Integrating Nutrition Into OT Practice
Presented by Gina Ord, MS, OTR/L
Health & Nutrition Assistant Professor
WSU Extension, Yakima County
AGRICULTURE
YOUTH &
FAMILIES
HEALTH
ECONOMY
ENVIRONMENT
ENERGY
COMMUNITIES
Presentation Objectives
• Evaluate a client’s food habits and
dietary status from a nutritional
perspective
• Learn current USDA guidelines
and how they can be applied to
various populations
• Implement occupation-based
interventions to help clients
achieve better eating habits
• Think outside the box!
OT Career “Outside the Box”
- Undergrad degree and OT school
- First 3 years as a traveler in WA, CO and
CA at inpatient rehab, inpatient acute,
skilled nursing facilities
- Next 3 years working for community
hospital in Yakima: home health,
outpatient orthopedics and chronic pain,
pediatric sensory
- There was yoga teacher training and a
studio somewhere in there
July 2011 – October 2013
• Health Education in Rural Zambia
July 2011 – October 2013
• Maternal/child health, malaria prevention, HIV
education and prevention
Community-Based OT
“Master’s degree in
human nutrition,
public health,
education, or
closely related field
with experience
with diverse, low
income, and
underserved
audiences”
WHAT IS EXTENSION?
AGRICULTURE
YOUTH &
FAMILIES
HEALTH
ECONOMY
ENVIRONMENT
ENERGY
COMMUNITIES
• County Map
WSU Extension Planned Program Areas
• Agricultural Productivity and Food
Security
• Childhood Obesity
• Climate Change
• Community and Economic Development
• Food Safety
• Natural Resource Stewardship
• Sustainable Energy
• Youth and Family Development
Is nutrition in the OT scope of practice?
Health Management and Maintenance
• Listed in 2014 OT Practice Freamework as an IADL
Developing, managing,
and maintaining
routines for health and
wellness promotion,
such as
physical fitness,
, decreased
health risk behaviors,
and medication routines
OT’s are encouraged to think about Health
and Wellness from Evaluation to Outcomes
From 2014 Practice Framework:
Implementation of the outcomes process includes
the following steps:
1. Selecting types of outcomes and measures,
including but not limited to occupational performance,
,
, quality
of life, participation, role competence,
,
and occupational justice.
What if the patient is seeing a dietician?
Group Activity 1
• Observation and assessment for food habits
and dietary status:
• Choose a note taker!
• Answer parts A and B for your group’s
selected case study
America’s Growing Waistline
From USDA 2010 Guidelines . . .
In WA state in 2012, 10% of 10th graders were obese and in 2011
27% of adults were obese according to the WA Department of Health.
Link Between Obesity and Disability
1) Orthopedic- back pain, hip,
foot/knee
2) Cardiovascular- myocardial
infarction, CAD
3) Diabetes-related- decreased
sensation in extremities, vision loss,
LE amputations, end stage renal
failure
Screen Shot of Guidelines
Emphasizes 3 Major Goals for Americans:
• Balance calories with physical activity to
manage weight
• Consume more of certain foods and nutrients
such as fruits, vegetables, whole grains, fatfree and low-fat dairy products, and seafood
• Consume fewer foods with sodium (salt),
saturated fats, trans fats, cholesterol, added
sugars, and refined grains
Ways to Promote Calorie Balance
• Monitor food and beverage
intake, physical activity, and
body weight
• Decrease portion sizes
• When eating out, make better
choices
• Limit screen time
Chapter 5: Building Healthy Eating Patterns
• Limit calorie intake to the amount needed to attain
or maintain a healthy weight.
• Consume foods from all food groups in nutrientdense forms and in recommended amounts.
• Reduce intake of solid fats
• Replace solid fats with oils
• Reduce intake of added sugars
• Reduce intake of refined grains and replace some
refined grains with whole grains
Chapter 5: Building Healthy Eating Patterns
• Reduce intake of sodium.
• If consumed, limit alcohol intake to moderate
levels.
• Increase intake of vegetables and fruits.
• Increase intake of whole grains.
• Increase intake of milk and milk products and
replace whole milk and full-fat milk products with
fat-free or low-fat choices to reduce solid fat intake.
• Increase seafood intake by replacing some meat or
poultry with seafood.
Interactive Activity—Screen Shot of My Plate
Physical Activity Guidelines for Americans (2008)
• For substantial health benefits, adults should do at least 150 minutes
(2 hours and 30 minutes) a week of moderate-intensity, or 75 minutes
(1 hour and 15 minutes) a week of vigorous-intensity aerobic physical
activityor an equivalent combination of moderate- and vigorousintensity aerobic activity.
•
Aerobic activity should be performed in episodes of at least 10
minutes, and preferably, it should be spread throughout the week.
• Adults should also do muscle-strengthening activities that are
moderate or high intensity and involve all major muscle groups on 2 or
more days a week, as these activities provide additional health
benefits.
PA Implications for Disability
• The health benefits of physical
activity occur for people with
disabilities.
• The benefits of physical activity far
outweigh the possibility of averse
outcomes.
• When older adults cannot do 150
minutes of moderate-intensity
aerobic activity a week because of
chronic conditions, they should be
as physically active as their abilities
and conditions allow.
Hunger is Real
• According to a USDA 2012
survey on household food
security found 14.6% of
households food insecure
and 5.7% hungry
• WA ranks 15th in hunger
• Link between poverty and
obesity becoming validated
by research
Food Safety: Things to Consider
• Person(s) handling food should have
a food workers card
• Avoid cross-contamination of raw
meats and uncooked items
• Use proper handwashing/gloves
• Keep hot foods hot and cold foods
cold
– the danger zone is between
40°and 140°
Contact info: gina.ord@wsu.edu
Group Activity 2
• Activity Analysis Results and Interventions:
• Choose a note taker!
• Answer parts C and D for your group’s
selected case study