Nutrition Academy CNS Flashcards

A method where a person recalls all food and drink consumed in the previous day.

Nutrients required in small amounts, like vitamins and minerals.

The relationship between calories consumed (intake) and calories burned (expenditure).

The chemical processes that convert food into energy and building blocks for the body.

Customizing dietary advice based on individual biology, lifestyle, and preferences.

The breakdown of food into nutrients for absorption and use by the body.

A measure of the nutrients a food provides relative to its calorie content.

A ranking of carbohydrates based on how they affect blood glucose levels.

Amino acids that must be obtained from the diet because the body cannot produce them.

Saturated fats are solid at room temp and can raise cholesterol; unsaturated fats are healthier.

The average daily nutrient intake level sufficient for most healthy individuals.

Vitamins like B-complex and C that dissolve in water and are not stored in the body.

Vitamins A, D, E, K that are absorbed with dietary fat and stored in body tissues.

A condition where lack of iron leads to low hemoglobin levels and fatigue.

A plant-based carbohydrate that aids digestion and supports gut health.

Live microorganisms that promote a healthy balance of gut bacteria.

Non-digestible fibers that feed beneficial gut bacteria.

Adverse reactions to food that do not involve the immune system (e.g., lactose intolerance).

An autoimmune disorder where gluten damages the small intestine lining.

A systematic approach to nutrition assessment, diagnosis, intervention, and evaluation.

Panels that display nutritional content, ingredients, allergens, and serving size.

FDA-approved statement linking a nutrient to reduced disease risk.

Models like TTM and SDT used to support sustainable nutrition habits.

Goals that are Specific, Measurable, Achievable, Relevant, and Time-bound.

Tools like 24-hour recall, food frequency questionnaires, and food diaries.

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Using current research, clinical expertise, and client values in decision-making.

The use of vitamins, minerals, or other substances to support nutrient intake.

Common misconceptions like 'carbs are bad' or 'detox diets work.'

The study of how timing of food intake affects metabolism and health.

Includes calorie tracking, mindful eating, intermittent fasting, and meal planning.

Regimens like keto, vegan, Mediterranean tailored to health needs or beliefs.

A syndrome from energy imbalance that impairs health and performance.

The study of how nutrition interacts with genes to affect health outcomes.

The balance between water intake and loss, critical for cellular function and metabolism.

National recommendations for healthy eating patterns (e.g., USDA MyPlate).

LDL is 'bad' cholesterol; HDL is 'good' cholesterol helping remove LDL from arteries.

Total calories burned per day, including BMR, activity, and TEF.

The number of calories your body uses at rest for basic functions.

The tendency to perceive larger portions as normal, often leading to overeating.

Social, economic, and cultural factors that influence food choices and access.

Compounds that protect cells from oxidative damage caused by free radicals.

Bioactive plant compounds with health benefits (e.g., flavonoids, carotenoids).

Anti-inflammatory fats found in fish, flaxseed, and walnuts.

Essential fats often consumed in excess; high intake may contribute to inflammation.

Minerals like sodium, potassium, and chloride that help regulate fluid balance.

A condition of dangerously low sodium, often caused by overhydration.

A metabolic state where the body burns fat for fuel due to low carbohydrate intake.

Excludes all animal products, requiring attention to B12, iron, calcium, and omega-3s.

Emphasizes whole, unprocessed foods similar to those eaten by early humans.

Dietary pattern to stop hypertension; rich in fruits, vegetables, and low-fat dairy.

Emphasizes olive oil, vegetables, legumes, whole grains, and fish.

The 'powerhouse' of the cell where energy (ATP) is produced.

Energy used during digestion and metabolism of food.

A hormone that stimulates hunger, often called the 'hunger hormone.'

A hormone that suppresses appetite and regulates body weight.

Hormone that regulates blood sugar by facilitating glucose uptake into cells.

Stored form of glucose in the liver and muscles.

A condition where cells respond poorly to insulin, linked to prediabetes and type 2 diabetes.

Foods that provide health benefits beyond basic nutrition (e.g., probiotics, omega-3 eggs).

Limited or uncertain access to enough nutritious food for a healthy life.

A numerical value of weight-for-height used to classify weight status.

A measure of fat distribution and risk for chronic disease.

Calories per gram of food; high-calorie foods like oils have high density.

The study of nutrition-related disease patterns in populations.

Research studies that evaluate the effectiveness of dietary interventions.

The extent to which a tool measures what it?s supposed to measure.

The consistency of a measurement over time or between observers.

Guidelines for recommended nutrient intakes by age, sex, and life stage.

The highest level of daily nutrient intake unlikely to pose health risks.

Nutrient level estimated to meet the needs of 50% of the population.

Nutrients required in large amounts: carbohydrates, proteins, and fats.

The process of adding nutrients to foods (e.g., vitamin D in milk).

Replacing nutrients lost during processing (e.g., iron in refined grains).

Regulated disclosure of calories, macronutrients, and ingredients on packaging.

Mandated listing of common allergens like peanuts, wheat, soy, and sesame.

Substances added to foods to enhance flavor, appearance, or shelf life.

Conditions like anorexia, bulimia, and binge eating that affect eating behaviors.

A self-care eating framework that encourages eating based on internal cues.

Eating with full attention to hunger, fullness, and taste without distraction.

A dietary assessment tool asking how often foods are eaten over time.

Used when an RDA cannot be determined; based on observed intake.

A record of daily food intake maintained over a period of days.

One's belief in their ability to successfully change behavior.

A client-centered approach that helps elicit and strengthen motivation for change.

The trust-based relationship between coach and client that supports positive outcomes.

Education provides knowledge; coaching supports behavior change through strategies.

A behavior change model with stages like precontemplation, action, and maintenance.

An expansion of SMART goals: Evaluated and Reviewed regularly.

Signs include 'cure-all' claims, celebrity endorsements, and lack of scientific evidence.

Products like vitamins, minerals, and herbs used to supplement the diet.

A document verifying supplement ingredients match label claims.

Independent analysis to ensure supplement safety and label accuracy.

Ongoing learning required for maintaining certification or licensure.

Defines what services a professional is legally and ethically allowed to provide.

U.S. law that protects client health information and privacy.

Ethical obligation to protect private client information.

Statements clarifying the limits of coaching advice (e.g., not diagnosing or treating).

Principles guiding professional conduct in coaching and nutrition practice.

A measure of how many essential nutrients are present in a food relative to its calorie content.

An eating pattern that includes appropriate portions of all food groups to support overall health and performance.