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NASM NUTRITION CERTIFICATION (EXAM)
QUESTIONS WITH
CORRECT ANSWERS
SCOFF questionnaire -Ans>>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 -Ans>>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 -Ans>>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 -Ans>>An expected outcome generated from a hypothesis Theory -Ans>>A hypothesis or set of hypotheses for which a large body of high-quality evidence
External Validity -Ans>>The ability to generalize the results of a study. Systematic Review -Ans>>A review where scientists systematically gather all research on a topic and evaluate it based on predefined criteria and rules. Meta-Analysis -Ans>>A statistical analysis of a group of studies to assess the overall weight of the evidence. Empirical -Ans>>Based on observation or experience. Test-Retest Reliability -Ans>>The ability to get similar results when something is measured under the same conditions. Reliability -Ans>>The consistency of a measure. Validity -Ans>>The assessment of whether a tool is measuring what it is supposed to measure. Selection Bias -Ans>>A sample of people under study is not representative of the larger population that scientists are looking to make inferences about. Retrospective -Ans>>Describes a study that looks backward in time. Recall Bias -Ans>>The inability to accurately remember past behaviors. Health -Ans>>A state of complete physical, mental, and social well-being, not merely the absence of disease or infirmity.
Homeostasis -Ans>>The tendency toward a relatively stable equilibrium between interdependent elements, especially as maintained by physiological processes. Disease -Ans>>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. Noncommunicable Disease -Ans>>A noncommunicable disease (NCD) is a medical condition or disease that is not caused by infectious agents; it can refer to chronic diseases which last for long periods of time and progress slowly. Communicable Disease -Ans>>Infectious diseases caused by microorganisms such as bacteria, viruses, parasites, and fungi that can be spread (directly or indirectly) from one person to another. Wellness -Ans>>The fluid process of improving the emotional, occupational, physical, social, intellectual, and spiritual components of life, dynamically leading to a better state of health and well-being. Obese -Ans>>A high degree of excess body fat - a BMI greater than 30. Biometrics -Ans>>The technical term for measurements and calculations related to human physical characteristics. Satiety -Ans>>A feeling of fullness and satisfaction. Palatability -Ans>>The degree of pleasure or taste provided by a food - a highly palatable food is one that is tasty and pleasant to consume.
satiety factor in
regulating appetite. Ghrelin -Ans>>A hunger-arousing hormone secreted by an empty stomach. CCK (cholecystokinin) -Ans>>hormone released in the gastrointestinal system and is responsible for stimulating the digestion of fat and protein. NPY (neuropeptide Y) -Ans>>neurotransmitter found in several brain areas, most notably the hypothalamus, that stimulates eating behavior and reduces metabolism, promoting positive energy balance and weight gain. Insulin -Ans>>hormone produced by the pancreas that is released when blood glucose levels are high, promoting the uptake of glucose for fuel or storage as glycogen. Insulin helps keeps blood -sugar levels from getting too high, also referred to as hyperglycemia. Glucagon -Ans>>hormone that is released when blood sugars decrease below a certain threshold. It stimulates the breakdown of stored glucose (glycogen) in the liver, releasing additional glucose into the bloodstream for fuel. ATP-PC system -Ans>>energy system producing ATP during high intensity, short duration exercise. Phosphocreatine decomposes and releases large amount of energy used to construct ATP. provides energy for muscle contraction for up to 10 seconds. Anaerobic Glycolytic System -Ans>>Glucose is used for fuel and is either blood glucose or muscle glycogen, broken down in to pyruvic acid, when there is insufficient oxygen it then is transformed into lactic acid. Energy up to 2 minutes. Aerobic Energy System -Ans>>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.
conditionally essential amino acids -Ans>>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. nonessential amino acids -Ans>>amino acids that the body can synthesize & normally do not need to be obtained in the diet. protein synthesis -Ans>>Process of joining amino acids with peptide bonds to form proteins. dehydration synthesis -Ans>>The joining of two large molecules by removing one hydrogen from one molecule and a hydroxyl group (OH) from another molecule and then binding the two larger molecules together on the newly freed bonds. Peptide Bond -Ans>>The bond between two amino acids, occurring between the carboxyl group of one and the amino group of the other. Hydrolysis -Ans>>Breakdown of one large molecule into two smaller molecules via the donation of one hydrogen and one hydroxyl group from water to the smaller molecules, respectively. Dipeptide -Ans>>Two amino acids bonded together tripeptide -Ans>>3 amino acids oligopeptide -Ans>>4-9 amino acids Polypeptide -Ans>>chain of 10 or more amino acids
Denaturation -Ans>>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 -Ans>>A hormone released when food is ingested to stimulate release of digestive fluids. Pepsinogen -Ans>>A proenzyme secreted by the stomach as a precursor to pepsin. Pepsin -Ans>>An enzyme in the stomach that begins breaking peptide bonds. Duodenum -Ans>>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 -Ans>>A hormone that stimulates the liver and pancreas to produce bile and bicarbonate; inhibits gastrin release. Cholecystokinin -Ans>>A hormone secreted by the duodenum that causes release of enzymes and bile. protease enzymes -Ans>>Enzymes in the small intestine that break long peptide chains into shorter peptide chains. Peptidase -Ans>>An enzyme that breaks down small peptides.
