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Microbiology Test Use to Demonstrate Proper Food Handling in Hospital Kitchen
MONDAY, OCTOBER 5
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Microbiology Test Use to Demonstrate Proper Food Handling in Hospital Kitchen
Effects of Pistachios on Nutrient Intake and Diet Quality in Female University Students
Author: J.L. Zakarian; Food and Nutrition, Morrison at Silver Lake Medical Center, Los Angeles, CA
Author(s): L.L. Hays1, B. Burns-Whitmore2, D.R. Edens2, J.C. Phillips1, A.H. Towne2, L.M. Hall3; 1 Agribusiness & Food Industry Management, California State Polytechnic University, Pomona, Pomona, CA, 2Human Nutrition and Food Science, California State Polytechnic University, Pomona, Pomona, CA, 3Food Science and Nutrition, California Polytechnic University, San Luis Obispo, San Luis Obispo, CA
Learning Outcome: The learner will understand the use of microbiology test to demonstrate food safety in a hospital food service establishment. Objective: A microbiology test was performed to demonstrate proper food handling in a hospital foodservice establishment. Background: In June of 2013, the local health department was alerted of several cases of diarrhea in hospitalized patients and staff members over a 3 day period. As part of the investigation into root cause, the Infection Control Physician requested the Lead Dietitian from the Food and Nutrition Department collect food samples for microbiology testing at an off-site location. This was needed to demonstrate that food was being properly prepared and safe for patients. Methodology: The Dietitian collected hot and cold food items from lunch tray line service and placed them in sterile specimen. Hot food samples were cooled using proper cooling technique. Food samples were kept on ice while being transported by car (total transport time was 40 minutes). Temperatures of all food items were taken before and after transportation and before and at time of delivery. All measurements were at or below 41 degrees Fahrenheit. Immediately after delivery, food samples were cultured for bacterial growth on petri dishes. Qualified lab technicians conducted the microbiology test. Results: No growth was found on any of the food samples 24 and 48 hours post collection. Conclusion: Collaboration between the Infection Control Physician and the Dietitian is vital to demonstrate safe food handling in a hospital setting. Microbiology lab tests can provide evidence for safe and proper food preparation of patient meals.
Learning Outcome: Participants will be able to state 2 macronutrient and 2 micronutrient dietary changes that occur when pistachios are added to the diet as 20% of the individual’s Kcal requirement. Snacks such as potato chips, cookies, and cakes are tasty and widely available, but often lack fiber and other nutrients due to processing methods. Pistachios are high in complex carbohydrates, unsaturated fats, and fiber, suggesting pistachios are a healthy snack. The objectives of this study were to determine if female university students improve their intake of micro- and macronutrients and reduce their consumption of high carbohydrate snacks when pistachios are added to their diet. Thirty female university students (18-40 yo) were recruited to consume 20 percent of their calories as pistachios. Participants were randomly assigned to either the pistachio (P) treatment or the no-pistachio (NP) treatment for 12 weeks with a 15-week washout period, and then switched treatments for 12 weeks. Nine food and activity logs were completed each treatment, and data was entered into National Data System for Research software (University of Minnesota, 2012). During the P-treatment there was a significant (P<0.05) dietary increase in monounsaturated fatty acids, copper, manganese, gamma tocopherol, total vitamin A activity, vitamins E, B3, B6, dietary folate, synthetic folate, niacin, lutein, zeaxanthin, and the polyunsaturated to saturated fatty acid ratio. In the NP-treatment, total starch, glycemic index, glycemic load, betaine, selenium, vitamin D, and alpha tocopherol increased significantly. The higher glycemic index, glycemic load, and levels of starch in the NP-treatment indicated that the pistachios replaced high carbohydrate foods. Therefore, 20% Kcal pistachio intake improves diet quality by increasing intakes of unsaturated fatty acids, vitamins, minerals, antioxidants, and by reducing high carbohydrate intake. Funding Disclosure: Agricultural Research Institute (State) and American Pistachio Growers (corporate)
