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Professional Nutrition Coach

COURSE QUIZZES

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Contents
Introduction – Unit 17
Answer Form

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Professional Nutrition Coach Course Quizzes

Introduction
1. Food is so much more than fuel. 8. Your clients can improve despite their
a. True genetics:

b. False a. True
b. False
2. Good nutrition takes into account the
following: 9. _____ alone usually isn’t enough.
a. Energy balance a. Hormonal balance
b. Nutrient intake b. Mood
c. Environmental sustainability c. Exercise
d. All of the above are correct
10. Focusing exclusively on body
3. Good nutrition programs can help to composition when making nutrition
properly control energy balance. choices is always healthy.

a. True a. True

b. False b. False

4. Which of the following statements is 11. Good nutrition includes using _____ to
true in regards to nutrient density? inform future decisions.

a. It’s the balance between food and exercise a. supplements outcomes

b. It can’t be influenced by someone’s food choices b. newspapers

c. Nutrient dense foods are generally highly pro- c. diet plans

cessed foods
12. This course qualifies you to legally offer
d. It’s the ratio of nutrients per amount of food Medical Nutrition Therapy.

5. Examples of foods with higher nutrient a. True

density include: b. False
a. Bright or deeply colored vegetables and fruits
13. There is a single best diet for everyone.
b. White flour
a. True
c. Ice cream
b. False
6. Limiting factors for clients may include
their genetic makeup, their physical 14. Sustainable agriculture involves things
activity patterns, or their mindset. like:
a. True a. Preserving and replenishing soil
b. False b. Preserving water
c. Making animal welfare a priority
7. To achieve great results with a client, it’s d. All of the above are correct
important to identify their:
a. Vitamin A levels 15. A good nutrition coach:
b. Blood cholesterol a. is client centered, helps clients take action, and
c. Vertical jump is continually learning.
d. Limiting factors b. has a stock diet plan for all clients, and is set in
their ways.
c. doesn’t care about scope of practice.
d. focuses exclusively on macronutrient intake
pnc_quiz_19-0301 with clients. 3
Professional Nutrition Coach Course Quizzes

Unit One
1. All living tissues are built from _____. 7. Which of the following would be
classified as an organelle?
a. exercise
a. The heart
b. minerals vitamins
b. The quads
c. cells
c. A mitochondrion
2. Metabolism refers to all of the cellular d. The tongue
tasks that contribute to life.
a. True 8. All of the chemical reactions that take
place in the body require the help of
b. False
specific proteins, called phytochemicals.

3. An example of an organism would be: a. True

a. A nucleus b. False

b. A human being
9. Wrapped up in chromosomes, our DNA
c. Skin dictates which _____ are formed in the
d. A kidney body.
a. nutrients
4. The organ system that has the main b. proteins
responsibility of protecting us against
pathogens, tumor cells, and other c. phytochemicals
foreign invaders is: d. fats
a. The immune system
10. Small genetic differences called _____
b. The skeletal system
explain why some people respond
c. The reproductive system slightly differently to various types of
d. The nervous system foods.
a. cells
5. The organ system that includes the b. muscle contractions
hypothalamus, pituitary gland, and
thyroid gland is: c. co-factors

a. The nervous system d. genetic polymorphisms

b. The endocrine system

11. Organelles give cells their structure and
c. The integumentary system function.
d. The skeletal system a. True
b. False
6. Which of the following is a tissue in the
human body?
12. Since lipids are part of the plasma
a. Epithelial membrane, the types of _____ we eat in
b. Connective our diet will influence the membrane’s
fluidity or flexibility.
c. Muscle
a. vitamins
d. All of the above are correct
b. fats
c. co-factors
d. enzymes

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Professional Nutrition Coach Course Quizzes

13. What cellular organelles contain cristae
and are responsible for converting
things like protein, carbohydrate, and fat
into ATP?
a. Cytosol
b. Nucleus
c. Muscle
d. Mitochondria
14. DNA contains a code unique to each
of us, one that provides cellular
instructions for making proteins that we
need for our structure and function.
a. True
b. False
15. Once our DNA sends out a signal to
make proteins, it’s the job of the_____
to receive this genetic message from
the DNA and to make and transport
the required proteins for use inside and
outside the cell.
a. lysosome nucleus
b. endoplasmic reticulum and Golgi apparatus
c. mitochondria
18. Lipase is an example of an _____ that
degrades _____.
a. organelle, lipids
b. organelle, carbohydrates
c. enzyme, lipids
d. enzyme, carbohydrates
19. Enzymatic function is influenced by
a host of environmental, genetic, and
nutritional factors, including which of
the following?
a. Temperature
b. pH
c. Vitamin and mineral status
d. All of the above are correct
20. In the lock-and-key model, the:
a. Enzyme and its chemical partner fit together
tightly and carry out their reaction.
b. Vitamins fit together loosely and carry out their
reaction.
c. Minerals fit together tightly and carry out their
reaction.
d. All of the above are correct

16. Which of the following would be an

example of a protein receptor initiating a
signal transduction cascade?
a. Peristalsis
b. Cellular response to insulin
c. Swallowing
d. None of the above are correct

17. Dietary proteins are proteins that “live”

in the cell membrane and let molecules
pass between spaces inside the cells
and spaces outside of cells.
a. True
b. False

pnc_quiz_19-0301 5
Professional Nutrition Coach Course Quizzes
Unit 2
1. When speaking to clients about
nutrition, talk about _____ , not_____
a. nutrients, food
b. food, nutrients
c. organelles, organisms
d. muscles, bones
2. If food seems nearby, our _____
immediately tells our mouth to start
salivating, our stomach to start secreting
digestive enzymes, and so forth.
a. stomach
b. mouth
c. brain
d. None of the above are correct
3. The stomach is divided into three parts,
the:
a. Fundus, body, and antrum
b. Esophagus, lower esophageal sphincter, and
fundus
c. Antrum, colon, and pyloric sphincter
d. None of the above are correct
4. Fundamentally, the process of digestion
involves a few key steps: breaking down
foods mechanically and chemically into
smaller pieces, and eventually smaller
molecules; moving those molecules
from inside the GI tract to elsewhere in
the body (either for use or storage); and
excreting whatever our body doesn’t
want or won’t use.
a. True
b. False
5. The small intestine is lined with cells
called myocytes.
a. True
b. False
pnc_quiz_19-0301 6
6. Why does digested food travel slowly
through the intestines?
a. It allows nutrients to come into contact with the
intestinal wall so that they can be transported
into circulation.
b. Because the immune system regulates digestion.
c. It doesn’t; it moves quite fast, leaving the body
within 2 hours of ingestion.
7. The process of _____ , happens through
the _____ , a sturdy network of vessels
that shuttles material between the
intestines and the liver.
a. Cori cycling, cystic duct
b. enterohepatic circulation, portal vein
c. emulsification, ileocecal valve
d. None of the above are correct
8. Small amounts of amylase and lipase are
found in saliva.
a. True
b. False
9. When food and acid do re-enter the
esophagus, due to dysfunction of the
_____ , this is called gastroesophageal
reflux (GERD):
a. cecum
b. ileocecal valve
c. lower esophageal sphincter
d. pyloric sphincter
10. Normal stomach capacity ranges from
0.25 to 1.7 liters.
a. True
b. False
11. Bile secretion aids in the emulsification
of _____ and is produced in the _____.
a. protein, stomach
b. fat, liver
c. protein, kidney
d. fat, pancreas
Professional Nutrition Coach Course Quizzes

12. The pancreas releases pancreatic juice 19. The following structures/enzymes/
and _____ hormones. functions relate to the mouth:
a. unknown a. Salivary amylase and mastication
b. corticoregulatory b. Gallbladder and salivary amylase
c. glucoregulatory c. Intrinsic factor and hydrochloric acid
d. None of the above are correct
20. The following structures/enzymes/
13. Simple diffusion doesn’t need a carrier functions relate to the esophagus:
protein. a. Hydrochloric acid and peristalsis
a. True b. Peristalsis and epiglottis
b. False c. Intrinsic factor and hydrochloric acid

14. Facilitated diffusion uses a carrier 21. The following structures/enzymes/

protein. functions relate to the stomach:
a. True a. Epiglottis and hydrochloric acid
b. False b. Mastication and salivary amylase
c. Hydrochloric acid and intrinsic factor
15. Active transport uses energy because
it moves against the concentration 22. The following structures/enzymes/
gradient. functions relate to the small intestine:
a. True a. Epiglottis and intrinsic factor
b. False b. Where most absorption occurs; also known as
colon
16. The liver can store _____ for later use.
c. Where most absorption occurs; where pancre-
a. glycogen atic juices are secreted
b. vitamin C
c. photochemicals 23. The following structures/enzymes/
functions relate to the large intestine:
d. None of the above are correct
a. Absorbs sodium, potassium, acids, water;
gallbladder
17. The liver will filter toxins and drugs
newly introduced before blood is b. Also known as colon; absorbs sodium, potas-
returned to general circulation. This is sium, acids, water
referred to as _____. c. Mastication, epiglottis
a. co-factoring
b. first pass metabolism 24. Gastrin is:

c. ketosis a. Released when food enters through the lower

esophageal sphincter into the stomach
18. The spleen can deaminate amino acids, b. Released when food enters colon
converting them into glucose derivatives c. Released when food enters mouth
and free nitrogen for excretion through
the urine.
a. True
b. False

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Professional Nutrition Coach Course Quizzes

25. Secretin: 30. Peptide YY (PPY 3-36):

a. Is released by the kidneys to initiate peristalsis a. Directly signals the brain to suppress appetite
b. Tells liver to produce ketones b. Indirectly signals the colon to absorb water
c. Is released by S cells, tells pancreas and bile c. Directly signals the brain to increase appetite
ducts to produce pancreatic fluid d. Indirectly signals the brain to suppress appetite

