SCI 163 Week 2 Physical Fitness and Nutrition Worksheet

SCI 163 Entire Course Link
SCI 163 Week 2 Physical
Fitness and Nutrition Worksheet


Complete the Physical Fitness and Nutrition Worksheet.

Submit the completed worksheet to
your instructor.


Fitness and Nutrition Worksheet


To obtain optimal health, it is critical to be physically fit and
eat a healthy and balanced diet. Becoming knowledgeable about what it means to
be physically fit and learning how to evaluate the nutritional value of what
you eat may greatly increase your ability to improve your health and wellness.


In this three-part worksheet, you identify the five components of
health-related fitness, critique a recipe for nutritional value, and respond to
two short answer questions about nutrition. Completing this assignment is a
step towards gaining the knowledge needed to better manage your physical
fitness and nutrition.


Part 1: Five Components of Health Related Fitness Table


Complete the table below. The first row has been filled in as an


Components of Physical Fitness


How to Incorporate in Your Life


Cardiorespiratory Fitness

Being able to
exercise at a moderate to high intensity for a long period of time

Walk 2 miles at a
brisk pace every day.

Reduced the risk
of heart disease, hypertension, and high cholesterol.

Muscular Strength




Muscular Endurance








Body Composition








Part 2: Critique a Meal


For this
part of the assignment, you critique the nutritional value of a meal. You will
select this meal from the USDA website. 


the instructions below:


Access the USDA Recipe Finder
search tool at


o    (either click on or paste the above link in your internet’s address


Search for a recipe using one of the available criteria:


o    Type in ingredients;

o    Type in a recipe name, or;

o    Choose options from the available categories


Select a recipe to critique from the generated results.


the nutritional information provided for the recipe you selected or added and
answer the questions below.


What is the name of the recipe you are evaluating?



Which essential nutrients—carbohydrates,
fats, proteins, vitamins, and minerals—are included in the recipe?



Which ingredients are providing each nutrient?



Does this recipe include a good balance of essential nutrients? Explain
your answer.



How could the recipe be altered to include more essential nutrients?



Do you consider this a healthy meal? If not, what is a healthy




Part 3: Nutrition


to the following questions in 75 to 125 words each:


Do you find it easy or difficult to determine the nutritional value of
food? What are some methods to help you more easily determine the nutritional
values of food?


What environmental, economic, and psychosocial factors influenced your
food and drink choices today?

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