chapter 14,15,16,17,18,19,20 nutrition Flashcards
(291 cards)
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
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
3
Q
Affect regulation
A
eating because one is sad
4
Q
What is an example of social persuasion?
A
Telling a client about the positive benefits of eating more fruits and vegetables
5
Q
Which type of motivation is characterized by a client who wants to be competent or successful with a behavior change?
A
Intrinsic
6
Q
what statement defines social support?
A
Support provided by others including emotional support
7
Q
What is the most influential variable over self-efficacy?
A
Mastery experiences
8
Q
What is based on objective
A
measurable variables such as height
9
Q
What is considered the top barrier to healthy eating?
A
Emotional eating
10
Q
Eating while watching television is an example of which of type of eating behavior?
A
Distracted eating
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
12
Q
What is a known factor in the development of disordered eating and poor body image?
A
Low self-esteem
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.
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
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
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
17
Q
A call to action to change eating behavior would occur during which stage of behavior change?
A
Precontemplation
18
Q
preparation
A
the stage where the desire for change moves from just thinking about it to actually planning for it.
19
Q
Providing encouragement and being empathetic is an example of which type of social support?
A
Emotional support
20
Q
How one sits
A
stands
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
22
Q
Soft Skills Training
A
Deals with interpersonal skills (ex: listening
23
Q
What best describes the use of questioning in communication?
A
A variety of question types should be used to gain different information.
24
Q
What is best defined by an understanding of one’s own strengths and weaknesses?
A
Self-awareness
25
What represents the importance of mirroring as a nonverbal communication technique?
Allows coach to pick up on cultural differences
26
In which situation might verbal communication be a better choice than written communication?
Concern about ability to follow program component
27
Which item best represents rapport?
A relationship based on mutual understanding and trust
28
During which stage of listening must the coach ask clarifying questions and be careful not to make assumptions?
Understanding stage
29
What is the best approach to gathering information related to a sensitive topic from a client?
Gather information in pieces throughout programming.
30
What represents the importance of word choice in verbal communication?
Word choice should match client needs and demonstrate knowledge
31
What best describes verbal communication?
The words used to convey a message
32
What best describes nonverbal communication?
The exchange of information through wordless cues
33
What is the best approach to dealing with program setbacks?
Identify small successes to provide encouragement to move forward.
34
What represents ideal behavior with regard to tone of voice as an effective nonverbal communication skill?
Maintaining level tone across statements
35
In terms of providing feedback to a client throughout a program
which of the following is the best approach?
36
What is the most important tool in becoming a better listener and communicator?
The ability to ask quality questions
37
What is the goal of using positive nonverbal cues in communication?
Demonstrate confidence
38
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?
Being empathetic takes practice and intentional effort.
39
What is the best way to improve the quality of communication?
Become a better listener.
40
What represents the best body language to use in communication?
Be still with hands on lap or table.
41
What describes the ideal talk rate in a conversation?
Steady rate with clearly enunciated words
42
What is one primary goal of using supportive words?
Build efficacy
43
What is best defined by the emotional or perceived meaning of a word?
Connotation
44
What should be the initial goal for coach-client communication?
Build trust and develop understanding.
45
What is true about communication skills?
They can be learned through self-monitoring.
46
What stage of listening is defined by having intentional focus on what the client is sharing?
Receiving stage
47
What is most likely to happen when there is a mismatch in verbal and nonverbal communication behaviors?
A lack of trust will be developed.
48
What best describes empathy in communication?
Understanding what the client is feeling and experiencing
49
What is the best approach to build and implement effective programming?
Develop a program based on evidence-based practice that supports individual client needs using empathy.
50
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?
Not an ideal nonverbal communication strategy
51
What is true in regards to motivational interviewing?
t is a client-centered approach for enhancing intrinsic motivation.
52
How many basic psychological needs are there in self-determination theory?
3
53
Discrepancies drive behavior change most of the time. That being said
which example of a discrepancy would likely be the most demotivating rather than motivating?
54
what varies along a continuum and is reflective of the level to which a behavior is integrated into an individual's values or identity?
