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. 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 -






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






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?






4. Over (blank) is a good thing. it is how muscles get stronger. overuse is a bad thing. it could lead to an injury






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






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






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






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






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






10. We are mostly water; we are 60% water. Our brains are (blank) %. Next to air - water is the most essential element for survival






11. The warm-up phase usually lasts how long?






12. (blank) stretches are those that involve bouncing to improve your range of motion. They are not generally recommended.






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






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






15. Which makes your heart work harder-working in shallow water or deep?






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?






17. Using cupped hands or fists?






18. Our cells use oxygen to convert food - primarily carbohydrates and (blank) into energy






19. Our cells use oxygen to convert food - primarily carbohydrates and (blank) into energy






20. A number of 4 or lower is the preferred ratio of (blank) cholesterol to HDL






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






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






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






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






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






26. If your goal is to lose fat - you should do aerobic fitness training (blank) times a week.






27. Final stretches - designed to increase your flexibility - should be held for (blank) seconds






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






29. If your goal is to lose fat - you should do aerobic fitness training (blank) times a week.






30. (blank) are our primary and most efficient energy source






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)






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.






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






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.






35. A number of 4 or lower is the preferred ratio of (blank) cholesterol to HDL






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)






37. Vitamin C is a (blank) - soluble vitamin






38. The fat-soluble vitamins are vitamins (blank - blank - blank - and blank)






39. If you have a groin injury - take it easy when we do






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






41. The warm-up phase usually lasts how long?






42. Final stretches - designed to increase your flexibility - should be held for (blank) seconds






43. To improve muscle fitness - you must increase the demand on your muscles. this can be done using body weight - free weights - machines or






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.






45. Good activities for cardio-respiratory work-outs include (balnk) and (blank)






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






47. 'incomplete proteins' are all right to use - as long as you eat them in (blank) that provide all 9 essential amino acids






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






49. As a general rule - fats that are liquid at room temperature are better for us than those that are (blank)






50. 'incomplete proteins' are all right to use - as long as you eat them in (blank) that provide all 9 essential amino acids