MOCK PAPER Level 3 Principles Of Nutrition To A Physical Activity Programme

40 Questions
Mock Paper Level 3 Principles Of Nutrition To A Physical Activity Programme

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Questions and Answers
  • 1. 
    • A. 

      To absorb vitamins

    • B. 

      To supply energy

    • C. 

      To allow for enzyme action

    • D. 

      To promote repair of tissues

  • 2. 
    Which fuel is needed for the effective utilisation of fat?
    • A. 

      Glucose

    • B. 

      Protein

    • C. 

      Fibre

    • D. 

      Alcohol

  • 3. 
    What is the function of fibre in a balanced healthy diet?
    • A. 

      It supplies vitamin D

    • B. 

      It provides energy

    • C. 

      It increases blood cholesterol

    • D. 

      It slows down gastric emptying

  • 4. 
    Which of the following is NOT an essential nutrient?
    • A. 

      Fat

    • B. 

      Alcohol

    • C. 

      Vitamins

    • D. 

      Protein

  • 5. 
    According to the Eatwell Plate pictured below, in which section would you find startchy foods such as bread, rice, pasta and potatoes?
    • A. 

      A

    • B. 

      B

    • C. 

      C

    • D. 

      D

  • 6. 
    Which of the following provides the best source of vitamin A?
    • A. 

      Lentils

    • B. 

      Apples

    • C. 

      Full fat milk

    • D. 

      Brown rice

  • 7. 
    Fill the gap: There are                               kilocalories (kcal) in 1 gram of protein.
    • A. 

      4

    • B. 

      7

    • C. 

      9

    • D. 

      12

  • 8. 
    What is the primary cause of ketosis?
    • A. 

      Lack of vitamins

    • B. 

      Lack of protein

    • C. 

      Lack of fat

    • D. 

      Lack of carbohydrate

  • 9. 
    Why does the body need a regular supply of vitamins and minerals?
    • A. 

      To reduce free-radical damage

    • B. 

      To help achieve weight gain

    • C. 

      To reduce the absorption of fats from the gut

    • D. 

      To delay stomach emptying, thus reducing feelings of hunger

  • 10. 
    Which of the following are water soluble vitamins?
    • A. 

      D & E

    • B. 

      B & C

    • C. 

      K & E

    • D. 

      A & D

  • 11. 
    What is the name of the disease characterised by a build up of fatty deposits within the arteries?
    • A. 

      Scoliosis

    • B. 

      Acidosis

    • C. 

      Atherosclerosis

    • D. 

      Osteoporosis

  • 12. 
    When glycogen stores are depleted, where does the liver obtain amino acids from for conversion to glucose?
    • A. 

      The breakdown of fat

    • B. 

      The breakdown of muscle

    • C. 

      The breakdown of starch

    • D. 

      The breakdown of carbohydrate

  • 13. 
    Which of the following minerals in a trace element?
    • A. 

      Calcium

    • B. 

      Potassium

    • C. 

      Zinc

    • D. 

      Phosphorus

  • 14. 
    Which method of cooking is recommended in order to retain the vitamins and minerals in vegetables?
    • A. 

      Steam in a small amount of water

    • B. 

      Boil for 10 minutes

    • C. 

      Add to soups or stews

    • D. 

      Cook at a very high temperature

  • 15. 
    Which of the following is a simple carbohydrate?
    • A. 

      Vegetables

    • B. 

      Bran

    • C. 

      Grains

    • D. 

      Jam

  • 16. 
    With reference to the food label shown above, what is the percentage of kilocalories derived from carbohydrate?
    • A. 

      4.7%

    • B. 

      11.8%

    • C. 

      27.6%

    • D. 

      62.2%

  • 17. 
    • A. 

      3.2 servings

    • B. 

      4.7 servings

    • C. 

      5.5 servings

    • D. 

      7.6 servings

  • 18. 
    How can saturated fats be identified?
    • A. 

      They are solid at room tempertaure

    • B. 

      They are liquid at room tempertaure

    • C. 

      They are yellow in colour

    • D. 

      They are white in colour

  • 19. 
    Which of the following protein-based foods contains all the essential amino acids?
    • A. 

      Peanuts

    • B. 

      Lentils

    • C. 

      Pasta

    • D. 

      Soy-bean

  • 20. 
    Which of the following is important for bile production?
    • A. 

      Calcium

    • B. 

      Water

    • C. 

      Cholesterol

    • D. 

      Glucose

  • 21. 
    Which of the following is first in the digestive system?
    • A. 

