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ISSA CPT 10.0 Exam Prep > Chapter 14: Nutrition Foundations > Flashcards

Chapter 14: Nutrition Foundations Flashcards

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1
Q

Macronutrients

A

A type of food necessary in large quantities in the diet to support function and energy production, i.e. carbohydrate, protein, and fat.

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2
Q

Micronutrients

A

Substances required in small quantities in the diet for optimal body functioning; vitamins and minerals.

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3
Q

Antioxidants

A

Substances that protect the body from free radicals and the cellular damage they cause.

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4
Q

Catabolism

A

The breaking down in the body of complex molecules into more simple molecules.

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5
Q

Anabolism

A

The building of complex molecules in the body from more simple, smaller molecules.

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6
Q

Amino Acids

A

Simple organic compounds known as the building blocks of proteins.

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7
Q

Glucose

A

A simple sugar the body uses for energy production on the cellular level.

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8
Q

Glycogen

A

The stored form of glucose found in the liver and muscles.

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9
Q

Monosaccharides

A

Any of the class of sugars that cannot be hydrolyzed to give a simple sugar.

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10
Q

Disaccharides

A

Any of a class of sugars with molecules that contain two monosaccharide residues.

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11
Q

Processed Foods

A

Foods that have been frozen, packaged, enhanced with vitamins or minerals (fortified), previously cooked, or canned to preserve them for consumption.

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12
Q

Glycemic Index

A

A system that ranks foods on a scale from 1 to 100 based on their effect on blood sugar levels.

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13
Q

Low GI score

A

1 to 55

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14
Q

Medium GI score

A

56 to 69

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15
Q

High GI score

A

70 and higher

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16
Q

Insulin

A

A hormone produced in the pancreas to regulate blood sugar.

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17
Q

Hypoglycemia

A

The condition of lower-than-normal blood glucose.

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18
Q

Obesity

A

An abnormal or excessive accumulation of body fat that may cause additional health risks.

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19
Q

Dibetes

A

A condition characterized by an elevated level of glucose in the blood.

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20
Q

US Department of Agriculture

A

A US federal department that manages programs for food, nutrition, agriculture, natural resources, and rural development.

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21
Q

Vitamins

A

Organic compounds essential for normal growth and nutrition.

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22
Q

Minerals

A

Elements in food that the body needs to develop and function.

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23
Q

Unprocessed Foods

A

Fresh or raw foods that are the natural, edible parts of an animal or plant.

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24
Q

Fiber

A

A type of carbohydrate derived from plant-based foods that the body is unable to break down.

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25
Q

Soluble Fiber

A

Soluble fiber dissolves in water and absorbs water from partially digested food.

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26
Q

Low-Density Lipoprotein

A

The form of lipoprotein in which cholesterol is transported in the blood. It is sometimes considered the “bad cholesterol.”

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27
Q

Insoluble Fiber

A

Insoluble fiber does not dissolve in water and instead adds bulk to the stool.

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28
Q

Prebiotics

A

Prebiotics are fibers that are fermented in the gut. Bacteria necessary for digestion use prebiotics as food.

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29
Q

Fats

A

Organic compounds that are made up of carbon, hydrogen, and oxygen. Fats are a source of energy in foods and are also called lipids. They come in liquid or solid form.

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30
Q

Hydrocarbons

A

A compound of hydrogen, and carbon, such as any of those that are the chief components of petroleum and natural gas.

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31
Q

Fatty Acids

A

The smaller, absorbable building blocks of the fat that is found in the body.

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32
Q

Triglyceride

A

The main component of adipose tissue made of three fatty acids and a glycerol molecule.

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33
Q

Saturated Fats

A

Saturated fats are usually solid at room temperature and have no double bonds within the molecular structure.

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34
Q

Unsaturated Fats

A

Unsaturated fats are considered to be a beneficial fat and are usually liquid at room temperature.

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35
Q

Polyunsaturated Fats

A

Polyunsaturated fats have more than one double bond.

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36
Q

High-Density Lipoprotein

A

A lipoprotein that removes cholesterol from the blood. It is sometimes considered the “good cholesterol.”

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37
Q

Trans Fat

A

Trans fats are a type of unsaturated fat. Known as another detrimental fat, trans fats are both naturally occurring and man-made.

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38
Q

Coronary Artery Disease

A

The narrowing or blockage of coronary arteries.

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39
Q

Essential Fatty Acids

A

Essential fatty acids cannot be synthesized by the human body, which means they must be obtained from the diet.

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40
Q

Omega 6 Fatty Acid

A

A family of pro-inflammatory and anti-inflammatory polyunsaturated fatty acids that have in common a final carbon-carbon double bond.

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41
Q

Omega 3 Fatty Acid

A

An unsaturated fatty acid occurring chiefly in fish oils.

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42
Q

Eicosapentaenoic ACID

A

A fatty acid found in fish and fish oils, which is believed to lower cholesterol, especially cholesterol bound to low-density lipoproteins.

