Psy201 Week 3 Intervention

SC placed call to Pa’s CG and friend Teresa Lim and for monitoring phone call because none of the numbers on file for Pa was in working order. She reported that the Pa is doing well and is taking a break from radiation and chemo. She Provided the SC with Pa’s new phone numbers. SC asked about Pa’s service and Teresa reported that the Pa is receiving her PAS service specified in her care plan. Teresa reported that the Pa is happy with her current service and do wish to make any changes right now. The Pa is satisfied with her services and feels they are meeting her needs. No falls, hospitalizations, changes in health status or medications were reported. The SC end call with Teresa and place call to Pa via language line interpreter Michelle. The

Hunger has been a prevalent issue in both established communities and struggling nations around the globe. It seems that there has never been a time when every person on the planet was food secure, and while it is typically assumed that hunger is an issue only in developing nations, malnutrition and hunger are concerns even in the United States. Millions of children across the country live in homes where food is scarce and meals are skipped on a regular basis. Because research supports the connection between nutrition, good health, and cognitive ability, it is critical that methods of addressing food shortages for minor children be found. One solution, the School Breakfast Program, seeks to provide healthy breakfast meals for children

The client has completed our graduate program and is currently working part time. The client will be moving into an apartment with her two by the end of the week. It must be noted that the client is now optimistic about her future and more cognizant about her strengths. My work with the client was based upon a helping relationship. During the intake session goals were created based upon the client’s needs. My role as a social worker was explained in detail to ensure that the client was aware of the contracting process. I could communicate my expectations within the boundaries of a collaborative relationship by allowing the client to make modifications and changes based upon expert knowledge of her situation (Poulin, 2010). At no point are services with a client terminated. We continue to make follow-up phone calls each month, to make sure that the client is doing okay.

People live in a complex world where things are never as simple as they seem. Officials agree that in order for students to perform well in school, their basic needs have to be met (in conjunction with the ideas of Maslow’s hierarchy of needs). While schools may not be able to provide a safe place to sleep or warm clothing during the winter, they can provide a healthy, nutritious meal. According to the National Center for Children in Poverty, the number of children under 18 years of age living below the federal poverty level of $23,550 for a family of four represent 21.1% of the population (“Child Poverty,” n.d.). The National Lunch Act and its subsequent revisions have sought to mitigate the effects of hunger. Unfortunately, there are other circumstances that affect the desired outcomes of serving a balanced meal to students in need.

Dailey and Ellin quote Levine by saying, “‘The idea is to fight obesity and not obese people’”(579). By learning to cook nutritional meals, students will have the tools neccessary to fight the disease that is plaguing their country. To show that households have lost their way of food preparation, Pollan recalls a conversation with Harry Baltzer: “‘Not going to happen,’ he told me. ‘Why? Because we’re basically cheap and lazy. And besides, the skills are already lost. Who is going to the next generation to cook? I don’t see it’”(584). Schools are designed to supply students with the knowledge to thrive. Therefore, they should include information on culinary arts because it will help reestablish the ideals once thought to be traditional. Likewise, Beebe and Thompson state, “By changing our children’s environment so they have access to healthy foods and physical activity, we improve the opportunity for all members of a community to improve their health”(1). Their statement reinforces the idea that students who learn healthy recipes in school are more likely to lead a healthy

In the past it was easy to look down at a dinner plate and know exactly where and from what the food had come from. However, with the addition of more processed food it’s becoming increasingly difficult for children to distinguish the foods from which they eat. Childhood obesity has been steadily rising in the United States making it all the more important for children to understand what they are putting into their bodies (Jess). This problem begs the question as to what can we do to inform the youth of today? Danielle Jess, the presenter of this argument, decided to take action on this issue and did so by creating a children’s book. Utilizing different rhetorical analysis strategies such as verbal delivery, simplistic narration, and an appeal to help children, Jess makes a wonderful children 's book which attempts to connect with parents of children learning to read by associating different foods with letters to teach them the origins and health factors of common foods.

Should reading the food labels be necessary before buying and consuming? During this paper, there will be some differences on two authors and their point of view on labeling.The first paragraph explains why Gary Hirshberg agrees that there needs to be labels on food and the importance of doing it. The second paragraph will state why John Davis is against it, and explains labeling is a bad for the people and for the economy.

