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Hospital Employees’ Attitudes Regarding Healthy Menu Choices
MONDAY, OCTOBER 20
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Diet of Children with Cancer in Guatemala
Hospital Employees’ Attitudes Regarding Healthy Menu Choices
Author(s): N. Assaf1, T.T. Mosby2, E. Han1, A. Molina Linares3; 1St. Jude Children’s Res. Hosp., Memphis, TN, 2The Univ. of Memphis, Memphis, TN, 3 Unidad Nacional de Oncologia Pediatrica, Guatemala City, Guatemala
Author(s): B. Truitt1, A. Rainville2; 1Eastern Michigan University, Ypsilanti, MI, 2 School of Health Sciences, Eastern Michigan University, Ypsilanti, MI
Learning Outcome: Understand common dietary deficiencies in children with cancer in Guatemala. Introduction: Many children in Guatemala do not eat an adequate diet. Therefore, caregivers of children with cancer need to be educated about how to maximize available foods to provide adequate nutrition for their children during cancer treatment. Aims: 1. Evaluate diet of children with cancer in outpatient clinic. 2. Develop educational material teaching caregivers on how to improve patients’ diet using available food. Methods: 1. Collect 24 hour dietary recall from 33 children, 2. Evaluate 24 hour dietary recalls using Nutritionist Pro, 3. Identify macronutrient and micronutrient deficiencies, 4. Identify most commonly eaten foods, 5. Develop educational material teaching how to improve diet. Results: Calorie (Kcal) intake compared to estimated needs: 48% of patients had 100% or more, 20% of patients had 75-99%, 24 % of patients had 50-74% and 8% of patients had less than 49%; Protein: 84% of patients met their protein requirements, 14 % had 50-99% and 3% had less than 49%. 2. Percentage of patient deficient in micronutrients: Fluoride 64%, Vitamin E 61%, Vitamin K 42%, Iodine 39%, Linolenic acid 33%, Potassium 33%, Vitamin D 27%, Linoleic acid 27%, Vitamin C 24%, Chromium 24%, Calcium 18%, Zinc 15%, and 12 % Phosphorus, Niacin, Manganese, Magnesium or Iron . 3. Most commonly consumed food by a food group: Vegetable: tomato, carrot, potato, chayote; Fruit: banana, orange juice; Protein: eggs, beef, black and pinto beans, chicken; Grains: tortilla, bread, rice; Dairy: milk, cheese, yogurt. Conclusion: Educational material “Rota folio” was developed to address deficiencies using commonly eaten food.
Learning Outcome: Participants will gain insight on hospital employee attitudes towards healthier choices in meals, snacks, and beverages. Background: Hospital committees are making on-going healthy menu changes to positively impact employees and guests. A hospital system in South Florida, Memorial HealthCare System (MHS) formed a committee to improve nutrition content of meals served in the cafeterias. Methods: Surveys regarding menu items were completed by 484 employees at the five MHS adult hospitals. Menu offerings were reviewed; changes were made to reduce calories and fat and provide healthier choices at Memorial Regional Hospital and Memorial Miramar Hospital. Due to management changes and preparation for surveys, the remaining three MHS hospitals will begin menu changes later. Results: Survey results varied by facility. Twenty percent to 55% of employees wanted 100% healthy items in cafeterias (Regional 45% and Miramar 55%). When asked if all fried food should be eliminated, 40% of Regional employees and 31% of Miramar employees responded positively. When changes were made cafeteria selling prices remained unchanged because the new healthier choices did not affect food cost. After a full menu cycle was complete, employees expressed acceptance of the healthier options. Conclusions: Committees charged with offering more healthy choices may meet with employee resistance. Education prior to and during changes through games and posted information may build enthusiasm for the changes. Dietetics professionals can assist with education by promoting changes and showing how healthy food choices may prevent diseases and obesity and help employees maintain high energy levels. Funding Disclosure: None
Funding Disclosure: ALSAC
Self-Reported Knowledge by Older Adults after Exposure to Cooking Healthy, Eating Smart: A Community-Based Nutrition Intervention Author(s): M. Getty1, E. Amella2, M. Mueller2, M. Finney1, A. Fraser1; 1Food, Nutrition, and Packaging Sciences, Clemson Univ., Clemson, SC, 2College of Nursing, Med. Univ. of South Carolina, Charleston, SC Learning Outcome: The participant will be able to state which types of knowledge were more often recalled by this sample of rural, older adults. Research Outcome: Exposure to a community-based nutrition intervention can increase knowledge, a mediating variable in behavior change. The purpose of this study was to determine the nutrition knowledge of older adults who attended an eight-week, nutrition intervention titled Cooking Healthy, Eating Smart (CHES). Methods: Data were collected from rural, limited-resource, older adults (N¼218) who attended 12 randomly selected congregate nutrition sites in rural South Carolina. After each of the eight CHES lessons, participants were asked to record what they learned on a blank index card. Participant responses were then matched to one of the 34 learning questions distributed among the eight CHES lessons. Learning questions were categorized by the type of knowledge assessed: factual (“what?” n¼15), conceptual (“why?” n¼6), procedural (“how?” n¼10), and decision-making (“should I?” n¼3). Analysis: Response frequencies were tabulated for the four learning question categories according to the number of participants who answered a particular learning question and the number of participants present at that lesson. A goodness-of-fit test was used to compare the distributions of the results. Results: Response frequencies were significantly different between the learning question categories: 28.7% for procedural knowledge-based questions, 17.0% for factual, 10.8% for conceptual, and 6.76% for decision-making (p<0.01). Conclusion: After exposure to this curriculum, this sample of rural, older adults mastered knowledge related to “how” and “what” more so than “why” or “should I.?”
