Date:
ADIME Documentation
Document the nutrition assessment. Describe food and nutrient intake, knowledge/beliefs/attitudes, food-
related behaviors, factors affecting food supplies, physical activity, anthropometrics, and any nutrition-
focuses physical findings.
Food and Nutrient Intake
Number of servings:
Grains: 16
Vegetables: 0
Fruit: 1
Dairy: 1
Meats: 10
Fats: 10
Discretionary kcals day: 624 kcal from added sugars
Energy intake: 3,319 kcals Energy needs: 1953-2343 kcals
Total fat intake: 136 grams/day of total fat or 37% of kcals from fat.
Carbohydrate intake: 48% of kcals
Other nutrients of concern: Added sugar intake (19% of kcals), excess energy intake, excess fat intake
from fast food, low fruit and vegetable intake, low whole grain intake
Body composition:
Ht. 70 inches Wt. 184lbs
2
BMI: 26.4kg/m Recommended BMI: 18.5-24.9 kg/m2
IBW: 166 lbs % IBW: 111 UBW: 180 lbs % UBW: 102
Recent Wt. changes: N/A
Weight Concerns: Wants to prevent weight gain, no interest in weight loss.
Physical activity:
30 minutes of moderate or vigorous activity per week (day or week).
Other physical activity concerns: Busy school schedule, does not have time for an exercise routine
Knowledge, beliefs, and attitudes: Pt expressed that he has a busy schedule due to taking 18 credits
this semester. Most of his physical activity is when he walks his dog a few times a day. Mostly drives to
class and most of his time is spent at his desk doing schoolwork. When he is not doing schoolwork, he likes
to watch TV and play video games with friends. He expressed that he wants to start running again like he did
in high school while on the cross-country team but does not have the time. He lives in a small apartment with
a tiny kitchen that he does not like to cook in, which is one of the reasons he used to justify his fast-food
intake. He also expressed that because of his busy schedule, that he does not find the time to go grocery
shopping often. When he does go grocery shopping, he usually just buys snacks to eat between meals. He
also will go to the dining hall a few times a week but expressed that he tends to overeat when he goes
because the food is unlimited. He also struggles to find healthy options at the dining hall because he is a
picky eater.
Date:
Diagnosis
Diagnosis: Write three nutrition diagnoses for your client using PES format. Include appropriate
code.
Diagnosis 1: Excessive energy intake (NI-1.5) related to frequent consumption of fast food and sugar
sweetened beverages as evidenced by an average of 4 fast food trips per week and 624 kcal
(recommendation is 200 kcal) consumed from sugar sweetened beverages per day.
Diagnosis 2: Undesirable food choices (NB-1.7) related to dislike of cooking and grocery shopping,
frequent fast food consumption and frequent sugar sweetened beverage consumption as evidenced by
1 serving of fruit per day (recommended is 2), 0 servings of vegetables per day (recommended is 2.5),
0 servings of whole grains per day (recommended is 3), average of 4 fast food trips per week, and 624
of daily kcals from added sugars (recommended is 200.)
Diagnosis 3: Excessive fat intake (NI-51.2) related to overconsumption of high-fat foods and snacks
and frequent fast food consumption as evidenced by 37% of kcals from fat (recommendation is 10-
35%), consumption of high fat foods (french fries, fried chicken, ice cream) and average of 4 fast food
trips a week
Intervention
Describe the intervention that was implemented during the session. Document your plan for the client, all
interventions completed in the session, and any future plans.
Nutrition Prescription: 2200 kcal per day and following MyPlate Guidelines
Your Plan:
I used motivational interviewing throughout our first counseling sessions to identify behaviors that
could be altered to eliminate the nutrition diagnoses identified through the Nutrition Assessment
Questionnaire and MyPlate Tracker. I was able to confirm that most of my client’s nutrition diagnoses
stem from the belief that he does not have the time to change his habits. To combat this, we will
discuss how to make healthier choices when eating out. This will assist in resolving his undesirable
food choices and excessive fat intake, In future sessions, we will also discuss meal planning and how to
make grocery shopping easier. As for his sugar sweetened beverage intake, he expressed that he
drinks Coke for the caffeine and taste. He has been drinking soda his whole life and is aware of the
risks due to being put on a diabetic diet when he was younger, but says he is not ready to completely
give it up. During this session, we set a goal to slowly decrease soda intake to 1 12 oz can per day. This
will assist in resolving his excessive energy intake.
