- Email: [email protected]
Gamification of Nutrition-Based Wellness Counseling with My Plate Score©
MONDAY, OCTOBER 17
Poster Session: Innovations in Dietetics Practice and Education Development and Implementation of a Handicapped-Accessible Foods Lab Unit Author(s): S. Hughes1, P. Liu2; Missouri
1
Louisiana Tech University,
2
University of
Learning Outcome: The objective of this project is to make food science education more readily available to a wider variety of students and allow for community service outreach activities in conjunction with community partners and student groups. This project demonstrates to educators the steps involved and resources needed to develop and implement a handicapped-accessible modification in a foods lab unit. Development and installation of a handicapped-accessible food science lab was undertaken to accommodate the inclusion of a wider variety of learners. In addition to providing increased accessibility, this lab affords experiential learning for non-disabled students by providing instruction on the requirements and modifications needed for handicapped accessibility and increasing awareness of the needs of those with disabilities. In developing a modification plan, multiple resources were utilized, including interviews with students with disabilities, meetings with representatives from local organizations with expertise in various disabilities, and consultations with engineering staff to determine Americans with Disabilities Act (ADA) requirements. Multiple sources of funding were sought and pooled to provide the financial support needed to complete the project. Implementation of the project included the purchase of a variety of special equipment, including a handicapped-accessible stove, shallow sink, and a special faucet equipped with touch on/off features. Counters were lowered to the appropriate height in accordance with ADA specifications. A representative from the Louisiana Center for the Blind was contracted to provide Braille tags on drawers, cabinets, one microwave, and one dishwasher. Large drawer pulls were added to cabinetry to provide access for those with reduced handgrip strength. Lastly, the unit was outfitted with a speaking scale and equipment with Braille labels. Completion of this foods lab unit will make food science education more readily available to a wider variety of students and allow for community service outreach activities. Funding Disclosure: Grant (Lagniappe Ladies) and University funds
Engaging Undergraduate Nutrition Students in Research: A Graduate Student Mentorship Approach Author(s): M. Ludy, R.M. Tucker, A. Crum, C. Young; Bowling Green State University Learning Outcome: Participants will be able to identify the benefits of involving graduate students as mentors for undergraduate research. Background: Research skills are crucial for making evidence-based ethical decisions in dietetics practice (KRDN 1.1). Students require development of skills that will enable them to successfully serve as mentors/preceptors (KRDN 2.8). Opportunities to participate in undergraduate research and graduate mentorship are often limited. A research model where graduate students, under the supervision of RDN faculty, mentor undergraduate students was developed to address these issues. Methods: Seniors enrolled in a research methods course and undergraduates at all levels were invited to assist with data collection in an on-going research project, alongside two experienced masters-level research assistants. All students completed ethical training and conducted in-depth testing that included anthropometric, blood pressure, and taste/smell sensitivity testing. Students volunteered with a graduate student who oversaw data collection, trained students on proper equipment use and communication skills, and delegated tasks. Results: Qualitative feedback was overwhelmingly positive. Undergraduate students gained a greater appreciation for the research process; 32% voluntarily continued to assist with data collection for a second semester. Graduate students noted improvement in communication, mentoring, and research skills. Faculty viewed this as a feasible mechanism for increasing student engagement with research while balancing competing demands for time. Conclusions: Involving graduate students in the mentoring of undergraduate research presents an under-utilized resource for (1) engaging future RDNs in the research process and (2) empowering graduate students to become preceptors. Funding Disclosure: None
Don’t Wait Until a Disaster Strikes! Use an Innovative Disaster Planning Calculator and Menu Toolkit to Accurately Project Your Facility’s Emergency Food and Water Supply
Gamification of Nutrition-Based Wellness Counseling with My Plate Scoreª
Author(s): S. Zechariah, A. Rascoe; Morrison Healthcare
Learning Outcome: Participant will assess how the My Plate Score increases understanding and engagement as a part of nutritional wellness counseling.
Learning Outcome: Participants will be able to: develop a tool to accurately forecast the emergency supply needs for your specific patient population using the disaster planning calculator; implement a versatile menu that can be easily mobilized during the lack of essential utilities; and define the unique features of the innovative disaster planning calculator and menu toolkit. Background: Hospitals must remain operational in the face of a disaster. During a disaster, food and water becomes one of the core necessities to maintain patient care. Proposed regulatory guidelines specify that all facilities should have ample supplies to support regular and modified menus that mirror the nutritional adequacy of routinely served meals. The menu should be versatile for easy mobilization during lack of essential utilities. Methods: We designed a disaster planning calculator and menu toolkit for adult acute and long term care facilities to accurately project emergency supplies. This toolkit is designed using Microsoft Excel with 3 automated calculators. A diet calculator provides the number of patient and staff meals, water calculator projects water requirement, and the enteral supplies calculator identifies the amount of tube feeding and oral nutrition supplement supplies. The menu toolkit comprises of a 4-day menu plan for regular and other therapeutic and modified texture diets, is nutritionally adequate, cost effective and includes only non-perishable foods. Results: A feedback survey conducted among 79 Clinical Nutrition Managers showed the main features stated to be useful were the automated calculators, menus and nutritional analysis. Another survey conducted among food services directors showed that 77.5% found the toolkit to be effective with zero regulatory citations for disaster menu requirements. A second phase of this project will add pediatric menus and non-food supplies calculator.
