- Email: [email protected]
Developing Technologies to Support People to Develop Healthy Eating Routines
SUNDAY, OCTOBER 22
Poster Session: Professional Skills; Nutrition Assessment & Diagnosis; Medical Nutrition Therapy Developing Technologies to Support People to Develop Healthy Eating Routines Author(s): C. Dormer, C. Caruso, M. Segall; Metropolitan State University Denver Learning Outcome: Describe considerations for building online resources for supporting people to develop and follow healthy eating routines. Background: Many people use technology to track their food intake—but more innovations are needed to help people act on their healthy eating intentions. Our long-term objective is to develop an online course that guides people to develop habitual healthy eating routines. Before building online content, we tested elements of the planned course in print format. Methods: 36 participants completed consent forms and beginning questionnaires; and received a print booklet. The booklet included information about the benefits of healthy eating routines; a personal goal-setting activity based on mental contrasting; and sample recipes and menus. Results: Participants rated the goal setting activity highly (8.2 +/- 1.1 out of 10) and reported spending 30.4 minutes +/- 23.6 minutes completing the activity. At 2-week follow-up, participants’ self-rating of success for reaching their healthy eating goal was: 6.8 +/- 1.9 (out of 10). Feedback from participants on ways to make the program better included more: Structured menus to follow: 82% Diverse sample routines: 55% Online weekly activities: 45% Emails, text messages, or online social support 36% Diverse recipes: 27% Initial goal-setting support: 27% Focus on weight loss instead of healthy eating 9% Online instead of print: 0%. Conclusion: Participants’ feedback will be used to inform future programs aimed at supporting healthy eating. Important findings include: a) participants rated highly the goal setting activity based on mental contrasting; b) many thought having more structured menus to follow would improve the program; c) none of the participants wanted content to be purely online. Funding Disclosure: None
Adapting the Food Choice Questionnaire to Quantify Fast Food Determinants of African American Adults Living in Mississippi Author(s): A. Hoang, J. Lemacks, C. Connell, R. Mohn; The University of Southern Mississippi Learning Outcome: Describe the purpose of the Fast Food Choice Questionnaire tool, developed determinants of fast food choice behaviors (and their internal consistency), and fast food choice behavior determinants of a minority sample population. Background: Fast food consumption is a major detriment of the American diet. Currently, tools exist to measure fast food frequency and type; however, there has yet to be a quantitative tool that measures fast food consumption behavior determinants. The study purpose was to utilize existing literature and Food Choice Questionnaire (FCQ) to create fast food determinants, examine internal consistency and quantify fast food determinants in African Americans living in Mississippi. Methods: Participants were recruited via university email listservs and social media. Inclusion criteria were: self-identified as African American, between ages 18-50 years old, and live in Mississippi. Eligible participants completed a survey which captured demographics and fast food consumption behaviors (convenience, price, sensory appeal, mood, and familiarity). Results: Recruitment methods reached 157 adults and only 20% (n¼32) met inclusion criteria to complete the survey; respondent mean age(standard deviation) was 28.97(10.60). Cronbach alpha scores ranged from 0.663-0.918. All reliability parameters except familiarity showed acceptable (>0.70) values with acceptable inter-item correlations. Significant correlations (0.44-0.67, p0.001-0.012) were noted among all constructs except between: mood and convenience, mood and price, mood and sensory appeal, familiarity and price, and familiarity and sensory appeal. Conclusion: This fast food choice tool adapted based on the FCQ seems to provide acceptable measures of fast food behavior determinants among a small sample of African American adults; however, a larger sample size and further tool validation should be considered for future research to prepare the tool for use in developing effective behavioral interventions. Funding Disclosure: None
Registered Dietitian Nutritionists Making an ‘Impression’ on Social Media: Sharing Health & Wellbeing Content with Millions of People
