- Email: [email protected]
Effective Strategies for Disseminating the Dietary Guidelines and Physical Activity Guidelines at the Community Level
TUESDAY, OCTOBER 9
Poster Session: Wellness and Public Health Training Dietetic Interns to Do Outcomes Management Using Community-Based Participatory Research
Effective Strategies for Disseminating the Dietary Guidelines and Physical Activity Guidelines at the Community Level
Author(s): T. M. Horacek,1 D. Connolly,1 M. Mahar,2 E. Shubsda,3 L. Brown,4 K. Wright,5 K. Corey,6 M. Seiter,7 M. Mohr-Twardowski,7 N. Kerrigan,8 L. Gantner1; 1Public Health, Food Studies and Nutrition, Syracuse University, Syracuse, NY, 2Onondaga County Department of Aging and Youth, Syracuse, NY, 3St. Joseph’s Hospital Health Center, Syracuse, NY, 4Liberty Resources HIV Services @ The Living Room, Syracuse, NY, 5Peace Inc. Head Start, Syracuse, NY, 6 Hutchings Psychiatric Center, Syracuse, NY, 7Onondaga County Health Department WIC Program, Syracuse, NY, 8East Syracuse Minoa School District Food Service, East Syracuse, NY
Author(s): K. L. Butner, R. Hayes, H. H. McPeak; Office of Disease Prevention and Health Promotion, U.S. Department of Health and Human Services, Rockville, MD
Learning Outcome: Participants will explore the merging of community-based participatory research and the nutrition care process to train dietetic interns to do outcomes management in supervised practice. Background: Dietetic Interns (DI) need effective supervised practice opportunities to apply the principles of program development, implementation, evaluation, and particularly, outcomes management. Outcomes management tracks data to improve practices, outcomes, effectiveness/efficiency. The Nutrition Care Process (NCP) guides this process, however merging it with Community-based Participatory Research (CBPR) can insure more appropriate and sustainable outcomes and processes. Methods: Through a three-credit graduate class merging the NCP and CBPR, DIs learn CBPR (specifically PRECEDE-PROCEED), how to establish/collaborate with their team, how collect/analyze data, map out an objective driven outcomes management project and to the degree possible within the given timeframe to match/patch/pool available resources for meeting the needs of the community. A preceptor, their target population and advisory team collaborate with a team of three DIs for each project. For 2011, there were four projects: Improving Coordination & Utilization of HIV Community Client Services, Enhancing Seniors’ Participation in SNAP, Improving the Appropriate Initiation of Total Parenteral Nutrition, Head Start Policy and Tracking Regarding the Treatment of Childhood Obesity. For 2012, the four projects are: Improving WIC Participation for 1-5 Year Olds, Revising and Pilot Testing a WIC-Friendly Cookbook, Improving Nutrition Appointment-Keeping for Psychiatric Outpatients Clients, and Implementing Whole Foods into School Lunch. Results: How well the DIs applied the PRECEDE-PROCEED process, challenges to implementing the rotation, reactions to the experience, and lessons learned will be shared. Conclusions: DIs effectively applied the steps of PRECEDE-PROCEED to collaborate with their community to design appropriate outcome management projects, albeit there were a few challenges. Funding Disclosure: None
Role of the Registered Dietitian in a Worksite Wellness Program Author(s): M. E. Herndon, C. Perez, T. Smith, M. Nelson-Housley, W. B. Baun; Employee Health & Well-being, MD Anderson Cancer Center, Houston, TX Learning Outcome: Participants will be able to plan an effective worksite wellness program including a registered dietitian; and learn three effective strategies for the RD on an interdisciplinary wellness team. Wellness is an active process of making choices that enhance quality of life and maximize personal potential. The wellness program offered at MD Anderson Cancer Center focuses on six wellness dimensions: social, occupational, spiritual, physical, intellectual and emotional. According to a recent Harvard Business Review article, wellness programs can return up $2.71 on every $1.00 invested. The program was the first National Cancer Institute-designated comprehensive cancer center and health care system to receive the CEO Cancer Gold Standard Accreditation, which focuses on risk reduction, early detection, and quality cancer care. The MD Anderson wellness team reports through Employee Health & Well-being and consists of a manager, health educator, exercise physiologists, and a registered dietitian. The interdisciplinary team provides wellness services to 19,000 employees at seven campus locations in the state of Texas. In addition, the team provides individual wellness coaching, departmental trainings, and has many partnerships that create an environment where it is easier to make healthy choices. The registered dietitian (RD) plays an important role in meeting the requirements of the CEO Cancer Gold Standard through: one-on-one nutrition counseling, group classes, culinary demonstrations and lessons, institution-wide programming, a recipe club, and a weekly nutrition newsletter. The integrated program model provides the RD partnership opportunities with other team members that significantly maximize individual and group success. The effectiveness of the team and RD’s role is measured through a dashboard process including employee feedback, and participation and utilization statistics. Funding Disclosure: None
