Nasm Cpt Ch 5

Front 1

Recommendations for intake of carbohydrates, fats, and proteins.

Back 1

Acceptable Macronutrient Distribution Range (AMDR)

Ch 5

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An important molecule in metabolism that is formed as an intermediate in the oxidation of carbohydrates, fats, and proteins. After glucose has become pyruvate, and if there is enough oxygen available, it enters the mitochondria for aerobic metabolism and becomes acetyl CoA.

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Acetyl-CoA

Ch 5

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Energy storage and transfer unit within the cells of the body.

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Adenosine triphosphate (ATP)

Ch 5

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Estimated amount of a nutrient per day consumed by people assumed to be maintaining adequate nutrition.

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Adequate Intake (AI)

Ch 5

Front 5

One of the main types of connective tissue where fat is stored.

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Adipose tissue

Ch 5

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Chemical reactions in the body that require the presence of oxygen to extract energy from carbohydrates, fatty acids, and amino acids.

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Aerobic metabolism

Ch 5

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A mixture of amino acids available in the cell derived from dietary sources or the degradation of protein

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Amino acid pool

Ch 5

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The building blocks of proteins; composed of a central carbon atom, a hydrogen atom, an amino group, a carboxyl group, and an R-group.

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Amino acids

Ch 5

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A metabolic process that builds molecules

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Anabolism

Ch 5

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Chemical reactions in the body that do not require the presence of oxygen to create energy through the combustion of carbohydrates

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Anaerobic metabolism

Ch 5

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Conditionally essential amino acid that the body can normally synthesize in sufficient amounts; however, in some disorders the body cannot make enough, and it becomes essential.

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Arginine

Ch 5

Front 12

The basic, and smallest, unit of a chemical element

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Atom

Ch 5

Front 13

The breakdown of triglycerides into smaller subunits called free fatty acids (FFAs) to convert FFAs into actyl-CoA molecules, which are then available to enter the Krebs cycle and ultimately lead to the production of additional ATP

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Beta-oxidation

Ch 5

Front 14

Also referred to as “blood sugar”; the sugar that is transported in the body to supply energy to the body’s cells, including fueling the brain and other cells in the body that cannot use fat as a fuel.

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Blood glucose

Ch 5

Front 15

Essential amino acids, including leucine, isoleucine, and valine, that can be used for energy directly in the muscle and do not have to go to the liver to be broken down during exercise.

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Branched-chain amino acids (BCAAs)

Ch 5

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A scientific unit of energy

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Calorie

Ch 5

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The skeletal structure of an organic compound; it is the series of atoms bonded together that form the essential structure of the compound.

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Carbon skeleton

Ch 5

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A carbon atom joined to a hydroxyl group by a single bond and to an oxygen atom by a double bond

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Carboxyl group (-COOH)

Ch 5

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Protein commonly found in mammalian milk

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Casein

Ch 4

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A metabolic process that breaks down molecules

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Catabolism

Ch 4

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Federal agency that conducts and supports activities related to public health.

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Centers for Disease Control and Prevention (CDC)

Ch 5

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Energy contained in a molecule that has not yet been released in carbohydrates, fats, and proteins.

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Chemical energy

Ch 5

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A persistent disease lasting 3 months or longer

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Chronic disease

Ch 5

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Consuming two or more incomplete proteins together to provide needed amino acids.

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Complementary proteins

Ch 5

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A protein that provides all of the essential amino acids in the amount the body needs and is also easy to digest and absorb; also called a high-quality protein.

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Complete protein—

Ch 5

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A carbohydrate with more than 10 carbon/water units. Includes the fiber and starch found in whole grains and vegetables.

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Complex carbohydrate

Ch 5

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Nonessential amino acids that cannot be produced due to disease, and as a result must be acquired in dietary sources.

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Conditionally essential amino acids

Ch 5

Front 28

Compound made in the body but that can also be consumed in the diet, mostly from meat and fish. Involved in the supply of energy for muscular contraction.

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Creatine

Ch 5

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Guide to nutrients found within one serving of food.

