Nutritionist Certification

Nutrition Certification Quiz 4:

Carbohydrates 1. Fructose produces a slower rise in blood sugar after consumption because A. it must be converted to glucose first.* B. the liver must secret an enzyme to digest it. C. it changes the pH of the blood. D. the body digests it so quickly. 2. Which of the following have glycemic index scores? A. Water B. Fats C. Proteins D. Carbohydrates* 3. Which of the following is digested quickly in the body? A. Collagen B. Protein C. Monosacharide* D. Unsaturated fat 4. A client with low blood sugar levels is correctly identified as having A. hyperglycemia. B. hypoglycemia.* C. hyperkalemia. D. hypokalemia. 5. Which of the following is most likely to protect muscle from being catabolized during exercise? A. Collagen B. Water C. Butter D. Fruit* 6. The best time to consume a carbohydrate rich drink when cycling is when the athletic activity lasts A. 30 seconds B. 60 seconds C. 45 minutes D. 95 minutes* 7. Which of the following is a characteristic of soluble fiber? A. It does not dissolve in water B. It prevents spikes in blood glucose* C. It is not a source of calories D. It passes through relatively intact 8. Gut bacteria has been found to prefer which of the following types of carbohydrates? A. Beta-glucan B. Mucilage C. Pectin D. Cellulose* 9. Which of the following is the primary source of energy for the brain? A. Fructose B. Fructan C. Glycogen* D. Galactose 10. The liver serves as a reservoir for which of the following? A. Cellulose B. Fructose C. Lactose D. Glucose*

Nutrition Certification Quiz 5:

Protein 1. What is the recommended daily intake of protein for a client whose goal is to build lean body mass? A. 0.3-0.7 g/kg/d B. 0.8-1.3 g/kg/d C. 1.4-2.0 g/kg/d* D. 2.1-2.6 g/kg/d 2. Muscle will release amino acids to be used as energy under which of the following conditions? A. When insulin levels are low B. In the presence of a high-fat diet C. With severe calorie restriction* D. After intense carbohydrate loading 3. Of the BCAAs, which amino acids is the most used by the body? A. Valine B. Lysine C. Leucine* D. Glutamine 4. Supplementing with glutamine is most beneficial for clients A. with elevated GH levels. B. balancing their hormones. C. recovering from an injury.* D. desiring an adrenaline boost. 5. Protein catabolism is most likely to occur during a A. 10 second sprint . B. 15 minute walk. C. 60 minute run. D. 2 hour swim.* 6. Which of the following food sources provides the highest amount of protein per 100 gram serving? A. Spinach B. Almonds* C. Coconut D. Asparagus 7. Which of the following is a branched chain amino acid? A. Glutamine B. Isoleucine* C. Methionine D. Tryptophan 8. What role does the pancreas play in the digestion of protein? A. It produces protease B. It releases trypsin C. It absorbs pepsin D. It secretes amylase E. A and B* 9. Proteins that have a high biological value are classified as A. a plant-based protein. B. a complete protein.* C. free-form amino acids. D. peptide-bonded amino acids. 10. Most protein digestion happens after chyme moves into the A. mouth. B. stomach. C. large intestine. D. small intestine.*

Nutrition Certification Quiz 10:

