- Email: [email protected]
Added Sugars in Foods: Identification and Education to Consumers
MONDAY, OCTOBER 20
Poster Session: Innovations in Dietetics Practice and Education Transforming Our Community’s Health (TOUCH) Initiative Author(s): B. Thompson, J. Porter, J. Hoffman; FLIPANY, Ft. Lauderdale, FL
Developing Research Knowledge and Competence in Master’s Students: Individualizing Group Research Projects Author: R. AbuSabha; The Sage Colleges, Troy, NY
One third of children under five years old from low income families in the US are obese or overweight, which is likely to continue into adulthood and is a risk factor for chronic diseases. The Transforming our Community’s Health (TOUCH) initiative, aims to improve nutrition, physical activity and screen time policies and practices in preschool settings in order to reduce the incidence of obesity in 2-5 years olds in Broward County, Florida. A two-tiered system of training and support, based on the results of a needs assessment, was established. Childcare centers received nutrition education and physical activity resources and training to help the centers meet the “Caring for our Children” standards based on the second edition of “Preventing Childhood Obesity in Early Care and Education Programs.” Preschools were provided nutrition resources and physical activity equipment. Those schools who were assessed as needing more support, were given three technical assistance visits by Registered Dietitians. Over the past year, 136 technical assistance visits were made in Broward County preschools. After receiving technical assistance, 91% of the preschools met or exceeded the national standards for beverages, snacks, physical activity, screen time, and nutrition education. The TOUCH program is relevant to Registered Dietitians who are interested in reaching a vulnerable population and improving the lives of future generations across the country. The tools and program model will be discussed so that RD’s can replicate the model to other communities in the country. Registered Dietitians can provide their expertise to train childcare providers and directors to make a difference in the lives of young children. The TOUCH initiative has impacted over 500 child care facilities in Broward County and can be easily and effectively replicated. This pro-active approach has the potential to create better learners, improve long term health and reduce childhood obesity.
In small departments, lack of resources especially faculty time, is a primary hindrance to providing students with individualized research experiences. Nevertheless, familiarity with research ensures that nutrition and dietetic graduates will be capable of applying evidence-based guidelines in their practice. Five years after the inception of our research-focused Master’s in Nutrition, only two students were able to complete their research thesis requirement resulting in an abysmal graduation rate of less than 5%. A thesis course was therefore developed that allowed each student to practice and experience every facet of the investigative process without overtly taxing the single faculty available for supervision. The year-long course shepherds students from the beginning of a research project to its end with step-by-step mentoring during scheduled group meetings. Students work individually to develop each piece of the research project (e.g., survey, data collection) then they meet as a group to finalize the piece. The course culminates in a research manuscript and poster, with the poster presentation and defense taking place during the graduate symposium. The research course substantially improved the outcomes of the master’s program. Since its introduction in 2009, a total of 53 students completed the program with a 93% graduation rate. All graduates who responded to the alumni survey indicated being comfortable conducting research and half stated that they have since participated in research activities as students or as practitioners. The year-long research course is testimony that with commitment, some creativity and a great deal of tenacity, small departments can find the means to help immerse their students in practical research activities. Funding Disclosure: None
Funding Disclosure: Centers for Disease Control and Prevention, TOUCH grant, Affordable Care Act, Community Transformation Grant
Added Sugars in Foods: Identification and Education to Consumers Author(s): S.N. Stastny, J.F. Keith; North Dakota State University, Fargo, ND The Academy has identified a current research priority of how and the extent to which consumers might utilize and understand information about added sugars on the Nutrition Facts label. AHA, IOM and others have established recommended levels for added sugars in foods, but information on added sugars in current databases is limited. Younger Americans consume 16 to 17% of their total calories from added sugars, yet consumers have little or no guidance regarding added sugars in foods. Dietetic students routinely calculate percent of calories from carbohydrate, fat, and protein, but have not focused on added sugars. A new combination nutrition education and research project was developed for the student-led restaurant on a university campus. A template featuring three different methods of presenting added sugar information was designed for student use. Students developed menus, evaluated nutrient content using the USDA nutrient database, and derived total amounts of all nutrients typically featured on a Nutrition Facts label, with the addition of added sugars. Nutrient information will be displayed on the newly developed “traffic light” and “report card” template. A consumer survey addressing perceptions of the three different presentations for recommended added sugar and other nutrient levels will be provided to customers. Additional survey responses address predicted consumption behaviors for added sugar and other nutrients. Student responsibilities include analysis of survey results and identification of which method of presenting nutrition information is preferred by customers. Results could be used to determine which method is best understood by consumers. Funding Disclosure: None
