Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
nutrition 1000
| Term | Definition |
|---|---|
| overload | an extra physical demand placed on the body |
| stroke volume | volume of oxygenated blood ejected from the heart at each beat |
| hourly sweat rate | amt of weight lost plus fluid consumed during exercise per hour |
| training | regular practice of an activity |
| muscle endurance- | ability of a muscle to contract repeatedly without becoming exhausted |
| flexibility | capacity of the joints to move through a full rom |
| cardiorespiratory endurance | abiliaty of heart lungs and metabolism to sustain large muscle exercise for prolonged periods |
| resistance training | physical activity that develops muscle strength, power, endurance, mass |
| hypertrophy | increase in size in response to use |
| cardiac output | volume of blood discharged by the heart each minute |
| aerobic activity | physical activity involving large muscles working at light to moderate intensity for a sustained period |
| anaerobic | not requiring oxygen |
| vo2 max | max rate of oxygen consumption by an individual |
| atrophy | decrease in size |
| muscle power | efficiency of a muscle contraction |
| reaction time | interval between stimulation and response |
| agility | nimbleness |
| muscle fatigue | diminished force and power of muscle contractions |
| nutritionally enhanced beverages | flavored beverages that contain nutrients |
| athlete | a competitor in any sport exercise or game requiring physical skill |
| intensity | degree of effort required to prerform a given physical activity |
| aerobic | requiring oxygen |
| recovery drinks | flavored beverages that contain protein, carbs, other nutrients |
| leucine | - one of the essential amino acids |
| progressive weight training | gradual increase of a workload placed upon the body with resistance |
| heat cramps- | painful cramps of the abdomen, arms, legs after exercise |
| hi-carb energy drinks | flavored commercial beverages used to restore muscle glycogen after exercise |
| excess postexercise o2 consumption | measure of increased metabolism after cessation of exercise |
| high carb gels | semi solid supplements of concentrated carbs |
| sports drinks | flavored beverages designed to help athletes replace fluids and electrolytes |
| leptin | appetite suppressing hormone produced in the fat cells that convey information about body fatness to the brain |
| ghrelin | hormone released by the stomach that signals the hypothalamus to stimulate eating |
| thermogenesis | generation and release of body heat |
| wasting | progressive, relentless loss of body tissues that accompany certain diseases |
| appetite | psychological desire to eat |
| thermic effect of food | bodys speeded up metabolism in response to eating a meal |
| satiation | perception of fullness |
| behavior modification- | alteration of behavior using methods based on the theory that actions can be controlled by manipulating the environmental factors that cue, or trigger actions |
| cognitive skills | changes to conscious thoughts with the goal of improving adhearance to lifestyle modifications |
| ketone bodies | acidic compounds derived from fat and certain amino acids |
| body composition | proportions of muscle bone fat and other tissue making up a persons weight |
| extreme obesity | condition of having bmi >40 |
| lapses | periods of returning to old habits |
| hunger | physiological need to eat |
| adipose tissue- | bodys fat tissue |
| energy density | measure of the energy provided by a food relative to its weight |
| overweight | bmi 25-29 |
| underweight | bmi <18.5 |
| adipokines | protein hormones made and released by fat cells |
| eer | dri recommendation for energy intake |
| brown adipose tissue | type of adipose tissue abundant in hibernating animals and human infancts |
| metabolic syndrome | combination of central obesity, high blood glucose, htn, altered blood lipids that increases risk of heart disease |
| built environment | buildings, roads, utilities, homes, fixturez, parks and all other man made entities that form the physical characteristics of a community |
| food deserts- | urban and rural low-income areas with limited access to affordable and nutritious foods. |
| night eating syndrome | disturbance in the daily eating rhythm associated with obesity, more than half of daily calories are consumed after 7pm |
| botanical | pertaining to or made from plants |
| hemoglobin | oxygen carrying protein of the blood |
| osteoporosis | reduction of the bone mass of older persons, porous fragile bones |
| fluid and electrolyte balance | maintenance of of proper amts and kinds of body fluids |
| goiter | enlargement of the thyroid gland due to iodine deficiency |
| phytates | compounds present in plant foods that bind iron and prevent its absorption |
| peak bone mass | highest attainable bone density for an individual |
| iron overload | state of having more iron in the in the body than it needs |
| buffers | molecules that can help to keep the ph of a solution from changing |
| tannins | compounds in tea and coffee that bind iron |
| heme | iron containing portion of the hemoglobin and myoglobin molecules |
| dehydration | loss of water |
