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CPT > 3.9-3.10 Nutrition > Flashcards

3.9-3.10 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, digestive processes, and respiration.

A

Nutrition

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2
Q

Certified Dietitian Nutritionist: state certified dietitian/nutritionist.

State Certified Dietitian/Nutritionist or Licensed Dietitian/Nutritionist. This is a license to practice nutrition in the certifying/licensing state. This licensure may be legally required in some states, for both RDs and non-RDs, prior to providing any nutrition counseling.

A

CDN / LDN

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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

Certified in Sports Nutrition by the International Society of Sports Nutrition.

A

CISSN

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5
Q

Certified Nutrition Specialist by the Board for Certification of Nutrition Specialists.

A

CNS

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6
Q

It is important to determine which organization is providing the certification in nutrition and if the organization is accredited. The accredited organizations are officially recognized and authorized to provide a qualification, because they have been reviewed by other governing bodies and found to meet or exceed the minimum standards for education.

A

Certified Nutritionist

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7
Q

Nationally recognized and credentialed in nutrition by the Commission on Dietetic Registration. Scope of practice ranges from clinical nutrition to community, food service, and nutrition education. Some RDs are board certified in Sports Dietetics (CSSD) for advanced credentialing and specialization in sports nutrition. Although nationally recognized, some states may still require RDs to obtain state licensure prior to practicing independently or in a clinical or medical setting.

A

Registered Dietitian/Registered Dietitian Nutritionist (RD/RDN)

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8
Q

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

A

nutrition claim

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9
Q

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

A

macronutrients - protein, carbohydrates, and lipids (fat)

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10
Q

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

A

micronutrients -vitamins, minerals, and phytonutrients

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11
Q

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

A

vitamins

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12
Q

Inorganic, natural substances, some of which are essential in human nutrition. There are two kinds

A

minerals (macrominerals and trace)

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13
Q

How much energy per gram of protein?

A

4 calories

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14
Q

How much energy per gram of carbs?

A

4 calories

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15
Q

How much energy per gram of lipids?

A

9 calories

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16
Q

How much energy per gram of alcohol (energy yielding but not considered a macronutrient)?

A

7 calories

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17
Q

What is the official term for a statement that maintains that a food has a specific nutritional property or provides a specific benefit?

A

nutrition claim

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18
Q

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

A

protein

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19
Q

Primary functions of protein:

A
  1. the synthesis and repair of cells, tissues, and structures, such as collagen, elastin, and muscle
  2. required for the synthesis of hormones, enzymes, antibodies, and peptides, as well as the transport of various compounds through the body, such as lipids and minerals (e.g., calcium)
  3. used for energy if there is a need due to inadequate caloric, carbohydrate, or fat intake
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20
Q

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

A

amino acids

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21
Q

The basic building block of a protein is an amino acid, which is a compound that contains:

A
  1. carbon
  2. hydrogen
  3. oxygen
  4. a nitrogen atom
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22
Q

A chemical bond that connects two amino acids.

A

peptide bond

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23
Q

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

A

essential amino acid (EAA) - 9 of them (20 amino acids total)

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24
Q

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

A

substrates

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25
Q

The body’s supply of amino acids is derived from two sources:

A
  1. protein consumption from foods and supplements or

2. the breakdown of internal protein sources and body tissue

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26
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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27
Q

A protein source that provides all essential amino acids.

A

complete protein

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28
Q

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

A

incomplete protein

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29
Q

amino acids linked together via a peptide bond

A

peptides

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30
Q

combination of two amino acids linked together by a peptide bond

A

dipeptide

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31
Q

sequence of three amino acids linked together by peptide bonds

A

tripeptide

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32
Q

chain is a series (often more than three) of amino acids linked together by peptide bonds.

A

polypeptide

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33
Q

A diet that consists of both animals and plants.

A

Omnivorous diet

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34
Q

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

A

Mutual supplementation

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35
Q

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

A

Protein quality

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36
Q

Foods missing one or more of the essential amino acids.

A

Low biological value (LBV) proteins

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37
Q

Foods containing all the essential amino acids.

