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The Perceptions of African American Nutrition Educators on Their Practice in the Community
MONDAY, OCTOBER 27
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH Title: PRE-LAPBAND GROUP EDUCATION IN A MEDICAID POPULATION: DOES IT REALLY MAKE A DIFFERENCE Author(s): E. M. McCarthy,1 R. Lutfi,2 J. Talarico,2 A. Torquati3; 1 Mercy Hospital and Medical Center/Morrison Management Specialists, Chicago, IL, 2Mercy Hospital and Medical Center, Chicago, IL, 3Duke University, Durham, NC Learning Outcome: Pre-LapBand group education using a multidisciplinary team approach can assist in greater short-term weight loss after LapBand surgery. Text: The impact of group education classes before Lap-Band procedure is not well defined. We hypothesized that in a Medicaid population, completion of a Standardized 12-week Multidisciplinary Preoperative Program (SMPP) would significantly improve preoperative and early postoperative weight loss. Prospectively collected database of 157 patients who underwent Lap-Band was retrospectively reviewed. All surgeries were performed at a University affiliated Community Hospital between 2006 and 2007. Patients were encouraged to participate in the SMPP, which includes medical, psychological, and nutritional interventions. Patients were divided into two groups based on attendance of at least 50% of SMPP classes; compliant group (n⫽78) attending ⬎6 classes and noncompliant (n⫽79) attending ⱕ6 classes. These two groups were then compared using t-test analysis in SPSS (version 15.0). There was no significant difference in mean baseline excess body weight (75.7 ⫹/⫺20.6 vs. 78.5 ⫹/⫺ 21 kg) or mean baseline BMI (48.5 ⫹/⫺ 7.6 vs. 49.2 ⫹/⫺ 7.2 kg/m2) between the two groups. Preoperative excess weight loss (EWL) was significantly higher in SMPP compliant group than in the noncompliant group (9.1⫹/⫺ 5.7 vs. 5.8 ⫹/⫺ 4.5%;p⫽0.001). At 6-month follow-up the EWL was significantly higher in the compliant group than in the noncompliant (32.9 ⫹/⫺ 15.5 vs. 26.3 ⫹/⫺ 10.2%; p⫽0.03). In a Medicaid population, implementation of an intensive preoperative SMPP results in a significant improvement in preoperative and early postoperative weight loss. Funding Disclosure: None
Title: THE PERCEPTIONS OF AFRICAN AMERICAN NUTRITION EDUCATORS ON THEIR PRACTICE IN THE COMMUNITY Author(s): J. White Nutrition Science, Dominican University, River Forest, IL Learning Outcome: Participants will become knowledgeable of four areas that twenty African American nutrition educators reported as contributing to a positive community education experience. Text: Twenty African American community nutrition educators were interviewed in this qualitative study. They were asked to give their perception of their practice as nutrition educators in the African American community, the profession of Dietetics, and changes they felt could make the Field more inclusive or relevant. One thematic area that emerged centered on what participants thought made them effective as nutrition educators in the African American community. “See it, feel it, touch it, eat it and understand how it relates to the larger world” was how one participant characterized her approach. The most effective community teaching experiences relayed by the participants referred to four factors. First, the women talked about the need to be energetic and enthusiastic about their message, and about food and health in general. Second, messages needed to be clear and relevant. Third, “hands on” or experiential learning events were described as leading to positive learning outcomes. Finally, the participants shared their perceptions regarding the use of the U.S.D.A. Dietary Guidelines in the African American community as a public health education tool. The ultimate goal of this study is to inform educators of dietitians about issues relating to community nutrition education so that practitioners may become more sensitive and effective in diverse communities. Funding Disclosure: None
