|cooked with peppers, onions and oil ½ cup rice 1 cup no sugar added orange juice 1 slice of whole wheat bread 2 slices turkey 1 small apple 2- 6” tortillas Beef with onions, peppers cooked in oil Tomato, onion, pepper salad (made with oil and lime juice) 2 cups of rice 5’2” Weight: 117 pounds (based on|
View an introduction to the Assignment . Be sure to adjust your audio settings. Apply concepts of multiculturalism and diversity to become an agent of change. Mastery level requires the student to demonstrate “the ability to apply multiculturalism and diversity concepts” (concepts such as personal beliefs and values, the benefits of diverse perspectives, tolerance, etc.) “to bridge cultural differences, and build effective relationsps.” Imagine yourself in the role of a Nutrition Counselor, and Josepne is your client. Josepne is a 20-year-old female who is present for purging disorder, an “Other Specified Feeding or Eating Disorder” (OSFED). She currently teaches salsa lessons at the community college and is in her last semester of college. She reports she is living at home and the food her mom prepares is not the healtest because her mom is from Honduras and her father is from Guatemala, so the food is prepared differently. She indicates she has been tn all her life, although she has struggled to maintain her weight since going through puberty, and since she is a salsa instructor, she has to remain fit. She reports she feels very guilty if she has consumed fried foods during the day, but since that is the way her mom primarily cooks, she feels awful to tell her mom to stop cooking that way. She reports if she does consume too much fried foods or junk food, she will run at least 2-3 miles that day or else force herself to vomit, but all the food does not come out. She reports sometimes if she has a later class, she will not eat dinner or only eat 1 meal per day. She has tried counting calories, but then she gets so mad at herself for having more than 1200 calories it causes her to exercise more, wch then leads her to feeling exhausted. She indicates she is on no medication, but does take a multivitamin when she remembers. She indicates she has gone from 110 pounds to 125 pounds over 5 years and wants to be back down to 110 or even less. She also had gone to the doctor and he was quite concerned with her lab values. She has provided you a 24 hour meal record: 1-6” corn tortilla ½ cup fried beans cooked with peppers, onions and oil ½ cup rice 1 cup no sugar added orange juice 1 slice of whole wheat bread 2 slices turkey 1 small apple 2- 6” tortillas Beef with onions, peppers cooked in oil Tomato, onion, pepper salad (made with oil and lime juice) 2 cups of rice 5’2” Weight: 117 pounds (based on your scale in the office) Albumin (visceral protein stores) 3.3 g/dL 3.5-4.8 g/dL Sodium 133 mEq/L 136-145 mEq/L Potassium 3.8 mEq/L 3.5-5.2 mEq/L Iron 0.4 mg/dL 0.6-1.1 mg/dL Vitamin B12 185 pg/mL 200-835 pg/mL 1) What is Josepne’s culture? Specifically, in terms of family roles and social customs, including traditional foods and the expectations placed on Josepne related to them. 2) How does her culture affect her food choices? 3) How would you need to change your counseling strategies to establish a trusting relationsp with Josepne? 4) What multicultural communication skills would you use to have a successful nutrition counseling session? Please do not use question and answer format in your essay. Instead, write an essay with a separate paragraph to answer each question.