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24 Matching questions

  1. Active listening techniques
  2. Proteins
  3. Anorexia nervosa
  4. USDA Food Pyramid
  5. Risk of Obesity
  6. Carbohydrates
  7. exercise barriers self-efficacy
  8. visual
  9. Bulimia nervosa
  10. extrinsic reinforcement strategies
  11. Hydration
  12. Corrective Feedback
  13. exercise task self-efficacy
  14. Fats
  15. Lean Body Mass
  16. health coaching principles
  17. strategies of increasing nonstructured physical activity
  18. Feedback
  19. Triggers to relapse and prevention strategies
  20. Female Triade
  21. Body composition
  22. kinesthetic
  23. auditory
  24. Intrinsic reinforcement strategies
  1. a stress management, goal setting, variety of activities, places to exercise, competitive events
  2. b belief in the capability to exercise regularly in the face of common barriers
  3. c learn through seeing, demonstration; alignment cuing
  4. d transports enzymes, fluid balance, enzyme synthesis
    4 cals/g
  5. e should be immediate
  6. f preferred fuel, quick energy source, protein sparring, oxidation of fat, storage forms
    4 cals/g
  7. g insulation from extreme temperatures, cushion for concussion forces, satiety, carrier of essential nutrients
    9 cals/g
  8. h amenorrhea (absent menstration), osteoporosis (bone degeneration), and eating disorders (anorexia/bulimia)
  9. i parking far
    biking to work
    use a pedometer
  10. j motivational interviewing, disadvantages of current behavior, and advantage to change
  11. k drink before physical activity to prevent dehydration
    sport drinks give carbohydrates - help provide muscle with fuel
  12. l learn through hearing, verbal instruction
  13. m goal setting; connecting goals to deeper motivation; adopt a being curious attitude, ask clients what they are willing to do; create manageable weekly goals between sessions; focus on what is working
  14. n should be nonthreatening, objective, clarifying, reflective, and supportive
  15. o 1. fat, oils & sweets: use sparingly
    2. milk, yogurt &cheese 2-3 servings;
    3. meat, poultry, fish, dry beans, nuts, eggs: 2-3 servings;
    4. fruits: 3-5 serv;
    5. veggies: 3-5 serv.
    6. bread, cereal, rice, & pasta: 6-11 serv
  16. p belief in capability to physically complete the task
  17. q term used to describe a collection of tissues (muscle,bone etc...) other than fat that make up the total body weight
  18. r learn by direct involvement, moving, experiencing
  19. s identify outside factors that support a desire to attain a goal
  20. t proportion of fat and fat-free mass
  21. u empathy
    eye contact
    undivided attention
  22. v BMI >30 obesity
    WHR > 90cm (female > 100 (male)
  23. w eating disorder - characterized by cycles of overeating and purging or other compensatory behaviors
  24. x eating disorder - afraid of gaining weight even though at least 15% below for weight age and height