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TUESDAY, SEPTEMBER 27

POSTER SESSION: WELLNESS AND PUBLIC HEALTH

Sisters Community Clinic - Impact of Nutrition Education

Author(s): G. E. Ewalt,1 J. Wise,1 A. Simper2; 1Dietetic Internship, OSFaint Francis Medical Center, Peoria, IL, 2Food and Nutrition Services,SF Saint Francis Medical Center, Peoria, IL

earning Outcome: To evaluate the process and effectiveness ofutrition education for underserved populations at Sisters Communitylinic.

ackground: As part of the dietetic internship, dietetic interns (DIs)ave the opportunity to counsel lower socio-economic patients in a primaryare, hospital based residency clinic: Sisters Community Clinic. Patientsre seen by resident physicians, under the direction of physicians, whileIs are under the direction of dietitians. Patient populations include thoseith minimal education and literacy levels.

ethods: For 20 weeks, interns are responsible for conducting Medicalutrition Therapy (MNT) counseling sessions with the potential of threeatients each week. In preparation for MNT sessions, DIs undergo a seriesf preparation classes for six weeks, to learn, discuss, and practice variousounseling techniques. For the first few sessions, a dietitian accompanieshe DI to provide support and feedback. During MNT session, DIs assesshe patient, gather diet histories, and provide nutrition education, ifppropriate; patients are encouraged to set goals. The MNT session isocumented using PES (problem, etiology, signs/symptoms) statements,ith interventions and goals stated, and a summary of the session which

s passed on to the resident. Follow-up appointments focus on review ofatient successes and barriers with the intent to further educate and setew goals for their next visit.

esults and Conclusion: Based on 107 charts reviewed, 45% of clientsere able to achieve two out of two goals, 32% were able to achieve oneut of two goals and 25% achieved no goals. In addition, in April 2010,7% of the clinic patients with diabetes were either maintaining orowering their Hemoglobin A1c levels.

unding Disclosure: None

illow Comes to WIC: A Fruit and Vegetable Exploration Programor Children

uthor(s): A. M. R. Wilson,1 B. Hartell,2 L. Fredericks,3 K. Ryan,4

J. Nagy4; 1PepsiCo, Valhalla, NY, 2Peartree Nutrition, Cherry Hill, NJ,3FamilyCook Productions, New York, NY, 4Concerned Citizens of Ewing

IC, Ewing, NJ

earning Outcome: Participants will be able to describe an innovativerogram implemented in a WIC clinic to familiarize children and theirarents with a variety of fruits and vegetables.

n 2008, the WIC package was improved so that participants now receiveouchers for purchasing fruits and vegetables as part of their package.tilization rates vary by state and clinic, however improvements areeeded. Studies have suggested that hands-on cooking used as a nutritionducation strategy, is effective in improving overall dietary quality amongarticipants. The purpose of this program is to introduce children to aariety of fruits and vegetables, improve parental acceptance and use ofhe fruit and vegetable vouchers, and provide preparation ideas andechniques for families. Willow Comes to WIC are 15-minute lesson planshat provide fun, hands-on opportunities to interact with seasonalroduce. Twelve monthly lesson plans, utilizing a rabbit puppet - Willow,ake the children through exploration of seasonal produce, a foodreparation activity, and the opportunity to taste 2-3 different fruits andegetables per lesson. The parents are given two simple recipes to takeome that use the seasonal produce, and provide preparation instructionsor including children in cooking tasks. The project was piloted at a WICenter in Ewing, New Jersey to determine feasibility and efficacy for aarger rollout in 2012. Primary outcome measures to evaluate theffectiveness of this program are changes from baseline in percentage ofIC mothers who use their fruit and vegetable vouchers. Additionally, pre

nd post focus group information on the variety of produce that WICothers report purchasing, and changes in acceptance and use of fruits

nd vegetables will be presented.

unding Disclosure: PepsiCo

Improving Nutrition and Fitness Activity in Older Adults andChildren

Author(s): R. M. Fournet,1 C. M. Foret2; 1College of Nursing, Universityof Louisiana, Lafayette, Lafayette, LA, 2Kinesiology, University ofLouisiana, Lafayette, Lafayette, LA

Learning Outcome: To identify tools and education techniques to assessnutrition and activity levels in children and older adults.

Project FIT is an acronym for Fitness through IntergenerationalTeamwork. This project developed intergenerational partnerships forimproving overall fitness activity and nutrition of older adults andchildren.

University professors, Dietetic, and Kinesiology majors were partneredwith third and fifth grade children and older adults in the community.University students and researchers planned, implemented, and evaluatedan intergeneration project. Students assessed the nutrition and fitness ofchildren and older adults through a pre and post Mini Nutrition survey,24 hour recall, anthropometric and biochemical measurements and taughtnutrition courses. Students in both disciplines worked together to provideeducation across generations and to teach children as well as older adults.

Children and adults were found to be at nutritional risk based on anutrition survey, 24-hour recalls, and biochemical values. Of the 65children, 30 were at moderate nutritional risk, while 32 were at high;eleven of the 27 older adults were at nutritional risk. Twenty-four hourrecalls provided by the participants reflected inadequate intake of manynutrients, a need for healthier food choices of calcium, low-fat proteins,and fruits and vegetables. Biochemical data reflected improvements intriglycerides, LDLs, HDLs, and iron.

Students provided assessment of findings and intervention through one-on-one education sessions with participants. On-going monitoring and FITKits for participants to use after the program ended was provided. TheFIT Kits included educational materials, monitoring tools, activity ideasand items. This program proved opportunities for youth and adults tolearn healthy lifestyle habits together and increase physical wellness andnutrition.

Funding Disclosure: Learn and Serve Grant

Student Directed Service Learning

Author(s): D. O’Dwyer, B. Marques, C. Bradley; Human Sciences,Stephen F. Austin State University, Nacogdoches, TX

Learning Outcome: To describe a student directed service learningproject for DPD students that meet a variety of student learning outcomesrequired by CADE.

Undergraduate students in a community nutrition course were required toplan, implement and evaluate a community nutrition project (CNP). TheCNP addressed the following Didactic Program in Dietetics studentlearning outcomes required by the Commission on Accreditation forDietetics Education: KR 2.1 a, b; KR 4.1 a, and KR 4.2 b. Each student(n�29) submitted a written proposal and the class agreed upon adopting anutrition screening/education project to be held at the student center oncampus. Each student developed specific goals and objectives to measureproject effectiveness and submitted a management plan that includedorganization of necessary tasks and a timeline for project completion.From these management plans, the class elected five work teams:advertising and marketing, information and research, work crew,assessment, and public relationships. The avenue of communication wasthrough Blackboard which allowed the professor to monitor participation.All students submitted a marketing proposal and the class chose 6advertising methods to utilize. A program evaluation was completed by allstudents that included their teamwork efforts and reflections. Participantswere educated using a nutrition education screen and food models(n�147). Data collected by the students revealed that 96% of freshmen(n�41), 95% of sophomores through seniors (n�99) and 100% of faculty/alumni (n�7) indicated that the instruction increased their nutritionknowledge. Student reflections indicated that the CNP increasedparticipant nutrition awareness (CNP goal was 50%), 73% felt the CNPplanning process was effective, and 100% of students would like a repeatof the project next year.

Funding Disclosure: None

Journal of the AMERICAN DIETETIC ASSOCIATION / A-85