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CPT7 > Chapter 9 > Flashcards

Chapter 9 Flashcards

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1
Q

Nutrition

A

A process of obtaining nutrients through food and/or food products to support energy requirements and cellular processes; including growth, repair and maintenance of tissues, reproduction, digestive processes, and respiration

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2
Q

CDN

A

Certified Dietitian Nutritionist: state certified dietitian/nutrionist

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3
Q

Nutrition claim

A

Claim that a food has a specific nutritional property or provides a specific benefit

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4
Q

Micronutrients

A

Vitamins, mineral, and phytonutrients; these are nonenergy yielding nutrients that have important regulatory functions in metabolic pathways

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5
Q

Vitamins

A

Group of organic compounds required in small quantities in the diet to support growth and metabolic processes

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6
Q

Minerals

A

Inorganic, natural substances, some of which are essential in human nutrition. There are two kinds of minerals: major minerals (aka macrominerals) and trace minerals

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7
Q

Amino acids

A

Organic building blocks of proteins containing both a carboxyl and an amino group

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8
Q

Peptide bond

A

A chemical bond that connects two amino acids

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9
Q

Protein turnover

A

A process in which the body breaks down existing proteins and recycles the component amino acids for incorporation into new proteins or other nitrogen-containing compounds

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10
Q

Complete protein

A

A protein that provides all of the essential amino acids

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11
Q

Incomplete protein

A

A protein that lacks one or more of the amino acids required to build cells

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12
Q

Omnivorous diet

A

A diet that consists of both animals and plants

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13
Q

Mutual supplementation

A

Combination of two incomplete protein sources that together provide all of the essential amino acids

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14
Q

Protein quality

A

Refers to the amino acids profile and the digestibility of a protein source

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15
Q

Low biological value (LBV) proteins

A

Foods missing one or more of the essential amino acids

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16
Q

High biological value (HBV) proteins

A

Foods containing all of the essential amino acids

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17
Q

Protein efficiency ratio (PER)

A

A measure of the assessing proteins, based on the amount of weight gained by a test subject divided by the amount of intake of a protein food

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18
Q

Biological value (BV)

A

A reference amount used to describe the extent to which the amino acids in a protein source are absorbed

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19
Q

Protein digestibility-corrected-amino acid score (PDCAAS)

A

A measure off evaluating a protein source based on the composition of amino acids and its digestibility

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20
Q

Net protein utilization (NPU)

A

The ratio of amino acids mass turned into proteins compared to the total amino acid mass consumed in the diet

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21
Q

Enterocyte

A

Intestinal cells that absorb nutrients

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22
Q

Recommended dietary allowance (RDA)

A

The recommended amount of a nutrient that meets the needs of most healthy individuals within a specific age and gender groups

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23
Q

Negative energy balance

A

When calorie intake is lower than the number of calories expended

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24
Q

Acceptable macronutrient distribution range (AMDR)

A

Ranges of intake for nutrients that are estimated to meet the needs of 97-98% of the population and that are associated with a reduced risk of chronic disease. ADMRs are established by National Academy of Medicine

