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AFNA BINDER > Nutrition and Body Composition and Management > Flashcards

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
Q

What is Undernutrition?

A

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

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26
Q

What is Overnutrition?

A

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”

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27
Q

What does USDA stand for?

A

The United States Department of Agriculture

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28
Q

What does FDA stand for?

A

The Food and Drug Administration

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29
Q

What is the ADA?

A

The American DIetetic Association

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30
Q

What are Dietary Reference Intakes (DRIs)?

A

Nutrient recommendations for each gender and age group that is to be used for assessing and planning diets for healthy populations

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31
Q

What are Recommended Dietary Allowances (RDAs)?

A

Recommended, per day allowances of nutrients and energy intake for populations groups according to age and sex, with defined weight and height

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32
Q

What is the BMI?

A

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

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33
Q

What is Digestion?

A

The process in which food i broken down in the gastrointestinal tract, enabling the uptake of many nutrients into the body

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34
Q

What is Mechanical Digestion?

A

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

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35
Q

What is Chemical Digestion?

A

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

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36
Q

What is Mastication?

A

The process of chewing food. Part of the Mechanical digestion

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37
Q

What is the Bolus?

A

A soft pliable mass, as formed by action between the teeth, tongue, and saliva, which is soft enough to swallow

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38
Q

What is Deglutition?

A

The act of swallowing food

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39
Q

What is Hydrochloric Acid (HCL)?

A

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

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40
Q

What is Gastrin?

A

A hormone that stimulates/regulates the secretion of gastric acid, buffering the acidic nature of mechanical digestion

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41
Q

What is Mucus?

A

Lines the interior wall of the stomach to lubricate and protect tissues from the corrosive effects of gastric acid

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42
Q

What is pH?

A

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”

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43
Q

What is Peristalsis?

A

The wave like smooth muscle contractions of the digestive tract which allow for the migration and mechanical digestion of food

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44
Q

What is Chyme?

A

A semi liquid food mass which enters the intestinal tract following its formation in the stomach

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45
Q

What is Absorption?

A

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
Q

What is Transport?

A

The movement of nutrients through the circulatory system from one area of the body to another

47
Q

What is Satiety?

A

The feeling of being full

48
Q

What is Cell Metabolism?

A

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
Q

What are Enzymes?

A

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
Q

What is Salivary Amylase?

A

An enzyme which begins the breakdown of carbohydrate in the mouth

51
Q

What is Pancreatic Amylase?

A

A major starchy carbohydrate splitting enzyme secreted by the pancrease and acting in the small intestine

52
Q

What is Pepsin?

A

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
Q

What is Pepsinogen?

A

A precursor, “sleeper” form of pepsin which is triggered by the stomach’s release of gastric acid

54
Q

What is an Amino Acid?

A

A nitrogen bearing compound that forms the structural unit of proteins

55
Q

What is a Polypeptide?

A

A bonded “long” chain of many amino acids linked together

56
Q

What is a Dipeptide?

A

A molecule consisting of 2 amino acids joined by a single peptide bond

57
Q

What is Trypsin?

A

A protein splitting enzyme that acts in the small intestine

58
Q

What is Chymotrypsin?

A

An enzyme that breaks specific amino acid peptide links of protein

59
Q

What is Carboxypeptidase?

A

A protein enzyme that splits off the chemical carboxyl acid at the end of peptide chains

60
Q

What is Bile?

A

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
Q

What is Lipase?

A

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
Q

What is Active Transport?

A

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
Q

What is a Saccharide?

A

Chemical name for sugar molecules. May occur as monosaccharides, disaccharides, or polysaccharides

64
Q

What are Simple Carbohydrates?

A

These are sugars with a simple structure of one or two single sugar units

65
Q

What are Complex Carbohydrates?

A

These are large, complex molecules which contain many sugar units which include starches and dietary fiber

66
Q

What is Soluble Fiber?

A

Fiber which is soluble in water

67
Q

What is Insoluble Fiber?

A

A fiber which is not soluble in water

68
Q

What are Toxins?

A

Small molecules which can cause disease if absorbed by the body’s tissues

69
Q

What is Alcohol Dehydrogenase (ADH)?

A

An enzyme which helps break down alcohol in the stomach

70
Q

What are Lipids?

