- Email: [email protected]
Rapid Communication and Training Using Screen Capture
SUNDAY, SEPTEMBER 25
POSTER SESSION: PROFESSIONAL SKILLS; NUTRITION ASSESSMENT; MEDICAL NUTRITION THERAPY The Collaboration of the RD with the Nursing Department in Development of a Partners- In-Care Committee
Rapid Communication and Training Using Screen Capture
Author(s): I. M. Ramos; Food and Nutrition, Johns Hopkins Bayview Medical Center, Baltimore, MD
Author(s): E. Schuster; University of Missouri, Columbia, MO
Learning Outcome: The participant will be able to discuss tools which can help develop collaboration and team work between the R.D., food service and nursing. At JHBMC, an academic teaching hospital, approximately 500 nurses participated in a randomized American Organization of Nurse Executive (AONE)/ARAMARK on-line healthcare survey. The purpose of this survey was to determine if clinical and critical thinking skills of nurses were supported by stronger collaborations with Food and Nutrition Services (FNS) in the clinical setting. The survey measured on a scale of 1 to 6 nurse’s satisfaction with FNS based on the importance and performance of various tasks and behaviors such as assisting with menus, passing out trays, timely tray delivery, and after-hour meal availability. The results at JHBMC reflected the need for establishing clear scopes of practice of FNS, continuous and open communication between FNS and nursing and developing a culture of mutual respect and recognition. Focus group of nursing and FNS employees were formed to develop the guiding principles which resulted in a intranet website with information on mission, vision and scope of practice of FNS, job descriptions, telephone numbers and frequently asked questions of FNS. A follow-up survey is anticipated in 2012.
Learning Outcome: Participants will identify how to use screen capture software in training and communication. Restricted travel budgets as well as synchronous availability of staff may increasingly become barriers to providing “just-in-time” information. Free screen capture software can be used to train and communicate with others asynchronously. In this example, free screen capture was used to communicate timely information upon release of the 2010 Dietary Guidelines to over 150 nutrition educators at different locations around Missouri. In addition, training videos produced with screen capture software was used to provide timely information about new school allergy policies to supervisors of nutrition educators responsible for teaching in school classrooms. Recipients of these training and communication tools have reacted positively because the training videos produced are short and to the point. The recipients also appreciate the additional methods of communication that result from viewing these videos. The ability to narrate the videos adds a human connection to communication. Funding Disclosure: None
Funding Disclosure: None
Sensory Evaluation Methods to Select, Maintain and Improve Store Brand Products and Quality
An Emerging Technology Tool for Online Self-Marketing: Market Yourself with More Than Business Cards
Author(s): L. E. Way, K. Paris, S. Poynor; Own Brands Research and Development, Giant Eagle, Inc., Pittsburgh, PA
Author(s): R. Gill, P. Fatzinger McShane; NFSC Dietetic Internship, University of Maryland College Park, College Park, MD
Learning Outcome: Participants will be able to identify one key method and outcome of sensory evaluation practices in order to select store brand products and maintain quality once those products reach the store shelves.
Learning Outcome: The participant will be able to describe how an emerging online technology tool (www.weebly.com) can be used to market the RD and disseminate credible nutrition information.
Have you ever wondered if the store brand was as good as the national brand in quality, taste, nutritional value, and even cooking performance? What about how supermarkets select their store brand products? While many supermarkets select their store brands based on a persuasive meeting with sales associates and a few people tasting the product, some go above and beyond. Sensory evaluation to determine acceptability and likeability of products is becoming more common, as a way to determine how store brands compare to national brands. At one Pennsylvania based supermarket, registered dietitians are working behind the scenes on the Sensory and Nutrition team. Sensory evaluation is completed on products to help determine which items will carry the store brand name, and for the improvement, optimization and monitoring of current store brand products. Evaluations are completed in small team reviews, large consumer panels, or with trained panelists who develop and define product profiles. Products are evaluated for the quality of various attributes. The ingredient statements and nutrition facts panels of products evaluated undergo review by dietitians for nutritional quality and compliance with FDA regulations for product labeling. Due to our involvement in all steps of the product lifecycle process, the Sensory and Nutrition team is able to confidently make recommendations regarding the status of potential and current store brand products, thereby ensuring product quality and performance. Funding Disclosure: Giant Eagle, Inc. A-18 / September 2011 Suppl 2—Abstracts Volume 111 Number 9
While face-to-face networking and business card exchange represents the traditional self-marketing strategy, use of online technologies now allow one to reach a larger, globally based audience. Registered dietitians (RDs), who are aware of increased handheld mobile device use (personal digital assistants: PDAs, internet-ready tablets, and smartphones) in accessing the Internet, can utilize online marketing via an easy-to manage website to reach this larger audience. One dietetic internship program assigned interns to research, pilot and master emerging technology tools that could be used to support dietetics practice. www.Weebly.com is such an online tool, as it lets users create websites and blogs at weebly.com at no user cost. Weebly.com allows website development without “hard coding” by the user. It features an easy “drag and drop” interface, which provides easy formatting and editing, offers over 70 professional template designs, and requires no coding. Elements such as RSS feeds, slideshows, blog entries, and contact information forms can be added via simply dragging and dropping the element icon directly onto the Weebly page. An effective personal website can market more effectively than a resume as it displays greater amounts of content, illustrates web-based skills and demonstrates graphic design ability. Dietitians in every area of practice can use weebly.com to market themselves and/or disseminate their nutritional message to a broader global market. Since Weebly sites can be easily accessed with mobile devices, in the future it may also eliminate the need to carry resumes and business cards, while still promoting the RD to the public. Funding Disclosure: None
POSTER SESSION: PROFESSIONAL SKILLS; NUTRITION ASSESSMENT; MEDICAL NUTRITION THERAPY The Collaboration of the RD with the Nursing Department in Development of a Partners- In-Care Committee
Rapid Communication and Training Using Screen Capture
Author(s): I. M. Ramos; Food and Nutrition, Johns Hopkins Bayview Medical Center, Baltimore, MD
Author(s): E. Schuster; University of Missouri, Columbia, MO
Learning Outcome: The participant will be able to discuss tools which can help develop collaboration and team work between the R.D., food service and nursing. At JHBMC, an academic teaching hospital, approximately 500 nurses participated in a randomized American Organization of Nurse Executive (AONE)/ARAMARK on-line healthcare survey. The purpose of this survey was to determine if clinical and critical thinking skills of nurses were supported by stronger collaborations with Food and Nutrition Services (FNS) in the clinical setting. The survey measured on a scale of 1 to 6 nurse’s satisfaction with FNS based on the importance and performance of various tasks and behaviors such as assisting with menus, passing out trays, timely tray delivery, and after-hour meal availability. The results at JHBMC reflected the need for establishing clear scopes of practice of FNS, continuous and open communication between FNS and nursing and developing a culture of mutual respect and recognition. Focus group of nursing and FNS employees were formed to develop the guiding principles which resulted in a intranet website with information on mission, vision and scope of practice of FNS, job descriptions, telephone numbers and frequently asked questions of FNS. A follow-up survey is anticipated in 2012.
