Health Studies (HTH 100) – JMU Exam 3 Prep 200 Questions | Nutrition, Fitness, BMI, Weight Management | James Madison University 2026

This document contains approximately 200 HTH 100 Exam 3 questions with verified answers designed to help students review key concepts in nutrition, physical fitness, weight management, and chronic disease prevention. The material is organized in a structured question-and-answer format that reinforces foundational health science concepts commonly taught in introductory health and wellness courses. Major topics include macronutrients and micronutrients, digestion, energy metabolism, exercise physiology, obesity risk factors, and nutrition-related health guidelines. The content aligns with concepts commonly taught in introductory health and nutrition textbooks such as Nutrition: Concepts and Controversies by Frances Sizer and Ellie Whitney and Fit & Well: Core Concepts and Labs in Physical Fitness and Wellness by Thomas Fahey, Paul Insel, and Walton Roth. Early sections of the document introduce nutrition science, defined as the study of how the body uses food and dietary supplements to sustain life and maintain health. The material also explains the six essential nutrients required for human survival: proteins, fats, carbohydrates, vitamins, minerals, and water. The document also reviews macronutrients and micronutrients, explaining that macronutrients—including carbohydrates, fats, proteins, and water—are required in relatively large amounts to provide energy and maintain body functions. Micronutrients, such as vitamins and minerals, are needed in smaller amounts but are essential for regulating chemical reactions, supporting immune function, and maintaining organ systems. A significant portion of the material focuses on carbohydrates and energy metabolism, including simple sugars such as monosaccharides (glucose, fructose, galactose) and disaccharides (sucrose, lactose, maltose). It also explains complex carbohydrates such as starch and glycogen, which serve as energy storage forms in the body. The document highlights that carbohydrates and proteins provide 4 calories per gram, while fats provide 9 calories per gram, making fats the most energy-dense macronutrient. Another section explores dietary fats and essential fatty acids, including omega-3 and omega-6 polyunsaturated fats. The document explains how hydrogenation converts unsaturated fats into trans fats and discusses the recommended fat intake range of 20–35% of total daily calories. The material also addresses protein structure and function, explaining that proteins are composed of amino acids, including nine essential amino acids that must be obtained from food. Complete proteins, commonly found in animal products, provide all essential amino acids necessary for tissue growth, enzyme production, and hormone synthesis. Additional sections examine dietary fiber and digestive health, distinguishing between soluble fiber—which slows digestion and helps regulate blood sugar—and insoluble fiber, which increases stool bulk and prevents constipation. The document also discusses health benefits of fiber, including reduced risk of heart disease and type 2 diabetes. The study material further introduces vitamins, minerals, and water balance, including the two categories of vitamins: fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (C and B-complex). Major minerals such as calcium, potassium, magnesium, and sodium support bone health, fluid balance, and nerve function, while trace minerals such as iron and zinc support oxygen transport and immune responses. Another major section focuses on physical fitness and exercise science, including the five components of health-related fitness: cardiorespiratory endurance, muscular strength, muscular endurance, flexibility, and body composition. The document explains that regular physical activity improves cardiovascular health, metabolism, immune function, and psychological well-being. According to public health recommendations, adults should aim for at least 150 minutes of moderate-intensity exercise per week, with additional benefits achieved at 300 minutes per week. The material also reviews exercise program design principles, including the FITT principle—Frequency, Intensity, Time, and Type—and the SMART goal framework (Specific, Measurable, Action-oriented, Realistic, Time-oriented). Additional training principles such as progressive overload, rest and recovery, specificity, and reversibility are discussed to help individuals safely improve physical performance. Another key topic in the document is body weight regulation and metabolism, including resting metabolic rate (RMR), energy expenditure, and the role of hormones such as leptin and ghrelin in appetite regulation. The document explains that body weight changes occur when calorie intake exceeds energy expenditure, with approximately 3,500 excess calories resulting in one pound of stored body fat. The study material also discusses body composition and obesity risk factors, including the use of Body Mass Index (BMI) as a screening tool for weight classification. A BMI between 18.5 and 24.9 is considered healthy, while a BMI of 30 or higher is classified as obesity. The document also explains how waist circumference measurements help assess disease risk associated with abdominal fat distribution. Additional sections explore public health concerns related to obesity and chronic disease, including links between obesity and conditions such as cardiovascular disease, type 2 diabetes, hypertension, and certain cancers. The document also introduces weight management strategies including balanced nutrition, regular exercise, and medically supervised treatments such as bariatric surgery. The final sections examine food safety and disease prevention, including common pathogens responsible for foodborne illnesses such as Salmonella, Norovirus, and E. coli. The document emphasizes basic food safety principles such as proper handwashing, separating raw and cooked foods, cooking foods to safe temperatures, and refrigerating perishables promptly. Courses where this document may be relevant include: Personal Health and Wellness Introduction to Nutrition Health Promotion and Disease Prevention Exercise Science and Physical Fitness Public Health and Lifestyle Medicine Health Behavior and Lifestyle Management Students who may benefit from this document include: James Madison University students preparing for HTH 100 Exam 3 Health science and wellness program students Students studying nutrition and exercise physiology Public health and kinesiology students reviewing fitness principles Learners preparing for health and wellness course examinations This resource provides a comprehensive review of nutrition science, physical fitness, metabolism, and weight management concepts necessary for understanding how lifestyle behaviors influence long-term health outcomes. 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