Patient 2: Rene Age: 26y/o/Male Ht:5 ft 9 inches Wt: 70

Kg He claims to have problems maintaining his weight; he

cycles for an hour, three times a week and goes to the
Gym twice a week. He works as a hair stylist and is on his
feet most of the day. Busy days will mean skipping lunch.
On weekends, he works late and when he gets home, he
would be too tired to prepare his dinner. To date, he is not
aware of
any medical problems present.

Specific Content Time Methodology Resources Performa

Objectives Allotme Needed nce
(include nt Indicators
the 3

domains)
After one After the
hour of end of one
teaching- hour
learning teaching-
session, the learning
patient will session, the
be able to: patient was
able to:
Defined the I. Maintaining a • 15 The teaching method to • https:// Defined
proper way healthy weight is min be used is one to-one www.nia.ni the proper
of maintain important for overall utes instruction. One to one h.gov/health/ way of
the body health and well- instructions ensure that maint maintain
weight and being: the client interacts with aining- the body
it’s nurse educator healthy- weight
important. individually, so that weight and it’s
• Your metabolism (how
(Cognitive) your body gets energy each can learn and • Social important.
from food) can slow with Media
understand concepts at Platfor
age, and your body their own pace and in m
composition (amount of fat their own way.
and muscle) may be • Lecture Discussion
different from when you
were younger
• The energy your body gets
from the nutrients in the
food you eat is
measured as calories.
 II. Tips for Maintaining a
Healthy Weight

Limit portion size to control

calories intake.
• Eating smaller portions can
help you to avoid eating too
much food and allow you to
include more of the
foods you love into your daily
life.

Eat good foods

• Foods high in sugar and
calories lead to weight gain
if you are not careful.
Choose foods that are high
in nutrition and taste, like
fruits, vegetables and whole
grains. You don’t have to
sacrifice your favorite foods
in order to take care of your
body either, it’s ok to have a
couple of cheat meals or
cheat days every once in a
while.

Be as physically active as
you can be.
• Your body weight is affected
by the amount of energy you
take in and
the amount you use. If you
want to maintain your current
body weight, you will need to
use as much energy as you
consume; to lose weight, you
need to use more energy than
you consume.
• Find a good exercise
program that includes both
cardio and strength
training. The benefits of daily
exercise are more than just
keeping
 your body weight in check;
exercise also builds muscle,
strengthens your heart and
helps your body to function
at its best.

Drink more water

• Drinking water, along with
eating good foods and
exercising daily, can help
you to maintain a healthy
weight.

Get more sleep

• Getting a good amount of
sleep every night helps to
reset your body, preparing it
for the next day. Make
time every day to get enough
sleep. Doing so will help
you function better
throughout the day, and keep
you from eating extra.

Make a goal and stick to it

• To accomplish any goal, you
need to know where you
currently are. Find
out your Body Mass Index
(BMI) and come up with a
plan to stay in the healthy
category. If you need some
help, you can visit your
family doctor or another
healthcare provider for
advice.

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the negative or caught in traffic, skipping minu to be used is one to- louisville.ed the
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skipping management or health. to one instructions part effects of
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 because we lack “will each can learn and Platform
power,” but because our understand concepts at
bodies are programmed to their own pace and in
survive. When we get over- their own way.
hungry we eat like food is • Lecture Discussion
scarce.
• Make unhealthy choices
because we become so
hungry that we can only
think about getting food.
The
food we crave is usually
quick and easy like soft
drinks, fast food, and chips
from our cabinets, the gas
station, or vending
machines.

Skipping meals:
• Causes the body to lower
its metabolism (how
much energy it needs to
function)
• Causes us to burn less
energy (fewer calories)
• Can lead us to gain weight
when we eat our usual
amount of food
• Leaves us with little energy
because the body has run out
of the fuel we get from food
• Leaves us sluggish and tired
• Causes headaches or makes us
feel weak and shaky.

Tips to avoid skipping meals

Let’s face it, the holiday
season can be hectic. If
you are extremely busy, try
following these tips:
• Eat smaller, frequent meals
throughout the day rather than
 skipping meals.
• Always have a snack
around like yogurt or a
granola bar to hold you
over until your next meal.
• Eat snacks high in protein
and fiber. They will keep you
full longer.
• Plan your meals in
advance or prepare
them the night before.
• Make a schedule for the
week to avoid over
booking yourself or
falling behind.
• Set an alarm to ring at
lunchtime if you are going
to be running around all day.
• Make a lunch date. You
cannot skip a meal if you
have already made plans
with friends or family.

WARNING
• If you're struggling with an
eating disorder, it's important
to get help as soon as
possible. Talk to a trusted
friend, family member or
your physician. Eating
disorders such as anorexia
nervosa, which involve
restricting food intake,
sometimes severely have
physiological and emotional
causes that can be addressed
with medical treatment
and therapy.
Demonstrate Food supplies not only calories, • 30 The teaching method • https://
the right food but also nutrients, such as protein, minu to be used is one to- www.better
that he needs fats, vitamins and minerals. Your tes one instruction. One health.vic.go
to take. body requires these substances in to one instructions v.au/
(Psychomo sufficient amounts to function ensure that the client health/
tor) properly. Although it can go a interacts with nurse healthylivin
short time without nutrients, effects educator individually, so g/healthy-
of that eating
• Social Media
Platform
undereating and nutrient
deficiencies will begin to be
noticeable. Some important
nutrients and their deficiency
symptoms are:
each can learn and
understand concepts at
their own pace and in
their own way.
• Lecture Discussion

Carbohydrates
• Carbohydrates are your
body's main source of
energy. Deficiency results in
noticeable deficits in
physical and
mental effectiveness.

