1|Page
CANFITPRO HWL Exam 2025 — Part 1, Part 2 & Part 3
Study Guide, Practice Test Questions, and Health &
Wellness Certification Tips
Ace your CANFITPRO Health & Wellness Leadership (HWL) Exam with updated study
guides, practice test questions, and detailed breakdowns of Part 1, Part 2, and Part 3. Learn
how to prepare, apply, and pass the CANFITPRO HWL certification exam in 2025.
• CANFITPRO HWL exam 2025
• CANFITPRO HWL Part 1 Part 2 Part 3
• CANFITPRO Health and Wellness Leadership exam
The purpose and function of fat - ANSWER--to aid in the transportation of the fat soluble vitamins
(A,D,E,K)
-to provide a feeling of fullness and satisfaction from a meal
-to make eating pleasurable because they contribute to taste and texture
-to provide tissue structure to cells, including those in the nervous system, heart and liver
-to provide vital organ protection
-to provide thermal insulation and controlling body temperature
-to facilitate the transmission of nerve impulses by insulating nerve cells
-a concentrated and energetically efficient source of fuel
Grams of fat equal to 9 calories - ANSWER-1g of fat
The body's main source of fuel for prolonged exercise - ANSWER-body fat (adipose tissue)
,2|Page
The 4 types of fat - ANSWER-unsaturated, saturated, cholesterol, trans fatty acid
Fats that remain liquid at room temperature (monounsaturated and polyunsaturated) - ANSWER-
unsaturated fats
A fat containing only one double bond between carbons; the key fatty acid is oleic acid (OA). It may help
lower blood cholesterol. - ANSWER-monosaturated fatty acid (MUFA)
A form of diabetes that usually develops during childhood or adolescence and is characterized by a
severe deficiency of insulin, leading to high blood glucose levels - ANSWER-Type 1 Diabetes
A form of diabetes that develops especially in adults and most often obese individuals and that is
characterized by high blood glucose resulting from impaired insulin utilization coupled with the body's
inability to compensate with increased insulin production. - ANSWER-type 2 diabetes
Digestion of Carbohydrates - ANSWER--begins in the mouth (saliva contains the enzyme amylase, which
begins the chemical break down)
-glucose is absorbed in the small intestine and transported via the blood to the liver for storage or
delivery throughout the body
Regulation of blood sugar levels - ANSWER-1. Carbs are digested and appear in the blood primarily as
glucose
2. Pancreas detects glucose in the blood; secrets the hormone insulin
3. If blood sugar too low, liver glycogen is converted to glucose
4. By ensuring adequate supply of dietary carbs, protein in the body is sparred as an energy source.
5. Carbs are broken down and provide a source of energy in about 20 minutes, lasting up to 4 hours.
Uncontrolled blood sugar leads to - ANSWER-increase in fat mass, inflammation of the body, sodium
retention, risk of cancer; promotion of fat storage; elevated triglycerides
,3|Page
The system that measures the rise in circulating blood sugar triggered by a carbohydrate; a lower
number will cause a small rise, while a higher number will cause a greater response. - ANSWER-Glycemic
Index (GI)
A way to assess the impact of carb consumption that takes the GI into account. - ANSWER-Glycemic Load
(GL)
Fats that are necessary in an eating plan to keep the body working at its best - ANSWER-Healthy fats
Fatty acid with two or more double bonds; the 2 essential fatty acids (EFA) that the body cannot produce
and must get from the diet (alpha-linolenic acid, ALA and linolenic acid, LA) - ANSWER-polyunsaturated
fatty acids (PUFA)
The healthy ratio of omega-3 to omega-6 - ANSWER-3:1
EFA - ANSWER-essential fatty acids
PUFA - ANSWER-polyunsaturated fatty acid
MUFA - ANSWER-monounsaturated fatty acid
Often referred to as the bad fats, but can actually be beneficial to weight loss - ANSWER-saturated fatty
acid
A saturated fatty acid that are produced from LA by bacteria of the gastrointestinal tract. It is known for
it's anti-cancer properties and the ability to reduce the risk of cardiovascular disease. It also helps fight
inflammation. - ANSWER-Conjugated Linoleic Acid (CLA)
Benefits of saturated fats - ANSWER--make up at least 50% of the cell membrane and give cells stiffness
and integrity
-play a role in the health of bones
-lowers lipoprotein (the substance in the blood that indicates proneness to heart disease)
, 4|Page
-protects the liver from toxins and enhances the immune system
-are needed for the use of efas (omega-3 are better retained in the tissue when the diet is rich in
saturated fats)
-can be exposed to high heat
75% of ____ is manufactured in the body and levels in the blood has limited influence from diet -
ANSWER-Cholesterol
Benefits of cholesterol - ANSWER--protects the integrity of cell membranes
-enables nerve cells to send messages back and forth
-provides a building block for vitamin D
-helps synthesize hormones (estrogen and testosterone)
2 types of cholesterol - ANSWER-Low Density Lipoproteins (LDL) - bad
High Density Lipoproteins (HDL) - good
Blood fat that transports cholesterol to organs and tissues; excess amounts result in the accumulation of
fatty deposits on artery walls - ANSWER-low-density lipoprotein (LDL)
Blood fat that helps transport cholesterol out of the arteries and tissues, thereby protecting against
heart disease - ANSWER-High-density lipoprotein (HDL)
Things that influence blood cholesterol levels - ANSWER-genetics, activity level, trans fats in the diet
A fatty acid produced from the partial hydrogenation of the unsaturated fatty acid in vegetable oils;
associated with increased risk of coronary heart disease and high cholesterol - ANSWER-trans fatty acid
(trans fat/tfas)
Attributes of trans fats - ANSWER--raise blood cholesterol levels
-disrupt the process of essential fatty acids (efas)
CANFITPRO HWL Exam 2025 — Part 1, Part 2 & Part 3
Study Guide, Practice Test Questions, and Health &
Wellness Certification Tips
Ace your CANFITPRO Health & Wellness Leadership (HWL) Exam with updated study
guides, practice test questions, and detailed breakdowns of Part 1, Part 2, and Part 3. Learn
how to prepare, apply, and pass the CANFITPRO HWL certification exam in 2025.