The role of the Nutrition Coach 1. What percentage of Americans are estimated to make some attempt to lose weight this year? A. 25 percent B. 50 percent C. 80 percent* D. 90 percent 2. What is the most common culprit of positive energy balance leading to weight gain? A. Disease B. Lack of exercise C. Excess calorie intake* D. Processed food sources 3. In which states is it legal for a nutrition coach or personal trainer to make nutritional suggestions for healthy, active individuals? A. California and Texas B. Arizona and Michigan* C. Maryland, Washington, and Utah D. Florida, North Carolina, and Wisconsin 4. Which of the following can a certified nutrition coach do? A. Give advice regarding medical nutrition needs B. Offer treatment advice for medical conditions C. Discuss personal relationships, career or life advice D. Discuss information about behavioral change strategies to reach goals* 5. A nutritionist who works in medical and long-term health care facilities is known as a A. clinical dietician. B. clinical nutritionist.* C. medical nutritionist. D. nutritional consultant. 6. Within the SMART goals acronym, what does the 'S' stand for? A. Sound B. Simple C. Specific* D. Sustainable 7. Which of the following is a way to gain leverage on oneself or others and make desired changes? A. Incentive strategy B. Challenging a client C. Commitment strategy* D. Uncovering ambivalence 8. What term is used to describe the way a client approaches and responds to adversity? A. Drive B. Focus C. Determination D. Mental toughness* 9. Which of the following was enacted to protect clients' privacy and confidentiality? A. The Hippocratic Oath Act (HOA) B. The Health Information Privacy and Confidentiality Act (HIPCA) C. The Health Insurance Portability and Accountability Act (HIPAA)* D. The Health Information Technology for Economic and Clinical Health Act (HITECH) 10. The treatment of medical conditions with diet, is referred to as A. dietary therapy. B. nutritional medicine. C. medical nutrition therapy.* D. clinical nutrition strategies.

Nutrition Certification Quiz 13:

Business in Nutrition Coaching 1. What is the first step in starting an independent nutrition coaching business? A. Create a social media page B. Determine the marketing strategies to be used C. Establish a network of allied healthcare providers D. Determine the style of coaching it will offer and target the client* 2. Which of the following is a disadvantage of in-person nutrition coaching? A. Lack of flexibility B. Less accountability C. Does not work will new clients D. Requires more logistical planning* 3. A major benefit of group coaching is A. logistics. B. accountability.* C. the need for more detailed information. D. the ability to charge clients more for services. 4. According to research, what percentage of employees self-report exercise in companies with corporate wellness programs? A. 8 percent* B. 10 percent C. 13 percent D. 20 percent 5. What are the two types of business plans, according to the Small Business Administration (SBA)? A. Traditional and Lean* B. Funded and Unfunded C. Explanatory and Descriptive D. Corporate and Sole Proprietorships 6. The steps a customer goes through when considering, buying, and using a product or service is known as the A. Purchase Process Cycle. B. Customer Choice Cycle. C. Perfect Customer Lifecyle.* D. Goods and Services Decision Cycle. 7. What is the first component of marketing for a new nutrition coach? A. Demographics research B. Target market identification C. Identifying the top five forms of advertising D. The creation of a business name, brand, and logo* 8. A marketing statement that demands an immediate response from a recipient is known as a A. teaser. B. hashtag call. C. call to action.* D. response tag. 9. What is the goal of researching the competition? A. Copy others' methods that work B. Identify potential sources of new customers C. Devise a strategy to lure their customers away D. Observe and look for methods that are effective or ineffective* 10. What type of analysis is useful during the planning phase of starting a new business, but can also be used to periodically review an existing business, with the goal of making improvements? A. SWOT analysis* B. Market analysis C. Diagnostic analysis D. Predictive analysis

Nutritionist Certification Quiz 2:

Cells, Organ Systems and Digestion 1. The flavor of food is heavily influenced by the amount of A. fat.* B. protein. C. glutamate. D. carbohydrate. 2. A thin polar membrane made of pairs of lipid molecules, is known as a(n) A. organelle. B. lipid bilayer. (the correct answer) C. phospholipid. D. globular protein. 3. Epithelial cells can be classified as squamous, cuboidal, or A. columnar. (the correct answer) B. pyramidal. C. cylindrical. D. epidermal. 4. Tendons and ligaments are made of A. fascial tissue. B. loose connective tissue. C. dense connective tissue. (the correct answer) D. specialized connective tissue. (your answer) 5. The three types of muscle found in the human body are: cardiac muscle, skeletal muscle, and A. smooth muscle. (the correct answer) B. striated muscle. C. respiratory muscle. (your answer) D. endothelial muscle. 6. How many organ systems are in the human body? A. 3 B. 5 (your answer) C. 11 (the correct answer) D. 15 7. Which organ system works closely with the nervous system to produce, release, and regulate hormones? A. Lymphatic system B. Endocrine system (the correct answer) C. Respiratory system D. Integumentary system 8. Which of the following is a pulpy, acidic fluid passing from the stomach to the small intestine, consisting of gastric juices and partially digested food? A. Bile B. Chyme (the correct answer) C. Gastrin D. Pyloric acid (your answer) 9. Specialized cells on the pancreas, which secrete insulin, glucagon, and somatostatin are referred to as the A. hepatic portal. (your answer) B. endocrine islets. C. pancreatic portal. D. islets of Langerhans. (the correct answer) 10. The small intestine is divided into three sections, in the following order: A. rectum, colon, and anus. B. colon, rectum, and anus. (your answer) C. duodenum, jejunum, and ileum. (the correct answer) D. ileum, jejunum, and duodenum.

Nutrition Certification Quiz 12:

Client Assessment and Goal Setting 1. Data collected through observations and actual data, not opinions, is called A. real data. B. objective data.* C. subjective data. D. goal driven data. 2. Which of the following is a health history or screening questionnaire that personal trainers use and is a good option for a nutrition coach to gather appropriate health data to keep on file. A. PARQ+* B. Medical Questionnaire C. Personal Questionnaire D. Health History Questionnaire 3. What is the ideal duration when collecting a client's data about what was eaten, when, and approximate quantities? A. 1 day B. 3 days C. 7-14 days* D. 30 days 4. Periodically throughout the process, reassessment will be required to measure progress and A. justify the plan. B. identify failures. C. understand plateaus.* D. correct mistakes in planning. 5. A goal of losing ten pounds in six weeks is an example of which type of goal? A. Health goal B. Physical goal* C. Behavior goal D. Performance goal 6. The seven steps in the goal-setting process are: determining the desired result, creating a SMART goal, writing the goal(s) down, creating a plan of action, establishing a timeline, acting, and A. reaffirm the goal(s). B. establishing new goals. C. identifying failure points. D. reevaluating and assessing progress.* 7. SMART goals are specific, measurable, attainable, realistic, and A. timely.* B. thorough. C. teachable. D. thoughtful. 8. In the initial assessment of a client, which element(s) of motivational interviewing apply? A. All five elements B. Preparation and Action C. Pre-contemplation only D. Pre-contemplation and contemplation* 9. What can be used to boost motivation and celebrate achievements and milestones along the way? A. Photos* B. Food logs C. SMART goals D. Subjective assessments 10. Questions regarding what motivates a client, what they feel distracts them from their progress and how they feel about their nutrition journey, are part of which type of assessment? A. Objective assessment B. Behavioral assessment C. Physiological assessment D. Psychological assessment*

Nutrition Certification Quiz 14:

Dietary Guidelines 1. Which agency regulates the production and distribution of food, pharmaceuticals, tobacco, and other consumer products? A. Food and Drug Administration (FDA)* B. Alcohol, Tobacco, and Firearms (ATF) C. US Department of Agriculture (USDA) D. US Department of Health and Human Services (HHS) 2. The Dietary Guidelines for Americans publication is meant to A. guide clinical nutrition practices for physicians. B. establish recommended daily food allowances. C. guide the development of federal food, nutrition, and health policies programs.* D. be used as a dietary tool from which Americans can create individualized nutrition programs. 3. The amount of nutrients in a food, relative to the number of calories it provides, is known as A. caloric density. B. the caloric ratio. C. nutrient density.* D. the nutrient ratio. 4. A healthy eating pattern should be low in added sugars, saturated fats, and A. iodine. B. sodium.* C. cholesterol. D. carbohydrate. 5. Calories from saturated and trans fats should be limited to what percent of daily calories? A. Less than 5 percent B. Less than 10 percent* C. No more than 15 percent D. No more than 20 percent 6. What did the Food Pyramid use to represent how much the average American should consume? A. Calories B. Serving size C. Food source D. Servings per day* 7. What is the recommended daily intake of sodium for people 14 years of age and older? A. 1300 mg B. 1800 mg C. 2300 mg* D. 2800 mg 8. The Food Pyramid, is now thought to have put too little focus on A. cholesterol. B. nutrient density. C. whole grains and healthy fats. D. fruits, vegetables, and protein sources.* 9. The new MyPlate is shaped like a plate with colorful fractions dedicated to dairy, vegetables, fruits, protein, and A. oils. B. grains.* C. healthy fats. D. beverage sources. 10. The types of food and beverages an individual consumes is referred to as one's A. food cycle. B. eating pattern.* C. nutrient intake. D. consumption habits.

