COMMUNITY INTERVENTION EDUCATION
HIV, Nutrition and Brain Health
Objective
The Community Education Intervention Project provided the intern an opportunity to gain experience applying the Nutrition Care Process in a community setting at the affiliated community practice site. The intern was responsible for performing a needs assessment, utilizing the assessment data to identify a problem in the targeted population, implementing a related intervention, and evaluating the effectiveness of the intervention.
Abstract
The Heritage Food and Nutrition Program serves low-income individuals living with HIV and AIDS. Most of the clients are African American men with history of polysubstance abuse, depression and cognitive decline. Literature indicates that decline in mental processes is a common complication of HIV infection which may lead to HIV complex dementia and consequent memory loss (6, 7, 8).
Nutrition plays a major role in protecting brain health and preventing HIV/AIDS related complications. Therefore, an hour long educational intervention was developed to provide clients with the information about neurological effects of HIV and what foods are associated with improved cognitive function.
Upon completion of the intervention the participants provided the facilitator with oral feedback, with results indicating that the objectives of the interventions were met. Participants gained nutrition related knowledge and were able to recognize the role of nutrition in the maintenance of brain health and also list types of foods that protect cognitive health.
Competencies met:
DI 1.3 Justify programs, products, services and care using appropriate evidence of data
DI 2.3 Design, implement, and evaluate presentations considering life experiences, cultural diversity, and educational background of the target audience
DI 2.4 Demonstrate effective education and counseling skills to facilitate behavior change
DI 3.1 Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups, and populations of differing ages and health status, in a variety of settings
DI 3.2 Develop and demonstrate effective communications skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training, and marketing
DI 3.4 Develop and deliver products, programs, or services that promote consumer health, wellness and lifestyle management merging consumer desire for taste, convenience, and economy with nutrition, food safety and health messages and interventions
Supporting documents:
Handout Food for Your Brain Your brain is amazing. It weighs only about three pounds, is small enough to hold in your hands, and yet it contains 100 billion or more nerve cells that orchestrate every single aspect of your thoughts, your perceptions, and your behavior If you provide it your brain with nutrition it needs you can improve memory, mood and reduce risk of developing dementia. 1. Water. Your brain is about 80 percent water. Inadequate intake of water and even slight dehydration raises stress hormone levels, causing serious brain damage over time. Drink at least ten glasses of water a day to keep your brain well hydrated. 2. Fatty fish. DHA, an omega-3 fatty acids found in salmon, mackerel, tuna, sardines are essential for brain function. A lack of omega-3 has been shown to diminish intellectual performance and is linked with dementia. Eat several servings of fatty fish each week. If you don't eat fish, omega-3 is also found in walnuts, pumpkin seeds, and flax seeds. 3. Antioxidant-Rich Fruits and Vegetables. Daily intake of fruits and vegetables can reduce risk of developing dementia by 28%. The best of these are blueberries-“brainberries”, blackberries, cranberries, strawberries, spinach, raspberries, brussels sprouts, plums, broccoli, beets, avocados, oranges, red grapes, red bell peppers, cherries, and kiwis. 4. Complex Carbohydrates. Complex carbohydrates, such as whole grains, beans, starchy vegetables and fruits digest slowly and provide your brain with a steady supply of fuel (glucose). Additionally, whole grains reduce the risk for heart disease and promote good blood flow to the brain and other organs 5. Freshly brewed tea. Ingredients in green tea slow the build-up of plaque in brains from amyloid deposits and promote healthy blood flow. Two to three cups a day of freshly brewed tea can boost brain power by enhancing memory, focus, alertness and mood. Bottled or powdered teas don't do the trick. 6. Nuts and seeds. Nuts and seeds are good sources of vitamin E which correspond with less cognitive decline as you get older. Add an ounce a day of walnuts, hazelnuts, Brazil nuts, filberts, almonds, cashews, peanuts, sunflower seeds, sesame seeds, flax seed, and unhydrogenated nut butters. Take good care of your brain and it will stay strong and vibrant!!! |
