- Email: [email protected]
Web based videos to enhance critical thinking skills in food systems management class
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POSTERSESSION:qUALITYMANAGEMENT/OUTCOMESRESEARCH/EDUCATIONAL~BEHAVIORALSTRATEGIES TITLE: INNOVATIVE LEARNING EXPERIENCE FOR DIETETICS STUDENTS: A HONDURAN SCHOOL-BASED FEEDING PROGRAM
TITLE: WIN-WIN: ENGAGING STUDENTS AND PROMOTING
RESEARCH AUTItORS: CL Connell, MS RD, T Rehner, PhD, A Beardshall, PhD, MK
AUTHORS: BJ Brehm, PhD, R D 1, SC Couch, PhD, R D 2, BL Lattin, Be 2, College of NursingI and College of Allied Health Sciences2, University of Cincinnati, Cincinnati, OH LEARNING OUTCOME: To describe a student learning experience involving a multidisciplinary medical team in an impoverished rural area of Honduras ABSTRACT TEXT: The University Medical Center has teamed with a community-based, nonprofit organization that provides ongoing primary medical care and public health services to residents ofremote areas of Honduras. Since 1990, over 500 volunteers (e.g., medical doctors, dentists, psychiatrists, nurses, and medical students) have provided health care, food, and clothing to Hondurans through this organization. One study (1998) showed that 52% of the children in the Santa Lucia region of Honduras were malnourished. In response to this problem, the organization established one school-based feeding program with plans for similar programs in 20 community schools in Santa Lucia and surrounding villages. This past year, faculty and students of the Dietetics Program consulted with the organization's Director about nutritional aspects of feeding programs. In addition, dietetics students were partially funded by the University to join the volunteer medical brigades on a visit to Honduras. In addition to collecting anthropometric measurements and distributing vitamin supplements and parasitic medications to local residents, the students' main task was to evaluate the nutritional content and impact of the school-based feeding program. Due to the limited supply of meat, the children's diets were lacking in several nutrients, particularly protein. In collaboration with local cooks, the students developed and tested recipes for corn-soybean tortillas and soy patties that were found to be culturally acceptable. Incorporation of soybeans into the school lunch increased the children's protein intake by 29%. Since instituting the program, school directors report that attendance has increased and the children are more attentive and interested in learning. Thus, this volunteer experience was beneficial to the Honduran community, the nonprofit organization, and dietetics students. According to student comments, the experience enhanced their knowledge and interpersonal skills related to a culturally diverse population.
Yadrick, PhD RD, MF Nettles, PhD, RD, The University of Southern Mississippi, Hattiesburg, MS; BB McGee, PhD, RD, Southern University and A&M College; S Goolsby, MS, RD, Arkansas Children's Hospital Research Institute LEARNING OUTCOME: Describe a cross-disciplinary classroom experience designed to involve undergraduate dietetics and social work students in the research process as well as pretest a grocery store survey instrument and database for use in a larger community nutrition assessment. ABSTRACT: Collaboration between researchers with the Lower Mississippi Delta Nutrition Intervention Research Initiative (Delta NIRI) and faculty in the School of Family and Consumer Sciences and the School of Social Work led to this community assessment research methods project. Each senior in the community nutrition class was partnered with two graduate social work students in a social work research methods class. Students from both classes were trained together in the administration of the Delta NIRI food store survey, adapted from the USDA's Authorized Food Retailer Characteristics Study. Each team of three students surveyed one of seven grocery stores located in varied geographic and socioeconomic areas of the community. The project was designed to teach the students to (1)work effectively as team members, (2)collect pertinent information for a community needs assessment, (3)identify economic issues affecting nutrition, (4)apply research methodologies, and (5)describe food availability and accessibility for the individual, family, and community. The dietetic students entered the survey data into an Access database and calculated the cost of the USDA's Week 2 Thrifty Food Plan using data from their respective stores. Students then met to discuss food costs and availability related to issues such as shopping with limited resources and working with limited resource audiences. This grocery store survey by students served as a pretest of the survey instrument for a larger community assessment in the Lower Mississippi Delta region. Data entry by the students allowed for testing of the data management system developed for the larger community assessment. This involvement of students in the research process yielded mutual benefits to the students and the Delta NIRI research project. Supported in part by USDA/Agricultural Research Service.
