Question

ISSA

Find a potential client (friend, family member, current training client, yourself) and initiate an initial assessment.

Have the client complete the appropriate questionnaires. Forms can be found in the “Initial Assessment and Triage Questionnaire” packet included with your course materials.

Design and fully describe your nutrition and coaching plan for the client including:

1. Your findings from collecting preliminary client information

2. Client level and the reason for choosing this level

3. Limiting factors

4. Outcome goals

5. Behavior goals

6. Which assessments you will record and why/how you will incorporate the results

7. Your recommended nutrition and supplement plan

8. What (if anything) your client will need to discuss with his or her physician

9. Referrals to your professional network (if needed)

10. Proposed appointment scheduling including:

a. Frequency

b. What you will discuss at each appointment

11. A plan of action if you observe a plateau

12. A plan of action if your client changes his or her goals

. it's a personal trainer and fitness assessment

Answer 1

Find a potential client :Family member

Diet plan:

	Breakfast	Lunch	Snacks	Dinner
Monday	One poached egg and half a small avocado spread on one slice of Ezekiel bread, one orange. Total carbs: Approximately 39.	Mexican bowl: two-thirds of a cup low-sodium canned pinto beans, 1 cup chopped spinach, a quarter cup chopped tomatoes, a quarter cup bell peppers, 1 ounce (oz) cheese, 1 tablespoon (tbsp) salsa as sauce. Total carbs: Approximately 30.	20 1-gram baby carrots with 2 tbsp hummus. Total carbs: Approximately 21.	1 cup cooked lentil penne pasta, 1.5 cups veggie tomato sauce (cook garlic, mushrooms, greens, zucchini, and eggplant into it), 2 oz ground lean turkey. Total carbs: Approximately 35.
Tuesday	1 cup (100 g) cooked oatmeal, three-quarters cup blueberries, 1 oz almonds, 2 tsp chia seeds. Total carbs: Approximately 39.	Salad: 2 cups fresh spinach, 2 oz grilled chicken breast, half a cup chickpeas, half a small avocado, a half cup sliced strawberries, one quarter cup shredded carrots, 2 tbsp dressing. Total carbs: Approximately 52.	One small peach diced into one-third cup 2% cottage cheese. Total carbs: Approximately 16.	Mediterranean couscous: two-thirds cup whole wheat cooked couscous, half a cup sautéed eggplant, four sundried tomatoes, five jumbo olives chopped, half a diced cucumber, 1 tbsp balsamic vinegar, fresh basil. Total carbs: Approximately 38.
Wednesday	Omelet: two-egg veggie omelet (spinach, mushrooms, bell pepper, avocado) with half a cup black beans, 1 cup blueberries. Total carbs: Approximately 43.	Sandwich: two regular slices high-fiber whole grain bread, 1 tbsp plain, no-fat Greek yogurt and 1 tbsp mustard, 2 oz canned tuna in water mixed with a quarter cup of shredded carrots, 1 tbsp dill relish, 1 cup sliced tomato, half a medium apple. Total carbs: Approximately 40.	1 cup unsweetened kefir. Total carbs: Approximately 12.	Half a cup (50g) succotash, 1 tsp butter, 2 oz pork tenderloin, 1 cup cooked asparagus, half a cup fresh pineapple. Total carbs: Approximately 34
Thursday	weet potato toast: two slices (100 g) toasted sweet potato, topped with 1 oz goat cheese, spinach, and 1 tsp sprinkled flaxseed. Total carbs: Approximately 44.	2 oz roast chicken, 1 cup raw cauliflower, 1 tbsp low-fat French dressing, 1 cup fresh strawberries. Total carbs: Approximately 23.	1 cup low-fat plain Greek yogurt mixed with half a small banana. Total carbs: Approximately 15.	A two-thirds cup of quinoa, 8 oz silken tofu, 1 cup cooked bok choy, 1 cup steamed broccoli, 2 tsp olive oil, one kiwi. Total carbs: Approximately 44.
Friday	One-third of a cup Grape-Nuts (or similar high-fiber cereal), half a cup blueberries, 1 cup unsweetened almond milk. Total carbs: Approximately 41.	Salad: 2 cups spinach, a quarter cup tomatoes, 1 oz cheddar cheese, one boiled chopped egg, 2 tbsp yogurt dressing, a quarter cup grapes, 1 tsp pumpkin seeds, 2 oz roasted chickpeas. Total carbs: Approximately 47.	1 cup celery with 1 tbsp peanut butter. Total carbs: Approximately 6.	2 oz salmon filet, one medium baked potato, 1 tsp butter, 1.5 cups steamed asparagus. Total carbs: Approximately 39.
Saturday	cup low-fat plain Greek yogurt sweetened with half a banana mashed, 1 cup strawberries, 1 tbsp chia seeds. Total carbs: Approximately 32.	Tacos: two corn tortillas, a one-third cup cooked black beans, 1 oz low-fat cheese, 2 tbsp avocado, 1 cup coleslaw, salsa as dressing. Total carbs: Approximately 70.	One cherry tomato and 10 baby carrots with 2 tbsp hummus. Total carbs: Approximately 14.	Half medium baked potato with skin, 2 oz broiled beef, 1 tsp butter, 1.5 cups steamed broccoli with 1 tsp nutritional yeast sprinkled on top, three-quarters cup whole strawberries. Total carbs: Approximately 41.
Sunday	hocolate peanut oatmeal: 1 cup cooked oatmeal, 1 scoop chocolate vegan or whey protein powder, 1.5 tbsp peanut butter, 1 tbsp chia seeds. Total carbs: Approximately 21.	One small whole wheat pita pocket, half a cup cucumber, half a cup tomatoes, half a cup lentils, half a cup leafy greens, 2 tbsp salad dressing. Total carbs: Approximately 30.	1 oz almonds, one small grapefruit. Total carbs: Approximately 26	2 oz boiled shrimp, 1 cup green peas, 1 tsp butter, half a cup cooked beets, 1 cup sauteed Swiss chard, 1 tsp balsamic vinegar. Total carbs: Approximately 39.

1. Your findings from collecting preliminary client information

Answer:Diabetic person who needs limited calorie diet

2. Client level and the reason for choosing this level

Answer:Moderate level and the reason is to control weight and diabetic levels in body

3. Limiting factors

Answer:weight loss

4. Outcome goals

Answer:to control weight and diabetic levels in body

5. Behavior goals

Answer:Focus more on exercise and decrease the intakeof sugars and carbs and must follow the diet plan

6. Which assessments you will record and why/how you will incorporate the results

Answer:Regular weight and diabetic checkups.If the ressults were not satisfactory the diet plan is to be changed and the motivation and guaidence is given to the person.

7. Your recommended nutrition and supplement plan

Answer:1200Calorie diet plan for diabetic patient

8. What (if anything) your client will need to discuss with his or her physician

Answer:NO there was no such problem,i would discuss these things to doctor and make sure the diet which was given is valid

9. Referrals to your professional network (if needed)

Answer:No need as per patient suggestions

10. Proposed appointment scheduling including:

a. Frequency

Answer:Result checkups

b. What you will discuss at each appointment

Answer:Expectedoutcomes and goals to pursue.

11. A plan of action if you observe a plateau

Answer:Help them to maintain the terms as per prescription with particular suggestions

12. A plan of action if your client changes his or her goals

. it's a personal trainer and fitness assessment

Answer:I would ask them maintain the diet with less intake of carbs and sugars.