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Nasm chapter 14,15,16,17,18,19,20 nutrition cpy > chapter 14,15,16,17,18,19,20 nutrition > Flashcards

chapter 14,15,16,17,18,19,20 nutrition Flashcards

1
Q

A client is part of a peer-group that has shared the same struggles with eating properly and trying to lose weight but is now in the Action stage; of which of the following is this an example?

A

Social modeling

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2
Q

Being motivated to eat due to spending time with others or to make social gatherings comfortable is an example of which eating motive?

A

Sociability

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3
Q

Affect regulation

A

eating because one is sad

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4
Q

What is an example of social persuasion?

A

Telling a client about the positive benefits of eating more fruits and vegetables

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5
Q

Which type of motivation is characterized by a client who wants to be competent or successful with a behavior change?

A

Intrinsic

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6
Q

what statement defines social support?

A

Support provided by others including emotional support

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7
Q

What is the most influential variable over self-efficacy?

A

Mastery experiences

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8
Q

What is based on objective

A

measurable variables such as height

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9
Q

What is considered the top barrier to healthy eating?

A

Emotional eating

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10
Q

Eating while watching television is an example of which of type of eating behavior?

A

Distracted eating

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11
Q

What is an example of a client with a high level of self-efficacy?

A

A client who strongly believes they can reduce fat in their diet to help lower their cholesterol

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12
Q

What is a known factor in the development of disordered eating and poor body image?

A

Low self-esteem

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13
Q

A regular client has indicated that a close family member suffered a serious heart attack and that she believes that changing her diet would be beneficial for her own long-term health. Which step is appropriate to take with this client following this statement?

A

Find out about food preferences and general goals.

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14
Q

What describes the role of the Nutrition Coach in terms of the psychology of fitness and wellness?

A

To be an excellent communicator and provide support

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15
Q

What is the premise of the Health Belief Model?

A

That a person is motivated to change due to a perceived health issue

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16
Q

What is one of the symptoms a medical professional will look for with bulimia nervosa?

A

Binge eating followed by inappropriate compensatory behaviors

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17
Q

A call to action to change eating behavior would occur during which stage of behavior change?

A

Precontemplation

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18
Q

preparation

A

the stage where the desire for change moves from just thinking about it to actually planning for it.

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19
Q

Providing encouragement and being empathetic is an example of which type of social support?

A

Emotional support

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20
Q

How one sits

A

stands

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21
Q

What is a term that represents non-job-specific skills that are related to how well one works with others?

A

Soft skills

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22
Q

Soft Skills Training

A

Deals with interpersonal skills (ex: listening

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23
Q

What best describes the use of questioning in communication?

A

A variety of question types should be used to gain different information.

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24
Q

What is best defined by an understanding of one’s own strengths and weaknesses?

A

Self-awareness

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25
Q

What represents the importance of mirroring as a nonverbal communication technique?

A

Allows coach to pick up on cultural differences

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26
Q

In which situation might verbal communication be a better choice than written communication?

A

Concern about ability to follow program component

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27
Q

Which item best represents rapport?

A

A relationship based on mutual understanding and trust

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28
Q

During which stage of listening must the coach ask clarifying questions and be careful not to make assumptions?

A

Understanding stage

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29
Q

What is the best approach to gathering information related to a sensitive topic from a client?

A

Gather information in pieces throughout programming.

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30
Q

What represents the importance of word choice in verbal communication?

A

Word choice should match client needs and demonstrate knowledge

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31
Q

What best describes verbal communication?

A

The words used to convey a message

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32
Q

What best describes nonverbal communication?

A

The exchange of information through wordless cues

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33
Q

What is the best approach to dealing with program setbacks?

A

Identify small successes to provide encouragement to move forward.

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34
Q

What represents ideal behavior with regard to tone of voice as an effective nonverbal communication skill?

A

Maintaining level tone across statements

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35
Q

In terms of providing feedback to a client throughout a program

A

which of the following is the best approach?

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36
Q

What is the most important tool in becoming a better listener and communicator?

A

The ability to ask quality questions

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37
Q

What is the goal of using positive nonverbal cues in communication?

