Chapter 7: Nutrition in the Personal Training Setting
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These types of clients should be referred to a dietitian
when the client has a disease state or the complexity of the nutrition issue is beyond the scope of the personal trainer
This portion of the government regulates laws regarding the dissemination of nutrition information
State
Statues include an explicitly defined scope of practice, and performance of the profession is illegal unless a license has been obtained from the state
licensing
limits use of particular titles to persons meeting predetermined requirements, while persons not certified can still practice the occupation or profession
statutory certification
this is the least restrictive form of state regulation. as with certification, unregistered persons are permitted to practice the profession. Typically, exams are not given and enforcement of the registration requirement is minimal
registration
clients report what they have eaten in the past 24 hours
diet recall
clients answer questions about usual eating habits, likes and dislikes, eating schedule, medical history, weight history and so forth
diet history
is typically a log, filled out for three days, in which the client records everything consumed
diet record
This is considered the most valid of the three methods for assessing the diet of an individual
3-day diet record
These two methods for assessing the diet of an individual are most appropriate for many clients
diet recall diet history
T/F: The personal training should consider referring a detailed diet analysis to a dietitian or referring the client to self-directed diet analysis
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how much energy is in a calorie
1 Kcal, or enough energy to heat 1 kg of water 1 degree C
These three factors make up the energy requirement of adults
resting metabolic rate physical activity thermic effect of food
RMR makes up this much of total daily energy expenditure
60-75%
RMR can vary up to this much between individuals due to normal genetic variations in metabolism
20%
The amount of energy needed for physical activity depends on these four variables
intensity duration frequency environmental conditions
the energy needed to digest and assimilate foods
thermic effect of food
thermic effect of food makes up this much of total energy requirement
7-10%
kcal/pound for lightly active men and women
17 16
kcal/pound for moderately active men and women
19 17
kcal/pound for heavily active men and women
23 20
protein RDA for healthy sedentary adults
0.8g/kg
General protein recommendation for athletes depending on sport, intensity, calorie intake, and overall health
1.2 to 2.0 g/kg
T/F: greater than 4g/kg/day protein for individuals with impaired renal function, low calcium intake, restricted fluid intake may be exacerbated by a high protein intake
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