What are some action steps to create positive behavior change for these factors? If all the factors listed above positively impact your health already, please explain how?

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Social determinants and SEM

Answer the following questions and submit to Canvas before end of day on Monday, February 27th at 11:59pm central.
• from PW Project instructions.IPersonal Wellness Project Spring 2023.docxll

1. Name three of social factors that influence YOUR  health
(this can be negative or positive).

2. What are some action steps to create positive behavior change for these factors? If all the factors listed above positively impact your health already, please explain how?
For the factors that have a negative impact: there are things that feel and are out of our control when it comes to social factors. Spend some time identifying something that could be done to help lessen the negative impact it has on our wellness is valuable, even if the big picture isn’t going to change quickly or easily (move, buy a car, get a higher paying job, etc.).

3. Do any of these relate to your chosen behavior change?

4. How can you advocate or help our society regarding these factors? Social Ecological Model (SEM) questions:

1. In what ways was your health shaped on each of the 5 levels as you grew up (SEM levels listed below)?

  • 1. Individual
  • 2. Interpersonal
  • 3. Organizational
  • 4. Community
  • 5. Public Policy

2. How will the next generation be impacted differently on these levels?

What are neural tube defects (NTDs)? Describe the prevalence and etiology of NTDs. Who is at higher risk of having a child with a NTD? Describe the association between folate levels and prevention of NTDs in the developing fetus.

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Prevention of Neural Tube Defects (p.129-131) and answer the questions

1) What are neural tube defects (NTDs)? Describe the prevalence and etiology of NTDs. Who is at higher risk of having a child with a NTD?

2) Describe the association between folate levels and prevention of NTDs in the developing fetus.

3) Review the Case 1 patient’s 24 hour dietary recall (p.130-131). What dietary modifications might you suggest to improve her folate intake?

4) Describe the structural difference between folate (naturally occurring in foods) versus folic acid (found in supplements and fortified foods). Are both forms equally bioavailable? Why or why not?

5) What are the current guidelines on folic acid for the prevention of NTDs? Specifically, please describe the guidelines for both (A) all women planning pregnancy and (B) women who have had a previous NTD-affected pregnancy.

 

Define the problem that you face here and identify your first steps in resolving this potential problem? Outline some possible options for resolving the situation and choose the best solution for all involved.

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CASE STUDY

You are the district manager of human resources for a large chain of bakery cafes that can be classified as QSRs. They feature a menu predominately made up of sandwiches, salads, and breads. Some of the operations are franchised and some are company-owned.

In your position as the district HR manager, you are responsible for providing oversight assistance and advice to the unit managers in your district in the strategic areas of personnel management: recruiting, hiring, orientation, training and development, salary and compensation benefits, employee relations with emphasis on legal and policy compliance and employee communication, and performance review planning and execution. It is expected that through effective policy management, you will keep employee relations risks and issues to a minimum. In your role, it is essential that you pay attention to current and new legal matters as well as overall corporate policy. You report directly to the VP of human resources at the corporate level and you directly supervise no one.

The VP of human resources expects you to focus on compliance with HR policies, regulations, and laws while at the same time delivering results in terms of financial success and excellent customer service for each of the units within your district. Her focus is on communication, recognition, teamwork, and collaboration. Further, she expects you to support and develop standardized processes and common procedures that deliver positive results.

The corporate public philosophy states, “the health and well-being of our employees is a high priority and thus, we offer competitive compensation and benefits to both hourly and salaried employees” based on eligibility and availability. Most of the employees are hourly, part-time, lack work experience, and are young. However, lately, you notice more applicants are older and many are single parents working to support their families.

Generally speaking, the employees within your district seem “engaged” and grievances have been minimal. None are union members. However, employees in the larger burger chain restaurants in the district have recently been in the news striking for a “living wage.” You are concerned that this might spread to your operations. The corporate policy for starting pay for part-time employees in your company is the state minimum wage for nontipped employees. And, those working less than 32 hours receive no benefits.

You begin by researching the situation and find that the Federal minimum wage was last increased in 2009 to $7.25 an hour and last raised in 1991 for tipped workers to $2.13 an hour. A number of states have enacted higher minimum wage rates and several will be as high as $10 an hour phased in over the next few years. An employer is required to pay the higher of the two minimums. Due to the inadequacy of the minimum wage, a number of localities have passed living wage ordinances that are one to two dollars higher than the minimums. Proposals currently in Congress call for increases in both the Federal minimum wage for tipped and nontipped employees. The response of the National Restaurant Association states that the low wages in the QSR sector of the industry reflect the fact that most fast-food workers tend to be younger and have little work experience. Doubling the wages would hurt job creation and fast-food chains are already facing higher costs for ingredients as well as new regulations that will require them to pay more in health care costs.

Answer the following questions using the scenario above.