Nutrition Certification Quiz 6:

Fats 1. What is the standard recommendation for total daily calories from saturated fats? A. 5% B. 10%* C. 20% D. 25% 2. Q: Which of the following is a non-essential fatty acid? A. DHA B. EPA C. Omega-6 D. Omega-9* 3. What is the recommended ratio for omega-6 to omega-3? A. 1:1 B. 4:1* C. 10:1 D. 11:1 4. Which of the following is the correct number of carbons for a medium-chain fatty acid? A. 5 B. 7* C. 13 D. 23 5. Which of the following is a precursor to bile acids? A. Lecithin B. Cholesterol* C. Phosphatidylserine D. Gamma linoleic acid 6. Excess energy is stored in adipose tissue in what form? A. Glycogen B. Cholesterol C. Chylomicron D. Triglycerides* 7. An individual is more prone to obesity with a diet high in what type of fat? A. Saturated* B. Unsaturated C. Polyunsaturated D. Monounsaturated 8. ApoE is responsible for the reabsorption of lipids into what tissue? A. Liver* B. Muscle C. Intestine D. Blood vessels 9. Which of the following has been linked to the formation of atherosclerotic plaque? A. HDL B. LDL* C. VLDL D. Triglycerides 10. Cholesterol is needed in the synthesis of what vitamin? A. Vitamin A B. Vitamin D* C. Vitamin E D. Vitamin K

Nutrition Certification Quiz 3:

Metabolism and Energy Balance 1. The process of converting ingested nutrients into energy within the body is known as A. digestion. B. metabolism.* C. thermic effect. D. nutrient conversion. 2. A calorie is the amount of energy needed to raise the temperature of 1 gram of water by A. 1° Celsius at a pressure of 1 atmosphere.* B. 2° Celsius at a pressure of 1 atmosphere. C. 10° Celsius at a pressure of 1 atmosphere. D. 15° Celsius at a pressure of 1 atmosphere. 3. What is the caloric (kcal) yield of nutritional fat? A. 3.27 kcal B. 4 kcal C. 7 kcal D. 9 kcal* 4. Which method of measuring energy expenditure measures oxygen consumed, and carbon dioxide produced? A. Direct calorimetry B. Indirect calorimetry* C. Thermic calorimetry D. Respiratory calorimetry 5. Which of the following is widely used to predict an individual's resting metabolic rate (RMR)? A. VO2 max testing B. The Fusco analysis C. The Bland-Altman analysis* D. Ventilatory threshold testing 6. Which of the following is a principle stating energy cannot be created or destroyed, but only changed from one form to another? A. Prilepin's Law B. Noether's Theorem C. The Law of Thermodynamics D. The Law of Conservation of Energy* 7. Within the ATP-ADP cycle, what is the process of adding a phosphate is called? A. Hydrolysis B. Phosphorylizing C. Rephosphorylation* D. Hydrophosphorylization 8. Which of the following is an enzyme catalyzing the breakdown of ATP to ADP? A. ATPase* B. ADPase C. Phosphorylase D. Polymerase 9. The phosphagen system provides an instant source of energy, for up to A. 10 seconds. B. 15 seconds. C. 30 seconds.* D. 60 seconds. 10. Which of the following fuel sources is the most effective at producing ATP? A. Lactate B. Glucose C. Ketones D. Fatty acids*