26. Cholecystokinin (CCK) is: 31. Ghrelin:

a. A hunger hormone, indirectly tells your brain
that you’re hungry
b. A satiety hormone, indirectly tells your brain
that you’re full
c. A glucoregulatory hormone, helping balance
blood sugars
a. A glucoregulatory hormone that acts directly
on the kidneys
b. A hunger hormone that acts indirectly on the
brain
c. A satiety hormone that acts directly on the
colon

27. Gastric inhibitory polypeptide (GIP): d. A hunger hormone that acts directly on the
brain
a. Inhibits kidney function
b. Inhibits insulin release
c. Inhibits gastric secretions

28. Motilin:
a. Is released at regular intervals between meals,
may lead to “growling stomach”
b. Promotes muscle relaxation throughout GI
tract
c. Is released by esophagus

29. Somatostatin:
a. Increases the release of other digestive hor-
mones
b. Suppresses the release of other digestive hor-
mones
c. Another name for motilin

pnc_quiz_19-0301 8
Professional Nutrition Coach Course Quizzes
Unit 3
1. According to the laws of
thermodynamics, energy is never really
created nor destroyed — it just moves
around or gets transformed from one
form to another.
a. True
b. False
2. Stored nutrients supply the energy for
most of our regular functioning.
a. True
b. False
3. _____ and _____ make up the two most
important “raw materials” for making
ATP in the body.
a. Amino acids, phytochemicals
b. Protein, enzymes
c. Triglycerides, glycogen
d. Minerals, co-factors
4. When adenosine-phosphate bonds are
broften:
a. Protein is synthesized
b. Energy is released
c. Enzymes digest protein
d. Energy is absorbed
5. Breaking the chemical bonds that
normally hold the molecules of our food
together releases energy. This energy,
in turn, fuels the processes we need to
form ATP. We call this process _____.
a. storage
b. processing
c. energy transfer
d. energy synthesis
pnc_quiz_19-0301 9
6. Two important hydrogen carriers, NAD+
(nicotinamide adenine dinucleotide) and
FAD (flavin adenine dinucleotide), act as
co-enzymes. They are derived from the
vitamins _____ and _____.
a. B1 (thiamin) and C (ascorbic acid)
b. C (ascorbic acid) and B1 (thiamin)
c. B3 (niacin) and B2 (riboflavin)
d. B1 (thiamin) and B2 (riboflavin)
7. Fatty acids and triglycerides:
a. Are important structurally in our plasma
membranes
b. Help transport certain vitamins and minerals
in the body
c. Act as the largest fuel depot in the body
d. All of the above are correct
8. When we need triglycerides for energy,
we break them down with a process
called lipolysis.
a. True
b. False
9. While supplement companies boast
of their product’s ability to cause fat
mobilization (release), this mobilization
(release) is useless if there isn’t an
increased need for these mobilized
(released) fats.
a. True
b. False
10. β-oxidation is the process where:
a. Protein is broften down into acetyl-CoA for
energy transfer
b. Fatty acids are broften down into acetyl-CoA
for energy transfer
c. Glycogen is converted into glucose
d. Triglycerides are mobilized into fatty acids and
glycerol
Professional Nutrition Coach Course Quizzes

11. When we need energy but don’t have a 16. _____ are used to make enzymes,
lot of carbohydrate coming in, our liver hormones, neurotransmitters, and
can make what for energy? antibodies.
a. Fatty acids a. Glucose
b. Ketones b. Amino acids
c. Triglycerides c. Carotenoids
d. Glycogen d. Fatty acids

12. When energy intake is high, from all
macronutrients, and energy demands
are low:
a. β-oxidation occurs
b. Fatty acid synthesis occurs
c. Ketone formation occurs
17. Amino acids have three eventual fates in
the body:
a. Exit the body unaltered, digestion of minerals,
generate hormones
b. Digestion of vitamins, form body fat, generate
HCL

d. Gluconeogenesis occurs c. Create new protein, form non-protein com-

pounds, energy transfer
13. _____ is a molecule that’s absolutely d. Create new glycogen in fat cells, or energy
essential a) in cell membrane function, transfer
b) in the absorption of dietary fat, c) in
the synthesis of steroid hormones, and 18. The process of nitrogen removal is called
d) in the synthesis of bile salts. gluconeogenesis.
a. Cholesterol a. True
b. Ketone bodies b. False
c. Lycopene
19. The process by which cellular proteins
d. Branched chain amino acids are continually “recycled” by being
degraded and re-synthesized is called
14. _____ tends to be cardioprotective. _____.
a. LDL a. Transformation
b. HDL b. Glucose turnover
c. Triglyceride c. Protein turnover
d. Glucose

15. The _____ typically contains about 100g

of amino acids that can readily interact
with the amino acids and proteins
located within our cells.
a. plasma pool of lipids
b. glycerol pool
c. plasma pool of amino acids
d. muscle pool of amino acids

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Professional Nutrition Coach Course Quizzes

20. Which option best describes the ATP- 23. Pick the choice best related to
PCr pathway: glycogenesis:
a. Phosphocreatine can help to re-synthesize ATP; a. From glucose to pyruvate
is the first energy system to kick in when we b. Non-carbohydrates to glucose
start exercising
c. From glucose to stored glycogen
b. Becomes major source of energy production for
activity beyond 90 seconds in duration; pyru- d. From glycogen to glucose
vate is created
24. Pick the choice best related to
c. Made up of the Kreb’s cycle and the Electron
glycogenolysis:
Transport Chain; requires oxygen
a. Acetyl-CoA to ATP, CO2 and H2O
d. Used during low energy demand; has a small
capacity for ATP re-synthesis <10 seconds b. Non-carbohydrates to glucose
c. From glucose to stored glycogen
21. Which option best describes the
d. From glycogen to glucose
Glycolytic pathway:
a. Made up of the Kreb’s cycle and the Electron 25. Pick the choice best related to glycolysis:
Transport Chain; pyruvate is created
a. From glucose to pyruvate
b. Pyruvate is created; uses stored muscle glycogen
b. Non-carbohydrates to glucose
c. Becomes major source of energy production for
activity beyond 90 seconds in duration; made c. From glucose to stored glycogen
up of the Kreb’s cycle and the Electron Trans- d. From stored glycogen to glucose
port Chain
26. Pick the choice best related to the Kreb’s
22. Which option best describes the Cycle and Electron Transport Chain:
Oxidative Phosphorylative pathway: a. Acetyl-CoA to ATP, CO2 and H2O
a. Made up of the Kreb’s cycle and the Electron b. From glucose to pyruvate
Transport Chain
c. Non-carbohydrates to glucose
b. Necessary when using ATP at a rapid rate
d. From fatty acid to acetyl-CoA
c. Phosphocreatine can help to re-synthesize ATP
d. Produces pyruvate and lactic acid

pnc_quiz_19-0301 11
Professional Nutrition Coach Course Quizzes

Unit 4
1. Large Calories represent the amount of 7. Insulin resistance can lower thermic
_____ required to raise the temperature effect of feeding (TEF).
of one kilogram of water by 1 degree a. True
Celsius (1°C)
b. False
a. cold
b. heat 8. Which macronutrient tends to have the
highest thermic effect of feeding (TEF)
c. ATP
in the human body?
d. glucose
a. Carbohydrate
2. A nuclear calorimeter is a device used to b. Fat
measure the energy content of food by c. Protein
combustion.
d. All of the above
a. True
b. False 9. The RQ for fat is _____ , the RQ for
glucose is _____.
3. “Calorie counting” is a very accurate a. 0.8, 0.8
approach and precise counting will help
your clients. b. 1.0, 0.7

a. True c. 0.7, 1.0

b. False d. 0.7, 0.7

4. The following can influence the energy 10. What can be used to estimate energy
value of food: expenditure via the measurement
of oxygen consumption and carbon
a. Resistant starch dioxide production?
b. Soil and growing conditions a. Oxygen tanks
c. Ripeness at time of harvest b. Indirect calorimetry
d. All of the above c. Nuclear calorimeter
d. Direct calorimetry
5. There is a direct relationship between
the amount of _____ we breathe in and
the amount of energy required by the 11. Energy balance is a multi-factorial
body. regulation process, much more complex
than food vs. exercise.
a. carbon monoxide
a. True
b. nitrogen
b. False
c. oxygen
d. carbon dioxide 12. During a calorie deficit, _____ is a form of
exercise can help to retain muscle.
6. No resting metabolic rate (RMR) a. Resistance training
equation is perfect.
b. Low intensity hatha yoga
a. True
c. Stretching
b. False
13. One way to shift your energy balance is
to eat more - or less.
a. True
b. False