Implementation of Plan:
Date:
1. Excessive energy intake (NI-1.5)- Set SMART goal of decreasing sugar sweetened beverage intake to 12
oz per day using goal setting worksheet as this was the client’s biggest concern. Gave MyPlate handout on
general healthy eating and daily recommendations for food groups. Plan to give handout on healthy choices
when dining out next session.
2. Undesirable food choices (NB-1.7)- Gave MyPlate handout on general healthy eating and daily
recommendations for food groups. Will discuss how to make healthier choices when eating out. Set goal of
decreasing sugar sweetened beverage intake. During the next session, we further will discuss grocery
shopping and making healthy choices when dining out. This will lead into setting a goal of cooking a meal at
least once a day.
3. Excessive fat intake (NI-51.2)- Gave MyPlate handout on fats. Plan to set SMART goal next session
related to cooking a meal at home a few times a week.
Monitoring and Evaluation
Describe your monitoring plan for each diagnosis. List all of the outcome measures you will check and their
corresponding diagnosis. Discuss how you will follow-up on the intervention. (2 points for each diagnosis
and 3 points for the intervention plan.)
On follow up, plan to check:
MyPlate tracker (NI-1.5), (NB-1.7), (NI-51.2) kcals from added sugar (NI-1.5), (NB-1.7), fat intake (NI-
51.2), calorie intake (NI1.5), goal adherence (NB-1.7)
Date:
ADIME Documentation
Document the nutrition assessment. Describe food and nutrient intake, knowledge/beliefs/attitudes, food-
related behaviors, factors affecting food supplies, physical activity, anthropometrics, and any nutrition-
focuses physical findings.
Food and Nutrient Intake
Number of servings:
Grains: 26 carb choices
Vegetables: 0
Fruit: 1
Dairy: 2
Meats: 8
Fats: 181 g
Discretionary kcals day: 320 kcal from added sugars
Energy intake: 2,943kcals Energy needs: 1953-2343 kcals
Total fat intake: 119 grams/day of total fat or 36% of kcals from fat.
Carbohydrate intake: 45% of kcals
Other nutrients of concern: Excess energy intake, low fruit and vegetable intake, high fat intake, only
consumes high fat dairy, low whole grain intake
Body composition:
Ht. 70 inches Wt. 184lbs
2
BMI: 26.4kg/m Recommended BMI: 18.5-24.9kg/m2
IBW: 166 % IBW: 111 UBW: 180 % UBW: 102
Recent Wt. changes: N/A
Weight Concerns: Wants to prevent weight gain, no interest in weight loss and does not want to be weighed.
Physical activity:
30 minutes of moderate or vigorous activity per week (day or week).
Other physical activity concerns: Has been trying to go on longer walks with his dog in the morning,
however busy schedule is still a barrier to establishing an exercise routine
Knowledge, beliefs, and attitudes: Pt was proud to tell me that he decreased his soda intake to one
can per day as per last session’s goal. He also has been trying to go to the dining hall more often instead of
purchasing fast food for meals. However, he struggles to find healthy choices at the dining hall because
“none of it looks good.” Because of this belief, he was more open to education on grocery shopping and meal
planning during this session.
Date:
Diagnosis
Diagnosis: Write three nutrition diagnoses for your client using PES format. Include appropriate
code.
Diagnosis 1: Excessive energy intake (NI-1.5) related to frequent consumption of high-calories meals
and snacks, eating out due to convenience, and frequent sugar sweetened beverage intake as
evidenced by energy intake of 2,913 kcal (energy needs are 1900-2200 kcals), an average of 4 fast food
trips per week, and 320 kcal (recommendation is 200 kcal) consumed from added sugars per day.
-Pt has reduced soda intake to 1 can per day, but excessive added sugars are still being consumed from other
drinks and snacks.
Diagnosis 2: Undesirable food choices (NB-1.7) related to dislike of cooking and grocery shopping,
frequent fast food consumption, picky eating, and frequent sugar sweetened beverage consumption as
evidenced by 1 serving of fruit per day (recommended is 2), 0 servings of vegetables per day
(recommended is 2.5), 0 servings of whole grains per day (recommended is 3), average of 4 fast food
trips per week, 36% of kcal from fat (10-35% is recommended), and 320 kcals from added sugars.
(recommended is 200)
-Pt has been trying to go the dining hall more instead of eating out, but still struggles with making healthier
food choices.
