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Biomedical subjects

C E Vickery

Publications and source records attributed to C E Vickery.

17 recordsLinked to original sources
PubMed1992

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.

Adult↗
PubMed1992

Journal reading habits of dietitians.

Professional journals are an important resource for continuing education. To explore the journal reading habits of registered dietitians (RDs), we mailed a questionnaire to all RDs in the state of Delaware. Responses were received from 71 RDs (47%) who identified 44 professional journals they rely on for current, practical information. RDs who have journals available at work tend to devote more time to reading at work than at home. The Journal of The American Dietetic Association was clearly the professional journal read with most regularity by respondents. Articles of practical interest, followed by abstracts and book reviews, were sections most widely read. Lack of time was the primary reason RDs identified for not devoting adequate time to reading. Many attempted to resolve this problem through reliance on newsletters and less involvement with journal articles. Suggestions for improving and maximizing journal reading habits are offered.

Adult↗
PubMed1990

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.

Adult↗
PubMed1989

Determinants of attitude toward death by students enrolled in coordinated undergraduate dietetic programs.

Data on personal exposure, clinical experience, and educational preparation for dealing with death and dying were collected from 599 student dietitians from 43 coordinated undergraduate dietetic programs. Attitude toward death score was derived from a 15-item modified version of Coolbeth and Sullivan's Death Attitude Questionnaire. Mean score were analyzed using analysis of variance. Scores for all groups (means ranged from 56.8 to 59.9) denoted a positive attitude. No significant differences attributable to the effects of clinical experience (mean = 56.8) or to the interaction of factors were evident. Statistically significant (p less than .05) differences in attitude as a result of personal exposure (mean = 58.1) and educational preparation (mean = 57.8) were noted. Overall, findings of this study suggest that dietetic programs should seek to incorporate death education in curriculums to prepare students to provide emotional support to dying patients and grieving families.

Attitude to Death↗
PubMed1989

Broadening students' perspectives on literature review.

Student dietitians, in our experience, have demonstrated a very narrow perspective in using professional literature. The limited scope of reference journals used and the lack of ability to critically review the literature and abstract the essentials of a study were identified as problem areas. An assignment designed to address those inadequacies was developed, implemented, and evaluated. Following scientific guidelines, 11 students from the coordinated program in dietetics each reviewed three to five non-nutrition-specific journals and abstracted all nutrition-related articles published for the current 16-month period. The resulting 339 abstracts were compiled and distributed to faculty and facility preceptors. Improvement was evident in students' ability to critically evaluate and abstract an article. Faculty members, facility preceptors, and students evaluated the project as being worthwhile.

Abstracting and Indexing↗
PubMed1989

Student dietitians' experiences with dietary compliance.

The majority of students (91%; no. = 10) thought that following a modified diet was a very valuable experience. The student who did not think the assignment was valuable had been following a diet similar to that assigned, although she did not report this on the pre-test diet evaluation form. Overall, students thought they were better able to identify what it was like to make major dietary changes, especially when those changes are imposed by someone else. They had an increased awareness of the feelings of deprivation that patients might experience when foods become restricted. The students also believed that they would be more understanding when counseling patients and make more diligent efforts to individualize the diet as much as possible. Some thought they had a better understanding of noncompliance and would now be more empathic toward their patients. Assessing the changes required and the degree of difficulty experienced helped the students bring what had been learned conceptually to a conscious awareness.

Diet↗
PubMed1989

Formative course evaluation: a positive student and faculty experience.

A formative evaluation of a senior-level coordinated undergraduate program course was conducted cooperatively by faculty and students and described by all participants as a worthwhile project. Everyone was given the opportunity to identify problems, strengths, and solutions. Students recognized that their concerns are of interest to the faculty. Students and faculty focused attention on solution identification in a format that promoted productive relationships. Concerns were not viewed as belonging to one individual or to students or faculty, but to the group as a whole. Therefore, recommendations were more likely to be accepted by all. Student participants and faculty agreed that the formative evaluation process was time-efficient and productive and fostered a sense of contribution, commitment, and pride in the continuing development of excellence in the program. The format is easily adaptable to the remaining coordinated courses. The formative evaluation gives evidence of the relative success of past endeavors and provides constructive recommendations for future endeavors.

