HEALTH MANAGEMENT SYSTEM MEDICAL RISK APPRAISAL MODULE TABLE OF CONTENTS

Similar documents
HEALTH MANAGEMENT SYSTEM NUTRITION MODULE TABLE OF CONTENTS

Coach on Call. Thank you for your interest in My Daily Food Needs. I hope you find this tip sheet helpful.

Essential Standard. 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness.

Knowing How Much to Eat

Healthy You Teleseminar. A Tour of the Food Guide Pyramid

Identifying whether your clients are ready and willing to make lifestyle changes to lose weight

1 Learning ZoneXpress

The Clinical Information Data Entry Screen is the main screen in the DQCMS application.

25* or higher Underweight. 240 mg/dl and above High (More than twice the risk as desirable level.) OK, but higher is better

Screening Results. Juniata College. Juniata College. Screening Results. October 11, October 12, 2016

Portion Sizes. Lesson. By Carone Fitness. Portion Sizes

Youth4Health Project. Student Food Knowledge Survey

Staying Healthy with Diabetes

Seminar Objectives. Why Eat Well? Webinar: Eating Your Way to Wellness Presented by: Suzanne Ballantyne March 20, Increase energy.

10 MINUTES TO CHANGE YOUR LIFE Time to eat well

FINAL EXAM. Review Food Guide Material and Compose/Complete Nutrition Assignment. Orange Green Red Yellow Blue Purple

Wellness 360 Online Nutrition Program* Session 3: Reducing Fat and Calories

Prove You Are Ready For Healthier Living - Kick the Fat, Sugar, and Salt Food Trifecta

Carbohydrate Counter Mobile Phone Application

Limiting choice as an approach for obesity management. Jenna Crown PDt Nova Scotia Health Authority

UNIVERSITY OF MASSACHUSETTS DINING SERVICES VOLUME 7 ISSUE 1 SEPTEMBER Menu Icons. What do they mean? Interpreting and understanding them.

Session 3: Overview. Quick Fact. Session 3: Three Ways to Eat Less Fat and Fewer Calories. Weighing and Measuring Food

How to treat your weight problem

1 ONE MY FUEL UP PLATE. LESSON

Nutrition Through the Stages of CKD Stages 1, 2 & 3 June 2011

You Bet Your Weight. Karah Mechlowitz

Eating Healthy on the Run

The University of North Texas Dining Services White Paper: Wanting to Gain Weight

Protein Power For Healthy Eating

Small. c h a n g e s big. benefits

LEVEL: BEGINNING HIGH

Eating Well at Work. Omada & Mindful Meal s Eating Guidelines

Heart Healthy Nutrition. Mary Cassio, RD Cardiac Rehabilitation Program

Basic Principles of Weight Loss Understanding Calories

August-September, Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions

NUTRITION EDUCATION PACKET

Empower Yourself! Learn Your Cholesterol Number NATIONAL INSTITUTES OF HEALTH

Nutrition Analysis Project. Robin Hernandez. California State University, San Bernardino. HSCL Dr. Chen-Maynard

MEDITERRANEAN EATING GRANT CEFALO RD, MDA, CD, CNSC

Healthy Weight Guide A Guide for Parents of Children With Special Needs

Aim for a healthy weight. Be physically active each day.

Case Study #4: Hypertension and Cardiovascular Disease

HEALTHY WEIGHT AND SHAPE

NUTRITION & ACTIVITY TRACKER

Healthy eating. a pictorial guide

Steps to a Healthier You - My Pyramid. Physical Activity

Supplemental Table 1: List of food groups

Sample Health Risk Assessment

Educator Self-Assessment Supervisor Assessment Fidelity Team Assessment. Educator(s) Name (s): Sub-Contractor: Region: County: Date of Lesson:

TABLE OF CONTENTS BASIC INSTRUCTIONS & TIPS PAGE 2 INTRODUCTION PAGE 3 GETTING TO KNOW YOUR SCALE PAGES 4-5 SCALE FUNCTIONS

