- Email: [email protected]
Teaching RDs to Teach to Individuals with Low Vision
MONDAY, OCTOBER 5
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Teaching RDs to Teach to Individuals with Low Vision Author(s): S. Stastny, J. Garden-Robinson; Health, Nutrition, and Exercise Sciences, North Dakota State University, Fargo, ND Learning Outcome: Participants will be able to describe specific techniques to improve readability for print, web, and classroom materials and strategies to promote safe, nutritious cooking at home among clients with low vision. Program Purpose: To increase awareness of the need for adapted educational environments for those with low vision, including handouts, signage, video presentations and other teaching techniques. The programs also provide ideas for adaptations within the home environment to foster safe and nutritious food preparation. Theoretical Basis: Based on social cognitive theory, the program aims to increase awareness of teaching strategies and environmental adaptations to help those with low vision. Program Description: Low vision is a visual impairment that interferes with the ability to perform everyday activities, including reading, driving, shopping, and food preparation. Low vision cannot be corrected with glasses, contact lenses, or surgery; therefore, people living with low vision must learn ways to adapt so they may continue living independently. About 3.5 million Americans have low vision, and the number of people affected is expected to double in coming years. For dietitians who work with a low vision population, this program provides resources to help those living with low vision continue activities of daily living. The website (www.ag.ndsu.edu/food/ vision-resources) provides ready-to-use low vision educational resources for educators and for the population affected with low vision. The resources, written and peer-reviewed by RDs and gerontologists and peer-reviewed by ophthalmologists, include the following presentations with accompanying handouts: (1) “Low Vision: A Guide for Educators” and (2) “Cooking and Eating with Low Vision.” Usage statistics are monitored with Google analytics. “Cooking with low vision” is the most popular piece, with 32% of the page views.
SCAN Fact Sheets: Current, Accurate, Evidence-Based, and Relevant Information now and in the Future Author(s): S. Stastny1, S. Chaffee2, K. Kester3, A. Clark4, R. Gonzalez5; 1Health, Nutrition, and Exercise Sciences, North Dakota State University, Fargo, ND, 2The University of Alabama, Tuscaloosa, AL, 3Rush University Medical Center, Chicago, IL, 4Health Fitness Corporation, Eau Claire, WI, 5Product Manager, HealthFitness, the Woodlands, TX Learning Outcome: Participants will be able locate and utilize Fact Sheets for both professional and client education purposes. Program Purpose: Needed to dispel nutrition misinformation and to assist RDs with peerreviewed evidence-based quick “reads” that are easily accessible and address pertinent and relevant topics in Sports Nutrition, Wellness and Cardiovascular Health (Wellness/CV), and Disordered Eating and Eating Disorders (DEED). Theoretical Basis: Conte and Paolucci define social learning as a process favored by learners being situated in a similar environment, such as a social media site. This allows the learners to see others such as RDs as a source of information, which may enhance or speed learning. Program Description: SCAN Fact Sheets provide current, accurate, evidence-based, and relevant information in a simple, brief format for learning about a variety of “hot topics” and can be easily added to social media sites. Facts Sheets are a professionally designed educational resource for various audiences including the general population, the RD, and other health professionals. They provide unbranded and accurate information about relevant topics delivered by the RD. Currently, SCAN website Facts Sheets include 39 Sports Nutrition, 12 Well/CV, and 3 DEED topics. Evaluation: To assist financial viability and to assign value to present and future Facts Sheets, SCAN will add a small fee in order to access Facts Sheets starting mid-2015. A SCAN team plans to count pre- and post-hits prior to and after implementation of the small fee to assess estimated change in utilization. Metrics to track utilization will include “likes”, “shares”, and comments to Fact Sheet posts, as well as coding to identify themes from the comments. Funding Disclosure: None
Funding Disclosure: None
Development of an Integrated Master’s Degree and Dietetic Internship: A Collaboration between the University of Rhode Island and the Sodexo Dietetic Internships Author(s): J. Arts1, B. Maloof2, C. English1, B. Woodland2; 1Nutrition and Food Sciences, University of Rhode Island, Kingston, RI, 2Sodexo Dietetic Internships, Yardley, PA Learning Outcome: Participants will be able to describe the steps to develop an online Master’s degree program integrated with a dietetic internship program. The educational requirements for Registered Dietitians are changing, with the proposed recommendations focusing on a graduate level degree required for the entry-level credential. Current education and accreditation practices encourage coordinating the knowledge learned through coursework with supervised practice experiences. This presents both a dilemma and an opportunity for freestanding dietetics education programs. Master’s programs will need to provide supervised practice sites, and internship programs will need to add a Master’s degree component. This change presents an opportunity for existing programs to develop creative ways to meet the new requirements. The University of Rhode Island (URI) and the Sodexo Dietetic Internships have collaborated to develop a program that integrates supervised practice with Master’s courses, allowing interns to apply theory from their courses to different practice settings. This new 14-month program offers 100% online Master’s courses integrated with the corresponding dietetic internship rotations. Six, 4-credit courses align with the internship rotations and include 1-2 credits per course of experiential learning. The remaining courses provide interns with a research background to complete an independent project in their concentration areas. The URI and Sodexo Internship faculties collaborated to coordinate course topics, assignments and activities, thus minimizing duplication of work required of the Master’s interns. The integrated program design also assures that learning experiences of the Master’s and non-Master’s interns would be equivalent in terms of meeting ACEND standards. This poster session describes the integrated program along with the methods used to create it and the lessons learned from its development.
