A twenty-five year old woman who is five feet five inches and weighed 105 pounds at conception is 20 weeks into her pregnancy. Her current weight is 110 pounds. She smokes one pack of cigarettes a day. She experienced nausea and some vomiting during the first trimester of her pregnancy, but no longer has that problem. Her usual intake is cereal with skim milk and coffee in the morning, a vegetable salad and sandwich with tea for lunch, and meat with two vegetables, bread, and tea for dinner. She seldom eats between meals. Her hemoglobin is 11.0 g/dl. This is her first pregnancy. She and her husband are excited about beginning a family. She is very interested in health promotion. She walks two miles a day and attempts to eat a low fat diet. She is aware that smoking is bad for her health and has tried to stop, but has not been successful.
What are the three leading causes of low birth weight infants? Discuss these in relationship to this woman.
Role-play a counseling session with this woman.
What behavior change theories did you utilize in the counseling session?
Plan a class to assist pregnant women who have decided to breastfeed their infants. Write four outcome objectives for your class. Prioritize those objectives and discuss why you ranked them as you did.
Discuss five common nutrition/food problems experienced by infants and young children. Prioritize these problems in terms of their public health importance and explain your rationale for ranking them. As you rank them refer to the notes on program planning that suggest how to prioritize a problem.
Smithville, a community of 5,000 residents, has a problem with obesity. Approximately 75% of the adults are at least 120% IBW and 25% are over 200% IBW. Approximately 40% of the children are over 120% IBW. What are ways that you might intervene
at the primary level so that persons take responsibility for their actions? Who would you target for this intervention?
at the secondary level so that persons take responsibility for their actions? Who would you target for this intervention?
at the secondary level so that a professional provides the service? Who would you target for this intervention?
at the primary and/or secondary level with the public playing a passive role? Who would you target for this intervention?
What type of tertiary care do you think would be needed for this problem in Smithville?
Complete the following chart:
Life-stage
Common problems
Programs addressing problems
Example
Pregnancy
Anemia, low birth rate
WIC
From your own experience and things you learned in class complete a marketing analysis on the school lunch program.
What is the orientation of the program-production, product, sales, marketing?
Who is/are the target market(s)?
Conduct a situational analysis: SWOT
From your analysis what types of strategies might be used to increase participation in school lunch?
Develop a case study that illustrates problems that impoverished families may have in acquiring and providing sufficient and/or nutritious food. Use the format of case studies you have completed for this class-a scenario with questions for the student to answer. Be prepared to answer the questions in class.
A national study has found that there will be a shortage of dietitians by the year 2010. Your goal is to increase the number of students who complete programs that make them registration-eligible. Your outcome objective is to pass legislation by December 15, 1998 that will provide a two-year tuition scholarship for students who have completed the freshman and sophomore years in an accredited dietetics program. Write process objectives that will be necessary to meet your outcome objective.
As nutritionist working with Tuscaloosa County Food Bank you have been asked to complete a community assessment that addresses areas where the food bank might be of assistance. How would you define the community you are to assess? What type of information would you collect? Where would you get the information?
There are five categories of measurements in the national nutrition monitoring system: health status, food consumption, food composition, dietary knowledge and attitudes, and food supply. Indicate the source(s) for each of these measurements in our monitoring system. For each source, provide a brief description of the survey, including the lead agency.