I

I
Copyright 2013 by Precision Nutrition , Inc.

All rights reserved. No part of this book may be reproduced or transmitted in

any form or by any means, electronic or mechanical, includ ing photocopying,
recording, or by any information storage and retrieva l system, w ithout written
pe rmission from the publisher.

Published by Precision Nutrition, Inc.

 I
f

CERTIFICATION UAL

STUDY GUIDE FOR STUDENTS

By John Berardi, PhD; Ryan Andrews, MS, MA, RD

www.precisionnutrition.com

Designed by Seesaw Creative Communications

Illustrated by Alison Dungey, PhD
Edited by Krista Scott-Dixon, PhD
Also reviewed by Bryan Walsh, ND; Eric Noreen, PhD; Georgie Fear, RD; Spencer Nadolsky, DO;
Tom Nikkola, BA.
Workbook and Study Guide

ABOUT THE WORKBOOK AND STUDY GUIDE

This workbook and study guide is a resource companion to your Precision Nutrition certification
text that will help you better understand the content of the main text.

When you focus on the important points and concepts in the text and then write the answers
directly in this guide, you will understand the material better. The most commonly used strategy
for studying includes reading and underlining text material and/or outlining and writing key
concepts. This workbook encourages each of these methods.

Experience shows that students who use the workbook and study guide will understand and
remember the course materials better. We recommend that you actively use this guide to prepare
for your exam.

THE BEST WAY TO USE THIS WORKBOOK AND STUDY GUIDE

We recommend pacing yourself, completing one chapter of the text per week. However, you
know your own learning style better than we do, so feel free to move through the material as
quickly or slowly as you choose. To enhance your learning experience, it's recommended that
you do things in the following order: 1) Read the textbook chapter in its entirety, 2) Then watch
the online video lecture, 3) Then go back and answer the questions contained in this workbook.
Once you've completed the entire text and you feel ready, you can take the exam by clicking the
"Exam Introduction" link in the upper right hand side of your certification home page online.
INTRODUCTION

WHAT
IS GOOD
NUTRITION?
INTRODUCTION [ What is good nutrition?

QUESTION:

What are the major limiting factors to the success of your clients?

QUESTION:

What does the phrase "energy balance" represent?

QUESTION:

What are some of the major consequences of a chronic positive energy balance?

QUESTION:

What are some of the major consequences of a chronic negative energy balance?
 INTRODUCTION I What is good nutrition? 3

QUESTION:

What is nutrient density? What foods have a high nutrient density? What foods have a low
nutrient density? Why does it matter?

QUESTION:

What is calorie density? What foods have a high calorie density? What foods have a low calorie
density? Why does it matter?

QUESTION:

Long-term dietary habits should be based on the intersection of what three goals? Why?

_j_
4 INTRODUCTION I What is good nutrition?

QUESTION:

Does focusing exclusively on body composition when making nutrition choices lead to improved
health? Provide an example of why or why not.

QUESTION:

What is the purpose of an ergogenic aid? Why might they interest your clients?

QUESTION:

Why is outcome-based decision making one of the most critical factors in successful long-term
nutrition? Give an example.

QUESTION:

What is Medical Nutrition Therapy? Why should you be concerned with it?
 I 1
Nutritional
Science
CHAPTER 1

ELL
STRUCTURE
& FUNCTION
 UNIT 1 I Chapter 1 Cell Structure & Function 7

QUESTION:

What is the highest level of organization of the body? Provide all of the levels of organization that
relate to the body. Provide an example of each level (exclude specific organ systems).

QUESTION:

What is metabolism?

QUESTION:

What are the 11 organ systems? Give a brief explanation of each.

UNIT 1 I Chapter 1 Cell Structure & Function

QUESTION:

What are the four major tissue types in the human body? Give an example of each.

QUESTION:

What is the purpose of enzymes in the human body? How does nutrition play a role in how our
enzymes function?

