1. 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?
2. Scientific Method: The process of formulating explanations about the natural
world and testing those explanations with experiments and data.
1. Identify a Problem
2. Formulate a hypothesis
3. Design a study to test the hypothesis
4. Collect data
5. Discard or change the hypothesis OR continue testing
3. 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.
4. Prediction: An expected outcome generated from a hypothesis
5. Theory: A hypothesis or set of hypotheses for which a large body of high-quality
evidence has been accumulated.
6. Hierarchy of Evidence: 1. Systematic Reviews
2. Randomized Controlled Trials
3. Observational Research
4. Peer Reviews
5. Non-Peer-Reviewed Media, including anecdotes
7. Anecdote: an account of a person's experience or event
8. Uncontrolled Variable: A variable in an experiment that a scientist makes no
effort to manipulate or account for.
9. Primary Research: Original research where scientists perform experiments and
collect data - this is in contrast to secondary research where scientists analyze data
that has already been collected or published elsewhere.
10. Observational Research: Research in which a researcher observes ongoing
behaviors to determine correlation.
11. Correlation: A relationship between two or more variables.
12. Randomized Control Trial (RCT): A type of scientific study/trial where par-
ticipants are randomly assigned into different groups - one or more will be the
,intervention to be tested and one will be the control group. Groups are randomized
and a control is used in an attempt to reduce potential bias in the trial.
13. Independent Variable: The variable scientists manipulate in an experiment.
14. External Validity: The ability to generalize the results of a study.
15. Systematic Review: A review where scientists systematically gather all re-
search on a topic and evaluate it based on predefined criteria and rules.
16. Meta-Analysis: A statistical analysis of a group of studies to assess the overall
weight of the evidence.
17. Empirical: Based on observation or experience.
18. Test-Retest Reliability: The ability to get similar results when something is
measured under the same conditions.
19. Reliability: The consistency of a measure.
20. Validity: The assessment of whether a tool is measuring what it is supposed to
measure.
21. Selection Bias: A sample of people under study is not representative of the
larger population that scientists are looking to make inferences about.
22. Retrospective: Describes a study that looks backward in time.
23. Recall Bias: The inability to accurately remember past behaviors.
24. Health: A state of complete physical, mental, and social well-being, not merely
the absence of disease or infirmity.
25. Homeostasis: The tendency toward a relatively stable equilibrium between
interdependent elements, especially as maintained by physiological processes.
26. Disease: A disorder of structure or function in a human, animal, or plant, espe-
cially one that produces specific signs or symptoms, affects a specific location, and
is not simply a direct result of physical injury.
27. 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.
28. Communicable Disease: Infectious diseases caused by microorganisms such
as bacteria, viruses, parasites, and fungi that can be spread (directly or indirectly)
from one person to another.
29. Wellness: The fluid process of improving the emotional, occupational, physical,
social, intellectual, and spiritual components of life, dynamically leading to a better
state of health and well-being.
30. Obese: A high degree of excess body fat - a BMI greater than 30.
31. Biometrics: The technical term for measurements and calculations related to
human physical characteristics.
32. Satiety: A feeling of fullness and satisfaction.
,33. Palatability: The degree of pleasure or taste provided by a food - a highly
palatable food is one that is tasty and pleasant to consume.
34. Adenosine Triphosphate (ATP): The energy currency of life.
chemical compound that provides energy to drive muscle contraction, transmission
of nerve impulses, and the vast majority of chemical reactions that facilitate human
life.
35. Metabolism: Chemical processes occurring within the body to convert food to
energy.
36. Thermic Effect of Food (TEF): represents the increase in energy expenditure
after consuming a meal.
37. Thermic Effect of Activity (TEA): accounts for the most variability of daily
energy expenditure.
38. Non-Exercise Activity Thermogenesis (NEAT): energy expended for every-
thing we do that is not sleeping, eating or exercising.
39. Lipogenesis: The biological process of combining free fatty acids with glycerol
to form triglycerides.
40. Lipolysis: The biological process of breaking stored triglycerides into free fatty
acids and glycerol.
41. Glycogenolysis: The process of breaking down the glycogen molecule into its
individual glucose units for entry into the energy pathways.
