LEHMAN COLLEGE CUNY DI PROGRAM MARINA STOPLER MS

LEHMAN COLLEGE, CUNY DI PROGRAM MARINA STOPLER, MS, RD, IBCLC

WELCOME!

WHAT YOU DO NOT KNOW ABOUT LEHMAN! 1929 construction begins FDR New Deal 1931 first of four collegiate buildings completed in Gothic stone 1942 WWII – Women Accepted for Volunteer Emergency Service (WAVES) report to campus; aboot camp for navy and coast guard women) 1946 – temporary location for the United Nations 1968 – Lehman College (formerly Hunter-in-the Bronx) Celebrating 50 years THIS YEAR!!

WE ARE. . . § 37 acre campus § named after Herbert H. Lehman, NY Governor 1933 -1942

SURROUNDED BY. . . NYBG 250 acres Indoor and outdoor gardens Bronx Zoo November 8, 1899 843 animals in 22 exhibits 265 acres Over 4, 000 animals and 650 species Ø Arthur Ave not too far away

WHAT YOU WANT TO KNOW ABOUT THE DI. . . 14 interns per year 12 -month program (fall, spring, summer) End-of-August start date Full time program Interns take 4 co-requisite graduate courses while doing the DI (will go into more detail later) Registration for Seminar and Supervised Practice for each semester (fall, spring, summer) Supervised Practice is 1200 hours (about 400 hours per semester) Range 30 -37. 5 hours supervised practice per week Our concentration is MNT

LUESTHER MERTZ LIBRARY - NYBG Consortial agreement with Lehman College Largest collection of botanical information in the world Biodiversity Library

APPLICATIONS/APPLICANTS Receive average 100 applications per year Past 5 years average GPA of matched interns ~3. 6 Looking for strong grades in clinical nutrition courses and science courses We try to match with up to 7 interns from Lehman We try to match with ~ 7 interns that have MS degree, are in a MS program, or 2 nd degree students Other than Lehman, interns the last 3 years have been from Brooklyn, Hunter, Queens, JWU, Oneonta, Montclair, NYU, Bastyr University (WA State), Kentucky State University, Penn State, UVM Most of our interns are from the Bronx, Queens, Brooklyn, Manhattan, Westchester and Rockland Orange, Ulster, , Nassau counties Connecticut, New Jersey, Minnesota, and Kentucky

ACCEPTANCE POLICY v Must be eligible to enter Lehman's M. S. in Nutrition program v Minimum GPA of 3. 0 DPD Sci DPD Prof Overall GPA v Potential as a dietetic practitioner v Ranking Undergraduate and graduate (if applicable) GPA Work experience Recommendations by faculty and employers

APPLICATION – WHAT WE LOOK FOR GPA (ranges from 3. 0 to 4. 0) Work and volunteer experience (more detail later) Strong recommendations – 2 professors, 1 work/volunteer Personal statement Strong writing skills (Emails a good sign of professionalism) DTR is a plus MS is a plus (or in an MS program) 2 nd degree is a plus Interview

OUR INTERNS ARE DIVERSE Diversity in Language Cultural and Ethnic Diversity Spanish Mexico Farsi DR Italian Puerto Rico Russian Saudi Arabia/Morocco Arabic Italy Mandarin Russia Japanese Iran Hebrew

TEND TO BE A CLOSE KNIT GROUP BY THE END OF THE INTERNSHIP! 2018 -2019

WHAT TYPES OF ROTATIONS? Rotation Minimum Hours Medical Nutrition Therapy 470 Food Service Management 300 Research 150 Community 280 1. 2. 3. 4. Public Health (100 hrs. ) WIC (60 hrs. ) Sustainability (100 hrs. ) Teaching Kitchen (20 hrs) Total hours 1200

MEDICAL/BACKGROUND CLEARANCE Within all four main rotations MNT Food Service Community Public School Recent medical TB screening Flu shot Background check Fingerprinting Some costs are picked up by rotation sites and if not, intern pays the cost

