- Email: [email protected]
Opinions of Practicing Dietitians from a Cooking Camp as Undergraduates
TUESDAY, OCTOBER 9
Research & Practice Innovations: Dietetics Management, Leadership, and Education Development of an Adult and Pediatric Nutrition Support Emphasis at the UVA Health System: Implementation and Outcomes Author(s): A. R. Abad-Jorge, C. L. Rogers; Nutrition Services, University of Virginia Health System, Charlottesville, VA Learning Outcome: To discuss and implement strategies for developing a program focus to more effectively match interns’ interest to an institution’s strengths. Beginning in the 2009-2010 internship program year, the University of Virginia Health System Dietetic Internship Program established an “adult and pediatric nutrition support” emphasis for the purpose of: a) attracting students interested in the specialty areas of nutrition support and/or pediatrics, and b) to establish a unique niche and strengthen the focus of our clinical program. Factors contributing to this decision included the Health System’s already strong clinical nutrition program with established nutrition support expertise, including surgery and medicine nutrition support teams and a strong inpatient and rehabilitative pediatric nutrition program. Also, most dietitians were certified nutrition support clinicians with many years of clinical, research and publishing experience. The program was structured to include: two weeks of general inpatient pediatrics and pediatric intensive care, three weeks specialty pediatrics including newborn intensive care, inborn errors of metabolism, pediatric rehabilitative nutrition and children’s fitness clinic. Interns also spend five weeks in adult nutrition support, which includes surgery and medicine nutrition support teams and transplant nutrition. Interns then select an additional week of “nutrition support specialization” in their area of preference. The transition to the adult and pediatric nutrition support emphasis has resulted in improved program evaluation scores as interns entering the program are typically those that purposely select and thrive in the clinical and nutrition support setting. In addition, since this change in program emphasis, five of our program’s graduates (25%) obtained positions just upon graduation at pediatric or children’s hospitals including the care of specialty pediatrics and nutrition support patients.
Usage Patterns of the Standards of Practice and Standards of Professional Performance in Nutrition Support by Registered Dietitian Members of the American Society for Parenteral and Enteral Nutrition and Dietitians in Nutrition Support Author(s): C. A. Gaylor, R. Brody, J. S. Parrott, R. Touger-Decker; Department of Nutritional Sciences, Univ. of Med. & Dentistry of New Jersey, Newark, NJ Learning Outcome: The participant will be able to identify barriers and enablers to use of the 2007 Standards of Practice and Standards of Professional Performance for Registered Dietitians in Nutrition Support. Objective: To determine usage patterns and barriers and enablers to use of the 2007 Standards of Practice and Standards of Professional Performance for Dietitians in Nutrition Support (SOP/SOPP) by Registered Dietitian (RD) members of the American Society for Parenteral and Enteral Nutrition (A.S.P.E.N.) and Dietitians in Nutrition Support (DNS). Design/Subjects: A prospective, internet-based survey was emailed to RD members of A.S.P.E.N. and DNS who saw at least one nutrition support (NS) patient weekly or supervised at least one RD who saw at least one NS patient weekly (n⫽3,769). Descriptive statistics were used to report demographic and professional characteristics, use and barriers/ enablers to SOP/SOPP use. Results: Of 893 usable responses (23.7%), 81.6% were clinicians; 76.5% were hospital-based with a mean of 13.5 years (SD⫽15.8) in NS practice. Eighty-seven percent reported having read the SOP/SOPP (59.6% in part, 28.0% in entirety). Respondents used the SOP/SOPP to: “guide practice” (94.6%), “assess clinical practice” (83.3%), “teach dietetic students” (68.4%) and “develop NS policies and procedures” (66.4%). When respondents were asked to identify whether items were barriers, enablers or neither, the most frequently reported barriers to SOP/SOPP use were: “length” (33.5%), “training” (14.0%) and “access to the SOP/SOPP” (10.9%). “Desire to advance current practice” (69.1%), “desire to practice autonomously” (49.4%) and “experience in NS” (25.6%) were enablers to SOP/SOPP use identified by respondents. Conclusions: Primary uses of the SOP/SOPP by RDs in NS were to guide and assess clinical practice. Future research should address approaches to minimize barriers to SOP/SOPP use. Funding Disclosure: None