| iron deficiency | condtion of having depleted iron stores |
| hydoxyapatite | chief crystal of bone |
| cretinism | severe mental and physical retardation of an infant caused by mothers iodine deficiency during pregnancy |
| hepcidin | hormone secreted by the liver in response to elevated blood iron |
| acid-base balance | maintenance of the proper degree of acidity in body fluids |
| myoglobin | oxygen holding protein of the muscles |
| pica | craving and intentional consumpton of nonfood substances |
| nori | seaweed popular in asian cooking |
| kefir | yogurt based beverage |
| solvent | substance that dissolves another and holds it in solution |
| dialysis | medical treatment for failing kidneys |
| metabolic water | water generated in the tissues during the chemical breakdown of energy yielding nutrients |
| surface water | water that comes from lakes, rivers |
| fluid and electrolyte imbalance | failure to maintain proper amts of fluids and minerals in body |
| groundwater- | water that comes from underground aquafers |
| aquifers | underground rock formations contianing water |
| bottled water | drinking water sold in bottles |
| bone density | measure of bone strength |
| prehypertension | blood pressure values that predict hypertension |
| nonheme iron- | dietary iron not associated with hemoglobin |
| iron-deficiency anemia | form of anemia caused by lack of iron |
| stone ground flour | flour made by grinding kernels of grain between heavy wheels |
| dental carries | decay of the teeth |
| hyponatremia | decreased concentration of sodium in the blood |
| biotin | b bitamin necessary for fat synthesis |
| vitamin b6 | b vitamin needed in protein metabolism, pyridoxine, pyridoxal, pyridoxamine |
| rickets | vitamin d deficiency in children |
| erythrocyte hemolosis | rupture of red blood cells caused by vitamin e deficiency |
| choline | nonessential nutrient used to make lecithin |
| pellagra | niacin deficency |
| scurvy | vitamin c deficiency |
| night blindness | slow recovery of vision after exposure to flashes of bright light at night |
| prooxidant- | compound that triggers reactions involving oxygen |
| niacin | b vitamin needed in energy metabolism, can be eaten preformed or made from tryptophan |
| riboflavin | b vitamin active in bodys energy release mechanisms |
| vitamin b12 | b vitamin that helps convert folate to active form and maintains sheaths around nerve cells |
| inositol | nonessential nutrient found in cell membranes |
| ascorbic acid | one of the active forms of vitamin c |
| beriberi | thiamin deficiency |
| pernicious anemia- | vitamin b12 deficiency caused by lack of intrinsic factor, characterized by large immature red blood cells |
| folate | b vitamin that acts as part of a coenzyme important in the manufacture of new cells |
| thiamin | b vitamin involved in bodys use of fuels |
| carotenoids | group of pigments in foods ranging from light yellow to reddish orange |
| osteomalacia | adult expression of vitamin d deficiency |
| serotonin | neurotransmitter important in sleep regulation, appetite control, mood regulation |
| dietary antioxidants | compounds typically found in plant foods that significantly decrease the adverse effects of oxidation |
| carnitine | nonessential nutrient that functions in cellular activities |
| neural tube defects | abnormalities of the brain and spinal cord apparent at birth and believed to be related to a womans folate intake before and during pregnancy |
| epithelial tissue | layers of the body that serve as selecitve barriers to environmental factors |
| keratiniazation | accumulation of keratin in tissue, sign of vit a deficiency |
| dietary folate equivalent | unit of measure expressing the amt of folate available to the body from naturally occurring sources |
| macular degeneration | common, progressive loss of function of the part of the retina that is most crucial to focused vision |
| free radicals | atoms or molecules with one or more unpaired electrons that make the atom or molecule highly reactive |
| niacin equivalents | amt of niacin present in food, including the niacin that can thoeretically be made from ts precursort tryptophan |
| pantothenic acid | b vitamin |
| jaundice | yellowing of the skin due to spillover of bile pigment |
| subclinical deficiency | nutrient deficiency that has no outward clniical symptoms |
| rae | new measure of vitamin a activity of beta carotene and other vitamin a precursors |
| cell differentiation | process by which immature cells are stimulated to mature and gain the ability to perform functions characteristic of their cell type |
| lipoic acid | nonessential nutrient |
| immunity | protection from a diseasae by development of antibodies in response to a threat |
| peptide bond | bond that connects one amino acid with another |
| polypeptides | prtein fragments of many amino acids |
| conditionally essential amino acid- | amino acid that is normally nonessential but must be suppleid by the diet in special circumstances |
| bases- | compounds that accept hydrogens |
| edema | swelling of body tissue caused by leakage of fluid from vessels |
| dipeptides | protein fragments that are two amino acids long |
| hormones- | chemical messengers secreted by a number of body organs in response to conditions that require regulation |
