Nutrition Behaviours Flashcards

1
Q

why focus on nutrition (7)

A
  1. weight related co-morbidities (diabetes, CVD, OA, increased BP, systemic inflammation/cancer)
  2. personal and public health costs
  3. quality of life
  4. what we eat influences out concentration, daily functioning, stress and overall performance
  5. nutrition often associated with clients exercise related goals
  6. lots of confusion about what diets may be best
  7. nutritional behaviours are critical to success
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2
Q

standard solutions for nutrition management (6)

A
  1. dieting without exercise
  2. food elimination (cutting out carbs)
    3.limiting quantities (macros etc..)
  3. adhearing to a specific plan (no sugar etc..)
  4. meal replacement (protien shakes)
  5. severe strategies (weight loss drugs)
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3
Q

Do diets work? short term vs long term

A

short term yes
long term no. Because the diet is too specific and too strict you will gain the weight back.
The brain will fight to bring the body back to the same weight it had before the energy was restricted

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4
Q

ways to manage nutrition change

A
  1. control with a lot of effort long term (not usually managable)
  2. form healthy eating behaviours and habits (practice until it becomes automatic)- make it obvious, easy and attractive.
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5
Q

standard approach to nutrition behaviour change

A

-change everything at once
-adherence starts high then falls off
-goal to be as close to perfect
-food tackled in isolation
-on or off plan, no continuim

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6
Q

skills based approach to nutrition behaviour change

A

-one habit/skill at a time
-scaled to confidence level and to life
-self paced process (continuim)
-goal is sustainability
-other behaviours are integrated
-practice and develop skills

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7
Q

why is a skills based approach better?

A

long term adherence is likely higher
“food skills is 100% of ability to manage weight, exercise is 100% to sustain lean body mass or 50% of our ability to manage our stress”- Josh creator of GMB fitness

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8
Q

why develop and practice food skills (6)

A
  1. takes the pressure off- just practice
  2. allows for errors
  3. encourages beginners mindset
  4. focuses on the process rather than outcome
  5. feels easier and boosts confidence
  6. already fits into everyday life
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9
Q

define homeostatic hunger

A

the physiological signs of hunger.
-hollow stomach feeling
-physical growling/rumbling
-wanting a whole meal as opposed to craving a specific food

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10
Q

Define hedonic hunger

A

emotional eating
-doesnt have a lot to do with food but rather internal feelings
-can be a tool, but when it becomes the default, may require referral
-normal to get this from time to time but want to avoid it if it becomes majority of the time

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11
Q

Good starting points when it comes to eating habits (5)

A
  1. eat substantial meals without snacking
  2. eat mostly whole foods
  3. eat just enough to be satisfied- notice when full and stop
  4. feel hunger before eating
  5. track the behaviour you choose(aim for 1 per day to start then increase frequency)
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12
Q

what influences how much we eat (4)

A
  1. mood
  2. container size
  3. presence of others (social gatherings/parties)
  4. taste
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13
Q

How does the ‘path’ influence out eating behaviours? (rider and elephant)

A

we must shape the path for the elephant through influences

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14
Q

how do portion size relate to container size?

A

the larger container you have the more likely you will take a larger portion (big bowl and big spoon= scooping more icecream

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15
Q

impact of external ques

A

stale popcorn: given a large bag of free popcorn people still ate the entire large bag of popcorn even though it was stale.

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16
Q

how to limit your consumption

A
  1. monitor the amount that you eat
  2. decrease package size in unhealthy food and increase package size of healthy foods
  3. repackage unhealthy snacks into individual sized bags to prevent over consumption
17
Q

how do environmental factors/external ques effect how much we eat

A

ex. inflation. This causes less grams per bag, so we eat less of that food.
can also include:
-plate size
-fry container size

18
Q

who creates portion size norms

A

drivers:
-larger packages
-larger restaurant portions
-larger kitchenware

19
Q

define consumption norm

A

an amount that subtly influences how much people believe is appropriate to eat (canada vs USA portions, or north america vs european portions)

20
Q

how to reverse portion size norms

A

-buy items in smaller serving sizes
-re portion bulk food into individual serving size
-ask for half your order to go (restauraunt)
-replace larger dishware with smaller dishware
-keep larger food containers/packages off the counter

21
Q

how to know when you are done/full

A

rely on internal ques rather than external ques (bowl of soup example: if bowl of soup never empties then you will keep on eating if you rely on external ques)

22
Q

describe the physiological adaptations to weight loss (2)

A
  1. activity thermogenesis (and NEAT) are reduced- conserve energy CVD & MSK systems become more efficent and we move around less
  2. Hormones change and hunger soars- Leptin and Grehlin both increase, increasing our hunger.
23
Q

describe the neurological adaptaions to weightloss (4)

A
  1. brain makes us more acutely aware of all ques around us
  2. food that previously had no appeal is now appealing
  3. images and aroma of food is more appealing
  4. food taste better because eating it triggers the pleasure senses
24
Q

metabolic adaptations of weightloss

A
  1. resting metabolic HR slows to conserve energy by 10-20% (via the hypothalamus)
  2. Lean body mass will decrease by 13-20%
25
Q

4 adaptations the person has when loosing weight but has trouble keeping it off (summary)

A

-slow resting metabolic rate
-increase drive to eat
-improve efficentcy of systems to preserve energy
-change parts of the brain that respond/react to palpibility of food