1. Health Improvement Plan
By Rodrigo Garcia

2. 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)

3. 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

4. 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.)

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

6. 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

7. 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

8. 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

9. 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

10. 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
Normalize portion control by 40%
Client met the goal
44% lowered to healthy portion
Normalize portion control by 60%
71% lowered to
healthy portion
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%

11. 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

13. References
Kaiser Permanente. (2008, July 8). Keeping A Food Diary Doubles Diet
Weight Loss, Study Suggests. ScienceDaily. Retrieved June 6, 2014 from
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 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.