- Email: [email protected]
Supporting Healthy Lifestyles at an Urban University- Memphis Healthy U
TUESDAY, OCTOBER 21
Poster Session: Wellness and Public Health Supporting Healthy Lifestyles at an Urban University- Memphis Healthy U Author(s): M. Levy1, M. Royne2, M. Stockton3, R. Hopkins4, M. Perry5; 1School of Public Health, University of Memphis, Memphis, TN, 2Fogelman College of Business, University of Memphis, Memphis, TN, 3Health and Sport Sciences, University of Memphis, Memphis, TN, 4Human Resources, University of Memphis, Memphis, TN, 5Aramark Higher Education, University of Memphis, Memphis, TN Learning Outcome: The participant will be able to describe elements of a multdisciplinary, environmental interventito promote health on an urban university campus. Background: Memphis Healthy U, an interdisciplinary initiative to encourage the campus at a large urban university to “Move more, Eat healthier, and Be tobacco free,” was instituted at the request of the University President. Baseline data (n¼223) indicated 47.3% of students are overweight or obese, with 42% of systolic and 30% of diastolic blood pressure measurements pre-hypertensive or hypertensive. Methods: Over 17 campus-wide organizations, departments, and vendors collaborate to create support for healthy behaviors. Initiatives include daily 20-minute fitness activities, a Bike Share Program, tobacco-free areas, free nutrition classes, and “Desk to 5k” training/ races. The University’s marketing department developed a logo, videos, and signage to support a healthy campus culture. Healthy food options are highlighted at point of purchase by the campus food vendor. At dining locations, iPads display nutritional information, and a downloadable app provides nutrient analyses. Results: Since the program’s inception in 2011, campus bottled soda sales declined over 22% (from 88,904 to 69,123), and bottled water sales increased nearly 27% (53,775 to 68,241). After peaking in 2011, candy bar sales declined 30% (61,694 to 42,975). Mexican fast food venue sales declined about 11% (84,505 to 75,272), while burgers and Asian fast food dropped 3%-31%, respectively. Consumer habits are trending away from pizza, burgers, and fast foods, while venues featuring healthier options (salads and wraps) have increased sales 120% (25,018 to 55,069). Overall food service sales show no loss in revenue. Conclusion: Administrative and environmental changes can support healthy lifestyle choices in an urban university. Funding Disclosure: None
Examining the Influence of Nutritional Behaviors, Knowledge and Attitudes on Body Mass Index of Adults in North Mississippi Author(s): G.T. Broughan1, D.K. Tidwell1, G.W. Cross2, C.A. Briley3; 1Food Science, Nutrition, & Health Promotion, Mississippi State University, Mississippi State, MS, 2Social Science Research Center, Mississippi State University, Mississippi State, MS, 3Family and Consumer Sciences, Tennessee State University, Nashville, MS Learning Outcome: Describe factors that were identified by residents in north Mississippi that influence body mass index. Individuals with weight statuses approaching obesity may be at risk for chronic health problems. Behaviors affecting health, level of knowledge, and attitudes or perceptions have been identified as factors influencing body weight. The purpose of this study was to determine which factors were associated with increased body mass index (BMI) in adults residing in 20 north Mississippi counties and determine if there were relationships between those factors. A telephone survey was conducted with 500 men and women (mean age 46.3 18.5, BMI¼27.5 6.2 kg/m2). Knowledge and attitude/ perception-based data were associated (P<0.05) with higher BMIs more than dietary behaviors. Correlations (P<0.05) existed between fried food consumption and knowledge of overweight and obesity consequences; dietary attitudes and fruit and vegetable intake and fried food intake; and selfreported risk for type 2 diabetes and cardiovascular disease and perception of health. Adults with higher BMIs were more likely to report that overweight children are at risk for becoming overweight adults. Those with a higher BMI were more likely to acknowledge their risk for developing type 2 diabetes and cardiovascular disease. Individuals with higher BMIs were more likely to say that their diet and overall health were poor compared to individuals with lower BMIs. Although individuals with a higher BMI generally indicated that their weight classified them into a higher clinical BMI category, many underestimated their weight status. Additionally, those with a higher BMI were more likely to state that they were concerned about their weight compared to those with a lower BMI. Funding Disclosure: This research was supported by the Office of the Director, National Institutes of Health of the National Institutes of Health under Award Number R25OD011162