Funding Disclosure: None
Relationships between Registered Dietitian-Nutritionist-Led Support Group Attendance and Weight Loss Success in Patients after Bariatric Surgery Author(s): N.M. Crowley1, A. Shokri2, D.M. DellaValle2; 1Bariatric Surgery Program, MUSC, Charleston, SC, 2Department of Medicine, MUSC, Charleston, SC Learning Outcome: Participants will be able to describe who benefits most from support group attendance post-Bariatric surgery. Introduction: Bariatric Surgery (BS) support group (SG) attendance is assumed to be related to long-term success, however, attendance is not mandatory and it is unclear who may benefit most. This retrospective chart review aimed to examine relationships between Registered Dietitian-Nutritionist (RDN)-led SG attendance and weight loss success in post-BS patients. Methods: From a cohort of MUSC patients that had ever attended an RDN-led SG over the past 18 months (n¼145), post-BS patients in the top quartile of attendance were identified (n¼30, 77% female, 80% white). Body weight was extracted from medical records, and percent excess weight loss (%EWL) was calculated. Results: “Top Attenders” (47.911.9 y; initial BMI 48.38.7 kg/m2) lost 54.920.9% of their %EWL over 22.418.5 months. SG attendance over 18 months averaged 6.62.8 sessions. “Successful” individuals (>50% EWL) attended more SG sessions (7.43.1 vs. 5.31.3, p¼0.04) and were farther out post-surgery (29.918.7 vs. 9.58.5 months, p¼0.002). After controlling for months post-surgery, there was a trend for an association between %EWL and attendance (r¼0.32, p¼0.088). We observed an interaction between baseline BMI ( 46 kg/m2) and attendance; those with baseline BMIs>46 kg/m2 lost 1.8% more EWL for each session attended compared to those with lower BMIs (p¼0.12 for the interaction). Conclusions: RDN-led SG attendance is a marker for success for post-BS patients. Barriers to attendance should be explored to target less-frequent attenders. While all patients are encouraged to attend, heavier patients should be encouraged to attend regularly; they have the most potential to benefit from greater attendance.
Predictors of Success on The Registration Examination for Dietitians Author(s): K. Haubrick1, M. Ross2; 1Health and Human Performance, Univ. of Houston, Houston, TX, 2Educational Research, Measurement & Analysis, Auburn Univ., Auburn, AL Learning Outcome: After this presentation, the learner will be able to describe potential predictors of success on the RD exam. Program directors and admission committee members receive many student applications to their supervised practice programs. The objective of this study was to evaluate if specific academic markers and Graduate Record Examination (GRE) scores strongly predict first time success on the RD examination. Past graduate (n¼45) records were examined. Students’ grade point averages for overall, nutrition specific courses, science courses, and GRE scores (verbal and quantitative) were extracted from student records. RD examination pass rate data were collect from bi-annual reports. Descriptive statistics were obtained and multiple regression analysis conducted. The sample was 89% female (n¼40) and 11% male (n¼5) with the majority of the participants entering the program with a bachelor’s degree (n¼39, 87%) compared to those entering the program with a graduate degree (n¼6, 13%). The sample mean for overall GPA was 3.52/4.00 and 1035 for GRE scores respectively. The program’s mean scaled score on the RD examination was 28.6. Regression results indicated the overall model significantly predicted first time success on the RD examination [R2¼.500, R2adj¼.443, F(4,35) ¼ 8.756; p¼<.001). Two of the four variables, overall GPA (b¼.753, p¼.010) and GRE scores (b¼.487; p<.001), significantly contributed to the model. Regression analysis results indicated the model predicted 50.0% of the variance in first time success on the RD exam with overall GPA and GRE scores contributing most to the regression model. Continued research in this arena, to include a large sample size and across different geographical areas, would be beneficial to the dietetics profession. Funding Disclosure: None
Funding Disclosure: None
