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HUEC 3110-Final Exam > Interviewing > Flashcards

Interviewing Flashcards

1
Q

Interviewing Definition:

____ between ___ people to ____ or ___information.

The interview is guided by ____.

A 
Communication
two
exchange 
obtain
questions
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2
Q

Goal of interviewing:
To collect ____ and ____ info from the ____while maintaining an ____ environment conducive to ____.
Clients- ____ ____
Employees- ___-____ interviews

A 
valid
accurate 
respondent 
interpersonal 
discloure. 
Nutrition Interviews
Pre-employment
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3
Q

Nutrition Interview:

Purpose is to gather information on…

  • ___ ____, _____, ___ ____.
  • ___ and ____ factors that may affect diet/health
  • ____ status
  • ____/__ that may affect goal attainment
A 
Food habits
preferences
eating behaviors
diet
lifestyle
health
Barrier/issues
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4
Q

In addition the interview is used to:

  • Continue to build ___
  • Discover any ___ problems to address in plan/intervention
  • Gather ___ ____ to help monitor changes
A

rapport
nutritional
baseline data

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5
Q

Types of Nutrition Interviews:

  1. ___ Food Consumption Methods
    - ___ record
    - __ __ ___
  2. Usual or Average Food Consumption Methods
    - ___ ___
    - ___ ___ ___
A 
daily
food
24 hour recall
diet history
food freq questionnaire
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6
Q

Underreporting:
When client reports a significantly ___ amount of food than what was actually consumed.
-Intake is much ____ than TEE
-Amount consumed is not ____ or enough to support ____ needs

A

lower
lower
feasible
nutritional

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7
Q

Who Underreports?

More prevalent in:
___ individuals vs ___
___ vs ____
Low _____ status

A 
obese
lean
Women
men
socioeconomic
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8
Q

Why Underreport?

\_\_\_\_\_ and \_\_\_\_ Issues
-A need for \_\_\_ acceptance
-High levels of body \_\_\_\_\_
-High level of \_\_\_ restrictions
(only last for a short period of time)
-Underestimation of \_\_\_ \_\_\_ and amounts \_\_\_\_.
A 
Psychological
Behavioral
social
dissatisfaction
dietary
portion sizes
consumed
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9
Q 
What Foods are Underreported?
“\_\_\_” or “\_\_\_” foods. 
Depends on the food’s \_\_\_\_…
\_\_\_\_, pies, snack foods, white potatoes
\_\_\_ mixtures (ground beef, sausage..)
Regular \_\_\_ \_\_\_\_
\_\_\_\_
\_\_\_\_
A 
bad, sinful
reputation
Cakes
pies
snack 
potatoes
meat
soft drinks
mayonnaise
condiments
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10
Q

Effects of Underreporting:
Inaccurate assessment of ____ ____.
Underestimating amount of food consumed may continue to increase risk of _____.

A

dietary intake

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11
Q

How can you improve results?

Build ____
Watch ____ ____
____ yourself to the client
Food ____ and other ___

A

rapport
nonverbal cues
relate
food models visuals

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12
Q

Conditions to help facilitate good interview: (List 9)

Clearly define \_\_\_\_ of the interview
\_\_\_\_
\_\_\_\_
\_\_\_\_ from \_\_\_\_\_
\_\_\_\_ privacy
\_\_\_\_ surroundings
\_\_\_\_ objectivity
\_\_\_ \_\_\_ of the \_\_\_\_
\_\_\_\_ \_\_\_
A 
purpose, interview
attentiveness
rapport
freedom, interruption
psychological
physical
emotional
person context, respondent 
note taking
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13
Q
  1. Attentiveness
    Helps create a ____ for ease in ____.
    RD needs to develop ___ ___.
    Listen with ____ rather than to talk extensively
    RD assists interviewees in __ and ___ their ___ and ____.
    RD must listen to ___ ___ while observing the ____ ____.
A 
climate
communicating
listening skills
empathy, 
gathering communicating, thoughts feelings
verbal message, nonverbal behavior
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14
Q
  1. Rapport
    Should be established ___ in the interview
    Rapport: the ____ ___ established between the interviewer and the respondent.
    -Is the ___ to a good interview.
    Put interviewee at ____ and relieved of ___ and uncertainty of what is planned.
    Building of a ____ and ____ climate
    ____ flow of conversations in a ____atmosphere
A 
early
personal relationship
key
ease, anxiety 
warm and supportive
Smooth
nonjudgmental
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15
Q 
Rapport:
Use \_\_\_\_ \_\_\_\_ actions:
-\_\_\_\_ when appropriate
-Approving \_\_\_ \_\_\_\_
-\_\_\_\_\_ approval
Giving \_\_\_\_ attention
-\_\_\_\_\_ confidently
Make people feel that you are \_\_\_\_ in what they are saying
Less time is needed to establish rapport on the \_\_\_\_ or \_\_\_\_ visit
A 
positive nonverbal
Smiling
facial expression
Nodding
undivided
speaking
interested
second or third
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16
Q
  1. Psychological Privacy
    Interviewee and interviewer should be ___
    Stress that the conversation is ____ and will not be ___.
A

