- Email: [email protected]
Impact of an Oral Health Assessment Training Program for Israeli Registered Dietitians on Knowledge of Nutrition Focused Physical Assessment of the Head, Neck and Oral Cavity
SUNDAY, OCTOBER 7
Poster Session: Professional Skills; Nutrition Assessment; Medical Nutrition Therapy Impact of an Oral Health Assessment Training Program for Israeli Registered Dietitians on Knowledge of Nutrition Focused Physical Assessment of the Head, Neck and Oral Cavity
Identifying Opportunities for the Involvement of Dietetic Interns in a Feeding Clinic for Children with Autism Spectrum Disorders (ASD)
Author(s): R. A. Brody,1 N. Trostler,2 D. Rigassio-Radler,1 S. Rachman-Elbaum,1 R. Touger-Decker1; 1Department of Nutritional Sciences, Univ. of Med. and Dentistry of New Jersey - Sch. of Hlth. Related Professions, Newark, NJ, 2Institute of Biochemistry, Food and Nutrition Sciences, Hebrew Univ. of Jerusalem, Rehovot, Israel
Author(s): M. Lee, C. Davis, K. Lofquest, A. Reynolds, R. Werkheiser; Allied Health Sciences, East Tennessee State University, Johnson City, TN
Learning Outcome: The participant will describe the change in knowledge of Israeli RDs regarding nutrition focused physical assessment of the head, neck and oral cavity after an Oral Health Assessment Training Program. Objective: To determine the impact of an Oral Health Assessment Training Program for Israeli Registered Dietitians (IRDs) working in geriatrics on their knowledge of nutrition focused physical assessment (NFPA) components of the head/neck and oral cavity. Design/Subjects: A pre-posttest design was used to assess change in knowledge of IRDs working in Ministry of Health Long-Term-Care facilities in Israel. A convenience sample of 30 IRDs completed a knowledge pretest (translated into Hebrew) two weeks prior to a 11⁄2-day training program on NFPA of the head/neck and oral cavity followed by completion of a posttest after the training program. Statistics: Descriptive statistics were used to describe the sample and knowledge scores; paired t test was used to assess change in knowledge. Results: Of the 30 participants, 100% were female with a mean age of 37.2⫹/⫺8.5 years and 9.2⫹/⫺5.8 years of practice. Sixty-three percent (n⫽19, 63.3%) had a bachelors degree as their highest degree. Out of a possible 29 points, the mean pretest score was 14.9⫹/⫺3.9 and the mean posttest score was 23.5⫹/⫺2.9. Knowledge increased significantly from pre to posttest (t⫽9.773, p⬍0.001); the mean increase was 8.6⫹/⫺4.8 points. Pretest knowledge deficits included anatomical structures of the oral cavity, cranial nerve identification and function, swallowing phases, and oral manifestations of vitamin deficiencies. Knowledge in all these areas significantly improved on the posttest. Conclusions/Implications for Practice: The results demonstrate that IRDs participating in an Oral Health Assessment Training Program increased their knowledge significantly following training. Future studies should explore retention of knowledge over time.
Learning Outcome: To identify opportunities for dietetic interns to improve nutrient intake of children with ASD through a variety of activities at the East Tennessee State University Feeding Clinic. The East Tennessee State University (ETSU) Language Center is a program for children with Autism Spectrum Disorders (ASD) and related communication disorders. The program offers a feeding clinic for preschoolers through elementary school children with ASD. Children with ASD often exhibit feeding behaviors that limit dietary intake. One goal of the feeding clinic is to create positive eating experiences for children with feeding challenges (ex: food jags or behaviors related to eating). These feeding challenges impact social communication and nutritional status with concern relating to malnutrition risk and appropriate growth and development. Dietetic interns obtained a 3-day food record of the child attending the feeding clinic, conducted a nutrient analysis and met with the parent and SLP to discuss nutrient analysis results. Dietetic interns developed and implemented several food awareness activities to incorporate more nutrient dense food items for the children. A third opportunity for the dietetic interns was to develop a series of nutrition seminars for the parents of the children participating in the feeding clinic. Topics of the seminars included: “What is a healthy diet?,” “GI issues and fiber,” and “Reading labels.” The last opportunity for the dietetic interns was a request from the feeding clinic director to provide an educational session for all SLP students to discuss nutritional needs of the ASD child. All activities were positively received by both disciplines (nutrition and SLP) and plans are to incorporate participation of dietetic interns in the ASD Feeding Clinic each fall. Funding Disclosure: None.
Funding Disclosure: Colgate Palmolive Fellowship in Nutrition, Oral Health/Dental Education.
