NTA FINAL EXAM FLASH CARDS
QUESTIONS AND ANSWERS
e Anatomical Position - To stand erect with arms at the sides and palms of the hands turned forward
Anatomy - The study of the body's parts or the body's structure
Physiology - The study of how the body parts work or how the body functions
6 Levels of Structural Organization in the Body - Level 1: Chemical
Level 2: Cellular
Level 3: Tissue
Level 4: Organs
Level 5: Systems
Level 6: Organism
Define pH - Power of Hydrogen (Numerical Value that represents the acidity or alkalinity of the body
pH Scale: Numbers Acid to Alkaline - The scale for pH runs from 0 to 14, with 0 representing pure acid, 7
representing neutral and 14 representing pure alkalinity
Superior and Inferior - above/below
Medial and Lateral - toward the midline/away from the midline
Anterior and Posterior - toward the front and back of the body
Hyperglycemia - High blood sugar - usually above 180 to 200 milligrams per deciliter (mg/dL)
Hypoglycemia - Low blood sugar - usually 70 milligrams per deciliter (mg/dL) or lower.
Nutrition - Science focused on the interactions between living organisms and their food and the
biological processes used by the body to break down, absorb, and utilize nutrients.
"The Foundations" of the NTA - 1 - Properly-Prepared, Nutrient-Dense, Whole Food Diet
2 - Digestion & Elimination
3 - Blood Sugar Regulation
4 - Fatty Acid Balance
5 - Mineral Balance
6 - Hydration
,3 Basic Categories of Nutrients - Water, Macronutrients, Micronutrients
Co-Factor - A substance whose presence is essential for the activity of an enzyme. Enzymes speed up
almost all chemical reactions in the body and are necessary for life as we know it.
Glucose is stored in the liver and muscles as ____________ - Glycogen
The 4 fat-soluble vitamins - A, D, E, K
Saturated Fatty Acids - Most stable class since they lack double bonds between carbon atoms and have
the maximum number of bonded hydrogen atoms. This class of fats, found in animal products and
tropical oils, is usually solid at room temperature, does not go rancid easily, and is the safest choice for
cooking.
Monounsaturated Fatty Acids - Less stable than saturated fats since they have one (mono) double bond.
This class of fats is found in olives, avocados, and various nuts, and tends to be liquid at room
temperature. Monounsaturated fats are safe for low-temperature cooking but should not be used with
higher heat and should be stored in dark containers to avoid going rancid.
Polyunsaturated Fatty Acids - Two double (poly, or more than one) bonds. This makes these fats very
unstable and highly reactive to light, heat, and oxygen, so they should not be used for cooking and
always stored away from heat and light to help prevent rancidity. Polyunsaturates can be found in fish,
flax, nuts, and seeds, and are best eaten raw. While these fats are not suitable for cooking, they are
incredibly important for optimal physiology and should be eaten daily.
Linoleic Acid - an essential polyunsaturated fatty acid of the omega-6 family
Alpha-Linoleic Acid - a polyunsaturated essential fatty acid; part of the omega-3 fatty acid family
Omega-3 to Omega-6 Ratio should ideally be _______ - 1:1
Food Desert - An area in a developed country where healthy food is difficult to obtain
6 Historial Milestones leading to Modern Diet - 1 - Agricultural Revolution
2 - Introduction of Refined Sugar
3 - Industrial Revolution 4 - Big Food
5 - Chemical Revolution 6 - Digital Revolution
Dr. Weston A. Price - This dentist founded the National Dental Association research institute and traveled
the world studying traditional cultures and contrasting diets and health with that of industrialized
countries.
Dr. Dame Hariette Chick - This British doctor was dedicated to addressing nutritional deficiency diseases
such as scurvy, beriberi, and rickets
Dr. Francis M. Pottenger, Jr. - This doctor worked on the "Cat Study" studying the direct connection
between species inappropriate food and physical degeneration, finding a great correlation in
generational health as well.
, Dr. Stephen Le - This doctor wrote 100 Million Years of Food studying the evolution of the modern diet.
He suggests eating like our ancestors and moving like they did, walking 2 hours a day for example.