Dietetics↗
PubMed1988

Integration of the nutrition care review in a coordinated undergraduate program.

The nutrition care review is viewed by today's dietitian as a vital tool in assuring quality care and effective utilization of health care facilities and resources. This project sought to include the principles and process of a nutrition care review in the curriculum of a coordinated undergraduate dietetics program. Didactic instruction included discussion of the components and steps in the process, with emphasis on peer review. Building on this knowledge, students developed general standards and criteria for assigned review topics. As accepted by the entire class, the criteria represented measurable characteristics used for peer evaluations of case study presentations made by each student. All students agreed that involvement in the process assisted them in recognizing problems in nutrition care delivery and in developing corrective and/or more efficient alternatives.

Curriculum↗
PubMed1986

Counseling strategies for dietary management: expanded possibilities for effecting behavior change.

Successful nutrition counseling culminates when a client develops a sound working knowledge and practice of good health behaviors, compatible with his/her capabilities and environment. Attainment of that goal requires the cooperation and active participation of both the nutrition counselor and the client. Counseling methodologies abound. The incorporation of strategies and techniques from different approaches into the treatment protocol, using a multidisciplinary approach, may enhance the effectiveness of nutrition counseling in facilitating dietary behavior change. A schematic model of nutrition counseling is presented, and varying counseling theories are introduced that could be incorporated into the model.

Attitude to Health↗
PubMed1985

Evaluation of dietary practices of college women based on expressed concern for one's dietary habits.

On the basis of expressions of concern for their dietary practices, those noting much concern were more likely to practice nutrient supplementation as a margin of safety against possible dietary deficiencies and to rate their diets as good. Although those subjects were more likely to view their body size with satisfaction than subjects in other groups, the majority in each group tended to believe that they were overweight. Diets of those expressing much concern were more likely to meet 100% of the RDAs than diets of other groups.

Adolescent↗
PubMed1979

The dietetic student's introduction to the medical record.

With the goal of introducing the dietetic student to the medical record and her role as a professional in the use of this document, a series of self-instruction modules was developed, evaluated, and revised. Field testing indicated that students attained a significant gain in knowledge after exposure to the modules. Further, students' comments indicated that the self-instructional approach was well received and quite helpful.

Dietetics↗
PubMedDate not supplied

Diabetic diet compliance: student dietitians reverse roles.

Eleven student dietitians attempted to comply with a calorie-controlled, diabetic diet for 1 week. Pre- and posttest questionnaires, as well as food diaries, were used to assess projected versus actual compliance, obstacles to adherence, and thoughts and feelings about following a prescribed medical regimen. Scores of deviation from the meal plan and food exchanges were calculated to describe dietary compliance. Only one student indicated she was able to adhere to the diet for the entire week. Twenty-seven percent of the students complied with their meal plan 90% of the time. All students felt they would be more empathetic in their relationships with patients and involve patients to a greater extent in planning their diets.

Diabetes Mellitus↗
PubMedDate not supplied

Development and supermarket field testing of videotaped nutrition messages for cancer risk reduction.

This article describes the development and field testing of five 1-minute videotaped nutrition public service announcements focusing on the role of nutrition in reducing cancer risks. Topics include dietary fat, vitamin A, vitamin C, cruciferous vegetables, and fiber. Produce departments in two large supermarkets were the test sites. Videotapes were shown over a 3-day period for a total of 20 hours in each store. Of the total 1,196 customers intercepted, 1,050 (88 percent) agreed to be interviewed to determine whether they had viewed the video; the impact of the video on nutrition awareness, diet, and immediate purchases; and their perception of the stores' providing nutrition information. Only 26 percent of the customers viewed the videotapes. The main reason cited for nonviewing was lack of time. Forty-three percent of viewers stated that this was new information to them, and 21 percent said they would change their eating habits as a result of seeing the tape. Seventeen percent of viewers stated that they actually purchased foods recommended in the tapes. Of all the customers surveyed, 40 percent said they would shop more often at a supermarket that showed nutrition videos.

Adult↗
PubMedDate not supplied

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.

Dietetics↗