SCI228 Entire Course all discussions all quizes , midterm and all ilabs
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Devry SCI228 Week 1 Discussion DQ1 & DQ 2 .
DQ 1
|
The Digestive System (graded)
|
Imagine yourself
eating a ham and cheese sandwich. What steps take place with regard to
digesting the sandwich?
1.
a) Make sure that the
students can distinguish between mechanical and chemical digestion.
b) What role does HCL play with regard to protein digestion and bacteria?
c) What are the roles of the small and large intestines?
b) What role does HCL play with regard to protein digestion and bacteria?
c) What are the roles of the small and large intestines?
DQ 2
|
Food Safety & Technology
(graded)
|
What does food safety
and technology have to do with me?
1. a) Food spoilage. How and why does it occur?
b) What are the four most important things when it comes to food safety?
c) Define organic foods and the process involved with becoming a certified organic farm.
b) What are the four most important things when it comes to food safety?
c) Define organic foods and the process involved with becoming a certified organic farm.
Devry SCI228 Week 2 Discussion DQ1 & DQ 2 .
DQ 1
|
Carbohydrates (graded)
|
What role do
carbohydrates play in the diet?
DQ 2
|
Nutrition & Physical Activity
(graded)
|
What are the benefits
of regular physical activity?
Devry SCI228 Week 3 Discussion DQ1 & DQ 2 .
DQ 1
|
Lipids (graded)
|
What is the role of
fat in the diet?
DQ 2
|
Proteins (graded)
|
What role do proteins
play in the body?
Devry SCI228 Week 4 Discussion DQ1 & DQ 2 .
DQ 1
|
Fluid and Electrolytes (graded)
|
Why is hydration so
important to our survival?
DQ 1
|
Fluid and Electrolyte Disorders
(graded)
|
What happens to the
body when it is dehydrated?
Devry SCI228 Week 5 Discussion DQ1 & DQ 2 .
DQ 1
|
Bone Health (graded)
|
What is the role of
the skeletal system?
DQ 2
|
Vitamins: To Take or Not To Take
(graded)
|
What are dietary
supplements?
Devry SCI228 Week 6 Discussion DQ1 & DQ 2 .
DQ 1
|
What is a Healthy Body Weight?
(graded)
|
What are the struggles
with regard to a healthy body weight?
DQ 2
|
Disordered Eating Behaviors
(graded)
|
What causes one to
have an eating disorder?
Devry SCI228 Week 7 Discussion DQ1 & DQ 2 .
DQ 1
|
Nutrition Throughout the Lifecycle
(graded)
|
What nutrients are
important during various lifecycle stages?
DQ 2
|
Can Nutrition Influence a Disease?
(graded)
|
What is a chronic
disease, and what role does nutrition play?
Devry SCI228 Week 1 Quiz .
Devry SCI228 Week 1
Quiz .
1.
1. Question : (TCO 1)
Which of the following is an example of disease that is directly caused by a
nutritional deficiency?
Anemia
Cancer
Osteoporosis
Heart disease
Question 2. Question :
(TCO 1) The Dietary Guidelines to Americans has defined physically active as a:
minimum of 60 minutes
of moderate activity most days.
minimum of 30 minutes
of moderate activity most days.
minimum of 15 minutes
of intense activity most days.
total of eight hours
of moderate activity per week.
Question 3. Question :
(TCO 1) Aim for fitness, build a healthy base, and choose sensibly are general
directives of:
The Food Guide
Pyramid.
The Nutrition Facts
Panel.
The Dietary Guidelines
for Americans.
The Nutrition
Recommendations for Canadians.
Question 4. Question :
(TCO 1) Hunger is best described as:
a physiological desire
to consume food.
a psychological desire
to consume food.
eating that is often
driven by environmental cues.
eating that is often
driven by emotional cues.
Question 5. Question :
(TCO 3) Which of the following does NOT describe the cell membrane of an animal
cell?
Rigid barrier
resistant to all noncellular molecules
Structurally organized
into a lipid bilayer
Dynamic and
continuously changing
Perimeter structure of
the cell that is composed of phospholipids, cholesterol, proteins, and
carbohydrate chains
Question 6. Question :
(TCO 3) What is chyme?
Ulcerations of the
esophageal lining
Healthy bacteria of
the small intestine
Mixture of partially
digested food, water, and gastric juices
Substance that allows
for the emulsification of dietary lipid
Question 7. Question :
(TCO 3) The main symptom associated with Clostridium botulinum intoxication is:
diarrhea.
paralysis.
anemia.
jaundice.
Question 8. Question :
(TCO 3) Which of the following foods is most likely to contain sulfites?
Peas (canned)
Yogurt
Grapes (fresh)
Ground beef
Question 9. Question :
(TCO 3) Which of the following is NOT a recommended method for preventing
cross-contamination?
Washing utensils and
cutting boards in the dishwasher
Using a porous wood
cutting board
Washing dishtowels and
aprons often
Separating raw and
cooked foods
Question 10. Question
: (TCO 3) Which of the following is an example of a persistent organic
pollutant?
Mercury
GMO
Sulfite
Coal tar
Devry SCI228 Week 2 Quiz .
Devry SCI228 Week 2
Quiz .
1. 1. Question : (TCO 1) Which of the following
is a disaccharide?
Sucrose
Fructose
Galactose
Glucose
Question 2. Question :
(TCO 1) A disaccharide is formed by the chemical bonding of:
two monosaccharides.
two polysaccharides.
one monosaccharide and
one polysaccharide.
two oligosaccharides.