QUESTION:

Briefly describe why people respond differently to the digestion and absorption of certain foods.
 UNIT 1 I Chapter 1 Cell Structure & Function 9

QUESTION:

List seven important organelles. Provide a brief explanation and major function of each.

QUESTION:

Why does the fat we eat influence the structure of the plasma membrane?

QUESTION:

Provide an example and brief description of a protein receptor initiating a signal transduction
cascade.
10 UNIT 1 I Chapter 1 Cell Structure & Function

QUESTION:

Why are transport proteins important?

QUESTION:

What are the two models that describe how enzymes work? Briefly describe each.
CHAPTER 2

FOOD INTAKE,
DIGESTION &
ABSORPTION
12 UNIT 1 I Chapter 2 Food Intake, Digestion & Absorption

QUESTION:

When you speak with clients about nutrition, why would it be important to talk about food and
not nutrients?

QUESTION:

How much of the food we swallow is actually digested and absorbed? What could influence this
process?

QUESTION:

What are the three possible fates of food components after being processed and entering the
bloodstream?

QUESTION:

Briefly describe what must happen between bonds to produce energy. What compounds mediate
this process?
 UNIT 1 I Chapter 2 Food Intake, Digestion & Absorption 13

QUESTION:

What are enterocytes? Why is surface area so important in relation to them? What are the major
highlights of food passing through the Gl tract (e.g., transit time, absorption, organs involved)?

QUESTION:

Through what organ do most nutrients travel once they enter circulation?

QUESTION:

Briefly describe the mouth, including structure and function.

QUESTION:

Briefly describe the stomach, including structure and function.

QUESTION:

Briefly describe the small intestine, including structure and function.

14 UNIT 1 I Chapter 2 Food Intake, Digestion & Absorption

QUESTION:

Briefly describe the large intestine, including structure and function.

QUESTION:

What is the purpose of bile and where is it stored?

QUESTION:

Briefly describe the endocrine and exocrine functions of the pancreas.

QUESTION:

List each major hormone that helps to coordinate Gl function. When possible, identify the major
function of the hormone and the site of release.

QUESTION:

What are the three mechanisms of absorption through the Gl barrier? Point out the highlights for
each mechanism.
 UNIT l I Chapter 2 Food Intake, Digestion & Absorption 15

QUESTION:

What is a food intolerance? What are the most common foods that trigger this reaction?

QUESTION:

What role does the liver play in glucose homeostasis?

QUESTION:

What role does the liver play in protein synthesis?

QUESTION:

Explain the purpose of the blood-brain barrier. What is allowed to cross? What isn't?
CHAPTER 3

ENERGY
TRANSFORMATION
& METABOLISM
 UNIT 1 I Chapter 3 Energy Transformation & Metabolism 17

QUESTION:

What are the laws of thermodynamics and why do they matter with nutrition?

QUESTION:

For our regular functioning, what role do "new" nutrients play? What role do "stored" nutrients
play?

QUESTION:

What are the two most important nutrient/energy stores in the human body? How are they
responsible for survival?

QUESTION:

Why are the bonds contained in ATP so important?

18 UNIT 1 I Chapter 3 Energy Transformation & Metabolism

QUESTION:

What is the body's "simple priority" when it comes to forming ATP?

QUESTION:

What are the three major energy regeneration pathways? Provide two main points for each.

QUESTION:

What are NAD+ and FAD? What do they do in the body? What nutrients are necessary to form
them?

QUESTION:

What are the five major carbohydrate metabolic pathways? Describe the main purpose of each.
 UNIT 1 j Chapter 3 Energy Transformation & Metabolism 19

QUESTION:

What is the purpose of fatty acids and triglycerides in the body?

QUESTION:

Briefly describe lipolysis.

QUESTION:

Briefly describe beta-oxidation.

QUESTION:

What are ketones? Why would they be formed?

20 UNIT 1 I Chapter 3 Energy Transformation & Metabolism

QUESTION:

What needs to happen in the body for fatty acid synthesis to occur?

QUESTION:

What is cholesterol? What functions does it have in the body?

QUESTION:

What is the role of HDL and LDL in the body?

