Grocery Store Discussion Question Paper

Grocery Store Discussion questions:

1. Did this grocery store evaluation impact your own food intake and will this impact your nursing practice? How so?

It does impact and reinforce my food intake in a way, since I usually look at calories, fat, sugar, and sodium on the labels but forget that the serving size is also a big co-factor. For instance, I often chose whole wheat or grain bread for a burger or sandwich, now that I see white bread will actually yield fewer calories, and sodium per serving of 2 slices, I will consider taking into account of the serving size next time on my product choice.

In my nursing practice, I will also emphasize this factor into the food choices of my patients, as it is a fine line which everyone can easily

A lot of time family incidentally gives inappropriate food to the patient which worsens their health.

5. In your clinical experiences, do your patients understand the role of using food labels for making food choices? How can you encourage patients to learn more about food labels?

Most of the time, they know the importance of reading food labels but do not practice it in a regular basis. It sounds time-consuming and impractical. Tackling this problem needs to involve the patients’ biggest concern. Is it worth it to neglect your body’s needs in a short run to suffer the rest later?

6. People with lower incomes are more likely to eat processed foods and are more likely to have higher rates of diabetes. How can you adapt your patient education in a busy clinical setting to meet the needs of the lower income patient?

Frequently people with low incomes have low health literacy and awareness on food choices and health promotion. As a result, they are susceptible to a disproportionate number of advertising for unhealthy products thus further prevent access to healthy food options. Aside recurrent patient teaching, I would introduce them to credible community-based service programs which offers free consultation, education, and even nutritional safety meals for

Second, I would talk to them personally in consideration of their unique concerns such as fear to be left out at peers’ parties, afraid of consequences if incidentally eating gluten-containing food, etc… From that conversation, I would educate them the signs and symptoms when the allergic reactions happen, and how to handle and get help. But most importantly, food label reading skills is a key for Celiac disease, so I would educate them to recognize even gluten-hidden ingredients, based on credible sources like FDA website. It also helps to keep a food journal to learn what additional foods may be causing problems.

Nutrition Table for Comparison of Nutrients

Food Brand Serving Size Calories Fat (g) Sugars (g) Cholesterol (mg) Sodium (mg) List first 5 ingredients

Cereal #1

(Price chopper - frosted flakes) ¾ cup (31g) 120 0 12 0 140 Milled corn, sugar, 2% or less of: salt, malt extract, corn syrup, wheat starch

Cereal #2

(Kellogg’s – frosted flakes) ¾ cup (29g) 110 0 10 0 150 Milled corn, sugar, 2% or less of: salt, malt flavor, corn syrup, BHT for freshness

Cereal #3

(Cap’n Crunch’s – crunch berries) ¾ cup (26g) 100 1.5 11 0 190 Corn flour, sugar, oat flour, brown sugar, palm and/or coconut oil, salt

Cereal # 4

(Keebler – chocolate chip cookies) ¾ cup (30g) 130 3.5 11 0 140mg Degerminated