Does your valuable information fall on deaf ears?

Nancy Kennedy, MS, RD, Cardiac Rehab Dietitian, has a multimedia program for getting her message across.Helping people become healthier by improving their food intake is our main job as health professionals. Have you ever considered that the information you tell a client has fallen on deaf ears? The lecture style of teaching, which is so common in our profession is not the best method for many people.When you  know a lot about a topic and are eager to share your knowledge it is only natural to fall into the “talk” mode. Example: “Mary, I see the only fruit you eat is your orange juice in the morning. You need to increase your consumption of fruit to three servings per day. And that ice cream you are having at night, why not switch to the frozen yogurt?” The dietitian has taken ownership of Mary’s nutrition problems. We need to give the client control.A better scenario would be, “Mary, I see the only fruit you eat is your orange juice in the morning. You can improve the fiber in your diet by eating more fruit. How do you think you could include more fruit in your diet?” (You may want to include a brief description of what fiber is here and why it is important.)Mary could tell you orally, or you could have her write it down on a goal sheet. My goal sheets include a contract to perform a certain behavior and I have the client lists specific ways to do it. The goal sheets include rewards too!It is important to ask clients how they like to learn when they come in for their initial interview. In my job as a cardiopulmonary rehab educator, we offer our patients the choice of videos, books, written materials, one-on-one counseling or lecture format with group discussions. Depending on their response, their educational program is designed accordingly.The staff has outlined objectives that need to be accomplished for each possible patient risk factor. These are discussed with the patients while they are exercising and then depending on how they prefer learning, they are given written materials, a book, a video or information about an upcoming lecture. Sometimes more in-depth one-on-one counseling is necessary. When the patients bring back their video, log etc., it is an opportunity for the staff to discuss the topic, answer questions for them and assess if behavior changes are being made. Positive reinforcement is ALWAYS given for even the slightest improvement in a health behavior.As health professionals, we have the training and expertise in our subject matter. Translating that information in ways that will help client’s change their behavior is the supreme challenge!

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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