Trivia Flashcards
7 cards from real ACE practice questions. Tap to flip, then mark Knew It or Still Learning โ missed cards come back until you master them.
Read the first 7 Trivia flashcards as text
Which of the following best describes the overload principle in exercise programming?
Answer: Progressively increasing training stress beyond current capacity to drive adaptation
The overload principle states that the body must be subjected to greater-than-normal stress to stimulate physiological adaptation and improvement.
What is the approximate caloric equivalent of one pound of body fat?
Answer: 3,500 calories
One pound of body fat is approximately equivalent to 3,500 calories, a widely used figure in weight management counseling.
The bicep curl primarily moves the elbow through which type of joint action?
Answer: Flexion
The bicep curl involves elbow flexion, in which the angle at the elbow joint decreases as the forearm moves toward the upper arm.
Which macronutrient provides 9 calories per gram, the highest caloric density of the three?
Answer: Fat
Fat provides 9 kcal per gram, compared to 4 kcal/g for both carbohydrates and protein, making it the most calorie-dense macronutrient.
Which assessment is commonly used by personal trainers to measure hip and core stability?
Answer: Overhead squat assessment
The overhead squat assessment reveals compensations in hip stability, ankle mobility, thoracic extension, and core control simultaneously.
The SAID principle in exercise science stands for which concept?
Answer: Specific Adaptation to Imposed Demands
SAID (Specific Adaptation to Imposed Demands) means the body adapts specifically to the type of stress placed upon it, which underpins sport-specific training.
Which body composition assessment method uses low-level electrical current passed through the body to estimate fat mass?
Answer: Bioelectrical impedance analysis (BIA)
Bioelectrical impedance analysis (BIA) measures the resistance of body tissues to a small electrical current, using the difference in conductivity between lean mass and fat mass.