Browsing by Author "LaFalce, Amy"

Now showing 1 - 5 of 5
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    Enhancing Awareness and Access to Type 2 Diabetes Prevention Resources in the Workplace
    Julich, Mary (Virginia Tech, 2024-12-12)
    The rate of type 2 diabetes amongst working-age adults is on the rise and addressing prevention in the workplace has become increasingly essential. Strategies such as promoting better nutrition, encouraging regular physical activity, and raising awareness of local resources can aid in the prevention of type 2 diabetes. The purpose of this project is to create a general nutrition education resource for Virginia Tech employees about type 2 diabetes through the university’s worksite wellness program, Hokie Wellness. This project aims to evaluate the effectiveness of the program in increasing employees' ability to make lifestyle changes and access local resources for diabetes prevention. A needs assessment identified employees’ interest in learning about type 2 diabetes, specifically around recommended dietary patterns, physical activity, and resources within the community. The program was delivered as a virtual workshop. It focused on practical lifestyle changes, such as reading nutrition labels, being mindful of food portions, and incorporating physical activity. It also connected participants to complimentary resources such as Virginia Tech’s Nutrition Counseling Services and the Virginia Cooperative Extension Diabetes Prevention Program. Evaluation surveys indicated that participants felt more informed about diabetes prevention, confident in applying learned strategies, and motivated to seek out the local resources discussed. These results indicate that workplace wellness programs can play an essential role in reducing the risk of type 2 diabetes amongst employees. By promoting awareness and supporting lifestyle changes, these programs contribute to a healthier, more engaged workforce and community.
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    Examining the Feasibility and Implementation of a New Dietary Intake Documentation Method in a Hospital Setting
    Gause, Allison (Virginia Tech, 2024-07-29)
    Malnutrition affects one in three hospitalized patients in the United States (Sauer et al., 2019). One of the six diagnostic criteria for malnutrition is inadequate dietary intake, which can be tracked in several ways. In hospital settings, tracking and documenting dietary intake is primarily the responsibility of nursing staff or dietitians (Heighington-Wansbrough & Gemming, 2022). This project aimed to develop and present a staff training presentation on a new documentation method, utilizing the Welch Allyn Connex Spot Monitor, a point-of-care technology device. The training was presented to various clinical staff at Inova Alexandria Hospital at two meetings. The training presentation reviewed the importance of accurate meal documentation, the disadvantages of the current method, and instructions on how to follow the new method. Documentation frequency was collected from ten patient charts, with a length of stay greater than three days, from three hospital units before the training. Documentation frequency was measured again one week following the second training and four weeks following the second training. The baseline mean before the intervention was implemented was 4.33 meals per patient. The one-week post-intervention mean meals documented was 6.07 meals per patient and the four-week post-intervention mean was 4.1 meals per patient. The results indicated an increase in meal documentation frequency, across all units, one week following the second training session (p = 0.02). When assessing the maintenance of meal documentation four weeks after the training, the frequency was no longer significantly higher and returned close to the baseline value (p = 0.74). In conclusion, meal documentation frequency increased in the week following the training presentation. The adoption of the new method was not sustained over four weeks and highlighted the need for more regular training on the new documentation method.
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    Improving Healthcare Provider Knowledge on Recognition and Treatment of Avoidant/Restrictive Food Intake Disorder (ARFID)
    Bartels, Nicole (Virginia Tech, 2024-07-24)
    Avoidant/Restrictive Food Intake Disorder (ARFID) is a newly recognized feeding and eating disorder that is commonly mistaken as picky eating in youth or childhood. It is often difficult to diagnose, as it frequently co-occurs with Autism Spectrum Disorder (ASD). First added to the Diagnostic and Statistical Manual of Mental Disorders (DSM-5) in 2013, the definition of ARFID was updated in 2022 with clearer diagnostic criteria. Screening practices for ARFID remain limited, and healthcare professionals usually have minimal training on this topic. Due to ARFID being less familiar among healthcare providers, the diagnostic prevalence is low, and treatment options are scarce. This project discusses the importance of increasing the awareness of ARFID among healthcare professionals, which includes the identification and management of this disorder, and the importance of continuing research to understand this disorder better. The goal of this project was to pilot a virtual professional development program with Continuing Education Units (CEUs) for registered dietitians and licensed therapists to increase awareness of the various characteristics and effects of ARFID based on a comprehensive literature review. Participants of the program found it to be informative and valuable to their careers. Increasing education and awareness among providers is essential to improve the diagnosis and treatment options for ARFID.
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    Incorporating Mindful Eating Education into a Culinary Nutrition Program for Adolescents in an Urban Food Desert
    McClain, Elizabeth (Virginia Tech, 2024-08-08)
    Culinary nutrition programs can shape children’s long-term eating behaviors. Mindful eating has also been an effective tool for nutritional behavior change in youth and adults by encouraging awareness of food choices, sensory experiences, and internal hunger cues. However, there is limited research on incorporating structured mindful eating education in youth culinary education programming. This study examined the development, implementation, and evaluation of a five-lesson mindful eating-focused curriculum at an after-school cooking program using an exploratory, sequential, mixed-methods design. Short-term outcomes were evaluated using baseline and post-intervention surveys, class recordings, and real-time feedback on mindful eating principles: sensory awareness, understanding the food system, and recognizing environmental distractions. The baseline and post-intervention surveys showed a 9.9% increase in willingness to try new vegetables, 12.3% increase in students' mindful attention, and a 1.8% increase in approach and persistence. Results from the midway survey showed 70% of students reported changes in their food choices. Qualitative results from the midway survey displayed the practical application of Kolb’s Experiential Learning Cycle by identifying mindful eating techniques outside of the classroom seven students reported identifying food sources, six used their senses, three limited distractions, and seven practiced awareness of hunger and fullness levels. In conclusion, incorporating mindful eating into cooking curricula is feasible and can positively influence students' awareness and application of healthy eating habits. The implications suggest educational programs incorporating mindful eating techniques can be beneficial in promoting nutrition education and helping students optimize their food choices, potentially addressing aspects of food insecurity. Future research should examine the long-term effects of mindful eating education and explore diverse teaching methods to enhance its effectiveness. Developing more sophisticated surveys and assessment tools will also be crucial for accurately measuring short-term outcomes and student learning objectives.
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    Maximizing Food Budgets and Diet Quality: An Education Program for Parents and Caregivers of Head Start Children with the Northern Virginia Family Service
    Vogt, Ainsley; Misyak, Sarah; Myers, Emily; LaFalce, Amy (Virginia Tech, 2024-07-23)
    Given the rising costs of food and groceries from 2023 to 2024, knowledge on food resource management strategies is crucial, especially for low-income families. Northern Virginia Family Service (NVFS) offers essential resources aimed at fostering stability and self-sufficiency among low-income families through various critical services. This project aims to investigate behavioral intentions related to food purchasing among NVFS parents and caregivers, identifying effective educational resources to encourage healthier food choices while optimizing budgets. An educational session was conducted with five NVFS families in Arlington, Virginia. The session covered topics in food resource management and implementing SNAP recommendations, such as shopping essentials, money-saving strategies, shopping by food group, and nutrition label interpretation. Following the session, participants completed a survey using a Likert scale to gauge their readiness to modify food shopping habits. Results indicated a strong inclination among participants to prioritize certain cost-saving strategies but showed less intent to prioritize other cost-saving strategies and less intent to prioritize nutritional quality. Future educational efforts should build on these cost-saving strategies and emphasize nutritional awareness during grocery shopping to promote the health and well-being of NVFS families and individuals.