Session 22

NUR 102: Nutrition And Diet Therapy
STUDENT ACTIVITY SHEET (Laboratory )

BS NURSING / SECOND YEAR
Session # 22
LESSON TITLE: NUTRITION COUNSELING AND DIETARY
INSTRUCTIONS (PART 2) Materials:
Book, pen, notebook, and PowerPoint
LEARNING OUTCOMES: presentation
Upon completion of this lesson, the nursing student can: References:

Laboratory Manual For Allied Health: Maria
1. Discuss what is nutrition education and counseling; Lourdes Cruz-Caudal (2019) Basic Nutrition and
2. Identify ways for an effective counseling; Diet Therapy 2nd C&E Publishing, Inc.
3. Prepare and develop dietary instructional material/s; and
https://www.fantaproject.org/sites/default/files/res
4. Conduct nutritional counseling for a specific topic previously
ources/NACS-Module-3-Counseling-
discussed.
May2016.pdf
LESSON PREVIEW/ REVIEW (10 minutes)

Based on what you have learned last session, give at least Give 10 Motivational Interviewing Techniques
10 characteristics of an Effective Counselor.
Answers: Answers:
1. 1.
___________________________________ 2.
___________________________________ 2. ___________________________________ 3.
___________________________________ 4.
___________________________________ 3. ___________________________________
5. ___________________________________
___________________________________ 4.
___________________________________
5. ___________________________________
6. ___________________________________ 6. ___________________________________
7. ___________________________________ 7. ___________________________________
8. ___________________________________ 8. ___________________________________
9. ___________________________________ 9. ___________________________________
10. ___________________________________ 10. ___________________________________
(You can do this activity at home as a written activity. To be checked by the instructor during the face to face interaction)
MAIN LESSON (20 minutes) Refer

to Laboratory Manual p. 49-50
What is a nutrition care plan?

After discussing the results of a client’s nutrition assessment and agreeing on one or two achievable goals to improve his
or her nutritional status (other goals can be added later, after the first ones are reached), counselors should help the
client make a nutrition care plan to achieve the goals, considering challenges the client might face. This can be kept in
the client’s file or given to the client to take back to the health facility on follow-up visits. Below is a sample nutrition care
plan.
This document and the information thereon is the property of PHINMA Education (Department of Nursing) 1 of 4
Nutrition care plan
Name:
Nutrition diagnosis
Date Goal Actions Evaluation (tick)
Goal Goal
Met not
Met
Eat a variety of foods Eat more animal-

from all food groups. source foods, fruits,
and vegetables.
What can nutrition counseling focus on?

The causes of malnutrition are directly related to inadequate dietary intake and disease but indirectly related to many
other factors, including child care and feeding, sanitation, and hygiene. Counseling should address these various
factors to result in sustainable change. This section presents guidance on the content of nutrition counseling.
The Critical Nutrition Actions

Along the lines of the Essential Nutrition Action, nutritionists developed a set of Critical Nutrition Actions (CNA),
originally for people living with HIV but later applied to adults with any infectious or chronic disease. The CNA
messages (listed next) can be used in nutrition education and individual counseling.
1. Get weighed regularly and have weight recorded.
Regular weight loss of more than 6 kg in 2 or 3 months indicates poor health or eating habits (or fast
progression of HIV to AIDS in people living with HIV). Ideally, clients should be weighed on every visit. Weight
should be recorded in clinic records and on cards given to clients to take home.
2. Eat a variety of foods and increase your intake of nutritious foods. Many diets are overbalanced in
carbohydrates and do not contain enough protein and fruits and vegetables. People with limited resources may
not be able to eat three meals and two snacks a day, but they can be counseled to eat locally available and
affordable foods from each food group to vary the diet and increase energy consumption.
3. Drink plenty of boiled or treated water. Drinking water removes toxins, including those caused by infection or
medicines. Drinking unsafe water can cause infections such as diarrhea. All water used to drink, swallow
medicines, and prepare juices should be filtered and boiled or treated with a point-of-use water treatment product
(e.g., chlorine) in the form of a solution, tablet, or powder. Drinking water should be stored in a clean, covered
container with a narrow neck to prevent contamination and poured rather than ladled out.
4. Avoid habits that can lead to poor nutrition and poor health. Alcohol interferes with nutrient digestion,
absorption, storage, and utilization; limits the effectiveness of some drugs; and may work synergistically with HIV
to promote microbial translocation and immune activation. Smoking interferes with appetite, increases the risk of
cancer and respiratory infections, and can reduce T-cell function, accelerating the progression of HIV to AIDS.
Junk food, which has little nutritional value, can be harmful to health and is a poor use of limited income. Unsafe
sex increases the risk of sexually transmitted infections.
CHECK FOR UNDERSTANDING (10 minutes)