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43
Q

Docosahexaenoic Acid

A

An omega-3 fatty acid that is a primary structural component of the human brain, cerebral cortex, skin, sperm, testicles, and retina.

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44
Q

American Heart Association

A

A nonprofit organization that funds cardiovascular research and educates consumers on healthy living and good cardiac care.

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45
Q

Recommended Daily Allowance

A

The average daily level of intake that is sufficient to meet the nutrient requirements of nearly all (97%-98%) healthy people.

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46
Q

Linoleum Acid RDA

A

17 grams per day for men ages 19–50; 12 grams per day for women ages 19–50

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47
Q

Alpha-linolenic Acid RDA

A

1.6 grams per day for men ages 19–50; 1.1 grams per day for women ages 19–50

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48
Q

Amino Acids

A

Amino acids are the building blocks of protein.

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49
Q

Essential Amino Acids

A

Amino acids that are not made by the body in the optimal amounts and therefore must be obtained through the diet.

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50
Q

How many Amino Acids Used In The Body?

A

20

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51
Q

Number of Essential Amino Acids

A

9

52
Q

Complete Protein

A

A food source containing all nine essential amino acids the body needs.

53
Q

Incomplete Protein

A

A food source that lacks one or more of the nine essential amino acids.

54
Q

Muscle Protein Synthesis

A

A process that produces protein to repair muscle damage and oppose muscle breakdown.

55
Q

Estimated Average Requirement (EAR)

A

The average daily nutrient intake level that is estimated to meet the requirement of half the healthy individuals in a specific life stage or sex.

56
Q

Dehydration

A

A harmful loss or removal of water in the body.

57
Q

Electrolytes

A

Minerals in the body that have an electric charge.

58
Q

Intracellular Fluid

A

Water found within the cells of the body.

59
Q

Extracellular Fluid

A

Water found outside the cells and between tissues.

60
Q

Vitamin A uses

A

Eyes, bones, immunity, reproductive function

61
Q

Vitamin D uses

A

Bone health, blood calcium levels, cell growth, immunity, teeth integrity

62
Q

Vitamin E uses

A

Protecting cell membranes and other fatty acids from oxidation, protecting. white blood cells, immunity, overall antioxidant function

63
Q

Vitamin K1 uses

A

Blood coagulation and bone metabolism

64
Q

Vitamin K2 uses

A

Bone metabolism, appropriate calcium deposition, supporting growth and development

65
Q

Vitamin B1 uses

A

Acting as an enzyme cofactor for carbohydrate and amino acid metabolism

66
Q

Vitamin B2 uses

A

Acting s an enzyme cofactor for carb and fat metabolism

67
Q

Vitamin B3 uses

A

Carb and fat metabolism, DNA replication and growth

68
Q

Vitamin B5 uses

A

Assisting with fat and car metabolism, cholesterol production, supporting hair, skin, eyes, liver, nervous system, reproductive function, red blood cells, adrenal gland function, and digestion

69
Q

Vitamin B6 uses

A

Acting as an enzyme cofactor for carbohydrate and amino acid metabolism, synthesis of blood cells

70
Q

Vitamin B7 uses

A

Acting as an enzyme cofactor in all macronutrient metabolism

71
Q

Vitamin B9 uses

A

Acting as an enzyme cofactor for amino acid metabolism, DNA synthesis, metabolism of homocysteine

72
Q

Vitamin B12 uses

A

Formation of blood, nervous system function, enzyme cofactor in metabolism of homocysteine

73
Q

Vitamin C uses

A

Collagen synthesis, immune function, synthesis of hormones, synthesis of neurotransmitters, synthesis of DNA, enhancement of iron absorption, anti-oxidation

74
Q

Calcium uses

A

Bone/teeth health, acid-bas balance, nerve impulse transmission, muscle contraction

75
Q

Chloride uses

A

Fluid balance, nerve impulse transmission, digestive health, antibacteria

76
Q

Choline uses

A

Cell membranes and neurotransmitters, over metabolism, transportation of nutrients, controls homocysteine levels in fetus during pregnancy

77
Q

Chromium uses

A

Glucose transport, metabolism of DNA / RNA, Immune function

78
Q

Copper uses

A

Assisting many enzyme systems, iron transport, immune function

79
Q

Fluoride uses

A

Teeth and Bone health

80
Q

Iodine uses

A

Synthesis of thyroid hormones, temperature regulation, reproductive health, nervous system health

81
Q

Iron uses

A

Oxygen transport, hemoglobin, myoglobin, assists enzyme systems

82
Q

Magnesium uses

A

Assisting in 300+ enzyme systems, bone health, muscle contraction, immunity, regulate blood sugar

83
Q

Manganese uses

A

Assisting various enzyme systems, bone/cartilage health

84
Q

Molybdenum uses

A

Acting as an enzyme cofactor involved in carbon, nitrogen, and sulfur cycles, metabolism of drugs/toxins

85
Q

Phosphorous uses

A

Fluid balance, bone health, part of ATP

86
Q

Potassium uses

A

Fluid balance, nerve impulse transmission, muscle contraction

87
Q

Selenium uses

A

Carb and fat metabolism, antioxidant, immune function

88
Q

Sodium uses

A

Fluid balance, acid-base balance, nerve impulse transmission, muscle contraction

89
Q

Sulfur uses

A

Certain B-vitamins and amino acids, acid-base balance, detoxification of liver

90
Q

Zinc uses

A

Assisting more than 100 enzyme systems, immune health, growth and sexual maturation, gene regulation

91
Q

Alzheimer’s Disease

A

Progressive mental deterioration that can occur in middle or old age, due to generalized degeneration of the brain.

