SUNDAY, OCTOBER 20

Poster Session: Professional Skills; Nutrition Assessment; Medical Nutrition Therapy

Male Dietitian and Student Interest Topics in the Field of Nutrition and Dietetics:Male Interest in Nutrition and Dietetics (MIND) Survey

Author(s): B. Harvey, M.D. Olfert; Animal and Nutritional Sciences, WestVirginia Univ., Morgantown, WV

Learning Outcome: Participant will be able to better understand the interest inmale nutrition students and male DTRs and RDs based on findings from theMIND survey.

The dietetics profession is primarily employed by women. An estimate 2.6% ofRegistered Dietitians (RD) and 4.0% Diet Technicians Registered (DTR) aremen. Little research investigates what interest men have in the nutrition fieldor how to promote the profession to a male dietetic and nutrition careerprospective. The objectives of this study were to determine what interests’men have in the field of nutrition and dietetics and determine significantdifferent interests between male students and RDs. Male students, DTRs, RDsand retired members from the National Organization of Men in Nutrition(NOMIN) and Collegiate and Professional Sports Dietetics Association(CPSDA) participated in the nutrition and dietetic interest response, onlinesurvey. Various interest topics from clinical nutrition, community nutrition,food service, sports nutrition, and research were evaluated. Results are re-ported as percentages of responder interest compared to the overall samplesize. The chi square test was used to evaluate the interest differences betweenstudents and RDs with an alpha level of .05. Ninety three (93) participantstook part in the survey. The largest area of interest was exercise and wellness(69 %) of participant's interest selection. RDs had a greater interest in the fieldof weight and obesity compared to students (P< .05). Students had a greaterinterest in exercise and wellness compared to RDs (P<0.01). Exercise andWellness and additional highly selected topics of interest need to be exploredby educators to engage more males into the profession.

Funding Disclosure: None

Enteral Access Pilot at the University of Virginia Health System

Author(s): K. Glassman, V. Buffmire, P. Merrel; Univ. of Virginia Hlth. Systems/Morrison, Charlottesville, VA

Learning Outcome: Learn the benefits of implementing a device to help placeenteral feeding tubes.

Purpose: To help determine if the use of the CORTRAK enteral access systemwill help reduce the need for X-rays, minimize fluoroscopy, and help withtimely insertion of enteral access.

Methods: A 50 tube pilot using the device was conducted starting in January2012 in two of our surgical intensive care units. Each unit received 25 enteralfeeding tubes for the pilot, with core staff trained for insertion by the com-pany. Abdominal X-rays of enteral feeding tube placements were comparedto the diagram on the machine and documented in the patient chart. Aretrospective review of 50 patients requiring an enteral feeding tube wascompleted for comparison. It included the number of abdominal X-rays andfluoroscopy procedures to confirm post pyloric placement. We extrapolatedthe data to obtain an estimated annual cost. Cost of X-rays, fluoroscopy andenteral feeding tubes were all factored into the cost analysis.

Results: The average number of X-rays for the traditional method was 2.57 perplacement compared to 1.07 using the new system. An average of 0.02placements required a trip to fluoroscopy in the retrospective reviewcompared to no fluoroscopy placements using the machine. The net savingsper tube placement using the machine was $394.24. The annual savings withthe enteral access system was $94, 629.

Conclusion: The preliminary pilot showed that utilization of the enteral accesssystem required fewer confirmatory x-rays per feeding tube placementresulting in significant cost savings for the facility. This allowed for a moretimely implementation of enteral nutrition support.

Funding Disclosure: None

A-16 JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS

Standards of Excellence in Nutrition and Dietetics for Organizations

Author(s): J.A. Price1, S. Kent2, S. Antine3, S. Cox4, C.J. Klein5, S. McCauley6, C. Byrne6;1Human Sciences, North Carolina Central University, Durham, NC, 2Center for HumanNutrition, Cleveland Clinic, Cleveland, OH, 3Health Barn USA, Bergen County, NJ, 4Foodand Nutrition, Carolinas Healthcare System, Charlotte, NC, 5National Agricultural Library/ARS/USDA, Washington, DC, 6Quality Management, Academy of Nutrition and Dietetics,Chicago, IL

Learning Outcome: Participants will use the Standards of Excellence in Nutrition andDietetics for Organizations to develop performance goals that are specific, attainable, andmeasurable for their nutrition and dietetics organization.

Background: Based on the membership's call to action to be recognized for their profes-sional expertise, the Quality Management Committee formed an Excellence in Nutritionand Dietetics Workgroup to develop a recognition program for the profession.

Methods: The Workgroup developed Standards of Excellence in Nutrition and Dietetics forOrganizations based on review of national quality programs and award criteria, regulatoryrequirements, accreditation standards and consensus among diverse experts in the field ofnutrition and dietetics.

Results: The Standards of Excellence in Nutrition and Dietetics for Organizations include:Quality of Leadership, Quality of Organization, Quality of Practice, and Quality of Out-comes. The Standards of Excellence are written specifically for various segments in thenutrition and dietetics field: healthcare, education and research, business and industry,community practice, and public health.

Conclusion: Meeting the Standards of Excellence in Nutrition and Dietetics for Organiza-tions ensures the provision of quality nutrition and dietetics programs. The Standards areproposed as performance goals that are specific, attainable and measurable, rather thanrequirements mandated by the Academy of Nutrition and Dietetics. The Standards are anevaluation tool to determine strengths and areas for improvement in an organization'stransformation to Excellence. Achieving the Excellence level is an important collaborativeinitiative between nutrition and dietetics organizations and the Academy.

Funding Disclosure: Academy of Nutrition and Dietetics

Technology and Apps: How Can They Help the Dietitian?

Author(s): R. Fournet, A. Roberts, M. Mistric, L. Toups, R. Hubbard; Dietetics,University of Louisiana at Lafayette, Lafayette, LA

Learning Outcome: To explore the technology of nutrition based apps, howthey can be used as an educational tool in the curriculum, and their impor-tance in providing quality services.

The growing number of technology based resources provides healthcareprofessionals and clients with a vast amount of information available. It is theresponsibility of our profession to identify the numerous apps that can beused to provide education and hands-on opportunities which enhance pa-tient success. The purpose of this project was to identify common apps usedby preceptors and dietetic interns and find apps that could be referred toclients to help them achieve their specific nutrition goals. Four internsevaluated nutrition related phone apps. Specific apps were chosen that metthe following criteria: all apps must be free or have a minimal cost, theymust be rated four stars or more, they must be user friendly, have credibleinformation, be reliable, and cover a variety of nutrition related topics. Aninteractive presentation was held for dietetic professionals showcasing theapps that were evaluated. The interns presented an overview of each app andgave a demonstration of how each one works. Time was provided for theaudience to have the opportunity to complete simple assessments, NCP, foodrecords, and a clinical and management based case study using prospectiveapps. A survey was conducted after the presentation regarding the usefulnessand likelihood of recommendations to clients. Overall, the participants werereceptive to the technology presented and felt that use of apps could improveclient satisfaction, added to their professional development, and enriched thedietetic curriculum. Many stated that they would now begin to use apps as aresource to help clients.

Funding Disclosure: None

September 2013 Suppl 3—Abstracts Volume 113 Number 9