iPad 12:40 AM 68% 271. The USDA Food Pyramid: Dashboard A. O is a poor resource for teaching good nutrition Section 1 B. Offers individualized nutritional advice C. Takes into account nutrient timing Section 2 D. Has revolutionized nutrition in North America Section 3 272. To improve upon the USDA food pyramid: A. O Macronutrient adjustments for different body types should not be considered B. More processed carbohydrates should be added to the recommendations c. O Less protein should be recommended to the highly physically active Less dairy should be consumed in favor of more calcium-containing vegetables Save Answers D. 273. The food groups presented in the USDA Food Pyramid include A. O 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. О 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. O Restrict dietary carbohydrates C. Restrict dietary fats D. All of the above 276. Regular meal feedings: A. Control blood sugar B. Can increase the thermic effect of feeding C. Help control meal size with subsequent feedings D. All of the above 277. According to the habits, recommended protein portion sizes for men include A. O The size of your palm per meal B. This size of two of your palms per meal C. 2 oz per meal D. As little as possible 278. According to the habits, recommended portion sizes for vegetables include A. About 1/2 cup B. 1 TBSP C. 1 big bowl D. O As little as possible Exam Status | Top of Page iPad 12:41 AM 68% 287. According to the principles of individualization, a client eating 35% protein, 25% carbohydrates, and 40% fat should be A. O Mesomorphic Dashboard B. Endomorphic Section 1 C. Ectomorphic D. O None of these Section 2 Section 3 288. According to the principles of individualization, a 180lb client interested in fat loss and eating 157g of protein, 1129 carbohydrate, and 80g fat would be A. Sedentary and endomorphic B. O Highly active and ectomorphic c. O Moderately active and mesomorphic Save Answers D. None of these 289. According to the principles of individualization, a 90lb client interested in muscle gain and eating 112g of protein, 247g carbohydrate, and 40g fat would be A. Sedentary and mesomorphic B. Highly active and ectomorphic c. O Moderately active and endomorphic D. None of these 290. Each gram of protein and carbohydrate contains how many kcal? A. О 9kcal B. 7kcal C. 4kcal D. 3kcal 291. Dietary carbohydrates are best tolerated A. O At night B. O In the winter C. After exercise D. When consumed with water 292. According to the principles of individualization, those with excellent carbohydrate tolerance A. O Are usually intermittent sport athletes B. Are usually large and muscular C. Are usually thin and lean D. Are usually overfat 293. For those with poor carbohydrate tolerance A. Sugary carbs should always be included with each training session B. Starches should be eaten frequently though the day C. A high fruit to vegetable ratio is recommended D. None of the above 294. Different body types require different carbohydrate timing rules. Which of the following are true? A. O Mesomorphs typically should eat carbs sparingly B. Ectomorphs should eat most of their carbs at breakfast C. Endomorphs should eat most of their carbs after exercise Exam Status | Top of Page Fotomornbechoud aat most of their orbe from vegetables iPad 12:41 AM 68% Dashboard 295. Level 3 clients require a higher level of individualization and therefore you may need to A. O Stick with the USDA food pyramid or the 5 Habits for these clients B. Use pre-designed nutrition plans from fitness magazines Section 1 C. Refer level 3 clients out to nutrition professionals Section 2 D. Recommend level 3 clients talk to their doctor about nutrition Section 3 296. Once you and your client have an idea of the total amount of calories your client needs to eat: A. O Your job of individualization is complete B. You should have your client come up with a menu for themselves C. It's simple to create a menu for your client Save Answers D. You'll need to use nutrition planning resources to generate a meal plan for your clients 297. Very low calorie diets: A. Are recommended for all weight loss situations B. Should not be followed for longer than 3-4 months at a time C. Cause irreparable damage to the metabolic rate D. Might shorten lifespan 298. When following very low calorie diets: A. Nutritional supplements are often required B. A client should always eat every 2 hours C. Should decrease their protein intake to below 1g/lb D. Often feel very good 299. Very low carb diets A. Often decrease athletic performance if used during heavy training/competition B. Shift the body into fat burning mode C. Should contain a fairly high amount (by percentage) of dietary fat D. All of the above 300. Calorie cycling A. O is just for elite bodybuilders B. O is only for those who need a psychological break from dieting C. Tricks the body to prevent it from going into starvation mode D. O is only for weight loss 301. Dietary re-feed days work best A. О If clients eat as much as they can during these days B. Have some guidelines for how much to re-feed C. If fat burners are taken on the same day D. O if done during the winter 302. For lean clients using high volumes of exercise and aggressive fat loss goals, strategic carb and calorie cycling A. O Is used to break plateaus B. Is put into action by cycling both carb intake and calorie intake c. O is designed to deplete the body on certain days of the week D. All of the above Exam Status | Top of Page iPad 68% 12:41 AM 279. If your client has fat to lose, according to the habits: A. О You should increase carb intake and reduce fat intake Dashboard B. Save most dense carb foods until after exercise Section 1 C. Eat more high glycemic index foods D. You should increase fat intake and eat a low carb diet Section 2 Section 3 280. According to the habits, the following healthy fats should be added to your client's diets: A. O Margarine B. O Olives/olive oil C. Butter D. Lard Save Answers 281. Counting calories is necessary when A. O A client finds it beneficial B. A client is highly advanced C. A client has no calorie awareness D. All of the above 282. The 5 Habits and Super Food lists A. Help guide food selection, amount, and timing B. Provide specific calorie recommendations C. Are body-type specific D. Are too complicated for the average client 283. Individualization should be based on A. Goals and activity levels B. O Body type and activity level C. Calorie-counting, goals, and body type D. Activity levels, goals, and body type 284. According to the principles of individualization, a level 3, sedentary, 200lb client interested in losing weight would begin by eating A. 2400-2640kcal B. 2000-2400kcal C. 1680-1920kcal D. 1200-1440kcal highly active, 120lb client interested in gaining weight would begin 285. According to the principles of individualization, a level by eating A. 2400-2640kcal B. O 2160-2400kcal C. 1680-1920kcal D. 1200-1440kcal 286. According to the principles of individualization, a client eating 30% protein, 40% carbohydrates, and 30% fat should be A. O Mesomorphic B. Endomorphic C. Ectomorphic D. O None of these Exam Status | Top of Page
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