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community nutrition > COMMNUT LAST of the First > Flashcards

COMMNUT LAST of the First Flashcards

1
Q

Where do food habits and behavior come from?

A

Childhood practices
• Family influences
• Cultural/ethnic traditions & values

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2
Q

Health beliefs

A
  • Health beliefs may influence food choices
  • Depends on perceived susceptibility to illness
  • Depends on perceived benefits of change
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3
Q

Variables for motivating change in food choices

A 
• 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
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4
Q

Adherence to diet changes

A

See the same counselor
• Promote rapport
• Client, not counselor, sets goals for change
• Barriers to change are overcome

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5
Q

NCP (Nutrition Care Process)

A
  • Nutrition assessment
  • Nutrition diagnosis
  • Nutrition intervention
  • Nutrition monitoring & evaluation
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6
Q

The communication model

A

ADA-required skill for practice
In nutrition/health care
In human resource management

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7
Q

What is effective communication?

A 
Ability to use appropriate 
language 
 To develop a relationship with 
clients/staff 
 To relieve anxiety 
 To enhance recall; provide 
feedback
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8
Q

Verbal vs. nonverbal communication

A 
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
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9
Q

Verbal guidelines to creating a supportive environment

A 
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
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10
Q

Nonverbal signals and messages

A 
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
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11
Q

Listening skills (issues for poor listening, and methods of improvement)

A 
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
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12
Q

Negotiation (how to improve)

A 
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
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13
Q

Communication with legislators

A 
Get to know elected 
representatives 
Develop relationships 
Work with professional 
associations
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14
Q

Nutrition interviews (steps)

A

Finds current dietary practices
• Identifies nutrition-related problems
• Provides baseline data
• Provides basis for nutrition diagnosis
• Provides basis for nutrition intervention

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15
Q

Identification of nutrition- related problems

A

ummmmmm guess bitch

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16
Q

Dietary assessment methods used (strengths and weaknesses)

A 
• 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
17
Q

Preemployment interviews (discrimination)

A
  • Find person matching job description
  • Preplanned, structured questions best
  • Avoid discrimination
18
Q

Conditions facilitating interviews (increasing effectiveness)

A 
Define the purpose; build rapport 
• Listen carefully & objectively 
• Notice verbal/nonverbal behaviors 
• Provide privacy; avoid interruptions 
• Arrange physical area
19
Q

Parts of the interview (tasks for each part)

A 
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
20
Q

Types of questions (examples, advantages, and disadvantages)

A 
. 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
21
Q

Preemployment questions to ask and avoid

A 
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
22
Q

Directives

A
  • An alternative to questions
  • Rephrase question to “tell me about…”
  • Rephrase question to “I’d be interested in…”
  • Provide variety in conversation
23
Q

Sequencing of questions

A

• Funnel: from broad to specific questions
• Inverted funnel: from limited to broad
questions
• Tunnel: questions on different topics

24
Q

Types of responses

A

Understanding response: best choice

  1. Probing response
  2. Evaluative response
  3. Hostile response
  4. Reassuring response
  5. Confrontation
25
Q

Nondirective counseling (theories)

A

Carl Rogers
• Applies to nutrition counseling
• Clients can realize potential for growth
• Counseling releases the potentials/capacities

26
Q

Counseling processes (stages of change)

A

Acceptance

  1. Congruence
  2. Understanding
  3. Ability to communicate these to client
27
Q

Motivational Interviewing (princples)

A

Directive, client-centered counseling method
• Useful with those reluctant to change
• Purpose is to resolve ambivalence (restraint vs.
indulgence)
• Use with precontemplators & contemplators
• Motivation to change elicited from client
Express empathy
2. Develop discrepancy
3. Avoid argumentation
4. Roll with resistance
5. Support self-efficacy

28
Q

Questions for building confidence and exploring importance

A

Problem recognition: “What difficulties have
you had in relation to your choice of foods?”
• Concern: “In what ways does choosing
different foods or eating differently concern
you?”
Intention to change: “What are the reasons
you see for making a change?”
• Optimism: “What encourages you to think
you can make this change?”
• “What good things will result?”

29
Q

Goal setting

A

idk

30
Q

FRAMES

A
  • Feedback: give relevant health information
  • Responsibility: client responsible for change
  • Advice: provide a Menu of alternatives
  • Empathy: expressed for client
  • Self-efficacy: reinforce ability to succeed
31
Q

Directive counseling (guidelines)

A 
Common in manager–employee situations 
• Employee given options for changing 
behavior 
• Employee told consequences of failing to 
improve 
• Counseling should be timely
• Involving Stage: 
– Aim is to improve staff performance 
– Want to solve a problem
Exploring Stage: 
– Base on objective facts 
– Discuss behaviors needing to change 
– Discuss consequences of not changing
Resolving Stage: 
– Let employee tell his or her story 
– Paraphrase employee
Concluding Stage: 
– Review problem resolution/agreement 
– Verify understanding of consequences
32
Q

Measuring outcomes of counseling

A

Attaining desired goals is one outcome
• Chapter 5 discusses others
• Counselors need to assess their effectiveness

community nutrition (5 decks)

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