COMPREHENSIVE NUTRITION
CONCEPTS FOR NUSC 1165 EXAM 1
QUESTIONS AND ANSWERS 2026
VERIFIED.
Nutrition - ANS A science that studies the interactions between living organisms and food.
Nutrient - ANS A chemical substances in food that provides energy, structure, and regulates
body processes.
Availability - ANS Access to food based on food environmnent, location, socioeconomic
status, and health status.
Health Concerns - ANS Individuals may choose foods based on current health status, or
prevention of disease.
Culture - ANS Influences that lead to food preferences, including traditional foods and
holiday celebrations.
Psychological and Emotional State - ANS Emotional factors can lead to comfort eating or food
being used as a reward or punishment.
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,Food Marketing - ANS Advertisements target specific demographics using specific
characteristics.
Social Acceptability - ANS Uses of food in social situations that factor in food choices.
Personal Preferences - ANS Favorite foods or personal beliefs that play a role in the foods
people eat.
Underconsumed Food Groups - ANS Dietary components such as fruits, vegetables, oils, and
dairy.
Overconsumed Food Groups - ANS Dietary components such as protiens and total grains.
Leading Causes of Deaths Attributed to Nutrition - ANS Heart disease, diabetes, stroke, and
cancer.
Essential Nutrients - ANS Nutrients that are not produced by the body and are obtained from
the diet in small amounts.
Nonessential Nutrients - ANS Nutrients required for growth and health that can be produced
by the body.
Phytochemicals - ANS Chemicals in plant-based foods that are not nutrients but that have
effects on the body.
Zoochemicals - ANS Health-promoting substances found in animal foods.
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, Energy-Yielding Nutrients - ANS Carbohydrates
Protiens
Lipids (fats)
Energy Amounts Provided from Carbohydrates and Protein - ANS 4 kcal/g
Energy Amounts Provided from Lipids (also known as fats) - ANS 9 kcal/g
Energy Amounts Provided from Alcohol - ANS 7 kcal/g
Macronutrients - ANS Carbohydrates
Protiens
Lipids (fats)
Water
Organic Molecules (contains carbon) - ANS Carbohydrates
Protiens
Vitamins
Lipids (fats)
Inorganic Molecules (does not contain carbon) - ANS Minerals
Water
Micronutrients - ANS Vitamins:
B and C (water soluble), A, K, D and E (fat soluble)
@COPYRIGHT ALL RIGHTS RESERVED PAGE 3 OF 16
CONCEPTS FOR NUSC 1165 EXAM 1
QUESTIONS AND ANSWERS 2026
VERIFIED.
Nutrition - ANS A science that studies the interactions between living organisms and food.
Nutrient - ANS A chemical substances in food that provides energy, structure, and regulates
body processes.
Availability - ANS Access to food based on food environmnent, location, socioeconomic
status, and health status.
Health Concerns - ANS Individuals may choose foods based on current health status, or
prevention of disease.
Culture - ANS Influences that lead to food preferences, including traditional foods and
holiday celebrations.
Psychological and Emotional State - ANS Emotional factors can lead to comfort eating or food
being used as a reward or punishment.
@COPYRIGHT ALL RIGHTS RESERVED PAGE 1 OF 16
,Food Marketing - ANS Advertisements target specific demographics using specific
characteristics.
Social Acceptability - ANS Uses of food in social situations that factor in food choices.
Personal Preferences - ANS Favorite foods or personal beliefs that play a role in the foods
people eat.
Underconsumed Food Groups - ANS Dietary components such as fruits, vegetables, oils, and
dairy.
Overconsumed Food Groups - ANS Dietary components such as protiens and total grains.
Leading Causes of Deaths Attributed to Nutrition - ANS Heart disease, diabetes, stroke, and
cancer.
Essential Nutrients - ANS Nutrients that are not produced by the body and are obtained from
the diet in small amounts.
Nonessential Nutrients - ANS Nutrients required for growth and health that can be produced
by the body.
Phytochemicals - ANS Chemicals in plant-based foods that are not nutrients but that have
effects on the body.
Zoochemicals - ANS Health-promoting substances found in animal foods.
@COPYRIGHT ALL RIGHTS RESERVED PAGE 2 OF 16
, Energy-Yielding Nutrients - ANS Carbohydrates
Protiens
Lipids (fats)
Energy Amounts Provided from Carbohydrates and Protein - ANS 4 kcal/g
Energy Amounts Provided from Lipids (also known as fats) - ANS 9 kcal/g
Energy Amounts Provided from Alcohol - ANS 7 kcal/g
Macronutrients - ANS Carbohydrates
Protiens
Lipids (fats)
Water
Organic Molecules (contains carbon) - ANS Carbohydrates
Protiens
Vitamins
Lipids (fats)
Inorganic Molecules (does not contain carbon) - ANS Minerals
Water
Micronutrients - ANS Vitamins:
B and C (water soluble), A, K, D and E (fat soluble)
@COPYRIGHT ALL RIGHTS RESERVED PAGE 3 OF 16