Learning Outcome: Participants will be able to identify strategies for effectively utilizing and implementing the Eat Healthy, Be Active Community Workshop series within their communities. The U.S. Department of Health and Human Services’ Office of Disease Prevention and Health Promotion (HHS-ODPHP) created a workshop series to promote recommendations from the Dietary Guidelines for Americans, 2010 and the 2008 Physical Activity Guidelines for Americans. The guidelines provide evidence-based advice to promote health and reduce obesity and chronic disease risk. ODPHP created the Eat Healthy ● Be Active Community Workshops to help community leaders promote positive behavioral changes in their communities. The Workshops are an educational tool which can be easily implemented throughout communities to help facilitate behavioral changes in adults. Each of the six one-hour workshops is comprised of a lesson plan, learning objectives, talking points, and hands-on activities, along with corresponding handouts and video vignettes. The purpose of this session is to present qualitative and quantitative data obtained from pilot testing, and how that data is being used to aid future implementation of the series. Pilot testing was conducted at nine locations across the U.S., representing diversity in both audience and geographical location; groups included cooperative extension, faith-based, and worksite wellness programs, among others. Workshops were conducted sequentially for participants with varying socioeconomic and educational backgrounds. Data were collected through oral and written evaluation by participants and instructors. Handouts were developed based on health literacy principles and tested among adults with health literacy limitations. These workshops are targeted for use by community leaders, health promoters, and educators to facilitate understanding and adoption of the principles of the Dietary Guidelines and Physical Activity Guidelines among adults. Funding Disclosure: None
Parent Focus Groups Spotlight Opportunities for Nutrition Professionals to Collaborate on School Wellness Initiatives Author(s): A. Grenci,1 M. F. Brill,2 J. Kinsey,3 L. Hughes,4 S. Cirignano,5 K. Morgan6; 1Family and Community Health Sciences, Rutgers Cooperative Extension, Flemington, NJ, 2Family and Community Health Sciences, Rutgers Cooperative Extension, Trenton, NJ, 3Family and Community Health Sciences, Rutgers Cooperative Extension, Mays Landing, NJ, 4Family and Community Health Sciences, Rutgers Cooperative Extension, Gloucester, NJ, 5Family and Community Health Sciences, Rutgers Cooperative Extension, Warren, NJ, 6Family and Community Health Sciences, Rutgers Cooperative Extension, New Brunswick, NJ Learning Outcome: Nutrition professionals will be able to identify key opportunities for education and outreach in school and community wellness initiatives based on input from stakeholder focus groups. Recent changes to the requirements for school meals and wellness policies have created new opportunities for nutrition professionals to provide technical assistance to the school community. Nutrition professionals can provide valuable input to parents, school staff, foodservice providers, and other community stakeholders who are in need of accurate and user-friendly information on nutrition and healthy eating. To enhance the relevancy and effectiveness of these communications, nutrition professionals should solicit and incorporate the input of their audiences in order to better tailor outreach programs to stakeholder needs. Parental input is critical to the development and success of school wellness initiatives, particularly in reinforcing wellness messaging at home and at school. Focus groups can be an effective method for capturing opinions, gathering feedback on programs, and identifying local needs, challenges and opportunities. Parent focus groups were employed as an outreach component in a statewide, United States Department of Agriculture Team Nutrition school wellness initiative, reaching approximately 3,700 elementary school students in diverse community settings. Parents identified the following needs for education/expertise from nutrition professionals: • Strategies to improve the quality and appeal of school cafeteria foods, ideas for healthy snack foods, and those served during classroom celebrations, school events, and fundraisers • Access to understandable nutrition information pertaining to school foods • Ideas for quick, healthy, and economical family meals • Improving cooking skills • Increasing motivation and overcoming barriers to healthier lifestyle behaviors Nutrition professionals can provide leadership in these and other areas to improve the school wellness environment. Funding Disclosure: USDA Team Nutrition Grant
