Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NASM - CPT > Chapter 9: Nutrition > Flashcards

Chapter 9: Nutrition Flashcards

You may prefer our related Brainscape-certified flashcards:
NASM ® CPT flashcards
1
Q

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, and digestive processes and respiration

A

Nutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Certified Dietitian Nutritionist: state certified dietitian/nuitritionist

A

CDN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

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

A

Scope of practice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

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

A

Nutrition Claim

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

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

A

Macronutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

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

A

Micronutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

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

A

Vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Inorganic, natural substances, some of which are essential in human nutrition. There are two kinds of minerals: major minerals (aka, macrominerals) and trace minerals

A

Minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

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

A

Protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

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

A

Amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

A chemical bond that connects two amino acids

A

Peptide bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

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

A

Essential amino acid (EAA)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

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

A

Substrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

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

A

Protein turnover

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

A protein source that provides all essential amino acids

A

Complete protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

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

A

Incomplete protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

A diet that consists of both animals and plants

A

Omnivorous diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

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

A

Mutual supplementation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

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

A

Protein quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Foods missing one or more of the essential amino acids

A

Low biological value (LBV) proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Foods containing all the essential amino acids

A

High biological value (HBV) proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

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

A

Protein efficiency ratio (PER)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

A reference amount used to describe the extent to which the amino acids in a protein source are absorbed

A

Biological value (BV)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

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

A

Protein digestibility- corrected amino acid score (PDCAAS)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

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

A

Net protein utilization (NPU)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Intestinal cells that absorb nutrients

A

Enterocyte

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

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

A

Gluconeogenesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

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

A

Recommended dietary allowance (RDA)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

When calorie intake is lower than the number of calories expended

A

Negative energy balance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Ranges of intake for nutrients that are estimated to meet the needs of 97-87% of the population and that are associated with a reduced risk of chronic disease. AMDRs are established by the national academy of medicine

A

Acceptable macronutrient distribution range (AMDR)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Process relating to, involving, or requiring oxygen

A

Aerobic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Processes relating to the absence of oxygen

A

Anaerobic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

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

A

Thermic effect of food (TEF)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

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

A

Carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Include the monosaccharides and disaccharides; easily absorbed into the bloodstream

A

Simple sugars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

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

A

Monosaccharides

37
Q

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

A

Disaccharides

38
Q

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

A

Polysaccharides

39
Q

Storage form of carbohydrate in plants

A

Starch

40
Q

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

A

Glfycogen

41
Q

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

A

Fiber

42
Q

An alternative term for fat, used primarily to store energy

A

Adipose tissue

43
Q

Polysaccharides; long chains of simple sugars. Examples include whole grains, legumes and vegetables

A

Complex carbohydrates

44
Q

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

A

Glycemic index (GI)

45
Q

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

A

Glycemic load (GL)

46
Q

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

A

Muscle protein synthesis

47
Q

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

A

Lipids

48
Q

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

A

Triglycerides

49
Q

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

A

Phospholipids

50
Q

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

A

Sterols

51
Q

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

A

Unsaturated fats

52
Q

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

A

Saturated fat

53
Q

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

A

Pancreatic enzymes

54
Q

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

A

Lingual lipase

55
Q

Enzyme that digests lipids

A

Lipase

56
Q

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

A

Chylomicrons

57
Q

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

A

Lipoprotein

58
Q

An enzyme that breaks down triglycerides into fatty acids

A

Lipoprotein lipase (LPL)

59
Q

The formation of a substance required for metabolism

A

Metabolites

60
Q

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

A

Metabolism

61
Q

Minerals present in the body in larger amounts

A

Major minerals

62
Q

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

A

Trace minerals

63
Q

A condition that occurs when the body becomes overheated. It can occur 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

A

Heat exhaustion

64
Q

A condition that can develop if heat exhaustion is not treated quickly . Symptoms include headache, fever, confusion and disorientation, and flushed skin. It’s a medical emergency and can be fatal if not quickly treated

A

Heatstroke

65
Q

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

A

Sports drink

66
Q

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

A

Electrolytes

67
Q

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

A

Hypotonic

68
Q

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

A

Isotonic

69
Q

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

A

Hypertonic

70
Q

The amount of energy required to maintain the body at rest

A

Basal metabolic rate (BMR)

71
Q

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

A

Endocrine (hormonal) disorders

72
Q

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

A

first law of thermodynamics

73
Q

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

A

Added sugars

74
Q

Satisfying; feeling of fullness

A

Satiating

75
Q

The total amount of energy expended in one day

A

Total daily energy expenditure (TDEE)

76
Q

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

A

Peptide YY

77
Q

The hunger hormone that stimulates appetite

A

Ghrelin

78
Q

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

A

Hypothyroidism

79
Q

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

A

Cushing’s syndrome

80
Q

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

A

Polycystic ovarian syndrome (PCOS)

81
Q

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

A

Nonexercise activity thermogenesis (NEAT)

82
Q

The calories expended through structured exercise or training

A

Exercise activity thermogenesis (EAT)

83
Q

Adaptive thermogenesis

A

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

84
Q

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

A

Ingredients list

85
Q

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

A

Nutrition facts panel

86
Q

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

A

Serving size

87
Q

A reference value on the nutrition label that indicates what percentage of the recommended daily value for a nutrient is met by the specified serving size of a food product, based on a 2,000 calorie diet

A

Percent daily value (%DV)

88
Q

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 (100g or 100ml) of the food product

A

Percent reference intake (%RI)

89
Q

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

A

Hypertrophy

NASM - CPT (20 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions