Connie E. Vickery

Evaluation of literacy level of patient education pages in health-related journals.

The purpose of this study was to evaluate the reading level of patient education material from selected current health care journals. Ten patient education pages from a variety of health care journals were entered into a Microsoft Word program. Applying the Flesch–Kincaid readability formula available from Microsoft Word, a reading level for each page was established and compared to recommended standards. Only 2 of 10 patient education pages fell within the recommended reading levels for health-related materials, and 5 of 10 were above the estimated mean U.S. reading level of 8th grade. A 5th to 6th grade level is recommended for patient education materials. This study suggests that although it is known that low health literacy is a widespread problem, it is not always considered when patient-targeted materials are developed. Health care professionals need to become more active in addressing the literacy needs of the intended receiver of written health-related information.

Sports Nutrition for Young Athletes

Nutritional needs for peak athletic performance include sufficient calorie intake, adequate hydration, and attention to timing of meals. Student athletes and their advisors often are misinformed or have misconceptions about sports nutrition. This paper identifies nutritional needs of young athletes, reviews common misconceptions, and examines the nutrition knowledge of athletes and their sources of nutrition information. Topics covered include energy, carbohydrate, protein, fat and micronutrient needs, hydration requirements, timing of meals, and issues related to age, gender, and specific sports. Other issues addressed include “making weight” and ergogenic aids. Proper nutrition for young athletes is critical not only to their athletic success, but more importantly to their growth, development, and overall health. Nutritional recommendations should be based on the most current scientific data; we provide information about appropriate resources for the school nurse when advising student athletes and their coaches and parents.

Food commercials during television soap operas: What is the nutrition message?

Studies have examined food commercials appearing during daytime, prime time, and Saturday morning programming; none have evaluated commercials aired during soap operas. The purposes of this study were to examine the dietary composition of food products advertised during soap operas and the health and nutrition claims made on their behalf, using current dietary recommendations as a basis of evaluation. A total of 508 commercials videotaped during the top nine daytime serials for five consecutive days, were for food or beverage products. Most foods advertised were rated low in sugar, fat, sodium, and dietary fiber, and health and/or nutrition appeals occurred frequently. However, of the foods advertised as “low cholesterol,” 77% were high in fat. Similarly, those foods advertised as low in saturated fat were high in total fat content. Forty-three percent of the food commercials promoting nutrition were for items such as flavored drinks with little nutrient value. Generally, the nutrition messages conveyed in these commercials supported current dietary recommendations, but the way in which the food products were promoted was often inconsistent and confusing, particularly in the area of fat. Nutrition educators need to address these inconsistencies when assisting consumers in interpreting television food advertising messages.

An outcome evaluation of a food bank program

Nonprofit organizations such as the Food Bank of Delaware rely heavily on contributions as they strive to create a hunger-free society. To demonstrate to donors and the public at large the positive difference made by the Food Bank of Delaware, we developed an outcome evaluation method that would measure success in terms other than the amount of food distributed. A detailed list of foods available for 1 month was evaluated item by item in terms of the US Department of Agricultures Food Guide Pyramid. From this list, we calculated the number of people who could potentially be provided with the minimum recommended number of servings per day for each food group. The highest amount of food distributed was from the Bread, Cereal, Rice, and Pasta Group; food items from this group could potentially meet recommended servings for more than 6,000 persons a day. The food bank distributed the least amount of food from the Milk, Yogurt, and Cheese Group. Food bank programs can use outcome evaluations to demonstrate to contributors and product providers the potential impact of the program and the qualitative and quantitative use of their donations. Results also identify areas for nutrition education and improved menu planning for the provider organizations who distribute these foods.

