The Nutrition and Wellness program was officially staffed in Unit 8 with Extension Educator, Susan Glassman, M.Ed., beginning August 3, 2015. Since August 3, 2015 approximately 798 residents in Bureau, LaSalle, Marshall and Putnam Counties participated in programs during that time.
• Youth, Adult and Senior residents were served in all counties served, 38% from diverse audiences.
• Youth evaluations mimicked emerging trends of a generation of technology asking for “more visuals and less talking”.
• Youth also revealed that they “like hands-on learning/experiments” like our television themed “Chopped Competition” and interactive class “Are you Smarter than a Food Label”.
• Adult and Senior residents indicated in evaluations emerging trends for more hands-on programming like “Break Making”, “Vegetarian Cooking”, “Cooking with Herb and Spices”, and “Salsa Making”.
•
The video was a huge hit and provided a visual experience to clients. Many clients reported back to the food pantry that they did, in fact, gain the skills to prepare the pie as a result of watching the video.
Glassman provided cross programming with 4-H offering the curriculum STEPS to a Healthy Teen to Princeton High School. Youth developed the knowledge and skills to change behaviors and make healthier choices.
• 24 youth participated in 6 hours of education
• 75% indicated that after the program they understood how to find empty calories using ChooseMyPlate.gov
• 83% agreed that eating fruits and vegetables each day is important
• 83% could read a food label and nutrition information
• 96% developed the skills to identify the signs of
When residents have been allowed to participate in their diet decisions, they have been found to have increased appetites and enjoyment of food, both of which are equated with quality of life. Alternatively, strict diets have been shown to result in lower intakes leading to weight loss and undernutrition. (Dorner, Niedert, & Welch, 2002). Offering a wide variety of foods with 24/7 access to allows active participation in choosing their own diet. Eliza Jennings homes were assured resident health was not compromised as a result of person-centered care by performing regular Accu-Checks and other diagnostic checks to monitor the health of the residents (“Case Studies in Person-Directed Care”,
Moreover, though the tool is more practical and frequently used dietary assessment for assessing individual diets in large cohorts (easy to administer...
When talking about health, if people is able to visualize what is good (healthy) and what is bad for health, they will choose the option that does not harm them.
A healthy diet may help to prevent certain chronic long-term conditions such as heart disease, type 2 diabetes and may reduce the risk of developing certain cancers. Nutrition information offers a public health tool that could be used to promote informed consumer choice and aid consumption of a healthy diet. However millions of women chose to take dietary supplements to maintain good health, ease illnesses and defy ageing. Supplements are also used as a medication in women with decreased iron stores, because of menses and pregnancies (Anderson & Fitzgerald, 2010). The main aim of the research project is to explore the motivations surrounding the use of nutritional information among young women and relate this information to the choice to use supplements. This is important to women’s health and the topic of nutrition as a large amount of money is spent on both food and supplements. When nursing patients with a wide range of different conditions nutrition is the foundation of all treatment. It also reduces mortality, relapses and subsequent hospital admissions. The complexity of this subjective person and objective body aligned philosophically as interpretivism and positivism respectively reinforces the importance of both qualitative and quantitative approaches contributing to understanding of this (Gerrish and Lacey 2006). Nutrition is also crucial in health and social policy financially through reduction in readmissions which will reduce costs for practice as obesity and poor diet cost the NHS billions of pounds every year (Department Of Health, 2013).
Gross, S. and Cinelli, B. (2004). Coordinated school health program and Dietetics professionals: Partners in promoting healthful eating. Journal of the American Dietetic Association, 793-798.
...arable interaction between nutrition and exercise, and I appreciate a program that challenges students to see how different areas of health intersect and connect. In addition to this solid foundation of public health knowledge, George Washington’s one-on-one mentorship opportunities and customizable field and research experiences allows students to develop the skills necessary to succeed in their specific area of interest. The university’s location also provides access to a wide range of organizations, agencies, and policymakers, and the chance to work with these groups would give me unparalleled insight into public health policy. George Washington’s public health program strives to fully prepare students for successful careers in public health, and I hope to use the knowledge and experience from the program to reduce the impact of eating disorders on public health.
