WorksheetsChapter 6 Quiz
Total questions: 25
Worksheet time: 14mins
1. A client asks an ACE certified Personal Trainer to give her an eating plan designed after a diet she found on the internet. What would be the MOST appropriate action for the personal trainer?
a. Refer the client to a registered dietitian or other qualified healthcare professional
b. Proceed to give recommendations on the eating plan requested
c. Write a detailed eating plan based on a personally preferred diets
d. Explain to the client that it is not safe to follow just any diet plan
2. Which of the following BEST defines an Estimated Average Requirement (EAR)?
a. The level of intake of a nutrient that is adequate to meet the known needs of practically all healthy persons
b. Recommended nutrient intake level that appears to be sufficient for good health
c. The adequate intake in 50% of an age- and sex-specific group
d. The maximal intake that is unlikely to pose a risk of adverse health effects to almost all individuals in an age- and sex-specific group
3. Which of the following would be the BEST example of a healthy eating pattern?
a. A diet that includes a variety of starchy vegetables, high-glycemic fruit, grains, fat-free dairy, and protein-rich foods
b. A diet that includes a variety of starchy vegetables and a low intake of sugary fruit,
refined grains, dairy, and protein
c. A diet that includes a variety of vegetables, fruit, grains, low-fat dairy, and protein-rich foods
d. A diet that includes a high intake of vegetables and refined grains, and a moderate intake of poultry
4. What is the goal of a dietary intervention to decrease weight?
a. To reduce caloric intake to meet needs of daily caloric expenditure
b. To create a balanced diet and introduce physical activity
c. To choose nutrient-dense food to reduce calories
d. To create a caloric deficit so that fewer calories are consumed than are expended
5. Which of the following eating plans is recommended to optimize health and decrease blood pressure in individuals with hypertension?
a. DASH eating plan
b. Mediterranean eating plan
c. Vegetarian eating plan
d. Vegan eating plan
6. What are the various subgroup classifications of vegetables?
a. Dark green, yellow, legumes, starchy, and other
b. Dark green, red and orange, legumes, starchy, and other
c. Dark green, red and orange, legumes, non-starchy, and other
d. Dark green, yellow, nuts, non-starchy, and other
7. Starchy vegetables are highest in which nutrient?
a. Potassium
b. Fiber
c. Vitamin K
d. Vitamin A
8. Which of the nutrients listed is consumed in inadequate amounts by most of the population?
a. Magnesium
b. Choline
c. Calcium
d. Selenium
9. Which of the following is not considered a dairy product?
a. Soy milk
b. Cow milk
c. Goat milk
d. Almond milk
10. Which of the following foods is included in both the protein and vegetable groups?
a. Peas
b. Hemp
c. Quinoa
d. Spinach
11. A high intake of saturated fat is MOST associated with which of the following?
a. Decreased high-density lipoprotein
b. Increased low-density lipoprotein
c. Increased triglycerides
d. Decreased total lipoprotein
12. Which of the following is the recommended adequate intake of sodium for individuals nine to 50 years of age?
a. 1,500 mg per day
b. 2,500 mg per day
c. 1,000 mg per day
d. 3,500 mg per day
13. An ACE Certified Personal Trainer working with a client makes the following statement: “You
want to make these changes to manage your blood pressure, avoid medication, and improve
your quality of life. What obstacles do you think might get in the way of these goals?” Which of
the following BEST identifies the approach the personal trainer is taking?
a. Communicating openly
b. Assessing the outcomes
c. Determining the stage of change
d. Breaking down barriers
14. Product packaging that describes a product as “healthy” is using which type of claim?
a. Nutrient content claim
b. Health claims
c. Structure/function claim
d. Supplemental claim
15. Structure/function claims are regulated by the _______________.
a. Dietary Supplement Health and Education Act (DSHEA)
b. U.S. Food and Drug Administration (FDA)
c. Nutrition Labeling and Education Act (NLEA)
d. United States Department of Agriculture (USDA)
16. A nutrition fact label states that one serving of the product contains 3,300 mg of sodium. Which of the following BEST categorizes this product’s sodium content?
a. Moderate
b. High
c. Low
d. Minimal
17. Which of the following nutrients is longer required on food labels?
a. Vitamin D
b. Iron
c. Vitamin A
d. Calcium
18. Which of the following is an example of a trans fat?
a. Partially hydrogenated oil
b. Olive oil
c. Lard
d. Butter
19. How many grams of protein are in 1 cup?
a. 7 grams
b. 14 grams
c. 21 grams
d. 10.5 grams
20. What is the percentage of carbohydrates in one serving?
a. 77%
b. 70%
c. 80%
d. 75%
21. How many fat calories are contained in a 1 cup serving?
a. 4.5
b. 14.25
c. 9
d. 7
22. How many protein calories would be consumed if a client ate the entire container?
a. 28
b. 49
c. 98
d. 84
23. Which of the following is considered an unregulated food label term?
a. Natural
b. Low sodium
c. Excellent source of fiber
d. Health claims
24. Which of the following would be categorized as the least healthy?
a. Half & half
b. Granola
c. Nuts
d. Fresh meats
25. Which of the following falls within the scope of practice for an ACE Certified Personal Trainer?
a. To create individualized meal plans
b. To prescribe a diet
c. To suggest supplements
d. To recommend healthy foods
