nutrition and behavior change

Question 1

diet

Answer 1

food and beverages we eat

Question 2

eating pattern

Answer 2

kinds of foods you eat

Question 3

factors that influence weight and weight loss

Answer 3

• don’t focus on numbers
• family history
• psychological factors
• hormonal
• environment
• metabolic rate

Question 4

refined carbs and simple sugars

Answer 4

digested quickly, raising BG higher

Question 5

complex carbs/fiber containing

Answer 5

digested slower, fiber slows gastric emptying, these foods raise BG but not as high and quick as refined CHO

Question 6

protein containing foods

Answer 6

does not raise BG like CHO does, eating with CHO helps BG levels to be more stable/steady

Question 7

fat containing foods

Answer 7

minimal effect on BG, slower gastric emptying “high satiety value”

Question 8

what are important communication strategies surrounding weight loss?

Answer 8

• encourage health without focusing on weight
• emphasis on other positive health outcomes from behavior change
• refer to others if needed

Question 9

intuitive eating

Answer 9

• non diet approach to health and wellness, not weight focused
• a mind-body health approach, listening and responding to messages from your body
• eating that allows you to feel good mentally and physically

Question 10

concepts of intuitive eating

Answer 10

• reject the diet mentality
• honor your hunger
• make peace with food
• challenge the food police
• discover the satisfaction factor
• feel your fullness
• cope with your emotions with kindness
• respect your body
• movement - feel the difference
• honor your health

Question 11

1st A of coaching for nutritional behavior

Answer 11

assess
- patients understanding
- diet/usual eating patterns
- color of foods on the plate
- 24 hour recall, food frequency, diet record

Question 12

2nd A of coaching for nutritional behavior

Answer 12

advice
- review big picture
- frame a positive message
- give insight on eating pattern
- “diet is high/low in..”

Question 13

3rd A of coaching for nutritional behavior

Answer 13

agree
- what does change look like
- one meal at a time
- pick one change, have client pick

Question 14

4th A of coaching for nutritional behavior

Answer 14

assist
- SMART goal
- written educational materials

Question 15

5th A of coaching for nutritional behavior

Answer 15

arrange
- follow up
- refer

Question 16

increases risk of CVD

Answer 16

• processed meats
• unprocessed red meats
• added sugars
• high saturated fat intake
• refined carbs

Question 17

decreases risk of CVD

Answer 17

• fruit and veggies
• plant based diet
• soluble fiber
• mono/polyunsaturated fats
• reduced sodium

Question 18

increase risk of T2D

Answer 18

• processed meat
• red meat
• sugar sweetened beverages

Question 19

decreases risk of T2D

Answer 19

• fruits and veggies, lean meat, whole grains
• polyunsaturated fats
• whole grains/fiber

Question 20

increases risk of cancer

Answer 20

• processed meats
• red meats

Question 21

decreases risk of cancer

Answer 21

• fruit and veggies
• whole grains/fiber

Question 22

what are things to focus on in the DASH diet?

Answer 22

• fruits and veggies (4-5 cups/day)
• plant and lean proteins (4-5x/week)
• low fat dairy
• emphasis on potassium, calcium, magnesium

Question 23

what does the DASH diet recommend you decrease?

Answer 23

• saturated fat
• sodium
• added sugar

Question 24

what does the mediterranean diet recommend you have a high intake of?

Answer 24

• fruit and veggies
• whole grains
• beans, lentils, nuts
• olive oil

Question 25

mediterranean recommendations for moderate intakes

Answer 25

• fish, poultry
• cheese/yogurt
• wine

Question 26

mediterranean diet little or no intakes

Answer 26

• red meat
• sweets