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Professional Nutrition Coach Course Quizzes
14. For clients wanting to gain muscle, why
would taking in carbohydrates during
training be helpful?
a. It would prevent their body from using stored
nutrients
b. It wouldn’t
c. It would lead to drastic decreases in estrogen
15. Along with weight gain and loss, energy
balance affects other processes in our
bodies, such as:
a. Reproductive functions
b. Cognitive functions
c. Metabolic functions
d. All of the above are correct
16. Vitamins and minerals directly transfer
energy in the regeneration of ATP
a. True
b. False
17. Vitamins and minerals can play
important roles as _____ in the energy
transfer process.
a. co-factors
b. amino acids
c. calories
d. fuel
18. The problem of energy balance in the
modern age is one reason why it’s so
important to help our clients eat whole,
less-processed foods (along with getting
regular movement and living a healthy
lifestyle).
a. True
b. False
19. Basal Metabolic Rate (BMR):
a. Represents the number of calories required
to sustain life without movement or digestive
activity
b. This component of metabolism is the smallest
daily contributor to energy expenditure yet
has been found to be an important indicator of
weight loss or weight gain.
c. Energy used to perform purposeful exercise
d. The energy used for the digestion, absorption,
and assimilation of ingested food/nutrients
pnc_quiz_19-0301 13
20. Resting Metabolic Rate (RMR):
a. The energy used for the digestion, absorption,
and assimilation of ingested food/nutrients
b. This component of metabolism is the smallest
daily contributor to energy expenditure yet
has been found to be an important indicator of
weight loss or weight gain.
c. Very similar to BMR, usually about 10% higher
d. Represents the number of calories required
to sustain life without movement or digestive
activity
21. Thermic Effect of Feeding (TEF):
a. Energy used to perform purposeful exercise
b. Represents the number of calories required
to sustain life without movement or digestive
activity
c. This component of metabolism is the smallest
daily contributor to energy expenditure yet
has been found to be an important indicator of
weight loss or weight gain.
d. The energy used for the digestion, absorption,
and assimilation of ingested food/nutrients
22. Exercise Activity (EA):
a. The energy used for the digestion, absorption,
and assimilation of ingested food/nutrients
b. Energy used to perform purposeful exercise
c. This component of metabolism is the smallest
daily contributor to energy expenditure yet
has been found to be an important indicator of
weight loss or weight gain.
d. Very similar to BMR, usually about 10% higher
23. Non-Exercise Activity Thermogenesis
(NEAT):
a. Very similar to BMR, usually about 10% higher
b. The energy used for the digestion, absorption,
and assimilation of ingested food/nutrients
c. This component of metabolism is the smallest
daily contributor to energy expenditure yet
has been found to be an important indicator of
weight loss or weight gain.
d. Represents the number of calories required
to sustain life without movement or digestive
activity
Professional Nutrition Coach Course Quizzes

Unit 5
1. After 25 years of age, on average, people 7. The more intense the exercise, and the
lose about _____ of their RMR every more muscles utilized, the less oxygen
decade. consumed.
a. 15% a. True
b. 2-4% b. False
c. 10-12%
8. MET is short for what?
d. 0%
a. Metabolism
2. Lower intensity activity offers very little b. Metabolic equivalent
in the way of muscle preservation. c. Metrics
a. True
9. A MET is equal to 3.5 mL of oxygen per
b. False
kilogram of bodyweight per minute.
3. _____ seems to prevent muscle loss and a. True
preserve RMR most effectively: b. False
a. Cycling to get around town
10. What is the purpose of EPOC (excess
b. Gentle hatha yoga
post-exercise oxygen consumption)?
c. Intense exercise
a. To metabolize additional nutrients
d. Meditation
b. To replenish the energy stores that have been
used up
4. Sleep improves the secretion of _____
hormones. c. To reload the depleted oxygen stores in the
muscle and blood
a. catabolic
d. All of the above are correct
b. anabolic
c. neither 11. During various types of exercise, from
d. both aerobic to anaerobic, all three energy
systems are activated.
5. The following let nerve impulses travel a. True
along the sarcolemma, deep inside
b. False
the cell, to tell the muscles to fire and
contract.
12. About 10-90 seconds into high-intensity
a. T-tubules exercise which energy system would be
b. Sarcoplasm dominant?
c. Mitochondria a. ATP-PCr
d. Myofibrils b. Glycolytic
c. Oxidative phosphorylative
6. Why do muscle cells have numerous
d. All will contribute equally
mitochondria?
a. For buffering capacity
b. They don’t
c. Muscle cells require large amounts of energy
d. For glycogen storage

pnc_quiz_19-0301 14
Professional Nutrition Coach Course Quizzes
13. The point at which more lactate is being
released than our bodies can clear out
and lactate begins to accumulate in the
bloodstream is referred to as what?
a. Metabolism threshold
b. Anaerobic threshold
c. Exercise threshold
d. Maximal oxygen consumption (VO2max)
14. When exercising at a level of intensity
just above the anaerobic threshold,
exercise can continue indefinitely.
a. True
b. False
15. Increases in which of the following can
contribute to muscle hypertrophy?
a. Vitamin K storage
b. Mitochondrial size and number
c. Circulating cortisol
pnc_quiz_19-0301 15
16. Why does capillarization occur in
response to high levels of aerobic
training?
a. Allows for enhanced delivery of oxygen/fuel to
muscle cells
b. Enhances removal of CO2 and waste products
c. Allows for the transfer of heat away from
muscles
d. All of the above are correct
17. When a substrate is exhausted,
performance will suffer.
a. True
b. False
18. Both anaerobic and aerobic exercise,
as well as daily-life movement, lead to
beneficial metabolic adaptations.
a. True
b. False
Professional Nutrition Coach Course Quizzes

Unit 6
1. When we refer to starches, glycogen, or 7. No matter what sweetener someone
fiber, we’re referring to what? chooses, quantity is the most important
issue.
a. Monosaccharides
a. True
b. Polysaccharides
b. False
c. Amino acids
d. Fats 8. Before worrying about glycemic index or
nutrient timing, first prioritize:
2. Dietary fiber is not digested or absorbed
a. How much food someone is eating each day
by humans.
b. How fast/slow someone is eating each day
a. True
c. Why/what they are eating each day
b. False
d. All of the above
3. The end products of starch digestion are
always what? 9. Our brain needs about _____ of glucose
a day.
a. Polysaccharides
a. 5 grams
b. Fiber
b. 400 grams
c. Glucose monosaccharides
c. 130 grams
d. Amino acids
d. 310 grams
4. The end products of carbohydrate diges-
tion pass through and exit the intestinal 10. Rapid digesting carbohydrates can be
cells into blood vessels that transport beneficial when?
them to the _____ before they enter the a. After workouts
general circulation.
b. Before bed
a. kidney
c. While driving
b. liver
d. Never
c. heart
d. muscle 11. Getting adequate fiber from whole
foods translates into the following ben-
5. What monosaccharide is the primary efits:
source of energy and carbohydrate for a. Help someone to feel fuller longer
liver glycogen replenishment?
b. Lowered blood lipids and cholesterol
a. Fructose
c. Reduced risk of colon cancer
b. Hemicellulose
d. All of the above are correct
c. Sucrose
d. Glycerol 12. The simplest fat is the triglyceride.
a. True
6. Lower-glycemic index foods include:
b. False
a. White bread and refined pastries
b. Legumes, whole grains, vegetables
c. White rice and refined crackers

pnc_quiz_19-0301 16
Professional Nutrition Coach Course Quizzes
13. The digestive processing of fats takes
place predominately in what area of the
GI tract?
a. Small intestine
b. Large intestine
c. Stomach
d. Mouth
14. The end product(s) of fat digestion are
_____ , which release into the_____ sys-
tem.
a. amino acids, circulatory
b. chylomicrons, lymphatic
c. glucose, circulatory
d. chylomicrons, circulatory
15. Dietary fat intake provides two essential
fatty acids that the body can’t make,
known as:
a. Palmitic acid, omega-3 fatty acid
b. Linoleic acid, linolenic acid
c. Leucine, isoleucine
d. Linoleic acid, palmitic acid
16. Saturated fat should be balanced with
other fat types (monounsaturated and
polyunsaturated).
a. True
b. False
17. To improve the omega-3 to omega-6
ratio:
a. Eat fewer industrially processed and refined
foods and fats
b. Eat more varied plant and animal foods
c. Consider if an omega-3 supplement might be
useful
d. All of the above
pnc_quiz_19-0301 17
18. High trans fat intake is associated with
what?
a. Lowered HDL
b. Increased endogenous cholesterol production
c. Worse essential fatty acid deficiencies
d. All of the above are correct
19. Unlike carbohydrates and fats, proteins
also contain what?
a. Carbon
b. Nitrogen
c. Hydrogen
d. All of the above are correct
20. The process of protein digestion involves
the breakdown of proteins into _____
and _____?
a. small peptides, amino acids
b. glycerol, amino acids
c. small peptides, glycerol
d. glucose, amino acids
21. Short peptides tend to be absorbed
faster than free form amino acids.
a. True
b. False
22. The _____ is the primary site for amino
acid uptake after a meal?
a. kidney
b. liver
c. spleen
d. brain
23. Protein is needed for tasks such as:
a. Muscle protein synthesis
b. Building immune system chemicals
c. Building transport proteins
d. All of the above are correct
24. It’s necessary to classify proteins as
“complete” or “incomplete”.
a. True
b. False
Professional Nutrition Coach Course Quizzes

Unit 7
1. Vitamins play a role in which of the fol- 8. Different people will have different mi-
lowing: cronutrient needs.
a. Growth a. True
b. Digestion b. False
c. Energy transfer
9. Those with a malabsorption syndrome
d. All of the above are correct would likely benefit from being tested
for vitamin and nutrient deficiencies.
2. Vitamins are _____ compounds.
a. True
a. inorganic
b. False
b. organic
c. mineral 10. What are electrolytes involved with?
d. All of the above are correct a. Contracting and relaxing muscles
b. Balancing body fluids
3. Vitamins can act as co-enzymes.
c. Signaling across nerve cells
a. True
d. All of the above are correct
b. False
11. Ionic state refers to whether a com-
4. Vitamins are generally categorized as pound is in a positive or semi-positive
either fat soluble or water soluble. state.
a. True a. True
b. False b. False

5. Vitamins meet the following criteria:
a. Provide calories
b. Provide minerals
c. Are natural components of foods, usually pres-
ent in very small amounts
d. All of the above are correct
12. There are two ways to classify dietary
minerals:
a. Macrominerals and microminerals
b. Fat soluble and water soluble
c. High glycemic and low glycemic
d. Positive and negative