Issues Faced by Dietitians in Rural Practice in Selected Midwestern States Author(s): L. Birk1, Y. Kim2, D. Erickson2, A. Yates2; 1Louisiana Tech Univ., Ruston, LA, 2School of Human Ecology, Louisiana Tech Univ., Ruston, LA Learning Outcome: Identify characteristics of rural dietetics practice including the unique issues faced by dietitians in rural areas and describe recommendations to respond to issues such as professional isolation, professional support, and recruitment. The purpose of this research was to profile dietitians in rural practice and determine issues they face with the intent to provide insight into factors that affect both availability and retention of dietitians in rural communities. Currently there is no published comparable research that has been conducted in the United States. The sample included 113 Registered Dietitians from seven Midwestern states who participated in an online survey. The survey consisted of 35 multiple choice and open response questions and 28 statements to which respondents stated their level of agreement using a Likert scale. The average number of years of practice was 17.6 13.3 years and the average age of participants was 43 13.6 years. The majority of respondents grew up in areas with a population <10,000, attended non-metropolitan universities, and completed a rural placement during their dietetic internship. The vast majority of participants indicated that a diverse caseload, a high degree of professional autonomy and work flexibility were positive attributes of rural employment. Other responses provided insights into why dietitians intend to leave positions and the scope of rural practice. A number of issues identified such as professional isolation, lack of professional support, and lack of opportunity for specialization have been linked to poor retention. Recommendations to minimize issues identified focused on professional isolation, professional support, continuing education, student supervision, and recruitment. Examining dietitians in rural practice and addressing issues related to retention and availability is a crucial step in increasing access to nutrition care in rural communities. Funding Disclosure: None
Funding Disclosure: United States Department of Agriculture, under Agreement No. 2009-46100-05957, and the Rural Health and Safety Initiative of the Cooperative State Research, Education, and Extension Service/USDA
September 2014 Suppl 2—Abstracts Volume 114 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-55
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Diet of Children with Cancer in Guatemala
Hospital Employees’ Attitudes Regarding Healthy Menu Choices
Author(s): N. Assaf1, T.T. Mosby2, E. Han1, A. Molina Linares3; 1St. Jude Children’s Res. Hosp., Memphis, TN, 2The Univ. of Memphis, Memphis, TN, 3 Unidad Nacional de Oncologia Pediatrica, Guatemala City, Guatemala
Author(s): B. Truitt1, A. Rainville2; 1Eastern Michigan University, Ypsilanti, MI, 2 School of Health Sciences, Eastern Michigan University, Ypsilanti, MI
Learning Outcome: Understand common dietary deficiencies in children with cancer in Guatemala. Introduction: Many children in Guatemala do not eat an adequate diet. Therefore, caregivers of children with cancer need to be educated about how to maximize available foods to provide adequate nutrition for their children during cancer treatment. Aims: 1. Evaluate diet of children with cancer in outpatient clinic. 2. Develop educational material teaching caregivers on how to improve patients’ diet using available food. Methods: 1. Collect 24 hour dietary recall from 33 children, 2. Evaluate 24 hour dietary recalls using Nutritionist Pro, 3. Identify macronutrient and micronutrient deficiencies, 4. Identify most commonly eaten foods, 5. Develop educational material teaching how to improve diet. Results: Calorie (Kcal) intake compared to estimated needs: 48% of patients had 100% or more, 20% of patients had 75-99%, 24 % of patients had 50-74% and 8% of patients had less than 49%; Protein: 84% of patients met their protein requirements, 14 % had 50-99% and 3% had less than 49%. 2. Percentage of patient deficient in micronutrients: Fluoride 64%, Vitamin E 61%, Vitamin K 42%, Iodine 39%, Linolenic acid 33%, Potassium 33%, Vitamin D 27%, Linoleic acid 27%, Vitamin C 24%, Chromium 24%, Calcium 18%, Zinc 15%, and 12 % Phosphorus, Niacin, Manganese, Magnesium or Iron . 3. Most commonly consumed food by a food group: Vegetable: tomato, carrot, potato, chayote; Fruit: banana, orange juice; Protein: eggs, beef, black and pinto beans, chicken; Grains: tortilla, bread, rice; Dairy: milk, cheese, yogurt. Conclusion: Educational material “Rota folio” was developed to address deficiencies using commonly eaten food.
