Chapter 20 Helping Clients Navigate The Real Word Flashcards
1 What is one tool that consumers can create and use to navigate and streamline their grocery shopping?
A grocery list
A recipe
A food log
An activity tracker
A grocery list
2 Where should consumers focus the bulk of their shopping at the grocery store in order to buy mostly whole, unprocessed foods?
The top shelves
The center aisles
The perimeter of the store
The bottom shelves
The perimeter of the store
3 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?
Forgetting important items on the grocery list
Being distracted by product displays that promote unhealthy snack foods
Getting lost in the grocery store
Being too tired to stay focused on grocery shopping
Being distracted by product displays that promote unhealthy snack foods
4 What is one strategy that a client could use to avoid the risk of making impulse purchases at the grocery store?
Go grocery shopping at night.
Go grocery shopping after breakfast.
Avoid shopping during the day.
Avoid grocery shopping when hungry.
Avoid grocery shopping when hungry.
5 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?
Avoid eating excessively ahead of time.
Look up the menu ahead of time.
Eat ahead of time.
Call ahead to ask for the daily specials.
Look up the menu ahead of time.
6 When dining out, certain key words on a menu can indicate how a dish has been prepared. In general, which preparation methods tend to be the healthiest (i.e. prepared with minimal added fat)?
Dishes that are steamed, simmered, sautéed, and baked
Dishes that are poached, steamed, roasted, or broiled (without added fat)
Dishes that are grilled, braised, sautéed, or roasted
Dishes that are oven-baked, pan-fried, stir-fried, and grilled
Dishes that are poached, steamed, roasted, or broiled (without added fat)
7 Which of the following appetizers would be the healthiest option for a client to select?
Spinach and artichoke dip
Fried chicken tenders
Shrimp cocktail
Mozzarella sticks
Shrimp cocktail
8 What is one pitfall that many consumers may make when selecting a salad as a healthy lunch option?
They request dressing on the side.
They add too few vegetables.
They do not add any protein or healthy fat.
They add too many vegetables.
They do not add any protein or healthy fat.
9 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, nuts, seeds, and dried fruit.
They add too much protein.
They request dressing on the side.
They add too many vegetables and grains.
They add too many high calorie items such as cheese, nuts, seeds, and dried fruit.
10 The nutrient quality of a meal refers to which of the following?
Whether or not the foods used to prepare the meal are of high quality
The amount and variety of nutrients provided in a food or meal
Whether or not the foods in the meal are organically sourced
The total number of nutrients provided in a meal relative to the total number of foods in the meal
The amount and variety of nutrients provided in a food or meal
11 When selecting or preparing a meal, why is it important to include a source of protein?
Protein is digested fairly quickly and is a good source of energy.
They promote meal satisfaction and prolong satiety.
Adding a protein and fat can help avoid over-eating on carbohydrates at a meal.
They can add bulk to a meal.
They promote meal satisfaction and prolong satiety.
12 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.
Offer to plan the menu.
Ask for the menu ahead of time.
Eat ahead of time and avoid eating at the event.
Offer to bring a healthy dish to share.
13
14 How can meal prepping ahead of time help a client stay on track with making healthy food choices?
It increases the time they spend on meals.
It makes healthy foods easily available during busy times.
It allows them to spend longer on preparing meals.
It enables them to buy healthy foods on a regular basis.
It makes healthy foods easily available during busy times.
15 What is the first step that clients should consider when deciding to meal prep?
How much food they want to buy for the week
How many meals they want to eat during the week ahead
What ingredients to buy for meal prep
What type of meal preparation suits their lifestyle and preference
What type of meal preparation suits their lifestyle and preference
16 What does batch prep mean?
Cooking large amounts of each recipe
Preparing recipes in bulk quantities
Cooking two or more recipes for meal prep
Preparing ingredients used in multiple recipes at the same time
Preparing ingredients used in multiple recipes at the same time
17 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 describes how many ingredients the recipe will require.
It highlights the most important steps in the recipe.