| gluten | type of protein in certain grain foods that is toxic to the person with celiacs disease |
| nitrogen balance | amt of nitrogen consumed compared with the amt excreted |
| acid-bace balance | equilibrium between acid and base concentrations in body fluids |
| fluid and electrolyte balance | distribution of fluid and disolved particles among body compartments |
| protein turnover | cnotinuous breakdown and synthesis of body proteins involving recycling of amino acids |
| acids | compounds that release hydrogen |
| hemoglobin | globular protein of red blood cells whose iron atoms carry oxygen |
| enzymes | proteins that facilitate chemical reactions without being changed in the process |
| denaturation | irrecersible change in a protein's folded shape |
| antibodies | large proteins of the blood produced by the immune system in response to foreign substances |
| celiac disease | disorder characterised by intestinal inflammation on exposure to gluten |
| thyroxine | principal peptide hormone of the thyroid gland that regulates the bodys rate of energy use |
| tripeptides | protein fragments that are 3 amino acids long |
| osteoporosis | disease of older persons characterized by pourus fragile bones |
| high quality protein | dietary proteins cnotaining all the essential amino acids in relatively the same amts that human beings require |
| amine group | nitrogen containing portion of amino acids |
| essential amino acids | amino acids that either cannot be synthesized at all by the body or cannot be synthesized in amt sufficient to meet physiological need |
| side chain | unique chemical structure attached to the backbone of each amino acid that differentiates one from the other |
| proteins- | compounds composed of hydrogen, carbon, oxygen and nitrogen |
| catalyst | substance that speeds the rate of chemical reaction without being permanantly altered in the process |
| fufu | low protein staple food that provides abundant starch |
| anticarcinogens | - compounds in food that act ni several ways to oppose the formation of cancer |
| metabolic syndrome | combination of characteristic factors central obesity, high fasting blood glucose, htn, low blood hdl, elevated triglycerides increasing a persons rise of cvd |
| hypertension | higher than normal blood pressue |
| carcinogen | cancer causing substance |
| plaques | mounds of lipid material mixed with smooth muscle cells and calcium |
| thrombus | stationary blood clot |
| metastasis | movement of cancer cells from one body part to another |
| cruciferous veggies | veggies with cross shaped blossoms that are associated with low cancer rates |
| atherosclerosis | most common form of cvd, plaques in arteries |
| cancer | disease in which cells multiply out of control and disrupt normal functioning |
| caloric effect | drop in cancer incidence seen whenever intake of energy is restricted |
| heart attack | event in which the vessels that feed the heart muscle become closed off |
| embolus | thrombus that breaks loose and travels |
| aneurysm | ballooning out of an artery |
| initiation | event probably occurring in the cells genetic material caused by radiation or chemical carcinogen that give rise to cancer |
| platelets | tiny cell like fragments in the blood important in clot formation |
| risk factors- | factors known to be related to disease |
| promoters | factors such as certain hormones that do not initiate caner but speed up its development |
| peripheral resistance | -resistance to pumped blood in the small arterial branches that carry blood to tissues |
| cardiovascular disease- | general term for all diseases of the heart and blood vessels |
| active people live longer, healthier lives and suffer less dementia than those who are sedentary. T or F | true |
| the average resting pulse rate for adults is around ___ bpm | 70 |
| which of the following produces cardiorespiratory endurance? swimming, slow walking, or basketball | swimming and basketball |
| sports anemia | reflects a normal adaptation to endurance training |
| athletes who rely on thirst to govern fluid intake can easily become dehydrated. T or F? | true |
| Plain, cool water is the optimal beverage for replacing fluids in those who exercise because it... | rapidly leaves the digestive tract and cools the body from the inside out |
| which of the following is recommended for an athlete? soda water, beer, carbonated diet drink, fruit juice | fruit juice |
| To postpone fatigue, some endurance athletes should... | eat a carb rich diet, take in some glucose during activity |
| Which of the following is an effect of regular physical activity? decreased lean body tissue, decreased bone density, reduced HDL, reduced risk of CVD | reduced risk of cvd |
| cardiorespiratory endurance is characterised by | increased heart strength and stroke volume, improved circulation |
| the physical activity guidelines for americans recommend that people engage in strength activities 2 or more days per week. T or F? | true |
| most athletes who exercise moderately for <1 hour per day need _ g/kd/day of carb | 5-7 |
| the anaerobic breakdown of glucose produces___ | lacatate |
| During evens lasting longer than 4 hours, endurance atheletsneed to pay special attention to replacing sodium losses to prevent hyponatremia. T or F? | true |