• CANFITPRO HWL exam 2025
• CANFITPRO HWL Part 1 Part 2 Part 3
• CANFITPRO Health and Wellness Leadership exam
The purpose and function of fat - ANSWER--to aid in the transportation of the fat soluble vitamins
(A,D,E,K)
-to provide a feeling of fullness and satisfaction from a meal
-to make eating pleasurable because they contribute to taste and texture
-to provide tissue structure to cells, including those in the nervous system, heart and liver
-to provide vital organ protection
-to provide thermal insulation and controlling body temperature
-to facilitate the transmission of nerve impulses by insulating nerve cells
-a concentrated and energetically efficient source of fuel
Grams of fat equal to 9 calories - ANSWER-1g of fat
The body's main source of fuel for prolonged exercise - ANSWER-body fat (adipose tissue)
,2|Page
The 4 types of fat - ANSWER-unsaturated, saturated, cholesterol, trans fatty acid
Fats that remain liquid at room temperature (monounsaturated and polyunsaturated) - ANSWER-
unsaturated fats
A fat containing only one double bond between carbons; the key fatty acid is oleic acid (OA). It may help
lower blood cholesterol. - ANSWER-monosaturated fatty acid (MUFA)
A form of diabetes that usually develops during childhood or adolescence and is characterized by a
severe deficiency of insulin, leading to high blood glucose levels - ANSWER-Type 1 Diabetes
A form of diabetes that develops especially in adults and most often obese individuals and that is
characterized by high blood glucose resulting from impaired insulin utilization coupled with the body's
inability to compensate with increased insulin production. - ANSWER-type 2 diabetes
Digestion of Carbohydrates - ANSWER--begins in the mouth (saliva contains the enzyme amylase, which
begins the chemical break down)
-glucose is absorbed in the small intestine and transported via the blood to the liver for storage or
delivery throughout the body
Regulation of blood sugar levels - ANSWER-1. Carbs are digested and appear in the blood primarily as
glucose
2. Pancreas detects glucose in the blood; secrets the hormone insulin
3. If blood sugar too low, liver glycogen is converted to glucose
4. By ensuring adequate supply of dietary carbs, protein in the body is sparred as an energy source.
5. Carbs are broken down and provide a source of energy in about 20 minutes, lasting up to 4 hours.
Uncontrolled blood sugar leads to - ANSWER-increase in fat mass, inflammation of the body, sodium
retention, risk of cancer; promotion of fat storage; elevated triglycerides
,3|Page
The system that measures the rise in circulating blood sugar triggered by a carbohydrate; a lower
number will cause a small rise, while a higher number will cause a greater response. - ANSWER-Glycemic
Index (GI)
A way to assess the impact of carb consumption that takes the GI into account. - ANSWER-Glycemic Load
(GL)
Fats that are necessary in an eating plan to keep the body working at its best - ANSWER-Healthy fats
Fatty acid with two or more double bonds; the 2 essential fatty acids (EFA) that the body cannot produce
and must get from the diet (alpha-linolenic acid, ALA and linolenic acid, LA) - ANSWER-polyunsaturated
fatty acids (PUFA)
The healthy ratio of omega-3 to omega-6 - ANSWER-3:1
EFA - ANSWER-essential fatty acids
PUFA - ANSWER-polyunsaturated fatty acid
MUFA - ANSWER-monounsaturated fatty acid
Often referred to as the bad fats, but can actually be beneficial to weight loss - ANSWER-saturated fatty
acid
A saturated fatty acid that are produced from LA by bacteria of the gastrointestinal tract. It is known for
it's anti-cancer properties and the ability to reduce the risk of cardiovascular disease. It also helps fight
inflammation. - ANSWER-Conjugated Linoleic Acid (CLA)
Benefits of saturated fats - ANSWER--make up at least 50% of the cell membrane and give cells stiffness
and integrity
-play a role in the health of bones
-lowers lipoprotein (the substance in the blood that indicates proneness to heart disease)
, 4|Page
-protects the liver from toxins and enhances the immune system
-are needed for the use of efas (omega-3 are better retained in the tissue when the diet is rich in
saturated fats)
-can be exposed to high heat
75% of ____ is manufactured in the body and levels in the blood has limited influence from diet -
ANSWER-Cholesterol
Benefits of cholesterol - ANSWER--protects the integrity of cell membranes
-enables nerve cells to send messages back and forth
-provides a building block for vitamin D
-helps synthesize hormones (estrogen and testosterone)
2 types of cholesterol - ANSWER-Low Density Lipoproteins (LDL) - bad
High Density Lipoproteins (HDL) - good
Blood fat that transports cholesterol to organs and tissues; excess amounts result in the accumulation of
fatty deposits on artery walls - ANSWER-low-density lipoprotein (LDL)
Blood fat that helps transport cholesterol out of the arteries and tissues, thereby protecting against
heart disease - ANSWER-High-density lipoprotein (HDL)
Things that influence blood cholesterol levels - ANSWER-genetics, activity level, trans fats in the diet
A fatty acid produced from the partial hydrogenation of the unsaturated fatty acid in vegetable oils;
associated with increased risk of coronary heart disease and high cholesterol - ANSWER-trans fatty acid
(trans fat/tfas)
Attributes of trans fats - ANSWER--raise blood cholesterol levels
-disrupt the process of essential fatty acids (efas)
