NSC 150 Exam 1 Questions with Correct Answers Latest Update 2025 Graded A+
system - Answers a network of interacting components that together form a complex whole, though
they are influenced by factors outside of their boundaries
food system - Answers a system encompassing all the activities and resources that go into producing,
distributing and consuming foods; the drivers/outcomes of these processes; and all the
relationships/feedback loops between system components
subsytems - Answers a system that is also a component of a broader system
inputs - Answers resources and materials entering a production system, such as feed, drugs, energy,
water, and labor
agent-based computational modeling (ABM) - Answers a quantitative systems modeling technique in
which complex dynamics are modeled by constructing "artificial societies" on computers
public health - Answers "the science and art of preventing disease, prolonging life and promoting health
through organized efforts
health - Answers "a state of complete physical mental and social well-being and not merely the absence
of disease or infirmity
primary prevention - Answers approach that addresses root causes and tries to stop harmful exposures
before they happen; secondary prevention involves treating early stage conditions to prevent
worsening; tertiary prevention involves mitigating the effects of disease
population-based approach - Answers approach or intervention aimed at changing factors affecting the
entire population
social determinants of health - Answers social and economic conditions that affect human health; such
as where a person lives
structural determinants of health - Answers factors related to the economic, political, and social
hierarchal issues that affect health
environmental determinants of health - Answers factors in the health status among groups of people
based on factors such as socioeconomic status (SES), race, ethnicity, immigration status, environmental
exposures, gender, education, disability, geographic location, or sexual orientation
healthy food - Answers foods that provide essential nutrients and energy to sustain growth, health, and
life while satiating hunger
industrial food animal production (IFAP) - Answers an approach to meat, dairy, and egg production
characterized by specialized operations designed for a high rate of production; consisting of large
number of animals confined at high density
,overweight - Answers adults are considered overweight if their BMI; if a person is 10-20% over avg.
recommended BMI then they are considered overweight
obese - Answers adults are considered obese if their BMI is 30 or higher, that is, if they are over 20%
heavier than what is considered a healthy weight range for someone of their height
resilience - Answers ability to recover perturbations
human right to adequate food - Answers realized when every man, woman, and child, alone or in
community with others, has physical and economic access at all times to adequate food or means for its
procurement, according to the UN
wicked problems - Answers problems for which stakeholders do not agree on the problem or its causes;
each attempt to create a solution changes the problem; solutions are not right or wrong
Dietary Guidelines for Americans (DGA) - Answers the health and nutrition guidelines reviewed by an
expert panel and produced by the US Dept. of Agriculture and US Dept of Health and Human Services
that govern all federal nutrition policy and programs
ChooseMyPlate - Answers an educational program and visual 'plate' developed by the US Dept of
Agriculture to promote healthy eating to consumers based on the 2010 DGA's
Healthy People 2020 - Answers the US ten-year goals and objectives that guide national health
promotion and disease prevention efforts
dietary reference intakes (DRIs) - Answers evidence-based nutrient standards set by the Institute of
Medicine and the National Academies of Sciences for estimating optimal intakes in healthy individuals
total diet approach - Answers dietary pattern that focuses on the combination of foods and beverages
that comprise people's total diets on average over time
food availability assessment - Answers assessment measuring use of basic commodities, such as wheat,
beef, and eggs at the farm level or an early stage of processing
food availability data series - Answers time series data measuring food supplies available for domestic
consumption
food balance sheets - Answers provide a comprehensive picture of a country's food supply patterns by
showing availability of food items for human consumption for a specified time period
food record - Answers detailed record of foods and beverages an individual consumes over a given
period of time
diet history method - Answers information collection, usually by a trained interviewer, about intake
frequencies of various foods and the typical makeup of meals
, food frequency questionnaire - Answers assessment tool asking about usual frequency of consumption
of a select group of foods for a specific period of time
24hr dietary recall - Answers a quantitative research method in which individuals are asked to recall
types and amounts of all foods and beverages eaten in the prior 24 hours
What We Eat in America (WWEIA) - Answers Two day dietary intake interview component of the annual
National Health and Nutrition Examination Survey; the only nationally representative dietary survey in
the US
dietary supplements - Answers products intended to supplement the diet by providing vitamins,
minerals, herbs, or other substances
public health nutrition - Answers an approach to nutrition emphasizing the application of food and
nutrition knowledge, policy, and research to the improvement of the health of populations
food systems approach to nutrition - Answers approach that considers the impacts of food on human
health and the processes involved in producing, transforming, distributing, accessing, consuming, and
disposing of food
Flavanoids - Answers any of large class of plant pigments that are beneficial to health
ketosis - Answers a state of elevated ketones in the body caused by breakdown of fatty acids for energy
fats (lipids) - Answers oily substance providing 9 kilocalories/gram and stored in human tissue; aid in
digestion, absorption, and transport of fat-soluble vitamins and phytochemicals
saturated fats - Answers triglycerides containing long fatty acid chains that have all available carbon
binding sites full with hydrogen bonds and are solid at room temperature; seen as less healthy than
unsaturated fats
polyunsaturated fatty acids (PUFAs) - Answers essential fatty acids that have two or more double bonds;
includes omega-3 and omega-6 fatty acids
trans fats - Answers unsaturated fats with bonds added to the fatty acids in processing to make it solid
at room temperature and to extend the shelf life of foods; linked to risk of heart disease
vitamins - Answers naturally occurring compounds essential for normal growth and nutrition and
required in small amounts in the diet
minerals - Answers essential nutrients that exist mostly in the body in their ionic state, either as cations
or anions
soluble fiber - Answers indigestible portions of plant foods that attracts water and forms a gel to slow