42. Gluconeogenesis: A metabolic pathway that results in the generation of glu-
cose from non-carbohydrate carbon substrates such as lactate, glycerol and gluco-
genic amino acids.
43. Leptin: A hormone produced by adipose (fat) cells that acts as a satiety factor
in regulating appetite.
44. Ghrelin: A hunger-arousing hormone secreted by an empty stomach.
45. CCK (cholecystokinin): hormone released in the gastrointestinal system and
is responsible for stimulating the digestion of fat and protein.
46. 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.
47. Insulin: hormone produced by the pancreas that is released when blood glucose
levels are high, promoting the uptake of glucose for fuel or storage as glycogen.
Insulin helps keeps blood-sugar levels from getting too high, also referred to as
hyperglycemia.
48. Glucagon: hormone that is released when blood sugars decrease below a
certain threshold. It stimulates the breakdown of stored glucose (glycogen) in the
liver, releasing additional glucose into the bloodstream for fuel.
, 49. ATP-PC system: energy system producing ATP during high intensity, short
duration exercise. Phosphocreatine decomposes and releases large amount of
energy used to construct ATP. provides energy for muscle contraction for up to 10
seconds.
50. Anaerobic Glycolytic System: Glucose is used for fuel and is either blood glu-
cose or muscle glycogen, broken down in to pyruvic acid, when there is insufficient
oxygen it then is transformed into lactic acid. Energy up to 2 minutes.
51. Aerobic Energy System: virtually unlimited capacity for making ATP, uses
carbs, fat, protein for fuel. Slow to produce ATP. Lasts anywhere from 2 minutes to
a few hours.
52. Acid-Base Balance: The process of achieving, or the state of, equilibrium
between acidic and alkaline molecules.
53. Cell Signaling: Process of communication between cells by biological messen-
gers to govern cellular function.
54. Organic Molecules: Chemical structures containing only carbon, hydrogen,
oxygen, and/or nitrogen.
55. Amino Acids: The organic building blocks of proteins containing both a carboxyl
and an amino group.
56. 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
57. 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.
58. conditionally essential amino acids: amino acids that are normally consid-
ered nonessential but become essential under certain circumstances when the
body's need for them exceeds the ability to produce them.
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?
2. Scientific Method: The process of formulating explanations about the natural
world and testing those explanations with experiments and data.
1. Identify a Problem
2. Formulate a hypothesis
3. Design a study to test the hypothesis
4. Collect data
5. Discard or change the hypothesis OR continue testing
3. 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.
4. Prediction: An expected outcome generated from a hypothesis
5. Theory: A hypothesis or set of hypotheses for which a large body of high-quality
evidence has been accumulated.
6. Hierarchy of Evidence: 1. Systematic Reviews
2. Randomized Controlled Trials
3. Observational Research
4. Peer Reviews
5. Non-Peer-Reviewed Media, including anecdotes
7. Anecdote: an account of a person's experience or event
8. Uncontrolled Variable: A variable in an experiment that a scientist makes no
effort to manipulate or account for.
9. Primary Research: Original research where scientists perform experiments and
collect data - this is in contrast to secondary research where scientists analyze data
that has already been collected or published elsewhere.
10. Observational Research: Research in which a researcher observes ongoing
behaviors to determine correlation.
11. Correlation: A relationship between two or more variables.
12. Randomized Control Trial (RCT): A type of scientific study/trial where par-
ticipants are randomly assigned into different groups - one or more will be the
,intervention to be tested and one will be the control group. Groups are randomized
and a control is used in an attempt to reduce potential bias in the trial.
13. Independent Variable: The variable scientists manipulate in an experiment.
14. External Validity: The ability to generalize the results of a study.
15. Systematic Review: A review where scientists systematically gather all re-
search on a topic and evaluate it based on predefined criteria and rules.
16. Meta-Analysis: A statistical analysis of a group of studies to assess the overall
weight of the evidence.
17. Empirical: Based on observation or experience.
18. Test-Retest Reliability: The ability to get similar results when something is
measured under the same conditions.
19. Reliability: The consistency of a measure.
20. Validity: The assessment of whether a tool is measuring what it is supposed to
measure.
21. Selection Bias: A sample of people under study is not representative of the
larger population that scientists are looking to make inferences about.