Title: ATTITUDES TOWARD INTERPROFESSIONAL LEARNING AMONG DIETETIC INTERNS AND DENTAL AND DENTAL HYGIENE STUDENTS: A PILOT STUDY Author(s): A. L. Hague,1 G. L. Kaye,2 H. A. Soller,3 R. G. Rashid4; 1Dental Hygiene, The Ohio State University, Columbus, OH, 2College of Education and Human Ecology, The Ohio State University, Columbus, OH, 3Primary Care, The Ohio State University, Columbus, OH, 4Restorative and Prosthetic Dentistry, The Ohio State University, Columbus, OH Learning Outcome: The reader will gain insight into attitudes of interprofessional learning among dietetic interns and dental and dental hygiene students and the perception of interdisciplinary patient care by dietetic interns. Text: Research Outcomes: To evaluate change in attitudes on interprofessional learning among dietetic interns (DI), first-year dental students (FYDS) and dental hygiene students (DHS) via participation in an interdisciplinary-based nutrition education intervention. Methods: FYDS and DHS completed a 3-day diet record. DI provided instruction to FYDS and DHS in the use of diet analyses software, interpretation of the analyses and guidance in nutritional counseling. The intervention represented two learning sessions including diet analyses/interpretation and nutritional counseling with fellow-classmates as partners. DI, FYDS and DHS completed the Readiness of Health Care Students for Interprofessional Learning Scale (23-item) pre and postintervention. Instrument factors included teamwork/collaboration (factor-1), patientcenteredness (factor-2) and sense of professional identity (factor-3). Data were analyzed with ANOVA using SAS 9.1 (SAS,Inc.;Cary,NC). Qualitative posttestfeedback was also obtained from DI to further evaluate perceptions regarding interdisciplinary patient care. Results: Participants included FYDS (n⫽99), DHS (n⫽30) and DI (n⫽3). Although there was no time by group interaction, DI had more favorable attitudes toward teamwork/collaboration at posttest compared to DHS (p⬍0.001). DI also had less favorable attitudes toward patient-centeredness at posttest compared to DHS (p⬍0.001). There were no differences between DI and FYDS at posttest. DI qualitative feedback showed a favorable response to interdisciplinary patient care. Conclusions: Although the interdisciplinary-based nutrition education intervention was not effective in changing attitudes on interprofessional learning among DI, FYDS and DHS, DI valued collaboration with other healthcare professionals and a dental/nutritional interdisciplinary approach to patient care. More research is needed in interprofessional learning among oral health and nutrition students.
Title: ASSESSMENT OF NUTRITIONAL EDUCATION MODALITIES IN THE ONCOLOGY PATIENT POPULATION Author(s): K. Finamore, J. Nuckolls Clinical Nutrition Service, Methodist University Hospital, Memphis, TN Learning Outcome: The learner will be able to identify the preferred learning modalities for oncology patients. Text: Objective: Determine an effective format for the delivery of nutritional education to patients with various types of cancer. Furthermore, prepare educational material for oncology patients addressing the roles of nutrition in cancer therapy/recovery. Methods: Subject data was obtained from medical records and patient interviews at the Methodist University Hospital Cancer Center, Memphis, TN. A total of 31 medical charts for patients between the ages of 25-70 years were randomly selected for review. In addition, seven randomly selected patients between the ages of 41-60 years were interviewed by a registered dietitian. Information collected during both the chart review and interviews included treatment protocol, location of cancer, symptoms since diagnosis, and rating of current appetite. Interviewed patients were also surveyed for preferences regarding food preparation and method of nutrition education delivery. Results: Interviewed patients preferred to receive nutritional information through direct nutritional counseling and educational pamphlets. Symptoms present in greater or equal to ten percent of the population included loss of appetite, nausea, vomiting, constipation, fatigue, dehydration, fever, and pain. Conclusions: Patients preferred a verbal format for the delivery of nutrition information. A script was developed to address key clinical nutrition learning points. Further, a DVD was developed to reinforce the verbal information provided by the registered dietitian and for use in the outpatient setting. Additional research is needed to support the need for audio-visual education tools for patients with cancer considering their education level and access to other education resources. Funding Disclosure: Healthcare foundation grant