Diagnosis 3: Excessive fat intake (NI-51.2) related to overconsumption of high-fat foods and
snacks and frequent fast food consumption as evidenced by 36% of kcals from fat
(recommendation is 10-35%), consumption of high fat foods (whole milk, fried foods, pizza)
and average of 4 fast food trips a week
-Total fat intake has decreased since last session, with 119 g versus 125 g last week. Pt is trying to eat out
less, but still struggles with cooking and making healthy choices at the dining hall.
Intervention
Describe the intervention that was implemented during the session. Document your plan for the client, all
interventions completed in the session, and any future plans.
Nutrition Prescription: 2200 kcal per day and following MyPlate Guidelines
Your Plan:
Discuss your plan to eliminate each diagnosis. for the client, all interventions completed in the session, and
any future plans.
I used cognitive behavior therapy to identify my client’s automatic thoughts and cognitive distortions. The
main automatic response he used was “I do not have time to cook” and “ I do not have time to exercise.” I
decided to explore the validity of this statement by asking questions about his daily routine. This led into a
conversation about his sleep routine. He told me that he usually does not get up until around 11:00 AM,
because his first class is not until 12:30 PM. He often feels unmotivated to do anything before class and
would rather stay in bed. Because of this response, I decided the best CBT strategy to use would be
behavioral activation to practice and implement new skills. We discussed using a weekly schedule for
Date:
behavioral activation to implement new tasks throughout the day such as waking up earlier to cook breakfast
or go for a long walk with his dog. He agreed that this would be a good way to start easing into the idea of
establishing healthier habits. The client agreed that he would attempt to do this but was still hesitant about
grocery shopping for himself, because he “doesn’t know what to buy.” I decided to give him a grocery list
template to make the process quicker and easier, and during the session we discussed potential breakfast
ideas and what ingredients would be needed.
Implementation of Plan:
1. Excessive energy intake (NI-1.5)- Set SMART goal of making breakfast in the morning at least 3 times
during the week. Reward is having more money to spend on an upcoming trip to Europe. Continuing with
SMART goal of decreasing soda intake to 12 oz per day. Gave handout on making healthy choices while
eating out and MyPlate grocery shopping handout. Gave grocery list template to assist in shopping and
planning meals. Gave client homework of weekly schedule for behavioral activation to encourage
establishing habits in his daily schedule like cooking and going on walks.
2. Undesirable food choices (NB-1.7)- Set SMART goal of making breakfast in the morning at least 3 times
during the week. Reward is having more money to spend on an upcoming trip to Europe. Continuing with
SMART goal of decreasing soda intake to 12 oz per day. Gave handout on making healthy choices while
eating out and MyPlate grocery shopping handout. Gave grocery list template to assist in shopping and
planning meals. Gave client homework of weekly schedule for behavioral activation to encourage
establishing habits in his daily schedule like cooking and going on walks.
3. Excessive fat intake (NI-51.2)- Set SMART goal of making breakfast in the morning at least 3 times
during the week. Reward is having more money to spend on an upcoming trip to Europe. Gave handout on
making healthy choices while eating out and MyPlate grocery shopping handout. Gave client homework of
weekly schedule for behavioral activation to encourage establishing habits in his daily schedule like cooking
and going on walks. Plan to see an improvement in this diagnosis if goal adherence is adequate.
Monitoring and Evaluation
Describe your monitoring plan for each diagnosis. List all of the outcome measures you will check and their
corresponding diagnosis. Discuss how you will follow-up on the intervention. (2 points for each diagnosis
and 3 points for the intervention plan.)
On follow up, plan to check:
MyPlate tracker (NI-1.5), (NB-1.7), (NI-51.2), added sugar intake (NI-1.5), (NB-1.7), calorie intake (NI-
1.5), weekly schedule for behavioral activation (NB-1.7), grocery store list (NB-1.7), fat intake (NI-51.2),
goal adherence (NB-1.7)
Date:
ADIME Documentation
Document the nutrition assessment. Describe food and nutrient intake, knowledge/beliefs/attitudes, food-
related behaviors, factors affecting food supplies, physical activity, anthropometrics, and any nutrition-
focuses physical findings.
Food and Nutrient Intake
Number of servings:
Grains: 9
Vegetables: 2
Fruit: 1
Dairy: 1
Meats: 7
Fats: 7
Discretionary kcals day: 220 kcal from added sugar
Energy intake: 2012kcals Energy needs: 1953-2343kcals
Total fat intake: 87 grams/day of total fat or 39% of kcals from fat.
