- Email: [email protected]
What’s Next? Post-Graduation Plans of Didactic Program in Dietetics Students
MONDAY, OCTOBER 23
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research The Impact of a School-Based Culinary Curriculum on Family Meal Frequency Author(s): A. Moore1, Meiliana2; 1Saint Louis University, 2Unika Soegijapranata Learning Outcome: After reading the abstract, participants will identify ways to promote family meals in a culinary-nutrition after school program. This study aims to determine the impact of culinary curricula on family meal frequency, to identify the association between family meal frequency and weight status, and to identify the association between family meal frequency and dietary intake. School-age children (n¼41) of grade 2-8 aged 7-15 and their parents completed a survey on family meals. The children’s height and weight were also collected. The intervention group consisted of students who had a nutrition culinary curriculum, and the control group did not. The collected data was analyzed using SAS 9.4 software. There was no statistically significant difference between the control and intervention groups in family meal frequency as reported by both children and parents or in the children’s weight status. However, there was a statistically significant difference in children’s food choices scores between the two groups, with 3 points higher in average of food choices score for children who have culinary curriculum at school. The school-based culinary curriculum might not significantly affect the family meals frequency of children’s families but might affect their dietary intake. Funding Disclosure: Graduate Research Award, Saint Louis University
Hospital Breastfeeding Experiences of Women Receiving WIC Benefits: Findings from the WIC Infant and Toddler Feeding Practices Study-2 Author(s): C. Paolicelli1, N. Weinfield2, S. Whaley3; 1USDA Food And Nutrition Service, 2Westat, 3Public Health Foundation Enterprises WIC Learning Outcome: Describe changes in hospital breastfeeding practices among WIC participants over the past two decades. The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) provides extensive breastfeeding (BF) support to participants. However, because BF initiation typically occurs in the hospital, infant feeding practices have often been well-established by the time postpartum mothers present to the WIC clinic. As such, it is important to examine mothers’ hospital experiences in order to understand how these experiences may influence BF decisions. The WIC Infant and Toddler Feeding Practices Study-2 (ITFPS-2), a 5-year longitudinal study of infants enrolled in WIC, surveyed 3,384 post-partum mothers about their hospital BF experiences in 2013-14. When possible, findings from ITFPS-2 were compared to those from the WIC Infant Feeding Practices Study-1 (IFPS-1), a similar study conducted in 199495. ITFPS-2 found 83% of mothers initiated BF, compared to 56% in IFPS-1. Additionally, ITFPS-2 found 62% of mothers reported their infants’ first feeding was breastmilk, compared to only 29% from IFPS-1. In the current study, 57% of mothers who initiated breastfeeding said they initiated it within an hour of giving birth, and those who initiated BF within that hour were more likely to be exclusively BF at hospital discharge than mothers not initiating during the first hour (60% vs. 37%). One-third of women who initiated BF also reported they encountered BF problems while in the hospital and 88% said hospital staff addressed these problems. At hospital discharge, 75% of women were BF. Findings from this study suggest hospital BF support and practices have improved for women receiving WIC benefits. Funding Disclosure: USDA FOOD AND NUTRITION SERVICE
What’s Next? Post-Graduation Plans of Didactic Program in Dietetics Students Author(s): N. Cottle, R. Weight, E. Patten; Brigham Young University Learning Outcome: To understand DPD student experiences and professional plans. Background: Attracting, educating, and retaining dietetics practitioners is a priority for the profession. This study investigated DPD students’ experiences with the dietetics major and their post-graduation plans. Methodology: Program directors from 221 DPDs were invited to distribute an electronic questionnaire to students. The questionnaire addressed academic experiences and post-graduation plans/goals. Descriptive statistics were calculated and open-ended responses were coded for themes. Results: A total of 610 responses representing 68 DPD programs were obtained. Respondents were primarily female (92%), graduating within two years (69%), and 25 years old (78%). Most students (92%) indicated satisfaction with the major and only 3% indicated dissatisfaction. A majority (88%) planned to pursue the RDN credential, whereas 8% were unsure and 3% did not plan to. Career path uncertainty (n¼24), cost of internship (n¼13), and competitiveness of the internship process (n¼9) emerged as reasons for uncertainty. A majority (68%) reported they plan to earn a graduate degree, 26% were unsure, and only 5% did not plan to. For their first dietetics position, 40% plan to work in clinical nutrition and 15% in community; most indicated some level of interest in supervising 1+ employees (61%) and working with high-risk patients/clients (63%). Fewer students reported interest in having budget responsibilities (36%). Conclusions: Most DPD students are satisfied with their major, plan to pursue the RDN credential, and earn a graduate degree. Funding Disclosure: Funding for this research was provided by Michigan State University Department of Food Science and Human Nutrition, College of Agriculture & Natural Resources and The Graduate School
