NTA NTP Final Exam 2023/24 | with complete solution | 100% verified

NTA NTP Final Exam 2023/24 | with complete solution | 100% verified NTA's Foundations - 1. Digestion and Elimination 2. Blood Sugar Regulation 3. Fatty Acid Balance 4. Mineral Balance 5. Hydration NTA's Underlying Foundation - Properly prepared, nutrient-dense, whole food diet Milestones of the Modern Diet - 1. Agricultural Revolution 2. Refined Sugar (1600s) 3. Industrial Revolution (mid 1800s-1900s) 4. Big Food (late 1800s-early 1900s) 5. Chemical Revolution (mid 1940s/WW2) 6. Digital Revolution (1970s-now) 6 Classes of Nutrients - 1. Carbohydrates 2. Fats 3. Proteins 4. Water 5. Vitamins 6. Minerals pH definition - -power of hydrogen -A numerical value represents the acidity or alkalinity of a substance pH Acidic (# range and example) - 0-6 Gastric Juice: 1.5-3.0 pH Neutral (# and example) - 7 Pure Water pH Alkaline (# range and example) - 8-14 Bile: 7.6-8.6 pH scale - -The scale of pH runs from 0-14, with 0 representing pure acid and 14 representing pure alkalinity. 7 is neutral. -Each pH unit represents a tenfold difference of the H+ (acid)/OH- (alkaline) concentration Nutrient needed to build healthy cell membranes - Fat/fatty acids (phospholipids, cholesterol and glycolipids make up outer layer of ________) The majority of people today eat a diet low in fat or high in rancid or hydrogenated fats. On a cellular level, why is a low-fat (or "poor fat") diet detrimental to health? - -Imbalance of omega 6 to omega 3 fats contributes to inflammation -Imbalance of fat types can cause cells to become either too rigid and less responsive (too much saturated fat); or too fluid and vulnerable to oxidation (too many polyunsaturated fats) -Processed (hydrogenated) fats are often rancid upon consumption or go rancid easily upon digestion leading to oxidative stress of cells -Lack of fats, or poor fats, contributes to poor cellular uptake of fat soluble vitamins: A, D, E and K Coca's Pulse Test - 1. Sit down, take a deep breath and relax. 2. Establish baseline pulse for 1 minute. Record in "before" space on Pulse Test record. 3. Put sample food or supplement to evaluate in your mouth (on tongue). You may chew, but refrain from swallowing. Taste for 30 seconds. Test individual ingredients rather than a combination of ingredients-- example: banana vs. banana bread 4. Retake pulse with food or supplement in mouth. Write down "after" on Pulse Test record. An increase of 6 or more is considered a stressful reaction. 5. Discard tested ingredient (don't swallow) and repeat. Always return to baseline pulse. If there is a reaction, rinse with water and wait 2 minutes until baseline pulse is re-establ