Student Book. Grains: 5 10 ounces a day (at least half whole grains) Self-Check

Staying healthy while taking antipsychotic medications

Warm up # 76. What do you think the difference is between fruits and vegetables? Warm up # 77

Instructions for 3 Day Diet Analysis for Nutrition 219

Elite Health & Fitness Training, Inc. FOOD HISTORY QUESTIONNAIRE

BEHAVIORAL RISK FACTORS

MySportTraining Food

3. How would you balance this Breakfast?

Nonalcoholic Fatty Liver Disease (NAFLD)

Youth Nutrition Program

Eating Well for Wound Healing

3/9/2011. I. Main nutritional requirements. WARM-UP (GRAB A SHEET ON YOUR WAY IN) TERMS STUDENT LEARNING OBJECTIVES OBJECTIVE 1

3 Day Diet Analysis for Nutrition 219

Community Food Advisor Program. CFA Training Session 6 Meal Planning and Shopping for Healthy Eating

Healthy Hearts, Healthy Lives Health and Wellness Journal

O i r ent t a iti on t t o th th e e Certification Tool ification T State We State W binar e June 14th

Dietary Guidelines for Americans & Planning a Healthy Diet. Lesson Objectives. Dietary Guidelines for Americans, 2010

TO PHARMACIST: PLEASE PROVIDE THIS INFORMATION TO THE PATIENT. Important Patient Information. Patient Information about XENICAL (orlistat) Capsules

Topic 12-2 Making Daily Food Choices

Tips for a Diabetes Diet

So how do we get balance back into our meals? Start by consuming a variety of nutrient rich foods and beverages:

Building a balanced meal

[HEALTH MAINTENANCE AND INVITATIONS/REMINDERS] June 2, 2014

Bridges to the Future Transitional Care Program. Nutrition

Lose It To Win It Weekly Success Tip. Week 1

Canada s Guide to Healthy Eating and Physical Activity

Medical Disclaimer. THE 80/20 FAT LOSS PROGRAM 2

Diabetes Management: Meals and More

Online Nutrition Training Course

Sample Well-being Assessment

Delivering the Diet Information Your Patient Needs. April 6, 2019 Lynda Hesse RD

What is Blood Pressure?

History of the. Food Guide Systems

Ready, Set, Start Counting!

Update Document. All WIC Coordinators and WIC Staff Using the HuBERT Application

Introduction to the Lifestyle Survey

Ambulatory Workflow Bulletin Creating an Asthma Action Plan

Group Session 3. Physical Fitness instructor or video

Ulster Council GAA. Health Booklet. Name: Class: School: supported by

Nutritional Status Questionnaire Personal Assessment

EatHealthy. SUBJECTS: Health Science English Language Arts listening, speaking, and writing Math. Healthy

WORKPLACE MATH PREP NAME: ADDRESS

Dietary Fat Guidance from The Role of Lean Beef in Achieving Current Dietary Recommendations

Preventing Diabetes. prevent or delay type 2 diabetes from

My Food Groups. My Physical Activity. Healthy Bodies. Protein Meat, Beans, Nuts. Dairy Milk, Yogurt, Cheese. Grains Breads, Cereals, Pasta.

My Diabetic Meal Plan during Pregnancy

Risk Reduction for Heart and Vascular Disease

A Healthy Lifestyle. Session 1. Introduction

Tips for making healthy food choices

Fitness and Food. By: Sara Zook, RD-CD

Transcription:

BIO ANALOGICS HEALTH MANAGEMENT SYSTEM MEDICAL RISK APPRAISAL MODULE TABLE OF CONTENTS 1.0 Program Module Installation 2.0 MRA Overview 2.1 Auto Advance 2.2 Status bar 2.3 Preview 2.4 More Information 2.5 Data Input 2.5.1 Lifestyle Questionnaire 2.5.2 Physiological Data 2.5.3 Selecting Pharmaceutical And Nutriceutical Products 3.0 System Set-up 3.1 System 3.2 Input Box Appendix Questionnaire