WHAT ARE THE TYPICAL HOURS? Depends. . MNT can start as early as 6 am Community – 8, 9, or 10 am Food Service 6 am or later Research - on Lehman campus and at home Sites can be within 1. 5 hours transportation time Do not need a car

WHERE DO INTERNS GO FOR ROTATIONS? MNT Betances Health Center, MANHATTAN St. Barnabus Hospital, BRONX NYC H+HC/Coler-Goldwater Specialty Hospital and Nursing Facility, ROOSEVELT ISLAND, QUEEENS NYP-Hudson Valley Hospital Center, WESTCHESTER NYC H+HC/Jacobi, BRONX NYP-The Rogosin Institute, QUEENS NYC H+HC/Lincoln Hospital, BRONX Mary Manning Walsh, MANHATTAN NYC H+HC/North Central Bronx Hospital, BRONX Hebrew Home at Riverdale, BRONX Cabrini Eldercare, WESTCHESTER NYC H+HC/Woodhull Hospital, BROOKLYN Northern Manor Multicare Center ROCKLAND COUNTY Greenwich Hospital, CONNECTICUT Henry J. Carter Hospital and Nursing Facility HARLEM, MANHATTAN Northern Riverview, ROCKLAND COUNTY Triboro Center for Rehabilitation and Nursing (formerly Daughters of Jacob Nursing Home, BRONX PRVATE PRACTICE Roberta Gershner, MS, RD, CDN, WESTCHESTER Tracy Stopler, MS, RD, CDN, PLAINVIEW Montefiore Medical Center, New Rochelle/Mount Vernon WESTCHESTER Montefiore Medical Center Wakefiled, BRONX Montefiore Nyack, ROCKLAND COUNTY

NYC HEALTH + HOSPITALS CORPORATION Largest public health care system in the nation 11 hospitals, trauma centers, neighborhood health centers, nursing homes and post-acute care centers Provides services to more than one million New Yorkers every year in more than 70 locations across the five boroughs Committed to excellence in health care

NYC HEALTH + HOSPITALS/JACOBI

MNT CONCENTRATION – WE WANT YOU TO HAVE. . § Career opportunities § A successful career as future dietitians § Expected outcomes of successful employment, job performance, and attainment of advanced degrees § The Bronx has a large racial/ethnic population, many recent immigrants, a high rate of poverty, a large portion of elderly residents, and a large number of hospitals and long-term care facilities § The healthcare sector is the leading employer in the Bronx § Lehman is situated in an urban location that continues to need well-educated and trained healthcare workers who can successfully navigate the critical health issues of this borough

BRONX HEALTH STATISTICS • Recent statistics according to the Census Bureau: • Population is estimated to be 1, 455. 444 (July, 2015) • 30. 3% live in poverty • The median household income (2011 -2015) is $34, 299 • 58. 3% speak a language other than English at home (2011 -2015) • 34. 4% are foreign-born • According to the NYC Department of Community Development (Feb, 2016 report), among families where a female heads the household, 49. 9% live in poverty.

MNT CONCENTRATION 1. Perform a nutrition assessment, formulate a nutrition diagnosis, and plan intervention strategies for patients with complex medical conditions, included but not limited to diabetes, multi-organ failure, trauma, and renal disease. 2. Select, monitor and evaluate complex enteral and parenteral nutrition regimens for patients with complex medical conditions. 3. Develop and implement transitional feeding from enteral and parenteral nutrition support to oral intake. 4. Undertake nutrition counseling and education with patients with complex medical conditions. 5. Observe nasogastric and percutaneous endoscopic patient gastrostomy placement and care. 6. Participate in the care of patients requiring adaptive feeding devices. 7. Manage clinical nutritional services

CLINICAL CASE STUDY – IN ADDITION TO THE 470 HOURS Required to write a paper based on a patient during MNT rotation Evidence-based Presented to the class and in some instances clinical nutrition manager of the MNT site

