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CPT Class > 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

Registered Dietitian/
Registered
Dietitian
Nutritionist (RD/RDN)

A

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.

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3
Q

Certified Nutritionist

A

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.

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4
Q

CISSN

A

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

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5
Q

CNS

A

Certified Nutrition Specialist by the Board for Certification of Nutrition Specialists

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6
Q

CDN or LDN

A

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.

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7
Q

CDN

A

Certified Dietitian Nutritionist: state certified dietitian/nutritionist

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8
Q

Scope of practice

A

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

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9
Q

Nutrition claim

A

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

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10
Q

Macronutrients

A

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

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11
Q

Macronutrients

A

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

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12
Q

Micronutrients

A

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

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13
Q

Vitamins

A

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

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14
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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15
Q

TRUE of FALSE? The scope of practice for a fitness professional dictates that they can prescribe specific meal plans to clients.

A

False

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16
Q

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

A

Nutrition claim

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17
Q

There are how many amino acids and how are they broken down?

A

9 essential amino acids not made in body

11 nonessential amino acids made in body

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18
Q

Protein

A

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

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19
Q

Amino acids

A

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

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20
Q

Peptide bond

A

A chemical bond that connects two amino acids.

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21
Q

Essential amino acid (EAA)

A

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

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22
Q

Substrates

A

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

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23
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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24
Q

Essential Amino Acids

A

Leucine^

Isoleucine^

Valine^

Methionine

Phenylalanine

Threonine

Tryptophan

Lysine

Histidine*

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25
Q

Nonessential Amino Acids

A

Alanine

Arginine*

Aspartic acid

Asparagine

Cysteine

Glutamic acid

Glutamine*

Glycine

Proline

Serine

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26
Q

Conditionally Essential Amino Acids

A

Histidine

Arginine

Glutamine

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27
Q

Complete protein

A

A protein source that provides all essential amino acids.

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28
Q

Incomplete protein

A

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

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29
Q

Examples of Complete Proteins

A

Animal sources

Meat

Poultry

Seafood

Eggs

Dairy

Nonanimal sources

Soy

Hemp

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30
Q

Examples of Incomplete Proteins

A

Legumes

Beans

Nuts

Peas

Lentils

Seeds

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30
Q

Examples of Incomplete Proteins- legumes

A

Beans

Nuts

Peas

Lentils

Seeds

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31
Q

Examples of Incomplete Proteins- grains

A

Millet

Amaranth

Quinoa

Rice

Couscous

Oatmeal

Buckwheat

Oatmeal

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32
Q

Examples of Incomplete Proteins- Vegetable proteins

A

Spinach

Bok choy

Asparagus

Broccoli

Collard greens

Brussel sprouts

Avocado

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33
Q

Omnivorous diet

A

A diet that consists of both animals and plants.

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34
Q

Mutual supplementation

A

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

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35
Q

Protein quality

A

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

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36
Q

Low biological value (LBV) proteins

A

Foods missing one or more of the essential amino acids

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37
Q

High biological value (HBV) proteins

A

Foods containing all the essential amino acids.

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38
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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39
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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40
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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41
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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42
Q

Enterocyte

A

Intestinal cells that absorb nutrients.

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43
Q

Gluconeogenesis

A

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

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44
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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45
Q

Negative energy balance

A

When calorie intake is lower than the number of calories expended

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46
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. AMDRs are established by the National Academy of Medicine.

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47
Q

Recommended Protein Intake Ranges (per day)-Sedentary adults

A

0.8 g/kg of body weight

USDA Dietary Guidelines

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48
Q

Recommended Protein Intake Ranges (per day)-Strength/resistance trained athletes

A

1.6–1.7 g/kg of body weight

Academy of Nutrition and Dietetics

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49
Q

Recommended Protein Intake Ranges (per day)-Endurance athletes

A

1.2–1.4 g/kg of body weight

Academy of Nutrition and Dietetics

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50
Q

Recommended Protein Intake Ranges (per day)-Most exercising individuals (to build and maintain muscle mass)

A

1.4–2.0 g/kg of body weight

International Society of Sports Nutrition

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51
Q

Aerobic

A

Processes relating to, involving, or requiring oxygen

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52
Q

Anaerobic

A

Processes relating to the absence of oxygen.

