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SUNDAY, OCTOBER 18

POSTER SESSION: PROFESSIONAL SKILLS; NUTRITION ASSESSMENT; MEDICAL NUTRITION THERAPY

ietetic Students Collaborate to Design an Assessment Basedlectronic Portfolio

uthor(s): S. F. Clark,1 A. Holmes,1 M. Hendricks,1 G. Willis,1

. Miller,1 E. Griffin,1 H. Goff,1 A. Eskew,1 M. Zaldivar2; 1Humanutrition, Foods and Exercise, Virginia Polytechnic Institute andtate University, Blacksburg, VA, 2Learning Technologies, Virginiaolytechnic Institute and State University, Blacksburg, VA

earning Outcome: To navigate a student designed dieteticsPortfolio system using students as peer mentors.

aintaining an electronic Portfolio (ePortfolio) allows dieteticsaculty to systematically collect evidence and assess student learningutcomes. Students also become more engaged learners when theyain opportunities to connect their academics to their professionalevelopment. Last spring, sophomore dietetic students transitionedrom maintaining hard copy portfolios to an ePortfolio. A facultyuided student management team (SMT) comprised of seven dietetictudents representing various academic levels, contributed toevelopment of the ePortfolio system, powered by web-basedssessment and portfolio matrices. Spring 2009, the SMT willntroduce the ePortfolio system to sophomore dietetic studentsnrolled in Professional Dietetics using a peer instructional model.hey will utilize written and video resources they have developed onow to use the ePortfolio matrices in order to construct an ePortfolio.e will measure the impact peer mentoring of an ePortfolio system

as on student learning and the enhancement of reflective thinkingkills. The research design will capture a body of knowledge on thease of ePortfolio implementation and its impact on enhancement oftudent learning, competence, and achievement using peer mentors.he long-term plan is to maintain a peer teacher pool of dietetictudents who will mentor the ePortfolio system to future generationsf dietetic students. The ePortfolio system is a valuable learning andssessment tool for students and faculty. It is a customizable,ortable, and dynamic interface that has utility beyond graduation.hen faculty collaborate with students and actively involve them in

he education process, they empower them to take ownership of theirearning.

unding Disclosure: None

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eveloping a Professional Facebook to Market an Internshiprogram: What Interns Learn During the Process

uthor(s): K. Bolden,1 E. Clogg,1 P. Fatzinger McShane,1 D. Stapley,2

. Scarpero2; 1Dept of Nutrition and Food Science, University ofaryland, College Park, MD, 2Food and Nutrition Information Center,SDA National Agricultural Library, Beltsville, MD

earning Outcome: To illustrate how a social marketing Web sitean both market and inform applicants and the global community.

nternet social marketing sites represent a new, inexpensivearketing tool for the dietetics profession. Facebook, a free socialarketing site, categorizes sites as professional, group, or individual.rofessional organizations, national politicians, and some universityepartments have used professional Facebook pages to publishnformation, promote their events and to market themselves. Onenternship program assigned an intern pair to locate, evaluate andeview all relevant, existing professional organization Facebook siteso define critical components to be included in the internship’s newrofessional Facebook site to market its program to potentialpplicants, and continue to promote its global presence. Internsetermined that the internship program’s logo, location, website link,pcoming internship events, photos, and a description of therogram’s emphasis were essential components for inclusion. Titlehoice was also critical as site search engines key in to words withinhe title. Facebook visitors searching terms can elicit many pages ofatches - so learning how to optimize one’s appearance on the first

earch page remains important. Facebook features: “the wall”,avorite page links to other organizations, upcoming event listings,hoto albums, discussion boards, a notes section to upload existingntern projects and “fan” features are different from and complementhe existing internship program website. Therefore creating linksrom the internship website to Facebook and back were necessary toptimize marketing and informing functions. Professional Facebookites represent an opportunity for dietetic facilities and internships tourther market and inform the global world.

unding Disclosure: None

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ffect of Vended Snack Consumption on BMIs ofevelopmentally Disabled Adults

uthor(s): L. F. Suen; Food and Nutrition Services, Canyonprings Developmental Center, Cathedral City, CA

earning Outcome: Elimination of vended snack consumptionay decrease unplanned weight gain of developmentally disabled

dults.

nplanned weight gain is a frequent problem amongnstitutionalized disabled adults. In one state-operatedesidential facility, which assists individuals with developmentalisabilities and mental illnesses to lead more independent,roductive and dignified lives, excessive consumption of vendingachine snacks was identified as a contributor to undesiredeight gain. Although the facility provides healthy meals withorning and afternoon snacks, during a typical 24-hour period,

lients were reported to have consumed an additional 750 to000 calories from vended snacks.

n February 2008, all foods and beverages with calories wereemoved from the vending machines with the approval of theesident’s Council. The only vended snacks available are dietodas. Clients have access to additional caloric intake when onutings, working off site, or during home visits. Nutritionducation was provided before and after vended snacks wereemoved. The records of 54 clients age 18 to 62 (33 males and 21emales) who had lived in the facility longer than one year wereeviewed including monthly weights. In February 2008, 71% ofubjects had BMI’s �30. By February 2009, 53% had BMI’s �30.

ended snacks can contribute to excessive caloric intakeesulting in undesired weight gain. Elimination of energyontaining vended snacks may be a useful nutrition intervention.

unding Disclosure: None

ultural Dominance in Dietetics Education

uthor(s): J. White; Nutrition Science, Dominican University,iver Forest, IL

earning Outcome: Attendee will be able to name three areasdentified by study participants of cultural dominance inietetics.

urrently less than 4% of Registered Dietitians in the U.S. comerom African American or Latino communities. At the same timehe incidence of nutrition related diseases are increasing at aisproportionate rate in these communities. Culture is known toe an important factor determining people’s eating behavior. Thenstitute of Medicine Committee on Understanding andliminating Racial and Ethnic Disparities in Health Care hasecommended an increase in the proportion of underrepresentedinorities in the health care workforce. This qualitative study

ooked at the impact of cultural dominance in Dietetics. Nineteenfrican American women who practice nutrition education in thefrican American community were interviewed regarding theirwn educational experiences, their practice, and their perceptionf the profession of Dietetics. They were also asked to give theirpinions regarding changes that need to take place in the field.ritical Race Theory was utilized as a lens to analyze thendings. The women reported the effects of racism in theirducational histories. They commented on their ability to relateo the food, economic conditions and learning styles of theirfrican American clients. They identified a number of obstacles

hey encountered to becoming Registered Dietitians. Thearticipants discussed their views of needed changes in theducational process. It is hoped that this study will provide aoice from those who have been marginalized in Dietetics toroject insight on how the field might become more inclusive andffective in communities of color.

unding Disclosure: ADA Margene Wagstaff Innovative

ietetic Educator 2008 Award

Journal of the AMERICAN DIETETIC ASSOCIATION / A-19