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






2. 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)






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






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






5. If you want to lose fat and you are using walking as your aerobic exercise - you should try to walk at a speed of (blank) MPH






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






7. Using Straight limbs or bent?






8. 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






9. The nine amino acids that we cannot manufacture are called the essential amino acids because we must get them from (blank)






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. 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 -






12. A person's C-reactive protein level can be measured by means of (blank)






13. 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






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






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






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






17. Two indications that your cardio-respiratory system is getting stronger are blood pressure and (blank) time after exercise goes down






18. 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






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






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






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






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






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






24. Fruits and vegetables of what 2 colors are especially high in vitamins?






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






26. Every gram of carbohydrates gives us 4 calories. every gram of fat gives us (blank) calories






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






28. Our bodies contain about 2 1/2 pounds of calcium - 99% of it in the (blank and blank)






29. Your BMR increases as the amount of (blank) in your body increases






30. As you become more fit - your resting heart rate will go (blank) and you will need to recalculate your training zone






31. (blank) exercise is the best kind to do if you want to lose body fat






32. 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 -






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






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






35. Some of the carbohydrates we eat that are not immediately needed by the cells for metabolism are stored in the muscles and the liver to be available when needed for energy. they are stored in a very easily-used from called (blank)






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






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






38. Calcium is best absorbed in the presence of which vitamin?






39. Lack of calcium causes insufficient bone density which can lead to a disease called (blank) also called brittle bone disease






40. Protein should make up about 15-30% of our calorie intake each day. That translates into (blank) servings






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






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






43. 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






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






45. It also gives you better (blank) and more graceful movements






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






47. Excess water-soluble vitamins are flushed from the body in the (blank)






48. Your basal metabolic rate is the rate at which your body burns (blank) when your body is resting






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






50. Where you store fat is largely determined by heredity. How much fat you store is completely determined by you and is function of how much you (blank and blank)