NTA NTP Final Exam
NTA's Foundations - ANSWER 1. Digestion and Elimination
2. Blood Sugar Regulation
3. Fatty Acid Balance
4. Mineral Balance
5. Hydration
NTA's Underlying Foundation - ANSWER Properly prepared, nutrient-dense, whole
food diet
Milestones of the Modern Diet - ANSWER 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 - ANSWER 1. Carbohydrates
2. Fats
3. Proteins
4. Water
5. Vitamins
6. Minerals
pH definition - ANSWER -power of hydrogen
-A numerical value represents the acidity or alkalinity of a substance
pH Acidic (# range and example) - ANSWER 0-6
Gastric Juice: 1.5-3.0
pH Neutral (# and example) - ANSWER 7
Pure Water
pH Alkaline (# range and example) - ANSWER 8-14
Bile: 7.6-8.6
pH scale - ANSWER -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 - ANSWER 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? -
ANSWER -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 - ANSWER 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-established.
Stages of a Pantry & Fridge Clean-out/Restock
STAGE 0: USE IT OR LOSE IT - ANSWER -Is it edible or spoiled?
Get the clean-up mentality in gear!
Check the spice rack.
Stages of a Pantry & Fridge Clean-out/Restock
STAGE 1: EXAMINE YOUR FATS - ANSWER -Clean out any processed vegetable
oils from pantry: canola, safflower, sunflower, cottonseed, soy, corn, peanut,
margarine etc.
-Replace with tallow, lard, ghee, duck fat, coconut oil (high heat cooking) and
avocado oil, olive oil and butter (for low heat/finishing)
-Check packages for hydrogenated/partially hydrogenated oils/ trans-fats
-Determine if client is ready/able to do overhaul or needs baby-steps-- clean out and
replace top 3-5 frequently used items and replace immediately; brainstorm list of
replacement items for when they run out of others
Stages of a Pantry & Fridge Clean-out/Restock
STAGE 2: DITCH THE CHEMICALS - ANSWER -Teach clients how to look for food
dyes, artificial sweeteners, preservatives, MSG, artificial flavorings, thickening
agents, manmade chemicals
-Beware of an ingredients that are not recognizable, pronounceable, using a # or
acronym (red #5 or BHT) or having a processed attached to it (hydrolyzed yeast
extract)
Stages of a Pantry & Fridge Clean-out/Restock
STAGE 3: SEARCH OUT THE SUGAR - ANSWER -Emotional stage; sweet treats
associated with good memories, celebrations etc.
NTA's Foundations - ANSWER 1. Digestion and Elimination
2. Blood Sugar Regulation
3. Fatty Acid Balance
4. Mineral Balance
5. Hydration
NTA's Underlying Foundation - ANSWER Properly prepared, nutrient-dense, whole
food diet
Milestones of the Modern Diet - ANSWER 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 - ANSWER 1. Carbohydrates
2. Fats
3. Proteins
4. Water
5. Vitamins
6. Minerals
pH definition - ANSWER -power of hydrogen
-A numerical value represents the acidity or alkalinity of a substance
pH Acidic (# range and example) - ANSWER 0-6
Gastric Juice: 1.5-3.0
pH Neutral (# and example) - ANSWER 7
Pure Water
pH Alkaline (# range and example) - ANSWER 8-14
Bile: 7.6-8.6
pH scale - ANSWER -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 - ANSWER 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? -
ANSWER -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 - ANSWER 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-established.
Stages of a Pantry & Fridge Clean-out/Restock
STAGE 0: USE IT OR LOSE IT - ANSWER -Is it edible or spoiled?
Get the clean-up mentality in gear!
Check the spice rack.
Stages of a Pantry & Fridge Clean-out/Restock
STAGE 1: EXAMINE YOUR FATS - ANSWER -Clean out any processed vegetable
oils from pantry: canola, safflower, sunflower, cottonseed, soy, corn, peanut,
margarine etc.
-Replace with tallow, lard, ghee, duck fat, coconut oil (high heat cooking) and
avocado oil, olive oil and butter (for low heat/finishing)
-Check packages for hydrogenated/partially hydrogenated oils/ trans-fats
-Determine if client is ready/able to do overhaul or needs baby-steps-- clean out and
replace top 3-5 frequently used items and replace immediately; brainstorm list of
replacement items for when they run out of others
Stages of a Pantry & Fridge Clean-out/Restock
STAGE 2: DITCH THE CHEMICALS - ANSWER -Teach clients how to look for food
dyes, artificial sweeteners, preservatives, MSG, artificial flavorings, thickening
agents, manmade chemicals
-Beware of an ingredients that are not recognizable, pronounceable, using a # or
acronym (red #5 or BHT) or having a processed attached to it (hydrolyzed yeast
extract)
Stages of a Pantry & Fridge Clean-out/Restock
STAGE 3: SEARCH OUT THE SUGAR - ANSWER -Emotional stage; sweet treats
associated with good memories, celebrations etc.
