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.