Intervention and Evaluation

Question 1

Topic 1: Nutrition, Exercise, Stress Management: Clinical Prevention Intervention and Evaluation.

You have a client from a vulnerable population, such as an economically disadvantaged and older adult, who needs to begin lifestyle changes with nutrition, exercise and stress management modifications. Discuss how you would approach nutrition, exercise and / or stress management counseling. Address food aid programs that would be appropriate for referral. What exercise recommendations would be appropriate for your client/s. Comment on stress management factors that may need addressed with your choice of the vulnerable population.

Use this references:

Dietary Guidelines for Americans 2015-2020. (2015). Table of contents.

Physical Activity Guidelines for Americans 2008. (2017). Index.

Question 2

Critical Thinking Questions for Chapter 6

• Explain how overproduction and underproduction can affect cost.
• What are two ways to control quantity demand?
• Why is the setup of a recipe so important to the foodservice industry?
• Why is the ingredient room so important to the foodservice industry and what goes on in the ingredient room?
• What are the sources of energy the food service uses?
• Why is it important to use energy conservation in the foodservice industry?
• Describe how to create a well-executed energy management plan?
• ENERGY STAR has a voluntary partnership among US organizations, i.e., with the US Environmental Protection Agency (EPA) and the US Department of Energy. What does their partnership entail?
• PLEASE ANSWER THESE 8 Question above