This project was an in-service performed by a fellow student and myself at the Fayette County Fire Department. For three days, my partner and I delivered a presentation entitled “A Crash Course in Nutrition,” lasting approximately one hour. During the presentation, participants were taught the basics of the food guide pyramid, food safety, hydration, myths regarding nutrition, supplementation, heart healthy eating, and how to use MyPyramid. In addition, several heart healthy recipes were provided for the participants to try at home. In preparing this presentation, my partner and I brainstormed topics relevant to the firefighters’ needs and conducted research in these topic areas to develop the powerpoint presentation. In addition to the presentation, the participants were given an evaluation form and instructed to indicate their level of preparedness in five session objectives both before and after the presentation. These session objectives include: using the principles of the food guide pyramid/MyPyramid to plan balanced meals, using MyPyramid tracker to assess nutritional intake, identifying risks and benefits associated with the use of supplements, listing food safety measures to prevent food borne illness, and listing strategies to make food choices more heart healthy. Also included in the evaluation form were areas to provide feedback regarding the most useful components of the nutrition session as well as areas in need of improvement or redesign.
Analysis of the evaluation forms revealed an increase in preparedness following the presentation for each session objective with an increase of 51%, 54%, 39%, 31%, and 34% for objectives 1, 2, 3, 4, and 5, respectively. This indicates that our presentation, though general due to the substantial amount of information presented, was successful in increasing the participants’ knowledge and preparedness in each topic area identified in the session objectives. Additionally, the feedback received indicated that the participants most enjoyed learning about portion control, MyPyramid, and nutrition myths while they desire more information regarding supplementation in the future. Receiving this feedback allows for future dietetic interns to take this project and not only continue to put it into effect but also improve upon this initial model.
Regarding ethical behavior in dietetics practice, I believe this project allowed me to demonstrate professional, ethical behavior as outlined by the American Dietetic Association Code of Ethics. I believe that my partner and I acted in accordance to these codes, specifically codes two, three, six, eight, and nine, which state:
2. The dietetics practitioner practices dietetics based on scientific principles and current information.
3. The dietetics practitioner presents substantiated information and interprets controversial information without personal bias, recognizing that legitimate differences of opinion exist.
6. The dietetics practitioner provides sufficient information to enable clients and others to make their own informed decisions.
8. The dietetics practitioner provides professional services with objectivity and with respect for the unique needs and values of individuals.
9. The dietetics practitioner provides professional services in a manner that is sensitive to cultural differences and does not discriminate against others on the basis of race, ethnicity, creed, religion, disability, sex, age, sexual orientation, or national origin.
Researching the most current information; answering questions with objectivity; providing a framework of nutrition knowledge upon which the participants could base future decisions; and maintaining sensitivity for race, culture, religion, gender, age, etc. were prominent features of this project and display both my partner’s and my respect for and adherence to the Code of Ethics for dietetic professionals.
I truly enjoyed completing this project with my partner as we work well together and always have fun while creating good work. Designing and conducting this presentation was an excellent opportunity to practice public speaking skills with a focus on dietary education as well as evaluate a project that I was involved in from conception to performance. Projects similar to this will be within my scope of practice as a future dietetics professional so this experience has given me greater confidence in my ability to not only conceptualize an education session but also deliver it with success.
Analysis of the evaluation forms revealed an increase in preparedness following the presentation for each session objective with an increase of 51%, 54%, 39%, 31%, and 34% for objectives 1, 2, 3, 4, and 5, respectively. This indicates that our presentation, though general due to the substantial amount of information presented, was successful in increasing the participants’ knowledge and preparedness in each topic area identified in the session objectives. Additionally, the feedback received indicated that the participants most enjoyed learning about portion control, MyPyramid, and nutrition myths while they desire more information regarding supplementation in the future. Receiving this feedback allows for future dietetic interns to take this project and not only continue to put it into effect but also improve upon this initial model.
Regarding ethical behavior in dietetics practice, I believe this project allowed me to demonstrate professional, ethical behavior as outlined by the American Dietetic Association Code of Ethics. I believe that my partner and I acted in accordance to these codes, specifically codes two, three, six, eight, and nine, which state:
2. The dietetics practitioner practices dietetics based on scientific principles and current information.
3. The dietetics practitioner presents substantiated information and interprets controversial information without personal bias, recognizing that legitimate differences of opinion exist.
6. The dietetics practitioner provides sufficient information to enable clients and others to make their own informed decisions.
8. The dietetics practitioner provides professional services with objectivity and with respect for the unique needs and values of individuals.
9. The dietetics practitioner provides professional services in a manner that is sensitive to cultural differences and does not discriminate against others on the basis of race, ethnicity, creed, religion, disability, sex, age, sexual orientation, or national origin.
Researching the most current information; answering questions with objectivity; providing a framework of nutrition knowledge upon which the participants could base future decisions; and maintaining sensitivity for race, culture, religion, gender, age, etc. were prominent features of this project and display both my partner’s and my respect for and adherence to the Code of Ethics for dietetic professionals.
I truly enjoyed completing this project with my partner as we work well together and always have fun while creating good work. Designing and conducting this presentation was an excellent opportunity to practice public speaking skills with a focus on dietary education as well as evaluate a project that I was involved in from conception to performance. Projects similar to this will be within my scope of practice as a future dietetics professional so this experience has given me greater confidence in my ability to not only conceptualize an education session but also deliver it with success.