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Daily Value

Ch 5

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The first step in the breakdown of amino acids; it includes the removal of the nitrogen group

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Deamination

Ch 5

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A general term for a set of reference values used to plan and assess nutrient intakes of healthy individuals

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Dietary Reference Intakes (DRIs)

Ch 5

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Recommended intakes for specific nutrients

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Dietary standards

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Act that defines and regulates dietary supplements; enacted by Congress following public debate concerning the role of dietary supplements in promoting health

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Dietary Supplement Health and Education Act of 1994 (DSHEA)

Ch 5

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Minerals in blood and other body fluids that carry an electrical charge

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Electrolytes

Ch 5

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A series of compounds that transfer electrons from electron donors to electron acceptors, generating ATP in the process

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Electron transport chain

Ch 5

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Calories that provide little or no nutrients

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Empty calories

Ch 5

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The ability of a fat to mix with water

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Emulsification

Ch 5

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Supplements used to benefit athletic performance or exercise

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Ergogenic aids

Ch 5

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Amino acids that cannot be produced by the body and must be acquired by food

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Essential amino acids

Ch 5

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Estimated amount of a nutrient per day at which the needs of 50% of the population will be met.

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Estimated Average Requirement (EAR)

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General recommendation for calorie intake based on formulas designed to include individual characteristics such as age, gender, height, weight, and level of physical activity.

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Estimated Energy Requirement (EER)

Ch 5

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Total body mass, without the fat. It is the lean or nonfat components of the body.

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Fat-free mass (FFM)

Ch 5

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A chain of carbons linked or bonded together, and the building blocks of fat within the human body

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Fatty acid

Ch 5

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Energy can neither be created nor destroyed, only transferred from one form to another.

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First law of thermodynamics

Ch 5

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A redox cofactor, more specifically a prosthetic group, involved in several important metabolic reactions

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Flavin adenine dinucleotide (FAD)

Ch 5

Front 46

Known as fruit sugar; found in fruits, honey, syrups, and certain vegetables.

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Fructose

Ch 5

Front 47

Combines with glucose in lactose

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Galactose

Ch 5

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Formation of glucose from non-carbohydrate sources, such as amino acids

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Gluconeogenesis

Ch 5

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A simple sugar manufactured by the body from carbohydrates, fat, and (to a lesser extent) protein that serves as the body’s main source of fuel

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Glucose

Ch 5

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A simple polyol (sugar alcohol) compound. It is a colorless, odorless, viscous liquid. The glycerol backbone is central to all lipids known as triglycerides

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Glycerol

Ch 5

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A complex carbohydrate that is stored in the liver and muscle cells. When carbohydrate energy is needed, glycogen is converted into glucose for use by the muscle cells.

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Glycogen

Ch 5

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A catabolic process that breaks down glucose to a usable form of energy, ATP

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Glycolysis

Ch 5

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A sweetener made from cornstarch and converted to fructose in food processing

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High-fructose corn syrup (HFCS)

Ch 5

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A protein that provides all of the essential amino acids in the amount the body needs and is also easy to digest and absorb; also called a complete protein.

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High-quality protein

Ch 5

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A metabolite of the essential amino acid leucine that is synthesized in the human body. Used as a supplement to increase muscle mass and decrease muscle breakdown.

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HMB (beta-hydroxy beta-methylbutyrate)

Ch 5

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Loss of significant amounts of potassium, resulting in weakness, fatigue, constipation, and muscle cramping.

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Hypokalemia

Ch 5

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Loss of significant amounts of sodium, resulting in an increase in the body’s water levels

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Hyponatremia

Ch 5

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Food that does not contain all of the essential amino acids in the amount needed by the body.

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Incomplete protein

Ch 5

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Water lost through mild daily sweating and exhalation of air humidified by the lungs, as well as other minor water losses, such as secretions from the eyes, that generally go unnoticed.

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Insensible water loss

Ch 5

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Two molecules, acetoacetate and β-hydroxybutyrate, that are synthesized in the liver from acetyl-CoA.

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Ketone bodies

Ch 5

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A unit of energy equal to 1,000 calories. It is the amount of heat energy required to raise the temperature of a kilogram or liter of water by 1 degree Celsius.

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Kilocalorie

Ch 5

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Central metabolic pathway in all aerobic organisms. The cycle is a series of eight reactions that occur in the mitochondrion. These reactions take a two-carbon molecule (acetate) and completely oxidize it to carbon dioxide.

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Krebs cycle

Ch 5

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A byproduct of anaerobic metabolism that occurs when oxygen delivery to the working muscles cannot meet the demands of the tissue.

