NASM Nutrition Certification Exam Study Guide: Complete Questions and Answers, Exams of Nursing

Download NASM Nutrition Certification Exam Study Guide: Complete Questions and Answers and more Exams Nursing in PDF only on Docsity!

NASM NUTRITION CERTIFICATION (EXAM) ACTUAL

EXAM COMPLETE QUESTIONS WITH DETAILED

VERIFIED ANSWERS (100% CORRECT ANSWERS)

Terms in this set (480)

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.

1. Identify a Problem
2. Formulate a hypothesis
3. Design a study to test the hypothesis
4. Collect data
5. Discard or change the hypothesis OR continuetesting

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

2. Randomized Controlled Trials
3. Observational Research
4. Peer Reviews
5. Non-Peer-Reviewed Media, including anecdotes Anecdote an account of a person's experience or event Uncontrolled Variable A variable in an experiment that a scientist makes no effort to manipulate or account for. Primary Research Original research where scientists perform experiments and collect data - this is in contrast to secondary research where scientists analyze data that has already been collected or published elsewhere. Observational Research Research in which a researcher observes ongoing behaviors to determine correlation. Correlation A relationship between two or more variables. Randomized Control Trial (RCT) A type of scientific study/trial where participants are randomly assigned into different groups - one or more will be the intervention to be tested and one will be the control group. Groups are randomized and a control is used in an attempt to reduce potential bias in the trial. Independent Variable The variable scientists manipulate in an experiment. External Validity The ability to generalize the results of a study.

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 wellbeing, 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. Noncommunicable Disease 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 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 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 A high degree of excess body fat - a BMI greater than 30. Biometrics The technical term for measurements and calculations related to human physical characteristics. Satiety A feeling of fullness and satisfaction. 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.

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.

nonessential amino acids amino acids that the body can synthesize & normally do not need to be obtained in the diet. protein synthesis Process of joining amino acids with peptide bonds to form proteins. dehydration synthesis 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 The bond between two amino acids, occurring between the carboxyl group of one and the amino group of the other. Hydrolysis 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 Two amino acids bonded together tripeptide 3 amino acids 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.

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.

Maltose comprised of two glucose molecules. Examples include corn syrup, brown rice syrup, and molasses. Amylose A straight-chain and digestible form of starch containing glucose molecules. Amylopectin A branched-chain and digestible form of starch containing glucose molecules. Soluble Fiber A type of dietary fiber that dissolves in water to form a gel, associated with heart health benefits and glucose control. Insoluble Fiber A type of dietary fiber that does not dissolve in water, associated with promoting bowel regularity. Diverticulosis A condition that occurs when pockets of collected stool called diverticula form in the walls of the digestive tract, forcing the inner layer of the intestinal wall to push through its outer lining. Functional Fiber A compound derived from isolated indigestible fiber to potentially provide some of the health-promoting benefits of natural fiber. 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.

Phospholipids 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 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 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 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 damage. Hydrogenation The process of forcing hydrogen into vegetable oil to create a semi-solid or solid saturated fat. Oxidative Damage 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 Unsaturated fats that have one unsaturated carbon molecule (two hydrogen atoms instead of four) or one double bond. polyunsaturated fatty acid Unsaturated fats that have two or more double bonds between carbon molecules.

Mediterranean Diet 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 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 Lipoprotein that carries cholesterol from the liver to the cells, known as bad cholesterol. High-Density Lipoproteins 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 Damage that occurs to the endothelium, the thin layer surrounding blood vessels. GRAS 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 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 The fat and oils found in food that is consumed. Adipose Tissue The loose connective tissue composed of fat cells for stored energy. Hydrophilic Water loving - will dissolve in, and react with, water. Essential Fatty Acids 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.

partition around an organism or cell. Selective Permeability Monitors what materials enter and exit a cell. Adipocytes Cells specialized in the storage of fat that makes up adipose tissue. Emulsifier A substance used to bind a hydrophobic and hydrophilic compound. Enzymes A protein molecule that acts as a catalyst to bring about a biochemical reaction, thus speeding up the process. Digestion Process 1. Mouth - chewing

2. Stomach
3. Small Intestine
4. Portal Vein/Liver/Circulation Bile An alkaline fluid that aids in digestion - it is secreted by the liver and stored in the gall bladder. Micelle A compound comprised of bile salts (water-loving) surrounding monoglycerides, free fatty acids, and fatsoluble vitamins (water phobic) in order for absorption to occur. Lymphatic System An extensive network of vessels passing through almost all bodily tissues that produce and transport lymph (colorless fluid of white blood cells). Lipoprotein Lipase An enzyme found in the endothelium of the cells that breaks down triglycerides into fatty acids and a glycerol for the cell to use. Endothelium Cells that line the inner surface of blood vessels and other lymphatic tissue. Beta-Oxidation The process that occurs within the cell's mitochondria to produce glycerol and fatty acids.

Acetyl-CoA A molecule that participates in biochemical reactions in protein, carbohydrate, and lipid metabolism, producing energy. Ketone Bodies A group of incompletely metabolized fat fragments that are normally produced during fat metabolism in the absence of adequate carbohydrates. Ethanol The form of alcohol found in an alcoholic beverage. Alcohol Dehydrogenase (ADH) The primary enzyme involved in metabolism of ethanol. First-Pass Metabolism The initial metabolism of ethanol occurring in the stomach. Rate of Absorption The speed at which ethanol enters the bloodstream from the stomach. Blood Alcohol Content (BAC) The amount of ethanol in the blood relative to water. Acetaldehyde The toxic product of ethanol metabolism, which has to be further metabolized immediately to avoid its toxic effects. Acetaldehyde Dehydrogenase The enzyme used to metabolize toxic acetaldehyde. Moderate Drinking A safe level of alcohol consumption recommended by the Dietary Guidelines for Americans - one standard drink per day for females, two standard drinks per day for males. Standard Drink Any alcoholic beverage that contains 0.6 ounces of ethanol. High-Risk Drinking The level of consumption at which the risk of alcoholrelated harm is greatly increased. Binge Drinking Consumption of a large amount of alcohol in a single session.

Riboflavin Also known as vitamin B2, critical in the metabolism of proteins, carbohydrates, and fat.

Flavin Adenine Dinucleotide (FAD) A key molecule in regulating oxidation-reduction reactions, which are responsible for managing the oxidative balance in the body. Antioxidant System A series of chemical reactions in the body that help balance out molecular damage due to increase levels of oxidative stress, also responsible for maintaining enough oxidants for the body to function properly. Redox System The process and reaction between two substances in which one substance is oxidized and the other reduced. Niacin Commonly used name for vitamin B3, shares many similarities with vitamin B2 in that it is critical in the metabolism of proteins, carbohydrates, and fat. Nicotinamide Adenine Dinucleotide (NAD) A molecule that carries hydrogen ions and is used to make ATP, provides energy for our body. Pantothenic Acid Commonly used name for vitamin B5, a component to co- enzyme A (CoA) - CoA serves as a molecular link between glycolysis and the Kreb's cycle. Vitamin B6 Represents a class of several related, but different molecules, each of which are important for optimal health. Biotin Commonly used name for vitamin B7. Carboxylase Enzymes Responsible for adding a carboxyl group to molecules - these carboxylation reactions are involved in almost every step in energy production. Vitamin B12 The largest of the B-complex vitamins, comes in many forms, and contains a heavy metal/mineral in its molecular structure, specifically cobalt. Folate Commonly used name for vitamin B9, helps regulate single- carbon transfers, both accepting and donating single carbons to chemical reactions.