DI Research Projects

The Sage Graduate School Dietetic Interns complete semester long applied research projects during the clinical nutrition and food service management practicum (NTR 530 & NTR 531). Both projects focus on the concepts of quality and process improvement to ensure that the best possible care, product and/or services are delivered to the customer.

Interns are responsible for working with their respective facilities to identify a topic, review the literature, monitor the facilities process and recommend a plan for maintaining or improving care.

At the end of the fall semester, interns prepare a term paper and present their findings in a symposium to fellow classmates, preceptors and dietetics professionals in the Capital Region for Continuing Professional Education Units/credits (CPEUs) awarded by the American Dietetic Association's Commission on Dietetics Registration. During the spring semester, interns convert their presentation to a poster session format. In late April/early May, the Poster Sessions are presented at the Sage Graduate School Research Symposium and at the New York State Dietetic Association's Annual Meeting & Exhibition.

Clinical NutritionProcess Improvement ProjectsFall 2008

EVALUATING A PROTOCOL FOR CHRONIC KIDNEY DISEASE TO BE USED BY REGISTERED DIETITIANS
Ashley Barranca

EARLY INTERVENTION FOR CHRONIC KIDNEY DISEASE: UTILIZING THE NUTRITION CARE PROCESS
Abbey Kelso

Screening Patients with Diabetes for Chronic Kidney Disease to Improve Clinical Outcomes
Kristin Ross

THE DEVELOPMENT OF STANDARDS OF NUTRITIONAL CARE FOR CHRONIC KIDNEY DISEASE
Jenna Smith

Management Process Improvement Projects 2008

IMPLEMENTING A SCHOOL FOOD SAFETY PROGRAM IN A MIDDLE SCHOOL KITCHEN TO ENSURE PROPER AND SAFE FOODSERVICE PRACTICES
Jessica Barbieri

MINIMIZING LEFTOVERS AND SHORTAGES IN A STATE PSYCHIATRIC FACILITY
Kailyn Cavanaugh

IMPROVEMENT OF PLATE APPEAL FOR A NON-SELECT CYCLE MENU IN A LONG TERM CARE FACILITY
Aimee Passineau

A PERFORMANCE IMPROVEMENT STUDY: REDUCING KITCHEN FOOD WASTE WITH THE COMPASS GROUPS TRIM TRAX PROGRAM
Emily Piazza

EFFECTIVELY IMPLEMENTING DINING ROOM STYLE MEAL SERVICE, WHILE DECREASING STAFF RESISTANCE TO THE CHANGE
Natalie Wulfestad

Clinical Nutrition Process Improvement Projects Fall 2007

DOES COMPLIANCE WITH CARDIAC TRANSFER DIETARY PROTOCOLS ENCOURAGE ATTENDANCE AT COMMUNITY CARDIAC CLASS?
Rebecca Hassinger

DOES MEDICAL NUTRITION THERAPY (MNT) IMPROVE WOUND HEALING?
Tracey Kozikowski

DEVELOPMENT OF A DYSLIPIDEMIA EVALUATION TOOL FOR PRIMARY PREVENTION BY REGISTERED DIETITIANS
Heather Lauzon

DEVELOPING A MEDICAL NUTRITIONAL THERAPY GUIDELINE FOR THE HOSPITALIZED PRE-RENAL PATIENT
Karen Manco

DIABETES SPECIFIC FORMULAS VS. STANDARD ENTERAL FORMULAS AND THEIR EFFECT ON BLOOD GLUCOSE LEVELS IN DIABETIC, TUBE-FED PATIENTS
Marit Mendelsohn

DOES AN ELECTRONIC MEDICAL RECORD SYSTEM IMPROVE ACCURACY OF NUTRITION SCREENING?
Cheryl Reed

CAN APPROPIATE NUTRITION RISK ASSESSMENT AND REFERRALTO A REGISTERED DIETITIAN SHORTEN HEALING TIMES OF WOUNDS FOR PATIENTS OF AN OUTPATIENT WOUND CARE CENTER?
Wendy Steuerwald

Management Process Improvement Projects Fall 2007

OPTIMIZING FOOD PRODUCTION FOR THE CONTINUAL GROWTH OCCURING WITHIN A MEAL DELIVERY PROGRAM
Jenae Halsted

PALATABLE PUREES USING ON-TRAY RETHERMALIZATION: CONSISTENCY, NUTRITENT DENSITY, AND PORTION SIZE
Eileen Lindemann

IMPROVING THE PERFORMANCE OF FOOD SERVICE WORKERS AND CERTIFIED NURSE ASSISTANTS (CNA) IN DELIVERY OF MEALS TO RESIDENTS IN A NURSING CENTER
Laura Salinas

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT BASED STANDARD OPERATING PROCEDURES IN SCHOOL FOODSERVICE
Meagan Tranchita