alone
confidential
repeated

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17
Q 
4. Physical Surroundings
\_\_\_\_\_
-Proper \_\_\_\_, \_\_\_, \_\_\_, \_\_\_\_. 
Good \_\_\_\_ between parties
-Optimal distance is \_\_\_ or \_\_\_feet
Seating Arrangements:
-Round table is \_\_\_ \_\_\_ when materials need to be viewed (avoids the head of the table position)
-The fewer \_\_\_ \_\_\_\_ the better
A 
Comfortable
furniture, temp, lighting, pleasant
distance
3 or 4 
less formal
furniture barriers
18
Q

5.Emotional Objectivity
___ ____ and _____ should be controlled.
Goal is to understand _____ not to judge it.
RD needs to learn about, understand and accept the ___ ____ and ____ of other groups.

RD needs to be able to control their ____ and avoid ___ ___ revealing their prejudices.

A 
Personal feelings
preferences 
behavior
cultural differences
lifestyles
expressions
nonverbal behaviors
19
Q
  1. Personal Context:
    Interviewees bring to the interview their own ___ __, ____, ____ and ____.
    Be aware of the client’s ___ and ____ state
    (patient had a heart attack)
    (patient is scared, angry)
    RD may need to allow client to ___ their feelings and _____ them before going on with the interview.
A

personal beliefs, attitudes, feeling and values
physical and emotional
vent
acknowledge

20
Q
  1. Personal Context:
    -Good to have some ____ info on interviewee before the meeting.
    -Patient info (in medical record if in hospital setting)
    ___ status
    ____household
    ___
    _____
    ___/___
    ___
    ___ ____
    -__-____ Interviews
    Should have all the info needed for the job on application or resume
A 
background
marital
number
age
occupation
weight/height
medications
medical history
Pre-employment
21
Q

Note Taking:
Taking a ___ ___ may be necessary
Interviewee may be ____.
Tell interviewee the ____ of the notes
Writing constantly throughout an interview interferes with ___ ___.
-RD has less time for listening and developing ___.
-Interviewee may be ___ or ____.
Take ___ notes, maintain ___ ___.
Comprehensive notes should be dictated or written ____ following the interview
Waiting ___ minutes or longer = forgetting valuable information

A 
few notes
suspicious
purpose
both parties
rapport
distracted or apprehensive
brief
eye contact
immediately
15
22
Q

3 Parts of the Interview:
___
____
____

A

Opening
Exploration
Closing

23
Q

Parts of the InterviewExploration Phase:

Questions and Directives for ___ ___.
____ play a major role in interviews

A

Diet Histories

Questions

24
Q

Exploration Phase:Types of Questions?
____ or _____
____ or ____
___ or ___

A

Open or Closed

Primary or Secondary

Neutral or Leading

25
Q

Open Questions:List
“Can you tell me a little about yourself?”
“Can you tell me about your eating habits?”
“What about your meals?”
“What diet have you been following?”
“What did the doctor tell you about your diet?”

A

“Can you tell me a little about yourself?”
“Can you tell me about your eating habits?”
“What about your meals?”
“What diet have you been following?”
“What did the doctor tell you about your diet?”

26
Q

Closed Questions: List

A

“Who cooks the food at home?”
“Can you tell me about any snack you eat between meals?”
“What skills do you have that are important for the job?”

27
Q

Primary questions:

A

“Now that we have discussed the food you eat at home, tell me about what you eat in restaurants.”

28
Q

Secondary Questions? List

A

“How much orange juice do you drink?”
“What do you use in your coffee?”
“How many times do you eat in restaurants each week?”