Nutrition Certification Quiz 8:

Minerals 1. What is the daily recommended dosage of calcium for female athletes? A. 500mg B. 800mg C. 1,500mg* D. 2,800mg 2. Approximately what percentage of body weight consists of minerals? A. 1-3% B. 4-6%* C. 8-12% D. 16-20% 3. In general, daily mineral requirements are correlated with what? A. Height B. Calorie intake C. Activity levels* D. Body mass index 4. Where is most calcium found in the body? A. In the bones* B. In the blood C. In the cells D. Interstitial fluid 5. Sulfur is a derivative of what two essential amino acids? A. Leucine and Valine B. Histidine and lysine C. Arginine and isoleucine D. Cysteine and methionine* 6. Which of the following places stress on bones and can prevent osteoporosis in adults? A. Indoor cycling B. Lap swimming C. Aerobic exercise D. Strength training* 7. In the typical American diet, approximately 30% of phosphorous comes from which food source? A. Fruits B. Grains* C. Vegetables D. Animal sources 8. Iron is most notably known for its role in: A. Hemoglobin* B. Respiration C. Bone formation D. Brain function 9. Together, sodium, chloride, and potassium are known as what category of minerals? A. Electrolytes* B. Carbonates C. Sulfides D. Silicates 10. Table salt is often fortified with: A. iodine.* B. calcium. C. fluoride. D. magnesium.

Nutrition Certification Quiz 17:

Navigating Successful and Trending Diets 1. Which of the following is true of trends and fads? A. Trends have staying power.* B. Fads gain momentum slowly. C. Fads solve a problem or a need. D. Trends come in waves and appear quickly. 2. An ovo-vegetarian will consume which types of foods? A. Only dairy products B. Only plant-based products C. Lean meats and plant-based foods D. Eggs and food with egg as ingredients* 3. On the keto diet, what percent of daily calories are from carbohydrate? A. 5 percent B. 10 percent C. 20 percent* D. 25 percent 4. In individuals with celiac disease, gluten triggers A. an immune response, damaging the lining of the large intestine. B an immune response, damaging the lining of the small intestine.* C. an allergic reaction resulting in rashes, hives, and blisters of the skin. D. an allergic reaction of the mucosal membranes throughout the body. 5. The DASH diet can be followed with a normal sodium intake of up to A. 1,500 mg daily. B. 2,000 mg daily. C. 2,300 mg daily.* D. 2,500 mg daily 6. Clinical studies following individuals on low-energy diets (LED) and very low-energy diets (VLED) found bodyweight reductions of A. 2 to 3percent. B. 5 to 8 percent. C. 10 to 15 percent.* D. 20 to 25 percent. 7. Listening for and responding to the body's natural cues for thirst, hunger, and satiety is referred to as A. mindful eating.* B. thoughtful eating. C. limited consumption. D. the natural consumption cycle. 8. Within the Atkin's diet, what percentage of calories come from protein and fats? A. 25 to 35 percent B. 40 to 50 percent C. 75 to 85 percent D. 90 to 95 percent* 9. Which of the following is a type of diet that focuses on the timing of food intake in a 24-hor period or weekly, rather than on specific types of food? A. Nutrient timing B. Intermittent fasting* C. Consumption timing D. Carbohydrate cycling 10. Which diet has been shown to reduce cardiovascular disease risk up to 30 percent and trigger a significant reduction in the risk of developing Type II diabetes? A. Paleo B. DASH C. Mediterranean* D. Lacto-vegetarian

Nutritionist Certification Quiz 1:

Nutrition 1. Who declared "Let thy food be thy medicine, and thy medicine be thy food" in 400 B.C.? A. Bessarian B. Aristippus C. Hippocrates* D. Eratosthenes 2. Vitamins and their importance in health and wellness were discovered by European doctors in the A. early 1600s. B. late 1700s. C. early 1800s. D. early 1900s.* 3. In humans, what provides the first impression of food? A. Taste B. Smell C. The eyes* D. Mouthfeel 4. Which of the following is one of the five categories of taste in food, corresponding to the flavor of glutamates? A. Salty B. Bitter C. Sweet D. Umami* 5. Foods selected, produced, or consumed for reasons beyond calorie and nutrient content are referred to as A. clinical foods. B. essential foods. C. functional foods.* D. non-essential foods. 6. Factors affecting a person's access to food, food selections and the way they consume foods include: cultural, economic, and A. age. B. gender. C. health status. D. religious considerations.* 7. Foods intended to be ingested under the supervision of a physician for specific dietary management of a disease or condition are known as A. clinical foods. B. medical foods.* C. essential foods. D. specialty dietary foods. 8. Which organ system is used for smelling? A. Olfactory system* B. Lymphatic system C. Respiratory system D. Integumentary system 9. The consistency of a food describes its A. freshness. B. firmness or thickness.* C. expected recurring taste. D. repeated effect on the body. 10. Approximately what percentage of a cell's mass is comprised of water? A. 25 percent B. 50 percent C. 70 percent (the correct answer) D. 90 percent

Nutrition Certification Quiz 15:

Product and Supplement Labels and Claims 1. The part of a package label most likely to be displayed, shown, or examined under normal conditions on a retail display is the A. ingredient list. B. principal display panel.* C. nutritional profile panel. D. macronutrient distribution list. 2. According to FDA regulations, the information panel must contain specific information, including A. product brand name. B. net quantity of contents. C. required major allergens.* D. claims and product features. 3. Serving sizes must be based on amounts of foods and beverages A. that people should be eating. B. that people are actually eating.* C. contained within the entire package. D. contained within a portion of the package. 4. Which of the following is true regarding trans fats? A. Trans fat is present naturally in some animals.* B. Trans fat is only present in partially hydrogenated oils. C. The FDA now requires trans fat to be eliminated from foods. D. The FDA no longer requires trans fat to be included on labels. 5. Which of the following do Americans lack on a regular basis? A. Sodium B. Vitamin C C. Vitamin D* D. Magnesium 6. Vitamin D is important for its role in A. bone health.* B. heart health. C. nerve regeneration. D. lowering blood pressure. 7. A claim on a food product that directly, or by implication, characterizes the level of a nutrient in food is known as a A. food fact. B. nutrient fact. C. food content claim. D. nutrient content claim.* 8. Product claims of High, Rich In, or Excellent Source of, are required to contain what percent of Daily Value (DV) per Reference Amounts Customarily Consumed (RACC)? A. 5 percent or more B. 10 percent or more C. 10 - 19 percent D. 20 percent or more* 9. Any claim that states, suggests, or implies a relationship between a food and a constituent of health, is referred to as a A. health fact. B. health claim.* C. food-health claim. D. health statement. 10. The term organic describes a product supported with a verifying USDA seal, and contains organic ingredients of at least A. 50 percent. B. 70 percent. C. 80 percent. D. 95 percent.*

Nutrition Certification Quiz 18:

Special Nutrition Scenarios 1. What percentage of adult with diabetes are overweight or obese? A. 10% B. 25% C. 50% D. 75%* 2. What A1C level is recommended for most adults? A. Less than 5% B. Less than 7%* C. No more than 10% D. No more than 14% 3. Any irregular eating behavior, such as binge eating, purging, starvation, self-denial, and obsession is considered A. disordered eating.* B. an eating disorder. C. psychological eating. D. an emotional disorder. 4. Which of the following is defined as an unhealthy preoccupation with eating healthy or eating properly? A. Pica B. Orthorexia* C. Bulimia Nervosa D. Anorexia Nervosa 5. What is the SCOFF Questionnaire used to determine? A. Food allergies B. Food intolerances C. Food likes and dislikes D. A client's risk for disordered eating* 6. The initial detoxification, or detox is the first step in treating A. pica. B. orthorexia. C. bulimia nervosa. D. an alcohol disorder.* 7. Which macronutrient(s) are used most readily in muscle repair, post-exercise? A. Fat and protein B. Complex carbohydrates only C. Complex carbohydrates and protein* D. Simple carbohydrates, fat and protein 8. Andropause, also referred to as male menopause is a symptom associated with low levels of A. estradiol. B. testosterone.* C. pregnenolone. D. dihydrotestosterone (DHT). 9. Free radicals are produced as a result of inflammation in the body, and can cause A. strokes. B. diabetes. C. damage to cells.* D. high blood pressure. 10. Which of the following is one of the most severe and fatal food allergies in the United States? A. Tofu B. Shellfish* C. Grapefruit D. Poultry

Nutrition Certification Quiz 11:

Stages of Change and Motivational Interviewing 1. Which of the following is one of the five stages of change? A. Autonomy B. Self-efficacy C. Contemplation* D. Self-actualization 2. Within what stage of change may people not be consciously aware of the risks of their behavior? A. Relapse B. Autonomy C. Preparation D. Pre-contemplation* 3. During which stage of change can coaches use incentives and penalties to maintain change? A. Action stage* B. Preparation stage C. Maintenance stage D. Motivational stage 4. What term is used to describe the ability to self-govern and the capacity to act in accordance with objective guidelines instead of being influenced by desires and whims? A. Autonomy* B. Actualization C. Self-control D. Self-confidence 5. An individual's goal or fixed intention is referred to as his A. path. B. desire. C. purpose.* D. motivation. 6. What is the premise of motivational interviewing? A. All people have a desire for self-actualization* B. The power to change is within the coach, not the client C. All people are inherently lazy, and require extrinsic motivation D. Few people possess the capacity and desire for self-actualization 7. Which of the following is one of five unique guiding principles of motivational interviewing? A. Reactive listening B. Uncover ambivalence* C. Directly oppose client resistance D. Do not shy away from confrontation 8. Acknowledging what a client has said, but then restating contrary statements the client has said in the past, is known as A. shifting focus. B. simple reflection. C. amplified reflection. D. double-sided reflection.* 9. What motivational interviewing strategy helps a coach understand the client's point of view and elicits their feelings about what is important to them? A. Summarize B. Reflective Listening C. Asking open-ended questions* D. Affirmation and validation 10. Emphasizing past experiences, helping clients remember their strengths successes, and ability to progress is an example of which motivational interviewing strategy? A. Summarize B. Reflective Listening C. Affirmation and validation* D. Uncovering and addressing ambivalence

Nutrition Certification Quiz 16:

Supplements 1. What is the term given to the nutritional deficiencies in people who consume adequate calories but inadequate micronutrients? A. Nutrient poor B. Hidden hunger* C. Failure to thrive D. Nutrient deficiency syndrome 2. The form in which a supplement enters the body for absorption is known as A. digestibility. B. bioavailability. C. the delivery system.* D. the transport system. 3. A vitamin supplement containing two or more compounds is called a A. multivitamin.* B. complex supplement. C. compound supplement. D. multi-dose supplement. 4. Which act defined a dietary supplement as a product taken by mouth containing a "dietary ingredient" intended to supplement the diet and may include vitamins, minerals, herbs, botanicals, amino acids, enzymes, or extracts? A. Supplementation Safety Act of 1939 B. Food and Drug Administration Act of 1977 C. Vitamin, Mineral, and Herb Act of 1990 D. Dietary Supplement Health and Education Act of 1994* 5. What is the most common ingredient in thermogenic supplements? A. Guar gum B. Pyruvate C. Caffeine* D. Chromium 6. Which of the following is one of the most commonly deficient nutrients in people's diets? A. Fat B. Vitamin K C. Magnesium* D. Iodine 7. Which form of protein supplement is produced by extracting protein from whole food using heat, acid, and enzymes? A. Protein isolates B. Protein flavanols C. Protein flavonoids D. Protein concentrates* 8. Which of the following is a glucocorticosteroid? A. Winstrol B. Dianabol C. Prednisone* D. Testosterone 9. The most common weight-management supplements are referred to as A. Cafergots. B. fat burners. C. diet supplements. D. thermogenic supplements.* 10. Whey protein is found in which of the following sources? A. Egg B. Soybean C. Brown rice D. Milk*

