Campus Recreation and UnionsNutrition Peer Counseling - SOP/Manual

Rev. 5/31/17

Table of Contents

1. Services OfferedDrop in Peer Nutrition CounselingPeer Nutrition Counseling Appointments: Follow-Up Appointments

2. Scope of Practice and Campus Resources3. Processes / training

a. Advertising to campus communityi. Websiteii. Postersiii. LCR screens

1. ARC2. Student Housing3. MU

iv. Nutrition newsletterv. Healthy Aggies blog

b. Weebly website nutrition peer counselor portalc. Campus community engagement

i. How to make an appointmentii. How to make a follow-up appointment

d. Before the appointment - Fit-well office attendanti. Diet log

e. Before the appointment - Clientf. Before the appointment - Nutrition Peer Counselor

i. Food Processor reportg. During the appointment - Nutrition Peer Counselor

i. Food frequency questionnaireii. Motivational interviewingiii. Goal setting - APPENDIXiv. Planning for follow-up

4. Nutrition peer counselor workloada. Nutrition peer counseling sessionsb. Nutrition peer counselor Drop-in hoursc. Lobby workd. Project work

5. Schedulinga. Nutrition peer counselor availability formb. Front desk proceduresc. Attendance policy

6. Communicationa. Recordkeepingb. Referralsc. Report outs/logging workd. Weekly meetingse. Confidentiality

7. Expectationsa. Students of professional staffb. Professional staff of students

8. Contact Information

APPENDIX I - Nutrition Peer Counselor job description

APPENDIX II - Nutrition peer counseling paperwork packet

APPENDIX III - how to use ESHA food processor software

APPENDIX IV - Sample multi-column ESHA report

APPENDIX V - Deciphering your diet analysis document

APPENDIX VI - Suggested nutrition peer counseling session format

APPENDIX VII - Plan/Goal document

APPENDIX VIII - Report out document

APPENDIX IX - Student Availability form

APPENDIX X - Counseling evaluation form

Services Offered

Services offered at the Activities and Recreation Center’s facility to the greater campus community include drop-in nutrition peer counseling hours, nutrition peer counseling appointments, nutrition peer counseling follow-up appointments, lobby activities, collaboration with various campus events and nutrition communication via posters, flyers, electronic documents and social media.

Drop-in nutrition peer counseling hours - Fit-well strives to offer four to five, two-hour time periods each week for nutrition drop-in. Each nutrition intern will schedule one two hour block that will occur every week during the instructional quarter. Drop-in services are conducted in the Fit-well lobby space using the oval-shape desk. There is no charge for this service.

Each nutrition peer counselor will arrive at their designated time period on time and prepared to meet with students or staff. Materials are available in the white transparent folder and black binder. If you would like to add materials to this set of resources, please get approval from the Registered Dietitian/Fitness and Wellness Coordinator.

Steps to receiving clients during drop-in sessions:1) Client signs in with name and time2) Client is seated with nutrition peer counselor3) Nutrition peer counselor attends to questions asked by the client4) Nutrition peer counselor records time out at conclusion of session.

A drop-in session is an appropriate time for● Soliciting newsletter subscriptions● Individual and group projects.

Nutrition peer counseling sessions - Nutrition peer counseling sessions are part of the Initial Personal Training process (IPT). The process consists of three sessions, one of them a nutrition assessment. The first is an orientation to Personal Training (PT) and fitness assessment, the second is the nutrition peer counseling session and the third is a workout session.

Nutrition peer counseling via IPT:1) Client purchases personal training package2) Fit-well desk administers initial paperwork required, including the diet log that will be used for the

nutrition assessment. *It is NOT required that the client fill out the diet log. Alternatively they may complete a food frequency interview with the counselor at the assessment session. It is critical desk staff understand and communicate this.

3) Client brings in completed diet log to the desk, turns it in and makes an nutrition peer counselor appointment with the desk staff. *Client may also call or email to set an appointment for nutrition peer counseling without the diet log.

○ Desk staff have nutrition peer counselor availability calendars.○ Appointments are to be made no sooner than 72 hours ○ Desk staff files diet log, if appropriate, in nutrition file and immediately notifies nutrition peer

counselor and RD of appointment time/details via email.○ Nutrition peer counselor ‘accepts’ this appointment via email back to the client, copying Fit-well,

RD, and Fitness and Wellness Coordinator, as well as all nutrition peer counselors.