Cultural Sensitivity among Registered Dietitians Counseling Mexican-Americans with Type 2 Diabetes
Author(s): G. Giannopoulos, M. Bookheimer, J. Murray, L. George; NewYorkPresbyterian
Author(s): J. Plasencia1, S. Hoerr2, H. Balcazar3, M. Lapinski4, L. Weatherspoon1; 1 University of Kentucky Department of Dietetics and Human Nutrition, 2 Michigan State University Department of Food Science and Human Nutrition, 3 Charles R. Drew University of Medicine and Science, 4Michigan State University Department of Communication and Michigan Ag-Bio Research
Learning Outcome: Participants will be able to: understand how social media can be used as a tool for sharing nutrition and other health-related messages; understand how social media can be used to market employee wellbeing programs; understand how to create and share their own content via social media platforms such as Twitter. Background: In today’s world, social media is undoubtedly one of the fastest ways to share information with a broad audience. At NewYork-Presbyterian (NYP), the registered dietitian nutritionists (RDNs) on our health & wellbeing team, NYPBeHealthy, collaborate with our social media director to share nutrition and other health & wellbeing content with our community via Twitter among other social media platforms. Methods: Over a 6-month period from 11/17/2016 - 5/17/2017, our team developed and tweeted 27 #NYPBeHealthy tweets from NYP’s Twitter handle, @nyphospital. Average #NYPBeHealthy tweet frequency was 1 per week. Each tweet included an image, 5 of which were infographics our RDNs developed. We analyzed Twitter analytics as of 5/18/2017. Results: The 27 #NYPBeHealthy tweets had over 5 million impressions total, with an average of 187,814 impressions per tweet and range of 28,291 - 4.2 million impressions per tweet. These 27 tweets had a total of 688 total engagements with an average of 25.5 total engagements per tweet and range of 4 - 112 total engagements per tweet. The tweet with the highest impressions (4.2 million) and total engagements (112) included an infographic our RDNs developed; it was retweeted by Dr. Mehmet Oz, @DrOz. Conclusion: Harnessing the power of social media can be a phenomenal way for RDNs to share nutrition-related content with a broad audience at a fast pace. By collaborating with our social media director at NYP, the RDNs on our health & wellbeing team share relevant nutrition content with our community and market our employee wellbeing initiatives. Funding Disclosure: None
A-128
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
Learning Outcome: Identify opportunities to promote and encourage cultural sensitivity knowledge and skills in nutrition and dietetics education and professional training. Culturally sensitive medical nutrition therapy counseling is proposed to enhance behavior change among ethnic minorities such as Mexican-Americans but it is unclear how registered dietitian nutritionists (RDNs) gain cultural sensitivity knowledge and skills. This study aimed to examine professional characteristics, including cultural sensitivity and competency training, of RDNs who provide type 2 diabetes mellitus (T2DM) counseling to Mexican-American adults. A cross-sectional, online questionnaire assessed self-reported cultural sensitivity and training, personal and professional demographics of RDNs (n¼241) who provided T2DM counseling to Mexican-Americans patients. Purposive webbased sampling was used for recruitment. Cluster analysis identified associations between demographic and professional characteristics of RDNs, e.g. cultural sensitivity and cultural competency trainings resulting in three clusters primarily based on years of experience (1-5, 6-10 and >11 years). Most experienced RDNs were significantly (p¼0.001) less likely to integrate knowledge on cultural sensitivity training from a college courses or college course content (9.7%) vs. least experienced RDNs (37.0%). Least experienced RDNs scored significantly (p¼0.001) higher for self-reported cultural competence behaviors (2.7/7) vs. most experienced RDNs (2.2/7). Findings suggest that least experienced RDNs, thus more recent graduates, receive cultural sensitivity training through formal education that transfers into practice. Therefore, integration of cultural sensitivity skills for RDNs at early stages training and on a continuing basis are important for enhancing RDNs skills for working with culturally diverse patients. Funding Disclosure: Funding for this research was provided by Michigan State University Department of Food Science and Human Nutrition, College of Agriculture & Natural Resources and The Graduate School
