NASM Nutrition / Professional Development

  1. Making a good first impression includes the following:
    Making eye contact, introducing yourself by name and getting the client's name, smiling, shaking hands with the client, remembering and using the client’s name, using good body language
  2. How many calories are in a gram of fat?
  3. What are the four Ps of marketing?
    Product, price, place, promotion
  4. The type of support that deals with the tangible and practical factors necessary to help a person adhere to exercise or achieve exercise goals.
    Instrumental support
  5. Name strategies that enhance exercise adherence.
    Self-management, goal setting, self-monitoring, positive self-talk, psyching up, imagery
  6. Name the five stages of change.
    1. Precontemplation, 2. Contemplation, 3. Preparation, 4. Action, 5. Maintenance
  7. Amino acids manufactured by the body from dietary nitrogen, fragments of carbohydrate, and fat.
    Nonessential amino acids
  8. What are four types of support mechanisms to help clients reach their health and fitness goals?
    Instrumental support, emotional support, informational support, and companionship support
  9. Type of questions that can be answered with one word.
    Directive questions
  10. Type of support expressed through encouragement, caring, empathy, and concern.
    Emotional support
  11. Guidelines the health and fitness professional should use when approaching potential clients.
    Say ''Hello'' to each member; offer towels or water; roam the workout floor; don't hide behind desks, books, or a computer; introduce yourself by name; don't educate on the first interaction
  12. This type of support includes directions, advice, or suggestions given to clients about how to exercise.
    Informational support
  13. This type of support includes the availability of family, friends, and coworkers with whom clients can exercise.
    Companionship support
  14. What are the amount of CEUs required every two years to retain your credential as a NASM Certified Personal Trainer?
  15. The principles of effective goal setting as reflected by the acronym SMART.
    Specific, Measurable, Attainable, Realistic, Timely
  16. What are four questions that may help clients determine their long-term goals?
    1. What do I want to accomplish in 6 months? 2. What do I want to accomplish in the next year? 3. What do I want to accomplish in the next 5 years? 4. What is my dream accomplishment?
  17. The average daily nutrient intake level that is estimated to meet the requirement of half the healthy individuals who are in a particular life stage and gender group.
    Estimated Average Requirement
  18. The average daily nutrient intake level that is sufficient to meet the nutrient requirement of nearly all healthy individuals who are in a particular life stage and gender group.
    Recommended Dietary Allowance (RDA)
  19. The highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group. As intake increases above this level, the potential risk of adverse health effects increases.
    Tolerable Upper Intake Level
  20. A recommended average daily nutrient intake level, based on observed approximations or estimates of nutrient intake that are assumed to be adequate for a group or groups of healthy people. Used when an RDA cannot be determined.
    Adequate Intake
  21. The daily recommended intake of fiber.
    38 g for men; 25 g for women
  22. What is one of the greatest contributions made by dietary complex carbohydrates that is also associated with a lower incidence of heart disease and certain types of cancer?
  23. What is the chief source of energy for all body functions and muscular exertions?
  24. Fatty acids considered to have favorable effects on blood lipid profiles and may play a role in the treatment and prevention of heart disease, hypertension, arthritis, and cancer.
    Monounsaturated fatty acids and polyunsaturated fatty acids
  25. What is the recommended protein intake for strength athletes?
    1.2-1.7 g/kg (0.5-0.8 g/lb)
  26. The daily recommended intake of fiber.
    38 g for men; 25 g for women
  27. The number of amino acids the body uses.
  28. Name the macronutrient responsible for acting as transport for vitamins A, D, E, and K.
  29. What is the number of liters of water recommended for the average sedentary male?
    3 liters
  30. What is the recommended percentage of dietary fat from daily total caloric intake?
  31. Name the process in which amino acids are used in energy production. It occurs when the body is in a negative energy balance.
  32. The process created to produce internalized experiences to support or enhance exercise participation.
    Exercise imagery
  33. A substance that completes or makes an addition to daily dietary intake.
    Dietary supplement
  34. What are four psychological benefits of exercise?
    Promotes positive mood, reduces stress, improves sleep, reduces depression and anxiety
  35. Name the eight essential amino acids.
    Isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine
  36. How many calories are contained in 1 pound of body fat?
  37. Name three diets that are considered very low carbohydrate diets; each contains less than 21% carbohydrates.
    Atkins diet, Protein Power diet, Ketogenic diet
  38. What three vitamins can cause serious adverse effects such as birth defects, calcification of blood vessels, and damage to sensory nerves.
