wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Chapter 4 & 5

Total questions: 58

Worksheet time: 19mins

Name
Class
Date
1.

The ability of a muscle to generate force against resistance

a)

Muscular Strength

b)

Muscular Endurance

c)

Power

d)

Muscular Contractions

2.

Muscle fibers which primary function is to maintain posture and require more endurance

a)

Fast twitch muscle fibers

b)

Slow twitch muscle fibers

c)

Intermediate muscle fibers

d)

Quick twitch muscle fibers

3.

Exercise stations that consist of various combinations of weight training, flexibility, and aerobic exercise

a)

Plyometrics

b)

Functional Training

c)

Resistance training

d)

Circuit Training

4.

Low intensity exercise that can be sustained for a long period of time

a)

Anaerobic exercise

b)

Cardiovascular endurance

c)

Aerobic exercise

d)

Fartlek training

5.

How do you find max heart rate?

(a)  

6.

Specific Adaptation to Imposed Demands.

Your body's ability to adapt to the stresses imposed on it.

a)

SAID Principle

b)

SAID Theory

c)

Muscle mass

d)

Bulk syndrome

7.

The ability to generate force rapidly

a)

Muscular Strength

b)

Muscular Endurance

c)

Power

d)

Force

8.

Muscle fibers that produce powerful, explosive, strength movements

a)

Fast twitch muscle fibers

b)

Slow twitch muscle fibers

c)

Intermediate twitch muscle fibers

d)

Steady twitch muscle fibers

9.

Uses quick eccentric stretch of the muscle to facilitate a concentric contraction. Ex. Box jumps

a)

Plyometric exercise

b)

Resistance training

c)

Circuit training

d)

Functional strength training

10.

Stretching technique using controlled leg and arm movements that take you to the limits of your ROM

a)

Ballistic stretching

b)

Dynamic stretching

c)

Static stretching

d)

Proprioceptive neuromuscular facilitation

11.

Stretching technique that involves a bouncing movement in which repetitive contractions of the agonist muscle are used to produce quick stretches of the antagonist muscle.

a)

Ballistic stretching

b)

Static stretching

c)

Dynamic stretching

d)

Proprioceptive neuromuscular facilitation

12.

Stretching technique that involves combinations of alternating contractions and stretches, often involves a partner

a)

Ballistic stretching

b)

Static stretching

c)

Dynamic stretching

d)

Proprioceptive Neuromuscular Facilitation

13.

Passively stretching an antagonist muscle by placing it in a maximal stretch and holding it there.

a)

dynamic stretching

b)

proprioceptive neuromuscular facilitation

c)

static stretching

d)

ballistic stretching

14.

The ability to perform repetitive muscular contractions against some resistance

a)

Muscular strength

b)

Muscular endurance

c)

Power

d)

Cardiovascular endurance

15.

Trains muscles to function concentrically, eccentrically, and isometrically. Imitates everyday movements

a)

Functional strength training

b)

Plyometric exercise

c)

Resistance training

d)

Circuit training

16.

When activity is so intense the demand for oxygen is great than the body's ability to deliver

a)

Aerobic activity

b)

Anaerobic activity

c)

Fartlek training

d)

Cardiovascular endurance

17.

How do you find target heart rate using the Karvonen equation?

a)

RHR + Training%(MHR - RHR)

b)

RHR - Training%(MHR + RHR)

c)

MHR + Training%( MHR - RHR)

d)

MHR - Training%(MHR + RHR)

18.

This type of diet uses plants as food to form the foundation of diet

a)

Keto

b)

Carnivore

c)

Vegetarian

d)

South beach diet

19.

The basic unit that makes up proteins

a)

Minerals

b)

Vitamins

c)

Fiber

d)

Amino acids

20.

What is the basic equation used to find target heart rate

a)

Training%(RHR)

b)

Training%(MHR)

c)

Training % / RHR

d)

Training% / MHR

21.

%body fat + lean body weight makes up what?

a)

Muscle mass

b)

Body fat

c)

Body Composition

d)

Water weight

22.

Name the 6 classes of nutrients

4 lines
23.

The body’s most efficient source of energy

a)

Fats

b)

Proteins

c)

Carbohydrates

d)

Water

24.

This nutrient makes up the major structural component of the body. Needed for growth, maintenance, and repair of body tissue

a)

Carbohydrate

b)

Protein

c)

Fat

d)

Mineral

25.

