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| sum total of a group's learned and shared behavior. It's acquired by people living their everyday lives. |
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| Identity, Order, and Security |
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| 3 things that culture provides |
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| cultural traits learned first and change with the greatest reluctance |
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| 5 Origins of food habits or behaviors |
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| physiological, cultural, social, economic, environmental |
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| Perceived Susceptibility to Illness |
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| strongest predictor for preventive health behaviors |
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| Helps only when people are motivated and willing to change |
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| the extent to which the individual's food choices and behaviors coincide with dietary recommendations |
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| Factors associated with nonadherence |
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Definition
| required changes in lifestyle, required effort, required skills, rapport with patients |
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| a good relationship with client that must be established for trust, emotional/psychological issues. |
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| framework for thinking and decision-making; our guide for giving quality nutrition care |
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| includes diet history, lab work, and/or medical history |
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| Intake, clinical, behavioral-environmental |
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| nutrition education, counseling |
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| Scope of Dietetics Practice Framework |
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| Foundation knowledge of profession, evaluation resources to gauge performance, decision aids to define one's scope of practice, and to help you see if the job is right for you (ADA) |
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| USDA published the first food guide |
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| major dietary concerns are related to this risk |
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| the dietary guidelines for Americans were adopted |
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| When talking to a client, speak in a way that... |
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| refers to the process of responding to messages after interpreting them oneself. |
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| Feedback is the key ingrediend that distingueshes |
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| One-way from Two-way conversation |
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| initiates the conversation |
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| term denotes the many factors inherent in the communicators and their environment that may affect the interpretation of messages |
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| Factors that may affect the interpretation of the message |
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Definition
| unique attributes, room size, room shape, room colors, temperature, furniture, physiological state of ppl, psychological interference |
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| psychological interference |
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| prejudices against certain people (like obese); closemindedness |
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| one person speaks, the other listens, attending the message rather than to his or her own internal thoughts and feelings |
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| when the other person is feeling threatened, listener shuts down; becomes especially important when resolving a conflict or defusing anger |
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| can be positive and is sometimes encouraged to act as the catalyst for change |
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| Being Descriptive rather than evaluative |
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| be careful w/responses; don't judge the clients |
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| Being problem-oriented, not manipulative |
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Definition
| Help them figure their own issues out instead of just telling them what to do |
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| Being provisional, not dogmatic |
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| Options; choices are good. |
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| Being egalitarian, not superior |
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| Ask them what they think; stay on their level and they'll be more apt to listen |
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| Being empathic rather than neutral |
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| display a desire to know what they feel |
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| CRITICAL; often leads to additional disclosure and/or longer interaction sessions |
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| 5 elements of nonverbal communication |
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| facials, tone of voice, eye contact, gesture, touch |
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| Be consistent with responses. Use same verbal and nonverbal responses |
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| an account of a person's food habits, preferences, eating behaviors, and other factors influencing food choices |
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| the guided communication process b/w 2 people w/the predetermined purpose of exchanging or obtaining specific information by questioning. |
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| Awareness of current dietary practices |
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Definition
| purpose of the nutrition interview |
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| First step in Dietetics Professionals |
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Definition
| nutrition interviewing: assess the patient, define goals, identify possible alternatives, develop rapport, check for appropriate/inappropriate eating habits before INTERVENTION |
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| recount of all foods and beverages consumed in the previous 24 hour period |
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| Limitations for 24 hour recall |
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| may not be a typical diet/day, seasonal variations, week(end)variations, under-reporting |
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| record of foods and amounts consumed in a typical day |
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| Considerations of baseline data |
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| portion sizes, methods of food preparation, snacks, time/place, condiments |
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| increases the accuracy of the usual intake and 24 hour recall |
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| Introduction to interviews |
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| build a relationship early on |
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| Health Insurance Portability And Accountability; privacy standards for clientelle |
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| Opening, exploration, and Closing |
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| establish rapport; introduction |
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| all the information collected in the interview |
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| Planning for follow-ups; goodbyes |
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| offer more info; less threatening; unneeded info; time-consuming |
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| interviewer has good control; may not get all info; need to ask more questions |
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| questions that follow primary ones; explore the primary topics |
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| direct client to answer in a certain way |
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| non-threatening way to ask a question |
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| not only focused on the content but also on the feelings and attitudes of client |
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| make a judgment about someone's statement; usually gives advice not information |
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| be careful! Can be bad when telling them not to worry about something |
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| used to clarify something; to find out more detailed response or discover the truth |
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| when you've gotten to know someone (rapport), one must point out the inconsistencies in an interview or the client's responses |
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| process that assists people in learning about themselves, their environment, and methods of handling their roles and relationships |
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| client-centered counseling developed by Carl Rogers |
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| developed theory of non-directive counseling |
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| realizing that clients are individuals and are accepted with their faults and baggage |
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| Verbal and nonverbal communication are in sync- unified, integrated; no contradictions b/w what they are and what they say |
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| knowing a client's world as if it was their own |
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| to make client feel secure and not threatened |
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| How professional should be perceived |
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| dependable, trustworthy and consistent |
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| Motivational Interviewing |
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Definition
| an approach for increasing a client's readiness to change |
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| process of motivational interviewing |
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Definition
| works well with people reluctant to change; responsibility for change lies with the client; the counselor shows a sense of purpose and direction when interviewing |
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| 5 General Principles of motivational interviewing |
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Definition
empathy
develop discrepancy
avoid argumentation
roll with resistance
support self-efficacy |
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Definition
| suggests acceptance; establishing rapport and desiring to feel the way the client feels |
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evaluating where the client is and where they want to be; able to see the discrepancy when their behavior and goals don't coincide
ex: benefits and costs of change |
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| can speak about pro's and con's of change, but do not use accusing phrases |
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acknowledging that resistance to change is normal;
Give new information to consider but not solutions |
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KEY!
give examples of people who have been successful and ask them if they know anyone. Makins sure they determine that they can do this |
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| Brief intervention strategy |
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Definition
| 2nd type of counseling for quick one-time visits |
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Definition
Feedback
Responsibility
Advice
Menu
Empathy
Self-Efficacy |
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Term
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Definition
| getting relevant health information; diet history |
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Definition
| tell them that they are responsible for their success or failure |
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Definition
| give them more because you don't have time |
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| Give them a variety of alternatives |
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Definition
| Reinforce positive thoughts |
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Definition
| when client is unaware of a problem; used more in a workplace; staff/clients are more likely to act defensively; stick with the facts |
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involving
exploring
resolving
concluding |
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