Community Health and Nutrition Screening for Special Olympics Athletes

Since 1961, Special Olympics has provided sports training and athletic competition for people with mental retardation. A recent addition to these Olympics has been the Healthy Athletes Program, designed to help the athletes improve their health and fitness, leading to enhanced sports experiences and well being. Original health services included dental and eye screening. In 2002, Special Olympics Delaware piloted a Wellness Park to add nutrition, blood pressure, and flexibility screening. Faculty from a universitys health college trained discipline-specific students to conduct the screenings. Thirty nutrition and dietetics students measured height, weight, waist circumference, and calculated body mass index (BMI) for the athletes. Figures and risk-assessments were recorded on a “health report card.” Two hundred ten athletes attended the nutrition screening. Ages ranged from 8 to 63 years; 81 percent males and 19 percent females. According to BMI standards, 32 percent of the athletes were overweight; 17 percent were obese. Twenty-five percent of adult males and 73 percent of adult females had a high risk waist circumference. Athletes at high risk for obesity-related diseases were referred to their primary physician for follow up. Nutrition education handouts included a simplified Food Guide Pyramid, tips for healthy eating in restaurants, 5 A Day information, and healthful hydration guides. Approximately 1,250 athletes participate in Special Olympics Delaware each year, providing a great opportunity to do some much needed health screening and improve access to health care for this often neglected population.

The Feasibility of Conducting Outcome Evaluation in Congregate Meals Programs: A Pilot Project

Abstract Outcome evaluation is seen as one of the most appropriate ways of measuring program effectiveness. It has become an expectation in almost all health and nutrition-related programs, especially to insure ongoing funding. Contributors are demanding clearer evidence that the resources they expend actually produce benefits for the programs target population. This article presents results from a pilot project to develop and test an outcome measurement tool for a Congregate Meals Program in northern Delaware. Recommendations are given for implementing outcome evaluation in other similar programs.

Should you recommend a low-carb, high-protein diet?

Despite the billions of dollars spent each year on weight-loss diets and products, few individuals maintain their weight loss after initiating popular diet programs. One diet that has raised safety concerns among the scientific community is the low-carbohydrate, high-protein diet. This article evaluates the scientific validity of this diet so that clinicians can appropriately advise patients.

Dietitians' beliefs about the importance of health promotion practices

Registered dietitians throughout the state of Delaware (N=146) were surveyed by mail to assess their beliefs about the importance of health promoting behaviors to the health of the average person. Respondents were instructed to rate each of 25 health promotion practices on a Likert scale. Results were compared with investigations of other health care providers. “Eating a balanced diet” was rated among the top five items. “Taking vitamin supplements” received the lowest mean rating. Results of the present study compared well with the beliefs of pharmacists and physicians. Ratings by other registered dietitians from an earlier study tended to be more conservative. Dietitians are supportive of health promotion and disease prevention. Their current role in health promotion activities needs further investigation.Registered dietitians throughout the state of Delaware (N=146) were surveyed by mail to assess their beliefs about the importance of health promoting behaviors to the health of the average person. Respondents were instructed to rate each of 25 health promotion practices on a Likert scale. Results were compared with investigations of other health care providers. “Eating a balanced diet” was rated among the top five items. “Taking vitamin supplements” received the lowest mean rating. Results of the present study compared well with the beliefs of pharmacists and physicians. Ratings by other registered dietitians from an earlier study tended to be more conservative. Dietitians are supportive of health promotion and disease prevention. Their current role in health promotion activities needs further investigation.

Rewarding facility preceptors.

Facility preceptors contribute greatly to the education of students in health professions by serving as role models, mentors, and instructors. Helping to educate students means added responsibilities to an already busy schedule, while rewards are often intangible. The authors describe usual preceptor benefits and explore possibilities for more tangible rewards which can be cost efficient and stimulate preceptor interest and enthusiasm. Suggestions are applicable in any allied health program.

Nutrition students enhance school health education

Purpose – The purpose of the Nutrition Education Students and Teachers (NEST) project was to develop a model of collaboration between University of Delaware dietetics students and elementary teachers to promote nutrition education in the classroom.Design/methodology/approach – Junior and senior level students in a nutrition education course developed nutrition lessons with input from the school teachers on using age‐ and developmentally‐appropriate methods. Actual presentations to 55 elementary children were conducted in a health/science fair format. Written evaluations were completed by all involved in the project.Findings – The university students developed competency in teaching skills, the elementary school pupils gained nutrition knowledge and skills, and the classroom teachers were provided with valuable curriculum materials for future use. The project was rated as successful by students, teachers, the school children, and nutrition instructors. This demonstrated an innovative method to teach nutrit...