Page 373 - Nutrition Counseling and Education Skills: A Guide for Professionals

trust, crucial factor, 103
stereotype and bias, sensitivity to, 94–95

ethnocentricity, prevention of, 95
generational differences, 95
self-assessment, 96
verbal behavior, understanding, 98–99
Counseling for behavior modification
applications
diabetes mellitus, 187–188
human resource management, 188–189
weight management, 185–187
changing eating behaviors, 172–183
classical conditioning, 168–169
modeling, 171–172
operant conditioning, 169–171
self-management, 184
self-monitoring, 183–184
social support, 185
Counseling for cognitive change
cognitions, 195–197
cognitive-behavioral therapy, 194–195
cognitive distortions, 197–198
models and theories of change, 217
relapse prevention, 209–217
self-efficacy and, 203–209
Counseling strategies
adolescents, age 13 to 19 years, 230–234
adults, age 20 to 64 years, 236
adults, age 65 and older, 237–238
counseling awareness issues, 239t
food intake, influencing factors, 237
long-term care facilities, nutrition focus in, 237
case challenge, 221
chronic diet-related diseases, management, 239–241
family counseling, 234–236
goal, 234
negative thoughts/reinforcements, 235
parents, role models to their children (food habits), 235
self-assessment, 234
infants up to 2 years of age, 222–223
breast-feeding and, 222
complementary foods, nutrition education of, 223
prenatal and pregnant women, 221–222
nutrient deficits during gestation, effects, 222
postpartum activity, reduced risk of obesity, 222
preschool children, age 2–5 years, 223–226
caregivers, influence on children’s diet, 224
food patterns, recommended by nutrition professionals, 225, 225f
influences on eating habits, 224–225
making right choice of foods, goal, 223–224
televised food commercials, influence on food choices, 224–225
school-age children, age 6 to 12 years, 226–230

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