You will provide 1 paragraph for each question. Be sure to include the question in your responses.
Define the problem that you face here and identify your first steps in resolving this potential problem?
Outline some possible options for resolving the situation and choose the best solution for all involved.
What are the negative and positive spin-offs of this solution?

Define the problem that you face here and identify your first steps in resolving this potential problem? Outline some possible options for resolving the situation and choose the best solution for all involved.

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CASE STUDY

You are the district manager of human resources for a large chain of bakery cafes that can be classified as QSRs. They feature a menu predominately made up of sandwiches, salads, and breads. Some of the operations are franchised and some are company-owned.

In your position as the district HR manager, you are responsible for providing oversight assistance and advice to the unit managers in your district in the strategic areas of personnel management: recruiting, hiring, orientation, training and development, salary and compensation benefits, employee relations with emphasis on legal and policy compliance and employee communication, and performance review planning and execution. It is expected that through effective policy management, you will keep employee relations risks and issues to a minimum. In your role, it is essential that you pay attention to current and new legal matters as well as overall corporate policy. You report directly to the VP of human resources at the corporate level and you directly supervise no one.

The VP of human resources expects you to focus on compliance with HR policies, regulations, and laws while at the same time delivering results in terms of financial success and excellent customer service for each of the units within your district. Her focus is on communication, recognition, teamwork, and collaboration. Further, she expects you to support and develop standardized processes and common procedures that deliver positive results.

The corporate public philosophy states, “the health and well-being of our employees is a high priority and thus, we offer competitive compensation and benefits to both hourly and salaried employees” based on eligibility and availability. Most of the employees are hourly, part-time, lack work experience, and are young. However, lately, you notice more applicants are older and many are single parents working to support their families.

Generally speaking, the employees within your district seem “engaged” and grievances have been minimal. None are union members. However, employees in the larger burger chain restaurants in the district have recently been in the news striking for a “living wage.” You are concerned that this might spread to your operations. The corporate policy for starting pay for part-time employees in your company is the state minimum wage for nontipped employees. And, those working less than 32 hours receive no benefits.

You begin by researching the situation and find that the Federal minimum wage was last increased in 2009 to $7.25 an hour and last raised in 1991 for tipped workers to $2.13 an hour. A number of states have enacted higher minimum wage rates and several will be as high as $10 an hour phased in over the next few years. An employer is required to pay the higher of the two minimums. Due to the inadequacy of the minimum wage, a number of localities have passed living wage ordinances that are one to two dollars higher than the minimums. Proposals currently in Congress call for increases in both the Federal minimum wage for tipped and nontipped employees. The response of the National Restaurant Association states that the low wages in the QSR sector of the industry reflect the fact that most fast-food workers tend to be younger and have little work experience. Doubling the wages would hurt job creation and fast-food chains are already facing higher costs for ingredients as well as new regulations that will require them to pay more in health care costs.

Answer the following questions using the scenario above.

You will provide 1 paragraph for each question. Be sure to include the question in your responses.
Define the problem that you face here and identify your first steps in resolving this potential problem?
Outline some possible options for resolving the situation and choose the best solution for all involved.
What are the negative and positive spin-offs of this solution?

It is now 2 months later since you implemented your marketing campaign. In what ways could your marketing program help to avoid the customer boredom that seems to occur in college or university foods ervices?

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Develop Marketing Campaign

Part A
Complete this part of the Capstone using your submission from Module 2: Develop Marketing Campaign

It is now 2 months later since you implemented your marketing campaign. In what ways could your marketing program help to avoid the customer boredom that seems to occur in college or university food services?

Fully explain your marketing strategy with at least 1-2 paragraphs. Ensure to use appropriate spelling and grammar.

Part B

You are a food service manager who has been authorized to make a change in the form in which some food items are purchased. What steps should you go through to ensure that this change occurs efficiently and effectively? Hint: Systems Thinking should be employed throughout the process. A change in one part affects all parts. Changing the form in which food is purchased will potentially affect receiving, storage, production, the menu, and service.

Your answer should focus on the following components: preparing for the change, managing the change, and reinforcing the change. You should use these headers for each of your paragraphs to answer the quesiton.

Does the person know what to do? What are the barriers? What are the goals and where are they in trying to reach those goals? What are some possible steps to take to try to reach those goals – try to get the person to name some possible steps. 

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Counseling assignment

Counsel a family member or a friend.  Try to choose someone who really has a nutrition issue – and most of us have some issue – even if it is a preventative issue – such as the person uses too much salt – no hypertension diagnosed, but you’d like to prevent it in the future.  But you should explain that this is an assignment, and that that person is really helping you complete your assignment.  You are acting like a professional nutritional counselor, as if you were working with someone you don’t actually know.