QUESTION:

Describe the purpose of the amino acid pool and what it contains.
 UNIT 1 I Chapter 3 Energy Transformation & Metabolism 21

QUESTION:

What are the two major categories of amino acids? What three eventual fates do amino acids
have in the body?

QUESTION:

Why would gluconeogenesis occur?

QUESTION:

What are BCAAs? What is their purpose during exercise?

QUESTION:

When would something be "deaminated?"

QUESTION:

What is the purpose of protein turnover and how is it regulated?

 CHAPTER 4

ENERGY BALANCE
IN THE BODY

I'
 UNIT 1 I Chapter 4 Energy Balance in the Body 23

QUESTION:

Explain what a Calorie is and how it relates to nutrition.

QUESTION:

List and briefly describe the three main factors that contribute to the net combustible energy of
food.

QUESTION:

Why is counting kcals from food unpredictable?

QUESTION:

List the five general metabolic components. Identify key points for each.

QUESTION:

How does oxygen consumption relate to energy cost and metabolism?

24 UNIT 1 I Chapter 4 Energy Balance in the Body

QUESTION:

What are the main predictive equations used for RMR? What is the variability? What range is
considered "acceptable?"

QUESTION:

What is the RQ? What does it represent? How is it calculated?

QUESTION:

What factors beyond hunger and exercise influence energy balance?

QUESTION:

How does substrate utilization differ between exercise intensities?

 UNIT 1 I Chapter 4 Energy Balance in the Body 25

QUESTION:

Does the macronutrient content of a meal alter what substrate we use during exercise?
Why or why not?

QUESTION:

If someone is out of shape and only exercising at a very low intensity, will consuming a recovery
beverage with high amounts of simple carbohydrates help them lose body fat? Explain your
answer.

QUESTION:

List and describe the four bodily functions that can be altered via drastic energy imbalances?

QUESTION:

What role do vitamins and minerals play in energy production?

CHAPTER 5

AEROBIC &
ANAEROBIC
METABOLISM
 UNIT 1 I Chapter 5 Aerobic & Anaerobic Metabolism 27

QUESTION:

Why does a metabolic decline generally occur with advancing age?

QUESTION:

If someone begins to run as fast as possible, describe what occurs in respect to energy use and
the energy systems.

QUESTION:

With an inadequate intake of dietary protein and fat, how are the anabolic and catabolic
hormones influenced?

QUESTION:

What role doT-tubules play in muscle contraction?

28 UNIT 1 I Chapter 5 Aerobic & Anaerobic Metabolism

QUESTION:

Why would muscle cells have numerous mitochondria?

QUESTION:

How does oxygen consumption change with exercise intensity?

QUESTION:

What is a MET? How could it be useful to you and your clients?

QUESTION:

What is the purpose of EPOC and why does it occur?

 UNIT l I Chapter 5 Aerobic & Anaerobic Metabolism 29

QUESTION:

Do the three energy systems work alone? How are they activated?

QUESTION:

During a 200-400 metre run, which energy system would be dominant and why?

QUESTION:

What is the anaerobic threshold?

QUESTION:

Where does oxidative energy transfer take place? What substrates does it utilize?
30
UNIT 1 I Chapter 5 Aerobic & Anaerobic Metabolism

QUESTION:

Why would capillarization occur in response to high levels of aerobic training?

QUESTION:

What role does insulin play in protein synthesis? How could this be maximized via nutrition?

QUESTION:

Does fat become more easily mobilized, transported and used with consistant exercise?
Why or why not?
CHAPTER 6

MACRO-
NUTRIENTS
32 UNIT 1 I Chapter 6 Macronutrients

QUESTION:

What are the different categories of carbohydrates? What sets them apart from each other?

QUESTION:

What is unique about dietary fiber and human digestion?

QUESTION:

What is the end product of starch digestion?

QUESTION:

Explain the flow of carbohydrates from mouth to cell. What main organ(s) must carbohydrates
pass through?
 UNIT 1 I Chapter 6 Macronutrients
33

QUESTION:

How is fructose different from other monosaccharides?

