Module 12: Putting MI to Work in Nutrition & Fitness Sessions

Question 1

Define contextual skills

Answer 1

Skills and resources for managing the food context and orchestrating family meals

Question 2

List and describe ways to help clients with developing food preparation skills

Answer 2

• Ask open-ended questions to evaluate their current skills and patterns
• Determine their baseline cooking skills
• Use reflective listening to evoke and reinforce change talk
• Only make suggestions if they get stuck
• Scaling questions are helpful to determine self-efficacy

Question 3

Habituation

Answer 3

Learning how to trust internal cues so that you can eat and enjoy all foods

Question 4

Describe how to help someone deal with food cravings

Answer 4

• Encourage clients to tune into their body’s cravings rather than being so focused on how many calories are in each specific meal
• Helpful to point out that they crave something so much because they don’t allow themselves to enjoy it while they’re eating it
• Teaching mindful eating can help create a healthy relationship with food

Question 5

Autonomous motivation

Answer 5

When someone is motivated by either the inherent satisfaction of an activity or it’s alignment with core values

Question 6

Controlled motivation

Answer 6

Goals that reflect an outward gain or pay off

Question 7

List the most common barriers that people face when trying to exercise regularly

Answer 7

• Perceived lack of time
• Lack of enjoyment
• Exacerbation of a health condition
• The all or nothing trap
• The guilt trap
• The exercise as a punishment trap

Question 8

Describe how to help people build self-efficacy and deal with exercise barriers

Answer 8

• Emphasizing starting small
• Using scaling questions
• Encourage them to start with small goals that are manageable
• Encourage them to examine their beliefs about what physical activity is and what it is not