CONFLICT OF INTEREST (If applicable): None T I T L E : WEB BASED VIDEOS TO ENHANCE CRITICAL THINKING SKILLS 1N FOODSYSTEMS M A N A G E M E N T CLASS A U T H O R S : P.S. McMahon, University o f Florida and C.D. Schmelzer, University o f Kentucky L E A R N I N G O U T C O M E : The participants will be able to utilize the web-based videos as a technique to improve problem solving and critical thinking skills o f dietetics students in foodsystems management. A B S T R A C T T E X T : A website was developed to enhance critical thinking skills for dietetics and hospitality management students as part o f a U S D A Higher Education Challenge Grant. Critical thinking skills include developing the ability to analyze, synthesize and evaluate appropriate information to make good decision. These skills, in addition to collaborative learning, form the bases o f the CADE Standards o f Education. The website, "Foodservice Management for the Future" (http://www.uky.edu/HES/NFS/foodservice) includes four videos (approximately 40 seconds each) which deal with different issues in foodservice management. Three o f the videos (theft, communication and turnover) were used in a dietetics foodservice management class. Students in the class participated in a weekly discussion group as part o f WebCT; they were presented with questions or case studies and apply the problem solving approach to discuss the issues and possible solutions. The video case studies presented real-life situations between supervisors and employees that might occur in foodservice management. The students actively discussed problem identification, alternative solutions and made recommendations. Students displayed various management styles. All responses were accepted; there were no correct answers, which fostered the critical thinking process o f the students. The use o f these web-based videos enhanced the learning process o f students in this class. A-70 / September 2001 Supplement Volume 101 Number 9
TITLE: ATTITUDES AND STRATEGIES USED BY DIETETIC PRECEPTORS REGARDING PLACEMENT OF INTERNS IN SUPERVISED PRACTICE. AUTHORS: MK Mattfeldt-Beman, MA Sawicki, Saint Louis University, St. Louis, M e . LEARNING OUTCOME: To determine the attitudes of dietetic preceptors towards working with interns in a healthcare environment that emphasizing productivity and cost effectiveness and identify strategies used to continue to provision of clinical experiences for dietetic interns. ABSTRACT TEXT: Emphasis on cost effectiveness within healthcare facilities can have an effect on the clinical education component of allied health programs. This study is a secondary analysis of a larger survey of preceptors in the allied health professions. The purpose of the study was to determine if there was a change in attitudes of dietetic preceptors working with interns; and identify changes in strategies to accept interns for supervised practice. In July 1998, 56 dietetic preceptors were sent surveys to evaluate chafiges in strategies and attitudes towards provision of supervised practice experience. Of the 56 surveyed mailed, 36 (69.2%) responses were received and 34 were used in the data analysis. Initial analysis identified no changes in preceptors' attitudes (71%), or a more positive attitude (24%) towards working with students. Preceptors perceived that working with students was educational (100%), enjoyable (94%), stimulating (97%), challenging (94%), a professional responsibility (94%), and part of their own professional development (88%). Preceptors (94%) also reported that they felt a sense of accomplishment by working with interns. During the two previous years changes were reported by 41% of the preceptors in response to the healthcare environment. Some of those changes included scheduling multiple interns with a preceptor, and scheduling interns with part-time dietitians. These findings provide valuable insight to how preceptors feel about providing supervised practice to dietetic interns during a time when health care facilities emphasize productivity and cost-effectiveness.