A

Demonstrate confidence

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38
Q

Empathy is known to be an important component of building a successful coach-client relationship. Which of the following best describes being empathetic in communication?

A

Being empathetic takes practice and intentional effort.

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39
Q

What is the best way to improve the quality of communication?

A

Become a better listener.

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40
Q

What represents the best body language to use in communication?

A

Be still with hands on lap or table.

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41
Q

What describes the ideal talk rate in a conversation?

A

Steady rate with clearly enunciated words

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42
Q

What is one primary goal of using supportive words?

A

Build efficacy

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43
Q

What is best defined by the emotional or perceived meaning of a word?

A

Connotation

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44
Q

What should be the initial goal for coach-client communication?

A

Build trust and develop understanding.

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45
Q

What is true about communication skills?

A

They can be learned through self-monitoring.

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46
Q

What stage of listening is defined by having intentional focus on what the client is sharing?

A

Receiving stage

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47
Q

What is most likely to happen when there is a mismatch in verbal and nonverbal communication behaviors?

A

A lack of trust will be developed.

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48
Q

What best describes empathy in communication?

A

Understanding what the client is feeling and experiencing

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49
Q

What is the best approach to build and implement effective programming?

A

Develop a program based on evidence-based practice that supports individual client needs using empathy.

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50
Q

A coach spends the majority of his time in a conversation with a client looking down or around the room. This is an example of what?

A

Not an ideal nonverbal communication strategy

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51
Q

What is true in regards to motivational interviewing?

A

t is a client-centered approach for enhancing intrinsic motivation.

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52
Q

How many basic psychological needs are there in self-determination theory?

A

3

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53
Q

Discrepancies drive behavior change most of the time. That being said

A

which example of a discrepancy would likely be the most demotivating rather than motivating?

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54
Q

what varies along a continuum and is reflective of the level to which a behavior is integrated into an individual’s values or identity?

A

Motivational regulation

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55
Q

Changing because of outside pressures is a controlled motive; however

A

changing because an individual wants to change is considered to be what?

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56
Q

autonomous

A

independent

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57
Q

When a coach argues that a client’s behavior needs to change

A

the client may respond by doing what?

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58
Q

A competing demand between a client’s desire to lose weight and their desire to eat chocolate characterizes what?

A

Ambivalence

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59
Q

ambivalence

A

mixed feelings or emotions

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60
Q

A client improves their self-efficacy by successfully food prepping. What are they using to improve their self-efficacy?

A

Performance accomplishments

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61
Q

vicarious experience

A

a way of building mastery by seeing other people perform tasks; it shows us that the task is accomplishable

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62
Q

What term best describes the support of a person regardless of what they say or do

A

and the belief that each client is trying their best?

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63
Q

A coach summarizes and restates what a client has just told them by saying

A

“This is the third time you have made a serious effort at losing weight in the last two years. The goal is personally important to you for health reasons

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64
Q

A client is not sure that they can reduce their intake of snacks at work

A

but their Nutrition Coach reminds them that they felt the same way when they thought they could not reduce their alcohol intake. The coach is using what to increase this client’s self-efficacy for the specific task of reducing snacks?

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65
Q

what is the theory that proposes that motivation lies on a continuum from amotivation

A

to extrinsic motivation

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66
Q

what is taken if away if a Nutrition Coach tells a client what to do and does not ask for their opinion?

A

Autonomy

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67
Q

autonomy

A

independence

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68
Q

What reframes the idea of failures as ineffective solutions?

A

A process mindset

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69
Q

What is consistent with motivational interviewing?

A

Supporting self-efficacy

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70
Q

what is true in regards to motivational interviewing?

A

It is a client-centered approach for enhancing intrinsic motivation.

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71
Q

what can be described as a lack of harmony in the client-coach relationship?

A

Dissonance

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72
Q

Dissonance

A

Unpleasant or unharmonious sound

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73
Q

what term refers to a client who eats healthy food because eating food is connected to their identity?

A

Integrated regulation

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74
Q

Clients should feel as if their own unique change experience is truly understood by the coach. Doing which of the following can accomplish this?