Vitamin B12
• Vitamin B12 is crucial for
making healthy red blood
cells that carry oxygen
throughout your body.
Low
levels result in anemia, or
not enough red blood cells,
the most common side
effects of which are fatigue
and reduced exercise
tolerance. Prolonged
deficiency can cause
neurologic deterioration.

Iron
• Iron also plays an
important role in the
creation of healthy red
blood cells. Deficiency
symptoms are
similar to those of B12
deficiency chronic fatigue,
weakness, dizziness and
shortness of breath when
doing everyday tasks.

Zinc
• Zinc is an essential mineral
that supports immune
system health. If
you become deficient, you
may experience impaired
wound healing,
 decreased sense of taste, hair
loss, diarrhea and changes in
your skin.

Sodium
• Sodium is an electrolyte
mineral that helps regulate the
body's fluids; it's
also involved in muscle
function. Low sodium
levels may cause nausea,
cramps, headache,
confusion, exhaustion,
irritability, seizures and
coma, according to Mayo
Clinic.

Vegetables – daily serve

• One standard serve of
vegetables is about 75 g
(100–350 kJ) or:

½ cup cooked vegetables (for

example, broccoli, carrots,
spinach or pumpkin)
½ cup cooked dried or canned
beans, peas or lentils (preferably
with no added salt)
1 cup of green leafy or
raw salad vegetables
½ cup sweet corn
½ medium potato or other
starchy vegetables (such as
sweet potato) 1 medium
tomato.

Fruit – daily serve

• One standard serve of fruit is
about 150 g (350 kJ) or:

1 medium piece (for example,

apple, banana, orange, pear)
2 small pieces (for example,
apricots, plums, kiwi fruit)
1 cup diced or canned fruit (no
added sugar).
Only occasionally, one
standard serve of fruit can be:

125 ml (½ cup) fruit juice

(no added sugar)
30 g dried fruit (e.g. 4 dried
apricot halves, 1½
tablespoons of sultanas).

Grain (cereal) foods – daily

serve
• Choose mostly wholegrain
or high cereal fibre varieties
of grain foods.

One standard serve is (500

kJ) or: 1 slice (40 g) of

bread
½ medium roll (40 g) or flatbread
½ cup (75-120 g) cooked rice,
pasta, noodles, barley,
buckwheat, semolina, polenta,
bulgur or quinoa
½ cup (120 g) cooked porridge
¼ cup (30 g) muesli
2/3 cup (30 g) breakfast cereal
flakes 3 (35g) crispbreads
1 crumpet (60 g)

Lean meats and poultry,

fish, eggs, tofu, nuts and
seeds and legumes/beans
– daily serve
• One standard serve is (500–
600 kJ):

65 g cooked lean red meat such

as beef, lamb, veal, pork, goat or
kangaroo
(about 90–100 g raw)
80 g cooked poultry such as
chicken or turkey (100 g raw)
100 g cooked fish fillet (about
115 g raw weight) or 1 small can
of fish
2 large (120 g) eggs
1 cup (150 g) cooked dried or
canned legumes/beans such as
lentils, chick peas or split peas
(preferably with no added salt)
170 g tofu
30 g nuts, seeds, peanut or
almond butter or tahini or
other nut or seed paste (no
added salt)*.
*Only to be used occasionally
as a substitute for other foods in
the group.

Milk, yoghurt,
cheese and/or
alternatives – daily
serve
Milk, yoghurt and
cheese should mostly
be reduced fat.
• One standard serve (500–600
kJ) is:

1 cup (250 ml) fresh, UHT

long-life, reconstituted
powdered milk or buttermilk
½ cup (120 ml) evaporated milk
2 slices (40 g) or one 4 x 3 x 2
cm cube (40 g) of hard cheese,
such as cheddar
½ cup (120 g) ricotta cheese
¾ cup (200 g) yoghurt
1 cup (250 ml) soy, rice or other
cereal drink with at least 100 mg
of added calcium per 100 ml.
If you do not eat any foods from
this group, the following foods
contain about
the same amount of calcium as a
serve of milk, yoghurt, cheese or
alternatives:

100 g almonds with skin

60 g sardines, canned, in water
½ cup (100 g) canned pink
salmon with bones
100 g firm tofu (check the
label – calcium levels
vary).
Be mindful that some of these
contain more kilojoules
(energy), especially the
nuts.
LEARNING OBJECTIVES LEARNING STRATEGIES TIME RESOURCES EVALUATION
CONTENT ALLOTMENT
After 1 hour of teaching After of 1 hour of
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Pam Age: 40 y/o/Single Ht: 5 ft 4 in. Wt: 80kg (lowest weight she had was 55kg
about 3 years ago) BP: 160/90 claims to take some antihypertensive meds; none of
which she can remember. She has followed strict diets and has never exercised in her
previous weight-loss attempts. Her favorite foods include fried foods, fruits, kakanins
and s`oda – which helps digest her food faster. Her hectic schedule often mean eating
out or buying to go from a convenience store near where she lives.