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e,leeee~eoaooot,eeeeeeo,ooeeleeoeleeeeeeeeae
MONDAY,OCTOBER22
oeaejeleeeeoeeee
eeleeoeeeoeeeeooeoeteeeeeoeeee,ee'ee
POSTERSESSION:qUALITYMANAGEMENT/OUTCOMESRESEARCH/EDUCATIONAL~BEHAVIORALSTRATEGIES TITLE: INNOVATIVE LEARNING EXPERIENCE FOR DIETETICS STUDENTS: A HONDURAN SCHOOL-BASED FEEDING PROGRAM
TITLE: WIN-WIN: ENGAGING STUDENTS AND PROMOTING
RESEARCH AUTItORS: CL Connell, MS RD, T Rehner, PhD, A Beardshall, PhD, MK
AUTHORS: BJ Brehm, PhD, R D 1, SC Couch, PhD, R D 2, BL Lattin, Be 2, College of NursingI and College of Allied Health Sciences2, University of Cincinnati, Cincinnati, OH LEARNING OUTCOME: To describe a student learning experience involving a multidisciplinary medical team in an impoverished rural area of Honduras ABSTRACT TEXT: The University Medical Center has teamed with a community-based, nonprofit organization that provides ongoing primary medical care and public health services to residents ofremote areas of Honduras. Since 1990, over 500 volunteers (e.g., medical doctors, dentists, psychiatrists, nurses, and medical students) have provided health care, food, and clothing to Hondurans through this organization. One study (1998) showed that 52% of the children in the Santa Lucia region of Honduras were malnourished. In response to this problem, the organization established one school-based feeding program with plans for similar programs in 20 community schools in Santa Lucia and surrounding villages. This past year, faculty and students of the Dietetics Program consulted with the organization's Director about nutritional aspects of feeding programs. In addition, dietetics students were partially funded by the University to join the volunteer medical brigades on a visit to Honduras. In addition to collecting anthropometric measurements and distributing vitamin supplements and parasitic medications to local residents, the students' main task was to evaluate the nutritional content and impact of the school-based feeding program. Due to the limited supply of meat, the children's diets were lacking in several nutrients, particularly protein. In collaboration with local cooks, the students developed and tested recipes for corn-soybean tortillas and soy patties that were found to be culturally acceptable. Incorporation of soybeans into the school lunch increased the children's protein intake by 29%. Since instituting the program, school directors report that attendance has increased and the children are more attentive and interested in learning. Thus, this volunteer experience was beneficial to the Honduran community, the nonprofit organization, and dietetics students. According to student comments, the experience enhanced their knowledge and interpersonal skills related to a culturally diverse population.
Yadrick, PhD RD, MF Nettles, PhD, RD, The University of Southern Mississippi, Hattiesburg, MS; BB McGee, PhD, RD, Southern University and A&M College; S Goolsby, MS, RD, Arkansas Children's Hospital Research Institute LEARNING OUTCOME: Describe a cross-disciplinary classroom experience designed to involve undergraduate dietetics and social work students in the research process as well as pretest a grocery store survey instrument and database for use in a larger community nutrition assessment. ABSTRACT: Collaboration between researchers with the Lower Mississippi Delta Nutrition Intervention Research Initiative (Delta NIRI) and faculty in the School of Family and Consumer Sciences and the School of Social Work led to this community assessment research methods project. Each senior in the community nutrition class was partnered with two graduate social work students in a social work research methods class. Students from both classes were trained together in the administration of the Delta NIRI food store survey, adapted from the USDA's Authorized Food Retailer Characteristics Study. Each team of three students surveyed one of seven grocery stores located in varied geographic and socioeconomic areas of the community. The project was designed to teach the students to (1)work effectively as team members, (2)collect pertinent information for a community needs assessment, (3)identify economic issues affecting nutrition, (4)apply research methodologies, and (5)describe food availability and accessibility for the individual, family, and community. The dietetic students entered the survey data into an Access database and calculated the cost of the USDA's Week 2 Thrifty Food Plan using data from their respective stores. Students then met to discuss food costs and availability related to issues such as shopping with limited resources and working with limited resource audiences. This grocery store survey by students served as a pretest of the survey instrument for a larger community assessment in the Lower Mississippi Delta region. Data entry by the students allowed for testing of the data management system developed for the larger community assessment. This involvement of students in the research process yielded mutual benefits to the students and the Delta NIRI research project. Supported in part by USDA/Agricultural Research Service.
