L3 Nutrition revision & exam guide

Transcription

1 L3 Nutrition revision & exam guide 50 MOCK QUESTIONS How to use this exam guide: Step 1: What to expect Step 2: The 3 part formula to passing your exam first time Step 3: Test your current knowledge using the 50 mock questions *Top tip: chunk them into sections and review after each section. Step 4: Review your answers *Top tip: look for trends which topics were harder for you, did you find the wording difficult, did you panic over specific topics, did you read the question correctly? Step 1: What to expect for your exam: This set of questions is based on both the Active IQ and YMCA Awards exam syllabus. Therefore you may find the wording of some of the questions different from your learning resources. This will stretch you a little bit more and will help you understand the questions better for your exam. Contact your tutor for advice if you need any help on some of the questions not covered in your manual or study guide. You will have 30 Multiple Choice questions (like the ones here) and 45 minutes in which to complete them. Step 2: A 3 part formula to passing your exam: There are 3 key ingredients to passing your exam with confidence. Ingredient 1: The journey Your success is like a journey from A to B A is where you are starting from. These mock questions are designed to give you a clear understanding of where you are right now and help you get to B successfully a good pass. So, after completing this set of questions you will already have ingredient 1 in the bag! Ingredient 2: Knowledge Unfortunately, just practicing the answers to mock questions isn t going to be enough. You need to make sure you are learning the content of the knowledge required for your exam over all topics - in a way that you can retain it, but also answer around the topic, to understand the questions you are being asked.

2 This means that you need to spend time learning the content in a way that you can retain it. The best way to do this is to simplify the information; which is exactly what we do in your Study Guide to help you pass your exam first time, by focusing on the main points that you are likely to see in the exam questions, in a simple way. If you have been completing your study guide revision activities and review questions as recommended, you will see some of those questions in this exam revision guide again. When you have completed the questions, note down which topic areas you are having difficulty with, and go back over them in your Study Guide 1 and manuals again. Come back and try the questions again. Ingredient 3: Strategy You could know all the information but unless you know how to keep your cool on exam-day, you cannot guarantee a pass. Having a strategy on exam day will help you keep your calm, so you can get the answers correct. It is so easy to mis-read a question, read it too quickly, panic or get flustered. By going through these questions, you will become familiar with picking out the relevant parts of the question and identifying the correct answers. This in turn should make you less nervous in the exam We hope these questions will help you build a strategy to give you confidence in your exam. Also look up the KINGS formula in the Study Skills section of the Student Zone, for a logical way of reading the questions first assessing your thoughts on what you think the possible answer is before reading the 4 possible answers suggested. Step 3: Test your current knowledge Now complete the 50 mock questions in sections and review your answers after each one as indicated.

3 SECTION 1 Q1. During digestion the stomach? A Absorbs carbohydrates into the blood B Releases hydrochloric acid to kill bacteria C Releases insulin and glucagon D Absorbs vitamins B and K Q2. Carbohydrate foods are beneficial in the diet because? A They provide a valuable source of energy B They are the building blocks of the body C They strengthen the immune system D They are rich in vitamins A, D, E and K Q3. Healthy eating is best defined as a way of eating that? A Promotes a low level of body fat B Promotes optimal systemic function in the body C Promotes muscle growth D Promotes a faster metabolism Q4. Fats are the dominant fuel for? A Low Intensity Aerobic cardiovascular exercise B Moderate intensity resistance exercise C High intensity Anaerobic cardiovascular exercise D High intensity resistance exercise Q5. Which of the following individuals has a body mass index (BMI) that would be considered to be overweight? A. George Male 50yrs old BMI 23 B. Sally Female 20yrs old BMI 35 C. Maria Female 35yrs old BMI 18 D. Tia Female 23yrs old BMI 28 Q6. Daily energy requirements are composed of Basal Metabolic Rate and which other factor? A. Sleep quality B. Macronutrient ratios C. Physical Activity D. Total food intake Q7. Which enzyme breaks carbohydrates into glucose? A. Amylase B. Lipase C. Trypsin D. Proline Q8. Oily fish are renowned as being rich in? A Omega 1 fatty acids B Omega 6 fatty acids C Omega 3 fatty acids D Omega 9 fatty acids

