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NUSC 1165 Final Exam CHEA 2025 Questions With Complete Solutions Verified.
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NUSC 1165 Final Exam CHEA 2025 Questions With Complete Solutions Verified.
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NUSC 1165 FINAL EXAM CHEA1. leading causes of death attributed to nutrition: heart disease, cancer,
stroke
2. energy yielding nutrients: broken down to generate energy
- carbs, lipids, proteins
3. macronutrients: needed in large amounts
- carbs, lipid, proteins, water
4. micronutrients: needed in small amounts
- vitamins, minerals
5. inorganic: does not contain carbon
6. organic: contains carbon
7. amount of energy provided by carbs: 4 kcals
8. amount of energy provided by lipids: 9 kcal
9. amount of energy provided by protein: 4 kcal
10.amount of energy provided by alcohol: 7 kcal
11.examples of nutrient-dense foods: low fat milk, fruit/nut trail mix,
fresh fruit, baked chips, oatmeal raisin cookies
12.epidemiological study: observing relationships between diet, health,
,and dis- ease patterns in dif populations
13.balance study: compares the total amount of a nutrient that enters
the body with the total amount that leaves the body
14.depletion-repletion study: A study that feeds subjects a diet devoid of
a nutri- ent until signs of deficiency appear, and then adds the nutrient
back to the diet to a level at which symptoms disappear and health is
restored
15.double blind study: An experiment in which neither the participant
nor the researcher knows whether the participant has received the
treatment or the placebo
16.single blind study: study in which the subjects do not know if they
are in the experimental or the control group
17.variety: selecting nutrient dense foods from each food group and
within each
18.balance: one food lacking in a nutrient, balance with another food tha
doesnt
19.moderation: all types of food are ok
- not consuming too much energy, fat, sugar, alc
- achieves healthy weight and lowers risk of chronic disease
,20.Steps of the Scientific Method: observation, hypothesis, experiment,
conclu- sion
21.theory vs hypothesis: theory: explanation based on scientific study
and rea- soning
hypothesis: proposed explanation
22.sources of reliable nutrition info: Government recommendations,
universities, health professionals, nonprofit organizations based on
science to provide informa- tion to improve health
, 23.recommended dietary allowances: intakes that meet needs of 97-
98% of healthy individs in each group
- determined using EAR value and taking into acct individ variability
- intakes lower than this can indicate deficiency
24.Estimated Average Requirement (EAR): amount of a nutrient that
meets the needs of 50% of healthy people in a life stage/gender group
25.Adequate Intake (AI): a recommended average daily nutrient intake
level based on observed or experimentally determined estimates of
nutrient intake by a group of healthy people
26.Upper Levels (UL): max daily intakes unlikely to pose a risk to almost
all individs in specific group
27.AMDR: intakes ranges for energy yielding nutrients
- expressed as % of total energy intake
28.EER: average energy intakes predicted to maintain body weight by
calculating amount of kcals
- takes into acct gender, weight, height, level of physical activity
29.dietary guidlines: nutrition/ lifestyle recommendations published by
US depart- ment of health and human services
- only recommendation w major emphasis on food safety
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