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NASM - CPT > Chapter 9: Nutrition > Flashcards

Chapter 9: Nutrition Flashcards

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1
Q

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, and digestive processes and respiration

A

Nutrition

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2
Q

Certified Dietitian Nutritionist: state certified dietitian/nuitritionist

A

CDN

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3
Q

The actions that a professional is permitted to undertake in keeping with the terms of their license or certification

A

Scope of practice

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4
Q

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

A

Nutrition Claim

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5
Q

Food substances required in large amounts to supply energy; include protein, carbohydrate, and fat

A

Macronutrients

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6
Q

Vitamins, minerals, and phytonutrients. These are nonenergy yielding nutrients that have important regulatory functions in metabolic pathways

A

Micronutrients

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7
Q

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

A

Vitamins

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8
Q

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

A

Minerals

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9
Q

Amino acids linked by peptide bonds; the building blocks of body tissues

A

Protein

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10
Q

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

A

Amino acids

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11
Q

A chemical bond that connects two amino acids

A

Peptide bond

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12
Q

Amino acid that must be obtained through the diet as the body does not make it; there are nine essential amino acids

A

Essential amino acid (EAA)

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13
Q

Intermediate forms of nutrients used in metabolic reactions to create adenosine triphosphate

A

Substrates

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14
Q

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

A

Protein turnover

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15
Q

A protein source that provides all essential amino acids

A

Complete protein

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16
Q

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

A

Incomplete protein

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17
Q

A diet that consists of both animals and plants

A

Omnivorous diet

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18
Q

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

A

Mutual supplementation

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19
Q

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

A

Protein quality

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20
Q

Foods missing one or more of the essential amino acids

A

Low biological value (LBV) proteins

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21
Q

Foods containing all the essential amino acids

A

High biological value (HBV) proteins

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22
Q

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

A

Protein efficiency ratio (PER)

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23
Q

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

A

Biological value (BV)

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24
Q

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

A

Protein digestibility- corrected amino acid score (PDCAAS)

