相关。通过强调EI在饮食学领域中将EI纳入课程，鼓励职业发展并改善客户成果的重要性，结果可能有助于社会变革。

著录项

  • 作者

    Perdue, Cara N.;

  • 作者单位

    Walden University.;

  • 授予单位 Walden University.;
  • 学科 Health care management.;Organizational behavior.;Nutrition.
  • 学位 Ph.D.
  • 年度 2016
  • 页码 141 p.
  • 总页数 141
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 建筑科学;
  • 关键词

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