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TitleRelationships between career satisfaction and personality
LanguageEnglish
File Size3.8 MB
Total Pages186
Document Text Contents
Page 1

RELATIONSHIPS BETWEENCAREERSATISFACTION AND
PERSONALITY TYPE FOR EMPLOYEDDIETITIANS

By

ROBIN BROWNFELLERS

A DISSERTATION PRESENTEDTO THE GRADUATECOUNCIL OF
THE UNIVERSITY OF FLORIDA IN PARTIAL

FULFILLMENT OF THE REQUIREMENTSFOR THE DEGREEOF
DOCTOROF PHILOSOPHY

UNIVERSITY OF FLORIDA

1974

Page 2

mmm^SmO'' FLORIDA

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79

differences between type distributions for clinical, ad-

ministrative and educatioriai specialties. Hypothesis 2
i

was concerned with type categories (ISTJ, ISFJ, etc.),

and Hypothesis 3 dealt: wijth the individual variables, EI,

SN, TF, and JP, and their Combinations , Hypothesis 4

represented an attempt to predict choice of specialty based

on MBTI scores.

Hypothesis 2

Hypothesis 2 . There are no significant differences
i

-

between the distribution of | MBTI types for each of the three

specialties: clinical, administrative, and educational.

Respondents were asked in a questionnaire to classify

themselves into one of three specialties, according to how
'

they spent the major part of their time. MBTI data were

distributed on separate type tables for each specialty.

The number of subjects and percentage distribution by type

for each of the groups are presented in Tables 4, 5, and 6.

There were 243 subjects in the sample: 89 were in

clinical specialties, 120 in administration, and 34 in educa-

tion. In the sections below, each specialty is described in

terms of its type distribution, and the analyses are dis-

cussed following these descriptions.

Clinical dietitians

The number of subjects and percentage distribution by

type for 89 clinical dietitians are shown on Table 4.

Page 94

Myers-Briggs Type Indicator

80

Type Table

Table 4

CLINICAL DIETITIANS: NUMBERAND PERCENTAGE
FREQUENCIESFOR 16 PERSONALITY TYPES

SENSING TYPES INTUITIVE TYPES
withTHINKING with FEELING with FEELING with THINKING N

ISTJ
N = 8
%= 9.0

ISTP
N = 3

%-- 3.4

ESTP
N =
%--

ESTJ
N =12
%= 13.5

SSFJ
N = 15.
%= 16.9

INFJ
N =
%-- 9.0

ISFP
N = 2
%-- 2.2

ESFP
N = 6
%-- 6.7

ESFJ
N = 9

%= 10.1

/NFP
6

6.7

ENFP
4

4.5

ENFJ
N = 5
%-- 5.6

INTP
N =1
%= 1 .

1

ENTP
N =1
%=1.1

ENTJ
N = 4

%= 4.5

5.6 o
Z
Q

33

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171

June, 1966. Her graduate research focused on computer

applications in planning menus . She subsequently accepted

a position at Shands Teaching Hospital, University of

Florida, and was first employed as project dietitian for a

National Institutes of Health grant to develop computer

applications in food systems management. In June, 1967,

she became Assistant Director of Dietary Services at Shands

Teaching Hospital, a position held until March, 1970,

when she was appointed Administrative Dietitian in the

Clinical Research Center, College of Medicine, University

of Florida. During this time, she completed several gradu-

ate courses in education, nutrition, and food science at

the University of Florida. Granted a Kellogg Fellowship

by the Center for Allied Health Instructional Personnel at

the University of Florida in September, 1972, she again

became a full-time graduate student, majoring in Curriculum

and Instruction.

She is a Registered Dietitian in both New Zealand and

the United States. In New Zealand she is a Life Member of

the N.Z. Dietetic Association; in the United States, amember of

the American Dietetic Association. She has held membership

in Omicron Nu, a home economics honor society and in Pi

Lambda Theta, an honor and professional association in

education.

She is the wife of John D. Fellers. , They presently

reside in Mobile, Alabama.

Page 186

I certify that I have read this study and that in my
opinion it conforms to acceptable standards of scholarly
presentation and is fully adequate, in scope and quality,
as a dissertation for the degree of Doctor of Philosophy.

James W. Hensel, Chairman
Professor of Education

I certify that I have read this study and that in my
opinion it conforms to acceptable standards of scholarly
presentation and is fully adequate, in scope and quality,
as a dissertation for the degree of Doctor of Philosophy.

Arthur J. Lewfjl ^
Professor of (jpucation

I certify that I have read this study and that in my
opinion it conforms to acceptable standards of scholarly
presentation and is fully adequate, in scope and quality,
as a dissertation for the degree of Doctor of Philosophy.

RalphTC. Robbins
Associate Professor of Food

Science

This dissertation was submitted to the Graduate Faculty of
the College of Education and to the Graduate Council,
and was accepted as partial fulfillment of the requirements
for the degree of Doctor of Philosophy.

December, 1974

Dean, Graduate School

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