HEALTH MANAGEMENT SYSTEM MODULE INSTALLATION 1.0 Program Module Installation Installing the Medical Risk Appraisal (MRA) with the System Module Once the Health Management System program is installed, the system will automatically prompt you to install the system modules you have purchased. To install the modules, simply select the next button. You will be prompted to select your disk drive (A: or B:). Once you have input the proper selection, click the next button and the module will automatically install. You may load as many modules as you have at this time. Installing the MRA Module at a later date If you choose to load a module at another time, simply select the Module option from the task bar at the top of the screen and choose to Install a new module. You will be prompted to select your disk drive (A: or B:). Once you have input the proper selection, select the next button and the module will automatically install. You should now review the following documentation for MEDICAL RISK APPRAISAL module. 2.0 MRA Overview As with all modules associated with the HMS program, before you can use the MEDICAL RISK APPRAISAL module, you must first either input information for a new patient or recall an existing patient. Once you have selected a patient, select the MEDICAL RISK APPRAISAL program from the speed bar. Note: it is recommended that you complete a body composition test before completing the MRA data input procedures. You will now begin the patient data input portion of the program. Note that an abbreviated copy of the lifestyle questionnaire will prompt you to input the appropriate patient data. Please review some of the system features. 2.1 Auto Advance This feature will automatically take you to the next input for the patient information once the current response has been input. If this option is not selected, you will be required to manually advance to the next input by using the mouse to advance with the >> symbol.

2.2 Status Bar Each input is numbered from 1 to 27. The current input status is prompted for you. You may move from field to field by selecting the << prompt to go back and the >> prompt to move forward. 2.3 Preview This option will allow you to review the results of the MRA report on the screen prior to printing a patient report. 2.4 More Information This option provides you with a variety of information about the program. Data and information about each of the profiles on the report are detailed in this option. 2.5 Data Input 2.5.1 Lifestyle Questionnaire An important component of the MRA report is the lifestyle analysis questionnaire. Note that a sample of the questionnaire is located in section three of this manual. You may reproduce copies for your use. Once the patient has completed the questionnaire you will be required to input each response into the program. Simply right mouse click on the appropriate response for each question. To omit a question, bypass the input with the >> selection on the task bar. 2.5.2 Physiological Data The physiological data includes a lipid panel and blood pressure data. As with the lifestyle questionnaire, all of the data requested is optional. To omit any option, simply select the >> option from the task bar. 2.5.3 Selecting Pharmaceutical And Nutriceutical Products You may select products at any time during the patient data input process by using the mouse to click on the add button. An input box will then appear. First, choose if you would like a pharmaceutical or a nutriceutical product. The available products will appear in the list box. To select a product, highlight the selection then press the right arrow key. You may also double click on the product and it will automatically transfer. The patients current recommendations will be listed in the box to the right. Select OK when completed.

3.0 System Set-up The MRA program has a special set-up feature which allows you to input pharmaceuticals (drug and dosage) and nutriceutical (nutrition supplements). 3.1 System To input the products you wish into the MRA program, begin by using the mouse to click the System option from the top task bar. Next, select the option to Set-up Medical Risk Analysis. 3.2 Input Box Once you have selected the option to Set-up the program, an Input box will appear. First select the option for a Pharmaceutical or a Nutriceutical. Next, use the mouse to highlight the input for the product. Once completed, advance to the dosage field with the mouse or the tab key. Note the list box to the right of the input fields will provide a list of products which have been input. These products will be available for selection when preparing a patient s MRA report. NOTE: YOU MAY ADD ANY APPROPRIATE PRODUCTS TO AN INDIVIDUAL PATIENT DURING THE DATA INPUT PROCESS; HOWEVER, THE PRODUCTS WILL NOT BE SAVED INTO THE PERMANENT DATA BASE RECORDS. TO ADD DEFAULT PRODUCTS TO THE MASTER RECORD, THEY MUST BE INPUT UNDER THE SET-UP OPTION. YOU MAY DELETE ANY PRODUCTS BY HIGHLIGHTING THEM WITH THE MOUSE, THEN SELECTING THE DELETE OPTION.

