REVISION PASS PACK

Level 3 Nutrition For Physical Activity & Health

50 LEVEL 3 NUTRITION MOCK QUESTIONS

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The following 50 Level 3 Nutrition For Physical Activity mock questions are mapped to Active IQ, CYQ, YMCA and VTCT.  It's likely you'll have 40 Multiple Choice questions in 90 minutes for your real exam, it's best to check this with your training provider as some do vary.

Regardless of how many questions you have, it will include 3-8 questions on each of the following 6 modules. The questions will appear in a random order in your exam. The following 50 mock questions are also in a random order to represent the final exam as well. After every 10th question you can check your answers so you can track your progress as you go.

Module 1: Nutrition and Digestion

Module 2: Macro and Micro Nutrient Groups

Module 3: Healthy Eating Guidelines

Module 4: Nutrition and Activity

Module 5: Nutritional Goals

Module 6: Giving Advice

COMPLETE THE 50 MOCK QUESTIONS BELOW:

or download them here:

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For each of the following questions choose one correct answer from A to D

SECTION 1

Q1. During digestion the stomach?

A. Absorbs carbohydrates into the blood

B. Releases hydrochloric acid to kill bacteria

C. Releases insulin and glucagon

D. Absorbs vitamins B and K

Q2. Carbohydrate foods are beneficial in the diet because?

A. They provide a valuable source of energy

B. They are the building blocks of the body

C. They strengthen the immune system

D. They are rich in vitamins A, D, E and K

Q3. Healthy eating is best defined as a way of eating that?

A. Promotes a low level of body fat

B. Promotes optimal systemic function in the body

C. Promotes muscle growth

D. Promotes a faster metabolism

Q4. Fats are the dominant fuel for?

A. Low Intensity Aerobic cardiovascular exercise

B. Moderate intensity resistance exercise

C. High intensity Anaerobic cardiovascular exercise

D. High intensity resistance exercise

Q5. Which of the following individuals has a body mass index (BMI) that would be considered to be overweight? 

A. George – Male – 50yrs old – BMI 23

B. Sally – Female – 20yrs old – BMI 35

C. Maria – Female – 35yrs old – BMI 18

D. Tia – Female – 23yrs old – BMI 28

Q6. Daily energy requirements are composed of Basal Metabolic Rate and which other factor? 

A. Sleep quality

B. Macronutrient ratios

C. Physical Activity

D. Total food intake

Q7. Which enzyme breaks carbohydrates into glucose? 

A. Amylase

B. Lipase

C. Trypsin

D. Proline

Q8. Oily fish are renowned as being rich in?

A. Omega 1 fatty acids

B. Omega 6 fatty acids

C. Omega 3 fatty acids

D. Omega 9 fatty acids

Q9. Recommended Daily Intake (RDI) provides guidance for the nutrient levels needed to?

A. Promote Obesity

B. Prevent disease in the majority of the population

C. Reduce the risk of obesity and diabetes in the population

D. Maintain health in 50% of the population

Q10. Which is true regarding energy expenditure (kcal/hr), during activity when comparing vigorous running to weight lifting? 

A. Weight lifting burns more calories/hour on average

B. Vigorous running burns more calories/hour on average

C. Energy expenditure is evenly matched between both activities

D. Males burn more calories weight lifting, while women burn more doing vigorous running

Q1 = B  Q2 = A  Q3 = B  Q4 = A  Q5 = D

Q6 = C  Q7 = A  Q7 = C  Q9 = B  Q0 = B

Your score =   / Out of 10

Which section needs more revision?

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SECTION 2

Q11. A client that has been exercising regularly for 2 weeks is classed as being in what stage of readiness to change? 

A. Maintenance

B. Pre-contemplation

C. Relapse

D. Action

Q12. A registered dietician is NOT qualified to provide?

