NTP Midterm Exam Review Questions and Answers
Nutrition - Answer -A science focused on the interactions between living organisms and their food; The study of the biological processes used by the body to break down, absorb, and utilize the nutrients contained in the food.
Nutrients - Answer -The chemical substances contained in food that are necessary to sustain life. Provide energy, contribute to body's structure, regulate and assist in body processes.
Six Classes of Nutrients - Answer -Water
Fats
Carbs
Protein
Vitamins
Minerals
5 Major Milestones that lead to the "modern" diet - Answer -1. Agricultural Revolution
2. Refined Sugar
3. Industrial Revolution
4. Food Giants
5. Chemical Revolution
Dr. Price contribution to nutritional research - Answer -- Variety of diets are healthy/ not one size fits all.
- Certain dietary laws were inflexible and unchangeable.
- Foods must be properly prepared and in whole form.
- While there was variety, there were commonalities.
- Diets were 4 times as high in calcium and other minerals and 10 times higher in fat soluble vitamins
- Everyone was fermenting and soaking grains, nuts, and seeds
Dr. Pottinger contribution to nutritional research. - Answer -- It's not necessarily just the first generation of people eating processed food that suffered, but the following generations (cat study).
- This degeneration can be reversed, but it takes time. Food selection guidelines - Answer -1. Incorporate a proper balance of fats, proteins, and carbohydrates in your diet.
2. Think: variety, locally, seasonally
3. Select a good water source and/or filtering system
4. Avoid refined and denatured food
Food preparation guidlines - Answer -1. Plan meals so the 30-50% of foods are raw
2. Include some fermented/ cultured foods
3. Soak, sprout, or ferment all nuts, seeds, and grains
4. Avoid the microwave
5 steps to Client Consultation Process - Answer -1. Disclaimer + Initial Interview
2. Food Journal + NAQ
3. Functional Evaluation
4. The Plain + Nutritional Recommendations
5. Follow-up Sessions
Initial Interveiw - Answer -- Introduction, review and sign disclaimer, discuss consultation process.
- Allows you to build rapport with client
- Be a detective & dig for underlying cause
Food Journal - Answer -1. Check macronutrients ratio and quality
2. Check for adequate water intake
3. Check for intake of diuretics
4. Check for quality of food, sourcing, and preparation
5. Check for excessive consumption of sugar and starch
Anatomy & Physiology - Answer -A - Study of the body's parts or structure
P - Study of how the body parts work or how the body functions
6 Levels of Structural Organization - Answer -1. Chemical 2. Cellular
3. Tissue
4. Organs
5. Systems
6. Organism
pH - Answer -pH stands for Power of Hydrogen, and it a numerical value that represents
the acidity or alkalinity of a substance. The scale runs from 0 to 14, 0 = pure acid, 7 = neutral, and 14 = pure alkalinity. The more hydrogen, the more acidic while the more hydroxide, the more alkaline.
Anatomical Position - Answer -Face forward, look forward, arms hanging by your side, palms facing forward
Nutrition - Answer -A science focused on the interactions between living organisms and their food; The study of the biological processes used by the body to break down, absorb, and utilize the nutrients contained in the food.
Nutrients - Answer -The chemical substances contained in food that are necessary to sustain life. Provide energy, contribute to body's structure, regulate and assist in body processes.
Six Classes of Nutrients - Answer -Water
Fats
Carbs
Protein
Vitamins
Minerals
5 Major Milestones that lead to the "modern" diet - Answer -1. Agricultural Revolution
2. Refined Sugar
3. Industrial Revolution
4. Food Giants
5. Chemical Revolution
Dr. Price contribution to nutritional research - Answer -- Variety of diets are healthy/ not one size fits all.
- Certain dietary laws were inflexible and unchangeable.
- Foods must be properly prepared and in whole form.
- While there was variety, there were commonalities.
- Diets were 4 times as high in calcium and other minerals and 10 times higher in fat soluble vitamins
- Everyone was fermenting and soaking grains, nuts, and seeds
Dr. Pottinger contribution to nutritional research. - Answer -- It's not necessarily just the first generation of people eating processed food that suffered, but the following generations (cat study).
- This degeneration can be reversed, but it takes time. Food selection guidelines - Answer -1. Incorporate a proper balance of fats, proteins, and carbohydrates in your diet.
2. Think: variety, locally, seasonally
3. Select a good water source and/or filtering system
4. Avoid refined and denatured food
Food preparation guidlines - Answer -1. Plan meals so the 30-50% of foods are raw
2. Include some fermented/ cultured foods
3. Soak, sprout, or ferment all nuts, seeds, and grains
4. Avoid the microwave
5 steps to Client Consultation Process - Answer -1. Disclaimer + Initial Interview
2. Food Journal + NAQ
3. Functional Evaluation
4. The Plain + Nutritional Recommendations
5. Follow-up Sessions
Initial Interveiw - Answer -- Introduction, review and sign disclaimer, discuss consultation process.
- Allows you to build rapport with client
- Be a detective & dig for underlying cause
Food Journal - Answer -1. Check macronutrients ratio and quality
2. Check for adequate water intake
3. Check for intake of diuretics
4. Check for quality of food, sourcing, and preparation
5. Check for excessive consumption of sugar and starch
Anatomy & Physiology - Answer -A - Study of the body's parts or structure
P - Study of how the body parts work or how the body functions
6 Levels of Structural Organization - Answer -1. Chemical 2. Cellular
3. Tissue
4. Organs
5. Systems
6. Organism
pH - Answer -pH stands for Power of Hydrogen, and it a numerical value that represents
the acidity or alkalinity of a substance. The scale runs from 0 to 14, 0 = pure acid, 7 = neutral, and 14 = pure alkalinity. The more hydrogen, the more acidic while the more hydroxide, the more alkaline.
Anatomical Position - Answer -Face forward, look forward, arms hanging by your side, palms facing forward