CONFLICT OF INTEREST (If applicable): None T I T L E : WEB BASED VIDEOS TO ENHANCE CRITICAL THINKING SKILLS 1N FOODSYSTEMS M A N A G E M E N T CLASS A U T H O R S : P.S. McMahon, University o f Florida and C.D. Schmelzer, University o f Kentucky L E A R N I N G O U T C O M E : The participants will be able to utilize the web-based videos as a technique to improve problem solving and critical thinking skills o f dietetics students in foodsystems management. A B S T R A C T T E X T : A website was developed to enhance critical thinking skills for dietetics and hospitality management students as part o f a U S D A Higher Education Challenge Grant. Critical thinking skills include developing the ability to analyze, synthesize and evaluate appropriate information to make good decision. These skills, in addition to collaborative learning, form the bases o f the CADE Standards o f Education. The website, "Foodservice Management for the Future" (http://www.uky.edu/HES/NFS/foodservice) includes four videos (approximately 40 seconds each) which deal with different issues in foodservice management. Three o f the videos (theft, communication and turnover) were used in a dietetics foodservice management class. Students in the class participated in a weekly discussion group as part o f WebCT; they were presented with questions or case studies and apply the problem solving approach to discuss the issues and possible solutions. The video case studies presented real-life situations between supervisors and employees that might occur in foodservice management. The students actively discussed problem identification, alternative solutions and made recommendations. Students displayed various management styles. All responses were accepted; there were no correct answers, which fostered the critical thinking process o f the students. The use o f these web-based videos enhanced the learning process o f students in this class. A-70 / September 2001 Supplement Volume 101 Number 9
TITLE: ATTITUDES AND STRATEGIES USED BY DIETETIC PRECEPTORS REGARDING PLACEMENT OF INTERNS IN SUPERVISED PRACTICE. AUTHORS: MK Mattfeldt-Beman, MA Sawicki, Saint Louis University, St. Louis, M e . LEARNING OUTCOME: To determine the attitudes of dietetic preceptors towards working with interns in a healthcare environment that emphasizing productivity and cost effectiveness and identify strategies used to continue to provision of clinical experiences for dietetic interns. ABSTRACT TEXT: Emphasis on cost effectiveness within healthcare facilities can have an effect on the clinical education component of allied health programs. This study is a secondary analysis of a larger survey of preceptors in the allied health professions. The purpose of the study was to determine if there was a change in attitudes of dietetic preceptors working with interns; and identify changes in strategies to accept interns for supervised practice. In July 1998, 56 dietetic preceptors were sent surveys to evaluate chafiges in strategies and attitudes towards provision of supervised practice experience. Of the 56 surveyed mailed, 36 (69.2%) responses were received and 34 were used in the data analysis. Initial analysis identified no changes in preceptors' attitudes (71%), or a more positive attitude (24%) towards working with students. Preceptors perceived that working with students was educational (100%), enjoyable (94%), stimulating (97%), challenging (94%), a professional responsibility (94%), and part of their own professional development (88%). Preceptors (94%) also reported that they felt a sense of accomplishment by working with interns. During the two previous years changes were reported by 41% of the preceptors in response to the healthcare environment. Some of those changes included scheduling multiple interns with a preceptor, and scheduling interns with part-time dietitians. These findings provide valuable insight to how preceptors feel about providing supervised practice to dietetic interns during a time when health care facilities emphasize productivity and cost-effectiveness.