Nutrition Peer advising sessions can also be purchased outside of the Personal Training program. This service is $20. The client either submits a diet log for analysis or completes a food frequency questionnaire at the session appointment.

Follow-up nutrition peer counseling - Follow-up appointments are available at no charge during nutrition drop-in hours. Nutrition peer counselors can set this up, or refer the client to the Fit-well desk.

Nutrition peer counselor Scope of Practice

Scope of practice of nutrition peer counselors is limited to advice per the Dietary Guidelines for Americans, 2015 and ChooseMyPlate.gov.

Nutrition peer counselors do not treat disease, but focus on evidence-based prevention strategies outlined by both the Dietary Guidelines and My Plate resources.

Nutrition peer counselors are supervised by a Registered Dietitian and are well acquainted with campus resources so as to refer clients as needed. Resources include:

● Activities and Recreation Center Registered Dietitian - 530-752-6800● Student Health and Counseling Services - for nutrition and other health support: 530-752-2349.● Aggie Food Connection, foodconnection.ucdavis.edu - resources for food insecurity● UC Davis Student Housing and Dining Registered Dietitian - lbrennert@ucdavis.edu ● Body Composition Testing - ARC

Processes

Advertising to campus community - Nutrition peer counselors, as part of the Healthy Aggies group, are heavily involved in marketing the nutrition peer counseling services to the campus community. There are various avenues used, in conjunction with Student Affairs Marketing and Communications department. These include:

Fitness and Wellness Website

Posters in ARC

LCR screens around campus

Nutrition newsletter

Healthy Aggies blog

Nutrition peer counselor training - Nutrition peer advisors are trained and supervised by a Registered Dietitian. Students are required to complete periodic assignments and reviews with the dietitian. A weebly website functions as a portal for communicating information.

Campus community engagement - How to make an appointmentCampus community members may participate in nutrition peer counselor services in a variety of ways.

Nutrition Drop-in hours - are posted on the Fit-well center at the beginning of each academic quarter. Services are provided on a first-come-first-served basis. Sign in is required.

Nutrition peer counseling - to meet with a nutrition peer advisor:1) Purchase a Personal Training Initial package - come into the Fit-well center services desk to

purchase and schedule the initial package.2) Call or come to the Fit-well services desk to purchase and schedule a Nutrition peer counseling

session outside of personal training.

To make a follow-up appointment - Call or email your nutrition peer counselor to get a follow-up appointment. Nutrition peer counselors are to email an appointment invitation to the Fit-well services desk, the RD and the Fitness and Wellness Coordinator

Nutrition Peer Counseling - Before the appointment - client1) Client is given the nutrition peer counseling form by the Fit-well office attendant. It includes

instructions and a diet and exercise log to fill out. Client completes the information OR makes an appointment for a less specific session (if they aren’t interested in filling out the form). See APPENDIX

2) Client turns in the completed paperwork to the Fit-well office and makes an appointment for the nutrition peer counseling session.

Nutrition Peer Counseling - Before the appointment - Fit-well office attendant.1) Collect completed paperwork and make the appointment for the client with the nutrition peer

counselor. Nutrition peer counselor schedules are on file.2) Send confirmation of appointment to the client and all of the nutrition peer counselors.

Nutrition Peer Counseling -Before the appointment - Nutrition peer counselor1) After receiving email notification of appointment, nutrition peer counselor collects the completed

paperwork from the Fit-well office. 2) Enter the information into the ESHA Food Processor software to create a diet analysis report.

See APPENDIX3) Review the report with the RD.4) Bring report to client meeting to share during counseling session.

