- Email: [email protected]
Putting Policy, System and Environmental Change (PSE) into Practice: A Digital Toolkit for Classroom Teachers
TUESDAY, OCTOBER 24
Poster Session: Wellness and Public Health Interprofessional Student-Involved Hypertension Program Author(s): L. Darbishire1, P. Darbishire2, D. Zos1; 1Missouri State University, 2 Purdue University Learning Outcome: The audience will understand the purpose of an interprofessional student education program designed to reduce risks associated with hypertension and improve public health.
Putting Policy, System and Environmental Change (PSE) into Practice: A Digital Toolkit for Classroom Teachers Author(s): J. Schneider, C. Miller, L. Lachenmayr; University of Maryland Extension, Food Supplement Nutrition Education Learning Outcome: Poster viewers will identify one state’s SNAP-Ed efforts to use a digital toolkit in assisting teachers to apply the Policy, System and Environmental Change (PSE) model.
Hypertension is a major risk factor for heart disease, stroke, peripheral vascular disease, kidney disease, and vision loss. Our objective is to describe an interprofessional student education program designed to reduce clients’ risks associated with hypertension and improve public health. In this program, volunteer, faculty-mentored Purdue University students in nutrition science, applied exercise/health and pharmacy collectedly utilize their expertise to assist in the management of hypertensive clients enrolled in campus fitness program. The students’ primary goals include helping clients achieve a healthy lifestyle and obtain optimal blood pressure. The students apply principles of evidence-based practice and use national guidelines to achieve optimal nutrition, physical health, and appropriate use of medication therapy. A variety of client outcomes, including blood pressure, weight, strength and endurance, and medication reduction are monitored for 12 weeks. Students make verbal and written recommendations to clients, who may share them with primary healthcare providers. Experience reveals that treating hypertension is an artsy science, requiring a holistic understanding of the patient’s lifestyle, personal, and medical characteristics. Student learning and satisfaction from participation is formally assessed through a post experience survey by faculty mentors. Determining realistic patient goals and methods to reach those goals is best achieved through collaboration among healthcare providers. The opportunity for students to work in an interdisciplinary environment and discuss various treatment approaches based on differing perspectives enhances learning and appreciation of each other’s contributions toward helping their clients be the best they can be.
Putting Policy, System and Environmental Change (PSE) into Practice: A Digital Toolkit for Classroom Teachers J. Schneider, MS, RD, FAND, Nutrition Resource and Policy Coordinator, University of Maryland Extension, Food Supplement Nutrition Education C. Miller, M. Ed, RD, LDN. FSNE, Training Coordinator, University of Maryland Extension, Food Supplement Nutrition Education L. Lachenmayr, MS, Director, University of Maryland Extension, Food Supplement Nutrition Education Policy, System and Environmental Change (PSE) is a public health approach that aims to make healthier choices available and when applied, PSE approaches may lead to behavior change. What children learn and practice in the classroom may lead to sustained behavior change at home. Teachers have the ability to create classroom environments that play an essential role in improving students’ health. A digital web-based toolkit was developed for teachers involved in SNAP-Ed programming. This toolkit presents a series of resources to help teachers enhance their classroom environments and implement PSE changes. Healthy Classroom Celebrations, Farm to School, Gardening for Nutrition, Be Active, and School Wellness Policies are a few of the toolkit topics. Teachers receive training on how to use these toolkit resources. Emailed monthly “nudges” from SNAP-Ed educators reinforce toolkit use. Teachers involved in SNAP-Ed programming complete the Healthy Youth Environment Survey, a pre-thenpost tool assessing nutrition and physical activity, environmental and policy changes. Google Analytics are used to analyze site traffic. Continuous updates to the site are based on user needs, SNAP-Educator and teacher requests.
