Select one of the defined domains of Emotional Intelligence
that you feel you need to strengthen.
Discuss in 250-300words why you feel this domain needs strengthening in
yourself and how you can work towards improving in this area and what the
benefits may be.
A: I think I need to strengthen the social skills aspect of
emotional intelligence. I’m pretty outgoing when I’m with my friends, but when
I meet new people I tend to be a little shy. It’s hard for me to make new
friends. I need to become more talkative, and try to be more outgoing. Social
skills are very important for dietitians/nutritionists. We will get to meet all
kinds of different people, and it’s important to have good social skills in
order to make friends with colleagues/boss/managers etc. Having good social
skills means it’ll be easy to get along with people and also easier to manage
the relationships at workplace. I’m not particularly hard to get along with,
but I don’t have the initiative to start talking to people, and I often can
make it quite awkward. I have to improve on this, and become more outgoing and
take the initiative to start a conversation.
I also need to become a better listener, listening is an important part
of social skill. First of all I need to get rid of my shyness, and break out of
my comfort zone, and start talking to people I don’t usually talk to and try to
join in conversations. I also need to have a better self-esteem; I’ll never
succeed if I don’t have confidence, and try to be casual around people. Try to
discover what people are interested in around you, so the next time you hold a
conversation; you’d have something to talk about, and it won’t get awkward.
There are many benefits of improving social skills, first of all is being able
to make new connections and friends.
Interview someone
with a disease / illness. Explore with them what life is like for them, what
lifestyle modification they have had to make and/or have found hard to make.
Document a behaviour modification strategy that may be of benefit to them
(using a SMART GOAL approach). Consider the Stages of Change and where you
interviewee ‘sits’ on the Cycle. (350 words)
A: I interviewed my uncle, who has been a type 2 diabetic for
over 10 years. Life is very different and troublesome for him. He has to watch his
diet closely, and cannot eat refined carbohydrates such as white rice and
flour, also reduce the amount of fat intake. He also has to inject insulin
after every meal, which looks very painful to me. But he said he is used to it,
he has been a diabetic for over 10 years now, and it only tickles him when
taking the injection. He has to take many medications frequently to control the
blood sugar level. He has to monitor his blood glucose level frequently with a
blood glucose monitor.
Specific: exercising at least 40 minutes every day.
Measurable: get a timer and time himself, measure the change
in w
eight as time goes on
Attractive: can put some music on his phone while working out,
or download an audiobook, and learn things while taking a walk
Realistic: start with simple walks, walk to places instead
of driving, and walk up starts instead of taking elevator. After a while
increase the intensity and change to brisk walking, eventually start jogging.
Timely: exercise every day for at least 40minutes for 6
months, after that you should be able to make a habit and continue doing so
without any trouble.
Task 11: For
this portfolio task you are to research an area of nutrition that you are
personally interested in and prepare a short summary of its history. Describe
your interest in the topic and then consider whether your topic of interest is
evidence based or anecdotal.
A:I’m very interested in sports nutrition and supplements, and
especially the use of creatine in sports and fitness industry.
In 1832 French Scientist Chevreul discovered a new
ingredient in meat, and he gave the name creatine. In 1912 Harvard University
researchers Otto Folin and Wiley Glover Denis discovered creatine and ingesting
creatine orally can improve the creatine concentration in muscles. In the late
1920s scientists discovered that creatine plays a key role in skeletal muscle
metabolism, creatine is found naturally in vertebrates. The effects of creatine
on physical performances have been well documented. It came into the public
view in the 1992 Olympics; several athletes consumed creatine and achieved
outstanding results in their field of competition. Creatine supplements for
strength enhancement were not commercially available until 1993 when a company
called EAS introduced creatine under the brand name Phosphagen. Later on
researchers found out creatine in conjunction with high Carb food can increase
the creatine store in muscles. In 1998 a company called Muscletech launched a
product called cell-tech, the first creatine supplement at the time.
The use of creatine for sports performance is very well researched,
and is proven to be very effective in enhancing performance.
I’ve had a brief idea of what creatine does, but I never
knew about the history and how it was found, this is a very good learning
experience to me.
