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NASM CPT 7 Certification > Chapter 9 Study > Flashcards

Chapter 9 Study 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, digestive processes, and respiration.

A

Nutrition

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2
Q

Certified Dietitian Nutritionist: state certified dietitian/nutritionist.

A

CDN

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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

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4
Q

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

A

Nutrition claim

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5
Q

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

A

Macronutrients

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6
Q

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

A

Micronutrients

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7
Q

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

A

Vitamins

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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

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9
Q

What are the 3 macronutrients plus the 1 non-macro energy yielding nutrient and how many calories per gram do they contain?

A

Protein - 4 calories
Carbohydrate - 4 calories
Lipid - 9 calories
Alcohol - 7 calories

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10
Q

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

A

Protein

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11
Q

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

A

Amino acids

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12
Q

A chemical bond that connects two amino acids.

A

Peptide bond

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13
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)

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14
Q

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

A

Substrates

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15
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

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16
Q

How many amino acids are there?

How many are essential?

A

20 amino acids

9 Essential Amino acids

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17
Q

A protein source that provides all essential amino acids.

A

Complete protein

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18
Q

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

A

Incomplete protein

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19
Q

A diet that consists of both animals and plants.

A

Omnivorous diet

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20
Q

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

A

Mutual supplementation

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21
Q

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

A

Protein quality

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22
Q

Foods missing one or more of the essential amino acids.

A

Low biological value (LBV) proteins

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23
Q

Foods containing all the essential amino acids.

A

High biological value (HBV) proteins

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24
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)

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25
A reference amount used to describe the extent to which the amino acids in a protein source are absorbed.
Biological value (BV)
26
A measure for evaluating a protein source based on the composition of amino acids and its digestibility.
Protein digestibility– corrected amino acid score (PDCAAS)
27
The ratio of amino acid mass turned into proteins compared to the total amino acid mass consumed in the diet.
Net protein utilization (NPU)
28
Intestinal cells that absorb nutrients.
Enterocyte
29
The formation of glucose from noncarbohydrate sources (proteins and fats).
Gluconeogenesis
30
The recommended amount of a nutrient that meets the needs of most healthy individuals within specific age and gender groups.
Recommended dietary allowance (RDA)
31
When calorie intake is lower than the number of calories expended.
Negative energy balance
32
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.
Acceptable macronutrient distribution range (AMDR)
33
Processes relating to, involving, or requiring oxygen.
Aerobic
34
Processes relating to the absence of oxygen.
Anaerobic
35
The energy required to digest, absorb, and process nutrients that are consumed.
Thermic effect of food (TEF)
36
Compounds composed of carbon, hydrogen, and oxygen molecules that include simple sugars, complex carbohydrates, glycogen, and fiber.
Carbohydrates
37
Include the monosaccharides and disaccharides; easily absorbed into the bloodstream.
Simple sugars
38
Simplest form of carbohydrate; single sugar molecules (e.g., glucose).
Monosaccharides
39
Two monosaccharides joined together to form a simple sugar. The three disaccharides of nutritional importance include lactose, sucrose, and maltose.
Disaccharides
40
What are the three monosaccharides and where do they come from?
Glucose - Fruit, simple syrup Fructose - Fruit, part of table sugar Galactose - Milk/dairy
41
What are the three disaccharides?
Sucrose - Glucose + Fructose, Table sugar Maltose - Glucose + Glucose, Lactose - Initial product of starch digestion
42
What are the 3 Polysaccharides?
Starch Glycogen Fiber
43
A type of carbohydrate composed of long chains of glucose units; starch and glycogen are examples of polysaccharides.
Polysaccharides
44
Storage form of carbohydrate in plants.
Starch
45
Glucose that is deposited and stored in bodily tissues, such as the liver and muscle cells; the storage form of carbohydrate.
Glycogen
46
An indigestible carbohydrate present in plant foods, such as fruit, vegetables, and legumes.
Fiber
47
Polysaccharides; long chains of simple sugars. Examples include whole grains, legumes, and vegetables.
Complex carbohydrates
48
An alternative term for fat, used primarily to store energy.
Adipose tissue
49
Number (0–100) assigned to a food source that represents the rise in blood sugar after consuming the food.
Glycemic index (GI)
50
What percentage of your calories should come from carbohydrates?
45% - 65%
51
Process by which new muscle proteins are formed and a muscle grows or repairs at the molecular level.
Muscle protein synthesis
52
Group of fats/fatty acids and their derivatives, including triglycerides, phospholipids, and sterols.
Lipids
53
The chemical or substrate form in which most fat exists in food as well as in the body.
Triglycerides
54
Type of lipid (fat) comprised of glycerol, two fatty acid chains, and a phosphate group.
Phospholipids
55
A group of lipids with a ringlike structure. Cholesterol is a type of sterol.
Sterols
56
Fatty acids with one or more points of unsaturation (double bond) in their chemical structure.
Unsaturated fats
57
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.
Saturated fat
58
What is the ADMR (Acceptable Macronutrient Distribution Range) for dietary fat?
20% - 35%
59
Digestive enzymes produced by the body to help digest fats, starches, and proteins.
Pancreatic enzymes
60
An enzyme in saliva that begins the process of lipid digestion in the mouth.
Lingual lipase
61
Enzyme that digests lipids.
Lipase
62
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.
Chylomicrons
63
A group of soluble proteins that combine with and transport fat or other lipids in the blood plasma.
Lipoprotein
64
An enzyme that breaks down triglycerides into fatty acids.
Lipoprotein lipase (LPL)
65
The formation of a substance required for metabolism.
Metabolites
66
What are the fat soluble vitamins?
A, D, E and K
67
Metabolism All of the chemical reactions that occur in the body to maintain itself.
Metabolism
68
Minerals present in the body in larger amounts.
Major minerals
69
Minerals present in small amounts in the body. They include iron, zinc, copper, selenium, iodine, manganese, chromium, fluoride, and molybdenum.
Trace minerals
70
Water composes what percent of the human body.
60%
71
Heat exhaustion 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.
Heat exhaustion
72
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.
Heatstroke
73
Drink with a combination of carbohydrate and/or electrolytes used for rehydration and carbohydrate replenishment during physical activity; may be isotonic, hypotonic, or hypertonic.
Sports drink
74
Minerals that have an electrical charge to help transmit nerve impulses throughout the body, such as sodium, potassium, and chloride.
Electrolytes
75
A solution with a lower solute load/concentration than body fluids.
Hypotonic
76
A solution with a similar solute load/concentration as body fluids.
Isotonic
77
A solution with a higher solute load/concentration than body fluids.
Hypertonic

NASM CPT 7 Certification (7 decks)

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