6. Fat soluble vitamins are: 13. Minerals:

a. Usually transported bound to dietary fat a. Serve as building blocks for body structures
b. Usually found in the portion of the cell which b. Help regulate body fluids
contains fat
c. Co-factors in enzymatic reactions
c. Excreted through feces
d. All of the above are correct
d. All of the above are correct
14. Minerals can act as fatty acids in enzy-
7. The B vitamins and vitamin C are water- matic reactions.
soluble.
a. True
a. True
b. False
b. False

pnc_quiz_19-0301 18
Professional Nutrition Coach Course Quizzes
15. Usually, minerals must bind to other
things, such as amino acids, for us to
absorb and use them most effectively.
a. True
b. False
16. Often, supplementing a particular
micronutrient will not have the same
effect as eating a food that contains that
micronutrient (but not always).
a. True
b. False
17. Every vitamin and mineral can be ob-
tained from vegetables, fruits, beans,
nuts, and whole grains except for what?
a. Vitamin B12 and Vitamin D
b. Vitamin C and Iron
c. Calcium and Vitamin A
d. Folic Acid and Magnesium
18. Phytonutrients are found in plants and
myconutrients are found in fungi.
a. True
b. False
19. Different methods of food preparation
can affect that food’s vitamin content
and bioavailability.
a. True
b. False
20. Not getting enough vitamin C can result
in:
a. Poor wound healing
b. Improved blood glucose
c. Acromegaly
d. All of the above are correct
21. Vitamin B1:
a. Involved in synthesizing DNA and RNA
b. Develops collagen, an important structural
protein throughout the body
c. The formation of visual pigments
d. All of the above are correct
pnc_quiz_19-0301 19
22. Vitamin B2:
a. Only vitamin that can be obtained from the sun
b. Only in animal foods
c. Being part of the electron transporter FAD
d. All of the above are correct
23. Vitamin B3:
a. Helping to make up the electron transporter
NAD
b. Functions as a coenzyme necessary for energy
production from food
c. Develops collagen, an important structural
protein throughout the body
d. All of the above are correct
24. Vitamin B5:
a. Involved in the formation of visual pigments
b. Involved in the formation of acetyl-CoA
c. Obtained from the sun
d. All of the above are correct
25. Vitamin B6:
a. Helps make up the electron transporter NAD
b. Involved in the formation of four vital enzymes
known as carboxylases
c. Works as a co-enzyme to form PLP
d. All of the above are correct
26. Vitamin B7 (biotin):
a. Involved in the formation of four vital enzymes
known as carboxylases
b. Assists the blood clotting process
c. Works as a co-enzyme to assist in the metabo-
lism of nucleic and amino acids
d. All of the above are correct
27. Vitamin B9 (folate):
a. Involved in the formation of four vital enzymes
known as carboxylases
b. Only found in animal foods
c. Metabolism of nucleic and amino acids as a
co-enzyme
d. All of the above are correct
Professional Nutrition Coach Course Quizzes
28. Vitamin A:
a. Only vitamin that can be obtained from the sun
b. Helps make up the electron transporter NAD
c. Involved in the formation of visual pigments
d. All of the above are correct
29. Vitamin D:
a. Helps make up the electron transporter FAD
b. Found only in drinking water
c. Only vitamin that can be obtained from the sun
d. All of the above are correct
30. Vitamin E:
a. Works as a co-enzyme to assist in the metabo-
lism of nucleic and amino acids
b. Scavenges free radicals and acts as an antioxi-
dant
c. Involved in the formation of visual pigments
d. All of the above are correct
31. Vitamin K:
a. Assists the blood clotting process
b. Develops collagen, an important structural
protein throughout the body
c. Helps make up the electron transporter FAD
d. All of the above are correct
32. Calcium:
a. Forming teeth and bone
b. Only found in drinking water
c. Helping to form hemoglobin and myoglobin
and assisting in the transport and storage of
oxygen.
d. All of the above are correct
33. Magnesium:
a. Involved in 300 enzymatic reactions
b. Preventing tooth decay
c. Aiding in the digestion and absorption of many
nutrients
d. All of the above are correct
pnc_quiz_19-0301 20
34. Sodium:
a. Regulating extracellular fluid status, blood
volume, and blood pressure
b. Helping to form hemoglobin and myoglobin
and assisting in the transport and storage of
oxygen.
c. Reducing body fat
d. All of the above are correct
35. Potassium:
a. Enhancement of the effects of insulin
b. Maintaining an electrochemical gradient across
cell membranes
c. Preventing tooth decay
d. All of the above are correct
36. Chloride:
a. Aiding in the digestion and absorption of many
nutrients
b. Acting in concert with selenoproteins
c. Assisting growth, development, neurological
function, reproduction and immune function
d. All of the above are correct
37. Iron:
a. Assisting the antioxidant enzymes of the mito-
chondria
b. Derived from the sun
c. Helping to form hemoglobin and myoglobin
and assisting in the transport and storage of
oxygen.
d. All of the above are correct
38. Zinc:
a. Assisting growth, development, neurological
function, reproduction and immune function
b. Acting as a cofactor for enzymes involved with
carbon, nitrogen and sulfur cycles
c. Regulating extracellular fluid status, blood
volume, and blood pressure
d. All of the above are correct
Professional Nutrition Coach Course Quizzes
39. Copper:
a. Helping to form hemoglobin and myoglobin
and assisting in the transport and storage of
oxygen.
b. Supplementing with high doses of zinc can
result in this minerals deficiency
c. 300 essential metabolic reactions rely on this
mineral
d. All of the above are correct
40. Chromium:
a. 300 essential metabolic reactions rely on this
mineral
b. Supports the effects of insulin
c. Acting in concert with selenoproteins
d. All of the above are correct
41. Selenium:
a. Aiding in the digestion and absorption of many
nutrients
b. Working with selenoproteins
c. Food products from the sea tend to be rich in
this mineral – assists with production of T3 and
T4
d. All of the above are correct
pnc_quiz_19-0301 21
42. Iodine:
a. Food products from the sea tend to be rich in
this mineral; required to form T3 and T4
b. Supplementing with high doses of zinc can
result in this minerals deficiency
c. Acting as a cofactor for enzymes involved with
carbon, nitrogen and sulfur cycles
d. All of the above are correct
43. Manganese:
a. Preventing tooth decay
b. Carbohydrate, amino acid, and cholesterol
metabolism
c. Supplementing with high doses of zinc can
result in this minerals deficiency
d. All of the above are correct
44. Molybdenum:
a. Helping to form hemoglobin and myoglobin
and assisting in the transport and storage of
oxygen.
b. Maintaining an electrochemical concentration
gradient across cell membranes
c. Carbon, nitrogen, and sulfur metabolism
d. All of the above are correct
Professional Nutrition Coach Course Quizzes

Unit 8
1. A 200-pound man carries about how 7. Which of the following can influence
many pounds of water? how much water we need to drink?
a. 5 pounds a. Climate
b. 20 pounds b. Physical activity demands
c. 50 pounds c. How much we sweat
d. 120 pounds d. All of the above are correct

2. Water-rich foods include raw fruits and 8. A safe general recommendation for daily
vegetables. fluid intake is about how much each
day?
a. True
a. 3L (12 cups)
b. False
b. 6L (24 cups)
3. Water helps to carry away waste prod- c. 9L (36 cups)
ucts from cells.
d. 1L (4 cups)
a. True
b. False 9. The various components of water loss
from the body include:
4. Water acts as a _____ , speeding up en- a. Sweating, respiration
zymatic interactions with other chemi-
b. Feces
cals.
c. Urine
a. Lubricant
d. All of the above are correct
b. Catalyst
c. Buffer 10. As little as a 1-2% reduction in body
d. None of the above are correct weight due to water loss can lead to per-
formance decrements during activity.
5. Water is necessary for _____ , which a. True
helps to _____ the body.
b. False
a. dehydrating, cool
b. sweating, heat 11. Sweating causes a loss of both water
and salts from the body, which can re-
c. sweating, cool
sult in what?
d. None of the above are correct
a. Dehydration
6. Foods higher in fat, along with many b. Overhydration
processed/refined carbohydrates tend c. Euhydration
to have a very _____ water content.
d. None of the above are correct
a. neutral
b. high
c. low

pnc_quiz_19-0301 22
Professional Nutrition Coach Course Quizzes
12. What term describes having too much
body water relative to sodium content?
a. Dehydration
b. Overhydration
c. Hyponatremia
d. None of the above are correct
13. To help prevent hyponatremia, a more
balanced intake of fluid and _____ is rec-
ommended.
a. Creatine
b. Electrolytes
c. Phytochemicals
d. All of the above are correct
14. Two hormones that play a critical role in
body water and electrolyte balance are:
a. Insulin and glucagon
b. Testosterone and estrogen
c. ADH (antidiuretic hormone) and aldosterone
d. None of the above are correct
15. Per gram of stored carbohydrate, be-
tween 3 and 4 grams of water are also
stored in the body.
a. True
b. False
16. High _____ intake can encourage ad-
ditional water in the body, and increase
blood volume.
a. Sodium
b. Potassium
c. Vitamin D
d. All of the above are correct
pnc_quiz_19-0301 23
17. Electrolytes are considered _____ _____
when placed in a solution and allow for
adequate conduction of _____ charges.
a. vitamins, negative
b. ions, electrical
c. proteins, no
d. None of the above are correct
18. More concentrated rehydration solutions
will not only absorb slowly, they’ll likely
cause GI upset.
a. True
b. False
19. For moderate-intensity activity last-
ing LONGER than 2 hours and/or high
intensity activity lasting LONGER than
1 hour, in STEP 2, we recommend _____
g carbohydrate + g protein (along with
electrolytes) dissolved in about 600ml
water every _____ during activity.
a. 30-45g; 15g; hour
b. 100-110g; 50g; 30 minutes
c. 15-20g; 30g; 3 hours
d. None of the above are correct
20. Edema can be a sign of malnutrition
and/or restrictive dieting.
a. True
b. False
Professional Nutrition Coach Course Quizzes