Empowering a Pediatric Hospital’s Food Service Employees through Nutrition Education Author: L.M. Lavretsky; Dayton Children’s Hospital, Dayton, OH Learning Outcome: The participant will be able to describe the benefits of providing basic nutrition education to hospital food service employees. This project was conducted at a free standing pediatric hospital in Ohio. The facility recently integrated a Healthy Way Initiative into the visioning road map for the hospital. A key component of this initiative is hospital nutrition, including patient and employee food service. The food service employees were identified as integral employees in leading the facility down the healthy way path, but overall had minimal nutrition knowledge. Upon conducting an extensive literature search, minimal past research was found with regards to food service employee nutrition education. No research studies were found looking at nutrition education for hospital food service employees. Research shows health-related knowledge can impact behavior (Sinclair, Cooper, & Mansfield, 2014; Park, Onufrak, Sherry, & Blanck, 2014; Arsenault, Singleton, & Funderburk, 2014), but studies have yet to be conducted with hospital food service employees themselves. The current project entailed holding an initial focus group to assess educational, and day to day production needs/barriers of cafeteria food service staff. Following this, three short nutrition education sessions were administered to food service employees by a staff registered dietitian. A pre and post-survey was administered to assess changes over time in both readiness to change nutrition and lifestyle behaviors (personally and while at work), and in self-efficacy related to nutrition knowledge and behaviors. Overall, increased nutrition knowledge, readiness to change nutrition behaviors, and an increase in self-efficacy were displayed by cafeteria food service staff at the end of this three part nutrition education program provided by a registered dietitian. Funding Disclosure: None
Funding Disclosure: None
A-54
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2015 Suppl 2—Abstracts Volume 115 Number 9
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Teaching RDs to Teach to Individuals with Low Vision Author(s): S. Stastny, J. Garden-Robinson; Health, Nutrition, and Exercise Sciences, North Dakota State University, Fargo, ND Learning Outcome: Participants will be able to describe specific techniques to improve readability for print, web, and classroom materials and strategies to promote safe, nutritious cooking at home among clients with low vision. Program Purpose: To increase awareness of the need for adapted educational environments for those with low vision, including handouts, signage, video presentations and other teaching techniques. The programs also provide ideas for adaptations within the home environment to foster safe and nutritious food preparation. Theoretical Basis: Based on social cognitive theory, the program aims to increase awareness of teaching strategies and environmental adaptations to help those with low vision. Program Description: Low vision is a visual impairment that interferes with the ability to perform everyday activities, including reading, driving, shopping, and food preparation. Low vision cannot be corrected with glasses, contact lenses, or surgery; therefore, people living with low vision must learn ways to adapt so they may continue living independently. About 3.5 million Americans have low vision, and the number of people affected is expected to double in coming years. For dietitians who work with a low vision population, this program provides resources to help those living with low vision continue activities of daily living. The website (www.ag.ndsu.edu/food/ vision-resources) provides ready-to-use low vision educational resources for educators and for the population affected with low vision. The resources, written and peer-reviewed by RDs and gerontologists and peer-reviewed by ophthalmologists, include the following presentations with accompanying handouts: (1) “Low Vision: A Guide for Educators” and (2) “Cooking and Eating with Low Vision.” Usage statistics are monitored with Google analytics. “Cooking with low vision” is the most popular piece, with 32% of the page views.