Funding Disclosure: None
Opinions of Practicing Dietitians from a Cooking Camp as Undergraduates Author(s): M. D. Condrasky,1 A. Corr,2 E. Dixon,1 J. Sharp3; 1Food Science and Human Nutrition, Clemson Univ., Clemson, SC, 2Nutrition Sciences, The Pennsylvania State Univ., University Park, PA, 3Mathematic Sciences, Clemson Univ., Clemson, SC Learning Outcome: List the benefits of an undergraduate nutrition experience in volunteering at a pre-adolescent cooking camp both in relationship to one’s personal and professional life. Objective: Culinary nutrition experiences as an undergraduate contribute to one’s confidence in the field. The primary aim of this research was to evaluate opinions and skills of counselors who had volunteered as undergraduate nutrition student counselors at a cooking camp for pre-adolescent children. Method: Data was derived from focus groups and an online questionnaire using validated culinary skills indexes, scales on cooking attitudes, cooking behaviors, cooking skills, confidence and motivation as well as open-ended items. Results: Thirty-one counselors from a pool of 58 who had volunteered at the camp over a ten year period completed the online survey. Counselors had an average of 0.82 on a fruits and vegetable accessibility yes-no scale of “yes”⫽1 and “no” ⫽0; average of 4.34 on a five point Likert scale (5⫽Strongly agree) for cooking attitudes; average of 2.67 on a five point Likert scale (5 ⫽ Almost everyday) for occurrence of cooking behaviors; and confidence ratings from 3.96 and 4.49 on a five point Likert scale (5⫽Extremely Confident) for various cooking self-efficacy scales. Qualitative data indicated that counselors experienced culinary skills gains in knowledge and techniques from their participation in the week long summer camp. Conclusions and Implications: Counselors became more proficient at a variety of cooking techniques, and indicated that they applied a wide variety of the camp skills to their personal cooking since the year they participated in camp. These dietetic professionals indicated in multiple instances that the culinary nutrition skills were transferable as well to their current work settings. Funding Disclosure: None
A-74
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2012 Suppl 3—Abstracts Volume 112 Number 9
Research & Practice Innovations: Dietetics Management, Leadership, and Education Development of an Adult and Pediatric Nutrition Support Emphasis at the UVA Health System: Implementation and Outcomes Author(s): A. R. Abad-Jorge, C. L. Rogers; Nutrition Services, University of Virginia Health System, Charlottesville, VA Learning Outcome: To discuss and implement strategies for developing a program focus to more effectively match interns’ interest to an institution’s strengths. Beginning in the 2009-2010 internship program year, the University of Virginia Health System Dietetic Internship Program established an “adult and pediatric nutrition support” emphasis for the purpose of: a) attracting students interested in the specialty areas of nutrition support and/or pediatrics, and b) to establish a unique niche and strengthen the focus of our clinical program. Factors contributing to this decision included the Health System’s already strong clinical nutrition program with established nutrition support expertise, including surgery and medicine nutrition support teams and a strong inpatient and rehabilitative pediatric nutrition program. Also, most dietitians were certified nutrition support clinicians with many years of clinical, research and publishing experience. The program was structured to include: two weeks of general inpatient pediatrics and pediatric intensive care, three weeks specialty pediatrics including newborn intensive care, inborn errors of metabolism, pediatric rehabilitative nutrition and children’s fitness clinic. Interns also spend five weeks in adult nutrition support, which includes surgery and medicine nutrition support teams and transplant nutrition. Interns then select an additional week of “nutrition support specialization” in their area of preference. The transition to the adult and pediatric nutrition support emphasis has resulted in improved program evaluation scores as interns entering the program are typically those that purposely select and thrive in the clinical and nutrition support setting. In addition, since this change in program emphasis, five of our program’s graduates (25%) obtained positions just upon graduation at pediatric or children’s hospitals including the care of specialty pediatrics and nutrition support patients.