Unit 9
1. Effective nutrition coaching has a lot 7. Appropriate regression might look like:
more to do with _____ and _____ than a. If a client can’t do a new habit consistently,
knowing the specifics of macronutri- make the habit easier to execute.
ents.
b. Introducing new tasks weekly.
a. fasting; carb cycling
c. Collecting data and smiling.
b. palm portion sizing; micronutrients
d. All of the above are correct
c. psychology; interpersonal skills
d. Supplements; fad diets 8. Rewarding behaviors, not outcomes
means:
2. The more you know _____ , the better a. Focusing on measurements first.
your coaching will be.
b. Improve your clients’ mastery of process, skills,
a. micronutrients and consistency.
b. calorie counting c. Build a strong support team.
c. you d. All of the above are correct
d. supplements
9. Much of what you’ll see in clients is sim-
3. Coaching may include: ply a normal reaction to being stressed.
a. Teaching a. True
b. Learning b. False
c. Directing
10. When it comes to stress, as a coach, you
d. All of the above can:
a. Help your clients deal with stress more effec-
4. One of our favorite definitions of a coach
tively and thoughtfully
is:
b. Help your clients set clear priorities
a. A coach is like a conductor of an orchestra.
c. Help your clients rebound quickly from setbacks
b. A coach is like a tour guide to a place where
you already live. d. All of the above are correct
c. A coach is like a president.
11. Mental skills include the following:
d. A coach is like a drill sergeant.
a. Going to the farmer’s market
5. Unconditional positive regard might b. Following the “inner compass”
look like: c. Learning about protein
a. You make everyone feel valued and welcome. d. All of the above are correct
b. You keep careful records.
12. All your clients need to know is: What
c. Be a good team member.
they should be doing, right now.
d. You have all the latest studies.
a. True
6. Client-centeredness and humility might b. False
look like:
a. Saying: “Tell me about what’s most important
to you here.”
b. Saying: “I have the answer.”
c. Saying: “You should eat more vegetables.”
d. All of the above are correct

pnc_quiz_19-0301 24
Professional Nutrition Coach Course Quizzes

Unit 10
1. You’re not the _____ or _____ telling your 7. One way to approach step 3 of the
clients what to do. You’re a guide and coaching process is to:
a facilitator, working with your clients a. Start with the end result and work backwards
to help them move forward with their
goals. b. Start with the beginning result and work back-
wards
a. expert; authority
c. Test circumference measures
b. trainer; coach
c. assistant; consultant 8. When it comes to step 4, always try to:
a. Do only one thing at a time
2. During step 1 of the coaching process,
you can gather data about: b. Do only five things at a time

a. Physiological indicators c. Think about what to do in the future

b. Psychological state and mindset 9. During step 4 of the coaching process,

c. Environment and lifestyle it’s important to make sure that the cli-
ent is completely confident about the
d. All of the above
next task, and ready, willing and able to
do it.
3. During step 1 of the coaching process,
you’ll likely be doing a lot of: a. True
a. Directing b. False
b. Telling
10. Step 5 of the coaching process is all
c. Active listening about:
a. Learning about the client’s goals
4. During step 2 of the coaching process, it
can be helpful to: b. Addressing any significant issues in the health
history
a. Know what matters most to the client right now
c. Observing and monitoring what happens
b. Give a meal plan
c. Teach about calories 11. During step 5 of the coaching process,
d. Give them supplements all clients do best when you are on
their case with frequent text messages,
5. During step 2 of the coaching process, emails, and/or phone calls.
aim to identify bright spots. a. True
a. True b. False
b. False
12. During step 6 of the coaching process,
6. Step 3 of the coaching process is mainly you’ll use outcome-based decision mak-
about: ing, which is:
a. Gathering data a. Observing how well your client did their as-
signed action, and deciding what to do next.
b. Creating an action plan and possible “next
steps” b. Deciding on a next action based on coach
preference.
c. Eliminating carbohydrates
c. Deciding on a next action based on client
preference.
d. Deciding on a next action based on the newest
scientific article.

pnc_quiz_19-0301 25
Professional Nutrition Coach Course Quizzes
13. A very small, simple plan that a client
can do — and feel good about — every
day beats an awesome plan that a client
can’t do consistently.
a. True
b. False
14. A good _____ helps you match your
coaching plan to what the client can ac-
tually understand, manage, and do.
a. meal plan
b. system for calorie counting
c. initial assessment
d. body fat calculations
15. The Initial Assessment and Triage Ques-
tionnaire covers:
a. The client’s perspective
b. Social factors
c. Health indicators and conditions
d. All of the above
16. The more _____ _____ , concrete and
well-defined a goal is, the more it can
become _____ for a client.
a. ambitious; optional
b. specific; real
c. abstract; fake
d. ambitious; real
17. Outcome goals specify what actions
must be taken to get there.
a. True
b. False
18. It’s essential to explore _____ and set
_____.
a. trade-offs; realistic expectations
b. macronutrients; calorie goals
c. high intensity intervals; personal records each
week
d. supplements; ambitious expectations
pnc_quiz_19-0301 26
19. As a next action, you can suggest that
the client builds on what is already go-
ing well.
a. True
b. False
20. When figuring out the right type of next
action:
a. Go with what you tell everyone
b. Do whatever you prefer
c. Ask the client to choose first
d. All of the above are correct
21. What is “The Big Kahuna”?
a. The piece or action that the client feels is easiest
and least troublesome to change.
b. The piece or action which, if altered, would
yield massive payoffs.
c. The piece or action that doesn’t involve the
client.
d. All of the above are correct.
22. Ambivalence is rare and if it is noticed,
ignore it.
a. True
b. False
23. When a client is ambivalent, you might
ask:
a. What is good about not changing?
b. Just make the change.
c. I do it, so can you.
d. Anything as long as you’re yelling at them.
Professional Nutrition Coach Course Quizzes

Unit 11
1. We divide clients into three nutritional 8. Clients must be able to _____ that they
levels based on: can do assigned tasks consistently.
a. Goals, knowledge, competence/skill, consistency a. explain
b. Body fat, strength, age b. discuss
c. Age, sport, body type c. demonstrate
d. none of the above are correct
2. Nutritional level is about the quality of
the process. 9. It’s possible to judge nutritional level
a. True from body composition alone.
b. False a. True
b. False
3. It’s important to always start at:
a. Level 1 10. Level 1 coaching is about:
b. Level 2 a. Making nutritional change do-able
c. Level 3 b. Creating a solid, repeatable, high-quality
process
d. Level 4
c. Ensuring ongoing success
4. Most clients never need to progress any d. All of the above are correct
further than Level 1.
a. True 11. Level 1 clients may struggle with:
b. False a. Water depletion before an event
b. Carb cycling rotation
5. We like two magic words, they are:
c. Eating too many processed foods
a. Eat beans
b. Show me 12. Level 2 and Level 3 approaches are
mostly about _____ and/or _____.
c. Work harder
a. health; longevity
d. Pretty please
b. skin; teeth
6. To figure out a client’s level, use a mix of c. looks; performance
_____ and _____ assessment.
a. specific; general 13. Level 2 and Level 3 behaviors can be-
come actively unhealthy.
b. objective; subjective
a. True
c. valid; invalid
b. False
7. When in doubt, _____.
14. Level 2 and Level 3 behaviors are usually
a. go backwards
_____.
b. go forwards
a. for life
c. stay the same
b. short-term strategies
c. perfect for beginners
d. for everybody

pnc_quiz_19-0301 27
Professional Nutrition Coach Course Quizzes

15. For Level 2 eaters, a “next level” strategy 16. For Level 3 eaters, a “next level” strategy
may involve: may involve:
a. Not eating so many processed foods a. Following a very detailed, very specific meal
b. Being consistent plan

