Proposed Topic (Most preferred): :
Clinical Safety and Quality Service III (Projects aiming at quality service to patients and their carers)
Proposed Topic (Second preferred): :
HA Young Investigators Session (Projects to be presented by HA staff who had joined HA for 10 years or less)
Authors (including presenting author) :
Lee H (1)(3), Chua YK (1)(4), Wong HY (1)(4), Ching KM (1)(3), Chung Ryan (1)(4), Day Rehabilitation Center (2)(3)
Affiliation :
(1) Dietetic Department, 2Tang Shiu Kin Day Rehabilitation Center, 3Ruttonjee & Tang Shiu Kin Hospitals, 4Pamela Youde Nethersole Eastern Hospital
Introduction :
In June 2023, Dietetic Department started to provide regular recorded zoom education presentation for Cardiac Rehabilitation patients. As no face to face interaction was involved, we would like to find out the knowledge gained by patients after the recorded education. In addition, we would like to explore on additional benefit with a 30-minute real time zoom interaction after the recorded session.
Objectives :
To investigate on: 1.The knowledge gained after the recorded zoom education presentation. 2.The improvement of knowledge gained after an additional group-based interaction session led by Dietitian.
Methodology :
In June 2023, dietitians designed a 30-min interaction session with patients after the zoom presentation. The session required all patients to choose a few healthy food items from 1-2 menus; and patients had to elaborate on their choices. The menus were café breakfast (A) (total 19 food choices) and Dim Sum (B) menu (total 54 food choices). These menus were collected in Café and restaurants in the Wan Chai district. Dietitian acted as a facilitator in the group discussion.
Result & Outcome :
Patient selected 100% healthy meal choices from the provided menu. In menu A, 27 (87%) healthy choices were made by patients post zoom education and 43 healthy choices (86%) were made in menu B. After the post interaction session, 100% healthy choices were made by patients in both menu A and B. It was also noted that additional topics were explored during the discussion, such as the importance of limiting saturated fat intake, increasing fibre intake, acquiring healthy cooking skills and making informed food choices when it comes to vegetarian food options. Overall, the session provided interactive learning by requiring patients to choose from real world food menus from Café and Chinese restaurants. The atmosphere was stimulating, and this helped to sharpen patients critical thinking skills and hopefully to translate knowledge into real food habits in the future.