digestion and create a full fueling
system - Answers a network of interacting components that together form a complex whole, though
they are influenced by factors outside of their boundaries
food system - Answers a system encompassing all the activities and resources that go into producing,
distributing and consuming foods; the drivers/outcomes of these processes; and all the
relationships/feedback loops between system components
subsytems - Answers a system that is also a component of a broader system
inputs - Answers resources and materials entering a production system, such as feed, drugs, energy,
water, and labor
agent-based computational modeling (ABM) - Answers a quantitative systems modeling technique in
which complex dynamics are modeled by constructing "artificial societies" on computers
public health - Answers "the science and art of preventing disease, prolonging life and promoting health
through organized efforts
health - Answers "a state of complete physical mental and social well-being and not merely the absence
of disease or infirmity
primary prevention - Answers approach that addresses root causes and tries to stop harmful exposures
before they happen; secondary prevention involves treating early stage conditions to prevent
worsening; tertiary prevention involves mitigating the effects of disease
population-based approach - Answers approach or intervention aimed at changing factors affecting the
entire population
social determinants of health - Answers social and economic conditions that affect human health; such
as where a person lives
structural determinants of health - Answers factors related to the economic, political, and social
hierarchal issues that affect health
environmental determinants of health - Answers factors in the health status among groups of people
based on factors such as socioeconomic status (SES), race, ethnicity, immigration status, environmental
exposures, gender, education, disability, geographic location, or sexual orientation
healthy food - Answers foods that provide essential nutrients and energy to sustain growth, health, and
life while satiating hunger
industrial food animal production (IFAP) - Answers an approach to meat, dairy, and egg production
characterized by specialized operations designed for a high rate of production; consisting of large
number of animals confined at high density
,overweight - Answers adults are considered overweight if their BMI; if a person is 10-20% over avg.
recommended BMI then they are considered overweight
obese - Answers adults are considered obese if their BMI is 30 or higher, that is, if they are over 20%
heavier than what is considered a healthy weight range for someone of their height
resilience - Answers ability to recover perturbations
human right to adequate food - Answers realized when every man, woman, and child, alone or in
community with others, has physical and economic access at all times to adequate food or means for its
procurement, according to the UN
wicked problems - Answers problems for which stakeholders do not agree on the problem or its causes;
each attempt to create a solution changes the problem; solutions are not right or wrong
Dietary Guidelines for Americans (DGA) - Answers the health and nutrition guidelines reviewed by an
expert panel and produced by the US Dept. of Agriculture and US Dept of Health and Human Services
that govern all federal nutrition policy and programs
ChooseMyPlate - Answers an educational program and visual 'plate' developed by the US Dept of
Agriculture to promote healthy eating to consumers based on the 2010 DGA's
Healthy People 2020 - Answers the US ten-year goals and objectives that guide national health
promotion and disease prevention efforts
dietary reference intakes (DRIs) - Answers evidence-based nutrient standards set by the Institute of
Medicine and the National Academies of Sciences for estimating optimal intakes in healthy individuals
total diet approach - Answers dietary pattern that focuses on the combination of foods and beverages
that comprise people's total diets on average over time
food availability assessment - Answers assessment measuring use of basic commodities, such as wheat,
beef, and eggs at the farm level or an early stage of processing
food availability data series - Answers time series data measuring food supplies available for domestic
consumption
food balance sheets - Answers provide a comprehensive picture of a country's food supply patterns by
showing availability of food items for human consumption for a specified time period
food record - Answers detailed record of foods and beverages an individual consumes over a given
period of time
diet history method - Answers information collection, usually by a trained interviewer, about intake
frequencies of various foods and the typical makeup of meals
, food frequency questionnaire - Answers assessment tool asking about usual frequency of consumption
of a select group of foods for a specific period of time
24hr dietary recall - Answers a quantitative research method in which individuals are asked to recall
types and amounts of all foods and beverages eaten in the prior 24 hours
What We Eat in America (WWEIA) - Answers Two day dietary intake interview component of the annual
National Health and Nutrition Examination Survey; the only nationally representative dietary survey in
the US
dietary supplements - Answers products intended to supplement the diet by providing vitamins,
minerals, herbs, or other substances
public health nutrition - Answers an approach to nutrition emphasizing the application of food and
nutrition knowledge, policy, and research to the improvement of the health of populations
food systems approach to nutrition - Answers approach that considers the impacts of food on human
health and the processes involved in producing, transforming, distributing, accessing, consuming, and
disposing of food
Flavanoids - Answers any of large class of plant pigments that are beneficial to health
ketosis - Answers a state of elevated ketones in the body caused by breakdown of fatty acids for energy
fats (lipids) - Answers oily substance providing 9 kilocalories/gram and stored in human tissue; aid in
digestion, absorption, and transport of fat-soluble vitamins and phytochemicals
saturated fats - Answers triglycerides containing long fatty acid chains that have all available carbon
binding sites full with hydrogen bonds and are solid at room temperature; seen as less healthy than
unsaturated fats
polyunsaturated fatty acids (PUFAs) - Answers essential fatty acids that have two or more double bonds;
includes omega-3 and omega-6 fatty acids
trans fats - Answers unsaturated fats with bonds added to the fatty acids in processing to make it solid
at room temperature and to extend the shelf life of foods; linked to risk of heart disease
vitamins - Answers naturally occurring compounds essential for normal growth and nutrition and
required in small amounts in the diet
minerals - Answers essential nutrients that exist mostly in the body in their ionic state, either as cations
or anions
soluble fiber - Answers indigestible portions of plant foods that attracts water and forms a gel to slow
digestion and create a full fueling
