NSC Nutrition Interventions 5 — Questions and Answers
Question 1: How does dehydration primarily affect worker safety, according to NSC guidance?
- It increases muscle size
- It impairs cognitive function, reaction time, and physical performance (Correct answer)
- It reduces caloric needs
- It has no effect on safety if food is consumed
Correct answer: It impairs cognitive function, reaction time, and physical performance
Even mild dehydration of 1–2% body weight loss can impair concentration, decision-making, and reaction time, elevating the risk of workplace accidents.
Question 2: A company wants to evaluate the effectiveness of its nutrition intervention program. Which outcome measure is most relevant?
- Number of vending machine purchases
- Changes in worker biometric data such as BMI, blood pressure, and cholesterol levels (Correct answer)
- Total cafeteria revenue
- Number of nutrition pamphlets distributed
Correct answer: Changes in worker biometric data such as BMI, blood pressure, and cholesterol levels
Biometric outcomes like BMI, blood pressure, and cholesterol directly measure the health impact of a nutrition intervention program.
Question 3: Which food preparation method best preserves the vitamin content of vegetables served in a workplace cafeteria?
- Deep frying
- Boiling for extended periods
- Steaming or light stir-frying (Correct answer)
- Microwaving until fully browned
Correct answer: Steaming or light stir-frying
Steaming and light stir-frying use minimal water and lower heat, which best preserves heat-sensitive and water-soluble vitamins like vitamin C and B vitamins.
Question 4: Omega-3 fatty acids are recommended in occupational health nutrition primarily because they help to:
- Increase LDL cholesterol levels
- Reduce inflammation and lower cardiovascular disease risk (Correct answer)
- Accelerate fat storage for energy reserves
- Replace the need for dietary protein
Correct answer: Reduce inflammation and lower cardiovascular disease risk
Omega-3 fatty acids have anti-inflammatory properties and lower triglyceride levels, significantly reducing the risk of heart disease.
Question 5: Which concept describes providing workers with accurate information to make their own informed dietary choices?
- Mandatory compliance
- Nutrition surveillance
- Health literacy and empowerment (Correct answer)
- Punitive incentive design
Correct answer: Health literacy and empowerment
Health literacy and empowerment-based approaches give workers the knowledge and skills to make autonomous, informed dietary decisions.
Question 6: A worker consuming a high-sodium diet is at greatest risk for which occupational health condition?
- Osteoporosis
- Hypertension, which increases risk for cardiovascular events (Correct answer)
- Iron-deficiency anemia
- Vitamin B12 deficiency
Correct answer: Hypertension, which increases risk for cardiovascular events
Chronic high sodium intake raises blood pressure, increasing the risk of heart attack and stroke, which are leading causes of work-related mortality.
Question 7: What is the recommended daily fiber intake for adults, as generally supported by U.S. dietary guidelines?
- 10–15 grams per day
- 25–38 grams per day (Correct answer)
- 50–60 grams per day
- 5–10 grams per day
Correct answer: 25–38 grams per day
U.S. dietary guidelines recommend 25 grams of fiber per day for women and 38 grams for men to support digestive health and reduce chronic disease risk.
NSC Nutrition Interventions 5
How does dehydration primarily affect worker safety, according to NSC guidance?