Heading on Halfway

It was another great week over at UK Health & Wellness. Especially since my research project is over and done with, stick a fork in it!

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This past week involved a lot of familiar events, which is a good thing when it comes down to it. EatWell Weight Loss continued on Tuesdays per usual, and this week's topic was how to “Outsmart Your Cravings.” I used this presentation as my inspiration for the class that I will lead in a few weeks, which I will let remain a mystery to preserve the intrigue. Additionally, the Farmer's Market was open on Wednesday down at the E. S. Good Barn, and we could not have had better weather. How lucky we are to be able to participate in that partnership.
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One exciting thing that happened this week was the chance to sit in on a consult with my preceptor. Our client is a candidate for bariatric surgery, and it was interesting to be involved pre-surgery. So far throughout my experience I've only ever interacted post-surgery. In order to be eligible for the procedure, clients must have X amount of counseling hours with various healthcare professionals.

I enjoyed practicing counseling skills such as active listening, asking open-ended questions, and motivational interviewing techniques. I find myself getting used to the flow of conversation with clients all over again, and I am enjoying the challenge in the process.

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In other news, we had a birthday at the office this week. While this has nothing to do with the process of becoming a dietitian, I can't help but think about how great the culture is in this workplace. It is like one big, fun family and it is clear how happy everyone is all of the time. They really do practice what they preach, and I am enjoying every fleeting second of being on their team. Now that research is complete, maybe I can make it to Friday afternoon group yoga!

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Competencies:
CRD 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives. (Tip:  Outcomes may include clinical, programmatic, quality, productivity, economic or other outcomes in wellness, management, sports, clinical settings, etc.)
CRD 1.2 Apply evidence-based guidelines, systematic reviews and scientific literature (such as the Academy’s Evidence Analysis Library and Evidence-based Nutrition Practice Guidelines, the Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites) in the nutrition care process and model and other areas of dietetics practice.
CRD 1.3 Justify programs, products, services and care using appropriate evidence or data.
CRD 1.4 Evaluate emerging research for application in dietetics practice.
CRD 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice and Code of Ethics for the Profession of Dietetics.
CRD 2.2 Demonstrate professional writing skills in preparing professional communications. (Tip:  Examples include research manuscripts, project proposals, education materials, policies and procedures.)
CRD 2.4 Use effective education and counseling skills to facilitate behavior change.
CRD 2.7 Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.
CRD 2.8 Apply leadership principles to achieve desired outcomes.
CRD 2.9 Participate in professional and community organizations.
CRD 2.11 Demonstrate professional attributes within various organizational cultures. (Tip:  Professional attributes include showing initiative and proactively developing solutions, advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work prioritization and work ethic.)
CRD 2.12 Perform self-assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by the Commission on Dietetic Registration.
CRD 3.2 Demonstrate effective communications skills for clinical and customer services in a variety of formats. (Tip:  Formats include oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing.)
CRD 3.3 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management. (Tip:  Students/Interns should consider health messages and interventions that integrate the consumer’s desire for taste, convenience and economy with the need for nutrition and food safety.)
CRD 3.4 Deliver respectful, science-based answers to consumer questions concerning emerging trends. (Tip:  Students/Interns should demonstrate and promote responsible use of resources including employees, money, time, water, energy, food and disposable goods.)
CRD 4.5 Use current informatics technology to develop, store, retrieve and disseminate information and data. (Tip:  Informatics can include a variety of technology in the supervised practice activities.)
CRD 4.6 Prepare and analyze quality, financial or productivity data and develops a plan for intervention.