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NASM Nutrition Certification Exam tested questions with revised correct answers, a+ guar, Exams of Nursing

State University of New York - New PaltzNursing

1. NASM nutrition exam study tips 2. How to pass NASM nutrition certification test 3. NASM nutrition exam practice questions 4. NASM nutrition certification exam difficulty level 5. Best resources for NASM nutrition exam preparation 6. NASM nutrition exam retake policy 7. NASM nutrition certification exam format 8. How long is the NASM nutrition certification exam 9. NASM nutrition exam passing score requirements 10. NASM nutrition certification exam cost breakdown 11. NASM nutrition exam online proctoring options 12. NASM nutrition certification exam topics covered 13. NASM nutrition exam time management strategies 14. NASM nutrition certification exam sample questions 15. How to schedule NASM nutrition certification exam 16. NASM nutrition exam study guide recommendations 17. NASM nutrition certification exam success rate 18. NASM nutrition exam recertification requirements 19. NASM nutrition certification exam vs other certifications 20. NASM nutrition exam calculator allowed

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NASM Nutrition Certification ExamQuestions and Answers
(Verified by Expert)
1. One of the roles of a Nutrition Coach is to help facilitate weight loss.
Which of the following would be most appropriate to recommend for the
overweight client
ANS Refer to a certified personal trainer for a resistance training program.
2. To ensure the client is retaining any shared information, it is important
that the content presented is highly relevant and what other quality
ANS Practical
3. It is not uncommon for clients to confide in the Nutrition Coach. Which
client conversation would be grounds for a referral to a licensed
healthcare professional
ANS Daily panic attacks
4. A Nutrition Coach is sitting own with a new client for her initial evaluation.
She noted on her Health History Questionnaire that she has diabetes and
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Download NASM Nutrition Certification Exam tested questions with revised correct answers, a+ guar and more Exams Nursing in PDF only on Docsity!

NASM Nutrition Certification ExamQuestions and Answers

(Verified by Expert)

  1. One of the roles of a Nutrition Coach is to help facilitate weight loss. Which of the following would be most appropriate to recommend for the overweight client ANS Refer to a certified personal trainer for a resistance training program.
  2. To ensure the client is retaining any shared information, it is important that the content presented is highly relevant and what other quality ANS Practical
  3. It is not uncommon for clients to confide in the Nutrition Coach. Which client conversation would be grounds for a referral to a licensed healthcare professional ANS Daily panic attacks
  4. A Nutrition Coach is sitting own with a new client for her initial evaluation. She noted on her Health History Questionnaire that she has diabetes and

she has trouble keeping her blood glucose controlled. What is the best course of action ANS Refer her to a Certified Diabetes Educator.

  1. A new client is 6-weeks post-partum. She states that she has very little energy and feels sadness most of the time. What is the most appropriate course of action ANS Refer her to a clinical psychiatrist.
  2. Numerous studies, including genetic studies, randomized controlled trials on lipid lowering medications, and observational studies point to LDL having a causal role in heart disease. Which term best describes the concept that LDL plays a causal role in heart disease ANS Theory
  3. The Behavioral Risk Factor Surveillance System (BRFSS) involves col- lecting health-related information via telephone interview across the United States. Which term best describes this research

the past decade ANS They have increased dramatically.

  1. What foods elicit faster satiety-signal responses ANS Carbohydrates and pro- teins
  2. Which of the following is true about the link between type-2 diabetes and diet ANS They have a very strong connection.
  3. To which of the following is one metabolic equivalent (MET) equal ANS 3.5 ml O2 / Kg / min
  1. What is the process of generating energy from the food we eat ANS Metabo- lism
  2. Which of the following is best defined as the energy accounted for during digestion and processing of food ANS Thermic effect of feeding (TEF)
  3. Which is one of the key features that distinguishes life from non-life ANS Me- tabolism
  4. In general, what sources are complete proteins ANS Animal-based products
  5. Which of the following is true about high-protein snacks

suppressed during an exercise bout. How does glucose, consumed during a workout, then enter the cell ANS The body relies upon non-insulin mediated glucose uptake.