Carbohydrate intake: 43% of kcals
Other nutrients of concern: Low fruit and vegetable intake, low whole grain intake, low consumption
of lean protein choices
Body composition:
Ht. 70 inches Wt. 184 lbs
2
BMI: 26.4kg/m Recommended BMI: 18.5-24.9kg/m2
IBW: 166 % IBW: 111 UBW: 180 lbs % UBW: 102
Recent Wt. changes: N/A
Weight Concerns: Wants to prevent weight gain, no interest in weight loss and did not want to be weighed.
Physical activity:
0 minutes of moderate or vigorous activity per week (day or week).
Other physical activity concerns: Has been trying to go on longer walks with his dog in the morning,
however busy schedule is still a barrier to establishing an exercise routine
Knowledge, beliefs, and attitudes: Pt has become more confident in making healthier choices at the
dining hall and has been more open to trying new foods. He also had the chance to go grocery shopping last
week and has been waking up earlier to make breakfast. He wants to continue to use the grocery list template
and wants to try making dinner. He also expressed that he feels better physically since reducing his fast-food
intake and has noticed how much money he has been saving without eating out multiple times a week.
Date:
Diagnosis
Diagnosis: Write three nutrition diagnoses for your client using PES format. Include appropriate
code.
Diagnosis 1: Excessive energy intake (NI-1.5) resolving etiology related to frequent consumption of
high-calories meals and snacks, eating out due to convenience, and frequent sugar sweetened
beverage intake.
-Pt decreased energy intake to 2,012 kcal per day, which is within their recommended energy needs range.
Resolved this diagnosis by decreasing sugar sweetened beverage intake to 220 kcal per day and through
making healthier choices while eating out and grocery shopping more often.
Diagnosis 2: Undesirable food choices (NB-1.7) resolving etiology related to dislike of cooking and
grocery shopping, frequent fast food consumption, picky eating, and frequent sugar sweetened
beverage consumption
-Pt has increased comfortability in cooking at home and grocery shopping. Handouts given during previous
session have assisted pt in making healthier choices while at the dining hall and eating out. Has also
decreased sugar sweetened beverage intake significantly.
Diagnosis 3: Excessive fat intake (NI-52.1) related to overconsumption of high-fat foods and
snacks and lack of nutrition related knowledge on healthy fats as evidenced by 39% of kcals
from fat (recommendation is 10-35%), high fat dairy consumption (whole milk, butter,
American cheese), and lack of consumption of lean proteins
-Fast food consumption has decreased, which has led to lower fat intake (87 g versus 129 g last session). Fat
intake is still over recommendation, but calories have decreased because of making healthier food choices
overall. Reminded pt to refer to the healthy fats handout given in Session 1.
Intervention
Describe the intervention that was implemented during the session. Document your plan for the client, all
interventions completed in the session, and any future plans.
Nutrition Prescription
Your Plan:
Discuss your plan to eliminate each diagnosis. for the client, all interventions completed in the session, and
any future plans.
During this session, I used dialectical behavior therapy to discuss mindful eating. My client has most meals
and snacks in front of the TV, meaning he is often distracted will eating. He expressed that he does not feel
like he has an issue with emotional eating, but that he does eat more while doing work on the computer or
watching TV. As per all 3 MyPlate intake forms, my client tends to snack at around 9:00 pm each day, which
is when he usually sits down to relax and watch TV. I gave him a mindful eating handout that we went over
together (attached in appendix). We also set a SMART goal to eat at least 1 meal each day without the TV
on. The reward we established will be buying a new pair of sneakers after a full 2 weeks of successful goal
adherence. (This reward was my client’s idea because a new pair of sneakers would also encourage him to
start running again.) I also sent him home with 2 mindful eating habit trackers so he can keep track of his
Date:
progress.
Implementation of Plan:
Document your session here.
1. Excessive energy intake (NI-1.5)- Resolving, continue with SMART goal of making breakfast in the
morning at least 3 times during the week and decreasing soda intake to 12 oz per day. Reward is having more
money to spend on an upcoming trip to Europe. New SMART goal of “I will eat at least 1 meal each day
without the TV on” will help decrease distracted eating. Gave client homework of mindful eating habit
tracker to hold accountable.
2. Undesirable food choices (NB-1.7)- Resolving, continue with SMART goal of making breakfast in the
morning at least 3 times during the week and decreasing soda intake to 12 oz per day. Reward is having more
money to spend on an upcoming trip to Europe. New SMART goal of “I will eat at least 1 meal each day
without the TV on” will help decrease distracted eating. Gave client homework of mindful eating habit
tracker to hold accountable.