Epigenetics - the study of environmental influences on gene expression that occur without a DNA change
Big Ideas of Digestion - 1. North to South Process
2. 3 Main Organs: Pancreas, Stomach, Gallbladder
3. Digestion is fundamental to Nutritional Therapy
The 6 Digestive Functions - Ingestion, Secretion, Mixing/Propulsion, Digestion, Absorption, Defecation
Digestion begins in the ______ - Brain
Describe the north to south path of digestion. - Brain, Mouth, Esophagus (-> Bolus), Cardiac Sphincter,
Stomach (Mucous, Pepsinogen.Pepsin, HCl -> Chyme), Pyloric Sphincter, Duodenum (Mucous, Bile,
Pancreatic Juice, Bicarbonate), Small Intestine, Ileocecal Valve, Large Intestine, Feces
We need to be in a ________ state to digest food properly. - Parasympathetic
Normal pH of the stomach - 1.5-3
If chyme is too _________, the pyloric sphincter won't want to release it into the duodenum, so it will
stay in the stomach and begin to degenerate. - alkaline
Fat in the chyme stimulates the release of ________, which stimulates the gallbladder to release bile. -
CCK
Ridler's Reflex: HCL Point
(Z ↓ 1" L) - One anatomical inch inferior and lateral to the Xiphoid process, on the medial margin or
edge - not on top of, the left rib cage. Press medial to lateral M>L. One finger (or thumb) palpation.
Chapman Reflex: Stomach/Duodenum (6th L) - Found in the left 6th intercostal space, mid mammary line
- The 6th in almost always under the bra band on women. One finger palpation, A>P
Ridler's Reflex: Enzyme Point (Z - 1" R) - One anatomical inch inferior and lateral to the xiphoid process,
on the medial margin or edge - not on top of, the right rib cage. Press medial to lateral M>L. One finger
(or thumb) palpation.
Chapman Reflex: Liver/Gallbladder (6th R) - In the right 6th intercostal space, mid-mammary line - The
6th is almost always under the bra band on women. One finger palpation, A>P
Murphy's Sign: Liver/Gallbladder- Acute (under ribs R) - Position client with knees bent; place finger tips
1.5-2" away from curvature of ribs; Ask client to take deep breath in and when they exhale palpate A>P.
Ask the client to take one more breath and on the exhale gently change the direction of your palpation
more deeply, Inferior to superior I>S and under the rib cage. With your hand still under the ribcage, ask
them to inhale one last time. This allows the diaphragm to push the gallbladder into your fingertips. Be
sure to watch client's face and stop the palpation at any point when they feel discomfort or you cannot
fairly easily go further. Rate either tenderness and/or tension.
QUESTIONS AND ANSWERS
e Anatomical Position - To stand erect with arms at the sides and palms of the hands turned forward
Anatomy - The study of the body's parts or the body's structure
Physiology - The study of how the body parts work or how the body functions
6 Levels of Structural Organization in the Body - Level 1: Chemical
Level 2: Cellular
Level 3: Tissue
Level 4: Organs
Level 5: Systems
Level 6: Organism
Define pH - Power of Hydrogen (Numerical Value that represents the acidity or alkalinity of the body
pH Scale: Numbers Acid to Alkaline - The scale for pH runs from 0 to 14, with 0 representing pure acid, 7
representing neutral and 14 representing pure alkalinity
Superior and Inferior - above/below
Medial and Lateral - toward the midline/away from the midline
Anterior and Posterior - toward the front and back of the body
Hyperglycemia - High blood sugar - usually above 180 to 200 milligrams per deciliter (mg/dL)
Hypoglycemia - Low blood sugar - usually 70 milligrams per deciliter (mg/dL) or lower.
Nutrition - Science focused on the interactions between living organisms and their food and the
biological processes used by the body to break down, absorb, and utilize nutrients.
"The Foundations" of the NTA - 1 - Properly-Prepared, Nutrient-Dense, Whole Food Diet
2 - Digestion & Elimination
3 - Blood Sugar Regulation
4 - Fatty Acid Balance
5 - Mineral Balance
6 - Hydration
,3 Basic Categories of Nutrients - Water, Macronutrients, Micronutrients
Co-Factor - A substance whose presence is essential for the activity of an enzyme. Enzymes speed up
almost all chemical reactions in the body and are necessary for life as we know it.
Glucose is stored in the liver and muscles as ____________ - Glycogen
The 4 fat-soluble vitamins - A, D, E, K
Saturated Fatty Acids - Most stable class since they lack double bonds between carbon atoms and have
the maximum number of bonded hydrogen atoms. This class of fats, found in animal products and
tropical oils, is usually solid at room temperature, does not go rancid easily, and is the safest choice for
cooking.
Monounsaturated Fatty Acids - Less stable than saturated fats since they have one (mono) double bond.