Complete Protein -Ans>>A protein that contains sufficient quantities of all essential amino acids. Complementary Protein -Ans>>Two incomplete proteins that, when comsumed together, mimic a complete protein by providing all essential amino acids. Starches -Ans>>Grains, corn, rice barley, vegetables, beans, and wheat Sugars -Ans>>Sweets (candy), sugar (cane sugar), fruit, and milk Monosaccharides -Ans>>They define the single sugar units of glucose, fructose, and galactose and represent the absorbable forms of carbohydrates for the body. Disaccharides -Ans>>They define pairs of sugar units. The three nutritionally important ones to humans are sucrose, maltose, and lactose. Polysaccharides -Ans>>They define glucose chains longer than 10 units in length, but they can be as large as several thousand glucose units in length. Oligosaccharides -Ans>>They define sugar units ranging from 3 to 10 units in length and are largely indigestible to humans. typically found in legumes Sucrose -Ans>>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 -Ans>>comprised of one glucose molecule joined with one galactose molecule. It is
Ketones -Ans>>A group of incompletely metabolized fat fragments that are normally produced during fat metabolism in the absence of adequate carbohydrates. Bolus -Ans>>A mass of food that has been chewed and is now ready to initiate the swallowing process. Chyme -Ans>>The partially digested, semi-fluid mass of food expelled by the stomach to the duodenum. Jejunum -Ans>>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 -Ans>>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 -Ans>>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 -Ans>>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 -Ans>>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 -Ans>>The development of a fatty liver resulting from excessive quantities of fats being deposited from causes that exclude alcohol. Catabolic -Ans>>The breakdown of nutrients to release energy.
Glycemic Load -Ans>>A method for determining how the quantity of carbohydrates consumed impact blood sugar levels. Hydrophobic -Ans>>Water fearing - will not dissolve in, or react with, water. Cardiovascular Disease -Ans>>Conditions involving the narrowing or blockage of blood vessels that can cause a heart attack, chest pain, or stroke. Lipids -Ans>>Compounds that are fatty acids or their derivatives. Fatty Acids -Ans>>Organic compounds with long hydrocarbon chains that are saturated or unsaturated. Phospholipids -Ans>>Comprised of two fatty acids, a phosphate group, and a glycerol molecule. The phosphate group head is water soluble and the fatty acid tail is water insoluble. They align themselves to form the cell membrane. Cholesterol -Ans>>A lipid-like waxy substance found in all cell membranes, most body tissues, and body fluids - the body needs some cholesterol to make steroid hormones and vitamin D. Some cholesterol is obtained from foods like eggs, cheese, and shellfish. Most cholesterol is produced by the body. Saturated Fatty Acids -Ans>>Fatty acids that have the maximum number of hydrogen molecules and contain only single bonds between their carbon atoms. Foods high in saturated fatty acids are usually solid at room temperature (like butter) and are often found in animal fat, palm oil, and coconut oil. Unsaturated Fatty Acids -Ans>>Fatty acids that have one or more double bonds between the carbon atoms in the carbon chain. These are typically liquid at room temperature, relatively unstable, and are prone to oxidative
Hydrogenation -Ans>>The process of forcing hydrogen into vegetable oil to create a semi-solid or solid saturated fat. Oxidative Damage -Ans>>The imbalance of free radicals and antioxidants - free radicals are oxygen-containing molecules with an uneven number of electrons, which makes them susceptible to react with other molecules. monounsaturated fatty acid -Ans>>Unsaturated fats that have one unsaturated carbon molecule (two hydrogen atoms instead of four) or one double bond. polyunsaturated fatty acid -Ans>>Unsaturated fats that have two or more double bonds between carbon molecules. Mediterranean Diet -Ans>>Based on the traditional foods that people from Greece and Italy eat, including those foods rich in monounsaturated fats such as olive oil, nuts, and seeds. Trans Fat -Ans>>An artificial fatty acid that occurs when hydrogen is added to liquid vegetable oils (unsaturated fat) to make them more solid (saturated fat) and have a more stable shelf life. Low-Density Lipoproteins -Ans>>Lipoprotein that carries cholesterol from the liver to the cells, known as bad cholesterol. High-Density Lipoproteins -Ans>>Lipoprotein that carries excess cholesterol away from the cells to the liver where it is turned into bile or excreted, known as the good cholesterol. Endothelial Dysfunction -Ans>>Damage that occurs to the endothelium, the thin layer surrounding blood vessels.
GRAS -Ans>>An acronym for the Generally Recognized as Safe list of any substance that is intentionally added to food - a food additive that has been recognized as safe by a group of experts. FDA -Ans>>The U.S. Food and Drug Administration is responsible for protecting the public health by ensuring the safety, efficacy, and security of human and veterinary drugs, biological products, and medical devices, and by ensuring the safety of our nation's food supply. Dietary Fat -Ans>>The fat and oils found in food that is consumed. Adipose Tissue -Ans>>The loose connective tissue composed of fat cells for stored energy. Hydrophilic -Ans>>Water loving - will dissolve in, and react with, water. Essential Fatty Acids -Ans>>Fatty acids that cannot be synthesized, or not in adequate amounts, and, therefore have to be consumed in the diet - they include omega-3 and omega-6 fatty acids. Fat-Soluble Vitamins -Ans>>Fat soluble means that a compound or molecule can be dissolved into fat. Fat-soluble vitamins include A, D, E, and K. Omega-3s (a-Linolenic) -Ans>>Named based on the position of the first double bond in the carbon chain, Carbon 3, an essential polyunsaturated fatty acid that is found in fish, seafood, flaxseed oil, and walnuts. Omega-6s (a-Linoleic) -Ans>>Named based on the position of the first double bond in the carbon chain, Carbon 6, an essential polyunsaturated fatty acid that is found primarily in plant oils such as corn, soybean, and safflower. EPA -Ans>>Abbreviation for eicosapentaenoic acid, essential omega-
