question archive You are a dietitian or health educator working for an assisted living senior facility
You are a dietitian or health educator working for an assisted living senior facility
Subject:BiologyPrice: Bought3
You are a dietitian or health educator working for an assisted
living senior facility. The facility offers a dining room for its residents. The chef is trying to make significant changes in their breakfast, lunch and dinner menus in addition the program director is trying to offer a physical education program. The facility administrators, health professionals and senior's family are concerned about the rates of overweight and obesity among their seniors and the reduced activity level. You begin to explore the issue with staff, the residents, and other facility program directors. The contract physical therapists for the facility have determined that the seniors are not active and have limited ambulatory capabilities and their diets are poor and inadequate. Currently the menus offered in the dining rooms are bland, low fat, limited whole grains, and the fresh produce is either not ripe or in season and tastes bad. 45% of the residents have the meals brought to their apartments. The senior living administration requests you develop an educational program that can be disseminated across the facility in addition to making recommendations to the chef on how to improve the menus offered in the dining room plus a program plan on how to improve the activity level of the residents. You need to prepare a formal written proposal of your educational strategy and recommendations to be presented to the administration. (do not need to do a budget) Research what other assisted living senior facilities are doing in the US and mention them. Have a sample one day's menu and a sample week of physical activities being proposed. Don't forget to include incentives (why would the seniors participate and evaluations (how do you measure if they participate in meals and activities) Please see rubric. Ø Identify and describe the nutrition/health problem(s) common in the population you are assisting : prevalence, trends, possible short and long term consequences of this problem, causes of the problem, and barriers to treating the problem. (search under the population and also CDC data or local Houston or Texas data)
Ø Describe any multicultural or diversity issues related to treating this problem. There are ALWAYS multicultural and diversity issues to consider. (use the CDC website for national, state or local statistics) This may mean certain ethnic populations are more affected than others.
Ø Identify existing programs, organizations, or resources for helping to treat the nutrition/activity problem and provide your critique of existing programs including strengths, limitations, and gaps in those programs. NO program is perfect otherwise no one would have the nutrition problem. (search state, city or county websites)
Ø Develop and describe a nutrition program/strategy to help solve the problem. Include goals, objectives, target audience, change strategies (i.e., how will you change behaviors of the program participants?), setting, necessary supplies etc. to be used. (use the chapters in the book to help design an appropriate program)
Ø Outline a plan for evaluating outcomes of the proposed program. What are the measures you would use to evaluate whether your program was achieving the stated goals and objectives (make sure the goals and objective align to each other)? What types of process outcomes would you look at to determine whether the program was being delivered as you intended? (use the chapter in the book to help with your evaluations)
