Medicine and Health Sciences Commons^™

It Is Time For The Field Of Dietetics To Invest In The Future Of Our Profession., Melody M. Wolford

Internet Journal of Allied Health Sciences and Practice

No abstract provided.

Investigating Whether Consuming Meals In A Dining Room Impacts Patients’ Mood, Level Of Interaction, And Subsequent Nutrient Intake In A Stroke Rehabilitation Ward., Sali Abouhajar, Grace Bennett, Linda Dooley Ms., Tracy Waldron Ms., Katie Walsh Ms., Sile Murphy Ms., Aoibheann Mcmorrow Dr., Joseph Harbison Prof., Suzanne L Doyle

SURE Journal: Science Undergraduate Research Experience Journal

Background/objectives
Malnutrition is evident in hospitals and stroke patients are at increased risk. Protected mealtimes may help increase nutrient intake especially when patients interact and enjoy the dining room atmosphere. The aim of this research is to investigate if eating in a communal dining room increases nutritional intake compared to eating at the bedside and to investigate whether patient interaction and mood affects patient nutrient intake.

Population/methods:
A randomised cross-sectional study of 20 patients, assessing a comparison of patient’s mealtime consumption at lunchtime in the dining room and at the beside. Patients’ meals were weighed before and after consumption as …

Piloting A Cooking Demonstration Curriculum For Dietetics Students, Jill Henderson

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

Cooking demonstrations are a unique and effective way to teach nutritional concepts and basic cooking skills in a community setting. They have been found to be beneficial for participants in attendance as they improve confidence in the kitchen, cooking skills development, and the promotion of healthier foods into the diet. Classroom learning facilitates critical thinking but does not necessarily provide a platform for hands-on learning. In planning and executing community-involved cooking demonstrations, students are able to connect content learned in the classroom to professional practice. Over the last decade the field of dietetics has involved more community-based programs designed to …

The Effectiveness Of Nutrition Education: Comparing Registered Dietitian Educators With Dietetic Interns, Amy Gannon

Theses, Dissertations and Capstones

The Department of Dietetics at Marshall University is a subcontracting agency with the West Virginia University Extension Service for the purposes of delivering nutrition education to children in low-income schools in a six-county radius in southwestern West Virginia through the Marshall University Nutrition Education Program (NEP). The method of lesson delivery includes an educational model that utilizes both registered dietitians (RD) and dietetic interns. The NEP is evaluated through several methods, including pre-/post-tests, teacher focus groups, and parental feedback surveys. To date, no evaluation has been completed to determine the effectiveness of dietetic interns’ delivery of nutrition education lessons compared …

Experiential Learning In Dietetics: Can Diabetes Camp Make A Difference?, Mallory Jean Mount

Theses, Dissertations and Capstones

This longitudinal qualitative case study explored the knowledge, perceptions, confidence, and empathy gained by dietetics students during experiential learning at a residential diabetes camp. Qualitative research methods were used to explore and understand participants’ experience of hands-on involvement with type one diabetes, and what they learned at camp that cannot be learned in a classroom. Data were collected over two years at Camp Kno-Koma, the diabetes camp of West Virginia. This study suggests that experiential learning at diabetes camp can make an important contribution to the overall education of dietetics students. One year of experiential learning was beneficial to participating …