Obesity is a national and global problem nearly every nation in the world is facing that is without prejudice. Genetic, environmental, and psychological factors contribute to the obesity problem and literature abounds affirming obesity as a precursor to several co-morbidities of chronic illnesses (Brethauer, Kashyap, & Schauer, 2013; National Heart, Lung, and Blood Institute, 2012). With the challenges of the progressive world of healthcare, it is imperative for nurse executives to become involved in shaping excellent patient care (American Organization of Nurse Executives [AONE], 2015). West Texas Centers (WTC) nursing services provides supports and services to people with intellectual developmental disabilities (IDD) who live in group homes
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The purpose of the scan is to create a plan that requires regular examination in an effort to improve the organization or setting weaknesses (SHRM, 2012). Upon examination of the West Texas Centers group home population, it was discovered that the majority of the IDD consumers were overweight or obese. The goals of this project are to educate IDD consumers and staff on healthy eating, wise food choices and preparation, portion control, and increasing daily physical activities. The objective is to decrease the obesity rate and increase exercise in the West Texas Center group home Central region population, while achieving a 5% decrease in overall combined group home consumer weight and body mass index (BMI) by March 31, …show more content…
Synthesizing knowledge across multiple levels, disciplines, and settings assures patient care is delivered in a safe, effective, and coordinated manner (AONE, 2009). Resources involve buy-in from staff, training provided to staff and consumers on wise food choices, written monthly menus, and methods for increasing daily physical activity. Staff buy-in involves engaging the staff in the project plans, reciprocating feedback of consumer and staff needs, and convincing staff and consumers the project is a change for the better and they are a part of the change (U.S. Department of Health and Human Resources, n.d.). Menus will need to be designed and written for each group home, placed in a binder for ease of access located in the kitchen of each home, along with preparation directions for each recipe. Grocery shopping will be based on the monthly menus. Training will be provided to consumers and staff regarding wise food choices such as low fat vs. full fat, carbohydrates vs. sugars and starches, and portion sizes. Also, examples of how to increase and incorporate physical activity into daily routines will be provided. A daily exercise log will be created for each
The purpose of the scan is to create a plan that requires regular examination in an effort to improve the organization or setting weaknesses (SHRM, 2012). Upon examination of the West Texas Centers group home population, it was discovered that the majority of the IDD consumers were overweight or obese. The goals of this project are to educate IDD consumers and staff on healthy eating, wise food choices and preparation, portion control, and increasing daily physical activities. The objective is to decrease the obesity rate and increase exercise in the West Texas Center group home Central region population, while achieving a 5% decrease in overall combined group home consumer weight and body mass index (BMI) by March 31, …show more content…
Synthesizing knowledge across multiple levels, disciplines, and settings assures patient care is delivered in a safe, effective, and coordinated manner (AONE, 2009). Resources involve buy-in from staff, training provided to staff and consumers on wise food choices, written monthly menus, and methods for increasing daily physical activity. Staff buy-in involves engaging the staff in the project plans, reciprocating feedback of consumer and staff needs, and convincing staff and consumers the project is a change for the better and they are a part of the change (U.S. Department of Health and Human Resources, n.d.). Menus will need to be designed and written for each group home, placed in a binder for ease of access located in the kitchen of each home, along with preparation directions for each recipe. Grocery shopping will be based on the monthly menus. Training will be provided to consumers and staff regarding wise food choices such as low fat vs. full fat, carbohydrates vs. sugars and starches, and portion sizes. Also, examples of how to increase and incorporate physical activity into daily routines will be provided. A daily exercise log will be created for each