Nutrition Peer Counseling SessionsThe nutrition peer counseling appointmentPeer counseling offers one on one attention and support to those who have requested it. The goal of the appointment is to increase the client’s awareness of nutrition and its role in health and disease prevention. This can be accomplished by reviewing the Multi Column report produced by ESHA Food Processor, pointing out how to reference the Deciphering your diet analysis handout. The goal of any nutrition counseling is for the client to come up with their own goals towards change. Realizing that they may be anywhere on the readiness for change assessment. They may not have even been aware of a problem. Tools to use in the session include:

● Motivational interviewing skills - see APPENDIX ○ Asking open questions○ Listening and reflecting○ Building motivation○ Summarizing thoughts and plans

● The Multi-column report from ESHA Food Processor APPENDIX● The Deciphering your Diet Analysis document APPENDIX● Plan for action and follow-up

Planning for action and follow-upOne of the goals of the Nutrition peer counseling session is for the client to select a couple of goals they think are achievable. After chatting through the ESHA Food Processor multi column report and listening to the client talk about his/her eating pattern, ask if there are a couple of areas that jump out that they would like to work on. This is client driven. They may or may not be interested.

Fill out the action plan/goal document with them. See APPENDIX

Nutrition Peer Counselor Internship

Intern workload Nutrition peer counselor workload consists of

● Drop- in sessions - two hours weekly● Team Meeting - one hour weekly● Nutrition analysis work - up to one hour weekly● Lobby work - up to 2 hours monthly● Project work and blog posts - up to 1 hour weekly

Total time commitment is about 4 - 6 hours per week maximum.

We know that academics comes first. There are enough nutrition peer counselors to cover for each other in the event someone has scheduling difficulties.

Projects include things like the monthly newsletter, development of educational materials and any other project pertinent to the mission.

SchedulingNutrition peer counselors schedule the hour they are available for counseling sessions. At the beginning of each quarter, each counselor provides this to the Fit-well office. The office uses these available hours to schedule sessions. Sessions will not be scheduled during times you are not available. See APPENDIX for availability form.

It is expected that once the quarterly schedule is submitted by each counselor, that these schedules are adhered to as much as is possible. We advertize hours of drop-in sessions and strive to be accurate. If you happen upon an urgent conflict, please contact another counselor, see if she can cover for you. Keep the Dietitian and Fitness and Wellness Coordinator apprised of all schedule changes via email.

DressNutrition peer counselors will be issued a Fit-well shirt and nametag. Wear the shirt and nametag with khaki, blue or black pants, when meeting in sessions.

CommunicationNutrition peer counselors are expected to communicate with the Registered Dietitian and Fitness and Wellness Coordinator on a weekly basis during the meeting time and at any other time via email, phone or text as needed. Weekly meetings are scheduled at a mutually agreeable time for all counselors and professional staff and typically are 60 minutes in length. Meetings will keep an agenda on a google document; counselors should add items as necessary. Minutes will be produced. Recordkeeping is an important part of our services so that we have an accurate idea of how many students/others we serve. We will be developing a form to document counseling services delivered. It is important that we document any referrals made to other campus services, as well. See APPENDIX VII

It is important to remember that we treat each client conversation as confidential information. The only people who you should speak with about these sessions are those that need to know in the course of their work with the school. Alway free to discuss any particular client with the Registered Dietitian and/or Fitness and Wellness Coordinator as needed, and particularly if you believe intervention is needed.

ExpectationsThis experience is what you make it. Professional staff expect to be asked questions and for advice. Feel free to bounce things off the Dietitian and Fitness and Wellness Coordinator. You are the student and this is a space to try things out while helping your fellow student eat better!

APPENDIX I University of California-DavisCampus Recreation and Unions

Fitness and Wellness, Nutrition Intern

Job Description

Job Description: Reporting to CRU’s registered dietitian, this individual will work cooperatively and assist Fitness and Wellness in all phases of nutritional programming and the administration of nutritional counseling for the Personal Training program. Including but not limited to: scheduling and managing dietary analysis, assisting with nutrition drop-in hours, facilitating educational sessions and implementing nutritional resources Program Administration 45%Assist with the ongoing assessment and administration of the current dietary analysis program and make recommendations to program administration. Research industry trends and implement new programs related to nutritional programming. Track all client information. Collaborate with Personal Training staff to design continuing education opportunities. Instruction 50%Schedule, plan, and perform dietary analysis appointments for all assigned personal training clients. Interpret results and make appropriate recommendations to clientele. Respond to nutrition drop-in inquires. Facilitate quarterly educational sessions to CRU community. Other duties as assigned 5%Participate on Campus Recreation or other campus committees, special promotions and/or special events. Assist in other duties as requested by CRU’s registered dietitian. Qualifications:

● Nutrition student in fourth year standing at University of California, Davis● Passionate about nutrition education● Interest in researching and communicating nutrition education and awareness. ● Ability to communicate effectively; comfortable with public speaking● Ability to communicate over email in a timely manner● Good teamwork skills; comfortable being self-directed on projects● Comfortable using Microsoft Office programs: Word, Excel, PowerPoint, etc.

