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NASM CPT > Ch 9 Nutrition > Flashcards

Ch 9 Nutrition 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

Macronutrients

A

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

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3
Q

Micronutrients

A

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

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4
Q

Vitamins

A

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

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5
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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6
Q

Omnivorous diet

A

A diet that consists of both animals and plants.

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7
Q

Mutual supplementation

A

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

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8
Q

Protein quality

A

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

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9
Q

Low biological value (LBV) proteins

A

Foods missing one or more of the essential amino acids.

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10
Q

High biological value (HBV) proteins

A

Foods containing all the essential amino acids.

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11
Q

Protein efficiency ratio (PER)

A

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.

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12
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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13
Q

Protein digestibility– corrected amino acid score (PDCAAS)

A

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

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14
Q

Net protein utilization (NPU)

A

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

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15
Q

Enterocyte

A

Intestinal cells that absorb nutrients.

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16
Q

Gluconeogenesis

A

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

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17
Q

Recommended dietary allowance (RDA)

A

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

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18
Q

Negative energy balance

A

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

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19
Q

Carbohydrates.

A

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

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20
Q

Simple sugars

A

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

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21
Q

Monosaccharides

A

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

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22
Q

Disaccharides

A

Two monosaccharides joined together to form a simple sugar.

The three disaccharides of nutritional importance include lactose, sucrose, and maltose

23
Q

Glycemic index (GI)

A

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

24
Q

Glycemic load (GL)

A

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

25
Q

Lipids

A

Group of fats/fatty acids and their derivatives, including triglycerides, phospholipids, and sterols.

26
Q

Triglycerides

A

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

27
Q

Phospholipids

A

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

28
Q

Sterols

A

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

29
Q

Unsaturated fats

A

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

30
Q

Saturated fat

A

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.

31
Q

Pancreatic enzymes

A

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

32
Q

Lingual lipase

A

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

33
Q

Lipase

A

Enzyme that digests lipids.

34
Q

Chylomicrons

A

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.

35
Q

Lipoprotein

A

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

36
Q

Lipoprotein lipase (LPL)

A

An enzyme that breaks down triglycerides into fatty acids.

37
Q

Metabolites

A

The formation of a substance required for metabolism.

38
Q

Pancreatic enzymes

A

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

39
Q

Major minerals

A

Minerals present in the body in larger amounts.

40
Q

Trace minerals

A

Minerals present in small amounts in the body. They include iron, zinc, copper, selenium, iodine, manganese, chromium, fluoride, and molybdenum.

41
Q

Heat exhaustion

A

A condition that occurs 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.

42
Q

Heatstroke

A

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.

43
Q

Sports drink

A

Drink with a combination of carbohydrate and/or electrolytes used for rehydration and carbohydrate replenishment during physical activity; may be isotonic, hypotonic, or hypertonic.

44
Q

Electrolytes

A

Minerals that have an electrical charge to help transmit nerve impulses throughout the body, such as sodium, potassium, and chloride.

45
Q

Nonexercise activity thermogenesis (NEAT)

A

Energy expenditure through daily activities outside of structured exercise, such as walking, completing household chores, and taking the stairs.

46
Q

Exercise activity thermogenesis (EAT)

A

The calories expended through structured exercise or training.

47
Q

Adaptive thermogenesis

A

Metabolic adaptations and changes in energy expenditure as a result of changes in energy intake.

48
Q

Added sugars

A

Sugars that are not naturally found in food but have been added to a food product.

49
Q

Total daily energy expenditure (TDEE) .

A

The total amount of energy expended in one day

50
Q

Peptide YY

A

Called peptide tyrosine and is a peptide that is released in the colon during feeding.

51
Q

Ghrelin

A

The hunger hormone that stimulates appetite.

52
Q

Hypothyroidism

A

Low activity of the thyroid gland that can disrupt heart rate, body temperature, and metabolism.

53
Q

Cushing’s syndrome

A

A hormone disorder that causes abnormally high levels of cortisol in the body.

54
Q

Polycystic ovarian syndrome (PCOS)

A

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.

NASM CPT (17 decks)

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