The Community Education Intervention Project will provide the intern an opportunity to gain experience applying the Nutrition Care Process in a community setting at their affiliated community practice site. The intern will be responsible for performing a needs assessment, utilizing the assessment data to identify a problem in the targeted population, implementing a related intervention, and evaluating the effectiveness of the intervention. An
Competencies
CRD 1.3) Justify programs, products, services and care using appropriate evidence or data. CRD 2.1) Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice and Code of Ethics for the Profession of Dietetics. CRD 2.3) Design, implement and evaluate presentations to a target audience. CRD 2.4) Use effective education and counseling skills to facilitate behavior change. CRD 3.3) Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.
Overview
CHI St. Luke’s Oncology Clinic at Kirby Glen is a for profit facility that specializes in oncology treatments. At CHI St. Luke’s Oncology Clinic at Kirby Glen patient’s can receive cancer treatment from a team of professionals with the most cutting edge treatment methods such as cyber knife, radiation, chemotherapy, as well as nutrition therapy. This project was developed to better serve patients who are receiving nutrition therapy.
Patients who are newly diagnosed with cancer and are about to undergo radiation or chemotherapy are automatically screened for nutritional risk at this location. For this study a survey was developed to assess the patient’s usual dietary intake. Once the usual dietary intake was assessed all patients were given the general healthy diet education for treatment as well as to help prevent future cancer reoccurrence’s.
After the diet education the patients will receive a one week follow up phone call which will ask the same questions that were asked initially, this will in turn show if the patient has made any changes to their diet. The goal of the diet education is to increase overall consumption of vegetables to once a day and decrease overall red meat consumption to 0-2 times per week. The limitations of this study were the number of participants. The outcome of the session showed that 75% of participants increase vegetable intake to goal and 50% of participants decreased red meat consumption to 0-2 times per week.