NUSC 1165: Final Exam Study Guide Questions with Correct Answers 100% Verified By
Experts| 2025/2026 Latest Update
Leading Causes of Death Attributed to Nutrition 1. Heart Disease
2. Cancer
3. Stroke
4. Diabetes
Nutrient Classification: Energy Yielding Nutrients Carbs, Protein, Fats
Nutrient Classification: Macronutrients Carb, Protein, Lipids, Water
Nutrient Classification: Micronutrients B Vitamins, Vitamin C, vitamin A, Vitamin D, Vitamin
E, Vitamin K, Calcium, Iron
Nutrient Classification: Inorganic Minerals, Water
Nutrient Classification: Organic Carbohydrates, Lipids, Protein, Vitamins
Amount of Energy Carbohydrates Provides 4 kcals
Amount of Energy Protein Provides 4 kcals
Amount of Energy Fat Provides 9 kcals
Amount of Energy Alcohol Provides 7 kcals
,Nutrient Density A measure of nutrient a food provides compared to its energy content i.e.:
broccoli vs. french fries, low-fat milk vs. sweetened iced tea.
Other nutrient dense foods: fruit/nut trail mix, fresh fruit, baked chips, oatmeal raisin cookies
Balance Study The type of nutrition study that focuses on the amount of nutrient consumed
compared to the nutrient leaving the body
Epidemiological Study Observing relationships between diet, health and disease patterns in
different food populations
Case Control Studies Compares individuals with a particular condition to similar individuals
without the condition
Depletion-Repletion Studies The nutrient is eliminated in the diet until deficiency symptoms
appear. Then the nutrient is added back to the diet to a level which may eliminate the
symptoms
A nutrition supplement or product is considered credible if... Results were based on
scientific studies that used the proper controls, adequate experimental subjects, and the data
was quantifiable
Adequate Intake (AI) Established due to insufficient scientific date to establish an EAR and
calculate an RDA
Estimated Average Requirements (EARS) Amount needed to meet 50% of people in the
same gender and life-stage group
Recommended Dietary Allowances (RDA) Intakes that meet the needs of nearly all (97-98%)
of individuals in each gender and life-stage group
, Tolerable Upper Intake Levels (ULs) Maximum daily intake that is unlikely to pose a risk of
adverse health effects to almost all individuals in a specific life-stage and gender group
Differences between the energy recommendations AMDR and EER Estimated Energy
Requirements (EERs): average energy intakes predicted to maintain body weight by calculating
the amount of kilocalories
Acceptable Macronutrient Distribution Ranges (AMDRs): Intakes of macronutrients
(carbohydrate, protein, and fat) are expressed in %. Expressed as a % of total energy intake
Dietary Guidelines Nutrition/ lifestyle recommendations published by the U.S. Department
of Health and Human Services. Only recommendation with major emphasis on FOOD SAFETY
MyPlate vs. My Pyramid Differences Plate Shape vs. Pyramid
Protein Group vs. Meat & Beans
Section on Fats and Oils- present on the Pyramid, but not the Plate
Physical Activity Emphasis- Present on the Pyramid, but not the Plate
Exchange Lists Based on food groups to determine overall energy and macronutrient intake
Healthy People Initiative National health promotion and disease prevention objectives for
the U.S.
Food Labels Food and Drug Administration (FDA): regulates all foods except meat and
poultry
United States Department of Agriculture (USDA): meats and poultry only
Experts| 2025/2026 Latest Update
Leading Causes of Death Attributed to Nutrition 1. Heart Disease
2. Cancer
3. Stroke
4. Diabetes
Nutrient Classification: Energy Yielding Nutrients Carbs, Protein, Fats
Nutrient Classification: Macronutrients Carb, Protein, Lipids, Water
Nutrient Classification: Micronutrients B Vitamins, Vitamin C, vitamin A, Vitamin D, Vitamin
E, Vitamin K, Calcium, Iron
Nutrient Classification: Inorganic Minerals, Water
Nutrient Classification: Organic Carbohydrates, Lipids, Protein, Vitamins
Amount of Energy Carbohydrates Provides 4 kcals
Amount of Energy Protein Provides 4 kcals
Amount of Energy Fat Provides 9 kcals
Amount of Energy Alcohol Provides 7 kcals
,Nutrient Density A measure of nutrient a food provides compared to its energy content i.e.:
broccoli vs. french fries, low-fat milk vs. sweetened iced tea.
Other nutrient dense foods: fruit/nut trail mix, fresh fruit, baked chips, oatmeal raisin cookies
Balance Study The type of nutrition study that focuses on the amount of nutrient consumed
compared to the nutrient leaving the body
Epidemiological Study Observing relationships between diet, health and disease patterns in
different food populations
Case Control Studies Compares individuals with a particular condition to similar individuals
without the condition
Depletion-Repletion Studies The nutrient is eliminated in the diet until deficiency symptoms
appear. Then the nutrient is added back to the diet to a level which may eliminate the
symptoms
A nutrition supplement or product is considered credible if... Results were based on
scientific studies that used the proper controls, adequate experimental subjects, and the data
was quantifiable
Adequate Intake (AI) Established due to insufficient scientific date to establish an EAR and
calculate an RDA
Estimated Average Requirements (EARS) Amount needed to meet 50% of people in the
same gender and life-stage group
Recommended Dietary Allowances (RDA) Intakes that meet the needs of nearly all (97-98%)
of individuals in each gender and life-stage group
, Tolerable Upper Intake Levels (ULs) Maximum daily intake that is unlikely to pose a risk of
adverse health effects to almost all individuals in a specific life-stage and gender group
Differences between the energy recommendations AMDR and EER Estimated Energy
Requirements (EERs): average energy intakes predicted to maintain body weight by calculating
the amount of kilocalories
Acceptable Macronutrient Distribution Ranges (AMDRs): Intakes of macronutrients
(carbohydrate, protein, and fat) are expressed in %. Expressed as a % of total energy intake
Dietary Guidelines Nutrition/ lifestyle recommendations published by the U.S. Department
of Health and Human Services. Only recommendation with major emphasis on FOOD SAFETY
MyPlate vs. My Pyramid Differences Plate Shape vs. Pyramid
Protein Group vs. Meat & Beans
Section on Fats and Oils- present on the Pyramid, but not the Plate
Physical Activity Emphasis- Present on the Pyramid, but not the Plate
Exchange Lists Based on food groups to determine overall energy and macronutrient intake
Healthy People Initiative National health promotion and disease prevention objectives for
the U.S.
Food Labels Food and Drug Administration (FDA): regulates all foods except meat and
poultry
United States Department of Agriculture (USDA): meats and poultry only
