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Nutrition and Body Composition and Management Flashcards

1
Q

What is the Nutrition Care Process?

A

The process of assessing, diagnosing, intervening, and then monitoring and evaluating the results of a client’s nutritional behavior and objectives oriented diet plan

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2
Q

What is Counseling?

A

The process of facilitating another person’s growth

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3
Q

What are Counseling Models?

A

Approaches to counseling, developed primarily by psychologists, designed to best achieve the objectives desired by the client in the context of overall health

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4
Q

What is a Registered Dietician (RD)?

A

A licensed professional in which the title holder will have completed a minimum four year degree in the field of nutrition science (or related), and passed a licensing board examination

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5
Q

What is the American Dietetic Association?

A

The professional body that sets the parameters for one’s professional status as a Registered Dietician, and that administers the Commission on Accreditation for Dietetic Education (CADE) National R.D. Examination

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6
Q

What is a Nutritionist (non RD)?

A

A person who provides nutrition advice and counseling on request. However, with no credentials or certifications needed to assume this title, the quality of guidance may vary from one who generally understands nutrition and is both prepared and qualified to provide sound nutritional advice, to one who knows nothing or very little about nutrition yet nevertheless seeks to solicit money from clients for base economic gain

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7
Q

What is a Nutrition Qualified Personal Trainer?

A

An individual who is uniquely placed to have a major positive impact on a client’s overall health profile, provided that this same individual has a reliable and competent understanding of topics pertinent to both these areas

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8
Q

What is the BMR or Basal Metabolic Rate?

A

The number of kcals (calories) that a person burns at rest over a 24 hour period

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9
Q

What are Activity Calories?

A

The number of kcal (calories) that a person burns above their BMR, as a result of activity, over a 24 hour period

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10
Q

What is the Thermic Effect of Food (TEF)?

A

The number of kcal the body consumes in order to digest food over a 24 hour period

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11
Q

What is the Estimated Energy Requirement?

A

The number of kcal that an individual must consume over a 24 hour period in order to maintain their present weight. It is a sum of the BMR, AC, and TEF

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12
Q

What is the Goal Adjusted EER?

A

The number of kcal to be added/subtracted from an individual’s EER, in order to achieve a weight loss or weight gain goal

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13
Q

What is the Exercise Adjusted Goal EER?

A

An accommodation to account for kcal burned during exercise and activity, generally resulting in ADDING those calories back in to the EER or Goal Adjusted EER

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14
Q

What is Nutrition?

A

The sum of the processes involved with the intake of nutrients as well as assimilating and using them to maintain body tissue and provide energy; a foundation for life and health

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15
Q

What is Nutrition Science?

A

The body of science, developed through controlled research, that relates to the processes involved in nutrition - internationally, clinically, and in the community

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16
Q

What are Dietetics?

A

The management of diet and the use of food; the science concerned with the nutrition planning and preparation of foods

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17
Q

What is Anabolism?

A

The process by which body tissue is built up or repaired

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18
Q

What is Catabolism?

A

The process by which body tissue is broken down for use as energy or to be disposed of as waste

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19
Q

What is Metabolism?

A

The sum of all chemical changes that take place in the body by which it maintains itself and produces energy for its functioning

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20
Q

What are Macronutrients?

A

Food that contains calories. Exclusively, these are carbs, protein, and fats

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21
Q

What are Micronutrients?

A

Food that does not contain calories, but which is nevertheless crucial to metabolism. Exclusively, these are vitamins and minerals

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22
Q

What is Fiber?

A

Dietary fiber, which is an indigestable carbohydrate, helps regulate the passage of food material through the gastrointestinal tract and influences the absorption of various nutrients

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23
Q

What is Optimal Nutrition?

A

Indicates a balanced diet of macronutrients, micronutrients, water, and fiber in ideal amounts

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24
Q

What is Malnutrition?

A

Indicates a poor and insufficient diet. Malnutrition can take the form of either Undernutrition or Overnutrition

