- Email: [email protected]
Computer-assisted-instruction (CAI) improves clinical reasoning skills of dietetic students
..............
··,*i.eeeee.eele,·.
THURSDAY,
O
B
THURSDAY, OCTOBER 20
ele............................................
*...........
ORIGINAL CONTRIBUTIONS: DIETETIC EDUCATION COMPUTER-ASSISTED-INSTRUCTION (CAI) IMPROVES CLINICAL REASONING SKILLS OF DIETETIC STUDENTS. M.A. Raidl, PhD, RD, W.D. Evers, PhD, RD, 0. Wood, MPH, RD. Department of Foods & Nutrition, Purdue University, West Lafayette, IN. The objective of this research project was to determine the effectiveness of a Computer-AssistedInstruction (CAI) tutorial program in teaching students clinical reasoning skills of collecting and interpreting information plus making decisions. Three CAI programs were developed and tested: (1) a tutorial program which taught students clinical reasoning skills, (2) a drilland-practice program which controlled for time-on-task, and (3) a simulation program which tested if students had mastered clinical reasoning skills covered in the tutorial program. Subjects included diet therapy students enrolled in either a Coordinated Program in Dietetics (CPD) or Didactic Program in Dietetics (DPD). Thirty schools and 413 students participated in this study over a two semester period. Within each participating school, students were randomly assigned to one of the following groups: (1) Group 1 students used the drill-and-practice program followed by the simulation program, (2) Group 2 students used the tutorial program followed by the simulation program, and (3) Group 3 students had no CAI intervention and used the simulation program only. Group 2 (Tutorial) and Group 1 (drill-and-practice) students scored 10% and 2.7% higher, respectively, than the Group 3 (no CAI) students on the simulation test. In addition, 20.3 to 31.7% more Group 2 (tutorial) students mastered the lower-level clinical reasoning skills related to data collection and interpretation plus the higher-level clinical reasoning skill of decision making. These results indicate that well-designed computer programs are effective in teaching clinical reasoning skills to dietetic students and could be used by students prior to their clinical dietetic experiences.
POSTER SESSION: FOOD AND NUTRITION MANAGEMENT ACCEPTABILITY OF FROZEN CONVENIENCE FOODS COMPARED TO A COOK AND SERVE SYSTEM. S.O. Adams,DrPH,RD, P. Short, MS, K. Evangelos, BS, U.S. Army Natick Research, Development and Engineering Center, Natick, MA A recent effort to reduce the cost of foodservice operations by limiting the number of workers focused upon changing the type of food delivered to consumers. Precooked frozen convenience foods were substituted for foods "prepared from scratch". A study was conducted in which 764 consumers evaluated the impact on food acceptance of substituting "convenience foods" for 140 existing prepared foods. Commercially prepared frozen foods packed in disposable aluminum pans in bulk form such as Salisbury Steak, Lasagna, Escalloped potatoes, and Oatmeal Cookies were examples of the "convenience foods". During the first stage of the study, sociodemographic and acceptance data were collected on foods commonly eaten in the dining hall. One month later similar data were collected on the "convenience foods". Acceptability ratings for prepared foods ranged from 4.3 to 7.7 and "convenience foods" ranged from 5.0 to 7.6 where 1 "dislike extremely", 5-"neither like nor dislike" and 9="like extremely". A total of 15 "convenience foods" rated significantly higher than the prepared foods while 13 prepared foods rated significantly higher than "convenience foods". Older customers were more satisfied than younger customers with the food normally served in the dining room (p<.05). During the "convenience foods" study, customers were asked to compare appearance and quality of foods eaten each meal with similar foods usually eaten in the dining room. Customers rated the majority of breakfast, lunch and dinner foods between "just the same" to "somewhat better" for quality, and appearance. These results suggest that selected "convenience foods" can be substituted for prepared food items without sacrificing customer satisfaction.
THE EFFECT OF NUTRITION INFORMATION ON SELECTION OF LOW A.J. casarez, FAT MENU ITEMS AT THE POINT-OF-PURCHASE. MS, RD,
.c.
Lee, PhD, RD,
. Jacob, PhD, RD, J. Lee, PhD,
RD, &N. Medora, PhD, Division of Food and Nutrition, california state University, Long Beach, CA The purpose of this study was to determine if nutrition information provided at the point-of-purchase would influence the selection of healthy, low fat menu items in a university cafeteria setting, indicated by changes in total cash sales. The 10-week study period consisted of Period 1 (before promotion-3 weeks), Period 2 (nutrition promotion-4 weeks), and Period 3 (after promotion-3 weeks). Low fat items from Asian and Mexican stands were targeted for promotion during Period 2 with other nutrition information in the form of posters, menu marquees, and nutrition flyers. In addition, factors affecting purchases were surveyed using a one-page questionnaire during the promotion period. Analysis of variance showed no significant difference in total sales in the three periods, but significant changes (<.001) were noticed between low fat and high fat sales within the three periods. Proportional increases of low fat sales continued through Period 3. survey participants were female (n-664) and male (n-542) ages ranging 21 to 25, who patronized the Asian and Mexican food stands. Results indicated that the price for value significantly influenced the selection (<.05) of Asian and Mexican food. The taste (mean-4.9 on scale 1-6), price for value (mean-4.3), and appearance (mean-4.1) were popular factors for selection. Specific types of nutrition information had significant Fat/cholesterol was effects on menu selection (<.001). most important (30.5%) reference in selection, followed by kilocalories (25.0%), sodium (23.2%), and fiber (11.5%). No significant trends were noticed in selection of low fat items among genders or ethnic groups. In conclusion, nutrition information can be effective at the point-ofpurchase for sales promotion and beneficial as an educational tool for nutritional awareness.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION / A-71
··,*i.eeeee.eele,·.