Funding Disclosure: None
Journal of the AMERICAN DIETETIC ASSOCIATION / A-61
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH Title: PRE-LAPBAND GROUP EDUCATION IN A MEDICAID POPULATION: DOES IT REALLY MAKE A DIFFERENCE Author(s): E. M. McCarthy,1 R. Lutfi,2 J. Talarico,2 A. Torquati3; 1 Mercy Hospital and Medical Center/Morrison Management Specialists, Chicago, IL, 2Mercy Hospital and Medical Center, Chicago, IL, 3Duke University, Durham, NC Learning Outcome: Pre-LapBand group education using a multidisciplinary team approach can assist in greater short-term weight loss after LapBand surgery. Text: The impact of group education classes before Lap-Band procedure is not well defined. We hypothesized that in a Medicaid population, completion of a Standardized 12-week Multidisciplinary Preoperative Program (SMPP) would significantly improve preoperative and early postoperative weight loss. Prospectively collected database of 157 patients who underwent Lap-Band was retrospectively reviewed. All surgeries were performed at a University affiliated Community Hospital between 2006 and 2007. Patients were encouraged to participate in the SMPP, which includes medical, psychological, and nutritional interventions. Patients were divided into two groups based on attendance of at least 50% of SMPP classes; compliant group (n⫽78) attending ⬎6 classes and noncompliant (n⫽79) attending ⱕ6 classes. These two groups were then compared using t-test analysis in SPSS (version 15.0). There was no significant difference in mean baseline excess body weight (75.7 ⫹/⫺20.6 vs. 78.5 ⫹/⫺ 21 kg) or mean baseline BMI (48.5 ⫹/⫺ 7.6 vs. 49.2 ⫹/⫺ 7.2 kg/m2) between the two groups. Preoperative excess weight loss (EWL) was significantly higher in SMPP compliant group than in the noncompliant group (9.1⫹/⫺ 5.7 vs. 5.8 ⫹/⫺ 4.5%;p⫽0.001). At 6-month follow-up the EWL was significantly higher in the compliant group than in the noncompliant (32.9 ⫹/⫺ 15.5 vs. 26.3 ⫹/⫺ 10.2%; p⫽0.03). In a Medicaid population, implementation of an intensive preoperative SMPP results in a significant improvement in preoperative and early postoperative weight loss. Funding Disclosure: None
Title: THE PERCEPTIONS OF AFRICAN AMERICAN NUTRITION EDUCATORS ON THEIR PRACTICE IN THE COMMUNITY Author(s): J. White Nutrition Science, Dominican University, River Forest, IL Learning Outcome: Participants will become knowledgeable of four areas that twenty African American nutrition educators reported as contributing to a positive community education experience. Text: Twenty African American community nutrition educators were interviewed in this qualitative study. They were asked to give their perception of their practice as nutrition educators in the African American community, the profession of Dietetics, and changes they felt could make the Field more inclusive or relevant. One thematic area that emerged centered on what participants thought made them effective as nutrition educators in the African American community. “See it, feel it, touch it, eat it and understand how it relates to the larger world” was how one participant characterized her approach. The most effective community teaching experiences relayed by the participants referred to four factors. First, the women talked about the need to be energetic and enthusiastic about their message, and about food and health in general. Second, messages needed to be clear and relevant. Third, “hands on” or experiential learning events were described as leading to positive learning outcomes. Finally, the participants shared their perceptions regarding the use of the U.S.D.A. Dietary Guidelines in the African American community as a public health education tool. The ultimate goal of this study is to inform educators of dietitians about issues relating to community nutrition education so that practitioners may become more sensitive and effective in diverse communities. Funding Disclosure: None
