Chap 20 Helping Clients Navigate The Real World Flashcards

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1
Q

When selecting or preparing a meal, why is it important to include a source of protein?

A

They promote meal satisfaction and prolong satiety.

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2
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.

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3
Q

The nutrient quality of a meal refers to which of the following?

A

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

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4
Q

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

A

A grocery list

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5
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.

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6
Q

Which of the following is a helpful strategy for navigating social events that include alcoholic beverages?

A

Set a drink limit ahead of time.

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7
Q

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?

A

Associate the change with an existing behavior that they perform or engage in regularly.

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8
Q

When meal prepping, it is recommended that clients limit themselves to how many new recipes to avoid making the process too complicated

A

Two or three

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9
Q

Which of the following might be the best snack option for a client to select from a vending machine?

A

Cheese stick or Greek yogurt

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10
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, nuts, seeds, and dried fruit.

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11
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, ability, and a prompt

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12
Q

Which of the following 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

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13
Q

An individual who eats three meals plus one to two snacks per day, and whose calorie needs range from 1500 – 1800 per day, may want to limit snacks to approximately what range of calories?

A

150-200 calories

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14
Q

What is mindless eating?

A

Eating that occurs without paying attention to the food being consumed

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15
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.

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16
Q

How can meal prepping ahead of time help a client stay on track with making healthy food choices?

A

It makes healthy foods easily available during busy times.

17
Q

What does batch prep mean?

A

Preparing ingredients used in multiple recipes at the same time

18
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, and if there are items that need to be prepared first.

19
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

20
Q

Creating a grocery list that mimics the layout of the store can help consumers avoid back-tracking across the store. What is one danger of back-tracking across the store?

A

Being distracted by product displays that promote unhealthy snack foods

21
Q

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?

A

Look up the menu ahead of time.

22
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.

23
Q

Which of the following appetizers would be the healthiest option for a client to select?

A

Shrimp cocktail

24
Q

Which of the following strategies 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, and store them in the office kitchen.

25
Q

Basic food safety guidelines remain important when meal prepping. Cooked fish should be consumed no later than how many days following preparation?

A

Two to three days after preparation

26
Q

Basic food safety guidelines remain important when meal prepping. Cooked fish should be consumed no later than how many days following preparation?

A

Two to three days after preparation

27
Q

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

A

Add extra vegetables to the meal.

28
Q

What is something that clients should consider when buying any packaged food product?

A

The nutritional value of the product, and how it fits into the context of their diet, health, and fitness goals