For as long as we can remember, many people have been experiencing hardships and worries, with little to no income being one of the largest. In the U.S there are a few programs that can help populations facing these difficulties obtain imperitive things they need. One of these benificial programs is WIC. WIC stands for Women, Infants and Children; and is a special supplemental nutrition program that targets nutritionally at risk mothers infants and children, due to low income. The program helps aid families in the effort to provide nutritious foods, information and counseling on healthy eating, and to provide referrels to other healthcare and government benifit programs like welfare and social services. (Food and Nutrition service, 2013)
Since before I took this class I had always been attracted to movies or cooking shows. The way food is prepared and the passion that many of the chefs put into their delicious creations. Many of the recipes are part of the person’s culture and they continue to cook these recipes to commemorate an important part of their history. A good example of this is the film Garlic Is As Good As Ten Mothers, garlic being the center of every recipe but it’s of great importance to the different cultures that represented in this film.
...m provides services to diverse children; they focus on children ages 7-13 years old and their parents/caregivers. The children and their families have the opportunity to participate in the MEND for ages 7-13 to prevent obesity, manage weight, to modify eating and physical activity, and to reduce obesity among young children (MEND, 2014). The program is for ten weeks and is a 21-month innovation maintenance strategy. Their goal is to encourage healthy lifestyles and healthy habits. The families meet twice a week to learn about nutrition, food labels, food shopping and physical activity. They talk about food portion sizes, and teach families that food can be healthy but eating too much of the same thing is bad. The families need to qualify for the program. The children need to have a BMI above 26 % and pass a medical exam to ensure they qualify for the program.
...in order to show the participants that cooking at home is an easy task. This will increase their self-efficacy. During this program, participants will be trying to lose 2-10% of their body weight in 6-months’ time. By losing a little weight, they will see that they can achieve weight loss, and will continue to try and lose weight. The reinforcement construct refers to rewards or punishments someone gets for doing something. By going to every meeting, participants will be rewarded by small prizes. This will reward them for coming, and they will be more likely to return. Fact sheets, brochures, and a series of print materials will be used to teach the participants and motivate them to participate. By completing this program that has been based on the Social Cognitive Theory, participants will lose weight and learn about how to eat a healthy diet in their daily lives.
There’s this incredible project in Pittsburgh called Conflict Kitchen — they have this space that, every few months, they close down and re-open as a new restaurant, serving the food of a country that the US is in conflict with. Right now, it’s Iranian food, and in the past they’ve had Cuban food, Palestinian food, North Korean food. It’s this beautiful and delicious way of teaching people without proselytising — they’re not lecturing people, they’re just getting to them in the most direct, most fundamental way, which is through something that tastes great.
Timmreck, T. C. (2003). Planning, program development, and evaluation: A handbook for health promotion, aging, and health services. Sudbury, Mass: Jones and Bartlett.
My field practicum at the University of Hawaiʻi Cancer Center Nutrition Support Shared Resource would be a great experience for other students interested in public health, epidemiology, cancer prevention, and population dietary assessment. It would not be as relevant to students interested in clinical dietetics or food service because clients, patients, or customers are not interacted with and no food is served.
I have learned a lot about my health and wellness thorough out this semester it is truly amazing. The impact these seven different dimensions have on our health they are, physical, intellectual, psychological, spiritual, social, environmental, and occupational all play a role in our health. All in so many different ways working together to make a brighter and happier healthier us. These seven dimensions make up whom we are and how we live our life is all based upon how we balance these dimensions.
In 2011, anthropologist Ellen Messer acknowledged that in spite of having enough food to feed the entire population on the Globe, more than 100 million people experienced shortages of food and nutritional deficiencies (as cited in Wiley & Allen, 2013, p.92). Thus, it is very important to consider analyzing various factors that influence nutritional status and its relationship with health.