October 2017 Suppl 2—Abstracts Volume 117 Number 10
Poster Session: Professional Skills; Nutrition Assessment & Diagnosis; Medical Nutrition Therapy Developing Technologies to Support People to Develop Healthy Eating Routines Author(s): C. Dormer, C. Caruso, M. Segall; Metropolitan State University Denver Learning Outcome: Describe considerations for building online resources for supporting people to develop and follow healthy eating routines. Background: Many people use technology to track their food intake—but more innovations are needed to help people act on their healthy eating intentions. Our long-term objective is to develop an online course that guides people to develop habitual healthy eating routines. Before building online content, we tested elements of the planned course in print format. Methods: 36 participants completed consent forms and beginning questionnaires; and received a print booklet. The booklet included information about the benefits of healthy eating routines; a personal goal-setting activity based on mental contrasting; and sample recipes and menus. Results: Participants rated the goal setting activity highly (8.2 +/- 1.1 out of 10) and reported spending 30.4 minutes +/- 23.6 minutes completing the activity. At 2-week follow-up, participants’ self-rating of success for reaching their healthy eating goal was: 6.8 +/- 1.9 (out of 10). Feedback from participants on ways to make the program better included more: Structured menus to follow: 82% Diverse sample routines: 55% Online weekly activities: 45% Emails, text messages, or online social support 36% Diverse recipes: 27% Initial goal-setting support: 27% Focus on weight loss instead of healthy eating 9% Online instead of print: 0%. Conclusion: Participants’ feedback will be used to inform future programs aimed at supporting healthy eating. Important findings include: a) participants rated highly the goal setting activity based on mental contrasting; b) many thought having more structured menus to follow would improve the program; c) none of the participants wanted content to be purely online. Funding Disclosure: None
Adapting the Food Choice Questionnaire to Quantify Fast Food Determinants of African American Adults Living in Mississippi Author(s): A. Hoang, J. Lemacks, C. Connell, R. Mohn; The University of Southern Mississippi Learning Outcome: Describe the purpose of the Fast Food Choice Questionnaire tool, developed determinants of fast food choice behaviors (and their internal consistency), and fast food choice behavior determinants of a minority sample population. Background: Fast food consumption is a major detriment of the American diet. Currently, tools exist to measure fast food frequency and type; however, there has yet to be a quantitative tool that measures fast food consumption behavior determinants. The study purpose was to utilize existing literature and Food Choice Questionnaire (FCQ) to create fast food determinants, examine internal consistency and quantify fast food determinants in African Americans living in Mississippi. Methods: Participants were recruited via university email listservs and social media. Inclusion criteria were: self-identified as African American, between ages 18-50 years old, and live in Mississippi. Eligible participants completed a survey which captured demographics and fast food consumption behaviors (convenience, price, sensory appeal, mood, and familiarity). Results: Recruitment methods reached 157 adults and only 20% (n¼32) met inclusion criteria to complete the survey; respondent mean age(standard deviation) was 28.97(10.60). Cronbach alpha scores ranged from 0.663-0.918. All reliability parameters except familiarity showed acceptable (>0.70) values with acceptable inter-item correlations. Significant correlations (0.44-0.67, p0.001-0.012) were noted among all constructs except between: mood and convenience, mood and price, mood and sensory appeal, familiarity and price, and familiarity and sensory appeal. Conclusion: This fast food choice tool adapted based on the FCQ seems to provide acceptable measures of fast food behavior determinants among a small sample of African American adults; however, a larger sample size and further tool validation should be considered for future research to prepare the tool for use in developing effective behavioral interventions. Funding Disclosure: None
Registered Dietitian Nutritionists Making an ‘Impression’ on Social Media: Sharing Health & Wellbeing Content with Millions of People
Cultural Sensitivity among Registered Dietitians Counseling Mexican-Americans with Type 2 Diabetes