Learning Outcome: Participants will identify how to use screen capture software in training and communication. Restricted travel budgets as well as synchronous availability of staff may increasingly become barriers to providing “just-in-time” information. Free screen capture software can be used to train and communicate with others asynchronously. In this example, free screen capture was used to communicate timely information upon release of the 2010 Dietary Guidelines to over 150 nutrition educators at different locations around Missouri. In addition, training videos produced with screen capture software was used to provide timely information about new school allergy policies to supervisors of nutrition educators responsible for teaching in school classrooms. Recipients of these training and communication tools have reacted positively because the training videos produced are short and to the point. The recipients also appreciate the additional methods of communication that result from viewing these videos. The ability to narrate the videos adds a human connection to communication. Funding Disclosure: None
Funding Disclosure: None
Sensory Evaluation Methods to Select, Maintain and Improve Store Brand Products and Quality
An Emerging Technology Tool for Online Self-Marketing: Market Yourself with More Than Business Cards
Author(s): L. E. Way, K. Paris, S. Poynor; Own Brands Research and Development, Giant Eagle, Inc., Pittsburgh, PA
Author(s): R. Gill, P. Fatzinger McShane; NFSC Dietetic Internship, University of Maryland College Park, College Park, MD
Learning Outcome: Participants will be able to identify one key method and outcome of sensory evaluation practices in order to select store brand products and maintain quality once those products reach the store shelves.
Learning Outcome: The participant will be able to describe how an emerging online technology tool (www.weebly.com) can be used to market the RD and disseminate credible nutrition information.
Have you ever wondered if the store brand was as good as the national brand in quality, taste, nutritional value, and even cooking performance? What about how supermarkets select their store brand products? While many supermarkets select their store brands based on a persuasive meeting with sales associates and a few people tasting the product, some go above and beyond. Sensory evaluation to determine acceptability and likeability of products is becoming more common, as a way to determine how store brands compare to national brands. At one Pennsylvania based supermarket, registered dietitians are working behind the scenes on the Sensory and Nutrition team. Sensory evaluation is completed on products to help determine which items will carry the store brand name, and for the improvement, optimization and monitoring of current store brand products. Evaluations are completed in small team reviews, large consumer panels, or with trained panelists who develop and define product profiles. Products are evaluated for the quality of various attributes. The ingredient statements and nutrition facts panels of products evaluated undergo review by dietitians for nutritional quality and compliance with FDA regulations for product labeling. Due to our involvement in all steps of the product lifecycle process, the Sensory and Nutrition team is able to confidently make recommendations regarding the status of potential and current store brand products, thereby ensuring product quality and performance. Funding Disclosure: Giant Eagle, Inc. A-18 / September 2011 Suppl 2—Abstracts Volume 111 Number 9
While face-to-face networking and business card exchange represents the traditional self-marketing strategy, use of online technologies now allow one to reach a larger, globally based audience. Registered dietitians (RDs), who are aware of increased handheld mobile device use (personal digital assistants: PDAs, internet-ready tablets, and smartphones) in accessing the Internet, can utilize online marketing via an easy-to manage website to reach this larger audience. One dietetic internship program assigned interns to research, pilot and master emerging technology tools that could be used to support dietetics practice. www.Weebly.com is such an online tool, as it lets users create websites and blogs at weebly.com at no user cost. Weebly.com allows website development without “hard coding” by the user. It features an easy “drag and drop” interface, which provides easy formatting and editing, offers over 70 professional template designs, and requires no coding. Elements such as RSS feeds, slideshows, blog entries, and contact information forms can be added via simply dragging and dropping the element icon directly onto the Weebly page. An effective personal website can market more effectively than a resume as it displays greater amounts of content, illustrates web-based skills and demonstrates graphic design ability. Dietitians in every area of practice can use weebly.com to market themselves and/or disseminate their nutritional message to a broader global market. Since Weebly sites can be easily accessed with mobile devices, in the future it may also eliminate the need to carry resumes and business cards, while still promoting the RD to the public. Funding Disclosure: None