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iPad 3:45 PM 10% Dashboard 319. Once you created an individualized nutrition plan for your clients A Your job as a nutrition coach is complete B. O You should help your clients set outcome and behavior goals Section 1 C. You should give the client some time to figure out their plan on their own Section 2 D. You should switch your focus to training only Section 3 320. Outcome goals A. O Guide supplement use B. Should be lofty as this inspires commitment C. Should be written down, specific, and realistic Save Answers D. Are always clear in your client's minds 321. Behavior goals A. O Guide specific client behaviors B. Should be the focus of your client C. Represent the implementation and adherence portion of lifestyle change D. All of the above 322. Which of the following is an example of a behavior goal? A. OI will lose 20 lbs in 10 weeks B. I will be rich c. I will improve the quality of my relationships D. I will only buy whole, unprocessed foods 323. Which types of clients might not benefit from regular measurement of body comp, performance, etc. A Beginners B. Experienced exercisers C. Women D. Clients who have difficulty seeing measurements objectively 324. If, after beginning their initial nutrition plan, a client isn't progressing A. O They may not be following the plan B. The plan may not be very good C. Bi-weekly measurements will indicate what's happening D. All of the above 325. When a client's outcome goal is fat loss A. O Losing 1% body fat per month is slow progress B. Losing 2% body fat per month is average progress C. Losing 1% body fat per month is excellent progress D. Gaining muscle is all that matters 326. A common hurdle preventing clients from ideal adherence include: A. O Eating with friends B. Not understanding what you expect of them C. Getting busy and not making time to prepare food Exam Status | Top of Page D. Not wanting to eat healthy in front of co-workers iPad 3:45 PM 10% Dashboard 327. If client adherence is good, nutritional adjustments are required when A. O There is poor initial progress Section 1 B. Progress stagnates over several measurement periods C. Goals have been achieved and new goals are set Section 2 D. All of the above Section 3 328. If a client is making appropriate food choices and exercising 3 hours per week on average but isn't losing fat, what is the first strategy you should employ? A. Decrease calorie intake by 250 kcal B. O Increase the client's exercise volume to 5 hrs per week C. Have the client begin to eat right for their body type Save Answers D. Increase the client's workout intensity 329. If a client is making appropriate food choices and training hard with max strength and power work as well as more conventional bodybuilding type training yet still isn't gaining muscle, what is the first thing you should do? A. O Add additional strength training to the program B. Begin to supplement with creatine C. Reduce training volume D. Increase daily calorie intake by 250 kcal 330. Why do most clients following a good program plateau after initial progress? A. O They become too comfortable with their program and start to slack off B. Their motivation diminishes C. Their physiology changes D. They don't 331. If a client is exercising between 5-7 hours per week and has recently reduced their calorie intake yet begins to plateau, what is the next strategy you should employ? A. O Decrease calorie intake by another 250 kcal B. Increase the client's exercise volume to 7-9 hrs per week c. O Help the client adopt more realistic goals D. Increase the client's workout intensity 332. If a client has just accomplished a fat loss goal via high volume exercise and low calorie intake and then decides to increase their muscle mass, they should A. O Immediately decreasing their activity level B. O Immediately boost their energy intake C. Transition by slowly reducing exercise volume each week D. Transition by slowly reducing calorie intake each week 333. Outcome-based decision making A. Means making nutritional decisions based on measured results B. Dictates that if progress isn't made within a 2-week time frame, the entire program should be changed C. Demonstrates that you're a bad coach if your client isn't getting results D. O Isn't important with nutrition 334. If a client is pregnant A. O Be sure to talk to their physician before making nutritional recommendations Exam Status | Top of Page B. Protein intake should be lowered iPad 3:45 PM 10% Dashboard 335. Postmenopausal women with hot flashes would benefit from A. O Drinking more coffee Section 1 B. Reducing exercise volume to lower temperature C. Supplementing with flax seeds Section 2 D. Speeding up breathing to increase oxygen uptake Section 3 336. Anti-inflammatory foods include A. O Foods rich in omega 6 fats B. O Sugar C. Blueberries Save Answers D. Bread 337. Reducing the risk for heart disease includes A. Decreasing dietary fiber B. Supplementing with trans fats C. Consuming more animal fat D. Decreasing dietary sugars 338. The most common food allergens in adults include A. O Dairy, Nuts, Eggs B. Corn, Broccoli, Carrots C. Lentils, cauliflower, blueberries D. Cocoa, rice, bananas 339. If a client is on anti-depressants A. Weight loss will speed up B. Green tea extract may help stimulate the loss of body fat C. Encourage them to reduce their medication D. No side effects will be noticed 340. During bi-weekly Check-Up appointments A. Your appointment should be spent performing only measurements and assessments B. Your meeting should consist of only measuring and troubleshooting C. Education plays an important part of the bi-weekly check-ups Lessons should be based on theory so that your clients can learn to think for themselves D. 341. Common problems associated with the North American diet include A. Eating too much processed food B. Eating too many whole grains C. Eating too many beans D. Eating too soon after exercise 342. For clients who lack social support A. Recommend that your clients drop their current unsupportive friends B. Provide support by celebrating their success either publicly or privately C. They'll never likely succeed Exam Status | Top of Page D. Personally confront their significant other or family iPad 3:45 PM 10% Dashboard 343. Taking your clients to the grocery store entails A. O Having clients show you their normal grocery pathways Section 1 B. Showing clients where ice cream is located C. Ignoring food labels and calorie counts Section 2 D. Helping clients find bargains on health foods Section 3 344. A client kitchen makeover A. Should include basic cooking lessons B. Should avoid discussion of appliances and cookware C. Should help set the client up for success by removing high quality foods Save Answers D. Doesn't really impact success 345. The following names are synonymous with sugar A. O molasses B. O corn syrup C. evaporated cane juice D. All of the above 346. Fruit and/or vegetables A. Should provide about 8-12 servings of your food intake each day B. Should be eaten raw instead of cooked C. Can be replaced by green food supplements D. O Increase dietary acidity 347. Healthy fats include A. Trans fats B. Fish oil and algae oil C. Processed fats D. Saturated fat and should make up nearly all of your fat intake 348. The North American Diet can be improved by A. O Eating 1000 calories more B. Eating one big meal per day C. Minimizing fat intake D. Eating more fruits and vegetables 349. Busy clients and frequent travelers A. O will never need to spend extra time on nutritional planning B. Should avoid restaurant eating C. Should bring healthy food when traveling D. Should try to minimize their travel 350. Energy status A. Is the relationship between energy intake and expenditure B. O Refers to how alert the client feels during the day C. Has little bearing on body composition D. O is well-controlled by supplementation Exam Status | Top of Page
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