Nutrition Outreach Workshop-Walking Group Project

While the research of Blumenthal et al. (2007) focused on exercise being effective in reducing self-reported depressive symptoms, Diaz and Motta (2008) and Motta, Kuligowski, and Marino (2010) looked at the positive effects of exercise on depression, anxiety and PTSD. The theory of exercise’s positive effect on mental health has heavily been focused on

I would involve all who concern by starting with the children while understanding the sensitive nature of this group, i.e. their culture, traditions, and values. Increase access to health risk assessments to control high blood pressure and obesity. I would promote, design and plan a program to make eating healthy for the residents who do not have access to affordable options. I would prevent and reduce food insecurities, obesity and diabetes by designing concepts for a healthier and reasonable community.

After consultation with the client, a healthy diet will be the focus. The client is not overweight, exercises adequately and consistently, and is generally in very good health. The client reports eating ‘junk food’, not eating breakfast, and not getting the recommended daily servings of each food group as endorsed by the United States Department of Agriculture (USDA).

A detail financial and clinical benefit report will be provided to key stakeholders. The project team will educate and discuss federal and state rules and regulations. Staff meeting and town hall meeting

The Miami VA Healthcare System has an advanced food production system. The Nutrition and Food Services (NFS) uses a cook-chill system using a blast chiller. Meals are prepared three days in advance. The menu used at the Miami VA is a three-week cycle menu that has been used for many years for the production of patient meals. Cycle menus that are long enough help to increase patient satisfaction by avoiding repetitive meals. Services offered at the Miami VA include a Community Living Center (CLC), where most patients’ length of stay is over a year (U.S. Department of Veterans Affairs, n.d.). Due to patients’ longer length of stay, NFS offers a buffet service every Monday for CLC patients. One of my tasks when working with the CLC dietitian

Postpartum depression is a significant problem as it is one of the leading causes of maternal morbidity. Developing a screening tool to address the issue early can provide the necessary interventions to avoid further undesirable problems down the road. As we know, early detection is key in prevention. Developing questionnaires that can identify multiple risk factors can help better identify women who are more likely to be at risk. The following study addresses the following risk factors in the categories of socio demographics, biological, pregnancy related factors, life stressors, social support, obstetric, and maternal adjustment.

Some of these challenges may bring on {Postpartum Depression }. When this happens, a new

10. The group determined to also bring out volunteers from the American Heart Association and American Diabetes Association to inform residents on staying healthy, and to assist with the fair. Water, fruit and vegetable trays will be available for those that attend. There will also be games and prizes for all

Women, Infant and Children program, WIC is a Federally-funded program designed to improve nutrition and health of low-income women and their children under the age of five. This program has decreased the premature births, and elongated the pregnancy of mothers by providing a rich diet full of vitamins and minerals such as iron, vitamin c, vitamin B6, thiamin, and niacin (USDA, ). WIC provides nutrition education in order to improve health and decrease the infant deaths. Patient care is a priority for health care providers due to the increasing demand for quality care. This essay will analyze three processes that enhance patient care at Coney Island Hospital, which include accessibility to food services, competence of personnel, and counseling.

Program evaluating are necessary because it forces community nutritionist to determine if the program will be a success or a failure. When they are evaluating the program the are looking for ways to improve their program, to show accountability, and to document the program in general. When they are improving their program they are: 1) examine their initial goals, new making goals that need to be achieved, 2)identity and improving any weakness that are found in the content of the program and 3) measuring the effectiveness of the staff,leadership, and resources of the program. When the program is evaluated to show accountability it justify the budget, staff resources, program and procedures, and compares program outcomes against program standards. When evaluating to document the program it records client attendance and progress, the completeness rate of the program by clients, and documents the weakness of the program by staff and clients.The utilization evaluation findings can help expanding the program, help increase funding, and improve weaknesses of the program.

The target audience for the Mediterranean diet class is the food and nutrition services employees at the Sunnyside Medical Center, Clackamas, OR. They come from different cultural and educational background, and the age range is 20 years old and above. Their attendance is not voluntarily since the presentation was tied in with the Union Base Team meeting. According to the meeting facilitator, they employees have never attended any similar nutrition class in the past.

The workshops are led by trained facilitators, a considerable lot of who have a chronic condition themselves

The review of literature for this study focuses on the practice of nutrition counseling. The chapter begins with the description of traditional setting nutrition counseling and virtual nutrition counseling, and its method. The Food Exchange Lists (FEL), used for quantitative evaluation of macro-nutrients in nutrition counseling, is also discussed. The review of literature also discusses the problems encountered in nutrition counseling and provides foundation for the solution of the problem proposed in this study.

Hence, since 2015, I exposed myself further to the health field by interning with Balanced Living Singapore, where I worked alongside a team of passionate dietitians. During my time there, I was exposed to the complexity of health support. At the very outset, I was overwhelmed by the intricacy behind the wide range of health programs. Nevertheless, I was able to familiarize myself with the supplements and meal plans that built these programs. This experience had offered me a deeply valuable insight to the field of nutrition, and allowed me to apply what I learned in classrooms to deal with complex realities.

Dietitians use feedback when communicating with clients/patients; dietitians use this skill during consultations where the dietitians identifies issues with their nutritional heath and uses feedback to identify it to the client and recommend appropriate remedies that can be applied to benefit the client (FUHRMAN, 2002). Feedback is also used to enlighten the client of nutritional information surrounding their nutritional scenario, this helps understand how nutrition fits into overall goals of patient care (FUHRMAN,