Page 288 - Nutrition Counseling and Education Skills: A Guide for Professionals

Box 12-2 ■ Sample Lesson Plan on Sanitary Dish Handling

I. Target audience: Pregnant women
II. Objective: To be able to identify foods and quantities of foods that will meet the daily calcium needs

for pregnancy and plan menus using these foods.
III. Time allotted: 30 minutes
IV. Preassessment: Question audience about which foods contain calcium and how much of these foods

should be eaten daily during pregnancy. Determine any previous pregnancies and what was eaten.
V. Content and sequence:

1. Total daily calcium needs, with the important functions of calcium during pregnancy.
2. Dairy foods as a source of calcium, with quantities of calcium in each.
3. Other foods as good sources of calcium, with quantities of calcium.
4. Calcium sources for lactose-intolerant individuals.
5. Have audience suggest breakfast, lunch, dinner, and snacks that meet the need for calcium.
6. Questions from the audience.
7. Have each person plan her own menu for tomorrow.
VI. Learning activities: Group discussion of food sources of calcium. Show actual foods and food models
for portion sizes. Group planning of a day’s menu followed by each individual planning, something
appropriate for herself for the next day’s menu.
VII. Materials: Actual food samples, food models, paper and pencils for menu planning, chalkboard or
flip chart for writing menus, handout with good sources of calcium and the amount of calcium in
each, including the daily recommended intake for pregnancy, and a sample menu.
VIII. Evaluation: The menu planned by each individual. Discussion with individuals during their follow-
up prenatal visits.

Box 12-3 ■ Sample Lesson Plan on Calcium in Pregnancy

Documentation

Nutrition professionals are accountable for the nutrition care they provide in all settings, including in
consulting and private practice and at the work site. Accepted standards of practice for quality control and
accreditation agencies, such as the Joint Commission on Accreditation of Healthcare Organizations, mandate
that dietetics and nutrition services be documented and communicated to other health professionals providing
care.31 Patient records also provide evidence in malpractice suits and are important to the denial of legal
liability. This is increasingly important when transferring information to others over the Internet.32

Documentation provides a developmental history of nutrition services to clients. Measurement and
documentation of desired outcomes—medical, clinical, educational, and psychosocial—are essential. The
information communicated demonstrates what services have been delivered that contribute to healthcare
delivery and that these services provide the patient or client with a specific benefit that will offset the cost of
the service.

The usual place for documentation is in the medical or client’s record. The Academy of Nutrition and

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