Impact of the Implementing Hospital Menu Standardization Software on Patient Satisfaction Author(s): A. Embry1, S.W. Arendt2; 1Western Kentucky University, 2Iowa State University Learning Outcome: Participants will be able to identify potential benefits and challenges related to the implementation of standardized menu software and patient satisfaction. Hospital foodservice directors are pressured to continually improve patient satisfaction as reimbursements are dependent on quality metrics, including patient satisfaction. Menus are one aspect influencing overall patient satisfaction with foodservice. The purpose of this study was to examine what effect the implementation of standardized menu software had on patient satisfaction. As a part of the implementation of the software, patient menus became standardized for the five hospitals in the study. Secondary patient satisfaction data were obtained for five quarters; two quarters pre-implementation of the software, the quarter the implementation occurred, and two quarters post-implementation (15 months total). It was found that the variance between the highest average foodservice hospital patient satisfaction score and the hospital with the lowest patient satisfaction score narrowed from pre-implementation to post-implementation. Pre-implementation average scores ranged from a high of 44.3% (average of first and second quarter pre-implementation) to a low of 23.5% for a span of 20.8 percentage points. Post-implementation scores ranged from a high of 38.6% to a low of 25.8% for a span of 12.8 percentage points. This decrease in the variation between hospitals for patient satisfaction scores may indicate a relationship between patient satisfaction and the menu standardization software implementation. Menu specialization for regional preferences is regarded as an important aspect in improving patient satisfaction as is the ability to provide individual customization of menus for patients. The standardized menus restricted customization of patient menus and therefore may have had a negative impact on those hospitals that had higher pre-implementation scores. Funding Disclosure: This project was partially funded by a research grant from the Foodservice Systems Management Education Council
A-140
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
October 2017 Suppl 2—Abstracts Volume 117 Number 10
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research The Impact of a School-Based Culinary Curriculum on Family Meal Frequency Author(s): A. Moore1, Meiliana2; 1Saint Louis University, 2Unika Soegijapranata Learning Outcome: After reading the abstract, participants will identify ways to promote family meals in a culinary-nutrition after school program. This study aims to determine the impact of culinary curricula on family meal frequency, to identify the association between family meal frequency and weight status, and to identify the association between family meal frequency and dietary intake. School-age children (n¼41) of grade 2-8 aged 7-15 and their parents completed a survey on family meals. The children’s height and weight were also collected. The intervention group consisted of students who had a nutrition culinary curriculum, and the control group did not. The collected data was analyzed using SAS 9.4 software. There was no statistically significant difference between the control and intervention groups in family meal frequency as reported by both children and parents or in the children’s weight status. However, there was a statistically significant difference in children’s food choices scores between the two groups, with 3 points higher in average of food choices score for children who have culinary curriculum at school. The school-based culinary curriculum might not significantly affect the family meals frequency of children’s families but might affect their dietary intake. Funding Disclosure: Graduate Research Award, Saint Louis University
Hospital Breastfeeding Experiences of Women Receiving WIC Benefits: Findings from the WIC Infant and Toddler Feeding Practices Study-2 Author(s): C. Paolicelli1, N. Weinfield2, S. Whaley3; 1USDA Food And Nutrition Service, 2Westat, 3Public Health Foundation Enterprises WIC Learning Outcome: Describe changes in hospital breastfeeding practices among WIC participants over the past two decades. The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) provides extensive breastfeeding (BF) support to participants. However, because BF initiation typically occurs in the hospital, infant feeding practices have often been well-established by the time postpartum mothers present to the WIC clinic. As such, it is important to examine mothers’ hospital experiences in order to understand how these experiences may influence BF decisions. The WIC Infant and Toddler Feeding Practices Study-2 (ITFPS-2), a 5-year longitudinal study of infants enrolled in WIC, surveyed 3,384 post-partum mothers about their hospital BF experiences in 2013-14. When