Usage Patterns of the Standards of Practice and Standards of Professional Performance in Nutrition Support by Registered Dietitian Members of the American Society for Parenteral and Enteral Nutrition and Dietitians in Nutrition Support Author(s): C. A. Gaylor, R. Brody, J. S. Parrott, R. Touger-Decker; Department of Nutritional Sciences, Univ. of Med. & Dentistry of New Jersey, Newark, NJ Learning Outcome: The participant will be able to identify barriers and enablers to use of the 2007 Standards of Practice and Standards of Professional Performance for Registered Dietitians in Nutrition Support. Objective: To determine usage patterns and barriers and enablers to use of the 2007 Standards of Practice and Standards of Professional Performance for Dietitians in Nutrition Support (SOP/SOPP) by Registered Dietitian (RD) members of the American Society for Parenteral and Enteral Nutrition (A.S.P.E.N.) and Dietitians in Nutrition Support (DNS). Design/Subjects: A prospective, internet-based survey was emailed to RD members of A.S.P.E.N. and DNS who saw at least one nutrition support (NS) patient weekly or supervised at least one RD who saw at least one NS patient weekly (n⫽3,769). Descriptive statistics were used to report demographic and professional characteristics, use and barriers/ enablers to SOP/SOPP use. Results: Of 893 usable responses (23.7%), 81.6% were clinicians; 76.5% were hospital-based with a mean of 13.5 years (SD⫽15.8) in NS practice. Eighty-seven percent reported having read the SOP/SOPP (59.6% in part, 28.0% in entirety). Respondents used the SOP/SOPP to: “guide practice” (94.6%), “assess clinical practice” (83.3%), “teach dietetic students” (68.4%) and “develop NS policies and procedures” (66.4%). When respondents were asked to identify whether items were barriers, enablers or neither, the most frequently reported barriers to SOP/SOPP use were: “length” (33.5%), “training” (14.0%) and “access to the SOP/SOPP” (10.9%). “Desire to advance current practice” (69.1%), “desire to practice autonomously” (49.4%) and “experience in NS” (25.6%) were enablers to SOP/SOPP use identified by respondents. Conclusions: Primary uses of the SOP/SOPP by RDs in NS were to guide and assess clinical practice. Future research should address approaches to minimize barriers to SOP/SOPP use. Funding Disclosure: None
Funding Disclosure: None
Opinions of Practicing Dietitians from a Cooking Camp as Undergraduates Author(s): M. D. Condrasky,1 A. Corr,2 E. Dixon,1 J. Sharp3; 1Food Science and Human Nutrition, Clemson Univ., Clemson, SC, 2Nutrition Sciences, The Pennsylvania State Univ., University Park, PA, 3Mathematic Sciences, Clemson Univ., Clemson, SC Learning Outcome: List the benefits of an undergraduate nutrition experience in volunteering at a pre-adolescent cooking camp both in relationship to one’s personal and professional life. Objective: Culinary nutrition experiences as an undergraduate contribute to one’s confidence in the field. The primary aim of this research was to evaluate opinions and skills of counselors who had volunteered as undergraduate nutrition student counselors at a cooking camp for pre-adolescent children. Method: Data was derived from focus groups and an online questionnaire using validated culinary skills indexes, scales on cooking attitudes, cooking behaviors, cooking skills, confidence and motivation as well as open-ended items. Results: Thirty-one counselors from a pool of 58 who had volunteered at the camp over a ten year period completed the online survey. Counselors had an average of 0.82 on a fruits and vegetable accessibility yes-no scale of “yes”⫽1 and “no” ⫽0; average of 4.34 on a five point Likert scale (5⫽Strongly agree) for cooking attitudes; average of 2.67 on a five point Likert scale (5 ⫽ Almost everyday) for occurrence of cooking behaviors; and confidence ratings from 3.96 and 4.49 on a five point Likert scale (5⫽Extremely Confident) for various cooking self-efficacy scales. Qualitative data indicated that counselors experienced culinary skills gains in knowledge and techniques from their participation in the week long summer camp. Conclusions and Implications: Counselors became more proficient at a variety of cooking techniques, and indicated that they applied a wide variety of the camp skills to their personal cooking since the year they participated in camp. These dietetic professionals indicated in multiple instances that the culinary nutrition skills were transferable as well to their current work settings. Funding Disclosure: None
A-74
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2012 Suppl 3—Abstracts Volume 112 Number 9