Pre-Final Major Examination

 Physical Education 1

PATH-FIT 1

Pre-Final Major Examination

Reminder: Write your name, course and section in your booklet. No cheating for this time.

1. Multiple Choice

Instruction: Write the letter of the correct answer (2 points each).

1. ______ refers to the food intake, which is the key to any level of physical conditioning.

1. Food c. Nutrition

2. Vitamins d. Diet

      2. DOH is Department of _____

1. Heath c. Higher

2. Healthy d. Human

      3. BMI is ____ Mass Index

      E. Body F. Bold

      G. Base H. Babe

      4. ______:Generally associated with lower health risks compared to other BMI categories.

1. Underweight c. Overweight

2. Normal Weight d. Obese

       5. _______, a dietary guide developed by the Food and Nutrition Institute (FNRI) of the Philippines.

1. Pinggang Plato c. Pinggang Pagkain

2. Pinggang Palaban d. Pinggang Pinoy

II. True or False

Instruction: Write T if the statement is true or write F if you think the statement is false (2 points each).

6. Staple like rice, whole grains, flour, potatoes, cereals, and seeds fall into this category.

7. They also provide essential fatty acids necessary for various physiological processes.

8. Green leafy vegetables, yellow vegetables, and fruits are rich sources of vitamins and minerals.

9. It is important to balance intake across these categories, aiming for diversity and moderation.

10. According to the Department of Health (DOH), there are six (6) essential nutrients that the body needs to function properly.

11. The five major nutrients are carbohydrates (CHO), lipids (fats), proteins, vitamins, and water.

12. Crucial for building and repairing tissues, proteins, are made up of ascorbic acids.

13. Grains and cereals provide D vitamins crucial for energy metabolism and nerve function.

14. Iron and zinc, abundant in red meat, are essential for oxygen report and immune function.

15. Obese individuals should see the physician for prescription on the height and health maintenance

III. Identification.

Instruction: Answer the underline below that is related to the statement (2 points each).

_________ 16. Does not differentiate between fat, muscle or bone mass. Limitation in Body composition Variability

BMI categories may not apply ______17. Across all age groups and genders.

_________18. : Increased risk of malnutrition, osteoporosis, and infertility.

Go foods occupy a significant portion of the plate, _______ 19. their role as a staple in Filipino cuisine.

It encourages the retention of traditional foods while __________20. modern nutritional knowledge.

IV. Essay

Instructions Choose 1 out of 5 questions and answer it as best as you can. Remember the answer must be based on the textbook to have a memory about the learning inside the textbook (5 points).

Set 1

1. Discuss Nutrition part of page 70.

2. Discuss The Food Groups.

3. Discuss the Anthropometric Measurements.

4. Discuss BMI Limitations and Considerations.

5. Discuss the Guidelines to Lifelong Weight and Health Maintenance. 

 Set 2

Instructions: Answer this (5 points). 

1. Kung mag-iimbento ka ng isang sports o idedevelop mo yung sports na mayroon tayo dito sa Pilipinas o sa buong mundo, anong sports ito? Ipaliwanag mo ng maayos upang maunawaan.