Model
Digital Document
Publisher
Florida Atlantic University
Description
In only 3 decades, obesity has evolved to a leading cause of morbidity and premature mortality in the United States (US) and worldwide (Kotsis et al., 2018). The rise in the prevalence of obesity has been accompanied by a rise in the prevalence of diabetes and nearly 90% of newly diagnosed patients were overweight (Rossouw, 2015). Most guidelines recommend promoting weight loss among overweight or obese individuals by reducing energy intake together with a healthy eating pattern that focuses on a diet composed of whole or unprocessed foods combined with physical activity and ongoing support (Forouhi et al., 2018). Research also show that behavioral interventions for obesity involving face to face meetings in group sessions typically result in weight loss.
The purpose of this quality improvement project is to initiate a practice improvement project through information dissemination using visual displays for healthy eating to improve knowledge, attitudes, and perceptions/practices toward proper nutrition that will ultimately support weight loss and diabetes control. The project was implemented at a federally qualified health center that caters to the underserved population of Okeechobee, FL. The program was led by a prospective doctoral candidate and involved group-based sessions, interactive teaching focused on dietary modification, and offered social networking and social support. Outcomes included improvement in anthropometric measurements, significant Knowledge, Attitude, and Perception (KAP) survey difference scores, and the ability to create or demonstrate a meal plan that suits preferences and reflects individual total daily caloric requirement.
The purpose of this quality improvement project is to initiate a practice improvement project through information dissemination using visual displays for healthy eating to improve knowledge, attitudes, and perceptions/practices toward proper nutrition that will ultimately support weight loss and diabetes control. The project was implemented at a federally qualified health center that caters to the underserved population of Okeechobee, FL. The program was led by a prospective doctoral candidate and involved group-based sessions, interactive teaching focused on dietary modification, and offered social networking and social support. Outcomes included improvement in anthropometric measurements, significant Knowledge, Attitude, and Perception (KAP) survey difference scores, and the ability to create or demonstrate a meal plan that suits preferences and reflects individual total daily caloric requirement.