VOLUNTEER POSITIONHours: Part-time, 4-6hrs/wk or 40 hrs/qtrTranscript notation or academic credit availableDuration: One academic year commitment required

APPENDIX II

Nutrition Peer Counseling

University of California DavisCampus Recreation and Unions

Fitness and Wellness

For questions, please contact:Wellness ServicesLinda Adams, RD

lwadams@ucdavis.edu530.752.6800

Please read following instructions carefully:

Dietary Recall Instructions

Please keep track of everything you eat and drink for three days. Be sure to include meals, snacks and beverages.

Please keep track of all physical activity for three days. Be sure to include accessory activities (Commuting, Stretching etc.)

Record how the items are prepared —i.e. baked, fried, broiled, etc. Record the approximate serving size —i.e. ½ cup, 1 cup, 3 ounces, etc. (Use the Helpful Hints chart

below). If you know brand names, please include that information. The most accurate way to keep food journals is to record your intake as soon after eating as possible. Once completed, please return the packet to the Fitness and Wellness office to schedule your nutrition

consultation. The office hours are as follows:

Regular Hours Monday-Thursday 11 a.m.–8 p.m. Friday 11 a.m.–2 p.m. Saturday–Sunday closed

Summer Hours Monday–Thursday 11 a.m.–6 p.m. Friday 11 a.m.–2 p.m. Saturday–Sunday closed

Contact Information:Emailfitwell@campusrec.ucdavis.eduPhone530-754-2179

Helpful and Fun Hints for Estimating Serving Sizes

Use the following estimates to equate serving sizes with everyday items:

Portion Control Size Guide - This Amount = Size of:3 ounces meat = deck of cards

1/2 cup = golf ball1 cup = tennis ball1 teaspoon = tip of thumb1 tablespoon = whole thumb1 bowl (please indicate the size of the bowl, or send a picture to your nutrition intern )

**PLEASE NOTE: If you don’t have time or desire to record everything you eat, don’t give up your nutrition session! We can conduct a quick food frequency with you to give you some general advice. You’ll just make the appointment!**

Here is a sample nutrition journal

Meal # or Type Time Name of the food item (include brand and type)

Serving unit (ex: cup, oz, teaspoon, tablespoon, slices, piece- small, medium, large, each.,)

Number of servings

Meal #1 or Breakfast

8am Quaker Oats oatmeal

cup 0.5

Bread toast (whole grain)

slice 1

Kirkland, reduced fat, 2% milk

Cup 1

Meal#2 or lunch

12:30pm

Lettuce slices 2

Hummus Tablespoon 2Noah’s bagel, whole grain

each 1

Banana, medium each 1Meal#3 or dinner

etc…….

RecipeIf you make salad by yourself or any homemade food, please write down the recipe here and indicate all the

Mix green 3cupsRanch dressing 3 tablespoon

food items and serving size as above.

Client Information

Name: __________________________________________ Age: __________

Gender: Male____ Female ____ Pregnant Female ____ Nursing Female ____

Activity Level (circle one):

Sedentary: Light activities without additional exercise. This level includes sitting quietly, riding in a car, walking from the house to the car or bus, household tasks, and light yard work. Sedentary activity level = basal energy expenditure + thermic effect of food + sedentary activities.

Lightly Active: Sedentary activities plus 1-1.5 hours per day of additional activity, such as walking 2 mph, playing a musical instrument, leisure canoeing, ballroom dancing, golf (with cart), horseback riding (walking), and playing pool.

Moderately Active: Sedentary activities plus 1-2 hours per day of additional activity, such as calisthenics (no weight), cycling (leisurely), golf (without cart), swimming (slow), and walking 3-4 mph.

Very Active: Sedentary activities plus 1-2 hours per day of additional activity such as chopping wood, climbing hills, cycling, aerobic dancing, rope skipping, skating, skiing, squash, surfing, swimming, tennis, and running 5 mph (12 minute mile).

