Public Health and Nutrition - Assignment Example

Public health and nutrition due As a part of your local community’s school Wellness Policy, you have been asked to examine the School Breakfast Program. (30 points) a. What might be some features that you would examine? The school breakfast program will consider a diet that will enhance student’s health to stop obesity and fight the complications related with physical inactivity and poor nutrition (Spark, 2007). The breakfast program will focus towards the 5-A-Day for Better Health Program that advocates an increase per capita consumption of five or more servings of vegetables and fruits per day. The school breakfast program will incorporate the dietary guidelines for Americans. It will also offer food that is attractive, nutritious and healthy food choices that will consist of a lot of vegetables, grains, and fruits. The features that should be examined include:  The age of the participants. This will help to determine the food choices in the menu, and help indicate the participating level which is higher or lower.  Participation rate. This will help in comparing breakfast and lunch participation rate and come up with analysis.  The obstacles that the school breakfast program may encounter. These challenges will highlight the reasons why the students are not taking part in the breakfast program.  The nutrition standard offered by the school. The aim of the program in school is to give a nutrition that enhances development and growth in children in the setting where they live. It will also promote mental, physical, social and cognitive development in children (Brown & Isaacs, 2011). b. Describe the outcomes and indicators you would select to determine whether the program meets the expectations of its clients. Why did you select these particular outcomes and indicators? Research carried out has proved that children participating in school breakfast programs perform better have minimal absences and tardiness (Smith, 2009). The school breakfast program teaches students to adapt to healthful eating habits when they are still young. Various indicators will be used to determine if the program satisfies the needs of clients. The amount of each plate waste, the number of participants and the weight of the children involved in the program (Martin& Oakley, 2008). If there is a lot of left-over then, this will act as an indication that the type of foods offered by the program is not appealing to the students. On the other hand if the waste includes food like vegetables and fruits then it shows that the nutrition benefits of the program is not met. The weight of the students is imperative in determining if the breakfast program influences the students to live a healthy life. In case the number of children suffering from obesity increases then it would mean that the diet is not balanced. If the initial number of the students participating increases then, the breakfast program is successful for it has appealed to more students. However, if the number of participants declines then the program is a failure and does not meet the needs of the students (Martin& Oakley, 2008). c. Let’s assume your community’s School Breakfast Program is not meeting the needs of its participants or the target population. What measure would you take to correct the situation? If the school breakfast program is not meeting the needs of the target population then, a thorough analysis of the school’s nutrition standards should be carried out. The areas of failures should be recognized, and recommendations made for improvement. The areas of concern comprise of the type of food offered, the amount of food in each plate, the system used to provide breakfast and the time. The problems should be ranked starting with the most important one. The kind of food offered in the school breakfast program is very essential because the students eating habits and norms could greatly affect it. Secondly, the standard of hygiene in food preparation is also important to prevent illnesses associated with unhygienic. The staff dealing with the breakfast program should be selected to ensure the program is implemented accordingly. In regard to timing the school, could come up with a policy to ensure that all the school buses arrive at a specific time for the children to have breakfast. In case there is no enough money to fund the program then alternatives ways should be utilized to make sure that the necessary food and equipment are available. Lastly, the program should be examined and analyzed systematically to find out the shortcomings, implement the necessary changes and ensure continuous achievement (Bartfeld, 2010). d. Describe one marketing strategy you would undertake to enhance program participation. The school breakfast program is paramount for the well-being of the students and is supposed to get on board as many participants as possible. To attain this one will utilize marketing strategy to influence the behavior of the participants. One strategy that can be used is organizing a family fun day in the school setting. Activities included in the fun day consist of fun games, incentives and a lot of food from various food groups. The food should comprise of the food that is familiar to the culture of participants as well as from other cultures. On the ground, volunteer, nutritionist will assist the students to comprehend the importance of a healthy diet. This would serve as an opportunity for the students from all age groups to try new food as well as which will in turn affect their eating habits. This event will be held quarterly in a year and invite new menus on board (McGinnis, Gootman & Kraak, 2006). 