Integrating Interprofessional Education into Dietetics, Nursing and Public Health Curriculum Author(s): D.P. Williams, K. Merrill, B. Heise, L.B. Novilla; Brigham Young University, Provo, UT Background: Fragmented efforts within health systems and among health professions can compromise health outcomes and safety. Health workers not only need to be professional in their field, they need to be interprofessional. A coordinated approach to health and healthcare starts with educating students of several health professions together before entering the workforce. Interprofessional education (IPE) is a creative strategy where students learn about, from, and with each other to improve collaboration and health outcomes. Objective: To determine students’ attitudes, perspectives, and regard for interprofessional education and train them in an interprofessional environment. Implementation: An IPE curriculum was integrated into graduate public health, dietetic internship, and nursing classes during one semester. 35 students participated in IPE classes on understanding other disciplines, teamwork, and communication. Classes included brief lectures, discussions, and discipline specific and interdisciplinary group case studies. Evaluation: Students completed validated pre-post surveys covering six IPE scales: attitudes, learning, relations, communication, participation, and interaction in and towards IPE. Post IPE implementation there was a significant increase in attitudes, learning, and participation (mean change¼ 0.12, P¼.019; 0.45, P¼.000, 2.95, P¼.000 respectively) among all students. Dietetics and public health students showed significant change in four of the six IPE scales while nursing students showed significant change in all six scales. Conclusion: Students can be trained early on during their pre-professional education to expand their mindsets in examining health issues in an interprofessional manner—seeing beyond discipline-specific parameters and incorporating other disciplinary perspectives for an effective team-based delivery of care. Funding Disclosure: Brigham Young University, College of Life Science, Teaching Enhancement Grant Brigham Young University, College of Nursing, Mentoring Environment Grant
A-68
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2014 Suppl 2—Abstracts Volume 114 Number 9
Poster Session: Innovations in Dietetics Practice and Education Transforming Our Community’s Health (TOUCH) Initiative Author(s): B. Thompson, J. Porter, J. Hoffman; FLIPANY, Ft. Lauderdale, FL
Developing Research Knowledge and Competence in Master’s Students: Individualizing Group Research Projects Author: R. AbuSabha; The Sage Colleges, Troy, NY
One third of children under five years old from low income families in the US are obese or overweight, which is likely to continue into adulthood and is a risk factor for chronic diseases. The Transforming our Community’s Health (TOUCH) initiative, aims to improve nutrition, physical activity and screen time policies and practices in preschool settings in order to reduce the incidence of obesity in 2-5 years olds in Broward County, Florida. A two-tiered system of training and support, based on the results of a needs assessment, was established. Childcare centers received nutrition education and physical activity resources and training to help the centers meet the “Caring for our Children” standards based on the second edition of “Preventing Childhood Obesity in Early Care and Education Programs.” Preschools were provided nutrition resources and physical activity equipment. Those schools who were assessed as needing more support, were given three technical assistance visits by Registered Dietitians. Over the past year, 136 technical assistance visits were made in Broward County preschools. After receiving technical assistance, 91% of the preschools met or exceeded the national standards for beverages, snacks, physical activity, screen time, and nutrition education. The TOUCH program is relevant to Registered Dietitians who are interested in reaching a vulnerable population and improving the lives of future generations across the country. The tools and program model will be discussed so that RD’s can replicate the model to other communities in the country. Registered Dietitians can provide their expertise to train childcare providers and directors to make a difference in the lives of young children. The TOUCH initiative has impacted over 500 child care facilities in Broward County and can be easily and effectively replicated. This pro-active approach has the potential to create better learners, improve long term health and reduce childhood obesity.