It can help clients decide if they still want to make the recipe.
It helps identify which steps need to be done ahead, and if there are items that need to be prepared first.
It helps identify which steps need to be done ahead, and if there are items that need to be prepared first.
18 When meal prepping, it is recommended that clients limit themselves to how many new recipes to avoid making the process too complicated?
Four or five
Three or four
Two or three
One or two
Two or three
19 Basic food safety guidelines remain important when meal prepping. What is the minimal internal cooking temperature for all poultry (including ground chicken and turkey)?
160°F
195°F
145°F
165°F
165°F
20 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 only cook enough chicken for one day’s worth of meals to avoid risk of food poisoning.
Suggest that he freeze some portions since cooked chicken only lasts for one or two days in the refrigerator.
Suggest that he only cook enough for five days worth of meals to avoid risk of food poisoning.
Suggest that he freeze some portions since cooked chicken only lasts for three to four days in the refrigerator.
Suggest that he freeze some portions since cooked chicken only lasts for three to four days in the refrigerator.
21 How might clients who use a meal delivery service increase the nutritional value of their meals?
Add additional ingredients to the meal.
Decrease the amount of salt used in preparing the meal.
Add extra vegetables to the meal.
Decrease the amount of fat used in preparing the meal.
Add extra vegetables to the meal.
22 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?
100-200 calories
150-200 calories
250-350 calories
200-300 calories
150-200 calories
23 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?
Drink water with her fruit to help her feel full.
Have another snack until she feels full.
Have two pieces of fruit for satiety.
Add some protein to her snack.
Add some protein to her snack.
24 What is mindless eating?
Eating that occurs without paying attention to the food being consumed
Eating that occurs when an individual does not look at their food
Eating that occurs when an individual is not hungry
Eating that occurs when an individual does not think about their food
Eating that occurs without paying attention to the food being consumed
25 Which of the following 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.
Cook all the protein foods at the same time, then all the starches and vegetable dishes.
Chop and cook different foods at the same time.
Prepare one recipe at a time to avoid multi-tasking.
Set out all the ingredients and tools needed prior to starting.
26 B. J. Fogg’s behavior model proposes that three elements must converge in order for a behavior to happen. What are these three elements?
Desire, action, and commitment
Planning, preparation, and action
Ambition, confidence, and action
Motivation, ability, and a prompt
Motivation, ability, and a prompt
27 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 large-scale changes to achieve the outcome.
Change all existing behaviors immediately to achieve the desired outcome.
Overhaul old habits to obtain the desired outcome.
Make small, healthy changes that eventually bring about the desired outcome.
Make small, healthy changes that eventually bring about the desired outcome.
28 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?
Associate the change with an existing behavior that they perform or engage in regularly.
Add the behavior change to a list of activities that they plan to do each day.
Write down the behavior change and how often they plan on implementing it.
Perform the behavior on a daily basis until it becomes a habit.
Associate the change with an existing behavior that they perform or engage in regularly.
29 Which of the following might be the best snack option for a client to select from a vending machine?
A package of cookies
A muffin
Cheese stick or Greek yogurt
A candy bar
Cheese stick or Greek yogurt
30 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?
Store snacks in his drawer versus on his immediate desk area.
Plan his meals for the day ahead of time.
Remove snacks from his desk and immediate work area, and store them in the office kitchen.
Avoid bringing any snacks to work.
Remove snacks from his desk and immediate work area, and store them in the office kitchen.
31 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?
A granola bar
A light, protein rich snack
Coffee
A fruit and cheese platter
A light, protein rich snack
32 Which of the following 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
Iced tea and a bag of trail mix
Coffee drink and a muffin
Tortilla chips and cheese dip
Cheese stick or Greek yogurt
33 Which of the following is a helpful strategy for navigating social events that include alcoholic beverages?
Limit intake to 4 or 5 drinks.
Have a friend hold you accountable.
Set a drink limit ahead of time.
Eat after having an alcoholic drink.
Set a drink limit ahead of time.