QUESTION:
--- ------------ ------ ------- ------------- ------------- ------------ ----- -------------
What is the glycemic index (GI)? Give examples of low-GI and high-GI foods.

QUESTION:
-------- -------------- ------- --------------------- ------------ ----- ------ ----- -----

What hormone triggers glucose transporters? How is this relevant to peri-workout nutrition?

':

QUESTION:
---- --- -------------- ------ ------ -------------- ------------- ------------ ----------

Briefly explain the difference between glycogen synthase and glycogen phosphorylase.
 34 UNIT 1 I Chapter 6 Macronutrients

QUESTION:

Is there a minimum amount of carbohydrate intake necessary each day? Why or why not? What
function would a minimum amount serve for the body?

QUESTION:

When we eat adequate fiber, what will we notice? What foods are optimal sources of fiber?

QUESTION:

I Where is dietary fat primarily digested?

QUESTION:

Describe the end products of fat digestion and how they are unique to other nutrients (e.g., what
path they travel in the body).
 UNIT 1 I Chapter 6 Macronutrients 35

QUESTION:

Identify two essential fatty acids. Why are they essential? Compare and contrast how they act in
the body.

QUESTION:

What outcomes result from excessive intake of trans fats or an imbalanced dietary fat profile?

QUESTION:

What about the chemical makeup of proteins is different (as compared to carbohydrates
and fats)?

QUESTION:

What are proteins composed of?

36 UNIT 1 I Chapter 6 Macronutrients

QUESTION:

Explain the differences in absorption between short peptides and free form amino acids.

QUESTION:

Describe the main roles of protein in the body.

QUESTION:

List and briefly describe the key points of each protein quality measurement technique.
CHAPTER 7

MICRO-
NUTRIENTS
38 UNIT 1 I Chapter 7 Micronutrients

QUESTION:

What are the main purposes of vitamins in the human body?

QUESTION:

What are electrolytes? What purpose do they serve?

QUESTION:

Why should you care about phytates and oxalates? Where are they found?
 UNIT 1 I Chapter 7 Micronutrients 39

QUESTION:

What does research say about vitamins and minerals delivered via whole food versus via
supplements?

QUESTION:

List the vitamins and highlight key points associated with each.

QUESTION:

List the minerals and highlight key points associated with each.
CHAPTER 8

WATER &
FLUID
BALANCE
 UNIT 1 I Chapter 8 Water & Fluid Balance 41

QUESTION:

How much of the human body is composed of water? What major compartments is it
divided into?

QUESTION:

Does the mineral content differ between intracellular and extracellular fluids?

QUESTION:

List and briefly describe the six functions that water has in the body.

QUESTION:

Does the water content of foods differ? Explain?

42 UNIT 1 j Chapter 8 Water & Fluid Balance

QUESTION:

What main factors can influence how much we need to drink?

QUESTION:

In what ways can you estimate water needs for clients?

QUESTION:

What are the various components of water loss from the human body?

QUESTION:

Water loss can lead to changes in the body. List and describe the different levels of water loss
and potential outcomes.
 UNIT 1 I Chapter 8 Water & Fluid Balance 43

QUESTION:

What is the difference between dehydration and hyponatremia?

QUESTION:

How can dehydration and hyponatremia be prevented?

QUESTION:

List and describe the two primary hormones that regulate body water and electrolyte balance.

QUESTION:

What is the relationship between storing glycogen and body water?

44 UNIT 1 I Chapter 8 Water & Fluid Balance

QUESTION:

How is sodium intake related to water balance?

QUESTION:

Why are electrolytes important for body water balance?

QUESTION:

Describe the relationship between rehydration solution concentration and the speed of gastric
emptying.

QUESTION:

What is a baseline recovery beverage recommendation for athletes and exercisers?

 9

SPECIAL
NEEDS
46 UNIT 1 I Chapter 9 Special Needs

QUESTION:

What major factors must the athlete consider when trying to increase energy intake?

