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EXAM(Nutrition Specialist Exam) 2025
GRADE BOOSTER
NASM NUTRITION CERTIFICATION EXAM (NUTRITION SPECIALIST EXAM
2024-2025 GRADE BOOSTER
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.
- Identify a Problem
- Formulate a hypothesis
- Design a study to test the hypothesis
- Collect data
- 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.
EXAM(Nutrition Specialist Exam) 2025
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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
- Systematic Reviews
- Randomized Controlled Trials
- Observational Research
- Peer Reviews
- 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.
EXAM(Nutrition Specialist Exam) 2025
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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. Empirical Based on observation or experience. Test Retest Reliability The ability to get similar results when something is measured under the same conditions. Reliability The consistency of a measure. Validity The assessment of whether a tool is measuring what it is supposed to measure. Selection Bias A sample of people under study is not representative of the larger population that scientists are looking to make inferences about.
EXAM(Nutrition Specialist Exam) 2025
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Retrospective Describes a study that looks backward in time. Recall Bias The inability to accurately remember past behaviors. Health A state of complete physical, mental, and social well-being, not merely the absence of disease or infirmity. Homeostasis The tendency toward a relatively stable equilibrium between interdependent elements, especially as maintained by physiological processes. Disease 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. Noncommunicable Disease A noncommunicable disease (NCD) is a medical condition or disease that is not caused by infectious agents; it can refer to chronic diseases which last for long periods of time and progress slowly.
EXAM(Nutrition Specialist Exam) 2025
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chemical compound that provides energy to drive muscle contraction, transmission of nerve impulses, and the vast majority of chemical reactions that facilitate human life. Metabolism Chemical processes occurring within the body to convert food to energy. Thermic Effect of Food (TEF) represents the increase in energy expenditure after consuming a meal. 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.
EXAM(Nutrition Specialist Exam) 2025
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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.
EXAM(Nutrition Specialist Exam) 2025
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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
EXAM(Nutrition Specialist Exam) 2025
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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
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Gastrin A hormone released when food is ingested to stimulate release of digestive fluids. Pepsinogen A proenzyme secreted by the stomach as a precursor to pepsin. Pepsin An enzyme in the stomach that begins breaking peptide bonds. Duodenum It is the first section of the small intestine where some digestion occurs, and it is located immediately after the stomach and leads into the jejunum. Secretin A hormone that stimulates the liver and pancreas to produce bile and bicarbonate; inhibits gastrin release. Cholecystokinin A hormone secreted by the duodenum that causes release of enzymes and bile. protease enzymes Enzymes in the small intestine that break long peptide chains into shorter peptide chains.
EXAM(Nutrition Specialist Exam) 2025
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Peptidase An enzyme that breaks down small peptides. Aminopeptidases Enzymes that cleave individual amino acids from a peptide chain so they may be absorbed. Hepatic Portral Vein The vein that transports blood from the spleen, stomach, pancreas, and the intestinal tract to the liver. Collagen A protein formed of a triple-helix structure with great tensile strength, found primarily in skin, muscles/connective tissue, and bones. Tensile Strength Ability of a material to resist breaking under tension. Elastin A protein with high elasticity, found mainly in the skin. Keratin A protein found in hair and nails.
EXAM(Nutrition Specialist Exam) 2025
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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
EXAM(Nutrition Specialist Exam) 2025
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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.