This Can't Be a Pureed Diet! A Unique Version of the Pureed Menu for Head and Neck Cancer Patients at Memorial Sloan-Kettering Cancer Center Author(s): B. I. Jordan, V. McLymont, J. Wiprovnick, P. Peled; Food and Nutrition Services, Memorial Sloan-Kettering Cancer Center, New York, NY Learning Outcome: Participants will be able to apply ideas for pureed recipe development at their facility. Head and neck cancer patients present the RD with a challenge when trying to ensure that patients are consuming adequate calories and protein. Not only do these patients have difficulties eating due to symptoms of cancer and its treatment, but surgery and or radiation treatment to the head and neck area results in the need for a pureed diet. At Memorial Sloan-Kettering Cancer Center, the Head and Neck Clinical Dietitian partnered with the Culinary Team to develop a unique version of the pureed menu which has been receiving rave reviews from the Nutrition Committee and our patients. By developing egg-baked custards, like French toast custard with blended croissants, topped with crÉme anglaise, cinnamon and nutmeg, vegetarian pÃtÊ, hummus with olive oil, or chicken pate with marsala sauce served with carrot and sweet potato custard, head and neck cancer patients are now consuming food that looks and taste great, is more calorically-dense and makes them feel they are eating at a gourmet restaurant. This poster session will highlight this pureed menu program and its impact on the patient experience and oral nutritional intake. Funding Disclosure: None.
The Milwaukee Health Department WIC Lead Testing Program Author(s): B. Litwaitis, N. Castro; WIC, Milwaukee Health Department, Milwaukee, WI Learning Outcome: Participants will be able to describe how to implement a WIC Lead-testing program that furthers WIC’s nutritional mission, while screening high-risk children for Lead exposure. The session will highlight the Milwaukee Health Department (MHD) WIC Program’s efforts to successfully increase the Lead testing rate in WIC children at MHD WIC Clinics. WIC sees children who are at most risk for lead poisoning. These children were not getting tested for a number of reasons: lack of a medical home, their medical provider didn’t offer lead testing, and travel to an outside lab for the test was inconvenient to the family. The poster presentation will describe MHD’s successful WIC Lead Testing Program implemented in March-August 2010. Prior to March 2010, lead testing at the MHD WIC was infrequent. From 2005-2009 the average number of tests done per year was 207. In March 2010, the MHD WIC Program received three Leadcare II Analyzers from Managed Care Organizations to promote Lead testing in WIC Clinics. To enable more tests to be performed, seven additional machines were purchased in August 2010. In 2011, 2996 Lead tests were performed. The benefits of testing in our Clinics include: 1)Client satisfaction-appreciate the convenience of having the test done at WIC, 2)Clinic flow-using the Leadcare II Analyzer takes 5 minutes or less per client and doesn’t affect clinic flow, 3)Quick results-results are displayed in 3 minutes so nutrition counseling regarding Lead can be done the same day, 4)Referral-children with high Lead are referred to the MHD Lead Program that day, 5)Income for the MHD WICLead testing is reimbursable through Medicaid. Funding Disclosure: WIC.
September 2012 Suppl 3—Abstracts Volume 112 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-29
Poster Session: Professional Skills; Nutrition Assessment; Medical Nutrition Therapy Impact of an Oral Health Assessment Training Program for Israeli Registered Dietitians on Knowledge of Nutrition Focused Physical Assessment of the Head, Neck and Oral Cavity
Identifying Opportunities for the Involvement of Dietetic Interns in a Feeding Clinic for Children with Autism Spectrum Disorders (ASD)
Author(s): R. A. Brody,1 N. Trostler,2 D. Rigassio-Radler,1 S. Rachman-Elbaum,1 R. Touger-Decker1; 1Department of Nutritional Sciences, Univ. of Med. and Dentistry of New Jersey - Sch. of Hlth. Related Professions, Newark, NJ, 2Institute of Biochemistry, Food and Nutrition Sciences, Hebrew Univ. of Jerusalem, Rehovot, Israel
Author(s): M. Lee, C. Davis, K. Lofquest, A. Reynolds, R. Werkheiser; Allied Health Sciences, East Tennessee State University, Johnson City, TN
Learning Outcome: The participant will describe the change in knowledge of Israeli RDs regarding nutrition focused physical assessment of the head, neck and oral cavity after an Oral Health Assessment Training Program. Objective: To determine the impact of an Oral Health Assessment Training Program for Israeli Registered Dietitians (IRDs) working in geriatrics on their knowledge of nutrition focused physical assessment (NFPA) components of the head/neck and oral cavity. Design/Subjects: A pre-posttest design was used to assess change in knowledge of IRDs working in Ministry of Health Long-Term-Care facilities in Israel. A convenience sample of 30 IRDs completed a knowledge pretest (translated into Hebrew) two weeks prior to a 11⁄2-day training program on NFPA of the head/neck and oral cavity followed by completion of a posttest after the training program. Statistics: Descriptive statistics were used to describe the sample and knowledge scores; paired t test was used to assess change in knowledge. Results: Of the 30 participants, 100% were female with a mean age of 37.2⫹/⫺8.5 years and 9.2⫹/⫺5.8 years of practice. Sixty-three percent (n⫽19, 63.3%) had a bachelors degree as their highest degree. Out of a possible 29 points, the mean pretest score was 14.9⫹/⫺3.9 and the mean posttest score was 23.5⫹/⫺2.9. Knowledge increased significantly from pre to posttest (t⫽9.773, p⬍0.001); the mean increase was 8.6⫹/⫺4.8 points. Pretest knowledge deficits included anatomical structures of the oral cavity, cranial nerve identification and function, swallowing phases, and oral manifestations of vitamin deficiencies. Knowledge in all these areas significantly improved on the posttest. Conclusions/Implications for Practice: The results demonstrate that IRDs participating in an Oral Health Assessment Training Program increased their knowledge significantly following training. Future studies should explore retention of knowledge over time.
