(P23-011-23) Educating Dietetics Students About the Nutritional Concerns of Older Adults

Objectives: The purpose of this study was to examine the current interest of undergraduate and graduate students in learning about nutritional care for older adults and understand academic programs’ needs for teaching dietetics students about the nutritional care of older adults.

Methods: A survey of undergraduate and graduate students (n=17) who were enrolled in the University of Maine Food Science and Human Nutrition program was conducted in June 2022.  The student survey measured interest in working with older adults and in taking a course to learn about older adults. The second survey was focused on members and colleagues (n=53) of the Academy of Nutrition and Dietetics’ Nutrition and Dietetics Educators and Preceptors group. The NDEP survey examined the availability of or need for coursework to teach dietetics students about the nutritional care of older adults. Chi-squared analysis was used to examine the difference between observed and expected counts and to determine if any relationships existed between the variables. A significance level of p ≤ 0.05 was chosen.

Results: Low student survey responses limited analyses of demographic traits, and none were significant. Only 3 UM students said they had taken the 1-credit class, which is not required for graduation or a one-credit class was not needed (n=5). Fifteen NDEP survey participants said that their school offered an undergraduate class on nutrition for older adults; 18 offered a graduate course. A full course on nutrition for older adults would be beneficial to increase students’ experience with this age group. Interactive and immersive activities may spur interest in this population.

Conclusions: There are limited opportunities for dietetics students to learn about caring for older adults. When provided the option to learn about this topic, many students are not interested. Effective strategies for increasing student interest in working with older adults are needed. This research provides a basis for potential program development and further research to meet the need for nutritionists to work with the rapidly increasing adult population.

Funding Sources: Partial funding was provided by the Geriatric Workforce Enhancement Program, a grant under the Health Resources and Services Administration of the U.S. Department of Health and Human Services.