1. The foundation for whole-body fitness is: a
a. Muscular strength
b. Muscular endurance
c. Flexibility
d. Cardio-respiratory endurance

2. Cardio-respiratory endurance efficiency is shown by the ability to utilize:
a. Oxygen
b. Nitrogen
c. Uric acid
d. Water

3. When the oxygen demands of the muscles cannot be met while exercising, you have developed:
a. Overload state
b. Hyperthermia
c. Hypothermia
d. Oxygen debt

4. The “bouncing” form of stretching is:
a. Static
b. Aerobic
c. Ballistic
d. Anaerobic

5. As a group, supplements that are taken to improve athletic performance are called:
a. Creatines
b. Anabolic steroids
c. Vitamins
d. Ergogenic aids



6. The ability to contract skeletal muscles to do things is:
a. Agility
b. Flexibility
c. Muscular strength
d. Muscular endurance

7. Gradually increasing the resistance that muscles have to move is the:
a. Inertia principle
b. Overload principle
c. Anaerobic principle
d. Specificity principle

8. The ability of muscles to contract over time defines:
a. Muscular endurance
b. Muscular strength
c. Flexibility
d. Agility

9. Muscular endurance is best improved by:
a. Resistance
b. Complexity
c. Repetitions
d. Isometrics

10. Currently, the most popular type of strength-building exercises are:
a. Isometric
b. Progressive resistance (isotonic)
c. Isokinetics
d. Collaterals

11. Which one of the following will probably affect your flexibility them most?
a. Gender
b. Age
c. Muscle size
d. Inactivity


12. The level of effort put into an activity is:
a. Intensity
b. Duration
c. Frequency
d. Mode of activity

13. The number of times per minute the heart must contract to achieve the training effect is the:
a. Maximum heart rate
b. Target heart rate
c. Minimum heart rate
d. Static heart rate

14. One benefit of the cool-down is to reduce:
a. The time it takes for the heart rate to return to normal
b. The risk of stiff, sore muscles
c. The risk of injury
d. Sweating

15. Which product is preferred when exercise is prolonged and intense?
a. Water
b. Saline solution
c. Sugar water
d. Commercial products (ex. Gatorade)

16. Steroids are used mainly to accelerate ______ in athletes.
a. Muscle growth
b. Running speed
c. Flexibility
d. Sex drive

17. The ability to move joints through their natural range of motion is:
a. Muscular endurance
b. Muscular strength
c. Flexibility
d. Agility


18. An exercise program for older adults should:
a. Match interests and abilities
b. Not include physical conditioning
c. Not use a warm-up or cool-down
d. Be designed the same as for young adults

19. Proteins, fats and carbohydrates provide the body with:
a. Enzymes
b. Calories
c. Amino acids
d. Structural elements

20. The nutrients that are made up of sugars and starches are:
a. Carbohydrates
b. Fats
c. Proteins
d. Minerals

21. The primary source of energy comes from:
a. Carbohydrates
b. Fats
c. Proteins
d. Minerals

22. Table sugar is a:
a. Complex carbohydrate
b. Polysaccharide
c. Monosaccharide
d. Disaccharide

23. Cultural messages tell men all of the following, except:
a. Muscle dysmorphia is important
b. Achievement is important
c. Strength is important
d. Male physique is important



24. Fats that promote cholesterol formation are the ____ fats.
a. Saturated
b. Unsaturated
c. Polyunsaturated
d. Monounsaturated

25. Cultural messages tell women that:
a. They are judged by achievement
b. Their job is to be beautiful
c. Their job is to be smart
d. Strength is important

26. The substance found in all cells, is required for production of hormones, and helps convert Vit. D from the sun is:
a. Calcium
b. Zinc
c. Cholesterol
d. Sodium

27. Which thought pattern is NOT associated with eating disorders?
a. Fear of failure
b. Ease with expressing feelings
c. Self criticism
d. Need for power and control

28. Proteins are composed of:
a. Enzymes
b. Amino acids
c. Fatty acids
d. Glycerols

29. Foods that contain all 9 essential amino acids is called a (n):
a. Incomplete protein food
b. Essential protein food
c. Complete protein food
d. Nonessential protein food



30. Proteins are important for:
a. Promoting tissue growth
b. Enzyme and hormone structure
c. Maintaining acid-base balance
d. All of the above

31. Vitamins are classified as:
a. Organic and inorganic
b. Enzymes and co-enzymes
c. Water soluble and fat soluble
d. Amino acids