possible, findings from ITFPS-2 were compared to those from the WIC Infant Feeding Practices Study-1 (IFPS-1), a similar study conducted in 199495. ITFPS-2 found 83% of mothers initiated BF, compared to 56% in IFPS-1. Additionally, ITFPS-2 found 62% of mothers reported their infants’ first feeding was breastmilk, compared to only 29% from IFPS-1. In the current study, 57% of mothers who initiated breastfeeding said they initiated it within an hour of giving birth, and those who initiated BF within that hour were more likely to be exclusively BF at hospital discharge than mothers not initiating during the first hour (60% vs. 37%). One-third of women who initiated BF also reported they encountered BF problems while in the hospital and 88% said hospital staff addressed these problems. At hospital discharge, 75% of women were BF. Findings from this study suggest hospital BF support and practices have improved for women receiving WIC benefits. Funding Disclosure: USDA FOOD AND NUTRITION SERVICE
What’s Next? Post-Graduation Plans of Didactic Program in Dietetics Students Author(s): N. Cottle, R. Weight, E. Patten; Brigham Young University Learning Outcome: To understand DPD student experiences and professional plans. Background: Attracting, educating, and retaining dietetics practitioners is a priority for the profession. This study investigated DPD students’ experiences with the dietetics major and their post-graduation plans. Methodology: Program directors from 221 DPDs were invited to distribute an electronic questionnaire to students. The questionnaire addressed academic experiences and post-graduation plans/goals. Descriptive statistics were calculated and open-ended responses were coded for themes. Results: A total of 610 responses representing 68 DPD programs were obtained. Respondents were primarily female (92%), graduating within two years (69%), and 25 years old (78%). Most students (92%) indicated satisfaction with the major and only 3% indicated dissatisfaction. A majority (88%) planned to pursue the RDN credential, whereas 8% were unsure and 3% did not plan to. Career path uncertainty (n¼24), cost of internship (n¼13), and competitiveness of the internship process (n¼9) emerged as reasons for uncertainty. A majority (68%) reported they plan to earn a graduate degree, 26% were unsure, and only 5% did not plan to. For their first dietetics position, 40% plan to work in clinical nutrition and 15% in community; most indicated some level of interest in supervising 1+ employees (61%) and working with high-risk patients/clients (63%). Fewer students reported interest in having budget responsibilities (36%). Conclusions: Most DPD students are satisfied with their major, plan to pursue the RDN credential, and earn a graduate degree. Funding Disclosure: Funding for this research was provided by Michigan State University Department of Food Science and Human Nutrition, College of Agriculture & Natural Resources and The Graduate School
Impact of the Implementing Hospital Menu Standardization Software on Patient Satisfaction Author(s): A. Embry1, S.W. Arendt2; 1Western Kentucky University, 2Iowa State University Learning Outcome: Participants will be able to identify potential benefits and challenges related to the implementation of standardized menu software and patient satisfaction. Hospital foodservice directors are pressured to continually improve patient satisfaction as reimbursements are dependent on quality metrics, including patient satisfaction. Menus are one aspect influencing overall patient satisfaction with foodservice. The purpose of this study was to examine what effect the implementation of standardized menu software had on patient satisfaction. As a part of the implementation of the software, patient menus became standardized for the five hospitals in the study. Secondary patient satisfaction data were obtained for five quarters; two quarters pre-implementation of the software, the quarter the implementation occurred, and two quarters post-implementation (15 months total). It was found that the variance between the highest average foodservice hospital patient satisfaction score and the hospital with the lowest patient satisfaction score narrowed from pre-implementation to post-implementation. Pre-implementation average scores ranged from a high of 44.3% (average of first and second quarter pre-implementation) to a low of 23.5% for a span of 20.8 percentage points. Post-implementation scores ranged from a high of 38.6% to a low of 25.8% for a span of 12.8 percentage points. This decrease in the variation between hospitals for patient satisfaction scores may indicate a relationship between patient satisfaction and the menu standardization software implementation. Menu specialization for regional preferences is regarded as an important aspect in improving patient satisfaction as is the ability to provide individual customization of menus for patients. The standardized menus restricted customization of patient menus and therefore may have had a negative impact on those hospitals that had higher pre-implementation scores. Funding Disclosure: This project was partially funded by a research grant from the Foodservice Systems Management Education Council
A-140
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
October 2017 Suppl 2—Abstracts Volume 117 Number 10