QUESTION:

What is "immuno-compromise" and why should an athlete be concerned with it? What key
vitamins and minerals are associated with immune function?

QUESTION:

What is the relationship between amino acid consumption before exercise and muscle tissue?

QUESTION:

What main strategies can be used to alter an athlete's body composition?

L
 UNIT 1 j Chapter 9 Special Needs 47

QUESTION:

List and highlight the key factors involved in the three stages of injury repair.

QUESTION:

What is the relationship between calorie intake and injury recovery?

QUESTION:

List three dietary components that encourage inflammation. List three dietary components that
limit inflammation.

QUESTION:

What micronutrients may require supplementation during injury recovery? Why?

48 UNIT 1 I Chapter 9 Special Needs

QUESTION:

What herbs have shown anti-inflammatory properties?

QUESTION:

How common are plant-based diets among the general population?

QUESTION:

What is the relationship between a well-planned, plant-based diet and many chronic diseases?

QUESTION:

What is the relationship between a well-planned, plant-based diet and the environment?
 UNIT 1 I Chapter 9 Special Needs 49

QUESTION:

What nutrients may be lacking in a plant-based diet? How can they be included?

QUESTION:

List the critical factors that often initiate disordered eating behaviors. Briefly explain why.

QUESTION:

How many men and women are estimated to have some form of disordered eating?

QUESTION:

Describe the difference between type 1 and type 2 diabetes mellitus.

50 UNIT 1 I Chapter 9 Special Needs

QUESTION:

What is glycation? How is it related to diabetes management and nutrition?

QUESTION:

What major factor predisposes someone to type 2 diabetes mellitus? Why?

QUESTION:

List the major correlates of metabolic syndrome and cardiovascular disease. Briefly describe the
relationship for each.
 UNIT 1 j Chapter 9 Special Needs 51

QUESTION:

What major areas of the diet can be altered to help prevent diabetes and cardiovascular disease?

QUESTION:

How do calorie requirements change with pregnancy?

QUESTION:

What dietary components should be avoided during pregnancy? Why?

illi
''!
I

I
,N utritiona I
Practice
CHAPTER 10

STEP 1:
PREPARING FOR
YOUR CLIENT
54 UNIT 2 I Chapter 10 Step 1: Preparing for Your Client

QUESTION:

List 12 major successful coaching qualities and highlight a main point from each.

QUESTION:

Describe what qualities the best trainers possess.

QUESTION:

What is the best way to approach coaching with a new client?

QUESTION:

When displaying professional commitment to your clients, what key factors should you keep in
mind?

L
 55
UNIT 2 I Chapter 10 Step 1: Preparing for Your Client

QUESTION:

List the four mindsets (e.g., motivation vs. skill) a potential client might have and highlight the
best coaching strategy for each.

QUESTION:

What is a behavior-based goal? Give an example.

QUESTION:

What factors are necessary for establishing outcome-based goals?

QUESTION:

What is the best way to deal with objections about lifestyle interventions from your clients?
CHAPTER 11

STEP 2:
COLLECTING
PRELl I ARY
CLIENT
IN FORMATION

J
 UNIT 2 I Chapter 11 Step 2: Collecting Preliminary Client Information 57

QUESTION:

When should problems such as orthopedic issues, previous injuries, joinVmuscle pain, and
muscular imbalances be addressed?

QUESTION:

When a client has a lifestyle-related illness, genetic disease, or other health problem, is a referral
required? Why or why not?

QUESTION:

What are the five important measurement tools for assessing new clients?

QUESTION:

What is the purpose of a PAR-Q?

58 UNIT 2 I Chapter 11 Step 2: Collecting Preliminary Client Information

QUESTION:

When assessing a client's previous dietary habits using a diet record, what main instructions
should you provide?

QUESTION:

What is the most important reason for including certain measures over others in your assessment?

