NASM Nutrition Certification EXAM-with 100% verified solutions-2024-2025.docx, Exams of Nursing

Download NASM Nutrition Certification EXAM-with 100% verified solutions-2024-2025.docx and more Exams Nursing in PDF only on Docsity! NASM Nutrition Certification EXAM-with 100% verified solutions-2024-2025 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 continue testing 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. Systematic Review A review where scientists systematically gather all research on a topic and evaluate it based on predefined criteria and rules. Meta-Analysis A statistical analysis of a group of studies to assess the overall weight of the evidence. 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. Gluconeogenesis A metabolic pathway that results in the generation of glucose from non-carbohydrate carbon substrates such as lactate, glycerol and glucogenic amino acids. Leptin A hormone produced by adipose (fat) cells that acts as a satiety factor in regulating appetite. Ghrelin A hunger-arousing hormone secreted by an empty stomach. CCK (cholecystokinin) hormone released in the gastrointestinal system and is responsible for stimulating the digestion of fat and protein. NPY (neuropeptide Y) 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 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 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 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 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 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. A protein found in the blood stream that helps draw water into the blood vessel from surrounding tissue. Hemoglobin An iron-containing protein found on red blood cells, binds oxygen and other molecules for transport in the blood. 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.