Nasm-Cpt Study Guide : Domain 1 : Pt 3 :

Front 1

Motor control

Back 1

How the CNS integrates sensory information with previous experiences.

Hint 1

Deja vu

Front 2

Motor learning

Back 2

Integration of motor control processes through practice, leading to a relatively permanent change to produce skilled movement.

Front 3

Motor development

Back 3

The changing motor skill behavior over time through the lifespan.

Front 4

Motor behavior & its 3 subdivisions :

Back 4

Back (Definition)

Front 5

Sensorimotor integration

Back 5

Ability of the NS to gather & interpret info, & execute the proper motor response.

Front 6

Muscle synergies

Back 6

Groups of muscles that are recruited by the CNS to provide movement.

Front 7

Proprioception

Back 7

Cumulative sensory input from all mechanoreceptors that sense position & limb movements.

Front 8

Feedback

Back 8

Use of sensory information & sensorimotor integration to help the HMS in motor learning.

Front 9

Internal feedback

Back 9

Sensory information is used by the body to reactively monitor movement & the environments.

Front 10

External feedback

Back 10

Information provided by some external force. (PT, recording, mirror)

Front 11

Carbohydrates

Back 11

Chief source of energy.

Sugars

Starches

Fiber

Front 12

Monosaccharide

Back 12

A single sugar unit (glucose, fructose).

Front 13

Disaccharides

Back 13

2 sugar units (sucrose, lactose, maltose).

Front 14

Fiber

Back 14

Complex carbohydrates; provides bulk in diet & intestinal health; regulates absorption of glucose.

Hint 14

Complicated, growth, sponge.

Front 15

Soluble fiber

Back 15

Dissolved by water; helps lower blood glucose & cholesterol.

Hint 15

Stir in

Front 16

Insoluble fiber

Back 16

Does not dissolve in water.

Hint 16

Collagen powder.

Front 17

Glucose

Back 17

Simple sugar made by the body from carbs, fats, & sometimes proteins; main source of fuel.

Hint 17

Gas station to a car

Front 18

Glycogen

Back 18

Complex carbohydrate used to store energy in the liver & muscle tissue.

Hint 18

Portable Charger.

Front 19

Carb quick facts :

Back 19

Back (Definition)

Front 20

Glycemic index (GI)

Back 20

Back (Definition)

Hint 20

Paul blart after eating the lollipop.

Front 21

Food sources of lipids: monosaturated, poly unsaturated, saturated :

Back 21

Back (Definition)

Front 22

Functions of lipids :

Back 22

Back (Definition)

Hint 22

There are 7

Front 23

Triglycerides

Back 23

Chemical form of most fat in food & in the body.

Hint 23

Fat

Front 24

Saturated fatty acids

Back 24

Raises “bad” LDL cholesterol.

Hint 24

Aht aht

Front 25

Trans fatty acids

Back 25

Used to increase shelflife in foods; raises bad and lowers good cholesterol.

Hint 25

Peanut butter, canned foods.

Aht aht

Front 26

Unsaturated fatty acids

Back 26

Raises “good” HDL cholesterol; decreases risk of heart disease.

Hint 26

Healthy

Front 27

Monounsaturated fatty acid

Back 27

Lipid missing one hydrogen; one double bond.

Hint 27

Just “2o”

2 married couples

Front 28

Polyunsaturated fatty acids

Back 28

Lipids with more than 1 point of unsaturation.

Hint 28

Multiple

Front 29

Protein

Back 29

Amino acids linked by peptide bonds.

Hint 29

Aveeno & Pepto

Front 30

Essential amino acids

Back 30

Cannot be manufactured by the body; must be obtained from food; there are 8.

Hint 30

It’s not in me.

Front 31

Nonessential amino acids

Back 31

Can be manufactured in the body.

Hint 31

It’s in me.

Front 32

Complete protein

Back 32

Supplies all essential amino acids.

Hint 32

Everything I need.

Front 33

Incomplete proteins

Back 33

Contains less than all 8 essential amino acids.

Hint 33

Just not 8.

Front 34

How is protein used when energy needs are met with carbs & fats? :

Back 34

Back (Definition)

Front 35

How is protein used during a negative energy balance? :

Back 35

Back (Definition)

Front 36

Micronutrients

Back 36

Vitamins & minerals needed for health.

Front 37

Toxicity

Back 37

Degree To which a substance can cause harm.

Front 38

The body is approximately what percentage of water?

Back 38

60%

Front 39

Average consumption of water per day :

Back 39

3L - men

2.2L - women

Front 40

Drink what type of water for more rapid gastric emptying?

Back 40

Cold water.

Front 41

If exercise exceed 60 minutes, is what types of drinks?

Back 41

Sports drink containing up to 8% carbs.

Front 42

How much extra water should be drunk for every 25lbs overweight?

Back 42

8 fl oz

Front 43

Dehydration adversely affects what function? What does it decrease?

Back 43

Affects circulatory function.

Decreases performance.

Front 44

Calorie (lowercase c)

Back 44

Energy required to raise 1g of water by 1°C.

Front 45

Resting metabolic rate (RMR)

Back 45

Amount of energy expended at rest.

Front 46

Thermic effect of food (TEF)

Back 46

Additional energy use for digestion; 6-10% of total energy expenditure.

Hint 46

Digest.

% of TEE

Front 47

Energy expended during physical activity

Back 47

~20% of total energy expenditure.

Hint 47

% of TEE

Front 48

Macronutrient intake recommendations : protein :

Back 48

Back (Definition)

Hint 48

Calories/gram

Sedentary adults/g/kg or lb/day

Strength athletes/g/kg or lb/day

Endurance athletes/g/kg or lb/day

% of diet

Front 49

Macro nutrient intake recommendations : carbohydrates :

Back 49

Back (Definition)

Hint 49

Calories/gram

g/kg or lb/day

G from fiber

% of diet

Front 50

Macronutrient intake recommendations : fats :

Back 50

Back (Definition)

Hint 50

Calories/gram

g/kg or lb/day

% of diet