Health Behavior

Health Behavior
Name:
Institution:
Health Behavior
The APTA form offers harmonized components as well as suggested analysis and measures for the components. The annual check-up is estimated to take half an hour to an hour with respect to the client and the availability of a chronic condition. The common categories include goals and aspirations where the utilization of a tool is required to ascertain the client’s idea of the current health condition and the prospective health aspirations. Further, the demographic information is collected and the medical, as well as the surgical history of the person, is highlighted. Therefore, specific data regarding conditions such as arthritis, blood disorders as well as hypertension is collected. Additionally, a person’s information regarding individual exercise physical activity, smoking, and alcohol use are also analyzed. The APTA check-up also considers the emotional status and the physical performance of a person.
According to a study published by Paxton Strycker, Toobert , Ammerman, and Glasgow, 2 relevant dietary assessment tools are needed to establish the risk, guide counseling and oversee the development of different settings when it comes to chronic conditions prevention and treatment. Starting the conversation (STC) entails an eight-component simplified food frequency instrument tailored for utilization in primary care and health promotion environments. The STC is the briefest instrument present designed particularly to aid “clinic staff identity atherogenic dietary patterns and guidance counseling.

”2 I tried out the STC instrument and attempted all the eight items; in the first component, I realized that I take fast food meals more than four times a week. I also take three to four fruit and vegetable servings each day. Notably, I consume less than one regular soda or glasses of sweet tea in a day and I take three or more servings of beans, chicken or fish within a week. Further, in a normal week, I take one or fewer snack chips or crackers. Regarding the consumption of desserts and other sweets that are not low fat, I found out that I consume them less than once a week. Finally, I established that I consume very little butter and margarine when seasoning vegetables, bread, and potatoes.
The APTA underlines that the responsibility of a physical therapist is to screen for and offer data on diet and nutritional factors to clients and the society within the scope of the therapist’s practice. There are different issues that should be taken into consideration when defining the role therapist’s responsibility in nutrition and diet. Firstly, the information that the therapist offers should be evaluated whether it is relevant in content and period and if it is consistent with the client’s plan of care. Additionally, the issue of whether a physical therapist may advertise nutritional services or utilize the designation “nutritionist” should also be considered.1 APTA highlights the state laws and other information to do with the application of nutrition tools in clinical practice. Additionally, physical therapists can only evaluate nutritional deficiencies as well as basic blood values for nutrients in states where they have legal jurisdiction. Further, nutrition consultation may be provided by a physical therapist that is certified in the area of nutrition and dietetics, for instance, a therapist’s license may feature nutrition or the health license is immune to the nutrition regulation. Conclusively, the role of a physical therapist in matters of diet and nutrition encompasses necessary referrals to nutrition and dietary specialist when the required prescription falls outside the education level of a physical therapist.
I would describe my current status with respect to the socioecological model which considers the behavior as well as the setting of an individual. The main factors that influence my nutritional behaviors include the intrapersonal, interpersonal, institutional, community customs as well as the public policies. For instance, the number of vegetable and fruit servings that I eat each day is influenced by their availability in my learning institution and my family traditions. Therefore in applying the socioecological perspective to encourage healthy eating behaviors, a therapist should encourage counselling to increase healthy eating and enlighten communities regarding different strategies to increase healthy eating. Moreover, individuals like me should be encouraged to consume more healthy foods with my peers. Further, my learning institution can also be encouraged to support food outlets that serve healthy foods.
References
1. Gardner K. Nutrition and Physical Therapy. Aptaorg. 2018. Available at: http://www.apta.org/PatientCare/Nutrition/. Accessed June 18, 2018.
2. Paxton A, Strycker L, Toobert D, Ammerman A, Glasgow R. Starting The Conversation Performance of a Brief Dietary Assessment and Intervention Tool for Health Professionals. Am J Prev Med. 2011;1(40):67-71.