2. Identify at least four effects of aging on biological functions that are pertinent to one’s nutritional status, and describe what the public health nutritionist should keep in mind with regard to how each could impact a senior’s intake of food and/or nutritional status. (20 points) The old people’s health is influenced by environmental and genetic factors that include insufficient nutrient and food intake, diet-related illnesses, and difficulty in chewing and swallowing (Wilmoth & Ferraro, 2007). Loss of chemical sense function, compromise of dental status, change in bone density and reduced physical stamina are some of the biological functions affected by aging. a) Teeth Loss A good fitting debenture will assist in chewing food properly. Debentures that are not properly fitted affect the eating behavior unconsciously because it becomes difficult to chew. As a result the diet may comprise of soft low-fiber diet that does not have the essential vegetables and fruits. In such a case it is right for a nutritionist to recommend grating or grinding, chopping, stewing and steaming hard food to make it soft and make it easy to chew while maintaining their nutritional importance. A perfect example is raisin salad and grated carrot (National Resource Center on Nutrition, Physical Activity & Aging, 2005). b) Sensory variations In most cases, old people lose the ability to smell that is caused by the morphological change in the olfactory bulb. This also affects the ability to taste. This can affect the old people and influence their eating habits. Most of them lack interest in eating and food-related activities for example cooking or going out for dinner and this lead to a minimal intake of nutrients and energy foods. While people age they lose their sense of sight due to deficiency of vitamin A that promotes xerophthalmia and night blindness. Their diet should be prepared according to taste and preferences of the individuals putting into consideration all the necessary nutrients (Lanham, Macdonald & Roche, 2010). c) Change in bone density When people get older the bones reduces density and become fragile and easy to break. The bones that loose the mist density are the forearm, spine, thigh, and hip. In the case of osteoporosis the bones lack enough calcium and can easily fracture. In such a case the diet should contain food with a lot of calcium to add the bone density. Their diet should consist of protein which is got from milk and for vegetarians can have protein-rich soy beverages and foods (Sizer, Piché & Whitney, 2012). d) Change in thirst system The aging process brings about negative effects whereby the thirst system is affected and does not work effectively in old people. Lack of enough water intake result in kidney stones and dehydration. It is therefore vital for the elderly to take enough water without waiting for the moment they feel thirsty. Water plays an important role in crucial functions. Enough water intake minimizes stress on kidney role which reduces with age. Sufficient intake of fluid also relieves constipation. It is good for the elderly to consume a lot of milk, tea, milk, coffee, and juice to remain hydrated (Colorado State University Extension, 2014). 3. You have been asked to act as a nutrition education consultant for your county’s Older Americans Act Nutrition Program. (30 points) a. Based on your knowledge of the nutritional needs of the older adult, what might be the focus areas of your nutrition education efforts? The goal of the nutrition education is to promote good health, prevent malnutrition and insufficient food intake in old people. Studies prove that well-structures, behavior-focused interventions are very efficient in enhancing nutrition-related behaviors ad diets. The initiative for Older American Adult (OAA), give distinct chances to communicate healthy lifestyle and nutrition information to old people. Education on nutrition is important to assist old people attain and preserve maximum nutrition levels. The old people participate actively in community health promotion programs and yearn for information on health. Hence, the nutrition education exercises are welcomed by the old people when they are designed in accordance to their desires, behaviors, motivation and needs. The nutritionist should focus on various areas when providing education on nutrition. The areas of concern include consumer issues, diseases and diet, nutrition, food and behavioral practices. The food comprises of the types and quantity of food that is necessary to fulfill and individual’s daily nutrition wants. Nutrition is concerned with how it is associated with successful aging. The disease and diet include the risks for cancer, diabetes, coronary disease, high blood pressure and stroke. The behavioral practices are ways that affect the individual’s food preparation and eating habits. The consumer issues are factors that determine the nutrition intake of the old people for example, how to feed well on a meager income, if they live alone and if they cook for themselves. This should be