29
Q

Leading Questions: List

___ leading questions, try to use wording that is more ____.

A

“You eat breakfast, don’t you?”
“You aren’t going to eat desserts anymore, are you?”
“What do you eat for breakfast? An egg or toast?”
avoid
neutral

30
Q

Sequencing Questions:
____ Sequence:
-begins with ___, ___ questions and proceeds to more ___ questions.
List questions..

A

Funnel
broad, open restrictive
“Tell me about the food you eat during the day.”
“What do you have for snacks between meals?”
“We haven’t discussed alcoholic beverages, what about them?”

31
Q

Sequencing Questions:
Diet ___.
Ask questions that begin with “___” or “___ ___ __…”
Get better responses than “___ ___…?”
Short, dead-end questions = __ __ and __ __.
Want people to tell a ___.

A 
histories
what
tell me about
do you
short responses and less information
story
32
Q 
Sequencing Questions:
“\_\_\_” Questions
-“Why”: has a \_\_\_\_ feel, or \_\_\_\_
-patient may feel like they need to \_\_\_ or \_\_\_ and may become \_\_\_\_. 
Examples:
A 
why
mistrusting
disapproval 
justify or explain
defensive
Why don’t you follow your diet?
Why don’t you eat breakfast?
33
Q

Interviewer Responses6 Categories:

\_\_\_\_\_
\_\_\_\_
\_\_\_\_\_
\_\_\_
\_\_\_\_
\_\_\_\_
A 
Evaluative
Hostile
Reassuring
Probing
Understanding
Confrontation
34
Q

Evaluative Response
“I suggest that you stop buying those cookies, Mrs. Jones.”
Gives ___ not ____.
Interviewer makes a ____ about their ___.

A

advice not information
judgment
response

35
Q

Hostile Response-
____ patient-RD relationship
The RD’s frustration is ____.

A

“You’re not acting very mature, Mrs. Jones. I’ve told you before to avoid all sweets and desserts if you want to lose weight.”
“How do you know about dieting? Look how thin you are!”
destroys
uncontrolled

36
Q

Reassuring Response

Implies that a problem ___ __ ___, or the RD does not want to discuss it.
More ___ to solve the client’s problem.
“___ ___” the problem

A

“Don’t worry about it, Mrs. Jones. It takes time to adjust to new eating patterns. You’ll do better next week.”
does not exist
difficult
Blowing off

37
Q

Probing Response
Attempt to ___ or to gain ____ information
Examples of details: food quantities, added ingredients, preparation methods and snacks
Should be ____, ___, and ___.

A

clarify
additional
nondirective, nonthreatening, and nonjudgmental
“So you think the diet doesn’t work, Mrs. Jones. I wonder if you could tell me a little more about that?”

38
Q

Probing Techniques (use in addition to secondary or f/u questions)
______
____, summarizing or rewording what was said.
Shows that you are trying to ____.
____
Can repeat the __ __ spoken

A 
paraphrasing
repeating
understand
“You say you already know how to plan a diabetic diet?”
silence
last phrase
39
Q 
Other Probing Responses
Go \_\_\_. 
I \_\_\_
I \_\_\_. Please \_\_\_\_.
That’s \_\_\_\_.
A

Go on
I see
I understand. Please continue.
That’s interesting.

40
Q

Understanding Responses:

Assist in ____ what was said
RD should focus on the client’s ___ and ___, rather than just on ___.
___. helps
____ the client rather than ____them

A 
“You are feeling concerned because you haven’t lost any weight, Mrs. Jones, and you are wondering if it was something you ate, or a problem with the diet.”
clarifying
feelings and attitudes
content
paraphrasing 
understand, judge
41
Q

Understanding Responses:
Ask yourself:
Use the following sentences in paraphrasing the person’s statement to verify your understanding.

A

“what is this person telling me or thinking?” or “what is this person feeling, and why is he feeling that way?”

“You feel…because…” or 
“Do I understand correctly that you feel…?”
“I gather that …”
“You sound…”
“In other words, you are feeling...”
42
Q

Confrontation:
Tactfully call to the person’s ____ some ____ in the story or words and actions.
Example..
___ and ____ the person to recognize some aspect of behavior that needs to be examined.
Should be ____, and discussion driven
Use when ___ ___ has been established

A 
attention
inconsistency
“I’m a bit concerned. You say you have no problem with the diet and yet you have not lost any weight for a month.  What do you think is the problem?”
Challenges
encourages
nonjudgmental
good rapport

HUEC 3110-Final Exam (4 decks)

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