改善医学生在核心外科实习期间获得营养的机会

IF 1.5 Q3 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH
Blake M. Hauser, Matthew Parsons, Besmira Alija, Christine Kim, Andrew Nguyen, Joy Moses, Sierra Tseng, Christopher Alba, Kniya Dédé, Megan Gimmen, Evelyn Lemus Silva, Diviya Rajesh, Lily Mirfakhraie, Alan Z. Yang, Meghan Ariagno, Kelly Moutsioulis, Erin Reilly, Reza Askari, Nancy L. Cho, Amy Evenson, Arundhati Ghosh, Sophia McKinley, Roy Phitayakorn, Beth Frates
{"title":"改善医学生在核心外科实习期间获得营养的机会","authors":"Blake M. Hauser, Matthew Parsons, Besmira Alija, Christine Kim, Andrew Nguyen, Joy Moses, Sierra Tseng, Christopher Alba, Kniya Dédé, Megan Gimmen, Evelyn Lemus Silva, Diviya Rajesh, Lily Mirfakhraie, Alan Z. Yang, Meghan Ariagno, Kelly Moutsioulis, Erin Reilly, Reza Askari, Nancy L. Cho, Amy Evenson, Arundhati Ghosh, Sophia McKinley, Roy Phitayakorn, Beth Frates","doi":"10.1177/15598276241261646","DOIUrl":null,"url":null,"abstract":"The rigorous demands of medical education create circumstances that can make it challenging to maintain a healthy diet. Evaluations from students at an urban medical school in the northeast U.S. regarding their surgery clerkship highlighted the difficulty of finding healthy snacks or meals between operations and patient care obligations. In response, we implemented the Nutritional Wellness Initiative, a pilot program designed to offer accessible, healthy snacks to medical students during their surgery clerkship. We conducted a 3-month pilot program at three hospital sites and surveyed participants. Responses were compared to controls who completed their surgery rotation before initiation of the pilot program. Both groups emphasized the importance of having access to food during the workday for student wellness, with less than 50% of students in either group eating lunch daily during the surgery rotation. Of students who participated in the pilot program, 63% used the provided snacks at least once per week. This model offers one approach to improving student access to nutritious snacks during the busy surgery workday. To improve our program going forward, we have engaged the Director of Lifestyle Medicine and Wellness in the Department of Surgery to help optimize nutritional delivery and to create student education resources regarding healthy snacking habits and choices.","PeriodicalId":47480,"journal":{"name":"American Journal of Lifestyle Medicine","volume":null,"pages":null},"PeriodicalIF":1.5000,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improving Medical Student Access to Nutrition During the Core Surgery Clerkship\",\"authors\":\"Blake M. Hauser, Matthew Parsons, Besmira Alija, Christine Kim, Andrew Nguyen, Joy Moses, Sierra Tseng, Christopher Alba, Kniya Dédé, Megan Gimmen, Evelyn Lemus Silva, Diviya Rajesh, Lily Mirfakhraie, Alan Z. Yang, Meghan Ariagno, Kelly Moutsioulis, Erin Reilly, Reza Askari, Nancy L. Cho, Amy Evenson, Arundhati Ghosh, Sophia McKinley, Roy Phitayakorn, Beth Frates\",\"doi\":\"10.1177/15598276241261646\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The rigorous demands of medical education create circumstances that can make it challenging to maintain a healthy diet. Evaluations from students at an urban medical school in the northeast U.S. regarding their surgery clerkship highlighted the difficulty of finding healthy snacks or meals between operations and patient care obligations. In response, we implemented the Nutritional Wellness Initiative, a pilot program designed to offer accessible, healthy snacks to medical students during their surgery clerkship. We conducted a 3-month pilot program at three hospital sites and surveyed participants. Responses were compared to controls who completed their surgery rotation before initiation of the pilot program. Both groups emphasized the importance of having access to food during the workday for student wellness, with less than 50% of students in either group eating lunch daily during the surgery rotation. Of students who participated in the pilot program, 63% used the provided snacks at least once per week. This model offers one approach to improving student access to nutritious snacks during the busy surgery workday. To improve our program going forward, we have engaged the Director of Lifestyle Medicine and Wellness in the Department of Surgery to help optimize nutritional delivery and to create student education resources regarding healthy snacking habits and choices.\",\"PeriodicalId\":47480,\"journal\":{\"name\":\"American Journal of Lifestyle Medicine\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.5000,\"publicationDate\":\"2024-07-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"American Journal of Lifestyle Medicine\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1177/15598276241261646\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Lifestyle Medicine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1177/15598276241261646","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH","Score":null,"Total":0}
引用次数: 0

摘要

医学教育的严格要求会给保持健康饮食带来挑战。美国东北部一所城市医学院的学生对外科实习的评价突出表明,在手术和病人护理之间很难找到健康的零食或正餐。为此,我们实施了 "营养健康计划"(Nutritional Wellness Initiative),该试点计划旨在为医学生在外科实习期间提供方便、健康的零食。我们在三家医院开展了为期 3 个月的试点计划,并对参与者进行了调查。我们将参与者的回答与在试点计划启动前完成外科轮转的对照组进行了比较。两组学生都强调了在工作日获得食物对学生健康的重要性,而在两组学生中,只有不到50%的学生在外科轮转期间每天吃午餐。在参与试点计划的学生中,63% 的学生每周至少使用一次提供的小吃。这种模式为改善学生在繁忙的外科工作日获得营养小吃提供了一种方法。为了改进我们的计划,我们已经聘请了外科部的生活方式医学和健康主任来帮助优化营养供应,并创建有关健康零食习惯和选择的学生教育资源。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Improving Medical Student Access to Nutrition During the Core Surgery Clerkship
The rigorous demands of medical education create circumstances that can make it challenging to maintain a healthy diet. Evaluations from students at an urban medical school in the northeast U.S. regarding their surgery clerkship highlighted the difficulty of finding healthy snacks or meals between operations and patient care obligations. In response, we implemented the Nutritional Wellness Initiative, a pilot program designed to offer accessible, healthy snacks to medical students during their surgery clerkship. We conducted a 3-month pilot program at three hospital sites and surveyed participants. Responses were compared to controls who completed their surgery rotation before initiation of the pilot program. Both groups emphasized the importance of having access to food during the workday for student wellness, with less than 50% of students in either group eating lunch daily during the surgery rotation. Of students who participated in the pilot program, 63% used the provided snacks at least once per week. This model offers one approach to improving student access to nutritious snacks during the busy surgery workday. To improve our program going forward, we have engaged the Director of Lifestyle Medicine and Wellness in the Department of Surgery to help optimize nutritional delivery and to create student education resources regarding healthy snacking habits and choices.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
American Journal of Lifestyle Medicine
American Journal of Lifestyle Medicine PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-
CiteScore
4.10
自引率
15.80%
发文量
119
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信