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Identification of Bariatric Nutrition Care Practices and Demographic and Professional Characteristics of Registered Dietitians in Bariatric Nutrition Care
MONDAY, NOVEMBER 8
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH Consumer Acceptability of Black Bean Vegan Muffins Author(s): I. T. Forrester, S. R. Brown, K. A. Blake, P. Silva; Morgan State University, Baltimore, MD Learning Outcome: To examine the use of black beans in the development of muffins. Black beans were substituted for flour in the formulation of vegan muffins, and tested for the following sensory attributes: color, appearance, texture, flavor and overall acceptability. Substitutions were done with various levels of black beans to flour (0.76, 1.1 and 1.5:1) in order to achieve a product with desirable characteristics. Muffins with the highest proportion of black beans (1.5:1) received the highest scores for appearance, texture and mouth feel. Color (internal and external) was the least desirable attribute. The control was ranked lowest in appearance, mouth feel, flavor, texture and overall acceptability. This study suggests that nutritious, under-utilized foods can be used as alternatives to popular, less nutritious foods. Given the popularity of muffins in the U.S., there might be market potential for black bean muffins. Funding Disclosure: The Title III Institutional Development and Undergraduate Educational Service
Public Health Nutrition Education Improves Masters/Dietetic Intern Students’ Self-Reported Expertise Level Author(s): J. Friese,1 D. Null,1 S. Long,1 K. Welshimer2; 1Food and Nutrition, Southern Illinois University, Carbondale, IL, 2Southern Illinois University, Carbondale, IL Learning Outcome: Demonstrate competency levels of entry level dietitians who have graduated from SIUC’s combined DI/masters program. Background: Continuous improvement in dietetics education programs is needed. Continuous improvement develops competent dietetic professionals. Objective: Contribute to understanding of effectiveness, strengths, and areas needing improvement in combined Masters and dietetic internship (DI) program, through changes in students’ perceived knowledge and self-reported expertise level during two year program. Design: Self-Assessment Tool for Public Health Nutritionists from 1990-2008 used to collect data regarding perceived self-competence and expertise for five general areas of public health nutrition. Participants/Setting: Representative sample of Masters/Dietetic Internship students. Ninety-eight students before coursework, 71 before supervised practice, and 62 after supervised practice. Statistical Analyses: One-way repeated ANOVA and Sidak’s procedure. Results: Means indicate students rated highest competence for Nutrition and Dietetic Practice; lowest competence for Legislation and Advocacy before coursework, and Management before and after practicum. ANOVA for repeated measures showed significant differences for all three time periods of the survey (pre-coursework, F (4, 388) ⫽ 37.75, p ⬍ .05; before practicum, F (4, 280) ⫽ 16.76, p ⬍ .05; after practicum, F (4, 244) ⫽ 21.35, p ⬍ .05). Sidak’s procedure revealed six significant pair-wise comparisons for each time periods. Conclusion: Students develop more competence and expertise with progress through the program. A reported strength of the program is teaching legislation and advocacy, and a weakness may be management skills. The change in patterns of significant pair-wise comparisons may indicate change in competence for different sections over time. Application to Practice: To demonstrate competency levels of entry level dietitians who have graduated from SIUC’s combined DI/masters program. Funding Disclosure: None
Examination of Overweight, Obesity and Other Cardiovascular Risk Factors in a Sample of Miami Hispanics. Author(s): C. Correa,1 C. Ingram,1 M. A. Canossa-Terris,1 M. Comerford,2 P. A. Kurlansky1; 1Florida Heart Research Institute, Miami, FL, 2University of Miami Miller School of Medicine, Miami, FL Learning Outcome: To identify the association of overweight and obesity and other cardiovascular risk factors among a sample of Hispanics living in Miami, Fl in order to define a target population for focused intervention. Introduction: According to the US Census Bureau, there were over 16 million non-Mexican Hispanics in the US in 2008, constituting 5.3% of US residents. The cardiovascular risk profile of this population has not been well defined. Methods: Analyses were performed on retrospective data from 3360 nonMexican Hispanic aged 18 and over who participated in free Florida Heart Research cardiovascular screenings. Data gathered included insurance status, measurements of height and weight, blood pressure, fasting glucose and lipid profile. Participants were stratified by body mass index (BMI) (⬍25, “normal”; 25-29, “overweight”; ⱖ30, “obese”) and by gender to compare their cardiovascular risk. Results: Women accounted for 63.7% of the sample; 92% of the participants were uninsured; the average age was 48.9. While men and women with normal BMIs did not differ significantly in age, overweight and obese women participants were significantly older (p⫽0.001) than men in comparable BMI groups. Men in each BMI level were significantly more likely than women to exhibit pre-hypertension and hypertension, lower HDL levels, and higher triglyceride (p ⬍0.001). Obese men were significantly more likely than obese women (p ⬍0.001) to exhibit pre-diabetic glucose levels. Conclusions: Miami Hispanic men were at significantly greater cardiovascular risk at each level of BMI than Miami Hispanic women. Miami Hispanic men develop cardiovascular risk at each level of BMI at a younger age than women. Therefore cardiovascular risk intervention should target weight reduction in both groups but at an earlier age in men than in women. Funding Disclosure: None
