Sage

Dietetic Internship COMMUNITY NCP Form

Client Group/Population Information (include reason for interaction): Staff education

NUTRITION ASSESSMENT
Nutrition History/Relevant Nutrition-related Information:
Population with excellent understanding of farming practices and importance of a whole food diet, rich in fruits and vegetables. Diet recalls reveal:
varied diets, including daily fruits and vegetables, whole grains, and a sweet tooth for desserts. Population enjoys cooking and learning about new
recipes and ingredients. Active population: gardening, hiking, biking, and mild lifting daily. Interested in diet trends, including sugar-free, gluten-
free, and blood type diets. Currently has advanced knowledge of food systems. Interest in nutrition, especially integrative, holistic nutrition
approaches to a healthy lifestyle.

Anthropometric Measurements: N/A (assessing a group). However, averages are given below
Age
Gender
Ht:
Weight information/history:
BMI: average 22





< 50 years
Female
average 55
Stable, reported some dieting in the BMI Classification: normal
past

NUTRITION DIAGNOSIS (include IDNT codes)

P (problem)__Food and nutrition knowledge
deficit (NB-1.1)_________________related to:

E (Etiology)__uncertainty how to apply

nutrition information ______as evidenced by:

S (Signs & Symptoms) verbalizes incomplete

information about food trends and diets,
relates concerns about previous attempts to
learn information about specific vitamins,
minerals, and nutrients, and questions related
to the validity of health claims

INTERVENTION
Nutrition Education Content (E-1)
Conduct a group nutrition education session with the purpose of answering the participants questions relating to nutrition, thus including topics of
detoxification, gluten, magnesium, blood type diets, and nutrient absorption. Have participants identify values that are important to themselves
and then create a lifestyle wellness vision, their ideal, far-reaching, yet attainable life vision. Discuss the many aspects of wellness. Have
participants understand the balance between dietary choices, health, and quality of life.

MONITORING & EVALUATION

Indicators (marker):
1. Knowledge

2. Knowledge


3. Self-identifying knowledge

Criteria (SMART Goal specific to marker):

1. Population will be able to define detoxification and identify where
it happens in the body.
2. Population will be able to list three foods that are high in gluten and
state a current hypothesis as why more people are becoming gluten
sensitive.
3. Participants will be able to identify their top four personal values.

_______________________________________________________________________________________________
Interns Signature

Date

Preceptors Signature

Date

2014

SGS DI