4 Q9. Recommended Daily Intake (RDI) provides guidance for the nutrient levels needed to? A Promote Obesity B Prevent disease in the majority of the population C Reduce the risk of obesity and diabetes in the population D Maintain health in 50% of the population Q10. Which is true regarding energy expenditure (kcal/hr), during activity when comparing vigorous running to weight lifting? A. Weight lifting burns more calories/hour on average B. Vigorous running burns more calories/hour on average C. Energy expenditure is evenly matched between both activities D. Males burn more calories weight lifting, while women burn more doing vigorous running Step 4: REVIEW YOUR ANSWERS so far - using the answers grid for this section. How did you get on? Remember you need 70% correct for a pass. In this section, you need 7 out of the 10 questions to get a pass. 1 B 6 C 2 A 7 A 3 B 8 C 4 A 9 B 5 D 10 B Go back to the topics that you did not get right. Read around the area of the questions and complete the learning activities. Now complete the next set of questions

5 SECTION 2 Q11. A client that has been exercising regularly for 2 weeks is classed as being in what stage of readiness to change? A Maintenance B Pre-contemplation C Relapse D Action Q12. A registered dietician is NOT qualified to provide? A Healthy clients with food and lifestyle advice B Healthy clients with food and specific supplement advice C Unhealthy clients with food advice and nutritional treatment D Unhealthy clients with medication and supplemental advice Q13. Where in the digestive system does most absorption of vitamins and minerals? A Stomach B Mouth C Large Intestine D Pancreas Q14. How many calories does a single gram of fat provide? A 4 kcals B 7 kcals C 9 kcals D 11 kcals Q15. The term reduced or low fat is required by legal definition to be? A Lower in fat than the original, but has no set value B At least 50% lower in fat than the original C At least 25% lower in fat than the original D At least 10% lower in fat than the original Q16. What fuel is used in anaerobic exercise? A Carbohydrates B Fats C Fats and Carbohydrates D Protein, Fats and Carbohydrates Q17. What acronym is often used for setting effective nutritional goals with clients? A NEAT B SMART C FITT D BMR Q18. Diets that severely restrict calorie intake can? A Promote healthy levels of dietary fat B Assist long term weight management C Lower basal metabolic rate (BMR) D Reduce the risk of disordered eating

6 Q19. Where does food pass to immediately after the Oesophagus? A Trachea B Duodenum C Stomach D Pancreas Q20. Excessive saturated fat in the diet has been implicated as a risk factor for? A Heart disease B Eczema C Asthma D Arthritis Step 4: REVIEW YOUR ANSWERS so far - using the answers grid for this section. How did you get on? Remember you need 70% correct for a pass. In this section, you need 7 out of the 10 questions to get a pass. 11 D 16 A 12 D 17 B 13 C 18 C 14 C 19 C 15 C 20 A Go back to the topics that you did not get right. Read around the area of the questions and complete the learning activities. Now complete the next set of questions

7 SECTION 3 Q21. A portion of dairy is considered to be? A A 600g pot of yoghurt B 1 pint of milk C 4 tablespoons of cream D 1 small glass of milk Q22. When should electrolyte supplements/sports drinks be used in exercise? A If the session is 60 mins or longer B All sessions if the client is a beginner C All sessions if the client is diabetic D If the session is 20 mins or longer Q23. Who are least at risk of nutritional deficiency? A Active Pregnant Females B Elderly C Children D Sedentary pre-menopausal women Q24. Which of the following would be a dietary practice that is followed by some cultural and religious traditions that would influence the nutritional advice given to a client? A Dieting B Fasting C Skipping breakfast D Increasing calories Q25. What are proteins broken down into before they can be used in the body? A Fatty acids B Amino acids C Glucose D Insulin Q26. To be compliant with the National Food Guide, how many portions of oily fish should a client be eating? A 1 portion per day B 2 portions per day C 1 portion per week D 2 portions per week Q27. The national food guide specifically informs us to cut down on which food categories? A Starchy foods and caffeine B Monounsaturated fat and alcohol C Polyunsaturated fat and bread D Saturated fat and salt Q28. What does the phrase 'fat burns in a carbohydrate flame' refer to? A The aerobic energy system B The anaerobic lactic acid system C The phosphocreatine system D The metabolism of ketone bodies

8 Q29. The energy balance equation states weight gain is a result of? A More energy in than energy out B More energy out than energy in C Equal energy in and out D No energy in and no energy out Q30. At what point is it best to obtain informed consent? A After 6 weeks of progress B Once an appointment is set C Beginning an initial consultation D After nutritional advice has been offered Step 4: REVIEW YOUR ANSWERS so far - using the answers grid for this section. How did you get on? Remember you need 70% correct for a pass. In this section, you need 7 out of the 10 questions to get a pass. 21 D 26 C 22 A 27 D 23 D 28 A 24 B 29 A 25 B 30 C Go back to the topics that you did not get right. Read around the area of the questions and complete the learning activities. Now complete the next set of questions *Tip: once you have read the question, DON'T jump straight into the 4 possible answers; take a second to think about what the answer could be. DON'T get side tracked by the 3 wrong answers!!