      Rectum

    • B. 

      Small intestine

    • C. 

      Colon

    • D. 

      Stomach

  • 22. 
    The 'traffic light' labelling system shows amounts of which four nutrients?
    • A. 

      Saturated fat, sugar, salt, minerals

    • B. 

      Fat, saturated fat, sugar, salt

    • C. 

      Saturated fat, sugar, starch, minerals

    • D. 

      Fat, starch, salt, sugar

  • 23. 
    In a healthy diet, what is the recommended percentage of kilocalories (kcal) that shoud come from carbohydrates?
    • A. 

      20-30%

    • B. 

      30-40%

    • C. 

      40-50%

    • D. 

      50-60%

  • 24. 
    What is the total percentage of fats recommended in a balanced healthy diet?
    • A. 

      No more than 15%

    • B. 

      No more than 25%

    • C. 

      No more than 35%

    • D. 

      No more than 45%

  • 25. 
    Which of the following does NOT qualify as a portion of fruit or vegtables?
    • A. 

      1 medium sized potato

    • B. 

      1 dessert bowl of salad

    • C. 

      1 glass of orange juice

    • D. 

      1 handful of blueberries

  • 26. 
    • A. 

      Decreased muscle growth and repair

    • B. 

      Increased potential for glycogen storage

    • C. 

      Increased uptake of minerals

    • D. 

      Decreased potential to store body fat

  • 27. 
    What advice would you recommend as part of an effective fat loss programme?
    • A. 

      Severely restrict calorie intake

    • B. 

      Include regular cardiovascular training

    • C. 

      Aim to lose weight as rapidly as possible

    • D. 

      Avoid any resistance training

  • 28. 
    • A. 

      Evaluating the need for supplementation

    • B. 

      Estimating daily energy requirements

    • C. 

      Identifying strengths and weaknesses of diffrent diets

    • D. 

      Utilising the eatwell plate to assess a diet

  • 29. 
    During moderate to high intensity activity, how long can stored muscle glycogen last?
    • A. 

      10 seconds

    • B. 

      1 - 1.5 hours

    • C. 

      4 - 5 hours

    • D. 

      24 hours

  • 30. 
    What is the recommended daily protein intake for a sedentary adult?
    • A. 

      0.2g/kg body weight

    • B. 

      0.8g/kg body weight

    • C. 

      1.2g/kg body weight

    • D. 

      1.8g/kg body weight

  • 31. 
    • A. 

      Provide an energy intake below an individual's BMR

    • B. 

      Promote rapid weight loss by eating less

    • C. 

      Allow unlimited amounts of a certain food group

    • D. 

      Increase energy output and decrease energy intake

  • 32. 
    • A. 

      Protein

    • B. 

      Iron

    • C. 

      Glycogen

    • D. 

      Fat

  • 33. 
    Which of the following drinks would be used by endurance athletes to top up muscle glycogen stores?
    • A. 

      Hypertonic

    • B. 

      Water

    • C. 

      Hypotonic

    • D. 

      Tea

  • 34. 
    • A. 

      2610

    • B. 

      3110

    • C. 

      3610

    • D. 

      4110

  • 35. 
    What is the approximate energy expenditure of a 65kg individual during brisk walking?
    • A. 

      1 kcal/min

    • B. 

      6 kcal/min

    • C. 

      16 kcal/min

    • D. 

      160 kcal/min

  • 36. 
    Which reference to metabolism, what do the initials TEF stand for?
    • A. 

      Trans Essential Fats

    • B. 

      Total Energy of Feeding

    • C. 

      Timed Eating Factor

    • D. 

      Thermic Effect of Food

  • 37. 
    • A. 

      Tape measure

    • B. 

      Bio-electrical impedance

    • C. 

      Skin fold callipers

    • D. 

      Weighing scales

  • 38. 
    Which of the following is a sign of Bulimia?
    • A. 

      High breathing rate

    • B. 

      High blood pressure

    • C. 

      Increased bone density

    • D. 

      Increased tooth decay

  • 39. 
    • A. 

      Person 1. Weight: 53kg Height: 1.72metres

    • B. 

      Person 2. Weight: 70kg Height: 1.72metres

    • C. 

      Person 3. Weight: 85kg Height: 1.72metres

    • D. 

      Person 4. Weight: 100kg Height: 1.72metres

  • 40. 
    Someone who has been consciously eating healthily for the last 7 months is in which stage of change ?
    • A. 

      Action

    • B. 

      Preparation

    • C. 

      Maintenance

    • D. 

      Termination