You will answer and rationalize this by yourself. This will be recorded as your quiz. One (1) point will be given to correct
answer and another one (1) point for the correct ratio. Superimpositions or erasures in you answer/ratio is not allowed.
You are given 15 minutes for this activity:
Multiple Choice
1. Which of the following is a systematic problem-solving method that dietitians use critical-thinking skills to make
evidence-based decisions addressing the nutrition-related problems of their patients?
a. nutritional assessment c. nutritional screening
b. the nutrition care process d. nutrition monitoring
ANSWER: B
RATIO: The Nutrition Care Process (NCP) is a systematic approach to providing high quality nutrition care.
2. What snack choice would be the best suggestion by the nurse for a patient on a renal diet?
a. Peanut butter c. Bananas
b. Diet cola d. Carrot sticks
ANSWER: D
RATIO: Carrots contain a moderate amount of potassium and can healthfully be included in a kidney-friendly diet.
3. Assists people to learn about themselves, their environment, and the methods of handling their roles and
relationships.
a. Interview c. counseling
b. Assessment d. relationship
ANSWER: C
RATIO: Professional counselors help clients identify goals and potential solutions to problems which cause
emotional turmoil; seek to improve communication and coping skills; strengthen self-esteem; and promote
behavior change and optimal mental health.
4. Analysis of nutrition science, psychology and physiology, and eventual negotiated treatment plan followed by an
evaluation; requires assessment and diagnosis prior to intervention
a. Nutrition counseling c. Nutrition education
b. Motivational Interview d. Assessment
ANSWER: A
RATIO: A process by which a health professional with special training in nutrition helps people make healthy
food choices and form healthy eating habits.
5. Directive, client-centered counseling style for eliciting behavior change by helping clients to explore and resolve
ambivalence to change
a. Nutrition counseling c. Nutrition education
b. Motivational Interview d. Assessment
ANSWER: B
RATIO: Motivational Interviewing (MI) attempts to help clients find the motivation to make positive decisions.
B. Nutrition Care Plan (15 Points)

Create a nutrition care plan based on a case given by your instructor.
Nutrition care plan

Name:
Nutrition diagnosis
Evaluation (tick)
Date Goal Actions Goal Goal not

Met Met
RATIONALIZATION ACTIVITY (THIS WILL BE DONE DURING THE FACE TO FACE INTERACTION)
The instructor will now rationalize the answers to the students. You can now ask questions and debate among yourselves.
Write the correct answer and correct/additional ratio in the space provided.
1. ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_____________________________________________________________
2. ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_____________________________________________________________
3. ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_____________________________________________________________
4. ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_____________________________________________________________
5. ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_____________________________________________________________
B. Nutrition Care Plan (15 Points)
LESSON WRAP-UP (35 minutes)
Teacher directs the student to mark (encircle) their place in the work tracker which is simply a visual to help students track
how much work they have accomplished and how much work there is left to do. This tracker will be part of the student
activity sheet.
You are done with the session! Let’s track your progress.
AL Activity: Question for discussion
1. Who are qualified to provide dietary instructions?

2. What are the preliminary data needed for diet instructions?
3. How will you obtain the preliminary data?
4. How will you prepare the dietary instructional materials.

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NUR 102: Nutrition And Diet Therapy

STUDENT ACTIVITY SHEET (Laboratory )

Upon completion of this lesson, the nursing student can: References:

LESSON PREVIEW/ REVIEW (10 minutes)

MAIN LESSON (20 minutes) Refer

What is a nutrition care plan?

Date Goal Actions Evaluation (tick)

Eat a variety of foods Eat more animal-

What can nutrition counseling focus on?

The Critical Nutrition Actions

CHECK FOR UNDERSTANDING (10 minutes)

B. Nutrition Care Plan (15 Points)

Nutrition care plan

Date Goal Actions Goal Goal not

B. Nutrition Care Plan (15 Points)

LESSON WRAP-UP (35 minutes)

AL Activity: Question for discussion

1. Who are qualified to provide dietary instructions?

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