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Estudiante Dietético, A Spanish Curriculum for Dietetic Undergraduates: Midway Update
MONDAY, SEPTEMBER 26
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICES/CULINARY/RESEARCH The Elephant in the Room - How Dietitians Are Talking with Their Pediatric Patients about Cardiovascular Disease Prevention Author(s): J. Kish-Doto,1 R. Moultrie,1 R. Furberg,1 K. LaBresh,1 J. De Jesus2; 1 RTI International, Raleigh, NC, 2National Heart, Lung, and Blood Institute, Bethesda, MD Learning Outcome: Describe how dietitians’ currently communicate with patients and caregivers about cardiovascular risk factors such as nutrition, diet, growth, overweight, obesity, lipids, blood pressure, physical activity, and diabetes. Research Outcome: The purpose of the research was to identify barriers and facilitators to enhance the adoption and implementation by health care providers including dietitians of the National Heart, Lung, and Blood Institute’s (NHLBI’s) Integrated Guidelines for Cardiovascular Health and Risk Reduction in Children and Adolescents, anticipated for release in 2011. Methods: The study included 41 in person in-depth interviews with a variety of healthcare providers including nine registered dietitians (RDs) who care for pediatric patients in their practices. Interviews were conducted in Chicago, Illinois, Washington, DC, and Greenville, North Carolina to explore the contextual factors (i.e., reactions, understanding, and beliefs) related to a draft of NHLBI’s Integrated Pediatric Cardiovascular Guidelines. Results: Findings showed that RDs regard cardiovascular risk factors as important issues that they consistently face with their pediatric population. Guideline recommendations related to nutrition and diet are considered the most difficult to implement with patients and caregivers because of family culture, limited access to healthy food, and lack of parental support. Socioeconomic status, attitudes toward overweight and obesity and perceptions of healthy weights, cultural and familial traditions were barriers to talking with patients as well as sensitivity of discussing cardiovascular risk factors with patients. Conclusions: Dietitians are not consistently talking with their pediatric patients about cardiovascular risk reduction. There is a need for talking points and materials for dietitians regarding the reduction of cardiovascular risk among their pediatric patients and caregivers. Patient materials on the topic of cardiovascular risk reduction should contain actions steps. Funding Disclosure: National Heart, Lung, and Blood Institute
A Framework for Preparing Dietetic Interns to Be Leaders Author(s): C. B. Papillon, S. S. Moore; Human Nutrition, Foods and Exercise, Virginia Tech, Blacksburg, VA Learning Outcome: Learners can state two new strategies for developing skills among dietetic interns that will prepare them to be leaders. To be effective, all dietitians need leadership skills whether or not they hold a leadership title. Dietitians must be able to influence public policy, their work environment, and their profession. The skills that are determined as core competencies for dietetic practice are also fundamental to leadership and identified in the Commission on Accreditation for Dietetics Education 2008 Requirements and Accreditation Standards Competencies and Learning Outcomes. Two specific competencies focus directly on leadership while others support practice skills needed to effectively lead. The mission of the American Dietetic Association, “to empower members to be the nation’s food and nutrition leaders” also reinforces the need to provide leadership skill development in supervised practice. A framework was developed to integrate key dietetic skills development into a leadership curriculum for dietetic interns. All dietetic interns complete a pre-assessment of their leadership skills at the beginning of the program. Interns develop insight into leadership values, behavior, and vision through readings, reflections, interviews with leaders, guiding class discussions, and leading a major leadership project. Unique active assignments allow interns to become competent in three leadership settings: Advocacy, Workplace, and the Profession. At the end of the internship, interns complete a post-assessment, describe their own leadership philosophy and identify goals for future leadership growth. Results of alumni surveys for the past three years indicate that 67% fulfilled a professional leadership role during their first year of employment and 72% indicated a willingness to serve as preceptors. Funding Disclosure: None
Estudiante Dietético, A Spanish Curriculum for Dietetic Undergraduates: Midway Update Author(s): L. Kessler, B. Burns-Whitmore, A. Gordon, S. Wallace; Dept. of Human Nutrition and Food Science, California State Polytechnic University, Pomona, Pomona, CA Learning Outcome: Participant will understand the rationale for, components of and mid way evaluation of the Estudiante Dietético curriculum. The American Dietetic Association supports and promotes cultural competency training for future dietitians. In an effort to improve cultural competence and Spanish language skills of undergraduate dietetic students, we developed the USDA-funded Estudiante Dietético (ED) curriculum. ED consists of six courses taught in Spanish that mirror the usual dietetics curriculum as well as an innovative mentoring program. Thirty students volunteered in spring 2010 (group #1) and a second group of 24 students (group #2) volunteered in January 2011. Group #1 contains 28 female and two male undergraduate dietetic students (self-reported