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THE HEALTHY CLIENT

THE HEALTHY CLIENT. Learning Outcomes. • Appreciate the issues that concern the health conscious public Be aware of the possible clients source of information Recognize client concerns & clarifying nutritional misunderstandings

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THE HEALTHY CLIENT

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  1. THE HEALTHY CLIENT

  2. Learning Outcomes • Appreciate the issues that concern the health conscious public • Be aware of the possible clients source of information • Recognize client concerns & clarifying nutritional misunderstandings • How to manage a session where no dietary intervention is required • How to manage a session when the client has misinformation from client trusted source

  3. Key words • Client not Patient • For not To • You - be credible clients needs to feel comfortable confident in confiding with you have to be able to tell you why they are coming .....

  4. Profile of the health conscious client • Self referred or GP • Confused how it relates to them • Wants rules, guidelines & individual • Wants ongoing help/mentoring/coach • Wants a person to talk to • Confirmation • All ages, both sex • Clients want more in their diets

  5. Their issues • What can/ should I eat > Yes/ No • Been elsewhere • Need to know what can they eat • Need ideas • What’s worse for them this or that • Levels of moderation • What can help...?

  6. Their issues • Appearance • Weight reduction,control,maintenance • Weight gain • Irritable bowel syndrome • Familial history eg CHD, NIDDM, H/T, allergies, CVA • Degenerative diseases • Life cycle • GI • Intolerances & allergies

  7. Previous information source New info misinterpreted Old beliefs & new ideas muddled • Friends and family • Fellow ‘sufferer’ • Osteopath, naturopath(10%), homoeopath… • Specialist/Doctor (55%) • Chemist/Fitness Trainer/Coach (7%) • 50- 55% seek Dietitian advice • 33%aware of ADP • Media

  8. Addressing a client’s concerns how to do an assessment • Listen very carefully... show you are listening • Ask what are there concerns • Obtain a medical history, weight history • Obtain food recall/ info re eating patterns • Obtain anthropometric measurements

  9. how to do an assessment • The order in which you obtain information & form a picture does not matter • Don’t probe too far • If they are not willing to answer questions - interrogating and judgemental • Be adaptable in your interviewing skills & stay very personable

  10. Delivering assessment • Formulate an appropriate diet/ guidelines/ information sheets • Format maybe a simple list, diet sheet, or verbal information • Judge what is going to be most effective, even ask the client

  11. Delivering assessment • Some clients may need no improvement in diet & may not need a diet sheet, however they may in fact want one • Reinforce the positive aspects of their diet... encouragement is well received • Still always given some information even if its snippets or ideas

  12. Wrong information from a trusted source • Steer their ideals to be corrected - work slowly especially if it is the basis of their dietary beliefs • Get them to come back • Give your honest opinion and suggestions • Books - permission to dismiss or would like help with it. Make it healthy & discuss potential implications

  13. Summary • Not all information needs to be given at first consult • Follow up visits allow relationship to develop • Don't dismiss clients ideas lightly • Ask them do some ‘homework’ something for them to work on....

  14. Role play 1 • Website ‘ask the expert’ question • Q - I would like to have more calcium. My boyfriend has told me to eat eggshells to increase my calcium. What do you think?

  15. Case study 1 Reason for the visit: to lose weight Background: 43 yr old male client visiting a APD wants to lose weight. His sister is currently successfully losing weight after being diagnosed diabetic. Assessment • Visual appearance - overweight, middle aged, Asian decent • Weight history - • - gained weight -yo yo 5 kg for the past 10 yrs. Very skinny in the 20’s • -Clients target to be 5 -10 kg less. • Take measurements 88 kg, 171 cm, BMI 30, 35% BF • Agree target 75 kg <80kg Medical history • hay fever, asthma, reflux • meds antihistamine, Ventolin, Zantac, antibiotics • Family history of diabetes

  16. Food recall Breakfast nil Lunch 1 PM sw, cracker Dinner 7.30 PM Chinese restaurant 2 dishes 5/7, home 2/7 Rice 3 bowls, meat and vegetables Supper fruits 4x/d ETOH nil, Exercise nil, drinks nil milk ( lactose intolerant), tea, nil water Advice - Weight reduction diet plan - 7 MJ, regular meals, food diary Result - Losing weight at average of 1 kg per week. After 4 weeks begins to feel healthier. Decides to do ‘something’ about his allergy symptoms. Attends a ‘Allergist” - who has asked him to avoid gluten, corn, tomato, chives, garlic, onions, soy as well as commenced desensitisation • Who is the allergist (i.e. qualifications) • Allergist reasons for food avoidances • Re work his diet for him so that he can follow both. Give him food ideas of what to eat.

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