32. The ethnic group with the least body image dissatisfaction is:
a. Hispanic women
b. Caucasion women
c. African-American women
d. Native American women

33. Minerals are important for:
a. Digestion
b. Blood clotting
c. Enzyme production
d. Energy production

34. An example of a trace-element is:
a. Sodium
b. Iron
c. Potassium
d. Sulfur

35. Abnormal eating patterns that may not fit the rigid diagnostic rules, but do affect the quality of life defines:
a. Anorexia nervosa
b. Bulimia
c. Binge eating
d. Disordered eating

36. Taking large doses of this vitamin can cause kidney stones and/or diarrhea.
a. A
b. D
c. C
d. K

37. All of the following are examples of phytochemicals except:
a. Broccoli
b. Onions
c. Garlic
d. Corn

38. Swollen glands, being secretive about eating, sore throats, yo-yo weight fluctuations and binging describes:
a. Disordered eating
b. Bulimia
c. Anorexia nervosa
d. Binge eating

39. The set point theory suggests that the body “knows” when it:
a. Needs to gain weight
b. Is 10 lbs. overweight
c. Near or at it’s best weight
d. Is obese

40 “Morbid obesity” is:
a. 1%-19% above normal weight
b. 20% or more above normal weight
c. 50%-100% above normal weight
d. None of the above

41.The body composition system that measures body fat through air displacement is:
a. BMI
b. Nomogram
c. BOD POD
d. Hydrostatic
42.The type of obesity that begins in infancy and has a large number of fat cells is:
a. Hypertrophic
b. Hypercellular
c. Hypothyroidism
d. Glandular issues

43. The number of fat cells is pretty well determined by age:
a. 2
b. 3
c. 4
d. 5

44. Lanugo(fine body hair), slowed heart rate, low blood pressure, and emaciation (unhealthy weight loss) are effects of:
a. Anorexia nervosa
b. Bulimia
c. Binge eating
d. Disordered eating

45. The metabolic process of breaking down tissue for the purpose of converting it to energy is:
a. Adaptive thermogenesis
b. Catabolizing
c. Hypotronic
d. Hypertrophy

46. The most important effect on Basal Metabolic rate is:
a. Heredity
b. Physical condition
c. Age
d. Muscularity

47. Of the following, which one would be the best diet choice?
a. Fad diets
b. High-protein/low carbohydrate
c. Controlled fasting
d. Portions controlled balanced diet
48. Which one of the following is not used in calculating the energy needs of the body?
a. Activity requirements
b. Basal metabolism
c. Hypercellularity
d. Thermic effect

49. Physical activity uses which percentage of daily caloric intake?
a. 20%-40%
b. 10%
c. 50%-70%
d. 30%

50. Of the factors used to determine energy needs, the highest percentage of total calories is used by:
a. Activity requirements
b. Basal metabolism
c. Thermic effect
d. Puberty

51. A symptom of Binge Eating is:
a. Denying themselves food
b. Weight fluctuations
c. Compulsive exercise
d. Eating to point of discomfort

52. Health effects of Binge eating are similar to those of:
a. People who are obese
b. Anorexics
c. Bulimics
d. None of the above

53. Bulimia is characterized by:
a. Rapid weight loss
b. A binge/purge eating pattern
c. Social isolation
d. Loss of appetite

54. Examples of purging include:
a. Use of laxatives
b. Use of diuretics
c. Use of enemas
d. All of the above

55. The surgical procedure that involves stomach stapling is:
a. Gastric resection
b. Gastroplasty
c. Liposuction
d. Acupuncture

56. The insertion of a small type needle into a pocket of fat and suctioning it out is:
a. Gastric resection
b. Gastroplasty
c. Liposuction
d. Acupuncture

57. The nutrient that helps with headaches, facilitates weight loss and is needed for all body chemical reactions is (are):
a. Carbohydrates
b. Minerals
c. Water
d. Fiber

58. The safe, recommended daily intake of sodium is:
a. 200 mg.
b. 1100-3300 mg.
c. 4000-5000 mg.
d. 4500-5500 mg.

59. Which one of the following is not a component of the Female Athlete Triad?
a. Disordered eating
b. Lack of menstruation
c. Menopause
d. Osteoporosis

60. Additives are added to our food to: d
a. Improve the nutritional value
b. Enhance flavor/coloring
c. Make food last longer
d. All of the above

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The detailed answer for the above question is provided below 1 D Cardiorespiratory endurance Cardiorespiratory endurance refers to the ability of the cardiovascular and respiratory systems to supply o... View the full answer