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25
Carbohydrates
Compounds composed of carbon, hydrogen, and oxygen molecules that include simple sugars, complex carbohydrates, glycogen, and fiber
26
Simple sugars
Include the monosaccharides and disaccharides; easily absorbed into bloodstream
27
Monosaccharides
Simplest form of carbohydrates; single sugar molecules (e.g., glucose)
28
Disaccharides
Two monosaccharides joined together to form a simple sugar, the three disaccharides of nutritional importance include lactose, sucrose, and maltose
29
Polysaccharides
A type of carbohydrate composed of long chains of glucose units (e.g., starch and glycogen)
30
Starch
Storage form of carbohydrate in plants
31
Fiber
An indigestible carbohydrate present in plant foods, such as fruit, vegetables, and legumes
32
Adipose tissue
An alternative term for fat, used primarily to store energy
33
Complex carbohydrates
Polysaccharides; long chains of simple sugars. (e.g., whole grains, legumes and vegetables)
34
Glycemic index (GI)
Number (0-100) assigned to food source that represents the rise in blood sugar after consuming food
35
Glycemic load (GL)
Similar to glycemic index but takes into account the amount of food (carbohydrates) eaten
36
Muscle protein synthesis
Process by which new muscle proteins are formed and a muscle grows or repairs at the molecule level
37
Lipids
Group of fats/fatty acids and their derivatives; including triglycerides, phospholipids, and sterols
38
Phospholipids
Type of lipid (fats) comprised of glycerol, two fatty acid chains, and a phosphate group
39
Sterol
A group of lipids with a ring-like structure, e.g., cholesterol
40
Unsaturated fats
Fatty acids with one or more points of unsaturation (double bond) on their chemical structure
41
Saturated fat
A type of triglyceride; chemical structure has no double bonds (points of unsaturation); usually solid at room temperature. (e.g., butter, lard, whole milk, beef, processed meats, and tropical oils)
42
Pancreatic enzymes
Digestive enzymes produced by the body to help digest fats, starches, and proteins
43
Lingual lipase
An enzyme in saliva that begins the process of lipid digestion in the mouth
44
Lipase
Enzyme that digests lipids
45
Chylomicrons
Molecules of fat that contain triglycerides, phospholipids, cholesterol, fat-soluble vitamins, and protein. They are formed by intestinal cells after the digestion of lipid-contained foods
46
Lipoprotein
A group of soluble proteins that combine with and transport fat or other lipids in the blood plasma
47
Lipoprotein lipase (LPL)
An enzyme that breaks down triglycerides into fatty acids
48
Metabolites
The formation of a substance required for metabolism
49
Major minerals
Minerals present in the body in larger amounts
50
Trace minerals
Minerals present in small amounts in the body. They include iron, zinc, copper, selenium, iodine, manganese, chromium, fluoride and molybdenum
51
Heat exhaustion
A condition that occurs when the body becomes overheated. It can occur from dehydration in a hot climate, and symptoms include heavy sweating, rapid pulsed low blood pressure, nausea, dizziness, and muscle cramps
52
Heatstroke
A condition that can develop if heat exhaustion is not treated quickly. Heatstroke symptoms include: headache, fever, confusion and disorientation, and flushed skin. Heatstroke is a medical emergency and can be fatal if not quickly treated
53
Sports drink
Drink with a combination of carbohydrate and/or electrolytes used for rehydration and carbohydrate replenishment during physical activity; may be isotonic, hypotonic or hypertonic
54
Electrolytes
Minerals that have an electric aggressively to help transmit nerve impulses throughout the body, such as sodium, potassium, and chloride
55
Hypotonic
A solution with a lower solute load/concentration than body fluids
56
Isotonic
A solution with a similar solute load/concentration as body fluids
57
Hypertonic
A solution with a higher solute load/concentration than body fluids
58
Iron, copper, calcium, zinc : which is a major mineral?
Calcium
59
Endocrine (hormonal) disorders
When the body produces too little or too much of an endocrine hormone
60
Added sugars
Sugars that are not naturally found in food but have been added to a food product
61
Satiating
Satisfying; feeling of fullness
62
Peptide YY
Called peptide tyrosine and is a peptide that just saying released in the colon during feeding
63
Ghrelin
The hunger hormone that stimulates appetite
64
Hypothyroidism
Low activity of the thyroid gland that can disrupt heart rate, body temperature and metabolism
65
Crushing’s syndrome
A hormone disorder that causes abnormally high levels of cortisol in the body
66
Polycystic ovarian syndrome (PCOS)
A hormone disorder that occurs in women of childbearing age that causes irregular periods, excess levels of the male hormone androgen, small cysts on the outer edges of the ovaries, and obesity
67
Adaptive thermogenesis
Metabolic adaptions and changes in energy expenditure as a result of charges in energy intake
68
Ingredients list
A list of all included ingredients in a food product, in descending order of amount by weight, on a food label
69
Nutrition facts panel
Label on food products that provides information on the nutrient content of the food. Lists servings per container, serving size, and the amount of specific nutrients
70
Serving size
A reference amount based on the quantity of the product consumers are thought to typically consume at one sitting
71
Percent daily value (%DV)
A reference value on the nutrition label that indicates what percentage of the recommended daily value for a nutrient is met by the specified serving size of a food product, based on a 2000 calorie diet
72
Percent reference intake (%RI)
Used on food labels in the United Kingdom and the European Union. It is a reference value that indicates what percentage of the recommended amount of a nutrient is met by the specified amount (100g or 100mL) of the food product
73
Hypertrophy
Enlargement of an organ or tissue; in the context of fitness, it’s often used to describe the enlargement of skeletal muscle

CPT7 (9 decks)

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