CASE STUDY PAPERS Multiple System Atrophy, by Juhy Ali – North Central Bronx Pediatric Intussusception, by Edwin Elshardi, Jacobi Dysphagia, by Elizabeth Dalton – Carbrini Eldercare Unintended Weight Loss/Underweight in Relation to Prolonged Use of Anticonvulsants and Corticosteriods for Cerebral Palsy and Asthma, by Dina D’Alessandro, Betances Health Center Diverticular Disease, by Nikki Fioretti, NYP-Hudson Valley The Management of COPD and Adenocarcinoma of the Lungs, by Monica Hindmarch, Montefiore-New Rochelle Hospital Hepatic Encephalopathy, by Leddy Mezarina, Northern Manor, Rockland County MNT in ESRD on HD, by Sara Hamdan, Lincoln Hospital

WHERE DO INTERNS GO FOR ROTATIONS? FOOD SERVICE Beth Abraham Health Center, BRONX Boulevard ALP, QUEENS, BROOKLYN GMHC, MANHATTAN Wartburg Senior Care, WESTCHESTER Waveny Life. Care Network, NEW CANAAN, CONNECTICUT

WHERE DO INTERNS GO FOR ROTATIONS? PUBLIC HEALTH Betances Health Center, LOWER MANHATTAN Children’s Aid Society, MANHATTAN Dish with Dina, MANHATTAN Head Start, WESTCHESTER Northern Riverview, ROCKLAND COUNTY Open Door, WESTCHESTER Meals on Wheels, ROCKLAND COUNTY Mosholu Montefiore Community Center, BRONX

WHERE DO INTERNS GO FOR ROTATIONS? WIC Catholic Charities, LONG ISLAND Montefiore WIC – BRONX and WESTCHESTER Morrisania WIC Rockland County DOH, ROCKLAND COUNTY

RDS PLAY A ROLE IN ADVOCATING FOR SAFE, NUTRITIOUS, AFFORDABLE AND SUSTAINABLE FOOD FOR THE GLOBE; HENCE THE. . . SUSTAINABLE, RESILIENT AND HEALTHY FOOD AND WATER SYSTEMS (SRS)

FUTURE OF FOODS INITIATIVE AND THE SRS CURRICULUM Underlying principles: 1. Nutrition and health 2. Social, cultural and ethical capital 3. Environmental stewardship 4. Economic viability

EXPLORING THE FOOD SYSTEM 7 Sectors of the Food System Examples of Activities Production Teaching Kitchens Processing Meal Planning Distribution Foodservice programs Preparation Federal Food Distribution Programs Retail Farm Tours Consumption Food Insecurity Waste Management Milk Bank Consumer Food Waste

WHERE DO INTERNS GO FOR ROTATIONS? SUSTAINABILITY FIELD TRIPS FARMS – STONE BARNS FOOD DISTRIBUTION – BALDOR FOODS FOOD WASTE AND COMPOST – NYBG NY MILK BANK NEWSLETTER

TEACHING KITCHEN TEACH A COOKING CLASS LOCATIONS Lehman Food Lab NYBG NYP-Hudson Valley/Peter X. Kelly Teaching Kitchen

WHERE DO INTERNS GO FOR ROTATIONS? RESEARCH Dr. Andrea Boyar Dr. Lalitha Samuel Dr. Katherine Burt Dugeidy Ortiz, Wellness Center Dr. Brad Shoenfeld, Exercise Science Dr. Andrea Ronning, Rockefeller University Hospital Published papers Poster sessions Resourse: NYBG – Lu. Esther Mertz Library

PUBLICATIONS NEW: Research Question: What racial/ethnic differences exist related to persistence to become a Registered Dietitian Nutritionists among dietetics students or newly credentialed professionals? Burt, K. G. , Delgado, K. , O’Hara, J. , Gissen, J. , & Stopler, M. (2018). Persistence in nutrition education and credentialing among low-income minority students: A qualitative exploratory study. Journal of Best Practices in Health Professions Diversity, 11(2), 107 -122 Burt, K. G. , Kotao, T. , Lopez, I. , Koeppel, J. , Goldstein, A. , Samuel, L. , & Stopler, M. (2019). Acceptance of using cricket flour as a low carbohydrate, high protein, sustainable substitute for all-purpose flour in muffins. Journal of Culinary Science &Technology, DOI: 10. 1080/15428052. 2018. 1563934 “Impact of a Sustainability and Climate Change Curriculum and Hydroponic Gardening on Urban Fourth Graders’ Science Achievement Scores, Journal of Environmental Education, by Dr. Katherine Burt and Dina D’Alessandro

