L3 PT - Applying Nutritional Principles to Personal Training - Unit 2 (Exam)

1. Which of the following is a structure of the digestive system?

Digestive tract and enzymes Stomach and bowel Digestive tract and accessory organs Stomach, bowel, and colon

2. Which of the following lists the stages of the digestive system?

Ingestion, digestion, absorption, secretion Diffusion, digestion, absorption, enzyme break down Breathing, ingestion, absorption, secretion Ingestion, digestion, enzyme break down, ossification

3. Which of the following list describes the term diet?

Low carb high fat intake Very restricted calorie intake Low carb intake A persons eating pattern

4. Which of the following list describes the term healthy eating?

Eating to reduce body composition Food is consumed with the purpose of promoting optimal health and preventing disease Eating to perform better at a given sport Food is consumed to drop body fat

5. Which of the following list describes the term nutrition?

Eating to reduce body composition Taking on food to perform at a given sport Taking on food to provide and deliver necessary and essential nutrients Consuming food that you like

6. Which of the following list describes the term balanced diet?

A variety of different types of food to provide adequate amounts of nutrients to be of good health A caloric deficit to promote weight loss A variety of supplements A variety of macros

7. Which of the following is a function of protein?

Main source of energy Insulation Growth, repair, and maintenance Cushion vital organs

8. Which of the following is a function of carbohydrate?

Growth repair and maintenance Provide fuel for energy Assists in production of hormones Insulate the body

9. Which of the following is a function of fat?

Growth, repair, maintenance Builds muscle Provides rapid energy Provides essential fatty acids

10. Which of the following is a function of vitamins?

Essential for providing rapid energy Provides Insulation Essential for building muscle Essential for optimal function of hormonal and nervous system

11. Which of the following is a function of minerals?

Provide fuel for energy Maintenance of digestive system Maintenance of muscle Maintenance of bones, teeth, heart, and regulation of cells

12. Which of the following is the caloric intake per gram of protein?

6 9 4 3

13. Which of the following is the caloric intake per gram of Carbohydrate?

4 9 6 3

14. Which of the following is the caloric intake per gram of Fat?

6 3 4 9

15. Which of the following is the meaning of DRV?

Daily recommended values Daily recommended intake Daily reference values Daily Reference allowance

16. Which of the following is the meaning of RDI?

Recommended daily intake Recommended supplement intake Recommended daily allowance Recommended alcohol intake

17. Which of the following is a food labelling requirement?

Traffic light system Net quantity of food Caloric intake per 100g Caloric intake of entire quantity of food

18. Which of the following does the body break down to produce glucose?

Fat Carbohydrate Protein Glycogen

19. Which of the following is glucose converted to in muscle cells?

Energy Muscle Protein Adenosine diphosphate

20. Which of the following is dependent on which fuel is used by the body and when?

Time of day Temperature Skill level Type of exercise, intensity of exercise, duration of exercise

21. Which of the following is identified as good cholesterol?

LDL HDL ODL VLDL

22. Which of the following is part of the key healthy eating advice that underpins a healthy diet?

Large caloric deficit Take on adequate protein High protein low carb High protein high fat

23. Which of the following is a nutritional principle and key features of the national food model/guide?

Eat at least 5 portions of fruit and veg and drink 6 – 8 glasses of water per day Eat at least 10 portions of fruit and veg and drink 4 litres of water per day Eat adequate protein and choose saturate fats Eat a low carb diet to maintain a healthy body composition

24. Identify which of the following are reliable sources of nutritional information?

Instagram British Nutrition foundation Men’s health Google

25. Which of the following is a professional boundary that personal trainers must adhere to when offering nutritional advice?