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25
The ratio of amino acid mass turned into proteins compared to the total amino acid mass consumed in the diet
Net protein utilization (NPU)
26
Intestinal cells that absorb nutrients
Enterocyte
27
The formation of glucose from noncarbohydrate sources (proteins and fats)
Gluconeogenesis
28
The recommended amount of a nutrient that meets the needs of most healthy individuals within specific age and gender groups
Recommended dietary allowance (RDA)
29
When calorie intake is lower than the number of calories expended
Negative energy balance
30
Ranges of intake for nutrients that are estimated to meet the needs of 97-87% of the population and that are associated with a reduced risk of chronic disease. AMDRs are established by the national academy of medicine
Acceptable macronutrient distribution range (AMDR)
31
Process relating to, involving, or requiring oxygen
Aerobic
32
Processes relating to the absence of oxygen
Anaerobic
33
The energy required to digest, absorb, and process nutrients that are consumbed
Thermic effect of food (TEF)
34
Compounds composed of carbon, hydrogen, and oxygen molecules that include simple sugars, complex carbohydrates, glycogen, and fiber
Carbohydrates
35
Include the monosaccharides and disaccharides; easily absorbed into the bloodstream
Simple sugars
36
Simplest form of carbohydrate; single sugar molecules (e.g., glucose)
Monosaccharides
37
Two monosaccharides joined together to form a simple sugar. The three disaccharides of nutritional importance include lactose, sucrose, and maltose
Disaccharides
38
A type of carbohydrate composed of long chains of glucose units; starch and glycogen are examples of this
Polysaccharides
39
Storage form of carbohydrate in plants
Starch
40
Glucose that is deposited and stored in bodily tissues, such as the liver and muscle cells; the storage form of carbohydrate
Glfycogen
41
An indigestible carbohydrate present in plant foods, such as fruit, vegetables, and legumes
Fiber
42
An alternative term for fat, used primarily to store energy
Adipose tissue
43
Polysaccharides; long chains of simple sugars. Examples include whole grains, legumes and vegetables
Complex carbohydrates
44
Number (0-100) assigned to a food source that represents the rise in blood sugar after consuming the food
Glycemic index (GI)
45
Similar to glycemic index but takes into account the amount of food (carbohydrate) eaten
Glycemic load (GL)
46
Process by which new muscle proteins are formed and a muscle grows or repairs at the molecular level
Muscle protein synthesis
47
Group of fats/fatty acids and their derivatives, including triglycerides, phospholipids, and sterols
Lipids
48
The chemical or substrate form in which most fat exists in food as well as in the body
Triglycerides
49
Type of lipid (fat) comprised of glycerol, two fatty acid chains, and a phosphate group
Phospholipids
50
A group of lipids with a ringlike structure. Cholesterol is a type of this
Sterols
51
Fatty acids with one or more points of unsaturation (double bond) in their chemical structure
Unsaturated fats
52
A type of triglyceride; chemical structure has no double bonds (points of unsaturation); usually solid at room temperature. Examples: butter, lard, whole milk, beef, processed meats, and tropical oils
Saturated fat
53
Digestive enzymes produced by the body to help digest fats, starches, and proteins
Pancreatic enzymes
54
An enzyme in saliva that begins the process of lipid digestion in the mouth
Lingual lipase
55
Enzyme that digests lipids
Lipase
56
Molecules of fat that contain triglycerides, phospholipids, cholesterol, fat-soluble vitamins, and protein. They are formed by intestinal cells after the digestion of lipid-containing foods
Chylomicrons
57
A group of soluble proteins that combine with and transport fat or other lipids in the blood plasma
Lipoprotein
58
An enzyme that breaks down triglycerides into fatty acids
Lipoprotein lipase (LPL)
59
The formation of a substance required for metabolism
Metabolites
60
All of the chemical reactions that occur in the body to maintain itself
Metabolism
61
Minerals present in the body in larger amounts
Major minerals
62
Minerals present in small amounts in the body. They include iron, zinc, copper, selenium, iodine, manganese, chromium, fluoride, and molybdenum
Trace minerals
63
A condition that occurs when the body becomes overheated. It can occur when the body becomes overheated. It can occur from dehydration in a hot climate, and symptoms include heavy sweating, rapid pulse, low blood pressure, nausea, dizziness, and muscle cramps
Heat exhaustion
64
A condition that can develop if heat exhaustion is not treated quickly . Symptoms include headache, fever, confusion and disorientation, and flushed skin. It's a medical emergency and can be fatal if not quickly treated
Heatstroke
65
Drink with a combination of carbohydrate and/or electrolytes used for rehydration and carbohydrate replenishment during physical activity; may be isotonic, hypotonic, or hypertonic
Sports drink
66
Minerals that have an electrical charge to help transmit nerve impulses throughout the body, such as sodium, potassium, and chloride
Electrolytes
67
A solution with a lower solute load/concentration than body fluids
Hypotonic
68
A solution with a similar solute load/concentration as body fluids
Isotonic
69
A solution with a higher solute load/concentration than body fluids
Hypertonic
70
The amount of energy required to maintain the body at rest
Basal metabolic rate (BMR)
71
When the body produces too little or too much of an endocrine hormone
Endocrine (hormonal) disorders
72
Energy cannot be created or destroyed but merely converted from one form to another
first law of thermodynamics
73
Sugars that are not naturally found in food but have been added to a food product
Added sugars
74
Satisfying; feeling of fullness
Satiating
75
The total amount of energy expended in one day
Total daily energy expenditure (TDEE)
76
Called peptide tyrosine and is a peptide that is released in the colon during feeding
Peptide YY
77
The hunger hormone that stimulates appetite
Ghrelin
78
Low activity of the thyroid gland that can disrupt heart rate, body temperature, and metabolism
Hypothyroidism
79
A hormone disorder that causes abnormally high levels of cortisol in the body
Cushing's syndrome
80
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
Polycystic ovarian syndrome (PCOS)
81
Energy expenditure through daily activities outside of structured exercise, such as walking, completing household chores, and taking the stairs
Nonexercise activity thermogenesis (NEAT)
82
The calories expended through structured exercise or training
Exercise activity thermogenesis (EAT)
83
Adaptive thermogenesis
Metabolic adaptations and changes in energy expenditure as a result of changes in energy intake
84
A list of all included ingredients in a food product, in descending order of amount by weight, on a food label
Ingredients list
85
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
Nutrition facts panel
86
A reference amount based on the quantity of the product consumers are thought to typically consume at one sitting
Serving size
87
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 2,000 calorie diet
Percent daily value (%DV)
88
Used on food labels in the United Kingdom and the European union. It is a reference value that indicates what percentage of the recommend amount of a nutrient is met by the specified amount (100g or 100ml) of the food product
Percent reference intake (%RI)
89
Enlargement of an organ or tissue; in the context of fitness, it is often used to describe the enlargement of skeletal muscle
Hypertrophy

NASM - CPT (20 decks)

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