  1. Which two monosaccharides combine to make lactose ANS Glucose and galactose
  2. What is the vein that transports blood from the spleen, stomach, pancreas, and the intestinal tract to the liver ANS Hepatic portal vein
  3. What is the key role of phospholipids ANS They are responsible for what enters and leaves every cell.
  4. Bile is an example of which of the following ANS An emulsifier
  5. What are both chylomicrons and very low-density lipoproteins responsible for transporting in the bloodstream ANS Triglycerides
  6. What are the byproducts of beta-oxidation ANS Glycerol and free fatty acids
  7. What is a chylomicron ANS A lipoprotein that delivers triglycerides to the cells.
  8. Based on research, which group of college athletes is more likely to regularly consume alcohol at hazardous levels ANS Intramural/club athletes
  9. What is ethanol's function in the body ANS It has no function; it is a toxin.
  1. Ethanol is ultimately metabolized to produce ATP and what other sub- stances ANS Carbon dioxide and water
  2. According to the USAUDIT-C, harmful alcohol consumption is indicated by which score ANS 7 for males and 5 for females
  3. Hyponatremia (low-sodium concentration in the blood) sets in when sodi- um falls below what concentration ANS 135 millimolar
  4. What differentiates macro- and micronutrients ANS The quantity in which they are needed in the diet.
  5. What family of compounds are the vitamin K1 compounds called ANS Phyllo- quinones
  6. What is the result of extended periods of high doses of fluoride ANS Damage to bones
  7. At what rate should individuals engaged in exercise in hot environments consume fluids ANS There is no single fluid intake rate for all individuals.
  8. A client has repeatedly exhibited a pre-exercise USG range between 1.014 and 1.018. How would a Nutrition Coach interpret this finding ANS The client is doing a great job of meeting recovery fluid intake needs.
  9. A client who completes three weight training sessions with a Personal
  1. A supplement company claims a study shows their product is effective. What factor indicates the company is making a misleading claim ANS The study population is different than the population to which the supplement company is marketed.
  2. Examples of complete protein sources include soy, whey, and which of the following ANS Casein
  3. What is the daily amount of caffeine that is considered safe in healthy individuals ANS 400-500 mg/day
  4. A regular client has indicated that a close family member suffered a serious heart attack and that she believes that changing her diet would be beneficial for her own long-term health. Which step is appropriate to take with this client following this statement ANS Find out about food preferences and general goals.
  5. The Maintenance stage is described by which of the following ANS It's when the behavior is no longer something the client is trying to change and is viewed as part of their lifestyle. 55. Which of the following is considered the top barrier to healthy eating ANS - Emotional eating
  6. Providing encouragement and being empathetic is an example of which type of social support

ANS Emotional

  1. A coach spends the majority of his time in a conversation with a client looking down or around the room. This is an example of which of the follow- ing ANS Not an ideal nonverbal communication strategy
  2. Which of the following is best defined by the emotional or perceived meaning of a word ANS Connotation
  3. Based on the importance of "soft skills" in professional success, into which of the following would be the best continuing education course for a Nutritional Coach to enroll ANS Keys to effective communication
  4. Which of the following is the best approach to build and implement effec- tive programming ANS Develop a program that meets individual client needs. 61. Which of the following describes the ideal talk rate in a conversation ANS - Steady rate with clearly enunciated words
  5. Which of the following can be described as a lack of harmony in the client-coach relationship ANS Dissonance
  6. A client improves their self-efficacy by successfully food prepping. Which of the following are they using to improve their self-efficacy ANS Performance accomplishments
  7. Which of the following is defined as the seemingly paradoxical state
  1. Which of the following is a client who eats healthy food because eating food is connected to their identity is experiencing ANS Integrated regulation 66. What kind of goal involves a weight loss competition amongst friends ANS - Outcome goal
  2. Jill wants to perform aerobic exercise for one-hour, five-days per week. What kind of goal is this ANS Performance goal
  3. What is an example of a specific goal ANS My goal is to reduce my caloric intake from 2,500 to 2,00 calories per day.
  4. Which of the following is increased by self-determined goals that enhance commitment ANS Intrinsic motivation
  5. Which document serves as a resource for health professionals and de- scribes healthy diets that may help prevent diet-related chronic diseases ANS - Dietary Guidelines for Americans 71. A food can be described as 'nutrient-dense' if it has which characteristic?- : It provides a large amount of vitamins and minerals per calorie.
  6. Body Mass Index (BMI) does which of the following in order to provide information about the body ANS Report body mass while also taking height into account.
  1. Which body composition assessment method involves the estimation of the 3-dimensional volume of the body through measurement of an individual's displacement of air while they sit in a sealed chamber ANS Air displacement plethysmography
  2. A brand of oatmeal claims that it is a "Good Source of Soluble Fiber" on its label. According to FDA labeling requirements, what must the Nutrition Facts label specify ANS The amount of soluble fiber in the specified serving size
  3. Which of the following is an appropriate visual approximation for carbo- hydrate at a meal for a large adult who requires approximately 2200
  • 2800 calories per day ANS A baseball
  1. What is an appropriate visual approximation for starch at a meal for an average adult male who requires approximately 2200 - 2800 calories per day ANS Two cupped palm-size portions
  2. Which of the following is an appropriate visual approximation for vegeta- bles at a meal for an average adult female who requires approximately 1500
  • 1800 calories per day ANS A baseball
  1. When selecting or preparing a meal, why is it important to include a source of protein ANS They promote meal satisfaction and prolong satiety.
  2. How might clients who use a meal delivery service increase the nutritional value of their meals
  1. According to B.J. Fogg's model, what is a strategy that a client could use to turn a healthy behavior change into a sustainable habit ANS Associate the change with an existing behavior that they perform or engage in regularly.
  2. Which of the following is a useful strategy that can help clients be more efficient during meal prep ANS Set out all the ingredients and tools needed prior to starting.
  3. What does batch prep mean ANS Preparing ingredients used in multiple recipes at the same time.
  4. Which factor ultimately prevents an individual from losing body fat ANS Not being in a calorie deficit (negative energy balance)
  5. What is described as a feeding pattern in which an individual alternates between a day of fasting (up to about 500 kcal) and a day of "feeding" (typically ad libitum dieting) ANS Alternate day fasting
  6. Which diet would be most likely to lead to the most rapid decrease in bodyweight over a four-week period ANS Very low-energy diet (VLED)
  7. Which dietary pattern also accounts for social and cultural aspects, such as communal mealtimes, resting after eating, and regular physical activity ANS - Mediterranean diet
  8. How many grams of protein per meal is advisable to maximize the muscle repair/building response

ANS 20-40 g

  1. What is the primary difference between conventional and organic agricul- ture ANS Pesticide use
  2. Celiac disease is best described as which of the following ANS Autoimmune condition
  3. Blood pressure, glycemic control, and which of the following are benefi- cially affected by calorie-equated exchange for fructose when compared to other carbohydrates ANS Fatty liver 91. High-fructose corn syrup usually contains what percentage of fructose?- : 55-65 %
  4. A client's weight loss progress is very slow. The client is reporting a low calorie intake of 1200 per day. Their Nutrition Coach decides to increase the client's calorie intake to give the person a diet break. Suddenly, the client starts to lose weight again. Which of the following best describes why this happened ANS The client had a more attainable calorie intake and was better able to adhere to the diet.
  5. A client increases protein and fiber intake to help feel fuller. Which type of barrier to adherence does this strategy help overcome ANS Physiological

ANS Basal metabolic rate, thermic effect of activity, thermic effect of food

101. When working with a client who has been complaining of low back pain that has been getting worse, what is the most appropriate recommendation?- : Refer her to a chiropractor.

  1. A Nutrition Coach is sitting down with a new client for her initial eval- uation. She noted on her Health History Questionnaire that she has never been able to maintain permanent weight loss and confides that she has made herself throw up after eating large meals. What is the best course of action ANS Refer her to a clinical psychologist.
  2. Which statement best describes the healthcare continuum ANS The many disciplines that make up the healthcare system
  3. Clients often confide in the Nutrition Coach. Which client conversation would be grounds for a referral to a licensed healthcare professional ANS Chronic fatigue.
  4. During a regular meeting, a client is complaining of irregular gastroin- testinal issues, ranging from diarrhea to constipation. What is the best course of action ANS Advise him to make an appointment with his personal physician.
  5. Which of the following is an example of descriptive research ANS Survey
  6. "I tried this diet and lost 30 lbs." What type of evidence is this ANS Anecdote 108. A scientist hypothesizes that a supplement will increase resistance

train- ing performance. A study is carried out, and the results do not support the hypothesis. Multiple studies by independent labs also fail to support the