A

Expressing empathy

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75
Q

In which stage of change might a Nutrition Coach help clients develop feasible plans for action?

A

Preparation

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76
Q

what reframes the idea of failures as ineffective solutions?

A

A process mindset

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77
Q

what is consistent with motivational interviewing?

A

Supporting self-efficacy

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78
Q

In motivational interviewing

A

ambivalence is seen as what?

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79
Q

With what does motivational interviewing start?

A

Collaboration

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80
Q

Which construct is the least subject to change?

A

values

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81
Q

Which of the following allows for empathetic listening to occur?

A

The Nutrition Coach respects and accepts the client.

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82
Q

What is defined as being the source of one’s behavior?

A

autonomy

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83
Q

Whiatis defined as all of the brain processes used to energize and direct behavior?

A

motivation

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84
Q

Which of the following varies along a continuum and is reflective of the level to which a behavior is integrated into an individual’s values or identity?

A

Motivational regulation

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85
Q

Clients should feel as if their own unique change experience is truly understood by the coach. Doing what can accomplish this?

A

Expressing empathy

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86
Q

What is defined as the seemingly paradoxical state where a client wants to change but also does not want to change?

A

Ambivalence

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87
Q

What is taken if away if a Nutrition Coach tells a client what to do and does not ask for their opinion?

A

Autonomy

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88
Q

What can help a client define the best version of themselves?

A

Values

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89
Q

With which of the following does motivational interviewing start?

A

Collaboration

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90
Q

A client is not sure that they can reduce their intake of snacks at work

A

but their Nutrition Coach reminds them that they felt the same way when they thought they could not reduce their alcohol intake. The coach is using what to increase this client’s self-efficacy for the specific task of reducing snacks?

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91
Q

How many motivational interviewing strategies are there?

A

5

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92
Q

what is not a motivational interviewing strategy?

A

Creating arguments

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93
Q

what is defined as being the source of one’s behavior?

A

autonomy

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94
Q

what is defined as all of the brain processes used to energize and direct behavior?

A

Motivation

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95
Q

Self-efficacy is mediated by how many sources?

A

4

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96
Q

I want to reduce my calorie intake from 3,000 to 2,000 calories per day, is an example of which kind of goal?

A

Performance goal

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97
Q

Jane Doe has a goal to lose 30 pounds in 6 months. However

A

after 3 months she has only lost 5 pounds. Therefore

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98
Q

Which two types of goals appear to be the most effective?

A

Process and performance goals

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99
Q

According to research

A

which types of goals lead to higher levels of task performance?

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100
Q

I want to run for 30-minutes, four times a week, is an example of which kind of goal?

A

Objective goal

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101
Q

What kind of goal involves a weight loss competition amongst friends?

A

outcome goal

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102
Q

What are goals in relation to one’s own level of performance or behavior?

A

performance goals

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103
Q

I want to look and feel better, is an example of which kind of goal?

A

Subjective goal

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104
Q

Outcome goals

A

focus on an end-result in the form of a competition

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105
Q

What is the definition of intrinsic motivation?

A

Behavior that is directed by personal (internal) satisfaction such as personal enjoyment as well as striving for self-determination and competence

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106
Q

Objective goals

A

are completed within a specific amount of time.

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107
Q

I want to eat more vegetables, is an example of which kind of goal?

A

Subjective goal

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108
Q

what is an example of a SMARTS goal?

A

After speaking with my Nutrition Coach

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109
Q

John wants to exercise for 1 hour each day

A

5 days per week. He sets a goal to schedule 1-hour workouts at 6:30 a.m. Monday through Friday. What kind of goal is this?

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110
Q

Process goal

A

A goal a person achieves by doing something

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111
Q

subjective goals

A

general statements that are not easily measurable or objective.

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112
Q

What is self-monitoring?

A

Recording and evaluating one’s own daily behaviors

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113
Q

extrinsic motivation

A

when a behavior is done for any reason outside of inherent pleasure.

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114
Q

What is increased by self-determined goals that enhance commitment?

