W.I.N.

Weight loss Incorporating Nutrition

LESSON #1 | Daily Food Logs

Content
The instructors will be teaching clients how to start and maintain a daily food log. The food log will help increase clients success with weight loss. A few important items in the content is to teach the clients how to accurately write a detailed description of the food or beverage item, amount consumed, time, place and emotional state. The presentation will include tools clients may use for their food logs such as mobile applications and paper diaries. Food logs made available for clients are hand out food logs which is used for 24 hour recall and record.

Prerequisites for Clients

Prerequisites for a clients successful completion of the workshop are basic reading, writing and time management skills. Clients must be able to write down their food and beverage intake by writing or typing the items. Clients must know how to read to navigate through the tools used to record food intake. In addition, clients must time manage to make and commit to recording their daily intake.

Readings for Instructors

The presentation is created based on the research in the references page and the articles. In order to become familiarized with the topic and give accurate presentation, please read the following articles: 1. WebMD: Keeping Food Dairy Helps Lose Weight Available at:

http://www.webmd.com/diet/news/20080708/keeping-food-diary-helps-lose-weight 2. Eat Right: Portion Size Vs. Serving Size .

Available at:http://www.eatright.org/Public/content.aspx

Educational and Behavioral Goals

GOAL INSTRUCTIONAL OBJECTIVE
The WIN instructors will discuss why Start Keeping a Food Log logs should be kept during the workshop.

BEHAVIOR CHANGE
The WIN clients will connect the correlation of weight loss and food logs at end of the workshop. The WIN clients will recognize the importance of accuracy of food logs after the workshop. The WIN clients will develop a habit of log food and beverages throughout the 12-week program.

Accuracy Counts

The WIN instructors will provide tool kits during the workshop. The instrucotrs/intern/RD will review

Consistency and Commitment

logs and discuss weakness with the clients throughout the 12-week program.

Instructional Objectives
START KEEPING A FOOD LOG
During the beginning of the presentation the instructor should discuss the importance of keeping a daily food log. The study noted in the WebMD article about Keeping A Food Dairy Helps Lose Weight revealed that keeping a food log greatly increases the success of losing weight because people were able to track and fix problem areas of their diets. 1. The WIN client will identify the importance of keeping a daily food log at the conclusion of the workshop. 2. The WIN client will select a platform to use for a daily food log at the conclusion of the workshop. 3. The WIN client will complete at least 50% of their daily food logs after the conclusion of the workshop.

ACCURACY COUNTS
2

Clients will be given toolkits that contain the following: measuring cups, spoons, portion plates and handouts to help the client practice recording accurate measurements for their food and beverages including water. 1. The WIN client will identify the difference between serving and portion sizes without error at the conclusion of the workshop. 2. The WIN client will clients will utilize the various tools to measure the amount of food and beverages after receiving the toolkits immediately with 50% of their meals 3. The WIN clients will analyze the portion sizes of their food and beverages given the toolkit and information provided immediately with 50% of their meals.

CONSISTENCY AND COMMITMENT

Consistency and commitment when completing the daily food log is important for accurate analysis by instructors, dietetic interns and the supervising registered dietitian, therefore it must be emphasized. 1. The WIN client will complete their food logs daily accurately given the emphasis on consistency and commitment at least 3 days out of the week. 1. The WIN client clients and dietetic interns will inspect logs weekly to monitor errors and progress given the emphasis on consistency and commitment weekly. 2. The WIN client will complete their daily food logs given the information provided Daily Food Logs to throughout the completion of the WIN program.

Materials
Electronic: Computer, Projector and screen, Daily Food Logs Power Point Writing instruments, Client Handbook

Instructional Procedure
GATHERING ANTHROPOMETRIC DATA

Prior to each workshop, anthropometric data will be collected for each client. All clients will have their height, weight, BMI, % body fat with BIA, waist circumference, blood pressure and resting heart rate recorded and interpreted for them.

READINESS TO CHANGE ASSESSMENT

The instructor will ask the clients to complete a Readiness to Change Assessment form.

MINDFUL ACTIVITY : What One Breath Feels Like

The mindfulness activity occurs before the presentation and is led by the instructor. This activity is similar to an introductory practice to mediation and is done to help clients relax and recognize breathing patterns. The instructor will ask the clients to sit in their seats and close their eyes. For one minute you will ask the clients to take deep breathes and feel the sensation of inhaling through their nose and exhaling through their mouths. The instructors should ask the clients to think about: How does your chest feel when the air fills your lungs? How deeply do you feel your breathe? How do you feel when you inhale/exhale? Is the air youre inhaling/exhaling warm or cold? Do you feel more relaxed? Do you feel less tense? If so where?

Instructors will introduce themselves and the workshop topic to the audience.

Briefly discuss the objectives of the topic.

Read:
http://www.webmd.com/diet/news/20080708/keepingfood-diary-helps-lose-weight

As explained in the WebMD article, research has revealed a strong correlation between keep food journals and the success of achieving weight loss. Brief overview of the various types of tools available to keep a food log.

This slide highlights the pros and cons of various apps available. There are more apps clients can use, however these are amongst the most popular. Instructors are to notify the clients we are not endorsing any single app or tool.

Meal Logger is another application but it allows clients to take and upload pictures of their meals to be analyzed. Descripts are still needed.

It is important for the instructors to emphasize the importance of details when logging items because incorrect logging will produce inaccurate analysis of the logs.

The instructors must educate the clients on how to read food labels and the different between portion and serving size.

Instructors will use this slide to guide clients on how to use their hands as measuring guide of their tools are unavailable to them.

Revisiting the topics of discussion.

Allow time for questions and discussion of the topic. Perhaps ask the clients if they have any mindful meditation practices they would like to share.

1. Hitti, Miranda. Keeping Food Dairy Helps Lose Weight. WebMD. Available at: http://www.webmd.com/diet/news/20080708/keeping-food-diaryhelps-lose-weight. Accessed on 1/9/14. 2. Eat Right: Serving vs. Portion Size: Is there a Difference? Available at: http://www.eatright.org/Public/content.aspx. Accessed on: 1/9/2014 3. Boyes, Alice, Ph.D. 6 Mindful Exercises That Each Take Less Than 1 Minute. Psychology Today. Available at: http://www.psychologytoday.com/blog/inpractice/201302/6-mindfulness-exercises-each-take-less-1-minute Accessed on: 1/10/14