    A, D, B6
  39. Name two high carbohydrate diets. Both of these have a carbohydrate content of greater than 60%.
    Dean Ornish diet and the Pritikin diet
  40. Name six low carbohydrate diets that each have a carbohydrate content of 21-42%.
    Zone diet, Carbohydrate Addicts diet, Abs diet, South Beach diet, Sugar Busters diet, Testosterone diet
  41. Name six guidelines for providing uncompromising customer service.
    Take every opportunity to meet and greet each member, present a positive image, never give an impression that you are inconvenienced by a client/potential client, express ideas clearly through all forms of communication, take every opportunity to strengthen relationships, take ownership of complaints
  42. What are the risks of following an overly restrictive (very low calorie) diet?
    Increased risk of malnutrition; poor energy; behavioral ''pendulum'' swings; minor side effects: fatigue, constipation, nausea, and diarrhea; major side effects: gallstone formation
  43. Name three diets that are moderately high in carbohydrates at a 51-60% carbohydrate content.
    RDA Food Pyramid diet, Flat Belly diet, Mediterranean diet
  44. Name the condition in which delaminated protein is stored as fat.
    Excess protein intake
  45. What is the amount of energy expended while at rest? It typically accounts for 70% of total energy expenditure (TEE).
    Resting metabolic rate (RMR)
  46. What is the amount of energy expended above the RMR as a result of processing food for storage and use? It typically accounts for approximately 6-10% of total energy expenditure (TEE).
    Thermic effect of food (TEF)
  47. What is the factor when an essential amino acid is missing or present in the smallest amount?
    Limiting factor
  48. What are the 10 nonessential amino acids?
    Alanine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, tyrosine
  49. A food source low or lacking in one or more of the essential amino acids.
    Incomplete protein
  50. A food that supplies all of the essential amino acids in appropriate ratios.
    Complete protein
  51. What are the two semi-essential amino acids?
    Arginine and histidine
  52. What percentage of total caloric intake from protein defines a high protein diet?
    More than 35%
  53. Name three disaccharides.
    Sucrose, lactose, and maltose
  54. What percentage of the human body by weight is comprised of water?
  55. Name three monosaccharides.
    Glucose, fructose, and galactose
  56. What is the percentage of fat intake that athletes are recommended to consume?
    20 to 25% of total caloric intake
  57. Name six functions that decrease as a result of dehydration.
    Blood volume, performance, blood pressure, sweat rate, cardiac output, blood flow to skin
  58. What are five things the body needs fats for?
    Energy, cellular structure and membrane function, precursors to hormones, cellular signals, regulation and excretion of nutrients in cells
  59. Name four functions that increase as a result of dehydration.
    Core temperature, heart rate, perceived exertion, use of muscle glycogen
  60. Name two functions that are retained as a result of dehydration.
    Water and sodium
  61. Name seven typical disordered eating patterns.
    Consuming junk food, avoidance of specific foods, eating one meal per day, irregular eating patterns, food phobias, financial limitations affecting types of foods one can purchase, eating too much or too little protein or carbohydrates
  62. The fluid loss of even _____ percent will adversely affect circulatory functions and decrease performance levels.
  63. In order to become more aware of the calories they’re consuming, what is the length of time clients should track their food intake?
    At least one week
  64. Values that provide guidelines for what constitutes an adequate intake of a nutrient, these values are designed to estimate the nutrient needs of healthy people in various age groups and of both sexes.