THURSDAY,
O
B
THURSDAY, OCTOBER 20
ele............................................
*...........
ORIGINAL CONTRIBUTIONS: DIETETIC EDUCATION COMPUTER-ASSISTED-INSTRUCTION (CAI) IMPROVES CLINICAL REASONING SKILLS OF DIETETIC STUDENTS. M.A. Raidl, PhD, RD, W.D. Evers, PhD, RD, 0. Wood, MPH, RD. Department of Foods & Nutrition, Purdue University, West Lafayette, IN. The objective of this research project was to determine the effectiveness of a Computer-AssistedInstruction (CAI) tutorial program in teaching students clinical reasoning skills of collecting and interpreting information plus making decisions. Three CAI programs were developed and tested: (1) a tutorial program which taught students clinical reasoning skills, (2) a drilland-practice program which controlled for time-on-task, and (3) a simulation program which tested if students had mastered clinical reasoning skills covered in the tutorial program. Subjects included diet therapy students enrolled in either a Coordinated Program in Dietetics (CPD) or Didactic Program in Dietetics (DPD). Thirty schools and 413 students participated in this study over a two semester period. Within each participating school, students were randomly assigned to one of the following groups: (1) Group 1 students used the drill-and-practice program followed by the simulation program, (2) Group 2 students used the tutorial program followed by the simulation program, and (3) Group 3 students had no CAI intervention and used the simulation program only. Group 2 (Tutorial) and Group 1 (drill-and-practice) students scored 10% and 2.7% higher, respectively, than the Group 3 (no CAI) students on the simulation test. In addition, 20.3 to 31.7% more Group 2 (tutorial) students mastered the lower-level clinical reasoning skills related to data collection and interpretation plus the higher-level clinical reasoning skill of decision making. These results indicate that well-designed computer programs are effective in teaching clinical reasoning skills to dietetic students and could be used by students prior to their clinical dietetic experiences.
POSTER SESSION: FOOD AND NUTRITION MANAGEMENT ACCEPTABILITY OF FROZEN CONVENIENCE FOODS COMPARED TO A COOK AND SERVE SYSTEM. S.O. Adams,DrPH,RD, P. Short, MS, K. Evangelos, BS, U.S. Army Natick Research, Development and Engineering Center, Natick, MA A recent effort to reduce the cost of foodservice operations by limiting the number of workers focused upon changing the type of food delivered to consumers. Precooked frozen convenience foods were substituted for foods "prepared from scratch". A study was conducted in which 764 consumers evaluated the impact on food acceptance of substituting "convenience foods" for 140 existing prepared foods. Commercially prepared frozen foods packed in disposable aluminum pans in bulk form such as Salisbury Steak, Lasagna, Escalloped potatoes, and Oatmeal Cookies were examples of the "convenience foods". During the first stage of the study, sociodemographic and acceptance data were collected on foods commonly eaten in the dining hall. One month later similar data were collected on the "convenience foods". Acceptability ratings for prepared foods ranged from 4.3 to 7.7 and "convenience foods" ranged from 5.0 to 7.6 where 1 "dislike extremely", 5-"neither like nor dislike" and 9="like extremely". A total of 15 "convenience foods" rated significantly higher than the prepared foods while 13 prepared foods rated significantly higher than "convenience foods". Older customers were more satisfied than younger customers with the food normally served in the dining room (p<.05). During the "convenience foods" study, customers were asked to compare appearance and quality of foods eaten each meal with similar foods usually eaten in the dining room. Customers rated the majority of breakfast, lunch and dinner foods between "just the same" to "somewhat better" for quality, and appearance. These results suggest that selected "convenience foods" can be substituted for prepared food items without sacrificing customer satisfaction.
THE EFFECT OF NUTRITION INFORMATION ON SELECTION OF LOW A.J. casarez, FAT MENU ITEMS AT THE POINT-OF-PURCHASE. MS, RD,
.c.
Lee, PhD, RD,
. Jacob, PhD, RD, J. Lee, PhD,
RD, &N. Medora, PhD, Division of Food and Nutrition, california state University, Long Beach, CA The purpose of this study was to determine if nutrition information provided at the point-of-purchase would influence the selection of healthy, low fat menu items in a university cafeteria setting, indicated by changes in total cash sales. The 10-week study period consisted of Period 1 (before promotion-3 weeks), Period 2 (nutrition promotion-4 weeks), and Period 3 (after promotion-3 weeks). Low fat items from Asian and Mexican stands were targeted for promotion during Period 2 with other nutrition information in the form of posters, menu marquees, and nutrition flyers. In addition, factors affecting purchases were surveyed using a one-page questionnaire during the promotion period. Analysis of variance showed no significant difference in total sales in the three periods, but significant changes (<.001) were noticed between low fat and high fat sales within the three periods. Proportional increases of low fat sales continued through Period 3. survey participants were female (n-664) and male (n-542) ages ranging 21 to 25, who patronized the Asian and Mexican food stands. Results indicated that the price for value significantly influenced the selection (<.05) of Asian and Mexican food. The taste (mean-4.9 on scale 1-6), price for value (mean-4.3), and appearance (mean-4.1) were popular factors for selection. Specific types of nutrition information had significant Fat/cholesterol was effects on menu selection (<.001). most important (30.5%) reference in selection, followed by kilocalories (25.0%), sodium (23.2%), and fiber (11.5%). No significant trends were noticed in selection of low fat items among genders or ethnic groups. In conclusion, nutrition information can be effective at the point-ofpurchase for sales promotion and beneficial as an educational tool for nutritional awareness.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION / A-71