Author(s): G. Giannopoulos, M. Bookheimer, J. Murray, L. George; NewYorkPresbyterian
Author(s): J. Plasencia1, S. Hoerr2, H. Balcazar3, M. Lapinski4, L. Weatherspoon1; 1 University of Kentucky Department of Dietetics and Human Nutrition, 2 Michigan State University Department of Food Science and Human Nutrition, 3 Charles R. Drew University of Medicine and Science, 4Michigan State University Department of Communication and Michigan Ag-Bio Research
Learning Outcome: Participants will be able to: understand how social media can be used as a tool for sharing nutrition and other health-related messages; understand how social media can be used to market employee wellbeing programs; understand how to create and share their own content via social media platforms such as Twitter. Background: In today’s world, social media is undoubtedly one of the fastest ways to share information with a broad audience. At NewYork-Presbyterian (NYP), the registered dietitian nutritionists (RDNs) on our health & wellbeing team, NYPBeHealthy, collaborate with our social media director to share nutrition and other health & wellbeing content with our community via Twitter among other social media platforms. Methods: Over a 6-month period from 11/17/2016 - 5/17/2017, our team developed and tweeted 27 #NYPBeHealthy tweets from NYP’s Twitter handle, @nyphospital. Average #NYPBeHealthy tweet frequency was 1 per week. Each tweet included an image, 5 of which were infographics our RDNs developed. We analyzed Twitter analytics as of 5/18/2017. Results: The 27 #NYPBeHealthy tweets had over 5 million impressions total, with an average of 187,814 impressions per tweet and range of 28,291 - 4.2 million impressions per tweet. These 27 tweets had a total of 688 total engagements with an average of 25.5 total engagements per tweet and range of 4 - 112 total engagements per tweet. The tweet with the highest impressions (4.2 million) and total engagements (112) included an infographic our RDNs developed; it was retweeted by Dr. Mehmet Oz, @DrOz. Conclusion: Harnessing the power of social media can be a phenomenal way for RDNs to share nutrition-related content with a broad audience at a fast pace. By collaborating with our social media director at NYP, the RDNs on our health & wellbeing team share relevant nutrition content with our community and market our employee wellbeing initiatives. Funding Disclosure: None
A-128
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
Learning Outcome: Identify opportunities to promote and encourage cultural sensitivity knowledge and skills in nutrition and dietetics education and professional training. Culturally sensitive medical nutrition therapy counseling is proposed to enhance behavior change among ethnic minorities such as Mexican-Americans but it is unclear how registered dietitian nutritionists (RDNs) gain cultural sensitivity knowledge and skills. This study aimed to examine professional characteristics, including cultural sensitivity and competency training, of RDNs who provide type 2 diabetes mellitus (T2DM) counseling to Mexican-American adults. A cross-sectional, online questionnaire assessed self-reported cultural sensitivity and training, personal and professional demographics of RDNs (n¼241) who provided T2DM counseling to Mexican-Americans patients. Purposive webbased sampling was used for recruitment. Cluster analysis identified associations between demographic and professional characteristics of RDNs, e.g. cultural sensitivity and cultural competency trainings resulting in three clusters primarily based on years of experience (1-5, 6-10 and >11 years). Most experienced RDNs were significantly (p¼0.001) less likely to integrate knowledge on cultural sensitivity training from a college courses or college course content (9.7%) vs. least experienced RDNs (37.0%). Least experienced RDNs scored significantly (p¼0.001) higher for self-reported cultural competence behaviors (2.7/7) vs. most experienced RDNs (2.2/7). Findings suggest that least experienced RDNs, thus more recent graduates, receive cultural sensitivity training through formal education that transfers into practice. Therefore, integration of cultural sensitivity skills for RDNs at early stages training and on a continuing basis are important for enhancing RDNs skills for working with culturally diverse patients. Funding Disclosure: Funding for this research was provided by Michigan State University Department of Food Science and Human Nutrition, College of Agriculture & Natural Resources and The Graduate School
October 2017 Suppl 2—Abstracts Volume 117 Number 10