NUSC 1165: Final Exam Study Guide
Questions All Solved Correct Graded A+
2025.
Leading Causes of Death Attributed to Nutrition - Answer 1. Heart Disease
2. Cancer
3. Stroke
4. Diabetes
Nutrient Classification: Energy Yielding Nutrients - Answer Carbs, Protein, Fats
Nutrient Classification: Macronutrients - Answer Carb, Protein, Lipids, Water
Nutrient Classification: Micronutrients - Answer B Vitamins, Vitamin C, vitamin A, Vitamin D,
Vitamin E, Vitamin K, Calcium, Iron
Nutrient Classification: Inorganic - Answer Minerals, Water
Nutrient Classification: Organic - Answer Carbohydrates, Lipids, Protein, Vitamins
Amount of Energy Carbohydrates Provides - Answer 4 kcals
Amount of Energy Protein Provides - Answer 4 kcals
Amount of Energy Fat Provides - Answer 9 kcals
Amount of Energy Alcohol Provides - Answer 7 kcals
Nutrient Density - Answer 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.
,Epidemiological Study - Answer Observing relationships between diet, health and disease
patterns in different food populations
Case Control Studies - Answer Compares individuals with a particular condition to similar
individuals without the condition
Depletion-Repletion Studies - Answer 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... - Answer Results were based on
scientific studies that used the proper controls, adequate experimental subjects, and the data
was quantifiable
Adequate Intake (AI) - Answer Established due to insufficient scientific date to establish an EAR
and calculate an RDA
Estimated Average Requirements (EARS) - Answer Amount needed to meet 50% of people in
the same gender and life-stage group
Recommended Dietary Allowances (RDA) - Answer Intakes that meet the needs of nearly all
(97-98%) of individuals in each gender and life-stage group
Tolerable Upper Intake Levels (ULs) - Answer 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 - Answer 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 - Answer Nutrition/ lifestyle recommendations published by the U.S.
Department of Health and Human Services. Only recommendation with major emphasis on
, 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 - Answer Based on food groups to determine overall energy and macronutrient
intake
Healthy People Initiative - Answer National health promotion and disease prevention
objectives for the U.S.
Food Labels - Answer Food and Drug Administration (FDA): regulates all foods except meat
and poultry
United States Department of Agriculture (USDA): meats and poultry only
Structure/Function Label Claim - Answer "Calcium builds strong bones"
Nutrient Content Claim - Answer "low" "high" "free" "reduced" "lean""antioxidant"
Health Claims - Answer Relationship between a food, food component, and a dietary
supplement ingredient
Anthropometric Measurement - Answer Weight, height, or skin fold evaluation
Organization of Life - Answer Atoms, Molecule, Cells, Tissues, Organ, Organ System
Organs of the Digestive System: Mouth - Answer Chews food and mixes it with saliva
Organs of the Digestive System: Salivary Glands - Answer Produce saliva, which contains
starch-digesting enzyme
Organs of the Digestive System: Pharynx - Answer Swallows chewed food mixed with saliva
Organs of the Digestive System: Esophagus - Answer Moves food to the stomach
Questions All Solved Correct Graded A+
2025.
Leading Causes of Death Attributed to Nutrition - Answer 1. Heart Disease
2. Cancer
3. Stroke
4. Diabetes
Nutrient Classification: Energy Yielding Nutrients - Answer Carbs, Protein, Fats
Nutrient Classification: Macronutrients - Answer Carb, Protein, Lipids, Water
Nutrient Classification: Micronutrients - Answer B Vitamins, Vitamin C, vitamin A, Vitamin D,
Vitamin E, Vitamin K, Calcium, Iron
Nutrient Classification: Inorganic - Answer Minerals, Water
Nutrient Classification: Organic - Answer Carbohydrates, Lipids, Protein, Vitamins
Amount of Energy Carbohydrates Provides - Answer 4 kcals
Amount of Energy Protein Provides - Answer 4 kcals
Amount of Energy Fat Provides - Answer 9 kcals
Amount of Energy Alcohol Provides - Answer 7 kcals
Nutrient Density - Answer 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.
,Epidemiological Study - Answer Observing relationships between diet, health and disease
patterns in different food populations
Case Control Studies - Answer Compares individuals with a particular condition to similar
individuals without the condition
Depletion-Repletion Studies - Answer 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... - Answer Results were based on
scientific studies that used the proper controls, adequate experimental subjects, and the data
was quantifiable
Adequate Intake (AI) - Answer Established due to insufficient scientific date to establish an EAR
and calculate an RDA
Estimated Average Requirements (EARS) - Answer Amount needed to meet 50% of people in
the same gender and life-stage group
Recommended Dietary Allowances (RDA) - Answer Intakes that meet the needs of nearly all
(97-98%) of individuals in each gender and life-stage group
Tolerable Upper Intake Levels (ULs) - Answer 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 - Answer 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 - Answer Nutrition/ lifestyle recommendations published by the U.S.
Department of Health and Human Services. Only recommendation with major emphasis on
, 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 - Answer Based on food groups to determine overall energy and macronutrient
intake
Healthy People Initiative - Answer National health promotion and disease prevention
objectives for the U.S.
Food Labels - Answer Food and Drug Administration (FDA): regulates all foods except meat
and poultry
United States Department of Agriculture (USDA): meats and poultry only
Structure/Function Label Claim - Answer "Calcium builds strong bones"
Nutrient Content Claim - Answer "low" "high" "free" "reduced" "lean""antioxidant"
Health Claims - Answer Relationship between a food, food component, and a dietary
supplement ingredient
Anthropometric Measurement - Answer Weight, height, or skin fold evaluation
Organization of Life - Answer Atoms, Molecule, Cells, Tissues, Organ, Organ System
Organs of the Digestive System: Mouth - Answer Chews food and mixes it with saliva
Organs of the Digestive System: Salivary Glands - Answer Produce saliva, which contains
starch-digesting enzyme
Organs of the Digestive System: Pharynx - Answer Swallows chewed food mixed with saliva
Organs of the Digestive System: Esophagus - Answer Moves food to the stomach