This nutrients primary role is to regulate body processes. There are 13 of them classified in 2 groups.

a)

Vitamins

b)

Minerals

c)

Water

d)

Protein

26.

The body's most concentrated source of energy

a)

Fats

b)

Carbohydrates

c)

Proteins

d)

Water

27.

This nutrient helps form strong bone and teeth

a)

Vitamins

b)

Water

c)

Protein

d)

Minerals

28.

The most essential nutrient.

a)

Water

b)

Carbohydrates

c)

Fats

d)

Vitamins

29.

A central nervous system stimulant

a)

Caffeine

b)

Water

c)

Electrolytes

d)

Milk

30.

How many calories are in 1 g of carbohydrates

(a)  

31.

Lack of iron in the blood is known as what?

a)

Anemia

b)

Insomnia

c)

Ironic

d)

Irony

32.

How do you find %caloric intake for fats?

4 lines
33.

How do you find %caloric intake for carbohydrates?

4 lines
34.

How do you find %caloric intake for protein?

4 lines
35.

How many calories are in 1 gram of fat

(a)  

36.

Chemical fertilizers and insecticides are not used when producing this type of food

a)

Natural foods

b)

Organic Foods

c)

Whole foods

d)

Processed foods

37.

Name the three macronutrients

(a)  

38.

What is the most abundant mineral in the body?

a)

Water

b)

Iron

c)

Sodium

d)

Calcium

39.

Eating disorder characterized by an abnormally low body weight usually caused by starvation

a)

Anorexia nervosa

b)

Bulimia nervosa

c)

Binge eating

d)

Meat sweats

40.

What percent of your diet should come from carbohydrates?

a)

20%-35%

b)

45%-65%

c)

40%-60%

d)

10%-35%

41.

What percent of your diet should come from Fats?

a)

45%-65%

b)

10%-35%

c)

20%-35%

d)

35%-45%

42.

What percent of your diet should come from protein?

a)

45%-65%

b)

20%-35%

c)

10%-35%

d)

10%-25%

43.

How many calories per gram of protein

(a)  

44.

This type of food is subject to very little processing and contain no additives, preservatives, or artificial flavors

a)

Organic foods

b)

Natural foods

c)

Whole foods

d)

Processed foods

45.

A high carb diet

a)

Pasta feed

b)

Keto diet

c)

Glycogen supercompensation

d)

Gluten free

46.

Eating disorder that involves rapid uncontrollable ingestion of food followed by purging

a)

Anorexia nervosa

b)

Bulimia Nervosa

c)

Binge eating

d)

Meat sweats

47.

Name the three micronutrients

(a)  

48.

Type of carbs that take longer to digest and are usually packed with fiber, vitamins, and minerals

a)

Simple carbohydrates

b)

Complex carbohydrates

c)

Type 1 carbohydrates

d)

Type 2 carbohydrates

49.

What are the two classifications of vitamins?

a)

Fat soluable

b)

water soluable

c)

Carbohydrate soluble

d)

Protein soluble

50.

Vitamins A, D, E, and K are what type of vitamins?

a)

Fat soluble

b)

Water soluble

c)

Carbohydrate soluble

d)

Protein Soluble

51.

Vitamin C and B-complex are what type of vitamins

a)

Protein soluble

b)

Carbohydrate soluble

c)

Water soluble

d)

Fat soluble

52.

Type of carb that is digested quickly and contain refined sugars and few essential vitamins and minerals.

a)

Type 1 carbohydrate

b)

Complex carbohydrate

c)

Type 2 carbohydrate

d)

Simple carbohydrate

53.

How do you find your caloric balance?

a)

calories consumed + calories expended

b)

calories expended + calories consumed

c)

calories expended - calories consumed

d)

calories consumed - calories expended

54.

A decrease in bone density

a)

Tendonitis

b)

Arthritis

c)

Osteoporosis

d)

Osgood-schlatter disease

55.

Eating disorder in which you eat when you are not hungry, until you are uncomfortably full, or nauseated.

a)

Anorexia nervosa

b)

Bulimia nervosa

c)

Binge eating

d)

Meat sweats

56.

Body weight composed of fat tissue

a)

Percent body fat

b)

Lean body weight

c)

Muscle mass

d)

Water weight

57.

Total body weight composed of non-fat and lean tissues

a)

Percent body fat

b)

Lean body weight

c)

Muscle mass

d)

Water weight

58.

The Science of nutrients and what they do in the body

a)

Nutrition

b)

Macronutrients

c)

Micronutrients

d)

Food & Stuff