Motivational regulation
55
Changing because of outside pressures is a controlled motive; however
changing because an individual wants to change is considered to be what?
56
autonomous
independent
57
When a coach argues that a client's behavior needs to change
the client may respond by doing what?
58
A competing demand between a client's desire to lose weight and their desire to eat chocolate characterizes what?
Ambivalence
59
ambivalence
mixed feelings or emotions
60
A client improves their self-efficacy by successfully food prepping. What are they using to improve their self-efficacy?
Performance accomplishments
61
vicarious experience
a way of building mastery by seeing other people perform tasks; it shows us that the task is accomplishable
62
What term best describes the support of a person regardless of what they say or do
and the belief that each client is trying their best?
63
A coach summarizes and restates what a client has just told them by saying
"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
64
A client is not sure that they can reduce their intake of snacks at work
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?
65
what is the theory that proposes that motivation lies on a continuum from amotivation
to extrinsic motivation
66
what is taken if away if a Nutrition Coach tells a client what to do and does not ask for their opinion?
Autonomy
67
autonomy
independence
68
What reframes the idea of failures as ineffective solutions?
A process mindset
69
What is consistent with motivational interviewing?
Supporting self-efficacy
70
what is true in regards to motivational interviewing?
It is a client-centered approach for enhancing intrinsic motivation.
71
what can be described as a lack of harmony in the client-coach relationship?
Dissonance
72
Dissonance
Unpleasant or unharmonious sound
73
what term refers to a client who eats healthy food because eating food is connected to their identity?
Integrated regulation
74
Clients should feel as if their own unique change experience is truly understood by the coach. Doing which of the following can accomplish this?
Expressing empathy
75
In which stage of change might a Nutrition Coach help clients develop feasible plans for action?
Preparation
76
what reframes the idea of failures as ineffective solutions?
A process mindset
77
what is consistent with motivational interviewing?
Supporting self-efficacy
78
In motivational interviewing
ambivalence is seen as what?
79
With what does motivational interviewing start?
Collaboration
80
Which construct is the least subject to change?
values
81
Which of the following allows for empathetic listening to occur?
The Nutrition Coach respects and accepts the client.
82
What is defined as being the source of one's behavior?
autonomy
83
Whiatis defined as all of the brain processes used to energize and direct behavior?
motivation
84
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?
Motivational regulation
85
Clients should feel as if their own unique change experience is truly understood by the coach. Doing what can accomplish this?
Expressing empathy
86
What is defined as the seemingly paradoxical state where a client wants to change but also does not want to change?
Ambivalence
87
What is taken if away if a Nutrition Coach tells a client what to do and does not ask for their opinion?
Autonomy
88
What can help a client define the best version of themselves?
Values
89
With which of the following does motivational interviewing start?
Collaboration
90
A client is not sure that they can reduce their intake of snacks at work
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?
91
How many motivational interviewing strategies are there?
5
92
what is not a motivational interviewing strategy?
Creating arguments
93
what is defined as being the source of one's behavior?
autonomy
94
what is defined as all of the brain processes used to energize and direct behavior?
Motivation
95
Self-efficacy is mediated by how many sources?
4
96
I want to reduce my calorie intake from 3,000 to 2,000 calories per day, is an example of which kind of goal?
Performance goal
97
Jane Doe has a goal to lose 30 pounds in 6 months. However
after 3 months she has only lost 5 pounds. Therefore
98
Which two types of goals appear to be the most effective?
Process and performance goals
99
According to research
which types of goals lead to higher levels of task performance?
100
I want to run for 30-minutes, four times a week, is an example of which kind of goal?
Objective goal
101
What kind of goal involves a weight loss competition amongst friends?
outcome goal
102
What are goals in relation to one's own level of performance or behavior?
performance goals
103
I want to look and feel better, is an example of which kind of goal?
Subjective goal
104
Outcome goals
focus on an end-result in the form of a competition
105
What is the definition of intrinsic motivation?
