re write a geriatric paper

timer Asked: Mar 27th, 2017

Question Description

re write my answers in more details and better grammar

STUDENT GERIATRIC NUTRITION COURSE SURVEY QUESTIONS The following questions refer to what you have learned in both the classroom lectures and the field experiences in which you have participated in fulfillment of the requirements for this course, NUDT 374. The questions are also designed to assist you in measuring the progress you have made in your ability to work with senior citizens at both the individual and group levels. Whenever possible, please indicate what parts of your responses refer specifically to the field experience portion of the course. There is no length limits for this section. You may write as much or a concisely as you wish. 1. Describe the senior-citizen population that you are working with in your field experience. Imagine that you are describing your program participants to legislators and potential funders for your current program. Include demographics, personalities, and attitudes that you have observed. The Washington Seniors Wellness Center, the program designed for the district of Colombia disability seniors who are 60 years and at health risk, seniors living on below the average incomes which will not be able to afford the amount of nutritious food needed to maintain good health, also seniors with disability or transportation issues. The program focus on incorporating all aspects of health dimension, physical, emotional and psychological and spiritual in its activities and services, including fitness and games, arts and crafts, movies, shopping trips, health educations lectures, birthday and holidays parties, and special events. The Center used to have a cafeteria style but after realizing that most seniors are getting weaker which caused a lot of dropping accidents and extra cleaning, the center went to a waitressing style for more safety environment. Which made me experience that by my self and got me the knowledge of seniors needs. 2. Discuss what you believe are some of the main concerns of older adults. (Include both nutrition and non-nutrition issues.) I believe that one of the most main concerns is the less appetite and eating less as they age, which leads to difficulty in getting all the nutrients. Additionally the iron-deficiency due to difficulty in chewing and loss of appetite for meat, which also make it so hard to maintain good health. 3. What do you feel is the role of advocacy in working with older adults? Name at least two actions that a nutritionist or dietitian might take to improve the nutrition resources for older adults. Advocacy is critical to achieving the mission, vision, goals and strategies. Which help diseases prevention and treatment, including cancer, cardiovascular health, diabetes, obesity and access to healthcare. Which means that will improve the healthy food systems and access, including food security, supply and management of food systems, food safety, dietary supplements and menu labeling and nutrition education. 4. Discuss what changes in your manner of thinking about senior citizens have occurred since beginning this course. I learned when dealing with older adults, the most important manner is the active listening. Which means observing and reading the person's nonverbal behavior, facial expressions, movement, and tone of voice. And listening to understand the person's verbal communication. Also listening to sour notes, that is, things the person says that may have to be challenged. Motivational interviewing techniques also can be applied with older adults. Especially seniors, empathy is crucial. However, it is also important to avoid using euphemisms that minimize the problem. 5. How have you applied what you have learned in this course to your own life? I learned the right steps to make difference weather in my life or others, and make a lot of changes in food cocking and preparing, food benefits and effects, can make surveys, interviews and dairies, examine nutrition studies and theories, encourage and motivation techniques. 6. Since starting this course, what information about yourself and/or about nutrition have you shared with senior citizens in your field experience and/or seniors in your personal life? What have they shared with you about themselves? In my internship at the senior center we make sure to provide all the seniors with a nutrient meal through our nutrition program, as we know seniors are in the risk to diseases, such as cardiovascular disease or if they already have it, so they should reduce the amount of eating meat instead fish in anyway. What I was focusing on are brining some trends subjects like snaking healthy or the people who are vegetarian and their health status, and sources to find their protein. I thought that not to be directly in telling them that the meat is an increasing risk factor of cardiovascular disease, I just prepare to give some advices to them to think about. 7. What skills would you expect nutritionists and other health care providers that work with elderly individuals to have? Which of these skills have you acquired since beginning this course? What skills do you still need to develop? Dietetics is considered to be a profession since the profession in its self is "a specific body of knowledge, because the people trained in this field hold high standards in how they practice their profession by updating their education and striving to learn about new nutritional developments. Personally I gain a lot in this field so far by the courses books and researches and I will keep them always with me as a reference and even as a proof to what I will ever say. Yet there are couple of areas I wish to improve as a confident nutritionist, like my public speaking, maintaining eye contact with the audience, and I should talk to public more to overcome anxiety and then to have confidence talking to people while providing my knowledge. And of course I should also strength my English, since its my second language, so to make communications and researches much better. 8. What roles have staff members of your agency (not including your primary mentor) had on helping you to improve your ability to work with senior citizens? The staff consists of a small amount of people, their skills complement and helping other members in doing their jobs, they helped me in understanding the seniors health history routine, and how we can make them active without make them notice, so each person on the staff takes responsibly in the outcomes. Its important role to the healthcare field because by using a good staff will meet the senior’s needs, together we succeed in giving the seniors better care than if it was one person trying to provide the service by sharing experiences and educations. 9. Thus far, what have you learned from your primary mentor (your field preceptor) that will benefit you as a nutritionist when working with older adults? (Note: This question does not assume that older adults will be the primary population that you will serve in future.) I experienced a lot of things at the Washington Seniors Wellness Center, and learned a lot of things as how the program runs over the past years and their mission for the future. Supervised by Ms. Minor MA, RDN, LD who worked for almost 25 years. Which I learned from her (my field preceptor) how to work hard and how it’s a rewarding field; I learned to be patient but creative with adults, and how to listen and how to do screening or interviewing. And most important to be always up to date with all techniques and equipment’s. 10. Before taking Geriatric Nutrition (NUDT 374), what were your expectations for the course? Discuss what expectations were met and which were not met. In today's health care system it is impossible to care for a patients using just the physicians since healthcare has become so advanced and modernized. Before I take the geriatric nutrition I wasn’t sure if that will be related more to the clinical base or the daily health base, but I found it really useful for almost both. And it’s a really good start for the nutritionist career to begin with facts and nutritional advices to all adults’ weather they are in a good health status or not. 11. Discuss whether you plan to work with the older adult in your future career and in what capacities? Why would you work with this population? If you choose not to work with this population, why not? I wasn’t planning to work with the older adult at the beginning but after all what I learned and went through in the practice field too, I begin to be more and more interested with this population because we can save a lot of the older adult and homes indeed, and it has all the important dimensions of the nutrition issues related to aging and failures like genetics, obesity, disability and complementary care, vitamin supplements education, and last but not least the nutritious food access. Which hopefully each nutritionists on this field will brings their best skills and knowledge to benefit the seniors society.

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