NUTR 2380 Exam 1 with 70 Questions and
Answers Latest 2025/2026
4 components of food systems
agricultural production, processing, human health, environment
define food system
interconnected human activities, production, processing, distribution.
what things influence food systems
trade, governments, cultures, climate
what things support food systems
public research, nonprofit, government agencies
what are key features of institutional food systems
nutrition forward menu, technology integration, policy driven
key features of community food systems
mission driven, volunteer based, focused on underserved population
key features of commercial food systems
for profit, prvately owned, motivated to please customers, high quality food
, key features of non commercial food systems
non profit, added value services, food quality may be lower
key components of a commercial food system
supply chain, technology, marketing, regulatory compliance, ordering interface, payment/customer
service
key components of non profit food system
volunteer coordination, food sourcing/donation, delivery logistics, client intake/eligibility
supplemental nutrition assistance program
food stamps for low income families
meals on wheels
delivers meals to people unable to cook at home
congregate meal sites
senior meal program for older adults to eat together
WIC
pregnant, postpartum, or breastfeeding women if you or child qualifies for SNAP
national school breakfast and lunch program
Answers Latest 2025/2026
4 components of food systems
agricultural production, processing, human health, environment
define food system
interconnected human activities, production, processing, distribution.
what things influence food systems
trade, governments, cultures, climate
what things support food systems
public research, nonprofit, government agencies
what are key features of institutional food systems
nutrition forward menu, technology integration, policy driven
key features of community food systems
mission driven, volunteer based, focused on underserved population
key features of commercial food systems
for profit, prvately owned, motivated to please customers, high quality food
, key features of non commercial food systems
non profit, added value services, food quality may be lower
key components of a commercial food system
supply chain, technology, marketing, regulatory compliance, ordering interface, payment/customer
service
key components of non profit food system
volunteer coordination, food sourcing/donation, delivery logistics, client intake/eligibility
supplemental nutrition assistance program
food stamps for low income families
meals on wheels
delivers meals to people unable to cook at home
congregate meal sites
senior meal program for older adults to eat together
WIC
pregnant, postpartum, or breastfeeding women if you or child qualifies for SNAP
national school breakfast and lunch program
