- Email: [email protected]
Taiwan Consumers' Perceptions on Safety, Taste, Nutritional Values of U.S. Beef and the Relationships of These Attributes to Consumers' Intention to Purchase U.S. Beef
MONDAY, OCTOBER 8
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Developing Tomorrow's Family Practice Physicians: Adding Nutrition-Based Knowledge to the Patient Assessment and Treatment Tool Kit
Program Initiative in a Dietetic Internship to Increase Research Ability of Interns and Registered Dietitian Mentors
Author(s): R. Ernzen,1 C. Dobmeier,1 E. Loreck,1 N. Steinle2; 1Clinical Nutrition, University of Maryland Medical Center, Baltimore, MD, 2School of Medicine, University of Maryland School of Medicine, Baltimore Veterans Administration Medical Center, Baltimore, MD
Author(s): A. Charny, L. Magnavita, K. Rivera; ARAMARK Dietetic Internship, Philadelphia, PA
Learning Outcome: Describe how one-on-one dietitian shadow experiences can enhance nutrition assessment skills in Family Medicine Residency programs. Family medicine residents often receive minimal nutrition training prior to starting their residency programs. A required two-week clinical nutrition rotation was developed to train residents to incorporate key nutrition principles from the life cycle into their medical practice. Development of the training experience was spearheaded by an endocrinologist and registered dietitian (RD), with essential manpower provided by hospital-based clinical nutrition team collaborators who assisted in designing a unique RD-led training program for first year Family Medicine residents. Using the American Academy of Family Practice nutrition curriculum as a guideline, the following nutrition focus areas were selected for clinical training opportunities: general medicine and pediatrics, growth and nutrition, adult and pediatric diabetes, GI (gastrointestinal), oncology, renal disease and transplant, bariatrics and nutrition support. Key concepts and population specific journal articles were provided prior to the two-week rotation. During the experience, the ten residents each observed and participated in various aspects of nutrition care including: data collection and patient interviews, nutrition assessment, documentation and interdisciplinary development of patient treatment plans. Didactic components, including lectures in nutrition in the lifecycle and nutrient/drug interactions, were also provided. Participants were also required to complete online Nutrition in Medicine䉸 modules. A short anonymous survey to assess program efficacy was sent to all residents at the conclusion of the training. Survey results are pending and will be presented as a part of the final poster.
Learning Outcome: Participants will be able to initiate research training within a dietetic internship and/or department employing practicing RDs. Research providing recommendations in practice and justification of services is essential for the dietetics profession. The ability of both experienced and entry-level dietetic practitioners to conduct research is necessary. The 2008 Eligibility Requirements and Accreditation Standards for Dietetic Internships (DI) includes the learning outcome that upon completion of the DI graduates are able to conduct research projects using appropriate research methods, ethical procedures and statistical analysis. The ARAMARK Healthcare Distance Learning Dietetic Internship requires each intern to conduct an Emerging Trends in Dietetics research project during their DI to achieve competency to conduct research. During the 2010-2011 internship year, an ARAMARK dietetic intern developed a research project to determine ARAMARK intern and RD ability and training needs to perform research. This study found that 65% of RDs and 77% of dietetic interns want to acquire research skills. Categories of need were: conducting outcomes research, designing the research method, statistical analysis of data, and writing a journal article. To meet these needs the ARAMARK Healthcare Distance Learning Dietetic Internship initiated a program for the 2011-2012 DI year in which dietetic interns were partnered with a RD mentor. Both were provided guidelines toward research design, method, statistical analysis and writing for journal publication. Together they conducted a full scale research project throughout the DI year. Outcomes of this initiative were evaluated by a dietetic intern during the 2011-2012 year to determine interns’ and RDs’ perceived ability and training needs to perform research after incorporation of intern/RD partnering and provision of research guidelines. Funding Disclosure: None
Funding Disclosure: None
A Nutrition Tutorial: Activity-Based Learning for Medical Trainees Author(s): C. B. Boyes, M. Wozniak, N. Boggs, H. Shah, A. Verma, J. Meza; Oakwood Family Medicine Residency Program, Oakwood Annapolis Hospital, Wayne, MI Learning Outcome: The participant will be able to describe an activity-based method useful for teaching medical trainees about nutrition. Introduction: Typically, Registered Dietitians (RD) provide instruction to post-graduate medical trainees using lectures and consulting on patients. This project reports on the success of activity-based learning. Protein Energy Malnutrition (PEM) is a common (6-39% prevalence depending on care environment) and dangerous condition of the elderly. PEM complications include increased risk for falls, functional impairments, cognitive deficits, delayed wound healing, hospitalization and mortality. We had an opportunity to increase Family Medicine Residents’ awareness of PEM by exploring screening for PEM in a unique elder care environment. Methods: The setting for this observational study was an affluent, independent living community. Partnering with physician faculty, we used the well-validated Mini-Nutrition Assessment - Short Form (MNA-SF) to determine prevalence of PEM. We hypothesized that PEM would still be troublesome, despite participants’ access to resources. We obtained IRB approval. Results: We obtained completed screens on 32 cases out of a potential population of 169. The overall incidence of MNA-SF screened positive for “at risk for malnourished” was 10 of the 32 cases. Activities that the Residents participated in included: 1) recruiting subjects, 2) administering MNA-SF, 3) discussing data for analysis, 4) scholarly writing of the project, and 5) finding and applying literature review to the topic. Conclusion: The resulting scholarly project integrates learning about nutrition in a format more familiar to traditional medical education. Ongoing feedback / debriefing (focus group) indicates that mentoring/training opportunities for Registered Dietitians improve medical trainees’ awareness of the need to evaluate nutritional status in independent living elderly before complications arise.