Title: ATTITUDES TOWARD INTERPROFESSIONAL LEARNING AMONG DIETETIC INTERNS AND DENTAL AND DENTAL HYGIENE STUDENTS: A PILOT STUDY Author(s): A. L. Hague,1 G. L. Kaye,2 H. A. Soller,3 R. G. Rashid4; 1Dental Hygiene, The Ohio State University, Columbus, OH, 2College of Education and Human Ecology, The Ohio State University, Columbus, OH, 3Primary Care, The Ohio State University, Columbus, OH, 4Restorative and Prosthetic Dentistry, The Ohio State University, Columbus, OH Learning Outcome: The reader will gain insight into attitudes of interprofessional learning among dietetic interns and dental and dental hygiene students and the perception of interdisciplinary patient care by dietetic interns. Text: Research Outcomes: To evaluate change in attitudes on interprofessional learning among dietetic interns (DI), first-year dental students (FYDS) and dental hygiene students (DHS) via participation in an interdisciplinary-based nutrition education intervention. Methods: FYDS and DHS completed a 3-day diet record. DI provided instruction to FYDS and DHS in the use of diet analyses software, interpretation of the analyses and guidance in nutritional counseling. The intervention represented two learning sessions including diet analyses/interpretation and nutritional counseling with fellow-classmates as partners. DI, FYDS and DHS completed the Readiness of Health Care Students for Interprofessional Learning Scale (23-item) pre and postintervention. Instrument factors included teamwork/collaboration (factor-1), patientcenteredness (factor-2) and sense of professional identity (factor-3). Data were analyzed with ANOVA using SAS 9.1 (SAS,Inc.;Cary,NC). Qualitative posttestfeedback was also obtained from DI to further evaluate perceptions regarding interdisciplinary patient care. Results: Participants included FYDS (n⫽99), DHS (n⫽30) and DI (n⫽3). Although there was no time by group interaction, DI had more favorable attitudes toward teamwork/collaboration at posttest compared to DHS (p⬍0.001). DI also had less favorable attitudes toward patient-centeredness at posttest compared to DHS (p⬍0.001). There were no differences between DI and FYDS at posttest. DI qualitative feedback showed a favorable response to interdisciplinary patient care. Conclusions: Although the interdisciplinary-based nutrition education intervention was not effective in changing attitudes on interprofessional learning among DI, FYDS and DHS, DI valued collaboration with other healthcare professionals and a dental/nutritional interdisciplinary approach to patient care. More research is needed in interprofessional learning among oral health and nutrition students.
Title: ASSESSMENT OF NUTRITIONAL EDUCATION MODALITIES IN THE ONCOLOGY PATIENT POPULATION Author(s): K. Finamore, J. Nuckolls Clinical Nutrition Service, Methodist University Hospital, Memphis, TN Learning Outcome: The learner will be able to identify the preferred learning modalities for oncology patients. Text: Objective: Determine an effective format for the delivery of nutritional education to patients with various types of cancer. Furthermore, prepare educational material for oncology patients addressing the roles of nutrition in cancer therapy/recovery. Methods: Subject data was obtained from medical records and patient interviews at the Methodist University Hospital Cancer Center, Memphis, TN. A total of 31 medical charts for patients between the ages of 25-70 years were randomly selected for review. In addition, seven randomly selected patients between the ages of 41-60 years were interviewed by a registered dietitian. Information collected during both the chart review and interviews included treatment protocol, location of cancer, symptoms since diagnosis, and rating of current appetite. Interviewed patients were also surveyed for preferences regarding food preparation and method of nutrition education delivery. Results: Interviewed patients preferred to receive nutritional information through direct nutritional counseling and educational pamphlets. Symptoms present in greater or equal to ten percent of the population included loss of appetite, nausea, vomiting, constipation, fatigue, dehydration, fever, and pain. Conclusions: Patients preferred a verbal format for the delivery of nutrition information. A script was developed to address key clinical nutrition learning points. Further, a DVD was developed to reinforce the verbal information provided by the registered dietitian and for use in the outpatient setting. Additional research is needed to support the need for audio-visual education tools for patients with cancer considering their education level and access to other education resources. Funding Disclosure: Healthcare foundation grant
Funding Disclosure: None
Journal of the AMERICAN DIETETIC ASSOCIATION / A-61