PUBLICATIONS PROFESSIONAL MEETING ABSTRACTS PEER REVIEWED PUBLICATIONS: “Development of the GREEN (Garden Resources, Education, and Environment Nexus) Tool: An Evidence-Based Model for School Garden Integration, ” Kate Gardner Burt, Pamela Koch, Isobel Contento, Journal of the Academy of Nutrition and Dietetics, Feb. 2017, Vol. 117, Issue 2 Ethan D, Basch CH, Samuel L, Quinn C, Dunne S. An examination of product packaging marketing strategies used to promote pediatric multivitamins. Journal of Community Health. 2015; 40 (3): 564 -568. PMID: 25416097 Samuel L, Basch CH, Ethan D, Hammond R, Chiazzese K. An analysis of sodium, total fat and saturated fat contents of packaged food products advertised in Bronx-based supermarket circulars. Journal of Community Health. 2014; 39(4): 775 -782. PMID: 24488648 PROFESSIONAL MEETING ABSTRACTS: Samuel L, Basch CH, Ethan D, Dunne S, Quinn S. Using nutrition labels of pediatric multi-vitamin supplements to identify risk of overexposure to fat-soluble vitamins. Poster Presentation at the 2015 Annual Conference of the Society for Nutrition Education and Behavior, July 2015, Pittsburgh, PA. Wimmer A, Boyar A, Samuel L. Sensory characteristics of shortened cakes, quick breads and yeast breads made with 100% white whole wheat flour. Poster presentation at the 2015 International Conference of Culinary Arts and Sciences, June 2015, Montclair, NJ. Samuel L, Basch C, Ethan D, Hammond R, Chiazzese K. The need for consumer nutrition education to identify high-sodium processed foods advertised in Bronx-based supermarket circulars. Oral presentation at the 2014 Annual Conference of the Society for Nutrition Education and Behavior, June 2014, Milwaukee, WI. Samuel L, Levitin, A. Results of a student assignment in an undergraduate lifecycle nutrition class: sweetness and saltiness of toddler foods sold in Bronx-based supermarkets. Poster presentation at 2014 Food and Nutrition Conference and Expo of the Academy of Nutrition and Dietetics, October 2014, Atlanta, GA.

POSTER SESSION KARIN ARIAS, DIETETIC INTERN AND GRADUATE STUDENT, KATHERINE BURT, PHD, RD, PRECEPTOR The Association of Food Deserts & the Increased Risk of Developing Chronic Diseases in the Bronx AIM: In New York City, more than 50% of adults are overweight or obese; almost half of elementary school and Head Start children are an unhealthy weight. People who are overweight have an increased risk of developing chronic diseases such as diabetes, heart disease, and cancer. The present study investigates the correlation between limited access and the affordability of healthy foods, areas typically known as “food deserts, ” along with poor dietary intake and rates of these chronic diseases among Bronx residents. METHOD: Information was obtained from Foodscape reports of the New York City Food Policy Center who complied United Hospital Fund (UHF) neighborhoods data as well as New York City Department of Health and Mental Hygiene’s Community Health Survey data. The information gathered compared the walking distance for residents to fresh fruits and vegetables, food and beverage consumption amongst residents, and residents’ nutrition-related chronic diseases. RESULTS: In areas where residents have limited access to food, many are also making poor dietary choices and there is a high incidence of chronic disease. Of the 1. 4 million residents of the Bronx, about 55% need to walk more than 5 minutes to reach fresh fruits and vegetables; more than 90% are not meeting standard daily serving of vegetables and fruits. Almost 30% consume 1 or more sugar-sweetened drinks daily. Of the adult population, about 14% have been diagnosed with diabetes and about 35% with high blood pressure. CONCLUSIONS: The results suggest that food environment can heavily dictate the health status of a population based on the access and availability of certain resources, which will impact their dietary choices.