A

intrinsic motivation

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115
Q

intrinsic motivation

A

a desire to perform a behavior for its own sake and to be effective

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116
Q

Jill wants to perform aerobic exercise for one-hour

A

five-days per week. What kind of goal is this?

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117
Q

What is an example of a specific goal?

A

My goal is to reduce my caloric intake from 2

118
Q

Jim wants to place in the top ten of a 5k race. What type of goal is this?

A

Outcome goal

119
Q

outcome goals

A

set targets for actual performance results

120
Q

I want to increase my intake of vegetables from two servings to three servings per day, is an example of which kind of goal?

A

Performance goal

121
Q

Why does the Nutrition Coach need information about goal setting if many individuals already set goals?

A

Individuals generally do not set goals that maximize positive outcomes.

122
Q

process goals

A

focus on the actions an individual must engage in during performance to execute or perform well

123
Q

Why should Nutrition Coaches be careful when applying goal-setting principles regarding diet and nutrition to children?

A

Young children often lack the maturity and ability to accurately self-monitor their own behaviors.

124
Q

What is a decision balance sheet?

A

A technique to help people make decisions about starting a specific program or not

125
Q

What is a potential problem when undertaking a goal-setting program?

A

Setting too many goals

126
Q

What type of goal cannot result in a failure to be reached?

A

Do-your-best goal

127
Q

Do-your-best goal

A

Lets employees create and manage their own goals without any input from management

128
Q

What goals are focused on helping individuals to reach their performance goal?

A

Process goals

129
Q

what is increased by self-determined goals that enhance commitment?

A

intrinsic motivation

130
Q

The Dietary Guidelines for Americans provide which of the following beverage intake recommendations?

A

Shift to healthier choices by limiting beverages with added sugar.

131
Q

Which Dietary Reference Intake (DRI) describes the average daily nutrient intake level sufficient to meet the nutrient requirement of nearly all healthy individuals in a particular life stage and gender group?

A

Recommended Dietary Allowance (RDA)

132
Q

Body Mass Index (BMI) does which of the following in order to provide information about the body?

A

Report body mass while also taking height into account.

133
Q

Of the following methods

A

which estimate body-composition based on the 3-dimensional volume of the body?

134
Q

Which body assessment method counts all weight as equal

A

regardless of what the weight is made of?

135
Q

2 compartment model

A

fat mass and fat free mass

136
Q

Which body-composition assessment method relies on the thickness of the fat layer under the skin to estimate body composition?

A

Skinfolds

137
Q

Of the following methods

A

which estimate body-composition based on how easily small electrical currents travel through the body?

138
Q

What is the Acceptable Macronutrient Distribution Range (AMDR) for fats?

A

20 to 35%

139
Q

Which body-composition assessment method involves the estimation of the 3-dimensional volume of the body through measurement of an individual’s displacement of air while they sit in a sealed chamber?

A

Air displacement plethysmography

140
Q

Based on the national food survey called What We Eat in America

A

about 75% of the United States population has an eating pattern that is low in which of the following?

141
Q

what is defined as the regular food and beverage intake of an individual over time?

A

Eating pattern

142
Q

what is considered a true “gold standard” method of body composition assessment?

A

A 4-compartment model

143
Q

The recommended average daily intake level when an RDA value cannot be determined is known as what?

A

Adequate Intake (AI)

144
Q

The EAR describes

A

the average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group.

145
Q

Which body-composition assessment method involves the estimation of the 3-dimensional volume of the body through measurement of an individual’s body weight while they are completely submerged under water?

A

Hydrodensitometry

146
Q

Which document serves as a resource for health professionals and describes healthy diets that may help prevent diet-related chronic diseases?

A

Dietary Guidelines for Americans

147
Q

Institute of Medicine

A

its responsible for producing the Dietary Reference Intakes but their manual does not describe healthy diets that may prevent diet-related chronic diseases.

148
Q

what is true in regards to the Recommended Dietary Allowance (RDA) for protein?

A

It is sometimes criticized for being too low.

149
Q

What is the recommended frequency for performing body composition assessments?

A

Every 1 - 2 months

150
Q

what is true about the number of calories an individual needs to consume each day?

