Discuss the food diet log and how you would use it. How would you cater your dialogue to meet the needs of the patient?
Identify different conditions you could easily in the mouth and during the assessment that you could attribute to nutrition. Name at least five and justify each.
Discuss motivational interviewing. Define and list steps involved along with how it will help during the competency. What are some possible situations that could arise that would be difficult and what could you do to navigate?