COMMNUT LAST of the First Flashcards
Where do food habits and behavior come from?
Childhood practices
• Family influences
• Cultural/ethnic traditions & values
Health beliefs
- Health beliefs may influence food choices
- Depends on perceived susceptibility to illness
- Depends on perceived benefits of change
Variables for motivating change in food choices
• Characteristics of the regimen • Educational level • Self-efficacy • Requires lifestyle change • Lasts a long duration interferes with family practices • High cost of new food • Lack of access to proper food • Extra time, effort, & skill required
Adherence to diet changes
See the same counselor
• Promote rapport
• Client, not counselor, sets goals for change
• Barriers to change are overcome
NCP (Nutrition Care Process)
- Nutrition assessment
- Nutrition diagnosis
- Nutrition intervention
- Nutrition monitoring & evaluation
The communication model
ADA-required skill for practice
In nutrition/health care
In human resource management
What is effective communication?
Ability to use appropriate language To develop a relationship with clients/staff To relieve anxiety To enhance recall; provide feedback
Verbal vs. nonverbal communication
Verbal Actual words used Way words are arranged Non Verbal Usually more influential than verbal Monitor own nonverbal messages Monitor other person’s nonverbals Varies with culture
Verbal guidelines to creating a supportive environment
Discuss problems descriptively, not evaluatively Describe situations with a problem orientation Offer alternatives provisionally, not dogmatically Be empathetic, not neutral or self centered treat clients as equals
Nonverbal signals and messages
Usually more influential than verbal Monitor own nonverbal messages Monitor other person’s nonverbals Varies with culture Tone of voice Clothing, hair style, accessories Eye contact Posture, gestures, touch Physical environment/office Cultural/ethnic differences
Listening skills (issues for poor listening, and methods of improvement)
Essential for interpersonal communication Need developing Concentrate on verbal & nonverbal messages Require practice Remind self to listen carefully & concentrate Have an open mind Determine what is said & important Relate information to what is known Notice verbal/nonverbal messages Listeners can provide feedback
Negotiation (how to improve)
Refers to the exchange of alternatives for dietary change between the professional & client A process of exchanging goods/services & agreeing on the exchange rate Begin with a positive overture Create an open & trusting climate Address problems, not personalities Pay attention to initial discussions/offers Emphasize win–win solutions
Communication with legislators
Get to know elected representatives Develop relationships Work with professional associations
Nutrition interviews (steps)
Finds current dietary practices
• Identifies nutrition-related problems
• Provides baseline data
• Provides basis for nutrition diagnosis
• Provides basis for nutrition intervention
Identification of nutrition- related problems
ummmmmm guess bitch
Dietary assessment methods used (strengths and weaknesses)
• 24-hour recall • Usual daily food intake • Food frequency checklists • Combinations Weekends differ from weekdays • 24-hour period may not be typical • Memory lapses; underreporting • Seasonal variations • Guilt prevents reporting
Preemployment interviews (discrimination)
- Find person matching job description
- Preplanned, structured questions best
- Avoid discrimination
Conditions facilitating interviews (increasing effectiveness)
Define the purpose; build rapport • Listen carefully & objectively • Notice verbal/nonverbal behaviors • Provide privacy; avoid interruptions • Arrange physical area
Parts of the interview (tasks for each part)
Opening • Greet client/employee • Develop rapport; “small talk” • Discuss purpose of interview Exploration • Gather information with preplanned questions • Explore problems, thoughts, & feelings • Use interview guide; know purpose of questions • Continue building rapport Closing • Express appreciation • Review purpose • Ask for questions/comments • Discuss future contacts • Have client review next steps
Types of questions (examples, advantages, and disadvantages)
. Open Are broad • Give interviewee control 2. Closed • Limit answers • Give interviewer more control 3. Primary Introduce new topics • Change the focus or topic 4. Secondary Are follow-up questions • Seek more information 5. Neutral Do not give away the answer • Get more accurate information 6. Leading Reveal interviewer’s expected answer • Are not accurate
Preemployment questions to ask and avoid
Do you…?” • “Why…?” • Questions answered “yes” or “no” • Broader questions are needed • An alternative to questions • Rephrase question to “tell me about…” • Rephrase question to “I’d be interested in…” • Provide variety in conversation
Directives
- An alternative to questions
- Rephrase question to “tell me about…”
- Rephrase question to “I’d be interested in…”
- Provide variety in conversation
Sequencing of questions
• Funnel: from broad to specific questions
• Inverted funnel: from limited to broad
questions
• Tunnel: questions on different topics
Types of responses
Understanding response: best choice
- Probing response
- Evaluative response
- Hostile response
- Reassuring response
- Confrontation
