NFSC 100 Exam 1 Questions Well Answered Latest Update 2025-2026
Case Study - Answers About an individual. Good only for observation, teaching and ad's
Epidemiological Study - Answers Examines large populations.
Shows correlation, not causation.
Good for stats
Cohort Study - Answers Type of epidemiological study focusing on a sub-population. Shows
correlation, not causation.
Intervention Study - Answers experimental design involving a change in nutritional intake or
lifestyle. Uses a control group and experimental group to show causation
Laboratory Study - Answers Use animals or humans.
Shows causation but there can be little application to humans if animals are used
Information that must be on a package - Answers Serving size
Servings per container
Calories from fat/serving
DV reminder for 2,000 and 2,500 cal diet
%DV of fat, cholesterol, sodium, total carb, Vit A, Vit C, calcium and iron
Meaning of %DV - Answers Indicates how much of a specific nutrient 1 serving of food contains
compared to daily nutrient recommendations based on a 2,000 or 2,500 cal diet
Poor, good and excellent source % values - Answers Poor: <5%
Good source: 10-19%
Excellent source: >20%
3 types of claims - Answers Nutrient content claim
Health claim
Structure/function claim
Nutrient content claim - Answers Level of nutrients
Health claim - Answers Already approved by the FDA based on scientific evidence
Structure/Function claim - Answers Needs additional scientific evidence & FDA approval or
,must state that "FDA has not evaluated the claim"
Fat free - Answers <0.5 g fat/serving
Low fat - Answers up to 3g fat/serving
Reduced fat - Answers At least 25% less fat than reference food
Sodium free - Answers < or = 5mg sodium/serving
Low sodium - Answers < or = 140mg sodium/serving
Low calorie - Answers < or = 40 cal/serving
Calorie free - Answers < or = 5 cal/serving
How is hunger regulated? - Answers Physiological response regulated by the hypothalamus.
Satiety center of the brain, processes nerve signals from throughout the body
Hormones involved in hunger regulation - Answers Cortisol from adrenal glands
Leptin from adipose tissue
Neuropeptide Y from hypothalamus
Factors that affecting individual's food choice - Answers Comfort foods
Ethnic heritage
Weight control
Advertising
Prevent Disease
Influences on Food Availability and Affordability - Answers Natural Environment
Technology
Economics
Population
Natural Environment - Answers Climate
Topography of land
Rainfall
Technology - Answers Farming practices
, Food storage: freezing, refrigeration, dehydration
Food distribution: roads, transportation facilities
Food processing
Advertising
Economics - Answers "Cash crops" vs. food for family consumption
Income
Demand
Population - Answers Size
Structure
Six classes of nutrients - Answers Water
Carbohydrates
Proteins
Lipids
Vitamins
Minerals
Milk - Answers Protein: casein
Carb: lactose
Lipid: even in skim milk
Vitamins A & D
Minerals: Calcium
Water: 87%
Calorie (kilocalorie) - Answers Amount of heat energy needed to raise the temperature of 1
kilogram of water by 1C
Measured by bomb calorimeter
Calories per gram in each class of nutrients and alcohol - Answers Carbs: 4 cal/g
Fat: 9 cal/g
Case Study - Answers About an individual. Good only for observation, teaching and ad's
Epidemiological Study - Answers Examines large populations.
Shows correlation, not causation.
Good for stats
Cohort Study - Answers Type of epidemiological study focusing on a sub-population. Shows
correlation, not causation.
Intervention Study - Answers experimental design involving a change in nutritional intake or
lifestyle. Uses a control group and experimental group to show causation
Laboratory Study - Answers Use animals or humans.
Shows causation but there can be little application to humans if animals are used
Information that must be on a package - Answers Serving size
Servings per container
Calories from fat/serving
DV reminder for 2,000 and 2,500 cal diet
%DV of fat, cholesterol, sodium, total carb, Vit A, Vit C, calcium and iron
Meaning of %DV - Answers Indicates how much of a specific nutrient 1 serving of food contains
compared to daily nutrient recommendations based on a 2,000 or 2,500 cal diet
Poor, good and excellent source % values - Answers Poor: <5%
Good source: 10-19%
Excellent source: >20%
3 types of claims - Answers Nutrient content claim
Health claim
Structure/function claim
Nutrient content claim - Answers Level of nutrients
Health claim - Answers Already approved by the FDA based on scientific evidence
Structure/Function claim - Answers Needs additional scientific evidence & FDA approval or
,must state that "FDA has not evaluated the claim"
Fat free - Answers <0.5 g fat/serving
Low fat - Answers up to 3g fat/serving
Reduced fat - Answers At least 25% less fat than reference food
Sodium free - Answers < or = 5mg sodium/serving
Low sodium - Answers < or = 140mg sodium/serving
Low calorie - Answers < or = 40 cal/serving
Calorie free - Answers < or = 5 cal/serving
How is hunger regulated? - Answers Physiological response regulated by the hypothalamus.
Satiety center of the brain, processes nerve signals from throughout the body
Hormones involved in hunger regulation - Answers Cortisol from adrenal glands
Leptin from adipose tissue
Neuropeptide Y from hypothalamus
Factors that affecting individual's food choice - Answers Comfort foods
Ethnic heritage
Weight control
Advertising
Prevent Disease
Influences on Food Availability and Affordability - Answers Natural Environment
Technology
Economics
Population
Natural Environment - Answers Climate
Topography of land
Rainfall
Technology - Answers Farming practices
, Food storage: freezing, refrigeration, dehydration
Food distribution: roads, transportation facilities
Food processing
Advertising
Economics - Answers "Cash crops" vs. food for family consumption
Income
Demand
Population - Answers Size
Structure
Six classes of nutrients - Answers Water
Carbohydrates
Proteins
Lipids
Vitamins
Minerals
Milk - Answers Protein: casein
Carb: lactose
Lipid: even in skim milk
Vitamins A & D
Minerals: Calcium
Water: 87%
Calorie (kilocalorie) - Answers Amount of heat energy needed to raise the temperature of 1
kilogram of water by 1C
Measured by bomb calorimeter
Calories per gram in each class of nutrients and alcohol - Answers Carbs: 4 cal/g
Fat: 9 cal/g
