Test your basic knowledge |

Water Aerobics

Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Excess water-soluble vitamins are flushed from the body in the (blank)






2. Body composition refers to the % of (blank) in your body






3. (blank) is a 'good' cholesterol






4. LDL stands for






5. The body composition you have is a result of the number of calories taken in and the number of (blank) used






6. As you do each stretch - there are 2 things to avoid. One is over-(blank) and it means we should not do things such as the plow. the other thing to avoid is not holding your breath






7. Protein aids in the in the formation the body's chemical processes and is a major constituent of the immune system - but its primary function is the (blank and blank) of cells






8. If you were planning a water aerobics class - how much time should you allow for the stretching phase of the lesson?






9. Body composition refers to the % of (blank) in your body






10. Our bodies use about (blank to blank) mg. of calcium per day - to make and repair bones - clot blood - regulate muscle contraction and relaxation and help the body absorb nutrients






11. There are 13 vitamins. Some are (blank) - soluble and some are water soluble. If you get too much of the (blank) soluble ones - they can accumulate and become toxic






12. Simple carbohydrate - found in sugar - should make up no more than (blank) % of our daily calorie intake






13. The final - stretching - phase works on our (blank)






14. To lose fat but retain muscle - you should: increase your exercise both aerobic and strengthening and also decrease your food intake especially (blank - blank and blank)






15. To do this - we need to (blank) our muscles






16. Its purpose is also to return the body to its (blank) and to prevent (blank)






17. If your goal is to maintain your present level of cardio-respiratory fitness - you should do an aerobic work out (blank) times a week.






18. How much time should we spend on this in phase 3?






19. It takes _ - ounces of water to metabolize a single ounce of alcohol.






20. You should land on your toes - but then roll onto your






21. What is your water aerobics training range for a 10-second period?






22. If you are using the RPE as a way of judging your intensity level - where should you be at the peak of your water aerobics work out?






23. There are 13 vitamins. Some are (blank) - soluble and some are water soluble. If you get too much of the (blank) soluble ones - they can accumulate and become toxic






24. Using cupped hands or fists?






25. The warm-up phase of the class is designed to gradually increase body temperature and blood flow to the muscles and joints - thus decreasing the chances of (blank)






26. Should you keep your knee and elbow joints soft or locked?






27. How much calcium is there in an 8-ounce glass of whole milk?






28. Having a full range of motion around your joints also enables you to participate in (blank) and other physical activities with more success.






29. We should drink 8-10 - 8-ounce glasses of water a day - not counting coffee - tea - alcohol or (blank) because they have substances that take water out of the body.






30. Four kinds of fats should be avoided if possible. One is trans fats - sometimes called transfatty acids. The other three are trans fat - hydrogenated oil - and (blank-blank) oil






31. How much time should we spend on this in phase 3?






32. Fats are essential to a healthy body. They insulate body from cold and they provide a protective layer around (blank)






33. Most 'complete proteins' which contain all 9 of those amino acids - come from (blank)






34. CRP stands for (blank). it is a measure of a person's risk for rupturing a cardiac artery or heart attack






35. When we calculated our training heart rate range - or zone - we subtracted .7 of our age from 198. If we were calculating our training range for land aerobics - we would use what figure instead of 198?






36. When we go from station to station - doing a different movement at each one - we are using the (blank) method






37. If you are doing serious muscle strengthening - you should let your muscles rest for (blank) hrs between work-outs






38. Of the 20 amino acids we need - we can manufacture 11 in our bodies.The other 9 are called the (blank)






39. These stretches should be held for (blank) to (blank) seconds each






40. Minerals are also used in metabolism - and help to form (blank and blank)






41. Anit-oxidants may help to prevent cancer - emphysema and heart disease by absorbing (blank) before they can cause damage






42. The body composition you have is a result of the number of calories taken in and the number of (blank) used






43. Complex carbohydrates - preferably whole grain - should make-up (blank) % of our daily calorie intake






44. Some things can limit your flexibility. Among them are (blank) and large muscle development






45. As you do the movement patterns - you should be sure not to fling your arms and legs around. there are specific start and (blank) positions for them -






46. Name 3 foods that are rich sources of calcium






47. You should stretch to the point where you feel (blank) but not pain






48. A safe - effective way to do that is to work in your (blank)






49. As you do the movement patterns - you should be sure not to fling your arms and legs around. there are specific start and (blank) positions for them -






50. During the first 20 minutes of vigorous - sustained activity - your primary energy gradually shifts from (blank) to (blank)