Creating an Environment of Wellness within Food Offerings; Memorial Sloan Kettering’s Experience with the Healthy Hospital Food Initiative
FitNinja Mobile System for Providers and Patients: Demonstrating Potential to Improve Regimen Compliance
Author(s): M. Sandone1, V. McLymont2, B. Jordan2; 1Employee Health and Wellness, Memorial Sloan-Kettering Cancer Center, New York, NY, 2Food and Nutrition Sevices, Memorial Sloan-Kettering Cancer Center, New York, NY
Author(s): P. Jain1, D. Klein1, E. Beckjord2; 1Vignet, Inc., Fairfax, VA, 2Univ. of Pittsburgh Med. Ctr., Pittsburgh, PA
Learning Outcome: Participants will be familiar with the steps and parameters of implementing the Healthy Hospital Food Initiative. Since 2012, hospitals in New York City have had the opportunity to voluntarily comply with the New York City Department of Health’s Healthy Hospital Food Initiative (HHFI). By voluntarily participating in this program, Memorial Sloan Kettering is truly working to create an environment of wellness within the institution. The Food and Nutrition Services along with the Employee Wellness Program worked with the Healthy Eating Active Living Unit of the Department of Health and vendors to make changes within four categories: Beverage Vending, Food Vending, Patient Meals, and Cafeteria. Beverage vending machines were changed to remove the majority of sugary beverages. Two slots within the machine can be higher calorie beverages, but these beverages must be in 12 ounce containers. Snack vending machines were changed to remove items high in calories, fat, sodium and sugar, as well as grain-based items low in fiber. Products now contain 200 calories or less, less than 200 mg sodium, 7 grams of fat or less, and no more than 10 grams of sugar. Within patient meals and cafeteria, the primary focus for our institution has been decreasing sodium, increasing whole grains, fresh fruits and vegetables, and correcting portion sizes. Currently, MSK has achieved the silver star for compliance within beverage vending, food vending and patient meals. Our goal for 2014 is to become compliant within cafeteria standards to achieve gold star status. This poster session will describe our journey in implementing the HHFI standards at our facility. Funding Disclosure: None
Learning Outcome: Describe how to use FitNinjaTM to improve self-efficacy to modify dietary behaviors and lifestyle with supported self-management with their RD. Introduction: The demand for dietary counseling from RDs is growing as providers from diverse healthcare settings recognize importance of diet in clients’ health outcomes across multiple disease contexts. We used human-centered design methods to user-test a prototype of a diet and symptom management and health behavior change mobile application. FitNinjaTM introduced new methods for clients to accurately log their dietary intake and symptoms and a new monitoring and feedback system designed for RDs and other healthcare providers. Methods: User testing was conducted with ten post-treatment cancer survivors recruited from UPMC (six female; average age¼46.7 years). Each session included a “think aloud” protocol, task-based activities, and interview prompts to gain feedback on participants’ perceptions of the system. Analysis: Vignet carefully analyzed the results from usability testing and adjusted the prototype after each usability session. Each participant in the next session benefitted from a revised prototype based on feedback from the previous participant. The final system resulted in a more intuitive design based on reactions from participants. Results: Survivors felt they would benefit from increased care coordination with regular monitoring. Establishing care plans with trackers and targets and the Mobile Consult report also represented an opportunity for enhanced patient-provider communication. Patients did express that the system complements their current relationships with their providers. Conclusions/Implications: FitNinjaTM has the potential to substantially improve users’ selfefficacy to modify their behaviors with supported self-management from providers. The system’s development will need to continue to include user-centered design and increase provider involvement without increasing provider burden. Funding Disclosure: This research was supported by a Small Business Innovation Research contract (HHSN261201300056C; Real-Time Integration of Sensor and Self-Report Data for Clinical and Research Applications) and the University of Pittsburgh Multidisciplinary Clinical
A-84