| after about ___ mins of sustained moderate activity the fat cells begin to shrink in size as they empty out their lipid stores | 20 |
| All of the following factors affect fat use in exercise except...fat intake, degree of training to perform the exercise, intensity and duration of exercise, area of the body involved in the exercise | area of the body involved in the exercise |
| Consuming more than 20 g of protein at a time can force the muscles to exceed their typical protein building limits. T or F? | false |
| all of the following are lost in sweat during physical activity except...sodium, calcium, potassium, chloride | calcium |
| Physically fit people have a lower risk of cardiovascular disease due to... | lower blood pressure, lower total blood cholesterol |
| athletes who take vitamin or mineral supplements just before competition enhance their performance. T or F? | false |
| Progressive weight training can help to prevent and manage several chronic diseases and can enhance psychological well-being. T or F? | true |
| to improve you flexibility you would engage in | yoga |
| the committee on DRI recommendations recommends greater than normal protein intake for athletes. T or F? | false |
| Nutrient supplements enhance the performance of well nourished athletes. T or F | false |
| based on the recommended intake for protein for athletes, approx how many grams of protein should sally, a long distance runner, consume daily if she weighs 130 | 71 |
| a male athlete weighs 175lbs before a race and 168 lbs after a race. how much fluid should he consume? | >14 cups |
| approximately how many grams of fat would an endurance athlete need to consume to ensure full glycogen and other nutrient stores to meet energy needs if she consumes 2500 cal daily | 56-97 g/day |
| which of the following foods would be most appropriate for a pregame meal? baked potato with chili and sour cream, marinated veggie salad with whole wheat crackers, salami on rye with mayo, pasta with steamed vegetables served with french bread | pasta with steamed vegetables served with french bread |
| why are people who exercise in humid, hot weather more susceptible to heat stroke? | because sweat does not evaporate well under such conditions |
| in order to maximize and maintain your bone mass you would participate in | weight lifting |
| health risks associated with excessive body fat include all of the following except...increased risk of htn, increased risk of ulcers, increased risk of heart disease, increased risk of diabetes | ulcers |
| which of the following groups is least likely to carry more intraabdominal fat? men, women in their reproductive years, women past menopause, men and women with moderate to high alcohol intake | women in their reproductive years |
| obesity is defined as bmi >30. T or F? | TRUE |
| outside the body causes of obesity suggest that | environmental influences override internal regulatory systems |
| a man at a health weight may have ___ percent of body weight as fat | 12-20% |
| waist circumference reflects the degree of visceral fatness or central obesity. t or f | true |
| metabolic syndrome greatly increases the risk of | heart disease |
| which of the following is produced primarily by the adipose tissue in direct proportion to body fat and suppresses the appetite? brown adipose tissue, leptin, ghrelin, dopamine | leptin |
| which of the following helps to feed the brain during prolonged fasting or carb deprivation? lipoprotein lipase, brown fat, ketone bodies, leptin | ketone bodies |
| a persons genetic inheritance either ensures or prevents the devepment of obesity. t or f? | false |
| which of the following largely determines whether weight is gained as body fat or lean tissue? number of cal consumed, amt of fat consumed, body composition, physical activity patterns | physical activity patterns |
| which of the following is most likely to promote successful weight loss and maintenence? skipping meals, following a commercial weight loss program, special herbs and supplements, liquid diet formulas | following a commercial weight loss program |
| ketone bodies are | acidic compounds, derived from fats |
| which of the following directly controls metabolism? epinephrine, insulin, thyroxine, lipase | thyroxine |
| which of the following is NOT true, any food can make you fat, alcohol delivers calories and facilitates storage of body fat, fat from food as opposed to carb or protein is easy for the body to store as fat, excess protein cannot be converted to fat | excess protein cannot be converted to fat |
| diet strategies for weight loss should include all of the following except. eating only three meals a day, using the concept of energy density, choosing realistic cal levels, paying attention to portions | eating only three meals per day |
| the bmi is an indicator of obesity or underweight in people older than 20. t or f | true |
| which of the following is the 1st step in making diet related changes? reward yourself, strengten cues, set goals, arrange negative consequenses | set goals |
| all of the following are considered to be part of basal metabolism except... respiration, circulation, |
Created by:
kayli.johnson