Learning Outcome: Participants will gain insight on hospital employee attitudes towards healthier choices in meals, snacks, and beverages. Background: Hospital committees are making on-going healthy menu changes to positively impact employees and guests. A hospital system in South Florida, Memorial HealthCare System (MHS) formed a committee to improve nutrition content of meals served in the cafeterias. Methods: Surveys regarding menu items were completed by 484 employees at the five MHS adult hospitals. Menu offerings were reviewed; changes were made to reduce calories and fat and provide healthier choices at Memorial Regional Hospital and Memorial Miramar Hospital. Due to management changes and preparation for surveys, the remaining three MHS hospitals will begin menu changes later. Results: Survey results varied by facility. Twenty percent to 55% of employees wanted 100% healthy items in cafeterias (Regional 45% and Miramar 55%). When asked if all fried food should be eliminated, 40% of Regional employees and 31% of Miramar employees responded positively. When changes were made cafeteria selling prices remained unchanged because the new healthier choices did not affect food cost. After a full menu cycle was complete, employees expressed acceptance of the healthier options. Conclusions: Committees charged with offering more healthy choices may meet with employee resistance. Education prior to and during changes through games and posted information may build enthusiasm for the changes. Dietetics professionals can assist with education by promoting changes and showing how healthy food choices may prevent diseases and obesity and help employees maintain high energy levels. Funding Disclosure: None
Funding Disclosure: ALSAC
Self-Reported Knowledge by Older Adults after Exposure to Cooking Healthy, Eating Smart: A Community-Based Nutrition Intervention Author(s): M. Getty1, E. Amella2, M. Mueller2, M. Finney1, A. Fraser1; 1Food, Nutrition, and Packaging Sciences, Clemson Univ., Clemson, SC, 2College of Nursing, Med. Univ. of South Carolina, Charleston, SC Learning Outcome: The participant will be able to state which types of knowledge were more often recalled by this sample of rural, older adults. Research Outcome: Exposure to a community-based nutrition intervention can increase knowledge, a mediating variable in behavior change. The purpose of this study was to determine the nutrition knowledge of older adults who attended an eight-week, nutrition intervention titled Cooking Healthy, Eating Smart (CHES). Methods: Data were collected from rural, limited-resource, older adults (N¼218) who attended 12 randomly selected congregate nutrition sites in rural South Carolina. After each of the eight CHES lessons, participants were asked to record what they learned on a blank index card. Participant responses were then matched to one of the 34 learning questions distributed among the eight CHES lessons. Learning questions were categorized by the type of knowledge assessed: factual (“what?” n¼15), conceptual (“why?” n¼6), procedural (“how?” n¼10), and decision-making (“should I?” n¼3). Analysis: Response frequencies were tabulated for the four learning question categories according to the number of participants who answered a particular learning question and the number of participants present at that lesson. A goodness-of-fit test was used to compare the distributions of the results. Results: Response frequencies were significantly different between the learning question categories: 28.7% for procedural knowledge-based questions, 17.0% for factual, 10.8% for conceptual, and 6.76% for decision-making (p<0.01). Conclusion: After exposure to this curriculum, this sample of rural, older adults mastered knowledge related to “how” and “what” more so than “why” or “should I.?”
Issues Faced by Dietitians in Rural Practice in Selected Midwestern States Author(s): L. Birk1, Y. Kim2, D. Erickson2, A. Yates2; 1Louisiana Tech Univ., Ruston, LA, 2School of Human Ecology, Louisiana Tech Univ., Ruston, LA Learning Outcome: Identify characteristics of rural dietetics practice including the unique issues faced by dietitians in rural areas and describe recommendations to respond to issues such as professional isolation, professional support, and recruitment. The purpose of this research was to profile dietitians in rural practice and determine issues they face with the intent to provide insight into factors that affect both availability and retention of dietitians in rural communities. Currently there is no published comparable research that has been conducted in the United States. The sample included 113 Registered Dietitians from seven Midwestern states who participated in an online survey. The survey consisted of 35 multiple choice and open response questions and 28 statements to which respondents stated their level of agreement using a Likert scale. The average number of years of practice was 17.6 13.3 years and the average age of participants was 43 13.6 years. The majority of respondents grew up in areas with a population <10,000, attended non-metropolitan universities, and completed a rural placement during their dietetic internship. The vast majority of participants indicated that a diverse caseload, a high degree of professional autonomy and work flexibility were positive attributes of rural employment. Other responses provided insights into why dietitians intend to leave positions and the scope of rural practice. A number of issues identified such as professional isolation, lack of professional support, and lack of opportunity for specialization have been linked to poor retention. Recommendations to minimize issues identified focused on professional isolation, professional support, continuing education, student supervision, and recruitment. Examining dietitians in rural practice and addressing issues related to retention and availability is a crucial step in increasing access to nutrition care in rural communities. Funding Disclosure: None
Funding Disclosure: United States Department of Agriculture, under Agreement No. 2009-46100-05957, and the Rural Health and Safety Initiative of the Cooperative State Research, Education, and Extension Service/USDA
September 2014 Suppl 2—Abstracts Volume 114 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-55