SCAN Fact Sheets: Current, Accurate, Evidence-Based, and Relevant Information now and in the Future Author(s): S. Stastny1, S. Chaffee2, K. Kester3, A. Clark4, R. Gonzalez5; 1Health, Nutrition, and Exercise Sciences, North Dakota State University, Fargo, ND, 2The University of Alabama, Tuscaloosa, AL, 3Rush University Medical Center, Chicago, IL, 4Health Fitness Corporation, Eau Claire, WI, 5Product Manager, HealthFitness, the Woodlands, TX Learning Outcome: Participants will be able locate and utilize Fact Sheets for both professional and client education purposes. Program Purpose: Needed to dispel nutrition misinformation and to assist RDs with peerreviewed evidence-based quick “reads” that are easily accessible and address pertinent and relevant topics in Sports Nutrition, Wellness and Cardiovascular Health (Wellness/CV), and Disordered Eating and Eating Disorders (DEED). Theoretical Basis: Conte and Paolucci define social learning as a process favored by learners being situated in a similar environment, such as a social media site. This allows the learners to see others such as RDs as a source of information, which may enhance or speed learning. Program Description: SCAN Fact Sheets provide current, accurate, evidence-based, and relevant information in a simple, brief format for learning about a variety of “hot topics” and can be easily added to social media sites. Facts Sheets are a professionally designed educational resource for various audiences including the general population, the RD, and other health professionals. They provide unbranded and accurate information about relevant topics delivered by the RD. Currently, SCAN website Facts Sheets include 39 Sports Nutrition, 12 Well/CV, and 3 DEED topics. Evaluation: To assist financial viability and to assign value to present and future Facts Sheets, SCAN will add a small fee in order to access Facts Sheets starting mid-2015. A SCAN team plans to count pre- and post-hits prior to and after implementation of the small fee to assess estimated change in utilization. Metrics to track utilization will include “likes”, “shares”, and comments to Fact Sheet posts, as well as coding to identify themes from the comments. Funding Disclosure: None
Funding Disclosure: None
Development of an Integrated Master’s Degree and Dietetic Internship: A Collaboration between the University of Rhode Island and the Sodexo Dietetic Internships Author(s): J. Arts1, B. Maloof2, C. English1, B. Woodland2; 1Nutrition and Food Sciences, University of Rhode Island, Kingston, RI, 2Sodexo Dietetic Internships, Yardley, PA Learning Outcome: Participants will be able to describe the steps to develop an online Master’s degree program integrated with a dietetic internship program. The educational requirements for Registered Dietitians are changing, with the proposed recommendations focusing on a graduate level degree required for the entry-level credential. Current education and accreditation practices encourage coordinating the knowledge learned through coursework with supervised practice experiences. This presents both a dilemma and an opportunity for freestanding dietetics education programs. Master’s programs will need to provide supervised practice sites, and internship programs will need to add a Master’s degree component. This change presents an opportunity for existing programs to develop creative ways to meet the new requirements. The University of Rhode Island (URI) and the Sodexo Dietetic Internships have collaborated to develop a program that integrates supervised practice with Master’s courses, allowing interns to apply theory from their courses to different practice settings. This new 14-month program offers 100% online Master’s courses integrated with the corresponding dietetic internship rotations. Six, 4-credit courses align with the internship rotations and include 1-2 credits per course of experiential learning. The remaining courses provide interns with a research background to complete an independent project in their concentration areas. The URI and Sodexo Internship faculties collaborated to coordinate course topics, assignments and activities, thus minimizing duplication of work required of the Master’s interns. The integrated program design also assures that learning experiences of the Master’s and non-Master’s interns would be equivalent in terms of meeting ACEND standards. This poster session describes the integrated program along with the methods used to create it and the lessons learned from its development.
Empowering a Pediatric Hospital’s Food Service Employees through Nutrition Education Author: L.M. Lavretsky; Dayton Children’s Hospital, Dayton, OH Learning Outcome: The participant will be able to describe the benefits of providing basic nutrition education to hospital food service employees. This project was conducted at a free standing pediatric hospital in Ohio. The facility recently integrated a Healthy Way Initiative into the visioning road map for the hospital. A key component of this initiative is hospital nutrition, including patient and employee food service. The food service employees were identified as integral employees in leading the facility down the healthy way path, but overall had minimal nutrition knowledge. Upon conducting an extensive literature search, minimal past research was found with regards to food service employee nutrition education. No research studies were found looking at nutrition education for hospital food service employees. Research shows health-related knowledge can impact behavior (Sinclair, Cooper, & Mansfield, 2014; Park, Onufrak, Sherry, & Blanck, 2014; Arsenault, Singleton, & Funderburk, 2014), but studies have yet to be conducted with hospital food service employees themselves. The current project entailed holding an initial focus group to assess educational, and day to day production needs/barriers of cafeteria food service staff. Following this, three short nutrition education sessions were administered to food service employees by a staff registered dietitian. A pre and post-survey was administered to assess changes over time in both readiness to change nutrition and lifestyle behaviors (personally and while at work), and in self-efficacy related to nutrition knowledge and behaviors. Overall, increased nutrition knowledge, readiness to change nutrition behaviors, and an increase in self-efficacy were displayed by cafeteria food service staff at the end of this three part nutrition education program provided by a registered dietitian. Funding Disclosure: None
Funding Disclosure: None
A-54
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2015 Suppl 2—Abstracts Volume 115 Number 9