Section 3 Setting goals and collecting, using and analysing nutritional information Flashcards
Consulting, communicating and goal setting
- Establish a trusting and supportive professional relationship.
- Gather information.
- Help set and achieve goals.
- Keep information confidential.
Gathering information
- Questionnaire (e.g. lifestyle, PAR-Q, medical, nutritional).
- Food diary.
- Interview/consultation.
- Short- and long-term observation, e.g. body language, behaviours, habits, reactions, emotions, health.
- Nutritional testing/assessing.
The consultation process
- Communicate clearly and effectively.
- Generate enthusiasm and motivation for change.
- Be aware of the effect of their personal attitudes and beliefs.
- Avoid being too judgmental.
- Consider family and or cultural barriers.
- Identify self-limiting beliefs.
- Use appropriate questioning.
Confidentiality
Client information should be:
- Gathered with their consent.
- Only used for limited purposes.
- Accurate and current.
- Stored in a fire-proof locked cabinet or under password protection on a computer.
- Not passed to anyone without consent.
Analysing information and providing feedback
- Analyse the quantity and quality of nutrients being consumed.
- Identify poor nutritional habits.
- Look for high alcohol intake.
- Analyse energy and mood levels.
- Analyse the timing of meals.
- Analyse the level of activity.
- Look for repetitive eating patterns.
Providing feedback
- Highlight areas that need to be improved.
- Determine what works best for their life and circumstances.
- Prioritise change by considering nutritional importance and difficulty.
- Be careful with language and manner when discussing negative feedback.
Goal setting
Monitoring progress
- Monitor progress through follow-up consultations, food diaries and assessments.
- Drip feed lesser priority objectives into the strategic formula.
- Written goals should be placed somewhere the client will regularly see them.
The performance equation
Potential – Psychological interference = Performance
- Potential: education, experience, knowledge, skills, determination and commitment.
- Psychological interference: low motivation, low confidence, lack of focus, stress, anxiety, limiting beliefs and behaviours.
The behaviour change model
Types of barrier:
- Enjoying the taste of less healthy food.
- Comfort eating to improve feelings and emotions during stressful times.
- Financial concerns over cost of better quality food.
- Family members, spouse or partner may not want to change.
- Time constraints may support low quality, convenience eating.
- Difficulty breaking old habits.
Basic motivational strategies
Liaising with others
- Friends.
- Spouse.
- Employer.
- Doctor.
- Dietician.
- Psychologist.
- Personal trainer.
- Fitness instructor.
Measuring body composition
Central or abdominal fat: android or ‘apple’ body shape.
Peripherally distributed fat: gynoid or ‘pear’ body shape.
Body mass index (BMI)
weight (lb) x 703
BMI = ———————-
height2(in)
Or
weight (kg)
BMI = —————–
height2(m)
BMI Weight Range
Obesity class BMI (kg/m2)
Underweight <18.5
Normal acceptable 18.5 - 24.9
Overweight special attention 25 - 29.9
Obesity medical referral i 30 - 34.9
Severe obesity ii 35 - 39.9
Morbid obesity iii >40
