coordinated program research projects

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MONDAY, NOVEMBER 8

POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH

ody Mass Index and Co-Morbidities Generate Revenue forealth Care Facilities

uthor(s): N. Matyas; Nutrition Services, Hazleton Generalospital, Hazleton, PA

earning Outcome: To identify the steps involved in documentingatient’s Body Mass Index and comorbidities to increaseeimbursement dollars.

ealthcare funding is changing in America. Administrators areooking for ways to add more money to the bottom line so they canedistribute those funds and create more services for the community.ietitians can help improve reimbursement and generate revenue forealthcare facilities where every dollar counts. A team of nurses,ietitians and billing coders evaluated the coding and billingrocesses. They determined that documenting Body Mass IndexBMI) and corresponding co-morbidities could realize increasedayment.

he project evaluated the cost effectiveness of documenting BMI ando-morbidities to increase hospital reimbursements with annterdisciplinary team approach. Body mass index and co-morbiditiesrovide a measurement as a reliable indicator of health status. BMIas included in the medical record either calculated by the dietitianr electronically. The physician was educated to provide a current orast history of malnutrition or morbid obesity. The coder thenetermined if additional monies can be realized by physiciano-morbidity documentation. A BMI over 40 can be considered aomplicating co-morbidity using the code V 85.4 for morbid obesity.

BMI under 19 can also generate revenue with documentation ofalnutrition using the code V 85.0. Coding experts assisted

hysicians to ensure proper documentation.

ietitians can play an active role in collaborating with physicians,ursing, and coders to increase reimbursement and improve theottom line for administrators.

unding Disclosure: None

Funding Disclosure: None

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eterminant Factors of Food Consumption in Low Income Ruralommunities

uthor(s): S. McWhinney,1 A. McDonald,1 C. Outley,2 E. McKyer3;Agriculture, Nutrition & Human Ecology, Prairie View A&M University,rairie View, TX, 2Texas A&M University, College Station, TX, 3Divisionf Health Education, Dept of Health & Kinesiology, Texas A&Mniversity, College Station, TX

earning Outcome: Participants will be able to identify and understandome of the factors affecting food consumption practices of residents livingn rural communities.

ealthy food consumption remains one of the most important componentsn maintaining a healthy lifestyle. Segregation of communities due to lowncome or rural location can significantly affect the nutritional intake ofesidents. A total of one hundred low income parents with children in theourth grade were selected from four adjoining rural communities toarticipate in this study. Participants were solicited via signage providedn both Spanish and English. Selection of final participants was conductedy purposive sampling. Twelve focus groups of four to twelve participantsach were conducted to determine the factors influencing their foodonsumption practices. Focus group sessions were conducted in a neutraletting and lasted for approximately 120 minutes. The focus groupsncluded one parent per family and consisted of males and females.articipants were African Americans and Hispanic Americans, and allere in the lower income category. Data collected from focus groups were

ranscribed and entered into Atlas Ti for analysis. Results indicated thatecision on what to eat were based on a variety of factors includingulture, family preferences, food cost, time, season, and familiarity withhe food. Surprisingly, all the groups indicated that children in charge ofaking food decisions had a significant impact on what the family

onsumed. Findings indicate that low income rural families face manyhallenges in regard to thier nutritional intake.

unding Disclosure: Funding for this project was made possible byP20MD0002295 from the National Center on Minority Health and Healthisparities.

oordinated Program Research Projects

uthor(s): C. S. McCarroll, M. Penumetcha; Nutrition, Georgia Stateniversity, Atlanta, GA

earning Outcome: Participant will be able to identify a method to meetoordinated Program Outcome CP 1.5.

eed or purpose of project: This project fulfills the 2008 Eligibilityequirements and Accreditation Standards for Coordinated Programs (CP) forutcome 1.5: ”Conduct research projects using appropriate research methods,

thical procedures and statistical analysis.

etting for use: CP students meet weekly with area dietetic interns for skillsevelopment sessions.

nique characteristics: The competency was completed during a series of fouridactic sessions, in addition to time for completing the research project. Projectteps included:

dentifying nutrients/foods with sub-optimal intakes through a literature review

eveloping a food frequency questionnaire (FFQ) to capture the intakes of theuboptimal nutrients/foods

ollecting data using both their FFQ and the gold standard FFQ

alidating the FFQ using standard statistical methods

arget characteristics of target audience: CP students and dietetic interns

valuation: The students/interns presented their research at two differentessions and were evaluated by faculty and program directors. Objectives for therst student presentations were to describe:

ow and why they chose a particular nutrient/food to survey

omponents of the FFQ including types of foods, portion sizes, and demographicnformation

lans to implement the survey, including sample size and administration plans

bjectives for the second presentation were to demonstrate ability to:

alculate descriptive data for the FFQ study and interpret results

alculate parameters of validation such as sensitivity, specificity, positiveegative predictive value

alculate correlation coefficients and interpret findings

omparison of a Historical Food Frequency Questionnaire with ahree-Day Diet Record

uthor(s): L. S. Brown,1 D. M. Wolongevicz,1 S. M. Karl,2 M. J. Pencina,2

. W. Kimokoti,3 R. B. D’Agostino,2 B. E. Millen1; 1Nutrition, Simmons College,oston, MA, 2Mathematics and Statistics, Boston University, Boston, MA,

Family Medicine, Boston University School of Medicine, Boston, MA

earning Outcome: The participant will learn about the existence of theSDA trends database for analyzing historical nutrient intake data and be able

o determine if this tool could be useful for their own research.

ackground: In the mid-1980s, the Framingham Heart Study reintroducedethods to evaluate dietary exposures in the Framingham Offspring/Spouse

FOS) cohort. Several assessment tools were administered at exam 3 (1984-88)ncluding a three-day food record and the Framingham food frequencyuestionnaire (FFQ). The aim of this validation study was to investigate theelative ability of a newly created historic FFQ database derived from the 1985SDA Survey Nutrient Database for Trends Analysis to estimate nutrientrofiles in this cohort.

ethods: Nutrient profiles generated by the newly created historic FFQatabase were compared with profiles created in the early 1990s for the exam 3ood records. Population means, Pearson correlations, and interquintile

ovement were calculated.

esults: The FFQ demonstrated the ability to estimate population means ofost nutrients within 10 to 20 percent and ranked subjects into comparable

uintiles with severe misclassification being under 5 percent for all nutrients.eattenuated energy adjusted correlations for men ranged from 0.24 for zinc to.65 for grams of alcohol with an overall mean correlation of 0.40. Energydjusted correlations for women ranged from 0.20 for sodium to 0.67 for gramsf alcohol with an overall mean correlation of 0.39.

onclusion: These results demonstrate that the newly created historic nutrientatabase for the exam 3 Framingham FFQ is a suitable tool for assessing theietary intake of major nutrients within the Framingham cohort. This historicatabase may be used to study potential relationships between nutrient intakes measured by the FFQ and risk of disease development.

unding Disclosure: This work was supported by the National Heart, Lungnd Blood Institute’s Framingham Heart Study (Contract No. N01-HC-25195).

Journal of the AMERICAN DIETETIC ASSOCIATION / A-77