Evaluation of dietary situation:
- Detection
of dietary danger or dietary disorder
- Analysis
of body composition
- Assemblage-
evaluation of information (medical, dietary and social history of the incident,
physical examination, somatometric, biochemical index).
Evaluation of dietary problems – Appraisal of needs: Dietary diagnose
Determination of personalized targets, dietary adaption (mainspring, minor targets).: Delineation of priorities, delineation of targets
Design of dietary agency:
- Recommendation
of application at the dietary handling.
- Design
of strategic and activities in changing the dietary behavior to reach the
target
- Shape
training of dietary handling
Counter check-reappraisal-re-adaption:
- Evaluation
of the target’s result (weight, body fat, muscle mass, fluids etc.
- Probe
of extra targets, to cover needs (health target, biochemical indexes etc.).
Retraining on strategy implementation:
- Ways
of result conservations
- Amplification
of the ability solving problems which lead to regress.
- Accomplishment
of long term dietary change-autonomy