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2014 Suppl 2—Abstracts Volume 114 Number 9
Poster Session: Wellness and Public Health Supporting Healthy Lifestyles at an Urban University- Memphis Healthy U Author(s): M. Levy1, M. Royne2, M. Stockton3, R. Hopkins4, M. Perry5; 1School of Public Health, University of Memphis, Memphis, TN, 2Fogelman College of Business, University of Memphis, Memphis, TN, 3Health and Sport Sciences, University of Memphis, Memphis, TN, 4Human Resources, University of Memphis, Memphis, TN, 5Aramark Higher Education, University of Memphis, Memphis, TN Learning Outcome: The participant will be able to describe elements of a multdisciplinary, environmental interventito promote health on an urban university campus. Background: Memphis Healthy U, an interdisciplinary initiative to encourage the campus at a large urban university to “Move more, Eat healthier, and Be tobacco free,” was instituted at the request of the University President. Baseline data (n¼223) indicated 47.3% of students are overweight or obese, with 42% of systolic and 30% of diastolic blood pressure measurements pre-hypertensive or hypertensive. Methods: Over 17 campus-wide organizations, departments, and vendors collaborate to create support for healthy behaviors. Initiatives include daily 20-minute fitness activities, a Bike Share Program, tobacco-free areas, free nutrition classes, and “Desk to 5k” training/ races. The University’s marketing department developed a logo, videos, and signage to support a healthy campus culture. Healthy food options are highlighted at point of purchase by the campus food vendor. At dining locations, iPads display nutritional information, and a downloadable app provides nutrient analyses. Results: Since the program’s inception in 2011, campus bottled soda sales declined over 22% (from 88,904 to 69,123), and bottled water sales increased nearly 27% (53,775 to 68,241). After peaking in 2011, candy bar sales declined 30% (61,694 to 42,975). Mexican fast food venue sales declined about 11% (84,505 to 75,272), while burgers and Asian fast food dropped 3%-31%, respectively. Consumer habits are trending away from pizza, burgers, and fast foods, while venues featuring healthier options (salads and wraps) have increased sales 120% (25,018 to 55,069). Overall food service sales show no loss in revenue. Conclusion: Administrative and environmental changes can support healthy lifestyle choices in an urban university. Funding Disclosure: None
Examining the Influence of Nutritional Behaviors, Knowledge and Attitudes on Body Mass Index of Adults in North Mississippi Author(s): G.T. Broughan1, D.K. Tidwell1, G.W. Cross2, C.A. Briley3; 1Food Science, Nutrition, & Health Promotion, Mississippi State University, Mississippi State, MS, 2Social Science Research Center, Mississippi State University, Mississippi State, MS, 3Family and Consumer Sciences, Tennessee State University, Nashville, MS Learning Outcome: Describe factors that were identified by residents in north Mississippi that influence body mass index. Individuals with weight statuses approaching obesity may be at risk for chronic health problems. Behaviors affecting health, level of knowledge, and attitudes or perceptions have been identified as factors influencing body weight. The purpose of this study was to determine which factors were associated with increased body mass index (BMI) in adults residing in 20 north Mississippi counties and determine if there were relationships between those factors. A telephone survey was conducted with 500 men and women (mean age 46.3 18.5, BMI¼27.5 6.2 kg/m2). Knowledge and attitude/ perception-based data were associated (P<0.05) with higher BMIs more than dietary behaviors. Correlations (P<0.05) existed between fried food consumption and knowledge of overweight and obesity consequences; dietary attitudes and fruit and vegetable intake and fried food intake; and selfreported risk for type 2 diabetes and cardiovascular disease and perception of health. Adults with higher BMIs were more likely to report that overweight children are at risk for becoming overweight adults. Those with a higher BMI were more likely to acknowledge their risk for developing type 2 diabetes and cardiovascular disease. Individuals with higher BMIs were more likely to say that their diet and overall health were poor compared to individuals with lower BMIs. Although individuals with a higher BMI generally indicated that their weight classified them into a higher clinical BMI category, many underestimated their weight status. Additionally, those with a higher BMI were more likely to state that they were concerned about their weight compared to those with a lower BMI. Funding Disclosure: This research was supported by the Office of the Director, National Institutes of Health of the National Institutes of Health under Award Number R25OD011162