Taiwan Consumers' Perceptions on Safety, Taste, Nutritional Values of U.S. Beef and the Relationships of These Attributes to Consumers' Intention to Purchase U.S. Beef Author(s): C. Wu,1 J. Chen2; 1Tourism Management, Natl. Kaohsiung Univ. of Applied Sci., Kohsiung, Taiwan, 2Family and Consumer Sciences, Lamar Univ., Beaumont, TX Learning Outcome: The participants should be able to explain Taiwan consumers’ perceptions toward U.S. beef and their intentions to purchase U.S. beef. The objective of this study was to examine Taiwanese consumers’ perceptions on the safety, taste, and nutritional values of US beef and the relationships of these attributes to the consumers’ intention to purchase US beef after the media exposure of Bovine Spongiform Encephalopathy (BSE) in the US and the discovery of Beta-agonist Ractopamine residual in the imported US beef. An internet survey was conducted after media exposures of those events. Five hundred and forty (540) usable responses were collected. Data were analyzed by Exploratory Principle Component Analysis to establish reliable constructs within each section. After the composite means of each construct had been generated, Pearson’s Correlation and Regression analyses were conducted to examine the correlations between each factor and purchasing intention, respectively. The demographic data showed that 52.6% of the respondents were male, 78.5% were between age 30 and 49, 69.6% had college and post graduate degrees, and 56.3% had annual incomes of approximately US$33,000 or more. Results suggested that respondents perceived US beef as safer than pork (mean⫽3.87, SD⫽1.34), chicken (mean⫽3.71, SD⫽ 1.34) and other livestock (mean⫽3.83, SD⫽ 1.33). Positive correlations between intention to purchase and the perceptions of safety (r⫽.39, p⬍.000), taste (r⫽.49, p⬍.000), and nutritional values (r⫽.43, P⬍.000) were detected. These results suggest that despite negative media exposure, consumers in Taiwan perceived US beef as safe, tasty, and highly nutritious food. Funding Disclosure: None
Funding Disclosure: None
September 2012 Suppl 3—Abstracts Volume 112 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-53
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Developing Tomorrow's Family Practice Physicians: Adding Nutrition-Based Knowledge to the Patient Assessment and Treatment Tool Kit
Program Initiative in a Dietetic Internship to Increase Research Ability of Interns and Registered Dietitian Mentors
Author(s): R. Ernzen,1 C. Dobmeier,1 E. Loreck,1 N. Steinle2; 1Clinical Nutrition, University of Maryland Medical Center, Baltimore, MD, 2School of Medicine, University of Maryland School of Medicine, Baltimore Veterans Administration Medical Center, Baltimore, MD
Author(s): A. Charny, L. Magnavita, K. Rivera; ARAMARK Dietetic Internship, Philadelphia, PA
Learning Outcome: Describe how one-on-one dietitian shadow experiences can enhance nutrition assessment skills in Family Medicine Residency programs. Family medicine residents often receive minimal nutrition training prior to starting their residency programs. A required two-week clinical nutrition rotation was developed to train residents to incorporate key nutrition principles from the life cycle into their medical practice. Development of the training experience was spearheaded by an endocrinologist and registered dietitian (RD), with essential manpower provided by hospital-based clinical nutrition team collaborators who assisted in designing a unique RD-led training program for first year Family Medicine residents. Using the American Academy of Family Practice nutrition curriculum as a guideline, the following nutrition focus areas were selected for clinical training opportunities: general medicine and pediatrics, growth and nutrition, adult and pediatric diabetes, GI (gastrointestinal), oncology, renal disease and transplant, bariatrics and nutrition support. Key concepts and population specific journal articles were provided prior to the two-week rotation. During the experience, the ten residents each observed and participated in various aspects of nutrition care including: data collection and patient interviews, nutrition assessment, documentation and interdisciplinary development of patient treatment plans. Didactic components, including lectures in nutrition in the lifecycle and nutrient/drug interactions, were also provided. Participants were also required to complete online Nutrition in Medicine䉸 modules. A short anonymous survey to assess program efficacy was sent to all residents at the conclusion of the training. Survey results are pending and will be presented as a part of the final poster.