September 2015 Suppl 2—Abstracts Volume 115 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-47
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Microbiology Test Use to Demonstrate Proper Food Handling in Hospital Kitchen
Effects of Pistachios on Nutrient Intake and Diet Quality in Female University Students
Author: J.L. Zakarian; Food and Nutrition, Morrison at Silver Lake Medical Center, Los Angeles, CA
Author(s): L.L. Hays1, B. Burns-Whitmore2, D.R. Edens2, J.C. Phillips1, A.H. Towne2, L.M. Hall3; 1 Agribusiness & Food Industry Management, California State Polytechnic University, Pomona, Pomona, CA, 2Human Nutrition and Food Science, California State Polytechnic University, Pomona, Pomona, CA, 3Food Science and Nutrition, California Polytechnic University, San Luis Obispo, San Luis Obispo, CA
Learning Outcome: The learner will understand the use of microbiology test to demonstrate food safety in a hospital food service establishment. Objective: A microbiology test was performed to demonstrate proper food handling in a hospital foodservice establishment. Background: In June of 2013, the local health department was alerted of several cases of diarrhea in hospitalized patients and staff members over a 3 day period. As part of the investigation into root cause, the Infection Control Physician requested the Lead Dietitian from the Food and Nutrition Department collect food samples for microbiology testing at an off-site location. This was needed to demonstrate that food was being properly prepared and safe for patients. Methodology: The Dietitian collected hot and cold food items from lunch tray line service and placed them in sterile specimen. Hot food samples were cooled using proper cooling technique. Food samples were kept on ice while being transported by car (total transport time was 40 minutes). Temperatures of all food items were taken before and after transportation and before and at time of delivery. All measurements were at or below 41 degrees Fahrenheit. Immediately after delivery, food samples were cultured for bacterial growth on petri dishes. Qualified lab technicians conducted the microbiology test. Results: No growth was found on any of the food samples 24 and 48 hours post collection. Conclusion: Collaboration between the Infection Control Physician and the Dietitian is vital to demonstrate safe food handling in a hospital setting. Microbiology lab tests can provide evidence for safe and proper food preparation of patient meals.
Learning Outcome: Participants will be able to state 2 macronutrient and 2 micronutrient dietary changes that occur when pistachios are added to the diet as 20% of the individual’s Kcal requirement. Snacks such as potato chips, cookies, and cakes are tasty and widely available, but often lack fiber and other nutrients due to processing methods. Pistachios are high in complex carbohydrates, unsaturated fats, and fiber, suggesting pistachios are a healthy snack. The objectives of this study were to determine if female university students improve their intake of micro- and macronutrients and reduce their consumption of high carbohydrate snacks when pistachios are added to their diet. Thirty female university students (18-40 yo) were recruited to consume 20 percent of their calories as pistachios. Participants were randomly assigned to either the pistachio (P) treatment or the no-pistachio (NP) treatment for 12 weeks with a 15-week washout period, and then switched treatments for 12 weeks. Nine food and activity logs were completed each treatment, and data was entered into National Data System for Research software (University of Minnesota, 2012). During the P-treatment there was a significant (P<0.05) dietary increase in monounsaturated fatty acids, copper, manganese, gamma tocopherol, total vitamin A activity, vitamins E, B3, B6, dietary folate, synthetic folate, niacin, lutein, zeaxanthin, and the polyunsaturated to saturated fatty acid ratio. In the NP-treatment, total starch, glycemic index, glycemic load, betaine, selenium, vitamin D, and alpha tocopherol increased significantly. The higher glycemic index, glycemic load, and levels of starch in the NP-treatment indicated that the pistachios replaced high carbohydrate foods. Therefore, 20% Kcal pistachio intake improves diet quality by increasing intakes of unsaturated fatty acids, vitamins, minerals, antioxidants, and by reducing high carbohydrate intake. Funding Disclosure: Agricultural Research Institute (State) and American Pistachio Growers (corporate)