Creating an Environment of Wellness within Food Offerings; Memorial Sloan Kettering’s Experience with the Healthy Hospital Food Initiative
FitNinja Mobile System for Providers and Patients: Demonstrating Potential to Improve Regimen Compliance
Author(s): M. Sandone1, V. McLymont2, B. Jordan2; 1Employee Health and Wellness, Memorial Sloan-Kettering Cancer Center, New York, NY, 2Food and Nutrition Sevices, Memorial Sloan-Kettering Cancer Center, New York, NY
Author(s): P. Jain1, D. Klein1, E. Beckjord2; 1Vignet, Inc., Fairfax, VA, 2Univ. of Pittsburgh Med. Ctr., Pittsburgh, PA
Learning Outcome: Participants will be familiar with the steps and parameters of implementing the Healthy Hospital Food Initiative. Since 2012, hospitals in New York City have had the opportunity to voluntarily comply with the New York City Department of Health’s Healthy Hospital Food Initiative (HHFI). By voluntarily participating in this program, Memorial Sloan Kettering is truly working to create an environment of wellness within the institution. The Food and Nutrition Services along with the Employee Wellness Program worked with the Healthy Eating Active Living Unit of the Department of Health and vendors to make changes within four categories: Beverage Vending, Food Vending, Patient Meals, and Cafeteria. Beverage vending machines were changed to remove the majority of sugary beverages. Two slots within the machine can be higher calorie beverages, but these beverages must be in 12 ounce containers. Snack vending machines were changed to remove items high in calories, fat, sodium and sugar, as well as grain-based items low in fiber. Products now contain 200 calories or less, less than 200 mg sodium, 7 grams of fat or less, and no more than 10 grams of sugar. Within patient meals and cafeteria, the primary focus for our institution has been decreasing sodium, increasing whole grains, fresh fruits and vegetables, and correcting portion sizes. Currently, MSK has achieved the silver star for compliance within beverage vending, food vending and patient meals. Our goal for 2014 is to become compliant within cafeteria standards to achieve gold star status. This poster session will describe our journey in implementing the HHFI standards at our facility. Funding Disclosure: None
Learning Outcome: Describe how to use FitNinjaTM to improve self-efficacy to modify dietary behaviors and lifestyle with supported self-management with their RD. Introduction: The demand for dietary counseling from RDs is growing as providers from diverse healthcare settings recognize importance of diet in clients’ health outcomes across multiple disease contexts. We used human-centered design methods to user-test a prototype of a diet and symptom management and health behavior change mobile application. FitNinjaTM introduced new methods for clients to accurately log their dietary intake and symptoms and a new monitoring and feedback system designed for RDs and other healthcare providers. Methods: User testing was conducted with ten post-treatment cancer survivors recruited from UPMC (six female; average age¼46.7 years). Each session included a “think aloud” protocol, task-based activities, and interview prompts to gain feedback on participants’ perceptions of the system. Analysis: Vignet carefully analyzed the results from usability testing and adjusted the prototype after each usability session. Each participant in the next session benefitted from a revised prototype based on feedback from the previous participant. The final system resulted in a more intuitive design based on reactions from participants. Results: Survivors felt they would benefit from increased care coordination with regular monitoring. Establishing care plans with trackers and targets and the Mobile Consult report also represented an opportunity for enhanced patient-provider communication. Patients did express that the system complements their current relationships with their providers. Conclusions/Implications: FitNinjaTM has the potential to substantially improve users’ selfefficacy to modify their behaviors with supported self-management from providers. The system’s development will need to continue to include user-centered design and increase provider involvement without increasing provider burden. Funding Disclosure: This research was supported by a Small Business Innovation Research contract (HHSN261201300056C; Real-Time Integration of Sensor and Self-Report Data for Clinical and Research Applications) and the University of Pittsburgh Multidisciplinary Clinical
A-84
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2014 Suppl 2—Abstracts Volume 114 Number 9