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Perceived attitudes of dietitians in culinary skills competency
o l o * o * o * o i * o o * * * * l * l l o e o * o o o o * * o o l l l l o o * o o J l m J o Q o o o l *
b * o * o * * o * o * o l t o o t . o o * l * o * * o o * * * o l o o o * * o t o , o o o l o * o * o *
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SUNDAY,OCTOBER21 ORIGINALCONTRIBUTIONS:EDUCATIONSTRATEGIES/SKILLS,~ATTITUDESI AND PRACTICES TITLE:
THE KNOWLEDGE & ATTITUDES OF DIETITIANS & DIET TECHNICIANS IN MAINE REGARDING THE USE OF COMPLEMENTARY/ALTERNATIVE MEDICINES. AUTHOR(S): Jennifer K. Lawrance B.Sc, Dorothy Klimis-Zacas PhD, Phil Pratt EdD LEARNING OUTCOME: The participant will be able to identify future training needs of their peers in Maine. ABSTRACT TEXT: Consumer interest in complementary and alternative medicine (CAM) has increased substantially in the past thirty years, as the knowledge of the link between diet and disease has grown, health care costs have risen and accessibility has decreased. The objective of the study was to determine the knowledge and attitudes of dietitians and diet technicians in Maine regarding the use of CAM. Members of the Maine Dietetic Association were mailed surveys using a modified Dillmanmethod. Ofthe respondents (n=260;response rate=63%), 73% were dietitians and 26% were diet technicians. Over half (56%) of respondents were dissatisfied with their overall knowledge of CAM. While nearly all dietetic professionals considered knowledge to be important/very important about nutrient supplements (96%) and functional foods (93%), somewhat less (80%) perceived knowledge of herbal products as important/very important. Fewer respondents considered themselves knowiedgeable/very knowledgeable about nutrient supplements (71%) and functional foods (58%) and only a small percent (19%) indicated knowledge of herbal products. Over 80% perceived nutrient supplements and functional foods as safe/very safe, while only 21% perceived herbal products as safe. The results of this study may provide guidance to the American Dietetic Association for the development of practice guidelines and education requirements regarding complementary/alternative medicines.
TITLE: DO DIETITIANS EAT DIFFERENTLY THAN PERSONS OF THE SAME AGE AND GENDER GROUPS 1N THE UNITED STATES? AUTHOR(S): Jamie L. Kabourek M.S., R.D., University of Nebraska, Lincoln, NE and Peter L. Beyer M.S., R.D., University of Kansas Medical Center, Kansas City, KS LEARNING OUTCOME: To determine whether a sample of dietitians had significantly better nutrient intakes and dietary patterns compared to a representation of the US population.
TITLE: KNOWLEDGE, PERSONAL AND PROFESSIONAL PRACTICES OF SOY BY THE REGISTERED DIETITIAN AUTHOR(S): Weitz, L , MS, RD., Touger-Decker, R., Phl), RD, FADA, O'Sullivan Maillet, J., PhD, RD, FADA, Holland, B., Phi)., University of Medicine and Dentistry of New Jersey, Newark, New Jersey LEARNING OUTCOME: To identify the Registered Dietitian's (RD) level of knowledge, personal and professional practices of soy and soy food products, and their influences on one another. ABSTRACT TEXT: Consumers are increasingly interested in soy products. Possible health benefits associated with a higher soy diet include reduction in serum cholesterol and alleviation of menopausal symptoms. The Registered Dietitian (RD) should integrate knowledge about foods and health issues in clinical practice to promote consumer health and education. A survey was developed to collect descriptive data on knowledge, personal and professional practices of RDs regarding soy. The survey was sent to a randomized sampling of 500 RDs obtained from the clinical membership database of the American Dietetic Association (ADA). Respondents were asked to complete a nine-item quiz on soy, food frequency checklists and questions regarding personal and professional practices. Usable data was collected from 286 (56.2%) respondents. Data analyses was completed using JMP-IN (Version 3.26), significance was set at p= 0.05. Logistical regression was used to analyze level of knowledge, personal and professional practice, and the relationship among these variables. Chi-square was used to analyze personal and professional practices. Respondents had an overall "moderate" level of knowledge of soy ~ = 4.21, range (-) 3 to (+) 9). Respondents had a high level of knowledge of the potential health benefits of soy, (~ = 2.44, range 0-3) but were not familiar with cooking/preparation issues (K = 0.82, range 0-3) or the sources of