Immersing Into Rural West Virginia

Transcription

1 Immersing Into Rural West Virginia Nutritional Challenge West Virginia University School of Medicine Rural Track

2 Objectives Participants will gain knowledge about developing a nutritional rural immersion. Participants will understand what components of a nutritional rural immersion improved student understanding of nutrition in the rural environment. Participants will have a greater knowledge about teaching health professional students about the financial constraints in the SNAP program.

3 Why Purpose Immerse students into a community in Rural WV to focus on nutritional barriers Who MS1- MS4 WVU SOM Rural Track students were invited to participate as an optional enhancement to their curriculum. Total of 8 students participated When June 2017 Where Cass and Arbovale, WV: Pocahontas County

4 Who 4 Matriculating M1 Students 2 Rising M2 Students 2 Rising M3 Students Rosemarie Cannarella- Lorenzetti, MD, MPH Treah Haggerty, MD, MS, Rural Track Co- Director Kristen McCartney, WVU Extension Pocahontas Co. Judith Siebart, RD, LD, CDE, MS Heather Hanks, Rural Track Coordinator

5 Lodging Students, Faculty and Staff were provided lodging at Cass Scenic Railroad State Park. 5 Company Houses/ 2 nights = $

6 Immersion Activities MedCHEFS Dinner Students participated in a cooking experience learning different techniques and nutritional substitutions for a healthy meal. SNAP Presentation Students were taught about the eligibility guidelines for SNAP, as well as a detailed presentation on WV FoodLink, a synopsis of the county resources and demographics. Nutrition Challenge Students were split into two groups: Lunch & Dinner Each group was provided enough money to feed the entire group a healthy meal on a budget of $22.05 for 15 people

7 MedCHEFS Dinner by Rosemarie C. Lorenzetti, M.D. MedCHEFS: Medical Curriculum in Health Exercise and Food Sciences Students were taught skills that will provide young physicians with the self- assurance needed to speak about diet and exercise and to evaluate a patient's readiness for lifestyle change through motivational interviewing.

8 MedCHEFS Dinner Setup Community Center Fully Equipped Kitchen Meeting space Bathrooms 4 Stations (2 students per station) Measuring spoons/cups 2 Knives Chopping board Recipes Ingredients Serving dishes Costs Associated Community Building: 2 Day Rental Fee = $130 Food Cost = $120 Honorarium = $500

9 MedCHEFS Dinner Skills Learned Knife Skills Healthy Recipes Healthy Substitutions Food safety Standards Patient/Provider Communication Skills

10 MedCHEFS Dinner Menu Group 1 Group 2 Group 3 Group 4 Chicken and Sweet Potato Stew Avocado/Chocolate Mousse Chicken and Bean Chili Simple Granola Bar Kale Salad with Apples, Feta and Nuts with Lemony /Olive Oil Dressing Vanilla Ricotta Cream and Berry dessert Spinach Salad with Strawberries, Parmesan Cheese and Sliced Almonds Flaxseed/Choco Treat

11 Nutrition Overview by Judith Siebart, RD, LD, CDE, MS Detailed Explanations on How Food Deserts are Defined Food Environment Factors History of USDA's Food Guidance System: Dietary Guidelines for Americans Presented the Grading Scale for the Nutritional Challenge Provided Detail Explanations for the Food Groups Taught the Students How to Make: - Homemade Bread & Butter - Homemade Yogurt

12 Food Desert Food deserts are defined as parts of the country with very limited access to fresh fruit, vegetables, and other healthful whole foods, usually found in impoverished areas. This is largely due to a lack of grocery stores, farmers markets, and healthy food providers.

13 Map of Food Desert in US

14 SNAP Presentation by Kristin McCartney, WVU Extenstion Students were taught about the eligibility guidelines for an individual to be enrolled in SNAP or WIC. She also went over the amount of money a family receives per month and what items they can purchase. Presentation was given at Cass Scenic Railroad State Park

15 Eating Healthy on SNAP Households CAN use SNAP benefits to buy: Foods for the household to eat, such as: breads and cereals; fruits and vegetables; meats, fish and poultry; and dairy products. Seeds and plants which produce food for the household to eat. Soft drinks, candy, cookies, snack crackers, and ice cream are food items and are therefore eligible items v CANNOT use SNAP benefits to buy hot food and any food sold for on- premises consumption

16 SNAP in WV 20% of the state population (1 in every 5 residents) Many West Virginia households struggle to put food on the table. The most recent data show 15% of households were food insecure, or struggled to afford a nutritionally adequate diet More than 64% of SNAP participants are in families with children 82% of eligible individuals participated in SNAP in West Virginia in 2014

17 Nutritional Challenge Students were split into two groups: Lunch & Dinner According to the supplemental nutritional assistance program (SNAP), low income Americans live on an average daily allowance for $4.40 per day ($1.47 per meal per person) Each group was provided enough money to feed the entire group a healthy meal on a budget of $1.47 per person/per meal = $22.05 (15 people)

18 Nutritional Challenge Scored on a 0-12 point scale Extra points added for appearance, flavor and creativity One point was added for providing each food group One point was added for following each dietary guidelines for Americans: 2300mg of sodium or less per day <10% of calories from saturated fat No trans fats < 10% of calories from added sugar

19 Nutritional Challenge: Group 1 (Lunch) Grade Sheet Hearty Homemade Rice & Beans Refreshing Strawberry & Oat Milkshake Zesty Latin Salad ü Fruits ü Dairy ü Vegetables ü Protein ü Grains ü Vegetables

20 Nutritional Challenge: Group 2 (Dinner) Grade Sheet Oriental Whole Wheat Noodle Stir Fry Yogurt &Fruit Kabob ü Fruits ü Dairy ü Vegetables ü Protein ü Grains ü Vegetables

21 Barriers Supermarkets Resources - Dieticians, Primary Care Providers

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23 I loved the SNAP Challenge! It offered great perspective about the struggles people in rural areas face when it comes to finding healthy choices. - Rural Track Student I will feel more comfortable counseling patients about making health choices. - Rural Track Student I will definitely be aware of SNAP and FoodLink so that my patients can always have information about resources available to them. - Rural Track Student

24 Nutrition Agenda: Teaching Students How To Talk to Patients Provide patients with education on how to eat healthy Ongoing communication on nutrition between practitioner and patient Understand barriers and restraints present Nutritional supplementation found in the rural environment

25 Acknowledgments Ø WVU Institute for Community and Rural Health Ø Kristen McCartney, WVU Extension: Pocahontas County Ø Judith Siebart, RD, LD, CDE, MS Ø Rosemarie Cannarella- Lorenzetti, MD, MPH

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