A

High biological value (HBV) proteins

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38
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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39
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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40
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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41
Q

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

A

net protein utilization (NPU)

42
Q

Intestinal cells that absorb nutrients.

A

enterocyte

43
Q

protein’s primary function is (2)

A
  1. SYNTHESIZE NEW PROTEINS

2. REPAIR EXISTING PROTEINS

44
Q

The formation of glucose from noncarbohydrate sources (proteins and fats).

A

gluconeogenesis

45
Q

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

A

Recommended dietary allowance (RDA)

46
Q

When calorie intake is lower than the number of calories expended.

A

negative energy balance

47
Q

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.

Established by the National Academy of Medicine.

A

Acceptable macronutrient distribution range (AMDR)

Under most circumstances, the actual protein intake of most individuals falls within the range of 10% to 35% of total calories

48
Q

Processes relating to, involving, or requiring oxygen.

A

Aerobic

49
Q

Processes relating to the absence of oxygen.

A

Anaerobic

50
Q

Recommended Protein Intake for sedentary adults

A

0.8 g/kg of body weight

51
Q

Recommended Protein Intake for strength/resistance trained athletes

A

1.6–1.7 g/kg of body weight

52
Q

Recommended Protein Intake for Endurance athletes

A

1.2–1.4 g/kg of body weight

53
Q

Recommended Protein Intake for Most exercising individuals (to build and maintain muscle mass)

A

1.4–2.0 g/kg of body weight

54
Q

The energy required to digest, absorb, and process nutrients that are consumed.

A

Thermic effect of food (TEF)

55
Q

How much protein is recommended for weight- or fat-loss goals?

A

For clients who are seeking moderate weight or fat loss and are in a moderate calorie deficit, their protein intake should be above the RDA minimum of 0.8 g/kg body weight per day.

56
Q

Compounds composed of carbon, hydrogen, and oxygen molecules that include simple sugars, complex carbohydrates, glycogen, and fiber.

A

carbohydrates (yield 4 calories per gram)

57
Q

Carbohydrates are generally categorized into one of the following groups:

A

Simple sugars
Complex carbohydrates
Glycogen
Fiber

58
Q

Include the monosaccharides and disaccharides; easily absorbed into the bloodstream.

A

simple sugars

59
Q

Simplest form of carbohydrate; single sugar molecules (e.g., glucose).

include glucose, fructose, and galactose

A

Monosaccharides

60
Q

Two monosaccharides joined together to form a simple sugar. The three disaccharides of nutritional importance include lactose, sucrose, and maltose.

A

Disaccharides

61
Q

What is the structure of Sucrose (disaccharide)

A

glucose + fructose

62
Q

What is the structure of Maltose (disaccharide)

A

glucose + glucose

63
Q

What is the structure of Lactose (disaccharide)

A

Glucose + galactose

64
Q

A type of carbohydrate composed of long chains of glucose units; starch, fiber, and glycogen are examples of polysaccharides.

A

Polysaccharides

65
Q

Storage form of carbohydrate in plants.

A

Starch

66
Q

Glucose that is deposited and stored in bodily tissues, such as the liver and muscle cells; the storage form of carbohydrate.

storage form of carbohydrate in humans and animals

A

Glycogen

67
Q

An indigestible carbohydrate present in plant foods, such as fruit, vegetables, and legumes.

A

Fiber

approximately 25 to 28 g of fiber per day for women aged 19 to 50 years, and

30 to 34 g of fiber per day for men aged 19 to 50 years

68
Q

Fiber is subdivided into two categories:

A

soluble and insoluble

69
Q

A type of dietary fiber that dissolves in water to form a gel; associated with heart health benefits and glucose control

A

soluble fiber (oats, barley, legumes, most fruits/veges, psyllium

70
Q

A type of dietary fiber that does not dissolve in water; associated with promoting bowel regularity

A

insoluble fiber (whole bran cereal, whole grains, lentils, legumes, nuts, potatoes, most fruit/veges

71
Q

An alternative term for fat, used primarily to store energy.

A

Adipose tissue

72
Q

Polysaccharides; long chains of simple sugars. Examples include whole grains, legumes, and vegetables.

