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DL CLIENT CASE

PRESENTATION
NUTRITION COUNSELING PRACTICUM

Adria Bucheli

SESSION ONE
Descriptive/Demographic data

Female
21 years old
Attends Ohio University
Works as an instructor at Ping Recreation
5 6
137.8 lbs.
Goal weight: 130lbs.
BMI: 22.6
Waist circumference: 31 inches
Wrist circumference: 5.5 inches
R indicative of small frame size

SESSION ONE
Medical history: None
Family history: Arthritis
Medications/supplements:
OTC Claritin
Womens one a day multivitamin
Iron supplement

Exercise/physical activity:
Running (6x/week, 240-360min)
Instructs HIIT Class (4x/week, 180min)
Instructs cardio dance class (1x/week, 60min)

T YPICAL FOOD RECALL


Breakfast (8:00am)
cup oatmeal with 1 slice of whole wheat toast with egg whites

Snack (Noon)
Handful of nuts and an apple (or banana)

Lunch (2:00pm)
Protein bar

Dinner (8:00pm)
1 cup salad greens with 4oz chicken and veggies in a whole wheat
wrap

Snack (11:00pm)
cup oatmeal and/or brownie

SESSION ONE
How does the clients dietary intake relate to the health and
lifestyle problems identified
Not enough calories were consumed
Carbohydrates, Proteins

Extremely tired during physical activity

ETIOLOGY OF CONDITION
Training for a half marathon and would like to properly fuel
and hydrate for endurance training.
Does not feel that enough protein is included into her diet for
muscle growth and repair.
Does not consume enough carbohydrates/calories for proper
fueling.
Engages in extensive physical activity daily therefore
adequate nutrient-dense calories are necessary.

NUTRITION DIAGNOSIS
Increased nutrient needs (Carbohydrates) (NI -5.1) related to
fueling and hydration as evidenced by endurance training for
half marathon.

Food and nutrition-related knowledge deficit (NB -1 .1) related


to lack of previous exposure to correct nutrition information
as evidenced by client request for dietary education.

SESSION TWO
Diet pattern and reasons why I selected the specific tool
Choose my plate to provide the appropriate amount of calories from
all food groups to ensure proper fueling and hydration for endurance
training.

Dietary recommendations in relation to nutrition diagnosis


Increase kcal intake
Increase carbohydrates/proteins

EDUCATIONAL MATERIALS

EDUCATIONAL MATERIALS

EDUCATIONAL MATERIALS

CUSTOMIZED TOOL

EDUCATIONAL MATERIALS
What were the impacts of the materials?
The client was able to see exactly how much and what to eat within
her calorie limit.

How would you change them for future use?


I would make my customized tool more specific and able to be
measured more efficiently.

Would you use fewer or more educational materials ?


I would not use any more educational materials than I did during the
sessions. I think that more papers would be overwhelming for the
client.

Were you materials appropriate for the health literacy level of


the client?
Yes.

DIETARY ANALYSIS

DIETARY ANALYSIS

FINAL FOOD LOG ASSESSMENT


Breakfast (8:00am)
hunger=5, ate in the kitchen with roommates

3 tbsp. liquid egg whites

.5 tsp. cinnamon

1 Turkey sausage patty

1 whole wheat English muffin

Lunch (1:30pm)
hunger=8, lunch by myself before work

5g cashews

1 tbsp. Flax seed

1.5 cups Silk unsweetened almond milk

1.5 cups raw spinach leaves

1 medium banana

.25 scoop whey protein-chocolate

.75 tbsp. PB2

.25 cup oats

FINAL FOOD LOG


Snack (3:00pm)
4 baby carrots
.5 serving of veggie straws

Snack (5:00pm)
hunger= 5, ate between workouts at Ping
.5 Zone perfect double dark chocolate protein bar

Dinner (8:00pm)

made dinner with my roommate and watched tv


3.5 oz. chicken breast
1.5 cups veggies (zucchini, red peppers, yellow peppers, onions)
1 very small sweet potato w/no butter and rosemary seasoning
5 celery halves
1 tbsp. roasted red pepper hummus
1 cup lettuce
2 tbsp. balsamic vinegar

SESSION THREE: FINAL EVALUATION

Summarize dietary changes achieved by the client


Protein
Unhealthy snacks at night
Kcal intake

Life style changes including exercise/ activity


Included more sources of dairy into diet to increase calcium and
vitamin D intake

Anthropometric changes
Went from 137.8 lbs. to 133 lbs. (lost about 5 pounds!)
Waist circumferences went from 31 to 29 inches (lost 2 inches)

SESSION THREE: FINAL EVALUATION


Were your discussions with your client balanced?
Yes, the client was very engaged throughout the sessions. Client
asked questions but also listened carefully to dietary
recommendations

Changes in nutrition diagnosis


None

FUTURE NUTRITIONAL NEEDS


Increase water consumption to 64 oz. per day
Cut back on caf feine intake (less than 2 cups daily)
Unhealthy night time snacking

OVERALL SUMMARY OF EFFECTIVENESS

What did you learn about yourself as a counselor


I learned that it takes a great deal of time for preparation of
sessions.

What did you learn about your educational preparation up to


this quarter?
The knowledge I had learned throughout the program up to this point
prepared by becoming familiar with nutritionist pro, counseling skills,
and tools for diet recommendations.

What recommendations would you pass on for the next


quarter?
Review food sources as much as possible and to reflect back on
nutrition counseling skills for application during the sessions.