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25
What is Undernutrition?
Nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day to day needs or added metabolic stress, such as that in exercise and activity
26
What is Overnutrition?
Excess nutrient and/or energy intake over time, resulting either in an overweight or obese condition, or certain toxicities by way of excessive micronutrient intake "megadosing"
27
What does USDA stand for?
The United States Department of Agriculture
28
What does FDA stand for?
The Food and Drug Administration
29
What is the ADA?
The American DIetetic Association
30
What are Dietary Reference Intakes (DRIs)?
Nutrient recommendations for each gender and age group that is to be used for assessing and planning diets for healthy populations
31
What are Recommended Dietary Allowances (RDAs)?
Recommended, per day allowances of nutrients and energy intake for populations groups according to age and sex, with defined weight and height
32
What is the BMI?
A widely used, if not always conclusive, means of determining whether a person is underweight, optimal, overweight, or obese. It is a ratio that involves an individual's weight and height, which is then compared to national norms
33
What is Digestion?
The process in which food i broken down in the gastrointestinal tract, enabling the uptake of many nutrients into the body
34
What is Mechanical Digestion?
The mechanical process in which the peristaltic action of the stomach's three layers of smooth muscle, combined with the corrosive effects of gastric acid, break down large particles of food into their constituent parts
35
What is Chemical Digestion?
The chemical process in which digestive system enzymes, released primarily from the pancreas into the small intestine, chemically act on mechanically digested carbohydrate, protein, and fat to complete their digestion and absorption into the body
36
What is Mastication?
The process of chewing food. Part of the Mechanical digestion
37
What is the Bolus?
A soft pliable mass, as formed by action between the teeth, tongue, and saliva, which is soft enough to swallow
38
What is Deglutition?
The act of swallowing food
39
What is Hydrochloric Acid (HCL)?
A primary component of the stomach's gastric acid, HCL kills potentially harmful microorganisms in food and helps the stomach to mechanically breakdown and separate food types
40
What is Gastrin?
A hormone that stimulates/regulates the secretion of gastric acid, buffering the acidic nature of mechanical digestion
41
What is Mucus?
Lines the interior wall of the stomach to lubricate and protect tissues from the corrosive effects of gastric acid
42
What is pH?
Denotes the acidity of the solution. The body is considered balanced with a pH of 7.4. Anything less is acidic, anything more is "basic"
43
What is Peristalsis?
The wave like smooth muscle contractions of the digestive tract which allow for the migration and mechanical digestion of food
44
What is Chyme?
A semi liquid food mass which enters the intestinal tract following its formation in the stomach
45
What is Absorption?
The process in which digested nutrients are passed through the cells that line the gastrointestinal tract for delivery into the circulatory system or lymphatic system
46
What is Transport?
The movement of nutrients through the circulatory system from one area of the body to another
47
What is Satiety?
The feeling of being full
48
What is Cell Metabolism?
The sum of the vast number of chemical changes in the cell, which finally produces the essential materials necessary for energy, tissue building, and metabolic controls
49
What are Enzymes?
Catalysts which assist in chemical reactions in the body. These terms usually contain the suffix "-ase". Digestive system enzymes are part of the chemical digestion process which breaks down food
50
What is Salivary Amylase?
An enzyme which begins the breakdown of carbohydrate in the mouth
51
What is Pancreatic Amylase?
A major starchy carbohydrate splitting enzyme secreted by the pancrease and acting in the small intestine
52
What is Pepsin?
The major and powerful protein enzyme capable of surviving in the stomach's environment of gastric acid. It begins the process of chemically digesting protein, breaking large food proteins into shorter chain polypeptides
53
What is Pepsinogen?
A precursor, "sleeper" form of pepsin which is triggered by the stomach's release of gastric acid
54
What is an Amino Acid?
A nitrogen bearing compound that forms the structural unit of proteins
55
What is a Polypeptide?
A bonded "long" chain of many amino acids linked together
56
What is a Dipeptide?
A molecule consisting of 2 amino acids joined by a single peptide bond
57
What is Trypsin?
A protein splitting enzyme that acts in the small intestine
58
What is Chymotrypsin?
An enzyme that breaks specific amino acid peptide links of protein
59
What is Carboxypeptidase?
A protein enzyme that splits off the chemical carboxyl acid at the end of peptide chains
60
What is Bile?
A substance produced in the liver, typically a bitter yellow in color, concentrated in the gall bladder, then released by way of the common bile duct into the small intestine. Its function is to assist the action of fat enzymes in the chemical digestion of fat
61
What is Lipase?
An enzyme that is integral to the breakdown of fats. This includes salivary, or linguinal lipase, which begins the chemical process of breaking down fat for digestion
62
What is Active Transport?
In digestion, this is the chemical act of transporting particles (nutrients) through the lining of the intestinal tract and into the circulatory system. This process requires energy
63
What is a Saccharide?
Chemical name for sugar molecules. May occur as monosaccharides, disaccharides, or polysaccharides
64
What are Simple Carbohydrates?
These are sugars with a simple structure of one or two single sugar units
65
What are Complex Carbohydrates?
These are large, complex molecules which contain many sugar units which include starches and dietary fiber
66
What is Soluble Fiber?
Fiber which is soluble in water
67
What is Insoluble Fiber?
A fiber which is not soluble in water
68
What are Toxins?
Small molecules which can cause disease if absorbed by the body's tissues
69
What is Alcohol Dehydrogenase (ADH)?