Author: J.A. Palmer; LifeCare Alliance
My Plate Score is a novel teaching tool based on USDA’s SuperTracker. It was developed to enhance nutrition counseling through gamification. Current nutrition analysis apps lack features useful to registered dietitians. My Plate Score includes a comprehensive assessment and quantifiable advice from the dietitian. This full report pinpoints nutrition-specific goals to help clients reach improved health outcomes. My Plate Score is calculated with an MS Excel document. It is comprised of nutrition recommendations from the RD and a food recall analyzed through SuperTracker. The score is composed of average percent of daily food group targets consumed and healthful/unhealthful eating behaviors. The client is provided with a My Plate Score out of 100%, a graphical representation of eating habits, and professional recommendations. Using the scoring mechanic, suggested changes in eating habits can be quantified. Clients can evaluate the tool using a standardized questionnaire. Client feedback describes My Plate Score as a snapshot of detailed, personalized recommendations. A simplified breakdown of information allows for greater self-analysis when combined with health coaching from a professional. The tool could be improved by including more days of food tracking. The scoring system increases understanding and engagement compared with traditional wellness counseling. My Plate Score is easy for professionals to manipulate, as it requires an elementary knowledge of spreadsheets. The tool has strong potential as a phone app that would allow participants to see long-term trends and to strive for a balanced eating pattern that aligns with USDA guidelines. Funding Disclosure: Pepperidge Farm, Inc., United Way of Coastal Fairfield County, USDA NIFA EFNEP
Conclusion: Using an innovative automated disaster planning calculator standardizes and automates accurate calculation of emergency food and water supplies. Funding Disclosure: None
A-64
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2016 Suppl 1—Abstracts Volume 116 Number 9
Poster Session: Innovations in Dietetics Practice and Education Development and Implementation of a Handicapped-Accessible Foods Lab Unit Author(s): S. Hughes1, P. Liu2; Missouri
1
Louisiana Tech University,
2
University of
Learning Outcome: The objective of this project is to make food science education more readily available to a wider variety of students and allow for community service outreach activities in conjunction with community partners and student groups. This project demonstrates to educators the steps involved and resources needed to develop and implement a handicapped-accessible modification in a foods lab unit. Development and installation of a handicapped-accessible food science lab was undertaken to accommodate the inclusion of a wider variety of learners. In addition to providing increased accessibility, this lab affords experiential learning for non-disabled students by providing instruction on the requirements and modifications needed for handicapped accessibility and increasing awareness of the needs of those with disabilities. In developing a modification plan, multiple resources were utilized, including interviews with students with disabilities, meetings with representatives from local organizations with expertise in various disabilities, and consultations with engineering staff to determine Americans with Disabilities Act (ADA) requirements. Multiple sources of funding were sought and pooled to provide the financial support needed to complete the project. Implementation of the project included the purchase of a variety of special equipment, including a handicapped-accessible stove, shallow sink, and a special faucet equipped with touch on/off features. Counters were lowered to the appropriate height in accordance with ADA specifications. A representative from the Louisiana Center for the Blind was contracted to provide Braille tags on drawers, cabinets, one microwave, and one dishwasher. Large drawer pulls were added to cabinetry to provide access for those with reduced handgrip strength. Lastly, the unit was outfitted with a speaking scale and equipment with Braille labels. Completion of this foods lab unit will make food science education more readily available to a wider variety of students and allow for community service outreach activities. Funding Disclosure: Grant (Lagniappe Ladies) and University funds
Engaging Undergraduate Nutrition Students in Research: A Graduate Student Mentorship Approach Author(s): M. Ludy, R.M. Tucker, A. Crum, C. Young; Bowling Green State University Learning Outcome: Participants will be able to identify the benefits of involving graduate students as mentors for undergraduate research. Background: Research skills are crucial for making evidence-based ethical decisions in dietetics practice (KRDN 1.1). Students require development of skills that will enable them to successfully serve as mentors/preceptors (KRDN 2.8). Opportunities to participate in undergraduate research and graduate mentorship are often limited. A research model where graduate students, under the supervision of RDN faculty, mentor undergraduate students was developed to address these issues. Methods: Seniors enrolled in a research methods course and undergraduates at all levels were invited to assist with data collection in an on-going research project, alongside two experienced masters-level research