- Email: [email protected]
Strategies for Increasing the Diversity of the Healthcare Workforce: Incorporating Key Stakeholders Perspectives
MONDAY, OCTOBER 5
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research A Novel Dietary Intervention to Reduce Chronic Inflammation in Postmenopausal Women
Strategies for Increasing the Diversity of the Healthcare Workforce: Incorporating Key Stakeholders Perspectives
Author(s): K. Arnold1, C. Gunther1, M. Lustberg2, R. Andridge3, T.S. Orchard1; Human Sciences, Ohio State University, Columbus, OH, 2Internal Medicine, Ohio State University, Columbus, OH, 3Biostatistics, Ohio State University, Columbus, OH
Author(s): S.C. Couch1, T.F. Whalen2, A.L. Wall3, T.K. Mentzel4; 1Department of Nutritional Sciences, Univ. of Cincinnati, Cincinnati, OH, 2College of Allied Health Sciences, Univ. of Cincinnati, Cincinnati, OH, 3James L. Winkle College of Pharmacy, Univ. of Cincinnati, Cincinnati, OH, 4College of Nursing, Univ. of Cincinnati, Cincinnati, OH
1
Learning Outcome: Participants will be able to describe development of behavioral intervention to reduce inflammation in older women. Chronic inflammation is associated with increased morbidity and mortality in postmenopausal women. This abstract describes development of a novel dietary intervention (LAS-O3) to lower chronic inflammation by improving diet quality in obese postmenopausal women. The LAS-O3 intervention has three primary dietary goals: 1) consume 10% of total kilocalories from added sugars, 2) consume > 20 g/d of fiber and 3) consume 3 or more servings/week of fatty fish high in omega-3 fatty acids ( n-3 FAs.) This 12 week intervention combines tailored behaviorally-based nutrition counseling delivered by a Registered Dietitian during 4 initial weekly sessions, with nutrition education in video and print format plus weekly phone sessions for 8 remaining weeks. Participants will be invited to return for a post-intervention follow-up visit 24 weeks from enrollment to assess maintenance of dietary changes. We will recruit 15 postmenopausal women with a BMI 30 (in order to target a group vulnerable to chronic inflammation). Data collection will occur at baseline, 4 weeks, 12 weeks, and 24 weeks (followup). Primary outcomes are changes in diet quality from baseline to 12 weeks measured by objective biomarkers (plasma n-3 FAs, urinary sucrose/fructose, urine pH) and self-report [Healthy Eating Index 2010 (HEI) scores]. Secondary outcomes are changes in biomarkers of inflammation [(C- Reactive Protein (CRP), Interleukin-6 (IL-6), and Tumor Necrosis Factor alpha receptor 2 (TNFaR2)] from baseline to 12 weeks. Exploratory outcomes include measures of glucose and lipid metabolism (blood glucose, insulin, LDL/HDL cholesterol, and triglycerides) and self-reported quality of life. Funding Disclosure: None
Learning Outcome: Participants will gain knowledge of the methods employed by faculty within an academic health center to increase diversity in health care degree programs. Objective: To address the lack of healthcare provider diversity and a healthcare workforce shortage, the Colleges of Allied Health (nutrition, physical therapy, communication sciences & disorders, medical lab sciences), Medicine, Nursing and Pharmacy at the University of Cincinnati Academic Health Center received internal funding to assess and develop a plan for an educational pipeline to recruit underrepresented students into their various health care degree programs. Methods: Utilizing a qualitative interview process the multidisciplinary team conducted interviews with best practice universities, and held 20 town hall meetings with those individuals and organizational groups who have a stake in education and health in the Greater Cincinnati Community. Standardized questions were used to conduct the interviews and the interviews were recorded. Results: Extensive review of the interviews indicated four common themes among the different constituencies interviewed. The themes were academic support, mentoring, parental support and community engagement. These themes served as the basis to develop strategies for increasing the diversity of the student body at the Academic Health Center Colleges. The strategies include curricular and co-curricular activities for students in primary and secondary schools. Conclusion: Outcomes of the project served to develop a sample pipeline program, provided an impetus for inter-professional collaboration, and facilitated a successful partnership between the university and the local community. Funding Disclosure: None
