2020 Poster Submissions

2020 Poster Submissions

Due to the COVID-19 pandemic, the Wisconsin Academy of Nutrition and Dietetics unfortunately had to cancel the 2020 Annual Conference and poster submissions aren't able to be reviewed in person but we wanted to recognize the work these students have done. Please review the submission below and feel free to contact the presenters on a job well done!


Presentation Title: Prevalence of Orthorexia Nervosa Among Dietetic Students
Author: Samantha Angell, Dietetic Intern, UW-Stout

Presentation Summary: College students, and specifically dietetic students, are at high risk for eating disorders. Orthorexia nervosa is an newly researched eating disorder that has been shown to affect college students. The purpose of this research is to 1) define orthorexia nervosa, 2) determine if dietetic students are at increased risk for orthorexia nervosa, 2) determine the risk factors associated with increased risk for orthorexia among dietetic students. As a graduate student as UW-Stout, I am working under Dr. Lindsay Heidelberger and Dr. Kerry Peterson in their ongoing research project titled Factors Influencing Body Composition in College Students. My research on orthorexia is an extension of this project. In the second year of this longitudinal study we recruited freshmen students to collect data on anthropometrics, eating habits, 3-day food log, and DEXA scan. This information will allow me to further the research on orthorexia among college students, specifically those in dietetics.


Presentation Title: Low-Income Mothers' Use of Technology to Find Nutrition Information: A Qualitative Study
Author: Elizabeth Chitwood, Research Intern, UW-Madison (echitwood@wisc.edu)
Co-Author: Beth H. Olson, PhD, Associate Profession & Extension Specialist, Nutritional Sciences Department, UW-Madison

Presentation Summary: Pregnant/breastfeeding moms make dietary changes for their babies but don't maintain them postpartum. Tailoring nutrition education to the mother-infant dyad may be effective, and technology could help reach this audience. Formative research analyzed receptivity of low-income moms to the use of technology for nutrition education for themselves and their babies. Low-income mothers participated in focus groups on sources of nutrition information and technology use in seeking information. African American, Hispanic and White (N=14) women participated in 4 mixed groups that were recorded, transcribed and analyzed to develop themes: 1) mother prioritize finding health information for their babies over themselves, 2) they use social networks (including online) to provide relevance to that information, 3) pursuit of nutrition information online occurs similarly to other topics. Technology already in use should be used to provide nutrition education that is relevant and evidence based.


Presentation Title: Visual Menus do not Improve NDTR Efficiency but do Improve Patient Satisfaction: a Quality Improvement Study
Author: 
Holly DuBois, Dietetic Intern, UW-Health (hdubois@uwhealth.org)

Presentation Summary: Background: Many patients struggle with the written menus at University Hospital. Due to this, visual menus were implemented to aid patients in meal planning with nutrition technicians (NDTRs). It was also thought visual menus would increase efficiency.  Objective: Evaluate if visual menus improve experience of patients who struggle with written menus and increase NDTRs efficiency.  Method: Over a one-month period, NDTRs recorded duration of patient meal planning encounters with written and visual menus. Participants included patients who required meal planning assistance. Encounters were documented with time, number of meals planned and diet order. Reason for using a visual menu was noted when applicable. Results: Visual menus increased NDTRs time meal planning with patients by 1.61 versus written menus. NDTRs reported increased patient satisfaction when offered visual menus. Conclusion: Due to increased patient satisfaction, NDTRs will continue to use visual menus with patients.


Presentation Title: The Impact of Waste Education on Consumer Wishcycling
Author: Megan Edison, Dietetic Intern, UW-Health

Presentation Summary: Wishcycling is a growing concern in institutions nation-wide causing harmful impacts in terms of waste management, recycling, and sustainability.  This quality improvement project worked in collaboration with culinary services, the sustainability department at UW Health, and Pellitteri, our waste management company, to improve recycling habits in the food service area. A series of six educational sessions were executed and surveys were distributed to assess the knowledge. In addition, new trash and recycling signs were created and placed over the receptacles to clarify what could be recycled. For employees, a recycling tip of the week was created to focus on common culprits like plastic utensils, gloves, and pieces of paper smaller than a post-it note. These efforts led to improved recycling throughout the culinary department, as noted by Pellitteri and our sustainability department, thus reducing post-consumer waste and working toward a more sustainable food system.


