What’s Cooking in the Café? Nutritional Video Education Series for Healthcare Professionals
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Transcript of What’s Cooking in the Café? Nutritional Video Education Series for Healthcare Professionals
What’s Cooking in the Café? Nutritional Video Education Series for
Healthcare Professionals
Mentors: Lisa DeHaven MS, RD, LDN, Heidi Underwood MS,RD, LDNRegional Director: Lisa DeHaven MS, RD, LDN
Dana MageeARAMARK Dietetic Intern
May 2, 2012
Overview
1. Introduction
2. Methodology
3. Results
4. Discussion
5. Conclusion
6. References
What’s Cooking in the Café?
Research Question:• Will the implementation of nutritionally informative
cooking demonstration videos available on the hospital intranet result in an increase in the nutrition knowledge and healthy behaviors of healthcare professionals?
IntroductionEmerging trends• Obesity
o 1/3 of adults are obese (35.7%)oMedical cost associated $147 billiono Insurance claims due to lifestyle factors
Introduction• 62% of companies offer employee wellness
programso Increase motivation, improve mental/physical
health, decrease sick leave/ work related injuries, decrease health care costs
o Increase PRODUCTIVITY
IntroductionEmployee Wellness Programs should…• Promote behavior change• Easily distributed• Low in cost (online)
Introduction• Participation in web-based worksite nutrition
programo30 years and older more likely to participateo Smokers and non exercisers less likely to participateoVisited website: monthly emails 27% vs. 6%
Introduction• Online program tested knowledge pre and post
interventiono Participant input on curriculum o Significantly greater scores on post testo Satisfaction rated 4.2 out of 5
IntroductionEmerging trends • Podcasts increase learning by the time spent thinking
over material• Control over learning increases retention• Decreases cognitive load
Introduction• Audio and video podcasts of lectures for campus
o Audio and video podcasts used for supplemental lecture material
o 80% downloaded audio podcasts: 4.4/5 effectiveness o 61% downloaded video podcasts: 4.7/5 effectivenesso Preferred video over handouts
Introduction• Live lecture versus video podcast in undergraduate medical
educationo Compared retention from live lecture to video podcastso Students ranked podcast lower in presentation and
contento No difference in knowledge between post tests
Introduction• Pounds- off Digitally Study: A Randomized Podcasting
Weight-Loss Intervention. o Both groups showed weight losso Social cognitive theory based o Experimental group increased fruit and vegetable intake
Introduction• The use of a vodcasts with eating disorder population
o 3 video podcasts on for eating disorder populationo Food as fuel, decreasing restriction, appetite control,
consequences of restrictiono More smoothie consumed with podcasto ¾ gained weight using podcast at home 3 months later
Introduction• “What’s Cooking in the Café” Podcast education series
o 3 meals highlighting nutritional benefitso Fiber, healthy fats, omega 3 fatty acids, low sodium,
meal preparation, mercury content of fish, variety of vegetables, MyPlate
oAvailable in weekly newsletter
Introduction• Employees eat ~4.2 meals/week in café
o Impact these choiceso Impact meal choices at homeo Impact advice to patients/familyo Increase retail sales?
Methodology• Evaluation research design frame• Convenience sample: 70 employees for pre- survey
o 7 questionso November 29, 2012 from 11:00am- 1:00 pmo Employees only, excluded visitors
Methodology• Intervention: Nutrition Video Series
o Under 5 minutes in lengtho Edited using iMovieo EatRight.org, ChooseMyPlate.org, AND Nutrition
Care Manual, ARAMARK Nutrition Concepts
Methodology
• Asian Stir Fryo Healthy fatso Fibero Variety of colorsoMyPlate
Methodology
• Honey Mustard Chicken Panini with Spinacho Bread choices/ whole
grainso Condiments/ low fato Toppings/ variety of colorso Lean proteins
Methodology
• Salmon Nicoise Salado Lowering sodiumo Omega 3 fatty acidsoMercury content in
seafoodo Variety of vegetables
Methodology• Post- surveys available with videos• Survey Monkey• 7 questions• Convenience sample• 31 participants
Results
Very lik
ely
Somewhat li
kely
Not like
ly
Not influence
d0
10
20
30
40
50
60
70
80
Figure 1. Pre-Intervention Survey Responses Regarding Nutrition Knowledge and Healthy
Behaviors
Nutrition KnowledgeHealthy Behav-iors
Response
Perc
enta
ge o
f Par
ticip
atnt
s (%
)
Results
Very m
uch
Somew
hat
Not Much
Not influen
ced0
5
10
15
20
25
30
35
40
45
Figure 2. Post-Intervention Survey Responses Regarding Nutrition Knowledge and Healthy Be-
haviors