A

Chemical group name for organic substances of fatty nature

71
Q

What are Triglycerides?

A

Chemical name for fats in the body or food compound of 3 fatty acids attached to a glycerol base

72
Q

What is a Saturated Fatty Acid

A

Components of fats being filled in all their available carbon bonds with hydrogen, making the fat heavier and more solid

73
Q

What is an Unsaturated Fatty Acid

A

Components of fats being partially filled in all of their available carbon bonds with hydrogen, making them less heavy and dense

74
Q

What is a Trans Fatty Acid?

A

Fats that have been partially hydrogenated to make the fat more stable

75
Q

What is an Essential Fatty Acid?

A

Essential to the body. Humans cannot manufacture it in sufficient amounts and must obtain it from the diet

76
Q

What are Lipoproteins?

A

Chemical complexes of fat and protein that serve as the major carriers of lipids in plasma

77
Q

What are Sterols?

A

A subgroup of steroids which are responsible for membrane fluidity and cellular signaling

78
Q

What is Cholesterol?

A

A fat related compound synthesized only in animal tissues. It is mainly manufactured in the liver

79
Q

What are Indispensable Amino Acids?

A

Nine amino acids that must be obtained from the diet because the body cannot manufacture them on its own

80
Q

What are Dispensable Amino Acids?

A

Five amino acids that the body can synthesize from other amino acids

81
Q

What are Conditionally Indispensable Amino Acids?

A

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
Q

What is Glycogen?

A

Stored form of Carbohydrates (can be stored in the liver, blood, and muscle

83
Q

What are Bioenergetics?

A

The energy of life. This is the flow of energy within a biological system

84
Q

What is ATP?

A

Adenosine Triphosphate, this is the form of molecular energy our muscles and body systems actually use

85
Q

What are Catabolic Energy Reactions?

A

The energy consuming process of breaking down large molecules into small molecules, for example, breaking down carbohydrate to glucose, and glucose to ATP

86
Q

What are Anabolic Energy Reactions?

A

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
Q

What is Adenosine Disphosphate (ADP)?

A

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
Q

What is Creatine Phosphate?

A

This molecule, when split off from its phosphate group, lends that phosphate to ADP, forming ATP

89
Q

What is Myosin ATPase?

A

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
Q

What is Creatine Kinase?

A

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
Q

What is Fermentation?

A

The process of energy production in a cell under anaerobic conditions

92
Q

What is Phosphorylation?

A

The adding of a phosphate group to another molecule

93
Q

What is the Rate Limiting Step?

A

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
Q

What is the Cori Cycle?

A

Takes place in the liver and refers to the liver’s ability to, over time (24-48 hours ), convert lactate into glucose

95
Q

What is Acetyl Coenzyme A (Acetyl CoA)?

A

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
Q

What is Beta Oxidation?

A

A series of reactions in which free fatty acids are broken down into Acetal CoA and hydrogen atoms

97
Q

What are Bioenergetics?

A

The energy of life. This is the flow of energy within a biological system

98
Q

What is ATP?

A

Adenosine Triphosphate, this is the form of molecular energy our muscles and body systems actually use

99
Q

What are Catabolic Energy Reactions?

A

The energy consuming process of breaking down large molecules into small molecules, for example, breaking down carbohydrate to glucose, and glucose to ATP

100
Q

What are Anabolic Energy Reactions?

A

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
Q

What is Adenosine Disphosphate (ADP)?

A

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
Q

What is Creatine Phosphate?

A

This molecule, when split off from its phosphate group, lends that phosphate to ADP, forming ATP

103
Q

What is Myosin ATPase?

A

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
Q

What is Creatine Kinase?

A

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
Q

What is Fermentation?

A

The process of energy production in a cell under anaerobic conditions

106
Q

What is Phosphorylation?

A

The adding of a phosphate group to another molecule

107
Q

What is the Rate Limiting Step?

A

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
Q

What is the Cori Cycle?

A

Takes place in the liver and refers to the liver’s ability to, over time (24-48 hours ), convert lactate into glucose

109
Q

What is Acetyl Coenzyme A (Acetyl CoA)?

A

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
Q

What is Beta Oxidation?

A

A series of reactions in which free fatty acids are broken down into Acetal CoA and hydrogen atoms

AFNA BINDER (3 decks)

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