POSTER SESSION ANDREA L VENTURA, DIETETIC INTERN AND GRADUATE STUDENT JENNIFER RAKOFF, DIETETIC INTERN AND GRADUATE STUDENT KATHERINE BURT, PHD, RD, PRECEPTOR Potential Challenges to Successful School Gardening Programs There is an abundance of research regarding the benefits of school gardening. It has been shown that students who participate in gardening programs develop a preference for fruits and vegetables and have a decreased rate of obesity, when compared to children that have never participated in such programs. However, limited research has been conducted to determine which obstacles prevent schools from developing, implementing, and sustaining garden programs. The purpose of this project is to identify the barriers to school gardening, and figure out ways to overcome them. This study is being conducted through surveys that are being sent out to educators throughout New York State. In identifying the impediments that prevent ultimate success of these gardens it will be easier to identify where improvements can be made. So far, it has been noted that time to work on gardening, funds for equipment, and/or poor allocation of funds received, inadequate staffing, and space for a garden, are the biggest obstacles a school faces when planning and implementing a gardening program. The goal of this research is to develop a better understanding of how school gardeners can maximize their time and energy to ensure the success of the program, which will maximize the benefit to the children.

PRIOR COMPETENCIES Up to 100 hours if: Employed for two years in a facility where competencies specific to supervised practice were met Areas MNT Food Service Community Forms need to be completed and signed by employer

WHAT ARE THE GRADUATE COURSES? 12 credits Clinical Nutrition (Fall) Nutrition Counseling (Spring) Public Health and Community Nutrition (Spring) Food Service Management (Summer) Courses are in the evening from 6 -8: 40 pm Food Service and Clinical Nutrition are online Other courses are typically hybrid Typical week involves coming to campus one to two times per week

WHAT IF I ALREADY TOOK THESE COURSES IN MY MS PROGRAM? Exemptions – two of the following if taken within two years of the start of the internship and grade of B+ or better Nutrition Counseling Public Health and Community Nutrition Food Service Management Expect all the interns to take the Clinical Nutrition class together

OTHER REQUIREMENTS Volunteer Conference

SNACK BREAK – FOOD LAB

WHO ARE THE FACULTY MEMBERS? (20192020) Marina Stopler, MS, RD, CDN, IBCLC Judith Porcari, MS, RD Renata Shiloah, MS, RD, CDN Kate Burt, Ph. D, RD Ilse De. Veer, MS, RD Martine Scannavino, MS, RD Beth Bainbridge, RD Lalitha Samuel, Ph. D

DI DIRECTOR Teaching at Lehman since 1996 DI Director since 2014 BS Biology, SUNY Binghamton MS Applied Physiology and Nutrition, Teachers College RD since 1991 IBCLC, certified 1994, 2004, 2014

THE DI PROGRAM, SEMESTER BY SEMESTER, IS SHOWN IN THE FOLLOWING TABLE: Courses Credits DFN 641 Community and Public Health 3 DFN 651 Medical Nutrition Therapy 3 DFN 661 Food Service Management 3 HEA 620 or DFN 630 – Health Counseling 3 DFN 730 Supervised Professional Practice 9 DFN 731 Concepts and Methods in Dietetics (Didactic Seminar) 9 Total 30 THESE 30 CREDITS WILL FULFILL 9 OF THE 25 REQUIRED CREDITS IN THE MS IN NUTRITION PROGRAM, PLUS ALL OF THE ELECTIVE CREDITS (>=12). IN ORDER TO COMPLETE THE MS IN NUTRITION PROGRAM AT LEHMAN, AN ADDITIONAL 16 CREDITS OF COURSEWORK WOULD BE REQUIRED.

