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NASM Nutrition Certification (EXAM)
Questions and Answers Rated A+
SCOFF questionnaire ✔✔Basic yet reliable set of five questions that help assess whether an eating disorder exists.
Do you make yourself Sick because you feel uncomfortably full?
Do you worry that you have lost Control over how much you eat?
Have you recently lost more than One stone (14 lbs) in a 3-month period?
Do you believe yourself to be Fat when others say you are too thin?
Would you say that Food dominates your life?
Scientific Method ✔✔The process of formulating explanations about the natural world and testing those explanations with experiments and data.
- Identify a Problem
- Formulate a hypothesis
- Design a study to test the hypothesis
- Collect data
- Discard or change the hypothesis OR continue testing
Evidence-Based Practice ✔✔A three-pronged approach to working with clients, which consists of making decisions based on the weight of the scientific evidence, field observations, and individual client needs and preferences.
Prediction ✔✔An expected outcome generated from a hypothesis
Theory ✔✔A hypothesis or set of hypotheses for which a large body of high-quality evidence has been accumulated.
Hierarchy of Evidence ✔✔1. Systematic Reviews
- Randomized Controlled Trials
- Observational Research
- Peer Reviews
- Non-Peer-Reviewed Media, including anecdotes
Anecdote ✔✔an account of a person's experience or event
External Validity ✔✔The ability to generalize the results of a study.
Systematic Review ✔✔A review where scientists systematically gather all research on a topic and evaluate it based on predefined criteria and rules.
Meta-Analysis ✔✔A statistical analysis of a group of studies to assess the overall weight of the evidence.
Empirical ✔✔Based on observation or experience.
Test-Retest Reliability ✔✔The ability to get similar results when something is measured under the same conditions.
Reliability ✔✔The consistency of a measure.
Validity ✔✔The assessment of whether a tool is measuring what it is supposed to measure.
Selection Bias ✔✔A sample of people under study is not representative of the larger population that scientists are looking to make inferences about.
Retrospective ✔✔Describes a study that looks backward in time.
Recall Bias ✔✔The inability to accurately remember past behaviors.
Health ✔✔A state of complete physical, mental, and social well-being, not merely the absence of disease or infirmity.
Homeostasis ✔✔The tendency toward a relatively stable equilibrium between interdependent elements, especially as maintained by physiological processes.
Disease ✔✔A disorder of structure or function in a human, animal, or plant, especially one that produces specific signs or symptoms, affects a specific location, and is not simply a direct result of physical injury.
Palatability ✔✔The degree of pleasure or taste provided by a food - a highly palatable food is one that is tasty and pleasant to consume.
Adenosine Triphosphate (ATP) ✔✔The energy currency of life.
chemical compound that provides energy to drive muscle contraction, transmission of nerve impulses, and the vast majority of chemical reactions that facilitate human life.
Metabolism ✔✔Chemical processes occurring within the body to convert food to energy.
Thermic Effect of Food (TEF) ✔✔represents the increase in energy expenditure after consuming a meal.
Thermic Effect of Activity (TEA) ✔✔accounts for the most variability of daily energy expenditure.
Non-Exercise Activity Thermogenesis (NEAT) ✔✔energy expended for everything we do that is not sleeping, eating or exercising.
Lipogenesis ✔✔The biological process of combining free fatty acids with glycerol to form triglycerides.
Lipolysis ✔✔The biological process of breaking stored triglycerides into free fatty acids and glycerol.
Glycogenolysis ✔✔The process of breaking down the glycogen molecule into its individual glucose units for entry into the energy pathways.
Gluconeogenesis ✔✔A metabolic pathway that results in the generation of glucose from non- carbohydrate carbon substrates such as lactate, glycerol and glucogenic amino acids.
Leptin ✔✔A hormone produced by adipose (fat) cells that acts as a satiety factor in regulating appetite.
Ghrelin ✔✔A hunger-arousing hormone secreted by an empty stomach.
CCK (cholecystokinin) ✔✔hormone released in the gastrointestinal system and is responsible for stimulating the digestion of fat and protein.
Aerobic Energy System ✔✔virtually unlimited capacity for making ATP, uses carbs, fat, protein for fuel. Slow to produce ATP. Lasts anywhere from 2 minutes to a few hours.
Acid-Base Balance ✔✔The process of achieving, or the state of, equilibrium between acidic and alkaline molecules.
Cell Signaling ✔✔Process of communication between cells by biological messengers to govern cellular function.
Organic Molecules ✔✔Chemical structures containing only carbon, hydrogen, oxygen, and/or nitrogen.
Amino Acids ✔✔The organic building blocks of proteins containing both a carboxyl and an amino group.
Essential Amino Acids (EAA) ✔✔Amino acids that are necessary for bodily functions but cannot be synthesized by the body and, therefore, must be obtained in the diet.