A

It varies based on body size and sex.

151
Q

The Dietary Guidelines for Americans recommend emphasizing the consumption of certain food groups in the general population. What is one of these food groups?

A

Whole grains

152
Q

which body composition assessment method has the highest accuracy?

A

Dual-energy x-ray absorptiometry

153
Q

Which body composition assessment method measures whole-body and regional (arms

A

legs

154
Q

How many grams of fat does a low-fat product labeled on the nutrition facts panel have?

A

3 grams of fat or less per serving

155
Q

A brand of oatmeal claims that it is a “Good Source of Soluble Fiber” on its label. According to FDA labeling requirements

A

what must the Nutrition Facts label specify?

156
Q

what component is not required on the new/revised nutrition facts label?

A

Calories from fat

157
Q

A client is looking to buy a high-fiber brand of cereal but is not sure how to tell if a brand is high in fiber. What would a Nutrition Coach recommend that they look at to determine this?

A

Look for a brand that has a percent daily value of 20 or more for dietary fiber.

158
Q

what nutrient does not have a percent daily value listed on the nutrition facts label?

A

Protein

159
Q

What is an appropriate visual approximation for starch at a meal for an average adult male who requires approximately 2200-2800 calories per day?

A

Two cupped palm-size portions

160
Q

What is one problem associated with using larger plates at meals?

A

People tend to serve themselves larger portions.

161
Q

what is an appropriate visual approximation for a 1/4-cup serving of dried fruit?

A

A large egg

162
Q

Portion control guidelines that use the image of a healthy-eating plate generally recommend that protein foods comprise how much area on a plate?

A

Approximately a quarter of the plate

163
Q

what percent of meal should come from protein?

A

25%

164
Q

A client wants to know if her daily multivitamin provides an adequate amount of each vitamin to meet all her daily needs. What values should she look at on the supplement facts label to determine this?

A

The % Daily Value (DV) for each vitamin

165
Q

A client asks if the serving size on a nutrition facts label is the recommended amount of the food that she should eat. How would a Nutrition Coach answer her?

A

The serving size is a reference amount based on the amount of food that individuals are typically thought to eat at one sitting.

166
Q

what is an appropriate visual approximation for a typical large serving of protein at a restaurant?A large smartphone

A

a large smartphone

167
Q

A client says she has a difficult time estimating an appropriate portion of starch when she dines out at restaurants. What might a Nutrition Coach recommend she use as a visual approximation?

A

A cupped palm-size portion

168
Q

A client mentions that he is trying to find a brand of cereal that is high in fiber but is not sure how to compare different products. What recommendation could a Nutrition Coach provide to help him choose a brand that is high in fiber?

A

Choose a brand that has a % Daily Value of 20% or more for fiber.

169
Q

What is the recommended portion size for meat/poultry in the UK according to the British Dietetic Association?

A

A deck of cards

170
Q

Many vitamin and mineral supplements provide well over 100% of the daily value for those nutrients. Why is it important to review this information on a supplement facts label?

A

The amount provided may or may not be appropriate for an individual and it should be evaluated in the context of the individual’s needs.

171
Q

The nutrition facts label for a brand of granola bar lists the percent daily value of added sugar as 23%. What does this indicate?

A

The granola bar is high in added sugar since the percent daily value is greater than 20%.

172
Q

If a supplement manufacturer makes a claim about a nutrient (e.g.

A

a vitamin

173
Q

The new/revised nutrition facts label requires the nutrient content of four micronutrients to be listed. These micronutrients are listed in which of the following groups?

A

Calcium

174
Q

If a food label in the EU and UK mentions a dietary ingredient in the product name or on the primary display panel

A

what must be included in the ingredients list in addition to the name of the dietary ingredient?

175
Q

What is an appropriate visual approximation for fat at a meal for an average adult female who requires approximately 1500-1800 calories per day?

A

One thumb-sized portion

176
Q

A client wants to know how to determine if a product has a low amount of saturated fat. At what value(s) would the Nutrition Coach recommend they look to determine this?

A

Look for a % Daily Value of 5 or less.