Funding Disclosure: None
Funding Disclosure: USDA SNAP-Ed
Nutrition Video Screening in Primary Care Setting: Exploring Patients’ Demography with Effect to Readiness for Healthier Eating
Real Food: A 5-week Hands-on Program Focused on Reducing Processed Food and Increasing Whole Foods Results in Behavior Change in Participants
Author(s): T.C. Won1, S.L. Chan1, G. Wong2; Polyclinics, 2Flinders University
Author: K. Case; University of Wyoming Extension
1
National Healthcare Group
Learning Outcome: To explore patients’ demography with effect to readiness for healthier eating via nutrition video screening in Primary Care setting. Singapore is a multiracial country with many different ethnic groups and various festive seasons are celebrated with foods. Promoting healthier eating to the public is critical as the obesity rate and cardio-vascular diseases are increasing. National Healthcare Group Polyclinics produced monthly nutrition videos for screening in 9 polyclinics’ waiting areas to encourage healthier festive eating. We aim to explore patients’ demography with effect to readiness for healthier eating. A total of 239 survey questionnaires were collected in 9 Polyclinics. 78.4% respondents with secondary school education (high school) and below are not interested to learn healthier eating (p-value 0.001). 33.3% respondents with tertiary education are the highest in being likely to change to healthier foods (p-value 0.327). Comparing with other age groups, the ‘41-64’years old scores highest in being interested to learn about healthier eating (24.8%) and also readiness to modify to healthier eating behavior (37.1%) (p-value 0.001). Females (56.3%) are more likely to change to healthier foods than males (43.8%) (p-value 0.732). We found respondents with lower educational level have lower interest to learn healthier eating. Higher educational levels (tertiary and above) holders are more likely to modify to healthier eating behavior. The age group of ‘41-64’ years old has most interest to learn about healthier eating and adopt healthier food choice. Females are more inclined to eat healthier than males. We recommend future nutrition videos to target on the learning needs of the specific group who are more willing to make healthier dietary changes. Funding Disclosure: National Healthcare Group Polyclinics
Learning Outcome: Participants will learn about the specifics of the Real Food Program, including development, implementation, and evaluation. In addition, participants will be provided with the tools and information they need to implement the program in their own communities. Americans spend approximately 60 percent of their food budget on products that are highly processed, offer little in terms of nutritional value, and contain a high amount of calories, unhealthy fat and sugar. Consumption of processed foods and beverages is one of the main causes of the rise in obesity and obesity-related diseases that we see today. Adding to this problem is that behavior change is very difficult for many people and they are unaware of how to implement healthy lifestyle changes. Community-based multi-week nutrition education classes are a recommended intervention for nutrition behavior change. However, a search for existing programs found none that focused specifically on reducing consumption of processed food. Therefore, Real Food was developed to give people the tools they need to begin adding more whole, “real” food into their diets, including providing them with information about local producers. Real Food is a 5-class series and incorporates hands-on cooking with classroom discussion. Lessons include Real vs. Processed Food, Package Deciphering, Nutrition 101, Menu Planning and Finding Real Food. Post-questionnaires from the 5th class showed that all of the participants had done at least one of the following: increased their consumption of fruits and vegetables, increased their use of ingredient lists and nutrition facts labels, and increased their use of meal planning. In addition, 6-month post-program questionnaires revealed that over 75% of the participants continued to practice at least one of the healthy behavior changes. The Real Food program has been taught seven times in Casper and is currently being piloted in six additional Wyoming communities with the expectation of expanding it statewide. Funding Disclosure: John P. Ellbogen Foundation Wyoming Rural Living Project Fund (through University of Wyoming Extension)
September 2017 Suppl 1—Abstracts Volume 117 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-77
Poster Session: Wellness and Public Health Interprofessional Student-Involved Hypertension Program Author(s): L. Darbishire1, P. Darbishire2, D. Zos1; 1Missouri State University, 2 Purdue University Learning Outcome: The audience will understand the purpose of an interprofessional student education program designed to reduce risks associated with hypertension and improve public health.
Putting Policy, System and Environmental Change (PSE) into Practice: A Digital Toolkit for Classroom Teachers Author(s): J. Schneider, C. Miller, L. Lachenmayr; University of Maryland Extension, Food Supplement Nutrition Education Learning Outcome: Poster viewers will identify one state’s SNAP-Ed efforts to use a digital toolkit in assisting teachers to apply the Policy, System and Environmental Change (PSE) model.
Hypertension is a major risk factor for heart disease, stroke, peripheral vascular disease, kidney disease, and vision loss. Our objective is to describe an interprofessional student education program designed to reduce clients’ risks associated with hypertension and improve public health. In this program, volunteer, faculty-mentored Purdue University students in nutrition science, applied exercise/health and pharmacy collectedly utilize their expertise to assist in the management of hypertensive clients enrolled in campus fitness program. The students’ primary goals include helping clients achieve a healthy lifestyle and obtain optimal blood pressure. The students apply principles of evidence-based practice and use national guidelines to achieve optimal nutrition, physical health, and appropriate use of medication therapy. A variety of client outcomes, including blood pressure, weight, strength and endurance, and medication reduction are monitored for 12 weeks. Students make verbal and written recommendations to clients, who may share them with primary healthcare providers. Experience reveals that treating hypertension is an artsy science, requiring a holistic understanding of the patient’s lifestyle, personal, and medical characteristics. Student learning and satisfaction from participation is formally assessed through a post experience survey by faculty mentors. Determining realistic patient goals and methods to reach those goals is best achieved through collaboration among healthcare providers. The opportunity for students to work in an interdisciplinary environment and discuss various treatment approaches based on differing perspectives enhances learning and appreciation of each other’s contributions toward helping their clients be the best they can be.
