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Test your basic knowledge |
Water Aerobics
Start Test
Study First
Subject
:
health-and-fitness
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. 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 -
stop
bones and teeth
fat
essential amino acids
2. How much calcium is there in an 8-ounce glass of whole milk?
300mg
steal
600-700
toes
3. 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?
208
heart - lungs and blood vessels
FITT (frequency - intensity - time and type)
hormones and enzymes
4. Over (blank) is a good thing. it is how muscles get stronger. overuse is a bad thing. it could lead to an injury
normal state and soreness
load
cholesterol
rowing
5. How much calcium is there in an 8-ounce glass of whole milk?
300mg
growth and repair
cardio-respiratory
phosphates
6. Doing flexibility exercises also helps to reduce (blank) and relax tense muscles - making you more comfortable and less prone to tension headaches - neckaches and backaches
stress
stretching
hypokinetic
fat
7. 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
fat
Heel down every time you land
toes
block
8. These stretches should be held for (blank) to (blank) seconds each
bones and teeth
fat
30-60
bodyfat
9. Simple carbohydrate - found in sugar - should make up no more than (blank) % of our daily calorie intake
aerobic
20-30
calories
10
10. We are mostly water; we are 60% water. Our brains are (blank) %. Next to air - water is the most essential element for survival
75
calcium
Injury
stress
11. The warm-up phase usually lasts how long?
toning
5-10 mins
side-scissors
Dehydrated
12. (blank) stretches are those that involve bouncing to improve your range of motion. They are not generally recommended.
ballistic
cardio-respiratory
calories
26
13. During the first 20 minutes of vigorous - sustained activity - your primary energy gradually shifts from (blank) to (blank)
carbohydrate to fat
calcium
FITT (frequency - intensity - time and type)
fat
14. Cardio-respiratory fitness is the ability of the (blank) (blank) and (blank) to deliver enough food and oxygen to the cells to meet the demands of prolonged physical activity
calories
aerobic
heart - lungs and blood vessels
blood sugar level
15. Which makes your heart work harder-working in shallow water or deep?
shallow
48
orange - dark green
20-30
16. 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?
208
flexibility
8
Injury
17. Using cupped hands or fists?
cupped
straight
normal state and soreness
injury
18. Our cells use oxygen to convert food - primarily carbohydrates and (blank) into energy
6
flexibility
produce
calories
19. Our cells use oxygen to convert food - primarily carbohydrates and (blank) into energy
9
300mg
600-700
produce
20. A number of 4 or lower is the preferred ratio of (blank) cholesterol to HDL
4-5
total
down
muscle
21. Body composition refers to the % of (blank) in your body
26
bodyfat
good vision
injury
22. The rest of the extra carbohydrates we eat are converted to (blank) and stored beneath the skin - around organs and in the abdominal cavity
normal state and soreness
fat
free radicals
warm up
23. The body composition you have is a result of the number of calories taken in and the number of (blank) used
10-15 mins
45-60
calories
flexibility
24. Complex carbohydrates - preferably whole grain - should make-up (blank) % of our daily calorie intake
total
45-60
more
bones and teeth
25. Simple carbohydrate - found in sugar - should make up no more than (blank) % of our daily calorie intake
300mg
10
phosphates
Basal Metabolic Rate
26. If your goal is to lose fat - you should do aerobic fitness training (blank) times a week.
cholesterol
6
side-scissors
produce
27. Final stretches - designed to increase your flexibility - should be held for (blank) seconds
60
normal state and soreness
injury
glycogen
28. There are several things you can do to increase your bone bulk at your age. the 2 most important are (blank) activities and eating plenty of calcium
4-5
toning
carbohydrates
weight baring
29. If your goal is to lose fat - you should do aerobic fitness training (blank) times a week.
phosphates
6
100
23-26
30. (blank) are our primary and most efficient energy source
choreographed
4-5
carbohydrates
genetics
31. 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)
Injury
hormones and enzymes
calcium
overload
32. (blank) tissue uses up a lot of calories just to exist - while fatty tissue uses hardly any. One additional pound of muscle requires 35 to 50 additional calories per day.
bones and teeth
5-10 minutes
muscle (35-50)
20-30
33. Most of us should watch our intake of fats - but none of us should cut them out entirely. They should comprise about (blank) % of our daily calorie intake
300mg
300mg
20-30
down
34. Strong muscles are a good idea because they can help to prevent (blank). They also enable you to be capable - independent person who doesn't need to rely on others.
injury
4-5
flexibility
flexibility
35. A number of 4 or lower is the preferred ratio of (blank) cholesterol to HDL
total
static stretches
6
Soft
36. Eating too much protein can have harmful effects on your body. One is that it has an adverse effect on the body's absorption of (blank)
circuit
choreographed
calcium
bones and teeth
37. Vitamin C is a (blank) - soluble vitamin
posture
water
20-30
load
38. The fat-soluble vitamins are vitamins (blank - blank - blank - and blank)
total
glycogen
hypokinetic
ADEK
39. If you have a groin injury - take it easy when we do
calcium
side-scissors
23-26
essential amino acids
40. 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
Injury
600-700
30-60
phosphates
41. The warm-up phase usually lasts how long?
urine
5-10 mins
4-5
calories
42. Final stretches - designed to increase your flexibility - should be held for (blank) seconds
60
hormones and enzymes
23-26
ADEK
43. To improve muscle fitness - you must increase the demand on your muscles. this can be done using body weight - free weights - machines or
muscle
water
load
partially-hydrogenated
44. Our bodies are constantly building and tearing down bone. until around age 25-35 the net result is bone growth - then our bones gradually begin to (blank) in size and strength unless we actively do things counteract this process.
decrease
water
cardio-respiratory
fat
45. Good activities for cardio-respiratory work-outs include (balnk) and (blank)
shallow
FITT (frequency - intensity - time and type)
swimming and jogging
5-10 minutes
46. 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
partially-hydrogenated
block
Soft
static stretches
47. 'incomplete proteins' are all right to use - as long as you eat them in (blank) that provide all 9 essential amino acids
weight baring
combinations
soda
water
48. CRP stands for (blank). it is a measure of a person's risk for rupturing a cardiac artery or heart attack
20-30
creative protein
aerobic
injury
49. As a general rule - fats that are liquid at room temperature are better for us than those that are (blank)
3-4
45-60
link
solid
50. 'incomplete proteins' are all right to use - as long as you eat them in (blank) that provide all 9 essential amino acids
normal state and soreness
combinations
partially-hydrogenated
more