9 SECTION 4 Q31. What nutritional term is described by the statement, 'adequate water intake and appropriate quantities of foods from all food groups? A. Nutrition B. Balanced diet C. Supplementation D. Calorie counting Q32. Which of the following is not a fat soluble vitamin? A Vitamin D B Vitamin A C Vitamin C D Vitamin K Q33. The independent body responsible for governing the control and sale of food in the UK is the? A Food Standards Agency B British Nutrition Foundation C Slimming World Organisation D British Medical Association Q34. Which types of foods are best to aid refueling as part of a post exercise meal in the first 15 minutes after vigorous activity? A High glycaemic B Low to moderate Glycaemic C High in protein D High in fibre Q35. What does the energy intake aspect of the energy balance equation refer to? A. Water B. Food C. Medication D. Exercise Q36. Which of the following information would be important to collect to provide effective nutritional advice? A Fitness testing B Lifestyle questionnaire C Informed consent D Family history Q37. During digestion, the function of hydrochloric acid in the stomach is to? A Emulsify fats B Kill bacteria C Produce bile D Absorb nutrients Q38. A function of vitamin B is to? A Play a role in blood clotting B Lubricate joints C Help prevent fatigue D Help form strong bones and teeth

10 Q39. The UK National food model is the? A Eatwell Guide and Eat Well Plate B Food Pyramid C Healthy Eating plate D Eat smart pyramid Q40. What is advised regarding pre-workout nutrition? A Don t eat for 6-8 hours before exercise to avoid stomach discomfort B Do eat a balanced meal 1-3 hours before exercise C Do eat a large high protein meal 10 minutes before exercise D Do eat a small high fat meal 30 minutes before exercise Step 4: REVIEW YOUR ANSWERS so far - using the answers grid for this section. How did you get on? Remember you need 70% correct for a pass. In this section, you need 7 out of the 10 questions to get a pass. 31 B 36 B 32 C 37 B 33 A 38 C 34 A 39 A 35 B 40 B Go back to the topics that you did not get right. Read around the area of the questions and complete the learning activities. Now complete the next set of questions

11 SECTION 5 Q41. Which of the following would NOT be a relevant factor when determining daily energy expenditure? A Family history of disease B Exercise habits C Dietary intake D Basal metabolic rate Q42. Which of the following is a nationally accepted measure of health risk in relation to body composition? A Hip:Waist Ratio B Underwater weighing C Height only D Weight only Q43. What is the stomach enzyme that breaks protein into shorter chain peptides? A Amylase B Pepsin C Lipase D Trypsin Q44. How many non-essential amino acids are there for adults? A 4 B 9 C 12 D 20 Q45. Careful preparation of food can support good health by? A Retaining nutrients B Reducing digestibility C Maximising portion size D Removing unwanted fibre Q46. An estimate of basal metabolic rate can be calculated using gender and which two other factors? A Age and waist size B Activity levels and waist size C Weight and height D Activity levels and weight Q47. Which of the following categories of clientele is most likely to experience nutritional deficiency? A Inactive middle aged women B Active young women C Pregnant women D Post-menopausal women Q48. A long term effect of anorexia nervosa would be? A Improved skin condition B Risk of osteoporosis C Improved bone density D Optimum homeostasis

12 Q49. Fats are broken down into? A Fatty acids B Amino acids C Glycogen D Insulin Q50. Which ingredient will indicate the presence of refined sugars that provide calories? A Xylitol B Carrageenan C Saccharin D Sucralose Step 4: REVIEW YOUR ANSWERS so far - using the answers grid for this section. How did you get on? Remember you need 70% correct for a pass. In this section, you need 7 out of the 10 questions to get a pass. 41 A 46 D 42 A 47 C 43 B 48 B 44 C 49 A 45 A 50 A Go back to the topics that you did not get right. Read around the area of the questions and complete the learning activities. How did you get on? Did you highlight any specific areas you need to work on? Remember you can contact your tutor at any time for practical advice on how to target your study