isoflavones in soy products (~ = 0.95, range 0-3). Respondents who had a higher level of knowledge were more likely to use soy products (p= 0.0006, logistic regression) as well as advise use of soy to patients (p= 0.002, logistic regression) than respondents with a lower level of knowledge. Respondents who used soy products were significantly more likely to advise patients on use of soy products (p = 0.009, Pearson's Chi-Square) than respondents who did not use soy products. Based on the responses of a representative sample of clinical RDs, there is a need for further education of RDs regarding dietary sources of soy isoflavones and strategies to translate this knowledge into practical methods for consumer use. CONFLICT OF INTEREST: None TITLE: PERCEIVED ATTITUDES OF DIETITIANS IN CULINARY SKILLS COMPETENCY AUTHOR(S):
S. I. Zwick-Hamilton, MS, RD, CDE, NHS Consulting Services, Cleveland, Oh, A .Braves-Fuller, MS, RD, Consultant, Lakewood, Oh. LEARNING OUTCOME: Identify two areas o f needed culinary skills development. ABSTRACT TEXT:
ABSTRACT TEXT: The diet of the typical American is lacking in some important nutritional components and is excessive in others. The overall dietary pattern of Americans is associated with increased risk of several chronic diseases. The purpose of this study was to compare selected features of dietary intakes of clinical dietitians with those of the US population. Two twenty-four hour recalls were taken by telephone from each of 45 dietitians on random days. Using MANOVA and a student t-test, intake of kilocalories, folate, calcium, potassium, dietary fiber and a Healthy Eating Index score from dietitians were compared with subjects in the same age-gender groupings as in the 1994-96 USDA Continuing Survey of Food Intakes by Individuals database. Overall nutrient intakes of dietitians were significantly different than the US population (p<0.00). No significant differences were found for kilocalorie intakes between dietitians and the US population: 1800+300 kcals and 1600+600 kcals respectively (p<0.05). But dietitians consumed significantly more folate, 600+300 p,g vs 200+100 gg; calcium, 1200+500 mg vs 600+300 mg; potassium, 3100+900 mg vs 2300+800 rag; and fiber, 23+8 g vs 13+6 g respectively (p<0.0001). The dietitians also had significantly higher Healthy Eating Index scores than persons of the same age and gender group, 75+9 and 63+12 respectively (p=0.0001). These results suggest that at least this sample of dietitians eat better than their US counterparts and that dietitians may serve as a valuable population to study the relationship of diet and health outcomes.
A-16 / S e p t e m b e r 2001 S u p p l e m e n t Volume 101 N u m b e r 9
In accordance with American Dietetic Association strategic goals, dietitians collaborated with a local chef to develop a needs assessment survey The survey identified needed areas of culinary skills development, and dietitian preferred educational methods. Sixty-eight dietitians responded to the survey. Ninety-four percent of dietitians surveyed indicated they received request for recipes, techniques, and actual methods of how to modify existing recipes, whereas only 9% routinely provide this information. Seventy- seven percent of respondents felt greatly responsible for educating others about culinary topics and 80% did agree that it is possible to offer products/recipes that taste good and are nutritious. More than three fourths of the dietitians felt taste affects compfiance to a specified diet, however, 66% felt they knew average to very little about the principles of food preparation as instructed in a culinary school. 4 1 % of respondents indicated that they had not taken professional culinary classes and 39 % felt that they could not explain culinary techniques which provide the answers to requests. The most frequent requests for modification were, in rank order, low fat, low sodium, easy recipes and modifications for patients with allergies. Therapeutic Diets which were rated most difficult to maintain compliance were low sodium, diabetic, renal and low fat. educational methods identified in preferential order were books, videos, hands on demonstrations in small group, and the interact. Results of the survey were used in preparation for an educational program for dietitians which identified 1 )needed areas of future study for professional portfolio development and 2) reimbursement opportunities for use of Medical Nutrition Therapy, Current Procedural Terminology codes when incorporating culinary skills into dietetic practice.
