Source document: https://docs-lawep.s3.us-east-2.amazonaws.com/1698057750613.pdf (Liberia)
SKILL COMPETENCY CHECKLIST Client Education: Teaching the College Student about Healthy Eating Link to Dietitian Practice and Skill .

Standard Met/Initials Competency Areas Prerequisite Skills Recognition that young adulthood, age 18–24 years, is a time of transition and many firsts for these individuals.
While it is an exciting time, it can also be stressful since they are making many decisions for the first time in their lives that will impact their future as older adults Recognition of the prevalence of obesity among adults 20 years and older Realization of the prevalence of eating disorders in undergraduate females and males Awareness that college lesbian and bisexual women may be at higher risk for overweight and obesity The knowledge that overweight and obesity is more prevalent in African-Americans, especially women Understand that young adults dietary behaviors may be related to their perception of social norms among their friends and peers Preparation Become familiar with behavioral change theories used in health promotion such as the: •Health Belief Model •Trans-Theoretical Model •Social Norms Theory •Theory of Reasoned Action •Theory of Planned Behavior Become familiar with tools used to screen and assess for eating disorders such as the: •Eating Attitudes Test-26 Become familiar with tools used to screen and assess for excessive alcohol intake such as the: •CAGE questionnaire •AUDIT questionnaire Published by Cinahl Information Systems, a division of EBSCO Information Services.
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Cinahl Information Systems, 1509 Wilson Terrace, Glendale, CA 91206 Procedure Use Dietary Guidelines, MyPlate On Campus, and Healthy Eating Index as an education resource Dietary Guidelines are intended to help individuals eating a healthy diet to achieve and maintain a healthy weight, promote health, and prevent chronic disease •Balancing calories with physical activity to manage weight •Consuming more fruits, vegetables, whole grains, fat-free and low-fat dairy products, and seafood •Consuming fewer foods with sodium (salt), saturated fats, trans fats, cholesterol, added sugars, and refined grains –https://health.gov/dietaryguidelines/ _ MyPlate On Campus is an initiative to get college and university students to discuss healthy eating and work with their campus community to create ways for students to adopt healthy lifestyles that they can achieve and maintain during and beyond their college years •https://www.choosemyplate.gov/college Healthy Eating Index (HEI) •The HEI is a measure to assess conformance to federal dietary guidelines –https://www.cnpp.usda.gov/healthyeatingindex •The HEI is best suited for 24-hour recall information and can be used with the National Cancer Institute’s Automated Self-Administered 24-Hour Recall tool which is free and available at –https://riskfactor.cancer.gov/tools/instruments/asa24/ Post-Procedural Responsibilities Students will need follow-up, reinforcement, and monitoring to establish healthy eating habits and behavior change .
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