Audit of Correct Order Entry of Registered Dietitian Recommendations for Nutrition Support

Several quality improvement (QI) analyses have demonstrated that optimizing accuracy and efficiency of clinical nutrition interventions improves patient outcomes, including increased calorie and protein delivery, decreased length-of-stay, decreased mortality, and improved quality of life post-discharge.https://knowledgeconnection.mainehealth.org/lambrew-retreat-2023/1006/thumbnail.jp

ROBERT BURNS AND FRIENDS essays by W. Ormiston Roy Fellows presented to G. Ross Roy

Robert Burns & Friends essays by W. Ormiston Roy Fellows presented to G. Ross Roy edited by Patrick Scott and Kenneth Simpson This volume of essays about the Scottish poet Robert Burns (1759-1796) pays tribute to the distinguished Burns scholar G. Ross Roy. Subjects covered include writers who influenced Burns; aspects of the writing of Burns and that of his friends and contemporaries; and Burns\u27s influence on later writers. The volume also includes essays on Ross Roy\u27s own accomplishments and on the Burns collection he built (now at the University of South Carolina), together with a checklist of his published writings. G. Ross Roy, Distinguished Professor Emeritus of English and Comparative Literature, founded the journal Studies in Scottish Literature in 1963, and as its editor for nearly fifty years he has had a central role in establishing international academic recognition for the field. His own scholarly work includes the standard Letters of Robert Burns (2 vols., Clarendon Press, 1985). His contributions to Scottish literature have earned him honorary doctorates from the Universities of Edinburgh (2002) and Glasgow (2009). The contributors are all former W. Ormiston Roy Visiting Fellows at the University of South Carolina. This book is also available in a print edition (ISBN: 978-1439270974) through the usual on-line vendors. It is not available for direct purchase from the editors or the University of South Carolina

Whole Grain Likability Among Undergraduate College Students

At present, young adults do not consume enough whole grains. A low intake of whole grains has been associated with higher body mass index and a greater risk for diet- induced diseases such as obesity, diabetes and cardiovascular disease. Novel approaches outside of traditional marketing strategies must be considered. A two-part design aimed at increasing the consumption of whole grains by young adults was organized. First, a survey tool developed to uncover the reasoning behind food choices was validated and subsequently distributed among 100 University of Maine undergraduate students who were not Food Science or Human Nutrition majors. Demographic as well as food preference questions were asked. Seventy percent of participants answered incorrectly when asked what percent of total grain intake is recommended to be whole grain. This demonstrates an evident need for nutrition education about whole grains. For the second part of the study, three formulations of blueberry mini-muffins were created. One was made with 100% white whole wheat flour, one with 50% white whole wheat and 50% allpurpose flour, and one with 75% white whole wheat and 25% all-purpose flour. Fifty undergraduate college students evaluated the muffins for appearance, flavor, texture and overall liking using a 9-point hedonic scale. There were no statistically significant differences between any of the evaluated attributes, and all attributes scored between liked slightly and liked moderately. By blinding the participants to each sample’s composition and then revealing which sample they tasted, we assessed if the discovery of whole grain content changed overall likability of the product. Overall liking of the 75% and 100% formulations increased significantly (p ≤ 0.05). The 100% whole wheat muffin has the potential to be marketed at a university dining area to students who regularly eat muffins. By consuming one standard large size muffin made with the 100% white whole wheat flour formulation, whole grain consumption would increase by two of the three recommended servings per day for adults aged 18-24 years. For future investigation, the 100% formulation could be tested in campus dining halls. In addition, specifically targeting consumers whom are known to not like whole grain foods to see if the test products are acceptable may provide valuable information for marketing strategies

Whole Grain Muffin Acceptance by Young Adults

Adolescents and young adults in the United States do not consume recommended amounts of whole grains. University dining services have opportunities to inform students about whole grains and to offer foods containing blends of whole grains with refined flour to increase daily consumption of these healthful foods. An online survey of university students (n = 100) found that 70% of respondents did not know the proportion of servings of whole grains that should be eaten daily. Mini blueberry muffins containing 50, 75, and 100% white whole wheat flour were served to 50 undergraduate students who rated their liking of the muffins using a nine-point hedonic scale. Respondents liked all muffin formulations similarly for appearance, taste, texture and overall liking. After the whole grain content of each muffin was revealed, 66% of students increased their liking of the muffins containing 100% whole wheat flour. Only half of the students increased their liking for the 75% whole wheat flour muffins, and most students reported no change in liking for the muffins made with the lowest percentage of whole wheat flour. Labeling whole grain foods in university foodservice operations may increase consumption of this food group by some students. Further research with actual purchase behavior is needed