NFSC Exam 1 Top Exam Questions and answers, 100% Accurate, rated A+

NFSC Exam 1 Top Exam Questions and answers, 100% Accurate, rated A+ What are the study designs that we discussed? What type of study is considered the "gold standard" in terms of proving cause and effect? - Case studies: individual epidemiological: population; large group, nations, ethnicity lab studies: use of animals intervention: lifestyle test (experimental vs. control group) What information must be included on the label of all packaged foods? - serving size serving p/container calories calories from fat per serving % of daily value of fat cholesterol sodium carbs vitamin a + c calcium iron daily value reminder for 2000 and 2500 calorie diet What is the meaning of the Percent Daily Value listed on the Nutrition Facts Panel? How can a consumer utilize this information to make better food choices? What is the definition of poor, good or excellent source? - how much of a specific nutrient one serving of food contains compared to one serving based on 2000/2500 calorie diet below 5% = low 10-19% = good above 20% = high/excellent source What are the three types of health claims allowed on food packages? - -level of nutrients (free, low, -reduced) -health claims approved by FDA -structure/function claim; state if not FDA approved (extra info) Define: Fat free, Low fat, Reduced fat, Sodium free, Low sodium, Low calorie; Calorie free - fat free; 5 cal/serv low fat; up to 3g p/serv reduced fat; at least 25% less of fat than reference food sodium free; 5 mg sod/serv low sodium; 140mg/serv calorie free 5 cal/serv low calorie; 40 cal/serve How is hunger regulated by brain? What is a major part and what hormones are involved in the regulation of hunger? - hypothalmus; center of brain hormones; control from adrenal glands What factors affect individual's food choice? - natural environment tech economics population culture weight control media diseases prevention What are the six classes of nutrients? - proteins, carbs, lipids, vitamins, minerals, water How many calories per gram are there in carbohydrates, fat and protein? Which is the most concentrated source of calories? - proteins 4