1. Template provided by: “posters4research.com” This study used an evaluation research design frame. A pre –intervention survey was conducted using a convenience sample of participants which consisted of hospital employees and excluded visitors. The intervention was a series of three nutritional cooking demonstration videos which were all under five minutes in length and were edited using iMovie. Resources for information contained in the videos included ChooseMyPlate.gov, ARAMARK Nutritional Concepts, The Nutrition Care Manual, and EatRight.org. Recipes were from ARAMARK.net e- recipes. These nutrition education videos were made available to employees on the hospital intranet in the weekly newsletter. A post- intervention survey was made available along with each video. Surveys were created using Survey Monkey. Research for this study was conducted over a period of 4 months: December 2012- April-2013. As obesity continues to contribute to increased risk of chronic disease and elevated healthcare costs, companies have implemented employee wellness programs that focus on lowering these costs by improving the health of their workforce and thereby increasing productivity. Podcasting is an emerging trend in which studies have shown can be an effective education tool in academics and can be utilized in nutrition programing. This study conducted a series of nutritional cooking demonstration videos available on the hospital intranet which focused on increasing fruit and vegetable intake, lowering sodium and fat intake, and heart health. The objective of the study was to increase the nutrition knowledge and healthy behaviors of the healthcare professionals. The results of this study were evaluating using a pre and post survey. The post survey results showed a 9%increase in participants that believe the nutrition videos increased their nutrition knowledge “very much”. Participants who believed the videos to either increase their nutrition knowledge “very much” or “somewhat” increased by 3%. In the post survey there was a 4% increase in those that believed the nutrition videos increased their healthy behaviors “very much”, however, a combination of “very much” and “somewhat” showed a decrease by 20%. Limitations of this study included a small sample size and subjective surveying. Future research should include videos available via email and a pre and post test to survey knowledge retention from the nutrition concepts covered in the videos as well as frequencies of healthy behaviors. ABSTRACT CONCLUSION CONTACT INFORMATION “What’s Cooking in the Cafe?” Nutritional Video Education Series for Healthcare Professionals Increases Nutrition Knowledge “What’s Cooking in the Cafe?” Nutritional Video Education Series for Healthcare Professionals Increases Nutrition Knowledge D. Magee, Dietetic Intern. L. DeHaven MS, RD, LDN ARAMARK Internship Director. H. Underwood, MS, RD, LDN Bryn Mawr Hospital ARAMARK Distance Dietetic Internship Program, Philadelphia, PA Obesity continues to be a contributing factor for increased risk of chronic disease and increased healthcare costs Numerous companies have responded by putting in place employee wellness programs Studies have shown improvement in fruit, vegetable, and fiber intake as well as decreased fat intake as a result of employee wellness programs. It is important for employee wellness programs to be distributed easily and to be low in cost. Podcasting is an emerging trend that has been used in studies to replace face to face education in academic courses, as a part of a weight loss program, and in the eating disorder population to increase oral intake This study will evaluate an effective, time efficient, economic, and innovative new way of providing nutrition education to healthcare professionals through a series of nutritional cooking demonstration videos available to healthcare professionals on the hospital system intranet INTRODUCTION METHODOLOGY For additional information, please contact: Dana Magee ● ARAMARK Distance Dietetic Internship Program ● Magee-dana@aramark.com Findings: The nutritional video education series increased nutrition knowledge The effectiveness of nutrition videos on increasing healthy behaviors was inconclusive Future Research: Use of pre/ post test to access knowledge retention from the nutritional concepts in the videos Use of frequency questionnaire t access healthy behaviors Distribution of the videos via email to allowed participants ability to view the videos at home Relevance to the field of dietetics An intervention that is easily distributed and cost effective platform for nutrition education Podcasting could be used on an individual basis or in a group setting for general nutrition education DISCUSSION Primary findings: Participants believed the nutrition videos to increase their nutrition knowledge Inconclusive results as to if the nutrition videos increased healthy behaviors Secondary findings: Healthy recipes was the nutrition topic of greatest interest to employees Mode of education preferred was handouts>email>intranet>lunch and learn Participants believed the nutrition videos to be an efficient method of education Participants were willing to view nutrition videos in the future Strengths: Low cost of providing nutrition education to participants Relatively large sample size of pre- survey participants Limitations: Surveying method used in this study was subjective and difficult to measure Small sample size of post- survey participants Relevance of results This nutritional education program is low in cost and easily distributed Nutritional videos available on the intranet and through email could be successful in this population Pre-Survey Perception that nutrition videos can increase nutrition knowledge: 36% very likely 45% somewhat likely 12% not likely 6% not influenced Willingness to change health behaviors after watching nutrition videos: 31% very likely 59% somewhat likely 7% not likely 3% not influenced Post survey: Nutritional videos increased nutrition knowledge: 45% very much 39% somewhat 16% very little Nutritional videos changed attitudes and beliefs on healthy eating: 35% very much 35% somewhat 16% very little 13% not influence RESULTS RESEARCH QUESTION Will the implementation of nutritionally informative cooking demonstration videos available on the hospital intranet result in an increase in the nutrition knowledge and healthy behaviors of healthcare professionals? Video One: Asian Stir Fry Topics: What are healthy fats? Variety of colors The importance of fiber MyPyramid vs. MyPlate Video Two: Honey Mustard Chicken Panini with Spinach Topics: Why whole grains? Healthy sandwich options Lowering sodium Low fat options Video Three: Salmon Nicoise Salad Topics: Seasoning foods without salt Omega-3 fatty acids Variety of vegetables Mercury content in seafood