Funding Disclosure: None
Relationships between Registered Dietitian-Nutritionist-Led Support Group Attendance and Weight Loss Success in Patients after Bariatric Surgery Author(s): N.M. Crowley1, A. Shokri2, D.M. DellaValle2; 1Bariatric Surgery Program, MUSC, Charleston, SC, 2Department of Medicine, MUSC, Charleston, SC Learning Outcome: Participants will be able to describe who benefits most from support group attendance post-Bariatric surgery. Introduction: Bariatric Surgery (BS) support group (SG) attendance is assumed to be related to long-term success, however, attendance is not mandatory and it is unclear who may benefit most. This retrospective chart review aimed to examine relationships between Registered Dietitian-Nutritionist (RDN)-led SG attendance and weight loss success in post-BS patients. Methods: From a cohort of MUSC patients that had ever attended an RDN-led SG over the past 18 months (n¼145), post-BS patients in the top quartile of attendance were identified (n¼30, 77% female, 80% white). Body weight was extracted from medical records, and percent excess weight loss (%EWL) was calculated. Results: “Top Attenders” (47.911.9 y; initial BMI 48.38.7 kg/m2) lost 54.920.9% of their %EWL over 22.418.5 months. SG attendance over 18 months averaged 6.62.8 sessions. “Successful” individuals (>50% EWL) attended more SG sessions (7.43.1 vs. 5.31.3, p¼0.04) and were farther out post-surgery (29.918.7 vs. 9.58.5 months, p¼0.002). After controlling for months post-surgery, there was a trend for an association between %EWL and attendance (r¼0.32, p¼0.088). We observed an interaction between baseline BMI ( 46 kg/m2) and attendance; those with baseline BMIs>46 kg/m2 lost 1.8% more EWL for each session attended compared to those with lower BMIs (p¼0.12 for the interaction). Conclusions: RDN-led SG attendance is a marker for success for post-BS patients. Barriers to attendance should be explored to target less-frequent attenders. While all patients are encouraged to attend, heavier patients should be encouraged to attend regularly; they have the most potential to benefit from greater attendance.
Predictors of Success on The Registration Examination for Dietitians Author(s): K. Haubrick1, M. Ross2; 1Health and Human Performance, Univ. of Houston, Houston, TX, 2Educational Research, Measurement & Analysis, Auburn Univ., Auburn, AL Learning Outcome: After this presentation, the learner will be able to describe potential predictors of success on the RD exam. Program directors and admission committee members receive many student applications to their supervised practice programs. The objective of this study was to evaluate if specific academic markers and Graduate Record Examination (GRE) scores strongly predict first time success on the RD examination. Past graduate (n¼45) records were examined. Students’ grade point averages for overall, nutrition specific courses, science courses, and GRE scores (verbal and quantitative) were extracted from student records. RD examination pass rate data were collect from bi-annual reports. Descriptive statistics were obtained and multiple regression analysis conducted. The sample was 89% female (n¼40) and 11% male (n¼5) with the majority of the participants entering the program with a bachelor’s degree (n¼39, 87%) compared to those entering the program with a graduate degree (n¼6, 13%). The sample mean for overall GPA was 3.52/4.00 and 1035 for GRE scores respectively. The program’s mean scaled score on the RD examination was 28.6. Regression results indicated the overall model significantly predicted first time success on the RD examination [R2¼.500, R2adj¼.443, F(4,35) ¼ 8.756; p¼<.001). Two of the four variables, overall GPA (b¼.753, p¼.010) and GRE scores (b¼.487; p<.001), significantly contributed to the model. Regression analysis results indicated the model predicted 50.0% of the variance in first time success on the RD exam with overall GPA and GRE scores contributing most to the regression model. Continued research in this arena, to include a large sample size and across different geographical areas, would be beneficial to the dietetics profession. Funding Disclosure: None
Funding Disclosure: None
September 2015 Suppl 2—Abstracts Volume 115 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-47