September 2012 Suppl 3—Abstracts Volume 112 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-81
Poster Session: Wellness and Public Health Training Dietetic Interns to Do Outcomes Management Using Community-Based Participatory Research
Effective Strategies for Disseminating the Dietary Guidelines and Physical Activity Guidelines at the Community Level
Author(s): T. M. Horacek,1 D. Connolly,1 M. Mahar,2 E. Shubsda,3 L. Brown,4 K. Wright,5 K. Corey,6 M. Seiter,7 M. Mohr-Twardowski,7 N. Kerrigan,8 L. Gantner1; 1Public Health, Food Studies and Nutrition, Syracuse University, Syracuse, NY, 2Onondaga County Department of Aging and Youth, Syracuse, NY, 3St. Joseph’s Hospital Health Center, Syracuse, NY, 4Liberty Resources HIV Services @ The Living Room, Syracuse, NY, 5Peace Inc. Head Start, Syracuse, NY, 6 Hutchings Psychiatric Center, Syracuse, NY, 7Onondaga County Health Department WIC Program, Syracuse, NY, 8East Syracuse Minoa School District Food Service, East Syracuse, NY
Author(s): K. L. Butner, R. Hayes, H. H. McPeak; Office of Disease Prevention and Health Promotion, U.S. Department of Health and Human Services, Rockville, MD
Learning Outcome: Participants will explore the merging of community-based participatory research and the nutrition care process to train dietetic interns to do outcomes management in supervised practice. Background: Dietetic Interns (DI) need effective supervised practice opportunities to apply the principles of program development, implementation, evaluation, and particularly, outcomes management. Outcomes management tracks data to improve practices, outcomes, effectiveness/efficiency. The Nutrition Care Process (NCP) guides this process, however merging it with Community-based Participatory Research (CBPR) can insure more appropriate and sustainable outcomes and processes. Methods: Through a three-credit graduate class merging the NCP and CBPR, DIs learn CBPR (specifically PRECEDE-PROCEED), how to establish/collaborate with their team, how collect/analyze data, map out an objective driven outcomes management project and to the degree possible within the given timeframe to match/patch/pool available resources for meeting the needs of the community. A preceptor, their target population and advisory team collaborate with a team of three DIs for each project. For 2011, there were four projects: Improving Coordination & Utilization of HIV Community Client Services, Enhancing Seniors’ Participation in SNAP, Improving the Appropriate Initiation of Total Parenteral Nutrition, Head Start Policy and Tracking Regarding the Treatment of Childhood Obesity. For 2012, the four projects are: Improving WIC Participation for 1-5 Year Olds, Revising and Pilot Testing a WIC-Friendly Cookbook, Improving Nutrition Appointment-Keeping for Psychiatric Outpatients Clients, and Implementing Whole Foods into School Lunch. Results: How well the DIs applied the PRECEDE-PROCEED process, challenges to implementing the rotation, reactions to the experience, and lessons learned will be shared. Conclusions: DIs effectively applied the steps of PRECEDE-PROCEED to collaborate with their community to design appropriate outcome management projects, albeit there were a few challenges. Funding Disclosure: None
Role of the Registered Dietitian in a Worksite Wellness Program Author(s): M. E. Herndon, C. Perez, T. Smith, M. Nelson-Housley, W. B. Baun; Employee Health & Well-being, MD Anderson Cancer Center, Houston, TX Learning Outcome: Participants will be able to plan an effective worksite wellness program including a registered dietitian; and learn three effective strategies for the RD on an interdisciplinary wellness team. Wellness is an active process of making choices that enhance quality of life and maximize personal potential. The wellness program offered at MD Anderson Cancer Center focuses on six wellness dimensions: social, occupational, spiritual, physical, intellectual and emotional. According to a recent Harvard Business Review article, wellness programs can return up $2.71 on every $1.00 invested. The program was the first National Cancer Institute-designated comprehensive cancer center and health care system to receive the CEO Cancer Gold Standard Accreditation, which focuses on risk reduction, early detection, and quality cancer care. The MD Anderson wellness team reports through Employee Health & Well-being and consists of a manager, health educator, exercise physiologists, and a registered dietitian. The interdisciplinary team provides wellness services to 19,000 employees at seven campus locations in the state of Texas. In addition, the team provides individual wellness coaching, departmental trainings, and has many partnerships that create an environment where it is easier to make healthy choices. The registered dietitian (RD) plays an important role in meeting the requirements of the CEO Cancer Gold Standard through: one-on-one nutrition counseling, group classes, culinary demonstrations and lessons, institution-wide programming, a recipe club, and a weekly nutrition newsletter. The integrated program model provides the RD partnership opportunities with other team members that significantly maximize individual and group success. The effectiveness of the team and RD’s role is measured through a dashboard process including employee feedback, and participation and utilization statistics. Funding Disclosure: None
