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RD Exam > Nutrition education, communication, and counseling > Flashcards

Nutrition education, communication, and counseling Flashcards

1
Q

Cultural competencies

A

knowledge, attitudes, and relationships that assist in providing culturally appropriate, respectful nutrition assistance.

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2
Q

Diversity

A

variety of differences among groups of people in one region or community.

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3
Q

Telemedicine

A

Physicians (usually); dx’ing, treating, f/u with a pt at a distance via telecommunications

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4
Q

Telehealth

A

health-related services and information delivered via telecommunication technology

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5
Q

E-learning

A

all types of electronically supported teaching and learning

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6
Q

Goals and Objectives

A

Short-term and long-term; based on problems list; consideration to socioeconomic status, family, occupation, and ethnicity

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7
Q

Needs assessment: individual

A

what they want out of the nutrition education and reason for referral/any other underlying needs

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8
Q

Needs assessment: group

A

the first step of assessing needs of a group/community is to identify health risks or nutrition problems affecting well-being; based on health stats and demographics

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9
Q

Learning activities/methodology: demonstration

A

realistic; involves multiple people; can be applied to large groups; time consuming and can require equipment

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10
Q

Learning activities/methodology: discussion

A

active participation; less formal; time consuming; shy participants might not benefit

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11
Q

Learning activities/methodology: lecture

A

most common; time efficient; conveys most info; passive learning by listening

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12
Q

Learning activities/methodology: simulation

A

active; critical thinking; aids in problem solving skill development; time consuming; group size must be considered

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13
Q

References/handouts

A

no higher than 8th grade level

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14
Q

Audiovisual specifications

A

Software generated programs and overheads useful in large groups. Consider font size for ease of reading. Videos may add motion and aid in demonstrating techniques. Food models or actual objects project real visual examples.

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15
Q

Evaluation criteria

A

Evaluated on outcomes based on the purpose, duration, and strength of intervention

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16
Q

Budget development

A

Should be created to ensure cost of offering services are covered with fees charged, grants, and other payments

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17
Q

Program promotion

A

Consider audience

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18
Q

Stages of Change

A

Prochaska and DiClemente

  1. Precontemplation
  2. Contemplation
  3. Preparation
  4. Action
  5. Maintenances
  6. Relapse
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19
Q

SMOG test

A

evaluates readability focusing on number of syllables per word

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20
Q

Cognitive learning

A

focus on gaining and using knowledge and information

21
Q

Affective learning

A

internalize information involves changes in belief, attitudes, and interests

22
Q

Psychomotor

A

development of manual skills

23
Q

Bloom’s Taxonomy or Hierarchy of Cognitive Needs

A
  1. Knowledge
  2. Comprehension
  3. Application
  4. Analysis
  5. Synthesis
  6. Evaluation
24
Q

Affective domain

A

receiving, responding, valuing, characterization

25
Q

Psychomotor domain

A

perception, set, guided response, mechanism, complex overt response, adaption/origination

26
Q

Learning principles

A

Conditioning, rewards, reinforcement, punishment,

27
Q

Maslow’s Hierarchy of Needs

A

Basic physiological needs, safety and security, social needs and affection, esteem and status, self-actualization

28
Q

Attributing

A

describing strengths to motivate

29
Q

Clarifying

A

confirms accuracy of perception

30
Q

Empathy

A

demonstrating that you understand concerns/feelings

31
Q

Directive

A

encourage to address unacknowledged or unaddressed concern

32
Q

Interpreting

A

provides a possible connection between behaviors

33
Q

Non-directive

A

inviting client to proceed with their concerns or feelings

34
Q

Paraphrasing

A

rephrasing a client’s response for clarification

35
Q

Probing

A

attempt to gain the most info possible

36
Q

Intervention types: knowledge

A

may include education program or individual program to aid in meeting goals

37
Q

Intervention types: skills

A

may include practice of a task to ensure goals are met

38
Q

Intervention types: attitudes

A

behavior modification includes changing previous behavior or habits to new behaviors to achieve goals; includes specific realistic goals, positive reinforcement, self-monitoring eating habits, and visual imagery

39
Q

Verbal communication

A

problems/concerns discussed descriptively, not judgmentally. Problem-based, not manipulative. Professional suggestions, but not overbearing.

40
Q

Non-verbal communication

A

Facial expression, eye contact, voice tone, body language, and gestures.

41
Q

Written communication

A

take home message or additional, not discussed details

42
Q

Nutrition informatics

A

The effective retrieval, organization, storage, and optimum use of information, data, and knowledge for food and nutrition related problem solving and decision making. Informatics is supported by the use of information standards, information processes, and information technology

43
Q

Formative evaluation

A

occurs during design, plan, or implementation; identify weaknesses

44
Q

Summative evaluation

A

evaluates results after it’s completely underway; analyzes achievement

45
Q

Qualitative evaluation

A

subjective, descriptive; looks for detail

46
Q

Quantitative evaluation

A

produce numerical results; tests or questionnaires

47
Q

HIPAA

A

Health Insurance Portability and Accountability Act. 1996. Protect privacy of health information.

48
Q

Nutrition Counseling

A

Nutrition assessment, plan for treatment, intervention for change, and evaluation

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