Nutrition KnowledgeHealthy Behaviors
Response
Perc
enta
ge o
f Par
tipan
ts (%
)
DiscussionPrimary findings:• Participants believed the nutrition videos to increase
their nutrition knowledgeo Increase in “very much” 9%o Increase in “very much” or “somewhat” by 3%
DiscussionPrimary findings:• Inconclusive results as to if the nutrition videos
increased healthy behaviorso Increase by 4% “very much”o Decrease by 20% in “very much” or “somewhat”
DiscussionSecondary findings:• Healthy recipes> food labels> disease> trends and weight loss• Handouts>email> intranet> lunch and learn• Participants believed the nutrition videos to be an efficient
method of education• Participants were willing to view nutrition videos in the future
DiscussionStrengths:• Low cost of providing nutrition education to
participants• Relatively large sample size of pre- survey
participants Limitations:• Surveying method used in this study was
subjective and difficult to measure• Small sample size of post- survey participants
ConclusionFuture Research: • Use of pre/ post test to access knowledge retention
from the nutritional concepts in the videos• Use of frequency questionnaire/ screening tool to
access healthy behaviors• Videos via email
ConclusionRelevance to the field of dietetics• An intervention that is easily distributed and cost
effective platform for nutrition education• Podcasting could be used on an individual basis or in
a group setting for general nutrition information• Nutritional videos available on the intranet and
through email could be successful in this population
References• Jarratt J, Mahaffie B. The profession of dietetics at a critical juncture:
A report on the 2006 environmental scan for the American Dietetic Association. Journal of the American Dietetic Association. 2007. Doi: 10.1016/j.jada.2007.05.001.
• Centers for Disease Control and Prevention. Adult Obesity Facts. Centers for Disease Control and Prevention. http://www.cdc.gov/obesity/data/adult.html. Updated August 13, 2012. Accessed November 30, 2012.
• American Institute for Preventive Medicine. The Health & Economic Implications of Worksite Wellness Programs. www.Healthylife.com. http://www.qigonginstitute.org/html/papers/Wellness_WhitePaper.pdf. Accessed November 30, 2012.
References• Cousineau T, Houle B, Bromberg J, Fernandez K, Kling W. A Pilot Study of an
Online Workplace Nutrition Program: The Value of Participant Input in Program Development. Journal of Nutrition Education Behavior. 2008; 40 (3):169-167. Doi:10.1016/j.jneb.2007.04.376.
• Turner- McGrievy GM, Campbell MK, Tate DF, Truesdale KP, Bowling JM, Crosby L. Pounds- off Digitally Study: A Randomized Podcasting Weight-Loss Intervention. American Journal Preventive Medicine. 2009; 37(4):263-269. Doi: 10.1016/ja.amrpre.2009.06.010.
• Copley J. Audio and video podcasts of lectures for campus- based students: production and evaluation of student use. Innovations in Education and Teaching International. 2007 ;( 44):387-399. Doi: 10.1080/14703290701602805.
• Schreiber BE, Fukata J, Gordon F. Live lecture versus video podcast in undergraduate medical education: A randomized controlled trial. BMC Medical Education. 2010; 10 (68). Doi: 10.1186/1472-6920-10-68.
References• Treasure J, Macare C, Mentxaka IO, Harrison A. The use of a vodcast to
support eating and reduce anxiety in people with eating disorder: A case series. European Eating Disorders Review. 2010; 18(6): 515-521. Doi: 10.1002/erv.1034.
• Robroek SJ, Lindeboom DE, Burdorf A. Initial and sustained participation in an internet- delivered long- term worksite health promotion program on physical activity and nutrition. Journal Medical Internet Research. 2012; 14 (2):e43. Doi: 10.2196/jmr.1788.
• iMovie (version 9.0.2, 2010, Apple Inc., Cupertino, California.)• Academy of Nutrition and Dietetics. Healthy Fats? Academy of Nutrition and
Dietetics. Eatright.org. Accessed November19, 2012. • USDA. 10 Tips Nutrition Education Series. ChooseMyplate.gov. Accessed
November 19, 2012.
References• Academy of Nutrition and Dietetics. Heart Healthy Eating
Nutrition Therapy. Nutrition Care Manual. http://nutritioncaremanual.org/vault/editor/docs/HeartHealthyNutritionTherapy2.pdf. Accessed November 19, 2012.
• ARAMARK Nutrition Concepts. Heart Healthy Meal Plan. Philadelphia, PA: ARAMARK Healthcare Support Services; 2003.
• ARAMARK. Ciabatta, Chicken, Spinach, Apple, Honey Mustard. E-recipes. Aramark.net. Accessed November 14, 2012.
• ARAMARK. Platter, Salad, Citrus, Salmon, Arugula Orange Beet Salad. E-recipes. Aramark.net. Accessed November 20, 2012.
• ARAMARK. Station, Lo Mein. E-recipes. Aramark.net. Accessed November 13, 2012.