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53
Q

Thermic effect of food (TEF)

A

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

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54
Q

Amino acids

A

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

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55
Q

Essential amino acids

A

An amino acid that must be obtained through the diet, as the body is not able to make it

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56
Q

Minerals

A

Inorganic, natural substances, some of which are essential in human nutrition

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57
Q

Vitamins

A

Organic compounds required in small quantities to support growth and metabolic processes

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58
Q

the energy-yielding unit with the appropriate amount of energy per gram- protein

A

4 calories

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59
Q

MATCH the energy-yielding unit with the appropriate amount of energy per gram- lipid

A

9 calories

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60
Q

the energy-yielding unit with the appropriate amount of energy per gram- carbon hydrates

A

4 calories

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61
Q

the energy-yielding unit with the appropriate amount of energy per gram- alcohol

A

7 calories

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62
Q

What term is used to describe a protein source that provides all essential amino acids?

A

Complete protein

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63
Q

Carbohydrates are generally categorized into one of the following groups. What are they?

A

Simple sugars

Complex carbohydrates

Glycogen

Fiber

64
Q

Monosaccharides consists of what?

A

glucose,
fructose, and
galactose

65
Q

Monosaccharides glucose is found in what?

A

Fruit,

simple syrup

66
Q

Monosaccharides fructose is found in what?

A

Fruit,

part of table sugar (sucrose)

67
Q

Monosaccharides galactose is found in what food?

A

milk/dairy

68
Q

Carbohydrates

A

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

69
Q

Simple sugars

A

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

70
Q

Monosaccharides

A

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

71
Q

Disaccharides

A

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

72
Q

What is Disaccharides sucrose structure and what is it found in?

A

Glucose/fructose

Table sugar

73
Q

What is Disaccharides maltose structure and what is it found in?

A

Glucose/Glucose

Initial product of starch digestion

74
Q

Fiber is subdivided into two categories. What are they?

A

soluble

insoluble.

75
Q

Polysaccharides

A

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

76
Q

Starch

A

Storage form of carbohydrate in plants.

77
Q

Glycogen

A

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

78
Q

Fiber

A

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

79
Q

Soluble fiber definition

A

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

80
Q

Soluble fiber examples

A

Oats

Barley

Legumes

Most fruits (especially pears, berries)

Most vegetables

Psyllium seeds

81
Q

Insoluble fiber definition

A

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

82
Q

Insoluble fiber examples

A

Whole bran cereals, whole grains

Lentils, legumes

Nuts

Potatoes

Most fruit and vegetables (especially the outer skin)

83
Q

Adipose tissue

A

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

84
Q

Glycemic Index- Low GI foods (55 or less) examples

A

Most non-starchy vegetables and whole grains, beans, cow’s milk

85
Q

Glycemic Index- Medium GI foods (56–69) examples

A

Macaroni and cheese, raisins, hamburger bun, pineapple, banana

86
Q

Glycemic Index- High GI foods (70 or above)

A

Glucose, hard candy, instant rice, sports drinks

87
Q

Glycemic index (GI)

A

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

88
Q

Glycemic load (GL)

A

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

89
Q

Recommended Carbohydrate per Day- Light exercise

A

3–5 g/kg of body weight

90
Q

Recommended Carbohydrate per Day- Moderately intense exercise: 1–2 hours per day, 5–6 days per week

A

5–7 g/kg of body weight

91
Q

Recommended Carbohydrate per Day- Moderately high-intensity endurance exercise: 1–3 hours per day; 5–6 days per week

A

6–10 g/kg of body weight

92
Q

Muscle protein synthesis

A

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

93
Q

What are the two categories of fiber?

A

Soluble and insoluble

94
Q

What term describes the measure of how quickly a carbohydrate will raise an individual’s glucose levels when consumed on its own, irrespective of the amount eaten?

A

Glycemic index

95
Q

How many types of lipids(fats) are there and what are they

A

3
Triglycerides
Phospholipids
Sterols

96
Q

Lipids

A

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

97
Q

Triglycerides

A

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

Solid fats (animal and plant sources) and oils

98
Q

Phospholipids

A

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

Egg yolks
Lean meats, fish, poultry
Soybeans
Grains
Seeds
Cell membranes (a thin layer that surrounds living cells)
99
Q

Sterols

A

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

Dietary cholesterol in animal fats (meat, poultry, fish, shellfish, egg yolks)
Cholesterol produced by the liver
Plant sterols (cholesterol in plants)
Cell membranes

100
Q

Unsaturated fats

A

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

101
Q

Monounsaturated fats- Role/Health Benefit

A

Heart healthy

Notably high in the Mediterranean diet

102
Q

Polyunsaturated fats: omega-3

Eicosapentaenoic acid (EPA)

Docosahexaenoic acid (DHA)

Alpha-linolenic acid (ALA)

Role/Health Benefit

A

Heart healthy

Lower triglycerides

Associated with improvements in high-density lipoprotein (HDL) cholesterol levels

Reduced inflammation

Associated with improved cognitive function

Associated with a reduced risk of dementia

103
Q

Polyunsaturated fats: omega-6- Role/Health Benefit

A

Essential for normal growth and development

104
Q

Trans fats Role/Health Benefit

A

Artificial/added trans fats increase LDL cholesterol and lower HDL cholesterol. They are also associated with increased inflammation and heart disease (Harvard Medical School, 2015)

Naturally occurring trans fats are less harmful than artificial trans fat

105
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.