In small departments, lack of resources especially faculty time, is a primary hindrance to providing students with individualized research experiences. Nevertheless, familiarity with research ensures that nutrition and dietetic graduates will be capable of applying evidence-based guidelines in their practice. Five years after the inception of our research-focused Master’s in Nutrition, only two students were able to complete their research thesis requirement resulting in an abysmal graduation rate of less than 5%. A thesis course was therefore developed that allowed each student to practice and experience every facet of the investigative process without overtly taxing the single faculty available for supervision. The year-long course shepherds students from the beginning of a research project to its end with step-by-step mentoring during scheduled group meetings. Students work individually to develop each piece of the research project (e.g., survey, data collection) then they meet as a group to finalize the piece. The course culminates in a research manuscript and poster, with the poster presentation and defense taking place during the graduate symposium. The research course substantially improved the outcomes of the master’s program. Since its introduction in 2009, a total of 53 students completed the program with a 93% graduation rate. All graduates who responded to the alumni survey indicated being comfortable conducting research and half stated that they have since participated in research activities as students or as practitioners. The year-long research course is testimony that with commitment, some creativity and a great deal of tenacity, small departments can find the means to help immerse their students in practical research activities. Funding Disclosure: None
Funding Disclosure: Centers for Disease Control and Prevention, TOUCH grant, Affordable Care Act, Community Transformation Grant
Added Sugars in Foods: Identification and Education to Consumers Author(s): S.N. Stastny, J.F. Keith; North Dakota State University, Fargo, ND The Academy has identified a current research priority of how and the extent to which consumers might utilize and understand information about added sugars on the Nutrition Facts label. AHA, IOM and others have established recommended levels for added sugars in foods, but information on added sugars in current databases is limited. Younger Americans consume 16 to 17% of their total calories from added sugars, yet consumers have little or no guidance regarding added sugars in foods. Dietetic students routinely calculate percent of calories from carbohydrate, fat, and protein, but have not focused on added sugars. A new combination nutrition education and research project was developed for the student-led restaurant on a university campus. A template featuring three different methods of presenting added sugar information was designed for student use. Students developed menus, evaluated nutrient content using the USDA nutrient database, and derived total amounts of all nutrients typically featured on a Nutrition Facts label, with the addition of added sugars. Nutrient information will be displayed on the newly developed “traffic light” and “report card” template. A consumer survey addressing perceptions of the three different presentations for recommended added sugar and other nutrient levels will be provided to customers. Additional survey responses address predicted consumption behaviors for added sugar and other nutrients. Student responsibilities include analysis of survey results and identification of which method of presenting nutrition information is preferred by customers. Results could be used to determine which method is best understood by consumers. Funding Disclosure: None
Integrating Interprofessional Education into Dietetics, Nursing and Public Health Curriculum Author(s): D.P. Williams, K. Merrill, B. Heise, L.B. Novilla; Brigham Young University, Provo, UT Background: Fragmented efforts within health systems and among health professions can compromise health outcomes and safety. Health workers not only need to be professional in their field, they need to be interprofessional. A coordinated approach to health and healthcare starts with educating students of several health professions together before entering the workforce. Interprofessional education (IPE) is a creative strategy where students learn about, from, and with each other to improve collaboration and health outcomes. Objective: To determine students’ attitudes, perspectives, and regard for interprofessional education and train them in an interprofessional environment. Implementation: An IPE curriculum was integrated into graduate public health, dietetic internship, and nursing classes during one semester. 35 students participated in IPE classes on understanding other disciplines, teamwork, and communication. Classes included brief lectures, discussions, and discipline specific and interdisciplinary group case studies. Evaluation: Students completed validated pre-post surveys covering six IPE scales: attitudes, learning, relations, communication, participation, and interaction in and towards IPE. Post IPE implementation there was a significant increase in attitudes, learning, and participation (mean change¼ 0.12, P¼.019; 0.45, P¼.000, 2.95, P¼.000 respectively) among all students. Dietetics and public health students showed significant change in four of the six IPE scales while nursing students showed significant change in all six scales. Conclusion: Students can be trained early on during their pre-professional education to expand their mindsets in examining health issues in an interprofessional manner—seeing beyond discipline-specific parameters and incorporating other disciplinary perspectives for an effective team-based delivery of care. Funding Disclosure: Brigham Young University, College of Life Science, Teaching Enhancement Grant Brigham Young University, College of Nursing, Mentoring Environment Grant
A-68
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2014 Suppl 2—Abstracts Volume 114 Number 9