What’s Cooking in the Café? Nutritional Video Education Series for Healthcare Professionals Mentors: Lisa DeHaven MS, RD, LDN, Heidi Underwood MS,RD, LDN Regional Director: Lisa DeHaven MS, RD, LDN Dana Magee ARAMARK 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?

Introduction Emerging trends Obesity o 1/3 of adults are obese (35.7%) o Medical cost associated $147 billion o Insurance claims due to lifestyle factors

Introduction 62% of companies offer employee wellness programs o Increase motivation, improve mental/physical health, decrease sick leave/ work related injuries, decrease health care costs o Increase PRODUCTIVITY

Introduction Employee Wellness Programs should… Promote behavior change Easily distributed Low in cost (online)

Introduction Participation in web-based worksite nutrition program o 30 years and older more likely to participate o Smokers and non exercisers less likely to participate o Visited website: monthly s 27% vs. 6%

Introduction Online program tested knowledge pre and post intervention o Participant input on curriculum o Significantly greater scores on post test o Satisfaction rated 4.2 out of 5

Introduction Emerging 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 effectiveness o Preferred video over handouts

Introduction Live lecture versus video podcast in undergraduate medical education o Compared retention from live lecture to video podcasts o Students ranked podcast lower in presentation and content o No difference in knowledge between post tests

Introduction Pounds- off Digitally Study: A Randomized Podcasting Weight-Loss Intervention. o Both groups showed weight loss o 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 population o Food as fuel, decreasing restriction, appetite control, consequences of restriction o More smoothie consumed with podcast o 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 benefits o Fiber, healthy fats, omega 3 fatty acids, low sodium, meal preparation, mercury content of fish, variety of vegetables, MyPlate o Available in weekly newsletter

Introduction Employees eat ~4.2 meals/week in café o Impact these choices o Impact meal choices at home o Impact advice to patients/family o Increase retail sales?

Methodology Evaluation research design frame Convenience sample: 70 employees for pre- survey o 7 questions o November 29, 2012 from 11:00am- 1:00 pm o Employees only, excluded visitors

Methodology Intervention: Nutrition Video Series o Under 5 minutes in length o Edited using iMovie o EatRight.org, ChooseMyPlate.org, AND Nutrition Care Manual, ARAMARK Nutrition Concepts

Methodology Asian Stir Fry o Healthy fats o Fiber o Variety of colors o MyPlate

Methodology Honey Mustard Chicken Panini with Spinach o Bread choices/ whole grains o Condiments/ low fat o Toppings/ variety of colors o Lean proteins

Methodology Salmon Nicoise Salad o Lowering sodium o Omega 3 fatty acids o Mercury content in seafood o Variety of vegetables

Methodology Post- surveys available with videos Survey Monkey 7 questions Convenience sample 31 participants

Results

Discussion Primary findings: Participants believed the nutrition videos to increase their nutrition knowledge o Increase in “very much” 9% o Increase in “very much” or “somewhat” by 3%

Discussion Primary findings: Inconclusive results as to if the nutrition videos increased healthy behaviors o Increase by 4% “very much” o Decrease by 20% in “very much” or “somewhat”

Discussion Secondary findings: Healthy recipes> food labels> disease> trends and weight loss Handouts> > 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

Discussion Strengths: 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

Conclusion Future 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

Conclusion Relevance 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 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 Doi: /j.jada Centers for Disease Control and Prevention. Adult Obesity Facts. Centers for Disease Control and Prevention. Updated August 13, Accessed November 30, American Institute for Preventive Medicine. The Health & Economic Implications of Worksite Wellness Programs. itePaper.pdf. Accessed November 30, itePaper.pdf

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): Doi: /j.jneb 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): Doi: /ja.amrpre Copley J. Audio and video podcasts of lectures for campus- based students: production and evaluation of student use. Innovations in Education and Teaching International ;( 44): Doi: / 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: /

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): Doi: /erv 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: /jmr 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, 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. ritionTherapy2.pdf. Accessed November 19, ritionTherapy2.pdf ARAMARK Nutrition Concepts. Heart Healthy Meal Plan. Philadelphia, PA: ARAMARK Healthcare Support Services; ARAMARK. Ciabatta, Chicken, Spinach, Apple, Honey Mustard. E- recipes. Aramark.net. Accessed November 14, ARAMARK. Platter, Salad, Citrus, Salmon, Arugula Orange Beet Salad. E-recipes. Aramark.net. Accessed November 20, ARAMARK. Station, Lo Mein. E-recipes. Aramark.net. Accessed November 13, 2012.