177
Q

what is an appropriate visual approximation for a typical large serving of protein at a restaurant?

A

A large smartphone

178
Q

What does batch prep mean?

A

Preparing ingredients used in multiple recipes at the same time

179
Q

How might clients who use a meal delivery service increase the nutritional value of their meals?

A

Add extra vegetables to the meal.

180
Q

A client expresses that she usually likes to have a piece of fruit as a snack in the afternoon

A

but she is usually hungry again soon after. What might a Nutrition Coach recommend she do to prolong satiety?

181
Q

what is a helpful strategy for navigating social events that include alcoholic beverages?

A

Set a drink limit ahead of time.

182
Q

A client expresses that she often has late dinner events and is usually hungry beforehand

A

but is not sure what to eat without ruining her appetite. What type of snack might a Nutrition Coach recommend?

183
Q

What is one pitfall that many consumers may make when selecting a salad as a healthy lunch option?

A

They do not add any protein or healthy fat.

184
Q

Some clients may use recipes when meal prepping. Why is it important to read a recipe through prior to starting preparation of the dish?

A

It helps identify which steps need to be done ahead

185
Q

When dining out

A

what is one useful strategy that consumers can employ prior to going to a restaurant in order to determine some healthy food choices?

186
Q

What is one tool that consumers can create and use to navigate and streamline their grocery shopping?

A

A grocery list

187
Q

what foods might be the best choice for a snack from a convenience store or gas station when traveling by road?

A

Cheese stick or Greek yogurt

188
Q

B. J. Fogg’s behavior model proposes that three elements must converge in order for a behavior to happen. What are these three elements?

A

Motivation

189
Q

When dining out

A

certain key words on a menu can indicate how a dish has been prepared. In general

190
Q

What is one useful strategy that clients can employ at holiday potlucks and family dinners to stay on track with healthy eating?

A

Offer to bring a healthy dish to share.

191
Q

what strategy might a Nutrition Coach recommend to a client who says that he finds himself snacking constantly at his desk at work?

A

Remove snacks from his desk and immediate work area

192
Q

The nutrient quality of a meal refers to what?

A

The amount and variety of nutrients provided in a food or meal

193
Q

A client expresses that he is planning on meal prepping and is going to cook enough chicken to last him for the whole week ahead. What might a Nutrition Coach suggest for food safety reasons?

A

suggest that he freeze some portions since cooked chicken only lasts for three to four days in the refrigerator.

194
Q

When selecting or preparing a meal

A

why is it important to include a source of protein?

195
Q

Where should consumers focus the bulk of their shopping at the grocery store in order to buy mostly whole

A

unprocessed foods?

196
Q

what appetizer would be the healthiest option for a client to select?

A

Shrimp cocktail

197
Q

B. J. Fogg’s behavior model argues for the idea of “designing for behaviors that lead to an outcome” versus designing for an outcome itself. What does this mean?

A

Make small

198
Q

What is a mistake that can add excess calories that consumers may make when ordering salad for a meal?

A

They add too many high calorie items such as cheese

199
Q

What is mindless eating?

A

Eating that occurs without paying attention to the food being consumed

200
Q

What is the first step that clients should consider when deciding to meal prep?

A

What type of meal preparation suits their lifestyle and preference

201
Q

When meal prepping

A

it is recommended that clients limit themselves to how many new recipes to avoid making the process too complicated?

202
Q

what is a useful strategy that can help clients be more efficient during meal prep?

A

Set out all the ingredients and tools needed prior to starting.

203
Q

According to B.J. Fogg’s model

A

what is a strategy that a client could use to turn a healthy behavior change into a sustainable habit?

204
Q

What is one strategy that a client could use to avoid the risk of making impulse purchases at the grocery store?

A

Avoid grocery shopping when hungry.

205
Q

intrinsic motives

A

Involving pursuit of internal goals

206
Q

empathy

A

the ability to understand and share the feelings

207
Q

Why is it important to understand the role of psychology in fitness and wellness?

A

Every behavior has a reason

208
Q

vicarious experiences (modeling)

A

Demonstrating a task to those less experienced with the task so they can see how it is done and model after your demonstration.