Provide an overview of feedback for the group oral
presentations you have just observed including both positive and supportive
feedback for the group overall (limit 200 words)
The presentation was a good experience as it
improved my oral presentation skills, and learnt how to work and co-operate
with group members. It was a good
experience overall as we got to know each other better, and tried authentic
Malaysian cuisine. It was good to work with Google Docs, as we can edit
everything from home, and share everything we did. The only thing that didn't go too well is trying to meet up when everyone is free, transport is also a
big problem. As many of us live pretty far from Uni, it took me and nick around
1 hour to get to the place where we were supposed to meet. And it’s difficult to find a time for
everyone to meet up, as some of us have very busy schedules, including work,
study, and sports.
Try a new food. Choose a food that is not familiar to you or that you have not
tasted before.After eating this food consider and discuss:
• What happened and how did you feel?
• From a sociological perspective, consider the main influences on why you eat
what you eat and how this:
o may have influenced the fact you have not eaten this food before
o influences your usual eating choices Reflect upon how these personal influences may impact and influence your future
role as nutrition professional.
A: I recently went to an authentic Indian restaurant near
Clayton station with a few friends. I've had Indian cuisine at friends’ houses
before, but this is the first time eating out at an authentic Indian
restaurant. This is a very special experience to me; the interior is decorated
with many special Indian traditional decorations, there are pictures of
Buddha’s hanging around the walls, and also a big Buddha statue near the counter. I
could smell the spices as soon as I entered the shop. We ordered lamb rogan
josh, butter chicken, chicken masala and garlic naan. The curries were served
in little pots, which I've never seen before. The curries weren't as spicy as I
expected, and they were very fragrant, and the spices remain in your mouth for
quite a long time.
There are many factors that influence what we eat. First and
the most important factor are the peer influence and culture influence. Our culture background determines what we eat
most of the time. For example, family and friends are the two main factors that
influence our eating pattern. My entire family is Chinese, and most of my
friends are also Chinese. My parents cook Chinese food at home, and when I go
out with friends our first choice is always Chinese food. I Don't have many Indian friends; I think that is why I've never eaten Indian food in
restaurants.
As a nutritionist professional, we’ll get to
deal with patients from all kinds of backgrounds. Being able to experience
different cuisines, traditions and lifestyles of different cultures is very
important. We’ll be able to understand our clients better, and know why they
do/eat certain things, and what ingredients they use in the cuisine, and how it
affects the health and well-being of our clients.
Write a 300 word summary of your experience at the GUSTO
exhibition or on your food tour at one of the Melbourne markets.
Select a particular aspect of interest for you to discuss in the context of how
eating and drinking has developed in Melbourne (or Victoria or more broadly in
Australia). Why did this aspect particularly resonate with you?
A: The experience at Queen Victoria market is very exciting and interesting; this was the first time being here. There are many stalls in the market, selling
all kinds of different stuff. When we arrived at the market, we went straight
towards the Deli section, which we had to fill in the worksheets. We saw many stalls
selling many varieties of cheese, I was very fascinated by the varieties of
cheese there are in the market, I never knew there are so many varieties, and
they can complement different kinds of foods to bring out the full flavour of
the cheese. There are also many stalls selling preserved meat like salami,
bacon, preserved fish, and all different kind of sausages. We also found a
stall selling African foods, including buffalo meat, all kind of beans and
lentils. I have never seen African food around Melbourne. Then we went over to
the fruit and vegetable section of the market, there we found many interesting
fruits that I've never seen before. We tried out some mangosteen, which is a South
East Asian fruit, typically found in the Philippines and Indonesia; it had a sweet
and sour taste. Despite the good taste, it was also very pricey; we bought 1
for $2. We also saw many other weird fruits, like dragon fruit and ranbutan,
which I've never seen before.
Migrants have changed the way of eating in
Melbourne, especially the Mediterranean and Asian population. From the Deli
section we can see many influences by the Italian and French population. The Italians
brought salami, and many different kinds of sausages with them, and The French
brought in all kinds of Cheese and Wine making. The Asian population brought
with them their fruits and vegetables, and also many cooking methods. The multiculturalism
in Australia and especially Melbourne has influenced the culinary culture. As I
migrant from China, when I see people eating Chinese food, or Asian food, I feel
very proud that many people like our culture and food.
Task 9:
Use
two different models of your choice to reflect on the same experience.