BIO ANALOGICS MEDICAL RISK ANALYSIS PATIENT QUESTIONNAIRE / / DATE OF ANALYSIS NAME ADDRESS CITY STATE ZIP ( ) ( ) HOME PHONE WORK PHONE AGE Male Female SEX The information you supply in the following Medical Risk Analysis questionnaire will be used to develop a personal profile for you. Honest and accurate answers will provide a meaningful analysis. You should read and understand each question thoroughly and then place an "X" in front of each appropriate response. *** DO NOT COMPLETE THIS SECTION *** Height Weight Impedance Body Fat Cholesterol Triglycerides DHL Systolic BP Diastolic BP Heart Rate Waist Hip Glucose Notes:

Section A Exercise Habits 1.0 On the average, how many days per week do you exercise? 3 or more days per week Fewer than 3 days per week No regular exercise program 2.0 Do you perform stretching prior to exercise? Always Sometimes Never Currently not exercising 3.0 Do you warm-up and cool-down after exercising? Always Sometimes Never Currently not exercising Section B Nutrition Habits 4.0 On the average how many meals do you consume per day? 3 meals with "healthy" 2 meals or 3 meals No regular eating pattern 5.0 On the average how many times per day do you eat convenience foods or forms of fast food? Never Fewer than 1 time per day More than 1 time per day 6.0 How many servings of grains do you have each day? Note: A serving is 1 sl. bread, 1/3 cup beans / peas, 1/3 cup oatmeal, rice or other grain products Whole grains at least 6 to 11 servings per day Whole grains 6 or fewer servings per day Refined grains at least 6 to 11 servings per day Refined grains 6 or fewer servings per day Rarely consume grain products 7.0 On the average, how many servings of vegetables do you consume per day? Note: A serving is approximately 1 cup of raw or 1/2 cup cooked. At least 3 to 5 servings per day Fewer than 3 servings per day

Rarely consume vegetables

8.0 On the average, how many servings of fruit do you consume per day? Note: A serving is approximately 1 piece of fruit. At least 2 to 4 servings per day Fewer than 2 servings Hardly ever consume fruit 9.0 Indicate the type of meat you normally consume. Do not consume meat or meat products Consume fewer than 6 oz. per day Consume more than 6 oz. per day 10.0 Indicate the type and number of servings of fat, dressings and spreads you consume each day. High fat examples: Butter, lard, margarine Low fat examples: Non-fat or Low-fat salad dressing-mayonnaise-cheese Use low fat selections sparingly (fewer than 3 per day) Use both low fat and high fat about the same Use high fat selections (more than 3 per day) Section C Personal Information 11.0 How long do you feel that your weight has been a problem? Never overweight Fewer than 5 years 10 years or fewer 20 years or fewer More than 20 years 12.0 How many times have you been on a diet or attempted to lose weight? Never attempted 2 1 to 4 times 3 5 or more times 13.0 On the average, how much weight do you lose when you diet? Never diet 5 or fewer pounds 10 or fewer pounds 14.0 Describe your attempts at weight loss: Never attempted weight loss More than 10 pounds Caloric restriction alone Exercise alone Combination of diet and exercise

15.0 Have you ever experienced any bulimic events? No Yes 16.0 How many individuals in your direct family have a weight problem? None 2 or fewer More than 3 17.0 Have you ever used nutritional supplements? Yes No 18.0 Has your physician ever prescribed medication which was intended to help you lose weight? Yes No What medication (s)?