Brainscape's Knowledge GenomeTM

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


See full index

NASM CPT 7 Certification > Chapter 9 Study > Flashcards

Chapter 9 Study 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, 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/nutritionist.

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

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
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
11
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
12
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
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)

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

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

How many amino acids are there?

How many are essential?

A

20 amino acids

9 Essential Amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
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
18
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
19
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
20
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
21
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
22
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
23
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
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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
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
26
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
27
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
28
Q

Intestinal cells that absorb nutrients.

A

Enterocyte

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
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
30
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
31
Q

When calorie intake is lower than the number of calories expended.

A

Negative energy balance

32
Q

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.

A

Acceptable macronutrient distribution range (AMDR)

33
Q

Processes relating to, involving, or requiring oxygen.

A

Aerobic

34
Q

Processes relating to the absence of oxygen.

A

Anaerobic

35
Q

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

A

Thermic effect of food (TEF)

36
Q

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

A

Carbohydrates

37
Q

Include the monosaccharides and disaccharides; easily absorbed into the bloodstream.

A

Simple sugars

38
Q

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

A

Monosaccharides

39
Q

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

A

Disaccharides

40
Q

What are the three monosaccharides and where do they come from?

A

Glucose - Fruit, simple syrup
Fructose - Fruit, part of table sugar
Galactose - Milk/dairy

41
Q

What are the three disaccharides?

A

Sucrose - Glucose + Fructose, Table sugar
Maltose - Glucose + Glucose,
Lactose - Initial product of starch digestion

42
Q

What are the 3 Polysaccharides?

A

Starch
Glycogen
Fiber

43
Q

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

A

Polysaccharides

44
Q

Storage form of carbohydrate in plants.

A

Starch

45
Q

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

A

Glycogen

46
Q

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

A

Fiber

47
Q

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

A

Complex carbohydrates

48
Q

An alternative term for fat, used primarily to store energy.

A

Adipose tissue

49
Q

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

A

Glycemic index (GI)

50
Q

What percentage of your calories should come from carbohydrates?

A

45% - 65%

51
Q

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

A

Muscle protein synthesis

52
Q

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

A

Lipids

53
Q

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

A

Triglycerides

54
Q

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

A

Phospholipids

55
Q

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

A

Sterols

56
Q

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

A

Unsaturated fats

57
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

58
Q

What is the ADMR (Acceptable Macronutrient Distribution Range) for dietary fat?

A

20% - 35%

59
Q

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

A

Pancreatic enzymes

60
Q

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

A

Lingual lipase

61
Q

Enzyme that digests lipids.

A

Lipase

62
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

63
Q

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

A

Lipoprotein

64
Q

An enzyme that breaks down triglycerides into fatty acids.

A

Lipoprotein lipase (LPL)

65
Q

The formation of a substance required for metabolism.

A

Metabolites

66
Q

What are the fat soluble vitamins?

A

A, D, E and K

67
Q

Metabolism

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

A

Metabolism

68
Q

Minerals present in the body in larger amounts.

A

Major minerals

69
Q

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

A

Trace minerals

70
Q

Water composes what percent of the human body.

A

60%

71
Q

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.

A

Heat exhaustion

72
Q

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.

A

Heatstroke

73
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

74
Q

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

A

Electrolytes

75
Q

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

A

Hypotonic

76
Q

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

A

Isotonic

77
Q

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

A

Hypertonic

NASM CPT 7 Certification (7 decks)

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