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Ncsf Advance Concepts Of Personal Training > Nuttition: Energy Yielding Nutrients > Flashcards

Nuttition: Energy Yielding Nutrients Flashcards

1
Q

Simple form of carbs, 2 monosaccharides

A

Disaccharides

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2
Q

Form of carb, several saccharides

A

Polysaccharides

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3
Q

Sugar molecule, strung together in long, complex chains

A

Complex carb

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4
Q

Main storage carb found primarily in the liver and muscles

A

Glycogen

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5
Q

The simplest form of carbs, comprised of one saccharide molecule

A

Monosaccharides

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6
Q

Complex carb found in seeds, fruits, and stems of plants… Corn, rice, potatoes and wheat

A

Starch

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7
Q

Indigestible plant matter, consisting primarily of polysaccharides, when consumed increase water absorption and intestinal peristalsis

A

Fiber

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8
Q

Oats, bran, dried beans, nuts, barely, vegetables.

A

Soluble fiber sources

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9
Q

Dark green/Kraft vegetables, fruit skin, corn bran, and seeds

A

Insoluble fiber sources

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10
Q

Simple sugar, (monosaccharides) used as primary fuel, by cells for energy

A

Glucose

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11
Q

Sweet sugar (mono) found in fruit

A

Fructose

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12
Q

Simple sugar (mono) found in dairy

A

Galactose

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13
Q

Disaccharide found in dairy products that hydrolyzes to yield glucose and galactose

A

Lactose

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14
Q

White sugar formed during the digestion of starch

A

Maltose

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15
Q

Disaccharide found in many plants and used as a sweetner… Table sugar

A

Sucrose

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16
Q

Sweet tasting disaccharide

A

Trehalose

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17
Q

Rating for evaluating how foods affect blood levels

A

Glycemic indexing

18
Q

Measure of increase in blood sugar after food consumption

A

Glycemic response

19
Q

Rank system for carb content in food portions based on glycemic index and portion size

A

Glycemic load

20
Q

Physiological response to hunger controlled by chemical receptors being stimulated by the hypothalamus in response to reducing blood glucose

A

Hunger Mechanism

21
Q

Instinctive physical desire or caloric need

A

Appetite

22
Q

Increment in energy expenditure above resting metabolic rate due to the cost of processing food for storage and use

A

Thermidor effect of food

23
Q

Body’s preferential utilization of fats and carbs instead of protein for energy

A

Protein-sparing mechanism

24
Q

Oils or fats containing one or two diff types of compounds

A

Simple lipids

25
Q

Phospholipids and glycol-lipids which frequently contain one or more chemical identities

A

Compound lipids

26
Q

Sterols and fatty acids

A

Derived lipids

27
Q

Large group of monobasic acids found in animals and veggie fats and oils

A

Mono saturated fatty acids

28
Q

Unsaturated fatty acid with carbon chain containing more than one double or triple valence bond per molecule

A

Polyunsaturated fatty acids

29
Q

Fat, often of animal origin, solid at room temp contain chains of saturated fatty acids

A

Saturated fats

30
Q

Complex of lipids and proteins that functions as a transporter of cholesterol in blood, which, at high levels, is associated with an increased risk of atherosclerosis and coronary heart disease

A

LDL cholesterol

31
Q

Fatty acids with one double bonded carbon in the molecule

A

Mono saturated fats

32
Q

One of microscopic particles of fat occurring in chyle and in the blood, especially after a meal high in fat.

A

Chlyomicrons

33
Q

Lipoprotein continuing large portion of lipids, carry mostly cholesterol from liver to tissues

A

Very low density lipoproteins

34
Q

Unsaturated fatty acid produced by the partial hydrogenation of veg oils

A

Trans fatty acids

35
Q

Combing with hydrogen

A

Hydrogenation

36
Q

Any of the polyunsaturated fatty acids which are required in the diets of mammals

A

Essential fatty acids

37
Q

Omega 3 unsaturated fatty acid considered essential to the human diet

A

Linolenic acid

38
Q

Omega 6 unsaturated fatty acid, considered essential to the human diet

A

Linoleic acid

39
Q

Eight of the 20 amino acids, body can’t synthesize, but must be consumed in diet

A

Essential amino acids

40
Q

Food source that contains adequate amounts of the essential amino acids

A

Complete protein

41
Q

Food source that does not contain adequate amounts of essential amino acids

A

Incomplete protein

Ncsf Advance Concepts Of Personal Training (10 decks)

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