Train regularly, eat clean and know how to teach this to others D. Know training/nutrition theory, know how to teach it to others, and train themselves 234. The best way to approach coaching a new client is to: A. Assess important variables and choose your approach based on your assessments B. Teach them the latest scientific research on exercise and nutrition C. Take them on a grocery store tour and help them with a kitchen makeover D. Give them an easy meal plan to follow 235. It’s important to display professional commitment to your clients. This means: A. Keeping organized training plans, nutrition lessons, and results trackers B.
Frequently calling them and visiting them at home C. Providing programs you find in magazines D. Not making eye contact 236. If a client is unsuccessful due to poor nutritional adherence, what’s the best approach? A. Get the client motivated B. Help the client with a kitchen makeover C. Have a personal chat about how they won’t get results without commitment D. Assess their social support and a variety of other variables to determine their limiting factor(s) 237. High motivation, low skill clients require which of the following approaches: A. Homework assignments and learn at home projects B.
Progressive, slow steps toward progression C. Activities designed to feed their motivation and keep it high D. Constant reinforcement of the things they do well 238. Low motivation, high skill clients require which of the following approaches: A. Motivational lessons and cheerleaders B. Slow steps toward progression C. Regular reinforcement of the things they do well D. Subtle inspiration and low-pressure strategies 239. Which of the following is an appropriate behavior goal: A. Lose 10 lbs in the next 10 weeks B. Increase intake of dietary protein at each meal C. Reduce cholesterol D. Fit into an old pair of jeans 240.
The following are necessary for establishing outcome-goals: A. Goals should be determined by the trainer B. Goals should be put down in writing, specific, and measurable C. Goals should be determined by the doctor D. Goals should help your client reach for the stars 241. Which of the following are most important to teach your clients from the beginning? A Photosynthesis present in fruits and veggies reduce cancer risk and oxidative stress B. Fat balance is critical for inflammation management so be sure to get 1 /3 from each type of fat C. Stick with whole grain carbohydrate sources and avoid highly processed scars D.
The glycerin index can be used when planning post-workout feedings 242. Clients will likely present many objections when faced with a new lifestyle intervention. How should you deal with these objections? A. Point out that their objections are illogical and should be dismissed B. Laugh and play down the client’s Objections C. Help your client re-frame their situation by looking at the objection in a different way D. Appeal to authority, suggesting that you’re the expert and you know what’s best 243. Problems such as orthopedic issues, previous injuries, joint/muscle pain, and muscular imbalances: A.
Should be exposed during training sessions with a client B. Always require a referral to a physiotherapist C. Should be screened for before your first training session with a client D. Always require rest and therapy 244. Problems such as lifestyle-related disease, genetic disease, and other health problems: A. Should be discussed during your nutrition coaching sessions B. Should influence your dietary recommendations C. Require a referral to an exercise-friendly dietitian or physician D. Do not require you to discuss these conditions with your client’s doctor 245. It’s important to assess the following when working with a new client: A.
Body composition B. Stress and Recovery C. Performance 246. The PAR-Q assesses: A. The health off client’s back B. A client’s readiness to exercise C. Physical and structural limitations that your client may have D. The health of a client’s immune system 247. When assessing a client’s previous dietary habits, it’s important to: A. Have your client write down everything they ate at the end of each day B. Read food labels to give you an idea of how many calories were in each food they ate C. Try to eat healthy, nutrient-dense foods D. Use representative days of the week to record dietary habits, entrust a single day 248.
Which of the following is the most important reason for including certain measures over others in your assessment: A. The measure establishes whether or not the client is cleared to exercise B. The measure can be used to inform your programming decisions C. The measure offers objective baseline data D. The measure helps demonstrate to a client just how badly they’ve been doing 249. The following is important for client success: A. Having a good social support network B. Scheduling frequent training sessions with you C. Supervising all exercise sessions D. Using supplements 250. Medical screening tools are provided in order to: A.
Help you diagnose client medical issues B. Help you determine whether or not a client needs a referral out to a physician C. Help guide your nutritional recommendations D. Help you prescribe exercises for different medical conditions 251. Healthy height/weight scales: A. Are ideal for helping you determine your client’s weight goals B. Are based on the lowest mortality rates for different age groups C. Are correlated with overall health and good body composition D. Are relevant for most athletes 252. Skin fold testing is the preferred method for body composition assessment because: A.
It’s the most accurate method of body composition testing B. It gives detailed information on heart disease risk C. Individual skin folds give information on regional changes in fat storage D. Individual skin folds may give some information on personality 253. If a female client’s thigh girth increases by line. After 8 weeks of training, this means: A. She gained muscle B. She gained fat C. She gained muscle and lost fat D. There’s not enough information to determine 254. Girth measures alone A. Can tell you some important information about body change B. Can tell you some important information about body composition C.
Are the best indicator of physical change D. Aren’t worth taking as they don’t offer any body composition information 255. Using a client information sheet to ask clients about their goals is important because A. Your clients’ goals may be unrealistic and it’s important to discover this up front B. Your clients may be impatient and it’s important to discover this up front C. Getting clients thinking about their goals is a good exercise D. All of the above 256. Knowing a client’s prior exercise habits is important because A. It castes how much protein they need to consume B.
