Setting Goals And Collecting, Using And Analysing Nutritional Information Flashcards

1
Q

Describe the relationship that a nutritional adviser of trainer should attempt to establish with a client.

A

It is imperative that a trusting and supportive relationship is established

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2
Q

What is the purpose of an informed consent form?

A

An informed consent form explains to the client the reason the information is being collected and how it will be used.

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3
Q

Identify the ways to ascertain a client’s nutritional habits.

A
  • Questionnaires (e.g. lifestyle, PAR-Q, medical, nutritional).
  • Food diary.
  • Interview / consultation.
  • Short- and long-term observation (e.g. habits, reactions, behaviours)
  • Nutritional testing / assessing.
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4
Q

Identify the things a nutritional adviser or trainer should consider gathering information from a client.

A
  • Communicate clearly and effectively (knowledge shared is understood).
  • Generate enthusiasm and motivation for change.
  • Being aware of personal attitudes and beliefs.
  • Understanding the constraints on an individuals health and nutrition behaviour.
  • Foresee any obstacles that may reduce the clients adherence to nutritional change.
  • Determine a variety of options suitable to the clients lifestyle.
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5
Q

In order to meet confidentiality requirements as a data controller, identify the things a nutritional adviser of trainer should do.

A

As a data controller, nutritionist or trainer must satisfy two obligations:

FIRST OBLIGATION

  • Adhere to the following principles:
  • Info is fairly and lawfully processed.
  • The info is used for the limited purpose intended & known by the client.
  • There is adequate info for the required purpose.
  • The info held is all relevant & not beyond the purpose or needs.
  • All info is accurate and current.
  • Info should only be store or held on file for a required time period.
  • Info is stored in fire-proof lockable filling cabinets or under password protection on a computer.
  • Info should not breach an individuals rights.
  • Info should not be passed on without the individuals permission & not used outside the European Economic Area unless adequate protection is in place.

SECOND OBLIGATION

  • Notify/register with the Information Commissioner.
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6
Q

Identify the barriers a client may have to changing their nutritional habits.

A
  • Time available to purchase food and prepare meals.
  • Family commitments that hinder efforts.
  • Employment commitments and degree of priority.
  • Potential support networks.
  • Social habits and activities that support or hinder activity levels.
  • Health problems that may require more specialist care.
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7
Q

Identify the points an individual should consider when using a food diary.

A
  • Complete the diary after each meal, not at the end of the day.
  • Record accurately what was eaten.
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8
Q

Identify four common nutritional goals.

A
  • Body fat reduction or weight loss.
  • Improved muscle tone.
  • Improve eating patterns.
  • Fuel exercise and/or sport.
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9
Q

What dose SMART stand for in relation to goal setting?

A

S – specific statement of the objective.

M – measurable in order to provide comparative progress.

A – agreed by client involved.

R – realistic whilst still providing a challenge.

T – time-bound to focus effort and attention.

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10
Q

Give an example of a nutritional goal that follows the SMART principle.

A

A client who wishes to lose 10kg in weight, for example, a realistic and healthy rate of loss should be specified. Losing at a rate of approx. 0.5kg per week should be achievable in 20 weeks.

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11
Q

What is the performance equation?

A

Potential – Psychological Interference = Performance

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12
Q

Give examples of psychological interference.

A
  • Low motivation
  • Low confidence
  • Lack of focus
  • Stress
  • Anxiety
  • Limiting beliefs and behaviours
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13
Q

What are the distinct stage of change we go through when adopting a new behaviour?

A

Not thinking – thinking

Preparation

Action

Maintenance – stable or relapse

Relapse – thinking (repeat)

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14
Q

Identify the basic motivational strategies a nutritional adviser of trainer can employ to support a client through a change in eating habits.

A
  • Self-monitoring
  • Reinforcement
  • Behavioural contracts
  • Provide praise
  • Encourage paired or group participation
  • Periodic testing for positive reinforcement
  • Use behavioural change strategies
  • Charting progress
  • Reward system
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15
Q

Who else might a nutritional adviser of trainer liaise with when supporting a client to make a change?

A
  • Spouse
  • Employer
  • Fitness instructor
  • Psychologist
  • Friends
  • Personal trainer
  • Doctor
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16
Q

Which special populations are more prone to nutritional deficiencies?

A

Children, the elderly and pregnant women.

17
Q

Physical signs and symptoms of anorexia.

A
  • Extreme weight loss
  • Insufficient growth
  • Constipation or abdominal pains
  • Dizzy spells
  • Hair loss
  • Poor circulation
  • Dry, rough, discoloured skin
  • Dysmenorrhoea
  • Loss of bone density
18
Q

Psychological signs and symptoms of anorexia.

A
  • Intense fear of gaining weight
  • Distorted perception of body
  • Denial of problem
  • Mood swings
  • Can be obsessed with food and calorie counting
19
Q

Behavioural signs and symptoms of anorexia.

A
  • Rituals attached to eating
  • Self-starvation
  • Restlessness
  • Hyperactivity
  • Wearing baggy clothes
  • Vomiting and/or taking laxatives
20
Q

Long-term signs and symptoms of anorexia.

A
  • Difficulty in becoming pregnant
  • Osteoporosis
  • Death
21
Q

Physical signs and symptoms of bulimia nervosa.

A
  • Frequent weight changes
  • Sore throat and tooth decay
  • Swollen salivary glands
  • Swollen face
  • Poor skin
  • Dysmenorrhoea
  • Lethargy and tiredness
22
Q

Psychological signs and symptoms of bulimia nervosa.

A
  • Uncontrollable urges to eat
  • An obsession with food
  • Distorted perception of body
  • Mood swings
  • Anxiety and depression
  • Low self-esteem, shame and guilt
23
Q

Behavioural signs and symptoms of bulimia nervosa.

A
  • Binging and vomiting
  • Going to the toilet after meals
  • Excessive use of laxatives
  • Periods of fasting
  • Excessive exercise
  • Eating in secret
24
Q

Long-term signs and symptoms of bulimia nervosa.

A
  • Heart attack
  • Rupture in stomach
  • Erosion of teeth
  • Choking
25
Q

What are adipocytes?

A

Are individual fat cells which store excess dietary fat and energy in the form of triglycerides.

26
Q

In terms of the distribution of body fat, describe and android body shape.

A

Apple shape.

27
Q

In terms of the distribution of body fat, describe and gynoid body shape.

A

Pear shape.

28
Q

Calculate the BMI of a 90kg, 5ft 10in male.

A

25

29
Q

In what health risk category would a female with a BMI of 25-29.9kg/m2 be placed?

A

Overweight – special attention

30
Q

Why is a higher waist-to-hip ratio is considered a health risk?

A

Fat stored in the abdominal region is considered to be a greater risk factor for diseases of the cardiovascular system.

31
Q

Waist-to-hip ratio risk categories.

A

CLASSIFICATION MALE FEMALE

High risk >1.0 >0.85

Moderate risk 0.90 – 1.0 0.80 – 0.85

Low risk <0.90 <0.80

32
Q

In what category of risk would a female with a waist-to hip ratio of 0.88 be placed?

A

High risk.

33
Q

Waist circumference risk categories.

A

LOWERED RISK HIGH RISK

Men <94cm (<37in) Men >102cm (>40in)

Women <80cm (<32in) Women >88cm (>35in)

34
Q

Methods of measuring body composition.

A
  • Body mass index (BMI).
  • Abdominal circumference.
  • Hip to waist ratio.
35
Q

What is the BMI equation?

A
36
Q

Health risk based on BMI

A

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

Server obesity (II) 35 – 39.9

Morbid obesity (III) >40