Learning Outcome: To identify opportunities for dietetic interns to improve nutrient intake of children with ASD through a variety of activities at the East Tennessee State University Feeding Clinic. The East Tennessee State University (ETSU) Language Center is a program for children with Autism Spectrum Disorders (ASD) and related communication disorders. The program offers a feeding clinic for preschoolers through elementary school children with ASD. Children with ASD often exhibit feeding behaviors that limit dietary intake. One goal of the feeding clinic is to create positive eating experiences for children with feeding challenges (ex: food jags or behaviors related to eating). These feeding challenges impact social communication and nutritional status with concern relating to malnutrition risk and appropriate growth and development. Dietetic interns obtained a 3-day food record of the child attending the feeding clinic, conducted a nutrient analysis and met with the parent and SLP to discuss nutrient analysis results. Dietetic interns developed and implemented several food awareness activities to incorporate more nutrient dense food items for the children. A third opportunity for the dietetic interns was to develop a series of nutrition seminars for the parents of the children participating in the feeding clinic. Topics of the seminars included: “What is a healthy diet?,” “GI issues and fiber,” and “Reading labels.” The last opportunity for the dietetic interns was a request from the feeding clinic director to provide an educational session for all SLP students to discuss nutritional needs of the ASD child. All activities were positively received by both disciplines (nutrition and SLP) and plans are to incorporate participation of dietetic interns in the ASD Feeding Clinic each fall. Funding Disclosure: None.
Funding Disclosure: Colgate Palmolive Fellowship in Nutrition, Oral Health/Dental Education.
This Can't Be a Pureed Diet! A Unique Version of the Pureed Menu for Head and Neck Cancer Patients at Memorial Sloan-Kettering Cancer Center Author(s): B. I. Jordan, V. McLymont, J. Wiprovnick, P. Peled; Food and Nutrition Services, Memorial Sloan-Kettering Cancer Center, New York, NY Learning Outcome: Participants will be able to apply ideas for pureed recipe development at their facility. Head and neck cancer patients present the RD with a challenge when trying to ensure that patients are consuming adequate calories and protein. Not only do these patients have difficulties eating due to symptoms of cancer and its treatment, but surgery and or radiation treatment to the head and neck area results in the need for a pureed diet. At Memorial Sloan-Kettering Cancer Center, the Head and Neck Clinical Dietitian partnered with the Culinary Team to develop a unique version of the pureed menu which has been receiving rave reviews from the Nutrition Committee and our patients. By developing egg-baked custards, like French toast custard with blended croissants, topped with crÉme anglaise, cinnamon and nutmeg, vegetarian pÃtÊ, hummus with olive oil, or chicken pate with marsala sauce served with carrot and sweet potato custard, head and neck cancer patients are now consuming food that looks and taste great, is more calorically-dense and makes them feel they are eating at a gourmet restaurant. This poster session will highlight this pureed menu program and its impact on the patient experience and oral nutritional intake. Funding Disclosure: None.
The Milwaukee Health Department WIC Lead Testing Program Author(s): B. Litwaitis, N. Castro; WIC, Milwaukee Health Department, Milwaukee, WI Learning Outcome: Participants will be able to describe how to implement a WIC Lead-testing program that furthers WIC’s nutritional mission, while screening high-risk children for Lead exposure. The session will highlight the Milwaukee Health Department (MHD) WIC Program’s efforts to successfully increase the Lead testing rate in WIC children at MHD WIC Clinics. WIC sees children who are at most risk for lead poisoning. These children were not getting tested for a number of reasons: lack of a medical home, their medical provider didn’t offer lead testing, and travel to an outside lab for the test was inconvenient to the family. The poster presentation will describe MHD’s successful WIC Lead Testing Program implemented in March-August 2010. Prior to March 2010, lead testing at the MHD WIC was infrequent. From 2005-2009 the average number of tests done per year was 207. In March 2010, the MHD WIC Program received three Leadcare II Analyzers from Managed Care Organizations to promote Lead testing in WIC Clinics. To enable more tests to be performed, seven additional machines were purchased in August 2010. In 2011, 2996 Lead tests were performed. The benefits of testing in our Clinics include: 1)Client satisfaction-appreciate the convenience of having the test done at WIC, 2)Clinic flow-using the Leadcare II Analyzer takes 5 minutes or less per client and doesn’t affect clinic flow, 3)Quick results-results are displayed in 3 minutes so nutrition counseling regarding Lead can be done the same day, 4)Referral-children with high Lead are referred to the MHD Lead Program that day, 5)Income for the MHD WICLead testing is reimbursable through Medicaid. Funding Disclosure: WIC.
September 2012 Suppl 3—Abstracts Volume 112 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-29