Emotional Intelligence, Job Satisfaction, and Burnout for Dietitians

Abstract

Emotional Intelligence, Job Satisfaction, and Burnout for Dietitians by Cara N. Perdue MHS, Western Carolina University, 2010 BS, Western Carolina University, 2007 Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Health Services Walden University February 2016 Abstract 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 Chi (p = 0.000), Pearson r correlation (r = 0.28, p = 0.000), and positive linear regression (r = 0.075, p = 0.000). Levels of EI and job satisfaction for dietitians were examined with a Chi (p = 0.000), Pearson r correlation (r = 0.271, p = 0.000), and positive linear regression (r = 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, encourageThere 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 Chi (p = 0.000), Pearson r correlation (r = 0.28, p = 0.000), and positive linear regression (r = 0.075, p = 0.000). Levels of EI and job satisfaction for dietitians were examined with a Chi (p = 0.000), Pearson r correlation (r = 0.271, p = 0.000), and positive linear regression (r = 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. Emotional Intelligence, Job Satisfaction, and Burnout for Dietitians by Cara N. Perdue MHS, Western Carolina University, 2010 BS, Western Carolina University, 2007 Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Health Services Walden University February 2016 Dedication I would like to dedicate this dissertation to my wonderfully supportive husband David. Without his constant and loving support, I would not have achieved this goal. Acknowledgments I am most grateful to my dissertation chair Dr. Shirley Gerrior, for her guidance and support throughout the entire dissertation process. I would also like to thank my committee member Dr. Pat Carmoney and URR Dr. Diana Naser. I especially wish to recognize my family and friends for their unwavering support and encouragement.