Presentation Title: Patient Perceptions Regarding Nutrition and Kidney Stones
Author: 
Rachel Fenske, Dietetic Intern, UW-Health (rjfenske@wisc.edu)
Co-Author: Kristina Penniston, Senior Scientist, University of Wisconsin School of Medicine & Public Health 

Presentation Summary: Individualized nutrition therapy for kidney stone prevention is superior to general recommendations. We hypothesize that patients willingness to engage with a registered dietitian nutritionist (RDN) and to change dietary habits to prevent stones may be influenced by their existing nutrition knowledge and potentially also by who they consider to be nutrition experts. As preliminary data for a future longitudinal study, we surveyed patients to assess nutrition knowledge and identify information sources. Our data show that >50% of participants had been previously provided nutrition information about kidney stones. Of these, only 10% reported that it was provided by a RDN (a physician was the source of information for most). While nearly all participants agreed that nutrition can influence development of kidney stones, few considered themselves to be very knowledgeable. Based on these results, the need for reliable, evidence-based nutrition information provided by RDNs is highlighted.


Presentation Title: Analyzing the Satisfaction and Awareness of UW-Madison's Department of Nutritional Sciences Career Advising Services
Author: Lisa Herzberg, Dietetic Intern, UW-Health

Presentation Summary: The University of Wisconsin-Madison's Nutritional Sciences Department launched an online Capstone Certificate in Clinical Nutrition (12 credits) in 2012 and an online Master of Science degree in Clinical Nutrition (30 credits) in 2017. The majority of those enrolled in these programs are RDNs working within the field. Due to the University of Wisconsin - Madison's coordinated relationship with UW-Health's Dietetic Internship, a portion of the graduate students are also completing their dietetic internship in tandem with the degree. In light of recent graduate student feedback, a quality improvement project was designed to gauge satisfaction and identify the specific areas students are seeking assistance to reach their career goals. The information gathered via an online survey will aid the department's career advising service to effectively tailor resources towards the career goals of their graduate students, and increase overall student satisfaction.


Presentation Title: Gelmix and Human Milk Quality Improvement Project
Author: Dana Janssen, Dietetic Intern, UW-Madison

Presentation Summary: Infants with medical conditions such as dysphagia often require the use of thickened formula or breastmilk to meet their nutritional needs. Gelmix is a tapioca and carob bean-based infant feeding thickener. This study tested how the consistency of Gelmix-thickened breastmilk changes over time. Gelmix was added to three, four, five and six ounce volumes of breastmilk and IDDSI flow testing was performed at five, ten, and 30 minute intervals, as well as three and 24 hours. Although Gelmix instructions state that five minutes is the necessary thickening time frame, all volumes tested thin at this time. As volume increased, time to reach thickened consistency also increased. Therefore, it may be prudent to warn caregivers to wait at least 30 minutes after Gelmix addition to feed their child. Caregivers should also know that the consistency of refrigerated thickened breastmilk may change over three hours, but will likely remain constant between three and 24 hours of refrigeration. 


Presentation Title: Is the Number of Comorbidities Related to Diabetes Management Correlated to a Higher HbA1c?
Author: 
Ashley Johnson, Dietetic Intern, UW-Health

Presentation Summary: A diagnosis of diabetes is often accompanied by additional diagnoses for other comorbid conditions, each with their own risks and challenges, which can impact a patient's overall disease state. Understanding the degree to which comorbidities occur, and which comorbid conditions commonly occur in patients with diabetes, is crucial to comprehensively manage these patients. This study aimed to look at the number of comorbidities to diabetes management and see if that number is correlated to a higher HbA1c (>9%). 150 patient charts were reviewed from Access Community Health Centers. The findings highlight that there is not a strong association between increasing number of comorbidities and A1c >9%. However, when looking at individual comorbidity categories, there is a strong association between having a diagnosis of depression or bipolar disorder and A1c >9%, which is stronger in men than women. Resources need to be put towards mental health when it comes to diabetes management.


