The Evaluation of a Restaurant Style Menu in a Skilled Nursing Facility

The Evaluation of a Restaurant Style Menu in a Skilled Nursing Facility


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ORIGINAL CONTRIBUTIONS: DIETETICS MANAGEMENT AND LEADERSHIP Title: DIETETICS STUDENTS LEARN WRITING AND PUBLICATION SKILLS BY PRODUCING A FOOD-RELATED WEBZINE Author(s): D. D. Canter, J. P. Marshall; Hotel, Restaurant, Institution Management & Dietetics, Kansas State University, Manhattan, KS Learning Outcome: The participant will be able to articulate how production of an online magazine teaches future dietetics professionals skills in writing, media and computer technology as they share food/nutrition information with the public.

Title: LEAN FOR LIFE: AN INTERACTIVE WEBSITE FROM THE CENTERS FOR DISEASE CONTROL AND PREVENTION TO PROMOTE EFFECTIVE WORKSITE OBESITY PREVENTION AND CONTROL PROGRAMS Author(s): M. Reyes,1 M. D. Hill,1 E. Levine2; 1National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, Atlanta, GA, 2Center for Health Communication, Academy for Educational Development, Washington, DC Learning Outcome: Participants will be aware of CDC’s LEAN for Life initiative and resources to identify strategies for designing, implementing and sustaining worksite obesity prevention and control programs.

Text: Students at Kansas State University produced a ”webzine” entitled ”Kansas Food Journal” as part of a 3-credit course, HRIMD 443 Food Writing. The ongoing online magazine is dedicated to features about food and culinary production, preparation, and consumption in the Sunflower State. Working individually and in teams, students crafted stories, took photos and produced video clips to tell the culinary story of Kansas. This innovative learning approach gives students valuable experience in writing for the public, web design, photographic and video production, publication and other skills which can enhance their entrepreneurial potential in our increasingly high-tech world. Working with the course instructor who has over 25 years of experience as a writer and newspaper features editor, students learned firsthand what it takes to bring to fruition a complex and multi-faceted project. Students in dietetics, hotel and restaurant management, journalism, agriculture communications and other disciplines learned to work together to develop stories and visual media for their online audience. Besides feature stories, book and restaurant reviews, readers are also provided links to other food and/or nutrition-related sites, food tourism information, or other pertinent topics. Today’s college students want hands-on actionoriented learning experiences, and this course exceeded their expectations. Students found the experience to be one of the most exciting, stimulating and rewarding parts of their dietetics education. Plans include incorporating another HRIMD course, “Development of American Cuisine”, into the webzine project so that the online publication will have a new look and new information each semester.

Text: Annual costs of overweight and obesity to US employers are estimated to be as high as $117 billion in medical care and lost productivity. Worksite wellness programs are an important venue for reaching the adult US population in need of obesity prevention or control. The Guide to Community Preventive Services recommends that worksite programs combine nutrition and physical activity to control overweight and obesity. The Centers for Disease Control and Prevention (CDC) recently developed the LEAN for Life (Leading Employers to Activity and Nutrition) initiative to translate these recommendations into practical strategies for employers. LEAN for Life was developed through exploratory and formative research including a systematic literature review, employer-based expert panel meetings, and focus groups with human resources personnel. CDC developed this communication approach to target small (50-499 employees) and midsize (500-4,999 employees) companies, human resource managers, and state employers. LEAN for Life provides employers with a centralized resource of free evidence-based tools to design, implement and assess employee obesity prevention and control programs. The LEAN for Life interactive web-site ( offers tools such as a cost calculator to project a company’s financial return from a workplace obesity prevention program, a filter navigation system to easily customize a program unique to each employer regardless of size or sector, and case studies from companies implementing obesity prevention programs and tips for implementation. This session will provide an overview of LEAN for Life and its possible applications for dietitians consulting with worksite wellness programs.

Funding Disclosure: None

Funding Disclosure: None



Author(s): S. M. Leson,1 S. Bailes,2 R. Learn2; 1Department of Human Ecology, Youngstown State University, Youngstown, OH, 2 Woodlands at Austinwoods, Youngstown, OH Learning Outcome: Participants will be able to identify two positive outcomes associated with the implementation of a restaurant style menu and foodservice system in a skilled nursing facility. Text: This project was designed to evaluate a restaurant style menu in a skilled nursing facility and to document residents’ satisfaction, incidence of unintentional weight loss, and cost per resident day. Provision of nutritious food in an environment that encourages adequate nutrient intake, through customer satisfaction, is critical for residents in skilled nursing facilities. Little is known about the residents’ perspective on this issue. A dining experience where choice is promoted and encouraged will benefit residents of any long-term care facility. Addressing seniors’ dining needs requires food and nutrition professionals to drop misconceptions about aging and approach the segment with the same commitment to food quality, variety, and service that would be applied in any restaurant setting. Previous research has shown a direct relationship between quality food and foodservices and the quality of life in residential facilities. The sample was a 185-bed skilled nursing facility. Residents were surveyed (n⫽118) to determine satisfaction. Financial and monthly unintentional weight loss data were collected 12 months pre- and 24 months post transitioning to the restaurant style system. Descriptive and multivariate data analyses were performed. Results indicate residents are satisfied; mean satisfaction with overall dining experience (4.24 ⫾ 0.58) and the ability to choose meal selections (4.41⫾0.64) based on a five-point metric. Mean cost per resident day decreased by 9%. The mean incidence of unintentional weight loss dropped 3.4%. Results indicate that a selective restaurant style menu may be a viable alternative to the traditional non-selective menu in a skilled long-term care facility. Funding Disclosure: Grant

A-86 / September 2008 Suppl 3—Abstracts Volume 108 Number 9

Author(s): J. E. Younkman,1 P. Guay-Berry,1 L. Rotello,2 T. Provencher,1 R. Hanke1; 1Nutrition, Suburban Hospital, Bethesda, MD, 2Intensive Care Unit, Suburban Hospital, Bethesda, MD Learning Outcome: Participants will be able to evaluate the rate at which RD recommendations are accepted and implemented by physicians to determine if order writing privileges would benefit the patient population in their institution. Text: Hospitals do not commonly incorporate nutrition errors into their medication error reduction plans, despite the fact that nutrition errors are common when ordered without the input of a Registered Dietitian (RD). We undertook a two part study. The first was to determine the incidence of errors in diet orders by the medical staff including time delay to correction. We collected data on 600 patients over a 3 month period. Following nutritional assessment, RDs made 156 (26%) nutrition recommendations to change the diet or enteral orders to appropriately meet the patients nutrient requirements. Only 47% of recommendations were implemented by the medical staff. In addition, there was an average time to implementation of 17 hours. This prompted the second part of the study in which a pilot program was instituted and RDs were given authority to independently make changes to diet and enteral nutrition orders. During the 3 month pilot period, 100 diet changes were independently made by the RDs with follow up communication to the medical staff after the changes were made. Time delay to implementation of more nutritionally appropriate diet orders was essentially eliminated and there was no adverse events related to this process. All changes were accepted by the physician staff without exception. We conclude that adaptation of an independent diet order writing policy for RDs leads to significant reduction in nutrition errors, is safe and is met by overwhelming support from the medical staff. Funding Disclosure: None