c. Adding recovery protocols b. Drinking more water

c. Appetite awareness

pnc_quiz_19-0301 28
Professional Nutrition Coach Course Quizzes
Unit 12
1. A Level 1 client might have the following
characteristics:
a. Exercising less than (<) 6 hours a week
b. None to moderate consistency
c. Wants to achieve a normal, healthy and sus-
tainable body composition
d. All of the above are correct
2. Most fundamentally, nutritional level is
about _____ and _____.
a. body fat; performance
b. competence; consistency
c. age; weight
d. theoretical knowledge; understanding
3. There can be a lot of potential behavior
changes for Level 1 clients. Instead of
getting overwhelmed, remember:
a. Get very clear on what, exactly, your client
wants to do
b. Give them a meal plan first
c. Start with calorie equations
d. Begin with eliminating carbs
4. Every task should move your client to-
wards their goals.
a. True
b. False
5. Don’t:
a. “Should your client
b. Lecture, preach, or “information dump”
c. Try to “convince” or argue
d. All of the above are correct
6. A very small task, done consistently,
helps Level 1 clients feel increasingly
successful, confident and empowered.
a. True
b. False
pnc_quiz_19-0301 29
7. Consistent completion of a behavior can
be a progress indicator.
a. True
b. False
8. For clients eating too many processed
foods, a possible strategy to help might
include:
a. A strict meal plan
b. Dietary displacement
c. Counting carbs
d. All of the above are correct
9. For clients not eating enough minimally
processed whole foods, a possible strat-
egy to help might include:
a. Helping them with cooking/food prep tech-
niques
b. Carb cycling
c. Intermittent fasting
d. All of the above are correct
10. Using Hand Size Portions of Nutrient
Dense Foods can be useful because:
a. Hands are portable and scaled to the individual
b. It guarantees weight loss in one week
c. Clients don’t have to pay attention to food
choices
11. For clients not drinking enough water, a
possible strategy to help might include:
a. Drinking more diet soda
b. Have a “water trigger”
c. Drinking more vitamin infused waters
d. All of the above are correct
12. For clients eating too quickly and/or
mindlessly, a possible strategy to help
might include:
a. Distraction-free eating
b. Noticing what affects eating speed
c. Doing something between bites
d. All of the above are correct
Professional Nutrition Coach Course Quizzes
13. For clients having trouble recognizing
hunger and fullness cues, a possible
strategy to help might include:
a. Practicing noticing cues
b. Restricting foods
c. Counting carbs
d. All of the above are correct
14. A “food and feelings journal” might help
clients who:
a. Don’t know how to grocery shop
b. Don’t know how to prepare vegetables
c. Use food to manage feelings/emotional eating
d. None of the above are correct
15. For clients with disordered eating, a pos-
sible strategy to help might include:
a. Break the chain exercise
b. Referring out
c. 2 crazy questions
d. All of the above are correct
16. Why might clients struggle with recov-
ery?
a. They are surrounded by constant stimulation,
stressors, distractions, and demands
b. Clients often don’t struggle with recovery
c. Lack of fiber
d. None of the above are correct
17. For clients who don’t have any food and
cooking skills, a possible strategy to help
might include:
a. Go-to meals
b. Sleep ritual
c. Restricting carbs
d. None of the above are correct
pnc_quiz_19-0301 30
18. For clients who have mindset, psychol-
ogy, and life skill limitations, a possible
strategy to help might include:
a. Counting fiber
b. Weekend and night-time overeating journal
c. Reading more nutrition media
d. Counting calories and carbs
19. When it comes to troubleshooting Level
1, consider:
a. Meal plans, calorie counting, restricting carbs
b. Looking for what’s already working, reviewing
progress indicators, working with plateaus
c. A new calorie equation, carb cycling, intermit-
tent fasting
d. All of the above are correct
20. You met Roy in the case study. What
might you start with first when working
with him?
a. Sleep ritual
b. Restricting carbs
c. Intermittent fasting
21. You met Roy in the case study. What
might be a downside to using body
composition measures at first?
a. All body composition measures would benefit
Roy
b. They may detract from consistency in behaviors
c. Problems with sleep hygiene
Professional Nutrition Coach Course Quizzes
Unit 13
1. Trying to live at Level 2 or 3 may create:
a. Serious disordered eating
b. Mental health issues
c. Physical harm
d. All of the above are correct
2. Before you progress to Level 2 with
someone, double check that your client
is practicing Level 1 strategies _____.
a. consistently, about 50% of the time
b. consistently, about 75% to 90% of the time
c. when they are on a diet
d. none of the above are correct
3. Level 2 clients are those who:
a. Are motivated, dedicated, and willing to pay
Have mastered calorie counting and willpower
b. Have mastered Level 1 strategies, have pro-
gressed as far as they can with Level 1 but need/
want to go further, are psychologically stable
and emotionally mature enough to try more
advanced strategies
c. None of the above are correct
4. Typical training load for a Level 2 client
is:
a. Less than 5 hours a week
b. 6-10 hours a week
c. 10-15 hours a week
d. They would have just started training
5. Level 2 clients still have some limiting
factors, but most major roadblocks have
been cleared.
a. True
b. False
6. Level 2 approaches are mostly about
looks and/or performance.
a. True
b. False
pnc_quiz_19-0301 31
7. If a client engages in Level 2 behaviors
too stringently and aggressively:
a. Body fat can start to drop too low. Hormones
and recovery can be disrupted.
b. Behaviors, thoughts, and feelings about food,
eating, and training can become disordered.
c. Social relationships and other interests —
which we need for overall wellness and quality
of life — may suffer.
d. All of the above are correct
8. At Level 2, it’s important to track cli-
ents’ _____ , _____ , and_____ indicators
closely.
a. body fat, girths, performance
b. physical, psychological, social
c. payments, protein intake, calories
d. None of the above are correct
9. If a client becomes lost in details, para-
lyzed, and/or over-anxious, would you
clear them for Level 2 eating?
a. Yes
b. No
10. If a client does not use objective indica-
tors appropriately or maturely, would
you clear them for Level 2 eating?
a. Yes
b. No
11. If a client isn’t able to detach their own
self-concept from food and eating,
would you clear them for Level 2 eating?
a. Yes
b. No
12. If a client is driven entirely by external
factors (e.g., get a trophy, get approval
from others, etc.), would you clear them
for Level 2 eating?
a. Yes
b. No
Professional Nutrition Coach Course Quizzes

13. Food logs aren’t your friend when it 18. Body types are a proxy for thinking
comes to Level 2 eating. about possible differences in metabo-
a. True lism, activity types, and nutritional
needs.
b. False
a. True
14. The Phytonutrient Checklist can help: b. False
a. Improve food quality and variety
19. I types generally do best with more
b. Increase protein intake _____ in the diet.
c. Improve willpower a. protein
d. Increase meat intake b. fat
c. carbohydrates
15. Most athletes do best with a steady sup-
ply of _____ before, during, and/or after d. creatine
exercise.
a. Fat 20. V types generally do best on a _____
diet.
b. Protein
a. mixed
c. Carbohydrates
b. high carb
16. For moderate-intensity activity lasting c. low fat
longer than 2 hours and/or high- intensi- d. low carb
ty activity lasting longer than 1 hour (and
for those with multiple events in one 21. O types generally do best on a higher
day) we have six steps for individualizing _____ and _____ diet.
workout nutrition. Step 3 is:
a. carb, fat
a. Consume 30-45 g carb + 15 g protein + electro-
lytes (sodium and potassium) in 600 mL water b. fat, protein
every hour during activity c. fruit, supplement
b. Drink 20 ounces of juice d. carb, protein
c. Eat a nutrition bar with fiber
22. Carb cycling refers to eating more fat
d. All of the above are correct
only on Wednesdays.
17. Improving recovery protocols for Level 2 a. True
clients can include: b. False
a. More sleep, gentle yoga, reducing and/or elimi-
nating alcohol intake 23. What can help stave off metabolic
downregulation that often occurs with
b. Supplementing vitamin E, selenium, and inter-
chronic, ongoing energy deficit?
val cardio
a. A more restrictive diet
c. Increasing daily caffeine intake
b. Caffeine
d. All of the above are correct
c. Cycling calorie intake
d. All of the above are correct

pnc_quiz_19-0301 32
Professional Nutrition Coach Course Quizzes

24. It can be useful to ask yourself the 27. When troubleshooting Level 2, it’s im-
following question when considering portant to consider:
supplements for Level 2 clients: a. Realistic expectations
a. What objective, peer-reviewed research b. Guidelines vs. needs
demonstrates that this supplement does what
manufacturers say it can do — without causing c. What to do afterwards
harm? d. All of the above are correct
b. Has it worked for me?
28. You met Shannon in the case study. Are
c. How much money will I make selling it?
her goals realistic for the given time-
d. What high profile athlete endorses it? frame?
a. Yes
25. For all supplement recommendations:
b. No
a. Review the evidence supporting their use
b. Choose only trusted brands and manufacturers 29. You met Shannon in the case study.
that have been independently tested for quality What would you do after the 12 weeks
c. If your client is an athlete, review all supple- are over?
ment guidelines for their sport federation a. Restrict calories further
d. All of the above are correct b. Start more aggressive carb cycling
c. Encourage her to focus on Level 1 strategies
26. Three goals for competition day nutri-
tion:
a. Do what they’ve practiced; supply the body with
energy for the competition; avoid foods that
make them uncomfortable
b. Try something new; always include supple-
ments; work hard
c. Do what they’ve practiced; experiment with
new supplements; win
d. Experiment with new supplements; supply the
body with energy for the competition; win

