PubMed · 4272004
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P H Farrington. 1973. Immunization activities.. https://pubmed.ncbi.nlm.nih.gov/4272004/
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The nontraditional Pharm.D. program at the University of Arkansas for Medical Sciences is described. The nontraditional program, started in 1990, includes 21 credit hours of didactic work and 12 of clerkships. In the self-paced didactic courses, videotapes, manuals, and texts are used, along with faculty consultation in person or by telephone. Clerkships can be traditional or nontraditional. Nontraditional clerkships can be completed by self-study in the student's community after an orientation period at the preceptor's site. More than 400 pharmacists have enrolled in the program and more than 80 have entered nontraditional clerkships. Thirty-nine pharmacists have received the Pharm.D. degree. The program offers an accessible alternative for pharmacists who want to earn the Pharm.D. degree while maintaining full-time employment.
Forty-three menus that were to be used in a diet manual were designed to meet the requirements of a specific diet; provide 2,200 to 2,400 kcal, unless energy-restricted; meet the 1990 Dietary Guidelines for Americans; meet current recommendations for sodium (2g to 3 g/day), cholesterol (< or = 300 mg/day), and fiber (20g to 30 g/day); and meet or exceed the highest level for adults in the 1989 Recommended Dietary Allowances (RDAs). In addition, regular and low-fat, low-cholesterol menus for 1 week were collected from 11 hospitals throughout Arkansas. Menus were analyzed for energy, cholesterol, and 18 nutrients. Only 11% of the menus met the RDA for zinc. Half of the menus did not meet the RDA for vitamin B-6 and one third did not meet the RDA for iron. Zinc content of the menus was positively correlated (P < .001) with protein (r = .73) and with beef (r = .45). Vitamin B-6 was positively correlated with protein (r = .44, P < .001) and with all meat (r = .38, P < .01). Regular and low-fat, low-cholesterol hospital menus had the same nutrient inadequacies because they did not differ in total servings from any food group. These data indicate that the public may have difficulty choosing a diet that meets both the Dietary Guidelines and the RDAs.
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