Health Improvement Plan By Rodrigo Garcia

Client Overview Gender: Female Age: 49 Profession: Stay at home mother/baby sits newphews for free Home Situation: Lives with 2 sons and husband and is very close with all of her family Chief Complaints: Often tired, lower back pains, bad diet is getting the best of her Place of Origin: Zapata, Michoacan, Mexico (Small Town)

Patient Health History Immunizations: No available records, though patient claims she is up to date on all Adult Illnesses: Menopause, thyroid problems, obesity Family History: Diabetes, high blood pressure, alcoholism, and dementia Modes of Relaxing: Long walks, kniting, cleaning

Research On Targeted Behavior Keeping count of what you eat can significantly lower weight and balance diet.(Kaiser Permanente. (2008, July 8).) Implementing grape-related products into a diet could be beneficial to diet stability (Wightman, J. D. Improved Diet Quality). Long lasting weight loss must be done right (Bacon, Linda, and Lucy Aphramor.)

Make portion size normal for patient The Targeted Behavior Make portion size normal for patient

Health Belief Model Theory HIgh Perceived Susceptibility - Make patient realize that she is at high risk of family medical issues with current diet High Perceived Severity - With her current diet and body type, the patient is at a high level severity Percieved Barriers - The patient realizes that she does not know how to have a balanced diet

Health Belief Model (Part 2) Perceived Benefits - Client will realize that the benefits of living a healthier life outway the methods to getting there Cues to Action - Alerts via text messages will be sent to keep client in check Self-Efficacy will occur when client no longer needs to chart or the texting reminders

Smart Goal and Planned Dates The plan is to reduce portion consumption down to normal servings The way is too take client’s average portion size and compare it to needed portion size to get percentages and tangible numbers Over a 5 week time span the goal is to cut 20% of needed portion size each week

Results The patient saw a nearly 20% drop to needed portion control every week Did not make the final Smart goal Made it 96% of the way to the goal Voiced physical and mental difficulties of the whole smart goal

Result Charts Dates Goals Results Notes 5-09-14 Normalize portion control by 20% Client med the goal and exceeded it The client ate 24% less towards healthy portions 5-16-14 Normalize portion control by 40% Client met the goal 44% lowered to healthy portion 5-23-14 Normalize portion control by 60% 71% lowered to healthy portion 5-20-14 Normalize portion control by 80% 88% lowered to heatthy portion 6-6-14 Have a healthy and balanced diet The client did not meet the overall final goal Client missed the final portion by a measly 4%

Professional and Personal Analysis Saw how a real life health belief model could function, though not as smoothly as I originally assumed Saw great strides in Mrs. Smith and realized how we can do great things with the right commitment and attitudes Figured that a 5 week cut was too little time, more time is definitely required for a safer and less strenuous diet cut

References Kaiser Permanente. (2008, July 8). Keeping A Food Diary Doubles Diet Weight Loss, Study Suggests. ScienceDaily. Retrieved June 6, 2014 from www.sciencedaily.com/releases/2008/07/080708080738.htm Wightman, J. D. Improved Diet Quality and Increased Nutrient Intakes Associated with Grape Product Consumption by U.S. Children and Adults: National Health and Nutrition Examination Survey 2003 to 2008. Journal of Food Science, A1-A4. Bacon, Linda, and Lucy Aphramor. "Weight Science: Evaluating The Evidence For A Paradigm Shift." Nutrition Journal 10.1 (2011): 9. Print.