Emergency Food Supplies in Low-Income, Minority Households
Avoiding Gluten Cooler Provides Educational Opportunity for Dietetic Intern
Author(s): D. Golem1, W. Hallman2, C. Cuite2, A. Bellows3, C. Byrd-Bredbenner4; 1Family and Consumer Sciences, New Mexico State Univ., Las Cruces, NM, 2Human Ecology, Rutgers, The State Univ. of New Jersey, New Brunswick, NJ, 3Public Health, Food Studies, and Nutrition, Syracuse Univ., Syracuse, NY, 4Nutritional Sciences, Rutgers, The State Univ. of New Jersey, New Brunswick, NJ
Author(s): A.M. Brown, A.B. Marietta; Department of Human Environmental Studies, Southeast Missouri State University, Cape Girardeau, MO
Learning Outcome: Participants will be able to describe the ability of on-hand household food supply to provide nourishment to all household members during an emergency disaster. Loss of food preparation and storage resources (cooking fuel, refrigeration/freezing, potable water) that often accompany emergency disasters may impact household food supply adequacy. Thorough examination of household food supplies in low-income, minority households available during an emergency have not been reported. This study 1) examined household food supplies of low-income, minority households and 2) projected changes in accessibility of food supplies with losses of water and/or fuel for cooking and refrigeration/freezing. Food supplies in low-income African-American (n¼30) and Oaxacan-American (n¼30) households were systematically inventoried and analyzed for nutrient content and food-preparation and storage resource requirements. Total days household food supplies would provide 100% of the Daily Value (DV) for calories for each adult equivalent was calculated and available nutrient indices (ANI) were determined. Changes in ANI with loss of resources was projected. Total days at 100% of calorie DV was 17.14+13.27SD and 16.74+14.02SD days in Oaxacan-American and African-American households, respectively. Food supply ANIs within Oaxacan-American households was 1.07+0.41SD and 0.74+0.22SD in African-American households. After 5 days of consuming 100% of the DV for calories from household food supply, 63% of Oaxacan-American and 67% of African-American households that lost water, cooking fuel, and refrigeration/freezing would have fully exhausted their food supplies. While there is great variation in food supply content among households, loss of food preparation and storage resources that typically accompanies emergency disasters would lead to emergency-induced food insecurity in most of these households within 5 days. Future food relief programs should consider proactively supporting emergency household food supplies.
Learning Outcome: The reader will be able to describe how a dietetic intern used a new program in a university dining hall to meet core competencies required by the Accreditation Council for Education in Nutrition and Dietetics. A Southeast Missouri State University dietetic intern conducted a feasibility study related to the need for gluten-free products to be made available to students through the university foodservice. Results indicated an increased demand for gluten-free foods on campus. This need evolved into a case study that met eight of the competencies required by the Accreditation Council for Education in Nutrition and Dietetics. The end result of this project was an “avoiding gluten” cooler that provided students with food options that do not contain gluten and have minimal risk for cross-contamination. Gluten-free products included bread, bagels, dessert products, deli items, condiments, cut fruit and vegetables, waffle batter and supplies, and cereals. Other foods rotated into this cooler included pizza and pasta salads. New equipment included a designated toaster, a machine for making bread products and a waffle maker. By having these foods readily available on campus, students with celiac disease or gluten intolerance are more likely to adhere to their medically prescribed diet. This project was successful in providing a learning experience that allowed the intern to create a business plan, research the medical nutrition therapy associated with celiac disease and gluten intolerance, manage and market a project in a foodservice organization, and train staff. Funding Disclosure: None
Funding Disclosure: Gladson InteractiveÔ, FoodFacts.comÔ, The Nutrition CompanyÔ, USDA National Integrated Food Safety Initiative Grant# 2005-51110-02335
