Lfit Quiz PART 2

Health benefits of being flexible include

Improved posture and reduced risk of injury

Decreased psychological flexibility

Improved endurance

Weight loss

Increased stress

Ballistic stretching is not generally recommended because

It cannot contribute to mental flexibility

There is too great a chance for injury

It is too difficult to do

It requires exceptional skill

It causes you to acquire too much flexibility

The relationship between flexibility and muscle strength dictates that

Flexibility is most effective when muscles are strong

Maintaining muscle strength limits dynamic flexibility

Muscles cannot be flexible if they are strong

Maintaining dynamic flexibility limits muscle strength

Muscles cannot be strong if they are flexible

In the groin stretch, you sit on the floor and put the soles of the feet together. Grabbing the ends of your feet with both hands and pulling your heels towards the groin as close as you can. Flexibility is considered good if the distance between heels and groin is

Applying the FITT formula to flexibility involves which one of the recommendations listed here?

Follow a split routine that works certain muscles on one day and others on a different day

Do two to four repetitions of stretches held for 15 to 30 seconds.

No pain, no gain. Take each stretch to the point at which it become painful and hold for 10 to 15 seconds.

Do three repetitions of stretches held for 10 to 15 seconds.

Do three sets of 10 repetitions.

Which of the following benefits derived from a stretching regimen within the context of yoga is least supported by research as an outcome?

Reduction in stress and anxiety

Greater flexibility in lower back

Reduced risk of injury in physical activity

Greater balance

Less musculoskeletal discomfort

Lordosis (sway-back) can cause chronic low back pain. While congenital in some people, it can also develop in otherwise healthy people for the all of the following reasons except

The body needs 110 milligrams or more of the major minerals each day. Which of the following five lists contains only major minerals as opposed to trace minerals?

Chloride, copper, calcium, and iron

Zinc, iron, copper, and manganese

Sodium, manganese, magnesium, and calcium

Calcium, sodium phosphorus, and magnesium

Fluoride, calcium, zinc, and copper

All of the following are included in the Harvard School of Public Health’s “seven healthiest changes you can make in your diet” except

Take a multivitamin

Watch your weight

Choose healthier sources of protein

Abstain from alcohol

Eat plenty of fruits and vegetables, but hold the potatoes

Micaela alternates eating three different cereals during the week. What does she need to do to accurately compare her fiber intake when eating each one of these three different cereals, which have serving sizes respectively of 3/4ths cup, ½ cup, and 29 biscuits (mini-shredded wheats)?

Compare the Dietary Fiber amounts on the Nutrition Facts label for each cereal

Divide the Dietary Fiber amount by the Serving Size for each cereal

Compare percentages for fiber in the % Daily Value

Multiply the Dietary Fiber by Servings Per Container

Measure and then divide the size of her personal serving of cereal by the serving size on the Nutrition Facts label and then multiply by the Dietary Fiber amount

Hydrogenation converts unsaturated fats to a semisolid or solid form called

Regarding fats, the consensus across nutrition recommendations is to

Limit trans and polyunsaturated fats, but include monosaturated fats

Prefer trans fats to saturated fats

Reduce intake of all fats as much as possible

Include monounsaturated fats, but limit polyunsaturated fats

Limit saturated and trans fats, but include mono and polyunsaturated fats

The Physicians Committee for Responsible Medicine differs from the USDA MyPlate recommendation essentially by substituting legumes for`

Excessive protein consumption over time may

Cause a swelling of body tissue

Result in a severe break down or wasting of body fat

Draw calcium from the bones and weaken them

Produce liver damage

Result in a severe break down or wasting of body fat

Waist size is as predictive of disease risk due to weight as other more complex measures. One simple measure for acceptable waist size is

For your waist size to be less than 37 inches

For women to have a waist size of less than 37 inches and men less than 40 inches.

For your waist size to be half your height in inches

For your waist size to be one-quarter of your weight

None of the above

The key to having a healthy weight is to

Establish one’s ideal weight using standard measures

Lead an active life

Pay special attention to one's caloric intake

Be at peace with your body

Compare oneself to one’s friends as an ideal to which to aspire

All of the following are suggestions to deal with a food obsession except

Carry a bottle of water with you.

Have liposuction.

Find ways to make your eating fairly automatic so it doesn’t require much thought.

Carry some healthy snacks with you to avoid getting overly hungry.

Eat a simple breakfast you can fix at home.

For people of the same height, when body frame size is factored in to determine one’s optimal normal weight, the range in weight could be as much as

Daily energy requirement is

The number of calories consumed less the number of calories needed

Resting metabolic rate divided by your physical activity factor

Resting metabolic rate multiplied by your physical activity factor

A function of height, weight, and age

Active metabolic rate converted to calories

Jesse’s resting metabolic rate is 1600 calories per day, and he engages in daily moderate physical activity, which has an activity factor of 1.6. With this scenario

Jesse must burn 1600 calories a day to maintain his current weight

Jesse can maintain his current weight when consuming 2560 calories per day.

Jesse can lose a pound a day by limiting himself to 2100 calories a day

Jesse can lose weight while still consuming 2560 calories per day

Esse must burn 960 calories a day to maintain his current weight.

Lfit Quiz PART 2

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