NFSC 100 EXAM 4 UPDATED
QUESTIONS AND CORRECT ANSWERS.
What is a Risk Factor? - ANS Risk Factors are factors that put one at risk of developing
disease
What is the difference between a modifiable and a non-modifiable risk factor? - ANS A non-
modifiable risk is a risk factor that cannot be controlled; like genetic predisposition to disease
A modifiable risk factor is a risk factor that can be controlled; like staying active and eating
healthy
What are the levels of disease prevention? - ANS Primary, Secondary, Tertiary
primary level of disease prevention - ANS Prevention of disease symptions before they start
secondary level of disease prevention - ANS Early detection, diagnosis, intervention
tertiary level of disease prevention - ANS treat and rehabilitate diagnosed patients to delay
further disease progression
What is food security? - ANS Food security is when there is a guaranteed access of enough
food for individuals to live a healthy and active life
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
, What types of factors determine whether someone is food secure or not? - ANS Some
factors that determine whether someone is food secure or not is whether or not they have the
means necessary to purchase affordable and nutritious food. More often than not, food deserts
are in low income areas
What is metabolic syndrome> - ANS a cluster of conditions that occur together- like obesity,
high blood pressure, high triglyceride count, high HDLs, etc. all these conditions heighten one's
risk of developing diabetes.
What benefits are provided by the School Lunch Program? - ANS Some benefits provided by
the School Lunch Program include: free or reduced lunch prices- depending on the household
income of a student
Free lunches: children in households with incomes at/below 130% of poverty
Reduced Price Lunch: children in households with incomes between 130 and 185% of poverty
What are the nutritional requirements for meals provided by the School Lunch Program? -
ANS The nutritional requirements of the National School Lunch Program is:
That it must provide 1/3rd of RDA for protein, calcium, iron, and vitamins a and c
No more than 30% of the meal's calories can come from fat, and no more than 10% can come
from saturated fat
Who is served by the WIC program? - ANS Pregnant and breastfeeding women, infants (0-12
months), and children (1-5 years), are all included in the WIC program
What benefits are provided by WIC? - ANS supplemental food, nutrition education, referrals
to health care service
Beneficial outcomes of WIC participants? - ANS Some of the outcomes of WIC participation
are: improved diets, improved health, fewer + lower birth weight babies, less iron deficient
anemia
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
QUESTIONS AND CORRECT ANSWERS.
What is a Risk Factor? - ANS Risk Factors are factors that put one at risk of developing
disease
What is the difference between a modifiable and a non-modifiable risk factor? - ANS A non-
modifiable risk is a risk factor that cannot be controlled; like genetic predisposition to disease
A modifiable risk factor is a risk factor that can be controlled; like staying active and eating
healthy
What are the levels of disease prevention? - ANS Primary, Secondary, Tertiary
primary level of disease prevention - ANS Prevention of disease symptions before they start
secondary level of disease prevention - ANS Early detection, diagnosis, intervention
tertiary level of disease prevention - ANS treat and rehabilitate diagnosed patients to delay
further disease progression
What is food security? - ANS Food security is when there is a guaranteed access of enough
food for individuals to live a healthy and active life
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
, What types of factors determine whether someone is food secure or not? - ANS Some
factors that determine whether someone is food secure or not is whether or not they have the
means necessary to purchase affordable and nutritious food. More often than not, food deserts
are in low income areas
What is metabolic syndrome> - ANS a cluster of conditions that occur together- like obesity,
high blood pressure, high triglyceride count, high HDLs, etc. all these conditions heighten one's
risk of developing diabetes.
What benefits are provided by the School Lunch Program? - ANS Some benefits provided by
the School Lunch Program include: free or reduced lunch prices- depending on the household
income of a student
Free lunches: children in households with incomes at/below 130% of poverty
Reduced Price Lunch: children in households with incomes between 130 and 185% of poverty
What are the nutritional requirements for meals provided by the School Lunch Program? -
ANS The nutritional requirements of the National School Lunch Program is:
That it must provide 1/3rd of RDA for protein, calcium, iron, and vitamins a and c
No more than 30% of the meal's calories can come from fat, and no more than 10% can come
from saturated fat
Who is served by the WIC program? - ANS Pregnant and breastfeeding women, infants (0-12
months), and children (1-5 years), are all included in the WIC program
What benefits are provided by WIC? - ANS supplemental food, nutrition education, referrals
to health care service
Beneficial outcomes of WIC participants? - ANS Some of the outcomes of WIC participation
are: improved diets, improved health, fewer + lower birth weight babies, less iron deficient
anemia
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