incorporated in counseling sessions of the nutrition education program (Colorado State University Extension, 2014). As people get old, they are at higher risk of suffering from illnesses such as high blood pressure, obesity, and diabetes. The nutrition education will focus on the fact that there is a possibility of reducing the aging process through eating a healthy diet, concentrating on the occupation of the individuals, recreational environment, and physical activities. This will lead to reduced and postponing of disease procedures, promoting long life and health (Boyle & Roth, 2013). The model below represents the nutrition needs of old people. Source: Boyle, M. A., & Roth, S. L. (2013). Personal nutrition. Belmont, CA: Wadsworth, Cengage Learning. b. How might the nutrition information be shared? The nutrition information is shared in sessions where the participants are put in groups. The learning activities may include cooking classes that are fitted in a timetable, and cooking demonstrations where the participants have a chance to taste in all sessions (Gibney, 2004). There is also an opportunity for group bonding session where participants share experiences and ideas. The nutrition information could also be shared through monthly newsletter to the participants (Contento, I. R. (2011). c. How could you specifically incorporate the “Modified MyPlate for Older Adults” into a lesson? The modified plate for older adults consists of ½ plate of vegetables, ¼ plate of grains and ¼ plate of proteins. One can choose the desired fluid for example soup, water and fat-free milk. The knife and the fork act as a symbol that one should concentrate on the meal and stop other activities such as watching television. The individual should also integrate physical exercise on a daily basis. This diet is appropriate for people aged 51 years and above (Lutz, Mazur & Litch, 2014). Source: Lutz, C., Mazur, E., & Litch, N. (2014). Nutrition and Diet Therapy. Philadelphia: F.A. Davis Company. The nutritionist should elaborate on the various color identity for distinct food group. For instance, green for vegetables, red for fruits, orange for grains, blue for fluids and purple for protein. Then there is the need for identification of each item in the food group which consists of bread, grains, oatmeal and rice. In the group of protein it includes beans, eggs, processed soy products, poultry, sea food, meat, seeds and nuts. In the group of vegetables there are peas, starchy vegetables, orange and red vegetables, dark green vegetables, 100% vegetable juice and other vegetables. In the fruit category they may be whole, pureed, cut-up, frozen, dried, canned and fresh. The appropriate dairy products include milk based desserts, fresh milk, cheese, yoghurt, frozen yoghurt or ice cream. In the nutrition education the nutritionist may use visual aids for example food models and pictures to describe the modified my plate and the serving portion for various food groups (Colorado State University Extension, 2014). d. What basic information would you need to know about your county’s older adults? In order to give the appropriate information on nutrition several factors of the older adults should be put into consideration. They include the level of education, culture, their social support systems, financial resources, the degree of independence, and their living conditions. These elements influence the nutritional intake of the old individuals (Chernoff, 2013). References Boyle, M. A., & Roth, S. L. (2013). Personal nutrition. Belmont, CA: Wadsworth, Cengage Learning. Brown, J. E., & Isaacs, J. S. (2011). Nutrition through the life cycle. Belmont, CA: Wadsworth, CENGAGE Learning. Bartfeld, J. (2010). School Breakfast Program: participation and impacts. DIANE Publishing. Colorado State University Extension. (2014). Nutrition and Aging. Retrieved November 30, 2014, from http://www.ext.colostate.edu/pubs/foodnut/09322.html Contento, I. R. (2011). Nutrition education: Linking research, theory, and practice. Sudbury, Mass: Jones and Bartlett. Chernoff, R. (2013). Geriatric nutrition. Jones & Bartlett publishers. Gibney, M. J. (2004). Public health nutrition. Oxford, UK: Blackwell Science. Lanham, S. A., Macdonald, I. A., & Roche, H. M. (Eds.). (2010). Nutrition and Metabolism. John Wiley & Sons. Lutz, C., Mazur, E., & Litch, N. (2014). Nutrition and Diet Therapy. Philadelphia: F.A. Davis Martin, J., & Oakley, C. (2008). Managing child nutrition programs: Leadership for excellence. Sudbury, Mass: Jones and Bartlett Publishers. McGinnis, J. M., Gootman, J. A., & Kraak, V. I. (Eds.). (2006). Food marketing to children and youth: threat or opportunity?. National Academies Press. National Resource Center on Nutrition, Physical Activity & Aging. (2005, November 10). Older Americans Act Nutrition Programs Toolkit. Retrieved November 30, 2014, from http://nutritionandaging.fiu.edu/oanp_toolkit/toolkit update 2.7.06.pdf Spark, A. (2007). Nutrition in public health: principles, policies, and practice. CRC Press. Sizer, F. S., Piché, L. A., & Whitney, E. N. (2012). Nutrition: concepts and controversies. Cengage Learning. Smith, P. (Ed.). (2009). Informing Food and Nutrition Assistance Policy: 10 Years of Research at ERS. DIANE Publishing. Wilmoth, J. M., & Ferraro, K. F. (2007). Gerontology: Perspectives and issues. New York: Springer Pub. Read More