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Lactate

Ch 5

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A sugar present in milk that is composed of glucose and galactose

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Lactose

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A group of compounds that includes triglycerides (fats and oils), phospholipids, and sterols

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Lipids

Ch 5

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The metabolic pathway responsible for formation of fat

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Lipogenesis

Ch 5

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The molecule that carries lipids throughout the body and delivers cholesterol that can accumulate on artery walls.

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Low-density lipoprotein (LDL)

Ch 5

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Nutrients that provide calories

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Macronutrients

Ch 5

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Sugar produced in the breakdown of starch. Rare in our food supply.

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Maltose

Ch 5

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A series of chemical steps or reactions that either break down or build up compounds in the body

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Metabolic pathway

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All of the chemical reactions that occur in the body that are required for life. It is the process by which nutrients are acquired, transported, used, and disposed of by the body.

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Metabolism

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An alkyl derived from methane that has one carbon atom bonded to three hydrogen atoms

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Methyl group (-CH3)

Ch 5

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Organelle found in the cytoplasm of eukaryotic cells that contains genetic material and enzymes necessary for cell metabolism, converting food to energy.

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Mitochondria

Ch 5

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A coenzyme found in all living cells that is a carrier in the electron transport chain

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Nicotinamide adenine dinucleotide (NAD)

Ch 5

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Amino acids that are produced by the body and do not need to be consumed in dietary sources.

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Nonessential amino acids

Ch 5

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The nutrient content of a food relative to its calories

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Nutrient density

Ch 5

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Fatty acids that have anti-inflammatory effects and help to decrease blood clotting

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Omega-3 fatty acids

Ch 5

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Fatty acids that promote blood clotting and cell membrane formation

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Omega-6 fatty acids

Ch 5

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A crystalline organic compound that is a metabolic intermediate in many metabolic processes.

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Oxaloacetate (OAA)

Ch 5

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Type of lipid in which one fatty acid has been replaced by a phosphate group and one of several nitrogen-containing molecules

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Phospholipid

Ch 5

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Biologically active compounds found in plants

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Phytochemicals

Ch 5

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Fatty acids that have several spots where hydrogens are missing.

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Polyunsaturated fatty acids

Ch 5

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Long chains of amino acids linked by peptide bonds. Serve several essential functional roles in the body

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Protein

Ch 5

Front 84

An anabolic process that results in the building of muscle

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Protein synthesis

Ch 5

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A byproduct of anaerobic glycolysis that is an intermediate in several metabolic pathways

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Pyruvate

Ch 5

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Estimated amount of a nutrient per day considered necessary for good health

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Recommended Dietary Allowance (RDA)

Ch 5

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A chain of carbons that is saturated with all of the hydrogens that it can hold; there are no double bonds.

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Saturated fat

Ch 5

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A carbohydrate with fewer than 10 carbon/water units. Includes glucose, sucrose, lactose, galactose, maltose, and fructose.

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Simple carbohydrate

Ch 5

Front 89

A subgroup of the steroids and an important class of organic molecules

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Sterols

Ch 5

Front 90

Often referred to as table sugar, it is a molecule made up of glucose and fructose

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Sucrose

Ch 5

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Highest level of a nutrient per day that is unlikely to pose a risk of adverse health effects

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Tolerable Upper Intake Level (UL)

Ch 5

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The degree to which a substance can cause damage to an organism

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Toxicity

Ch 5

Front 93

Another term for the Krebs cycle. An organic carboxylic acid whose chemical structure contains three carboxyl functional groups (-COOH). The best-known example of a tricarboxylic acid is citric acid.

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Tricarboxylic acid (TCA) cycle

Ch 5

Front 94

The chemical or substrate form in which most fat exists in food as well as in the body.

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Triglyceride

Ch 5

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Fatty acids that have areas that are not completely saturated with hydrogens, and therefore have double bonds where the hydrogen is missing.

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Unsaturated fatty acids

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Front 96

A mixture of globular proteins isolated from whey, the liquid material created as a byproduct of cheese production

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Whey protein

Ch 5

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Dietary supplement obtained by removal of sufficient nonprotein constituents from pasteurized whey.

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Whey protein concentrate (WPC)

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Dietary supplement obtained by separating components from milk.

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Whey protein isolate (WPI)

Ch 5