92
Q

US Department of Health and Human Services

A

A US federal department that oversees public health, welfare, and civil rights issues.

93
Q

Dietary Guidelines for Americans

A

Guidelines for healthy, lifelong eating habits for Americans two years of age and older.

94
Q

Food and Drug Administration

A

A US federal department that regulates the production and distribution of food, pharmaceuticals, tobacco, and other consumer products.

95
Q

Eating Pattern

A

The types of food and beverages an individual consumes.

96
Q

Nutrient Density

A

The amount of nutrients in a food relative to the number of calories it provides, usually measured per 100 kilocalories.

97
Q

Added Sugars

A

Any type of sugar that is added to a food or beverage when it is processed. This is compared to natural sugars found in whole foods, such as fruit or milk.

98
Q

MYPLATE

A

The current visual nutrition guide published by the USDA Center for Nutrition Policy and Promotion.

99
Q

Nutrition Facts

A

A label required by the FDA on most food and beverages that details the food’s nutrient content.

100
Q

Ingredient List

A

A list provided on a food label of each ingredient in a product in descending order of prominence.

101
Q

Daily Value

A

Reference amounts expressed in grams, milligrams, or micrograms of nutrients to consume or not to exceed each day.

102
Q

Diet

A

The foods that a person or community eats most often and habitually; a choice of regular foods consumed for the purpose of losing weight or for medical reasons.

103
Q

Plant-Based Diet

A

Eating mostly or entirely foods that are plants or derived from plants.

104
Q

Vegan

A

Vegans do not consume or use any animal products or by-products.

105
Q

Lacto-Vegetarian

A

This diet does not allow for any meat, poultry, fish, or eggs but does include dairy.

106
Q

Ovo-Vegetarian

A

An ovo-vegetarian eats eggs and foods with eggs as ingredients but not any dairy or meat.

107
Q

Lacto-Ovo Vegetarian

A

Lacto-ovo vegetarians eat dairy and eggs but no meat, poultry, or fish.

108
Q

Pescatarian

A

A diet that allows for dairy, eggs, fish, and other types of seafood is pescatarian.

109
Q

Pollotarian

A

Derived from the Spanish word for chicken, a pollotarian diet includes dairy, eggs, and chicken as well as other poultry.

110
Q

Flexitarian

A

A flexitarian enjoys a mostly vegetarian diet but may occasionally consume any type of fish, poultry, or seafood.

111
Q

Keto Diet

A

A popular diet that reduces carbohydrate intake to deliberately increase fat metabolism and ketones in the blood.

112
Q

Ketosis

A

A metabolic process that occurs when the body does not have enough carbohydrates for energy; the liver metabolizes fatty acids to produce ketones as a replacement energy source.

113
Q

Ketoacidosis

A

An increase in blood acidity caused by excess ketones in the bloodstream.

114
Q

Atkins Diet

A

The diet is very low in carbohydrates, with 90–95 percent of Calories from protein and fats.

115
Q

Metabolic Syndrome

A

A cluster of at least three biochemical and physiological abnormalities associated with the development of cardiovascular disease and type 2 diabetes.

116
Q

Animal Products

A

Any material derived from the body of an animal, including dairy products, eggs, honey, and gelatin.

117
Q

Carnivore Diet

A

The carnivore diet consists of eating meat and animal products exclusively.

118
Q

Paleo Diet

A

Differs from the carnivore diet by including fruits, vegetables, nuts, and seeds.

119
Q

Gluten

A

A mixture of proteins found in wheat, rye, and barley and gives dough its elastic texture.

120
Q

Celiac Disease

A

An autoimmune disorder that affects the small intestines and that is caused by gluten in the diet.

121
Q

DASH acronym

A

DASH stands for Dietary Approaches to Stop Hypertension

122
Q

Fasting

A

Abstaining from consuming food for a period of time.

123
Q

Intermittent Fasting

A

Intermittent fasting is a type of diet that focuses on the timing of food intake in a 24-hour period or weekly rather than on specific types of food.

124
Q

Carb Cycling

A

increasing and reducing carb intake on a daily, weekly, or monthly basis.

125
Q

Refeed

A

Reintroducing carbohydrates into the diet after an extended reduction of a week or more.

126
Q

Nutrition Limiting Factors

A

The nutritional choices a client makes that keep them from making progress or seeing results.

ISSA CPT 10.0 Exam Prep (19 decks)

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