Nutrition Certification Quiz 7:

Vitamins 1. What vitamin is neither fat nor water soluble? A. Niacin B. Folate C. Inositol* D. Pantothenic acid 2. What type of formulation can help improve the absorption of vitamin A? A. One that is oil-based* B. One that is water-based C. One that is fiber-based D. One that is protein-based 3. What effect is megadosing with niacin most likely to have on a client looking to increase athletic performance? A. It will cause early onset fatigue* B. It will block the release of glycogen C. There will be a release of fatty acids D. There will be a decrease in glycogen depletion 4. Women require higher amounts of which vitamin? A. Vitamin A B. Vitamin B* C. Vitamin E D. Vitamin K 5. Which of the following can increase the absorption of vitamin C? A. Choline B. Inositol C. Bioflavanoids* D. Carotenoids 6. How are most vitamins classified? A. By their scientific or common name B. By their nutritional value C. By their macronutrient content D. By how they are absorbed in the body* 7. Which of the following is a water-soluble vitamin? A. Ascorbic acid* B. Beta-carotene C. Menaquinone D. Alpha tocopherol 8. A client is at most risk for malabsorption of vitamin K on what type of diet? A. low in fat* B. high in fat C. low in fiber D. high in fiber 9. Which of the following is considered an excessive intake of folate: A. 500 mcg B. 800 mcg C. 900 mcg D. 2,000 mcg* 10. Vitamin C is stored in the body in low amounts because: A. it interferes with the absorption of vitamin B. B. its coenzymes compete with absorption. C. they dissolve in water and removed in urine.* D. they dissolve in oil and dietary fat intake is low.

Nutrition Certification Quiz 9:

Water and Hydration 1. A darker urine pigmentation is typically indicative of A. under hydration. B. dehydration.* C. hyperhydration. D. hypohydration. 2. What percentage of total body water is located in the intracellular space? A. 32% B. 43% C. 55% D. 68%* 3. What hormone helps the body retain sodium and as a result increases blood volume? A. Renin B. Aldosterone* C. Angiotensin D. Arginine vasopressin 4. Which of these hydration biomarkers provides the best index of day to day hydration? A. Thirst B. Urine volume* C. Urine concentration D. Plasma osmolality 5. Which of the following fluid compartments provides the fluid that produces sweat during exercise? A. Intracellular B. Extracellular C. Intravascular* D. Interstitial 6. Which of these processes describes the main method by which the human body dissipates heat? A. Radiation B. Convection C. Evaporation* D. Conduction 7. The amount of blood the heart pumps with each heartbeat is known as: A. Stroke Volume* B. Cardiac Output C. Blood Pressure D. Heart Rate 8. What is the recommended total water intake for women given by the National Academy of Medicine? A. 1 Liter B. 1.7 Liters C. 2 Liters D. 2.7 Liters* 9. Which of these hormones is most likely responsible for negative kidney health outcomes associated with low water intake? A. Renin B. Angiotensin C. Aldosterone D. Arginine vasopressin* 10. Which of the following receptors is capable of increasing blood glucose? A. Vasopressin 1a* B. Vasopressin 1b C. Meissner's corpuscles D. Pacinian corpuscles