For more information about HFE's response to the coronavirus, please click here.

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!

1/40: In what form is carbohydrate stored in the liver and muscles?

A

Glucose

B

Glycogen

C

Amino acids

D

ATP

2/40: Which of the following contains 7kcal per gram?

A

Carbohydrate

B

Fat

C

Protein

D

Alcohol

Next

3/40: Which of the following would be classified as a 'medium risk' for total cholesterol-HDL ratio?

A

8:1

B

5:1

C

3:1

D

1:1

4/40: Which of the following is classified as a 'complex' source of carbohydrate?

A

Apples

B

Breakfast Cereals

C

Potatoes

D

Energy Drinks

Previous Next

5/40: Which 3 of the following foods is classified as a ‘complete’ source of protein?

A

Nuts

B

Fish

C

Beans

D

Lentils

6/40: Which of the following is a function of water?

A

Thermoregulation

B

Primary source of energy for the body

C

Provides insulation

D

Used for growth, maintenance and repair of bodily tissues

Previous Next

7/40: Which of the following minerals is required to produce haemoglobin?

A

Potassium

B

Zinc

C

Iron

D

Magnesium

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?

A

Free amino acids

B

Free fatty acids

C

Free radicals

D

Free hydrogens

Previous Next

9/40: What is the recommended daily energy intake for a male who weighs around 85kg and leads a largely sedentary lifestyle?

A

2550 kcals

B

2125 kcals

C

2868 kcals

D

3187 kcals

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?

A

Skinfold measurements

B

Bioelectrical impedance

C

Body circumferences

D

Hydrostatic weighing

Previous Next

11/40: Which of the following describes groups of sugar bound together in chains to form more complex molecules?

A

Monosaccharides

B

Disaccharides

C

Polysaccharides

D

Complex carbohydrates

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

Previous Next

13/40: Which type of fats are usually found in animal and dairy products and are solid at room temperature?

A

Saturated

B

Unsaturated

C

Polyunsaturated

D

Monounsaturated

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

B

Portions can be larger

C

More carbohydrates can be added

D

More protein can be added

Previous Next

15/40: What type of food packaging label shows a visual representation of the fat, saturated fat, salt and sugar in foods?

A

Warning sign labels

B

Stop and go labels

C

Traffic light labels

D

Pyramid labels

16/40: Which of the following foods would have a greater level of saturated fat?

A

Beef

B

Peanut oil

C

Oily Fish

D

Olive Oil

Previous Next

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

C

The high fibre content

D

The high carbohydrate content

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

Previous Next

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?

A

1-2 x per week

B

2-3 x per week

C

3-4 x per week

D

4-5 x per week

20/40: Which of the following urine colours would be indicative of dehydration?

A

Clear

B

Very pale yellow

C

Pale yellow

D

Dark yellow

Previous Next

21/40: What is another term to describe the digestive tract?

A

Alimentary canal

B

Digestive canal

C

Oesophageal canal

D

Digestive duct

22/40: What percentage of one's daily energy intake should come from protein?

A

Less than 10%

B

10-15%

C

15-20%

D

20-25%

Previous Next

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)?

A

Maltodextrin

B

Dextrose

C

Maltose

D

Galactose

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?

A

Pancreastalis

B

Periosteum

C

Peristalsis

D

Processing

Previous Next

25/40: Which of the following is NOT a type of sports drink?

A

Hypertonic

B

Isotonic

C

Hypotonic

D

Hydrotonic

26/40: What is the correct name for the pipe which transports food from the mouth to the stomach?

A

Alimentary canal

B

Epiglottis

C

Trachea

D

Oesophagus

Previous Next

27/40: Which of the following terms can be used to anatomically describe the chewing action used to break down food into smaller particles?

A

Grinding

B

Mastication

C

Molarisation

D

Digestion

28/40: What is the name of the enzyme found in saliva used to breakdown starchy carbohydrates into smaller and more simple sources?

A

Amylase

B

Lipase

C

Pepsin

D

Trypsin

Previous Next

29/40: Which of the following food sources would be classified as a form of unsaturated fat?

A

Butter

B

Cream

C

Nuts

D

Pastry

30/40: Which of the following products would contain high levels of hydrogenated (trans) fats?

A

Butter

B

Nuts

C

Packaged biscuits

D

Unprocessed meat

Previous Next

31/40: Which of the following would be an effect of a low carbohydrate diet?

A

Promotes a loss of lean muscle tissue

B

Promotes fat loss

C

Promotes muscular hypertrophy

D

Promotes a decreased risk of hypertension, strokes and heart disease

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

Previous Next

33/40: Which of the following best describes the daily quantity of protein required by a sedentary person per kg of bodyweight?

A

1.4g

B

0.2g

C

0.8g

D

0.4g

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?

A

1.2

B

0.8

C

2.6

D

1.8

Previous Next

35/40: Which of the following would be the most reliable source of information for nutritional information for sports people?

A

Sports websites

B

Scientific nutrition journals

C

Sports club leaflets

D

Blogs

36/40: Which of the following activities is least likely to burn fat as an energy source?

A

Sprinting

B

Slow running

C

Walking

D

Slow swimming

Previous Next

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)

38/40: Bile is important for the digestion of which nutrient group?

A

Fibre

B

Vitamins

C

Protein

D

Fat

Previous Next

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

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

Previous Submit

Yeah, you passed. Well done and keep up the great work.

Unfortunately you’ve referred, please try again.

Try again
Want do use this exam on your site? Click here for the embed code.

Level 3 Nutrition to Support Exercise and Physical Activity Mock Exam

Get in touch with us today

Error message

Please select whether you'd like to receive email updates.

Would you like to receive email updates about new courses, venues, dates and offers? You can opt out at any time. See privacy policy to learn more.

YMCA Awards is HFE's awarding body for fitness courses and qualificationsActive IQ is HFE's awarding body for fitness courses and qualificationsACSM approved logo
HFE courses are CIMSPA approvedHFE is IISO 9001 certifiedHFE is a member of ukactive
Back to top