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| Section | Weight | Objectives |
|---|---|---|
| Functional Anatomy | 12% | - Skeletal system - Articulations and movement mechanics - Nervous system - Muscular system |
| Professionalism and Risk Management | 3% | - Ethics and professional conduct - Legal responsibilities - Scope of practice - Liability and insurance |
| Training Instruction | 16% | - Instructional methods - Exercise technique and form - Motivation and communication - Safety and injury prevention |
| Health and Physical Fitness | 11% | - Lifestyle factors and health - Components of fitness - Health guidelines and recommendations |
| Considerations for Special Populations | 4% | - Pregnancy - Common medical conditions - Older adults - Youth populations |
| Weight Management | 8% | - Physiology of weight regulation - Behavioral modification - Strategies for weight loss/gain |
| Nutrition | 7% | - Energy balance - Macronutrients and micronutrients - Nutrition guidelines for fitness |
| Screening and Evaluation | 11% | - Risk stratification - Health history assessment - Interpretation of results - Fitness testing protocols |
| Exercise Physiology | 9% | - Physiological adaptations to training - Endocrine responses to exercise - Cardiorespiratory function - Energy systems |
| Exercise Programming | 19% | - Progression and regression - Principles of training - Periodization - Program design for different goals |
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NEW QUESTION # 20
The "talk test" refers to
Answer: A
Explanation:
It is important that a training session not be too intense. The "talk test" is a simple way to get a handle on the intensity of the endurance or workout phase. A client should be able to talk or answer a trainers questions without gasping for breath. Not being able to speak easily can indicate that the workout is too intense.
Cardiovascular, muscular, and orthopedic injuries are more likely to occur when a workout is too intense.
NEW QUESTION # 21
How much weight loss is appropriate for an obese individual with a BMI greater than 30?
Answer: C
Explanation:
People who are obese have a BMI greater than or equal to 30. These individuals are at a high risk of cardiac problems, certain types of cancers, and diabetes. Among other areas, training programs can focus on weight loss, promoting appetite control, and lowering the risk of associated medical issues. Weight loss should be gradual-not more than 1 kg per week Aerobic training sessions five to seven times a week lasting 45-60 minutes per session may be helpful.
NEW QUESTION # 22
The body recruits type I muscle fibers for activities of
Answer: C
Explanation:
The body has two types of muscle fibers: type I and type II. Together, these muscle fibers can do all types of tasks. However, the body recruits each type during different activities or specific times of an activity, depending on the type and duration of motion required. Type I muscle fibers, also called slow-twitch fibers, are used for activities of long duration and low intensity, such as those involving endurance. In contrast, type II muscle fibers are employed for high-speed, high- power tasks. These muscle fibers are capable of generating force more quickly than type I muscle fibers.
NEW QUESTION # 23
All of the following can help the client-trainer relationship EXCEPT
Answer: A
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 # 24
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 # 25
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