An enzyme which helps break down alcohol in the stomach
70
What are Lipids?
Chemical group name for organic substances of fatty nature
71
What are Triglycerides?
Chemical name for fats in the body or food compound of 3 fatty acids attached to a glycerol base
72
What is a Saturated Fatty Acid
Components of fats being filled in all their available carbon bonds with hydrogen, making the fat heavier and more solid
73
What is an Unsaturated Fatty Acid
Components of fats being partially filled in all of their available carbon bonds with hydrogen, making them less heavy and dense
74
What is a Trans Fatty Acid?
Fats that have been partially hydrogenated to make the fat more stable
75
What is an Essential Fatty Acid?
Essential to the body. Humans cannot manufacture it in sufficient amounts and must obtain it from the diet
76
What are Lipoproteins?
Chemical complexes of fat and protein that serve as the major carriers of lipids in plasma
77
What are Sterols?
A subgroup of steroids which are responsible for membrane fluidity and cellular signaling
78
What is Cholesterol?
A fat related compound synthesized only in animal tissues. It is mainly manufactured in the liver
79
What are Indispensable Amino Acids?
Nine amino acids that must be obtained from the diet because the body cannot manufacture them on its own
80
What are Dispensable Amino Acids?
Five amino acids that the body can synthesize from other amino acids
81
What are Conditionally Indispensable Amino Acids?
Six amino acids that are nomally considered dispensable because the body can make them, however, under certain circumstances such as illness, the body cannot manufacture them so they become indispensable
82
What is Glycogen?
Stored form of Carbohydrates (can be stored in the liver, blood, and muscle
83
What are Bioenergetics?
The energy of life. This is the flow of energy within a biological system
84
What is ATP?
Adenosine Triphosphate, this is the form of molecular energy our muscles and body systems actually use
85
What are Catabolic Energy Reactions?
The energy consuming process of breaking down large molecules into small molecules, for example, breaking down carbohydrate to glucose, and glucose to ATP
86
What are Anabolic Energy Reactions?
The energy consuming building up, or synthesis, of smaller molecules into larger molecules, such as the synthesis of proteins from amino acid building blocks
87
What is Adenosine Disphosphate (ADP)?
In bioenergetics, this molecule is a byproduct of an exploited ATP molecule, and it has the potential to be remade into ATP through its synthesis with a single phosphate molecule
88
What is Creatine Phosphate?
This molecule, when split off from its phosphate group, lends that phosphate to ADP, forming ATP
89
What is Myosin ATPase?
Myosin adenosine triphosphate. This is the enzyme that breaks down ATP into adenosine diphosphate and a single inorganic phosphate, releasing energy as it does so
90
What is Creatine Kinase?
This is the enzyme that breaks a phosphate off of creating phosphate and allows it to combine with ADP to form a new ATP molecule
91
What is Fermentation?
The process of energy production in a cell under anaerobic conditions
92
What is Phosphorylation?
The adding of a phosphate group to another molecule
93
What is the Rate Limiting Step?
In any chemical reaction, this refers to the slowest reaction in the series, which depending on other factors may be sped up or slowed. This regulates the speed of the chemical reaction
94
What is the Cori Cycle?
Takes place in the liver and refers to the liver's ability to, over time (24-48 hours ), convert lactate into glucose
95
What is Acetyl Coenzyme A (Acetyl CoA)?
A distilled energy molecule derived from fat through beta oxidation or from glucose by way of fermentation, this molecule is the raw material used by mitochondria to produce ATP when oxygen is available
96
What is Beta Oxidation?
A series of reactions in which free fatty acids are broken down into Acetal CoA and hydrogen atoms
97
What are Bioenergetics?
The energy of life. This is the flow of energy within a biological system
98
What is ATP?
Adenosine Triphosphate, this is the form of molecular energy our muscles and body systems actually use
99
What are Catabolic Energy Reactions?
The energy consuming process of breaking down large molecules into small molecules, for example, breaking down carbohydrate to glucose, and glucose to ATP
100
What are Anabolic Energy Reactions?
The energy consuming building up, or synthesis, of smaller molecules into larger molecules, such as the synthesis of proteins from amino acid building blocks
101
What is Adenosine Disphosphate (ADP)?
In bioenergetics, this molecule is a byproduct of an exploited ATP molecule, and it has the potential to be remade into ATP through its synthesis with a single phosphate molecule
102
What is Creatine Phosphate?
This molecule, when split off from its phosphate group, lends that phosphate to ADP, forming ATP
103
What is Myosin ATPase?
Myosin adenosine triphosphate. This is the enzyme that breaks down ATP into adenosine diphosphate and a single inorganic phosphate, releasing energy as it does so
104
What is Creatine Kinase?
This is the enzyme that breaks a phosphate off of creating phosphate and allows it to combine with ADP to form a new ATP molecule
105
What is Fermentation?
The process of energy production in a cell under anaerobic conditions
106
What is Phosphorylation?
The adding of a phosphate group to another molecule
107
What is the Rate Limiting Step?
In any chemical reaction, this refers to the slowest reaction in the series, which depending on other factors may be sped up or slowed. This regulates the speed of the chemical reaction
108
What is the Cori Cycle?
Takes place in the liver and refers to the liver's ability to, over time (24-48 hours ), convert lactate into glucose
109
What is Acetyl Coenzyme A (Acetyl CoA)?
A distilled energy molecule derived from fat through beta oxidation or from glucose by way of fermentation, this molecule is the raw material used by mitochondria to produce ATP when oxygen is available
110
What is Beta Oxidation?
A series of reactions in which free fatty acids are broken down into Acetal CoA and hydrogen atoms

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