pnc_quiz_19-0301 33
Professional Nutrition Coach Course Quizzes
Unit 14
1. Level 3 nutrition is a foreign land that
most clients don’t visit... and never
should.
a. True
b. False
2. Level 3 strategies are for the rare, nutri-
tionally experienced people with spe-
cific, aggressive goals such as:
a. Competing in a physique contest, elite competi-
tion
b. Feeling better, getting healthy
c. Losing a few pounds, moving well
3. Typical training load for Level 3 clients
will be:
a. <10 hours a week
b. 10-15 hours a week
c. 15-20 hours a week or more
d. They would have just started training
4. If a client engages in Level 3 behaviors
too stringently and aggressively:
a. Body fat can start to drop too low. Hormones
and recovery can be disrupted
b. Behaviors, thoughts, and feelings about food,
eating, and training can become disordered.
c. Social relationships and other interests —
which we need for overall wellness and quality
of life — may suffer.
d. All of the above are correct
5. Level 3 strategies are usually short-term
strategies.
a. True
b. False
6. Coaches who help Level 3 clients must
be:
a. Sane, balanced, calm, cool, highly organized,
interested in details/numbers, willing to play
the long game
b. Highly credentialed
c. Also competing
d. A former elite athlete
pnc_quiz_19-0301 34
7. Because of the distinctive and potential-
ly dangerous limiting factors for Level 3,
we recommend that you have a strong
referral network that includes:
a. People at your facility
b. Athletes
c. Sports medicine doctors, massage therapists,
pharmacists, RDs, NDs, counselors
d. None of the above are correct
8. Before starting a Level 3 project, estab-
lish a clear set of _____ and _____ tech-
niques.
a. rules, meditation
b. metrics, monitoring
c. boundaries, listening
d. metrics, unrealistic goals
9. For the following client, give the exact
intake details (calories and macronutri-
ent split) that you might recommend:
160 lb (73 kg), 20-year-old female rugby
athlete on national team, 23% body fat
with O (endomorphic) type body, looking
to improve on-field performance and get
to 19% body fat.
a. 2,240 - 2,560 kcal. 196-224 g protein. 140-160 g
carbs. 100-114 g fat.
b. 2,560 - 2,880 kcal. 224-252 g protein. 160-180 g
carbs. 114-128 g fat.
c. 1,022 - 1,168 kcal. 89-102 g protein. 64-73 g
carbs. 45-52 g fat.
d. 2,240 - 2,560 kcal. 140-160 g protein. 308-352 g
carbs. 50-57 g fat.
10. Infrequent, large re-feeds can be useful
for a client who:
a. Has fantastic dietary discipline, can maintain
a consistent rate of weight loss without plateau,
can mentally handle lower-carbohydrate or
lower calorie diets
b. Is prone to rebound eating
c. Has poor mental tolerance
d. No client should ever use re-feeds
Professional Nutrition Coach Course Quizzes
11. Frequent, moderate re-feeds include:
a. Re-feeds every month
b. Re-feeds every three or four days
c. Re-feeds every three months
d. Re-feeds every three or four weeks
12. Strategic calorie cycling and carbohy-
drate cycling for fat loss can work well
for:
a. Individuals who are already fairly lean and in
whom the body will fight every last bit of fat
loss.
b. Individuals who aren’t lean and in whom the
body won’t fight every last bit of fat loss
c. Individuals who aren’t lean or consistent in
their habits, but are willing to work really hard
d. None of the above are correct
13. The idea behind strategic carbohydrate
and calorie cycling for muscle gain is:
a. To gain more muscle than fat during overfeed-
ing/muscle building phases.
b. To gain more fat than muscle during overfeed-
ing/muscle building phases.
c. To lose fat as the first priority.
d. To impress new clients with your knowledge.
14. When it comes to meal frequency, the
only “rule” is:
a. Using outcome-based decision making
b. Three meals per day
c. Eight meals per day
d. None of the above are correct
15. Very high carbohydrate diets can be a
short-term strategy for:
a. Endomorphic power athletes
b. Yogis
c. Ectomorphic athletes preparing for a long-
duration competition
d. No one
pnc_quiz_19-0301 35
16. Tinkering with body hydration and
electrolytes is a big deal, with potentially
fatal consequences.
a. True
b. False
17. If you are working with a competitive
athlete, make absolutely sure that any
supplement you give or recommend will
not make them fail a _____.
a. personal record
b. drug test
c. memory test
d. nutrition test
18. Communicating clearly and specifically
can be useful for Level 3 clients who
have:
a. Good initial progress
b. Poor initial progress
c. Expected initial progress
19. For a client who initially made good
progress toward their goal of gaining
lean mass and has hit a plateau:
a. Make sure a well-planned and intense strength
training program is being executed, then in-
crease daily calorie intake by about 250 kcal.
b. Give them a sports supplement that buffers acid
c. Experiment with fat cycling
d. Have them eat more ice cream and take more
naps
20. If a client gets to their goals and wants
to change their body in some other way,
their program doesn’t need to reflect
this.
a. True
b. False
Professional Nutrition Coach Course Quizzes
Unit 15
1. There is a single cause of disordered eat-
ing.
a. True
b. False
2. Disordered eating behaviors and mind-
set can include:
a. Restriction and control
b. Routines and rules
c. Compensation and bargaining
d. All of the above are correct
3. Athletes in “leanness”, weight-con-
trolled, and body-conscious sports (e.g.,
gymnastics, bodybuilding, swimming,
boxing, MMA, figure skating, dance, etc.)
are at particular risk of developing disor-
dered eating.
a. True
b. False
4. While disordered eating can manifest in
many ways, and in response to a host of
thoughts and feelings, one critical factor
is often involved: _____.
a. grades in school
b. food preference
c. dieting
d. All of the above are correct
5. Some of the physiological effects of re-
striction may include:
a. Anemia, nutrient deficiencies, and bone loss
b. High blood sugar, nutrient excess, abnormal
bone growth
c. Oily skin
d. Increased red blood cells, and nutrient excesses
6. Creating strict food rules and using
language such as “bad foods” is often
helpful for clients mindset around food/
eating.
a. True
b. False
pnc_quiz_19-0301 36
7. Some ways in which to help someone
with suspected food addiction include:
a. Change the availability and environment
b. Keep records and look for patterns
c. Eat slowly and mindfully
d. All of the above are correct
8. Normal eating behaviors often include:
a. Eating when physically hungry
b. Feeling powerless to cravings
c. Stopping a meal only after a certain number of
calories have been consumed
d. All of the above are correct
9. In most industrialized countries, on aver-
age, about _____ of adults drink alcohol.
a. 10%
b. 50%
c. 70%
d. 100%
10. Problem drinking is characterized by
things like:
a. Drinking despite harm
b. Withdrawal symptoms
c. Salience
d. All of the above are correct
11. A 70 kg adult male will be legally drunk
after four drinks in one hour.
a. True
b. False
12. The _____ immune system develops
when we’re young.
a. innate
b. adaptive
c. neural
d. natural killer
Professional Nutrition Coach Course Quizzes

13. Chronic high intensity or long duration 19. Pregnancy is a period of _____.
exercise sessions can interfere with im- a. catabolism homeostasis
mune function.
b. anabolism
a. True
b. False 20. Women often require an additional
_____ kcals per day while pregnant.
14. _____ may help people recover faster a. 50-75
once they get sick.
b. 300-500
a. Overeating
c. 1000-2000
b. Probiotics
c. Prebiotics 21. While pregnant, women should avoid:
d. None of the above are correct a. Orange vegetables
b. More than 6 ounces of fish per week
15. After an injury, why is there often swell-
ing? c. Nuts/seeds
a. There isn’t d. Carbohydrates
b. It’s due to blood sugar
22. PCOS is characterized by:
c. Fluid seeps through damaged vessels into
a. Higher levels of androgens, poor glucose con-
injured tissues
trol, insulin resistance, high insulin
d. Increased blood pressure
b. Lower levels of androgens, good glucose control,
insulin sensitivity, low insulin
16. We want to _____ inflammation, not
_____ it. c. Lower levels of androgens, poor glucose control,
insulin resistance, high insulin
a. eliminate, increase
d. Higher levels of androgens, good glucose con-
b. manage, eliminate trol, insulin sensitivity, low insulin
c. increase, decrease
d. None of the above are correct 23. If the hypothalamus detects excess
_____ , it will shut down production of
17. During the process of injury recovery, sex hormones.
good nutrition has three purposes: a. carotenoids
a. manage inflammation, support immune func- b. meditation
tion, support repair c. stress
b. eliminate inflammation, minimize immune d. color
function, negate repair
c. nutrition doesn’t play a role in injury recovery 24. Our ancestry may affect our nutritional
d. eliminate inflammation, support immune func- programming.
tion, support repair a. True
b. False
18. Biological sex is the configuration of
structures, chromosomes, hormones,
etc. that characterize males and females.
a. True
b. False

pnc_quiz_19-0301 37
Professional Nutrition Coach Course Quizzes

25. Some steps a parent can take during the
first year of life to ensure the child has a
healthful start:
a. Breastfeeding for the first six months of life (if
possible)
b. Introducing solid foods between 4 and 6 months
of age
c. Introduce one new food at a time
d. All of the above are correct
26. Kids tend to be intuitive eaters. But this
ability to self-regulate can be messed up
by things like:
a. Highly processed foods
b. Restricting foods
c. Labeling some foods as “bad”
d. All of the above are correct
27. Teenagers can and should follow the
basic Level 1 habits as best as possible.
a. True
b. False
28. No matter what food a person tolerates,
or doesn’t, _____ and _____ are the over-
arching goals.
a. disassociation, obsession
b. rigidity, control
c. awareness, connection
d. dissociation, connection
30. It’s estimated that between _____ of the
population has a true food allergy.
a. 3-8%
b. 42-56%
c. 20-22%
d. more than 90%
31. Some of the reasons people often
choose to eat a plant-based diet include:
a. Health/longevity
b. Animal welfare
c. Environmentalism/sustainability
d. All of the above are correct
32. Sustainable eating and agriculture is the
same idea: Things we can do, forever.
Not trading short-term results for long-
term damage.
a. True
b. False
33. Some ways to support sustainable agri-
culture/eating include:
a. Cut down on food and packaging waste
b. Supporting small farms
c. Consider inputs, outputs, and footprints
d. All of the above are correct

29. True food allergies have been recorded

with only 3 foods.
a. True
b. False

pnc_quiz_19-0301 38
Professional Nutrition Coach Course Quizzes

Unit 16
1. Some benefits of the individual model 5. It can be useful with the small group
include: model to meet:
a. Easy to get started a. Whenever the clients want to
b. Keeps the scale small and manageable b. Regularly at appointed times for a set number
of weeks
c. Simple integration with existing services
c. Whenever the coach wants to
d. All of the above are correct
d. Randomly
2. An hour of coaching under the individu-
al model might look like this: 6. Benefits to the small group model in-
clude:
a. Exercise for 55 minutes, 5-minute nutrition
lesson a. Return on investment
b. Tell them what to eat b. Simple integration with existing services
c. Start with an assessment, review check-in c. Keeps the scale small and manageable
questions, look back/ahead, establish the next d. No benefits
practice to work on, look ahead
d. Intersperse nutritional lesson between sets of 7. For the transformation contest model,
exercise when the client is distracted getting a minimum of _____ people is
recommended.
3. JB says: “If it’s something I can explain a. 20
within one minute, I’ll answer it. But if
the question requires a more in-depth b. 100
answer or a longer conversation, I’ll refer c. 500
them to another suitable resource.” This d. 10
is known as the:
a. 1-minute rule 8. Benefits to the transformation model
b. 5-minute rule include:

c. 5th Commandment of ISSA a. Simple integration with existing services

d. 4th Commandment of ISSA b. Keeps the scale small and manageable

c. Creates urgency
4. In the small group model, a class size be- d. All of the above are correct
tween _____ is ideal.
a. 2-4 9. The corporate model is basically:
b. 50-60 a. Offering nutrition coaching at schools
c. 5-25 b. Offering nutrition coaching for sports teams
d. 1-2 c. Offering nutrition coaching to a workplace
d. Offering nutrition coaching at home

