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NASM Nutrition Exam Study Guide tested questions with revised correct answers, a+ guaran, Exams of Nursing

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NASM Nutrition Exam Study Guide
Questions and Answers (Verified by Expert)
1. Scientists perform a study tracking 10,000 people over a 10-year period.
They look at their sugar intake at the beginning of the study and then see
who develops diabetes over the study duration. Which term best describes
this study
ANS Cohort Study
2. With which client would it be most appropriate for the Nutrition Coach
to work
ANS Issues with consistent weight loss
3. Which term describes the phenomena when a group does not represent
the population a scientist is intending to study
ANS Selection bias
4. What foods tend to have a higher thermic response than others
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NASM Nutrition Exam Study Guide

Questions and Answers (Verified by Expert)

  1. Scientists perform a study tracking 10,000 people over a 10-year period. They look at their sugar intake at the beginning of the study and then see who develops diabetes over the study duration. Which term best describes this study ANS Cohort Study
  2. With which client would it be most appropriate for the Nutrition Coach to work ANS Issues with consistent weight loss
  3. Which term describes the phenomena when a group does not represent the population a scientist is intending to study ANS Selection bias
  4. What foods tend to have a higher thermic response than others

ANS High-pro- tein foods

5. Which of the following is best described as the energy consumed for fuel to support and maintain normal body functions like temperature regulation ?- : Resting metabolic rate (RMR)

  1. Which is most likely to impact longevity ANS Calorie restriction may enhance longevity.
  2. What are enzymes ANS Protein-based structures which catalyze chemical reac- tions
  3. What is defined as fatty acids containing between 6-12 carbons and found naturally in coconut and palm oils ANS Medium-chain triglycerides

action to take ANS Recommend that she reach out to a medical professional as this is out of the scope of practice for a Nutrition Coach.

  1. Being motivated to eat due to spending time with others or to make social gatherings comfortable is an example of which eating motive ANS Sociability
  2. Which of the following types of questioning encourages clients to openly share ideas and information ANS Divergent questioning
  3. During which stage of listening must the coach ask clarifying questions and be careful not to make assumptions ANS Understanding stage
  4. What does batch prep mean

ANS Preparing ingredients used in multiple recipes at the same time

ANS 3-5 g/kg/day

  1. Leptin : Hormone released by adipose cells, decreases appetite
  2. Low GI foods : 55 or less
  3. Sodium Bicarbonate: Neutralizes stomach acid chyme
  4. Catalase: Contributes to ethanol metabolism
  5. Vitamin E deficiency: Slurred speech
  6. Vitamin C deficiency: Scurvy
  7. Children under age of 5 with Vitamin A deficiency: 30%
  8. Healthy amount of caffeine a day: 400-500 mg a day
  9. Ghrelin: hormone related to appetite
  10. Organic meat/milk: More amount of omega 3
  11. Non-nutritive sweeteners approved by the FDA: 8
  12. Satiety Signal Responses: Satiety signals are those arising from the GI tract and related organs during a meal. These signals influence eating behavior by activating neurons in the nucleus of the solitary tract
  13. Ethanol per hour: 7 grams
  1. Vitamin D deficiency: Can cause rickets (causes bones to be soft/bend)
  2. Current RDA for carbs for adults: 130 grams
  3. Oligosaccharides: 3-10 sugar units
  4. EPA: Omega 3 fatty acid
  5. low-density lipoprotein (LDL): blood fat that transports cholesterol to organs and tissues; excess amounts result in the accumulation of fatty deposits on artery walls
  6. Lipoprotein lipase: an extracellular enzyme on the vascular endothelial surface that degrades circulating triglycerides in the bloodstream
  7. NEAT (non-exercise activity thermogenesis): energy expended for everything we do that is not sleeping, eating or sports-like exercise
  8. Lipogenesis: the biological process of combining free fatty acids with glycerol to form triglycerides