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| Section | Weight | Objectives |
|---|---|---|
| Exercise Programming | 19% | - Progression and regression - Periodization - Program design for different goals - Principles of training |
| Functional Anatomy | 12% | - Skeletal system - Muscular system - Articulations and movement mechanics - Nervous system |
| Training Instruction | 16% | - Safety and injury prevention - Instructional methods - Motivation and communication - Exercise technique and form |
| Screening and Evaluation | 11% | - Health history assessment - Fitness testing protocols - Risk stratification - Interpretation of results |
| Weight Management | 8% | - Physiology of weight regulation - Strategies for weight loss/gain - Behavioral modification |
| Nutrition | 7% | - Nutrition guidelines for fitness - Energy balance - Macronutrients and micronutrients |
| Professionalism and Risk Management | 3% | - Legal responsibilities - Ethics and professional conduct - Scope of practice - Liability and insurance |
| Considerations for Special Populations | 4% | - Common medical conditions - Youth populations - Older adults - Pregnancy |
| Health and Physical Fitness | 11% | - Lifestyle factors and health - Health guidelines and recommendations - Components of fitness |
| Exercise Physiology | 9% | - Cardiorespiratory function - Physiological adaptations to training - Energy systems - Endocrine responses to exercise |
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NEW QUESTION # 17
An individual,s flexibility can be assessed by which of the following?
Answer: B
Explanation:
A sit-and-reach test can measure the flexibility of an individual,s lower back hip, and hamstrings. A one-repetition bench press is used to assess muscular strength or muscle force. Both the push-up test and the curl-up test are used for measuring muscle endurance.
NEW QUESTION # 18
The end of a bone is called the
Answer: B
Explanation:
When describing the anatomy of a bone, the epiphysis is the end of a bone and the diaphysis is the shaft of the bone. The periosteum is a membrane that covers the surface of a bone, except at the articular surfaces (joints). The endosteum is the lining of the bone marrow cavity and contains the cells necessary for new bone development.
NEW QUESTION # 19
Which of the following can cause pain in the lumbar area?
Answer: D
Explanation:
The longissimus thoracis muscle is located in the posterior lumbar region. It is part of the erector spinae group. These muscles help maintain posture and provide stability to the spine. Lumbar pain, also called low back pain, is one of the most common causes of disability. About 60 to 80% of the general population will experience it at some point in their lives. Determining the specific cause of lumbar pain may be difficult, but muscle strain, an intervertebral herniated disc, and joint inflammation can all cause lumbar pain. The other muscles are not located in the lumbar region. The sternocleidomastoid muscle is located in the cervical region. Strain to this muscle occurs with "whiplash" injuries. The tibialis anterior muscle is located on the anterior and lateral part of the lower leg. The gastrocnemius muscle is located on the posterior part of the lower leg.
NEW QUESTION # 20
What is the approximate target heart rate for a 50-year-old man in beats per minute (bpm)?
Answer: A
Explanation:
To calculate an individual,s target heart rate, first one needs to estimate the person,s maximal heart rate. This is estimated by subtracting a person,s age from 220. In this example, the person,s maximal heart rate is 220 - 50 = 170. Using this number, the target heart rate can be calculated. The recommended target heart rate is between 50% and 85% of the maximal heart rate. This would be 170X0.50 = 85, and 170X0.85 = 145. So, the individual,s target heart rate is estimated to be between about 85 and 145 bpm.
NEW QUESTION # 21
What food information is NOT present on a food label?
Answer: A
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 # 22
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