Chapter 13: Supplements Flashcards

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1
Q

Ergogenic Aid

A

Something that improves either physical or mental performance.

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2
Q

Current Good Manufacturing Practices

A

Current standards of practice set forth by the U.S. Food and Drug Manufacturers for dietary supplement manufactures.

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3
Q

DHA

A

Abbreviation for docosahexaenoic acid; essential omega-3 fatty acid found in marine sources including fish and krill; highly abundant in the human brain, eyes, and sperm cells.

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4
Q

EPA

A

Abbreviation for eicosapentaenoic acid; essential omega-3 fatty acid found in marine sources including fish and krill; serves as a precursor to various compounds which have anti-inflammatory activities in the body in addition to serving as structural components of the brain and eye tissue.

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5
Q

Creatine Monohydrate

A

Creatine monohydrate is synthesized endogenously in the liver and kidneys from amino acids and is stored primarily in muscle tissue. Its role is to regenerate intracellular ATP stores via the phosphocreatine system during high intensity activity.

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6
Q

Protein

A

Protein provides amino acids, the building blocks of skeletal muscle, other structures, and various compounds in the body such as enzymes and hormones.

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7
Q

Essential Amino Acids

A

Amino acids that are necessary for bodily functions but cannot be synthesized by the body and, therefore, must be obtained in the diet.

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8
Q

Protein Balance

A

The net result of protein synthesis and breakdown.

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9
Q

Lean Body Mass

A

The proportion of the human body which excludes fat mass, including organs, muscle and bone.

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10
Q

Anabolic Resistance

A

A blunted muscle synthesis response to resistance training, amino acids, and protein; observed more in the elderly than younger populations.

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11
Q

Total Amino Acids in our Diet

A

20

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12
Q

Total Essential Amino Acids

A

9

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13
Q

Leucine

A

An essential and branched chain amino acid, identified as the initiator of muscle protein synthesis.

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14
Q

Lactose

A

A naturally occurring sugar present in milk and milk products.

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15
Q

Bioavailability

A

The extent to which an ingredient, food, or other substance is absorbed by the body.

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16
Q

Acceptable Macronutrient Distribution Range

A

A range of intakes for carbohydrates, protein, and fats set by the Food and Nutrition Board of the National Academy of Medicine recommended to meet the nutritional needs of most individuals and reduce risk of chronic disease.

17
Q

The 3 Branched Chain Amino Acids

A

Leucine, valine, and isoleucine

18
Q

HMB

A

A byproduct of the essential branched chain amino acid, leucine, identified as the primary initiator of muscle protein synthesis.

19
Q

Caffeine

A

It stimulates the nervous system and has been shown to modestly increase daily energy expenditure, decrease energy intake, reduce perceived effort level of exercise, and improve feelings of energy and alertness.

20
Q

Capsaicin

A

One of five naturally present capsaicinoids in red chili peppers and is purported to be a natural weight controller.