Learning Outcome: Participants will be able to identify strategies for effectively utilizing and implementing the Eat Healthy, Be Active Community Workshop series within their communities. The U.S. Department of Health and Human Services’ Office of Disease Prevention and Health Promotion (HHS-ODPHP) created a workshop series to promote recommendations from the Dietary Guidelines for Americans, 2010 and the 2008 Physical Activity Guidelines for Americans. The guidelines provide evidence-based advice to promote health and reduce obesity and chronic disease risk. ODPHP created the Eat Healthy ● Be Active Community Workshops to help community leaders promote positive behavioral changes in their communities. The Workshops are an educational tool which can be easily implemented throughout communities to help facilitate behavioral changes in adults. Each of the six one-hour workshops is comprised of a lesson plan, learning objectives, talking points, and hands-on activities, along with corresponding handouts and video vignettes. The purpose of this session is to present qualitative and quantitative data obtained from pilot testing, and how that data is being used to aid future implementation of the series. Pilot testing was conducted at nine locations across the U.S., representing diversity in both audience and geographical location; groups included cooperative extension, faith-based, and worksite wellness programs, among others. Workshops were conducted sequentially for participants with varying socioeconomic and educational backgrounds. Data were collected through oral and written evaluation by participants and instructors. Handouts were developed based on health literacy principles and tested among adults with health literacy limitations. These workshops are targeted for use by community leaders, health promoters, and educators to facilitate understanding and adoption of the principles of the Dietary Guidelines and Physical Activity Guidelines among adults. Funding Disclosure: None
Parent Focus Groups Spotlight Opportunities for Nutrition Professionals to Collaborate on School Wellness Initiatives Author(s): A. Grenci,1 M. F. Brill,2 J. Kinsey,3 L. Hughes,4 S. Cirignano,5 K. Morgan6; 1Family and Community Health Sciences, Rutgers Cooperative Extension, Flemington, NJ, 2Family and Community Health Sciences, Rutgers Cooperative Extension, Trenton, NJ, 3Family and Community Health Sciences, Rutgers Cooperative Extension, Mays Landing, NJ, 4Family and Community Health Sciences, Rutgers Cooperative Extension, Gloucester, NJ, 5Family and Community Health Sciences, Rutgers Cooperative Extension, Warren, NJ, 6Family and Community Health Sciences, Rutgers Cooperative Extension, New Brunswick, NJ Learning Outcome: Nutrition professionals will be able to identify key opportunities for education and outreach in school and community wellness initiatives based on input from stakeholder focus groups. Recent changes to the requirements for school meals and wellness policies have created new opportunities for nutrition professionals to provide technical assistance to the school community. Nutrition professionals can provide valuable input to parents, school staff, foodservice providers, and other community stakeholders who are in need of accurate and user-friendly information on nutrition and healthy eating. To enhance the relevancy and effectiveness of these communications, nutrition professionals should solicit and incorporate the input of their audiences in order to better tailor outreach programs to stakeholder needs. Parental input is critical to the development and success of school wellness initiatives, particularly in reinforcing wellness messaging at home and at school. Focus groups can be an effective method for capturing opinions, gathering feedback on programs, and identifying local needs, challenges and opportunities. Parent focus groups were employed as an outreach component in a statewide, United States Department of Agriculture Team Nutrition school wellness initiative, reaching approximately 3,700 elementary school students in diverse community settings. Parents identified the following needs for education/expertise from nutrition professionals: • Strategies to improve the quality and appeal of school cafeteria foods, ideas for healthy snack foods, and those served during classroom celebrations, school events, and fundraisers • Access to understandable nutrition information pertaining to school foods • Ideas for quick, healthy, and economical family meals • Improving cooking skills • Increasing motivation and overcoming barriers to healthier lifestyle behaviors Nutrition professionals can provide leadership in these and other areas to improve the school wellness environment. Funding Disclosure: USDA Team Nutrition Grant
September 2012 Suppl 3—Abstracts Volume 112 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-81