ethnicity is 17% white, 77% Hispanic and 7% other), and group #2 contains 23 females, and one male (17% white, 58% Hispanic and 25% other). In group #1, 67% of the students did not require any additional formal Spanish language classes and in group #2, 50% did not require additional Spanish classes. At baseline, group #1 was asked to describe their current confidence in their ability to function in a Spanish-speaking environment; 50% reported feeling “confident” or “extremely confident”. The confidence level was significantly higher (p⫽ 0.001) for those students who did not require additional Spanish language. After the first course was completed, post-test scores indicated no significant difference in Spanish nutrition vocabulary by grade point average, initially assessed Spanish language capability, or ethnicity. Therefore, all Estudiante Dietético students gained similar knowledge from the first ED course. The ED curriculum appears to be a promising way to improve the ability of future Registered Dietitians to serve the Hispanic population. Funding Disclosure: USDA- HSI grant 2009-01198
A-56 / September 2011 Suppl 2—Abstracts Volume 111 Number 9
Dietitians in Military Leadership Training Author(s): S. Bright; Commissioned Officer Training, USAF Officer Training School, Montgomery, AL Learning Outcome: Participants will be able to describe leadership development areas to which foundational dietetics training successfully supports. In a recent University of Nebraska study, Registered Dietitians (RD) rated the importance of dietitians being leaders highly and, in the same study, indicated the belief that leadership ability can be developed. In the United States Air Force, leaders are developed and trained at the Officer Training School (OTS) at Maxwell Air Force Base, Alabama. In 2009, the Air Force Surgeon General placed the first registered dietitian in a leadership training instructor role at OTS in the Commissioned Officer Training (COT) program. COT is a 5-week course for professionals who have received a direct commission into the United States Air Force. Its mission is to instill character, knowledge and motivation essential to developing newly commissioned officers into leaders. Chaplains, lawyers, and medical officers serving in ranks between Second Lieutenant (O-2) to Colonel (O-6) are trained in 5-phases focusing on: Culture, Competence, Commitment, Confidence, and Character. As an instructor, the dietitian serves as a trainer of military customs and courtesies as well as an educator in the areas of team building, problem solving, and mentoring. The RD instructor’s training in counseling, supervision, and management provides the foundation to successfully train future AF leaders. This poster highlights the unique role the RD plays on the OTS staff and the benefits of the dietetics background in the military leadership training environment. Funding Disclosure: None
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICES/CULINARY/RESEARCH The Elephant in the Room - How Dietitians Are Talking with Their Pediatric Patients about Cardiovascular Disease Prevention Author(s): J. Kish-Doto,1 R. Moultrie,1 R. Furberg,1 K. LaBresh,1 J. De Jesus2; 1 RTI International, Raleigh, NC, 2National Heart, Lung, and Blood Institute, Bethesda, MD Learning Outcome: Describe how dietitians’ currently communicate with patients and caregivers about cardiovascular risk factors such as nutrition, diet, growth, overweight, obesity, lipids, blood pressure, physical activity, and diabetes. Research Outcome: The purpose of the research was to identify barriers and facilitators to enhance the adoption and implementation by health care providers including dietitians of the National Heart, Lung, and Blood Institute’s (NHLBI’s) Integrated Guidelines for Cardiovascular Health and Risk Reduction in Children and Adolescents, anticipated for release in 2011. Methods: The study included 41 in person in-depth interviews with a variety of healthcare providers including nine registered dietitians (RDs) who care for pediatric patients in their practices. Interviews were conducted in Chicago, Illinois, Washington, DC, and Greenville, North Carolina to explore the contextual factors (i.e., reactions, understanding, and beliefs) related to a draft of NHLBI’s Integrated Pediatric Cardiovascular Guidelines. Results: Findings showed that RDs regard cardiovascular risk factors as important issues that they consistently face with their pediatric population. Guideline recommendations related to nutrition and diet are considered the most difficult to implement with patients and caregivers because of family culture, limited access to healthy food, and lack of parental support. Socioeconomic status, attitudes toward overweight and obesity and perceptions of healthy weights, cultural and familial traditions were barriers to talking with patients as well as sensitivity of discussing cardiovascular risk factors with patients. Conclusions: Dietitians are not consistently talking with their pediatric patients about cardiovascular risk reduction. There is a need for talking points and materials for dietitians regarding the reduction of cardiovascular risk among their pediatric patients and caregivers. Patient materials on the topic of cardiovascular risk reduction should contain actions steps. Funding Disclosure: National Heart, Lung, and Blood Institute