A. Healthy clients with food and lifestyle advice

B. Healthy clients with food and specific supplement advice

C. Unhealthy clients with food advice and nutritional treatment

D. Unhealthy clients with medication and supplemental advice

Q13. Where in the digestive system does most absorption of vitamins and minerals?

A. Stomach

B. Mouth

C. Large Intestine

D. Pancreas

Q14. How many calories does a single gram of fat provide?

A. 4 kcals

B. 7 kcals

C. 9 kcals

D. 11 kcals

Q15. The term reduced or low fat is required by legal definition to be?

A. Lower in fat than the original, but has no set value

B. At least 50% lower in fat than the original

C. At least 25% lower in fat than the original

D. At least 10% lower in fat than the original

Q16. What fuel is used in anaerobic exercise? 

A. Carbohydrates

B. Fats

C. Fats and Carbohydrates

D. Protein, Fats and Carbohydrates 

Q17. What acronym is often used for setting effective nutritional goals with clients?

A. NEAT

B. SMART

C. FITT

D. BMR

Q18. Diets that severely restrict calorie intake can?

A. Promote healthy levels of dietary fat

B. Assist long term weight management

C. Lower basal metabolic rate (BMR)

D. Reduce the risk of disordered eating    

Q19. Where does food pass to immediately after the Oesophagus?

A. Trachea

B. Duodenum

C. Stomach

D. Pancreas

Q20. Excessive saturated fat in the diet has been implicated as a risk factor for?

A. Heart disease

B. Eczema

C. Asthma

D. Arthritis

Q11 = D  Q12 = D  Q13 = C  Q14 = C  Q15 = C

Q16 = A  Q17 = B  Q18 = C  Q19 = C  Q20 = A

Your score =   / Out of 10

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SECTION 3

Q21. A portion of dairy is considered to be?

A. A 600g pot of yoghurt

B. 1 pint of milk

C. 4 tablespoons of cream

D. 1 small glass of milk

Q22. When should electrolyte supplements/sports drinks be used in exercise?

A If the session is 60 mins or longer

B. All sessions if the client is a beginner

C. All sessions if the client is diabetic

D. If the session is 20 mins or longer

Q23. Who are least at risk of nutritional deficiency?

A. Active Pregnant Females

B. Elderly

C. Children

D. Sedentary pre-menopausal women

Q24. Which of the following would be a ‘dietary practice’ that is followed by some cultural and religious traditions that would influence the nutritional advice given to a client?

A. Dieting

B. Fasting

C. Skipping breakfast

D. Increasing calories

Q25. What are proteins broken down into before they can be used in the body?

A. Fatty acids

B. Amino acids

C. Glucose

D. Insulin

Q26. To be compliant with the National Food Guide, how many portions of oily fish should a client be eating?

A. 1 portion per day

B. 2 portions per day

C. 1 portion per week

D. 2 portions per week

Q27. The national food guide specifically informs us to cut down on which food categories?

A. Starchy foods and caffeine

B. Monounsaturated fat and alcohol

C. Polyunsaturated fat and bread

D. Saturated fat and salt

Q28. What does the phrase 'fat burns in a carbohydrate flame' refer to?

A. The aerobic energy system

B. The anaerobic lactic acid system

C. The phosphocreatine system

D. The metabolism of ketone bodies

Q29. The energy balance equation states weight gain is a result of?

A. More energy in than energy out

B. More energy out than energy in

C. Equal energy in and out

D. No energy in and no energy out

Q30. At what point is it best to obtain informed consent?

A. After 6 weeks of progress

B. Once an appointment is set

C. Beginning an initial consultation

D. After nutritional advice has been offered

Q21 = D  Q22 = A  Q23 = D  Q24 = C  Q25 = B

Q26 = C  Q27 = D  Q28 = A  Q29 = A  Q30 = C

Your score =   / Out of 10

*TIP: Once you've read the question, DON'T jump straight into the 4 possible answers, take a second to think about what the answer could be - DON'T get sidetracked by the 3 wrong answers!!!

