LWT 248 - Food, Culture and Nutrition Counseling

Credits: 3
Instructional Contact Hours: 3

1.  Demonstrate knowledge of diet coaching skills

A. List methods of behavior change
B. List methods of effective communication and demonstrate them
C. Define and describe what a goal is
D. Write realistic and achievable goals
E. Demonstrate the ability to work together to set realistic goals

2. Demonstrate a strong understanding of a Plant-based/Vegan lifestyle

A. Explain methods to overcome poor eating choices
B. List and describe influences that shape eating behaviors
C. List strategies to that help in changing eating behaviors
D. Describe the positive and negative characteristics of weight loss, dieting, and
     health
E. List and describe healthy eating barriers

3. Demonstrate the ability to communicate effectively about Plant-based nutrition and eating for health and performance

A. Demonstrate one-on-one communication
B. Present research on the health benefits of a Plant-based diet.

4. Demonstrate effective personal and professional Plant-based coaching skills

A. Demonstrate the use of professional and appropriate language
B. List and describe effective listening skills
C. Demonstrate effective listening
D. List characteristics of professionalism

5. Demonstrate improved plant-based lifestyle behaviors

A. Practice daily meal planning and weekly meal prepping
B. Prepare plant-based recipes
C. Practice recycling
D. Describe and explain personal Plant-based/Vegan lifestyle success
E. Share your Plant-based/Vegan transition success story

6. Demonstrate the ability to develop and implement educational plans for diverse populations in nutrition settings.

A. Identify components of an educational plan for various targeted settings and
     clientele.
B. Demonstrate cultural competence in working with diverse populations.
C. Collaborate with partners and stakeholders to set effective goals and objectives.
D. Design and implement group and individual education sessions in both
     patient/client counseling and in-service education contexts.

7. Demonstrate proficiency in nutrition communication and counseling across various methods and mediums.

A. Apply effective communication techniques in intrapersonal and group settings.
B. Conduct interviews using various questioning techniques (e.g. open-ended,
     closed-ended, leading).
C. Apply motivational interviewing and other counseling techniques in client
     interactions.
D. Use verbal, non-verbal, written, and media-based communication methods to
     convey nutritional information.

8. Demonstrate the ability to perform nutrition screening and assessments for individuals and populations.

A. Select and use evidence-based tools to assess risk factors.
B. Perform comprehensive nutrition assessments considering medical, family,
    economic, social, and cultural factors.
C. Assess the nutritional needs of populations by analyzing demographic data and
    nutrition-related status indicators.

9. Demonstrate the ability to identify nutrition diagnoses and implement appropriate interventions.

A. Identify the etiologies and contributing risk factors of nutrition diagnoses.
B. Make cause-and-effect linkages to guide diagnosis and intervention.
C. Modify menus to accommodate cultural, religious, and dietary preferences, including vegetarian and vegan options.

10. Demonstrate the ability to utilize community resources and assess food systems in nutrition planning.

A. Identify and utilize community and consumer education resources.
B. Analyze food systems, local marketplace data, and food economics to inform
    nutrition interventions.