Examples of experiences:
-a disagreement or misunderstanding with friend or family,
inability to complete an assignment or piece of work
-positive experience- something that worked well
-something that occurred that took you by surprise Which model / tool enabled you to reflect more critically on the situation /
action? How did the model/ tool assist you to develop an understanding of the
situation?
A: Gibbs frame work for reflection:
Stage 1: description of the event
I fell asleep once in one of the maths classes in high school,
my teacher told me to stand up in front of the whole class, and let me stand
there for the whole time, until class finished.
Stage 2: feelings and thoughts
I was very embarrassed and ashamed; it destroyed my dignity
as a student and as a person. I felt like crying after the class finished, my
classmates and friends were very supportive and comforted me.
Stage 3: Evaluation
Sleeping in class is my fault, but the teacher shouldn’t
have done that to me. She could’ve approached me in a better way. Maybe talk to
me after class, or tell someone besides me to wake me up quietly.
Stage 4: analysis
I was the one at fault for sleeping in class, but she
should’ve treated me better, or more professional. Maybe she treated me like
this to keep her authority as a teacher, and also to show other students what
they’d get if they didn’t pay attention or fell asleep.
Stage 5: conclusion
In conclusion, I felt very bad afterwards. She should’ve
been more professional.
Stage 6: action plan
Sleep earlier and never let her catch me sleeping again in
her class. Do a time schedule, and follow it strictly, and never cram study
sessions, allow time to spread out for projects and assignments. Talk to the
teacher, and tell her she made me feel uncomfortable, and it’d be great if she
treated me better, and be more empathetic. I could also tell my parents, and
let them talk to the teacher.
John’s model
Step 1: description of experience
I fell asleep once in my maths class and the teacher told me
to stand up in front of the whole class for a whole period. I was really upset
and embarrassed.
Step 2: reflection
I was trying to listen in class, but I was very tired on
that day for some reason, and couldn’t help myself and fell asleep. There are
many consequences for not listening in class, I might have missed out on
important information the teacher was trying to tell us, and also might have
disturbed other students. If I didn’t do good in the math test, my parents
would be very upset and disappointed. I was very upset and embarrassed when she
told me to stand up in front of the whole class, it hurt my dignity and pride
as a student. The teacher would be very annoyed, as I slept in her class, and
maybe she thought her class was boring, and maybe she was upset too. I know she
might have been upset by the way she talked to me. She said “is my class that
boring?”
Step 3: influencing factors
I was very tired on that day. I think it was because I was
rushing and cramming for an assignment the day before, and stayed up till very
late.
Step 4: alternative strategy
I could’ve dealt with this situation better by telling my
friend sitting next to me to wake me up whenever I fall asleep, pinch me on my
thigh, and not make it too obvious. I should’ve made a time schedule and stick
with it to prevent procrastination and last minute work. Bringing some mint to
class will also help. The consequences of these choices, would result in a more
energetic and productive student.
Step 5: learning
I was very upset and embarrassed. However I learned that it
was partly my fault for falling asleep and I should pay attention in class, and
maybe prepare something that would prevent me from falling asleep, maybe bring
some mint to class.
For this situation I think the John’s model worked better
for me, as it allow me to think about many different aspects including how the other person felt, and why they felt this way.
and try to be more outgoing. Social
skills are very important for dietitians/nutritionists. We will get to meet all
kinds of different people, and it’s important to have good social skills in
order to make friends with colleagues/boss/managers etc. Having good social
skills means it’ll be easy to get along with people and also easier to manage
the relationships at workplace. I’m not particularly hard to get along with,
but I don’t have the initiative to start talking to people, and I often can
make it quite awkward. I have to improve on this, and become more outgoing and
take the initiative to start a conversation.
I also need to become a better listener, listening is an important part
of social skill. First of all I need to get rid of my shyness, and break out of
my comfort zone, and start talking to people I don’t usually talk to and try to
join in conversations. I also need to have a better self-esteem; I’ll never
succeed if I don’t have confidence, and try to be casual around people. Try to
discover what people are interested in around you, so the next time you hold a
conversation; you’d have something to talk about, and it won’t get awkward.
There are many benefits of improving social skills, first of all is being able
to make new connections and friends. 