Identification of Bariatric Nutrition Care Practices and Demographic and Professional Characteristics of Registered Dietitians in Bariatric Nutrition Care Author(s): K. N. Wical,1 D. Rigassio-Radler,2 J. Ziegler,2 R. Touger-Decker2; 1 University of Medicine and Dentistry of New Jersey, Graduate Student, Temple, TX, 2University of Medicine and Dentistry of New Jersey, Newark, NJ Learning Outcome: Identify nutrition care practices and characteristics of RDs providing bariatric nutrition care compared to AACE/TOS/ASMBS guidelines. Objective: Identify nutrition care practices, demographic and professional characteristics of Registered Dietitians (RDs) providing bariatric nutrition care. Practices were compared to guidelines of the American Association of Clinical Endocrinologists, The Obesity Society, and the American Society for Metabolic and Bariatric Surgery (AACE/TOS/ASMBS). Methodology/Design: Prospective design using an electronic survey of RDs associated with ASMBS- recognized Center of Excellence (COE) facilities. SPSSv17.0 was used for analysis; descriptive and inferential statistics were employed. Results: Of 383 COE facilities, 137 RDs (35.8%) provided email addresses to receive the survey invitation; 79.5% (n⫽109 of the 137) responded to the electronic survey. The majority of respondents (n⫽97, 88.2%) were female, with a mean age of 37 years (SD⫽11.1 years). Roux-en-Y was reported as the most often seen surgery (n⫽102, 93.6%). The majority of RDs recommendations were consistent with the AACE/TOS/ASMBS micronutrient guidelines for multivitamin/mineral supplements (n⫽105, 100%), calcium citrate (n⫽69, 65.7%), vitamin D (n⫽48, 54.5%), and sublingual (n⫽65, 75.6%), intramuscular (n⫽42, 85.7%), and intranasal vitamin B12 (n⫽23, 82.1%). Additional variations were found in supplement recommendations including chewable and pill form of multivitamin and mineral supplement and protein supplements as well as postoperative introduction of foods for meats, soft vegetables and fruits, raw vegetables and fruits, and breads, rice, and pasta. There was a weak nonsignificant correlation between professional characteristics and specific vitamin and mineral recommendations according to the AACE/TOS/ASMBS guidelines. Conclusion: Variability in nutrition practices of RDs in bariatric nutrition was found. Outcome studies are needed to determine consistent best practices. Funding Disclosure: None
Journal of the AMERICAN DIETETIC ASSOCIATION / A-75
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH Consumer Acceptability of Black Bean Vegan Muffins Author(s): I. T. Forrester, S. R. Brown, K. A. Blake, P. Silva; Morgan State University, Baltimore, MD Learning Outcome: To examine the use of black beans in the development of muffins. Black beans were substituted for flour in the formulation of vegan muffins, and tested for the following sensory attributes: color, appearance, texture, flavor and overall acceptability. Substitutions were done with various levels of black beans to flour (0.76, 1.1 and 1.5:1) in order to achieve a product with desirable characteristics. Muffins with the highest proportion of black beans (1.5:1) received the highest scores for appearance, texture and mouth feel. Color (internal and external) was the least desirable attribute. The control was ranked lowest in appearance, mouth feel, flavor, texture and overall acceptability. This study suggests that nutritious, under-utilized foods can be used as alternatives to popular, less nutritious foods. Given the popularity of muffins in the U.S., there might be market potential for black bean muffins. Funding Disclosure: The Title III Institutional Development and Undergraduate Educational Service
Public Health Nutrition Education Improves Masters/Dietetic Intern Students’ Self-Reported Expertise Level Author(s): J. Friese,1 D. Null,1 S. Long,1 K. Welshimer2; 1Food and Nutrition, Southern Illinois University, Carbondale, IL, 2Southern Illinois University, Carbondale, IL Learning Outcome: Demonstrate competency levels of entry level dietitians who have graduated from SIUC’s combined DI/masters program. Background: Continuous improvement in dietetics education programs is needed. Continuous improvement develops competent dietetic professionals. Objective: Contribute to understanding of effectiveness, strengths, and areas needing improvement in combined Masters and dietetic internship (DI) program, through changes in students’ perceived knowledge and self-reported expertise level during two year program. Design: Self-Assessment Tool for Public Health Nutritionists from 1990-2008 used to collect data regarding perceived self-competence and expertise for five general areas of public health nutrition. Participants/Setting: Representative sample of Masters/Dietetic Internship students. Ninety-eight students before coursework, 71 before supervised practice, and 62 after supervised practice. Statistical Analyses: One-way repeated ANOVA and Sidak’s procedure. Results: Means indicate students rated highest competence for Nutrition and Dietetic Practice; lowest competence for Legislation and Advocacy