    Dietary reference intake
  65. What is the duration of the post-workout window of opportunity for carbohydrate and protein ingestion?
    90 minutes
  66. Name the four nutrients that have the greatest potential for excess dosage in dietary supplements.
    Vitamin A, Vitamin D, Iron, Zinc
  67. What is a potential result of consuming an excessive amount of calcium?
    Kidney stones
  68. What are potential results of consuming an excessive amount of iron?
    Interference with absorption of other minerals and gastrointestinal irritation
  69. How often does a NASM CPT need to renew their credentials?
    Every 2 years
  70. What is a potential result of consuming an excessive amount of Vitamin D?
    Calcification of blood vessels and eventually kidney, heart, and lung damage
  71. The professional who is legally qualified to practice in the field of nutrition.
    Registered Dietician (RD)
  72. What is the traditional reason for use of a dietary supplement?
    To provide the body with nutrients that might not be adequately supplied by a diet
  73. Four scenarios where supplemental protein may be helpful.
    Quick amino acid consumption before or after weight training; to replace whole-food protein for weight loss; when whole food is not available; for bodybuilders, wrestlers, or weight conscious athletes preparing for competition
  74. Physical activity accounts for approximately what percent of TEE?
  75. What is the number of contact hours of continuing education necessary for NASM CPT credential renewal?
    20 hours, which equals 2.0 CEUs
  76. What is the recommended amount of carbohydrate to be ingested within 30 minutes of exercise in order to maximize recovery?
    1.5 g/kg
  77. What is the ultimate nutritional limiting factor for exercise performance?
    Carbohydrate availability
  78. Recommended percentage of total caloric intake from carbohydrates.
  79. How many calories are in one gram of a carbohydrate?
    4 calories
  80. Give four reasons why the body needs carbohydrates.
    They are the preferred form of energy, they constantly need to be replaced, parts of the central nervous system relies exclusively on carbohydrates, they efficiently burn and use fat and protein
  81. Name four body function processes that are improved with adequate water consumption.
    Endocrine gland function, liver function, metabolic function, body temperature regulation
  82. Name five things carbohydrates provide for the body.
    Nutrition, satiety, cellular fluid balance, blood sugar levels, protein conservation
  83. Name four precautionary statements on dietary supplements.
    Investigate the use of multivitamins for your specific needs, specific compounds can allow the body to function at full capacity, individual results may vary, general population should not use supplements for medicinal purposes
  84. Name four nutritional guidelines for lean body mass gain.
    Consume 4 to 6 meals per day, spread protein intake throughout day, take advantage of the post-workout window of opportunity to have protein and carbohydrates, don’t neglect the importance of carbohydrate and fat intake
  85. What are nine nutritional guidelines for weight loss?
    Spread protein, carbohydrate, and fat consumption throughout the day; choose whole grains and vegetables over refined grains and simple sugars; eat 4 to 6 meals per day; avoid empty calories; drink plenty of water; weigh and measure foods for one week to get a better understanding of caloric intake; make small decreases in calories and increase activity; consume less that 10% of calories from saturated fat; limit alcohol consumption
  86. Name three nutrients that should not be around 100% of the DV.
    Vitamin A, beta-carotene (contraindicated for smokers), calcium
  87. A unit of expression of energy equal to 1000 calories.
    Kilocalorie or Calorie with a capital C
  88. Give factors that affect protein requirements.
    An individual's daily exercise and physical activity levels, daily caloric consumption, body-composition goals, sports-performance goals
  89. Total energy expenditure (TEE) is the sum total of what three energy components?
    Resting metabolic rate (RMR), Thermic effect of food (TEF), and Energy expended during physical activity
  90. How much extra fluid should a person consume for every 15 to 20 minutes of exercise?
    6-12 ounces
  91. What is the recommended number of meals per day for someone with the goal of lean mass gain?
  92. People in this stage of change do exercise occasionally but are planning to begin exercising regularly in the next month.
  93. Questions that cannot be answered with a one word answer.
    Nondirective or open-ended
  94. Personal trainers have how much time to make a good first impression?
    20 seconds
  95. The primary purpose of a business.
    To create and keep a loyal customer base or following
  96. The premise on which all buying decisions are based.
  97. What are the four steps in the model of verbal communication?
    1. What speaker means 2. What speaker says 3. What listener hears 4. What listener thinks speaker means
  98. Name the most frequent reason given for not exercising.
    Lack of time
  99. What are some common barriers to exercising?
    Time, unrealistic goals, lack of social support, social physique, anxiety, convenience
  100. The sum of the processes by which an animal or plant takes in and uses food substances.
Card Set
NASM Nutrition / Professional Development
Nutrition Professional Development questions