Use a PES counseling form and fill in as much as you can (but you shouldn’t write out the person’s name).  Do a 24-hour recall with the person as part of the counseling session.

You can put together a few questions to begin, but you can’t anticipate what the answers will be, so you can’t know ahead of time all of the questions you will use or comments you will make.

You should try to use open-ended questions.  You should try to be non-judgmental.

You should try to identify what state of change that person is in.

Since you know the person already, see if you can find out more about that person’s nutrition issue than you knew before.  Try to draw out the information in a non-judgmental, respectful way.  Ideally, in your asking, the person might gain some insight into his/her own self as that relates to the nutrition issue, that wasn’t realized before.

Does the person know what to do?  What are the barriers?  What are the goals and where are they in trying to reach those goals?  What are some possible steps to take to try to reach those goals – try to get the person to name some possible steps.  Or, come up with a few possibilities for the person to choose from – if the person seems receptive and is in that change stage.  Once you come up with one or 2 suggestions, make them into SMART goals.

Write up ideas for getting the person to the next level in the stages of change.  Write up what you might want to work on if you continued to counsel that person.

You should submit the filled in PES form and the 24-hour recall plus some written analysis of the counseling session– how did it go?  Answer some of the questions above.  You can also use the Client Assessment Questionnaire if you want, although if you know this person already, you may know most of the answers so you might not find it necessary to use this form.

 

Is there any background info that would help us understand what this topic is and why it matters?

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Macronutrient

REQUIREMENTS: image with a ~250-500 word caption,

Content

  1. FOCUS on ONE myth that is related to a macronutrient covered this semester in class
  2. DEFINE the myth. You will need to have a one sentence ‘elevator pitch’ version of the purpose that you include somewhere prominently in your final product.
  3. SITUATE the macronutrient: Is there any background info that would help us understand what this topic is and why it matters?
  4. SELL the facts: Convince your audience why the myth is false and why the facts/truth matters to them in their lives. (This means you have to think for a minute who your audience is, especially given your chosen medium).
  6. Form/Format
  1. SHOWS AWARENESS of the key elements/features for chosen medium.
  2. LEVERAGES those key elements/features to make explanation clearer, more powerful, more effective.(e.g., video editing on TikTok, copyediting on Twitter, etc.)

 

What is protein and why is it important? Explain complete vs. incomplete proteins What are some examples of plant and animal protein?

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Plant vs Animal Protein

In your blog, use at least 2 scholarly articles and answer the following:

  1. What is protein and why is it important?
  2. Explain complete vs. incomplete proteins
  3. What are some examples of plant and animal protein?
  4. Which protein source (animal or plant) do you think provides more health benefits and why?

NOTE: Blog posts should be between 350 and 500 words to keep readers engaged.

 

Develop a patient satisfaction survey. Develop sample graph or table showing how you would traciz the data to present to your Food Service Director.

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Patient Satisfaction

The problem:
You are a newly hired Patient Services Manager of a foodservice contract company for a 200-bed teaching hospital. The current patient meal service runs from 7am to 10pm, in which the patients can order what they want when they want, average length of stay for the hospital is about 10 days. Hospital satisfaction scores are provided daily to the Food Service Director with a 7-day delay on the data. On this hospital satisfaction survey there are 25 total questions 2 of which are directly related to foodservice. These questions include: “Are you satisfied with your food?”, “Did your cold food arrive cold and hot food arrive hot?”. There is a written comment section of the survey in which many of the food complaints are placed in which these are related to service, timeliness, quality, and variety of menu items. The Food Service Director has been told by hospital administration that the satisfaction scores are currently at 45% for the past 3 quarters and if not at 80% by next quarter the contract could be up for termination. The Director has come to you asking how you plan to address the low satisfaction scores.

Directions
1.You are responsible for developing an internal patient satisfaction survey to provide to the patients with their meal trays. This internal tool will help to determine how to improve the 2 questions the hospital survey asps. Your internal survey should be specific and succinct and provide data that you can measure and trach overtime.

  • a. Develop a patient satisfaction survey.
  • b. Develop sample graph or table showing how you would traciz the data to present to your Food Service Director.

What factors are necessary for effective communication between providers solely through the medical chart?  What soft skills do providers need to have for effective communication during the Care Plan Meeting?

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Teams ASGN

KRDN 2.5 + 5.5 Teams Activity 

To complete this reflection, you need to put yourself in the shoes of the RDN in Willie’s story.   Throughout Willie’s stay in the hospital, the various health professionals independently met with Willie when needed and communicated with each other through Willie’s medical chart.  The health professionals did not speak in person until the Care Plan Meeting.

  • What factors are necessary for effective communication between providers solely through the medical chart?
  • What soft skills do providers need to have for effective communication during the Care Plan Meeting?
  • Knowing yourself, if you were the RDN in the story, what strengths and weaknesses do you have related to working as a team?