NSC 101 Exam Questions with Verified
Answers (100% Pass)
List factors that influence food choices; explain how these differ from past generations -
Answer-- Taste, price, convenience, availability, advertising, emotional comfort, habit,
preference, social norms, positive or negative associations, values, weight, nutrition and
health benefits.
- Cultural and social meanings of food
Define a non-nutrient and explain their role in the diet - Answer-- Fiber: aides bowel
movement
- Water: needed in the largest quantity, universal solvent that can dissolve more
substances than any liquid
List the 6 nutrient categories, identify the main roles of each and identify which provide
energy - Answer-- Proteins: supplies energy, formation of muscles, bone, blood,
enzymes, some hormones; cell membranes; tissue repair; regulates water/acid-base
balance,
- Carbohydrates: supplies energy to brain cells, nervous system, blood and muscles
during exercise
- Fats: Supplies energy, insulates and cushions organs, assists vitamin absorption
- Vitamins: promotes chemical reactions in cells
- Minerals: regulates body functions; assists growth; catalysts for energy release
- Water: provides a medium for and transports chemical reactions; regulates
temperature; removes waste; 50-70% of body weight
List the caloric densities for each of the energy-yielding nutrients - Answer--
Carbohydrates: 4 cal/gram
- Fat (lipid): 9 cal/gram
- Protein: 4 cal/gram
· List the basic principles of a well-balanced diet - Answer-- Variety
- Moderation
- Calorie control
- Balance
- adequacy
Define the "scientific method", including the basic steps - Answer-The scientific method
is the educated way to go about an experiment.
- Observation and question
- Hypothesis and prediction
- Experiment
- Results and interpretation
- See if hypothesis is supported/not supported
, Explain the differences between observational and experimental studies - Answer--
Observational studies draw information from a sample of a population, and the
independent variable is not under the researcher's control
- Experimental studies have randomized groups, meaning they are paired by chance,
into a control group and test group
Identify examples of different study designs discussed in the book - Answer-- Blind
experiment: the researcher is aware of which subjects are in the control
group/experimental group, but the subjects are not aware.
- Case study: study of a single individual, to observe treatments and effects.
- Control group: the group in an experiment that has the same similarities as the other
group that gets treatment, but this group gets the placebo.
Describe how to obtain current and accurate nutrition advice - Answer-- Be capable of
catching red flags: quick and easy, too good to be true, scare tactics, money back
guarantee, superior unconventional medical practices, disclaimers, unsupported nutrient
or human body evidence.
- Check creditable sources like
o DRI (dietary reference intake)
-AMDR (acceptable macronutrient distribution range)
o MyPlate
o Daily Values
o Dietary Guidelines for Americans
o Estimated Energy Requirement
List and describe the characteristics of the MyPlate food guide - Answer-- Visual tool for
meal planning
- Five different food groups: fruits, veggies, protein foods, grains, and dairy
o Limit fats and empty calories
List the different categories of the DRI (RDA, UL, etc.) and explain what they represent -
Answer-- DRI applies to healthy people only
- RDA: (recommended dietary allowance) accounts for needs of 97-98% of population
- UL: (upper intake level) identifies potentially toxic levels (too much)
- EAR: (estimated average requirement) average daily nutrient intake, not used as a
standard, but to create recommendations and measure intake of half the healthy
individuals (in particular life stage and gender group)
- AI: (adequate intakes) scientific evidence and educated guesswork, is used when EAR
and RDA cannot be determined; is based on recorded dietary information, if nutrient
intake meets the RDA or AI it is considered adequate
Explain the role of AMDR and how they differ from DV - Answer-- Acceptable
Macronutrient Distribution Ranges: intake ranges for energy-yielding nutrients
o CHO: 45-65% of total calories
o Fat/Lipids: 20-35% of total calories
Answers (100% Pass)
List factors that influence food choices; explain how these differ from past generations -
Answer-- Taste, price, convenience, availability, advertising, emotional comfort, habit,
preference, social norms, positive or negative associations, values, weight, nutrition and
health benefits.
- Cultural and social meanings of food
Define a non-nutrient and explain their role in the diet - Answer-- Fiber: aides bowel
movement
- Water: needed in the largest quantity, universal solvent that can dissolve more
substances than any liquid
List the 6 nutrient categories, identify the main roles of each and identify which provide
energy - Answer-- Proteins: supplies energy, formation of muscles, bone, blood,
enzymes, some hormones; cell membranes; tissue repair; regulates water/acid-base
balance,
- Carbohydrates: supplies energy to brain cells, nervous system, blood and muscles
during exercise
- Fats: Supplies energy, insulates and cushions organs, assists vitamin absorption
- Vitamins: promotes chemical reactions in cells
- Minerals: regulates body functions; assists growth; catalysts for energy release
- Water: provides a medium for and transports chemical reactions; regulates
temperature; removes waste; 50-70% of body weight
List the caloric densities for each of the energy-yielding nutrients - Answer--
Carbohydrates: 4 cal/gram
- Fat (lipid): 9 cal/gram
- Protein: 4 cal/gram
· List the basic principles of a well-balanced diet - Answer-- Variety
- Moderation
- Calorie control
- Balance
- adequacy
Define the "scientific method", including the basic steps - Answer-The scientific method
is the educated way to go about an experiment.
- Observation and question
- Hypothesis and prediction
- Experiment
- Results and interpretation
- See if hypothesis is supported/not supported
, Explain the differences between observational and experimental studies - Answer--
Observational studies draw information from a sample of a population, and the
independent variable is not under the researcher's control
- Experimental studies have randomized groups, meaning they are paired by chance,
into a control group and test group
Identify examples of different study designs discussed in the book - Answer-- Blind
experiment: the researcher is aware of which subjects are in the control
group/experimental group, but the subjects are not aware.
- Case study: study of a single individual, to observe treatments and effects.
- Control group: the group in an experiment that has the same similarities as the other
group that gets treatment, but this group gets the placebo.
Describe how to obtain current and accurate nutrition advice - Answer-- Be capable of
catching red flags: quick and easy, too good to be true, scare tactics, money back
guarantee, superior unconventional medical practices, disclaimers, unsupported nutrient
or human body evidence.
- Check creditable sources like
o DRI (dietary reference intake)
-AMDR (acceptable macronutrient distribution range)
o MyPlate
o Daily Values
o Dietary Guidelines for Americans
o Estimated Energy Requirement
List and describe the characteristics of the MyPlate food guide - Answer-- Visual tool for
meal planning
- Five different food groups: fruits, veggies, protein foods, grains, and dairy
o Limit fats and empty calories
List the different categories of the DRI (RDA, UL, etc.) and explain what they represent -
Answer-- DRI applies to healthy people only
- RDA: (recommended dietary allowance) accounts for needs of 97-98% of population
- UL: (upper intake level) identifies potentially toxic levels (too much)
- EAR: (estimated average requirement) average daily nutrient intake, not used as a
standard, but to create recommendations and measure intake of half the healthy
individuals (in particular life stage and gender group)
- AI: (adequate intakes) scientific evidence and educated guesswork, is used when EAR
and RDA cannot be determined; is based on recorded dietary information, if nutrient
intake meets the RDA or AI it is considered adequate
Explain the role of AMDR and how they differ from DV - Answer-- Acceptable
Macronutrient Distribution Ranges: intake ranges for energy-yielding nutrients
o CHO: 45-65% of total calories
o Fat/Lipids: 20-35% of total calories
