LESSON 6 Flashcards
Define fructose
Fruit sugar; the sweetest of the monosaccharides; found in varying levels in different types of fruit.
Commonly found in fruits like apples, pears, and grapes.
What is Medical Nutrition Therapy?
Disease management through nutritional diagnostic, therapy, and counseling services provided by a registered dietitian or nutrition professional.
Aimed at individuals with specific health conditions.
What does the term Dietary Reference Intakes (DRIs) refer to?
A generic term used to refer to three types of nutrient reference values: Recommended Dietary Allowance (RDA), Estimated Average Requirement (EAR), and Adequate Intake (AI).
Define Tolerable Upper Intake Level (UL)
The maximum intake of a nutrient that is unlikely to pose risk of adverse health effects to almost all individuals in an age- and sex-specific group.
What is a bolus in the context of digestion?
A food and saliva digestive mix that is swallowed and then moved through the digestive tract.
List the six classes of nutrients.
- Water
- Minerals
- Vitamins
- Fats
- Carbohydrate
- Protein
What are trans fats and how are they formed?
An unsaturated fatty acid formed from the partial hydrogenation of vegetable oils or that can occur naturally in some animal foods.
What is the effect of trans fats on cholesterol?
Trans fats increase LDL cholesterol and decrease HDL cholesterol.
Define Body Mass Index (BMI).
A relative measure of body weight correlated with height; used to determine levels of weight, from underweight to extreme obesity.
What does Percent Daily Value (PDV) on food labels represent?
Information on whether a food item has a significant amount of a particular nutrient based on a 2,000-calorie intake.
Describe carbohydrate loading.
A long-term regimen of dietary manipulation and carbohydrate intake to achieve maximal glycogen stores for an endurance event.
What type of nutrition information can personal trainers share with clients?
General non-medical nutrition information.
List nutrition topics personal trainers should discuss with clients.
- Principles of healthy nutrition and food preparation
- Food to be included in the balanced daily diet
- Essential nutrients needed by the body
- Actions of nutrients on the body
- Effects of deficiencies or excesses of nutrients
- How nutrient requirements vary through the lifecycle
- Principles of pre- and post-workout nutrition and hydration
- Information about nutrients contained in food supplements
What determines an individual personal trainer’s scope of practice related to nutrition?
State policies and regulations, education and experience, and competencies and skills.
What is Key Guideline 1 of the Dietary Guidelines?
Follow a Healthy Dietary Pattern at Every Life Stage.
What is Key Guideline 2 of the Dietary Guidelines?
Customize and Enjoy Food and Beverage Choices to Reflect Personal Preferences, Cultural Traditions, and Budgetary Considerations.
What is Key Guideline 3 of the Dietary Guidelines?
Focus on Meeting Food Group Needs with Nutrient-Dense Foods and Beverages, and Stay within Calorie Limits.
What is Key Guideline 4 of the Dietary Guidelines?
Limit Foods and Beverages Higher in Added Sugars, Saturated Fat, and Sodium, and Limit Alcoholic Beverages.
Why is food safety important for clients to comprehend?
To avoid foods contaminated with harmful bacteria, viruses, parasites, and other microorganisms.
What is the percentage of total calories from added sugars if a food item contains 40 calories of added sugars and 230 calories per serving?
17%
What is the percentage of carbohydrate calories that come from added sugars if a food item contains 40 calories of added sugars and 148 calories from carbohydrates?
27%
List one strategy to educate a client about healthier grocery shopping habits.
Highlight Grocery Shopping Habits.
What should a personal trainer do when a client requests a specific meal plan?
Refer to a Registered Dietitian (RD or RDN).
What is one foundational principle of muscle growth?
Adequate protein intake from whole foods.
