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NSC 150 Exam 2 Questions and Correct
Answers
Obesity(20%) heavier than healthy weight for a given height Ans:
36% of Americans
Type 2 diabetes Ans: Chronic condition in which the body cannot
properly absorb glucose(blood sugar) AKA- insulin resistance.
Diabetes and pre-diabetes Ans: 57% of US population
Cancer Ans: 21% of US deaths. Dietary factors account for 1/3 of
cancers in western countries
Ecosystem Ans: biological community of interacting living
organisms and their physical surroundings
Ecological integrity Ans: Ability of an ecosystem to maintain
healthy functioning
Benefits from ecosystem Ans: Provisioning: direct provision of
food, water, clothes, medicine
Regulating: natural control of processes
Cultural: psychological and emotional benefits. Recreational use
Supporting: services need for production of all other services
What percent of ecosystem services are being degraded or used
unsustainably Ans: 60%
© 2025 All rights reserved
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Freshwater Ans: Agriculture uses 70% of freshwater worldwide
Carbon footprint Ans: Greenhouse gas emissions caused by an
individual
Ecological footprint Ans: Amount of land it takes to support an
individual's lifestyle
Health disparities Ans: differences in health status between
groups of people based on factors such as socioeconomic status,
race, ethnicity, education, environmental exposures
Health inequities Ans: When disparities result from "systemic,
avoidable, unfair, and unjust" practices and polices, sustained over
time, beyond control of individuals
Root causes of food system related inequities Ans: Poverty
Low access to food
Education
Policy (subsidies for unhealthier foods make them cheaper)
The United States has recently experienced an epidemiological
transition in which chronic diseases have overtaken infection as
the primary cause of morbidity and mortality. Ans: True
Which of the following is a known dietary risk factor for cancer?
(Select all that apply) Ans: Obesity and alcohol intake
During which point along the food supply chain is food
susceptible to microbial contamination? Ans: Production,
Processing, Distribution, Retail and Preparation (All of the above)
© 2025 All rights reserved
NSC 150 Exam 2 Questions and Correct
Answers
Obesity(20%) heavier than healthy weight for a given height Ans:
36% of Americans
Type 2 diabetes Ans: Chronic condition in which the body cannot
properly absorb glucose(blood sugar) AKA- insulin resistance.
Diabetes and pre-diabetes Ans: 57% of US population
Cancer Ans: 21% of US deaths. Dietary factors account for 1/3 of
cancers in western countries
Ecosystem Ans: biological community of interacting living
organisms and their physical surroundings
Ecological integrity Ans: Ability of an ecosystem to maintain
healthy functioning
Benefits from ecosystem Ans: Provisioning: direct provision of
food, water, clothes, medicine
Regulating: natural control of processes
Cultural: psychological and emotional benefits. Recreational use
Supporting: services need for production of all other services
What percent of ecosystem services are being degraded or used
unsustainably Ans: 60%
© 2025 All rights reserved
, 2 | Page
Freshwater Ans: Agriculture uses 70% of freshwater worldwide
Carbon footprint Ans: Greenhouse gas emissions caused by an
individual
Ecological footprint Ans: Amount of land it takes to support an
individual's lifestyle
Health disparities Ans: differences in health status between
groups of people based on factors such as socioeconomic status,
race, ethnicity, education, environmental exposures
Health inequities Ans: When disparities result from "systemic,
avoidable, unfair, and unjust" practices and polices, sustained over
time, beyond control of individuals
Root causes of food system related inequities Ans: Poverty
Low access to food
Education
Policy (subsidies for unhealthier foods make them cheaper)
The United States has recently experienced an epidemiological
transition in which chronic diseases have overtaken infection as
the primary cause of morbidity and mortality. Ans: True
Which of the following is a known dietary risk factor for cancer?
(Select all that apply) Ans: Obesity and alcohol intake
During which point along the food supply chain is food
susceptible to microbial contamination? Ans: Production,
Processing, Distribution, Retail and Preparation (All of the above)
© 2025 All rights reserved
