Ethics & Professional Development

Overview

This module consists of participation in a professional organization, updated student professional development plan and a health promotion program, and module checklist. Maintaining ethical and professional behavior is an important part of this field and is ongoing. Being an intern and participating in meetings in different capacities has allowed me to see the profession from different angles. From the big picture via the board meeting, to participating in the FNCE conference to being volunteer at a local chapter. All these experiences have widened my perspective on the different parts of dietetic organizations.

Professional Organization

This year I traveled to FNCE in Washington, D.C. for the first time, both as an attendee and as a student presenter. I shared my Master’s Thesis research findings during the poster session on Monday October 22, 2018.

I attended the FNCE Expo as well as educational sessions all day Sunday, Monday and Tuesday.

Some of the sessions I attended were:

  • Create the private practice of your dreams
  • what the internet and big data reveal about who we are
  • food porn dilemmas: balancing artful imagery and real-world attainability in social media
  • podcasts: tune in to the perfect value-add for dietitians
  • Learning Lounge: Being Brave Carving out our leadership niche
  • expert panel: advance your practice through telehealth
  • leveraging pop culture, communication, and data strategies to improve population health
  • elevating your visual influence: the RDN’s guide to mastering video

Academy Board Meeting

Finally, I was able to attend an Academy Board Meeting virtually on Saturday October 27, 2018. This meeting agenda included discussions of Pennsylvania licensure and updates in that process, including conversations with a firm specializing in lobbying and the legislative process because PA dietitians are introducing a scope of practice bill to expand their legal practice rights.

This meeting was very structured, accounting for members, review of last meetings, going over agenda, voting before moving on to next agenda items and adjourning the meeting. I learned that Board meetings are more formal and structured than general meetings and they follow a more strict agenda most likely because they address larger issues that affect the profession as a whole and are concerned with all dietitians, versus individuals.

Student Volunteer at NEPAND

This fall I acted as a student volunteer for the NEPAND Fall Seminar on November 2, 2018. I had the opportunity to serve by setting up and registering participants as well as meeting and greeting dietitians as they arrived. This was a good opportunity to give back to the dietetics community by being of service.

Professional Development Plan

Continued to update the professional development plan activity log.

Health Promotion Project

Lehigh Valley and East Stroudsburg University conducted a community nutrition assessment.

Food insecurity is when an individual does not always have access to enough food for an active healthy life. According to Feeding America, food insecurity affects 1 in 8 people in the US and consistent lack of nourishing foods can have negative health impacts and affect proper management of chronic diseases such as hypertension and diabetes.

Image Source: Feeding America Click on the image for Illuminating Intersections: Hunger and Health video.

 

Image Source: Food Insecurity and Health

According to the most recent BRFSS surveillance data there is room for improvement in fruit and vegetable consumption and opportunities to address the incidence of overweight and obesity in the population. The data for residents of the Allentown-Bethlehem-Easton, PA-NJ Metropolitan Statistical Area can be found below.

Data Source: BRFSS and Trends Data.

Food insecurity is an important issue for dietitians to address because lack of adequate nutrition affects health, quality of life and ability to work. So, for this health promotion project we partnered together with the Salvation Army’s Food Pantry in Monroe County, Pennsylvania. We developed healthy recipes for use with pantry items and promoted healthy eating patterns while engaging with the community.

Lesson Plan: Incorporating Fruits and Vegetables

Date: Thursday, October 27th, 2018

Duration: 9:30-11:30, not including set up and clean up

Target Audience: Monroe County, Salvation Army- Food Pantry

Adults ages 18+, and/or all participants of the food pantry

Program Assessment: Participation, Number of recipes handed out

Program Goals:

Increase general knowledge of  healthy food preparation

Encourage increased daily consumption of fruits and vegetables

Program Objectives:

By the end of the program, participants will be able to:

Choose healthy fruit and vegetable options

Gain knowledge on healthy recipes with food pantry items, and ways to incorporate more fruits and vegetables into their daily lives

Program Activities:

Table Set Up

Food demo showcasing raw versus cooked spaghetti squash

Recipe Cards

Answer Questions As Needed

Outcome Measures

We counted the number of program materials participants picked up because this is a choice pantry, therefore people pick up only the items they want, which includes nutrition education materials.

Participants took 32 each of the spaghetti squash and chip steak recipe cards, 44, It All Matters handouts, 22 canned vegetable recipe cards and 22, 7 Tips to get more fruits and vegetables handout for a total of 152 handouts.

 

Program Materials

Recipe cards for preparing canned vegetables, it all matters handout and 7 Tips to add more fruits and vegetables handout can be found here. The spaghetti squash and chip steak recipe cards and informational sheets are below.

Eat Pink Foods For Cancer Awareness Month

For October’s Cancer Awareness Month in collaboration with another dietetic intern, we developed recipe cards and an informational handout around 7 pink foods for cancer prevention.