QUESTION:

List some of the major factors that are important for client success.

l
CHAPTER 12

STEP 3:
INTER-
PRETING
CLIENT
IN FORMATION
60 UNIT 21 Chapter 12 Step 3: Interpreting Client Information

QUESTION:

What is the purpose of medical screening tools?

QUESTION:

What are healthy height and weight scales based on?

QUESTION:

List the main metabolic outcomes that occur with advancing age.

QUESTION:

Why is skinfold testing the preferred method for body composition assessment?
 UNIT 2 I Chapter 12 Step 3: Interpreting Client Information 61

QUESTION:

What information do girth measures provide?

QUESTION:

Why would using a client information sheet to ask clients about their goals be important?

QUESTION:

Why is it important to know a client's prior exercise habits?

QUESTION:

What unique health concerns may shift workers face?

62 UNIT 2 I Chapter 12 Step 3: Interpreting Client Information

QUESTION:

What type of effects do antidepressant, anti-anxiety, and birth control medications have on body
composition and health?

QUESTION:

When someone doesn't grocery shop on a regular basis, what might occur?

QUESTION:

List the most common adult food intolerances.

QUESTION:

What is the purpose of using the Kitchen, Social Support, and Readiness For Change
questionnaires?
 UNIT 2 I Chapter 12 Step 3: Interpreting Client Information 63

QUESTION:,

Explain the most important practical difference between questionnaires and assessments.

QUESTION:

What is the purpose of regular client assessments?

QUESTION:

List and highlight the key factors for each nutritional level.

QUESTION:

What should take place at your first client meeting (after assessments have been completed)?
CHAPTER 13

STEP 4:
PROVIDING
A NUTRITION
PLAN
 UNIT 2 I Chapter 13 Step 4: Providing a Nutrition Plan 65

QUESTION:

What are the USDA Food Pyramid and MyPiate? What are some of the pros and cons?

QUESTION:

How could the USDA recommendations be ·Improved?

QUESTION:

What are the five nutrition habits discussed? Briefly describe habit-based nutrition.

QUESTION:

What are the reasons we ask clients to eat slowly and stop at 80% full?

l
66 UNIT 2 I Chapter 13 Step 4: Providing a Nutrition Plan

QUESTION:

According to the habits, list the recommended portion sizes for protein and vegetables (for both
men and women).

QUESTION:

If your client has fat to lose, according to the habits, what are the first steps to take?

QUESTION:

According to the habits, describe the healthy fats that should be in your client's diet.

QUESTION:

Explain when counting calories may be necessary for a client's success.

 UNIT 2 [ Chapter 13 Step 4: Providing a Nutrition Plan 67

QUESTION:

What is the purpose of the 5 Habits and Superfood lfst(s)?

QUESTION:

On what should individualization be based?

QUESTION:

According to the principles of individualization, describe the different recommendations

depending on body type and activity level.

QUESTION:

List the amount of kcal per gram for each macronutrient.

68 UNIT 21 Chapter 13 Step 4: Providing a Nutrition Plan

QUE:STION:

When do dietary carbohydrates tend to be tolerated the best? How would this differ based on
body type and activity level?

QUESTION:

Describe very low-calorie diets. When should they be used? When shouldn't they? What
precautions need to be taken?

QUESTION:

Describe very low-carb diets. When should they be used? When shouldn't they?
What precautions need to be taken?
 UNIT 2! Chapter 13 Step 4: Providing a Nutrition Plan 69

QUESTION:

Describe calorie cycling.

QUESTION:

Describe dietary re-feed days. When do they work best?

QUESTION:

Describe very high-carb diets. When should they be used? When shouldn't they? What
precautions need to be taken?
70 UNIT 2 I Chapter 13 Step 4: Providing a Nutrition Plan

QUESTION:

What is the purpose of carb and protein supplements taken during and after exercise?
When should they be used?

QUESTION:

Describe the best way to help control blood sugar levels during training and competition.

QUESTION:

What are the main goals of competition day nutrition?

CHAPTER 14

STEP 5:
NUTRITIONAL
SUPPLEMENTATION
72 UNIT 2 I Chapter 14 Step 5: Nutritional Supplementation

QUESTION:

When recommending a nutritional supplement, on what should your suggestion be based?