It indicates what nutritional level (1, 2 or 3) you should start your client out at C. It tells you how much exercise the client will need to improve their body composition D. It helps you understand whether or not your first step should be to manipulate exercise volume or energy intake 257. Shift workers A. May have lower levels of stress hormones B. May have higher amounts of central fat and require yoga, meditation, etc. For stress management C. Often have a healthy sleep schedule D. May have improved immune system functioning 258. Clients who have sedentary jobs A. Should do more planned physical activity than other clients B.
Will have less stress than other clients C. Should use metabolism stimulating supplements D. Will be suffering from overstraining symptoms 259. Certain medications may impact client results, which Of the following is an example of this? A. Interpretative drugs increase aerobic capacity B. Antidepressant/mentality drugs decrease fat loss or promote fat gain C. Insulin injections speed up fat loss D. Unsaid increase muscle building 260. Infrequent grocery shoppers often A. Eat out at restaurants B. Are over fat C. Eat few natural foods 61. The most common adult food intolerance’s are: A. Eggs, milk, fish, nuts B. Eggs, milk, gluten C.
Wheat, milk, grains D. Gluten, dairy, yeast, fructose 262. 3 Day Diet Records A. Are important so that you can do a full dietary analysis of every client’s diet B. Allow for you to get a sense of your client’s overall food choices C. Allow you to do a complete nutritional overhaul for every client D. Teach you how to use nutrition analysis software 263. The Kitchen, Social Support, and Readiness For Change Questionnaires A. Allow for the determination Of specific clients’ limiting factors B. Should aide your message during initial client lessons/discussions C. Give you vital insight into a client’s environment 264.
The most important practical difference between questionnaires and assessments is: A. Questionnaires are subjective and assessments are objective B. Questionnaires help with initial prescription, assessments help with program changes C. Questionnaires are descriptive while assessments are prescriptive D. All of the above 265. Regular client assessments are used A. To compare one client to another B. To compare current data with future data C. To decide whether you want to keep working with a client D. To give you something to charge a client for 266. When ranking a client’s nutritional level A.
Level 1 is the most advanced nutritional level B. Level 3 is the most advanced nutritional level C. Level 2 clients need a highly individualized approach D. Level 1 clients need a specific dietary prescription 267. This type of client requires a slow coaching approach focused on basic food education A. Level 1 B. Level 2 C. Level 3 268. This type of client usually has the basics down but needs to learn more about calorie control and timing A. Level 1 269. Once your initial assessments have been completed, your first client eating should consist of: A. A discussion Of the results Of the questionnaires and assessments d.
A discussion of goals C. Establishing timeliness and dates for follow-up meetings 270. Once you’ve performed your initial assessments and it’s time to begin talking nutrition with your clients, what is the best approach to take? A. Begin with the food pyramid B. Take them grocery shopping C. Teach them the 5 habits of good nutrition D. Prescribe a plan based on the client’s level 271. The USDA Food Pyramid: A. Is a poor resound:e for teaching good nutrition B. Offers individualized nutritional advice C. Takes into account nutrient timing D. Has revolutionized nutrition in North America 272.
To improve upon the USDA food pyramid: A. Encountering adjustments for different body types should not be considered B. More processed carbohydrates should be added to the recommendations C. Less protein should be recommended to the highly physically active D. Less dairy should be consumed in favor of more calcium- containing vegetables 273. The food groups presented in the USDA Food Pyramid include A. Grains; Vegetables; Fruits; Milk; Meat; Beans; Oil B. Grains; Fruits and Vegetables; Milk; Protein; Fats C. Grains; Vegetables; Fruits; Milk; Meat; Sweets and Oils D. Grains, Vegetables, Fruits, Milk, Meat and Beans; Oil 274.
Habit-based nutrition is designed as A. A plan for level 1 and level 2 Clients B. A plan for level 3 Clients C. A plan when you don’t know what else to do D. A highly individualized nutrition approach 275. The 5 Habits discussed include A. Eating every 2-4 hours B. Restrict dietary carbohydrates C. Restrict dietary fats 276. Regular meal feedings: A. Control blood sugar B. Can increase the therein effect of feeding C. Help control meal size with subsequent feedings 277. According to the habits, recommended protein portion sizes for men include A. The size of your palm per meal B. This size of two of your palms per meal C. Oz per meal D. As little as possible 278. According to the habits, recommended portion sizes for vegetables include A. About h cup B. 1 TABS C. 1 big bowl 279. If your client has fatty lose, according to the habits: A. You should increase Carr intake and reduce fat intake B. Save most dense Carr foods until after exercise C. Eat more high glycerin index foods D. You should increase fat intake and eat a low Carr diet 280. According to the habits, the following healthy fats should be added to your client’s diets: A. Margarine B. Olives/olive oil C. Butter D. Lard 281. Counting calories is necessary when A.