NASM NUTRITION CORE EXAMINATION SET
QUESTIONS AND ANSWERS SURE A+
✔✔Dietary Guidelines for Americans - ✔✔Which document serves as a resource for
health professionals and describes healthy diets that may help prevent diet-related
chronic diseases?
✔✔The highest average daily nutrient intake level that is likely to pose no risk of
adverse health effects to almost all individuals in the general population is known as
which of the following? - ✔✔Tolerable Upper Limit (UL)
✔✔Body Mass Index (BMI) - ✔✔Which body assessment method counts all weight as
equal, regardless of what the weight is made of?
✔✔Which Dietary Reference Intake (DRI) describes the average daily nutrient intake
level sufficient to meet the nutrient requirement of nearly all healthy individuals in a
particular life stage and gender group? - ✔✔Recommended Dietary Allowance (RDA)
✔✔Portion control guidelines that use the image of a 'Healthy Eating Plate" generally
recommend that protein foods comprise how much area on a plate? - ✔✔Approximately
a quarter of the plate
, ✔✔If a food label in the EU and UK mentions a dietary ingredient in the product name
or on the primary display panel, what must be included in the Ingredients List in addition
to the name of the dietary ingredient? - ✔✔The percentage (%) by weight of the dietary
ingredient in the product
✔✔Which of the following is an appropriate visual approximation for fat at a meal for an
average adult female who requires approximately 1500-1800 calories per day? - ✔✔A
golf ball
✔✔A client mentions that he is trying to find a brand of cereal that is high in fiber but is
not sure how to compare different products. What recommendation could a Nutrition
Coach provide to help him choose a brand that is high in fiber? - ✔✔Choose a brand
that has a % Daily Value of 20% or more for fiber.
✔✔A client expresses that he is planning on meal prepping and is going to cook enough
chicken to last him for the whole week ahead. What might a Nutrition Coach suggest for
food safety reasons? - ✔✔Suggest that he freeze some portions since cooked chicken
only lasts for three to four days in the refrigerator.
✔✔Basic food safety guidelines remain important when meal prepping. Cooked fish
should be consumed no later than how many days following preparation? - ✔✔Two to
three days after preparation
✔✔According to B.J. Fogg's model, what is a strategy that a client could use to turn a
healthy behavior change into a sustainable habit? - ✔✔Associate the change with an
existing behavior that they perform or engage in regularly.
✔✔When dining out, certain key words on a menu can indicate how a dish has been
prepared. In general, which preparation methods tend to be the healthiest (i.e. prepared
with minimal added fat)? - ✔✔Dishes that are poached, steamed, roasted, or broiled
(without added fat)
✔✔A client expresses that she usually likes to have a piece of fruit as a snack in the
afternoon, but she is usually hungry again soon after. What might a Nutrition Coach
recommend she do to prolong satiety? - ✔✔Add some protein to her snack.
✔✔How many grams of protein per meal is advisable to maximize the muscle
repair/building response? - ✔✔20-40 g
✔✔20-35% of total calories - ✔✔What is the recommended total daily fat intake on a
low-fat diet (LFD)?
QUESTIONS AND ANSWERS SURE A+
✔✔Dietary Guidelines for Americans - ✔✔Which document serves as a resource for
health professionals and describes healthy diets that may help prevent diet-related
chronic diseases?
✔✔The highest average daily nutrient intake level that is likely to pose no risk of
adverse health effects to almost all individuals in the general population is known as
which of the following? - ✔✔Tolerable Upper Limit (UL)
✔✔Body Mass Index (BMI) - ✔✔Which body assessment method counts all weight as
equal, regardless of what the weight is made of?
✔✔Which Dietary Reference Intake (DRI) describes the average daily nutrient intake
level sufficient to meet the nutrient requirement of nearly all healthy individuals in a
particular life stage and gender group? - ✔✔Recommended Dietary Allowance (RDA)
✔✔Portion control guidelines that use the image of a 'Healthy Eating Plate" generally
recommend that protein foods comprise how much area on a plate? - ✔✔Approximately
a quarter of the plate
, ✔✔If a food label in the EU and UK mentions a dietary ingredient in the product name
or on the primary display panel, what must be included in the Ingredients List in addition
to the name of the dietary ingredient? - ✔✔The percentage (%) by weight of the dietary
ingredient in the product
✔✔Which of the following is an appropriate visual approximation for fat at a meal for an
average adult female who requires approximately 1500-1800 calories per day? - ✔✔A
golf ball
✔✔A client mentions that he is trying to find a brand of cereal that is high in fiber but is
not sure how to compare different products. What recommendation could a Nutrition
Coach provide to help him choose a brand that is high in fiber? - ✔✔Choose a brand
that has a % Daily Value of 20% or more for fiber.
✔✔A client expresses that he is planning on meal prepping and is going to cook enough
chicken to last him for the whole week ahead. What might a Nutrition Coach suggest for
food safety reasons? - ✔✔Suggest that he freeze some portions since cooked chicken
only lasts for three to four days in the refrigerator.
✔✔Basic food safety guidelines remain important when meal prepping. Cooked fish
should be consumed no later than how many days following preparation? - ✔✔Two to
three days after preparation
✔✔According to B.J. Fogg's model, what is a strategy that a client could use to turn a
healthy behavior change into a sustainable habit? - ✔✔Associate the change with an
existing behavior that they perform or engage in regularly.
✔✔When dining out, certain key words on a menu can indicate how a dish has been
prepared. In general, which preparation methods tend to be the healthiest (i.e. prepared
with minimal added fat)? - ✔✔Dishes that are poached, steamed, roasted, or broiled
(without added fat)
✔✔A client expresses that she usually likes to have a piece of fruit as a snack in the
afternoon, but she is usually hungry again soon after. What might a Nutrition Coach
recommend she do to prolong satiety? - ✔✔Add some protein to her snack.
✔✔How many grams of protein per meal is advisable to maximize the muscle
repair/building response? - ✔✔20-40 g
✔✔20-35% of total calories - ✔✔What is the recommended total daily fat intake on a
low-fat diet (LFD)?
