NASM-CPT (7th Edition) Chapter 9

Nutrition

A process of obtaining nutrients through food and/or food products to support energy requirements and cellular processes, including growth, repair and maintenance of tissues, reproduction, digestive processes, and respiration.

Certified Diet Nutritionist (CDN)

Certified Dietitian Nutritionist: state certified dietitian/nutritionist.

Scope of Practice

The actions that a professional is permitted to undertake in keeping with the terms of their license or certification.

Nutrition Claim

Claim that a food has a specific nutritional property or provides a specific benefit.

Macronutrients

Food substances required in large amounts to supply energy; include protein, carbohydrate, and fat.

Micronutrients

Vitamins, minerals, and phytonutrients. These are nonenergy yielding nutrients that have important regulatory functions in metabolic pathways.

Vitamins

Group of organic compounds required in small quantities in the diet to support growth and metabolic processes.

Minerals

Inorganic, natural substances, some of which are essential in human nutrition. There are two kinds: major (aka, macroXXXX) and trace XXXX.

Protein

Amino acids linked by peptide bonds; the building blocks of body tissues.

Amino Acids

Organic building blocks of proteins containing both a carboxyl and an amino group.

Peptide Bond

A chemical bond that connects two amino acids.

Essential Amino Acids (EAA)

Amino acid that must be obtained through the diet as the body does not make it; there are nine essential amino acids.

Substrates

Intermediate forms of nutrients used in metabolic reactions to create adenosine triphosphate.

Protein Turnover

A process in which the body breaks down existing proteins and recycles the component amino acids for incorporation into new proteins or other nitrogen-containing compounds.

Complete Protein

A protein source that provides all essential amino acids.

Incomplete Protein

A protein that lacks one or more of the amino acids required to build cells.

Peptide

Amino acids linked together via a peptide bond.

Dipeptide

The combination of two amino acids linked together by a peptide bond.

Tripeptide

A sequence of three amino acids linked together by peptide bonds.

Polypeptide

A series (often more than three) of amino acids linked together by peptide bonds.

Omniverous Diet

A diet that consists of both animals and plants.

Mutual Supplementation

Combination of two incomplete protein sources that together provide all of the essential amino acids.

Protein Quality

Refers to the amino acid profile and the digestibility of a protein source.

Low Biological Value (LBV) Proteins

Foods missing one or more of the essential amino acids.

High Biological Value (HBV) Proteins

Foods containing all the essential amino acids.

Protein Efficiency Ratio (PER)

A measure of assessing proteins, based on the amount of weight gained by a test subject divided by the amount of intake of a protein food.

Biological Value (BV)

A reference amount used to describe the extent to which the amino acids in a protein source are absorbed.

Protein Digestibility Corrected Amino Acid Score (PDCAAS)

A measure for evaluating a protein source based on the composition of amino acids and its digestibility.

Net Protein Utilization (NPU)

The ratio of amino acid mass turned into proteins compared to the total amino acid mass consumed in the diet.

Enterocyte

Intestinal cells that absorb nutrients.

Gluconeogenesis

The formation of glucose from noncarbohydrate sources (proteins and fats).

Recommended Daily Allowance (RDA)

The recommended amount of a nutrient that meets the needs of most healthy individuals within specific age and gender groups.

Recommended Daily Allowance (RDA) For Protein

0.8 g/kg of body weight and is considered to be a minimum amount of protein required to maintain nitrogen balance in the body or to offset nitrogen losses that are a result of normal metabolic processes

Negative Energy Balance

When calorie intake is lower than the number of calories expended.

Acceptable Macronutrient Distribution Range (AMDR)

Ranges of intake for nutrients that are estimated to meet the needs of 97-98% of the population and that are associated with a reduced risk of chronic disease. AMDRs are established by the National Academy of Medicine.

Aerobic

Processes relating to, involving, or requiring oxygen.

Anaerobic

Processes relating to the absence of oxygen.

Thermic Effect Of Food

The energy required to digest, absorb, and process nutrients that are consumed.

Carbohydrates

Compounds composed of carbon, hydrogen, and oxygen molecules that include simple sugars, complex carbohydrates, glycogen, and fiber.

Simple Sugars

Include the monosaccharides and disaccharides; easily absorbed into the bloodstream.

Monosaccarides

Simplest form of carbohydrate; single sugar molecules (e.g., glucose).

Disaccharides

Two monosaccharides joined together to form a simple sugar. The three disaccharides of nutritional importance include lactose, sucrose, and maltose.

Polysaccharides

A type of carbohydrate composed of long chains of glucose units; starch and glycogen are examples of polysaccharides.

Starch

Storage form of carbohydrate in plants.

Glycogen

Glucose that is deposited and stored in bodily tissues, such as the liver and muscle cells; the storage form of carbohydrate.