106
Q

Pancreatic enzymes

A

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

107
Q

Lingual lipase

A

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

108
Q

Lipase

A

Enzyme that digests lipids

109
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.

110
Q

Lipoprotein

A

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

111
Q

Lipoprotein

A

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

112
Q

Lipoprotein lipase (LPL)

A

An enzyme that breaks down triglycerides into fatty acids.

113
Q

Metabolites

A

The formation of a substance required for metabolism.

114
Q

What is the optimal ratio of omega-6 to omega-3 fatty acids in the diet?

A

About 4:1

115
Q

What enzyme is responsible formostof the breakdown of ingested lipids into fatty acids?

A

Lipoprotein lipase

116
Q

Metabolism

A

All of the chemical reactions that occur in the body to maintain itself.

117
Q

Vitamins may be classified into two groups. What are they?

A

fat soluble and water soluble

118
Q

The fat-soluble vitamins are?

A

vitamins A, D, E, and K.

119
Q

The water-soluble vitamins includes?

A

vitamin C and the large group of B vitamins.

120
Q

Major minerals

A

Minerals present in the body in larger amounts.

121
Q

Trace minerals

A

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

122
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.

123
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.

124
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.

125
Q

Electrolytes

A

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

126
Q

Hypotonic

A

A solution with a lower solute load/concentration than body fluids.

127
Q

Isotonic

A

A solution with a similar solute load/concentration as body fluids.

128
Q

Hypertonic

A

A solution with a higher solute load/concentration than body fluids.

129
Q

Major Minerals examples

A 
Calcium
Phosphorus
Magnesium
Sodium
Potassium
Chloride
Sulfur
130
Q

Trace Minerals example

A 
Iron
Zinc
Copper
Selenium
Iodine
Manganese
Chromium
Fluoride
Molybdenum
131
Q

recommended amount of fluid intake for most men

A

15.5 cups (3.7 L) for men

132
Q

The recommended amount of fluid intake for most women

A

11.5 cups per day (2.7 L)

133
Q

Basal metabolic rate (BMR)

A

The amount of energy required to maintain the body at rest.

134
Q

Endocrine (hormonal) disorders

A

When the body produces too little or too much of an endocrine hormone.

135
Q

First law of thermodynamics

A

Energy cannot be created or destroyed but merely converted from one form to another.

136
Q

Added sugars

A

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

137
Q

Satiating

A

Satisfying; feeling of fullness

138
Q

Total daily energy expenditure (TDEE)

A

The total amount of energy expended in one day.

139
Q

Peptide YY

A

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

140
Q

Ghrelin

A

The hunger hormone that stimulates appetite.

141
Q

Hypothyroidism

A

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

142
Q

Cushing’s syndrome

A

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

143
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.

144
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.

145
Q

Exercise activity thermogenesis (EAT)

A

The calories expended through structured exercise or training.

146
Q

Adaptive thermogenesis

A

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

147
Q

Which law of thermodynamics states that energy in a system cannot be created or destroyed but can only be converted from one form to another?

A

The first law of thermodynamics

148
Q

What term is used to describe metabolic adaptations and changes in energy expenditure as a result of changes in energy intake?

A

Adaptive thermogenesis

149
Q

Ingredients list

A

A list of all included ingredients in a food product, in descending order of amount by weight, on a food label.

150
Q

Nutrition facts panel

A

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.

151
Q

Serving size

A

A reference amount based on the quantity of the product consumers are thought to typically consume at one sitting.

152
Q

fiber per day for women aged 19–50 years

A

25–28 g of fiber per day

153
Q

fiber per day for men aged 19–50 years

A

30–34 g of fiber per day

154
Q

Percent reference intake (% RI

A

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 (100 g or 100 mL) of the food product.

155
Q

For most consumers, which of the following are the two most informative features of a food label?

A

The nutrition facts label and the ingredients list

156
Q

What reference value is used on labels in the United Kingdom and the European Union, but not in the United States?

A

Percent reference intake (% RI)

157
Q

Hypertrophy

A

Enlargement of an organ or tissue; in the context of fitness, it is often used to describe the enlargement of skeletal muscle

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