Behavior that is directed by personal (internal) satisfaction such as personal enjoyment as well as striving for self-determination and competence
106
Objective goals
are completed within a specific amount of time.
107
I want to eat more vegetables, is an example of which kind of goal?
Subjective goal
108
what is an example of a SMARTS goal?
After speaking with my Nutrition Coach
109
John wants to exercise for 1 hour each day
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?
110
Process goal
A goal a person achieves by doing something
111
subjective goals
general statements that are not easily measurable or objective.
112
What is self-monitoring?
Recording and evaluating one's own daily behaviors
113
extrinsic motivation
when a behavior is done for any reason outside of inherent pleasure.
114
What is increased by self-determined goals that enhance commitment?
intrinsic motivation
115
intrinsic motivation
a desire to perform a behavior for its own sake and to be effective
116
Jill wants to perform aerobic exercise for one-hour
five-days per week. What kind of goal is this?
117
What is an example of a specific goal?
My goal is to reduce my caloric intake from 2
118
Jim wants to place in the top ten of a 5k race. What type of goal is this?
Outcome goal
119
outcome goals
set targets for actual performance results
120
I want to increase my intake of vegetables from two servings to three servings per day, is an example of which kind of goal?
Performance goal
121
Why does the Nutrition Coach need information about goal setting if many individuals already set goals?
Individuals generally do not set goals that maximize positive outcomes.
122
process goals
focus on the actions an individual must engage in during performance to execute or perform well
123
Why should Nutrition Coaches be careful when applying goal-setting principles regarding diet and nutrition to children?
Young children often lack the maturity and ability to accurately self-monitor their own behaviors.
124
What is a decision balance sheet?
A technique to help people make decisions about starting a specific program or not
125
What is a potential problem when undertaking a goal-setting program?
Setting too many goals
126
What type of goal cannot result in a failure to be reached?
Do-your-best goal
127
Do-your-best goal
Lets employees create and manage their own goals without any input from management
128
What goals are focused on helping individuals to reach their performance goal?
Process goals
129
what is increased by self-determined goals that enhance commitment?
intrinsic motivation
130
The Dietary Guidelines for Americans provide which of the following beverage intake recommendations?
Shift to healthier choices by limiting beverages with added sugar.
131
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?
Recommended Dietary Allowance (RDA)
132
Body Mass Index (BMI) does which of the following in order to provide information about the body?
Report body mass while also taking height into account.
133
Of the following methods
which estimate body-composition based on the 3-dimensional volume of the body?
134
Which body assessment method counts all weight as equal
regardless of what the weight is made of?
135
2 compartment model
fat mass and fat free mass
136
Which body-composition assessment method relies on the thickness of the fat layer under the skin to estimate body composition?
Skinfolds
137
Of the following methods
which estimate body-composition based on how easily small electrical currents travel through the body?
138
What is the Acceptable Macronutrient Distribution Range (AMDR) for fats?
20 to 35%
139
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?
Air displacement plethysmography
140
Based on the national food survey called What We Eat in America
about 75% of the United States population has an eating pattern that is low in which of the following?
141
what is defined as the regular food and beverage intake of an individual over time?
Eating pattern
142
what is considered a true "gold standard" method of body composition assessment?
A 4-compartment model
143
The recommended average daily intake level when an RDA value cannot be determined is known as what?
Adequate Intake (AI)
144
The EAR describes
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
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?
Hydrodensitometry
146
Which document serves as a resource for health professionals and describes healthy diets that may help prevent diet-related chronic diseases?
Dietary Guidelines for Americans
147
Institute of Medicine
its responsible for producing the Dietary Reference Intakes but their manual does not describe healthy diets that may prevent diet-related chronic diseases.
148
what is true in regards to the Recommended Dietary Allowance (RDA) for protein?
It is sometimes criticized for being too low.
149
What is the recommended frequency for performing body composition assessments?
Every 1 - 2 months
150
what is true about the number of calories an individual needs to consume each day?
It varies based on body size and sex.
151
The Dietary Guidelines for Americans recommend emphasizing the consumption of certain food groups in the general population. What is one of these food groups?