Phenylalanine
Valine
Threonine
Tryptophan
Isoleucine
Methionine
Histidine
Arginine*
Lysine
Leucine
Branched Chain Amino Acid ✔✔The three essential amino acids (leucine, isoleucine, and valine) which are abundant in skeletal muscle tissue and named for their branch-like structure.
conditionally essential amino acids ✔✔amino acids that are normally considered nonessential but become essential under certain circumstances when the body's need for them exceeds the ability to produce them.
oligopeptide ✔✔4-9 amino acids
Polypeptide ✔✔chain of 10 or more amino acids
Denaturation ✔✔changing the shape of a protein but not its primary structure.
Denaturation occurs in response to many factors such as temperature, pH, and enzymes, all of which are at work during protein digestion and absorption.
For most protein-dense foods, this process begins with cooking the food.
Gastrin ✔✔A hormone released when food is ingested to stimulate release of digestive fluids.
Pepsinogen ✔✔A proenzyme secreted by the stomach as a precursor to pepsin.
Pepsin ✔✔An enzyme in the stomach that begins breaking peptide bonds.
Duodenum ✔✔It is the first section of the small intestine where some digestion occurs, and it is located immediately after the stomach and leads into the jejunum.
Secretin ✔✔A hormone that stimulates the liver and pancreas to produce bile and bicarbonate; inhibits gastrin release.
Cholecystokinin ✔✔A hormone secreted by the duodenum that causes release of enzymes and bile.
protease enzymes ✔✔Enzymes in the small intestine that break long peptide chains into shorter peptide chains.
Peptidase ✔✔An enzyme that breaks down small peptides.
Aminopeptidases ✔✔Enzymes that cleave individual amino acids from a peptide chain so they may be absorbed.
Hepatic Portral Vein ✔✔The vein that transports blood from the spleen, stomach, pancreas, and the intestinal tract to the liver.
Recommended Dietary Allowance (RDA) ✔✔Amount of nutrient needed to meet the needs of almost all individuals in an age-sex group.
Protein Quality ✔✔The quantity of essential amino acids found in, and the digestibility of, a protein.
Complete Protein ✔✔A protein that contains sufficient quantities of all essential amino acids.
Complementary Protein ✔✔Two incomplete proteins that, when comsumed together, mimic a complete protein by providing all essential amino acids.
Starches ✔✔Grains, corn, rice barley, vegetables, beans, and wheat
Sugars ✔✔Sweets (candy), sugar (cane sugar), fruit, and milk
Monosaccharides ✔✔They define the single sugar units of glucose, fructose, and galactose and represent the absorbable forms of carbohydrates for the body.
Disaccharides ✔✔They define pairs of sugar units. The three nutritionally important ones to humans are sucrose, maltose, and lactose.
Polysaccharides ✔✔They define glucose chains longer than 10 units in length, but they can be as large as several thousand glucose units in length.
Oligosaccharides ✔✔They define sugar units ranging from 3 to 10 units in length and are largely indigestible to humans.
typically found in legumes
Sucrose ✔✔one glucose molecule joined with one fructose molecule. Examples include cane sugar, brown sugar, and date sugar. Sucrose contributes as a primary sugar in most fruits.
Lactose ✔✔comprised of one glucose molecule joined with one galactose molecule. It is only found in dairy products.
Glycogen ✔✔The storage molecule of carbohydrate found in animals and located in muscle and liver cells.
Triglycerides ✔✔The primary storage and transportable form of fats in the body, composed of three free fatty acids bound to a glycerol backbone.
Ketones ✔✔A group of incompletely metabolized fat fragments that are normally produced during fat metabolism in the absence of adequate carbohydrates.
Bolus ✔✔A mass of food that has been chewed and is now ready to initiate the swallowing process.
Chyme ✔✔The partially digested, semi-fluid mass of food expelled by the stomach to the duodenum.
Jejunum ✔✔It is the second section of the small intestine where digestion and absorption occur. It is located immediately after the duodenum and leads into the ileum.
Ileum ✔✔It is the final section of the small intestine where lots of absorption occurs. It is located immediately after the jejunum and leads into the large intestine.
Brush Border ✔✔The wall of the small intestine, composed of villi and microvilli, that enhance the region's surface area for the final stages of digestion and absorption.
Villi ✔✔These are small, finger-like projections located on the walls of the intestine that extend into the intestinal tract that serve to increase the body's surface area for absorption of nutrients.
Cirrhosis ✔✔A liver disease marked by the replacement of healthy liver tissue with scar tissue that is a result of alcohol abuse.
Non-alcoholic fatty liver disease ✔✔The development of a fatty liver resulting from excessive quantities of fats being deposited from causes that exclude alcohol.
Catabolic ✔✔The breakdown of nutrients to release energy.
Glycemic Load ✔✔A method for determining how the quantity of carbohydrates consumed impact blood sugar levels.
