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| Section | Weight | Objectives |
|---|---|---|
| Topic 1: Considerations for Special Populations | 4% | - Special Population Training
|
| Topic 2: Nutrition | 7% | - Nutrition Fundamentals
|
| Topic 3: Exercise Physiology | 9% | - Energy Systems
|
| Topic 4: Exercise Programming | 19% | - Program Design
|
| Topic 5: Screening and Evaluation | 11% | - Client Assessment
|
| Topic 6: Functional Anatomy | 12% | - Musculoskeletal System
|
| Topic 7: Weight Management | 8% | - Body Composition
|
| Topic 8: Professionalism and Risk Management | 3% | - Professional Practice
|
| Topic 9: Training Instruction | 16% | - Exercise Technique
|
| Topic 10: Health and Physical Fitness | 11% | - Fitness Concepts
|
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NEW QUESTION # 14
An individual weighs 80 kg and is I. 75 meters tall. What range does his BMI fall into?
Answer: B
Explanation:
BMI stands for body mass index and it can be calculated by dividing an individual,s weight by height squared. In this example, BMI = 80 kg / (1.75 m)2. This results in a BMI of 26.1. BMI values fall into a range. The normal range is 18.5-24.9. The overweight range is 25-29.9. The obese class I range is 30-34.9. The obese class II range is 35-39.9.
NEW QUESTION # 15
The type of stretching that requires assistance from a personal trainer is called
Answer: A
Explanation:
In passive stretching, a client remains relaxed, allowing a trainer to stretch the clients muscles. Ballistic stretching, which involves a bouncing-like movement, can cause injury to muscles if not performed carefully. Static stretching involves movements that are deliberate and sustained. Active stretching involves stretching muscles throughout their range of motion.
NEW QUESTION # 16
What food information is NOT present on a food label?
Answer: C
Explanation:
Labeling on food packages is helpful in determining a number of characteristics of a food, including the ingredients, serving size, and nutrients present in the food. Food label information is based on a 2,000 calorie diet. It provides the percent daily value for the amount of fats, cholesterol, sodium, potassium, carbohydrates, and protein present in a serving size. While caffeine will be listed as an ingredient if it is present in the food, the specific amount of caffeine will not be listed.
NEW QUESTION # 17
All of the following classes of nutrients provide sources of energy EXCEPT
Answer: A
Explanation:
Carbon is critical for the energy, production process. Proteins, fats, and carbohydrates-which are all sources of carbon-contribute to a number of functions in the body. They help provide energy so that muscles, nerves, and metabolic processes work normally. Energy, is measured in calories (cal) or kilocalories (kcal). When individuals exercise, they can ,turn" energy,, more quickly. Vitamins and minerals are critical for providing essential nutrients that the body needs to maintain normal function: however, they are not a source of energy.
NEW QUESTION # 18
All of the following can help the client-trainer relationship EXCEPT
Answer: B
Explanation:
A number of factors can help facilitate a beneficial working relationship between a client and a trainer. These can include being present in the moment, maintaining confidentiality, being interested in your client,s life, giving helpful feedback and treating your client in a positive way. Along those lines, it is important to accept clients at the level they are currently at rather than comparing them to others.
NEW QUESTION # 19
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