Whole grains
152
which body composition assessment method has the highest accuracy?
Dual-energy x-ray absorptiometry
153
Which body composition assessment method measures whole-body and regional (arms
legs
154
How many grams of fat does a low-fat product labeled on the nutrition facts panel have?
3 grams of fat or less per serving
155
A brand of oatmeal claims that it is a "Good Source of Soluble Fiber" on its label. According to FDA labeling requirements
what must the Nutrition Facts label specify?
156
what component is not required on the new/revised nutrition facts label?
Calories from fat
157
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?
Look for a brand that has a percent daily value of 20 or more for dietary fiber.
158
what nutrient does not have a percent daily value listed on the nutrition facts label?
Protein
159
What is an appropriate visual approximation for starch at a meal for an average adult male who requires approximately 2200-2800 calories per day?
Two cupped palm-size portions
160
What is one problem associated with using larger plates at meals?
People tend to serve themselves larger portions.
161
what is an appropriate visual approximation for a 1/4-cup serving of dried fruit?
A large egg
162
Portion control guidelines that use the image of a healthy-eating plate generally recommend that protein foods comprise how much area on a plate?
Approximately a quarter of the plate
163
what percent of meal should come from protein?
25%
164
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?
The % Daily Value (DV) for each vitamin
165
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?
The serving size is a reference amount based on the amount of food that individuals are typically thought to eat at one sitting.
166
what is an appropriate visual approximation for a typical large serving of protein at a restaurant?A large smartphone
a large smartphone
167
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 cupped palm-size portion
168
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?
Choose a brand that has a % Daily Value of 20% or more for fiber.
169
What is the recommended portion size for meat/poultry in the UK according to the British Dietetic Association?
A deck of cards
170
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?
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
The nutrition facts label for a brand of granola bar lists the percent daily value of added sugar as 23%. What does this indicate?
The granola bar is high in added sugar since the percent daily value is greater than 20%.
172
If a supplement manufacturer makes a claim about a nutrient (e.g.
a vitamin
173
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?
Calcium
174
If a food label in the EU and UK mentions a dietary ingredient in the product name or on the primary display panel
what must be included in the ingredients list in addition to the name of the dietary ingredient?
175
What is an appropriate visual approximation for fat at a meal for an average adult female who requires approximately 1500-1800 calories per day?
One thumb-sized portion
176
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?
Look for a % Daily Value of 5 or less.
177
what is an appropriate visual approximation for a typical large serving of protein at a restaurant?
A large smartphone
178
What does batch prep mean?
Preparing ingredients used in multiple recipes at the same time
179
How might clients who use a meal delivery service increase the nutritional value of their meals?
Add extra vegetables to the meal.
180
A client expresses that she usually likes to have a piece of fruit as a snack in the afternoon
but she is usually hungry again soon after. What might a Nutrition Coach recommend she do to prolong satiety?
181
what is a helpful strategy for navigating social events that include alcoholic beverages?
Set a drink limit ahead of time.
182
A client expresses that she often has late dinner events and is usually hungry beforehand
but is not sure what to eat without ruining her appetite. What type of snack might a Nutrition Coach recommend?
183
What is one pitfall that many consumers may make when selecting a salad as a healthy lunch option?
They do not add any protein or healthy fat.
184
Some clients may use recipes when meal prepping. Why is it important to read a recipe through prior to starting preparation of the dish?
It helps identify which steps need to be done ahead
185
When dining out
what is one useful strategy that consumers can employ prior to going to a restaurant in order to determine some healthy food choices?
186
What is one tool that consumers can create and use to navigate and streamline their grocery shopping?
A grocery list
187
what foods might be the best choice for a snack from a convenience store or gas station when traveling by road?
Cheese stick or Greek yogurt
188
B. J. Fogg's behavior model proposes that three elements must converge in order for a behavior to happen. What are these three elements?
Motivation
189
When dining out
certain key words on a menu can indicate how a dish has been prepared. In general
190
What is one useful strategy that clients can employ at holiday potlucks and family dinners to stay on track with healthy eating?