A Framework for Preparing Dietetic Interns to Be Leaders Author(s): C. B. Papillon, S. S. Moore; Human Nutrition, Foods and Exercise, Virginia Tech, Blacksburg, VA Learning Outcome: Learners can state two new strategies for developing skills among dietetic interns that will prepare them to be leaders. To be effective, all dietitians need leadership skills whether or not they hold a leadership title. Dietitians must be able to influence public policy, their work environment, and their profession. The skills that are determined as core competencies for dietetic practice are also fundamental to leadership and identified in the Commission on Accreditation for Dietetics Education 2008 Requirements and Accreditation Standards Competencies and Learning Outcomes. Two specific competencies focus directly on leadership while others support practice skills needed to effectively lead. The mission of the American Dietetic Association, “to empower members to be the nation’s food and nutrition leaders” also reinforces the need to provide leadership skill development in supervised practice. A framework was developed to integrate key dietetic skills development into a leadership curriculum for dietetic interns. All dietetic interns complete a pre-assessment of their leadership skills at the beginning of the program. Interns develop insight into leadership values, behavior, and vision through readings, reflections, interviews with leaders, guiding class discussions, and leading a major leadership project. Unique active assignments allow interns to become competent in three leadership settings: Advocacy, Workplace, and the Profession. At the end of the internship, interns complete a post-assessment, describe their own leadership philosophy and identify goals for future leadership growth. Results of alumni surveys for the past three years indicate that 67% fulfilled a professional leadership role during their first year of employment and 72% indicated a willingness to serve as preceptors. Funding Disclosure: None
Estudiante Dietético, A Spanish Curriculum for Dietetic Undergraduates: Midway Update Author(s): L. Kessler, B. Burns-Whitmore, A. Gordon, S. Wallace; Dept. of Human Nutrition and Food Science, California State Polytechnic University, Pomona, Pomona, CA Learning Outcome: Participant will understand the rationale for, components of and mid way evaluation of the Estudiante Dietético curriculum. The American Dietetic Association supports and promotes cultural competency training for future dietitians. In an effort to improve cultural competence and Spanish language skills of undergraduate dietetic students, we developed the USDA-funded Estudiante Dietético (ED) curriculum. ED consists of six courses taught in Spanish that mirror the usual dietetics curriculum as well as an innovative mentoring program. Thirty students volunteered in spring 2010 (group #1) and a second group of 24 students (group #2) volunteered in January 2011. Group #1 contains 28 female and two male undergraduate dietetic students (self-reported ethnicity is 17% white, 77% Hispanic and 7% other), and group #2 contains 23 females, and one male (17% white, 58% Hispanic and 25% other). In group #1, 67% of the students did not require any additional formal Spanish language classes and in group #2, 50% did not require additional Spanish classes. At baseline, group #1 was asked to describe their current confidence in their ability to function in a Spanish-speaking environment; 50% reported feeling “confident” or “extremely confident”. The confidence level was significantly higher (p⫽ 0.001) for those students who did not require additional Spanish language. After the first course was completed, post-test scores indicated no significant difference in Spanish nutrition vocabulary by grade point average, initially assessed Spanish language capability, or ethnicity. Therefore, all Estudiante Dietético students gained similar knowledge from the first ED course. The ED curriculum appears to be a promising way to improve the ability of future Registered Dietitians to serve the Hispanic population. Funding Disclosure: USDA- HSI grant 2009-01198
A-56 / September 2011 Suppl 2—Abstracts Volume 111 Number 9
Dietitians in Military Leadership Training Author(s): S. Bright; Commissioned Officer Training, USAF Officer Training School, Montgomery, AL Learning Outcome: Participants will be able to describe leadership development areas to which foundational dietetics training successfully supports. In a recent University of Nebraska study, Registered Dietitians (RD) rated the importance of dietitians being leaders highly and, in the same study, indicated the belief that leadership ability can be developed. In the United States Air Force, leaders are developed and trained at the Officer Training School (OTS) at Maxwell Air Force Base, Alabama. In 2009, the Air Force Surgeon General placed the first registered dietitian in a leadership training instructor role at OTS in the Commissioned Officer Training (COT) program. COT is a 5-week course for professionals who have received a direct commission into the United States Air Force. Its mission is to instill character, knowledge and motivation essential to developing newly commissioned officers into leaders. Chaplains, lawyers, and medical officers serving in ranks between Second Lieutenant (O-2) to Colonel (O-6) are trained in 5-phases focusing on: Culture, Competence, Commitment, Confidence, and Character. As an instructor, the dietitian serves as a trainer of military customs and courtesies as well as an educator in the areas of team building, problem solving, and mentoring. The RD instructor’s training in counseling, supervision, and management provides the foundation to successfully train future AF leaders. This poster highlights the unique role the RD plays on the OTS staff and the benefits of the dietetics background in the military leadership training environment. Funding Disclosure: None