NASM CNC Flashcards Exam Questions with All Correct Answers
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Course
NASM CNC
Institution
NASM CNC
NASM CNC Flashcards Exam Questions with All Correct Answers
Macronutrients - ANSWER Nutrients required in large quantities, including carbohydrates, proteins, and fats.
Micronutrients - ANSWER Nutrients required in smaller quantities, including vitamins and minerals.
Health - AN...
NASM CNC Flashcards Exam Questions with All Correct Answers Macronutrients - ANSWER Nutrients required in large quantities, including carbohydrates, proteins, and fats. Micronutrients - ANSWER Nutrients required in smaller quantities, including vitamins and minerals. Health - ANSWE R A state of complete physical, mental, and social well -being; not merely the absence of disease. Homeostasis - ANSWER The tendency toward a relatively stable equilibrium between interdependent elements, especially as maintained by physiologic al processes. Disease - ANSWER A disorder of structure or function in a human, animal, or plant; especially one that produces specific signs or symptoms, affects a specific location, and is not simply a direct result of physical injury. Non-communi cable Disease - ANSWER A non -communicable disease (NCD) is a medical condition or disease that is not caused by infectious agents; can refer to chronic diseases which last for long periods of time and progress slowly. Communicable Disease - ANSWER Infectious diseases caused by microorganisms such as bacteria, viruses, parasites, and fungi that can be spread (directly or indirectly) from one person to another. Wellness - ANSWER The fluid process of improving the emotional, occupational, physical, social, intellectual, and spiritual components of life, dynamically leading to a better state of health and wellbeing. Satiety - ANSWER A feeling of fullness and satisfaction. Palatability - ANSWER The degree of pleasure or taste provided by a food. A highly palatable food is one that is tasty and pleasant to consume. First law of Thermodynamics - ANSWER All energy taken into the body is accounted for; it is either ut ilized directly, stored, or transformed to kinetic energy or heat. Resting Metabolic Rate - ANSWER The total number of calories burned when the body is completely at rest. Thermic Effect of Food - ANSWER The increase in energy expenditure aft er consuming a meal. Thermic Effect of Activity - ANSWER Energy expenditure due to physical work, muscular activity, as well as planned and structured exercise. Non-Exercise Activity Thermogenesis - ANSWER The energy expended for everything w e do that is not sleeping, eating, or exercising. Metabolic Equivalent - ANSWER 1 MET is often used to describe RMR and energy expenditure. 1 Metabolic Equivalent (MET) = 3.5 ml O2 / Kg / min. METs can be used to prescribe exercise training intensit ies. Lipogenesis - ANSWER The biological process of combining free fatty acids with glycerol to form triglycerides. Hormones - ANSWER The chemical messengers helping the different parts of your body communicate with each other. Thyroid Hormo ne - ANSWER Regulate metabolism and also control essential steps involved in growth and development Cortisol - ANSWER Produced by the adrenal glands and is released in response to stress. Testosterone - ANSWER This hormone plays a key r ole in carb, fat, and protein metabolism. Leptin - ANSWER A hormone produced by adipose cells that decreases appetite when released. Leptin sends a signal to the brain signaling that enough food has been consumed and appetite should be inhibited. Ghrelin - ANSWER Ghrelin has the opposite effect of leptin, and thus is referred to as the 'hunger hormone' because it stimulates appetite, increases food intake, and promotes fat storage.
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