Why? How would you determine this recommendation?

QUESTION:

List the two main categories of nutritional supplements. Briefly explain the differences.

QUESTION:

Does malnutrition occur in developed countries? Why or why not?

QUESTION:

What are some of the main reasons that clients can experience a low intake of essential
nutrients?
 UNIT 2[ Chapter 14 Step 5: Nutritional Supplementation 73

. QUESTION:

List some of the risks vs. rewards with dietary supplements.

QUESTION:

List the five staple supplements for regular or occasional use. Identify their purpose.

QUESTION:

What five strategies can you use when choosing supplements to improve the risk/reward profile?

QUESTION:

List the non-essential nutrients for regular or occasional use. Identify their purpose.
CHAPTER 15

STEP 6:
SETTING
BEHAVIOR
GOALS &
MONITORING
 75
UNIT 2! Chapter 15 Step 6: Setting Behavior Goals & Monitoring

QUESTION:

After an individualized nutrition plan has been formulated for your client, what are the next steps
to take?

QUESTION:

What are outcome goals? What are behavior goals? How do they differ?
Provide examples of each.

QUESTION:

What steps are necessary after a client's outcome goals are established?

QUESTION:

List two types of clients who might not benefit from regular measurement of body comp,
performance, etc.
CHAPTER 16

STEP 7:
MAKING
NUTRITIONAL
ADJUSTMENTS
 77
UNIT 2 I Chapter 16 Step 7: Making Nutritional Adjustments

QUESTION:

After beginning an initial nutrition plan, the client isn't progressing. What are the next steps to take?

QUESTION:

If a client has the outcome goal of fat loss, what would constitute slow, average and
excellent progress?

QUESTION:

What are the main possibilities that describe why your client might not be making positive
progress? Briefly discuss each.

QUESTION:

What are the main situations in which nutritional adjustments may be required?
78
UNIT 2 I Chapter 16 Step 7: Making Nutritional Adjustments

QUESTION:

If you have a client who wants to lose body fat, what are the initial two steps to take with them?

QUESTION:

If a client is making appropriate food choices and training hard with maximal 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?

QUESTION:

Explain why a client might reach a plateau after initial progressions.

 79
UNIT 21 Chapter 16 Step 7: Making Nutritional Adjustments

QUESTION:

Explain outcome-based decision making. Provide an example.

QUESTION:

, With pregnant clients, what should you consider before making recommendations?

QUESTION:

List some anti-inflammatory foods.

80 UNIT 2 I Chapter 16 Step 7: Making Nutritional Adjustments

QUESTION:

What key components of the diet can be modified to reduce the risk of heart disease?

QUESTION:

What are the most common food allergens in adults?

QUESTION:

How can anti-depressants influence bodyweight?

CHAPTER 17

STEP 8:
PROVIDING
CONTINUING
EDUCATION
& SUPPORT
82 UNIT 2 I Chapter 17 Step 8: Providing Continuing Education & Support

QUESTION:

Explain what a bi-weekly check-up appointment is and what should likely occur.

QUESTION:

What are the most common problems associated with the North American lifestyle?

QUESTION:

What can you suggest to clients who lack social support?

 UNIT 2 j Chapter 17 Step 8: Providing Continuing Education & Support 83

QUESTION:

What type of things can you do when taking your clients to the grocery store?

QUESTION:

Explain what a kitchen makeover is and how it could benefit your clients.

QUESTION:

List some ingredients that are synonymous with sugar.

84 UNIT 2 I Chapter 17 Step 8: Providing Continuing Education & Support

QUESTION:

How often should fruit and/or vegetables be eaten? Provide some examples.

QUESTION:

Provide some examples of healthy fats.

QUESTION:

What can busy clients and frequent travelers do to improve their nutrition?
 he Precision Nutrition yste Ill

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you need to reinforce the lessons you teach every way you can - both in and out of the gym. To find out more, and
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