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NSCA CSCS Flashcards > Chapter 9 - Basic Nutrition Factors in Health > Flashcards

Chapter 9 - Basic Nutrition Factors in Health Flashcards

1
Q

Acceptable Macronutrient Distribution Range (AMDR)

A

The relative proportion of macronutrients needed as a fraction of total caloric intake

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2
Q

Adequate Intake (AI)

A

Average daily nutrient intake level recommended when RDA cannot be established

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3
Q

Amino acids

A

Nitrogen-containing molecules that can join in groups of dozens to hundreds

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4
Q

Anemia

A

Chronic health condition that occurs with insufficient iron intake

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5
Q

Bioavailability

A

A relative measure of the body’s ability to use a given nutrient

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6
Q

Carbohydrate

A

Compounds composed of carbon, hydrogen, and oxygen that encompass a wide range of compounds that are formed of sugar molecules linked together

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7
Q

Cholesterol

A

Waxy fat-like substance that is a structural and functional component of cell membranes

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8
Q

Dehydration

A

State of water depletion beyond 2% of body weight

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9
Q

Dietary reference intakes (DRIs)

A

Complete set of nutrient intakes for evaluating and planning diets for healthy individuals

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10
Q

Disaccharides

A

Sugar molecules composed of two monosaccharides

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11
Q

Docosahexaenoic Acid (DHA)

A

Omega-3 essential fatty acid found in fatty fish

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12
Q

Eicosapentaenoic acid (EPA)

A

Omega-3 essential fatty acid found in fatty fish

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13
Q

Electrolytes

A

Sodium, potassium, and other mineral salts required for metabolism and biological function

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14
Q

Estimated average requirement (EAR)

A

Average daily nutrient intake level considered sufficient to meet the needs of half of the healthy population within each life stage and sex

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15
Q

Fat

A

A category of macronutrient composed of fatty acid chains

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16
Q

Fatty acids

A

Fat units composed of carbon, oxygen, and hydrogen

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17
Q

Fiber

A

Carbohydrate found in plant cell walls that is resistant to digestion

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18
Q

Fructose

A

Monosaccharide with the same chemical formula as glucose that is found in fruits and vegetables

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19
Q

Galactose

A

Monosaccharide that composes lactose along with a glucose molecule

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20
Q

Gluconeogenesis

A

Synthesis of glucose from non-carbohydrate sources

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21
Q

Glycemic index (GI)

A

Index that ranks carbohydrates according to how quickly they are digested and absorbed

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22
Q

Glycemic load (GL)

A

Portion of carbohydrate in a food multiplied by the GI of the food

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23
Q

Glycogen

A

Polysaccharide found in skeletal muscle and the liver that provides energy

24
Q

Glycogenesis

A

Synthesis of glycogen

25
Q

Glucose

A

Monosaccharide that is the primary carbohydrate energy source in human metabolism

26
Q

High-density lipoprotein

A

Larger cholesterol molecules

27
Q

Hydration

A

Relative amount of water in the body

28
Q

Hypohydration

A

First stage of dehydration

29
Q

Hyponatremia

A

Dangerous state of decreased sodium blood concentration

30
Q

Lactose

A

Disaccharide found in mammalian milk composed of glucose and galactose

31
Q

Low-density lipoprotein (LDL)

A

Small cholesterol molecules associated with heart disease at high blood levels

32
Q

Macronutrient

A

Nutrients needed in large quantities by the human body - specifically protein, carbohydrates, and fats

33
Q

Maltose

A

Double-sugar molecule composed of two glucose molecules

34
Q

Micronutrient

A

Nutrients such as vitamins and minerals needed in small quantities by the human body

35
Q

Minerals

A

Inorganic substances required for structure and function in the human body

36
Q

Monosaccharides

A

Single-sugar carbohydrate molecules

37
Q

Monounsaturated

A

Fatty acids with a single double-carbon bond

38
Q

Muscle Protein Synthesis

A

The creation of new muscle fibers from amino acids

39
Q

MyPlate

A

Food guidance system created by the U.S. Department of Agriculture based on 2010 Dietary Guidelines for Americans

40
Q

Nutrient density

A

Relative amount of micronutrients to the calorie content of a food portion

41
Q

Omega-3 fatty acid alpha-linolenic acid (ALA)

A

Omega-3 acid found in plant sources that can be inefficiently converted to EPA and DHA

42
Q

Polypeptide

A

Proteins composed of 3 or more amino acids linked together

43
Q

Polysaccharides

A

Multiple-sugar carbohydrate molecules composed of up to several thousand glucose units

44
Q

Polyunsaturated

A

Fatty acids with multiple double-carbon bonds

45
Q

Protein

A

The primary structural and functional component of every cell

46
Q

Protein digestibility

A

Relative ability of a protein to supply amino acids via digestion

47
Q

Protein digestibility correct amino acid score (PDCAAS)

A

Index that reflects the bioavailability and provision of essential amino acids in protein

48
Q

Recommended Dietary Allowances (RDA)

A

Average daily nutrient requirement adequate for the needs of most healthy people in each life stage and sex

49
Q

Saturated Fat

A

Fatty acids with no double-carbon bonds

50
Q

Sports dietician

A

Registered dietician with specific education in sports nutrition

51
Q

Sucrose

A

Table sugar - composed of 1 glucose and 1 fructose molecule

52
Q

Tolerable upper intake level (UL)

A

Maximum average daily nutrient level not associated with adverse health effects

53
Q

Triglycerides

A

Fat molecules

54
Q

Very Low-Density Lipoproteins (VLDL)

A

The smallest type of cholesterol molecules

55
Q

Vitamins

A

Organic substances required in small amounts for biological functioning

NSCA CSCS Flashcards (24 decks)

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