Fiber

An indigestible carbohydrate present in plant foods, such as fruit, vegetables, and legumes.

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.

Adipose Tissue

An alternative term for fat, used primarily to store energy.

Complex Carbohydrates

Polysaccharides; long chains of simple sugars. Examples include whole grains, legumes, and vegetables.

Glycemic Index (GI)

Number (0-100) assigned to a food source that represents the rise in blood sugar after consuming the food.

Glycemic Load (GL)

Equation that takes into account the amount of food (carbohydrate) eaten, coupled with the other index.

Muscle Protein Synthesis

Process by which new muscle proteins are formed and a muscle grows or repairs at the molecular level.

Lipids

Group of fats/fatty acids and their derivatives, including triglycerides, phospholipids, and sterols.

Triglycerides

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

Phospholipids

Type of lipid (fat) comprised of glycerol, two fatty acid chains, and a phosphate group.

Sterols (Cholesterol)

A group of lipids with a ringlike structure.

Unsaturated Fats

Fatty acids with one or more points of unsaturation (double bond) in their chemical structure.

Saturated Fats

A type of triglyceride; chemical structure has no double bonds; usually solid at room temperature. Examples: butter, lard, whole milk, beef, processed meats, and tropical oils.

Pancreatic Enzymes

Digestive enzymes produced by the body to help digest fats, starches, and proteins.

Lingual Lipase

An enzyme in saliva that begins the process of lipid digestion in the mouth.

Lipase

Enzyme that digests lipids.

Chylomicrons

Molecules of fat that contain triglycerides, phospholipids, cholesterol, fat-soluble vitamins, and protein. They are formed by intestinal cells after the digestion of lipid-containing foods.

Lipoproteins

A group of soluble proteins that combine with and transport fat or other lipids in the blood plasma.

Lipoprotein Lipase (LPL)

An enzyme that breaks down triglycerides into fatty acids.

Metabolites

The formation of a substance required for metabolism.

Metabolism

All of the chemical reactions that occur in the body to maintain itself.

Major Minerals

Minerals present in the body in larger amounts. They include calcium, phosphorus, magnesium, sodium, potassium, chloride, and sulfur.

Trace Minerals

Minerals present in small amounts in the body. They include iron, zinc, copper, selenium, iodine, manganese, chromium, fluoride, and molybdenum.

Heat Exhaustion

A condition that occurs when the body becomes overheated. It can occur from dehydration in a hot climate, and symptoms include heavy sweating, rapid pulse, low blood pressure, nausea, dizziness, and muscle cramps.

Heat Stroke

A condition that can develop if heat exhaustion is not treated quickly. Symptoms include headache, fever, confusion and disorientation, and flushed skin. Heatstroke is a medical emergency and can be fatal if not quickly treated.

Sports Drink

Drink with a combination of carbohydrate and/or electrolytes used for rehydration and carbohydrate replenishment during physical activity; may be isotonic, hypotonic, or hypertonic.

Electrolytes

Minerals that have an electrical charge to help transmit nerve impulses throughout the body, such as sodium, potassium, and chloride.

Hypotonic

A solution with a lower solute load/concentration than body fluids.

Isotonic

A solution with a similar solute load/concentration as body fluids.

Hypertonic

A solution with a higher solute load/concentration than body fluids.

Basal Metabolic Rate (BMR)

The amount of energy required to maintain the body at rest.

Endocrine (Hormonal) Disorders

When the body produces too little or too much of an endocrine hormone.

First Law Of Thermodynamics

Energy cannot be created or destroyed but merely converted from one form to another.

Added Sugars

Sugars that are not naturally found in food but have been added to a food product.

Satiating

Satisfying; feeling of fullness.

Total Daily Energy Expenditure (TDEE)

The total amount of energy expended in one day.

Peptide YY

Called peptide tyrosine and is a peptide (satiety hormone) that is released in the colon during feeding.

Ghrelin

The hunger hormone that stimulates appetite.

Hypothyroidism

Low activity of the thyroid gland that can disrupt heart rate, body temperature, and metabolism.

Cushings Syndrome

A hormone disorder that causes abnormally high levels of cortisol in the body.

Polycistic Ovarian Syndrome (PCOS)

A hormone disorder that occurs in women of childbearing age that causes irregular periods, excess levels of the male hormone androgen, small cysts on the outer edges of the ovaries, and obesity.

Nonexercise Activity Thermogenesis (NEAT)

Energy expenditure through daily activities outside of structured exercise, such as walking, completing household chores, and taking the stairs.

Exercise Activity Thermogenesis (EAT)

The calories expended through structured exercise or training.

Adaptive Thermogenesis

Metabolic adaptations and changes in energy expenditure as a result of changes in energy intake.

Hypertrophy

Enlargement of an organ or tissue; in the context of fitness, it is often used to describe the enlargement of skeletal muscle.