Presentation Title: Quality Improvement: Standardizing Portion Sizes within Food Service Operations at UW-Health Hospital
Author: Nicki Lehtinen, Dietetic Intern, UW-Health (nlehtinen@uwhealth.org)

Presentation Summary: This quality improvement project was designed to standardize the portion sizes within the foodservice system at UW-Health. It was previously identified by food service management at UW-Health that the consistency of portion sizes could be improved. The goal was to improve employee adherence to portioning guidelines, prevent company overspending, and maximize customer satisfaction. Before initiating employee education on portion sizes, a group of secret shoppers recorded the weights of menu items to develop baseline data. Afterwards, employee education was initiated to explain the importance of portion control and a group of secret shoppers purchased and weighed various menu items once again to determine if the education was effective. After data collection, it was determined that the secret shopper initiative was proven to be ineffective. Further interventions may include collecting a larger sample size of data, eliminating error measurements, and including an incentive program.


Presentation Title: Need for Nutritional Education Among UW-Madison Sport Clubs Athletes
Author: 
Madeline Nash, Dietetic Intern, UW-Health

Presentation Summary: UW-Madison's 2018 College Health Assessment performed by the American College Health Association revealed that there was a lack of knowledge surrounding dietary choices among UW-Madison students. Physical activity is well supported by University Recreation & Wellbeing, they provide recreation centers and oversee intramural and sport clubs. This quality improvement project aims to identify need for nutrition education and services among UW Madison students participating in sport clubs. A 19-item survey was sent out to sport club athletes on current nutrition knowledge and practices. There was a total of 282 responses. 80% of respondents reported interest in learning more about how nutrition can impact physical performance. 73% responded that they would utilize services from a registered dietitian. Data from the survey demonstrates a need for nutrition services and education among sport club athletes. Future programming from University Recreation & Wellbeing should include nutrition.


Presentation Title: After-school Nutrition Education Project Effects on 3rd-5th Grade Students' Perception of Fruits and Vegetables in a Rural Community
Author: Kaitlyn Niebur, Student, UW-Stout (leek4368@my.stout.edu)

Presentation Summary: The number of children and adolescents who are affected by overweight and obesity have drastically increased. There are various contributing factors that may cause a child to be overweight or obese. Many researchers are investigating a variety of interventions to combat this detrimental issue. The purpose of this study was to investigate the effects of nutrition education programs on third-fifth grade children's perceptions of fruit and vegetables and to determine if nutrition education on this population encourages dietary changes in this population. Data was collected using pre and post surveys on a control and intervention group. After eight nutrition education lessons, unfortunately limited data has suggested that this program resulted in a change in perception in the participating children. Limitations of this study consisted of the use of self-reporting from children. Also, a small sample size and overall short intervention. Further research in this area is recommended.


Presentation Title: Evaluation of Critical Weight Loss and Malnutrition Risk During and One Month Post Radiation in Patients with Head and Neck or Esophageal Cancer
Author: Denise O'Brien, Clinical Dietitian, Froedtert South Pleasant Prairie Hospital (denise.o'brien@froedtertsouth.com)

Presentation Summary: Significant weight loss is an indicator of malnutrition. The purpose of this study was to evaluate weight changes during and one month post radiation treatment and identify interventions that promote nutritional status in patients with head and neck cancer or esophageal cancer. During radiation patients received daily visits with a nurse and dietitian. Study of fifteen patients receiving radiation for head and neck cancer (N=6) or esophageal cancer (N=9). Data number of treatment days, weight and % weight change at completion of radiation and one month post. Average total % weight loss at completion of radiation was 3.95% increasing to 7.65% one month post radiation. Number of patients supporting a diagnosis of severe malnutrition in the context of chronic illness at completion of radiation 47% (N=7), increased to 60% (N=9) one month post radiation. Nutrition therapy and monitoring shows benefit in maintaining weight during radiation in patients with head and neck or esophageal cancer.


