The following Level 3 Nutrition to Support Exercise and Physical Activity mock exam is provided as a FREE resource for anybody preparing the complete a nutrition course or qualification, including HFE students.
The questions presented in this mock theory assessment are a true reflection of the style, content and subjects that students completing the Level 3 Nutrition to Support Exercise and Physical Activity will encounter in a live exam.
We hope therefore that these questions will serve as a useful revision aid for you, whether you are taking your qualification with HFE or not. Students sitting this exam in a live environment are permitted to use a calculator, so you may wish to source one before you start the test.
The following mock exam contains 30 multiple-choice questions and you are required to answer 21 correctly to pass (70%). There is only 1 possible answer for every question.
Enjoy and good luck!
Level 3 Nutrition to Support Exercise and Physical Activity Mock Exam
1/40: In what form is carbohydrate stored in the liver and muscles?
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2/40: Which of the following contains 7kcal per gram?
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3/40: Which of the following would be classified as a 'medium risk' for total cholesterol-HDL ratio?
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4/40: Which of the following is classified as a 'complex' source of carbohydrate?
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5/40: Which 3 of the following foods is classified as a ‘complete’ source of protein?
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6/40: Which of the following is a function of water?
B
Primary source of energy for the body
D
Used for growth, maintenance and repair of bodily tissues
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7/40: Which of the following minerals is required to produce haemoglobin?
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8/40: What is the name given to the molecules that are produced by the body as a result of oxidative reactions, and which can cause premature ageing, tissue damage and some cancers?
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9/40: What is the recommended daily energy intake for a male who weighs around 85kg and leads a largely sedentary lifestyle?
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10/40: Which 3 of the following physical measurements would be most appropriate for measuring the fat loss of a client in their own home?
B
Bioelectrical impedance
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11/40: Which of the following describes groups of sugar bound together in chains to form more complex molecules?
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12/40: What is the fate of glucose when the liver and muscle stores are saturated/full?
A
It is converted into to amino acids and stored in the muscle
B
It is converted into fatty acids and stored as adipose tissue
C
it is excreted from the body in urine
D
It is converted into calcium and phosphorous and stored in the bones
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13/40: Which type of fats are usually found in animal and dairy products and are solid at room temperature?
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14/40: Why might it be healthier to prepare your own food rather than purchasing take-aways or ready meals?
A
Healthier cooking methods can be used
C
More carbohydrates can be added
D
More protein can be added
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15/40: What type of food packaging label shows a visual representation of the fat, saturated fat, salt and sugar in foods?
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16/40: Which of the following foods would have a greater level of saturated fat?
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17/40: Which of the following is thought to be responsible for reducing the risk of CHD in those who consume a diet rich in fruit and vegetables?
A
The high anti-oxidant content
B
The high vitamin content
D
The high carbohydrate content
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18/40: Which of the following outlines why a diet rich in oily fish can be beneficial for reducing the risk of cardiovascular disease?
A
Because they are rich in unsaturated fats
B
Because they are rich in vitamins and minerals
C
Because they are rich in protein
D
Because they are rich in omega 3 oils
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19/40: What is the suggested number of times per week a person should consume oily fish in order to meet their recommended intake of omega 3 fats?
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20/40: Which of the following urine colours would be indicative of dehydration?
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21/40: What is another term to describe the digestive tract?
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22/40: What percentage of one's daily energy intake should come from protein?
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23/40: Which of the following ingredients would likely be found on the label of a hypertonic sports drink to represent glucose polymers (artificially created glucose molecules)?
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24/40: Which of the following terms describes the wave of rhythmic muscular contractions in the digestive tract to ensure ingested food is kept moving?
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25/40: Which of the following is NOT a type of sports drink?
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26/40: What is the correct name for the pipe which transports food from the mouth to the stomach?
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27/40: Which of the following terms can be used to anatomically describe the chewing action used to break down food into smaller particles?
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28/40: What is the name of the enzyme found in saliva used to breakdown starchy carbohydrates into smaller and more simple sources?
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29/40: Which of the following food sources would be classified as a form of unsaturated fat?
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30/40: Which of the following products would contain high levels of hydrogenated (trans) fats?
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31/40: Which of the following would be an effect of a low carbohydrate diet?
A
Promotes a loss of lean muscle tissue
C
Promotes muscular hypertrophy
D
Promotes a decreased risk of hypertension, strokes and heart disease
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32/40: Which of the following is a dietary role of Vitamin C?
A
Growth and repair of bodily cells
B
Promotes normal nerve functionality
C
Used to metabolise macronutrient's
D
Crucial for the formation of DNA
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33/40: Which of the following best describes the daily quantity of protein required by a sedentary person per kg of bodyweight?
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34/40: Which of the following would best describe the daily quantity of protein required by a strength and power training athlete per kg of bodyweight?
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35/40: Which of the following would be the most reliable source of information for nutritional information for sports people?
B
Scientific nutrition journals
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36/40: Which of the following activities is least likely to burn fat as an energy source?
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37/40: Which of the following organisations is the voluntary regulator for nutritionists and nutrition scientists in the UK?
A
Register of Exercise Professionals (REPs)
B
The Health and Care Professions Council (HPC)
C
The Association for Nutrition (AfN)
D
The Food Standards Agency (FSA)
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38/40: Bile is important for the digestion of which nutrient group?
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39/40: The primary role of dietary fibre i to:
A
Provide energy for all bodily functions
B
Ensure efficient gut functioning
C
Provide essential fatty acids
D
Ensure energy is released quickly from food
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40/40: Which of the following would likely be the typical blood sugar response from eating white bread?
A
A slow and gradual increase over a number of hours
B
A fast and large increase in a short period of time
C
A constant and stable blood sugar with little change in level
D
A slow and steady decrease over a number of hours
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