22. Retrospective: Describes a study that looks backward in time.
23. Recall Bias: The inability to accurately remember past behaviors.
24. Health: A state of complete physical, mental, and social well-being, not merely
the absence of disease or infirmity.
25. Homeostasis: The tendency toward a relatively stable equilibrium between
interdependent elements, especially as maintained by physiological processes.
26. Disease: A disorder of structure or function in a human, animal, or plant, espe-
cially one that produces specific signs or symptoms, affects a specific location, and
is not simply a direct result of physical injury.
27. 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.
28. Communicable Disease: Infectious diseases caused by microorganisms such
as bacteria, viruses, parasites, and fungi that can be spread (directly or indirectly)
from one person to another.
29. Wellness: The fluid process of improving the emotional, occupational, physical,
social, intellectual, and spiritual components of life, dynamically leading to a better
state of health and well-being.
30. Obese: A high degree of excess body fat - a BMI greater than 30.
31. Biometrics: The technical term for measurements and calculations related to
human physical characteristics.
32. Satiety: A feeling of fullness and satisfaction.
,33. Palatability: The degree of pleasure or taste provided by a food - a highly
palatable food is one that is tasty and pleasant to consume.
34. Adenosine Triphosphate (ATP): The energy currency of life.
chemical compound that provides energy to drive muscle contraction, transmission
of nerve impulses, and the vast majority of chemical reactions that facilitate human
life.
35. Metabolism: Chemical processes occurring within the body to convert food to
energy.
36. Thermic Effect of Food (TEF): represents the increase in energy expenditure
after consuming a meal.
37. Thermic Effect of Activity (TEA): accounts for the most variability of daily
energy expenditure.
38. Non-Exercise Activity Thermogenesis (NEAT): energy expended for every-
thing we do that is not sleeping, eating or exercising.
39. Lipogenesis: The biological process of combining free fatty acids with glycerol
to form triglycerides.
40. Lipolysis: The biological process of breaking stored triglycerides into free fatty
acids and glycerol.
41. Glycogenolysis: The process of breaking down the glycogen molecule into its
individual glucose units for entry into the energy pathways.
42. Gluconeogenesis: A metabolic pathway that results in the generation of glu-
cose from non-carbohydrate carbon substrates such as lactate, glycerol and gluco-
genic amino acids.
43. Leptin: A hormone produced by adipose (fat) cells that acts as a satiety factor
in regulating appetite.
44. Ghrelin: A hunger-arousing hormone secreted by an empty stomach.
45. CCK (cholecystokinin): hormone released in the gastrointestinal system and
is responsible for stimulating the digestion of fat and protein.
46. 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.
47. Insulin: hormone produced by the pancreas that is released when blood glucose
levels are high, promoting the uptake of glucose for fuel or storage as glycogen.
Insulin helps keeps blood-sugar levels from getting too high, also referred to as
hyperglycemia.
48. Glucagon: hormone that is released when blood sugars decrease below a
certain threshold. It stimulates the breakdown of stored glucose (glycogen) in the
liver, releasing additional glucose into the bloodstream for fuel.
, 49. ATP-PC system: energy system producing ATP during high intensity, short
duration exercise. Phosphocreatine decomposes and releases large amount of
energy used to construct ATP. provides energy for muscle contraction for up to 10
seconds.
50. Anaerobic Glycolytic System: Glucose is used for fuel and is either blood glu-
cose or muscle glycogen, broken down in to pyruvic acid, when there is insufficient
oxygen it then is transformed into lactic acid. Energy up to 2 minutes.
51. Aerobic Energy System: virtually unlimited capacity for making ATP, uses
carbs, fat, protein for fuel. Slow to produce ATP. Lasts anywhere from 2 minutes to
a few hours.
52. Acid-Base Balance: The process of achieving, or the state of, equilibrium
between acidic and alkaline molecules.
53. Cell Signaling: Process of communication between cells by biological messen-
gers to govern cellular function.
54. Organic Molecules: Chemical structures containing only carbon, hydrogen,
oxygen, and/or nitrogen.
55. Amino Acids: The organic building blocks of proteins containing both a carboxyl
and an amino group.
56. 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
57. 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.
58. conditionally essential amino acids: amino acids that are normally consid-
ered nonessential but become essential under certain circumstances when the
body's need for them exceeds the ability to produce them.