Height: ______ ft ______ in Weight: ____________lbs

Address: Street _________________________ City ____________________ State _________________________ Zip Code _____________________

Phone Number: ( )_____________________ E-mail _______________________

Birth Date: _____________________

Allergies: _______________________________________________________________

Dietary Restrictions: _____________________________________________________

Goals (i.e. weight loss, weight gain, maintenance):_____________________________The weight you want to achieve: ________________lbs.

If your goal is weight gain/loss, how many pounds do you plan to lose or gain a week? *more then 2lbs/wk is not recommended* _____________________lbs

Dietary Analysis – FOOD/EXERCISE JOURNAL

Name:________________Date: ___________ Day # _______ of FOOD JOURNAL

Meal # or Type

Time Name of Food Item (including brand and type)

Serving unit (ex: cup, oz, teaspoon, tablespoon, slices, piece –small, large, or medium, each)

Number of Servings

                                                                                                  

                                          

Recipes  

 Please include all the ingredients and serving size (refer to sample nutrition journal)  

   

    

     

Name: __________________________ Date: _______________________ Day # _______ of Journal

EXERCISE JOURNAL

Name of Exercise Time of Exercise

Intensity(low, moderate, vigorous)

Duration

       

       

       

       

       

       

       

       

Mood/Comments:

Dietary Analysis – FOOD/EXERCISE JOURNAL

Name:________________Date: ___________ Day # _______ of FOOD JOURNAL

Meal # or Type

Time Name of Food Item (including brand and type)

Serving unit (ex: cup, oz, teaspoon, tablespoon, slices, piece –small, large, or medium, each)

Number of Servings

                                                        

                                                                                    

Recipes  

 Please include all the ingredients and serving size (refer to sample nutrition journal)  

   

    

     

Name: __________________________ Date: _______________________ Day # _______ of Journal

EXERCISE JOURNAL

Name of Exercise Time of Exercise

Intensity(low, moderate, vigorous)

Duration

       

       

       

       

       

       

       

       

Mood/Comments:

Dietary Analysis – FOOD/EXERCISE JOURNAL

Name:________________Date: ___________ Day # _______ of FOOD JOURNAL

Meal # or Type

Time Name of Food Item (including brand and type)

Serving unit (ex: cup, oz, teaspoon, tablespoon, slices, piece –small, large, or medium, each)

Number of Servings

                     

                                                                                                                       

Recipes  

 Please include all the ingredients and serving size (refer to sample nutrition journal)  

   

    

     

Name: __________________________ Date: _______________________ Day # _______ of Journal

EXERCISE JOURNAL

Name of Exercise Time of Exercise

Intensity(low, moderate, vigorous)

Duration

       

       

       

       

       

       

       

       

Mood/Comments:

APPENDIX III - How to use ESHA Food Processor software

APPENDIX IV - Sample multi-column ESHA report

Deciphering Your Diet AnalysisUC Davis

Congratulations for taking the first step to understanding your diet and nutrients needs. Use this hand-out to help you decipher what you are reading on your diet-analysis report. If you have any more questions, feel free to email our Registered Dietitian Linda Adams at

APPENDIX V

Starting Out: The Value column is what you consumed. The Rcmd column is what is recommended you should consume based on your height, weight, age and physical

activity level. The % Rcm column is the percentage of which you have fulfilled that requirement.

Percentages over 100%- Excessive, consider reducing amount of specific nutrient in diet, particularly if calories from saturated fat.

Percentages under 100%- Lacking, consider increasing the amount of that nutrient in your diet.Where can I get my nutrients?

Beta-Carotene (a precursor to Vit. A)- green, leafy vegetables such as spinach, broccoli, rich yellow and deep orange fruits and vegetables such as carrots, squash, sweet potatoes, cantaloupe, apricot, and mangos. Dairy products are major sources of Vitamin A for Americans. Fortified breakfast cereals.

Calcium- milk and milk products such as yogurt, cheese; Vegetable sources are kale, broccoli, and Chinese cabbage; Fish with soft bones such as canned sardines and salmon. Most grains. Tofu. Beans are great source for Calcium.