209
Q

Health Belief Model

A

A theory of health behaviors; the model predicts that whether a person practices a particular health habit can be understood by knowing the degree to which the person perceives a personal health threat and the perception that a particular health practice will be effective in reducing that threat.

210
Q

Anti-fat bias

A

A negative attitude toward

211
Q

noncommunicable disease

A

a disease that is not transmitted by another person

212
Q

communicable disease

A

A disease that can be spread from one person or species to another.

213
Q

Illness-Wellness Continuum

A

a model that illustrates the full range of health between the extremes of illness and wellness

214
Q

Palatability

A

the better food tastes

215
Q

what hormone is responsible for feelings of satiety?

A

Leptin

216
Q

soft skills

A

the ability to motivate

217
Q

Denotation

A

the literal meaning of a word

218
Q

Connotation

A

All the meanings

219
Q

What is the best place to start when it comes in building effective coaching skills?

A

Self-awareness

220
Q

What best demonstrates positive verbal communication?

A

​​​​​​​Supportive language

221
Q

By acknowledging that the clients they interact with will be diverse in a variety of ways

A

Nutrition coaches can confront and eliminate what and improve their practice?

222
Q

Receiving stage of listening

A

Intentional focus on hearing what the client is sharing.

223
Q

Understanding Stage of listening

A

Identify meaning of what is being said.

224
Q

Remembering Stage of Listening

A

Relates to how much is remembered about what the client has shared.

225
Q

evaluation stage

A

Identify individual differences and barriers key to program development and success.

226
Q

responding stage

A

Provide feedback shared by the client.

227
Q

Reflection

A

Paraphrasing words and emotions during active listening.

228
Q

probing questions

A

Questions used when more detail or information is needed.

229
Q

Divergent Questioning

A

Broad questions that have no right or wrong answer.

230
Q

Motivational Interviewing (MI)

A

A client-centered coaching style that helps clients resolve ambivalence and elicit behavior change.

231
Q

Proximal Rewards

A

Rewards that are immediate - for example

232
Q

Distal Rewards

A

Rewards that are far away

233
Q

motivational phase

A

The build-up of mental energy that drives the desire to behave in certain ways - behavior often needs plans.

234
Q

planning phase

A

Point where individuals decide how they will turn their motivation into behavior.

235
Q

Amotivation

A

A state in which a person is not motivated to behave.

236
Q

external regulation

A

Behavior performed to achieve some external reward or to avoid punishment - it is reflective of complying with other people’s demands.

237
Q

introjected regulation

A

Behavior performed to avoid negative feelings (i.e.

238
Q

Identified Regulation

A

Behavior performed because it is valued and personally important.

239
Q

integrated regulation

A

Behavior performed because it is fully congruent with a person’s values and needs.

240
Q

Unconditional Positive Regard (UPR)

A

The support of a client regardless of what they say or do - it is the belief that the client is trying their best despite perceived destructive behaviors.

241
Q

Change Talk

A

When the client voices the benefits of change and disadvantages of staying the same.

242
Q

Value Exploration

A

Clients discover why the goal is important to them. They then create specific behavior-oriented goals based on what their values are.

243
Q

Value Prioritization

A

When values are prioritized

244
Q

Reflective Listening

A

Listening that clarifies and expresses an understanding of a person’s own experiences and goals.

245
Q

Fundamental Attribution Error

A

When a person’s behavior is attributed to “the way they are” rather than to external factors.

246
Q

Unconditional Positive Regard

A

The support of a client regardless of what they say or do - it is the belief that the client is trying their best despite perceived destructive behaviors.

247
Q

If a Nutrition Coach is helping a client overcome behaviors that reside in the Precontemplation Stage

A

actions taken could include which of the following?

248
Q

If a Nutrition Coach is helping a client overcome behaviors that reside in the Contemplation Stage

A

actions taken could include what?

249
Q

If a Nutrition Coach is helping a client overcome behaviors that reside in the Preparation Stage

A

actions taken could include which of the following?