Putting Policy, System and Environmental Change (PSE) into Practice: A Digital Toolkit for Classroom Teachers J. Schneider, MS, RD, FAND, Nutrition Resource and Policy Coordinator, University of Maryland Extension, Food Supplement Nutrition Education C. Miller, M. Ed, RD, LDN. FSNE, Training Coordinator, University of Maryland Extension, Food Supplement Nutrition Education L. Lachenmayr, MS, Director, University of Maryland Extension, Food Supplement Nutrition Education Policy, System and Environmental Change (PSE) is a public health approach that aims to make healthier choices available and when applied, PSE approaches may lead to behavior change. What children learn and practice in the classroom may lead to sustained behavior change at home. Teachers have the ability to create classroom environments that play an essential role in improving students’ health. A digital web-based toolkit was developed for teachers involved in SNAP-Ed programming. This toolkit presents a series of resources to help teachers enhance their classroom environments and implement PSE changes. Healthy Classroom Celebrations, Farm to School, Gardening for Nutrition, Be Active, and School Wellness Policies are a few of the toolkit topics. Teachers receive training on how to use these toolkit resources. Emailed monthly “nudges” from SNAP-Ed educators reinforce toolkit use. Teachers involved in SNAP-Ed programming complete the Healthy Youth Environment Survey, a pre-thenpost tool assessing nutrition and physical activity, environmental and policy changes. Google Analytics are used to analyze site traffic. Continuous updates to the site are based on user needs, SNAP-Educator and teacher requests.
Funding Disclosure: None
Funding Disclosure: USDA SNAP-Ed
Nutrition Video Screening in Primary Care Setting: Exploring Patients’ Demography with Effect to Readiness for Healthier Eating
Real Food: A 5-week Hands-on Program Focused on Reducing Processed Food and Increasing Whole Foods Results in Behavior Change in Participants
Author(s): T.C. Won1, S.L. Chan1, G. Wong2; Polyclinics, 2Flinders University
Author: K. Case; University of Wyoming Extension
1
National Healthcare Group
Learning Outcome: To explore patients’ demography with effect to readiness for healthier eating via nutrition video screening in Primary Care setting. Singapore is a multiracial country with many different ethnic groups and various festive seasons are celebrated with foods. Promoting healthier eating to the public is critical as the obesity rate and cardio-vascular diseases are increasing. National Healthcare Group Polyclinics produced monthly nutrition videos for screening in 9 polyclinics’ waiting areas to encourage healthier festive eating. We aim to explore patients’ demography with effect to readiness for healthier eating. A total of 239 survey questionnaires were collected in 9 Polyclinics. 78.4% respondents with secondary school education (high school) and below are not interested to learn healthier eating (p-value 0.001). 33.3% respondents with tertiary education are the highest in being likely to change to healthier foods (p-value 0.327). Comparing with other age groups, the ‘41-64’years old scores highest in being interested to learn about healthier eating (24.8%) and also readiness to modify to healthier eating behavior (37.1%) (p-value 0.001). Females (56.3%) are more likely to change to healthier foods than males (43.8%) (p-value 0.732). We found respondents with lower educational level have lower interest to learn healthier eating. Higher educational levels (tertiary and above) holders are more likely to modify to healthier eating behavior. The age group of ‘41-64’ years old has most interest to learn about healthier eating and adopt healthier food choice. Females are more inclined to eat healthier than males. We recommend future nutrition videos to target on the learning needs of the specific group who are more willing to make healthier dietary changes. Funding Disclosure: National Healthcare Group Polyclinics
Learning Outcome: Participants will learn about the specifics of the Real Food Program, including development, implementation, and evaluation. In addition, participants will be provided with the tools and information they need to implement the program in their own communities. Americans spend approximately 60 percent of their food budget on products that are highly processed, offer little in terms of nutritional value, and contain a high amount of calories, unhealthy fat and sugar. Consumption of processed foods and beverages is one of the main causes of the rise in obesity and obesity-related diseases that we see today. Adding to this problem is that behavior change is very difficult for many people and they are unaware of how to implement healthy lifestyle changes. Community-based multi-week nutrition education classes are a recommended intervention for nutrition behavior change. However, a search for existing programs found none that focused specifically on reducing consumption of processed food. Therefore, Real Food was developed to give people the tools they need to begin adding more whole, “real” food into their diets, including providing them with information about local producers. Real Food is a 5-class series and incorporates hands-on cooking with classroom discussion. Lessons include Real vs. Processed Food, Package Deciphering, Nutrition 101, Menu Planning and Finding Real Food. Post-questionnaires from the 5th class showed that all of the participants had done at least one of the following: increased their consumption of fruits and vegetables, increased their use of ingredient lists and nutrition facts labels, and increased their use of meal planning. In addition, 6-month post-program questionnaires revealed that over 75% of the participants continued to practice at least one of the healthy behavior changes. The Real Food program has been taught seven times in Casper and is currently being piloted in six additional Wyoming communities with the expectation of expanding it statewide. Funding Disclosure: John P. Ellbogen Foundation Wyoming Rural Living Project Fund (through University of Wyoming Extension)
September 2017 Suppl 1—Abstracts Volume 117 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-77