b * o * o * * o * o * o l t o o t . o o * l * o * * o o * * * o l o o o * * o t o , o o o l o * o * o *
J
SUNDAY,OCTOBER21 ORIGINALCONTRIBUTIONS:EDUCATIONSTRATEGIES/SKILLS,~ATTITUDESI AND PRACTICES TITLE:
THE KNOWLEDGE & ATTITUDES OF DIETITIANS & DIET TECHNICIANS IN MAINE REGARDING THE USE OF COMPLEMENTARY/ALTERNATIVE MEDICINES. AUTHOR(S): Jennifer K. Lawrance B.Sc, Dorothy Klimis-Zacas PhD, Phil Pratt EdD LEARNING OUTCOME: The participant will be able to identify future training needs of their peers in Maine. ABSTRACT TEXT: Consumer interest in complementary and alternative medicine (CAM) has increased substantially in the past thirty years, as the knowledge of the link between diet and disease has grown, health care costs have risen and accessibility has decreased. The objective of the study was to determine the knowledge and attitudes of dietitians and diet technicians in Maine regarding the use of CAM. Members of the Maine Dietetic Association were mailed surveys using a modified Dillmanmethod. Ofthe respondents (n=260;response rate=63%), 73% were dietitians and 26% were diet technicians. Over half (56%) of respondents were dissatisfied with their overall knowledge of CAM. While nearly all dietetic professionals considered knowledge to be important/very important about nutrient supplements (96%) and functional foods (93%), somewhat less (80%) perceived knowledge of herbal products as important/very important. Fewer respondents considered themselves knowiedgeable/very knowledgeable about nutrient supplements (71%) and functional foods (58%) and only a small percent (19%) indicated knowledge of herbal products. Over 80% perceived nutrient supplements and functional foods as safe/very safe, while only 21% perceived herbal products as safe. The results of this study may provide guidance to the American Dietetic Association for the development of practice guidelines and education requirements regarding complementary/alternative medicines.
TITLE: DO DIETITIANS EAT DIFFERENTLY THAN PERSONS OF THE SAME AGE AND GENDER GROUPS 1N THE UNITED STATES? AUTHOR(S): Jamie L. Kabourek M.S., R.D., University of Nebraska, Lincoln, NE and Peter L. Beyer M.S., R.D., University of Kansas Medical Center, Kansas City, KS LEARNING OUTCOME: To determine whether a sample of dietitians had significantly better nutrient intakes and dietary patterns compared to a representation of the US population.
TITLE: KNOWLEDGE, PERSONAL AND PROFESSIONAL PRACTICES OF SOY BY THE REGISTERED DIETITIAN AUTHOR(S): Weitz, L , MS, RD., Touger-Decker, R., Phl), RD, FADA, O'Sullivan Maillet, J., PhD, RD, FADA, Holland, B., Phi)., University of Medicine and Dentistry of New Jersey, Newark, New Jersey LEARNING OUTCOME: To identify the Registered Dietitian's (RD) level of knowledge, personal and professional practices of soy and soy food products, and their influences on one another. ABSTRACT TEXT: Consumers are increasingly interested in soy products. Possible health benefits associated with a higher soy diet include reduction in serum cholesterol and alleviation of menopausal symptoms. The Registered Dietitian (RD) should integrate knowledge about foods and health issues in clinical practice to promote consumer health and education. A survey was developed to collect descriptive data on knowledge, personal and professional practices of RDs regarding soy. The survey was sent to a randomized sampling of 500 RDs obtained from the clinical membership database of the American Dietetic Association (ADA). Respondents were asked to complete a nine-item quiz on soy, food frequency checklists and questions regarding personal and professional practices. Usable data was collected from 286 (56.2%) respondents. Data analyses was completed using JMP-IN (Version 3.26), significance was set at p= 0.05. Logistical regression was used to analyze level of knowledge, personal and professional practice, and the relationship among these variables. Chi-square was used to analyze personal and professional practices. Respondents had an overall "moderate" level of knowledge of soy ~ = 4.21, range (-) 3 to (+) 9). Respondents had a high level of knowledge of the potential health benefits of soy, (~ = 2.44, range 0-3) but were not familiar with cooking/preparation issues (K = 0.82, range 0-3) or the sources of isoflavones in soy products (~ = 0.95, range 0-3). Respondents who had a higher level of knowledge were more likely to use soy products (p= 0.0006, logistic regression) as well as advise use of soy to patients (p= 0.002, logistic regression) than respondents with a lower level of knowledge. Respondents who used soy products were significantly more likely to advise patients on use of soy products (p = 0.009, Pearson's Chi-Square) than respondents who did not use soy products. Based on the responses of a representative sample of clinical RDs, there is a need for further education of RDs regarding dietary sources of soy isoflavones and strategies to translate this knowledge into practical methods for consumer use. CONFLICT OF INTEREST: None TITLE: PERCEIVED ATTITUDES OF DIETITIANS IN CULINARY SKILLS COMPETENCY AUTHOR(S):
S. I. Zwick-Hamilton, MS, RD, CDE, NHS Consulting Services, Cleveland, Oh, A .Braves-Fuller, MS, RD, Consultant, Lakewood, Oh. LEARNING OUTCOME: Identify two areas o f needed culinary skills development. ABSTRACT TEXT:
ABSTRACT TEXT: The diet of the typical American is lacking in some important nutritional components and is excessive in others. The overall dietary pattern of Americans is associated with increased risk of several chronic diseases. The purpose of this study was to compare selected features of dietary intakes of clinical dietitians with those of the US population. Two twenty-four hour recalls were taken by telephone from each of 45 dietitians on random days. Using MANOVA and a student t-test, intake of kilocalories, folate, calcium, potassium, dietary fiber and a Healthy Eating Index score from dietitians were compared with subjects in the same age-gender groupings as in the 1994-96 USDA Continuing Survey of Food Intakes by Individuals database. Overall nutrient intakes of dietitians were significantly different than the US population (p<0.00). No significant differences were found for kilocalorie intakes between dietitians and the US population: 1800+300 kcals and 1600+600 kcals respectively (p<0.05). But dietitians consumed significantly more folate, 600+300 p,g vs 200+100 gg; calcium, 1200+500 mg vs 600+300 mg; potassium, 3100+900 mg vs 2300+800 rag; and fiber, 23+8 g vs 13+6 g respectively (p<0.0001). The dietitians also had significantly higher Healthy Eating Index scores than persons of the same age and gender group, 75+9 and 63+12 respectively (p=0.0001). These results suggest that at least this sample of dietitians eat better than their US counterparts and that dietitians may serve as a valuable population to study the relationship of diet and health outcomes.
A-16 / S e p t e m b e r 2001 S u p p l e m e n t Volume 101 N u m b e r 9
In accordance with American Dietetic Association strategic goals, dietitians collaborated with a local chef to develop a needs assessment survey The survey identified needed areas of culinary skills development, and dietitian preferred educational methods. Sixty-eight dietitians responded to the survey. Ninety-four percent of dietitians surveyed indicated they received request for recipes, techniques, and actual methods of how to modify existing recipes, whereas only 9% routinely provide this information. Seventy- seven percent of respondents felt greatly responsible for educating others about culinary topics and 80% did agree that it is possible to offer products/recipes that taste good and are nutritious. More than three fourths of the dietitians felt taste affects compfiance to a specified diet, however, 66% felt they knew average to very little about the principles of food preparation as instructed in a culinary school. 4 1 % of respondents indicated that they had not taken professional culinary classes and 39 % felt that they could not explain culinary techniques which provide the answers to requests. The most frequent requests for modification were, in rank order, low fat, low sodium, easy recipes and modifications for patients with allergies. Therapeutic Diets which were rated most difficult to maintain compliance were low sodium, diabetic, renal and low fat. educational methods identified in preferential order were books, videos, hands on demonstrations in small group, and the interact. Results of the survey were used in preparation for an educational program for dietitians which identified 1 )needed areas of future study for professional portfolio development and 2) reimbursement opportunities for use of Medical Nutrition Therapy, Current Procedural Terminology codes when incorporating culinary skills into dietetic practice.