assistants. All students completed ethical training and conducted in-depth testing that included anthropometric, blood pressure, and taste/smell sensitivity testing. Students volunteered with a graduate student who oversaw data collection, trained students on proper equipment use and communication skills, and delegated tasks. Results: Qualitative feedback was overwhelmingly positive. Undergraduate students gained a greater appreciation for the research process; 32% voluntarily continued to assist with data collection for a second semester. Graduate students noted improvement in communication, mentoring, and research skills. Faculty viewed this as a feasible mechanism for increasing student engagement with research while balancing competing demands for time. Conclusions: Involving graduate students in the mentoring of undergraduate research presents an under-utilized resource for (1) engaging future RDNs in the research process and (2) empowering graduate students to become preceptors. Funding Disclosure: None
Don’t Wait Until a Disaster Strikes! Use an Innovative Disaster Planning Calculator and Menu Toolkit to Accurately Project Your Facility’s Emergency Food and Water Supply
Gamification of Nutrition-Based Wellness Counseling with My Plate Scoreª
Author(s): S. Zechariah, A. Rascoe; Morrison Healthcare
Learning Outcome: Participant will assess how the My Plate Score increases understanding and engagement as a part of nutritional wellness counseling.
Learning Outcome: Participants will be able to: develop a tool to accurately forecast the emergency supply needs for your specific patient population using the disaster planning calculator; implement a versatile menu that can be easily mobilized during the lack of essential utilities; and define the unique features of the innovative disaster planning calculator and menu toolkit. Background: Hospitals must remain operational in the face of a disaster. During a disaster, food and water becomes one of the core necessities to maintain patient care. Proposed regulatory guidelines specify that all facilities should have ample supplies to support regular and modified menus that mirror the nutritional adequacy of routinely served meals. The menu should be versatile for easy mobilization during lack of essential utilities. Methods: We designed a disaster planning calculator and menu toolkit for adult acute and long term care facilities to accurately project emergency supplies. This toolkit is designed using Microsoft Excel with 3 automated calculators. A diet calculator provides the number of patient and staff meals, water calculator projects water requirement, and the enteral supplies calculator identifies the amount of tube feeding and oral nutrition supplement supplies. The menu toolkit comprises of a 4-day menu plan for regular and other therapeutic and modified texture diets, is nutritionally adequate, cost effective and includes only non-perishable foods. Results: A feedback survey conducted among 79 Clinical Nutrition Managers showed the main features stated to be useful were the automated calculators, menus and nutritional analysis. Another survey conducted among food services directors showed that 77.5% found the toolkit to be effective with zero regulatory citations for disaster menu requirements. A second phase of this project will add pediatric menus and non-food supplies calculator.
Author: J.A. Palmer; LifeCare Alliance
My Plate Score is a novel teaching tool based on USDA’s SuperTracker. It was developed to enhance nutrition counseling through gamification. Current nutrition analysis apps lack features useful to registered dietitians. My Plate Score includes a comprehensive assessment and quantifiable advice from the dietitian. This full report pinpoints nutrition-specific goals to help clients reach improved health outcomes. My Plate Score is calculated with an MS Excel document. It is comprised of nutrition recommendations from the RD and a food recall analyzed through SuperTracker. The score is composed of average percent of daily food group targets consumed and healthful/unhealthful eating behaviors. The client is provided with a My Plate Score out of 100%, a graphical representation of eating habits, and professional recommendations. Using the scoring mechanic, suggested changes in eating habits can be quantified. Clients can evaluate the tool using a standardized questionnaire. Client feedback describes My Plate Score as a snapshot of detailed, personalized recommendations. A simplified breakdown of information allows for greater self-analysis when combined with health coaching from a professional. The tool could be improved by including more days of food tracking. The scoring system increases understanding and engagement compared with traditional wellness counseling. My Plate Score is easy for professionals to manipulate, as it requires an elementary knowledge of spreadsheets. The tool has strong potential as a phone app that would allow participants to see long-term trends and to strive for a balanced eating pattern that aligns with USDA guidelines. Funding Disclosure: Pepperidge Farm, Inc., United Way of Coastal Fairfield County, USDA NIFA EFNEP
Conclusion: Using an innovative automated disaster planning calculator standardizes and automates accurate calculation of emergency food and water supplies. Funding Disclosure: None
A-64
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2016 Suppl 1—Abstracts Volume 116 Number 9