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SECTION 4

Q31. What nutritional term is described by the statement, 'adequate water intake and appropriate quantities of foods from all food groups’?

A. Nutrition

B. Balanced diet

C. Supplementation

D. Calorie counting

Q32. Which of the following is not a fat soluble vitamin?

A. Vitamin D

B. Vitamin A

C. Vitamin C

D. Vitamin K

Q33. The independent body responsible for governing the control and sale of food in the UK is the?

A. Food Standards Agency

B. British Nutrition Foundation

C. Slimming World Organisation

D. British Medical Association

Q34. Which types of foods are best to aid refuelling as part of a post exercise meal in the first 15 minutes after vigorous activity?

A. High glycaemic

B. Low to moderate Glycaemic

C. High in protein

D. High in fibre

Q35. What does the energy intake aspect of the energy balance equation refer to?

A. Water

B. Food

C. Medication

D. Exercise

Q36. Which of the following information would be important to collect to provide effective nutritional advice?

A. Fitness testing

B. Lifestyle questionnaire

C. Informed consent

D. Family history

Q37. During digestion, the function of hydrochloric acid in the stomach is to?

A. Emulsify fats

B. Kill bacteria

C. Produce bile

D. Absorb nutrients

Q38. A function of vitamin B is to?

A. Play a role in blood clotting

B. Lubricate joints

C. Help prevent fatigue

D. Help form strong bones and teeth

Q39. The UK National food model is the?

A. Eat-well Guide and Eat Well Plate

B. Food Pyramid

C. Healthy Eating plate

D. Eat smart pyramid

Q40. What is advised regarding pre-workout nutrition?

A. Don’t eat for 6-8 hours before exercise to avoid stomach discomfort

B. Do eat a balanced meal 1-3 hours before exercise

C. Do eat a large high protein meal 10 minutes before exercise

D. Do eat a small high fat meal 30 minutes before exercise

Q31 = B  Q32 = C  Q43 = A  Q34 = A  Q35 = B

Q36 = B  Q37 = B  Q38 = C  Q39 = A  Q40 = B

Your score =   / Out of 10

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SECTION 5

Q41. Which of the following would NOT be a relevant factor when determining daily energy expenditure?

A. Family history of disease

B. Exercise habits

C. Dietary intake

D. Basal metabolic rate

Q42. Which of the following is a nationally accepted measure of health risk in relation to body composition?

A. Hip:Waist Ratio

B. Underwater weighing

C. Height only

D. Weight only

Q43. What is the stomach enzyme that breaks protein into shorter chain peptides?

A. Amylase

B. Pepsin

C. Lipase

D. Trypsin

Q44. How many non-essential amino acids are there for adults?

A. 4

B. 9

C. 11

D. 20

Q45. Careful preparation of food can support good health by?

A. Retaining nutrients

B. Reducing digestibility

C. Maximising portion size

D. Removing unwanted fibre

Q46. An estimate of basal metabolic rate can be calculated using gender and which two other factors?

A. Age and waist size

B. Activity levels and waist size

C. Weight and height

D. Activity levels and weight

Q47. Which of the following categories of clientele is most likely to experience nutritional deficiency?

A. Inactive middle aged women

B. Active young women

C. Pregnant women

D. Post-menopausal women

Q48. A long term effect of anorexia nervosa would be?

A. Improved skin condition

B. Risk of osteoporosis

C. Improved bone density

D. Optimum homeostasis

Q49. Fats are broken down into?

A. Fatty acids

B. Amino acids

C. Glycogen

D. Insulin

Q50. Which ingredient will indicate the presence of refined sugars that provide calories?

A. Xylitol

B. Carrageenan

C. Saccharin

D. Sucralose

Q41 = A  Q42 = A  Q43 = B  Q44 = C  Q45 = A

Q46 = C  Q47 = C  Q48 = B  Q49 = A  Q50 = A

Your score =   / Out of 10

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