September 2015 Suppl 2—Abstracts Volume 115 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-55
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research A Novel Dietary Intervention to Reduce Chronic Inflammation in Postmenopausal Women
Strategies for Increasing the Diversity of the Healthcare Workforce: Incorporating Key Stakeholders Perspectives
Author(s): K. Arnold1, C. Gunther1, M. Lustberg2, R. Andridge3, T.S. Orchard1; Human Sciences, Ohio State University, Columbus, OH, 2Internal Medicine, Ohio State University, Columbus, OH, 3Biostatistics, Ohio State University, Columbus, OH
Author(s): S.C. Couch1, T.F. Whalen2, A.L. Wall3, T.K. Mentzel4; 1Department of Nutritional Sciences, Univ. of Cincinnati, Cincinnati, OH, 2College of Allied Health Sciences, Univ. of Cincinnati, Cincinnati, OH, 3James L. Winkle College of Pharmacy, Univ. of Cincinnati, Cincinnati, OH, 4College of Nursing, Univ. of Cincinnati, Cincinnati, OH
1
Learning Outcome: Participants will be able to describe development of behavioral intervention to reduce inflammation in older women. Chronic inflammation is associated with increased morbidity and mortality in postmenopausal women. This abstract describes development of a novel dietary intervention (LAS-O3) to lower chronic inflammation by improving diet quality in obese postmenopausal women. The LAS-O3 intervention has three primary dietary goals: 1) consume 10% of total kilocalories from added sugars, 2) consume > 20 g/d of fiber and 3) consume 3 or more servings/week of fatty fish high in omega-3 fatty acids ( n-3 FAs.) This 12 week intervention combines tailored behaviorally-based nutrition counseling delivered by a Registered Dietitian during 4 initial weekly sessions, with nutrition education in video and print format plus weekly phone sessions for 8 remaining weeks. Participants will be invited to return for a post-intervention follow-up visit 24 weeks from enrollment to assess maintenance of dietary changes. We will recruit 15 postmenopausal women with a BMI 30 (in order to target a group vulnerable to chronic inflammation). Data collection will occur at baseline, 4 weeks, 12 weeks, and 24 weeks (followup). Primary outcomes are changes in diet quality from baseline to 12 weeks measured by objective biomarkers (plasma n-3 FAs, urinary sucrose/fructose, urine pH) and self-report [Healthy Eating Index 2010 (HEI) scores]. Secondary outcomes are changes in biomarkers of inflammation [(C- Reactive Protein (CRP), Interleukin-6 (IL-6), and Tumor Necrosis Factor alpha receptor 2 (TNFaR2)] from baseline to 12 weeks. Exploratory outcomes include measures of glucose and lipid metabolism (blood glucose, insulin, LDL/HDL cholesterol, and triglycerides) and self-reported quality of life. Funding Disclosure: None
Learning Outcome: Participants will gain knowledge of the methods employed by faculty within an academic health center to increase diversity in health care degree programs. Objective: To address the lack of healthcare provider diversity and a healthcare workforce shortage, the Colleges of Allied Health (nutrition, physical therapy, communication sciences & disorders, medical lab sciences), Medicine, Nursing and Pharmacy at the University of Cincinnati Academic Health Center received internal funding to assess and develop a plan for an educational pipeline to recruit underrepresented students into their various health care degree programs. Methods: Utilizing a qualitative interview process the multidisciplinary team conducted interviews with best practice universities, and held 20 town hall meetings with those individuals and organizational groups who have a stake in education and health in the Greater Cincinnati Community. Standardized questions were used to conduct the interviews and the interviews were recorded. Results: Extensive review of the interviews indicated four common themes among the different constituencies interviewed. The themes were academic support, mentoring, parental support and community engagement. These themes served as the basis to develop strategies for increasing the diversity of the student body at the Academic Health Center Colleges. The strategies include curricular and co-curricular activities for students in primary and secondary schools. Conclusion: Outcomes of the project served to develop a sample pipeline program, provided an impetus for inter-professional collaboration, and facilitated a successful partnership between the university and the local community. Funding Disclosure: None
