Interventions refer to methods that can be used to ensure patients adherence to the recommended dietary advice and enhance changes in nutritional habits. Chronic diseases need to be managed and prevented as they are the leading cause of death in the world. Research done by Desroches (2010) has shown that the adoption of a healthy diet plays a huge role in both managing and preventing chronic diseases in adults. Chronic conditions include cancer, diabetes, renal, obstructive pulmonary, hypertension, asthma, arthritis, obesity, and cardiovascular diseases (Dietz and Brownson, 2016). However, adherence is the primary factor of influence, and it recognizes the client as the significant player in the interventions (Desroches, 2010). The patients have right to choose whether to follow dietary advice and are influenced by different factors such as socio-economic, gender, and medical health care access.
During interventions, risk factors should be considered and targeted to prevent the development of diseases into chronic diseases (Dietz and Brownson, 2016). There is also a need for assessment of the client dietary habits which can be done through self-reporting by prompting the patient to report on nutritional habits through telephone calls and report on frequency, dietary history (Desroches, 2010). Professionals must also develop and change clients’ approaches to patient’s problems and ways of advising to ensure that patients understand and are well involved in the decisions of making interventions and changes (Taren, 2002). They should be aware of the adverse effects of diseases and thus understand the need for permanent changes in behavior.
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Interventions include permanent lifestyle changes which call for changes in behaviors. The interventions methods involve education to increase their knowledge and understanding of what is required. Persuasion is done through communication to stimulate decisive action and deal with the negative feelings a patient ay experience. Provision of incentives which introduce rewards for positive behavior and response to dietary advice and instructions is also significant. Coercion is useful in creating expectations of punishment (Taren, 2002). Interventions also require training, modeling, environmental restructuring and enablement of patients to adapt to the changes physically, socially psychologically and mentally.
The information discussed above can be shared with the health clients, the doctors, and nurses. The intervention discussed above can help these groups of people to change the lives of very many people in the world today. In sharing the information, I would share it on social media sites and even post it as feedback on some of the health firms websites which will make sure that the nurses receive it. The resource need for sharing the information is an active internet connection and a computer to help me to send the material over to the groups I desire.
From the discussion, it has been realized that people are free to choose between following the dietary advice or not to follow them at all. The choice is affected by the person's gender, socioeconomic background, and the easy access to medical service. Health officers need to make sure that everything that they take into consideration the risk factors while offering advice to patients in an attempt to persuade them to change their feeding habits. Intervention can take the form of awareness creation, coercion, and persuasion. All these techniques are used in making sure that the health client changes his or her behavior for their good.
References
Desroches (2010). Interventions to enhance adherence to dietary advice for preventing and managing chronic diseases in adults. Cochrane Database of Systematic Reviews. Doi:10.1002/14651858.CD008722. [PMC free article] [PubMed]
Dietz, W. H., Douglas, C. E., & Brownson, R. C. (2016). Chronic disease prevention: tobacco avoidance, physical activity, and nutrition for a healthy start. Jama, 316(16), 1645-1646.
Taren D.L. (2002).The international conferences on dietary assessment methods. Public Health Nutrition Vol. 5: 817 –9.