Presentation Title: Assessing Dietary Adherence to MNT for Kidney Stones
Author: Katelyn Schobert, Dietetic Intern, UW-Health (kschobert@wisc.edu)

Presentation Summary: Background: Medical nutrition therapy (MNT) provided by a RDN for kidney stone prevention is frequently tried before prescribing medication. Specific recommendations vary depending on each patient's risk factors. Common recommendations are to 1) increase fluid intake, 2) decrease salt intake, 3) pair calcium-containing foods/beverages with meals (to reduce dietary oxalate absorption) and increase 4) fruit/vegetable (FV) intake. Objective: To assess patients’ adherence to MNT provided by a RDN. Methods: Using a survey we developed, patients reported how many days per week they follow specific diet recommendations. Patients (n=45) completed the survey at their appointment at our multidisciplinary stone prevention clinic. Results: Adherence to higher FV intake was significantly less frequent than all other recommendations (4.1±2.2 d/wk vs. >5.2 d/wk, respectively; P<0.013 for all comparisons). Conclusions: Maintaining FV intake was the hardest recommendation to follow for subjects.


Presentation Title: Assessment of Homelessness and Limited Storage Food Packages in WIC
Author: Kelly Tuszynski, Dietetic Intern, UW-Health

Presentation Summary: Homelessness affects families in many ways including food insecurity. In the Women, Infant, and Children Program (WIC), specifies homelessness as predisposing nutrition risk condition. Assessing the term couch surfing and redefining the term in order to gather appropriate data will improve resources offered. Baseline data on homelessness risk factors and issuance of limited food storage packages were gathered. In January 2020, 1,487 participants were defined as homeless risk factor, but only 10 limited storage food packages were provided. The study will cover different phases of the research and begin by examine all the challenges in defining homelessness, moving to the assessment phase of interviewing and/or surveying WIC employees for data collection, re-assessing the limited storage package, and concluding with better defined assessment questions and data collection.


Presentation Title: Single WIC Site Trial of a Non-invasive Hemoglobin Test Demonstrates Increased Participant Satisfaction, Ease of Use, and Reduced Cost Using the Maximo Pronto System
Author: 
Allison Valitchka, Dietetic Specialist/Dietetic Intern, UW-Health

Presentation Summary: Hemoglobin is screened in the WIC (Women, Infant, and Children Supplemental Nutrition Program) program to assess for low iron and anemia. Pregnant women with anemia may have premature or growth restricted babies and older children may have growth problems or fall ill more often. Typically checking hemoglobin includes a finger poke for a blood sample. A pilot trial of a non-invasive hemoglobin machine, Maximo Pronto, was completed at Dane County Public Health-WIC in Wisconsin. A 92% very satisfied response from WIC participants (n=156) using convenience sampling and an 86% very satisfied response from WIC nutritionists (n=7) using a 4-question staff survey, qualitative stories of increased participant retention, and cost savings of $0.94 per hemoglobin check culminates to demonstrate overall added value in using the noninvasive Pronto machine approach to collect hemoglobins for WIC clientele.


Presentation Title: WIC Phone Application Participant Satisfaction Survey Analysis
Author: Tori Varland, Dietetic Specialist, UW-Health

Presentation Summary: The WIC program strives to provide excellent customer service that shows respect and supports health equity in our client population. Wisconsin WIC participants can provide feedback to clinics through both quantitative and qualitative surveying via the Wisconsin MyWIC phone application. Approximately 82% of Public Health Madison & Dane County WIC participation utilize the phone application and have access to complete this survey. This report analyzes rate of completion of the survey and summarizes the survey data over a seven month period since implementation in June 2019. Recommendations are made to increase participant completion of the survey, address common themes in feedback, and develop processes for analyzing and addressing future feedback obtained via the phone application survey.


Presentation Title: Addressing Food Insecurity in the Clinical Setting: A Critical Access Food Pantry Pilot
Author:
Marah Zinnen, Dietetic Intern, UW-Health

Presentation Summary: Food insecurity is a widespread problem in the United States, affecting 11.8% of households in 2018. Food insecurity has been shown to have a multitude of impacts on health, including increased rates of obesity, type 2 diabetes, hypertension, hyperlipidemia, depression, and reduced activities of daily living in seniors. To promote the health of patients post-discharge, the University of Wisconsin Hospital and Clinics Department of Clinical Nutrition launched a critical access food pantry pilot in September of 2019. The pantry offered a 1-3 day bridge supply of food to patients who screened positive for food insecurity during their inpatient stay. Over 5 months, the pantry served 62 people representing 1,453 pounds of food. 93% of participants were satisfied or very satisfied with their food. The results of this pilot highlight the need for interventions that address food insecurity in the inpatient setting and the feasibility of providing such an intervention at a large hospital.