Learning Outcome: Participants will be able to initiate research training within a dietetic internship and/or department employing practicing RDs. Research providing recommendations in practice and justification of services is essential for the dietetics profession. The ability of both experienced and entry-level dietetic practitioners to conduct research is necessary. The 2008 Eligibility Requirements and Accreditation Standards for Dietetic Internships (DI) includes the learning outcome that upon completion of the DI graduates are able to conduct research projects using appropriate research methods, ethical procedures and statistical analysis. The ARAMARK Healthcare Distance Learning Dietetic Internship requires each intern to conduct an Emerging Trends in Dietetics research project during their DI to achieve competency to conduct research. During the 2010-2011 internship year, an ARAMARK dietetic intern developed a research project to determine ARAMARK intern and RD ability and training needs to perform research. This study found that 65% of RDs and 77% of dietetic interns want to acquire research skills. Categories of need were: conducting outcomes research, designing the research method, statistical analysis of data, and writing a journal article. To meet these needs the ARAMARK Healthcare Distance Learning Dietetic Internship initiated a program for the 2011-2012 DI year in which dietetic interns were partnered with a RD mentor. Both were provided guidelines toward research design, method, statistical analysis and writing for journal publication. Together they conducted a full scale research project throughout the DI year. Outcomes of this initiative were evaluated by a dietetic intern during the 2011-2012 year to determine interns’ and RDs’ perceived ability and training needs to perform research after incorporation of intern/RD partnering and provision of research guidelines. Funding Disclosure: None
Funding Disclosure: None
A Nutrition Tutorial: Activity-Based Learning for Medical Trainees Author(s): C. B. Boyes, M. Wozniak, N. Boggs, H. Shah, A. Verma, J. Meza; Oakwood Family Medicine Residency Program, Oakwood Annapolis Hospital, Wayne, MI Learning Outcome: The participant will be able to describe an activity-based method useful for teaching medical trainees about nutrition. Introduction: Typically, Registered Dietitians (RD) provide instruction to post-graduate medical trainees using lectures and consulting on patients. This project reports on the success of activity-based learning. Protein Energy Malnutrition (PEM) is a common (6-39% prevalence depending on care environment) and dangerous condition of the elderly. PEM complications include increased risk for falls, functional impairments, cognitive deficits, delayed wound healing, hospitalization and mortality. We had an opportunity to increase Family Medicine Residents’ awareness of PEM by exploring screening for PEM in a unique elder care environment. Methods: The setting for this observational study was an affluent, independent living community. Partnering with physician faculty, we used the well-validated Mini-Nutrition Assessment - Short Form (MNA-SF) to determine prevalence of PEM. We hypothesized that PEM would still be troublesome, despite participants’ access to resources. We obtained IRB approval. Results: We obtained completed screens on 32 cases out of a potential population of 169. The overall incidence of MNA-SF screened positive for “at risk for malnourished” was 10 of the 32 cases. Activities that the Residents participated in included: 1) recruiting subjects, 2) administering MNA-SF, 3) discussing data for analysis, 4) scholarly writing of the project, and 5) finding and applying literature review to the topic. Conclusion: The resulting scholarly project integrates learning about nutrition in a format more familiar to traditional medical education. Ongoing feedback / debriefing (focus group) indicates that mentoring/training opportunities for Registered Dietitians improve medical trainees’ awareness of the need to evaluate nutritional status in independent living elderly before complications arise.
Taiwan Consumers' Perceptions on Safety, Taste, Nutritional Values of U.S. Beef and the Relationships of These Attributes to Consumers' Intention to Purchase U.S. Beef Author(s): C. Wu,1 J. Chen2; 1Tourism Management, Natl. Kaohsiung Univ. of Applied Sci., Kohsiung, Taiwan, 2Family and Consumer Sciences, Lamar Univ., Beaumont, TX Learning Outcome: The participants should be able to explain Taiwan consumers’ perceptions toward U.S. beef and their intentions to purchase U.S. beef. The objective of this study was to examine Taiwanese consumers’ perceptions on the safety, taste, and nutritional values of US beef and the relationships of these attributes to the consumers’ intention to purchase US beef after the media exposure of Bovine Spongiform Encephalopathy (BSE) in the US and the discovery of Beta-agonist Ractopamine residual in the imported US beef. An internet survey was conducted after media exposures of those events. Five hundred and forty (540) usable responses were collected. Data were analyzed by Exploratory Principle Component Analysis to establish reliable constructs within each section. After the composite means of each construct had been generated, Pearson’s Correlation and Regression analyses were conducted to examine the correlations between each factor and purchasing intention, respectively. The demographic data showed that 52.6% of the respondents were male, 78.5% were between age 30 and 49, 69.6% had college and post graduate degrees, and 56.3% had annual incomes of approximately US$33,000 or more. Results suggested that respondents perceived US beef as safer than pork (mean⫽3.87, SD⫽1.34), chicken (mean⫽3.71, SD⫽ 1.34) and other livestock (mean⫽3.83, SD⫽ 1.33). Positive correlations between intention to purchase and the perceptions of safety (r⫽.39, p⬍.000), taste (r⫽.49, p⬍.000), and nutritional values (r⫽.43, P⬍.000) were detected. These results suggest that despite negative media exposure, consumers in Taiwan perceived US beef as safe, tasty, and highly nutritious food. Funding Disclosure: None
Funding Disclosure: None
September 2012 Suppl 3—Abstracts Volume 112 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-53