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Copy of Assignment 2 Nutrition
Transcript of Copy of Assignment 2 Nutrition
Assignment 2 Nutrition
N1.1 Outline the range of professionals and professional bodies involved in the area of nutrition.
N1.3 Explain why it is important to collect accurate nutritional information about clients.
N1.4 Describe the information that needs to be collected to offer nutritional advice to clients safely and effectively.
N1.5 Outline the legal and ethical implications of collecting nutritional information.
N1.6 Describe different formats for recording nutritional information.
N1.7 Explain why confidentiality is important when collecting nutritional information.
N1.8 Explain issues that may be sensitive when collecting nutritional information
N1.9 Explain basic dietary assessment methods.
N1.10 Evaluate different methods that can be used to measure body composition and health risk in relation to weight including:
N1.11 Assess health risk in relation to body composition, height and weight, and where available, compare to ‘norm’.
N1.12 Explain how to sensitively divulge the interpretation of collected information and results to clients.
N1.13 Describe how to recognize the signs and symptoms of disordered eating.
N1.14 Describe a healthy eating pattern.
N1.15 Explain the circumstances in which a client should be recommended to visit a GP about the possibility of referral to a registered dietician and the process that should be followed.
N1.16 Explain the circumstances in which a client should be referred to an accredited sports dietician and the process that should be followed.
N1.17 Analyse and interpret collected information to identify clients’ needs and nutritional goals in comparison to national guidelines/the national food model.
N1.18 Explain how to apply the principles of goal setting when offering nutritional advice.
N1.19 Explain when to involve people other than the client in nutritional goal setting and identify who these people might be.
N1.20 Identify barriers which may prevent clients achieving the agreed nutritional goals.
N1.21 Describe motivational strategies that can be used to encourage healthy eating and prevent noncompliance or relapse.
It is important that you record your client’s nutritional information because then you will know if they have got things they need to improve on or take in what illnesses they have. Here are a few examples of how to record your client’s nutritional information below:
Diary – keep track of your client’s results
Computer – put your client’s results on a document in a file with a password.
To get your clients consent before collecting nutritional information you would ask your client, before carrying out tests on them. If you need to support your client in one of the tests make sure you ask for their permission before you touch your client. Before all of that go through a PAR Q with your client and ask them to sign at the bottom.
It is important to collect the correct nutritional information about your client because they want to achieve a certain goal and if you write down the wrong information then they won’t be getting the results that they want. Also you need to know your client’s dietary likes and dislikes because when you write them a diet plan you need to know if they have any food allergies so you can avoid them.
Here are a few examples below of the information that you need to collect from your client so you can offer nutritional advice:
Likes and dislikes- you need to know the types of foods that your client likes and dislikes because if you are giving your client a diet plan you will know what types of stuff to put on it.
Allergies- you need to know if your client is allergic to anything. For example if your client is allergic to grass then you could not train your client outside because they may have a reaction.
Dieticians must be trained to degree level or above, and are regulated by an organisation known as the Health and Care Professions Council (HCPC) and also National Health Service (NHS). If they haven’t got the qualification they can’t legally describe themselves as Dieticians. They are only qualified to treat certain medical conditions for example someone with cancer having treatment.
Nutritionists most commonly work in industry, education or research jobs that require them to apply their scientific knowledge of food.
Nutritionist is not part of a professional body therefore even someone who does not have training or experience can give advice.
The information that you collect from your client should be stored in cabinets or on a computer with a password. This is so no one can get hold of your client’s results or information.
Client confidentiality is important because your client needs to be able to trust you with all of their nutritional information and problems they may have. People may have certain illnesses/ disabilities that they don’t want anyone else to know about. For example heart disease or lung problems or even something like a bad back, people don’t want anyone to know because it’s like a weakness and they may be ashamed about it.
Any nutritional information that your client has told you make sure you keep it locked away with passwords so no one else can get into them.
When collecting your client’s nutritional information you have to ask them if they feel comfortable talking about any issues or problems they may have. If they say they don’t feel comfortable show them leaflets because it may help them to find a solution.
Here are a few examples below of some illnesses or personal information that your client may not want to talk about:
– people may feel uncomfortable to talk to others about their weight. People may think that someone eats a lot and does not exercise but actually they may have a health problem that causes them to put weight on.
– People may treat them differently because of their age. For example they may think that someone is too old to take part in the activity but in fact they may be as fit as others around them
The skin fold measurement test is one common method of determining a person’s body composition and body fat percentage. This test estimates the percentage of body fat by measuring skin fold thickness.