Carbohydrates and Fibers- brown rice, whole grain breads, oats and grains, beans, sweet potato, potato, fruits, vegetables, whole grain pastas are better than white

Choline- egg, meat, poultry, fish, liver, peanuts, dairy food, pasta, rice, spinach, beets, wheat, shellfish

Chromium- broccoli, green beans, grape juice, orange juice, beef, turkey breast, waffle, bagel, apple w/ peel, banana

Copper- organ meat, shellfish, nuts, seeds, wheat-bran cereal, whole grain products

Fluoride- drinking water, seafood

Folate- fortified grains, green leafy vegetables, legumes, orange juice, enriched bread, enriched cooked white rice

Iodine- iodized salt, seafood, milk, egg, potato with peels, turkey breast, seaweed

Iron- red meats, fish, poultry, shellfish, eggs, legumes, spinach, potato w/ skin, quinoa, tofu, chard, hazelnuts, cashews

Magnesium- whole grain, nuts, meats, milk, fish, spinach, Swiss chard

Manganese- nuts, whole grains, leafy vegetables, tea, beans, soy products

Molybdenum- legumes, grain products, nuts are good sources

Mono Fat - nuts and seeds, olives and olive oil, avocados.

Niacin (Vit. B3)- protein-rich foods such as meat, red fish, poultry, fortified cereal, legume, milk, green leafy vegetables, corn, wheat

Omega 3 fats - best source from fish: salmon, mackerel, trout, herring, tuna. Plant sources include walnuts, flax seed (ground), vegetable oil, egg/dairy products

Pantothenic acid- animal liver and kidney, fish, shellfish, pork, chicken, egg, milk, yogurt, mushrooms, avocados, broccoli, whole grains, legumes, sweet potato

Congratulations for taking the first step to understanding your diet and nutrients needs. Use this hand-out to help you decipher what you are reading on your diet-analysis report. If you have any more questions, feel free to email our Registered Dietitian Linda Adams at

APPENDIX VI - Suggested nutrition peer counseling session format

APPENDIX VII - Plan/goal document

APPENDIX VIII - Report out document

Manganese- nuts, whole grains, leafy vegetables, tea, beans, soy products

Molybdenum- legumes, grain products, nuts are good sources

Mono Fat - nuts and seeds, olives and olive oil, avocados.

Niacin (Vit. B3)- protein-rich foods such as meat, red fish, poultry, fortified cereal, legume, milk, green leafy vegetables, corn, wheat

Omega 3 fats - best source from fish: salmon, mackerel, trout, herring, tuna. Plant sources include walnuts, flax seed (ground), vegetable oil, egg/dairy products

Pantothenic acid- animal liver and kidney, fish, shellfish, pork, chicken, egg, milk, yogurt, mushrooms, avocados, broccoli, whole grains, legumes, sweet potato

APPENDIX IX - Student availability form

Name: Availability Dates:

Sunday Monday Tuesday Wednesday Thursday Friday SaturdayBefore 6:00am6:00am

6:30am7:00am7:30am8:00am8:30am9:00am9:30am10:00am10:30am11:00am11:30am12:00pm12:30pm1:00pm1:30pm2:00pm2:30pm3:00pm3:30pm4:00pm4:30pm5:00pm5:30pm6:00pm6:30pm7:00pm7:30pm8:00pm8:30pm9:00pm9:30pm10:00pmAfter 10:00pm

Additional Scheduling Notes:

APPENDIX X - Counseling evaluation form

Nutrition peer counselorASSESSMENT FORM for ________________________________________ date:______________This assessment helps you identify skills to practice.

1. Ask more open questions than closed ones.2. Ask very few closed questions. I’ll ask how you could have made any closed questions open ones.

3. Reflect with confidence. You should have more reflections than questions. If you asked too many questions, I’ll point out places where you could have reflected.

4. If you reflected with an upturn, we’ll practice making a statement, not asking a question.5. Do not offer unsolicited advice, telling people how you would handle a situation, or giving your opinion. If you

offered advice, we’ll problem solve doing it a different way.

Asked open question (+1): Asked closed question (-1):

Made a reflection (+1): Reflected with an upturn (-1):

NOTES: Offer unsolicited advice (-1):

Points: +1 point for every open question and reflection; -1 point for every closed question, reflection with an upturn and unsolicited advice. Try to beat your last score!

FEEDBACK: