Nutrition
Fitness Concepts
Heart Rate
Healthy Body Weight Sections 1-3
Healthy Body Weight Sections 4-6
100

How are ingredients listed on a food label? 

The ingredient list on a food label is organized from the ingredient present in the greatest amount to the ingredient present in the smallest amount, based on weight. 

100

What is health related physical fitness? 

The ability of your body systems to work together efficiently to allow you to effectively perform

100

What does MHR stand for? 

Maximum Heart Rate 

100

Name at least 4 risks of being overweight? 

1. Developing heart disease and diabetes 

2. stress on muscles, joints, organs 

3. Hypertension (high blood pressure) 

4. Breast cancer 

5. diseases in gallbladder 

6. arthritis 

7. Breathing problems 

8. problems in pregnancy 

100

How long does it approximately take for excess calories to be stored as fat? 

1 hour 

200

What are the food groups? 

Hint: 5 categories 

1. Fruit 

2.Vegetables 

3. Grains 

4.Protein 

5. Dairy 

200

What is skill related physical fitness?

The ability to do well in everyday life activities and sport

200

What is the equation for measuring MHR?

220-age

200

Based on the U.S map video we watched, what area seemed to be the first to reach high obesity numbers? AND what area seemed to be the last to reach high obesity numbers? WHY

1. south: food 

2. West: nature / rocky mountains / active people


200

What is the difference between hunger and appetite? Give an example of both 

Hunger: physiological need to eat 

Appetite: desire to eat 


300

Carbohydrates= ___ calories per gram 

Protein=____ calories per gram 

Fat=____ calories per gram 

1. 4 calories per gram 

2. 4 calories per gram 

3. 9 calories pe gram 

300

Describe Aerobic and Anaerobic 

Aerobic: energy producing process that USES OXYGEN (long distance)

Anaerobic: energy producing process that DOES NOT USE OXYGEN (high intensity/short bursts) 

300

How do you calculate your Target Heart Rate Zone? (what is the equation) 

(MHR x 65%) (MHR x 80%)


300

What are the different ways to measure body fat? 

What is the GOLDEN STANDARD? 

1. skin fold test 

2. underwater weighing 

3. BMI

GOLDEN STANDARD: underwater weighing 

300

With smart weight loss strategies, what are the three components that help with weight loss? 

1. diet

2. physical activity 

3. behavior 

400

What are the 6 classes of nutrients?

1. carbohydrates 

2. proteins

3. fats 

4. vitamins

5. minerals 

6. water

400

List the 5 health related physical fitness components

1. Body composition 

2. Cardiovascular fitness 

3. Muscular Strength 

4. Muscular Endurance  

5. Flexibility 

400

Where can you feel your pulse? (2 spots) AND for how long did we take our pulse?/what number did we use to multiple by? 

1. Neck 

2. Wrist 

30 seconds x 2 

400

What is the equation for BMI? AND why is BMI not good? 

1. Weight x 703 / Height (in inches) 

2. only considers height and weight, not taking into consideration muscle mass and bone density. Neglects body composition and ignores fat distribution (where fat is stored) 

400

Besides stress eating, people might eat in response to what other feelings? 

1. Boredom 

2. Depression 

3. Anger 

4. Happiness 

500

Provide a well balanced meal that has all 5 food groups 

answer varies 

500

List the 6 skill related physical fitness components 

1. Agility 

2. Balance 

3. Coordination 

4. Speed

5. Power

6. Reaction Time 


500

As you get older, what happens to your heart rate and why? 

With age, the heart may become less efficient at pumping blood. Heart muscles may become less effective leading to lower maximum heart rate during exercise. 

500

What does BMR stand for? What is the equation? 

1. Basal metabolic rate 

Girl: 665 + (4.35 x weight (lbs.)) + (4.7 x height (in)) - (4.7 x age) 

Boy: 65 + (6.23 x weight (lbs.)) + (12.7 x height (in)) - (6.8 x age) 

500

When people seek to lose weight they should strive to lose ____ and not _____?

When people seek to gain weight it is best to gain _____ and ____? 

1. fat not lean tissue 

2. lean tissue and fat 

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