Chapter 3 - Nutritional Guidelines

Question 1

In addition to understanding how the body moves, it’s important for GFIs to understand how to fuel the body for physical activity and achieve health related goals.

Question 2

In addition to understanding how the body moves, it’s important for GFIs to understand how to fuel the body for ______ and achieve _________ goals.

Answer 2

physical activity and health related goals

Question 3

GFIs are uniquely positioned to help translate the Federal Governments nutrition advice into easily understood action items for individual participants and groups of participants.

Question 4

GFIs are uniquely positioned to help translate the ______________ nutrition advice into easily understood action items for individual participants and groups of participants.

Answer 4

Federal Governments

Question 5

What is Ace’s position on nutrition scope of practice for GFIs and Health Coaches.

Ultimately a GFI scope of practice as it relates to nutrition is determined by state policies and regulations, education and experience, and competencies and skills.

Answer 5

Not only can but SHOULD share GENERAL, NON-MEDICAL nutritional information with their clients/participants

Question 6

What does ACE Stand for?

Answer 6

American Council on Exercise

Question 7

GFIs are on the frontlines of helping the public achieve healthier lifestyles.

Question 8

It is within the scope of ALL exercise professionals to share dietary advise endorses or developed by ________.

Two sources especially include ?

Answer 8

The Federal Gov

Dietary Guidelines for Americans
MyPlate

Question 9

Actions that are outside of the scope of the practice for exercise professionals and health coaches include, but may not be limited to :

1 - Individualized Nutrition Recs

2 - Nutritional Assessment to determine nutritional needs and nutritional status, and to recommend nutritional intake.

3 - Specific Recs or programming for nutrient or nutritional intake, caloric intake, or specialty diets

4 - Nutritional Counseling, education or advice aimed to prevent, treat, or cure a disease or condition, or other acts that may be perceived as medical nutrition therapy

5 - Development, administration, evaluation, and consultation regarding nutritional care standards or the nutrition care process

6 - Recommending , prescribing, selling or supplying nutritional supplements to clients/participants

7 - Promotion of oneselve as a nutritionist or dietician

Question 10

To ensure maximal client/participant safety and compliance with state policies and laws, it is essential that the exercise professional or health coach recognizes when it is appropriate to refer to a registered dietician or physician.

Question 11

The 2020-2025 Dietary Guidelines for Americans offer four big picture recs that are key to nutrition, making every bite count, making healthy choices one day at time, and making nutrient dense choice one meal at a time.

Question 12

The 2020 -2023 Dietary Guidelines for Americans make a point to emphasize ___________ more so than _______.

Answer 12

Overall Nutritional Value
More than the sum of its parts

Question 13

Key Guideline 1: Follow a Healthy Dietary Pattern at Every Life Stage

The 2020 -2023 Dietary Guidelines for Americans make a point to emphasize overall nutritional value more so than the sum of its parts.

A healthy dietary pattern should not be viewed as a rigid prescription but rather as a customizable framework featuring core elements that individuals and personalized to make affordable choices that meet traditional and cultural preferences.

The main components of healthy eating pattern include:

Vegetables of All Type

Fruits, especially whole fruit

Grains, at least half of which are whole grains (replacing refined grains with whole grains)

Dairy, including fat free or low fat dairy including milk, yogurt, cheese and or fortified soy products

Protein foods, including seafood, lean meats and poultry, eggs, beans, peas, and lentils, nuts, seeds and soy products

Oils, including vegetable oils and oils in foods such as seafood and nuts

Question 14

The three types of healthy dietary patterns discussed at most length in the Dietary Guidelines are ?

Answer 14

1 - Healthy US Style Dietary patterns
2 - The healthy Mediterranean Style Dietary Patterns
3 - The Healthy Vegetarian Dietary Pattern

Question 15

What is the Healthy US Style Dietary Pattern based on?

Answer 15

Healthy eating that all Americans cna follow.

Based on types + proportions of foods Americans typically consume but in nutrient dense forms and appropriate portions.

Question 16

What is the healthy Mediterranean Style Dietary Pattern?

Answer 16

Its adapted from the Healthy US Style Dietary Pattern, modifying amounts recommended from some food groups to more closely reflect eating patterns that have been associated with positive health outcomes in studies of Mediterranean diets

Question 17

What is the biggest difference between the Mediterranean and US Healthy Diet?

Answer 17

The mediterranean diet contains more fruits and seafood and less dairy, meats, and poultry.

Mediterranean diet is similar to US Healthy diet with the exception of providing less calcium and less vitamin d.

Question 18

What 2 specific nutrients does the mediterranean diet provide less of compared to US Healthy diet?

Answer 18

Calcium and Vitamin D

Question 19

Moderate to strong evidence shows that these healthy dietary patterns (US, Mediterranean, Vegetarian) are associated with reduced risk of ________.