before coursework, and Management before and after practicum. ANOVA for repeated measures showed significant differences for all three time periods of the survey (pre-coursework, F (4, 388) ⫽ 37.75, p ⬍ .05; before practicum, F (4, 280) ⫽ 16.76, p ⬍ .05; after practicum, F (4, 244) ⫽ 21.35, p ⬍ .05). Sidak’s procedure revealed six significant pair-wise comparisons for each time periods. Conclusion: Students develop more competence and expertise with progress through the program. A reported strength of the program is teaching legislation and advocacy, and a weakness may be management skills. The change in patterns of significant pair-wise comparisons may indicate change in competence for different sections over time. Application to Practice: To demonstrate competency levels of entry level dietitians who have graduated from SIUC’s combined DI/masters program. Funding Disclosure: None
Examination of Overweight, Obesity and Other Cardiovascular Risk Factors in a Sample of Miami Hispanics. Author(s): C. Correa,1 C. Ingram,1 M. A. Canossa-Terris,1 M. Comerford,2 P. A. Kurlansky1; 1Florida Heart Research Institute, Miami, FL, 2University of Miami Miller School of Medicine, Miami, FL Learning Outcome: To identify the association of overweight and obesity and other cardiovascular risk factors among a sample of Hispanics living in Miami, Fl in order to define a target population for focused intervention. Introduction: According to the US Census Bureau, there were over 16 million non-Mexican Hispanics in the US in 2008, constituting 5.3% of US residents. The cardiovascular risk profile of this population has not been well defined. Methods: Analyses were performed on retrospective data from 3360 nonMexican Hispanic aged 18 and over who participated in free Florida Heart Research cardiovascular screenings. Data gathered included insurance status, measurements of height and weight, blood pressure, fasting glucose and lipid profile. Participants were stratified by body mass index (BMI) (⬍25, “normal”; 25-29, “overweight”; ⱖ30, “obese”) and by gender to compare their cardiovascular risk. Results: Women accounted for 63.7% of the sample; 92% of the participants were uninsured; the average age was 48.9. While men and women with normal BMIs did not differ significantly in age, overweight and obese women participants were significantly older (p⫽0.001) than men in comparable BMI groups. Men in each BMI level were significantly more likely than women to exhibit pre-hypertension and hypertension, lower HDL levels, and higher triglyceride (p ⬍0.001). Obese men were significantly more likely than obese women (p ⬍0.001) to exhibit pre-diabetic glucose levels. Conclusions: Miami Hispanic men were at significantly greater cardiovascular risk at each level of BMI than Miami Hispanic women. Miami Hispanic men develop cardiovascular risk at each level of BMI at a younger age than women. Therefore cardiovascular risk intervention should target weight reduction in both groups but at an earlier age in men than in women. Funding Disclosure: None
Identification of Bariatric Nutrition Care Practices and Demographic and Professional Characteristics of Registered Dietitians in Bariatric Nutrition Care Author(s): K. N. Wical,1 D. Rigassio-Radler,2 J. Ziegler,2 R. Touger-Decker2; 1 University of Medicine and Dentistry of New Jersey, Graduate Student, Temple, TX, 2University of Medicine and Dentistry of New Jersey, Newark, NJ Learning Outcome: Identify nutrition care practices and characteristics of RDs providing bariatric nutrition care compared to AACE/TOS/ASMBS guidelines. Objective: Identify nutrition care practices, demographic and professional characteristics of Registered Dietitians (RDs) providing bariatric nutrition care. Practices were compared to guidelines of the American Association of Clinical Endocrinologists, The Obesity Society, and the American Society for Metabolic and Bariatric Surgery (AACE/TOS/ASMBS). Methodology/Design: Prospective design using an electronic survey of RDs associated with ASMBS- recognized Center of Excellence (COE) facilities. SPSSv17.0 was used for analysis; descriptive and inferential statistics were employed. Results: Of 383 COE facilities, 137 RDs (35.8%) provided email addresses to receive the survey invitation; 79.5% (n⫽109 of the 137) responded to the electronic survey. The majority of respondents (n⫽97, 88.2%) were female, with a mean age of 37 years (SD⫽11.1 years). Roux-en-Y was reported as the most often seen surgery (n⫽102, 93.6%). The majority of RDs recommendations were consistent with the AACE/TOS/ASMBS micronutrient guidelines for multivitamin/mineral supplements (n⫽105, 100%), calcium citrate (n⫽69, 65.7%), vitamin D (n⫽48, 54.5%), and sublingual (n⫽65, 75.6%), intramuscular (n⫽42, 85.7%), and intranasal vitamin B12 (n⫽23, 82.1%). Additional variations were found in supplement recommendations including chewable and pill form of multivitamin and mineral supplement and protein supplements as well as postoperative introduction of foods for meats, soft vegetables and fruits, raw vegetables and fruits, and breads, rice, and pasta. There was a weak nonsignificant correlation between professional characteristics and specific vitamin and mineral recommendations according to the AACE/TOS/ASMBS guidelines. Conclusion: Variability in nutrition practices of RDs in bariatric nutrition was found. Outcome studies are needed to determine consistent best practices. Funding Disclosure: None
Journal of the AMERICAN DIETETIC ASSOCIATION / A-75