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MONDAY, SEPTEMBER 26

POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICES/CULINARY/RESEARCH

Household Food Supplies: How Prepared Are Families for EmergencySituations?

Author(s): C. Byrd-Bredbenner,1 C. Bredbenner2; 1Nutritional Sciences,utgers University, Hillsborough, NJ, 2The Nutrition Company, Long Valley,J

earning Outcome: To describe household calorie availability and nutrientensity at baseline and changes that could occur when emergencies (e.g.,atural disasters) restrict replenishment of food supplies, and disrupt waternd/or electrical power.

ittle is known about the nutrient and calorie content of home food suppliesHFSs) and the extent to which HFSs could sustain families during emergenciesnd relief efforts. The HFSs of 100 food-secure families with young childrenere inventoried during a non-emergency period using diet analysis software

FoodWorks) adapted to link UPCs with nutrient data (Gladson Interactive).ach food was categorized according to whether it requiredefrigeration/freezing, cooking, and/or water for preparation. Foods not needingefrigeration/freezing were further categorized according typical shelf-life length.otal household days available at 100% Daily Value (HDA100%DV) werealculated by dividing total calories or nutrients (i.e., fat, saturated fat,holesterol, sodium, carbohydrate, fiber, sugar, protein, vitamin A, vitamin C,alcium, iron) available in each HFS by their respective DV, then dividing theesult by total household members (children �12years�0.73 adult equivalents).DA100%DV for calories was 33.2�22.0SD. About one-fifth of households wouldeplete their HFSs in 15 days if all members ate 2000kcal/d and supplies wereot replenished. Lack of water or energy for cooking would render 28% or 35%f total HDA100%DV for calories unusable, or 38% if both were unavailable.oss of refrigeration/freezing for �5 days would reduce availability ofDA100%DV for calories by 27%. Loss of water and �5 day power outage wouldake 55% of household calories unavailable. Interestingly, HFS nutrient

ensity fluctuates little as calorie availability declines. Findings from this studyould assist families in preparing for emergency situations as well asrganizations planning and delivering disaster relief services.

unding Disclosure: Canned Food Alliance, Gladson Interactive,oodFacts.com, The Nutrition Company

Funding Disclosure: Team Nutrition

n Alliance with Nursing to Avoid Incidence of Diet Orders “Lost Inranscription”

uthor(s): J. M. Wong, N. Chankitwanit ; Nutrition, Morrison Healthcarepecialist, Inc. at LAC�USC Healthcare Network, Los Angeles, CA

earning Outcome: To improve accuracy of transcribing diet orders fromhysician’s written orders to electronic meal order system where nursing/clericaltaffs struggle to identify handwritten order and select from limited options inlectronic ordering system.

bjective: To improve accuracy of transcribing diet orders from physician’sritten orders to electronic meal order system where nursing/clerical staffs

truggle to identify handwritten order and select from limited options in thelectronic ordering system.

ethods: Dietitians of Morrison Management at LAC�USC audited diet ordersranscribed into electronic order system (Affinity) on randomly selected dates/eals monthly over 2 years. The dietitians worked closely with nursing/clerical

taff to correct transcription errors immediately. The Clinical Nutritionanager compiled monthly data, analyzed and identified problems. Audit

esults were shared with nurse managers to coordinate training andevise/upgrade programs to become users friendly. Audit results were alsoresented to the Nursing Quality Assurance Manager, hospital administration,nd the network Nutrition Committee. Results were incorporated into nursingcorecards.

esults: The baseline diet order transcription accuracy averaged 72% (588/820)n 2008. Through the joint efforts of nursing and nutrition departments, theccuracy of diet order transcription improved to 79% (3982/5016) in 2009 andubsequently increased to 88% (4090/4646) in 2010.

onclusion: Diet order transcription may appear simple and easy from aietitian perspective. However, compared to many complicated tasks performedy the nursing/clerical staff, diet order transcription can be confusing. Throughlose collaboration with nursing/clerical staff, improved communication, takingwnership, and assigning accountability, we can provide more accurate andppropriate care to patients.

unding Disclosure: None

Improving a School Environment through the Healthier USSchool Challenge

Author(s): R. M. Fournet, A. H. Roberts; College of Nursing,University of Louisiana, Lafayette, Lafayette, LA

Learning Outcome: To identify the components and requirementsof the Healthy US School Challenge and steps taken to implement ahealthier school menu, a six week nutrition education curriculum,and the incorporation of daily physical activity.

The Healthier US School Challenge (HUSSC) recognizes schoolsparticipating in the National School Lunch Program that havecreated healthier school environments through promotion of nutritionand physical activity. University Professor and Dietetic Internsdeveloped and assisted in implementing a healthier school menuwhich met the HUSSC requirements, included a six week nutritioneducation curriculum, and incorporated daily physical activity.

The Dietetic Interns worked closely with the School Foodserviceworkers in incorporating more whole grain products, different fruitsand vegetables every day, and dried beans at least once a week intothe menu. They also worked with teachers in the school team-teaching structured nutrition classes, creating lesson plans and usedEating Right Around the Clock lessons, which linked the classroomand school cafeteria to the home. Parental involvement was alsoenriched by including home-learning activities. Art work, fooddisplays, posters, student journaling, book readings, taste testing,and games are a few of the methods of education embraced duringnutrition education.

Physical activity was a component of the grant structured for 15minutes every day in each of the classrooms. Nutrition components ofhealth were also highlighted during physical activity sessions.

Plate waste studies were conducted by the Dietetic Interns, whichrevealed an overall acceptance to the menu improvements and anincrease in the consumption of healthy food items. A healthier schoolenvironment was created by the careful selection of competitive foodsbeing sold or brought into the school by the children.

Comparison of the Environmental Impact of a Tray Versus aTrayless Delivery System in a University Dining Hall

Author(s): V. M. Getty,1 K. Thiagarajah,1 S. A. Fowler2; 1AppliedHealth Science, Indiana University, Bloomington, IN, 2ResidentialPrograms and Services, Indiana University, Bloomington, IN

Learning Outcome: Participants will be able to discuss thepotential advantages and disadvantages of implementing a traylessfood delivery system in a university dining hall in relation toenvironmental impact and customer/employee satisfaction.

A potential strategy for environmental stewardship in foodservice istrayless dining. The purpose of this study is to compare theenvironmental impact of using a standard tray delivery system vs. atrayless system in a buffet-style university dining hall. Both liquidand solid plate waste were collected and measured for one week withthe existing tray system and again after a new trayless system wasimplemented. The investigators calculated waste per person for thetwo systems and used a paired t-test to examine the significance ofthe difference in waste. Also, students who use the dining hall wereinvited to participate in an online survey about their attitudes andexperiences with the trayless system, and foodservice staff wereinvited to participate in a focus group to assess the impact of thechange on their jobs. Results indicate a significant decrease in solidwaste per person (0.8 oz., p�.002) in switching from the tray to thetrayless system (4.38�0.22 oz. vs. 3.58�0.08 oz per person). Asignificant but smaller change was observed with liquid waste(50.24�3.19 vs. 46.36�4.51 ml, p � .047). About 500 students eat atany given meal, but only 25 participated in the survey; over 70% ofthose disapproved of the trayless system. Most of the employees,however, prefer the trayless system. The study supports theconclusion that trayless dining reduces food waste and can thereforecontribute to improved environmental practices in foodservicesystems.

Funding Disclosure: None

Journal of the AMERICAN DIETETIC ASSOCIATION / A-59