Answer 19

Chronic Diseases
Cardiovascular Disease
Type 2 Diabetes
Obesity
Some Cancers

Question 20

The most important components of a healthy dietary pattern include:
1-High intakes of Fruits and vegetables
2 - Low intakes of processed meat and poultry, sugar sweetened beverages and refined grains

Question 21

Key Guideline 2: Customize and Enjoy Food and Beverage choices to reflect personal preferences, cultural traditions, and budgetary consideration

Following a healthy dietary pattern should be enjoyable at all stages and across all ages, racial and ethnic backgrounds, and socioeconomic statuses.

Question 22

Key Guideline #3: Focus on Meeting Food Group Needs with Nutrient Dense Foods and Beverages, and Stay within Calorie LImits

Question 23

Key Guideline #4: Limit foods and beverages higher in added sugars, saturated fat, sodium and limit alcoholic beverages

Question 24

By making shifts in dietary patterns, Americans can achieve and maintain _____________, meet ________ and decrease _______

Answer 24

1 - healthy body weight
2 - meet nutrient needs
3 - decrease the risk of chronic disease

Question 25

Food Components and Foods to Reduce:

1 - Sodium
2 - Saturated Fatty Acids
3 - Trans Fat
4 - Added Sugars
5 - Refined Grains

Question 26

Food Components and Foods to Reduce:

1 - Sodium
(limit to less than _____ per day)

2 - Saturated Fatty Acids
(limit to less than _____% of calories per day)

3 - Trans Fat
aim to keep intake as low as possible

4 - Added Sugars
(Limit to __% of total caloric intake)

5 - Refined Grains
aim to limit consumption

Question 27

What Food Components and Nutrients should you increase?

Answer 27

1 - Vegetables and Fruits
2 - Wholegrains
3 - Dairy and Fortified Soy Alternatives
4 - Seafood, Nuts, and Seeds
5 - Dietary Fiber
6 - Vitamins and Minerals including: Potassium, Calcium, Vitamin D, Iron, Folate, Vitamin 12

Question 28

A GFI can target any or all of the food components and nutrients to increase for positive nutrition when working with clients.

Question 29

When it comes to dairy and fortified soy alternatives, people should choose ____ or ____dairy products.

Answer 29

Low Fat / Fat Free

Question 30

What role does Dietary Fiber play in the human body?

Answer 30

1 - it increases the feeling of fullness.
2 - Promotes bowel movements
3 - helps decrease the risk of cardiovascular disease, obesity, an type 2 diabetes

Question 31

What is the name of the tool that the federal government employs to represent a healthy eating plan? This is done in an effort to translate recommendations into action.

Answer 31

MyPlate

Question 32

What is the goal of MyPlate?

Answer 32

To influence Americans to eat a more balanced dietary pattern by encouraging people to make their plate 50% fruits and vegetables.

Question 33

My Plate encourages people to do the following:
1 - Balance calories from energy intake vs energy output perspective
2 - enjoy food but eat fewer calories
3 - eat more vegetables, fruits, whole grains, and fat free or 1% milk dairy products for adequate potassium, calcium, vitamin D, and Fiber
4 - Make 1/2 their plate fruits + vegetables
5 -Eat fewer foods high in solid (typically saturated and trans) fat, added sugars, and salt
6 - Compare sodium in foods and then choose the lower sodium versions
7 - Drink water instead of sugary drinks to help cut sugar and unnecessary calories

Question 34

MyPlate

Question 35

Use the ACE ABC Method to answer the following nutrition question:
“ What should I be eating after class?”

Answer 35

1 - ASK open ended questions to see what the participant is wanting to achieve

2 - BREAK DOWN BARRIERS - empower participants to overcome barriers by asking open ended questions to learn more about previous challenges and obstacles

3 - COLLABORATE - Working together with the participant on goals and solutions is the next step and allows the participant to decide how to move forward

Question 36

Nutrition, Language, and Scope Of Practice:

GFIs should not use the terms “prescriptions”, “rehabilitation”, or “treatment”.

GFIs could potentially overstep their scope of practice if they utilized those terms when helping participants pursue their exercise goals.

Question 37

Nutrition, Language, and Scope Of Practice:

Unless the GFI retains a degree or certification in nutrition… answering nutrition and health questions is an area of particular concern.

Specific nutrition advice beyond that presented in accepted guidelines like the dietary guidelines and my plate can be given by ONLY registered dietitians and/or doctors who have full access to a person’s medical history.

Questions about products to ingest should be answered with a statement that the GFI is not qualified to answer those questions and the participant should seek the assistance of a qualified professional to design an optimal dietary plan

Informing a participant that proper diet is a key to good health is a wise idea but providing specific details beyond the scope of practice provides both health dangers and potential lawsuits.

GFIs should resist the urge to even speculate about the benefits of certain foods, vitamins, minerals, supplements, as the participant may take the GFI literally