ch 21 and 22 Nutrition

  1. gatekeepers for dietary risk
    dental team
  2. requires physiological,
    anthropometric, and biochemical analyses to
    determine actual nutritional status
    Includes health, social and dental hx, clinical evaluation,
    dietary intake evaluation and biochemical analysis
    nutritional assessment
  3. involves assessing reported
    dietary intake in comparison to an accepted
    Diet assessment
  4. types of communication
    • Interviewing
    • teaching
    • guidance
  5. process designed to elicit needed information from the patient
  6. requires the use of appropriate approaches to facilitate patient learning
  7. involves both interviewing and teaching; however, there is always an issue
    or problem to resolve
  8. Directiveness: An Appropriate Clinician-Centered Approach
    • a. Values the more-knowing (counselor) over the less-knowing (client)
    • b. Client is told what to do
    • c. Ineffective – does not produce the best results
  9. a. More appropriate approach for health promotion guidance; client is the only one in a
    position to make changes
    b. Referred to as patient-centeredness and focuses on the client with the health care
    professional as a facilitator
    C. Understanding Clients’ Food Habits – need to understand “why” people eat the way
    they do
    Nondirectiveness: Client-Centered
  10. developed to help explain general preventive health
    behavior; it states that people’s beliefs about health determine their readiness to take action
    The health belief model
  11. Stages of change
    • precontemplative
    • contemplative
    • preperation
    • action
    • maintenance
  12. no intention to change in which stage
  13. patient considers the change and is aware of reasons supporting
  14. For Those Clients Ambivalent About or Not Ready for Change
    motivational interviewing
  15. The Nuts and Bolts of Successful Communication
    • Setting
    • The Attitude of the Dental Professional
Card Set
ch 21 and 22 Nutrition