A

complex carbs

73
Q

Number (0–100) assigned to a food source that represents the rise in blood sugar after consuming the food.

A

Glycemic index (GI)

glucose = 100

74
Q

Similar to glycemic index but takes into account the amount of food (carbohydrate) eaten.

accounts for both the glycemic index of the food and the amount that is typically eaten as a serving

A

Glycemic load (GL)

example, popcorn has a high glycemic index of 72. However, a 1-cup serving of popped popcorn has only 30 calories and approximately 6 g of carbohydrates, which does not provide a large amount of glucose. Thus, the GL of 1 cup of popcorn will be low

75
Q

LOW GI

A

55 or less on scale; Most non-starchy vegetables and whole grains, beans, cow’s milk

76
Q

Medium GI foods

A

56–69 on scale; Macaroni and cheese, raisins, hamburger bun, pineapple, banana

77
Q

High GI foods

A

(70 or above on scale); Glucose, hard candy, instant rice, sports drinks

78
Q

True/False: The AMDR suggests that 30% to 40% of calories come from carbohydrates (grains, vegetables, legumes, fruit, and dairy), with a minimum of 130 daily grams of intake based on a 2,000-calorie diet

A

false; 45% to 65%

79
Q

Recommended Carbs per day for light exercise

A

3-5g/kg of body weight

80
Q

Recommended Carbs per day for moderately intense exercise (1-2 hrs per day/5-6 days per week)

A

5-7g/kg of body weight

81
Q

Recommended Carbs per day for moderately high-intensity endurance exercise (1-3 hours per day; 5-6 days per week)

A

6-10g/kg of body weight

82
Q

Recommended Carbs per day for moderate to high-intensity exercise (>3 hrs/day; 2 sessions/day; 5-6 days/week)

A

8-10g/kg of body weight

8-12g/kg of body weight (ultra-endurance)

83
Q

Process by which new muscle proteins are formed and a muscle grows or repairs at the molecular level.

A

Muscle protein synthesis

84
Q

Group of fats/fatty acids and their derivatives, including

  1. triglycerides,
  2. phospholipids, and
  3. sterols.
A

Lipids

85
Q

The chemical or substrate form in which most fat exists in food as well as in the body.

A

Triglycerides

86
Q

Type of lipid (fat) comprised of glycerol, two fatty acid chains, and a phosphate group.

A

Phospholipids

87
Q

A group of lipids with a ringlike structure. Cholesterol is a type of sterol.

A

Sterols

88
Q

Fatty acids with one or more points of unsaturation (double bond) in their chemical structure.

A

Unsaturated FATS

89
Q

If an unsaturated fat has only a single point of unsaturation (double bond), it is classified as a

A

monounsaturated fat

90
Q

if there are two or more double bonds along a fatty acid chain, it is called a

A

polyunsaturated fat.

91
Q

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.

A

saturated fat

92
Q

The optimal ratio of omega-6 to omega-3 fatty acids is somewhere near

A

4:1; typical Western diet, with a high intake of processed foods, including vegetable oils, tends to include much higher amounts of omega-6 for a ratio closer to 10:1 or 20:1

93
Q

T/F:Most lipid digestion and absorption occur in the largeintestine

A

false; small intestine

94
Q

Digestive enzymes produced by the body to help digest fats, starches, and proteins.

A

Pancreatic enzymes

95
Q

An enzyme in saliva that begins the process of lipid digestion in the mouth.

A

Lingual lipase

96
Q

Enzyme that digests lipids.

A

Lipase

97
Q

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.

A

Chylomicrons

98
Q

A group of soluble proteins that combine with and transport fat or other lipids in the blood plasma.

A

Lipoprotein

99
Q

HDL cholesterol

A

high-density lipoprotein; mostly comprised of protein and some triglycerides.

They are typically considered to be heart-healthy, because they remove triglycerides from tissues and blood and transport them back to the liver for disposal

100
Q

LDL cholesterol

A

low-density lipoprotein; not heart healthy

101
Q

An enzyme that breaks down triglycerides into fatty acids.

A

Lipoprotein lipase (LPL)

102
Q

The formation of a substance required for metabolism.

A

Metabolites

CPT (19 decks)

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