SAMPLE TEACHING OUTLINE
Refer to Chapter 25 Client Education in Potter & Perry(2009)
ASSESSMENT DATA FOR LEARNING NEED: ( Include client strengths and weaknesses)
Strengths:
Client wants to help herself but unsure how
Client likes to cook
Client occupation includes active type work (walking and climbing)
Weaknesses:
Client is eating when she feels overwhelmed or stressed
Client is unaware of the reason why she is gaining weight
Client is not making healthy choices
Client is cooking less and eating more fast foods
Client does not do aerobic exercise daily
Client gets comfort from food when she is stressed
NURSING DIAGNOSIS: ( SUBMIT IN COMPLETE PES FORMAT)
Imbalance nutrition: more than body requirements r/t excessive intake in relation to metabolic need AEB dysfunctional eating pattern and eating in response to internal cues other than
hunger such as stress (wt gain of 20 lbs within 6months- 1 year)
EXPECTED OUTCOMES: ( USE ACTION VERB AND INCLUDE TIME FRAME)
Client will:
State pertinent factors contributing to weight gain
Identify behaviors that remain under client’s control
Design dietary modifications to meet individual long-term goal of weight control
Lose weight in a reasonable period (1-2lb per week)
Incorporate appropriate activities requiring energy expenditure into daily life
METHODOLOGY/TEACHING TOOLS: ( EQUIPMENT, INSTRUCTIONAL AIDS, METHOD OF COMMUNICATION)
Written material will be given on US Dietary Guidelines and Food Guide Pyramid
Demonstrate the use of food labels to make helpful choices
Verbal explanation and discussion
CONTENT OUTLINE: ( SEQUENCE OF INSTRUCTION BEING PROVIDED TO CLIENT )
Verbal Explanation and Nutrition Fact sheet
A.
Definition of Imbalanced Nutrition: more than body requirements is intake of nutrients that exceed metabolic need
B. Signs and symptoms of Imbalanced Nutrition
1. Physical (e.g.- wt gain and increase in body fat)
2. Emotional
a.
dysfunctional eating pattern
b. eating in response to external cues and /or external cues other than hunger (e.g.- depressed, stress; anxiety, lack of time)
c.
increase intake of food (especially non healthy choices)
C. Diagnosis of overweight
1. Measure height, weight and Body Mass Index (BMI)
D. Management of Imbalance nutrition: more than body requirements
1. Diet-use the Food Guide Pyramid and US Dietary Guideline
a.
Avoid fast food restaurants
b. Encourage to increase vegetable and fruit intake and eat less non-nutritional foods (such as: sugars-soft drinks, desserts and candy)
c.
Bring only healthy foods into the house
d. Don’t skip meals
e.
Advise client to measure food periodically – show the client portion control
2. Exercise- aerobic exercise daily- for at least 15 minutes
3. Stress Management
a.
Control stimuli that causes overeating
b. Practice relaxation techniques
4. Eater slower and sit down at table when eating
5. Client could keep a food diary for 3 days of everything ingested is recorded
6. Weigh 2 times a week under the same conditions
7. Read food labels- make healthier choices
8. Appropriate follow up with physician- (or nutritionist-if needed)
E. Describe the effects of Exercise and eating a healthier diet
1. will decrease weight
2. feel less fatigue
3. long term- will be better for all body systems
METHOD OF EVALUATION: ( HOW YOU WILL MEASURE OUTCOMES? )

Client demonstrates the use of food labels to make healthy choices and correct portion size

Client verbalizes modifications to meet her weight goal

Client repeats back to me a sample of a healthy diet and exercise for 1 day

Client reports a healthier diet and add aerobic exercise activity to daily life

Over time- shows wt lose, decrease in body fat and less fatigue