We like snacks, potato chips, sugary drinks, deserts, gums, candies, just to name a few. The feeling to satisfy the psychological need over the physical need is indescribable. But how often do we think about the nutritional value of the snacks while we it? I like to keep a box or two cookies and cereal bars at home to satisfy my craving for sweets. Let’s see are these cookies and cereal bars are heathy or not. My comparisons are Low Fat Pumpkin Cereal Bar (Exhibit A), Almond Granola Bar (Exhibit B), and Butter Waffle Cookies (Exhibit C). A chart representing the nutritional value of the three is attached (Exhibit D).

The article “Nutrition labels getting a makeover” is related in Chapter 24 Section 2 Food Label. This article was written by Jacque Wilson and published in 2014.

According to the National Health and Nutrition Examination, more than 1 in 3 adults were considered to have obesity. Implementing cooking classes can help reverse this trend. In Monarch High school, the classes are oriented so that students learn about nutrition first then learn to cook the food. This kind of curriculum can allow students to better understand the nutritional value of homemade foods. Cooking introduces people to much healthier and cheaper food options than take out food. Not only are we sacrificing health when we choose to enjoy fast food, we are sacrificing meaningful relationships with others such as our family. Every time we choose fast food, we are saying that our family isn’t important enough for us to sit down and enjoy a meal with. It is a lifestyle. As Americans, we lack connection with our families as we get busier and busier. According to Pews Research Center, 50 million Americans eat fast food daily. We are losing one of our most important piece in our lives as we choose convenience over meaningful relationships. Implementing cooking classes can help us forge those bonds again and show others that we value the time to eat and the relationships we forge through and around

This assignment helps to know how important checking food label is. While I was looking different kinds of food labels, I realized that my guesses about food nutrition levels in different foods are wrong. I was surprise to see some nutrient levels in different foods. For example, I was not expected ranch salad dressing to have high level of calories. After I saw the calories level it has from food label, I decided not to foolish myself by eating too much ranch dressing with salads and think I am eating vegetable with low calories. On contrary, some of the foods I was expected to have a lot calories does not have at all. Even though the foods look like the same, there is a huge difference between them in the nutrient contents level. The calories

nowadays, people do not know what they are eating. The majority of most Americans would not be able to pronounce the names of the ingredients listed on the package of the last snack food they consumed. Consumers “ignore certain critical questions about the quality and the cost of what they are sold: How fresh is it? How clean or pure is it, how free of dangerous chemicals? … When the food has been manufactured or “processed” or “precooked,” how has that affected its quality or price or nutritional value?” (Berry, 24) It is of utmost importance that we understand what the food that lines the grocery store shelves is actually

Overall, consumer interest in healthy eating has skyrocketed, and we’re checking labels. A commercial appealing to our desire for a treat will no longer suffice. We want to know about artificial flavors and colors, where the milk came from, and how much sugar is included.

The demand for labels on food products became a growing interest in the 1960s when consumers became apprehensive about processed foods and were curious about the entirety of the products they were consuming. Prior to this time period meals were typically grown, prepared, and consumed within the household; therefore, there was little to no necessary need for foods to contain any type of labeling. However, after processed foods gained popularity, an increase in the consumption of such products resulted in an increase in the demand for nutrient content information as well. In 1967 the government responded to this demand by enabling the Fair Packaging and Labeling Act, which required producers to label products with an identity statement, the name and location of the manufacture, as well as the net amount of contents.1 Overall, the Food and Drug Administration (FDA) holds responsibility for providing consumers with the proper and correct information regarding a product’s ingredients and context of its nutrients as well for most food items.2 Today, the FDA gives approval for three different types of label claims that can be placed on products. Health claims, structure/function, and nutrient content claims are all FDA approved claims that can be displayed on food labels. The use and relationship that health, structure/function, and nutrient content, claims have in influencing consumer product choice are done so by highlighting the positive attributes a product contains.

Abstract: The Food and Drug Administration recognizes the importance of food labelling as a vehicle for dietary messages and, thus, enforces stringent guidelines to maintain the integrity of the food label. As food labels await another upgrade to make them more effective and easier to understand, the Food and Drug Administration considers what information will be most useful for consumers to make healthy choices. The causal relationship between food labels and actual amount of the content of food in the overall percentage; more research in this area is needed. The Food and Drug Administration acknowledges the severity of misinforming consumers for economic reasons of selling a food product. As a result a test will be conducted to actually get the actual amount of content in the food product using whole milk, Protein powder, and Soy milk.