Permitted to offer general healthy eating advice and must not prescribe nutritional advice to alleviate medical conditions There are no boundaries to what personal trainers can offer clients Can prescribe nutritional advice to alleviate medical conditions Advertise themselves as a dietician

26. Which of the following is a result associated with weight loss fads and popular diets?

Lots of energy Improved performance Improved sleep Deficiency in essential nutrients

27. Which of the following is a potential health and performance implications of severe energy restriction?

Improved performance Improved strength Lack of energy, poor sleep, poor recovery Improved reactions

28. Identify signs shown in clients at the risk of nutritional deficiencies?

Weight gain Hair loss Loss of strength Loss of enjoyment from training

29. Which of the following defines the role of protein as fuel for aerobic energy production?

A portion of fuel for energy for aerobic exercise comes from protein All fuel for energy for aerobic exercise comes from protein Is a last resort response for energy from the body when exercise continues for many hours and stores are depleted Cannot be used as fuel in the body for aerobic energy production

30. Which of the following defines the role of protein as fuel for anaerobic energy production?

Not used as a fuel for anaerobic exercises Is the main source of fuel for energy during anaerobic exercise A portion of fuel for energy for anaerobic exercise comes from protein Is only used at absolute max intensities

31. Which of the following defines the role of carbohydrate as fuel for aerobic energy production?

Transferred into energy with oxygen and produces lactic acid as a waste product Cannot be used as a fuel source Provides energy at high intensities Transferred into energy with oxygen and produces carbon dioxide as a waste product

32. Which of the following defines the role of carbohydrate as fuel for anaerobic energy production?

Produces lactic acid, adenosine diphosphate Produces lactic acid, adenosine triphosphate and heat Produces long bursts of energy at high intensities Cannot be used as a fuel

33. Which of the following defines the role of fat as fuel for aerobic energy production?

Used as a fuel when working anaerobically at high intensities Provides very short bursts of energy Used as a fuel when working aerobically in the presence of oxygen Cannot be used as a fuel aerobically

34. What would be the outcome if the amount of energy consumed was more than the amount of energy expended

Weight loss Weight gain Weight will stay the same Reduction in body fat percentage

35. Which of the following is a simplified estimate of calculating Basal Metabolic Rate (BMR) for a female?

Weight in KG x 26 Weight in KG x 20 Weight in KG x 22 Weight in KG x 24

36. Which of the following represents the appropriate activity multiplier for a person who is active through intense exercise more than 3 times per week?

BMR x 1.8 BMR x 1.5 BMR x 1.7 BMR x 1.4

37. What information must be explained to a client during informed consent?

How much weight the client can be expected to lose How long it will take the clients to reach their goals Who the information will be passed onto The reason the information is being collected and how it will be used

38. Which of the following is information may need to be collected to offer nutritional advice to clients?

How much weight the client wants to lose How fast the client wants to lose weight What their favourite alcohol is Any addictive patterns such as bingeing

39. Identify which of the following formats would be appropriate to collect nutritional information:

Chat on client’s social media post Consultation, questionnaire, food diary Questionnaire they had previously given over 12 months ago Asking their friends about them

1. Describe basic dietary assessment methods.

Ask client to keep a food dairy Ask client to message every time they consume food or liquid No assessment is necessary Tell client what to consume without observing their current patterns

41. Which of the following would be the most useful indicator to use to interpret information gained from assessments with clients to assess health risks in relation to weight?

Blood pressure BMI Waist to hip ratio Resting heart rate

42. Explain how to recognise the signs and symptoms of disordered eating and unhealthy eating patterns.

Happy, enjoying training, energetic Extreme weight loss, hair loss, mood swings Increased performance Easily adapt to Increased frequency of training

43. Describe the key features of the industry guidance note on ‘managing users with suspected eating disorders’.

Prescribe ways of overcoming the disorder Tell people at their gym so they can help Tell the client what to eat Referral to registered dietician

44. Explain how to assist the client in the nutritional goal setting process.

Decide the client goals for them Steer the client towards setting some specific goals that are agreed by the client, realistic, with a time frame Set hugely ambitious goals for the client No need to set any goals

45. Which of the following is a basic motivational strategy to encourage healthy eating and prevent non-compliance or relapse?

Attainable goals Unattainable goals Extreme caloric deficits Punishment by exercise when relapse

46. Which of the following shows the importance of conducting progress reviews?

Get a cheat meal Get to drink alcohol No review necessary Increased motivation to meet goals set at review

L3 PT – Applying Nutritional Principles to Personal Training – Unit 2 (Exam)