Nasm Cpt Chp 17 - Nutrition

Front 1

What is the process by which living organisms takes and uses food substances for growth and tissue repair

Back 1

Nutrition

Front 2

_____ is a specialized food and nutrition expert with extensive training who meets specified criteria

Back 2

Registered Dietician

Front 3

_______ is the amount of heat energy required to raise the temperature of 1 gram of water 1 degree celsius

Back 3

calorie (lower case c)

Front 4

_____ equals 1,000 calories

Back 4

Kilocalories or Calories (Upper Case C)

Front 5

Estimated Total Energy Expenditure (TEE) is also referred to as _________________-

Back 5

Total Daily Energy Expenditure (TDEE)

Front 6

_________ is defined as the amount of energy in a typical day

Back 6

Total Daily Energy Expenditure

Front 7

Total Energy Expenditure is the sum of 3 things

Back 7

1. Resting Metabolic Rate

2. Thermal effect of food

3. Energy expended during physical

Front 8

The amount of energy expended while at rest which typically represent the minimal amount of energy required to sustain vital body functions such as blood circulation , respiration, and temp regulation

Back 8

Resting Metabolic Rate

Front 9

RMR accounts for _____% of total energy expendure

Back 9

70%

Front 10

The amount of energy expended above RMR as a result of processing food for storage and use

Back 10

Thermal Effect of Food

Front 11

Thermal Effect of Food accounts for ____% total energy expenditure

Back 11

6-10%

Front 12

_____ is the amount of energy expended over RMR and TEF associated with physical activities

Back 12

Energy Expended during physical activity

Front 13

Physical activities accounts for _____% of total energy expenditure

Back 13

20%

Front 14

How many million Americans have thyroid related disorder

Back 14

27millions

Front 15

Thyroid meds used in hypothyroidism can increase RMR as much as ___%

Back 15

17%

Front 16

FFM

Back 16

Fat Free Mass

Front 17

What is the equation for RMR

Back 17

Wt x 10 = RMR

Front 18

What is the Equation for TEE?

Back 18

RMR x Activity Factor = TEE

Front 19

What is the Physical Activity Factor for Very Light Activity

Back 19

1.2 - 1.3

Front 20

What is the Physical Activity Factor for LOW ACTIVE Activity

Back 20

1.5 - 1.6

Front 21

What is the Physical Activity Factor for ACTIVE Activity

Back 21

1.6 -1.7

Front 22

What is the Physical Activity Factor for HEAVY Activity

Back 22

1.9 - 2.1

Front 23

Primary function is to build and repair body tissues and structures

Back 23

Protein

Front 24

How many amino acids are used to build protein

Back 24

20

Front 25

What are the two general classes of amino acids

Back 25

Essentials and Non Essential

Front 26

_____ amino acids cannot be manufactured in the body and must be obtained from food supply

Back 26

Essential Amino Acids

Front 27

The body is able to manufacture this kind of amino acids

Back 27

Non Essentials

Front 28

How many essential amino acids are there

Back 28

8

Front 29

What is it called if a food supplies all of the essential amino acids in appropriate ratios

Back 29

Complete Protein

Front 30

What is it called if a food source is lacking in one of more of the essential amino acids

Back 30

Incomplete Protein

Front 31

What is BV

Back 31

Biological Value

Front 32

______ is a measure of protein quality or how well it satisfy the body's essential amino acid needs

Back 32

Biological Value

Front 33

What are the major sources for complete proteins

Back 33

1. Animal Sources

2. Dairy and Meat

Front 34

The rate at which ingested carbs raises blood sugar and it's accompanying effect on insulin release is referred to as ____

Back 34

Glycemic Index

Front 35

What are the two types of fibers

Back 35

1. Soluable

2. Insoluable

Front 36

What is the percentage range for carbs for an adult caloric intake

Back 36

45 - 65% of caloric intake

Front 37

What is the recommended of carbs per day

Back 37

6-10g/kg per day

(2.7 - 4.5 g/lb)

Front 38

When is the best time to consume carbs meal before workout

Back 38

2 - 4hours prior

Front 39

How many calories are there in 1g of carbs

Back 39

4 Calories

Front 40

What is the recommended daily carbs intake

Back 40

25 -38grams of fibers

Front 41

Of lipids contained in food, ____% are fats and oils

Back 41

95%

Front 42

_____% of all stored lipids are triglycerides

Back 42

99%

Front 43

One gram of fat has ____ calories

Back 43

9 calories

Front 44

What is the recommended fat intake percentage for adult

Back 44

20 - 35%

Front 45

Water constitute ___% of human body weight

Back 45

60%

Front 46

How many calories equals a pound of fat

Back 46

3500 calories