Question

Evaluate the process of developing Nutrition Education in Older People with Diabetes intervention from an ecological approach. Describe how the various levels of the socioecological model were taken into account. If they were not during the process this semester, describe how they could have been included in the development of your intervention.

Answer 1

Developing nutrition education for old age diabetes intervention

Diabetes self-management interventions include seven self-care behaviors:

1. Health eating
2. Being active
3. Monitoring
4. Taking medication in appropriate method and timing
5. Good problem solving approach
6. Healthy coping
7. Avoiding health related risk factors.

According to social- ecological model, it should emphasize self- efficacy and prepare the intervention to the older adults.

Levels of socio ecological approach:

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

Dietary intervention:

1. Medical nutrition therapy:

MNT is a multisession intervention, where registered dietician determines or formulates the type and frequency of nutrition care appropriate for the individual’s medical condition.

Objectives:

1. Conducts a lifestyle assessment
2. Helps the older adults to develop their individuals goals
3. More intensive
4. Diagnosis- specific
5. Behavior – oriented than traditional nutrition counseling
6. Cost – effective way to reduce serum cholesterol levels, but not elevated blood pressure.

1. Therapeutic meals:

1. Designed according to the dietary guidance in an effort to assist in disease management through dietary modification.
2. It should be designed to reduce intake of saturated fat, less carbohydrate diet, increase intake of fruits and vegetables, increase consumption of protein, calcium.

Older adults emphasizes the importance of choosing nutrient- dense food and maintaining fluid balance:

1. Whole, enriched and fortified grains and cereals
2. Bright colored vegetables
3. Deep- colored fruit
4. Low and non-fat dairy products
5. Dry beans, nuts, fish, poultry, lean meat and eggs and liquid vegetable oils and soft spreads low in saturated and trans fat.