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MONDAY, OCTOBER 19

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

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rocess and Outcomes Evaluation of Dietetic Internsroviding Nutrition Counseling in an Urban Medicalenter Employee Health Clinic

uthor(s): K. S. Keim,1 R. Chwalisz,2 D. Sowa1; 1Clinical Nutrition,ush University, Chicago, IL, 2Employee Health, Rush Universityedical Center, Chicago, IL

earning Outcome: Conduct an evaluation to assess dietetic internerformance by asking the client and measuring client behavior change.

he objective was to assess employee health (EH) client satisfactionith dietetic interns who conducted nutrition counseling and if

lients’ behavior changed as a way to assess dietetic internerformance. A cross sectional design using retrospective charteview and survey methods was used. Seventy-two charts wereeviewed and 58 clients were sent an email link to the onlineuestionnaire. The chart review sample was 22% Black and 31%hite with the majority being female (71%) and coming for weight

oss (n�49). There were 37 (64% response rate) usable questionnairesnalyzed with respondents being predominantly female (95%) andell educated (62% college/post graduate educated). Eighty-sevenercent accomplished one nutrition goal and 66% knew they neededelp to make nutrition behavior changes. Ninety-five percent statedhey had a knowledgeable nutrition counselor (dietetic interns). Topve helpful behavior change strategies used were: made nutritionoals (95%), listed barriers to achieving goals (89%), discussed how toessen these barriers (89%), received nutrition information (87%) andiscussed food record with counselor (76%). Top three behaviors thatncreased because of the counseling were: eat more vegetables (34%),imit number of food servings I eat (23%) and think about what

otivates me to healthy eating (23%). Interns will be instructed inehavioral and cognitive strategies that work for clients to encourageealthy eating. This baseline will be used to monitor intern classerformance by receiving input from the clients they counsel.ethods were approved by the Institutional Review Board foruman Subjects.

unding Disclosure: None

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arketing to Hawaii’s Registered Dietitians by Using theeb to Meet Student Preceptor/Mentoring Needs

uthor(s): A. C. Shovic, P. Katepoo; Human Nutrition, Food andnimal Sciences, University of Hawaii, Honolulu, HI

earning Outcome: Learn to successfully use the web inarketing to RDs to meet preceptor/ mentoring needs of

tudents.

nrollment of the University of Hawaii’s accredited didacticietetics program has tripled in the past 18 years. Programequirements include having students complete a one-hundredour practicum at a hospital/clinical site. The Hawaiian Islands,

ocated thousands of miles from any land mass, has limitedesources so finding sites can be challenging. This need wasarketed, via the Hawaii Dietetic Association (HDA) website, to

ts three hundred members starting with the questions: Are yourofessionally competent? Are you kind? As a result, all twenty-our current senior students were successfully placed for 2009pring semester. Using this relatively simplistic tool for findingracticum sites, involving professional mentors, may benefitther dietetics programs. (The poster will show the marketingool featured on the HDA website: www.eatrighthawaii.org/index/entor).

unding Disclosure: None

-60 / September 2009 Suppl 3—Abstracts Volume 109 Number 9

usiness Plan Development Project

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

earning Outcome: The participant will be able to describe aethod to meet competency CP 4.10.

he business plan development project fulfillsompetency/Learning Outcome 4.10 in the 2008 Eligibilityequirements and Accreditation Standards (ERAS) published by

he Commission on Accreditation for Dietetics Education, “uponompletion of the CP, graduates are able to develop a businesslan for a product, program, or service, including development ofbudget, staffing needs, facility requirements, equipment and

upplies.” Georgia State University (GSU) Coordinated ProgramCP) students develop business plans for government agencies,ot-for-profit and for-profit organizations in the metropolitantlanta (Georgia) area. Each cohort of CP students (8 - 10tudents per cohort) develops a business plan to fit the needs of apecific organization. Since the implementation of competency CP.10, three business plans have been completed and one plan isnder development. Two of the business plans were for GSU-ased Nutrition Clinics and one plan for an area agency on agingave been implemented. The plan in development is for a retailompany’s employee wellness plan including modifying theafeteria menu choices. 80 % of the organizations are expected topprove the business plan within three months of completion,nd 50% of the plans are expected to be operational within oneear of completion. Each organization completes an evaluationorm within three months of the submission of the business plannd confirms the operation of the plan via a letter.

unding Disclosure: None

oding Practices and Patterns of Code Use of Registered Dietitians:008 American Dietetic Association Coding Survey

uthor(s): L. Arpino,1 K. Ayoob,2 S. Brodney Folse,3 M. Hodorowicz,4

. Luchetti,5 D. Machinski,6 C. Thiessen,7 J. White8; 1Linda Arpino &ssociates, Inc., Rye Brook, NY, 2Albert Einstein College of Medicine, Bronx,Y, 3The Health & Wellness Institute, Providence, RI, 4Mary Ann Hodorowiczonsulting, Palos Heights, IL, 5Blue Cross NE Pennsylvania, Wilkes Barre, PA,

A� Nutrition, San Diego, CA, 7Veteran’s Administration, Omaha, NE,Department of Family Medicine, University of Tennessee, Knoxville, TN

earning Outcome: To identify RD code and billing practices and recognizeey practice management activities to maximize correct code use and outpatienteimbursement for registered dietitians.

oding, coverage, and compensation are the lifeblood of registered dietitians (RDs) inrivate practice, and are of increasing importance to RDs in outpatient institutionalettings. RDs and ADA have specific and complementary roles in assuring therovision of safe, effective, billable nutrition services. To determine RD knowledge andse of current medical nutrition therapy (MNT) and reimbursement patterns related toode use, the ADA Coding and Coverage Committee conducted its second online codeurvey.

he 2008 survey was an Internet administered cross-sectional investigation thatncluded 239 self-selected RDs and 1,613 pre-selected RDs from targeted workettings including clinics, HMOs, hospitals, self-health care, self-employed,ommunity/public health, and home health. Factors associated with theikelihood of using MNT codes 97802 and 97803 were nearly identical, and RDsere more likely to use MNT codes if they worked full-time and were self-

mployed, or if they were Medicare providers. Analysis of the data revealed fewariables (e.g. practice setting and number of years billing) were associated withhe percent of billed charges reimbursed by different payers.

he Committee has identified three important areas to increase knowledge ofNT code use for reimbursement of nutrition services: recognition and proper

ode use; tools for correct submission of claims and billing; and knowledgencentive, value-based quality improvement programs such as the Physicianuality Reporting Initiative. RDs can use this information improve their coding

kills and gain financial viability.

unding Disclosure: None