Emergency Food Supplies in Low-Income, Minority Households
Avoiding Gluten Cooler Provides Educational Opportunity for Dietetic Intern
Author(s): D. Golem1, W. Hallman2, C. Cuite2, A. Bellows3, C. Byrd-Bredbenner4; 1Family and Consumer Sciences, New Mexico State Univ., Las Cruces, NM, 2Human Ecology, Rutgers, The State Univ. of New Jersey, New Brunswick, NJ, 3Public Health, Food Studies, and Nutrition, Syracuse Univ., Syracuse, NY, 4Nutritional Sciences, Rutgers, The State Univ. of New Jersey, New Brunswick, NJ
Author(s): A.M. Brown, A.B. Marietta; Department of Human Environmental Studies, Southeast Missouri State University, Cape Girardeau, MO
Learning Outcome: Participants will be able to describe the ability of on-hand household food supply to provide nourishment to all household members during an emergency disaster. Loss of food preparation and storage resources (cooking fuel, refrigeration/freezing, potable water) that often accompany emergency disasters may impact household food supply adequacy. Thorough examination of household food supplies in low-income, minority households available during an emergency have not been reported. This study 1) examined household food supplies of low-income, minority households and 2) projected changes in accessibility of food supplies with losses of water and/or fuel for cooking and refrigeration/freezing. Food supplies in low-income African-American (n¼30) and Oaxacan-American (n¼30) households were systematically inventoried and analyzed for nutrient content and food-preparation and storage resource requirements. Total days household food supplies would provide 100% of the Daily Value (DV) for calories for each adult equivalent was calculated and available nutrient indices (ANI) were determined. Changes in ANI with loss of resources was projected. Total days at 100% of calorie DV was 17.14+13.27SD and 16.74+14.02SD days in Oaxacan-American and African-American households, respectively. Food supply ANIs within Oaxacan-American households was 1.07+0.41SD and 0.74+0.22SD in African-American households. After 5 days of consuming 100% of the DV for calories from household food supply, 63% of Oaxacan-American and 67% of African-American households that lost water, cooking fuel, and refrigeration/freezing would have fully exhausted their food supplies. While there is great variation in food supply content among households, loss of food preparation and storage resources that typically accompanies emergency disasters would lead to emergency-induced food insecurity in most of these households within 5 days. Future food relief programs should consider proactively supporting emergency household food supplies.
Learning Outcome: The reader will be able to describe how a dietetic intern used a new program in a university dining hall to meet core competencies required by the Accreditation Council for Education in Nutrition and Dietetics. A Southeast Missouri State University dietetic intern conducted a feasibility study related to the need for gluten-free products to be made available to students through the university foodservice. Results indicated an increased demand for gluten-free foods on campus. This need evolved into a case study that met eight of the competencies required by the Accreditation Council for Education in Nutrition and Dietetics. The end result of this project was an “avoiding gluten” cooler that provided students with food options that do not contain gluten and have minimal risk for cross-contamination. Gluten-free products included bread, bagels, dessert products, deli items, condiments, cut fruit and vegetables, waffle batter and supplies, and cereals. Other foods rotated into this cooler included pizza and pasta salads. New equipment included a designated toaster, a machine for making bread products and a waffle maker. By having these foods readily available on campus, students with celiac disease or gluten intolerance are more likely to adhere to their medically prescribed diet. This project was successful in providing a learning experience that allowed the intern to create a business plan, research the medical nutrition therapy associated with celiac disease and gluten intolerance, manage and market a project in a foodservice organization, and train staff. Funding Disclosure: None
Funding Disclosure: Gladson InteractiveÔ, FoodFacts.comÔ, The Nutrition CompanyÔ, USDA National Integrated Food Safety Initiative Grant# 2005-51110-02335
September 2015 Suppl 2—Abstracts Volume 115 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-55