Offer to bring a healthy dish to share.
191
what strategy might a Nutrition Coach recommend to a client who says that he finds himself snacking constantly at his desk at work?
Remove snacks from his desk and immediate work area
192
The nutrient quality of a meal refers to what?
The amount and variety of nutrients provided in a food or meal
193
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?
suggest that he freeze some portions since cooked chicken only lasts for three to four days in the refrigerator.
194
When selecting or preparing a meal
why is it important to include a source of protein?
195
Where should consumers focus the bulk of their shopping at the grocery store in order to buy mostly whole
unprocessed foods?
196
what appetizer would be the healthiest option for a client to select?
Shrimp cocktail
197
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?
Make small
198
What is a mistake that can add excess calories that consumers may make when ordering salad for a meal?
They add too many high calorie items such as cheese
199
What is mindless eating?
Eating that occurs without paying attention to the food being consumed
200
What is the first step that clients should consider when deciding to meal prep?
What type of meal preparation suits their lifestyle and preference
201
When meal prepping
it is recommended that clients limit themselves to how many new recipes to avoid making the process too complicated?
202
what is a useful strategy that can help clients be more efficient during meal prep?
Set out all the ingredients and tools needed prior to starting.
203
According to B.J. Fogg's model
what is a strategy that a client could use to turn a healthy behavior change into a sustainable habit?
204
What is one strategy that a client could use to avoid the risk of making impulse purchases at the grocery store?
Avoid grocery shopping when hungry.
205
intrinsic motives
Involving pursuit of internal goals
206
empathy
the ability to understand and share the feelings
207
Why is it important to understand the role of psychology in fitness and wellness?
Every behavior has a reason
208
vicarious experiences (modeling)
Demonstrating a task to those less experienced with the task so they can see how it is done and model after your demonstration.
209
Health Belief Model
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
Anti-fat bias
A negative attitude toward
211
noncommunicable disease
a disease that is not transmitted by another person
212
communicable disease
A disease that can be spread from one person or species to another.
213
Illness-Wellness Continuum
a model that illustrates the full range of health between the extremes of illness and wellness
214
Palatability
the better food tastes
215
what hormone is responsible for feelings of satiety?
Leptin
216
soft skills
the ability to motivate
217
Denotation
the literal meaning of a word
218
Connotation
All the meanings
219
What is the best place to start when it comes in building effective coaching skills?
Self-awareness
220
What best demonstrates positive verbal communication?
Supportive language
221
By acknowledging that the clients they interact with will be diverse in a variety of ways
Nutrition coaches can confront and eliminate what and improve their practice?
222
Receiving stage of listening
Intentional focus on hearing what the client is sharing.
223
Understanding Stage of listening
Identify meaning of what is being said.
224
Remembering Stage of Listening
Relates to how much is remembered about what the client has shared.
225
evaluation stage
Identify individual differences and barriers key to program development and success.
226
responding stage
Provide feedback shared by the client.
227
Reflection
Paraphrasing words and emotions during active listening.
228
probing questions
Questions used when more detail or information is needed.
229
Divergent Questioning
Broad questions that have no right or wrong answer.
230
Motivational Interviewing (MI)
A client-centered coaching style that helps clients resolve ambivalence and elicit behavior change.
231
Proximal Rewards
Rewards that are immediate - for example
232
Distal Rewards
Rewards that are far away
233
motivational phase
The build-up of mental energy that drives the desire to behave in certain ways - behavior often needs plans.
234
planning phase
Point where individuals decide how they will turn their motivation into behavior.
235
Amotivation
A state in which a person is not motivated to behave.
236
external regulation
Behavior performed to achieve some external reward or to avoid punishment - it is reflective of complying with other people's demands.
237
introjected regulation
Behavior performed to avoid negative feelings (i.e.
238
Identified Regulation
Behavior performed because it is valued and personally important.
239
integrated regulation
Behavior performed because it is fully congruent with a person's values and needs.
240
Unconditional Positive Regard (UPR)
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
Change Talk
When the client voices the benefits of change and disadvantages of staying the same.