250
Q

Help clients make specific action plans that dictate when

A

where

251
Q

If a Nutrition Coach is helping a client overcome behaviors that reside in the Action Stage

A

actions taken could include which of the following?

252
Q

If a Nutrition Coach is helping a client overcome behaviors that reside in the Maintenance Stage

A

actions taken could include which of the following?

253
Q

objective goals

A

Attaining a specific standard of proficiency on a task

254
Q

performance goals

A

Goals in relation to one’s own level of performance or behavior.

255
Q

Goal Specificity

A

Goals that are objective and can be easily measured.

256
Q

Goal Proximity

A

Goals that are either short- or long-term.

257
Q

Goal Difficulty

A

How hard (or easy) it is to reach a goal.

258
Q

Intrinsic Motivation

A

Behavior that is directed by personal (internal) satisfaction

259
Q

Decision Balance Sheet

A

A technique to help people make decisions about starting a specific program or not.

260
Q

Acceptable Macronutrient Distribution Range (AMDR)

A

A range of intakes for carbohydrates

261
Q

Resting Metabolic Rate (RMR)

A

The amount of energy (i.e.

262
Q

Adiposity

A

A condition of being severely overweight or obese.

263
Q

protein

A

10-35%

264
Q

Carbs

A

45-65%

265
Q

fat

A

25-35%

266
Q

What are the recommended calorie ranges for adult men and women?

A

Adult Women - 1

267
Q

Adult Men - 2

A

000-3

268
Q

2-Compartment Model

A

Any method of body-composition assessment that divides the body into two major parts - typically

269
Q

3-Compartment Model

A

A method of body composition assessment that divides the body into three major parts - typically

270
Q

4 compartment model

A

A method of body composition assessment that divides the body into four major parts - typically

271
Q

Bioelectrical Impedance Analysis (BIA)

A

A technology that estimates body composition based on the fluid content - by determining how easily small electrical currents travel through the body

272
Q

Body Density

A

The estimated thickness of fat under the skin at specific locations when entered into an equation.

273
Q

Air Displacement Plethysmography (ADP)

A

A body composition assessment method that involves the estimation of the 3-dimensional volume of the body through measurement of an individual’s displacement of air while they sit in a sealed chamber.

274
Q

Dual-Energy X-Ray Absorptiometry (DXA)

A

A body composition assessment method that measures whole-body and regional (arms

275
Q

Infrared 3-Dimensional Scanning

A

A body composition assessment method that involves the estimation of the 3-dimensional volume of the body using infrared sensors.

276
Q

Hydrometry

A

The process of monitoring water within the body to determine body composition.

277
Q

When comparing different body composition assessment methods

A

it is important to weigh the cost and practicality of each methods

278
Q

Some clients may not want to have their fat pinched when assessing their body fat percentages using the skinfold method. What would be the best alternative method used while keeping practicality and cost in mind?

A

Bioelectrical Impedance Analysis (BIA)

279
Q

In the United States

A

what year is/was the deadline for the majority of food companies to adopt the new revised Nutrition Facts Label?

280
Q

Which of the following are no longer required to be listed on the new Nutrition Facts label?

A

Vitamins A and C

281
Q

Per the new Nutrition Facts Label requirements

A

what must be included on food packaging for containers that have 2 to 3 servings per container?

282
Q

What is defined as the amount of food an individual chooses to put on their plate during a meal?

A

Portion size

283
Q

closed fist portion size

A

1 cup vegetables

284
Q

two whole thumbs portion size

A

4 tbsp solid fats

285
Q

1 fingertip portion size

A

1 tsp oil

286
Q

2 cupped palms portion size

A

1 cup grains

287
Q

open palm portion size

A

3 oz protein

288
Q

1 finger length portion size

A

1 oz cheese

289
Q

What is one strategy

A

while at the grocery store

290
Q

Nutrient Density

A

The amount of nutrients provided by a food or meal relative to the total calories in the meal.

291
Q

The idea of snacking should never be written off and can help your client curb cravings that may lead to unhealthy food choices. However

A

if your client’s calorie needs range from 1

Nasm chapter 14,15,16,17,18,19,20 nutrition cpy (1 decks)

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