A Multi-Cultural Nutrition Education Program for Burn Injured Children

Abstract

The importance of nutritional support in the acute recovery of thermally injured children is well documented. Since the metabolic rate of these patients continues to be elevated for a period of time after wound closure and there is evidence of a growth delay, nutritional intervention in the rehabilitative phase of the pediatric burn patient's care is also essential. These facts led us to believe that an aggressive nutritional program including nutrition education was a vital component of the rehabilitation phase of these at risk patients. Therefore, a modular nutrition education program was developed as part of the patients’ comprehensive rehabilitation. The patients in this program are children with >50% Total Body Surface Area Burn (mean 65%); half of the patients receive rehabilitation/nutrition education in house and the other half at home. Currently 17 patients have been enrolled in the program with 76% Spanish speaking and ranging in age from 1 to 19 years (mean 8.5yrs.). The nutrition education program is composed of 10 modules, varying from 30 minutes to 1 hour in length. Cultural differences and preferences of the foreign patients, as well as their limited resources, had to be incorporated into the curriculum. The modules focus on the long-term nutritional impact of burn injuries, cultural food differences, utilizing available resources in meal planning, using the Food Guide Pyramid and the use of food diaries. The parent and/or guardian also attends the sessions and participates in the activities. The classes are instructed in English and Spanish utilizing appropriate handouts. Attendance and completion of assignments are monitored. Patients nutritional intake and weight/height as well as knee-height measurements are documented at the beginning, middle and end of the rehabilitation period. Even though the program is in its initial stages, success has been evidenced by increased acceptability of foods by the foreign patients and improved dietary intake in several patients.