242
Value Exploration
Clients discover why the goal is important to them. They then create specific behavior-oriented goals based on what their values are.
243
Value Prioritization
When values are prioritized
244
Reflective Listening
Listening that clarifies and expresses an understanding of a person's own experiences and goals.
245
Fundamental Attribution Error
When a person's behavior is attributed to "the way they are" rather than to external factors.
246
Unconditional Positive Regard
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
If a Nutrition Coach is helping a client overcome behaviors that reside in the Precontemplation Stage
actions taken could include which of the following?
248
If a Nutrition Coach is helping a client overcome behaviors that reside in the Contemplation Stage
actions taken could include what?
249
If a Nutrition Coach is helping a client overcome behaviors that reside in the Preparation Stage
actions taken could include which of the following?
250
Help clients make specific action plans that dictate when
where
251
If a Nutrition Coach is helping a client overcome behaviors that reside in the Action Stage
actions taken could include which of the following?
252
If a Nutrition Coach is helping a client overcome behaviors that reside in the Maintenance Stage
actions taken could include which of the following?
253
objective goals
Attaining a specific standard of proficiency on a task
254
performance goals
Goals in relation to one's own level of performance or behavior.
255
Goal Specificity
Goals that are objective and can be easily measured.
256
Goal Proximity
Goals that are either short- or long-term.
257
Goal Difficulty
How hard (or easy) it is to reach a goal.
258
Intrinsic Motivation
Behavior that is directed by personal (internal) satisfaction
259
Decision Balance Sheet
A technique to help people make decisions about starting a specific program or not.
260
Acceptable Macronutrient Distribution Range (AMDR)
A range of intakes for carbohydrates
261
Resting Metabolic Rate (RMR)
The amount of energy (i.e.
262
Adiposity
A condition of being severely overweight or obese.
263
protein
10-35%
264
Carbs
45-65%
265
fat
25-35%
266
What are the recommended calorie ranges for adult men and women?
Adult Women - 1
267
Adult Men - 2
000-3
268
2-Compartment Model
Any method of body-composition assessment that divides the body into two major parts - typically
269
3-Compartment Model
A method of body composition assessment that divides the body into three major parts - typically
270
4 compartment model
A method of body composition assessment that divides the body into four major parts - typically
271
Bioelectrical Impedance Analysis (BIA)
A technology that estimates body composition based on the fluid content - by determining how easily small electrical currents travel through the body
272
Body Density
The estimated thickness of fat under the skin at specific locations when entered into an equation.
273
Air Displacement Plethysmography (ADP)
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
Dual-Energy X-Ray Absorptiometry (DXA)
A body composition assessment method that measures whole-body and regional (arms
275
Infrared 3-Dimensional Scanning
A body composition assessment method that involves the estimation of the 3-dimensional volume of the body using infrared sensors.
276
Hydrometry
The process of monitoring water within the body to determine body composition.
277
When comparing different body composition assessment methods
it is important to weigh the cost and practicality of each methods
278
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?
Bioelectrical Impedance Analysis (BIA)
279
In the United States
what year is/was the deadline for the majority of food companies to adopt the new revised Nutrition Facts Label?
280
Which of the following are no longer required to be listed on the new Nutrition Facts label?
Vitamins A and C
281
Per the new Nutrition Facts Label requirements
what must be included on food packaging for containers that have 2 to 3 servings per container?
282
What is defined as the amount of food an individual chooses to put on their plate during a meal?
Portion size
283
closed fist portion size
1 cup vegetables
284
two whole thumbs portion size
4 tbsp solid fats
285
1 fingertip portion size
1 tsp oil
286
2 cupped palms portion size
1 cup grains
287
open palm portion size
3 oz protein
288
1 finger length portion size
1 oz cheese
289
What is one strategy
while at the grocery store
290
Nutrient Density
The amount of nutrients provided by a food or meal relative to the total calories in the meal.
291
The idea of snacking should never be written off and can help your client curb cravings that may lead to unhealthy food choices. However
if your client's calorie needs range from 1
