Implementation of an Intuitive Eating Inspired Meal Planning Education Program in a Private Practice Setting
| dc.contributor.author | Bryski, Hailey | en |
| dc.contributor.author | Volpe, Stella | en |
| dc.contributor.author | Myers, Emily | en |
| dc.contributor.author | Papillon, Carol | en |
| dc.contributor.committeechair | Volpe, Stella | en |
| dc.contributor.committeemember | Myers, Emily | en |
| dc.contributor.committeemember | Papillon, Carol | en |
| dc.contributor.department | Human Nutrition, Foods, and Exercise | en |
| dc.date.accessioned | 2024-08-14T18:18:28Z | en |
| dc.date.available | 2024-08-14T18:18:28Z | en |
| dc.date.issued | 2024-08-14 | en |
| dc.description.abstract | It is common for adults to struggle with eating healthfully whether it is due to busy schedules, budget constraints, or lack of nutrition knowledge. Diet quality is extremely important because it plays a key role in disease prevention and overall quality of life. Clients of a registered dietitian’s private practice located in Blacksburg, Virginia have vocalized a desire to participate in healthier eating habits but feel unprepared to achieve their goals. A needs assessment distributed to individuals in the New River Valley area revealed that their most common barriers to eating healthfully included: lack of time, budget constraints, and absence of easy-to-prepare recipes that meet taste preferences. To address these needs, a live webinar educational program on meal planning and preparation was developed. The pilot program taught meal planning strategies through the lens of intuitive eating, specifically the principles of the satisfaction factor, body respect, and gentle nutrition. The program also covered topics such as food values, component cooking, the Rule of Three, and creating a supportive kitchen environment. Four out of the 11 program participants completed a post-session evaluation survey using a five-point Likert scale. Respondents felt that the topics covered were relevant to their concerns and they expressed an interest in learning more about intuitive eating. Lower scores illustrated that they did not feel as if they obtained a better understanding of certain concepts including component cooking and intuitive eating. Results revealed preliminary efficacy in the program’s outline and foundation, and indications for revisions to meet the program’s goals more effectively. Future program initiatives should elaborate on introduced topics to better educate the target population. | en |
| dc.description.degree | MALS | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.uri | https://hdl.handle.net/10919/120935 | en |
| dc.language.iso | en | en |
| dc.publisher | Virginia Tech | en |
| dc.rights | CC0 1.0 Universal | en |
| dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ | en |
| dc.title | Implementation of an Intuitive Eating Inspired Meal Planning Education Program in a Private Practice Setting | en |
| dc.type | Master's project | en |
| dc.type.dcmitype | Text | en |
| thesis.degree.discipline | Applied Nutrition and Physical Activity | en |
| thesis.degree.grantor | Virginia Polytechnic Institute and State University | en |
| thesis.degree.level | masters | en |
| thesis.degree.name | Master of Agricultural and Life Sciences | en |