Helping Clients Navigate the Real World Flashcards
When educating clients about the importance of planning before going grocery shopping, what are some strategies that could help them minimize common pitfalls while at the grocery store? Check all that apply
A. Avoid shopping when hungry
B. Write a grocery list ahead of time
C. Select and plan recipes in advance
D. Stay away from busy shopping times
all of the above
What is one strategy, while at the grocery store, that can help clients stay focused on buying whole, unprocessed foods?
A. Navigate the perimeter of the grocery store.
B. Only purchase in season fruits and vegetables.
C. Avoid buying any foods that don’t perish within 1 week.
D. Plan recipes that use 5 or fewer ingredients.
A. Navigate the perimeter of the grocery store.
When educating clients on dining frequency and occasion, clients may lack the true impact that going out to a restaurant can have on one’s daily caloric intake. Which of the following are consistent with dining out compared to cooking at home? Check all that apply.
A. Portion sizes are often larger
B. Often prepared with excess sauces, fats, and gravies
C. Butter is often used as a flavoring agent as well as presentation
D. Better ingredients are used
A, B, C
Aside from the cooking method chosen, restaurants will often use techniques to promote the presentation of or flavor from the kitchen to the table. What is a request that a client could make to minimize unwanted calories to their order without sacrificing flavor? Check all that apply.
A. Recommend the use of olive oil over butter.
B. Ask for sauces and dressings on the side.
C. Order your meal “dry.”
D. Request the order to be portioned in half.
B. Ask for sauces and dressings on the side.
C. Order your meal “dry.”
The holiday season is often a challenging time for clients, making it difficult to restrain from overindulging on the foods during these times. One strategy to help prepare for a party is to eat lightly during the day of the social event. Which of the following would be considered a light, nutrient dense meal example? Check all that apply.
A. Whole grain toast with eggs and fruit
B. Bean burrito with rice and guacamole
C. Cheese omelet with hash browns and fruit
D. Salad with lean protein
E. Half sandwich with lean protein, side of vegetables, and fruit
A, D, E
Traveling can make it difficult for clients to adhere to their nutrition goals. What are some strategies that a Nutrition Coach could recommend to their client to help them prepare prior to travel? Check all that apply.
A. Make a list of healthy, non-perishable food items to pack.
B. If possible, prepare and pack their meals ahead of time.
C. Avoid the food options while at airports.
D. Purchase only foods that are prepared in front of you.
A. Make a list of healthy, non-perishable food items to pack.
B. If possible, prepare and pack their meals ahead of time.
It is only a matter of time before clients come to you, asking questions about meal prepping. What are some guidelines that should be conveyed to clients interested in meal prep? Check all that apply.
A. Decide what type of meal prep best fits your lifestyle and preference.
B. Set aside and budget the time required to plan, gather, and prep your meals.
C. Invest in the right equipment, tools, and supplies required to make and store your meals.
D. Stock up on the cooking staples to ensure you minimize frequent grocery shopping.
E. Plan-ahead by preparing a weekly menu.
F. Minimize distractions while meal prepping.
all of the above
What is the name of the model that proposes that in order for a particular behavior to occur, three elements have to come together: there has to be motivation, the ability to perform the behavior, and a prompt (previously referred to as a trigger)?
BJ Fogg’s Behavior Model
What three elements have to come together for a particular behavior to occur, according to BJ Fogg’s Behavior Model?
- motivation
- ability
- prompt
A trigger or cue that initiates an action or event to occur.
prompt
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 1,500-1,800 who likes to eat 3 meals a day with 1-2 snacks should limit the calories per snack to what?
A. Your client should refrain from snacking
B. Less than 100 calories
C. 200-350 calories each
D. 150-200 calories each
D. 150-200 calories each
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. Ambition, confidence, and action
b. Motivation, ability, and a prompt
c. Planning, preparation, and action
d. Desire, action, and commitment
b. Motivation, ability, and a prompt
Where should consumers focus the bulk of their shopping at the grocery store in order to buy mostly whole, unprocessed foods?
the perimeter of the store
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.
b. Avoid eating excessively ahead of time.
c. Eat ahead of time.
d. Call ahead to ask for the daily specials.
a. Look up the menu ahead of time.
What is something that clients should consider when buying any packaged food product?
a. The promotion of the product and if it is a well-known, popular item
b. The nutritional value of the product, and how it fits into the context of their diet, health, and fitness goals
c. The health claims on the product and whether these are in line with their goals
d. The total calories in the product and how many servings they should eat
b. The nutritional value of the product, and how it fits into the context of their diet, health, and fitness goals