10. The benefits of the corporate model

include:
a. Broader audience
b. Simple integration with existing services
c. Creates urgency
d. Keeps the scale small and manageable

pnc_quiz_19-0301 39
Professional Nutrition Coach Course Quizzes

11. For the online coaching model, here are 17. The law of reciprocity:
the basic steps: a. When someone gives us a gift or does us a favor,
a. Pick a contest goal, pick a prize, pick a form of we try to repay them.
measurement b. When someone gives us a gift or does us a favor,
b. Connect with a business, set up meetings with we don’t try to repay them.
the employees, measure outcomes c. When someone doesn’t give us a gift or do us a
c. Choose how many clients you want, choose favor, we try to repay them.
your specialty, assess your prospects in advance, d. All of the above are correct
create 3-4 phases of programming for each
client type, set appointed times for compliance
18. One of the very best ways to find new
check-ins
clients is to ask for _____.
12. Benefits of the online coaching model a. Marketing advice
include: b. Referrals
a. More flexibility c. A loan
b. You reach the people who need you
19. The best commitment you can get from
c. Client adherence can actually be better
a client is most likely:
d. All of the above are correct
a. 6 weeks
13. When you outsource nutrition coaching, b. 3 months
this is known as the: c. 6 months
a. Partnership model d. 12 months
b. Corporate model
20. Keep nutrition coaching and fitness
c. Small group model
coaching blended together.
14. Benefits of the partnership model in- a. True
clude: b. False
a. Client adherence can actually be better
21. Less information means…
b. Simple integration with existing services
a. Clients get just the most meaningful, pertinent
c. You keep it simple
information they need right now
15. To market yourself more effectively, b. Clients will get caught up in information-
answer the question “What do you do?” overload
by focusing on the people you help, and c. You are trying to make more money from
the value you bring them. clients
a. True d. You don’t know enough
b. False

16. To succeed at internet marketing you

must find your _____.
a. Domain name
b. Tribe
c. Marketing manager

pnc_quiz_19-0301 40
Professional Nutrition Coach Course Quizzes

Unit 17
1. Some ways we encourage a coach to 6. Peer-reviewed research includes things
find the middle ground when it comes like magazines, newspapers, and blogs.
to continuing education: a. True
a. Devote entire life to studying, eliminate any b. False
social ties, live near a fitness center
b. Build a breadth of training and perspective, 7. A couple useful research reviews to con-
have a comfortable balance between profession- sider include:
al and non-professional pursuits, continually a. Men’s Fitness, Women’s Fitness
challenge yourself with new ideas and concepts
b. Alan Aragon Research Review, Examine.com
c. Focus on non-professional pursuits, earn Research Digest
continuing education credits at the last minute,
stick to original beliefs in nutrition c. MSNBC Health

d. Quit your job and get a doctorate in nutrition d. Food Babe

2. When you are getting ready to pursue 8. Some of our favorite sites for the latest
continuing education, start with _____. on supplements include:

a. why a. Examine.com

b. how b. ConsumerLab.com

c. what c. Labdoor.com

d. who d. All of the above are correct

3. The following skills are important when 9. Feedback:

considering how you best learn: a. Makes us better
a. Reading skills b. Is constructive
b. Writing skills c. Is information about how to improve
c. Research skills d. All of the above are correct
d. All of the above are correct
10. Giving and taking feedback is some-
4. Just as with athletic skills, we can all im- thing you are born with.
prove with training and repetition. a. True
a. True b. False
b. False
11. Key performance indicators come into
5. Examples of formal education include: play when:

a. Universities, colleges, professional institutions a. You are trying to network

b. General interest education, Adult community b. You are taking stock of how your practice is
education programs developing

c. Self-study, tutoring c. You are preparing for a podcast interview

d. Reading blogs d. None of the above are correct

pnc_quiz_19-0301 41
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Professional Nutrition Coach Unit 7 Quiz
Quiz number 10

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Name 12

13

Address 14

15

City State ZIP 16

17

Email 18

19

20

21

22
Submit your quiz answers by mail to: 23
ISSA, Attn: Quiz Processing, Carpinteria, CA 93013 or
complete your quizzes at issatrainer.com 24

25

26

27

28

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31
pnc_quiz_19-0301
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Office Use Only. Please do not write in gray boxes.
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Date received AK/Exam issued
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Date filed Entered by 35

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 PNC Unit 8 Quiz Answer Form
1

3
Take it easy. Take it online! 4
Skip the trip to the post office and take your quiz at
ISSAtrainer.com 5

9
Professional Nutrition Coach Unit 8 Quiz
Quiz number 10

11

Name 12

13

Address 14

15

City State ZIP 16

17

Email 18

19

20

Submit your quiz answers by mail to:

ISSA, Attn: Quiz Processing, Carpinteria, CA 93013 or
complete your quizzes at issatrainer.com

pnc_quiz_19-0301

Office Use Only. Please do not write in gray boxes.

Date received AK/Exam issued

Date filed Entered by

 PNC Unit 9 Quiz Answer Form
1

3
Take it easy. Take it online! 4
Skip the trip to the post office and take your quiz at
ISSAtrainer.com 5

9
Professional Nutrition Coach Unit 9 Quiz
Quiz number 10

11

Name 12

Address

City State ZIP

Email

Submit your quiz answers by mail to:

ISSA, Attn: Quiz Processing, Carpinteria, CA 93013 or
complete your quizzes at issatrainer.com

pnc_quiz_19-0301

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Date received AK/Exam issued

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 PNC Unit 10 Quiz Answer Form
1

3
Take it easy. Take it online! 4
Skip the trip to the post office and take your quiz at
ISSAtrainer.com 5

9
Professional Nutrition Coach Unit 10 Quiz
Quiz number 10

11

Name 12

13

Address 14

15

City State ZIP 16

17

Email 18

19

20

21

22
Submit your quiz answers by mail to: 23
ISSA, Attn: Quiz Processing, Carpinteria, CA 93013 or
complete your quizzes at issatrainer.com

pnc_quiz_19-0301

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Date received AK/Exam issued

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 PNC Unit 11 Quiz Answer Form
1

3
Take it easy. Take it online! 4
Skip the trip to the post office and take your quiz at
ISSAtrainer.com 5

9
Professional Nutrition Coach Unit 11 Quiz
Quiz number 10

11

Name 12

13

Address 14

15

City State ZIP 16

Email

Submit your quiz answers by mail to:

ISSA, Attn: Quiz Processing, Carpinteria, CA 93013 or
complete your quizzes at issatrainer.com

pnc_quiz_19-0301

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Date received AK/Exam issued

Date filed Entered by

 PNC Unit 12 Quiz Answer Form
1

3
Take it easy. Take it online! 4
Skip the trip to the post office and take your quiz at
ISSAtrainer.com 5

9
Professional Nutrition Coach Unit 12 Quiz
Quiz number 10

11

Name 12

13

Address 14

15

City State ZIP 16

17

Email 18

19

20

21

Submit your quiz answers by mail to:

ISSA, Attn: Quiz Processing, Carpinteria, CA 93013 or
complete your quizzes at issatrainer.com

pnc_quiz_19-0301

Office Use Only. Please do not write in gray boxes.

Date received AK/Exam issued

Date filed Entered by

 PNC Unit 13 Quiz Answer Form
1

3
Take it easy. Take it online! 4
Skip the trip to the post office and take your quiz at
ISSAtrainer.com 5

9
Professional Nutrition Coach Unit 13 Quiz
Quiz number 10

11

Name 12

13

Address 14

15

City State ZIP 16

17

Email 18

19

20

21

22
Submit your quiz answers by mail to: 23
ISSA, Attn: Quiz Processing, Carpinteria, CA 93013 or
complete your quizzes at issatrainer.com 24

25

26

27

28

29

pnc_quiz_19-0301

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Date filed Entered by

 PNC Unit 14 Quiz Answer Form
1

3
Take it easy. Take it online! 4
Skip the trip to the post office and take your quiz at
ISSAtrainer.com 5

9
Professional Nutrition Coach Unit 14 Quiz
Quiz number 10

11

Name 12

13

Address 14

15

City State ZIP 16

17

Email 18

19

20

Submit your quiz answers by mail to:

ISSA, Attn: Quiz Processing, Carpinteria, CA 93013 or
complete your quizzes at issatrainer.com

pnc_quiz_19-0301

Office Use Only. Please do not write in gray boxes.

Date received AK/Exam issued

Date filed Entered by

 PNC Unit 15 Quiz Answer Form
1

3
Take it easy. Take it online! 4
Skip the trip to the post office and take your quiz at
ISSAtrainer.com 5

9
Professional Nutrition Coach Unit 15 Quiz
Quiz number 10

11

Name 12

13

Address 14

15

City State ZIP 16

17

Email 18

19

20

21

22
Submit your quiz answers by mail to: 23
ISSA, Attn: Quiz Processing, Carpinteria, CA 93013 or
complete your quizzes at issatrainer.com 24

25

26

27

28

29

30

31
pnc_quiz_19-0301
32
Office Use Only. Please do not write in gray boxes.
33
Date received AK/Exam issued

Date filed Entered by

 PNC Unit 16 Quiz Answer Form
1

3
Take it easy. Take it online! 4
Skip the trip to the post office and take your quiz at
ISSAtrainer.com 5

9
Professional Nutrition Coach Unit 16 Quiz
Quiz number 10

11

Name 12

13

Address 14

15

City State ZIP 16

17

Email 18

19

20

21

Submit your quiz answers by mail to:

ISSA, Attn: Quiz Processing, Carpinteria, CA 93013 or
complete your quizzes at issatrainer.com

pnc_quiz_19-0301

Office Use Only. Please do not write in gray boxes.

Date received AK/Exam issued

Date filed Entered by

 PNC Unit 17 Quiz Answer Form
1

3
Take it easy. Take it online! 4
Skip the trip to the post office and take your quiz at
ISSAtrainer.com 5

9
Professional Nutrition Coach Unit 17 Quiz
Quiz number 10

11

Name

Address

City State ZIP

Email

Submit your quiz answers by mail to:

ISSA, Attn: Quiz Processing, Carpinteria, CA 93013 or
complete your quizzes at issatrainer.com

pnc_quiz_19-0301

Office Use Only. Please do not write in gray boxes.

Date received AK/Exam issued

Date filed Entered by