3. Excessive fat intake (NI-52.1)- Improved (decreased fat intake to 87 g), Continue with previous SMART
goals (making breakfast at least 3 times during the week), reminded pt to refer to fats handout given in
session 1 and answered any questions he had.
Monitoring and Evaluation
Describe your monitoring plan for each diagnosis. List all of the outcome measures you will check and their
corresponding diagnosis. Discuss how you will follow-up on the intervention. (2 points for each diagnosis
and 3 points for the intervention plan.)
On follow up, plan to check:
This was our last session. Encouraged client to keep using grocery list template and mindful eating habit
tracker. Referred him to MyFitnessPal app if he wants to keep track of calorie, fat, or added sugar intake.
(NB-1.7)
Client Habits
My client is a 21-year-old white male who is a student at the University of Alabama. At
the beginning of our first session, I conducted a 24-hour diet recall using the MyPlate
Assessment Form. The most evident nutrition problem I identified from this was excessive
energy intake (NI-1.3), which seemed to correlate with high sugar sweetened beverage intake.
My client was drinking around 48 oz of soda per day, totaling to about 624 discretionary kcals
per day. My client was most motivated to decrease sugar-sweetened beverage intake, so we
decided that this was the first problem we would address. Excessive energy also stemmed from
frequent fast-food intake, since my client ate fast food for both breakfast and dinner. Frequent
fast-food consumption also resulted in excessive fat intake (NI-51.2) and a diagnosis of
undesirable food choices (NB-1.7), and the 24-hour recall showed that 37% of his daily calories
were from fat (recommendation is 10-35% of kcals). Through our sessions, we were able to
identify dietary habits that have caused these nutrition problems. My client expressed that he has
a busy schedule, is a picky eater when it comes to “healthier foods,” and does not enjoy cooking
or grocery shopping. This has led to the habit of to eating fast food an average of 4 times a week.
The performance cue of this habit is that fast food is quick and easy and has familiar menu items
that my client enjoys. As our sessions went on, I was able to confirm that although my client is a
busy student, he mostly just was struggling with how to implement healthy habits into his
routine. This realization allowed for a change in the client’s mindset that prioritizing healthy
eating does not have to be time consuming, and it can also taste just as good as food from a
restaurant. When setting a goal to alter this habit, we established a reward of having more money
to spend on an upcoming trip to Europe this summer since most of his spending money was
going towards take-out meals. During our second session, I identified my client’s automatic
thought of “I do not have time to go grocery shopping and cook all the time because I am always
busy and tired.” This led to a conversation about my client’s daily routine and sleep schedule,
which allowed him to realize that he was using his extra time in an unproductive way. My client
lives alone and expressed that he often feels lonely since his girlfriend and family live on the
other side of the country. He explained that he spends a lot of time alone, which often leads to
him spending his nights watching TV while snacking. His dysfunction emotional response leads
to frequent instances of distracted eating, which we addressed during our last session. Over the
course of 3 counseling sessions, excessive energy intake (NI-1.3) and undesirable food choices
(NB-1.7) were resolved. There was improvement in excessive fat intake (NI-51.2), which
occurred due to undesirable food choices being resolved.
Motivational Interviewing
The four aspects of the spirit of motivational interviewing are partnership, acceptance,
compassion, and evocation. The aspect of MI that was most difficult for me was evocation.
Evocation is an important but difficult aspect of MI because it requires the counselor to connect
the client’s strengths and personal experiences to find a solution. At first, it was difficult to get
my client to share much personal information that could relate to his nutrition problems.
However, asking open-ended questions and active listening helped me improve in this aspect of
MI as the counseling sessions went on. The four processes of MI include engaging, focusing,
evoking, and planning. The process that was most easy to use was engaging because I have
developed good listening skills through my dietetic internship rotations. The process that was
most difficult to use at first was focusing, since my client came into our counseling sessions
without any concrete goals. However, as my client became more comfortable and motivated,
focusing became less difficult. To increase engagement, I used techniques such as asking open
ended questions, active listening, affirmations, and avoiding the expert trap. To improve focusing
and setting an agenda, I set a clear direction for each session by exploring my client’s priorities. I
also utilized core communication skills (OARS) throughout our sessions. OARS is an acronym
for open ended questions, affirming, reflective listening, and summarizing. The easiest of these 4
skills for me was reflections, because it helped increased my understanding of my client’s
thoughts and perspectives. The most difficult skill was remembering to ask open-ended questions
to keep the conversation flowing. To elicit change talk, I explored my client’s discrepancies.