Hip to waist ratio- is a measurement that compares the size of your waist in inches to that of your hips. Risk for developing heart disease is typically measured by waist to hip ratio.
A dietary assessment is designed to tell you what kinds of foods a client is eating and in what amounts. This is combined with the results of physical evaluations (what they are able to do). For example if your client has an injury or disability. Also diagnostic screening (if there is something wrong with them). For example if your client has an illness or disease. These assessments above are used to find out if your client is meeting their dietary needs.
- Body Mass Index (BMI)
- A high body mass index can lead to type 2 diabetes or obesity.
- A low body mass index can decrease immune system
- Waist Circumference (WC)
- A high waist circumference is associated with an increased risk for health conditions like hypertension, type 2 diabetes, and cardiovascular disease.
- A low waist circumference can help you to reduce the risk of anorexia
- Waist to hip ratio
- A high waist to hip ratio can lead to a higher risk of high blood pressure, diabetes, early onset of heart disease, and certain types of cancers.
- A low waist to hip ratio can help you reduce the risk of HDL cholesterol
- Skin folds and skin fold indices
- High - Increases the risk of many diseases, including type 2 diabetes, high blood pressure, stroke, heart disease, and certain cancers.
- Low - Is linked to problems with normal, healthy functioning in both men and women.
•Can lead to problems with reproduction in women.
Someone who is a certain weight and is small is classed as obese and could end up with type 2 diabetes and heart problems.
Someone who is tall and weighs the same could be classed as a perfect weight and would not get the same health problems.
Someone who is underweight could end up with anorexia which could lead to brittle bones and heart problems because it is a strain on your heart.
When telling your client the results of the information collected you would be kind and polite. If the result that you need to improve on is losing weight you would tell your client to do more exercise and cut down on certain foods.
Don’t tell your client they are (fat and need to lose weight) just explain to them what they need to do to help them.
The signs of somebody with disordered eating are lack of control once they begin eating which leads to shame, disgust and self-hatred about eating. They become depressed and anxious about everything they are doing which leads back to lack of control creating a vicious cycle.
Warning signs of someone with disordered eating are sudden changes in weight, they become very tired which makes them sensitive to the cold and also have episodes of dizziness and fainting.
The health consequences of somebody with disordered eating are very high blood pressure and cholesterol levels. This could mean that they gain a lot of weight which would lead to type 2 diabetes and gall bladder disease.
A healthy eating pattern is start the day with breakfast to give you energy throughout the day. Have dinner and tea with 1-2 snacks in-between meals, which could be fruit (part of your 5 a day), nuts and cereal bars. Make sure that you eat at regular times throughout the day. Don’t leave long gaps between your meals because the longer the gap the more likely you are to become excessively hungry and this may mean that you eat larger amounts of food or calorie dense foods. Make sure that you drink plenty of water so you are not dehydrated throughout the day.
If your client is asking you for some advice about something and it’s not in with your qualification, you can’t give your client the information that they need because they are not qualified.
If you are qualified you can give your client the nutritional advice that they need. If the advice that you gave your client is not working then you would refer them to someone else who is qualified.
Here are a few examples of what types of advice your client may ask about: Diabetes, eating disorders, illnesses or obesity.
If one of your clients had an illness for example kidney disease or cancer and you were not qualified to deal with their dietary needs you would refer them to a sports dietician.
Be specific on the goal that you want to achieve for example lose weight.
Pick a goal that is realistic and something that you can achieve. (SMART)
You should have the motivation, if you don’t have this your trainer will help you to stick to the plan you were giving.
If you want to lose weight for example visualise your goal, just think about what you will look like once you have achieved your goal.
Write down your goal and this should help with your motivation.
Specify time frame for example (lose 4 pound in a month).
Take action by starting your nutritional goal programme.
Show your client other peoples past results and compare them to your client’s results. Once they have seen the past results ask a few of them to talk to your client and see if they can help and motivate your client to achieve their goal setting.
Here are a few examples below:
Money – your client may not be able to afford to eat healthy.
Jobs – If your client is busy at work they may not have time to eat regular meals.
Pregnancy- If your client is pregnant they can only eat certain types of foods and may need to increase their nutritional intake.
The eat well plate is the most popular resource that people follow. This is because it goes into detail about all the main food groups. The eat well plate shows you images of the types of food in each food group. It shows you in a percentage of each food group what you should eat for a balanced diet.
It is a good way to have a look through other people past results that want to achieve the same as you. This is so you know that you can achieve it if you put your mind to it. Also you would know that it works when others have a positive result.
When you collect your clients information about their eating patterns you would see what needs to be changed and improved.