Multiple Choice Questions

Multiple Choice Questions
231. Becoming a better coach means:
A. Reading more about the psychology of coaching
B. Talking to and mentoring under successful coaches
C. Improving your communication skills
D. All of the above
232. The best trainers have the ability to:
A. Understand, practice and coach their area of specialization
B. Differentiate between theoretical knowledge and practical strategies
C. Help clients set realistic goals and timelines for goal achievement
D. All of the above
233. The best trainers:
A. Know training and nutrition theory and know how to teach it
B. Know training and nutrition theory and train regularly themselves
C. Train regularly, eat clean and know how to teach this to others
D. Know training/nutrition theory,
The Kitchen, Social Support, and Readiness For Change Questionnaires
A. Allow for the determination of specific clients ' limiting factors
B. Should guide your message during initial client lessons/discussions
C. Give you vital insight into a client 's environment
D. All of the above
264. The most important practical difference between questionnaires and assessments is:
A. Questionnaires are subjective and assessments are objective
B. Questionnaires help with initial prescription, assessments help with program changes
C. Questionnaires are descriptive while assessments are prescriptive
D. All of the above
265. Regular client assessments are used
A. To compare one client to another
B. To compare current data with future data
C. To decide whether you want to keep working with a client
D. To give you something to charge a client for
266. When ranking a client 's nutritional level
A. Level 1 is the most advanced nutritional level
B. Level 3 is the most advanced nutritional level
C. Level 2 clients need a highly individualized approach
D. Level 1 clients need a specific dietary prescription

267. This type of client requires a slow coaching approach focused on basic food education
A. Level 1
B. Level 2
C. Level
Can increase the thermic effect of feeding
C. Help control meal size with subsequent feedings
D. All of the above
277. According to the habits, recommended protein portion sizes for men include
A. The size of your palm per meal
B. This size of two of your palms per meal
C. 2 oz per meal
D. As little as possible
278. According to the habits, recommended portion sizes for vegetables include
A. About ½ cup
B. 1 TBSP
C. 1 big bowl
D. As little as possible

279. If your client has fat to lose, according to the habits:
A. You should increase carb intake and reduce fat intake
B. Save most dense carb foods until after exercise
C. Eat more high glycemic index foods
D. You should increase fat intake and eat a low carb diet
280. According to the habits, the following healthy fats should be added to your client 's diets:
A. Margarine
B. Olives/olive oil
C. Butter
D. Lard
281. Counting calories is necessary when
A. A client finds it beneficial
B. A client is highly advanced
C. A client has no calorie awareness
D. All of the above
282. The 5 Habits and Super Food lists
A. Help guide food selection, amount, and timing
B. Provide specific calorie recommendations
C. Are body-type specific
D. Are too complicated for the average