During our first session, my client kept insisting that he does not have the time to plan out his
meals and cook from home all the time. This was my client’s excuse to not change, which is an
example of sustain talk. This led into further conversation about his daily routine, and my client
began to realize that he was spending a lot of his time in an unproductive way. He often goes to
sleep very late and wakes up at around 11:00 AM every day. When I first pointed out this
discrepancy, my client did not seem convinced at first because he enjoys sleeping in and staying
up late to play video games. However, exploring this discrepancy allowed my client to become
more motivated to change his habits. To measure readiness to change, I utilized the ruler method.
When asked to rate his motivation to change, my client rated reducing his soda intake an 8/10.
This is highly motivated, and we prioritized this goal during the first session. However, his
motivation to cook at home and meal plan was a 3/10, but this improved as our sessions went on.
His motivation to make healthier choices at the dining hall was a 5/10, and this improved
through nutrition education. The initial goal setting process was done by creating SMART goals
and using a goal setting worksheet that identified the steps to achieve the goal and the reward for
adhering to the goal. The first goal we set was “I will only drink 1 12 oz can of Coke per day for
1 week.” My client successfully adhered to this goal at the follow-up and continued to
throughout our 3 sessions. The success of the first goal allowed my client to become more
comfortable with goal setting in the following sessions.
Use of Cognitive Behavior Therapy
Cognitive behavior therapy is used to change behaviors by modifying dysfunctional
thinking and behavior. When explaining cognitive behavior therapy to my client, he was
skeptical at first because he has not significantly struggled with his mental health. To identify my
client’s dysfunctional thoughts, I used the counseling response of paraphrasing to encourage
further discussion and enhance my client’s self-awareness. In order to reduce distorted thoughts,
I explored the validity of his negative statements such as “all the healthy food at the dining hall
tastes bad” and “I don’t have time to meal plan” by responding with questions such as “is there
an alternate explanation to why you don’t have time to meal plan?” and “what is the effect of
believing the thought that all the healthy options at the dining hall are bad?” My client’s reaction
to these questions was surprised because he had convinced himself that these statements were
true. In order to test the validity of the “I do not have time” statement, we decided that the best
solution would be to use a behavioral activation tracker. A behavioral activation tracker is useful
for practicing new skills and implementing healthy habits. I provided my client with the tracker
as client homework and instructed him to utilize it to plan out his daily routine. Using the
behavioral activation tracker was successful because it allowed my client to see that
implementing healthy habits such as cooking and grocery shopping do not have to be time
consuming.
Use of Dialectical Behavior Therapy
I decided to use dialectical behavior therapy during our last session. Previously, I had
learned that my client eats most of his meals and snacks in front of the TV. Because of this, I
decided that it would be useful to discuss “what” and “how” skills before discussing mindless
eating. We discussed “what” skills such as observing, which is being aware of one’s
surroundings. We also discussed participating, which is being fully engaged in the activity
occurring during that moment. We also discussed “how” skills such as emotional regulation
because my client seemed to be avoidant of talking about emotions such as loneliness.
Discussing these skills led into a conversation about distracted/mindless eating. We went over
the mindful eating plate handout, and I gave my client a mindful eating tracker to keep track of
his goal to eat 1 meal without the TV on for 2 weeks. The mindful eating tracker was assigned to
hold my client accountable in completing his goal.
Your Client’s Progress
The main outcome measure I used to evaluate progress was the MyPlate tracker. The
MyPlate tracker allowed me to easily see the progress my client made in resolving all 3 nutrition
diagnoses. Over the course of 3 sessions, my client decreased his calorie intake from 3,319
kcal/day to 2,012 kcal/day. His fat intake decreased from 136 g/day to 87 g/day. He also
decreased discretionary kcals from sugar sweetened beverages and has been eating at fast food
restaurants much less than before. I believe that the most successful technique used over the 3
sessions was modifying dysfunctional thinking through cognitive behavioral therapy. This
allowed my client to become more motivated to make changes, as he was able to see that he was
unintentionally not making time to prioritize his goals.
Self-Evaluation
I believe that my main strength as a nutrition counselor is being present and actively
listening. My weakness was falling into the expert trap, and I feel like I talked more than my
client during our sessions. The skills I will work on in the future is implementing counseling
theories into sessions. From this experience, I learned that there are underlying reasons for all
unhealthy behaviors, even if they are not clear at first.