This class of fats is found in olives, avocados, and various nuts, and tends to be liquid at room
temperature. Monounsaturated fats are safe for low-temperature cooking but should not be used with
higher heat and should be stored in dark containers to avoid going rancid.
Polyunsaturated Fatty Acids - Two double (poly, or more than one) bonds. This makes these fats very
unstable and highly reactive to light, heat, and oxygen, so they should not be used for cooking and
always stored away from heat and light to help prevent rancidity. Polyunsaturates can be found in fish,
flax, nuts, and seeds, and are best eaten raw. While these fats are not suitable for cooking, they are
incredibly important for optimal physiology and should be eaten daily.
Linoleic Acid - an essential polyunsaturated fatty acid of the omega-6 family
Alpha-Linoleic Acid - a polyunsaturated essential fatty acid; part of the omega-3 fatty acid family
Omega-3 to Omega-6 Ratio should ideally be _______ - 1:1
Food Desert - An area in a developed country where healthy food is difficult to obtain
6 Historial Milestones leading to Modern Diet - 1 - Agricultural Revolution
2 - Introduction of Refined Sugar
3 - Industrial Revolution 4 - Big Food
5 - Chemical Revolution 6 - Digital Revolution
Dr. Weston A. Price - This dentist founded the National Dental Association research institute and traveled
the world studying traditional cultures and contrasting diets and health with that of industrialized
countries.
Dr. Dame Hariette Chick - This British doctor was dedicated to addressing nutritional deficiency diseases
such as scurvy, beriberi, and rickets
Dr. Francis M. Pottenger, Jr. - This doctor worked on the "Cat Study" studying the direct connection
between species inappropriate food and physical degeneration, finding a great correlation in
generational health as well.
, Dr. Stephen Le - This doctor wrote 100 Million Years of Food studying the evolution of the modern diet.
He suggests eating like our ancestors and moving like they did, walking 2 hours a day for example.
Epigenetics - the study of environmental influences on gene expression that occur without a DNA change
Big Ideas of Digestion - 1. North to South Process
2. 3 Main Organs: Pancreas, Stomach, Gallbladder
3. Digestion is fundamental to Nutritional Therapy
The 6 Digestive Functions - Ingestion, Secretion, Mixing/Propulsion, Digestion, Absorption, Defecation
Digestion begins in the ______ - Brain
Describe the north to south path of digestion. - Brain, Mouth, Esophagus (-> Bolus), Cardiac Sphincter,
Stomach (Mucous, Pepsinogen.Pepsin, HCl -> Chyme), Pyloric Sphincter, Duodenum (Mucous, Bile,
Pancreatic Juice, Bicarbonate), Small Intestine, Ileocecal Valve, Large Intestine, Feces
We need to be in a ________ state to digest food properly. - Parasympathetic
Normal pH of the stomach - 1.5-3
If chyme is too _________, the pyloric sphincter won't want to release it into the duodenum, so it will
stay in the stomach and begin to degenerate. - alkaline
Fat in the chyme stimulates the release of ________, which stimulates the gallbladder to release bile. -
CCK
Ridler's Reflex: HCL Point
(Z ↓ 1" L) - One anatomical inch inferior and lateral to the Xiphoid process, on the medial margin or
edge - not on top of, the left rib cage. Press medial to lateral M>L. One finger (or thumb) palpation.
Chapman Reflex: Stomach/Duodenum (6th L) - Found in the left 6th intercostal space, mid mammary line
- The 6th in almost always under the bra band on women. One finger palpation, A>P
Ridler's Reflex: Enzyme Point (Z - 1" R) - One anatomical inch inferior and lateral to the xiphoid process,
on the medial margin or edge - not on top of, the right rib cage. Press medial to lateral M>L. One finger
(or thumb) palpation.
Chapman Reflex: Liver/Gallbladder (6th R) - In the right 6th intercostal space, mid-mammary line - The
6th is almost always under the bra band on women. One finger palpation, A>P
Murphy's Sign: Liver/Gallbladder- Acute (under ribs R) - Position client with knees bent; place finger tips
1.5-2" away from curvature of ribs; Ask client to take deep breath in and when they exhale palpate A>P.
Ask the client to take one more breath and on the exhale gently change the direction of your palpation
more deeply, Inferior to superior I>S and under the rib cage. With your hand still under the ribcage, ask
them to inhale one last time. This allows the diaphragm to push the gallbladder into your fingertips. Be
sure to watch client's face and stop the palpation at any point when they feel discomfort or you cannot
fairly easily go further. Rate either tenderness and/or tension.