SEMINAR Fall NCP/MNT Research project (unrelated to research rotation) Malnutrition - NFPE Lesson Plans Advocacy Presentations (MNT) Spring EAL Journal Club Life Cycle Guest Speakers Presentations (MNT) Summer Professional Development Presentations (MNT, Research, Public School)

APPLYING TO THE MS NUTRITION PROGRAM AT LEHMAN Dr. Lalitha Samuel, Graduate Advisor 12 credits from co-requisite graduate courses 18 credits – DI (seminar and supervised practice)

HOW DOES THE DI TIE IN WITH LEHMAN’S MS IN NUTRITION DR. LALITHA SAMUEL

TOTAL CREDITS: 37 25 CORE CREDITS Biostatistics HEA 600 3 cr Biochemistry or Physiology BIO 610/644 or DFN 644 4 cr Nutrition: An Integrated Approach DFN 610 3 cr Lifecycle Nutrition DFN 620 3 cr Nutrition Research DFN 791 3 cr Nutrition Counseling DFN 637 3 cr (DI) Public Health & Community Nutrition DFN 641 3 cr (DI) Medical Nutrition Therapy DFN 651 3 cr (DI) 12 ELECTIVE CREDITS DI courses: DFN 661, 730 -731 will fulfill elective requirements COMPREHENSIVE EXAM

PROGRAM REQUIREMENTS Successful completion of the DI fulfills 21 credits for the MS (Nutrition)

TRANSFER CREDITS Lehman College will accept 12 credits towards the MS: Graduate courses with a letter grade taken at: another institution Lehman as non-matriculate status Subject to approval from advisor

APPLICATION PROCESS Online application: https: //webcenter. applyyourself. com Application deadlines: March 15 and October 15 Application requirements: Official transcripts from all post-secondary schools attended Two recommendation letters Personal statement Resume Application fee ($75. 00 check or money order)

CONTACTS Ms. Valerie Brown Office of Graduate Admissions Shuster Hall, Room 150 718 -960 -7250 Valerie. Brown@lehman. cuny. edu Marina Stopler Department of Health Sciences Gillet Hall, 432 Marina, Stopler@lehamn. cuny. edu Lalitha Samuel Department of Health Sciences Gillet Hall, 421 B 718 -960 -2421 Lalitha. Samuel@lehamn. cuny. edu

BACK TO THE DI. . . EXAMS AND DI EXIT EXAMS Continuous exams in seminar Pre and Post test every semester Final exam – each semester must achieve an 80% or greater to stay in program DI Exit Exam (summer) – must achieve an 80% or greater to get DI Verification Statement

MEETING CDRN COMPETENCIES Supervised Practice Site rotations Co-requisite graduate coursework Seminar Exams All put in place to: Ø meet competencies Ø increase chance of passing RD exam Ø be an entry-level dietitian v Interns continuously assessed

WHERE DO INTERN GRADUATES GET JOBS? Elmhurst Care Center, Queens (William, 2015) God’s Love We Deliver, Manhattan (Juhy, 2016) Hollingswood Center for Rehab, Queens (Kent, 2015) Jewish Home Lifecare, Westchester (Eydie, 2015, Susan, 2016) Kings Harbor, Bronx (Lizette 2016 and Jennifer 2017) Margaret Tietz Nursing & Rehabilitation Center, Queens (Kristi, 2016) NYP Behavioral Health, White Plains, (Andrea, 2017) Brooklyn Center for Rehabilitation and Residential Health Care, Brooklyn, (Gila, 2015) Rhode Island Hospital, RI (Julie, 2015) Terence Cardinal Cook HHC, Manhattan (Elshardi, 2016) Dish with Dina, Private Practice Manhattan (Dina, 2016) Westchester Medical Center, Valhalla (Stephanie, 2017) NYP-Hudson Valley Medical Center, Cortlandt (Nikki, 2016) North Central Bronx, Bronx (Stephanie, 2018)

CUNY OFFERS A LOT FOR LOWER COST Fall 2019 tuition: $470 per credit Graduate NYS $855 per credit Graduate Non NYS 18 credits for DI and 12 credits for co-requisite graduate courses = 30 credits Estimated total: $14, 100 (NYS tuition) Additional costs: $1, 500 - $2, 000 ü Books ü Transportation ü Calculator ü Lab coat ü Medical/Physical ü Fingerprinting

2019 -2020 INTERNS NOW IT IS YOUR TURN TO APPLY TO LEHMAN!