Question 3. Question :
(TCO 1) Which of the following carbohydrates is the end product of
photosynthesis?
Glycogen
Galactose
Lactose
Glucose
Question 4. Question :
(TCO 2) After a meal, which hormone is responsible for moving glucose into the
body’s cells?
Glucagon
Estrogen
CCK
Insulin
Question 5. Question :
(TCO 2) Which of the following hormones is released when your blood glucose
levels fall too low?
Insulin
Estrogen
Bile
Glucagon
Question 6. Question :
(TCO 2) Which of the following is associated with diets high in added sugars?
Hyperactivity
Tooth decay
Diabetes
All of these
Question 7. Question :
(TCO 3) Peggy Sue’s doctor wants to screen her for reactive hypoglycemia. If
her doctor’s suspicions are correct and Peggy Sue does have reactive
hypoglycemia, what would you expect her blood glucose concentration to be at
approximately TWO HOURS after she had begun her glucose tolerance test?
Elevated as compared
to a normal individual
Depressed as compared
to a normal individual
Normal; two hours
after consuming the glucose load, her blood concentrations will be no different
from those of a normal individual
Question 8. Question :
(TCO 3) Which artificial sweetener was almost banned because of a proposed
relationship with bladder cancer in experimental animals?
Saccharin
Sucralose
Aspartame
Acesulfame-K
Question 9. Question :
(TCO 3) Over 16 million Americans have diabetes. Which of the following is the
most prevalent form of diabetes?
Type I
Type II
Gestational
Pediatric
Question 10. Question
: (TCO 4) Yogurt is tolerated better than milk by many lactase-deficient people
because:
yogurt has no lactose.
bacteria in yogurt
help digest the lactose.
it has a thicker
consistency.
yogurt is acidic.
Devry SCI228 Week 3 Quiz .
Devry SCI228 Week 3
Quiz .
1.
1. Question : (TCO 3)
Which of the following is a rich source of polyunsaturated fatty acids?
Corn oil
Coconut oil
Beef fat
Butter
Question 2. Question :
(TCO 3) Which of the following foods is the richest source of omega-3 fatty
acids?
Broccoli
Sirloin steak
Tofu
Salmon
Question 3. Question :
(TCO 6) Which of the following health problems has been associated with high
intakes of fat replacers?
Allergies
Gastrointestinal
distress
Elevated blood
cholesterol levels
Hypertension
Question 4. Question :
(TCO 6) To facilitate the digestion of dietary fats, the gallbladder stores and
releases a substance known as:
lipase.
bile.
hydrochloric acid.
bicarbonate.
Question 5. Question :
(TCO 6) What element makes protein different from carbohydrates and fat?
Carbon
Hydrogen
Oxygen
Nitrogen
Question 6. Question :
(TCO 5) All of the following are examples of protein hormones EXCEPT:
insulin.
thyroid.
glucagon.
estrogen.
Question 7. Question :
(TCO 5) The process through which mRNA copies genetic information from DNA and
carries it to the ribosome is called:
translation.
deamination.
denaturation.
transcription.
Question 8. Question :
(TCO 5) The type of protein-energy malnutrition characterized by a general lack
of protein, energy, and nutrients in the diet is called:
marasmus.
sickle cell anemia.
cystic fibrosis.
kwashiorkor.
Question 9. Question :
(TCO 5) Oligopeptides are a string of ________ amino acids.
1-2
4-9
10-15
more than 25
Question 10. Question
: (TCO 5) Which of the following is a genetic disorder resulting in
debilitating protein abnormalities?
Cystic fibrosis
Mad cow disease
Acidosis
Kwashiorkor
Devry SCI228 Week 5 Quiz .
Devry SCI228 Week 5
Quiz .
1.
1. Question : (TCO 3)
Which of the following are required components of antioxidant enzyme systems?
Antioxidant minerals
Antioxidant vitamins
Phytochemicals
Gastrointestinal
microflora
Question 2. Question :
(TCO 3) Which of the following statements is FALSE regarding free radicals?
Free radicals are
formed as a by-product of healthy metabolism.
Our body has no
mechanism to combat free radicals.
Exposure to pollution
increases free radical production.
Many diseases, such as
cancer and heart disease, are linked to free radical damage.
Question 3. Question :
(TCO 7) Taking Vitamin E supplements along with ________ can cause
uncontrollable bleeding.
antidepressants
anticoagulants
cholesterol-lowering
medications
oral contraceptives
Question 4. Question :
(TCO 7) Diseases that cause the malabsorption of fat can result in a deficiency
of:
Vitamin A.
Vitamin E.
Vitamin C.
Both answers: Vitamin
A and Vitamin E.
Question 5. Question :
(TCO 7) The doctor has recently told Julie that she is anemic. Julie should
consume ________ with her iron supplement to increase its absorption.
a tablespoon of castor
oil
a glass of milk
a glass of orange
juice
scrambled eggs
Question 6. Question :
(TCO 8) The retinoid that has the most important physiological role in the
human body is:
retinol.
retinoic acid.
retinal.
beta-carotene.
Question 7. Question :
(TCO 8) At what stage in the development of cancer is the DNA mutated?
Initiation
Promotion
Progression
Metastasis
Question 8. Question :
(TCO 8) Which of the following organs is the site of dietary Vitamin D
absorption?
Mouth
Stomach
Small intestine
Large intestine
Question 9. Question :
(TCO 9) What is the primary reason why osteoporosis incidents in the United
States are expected to increase?
Inadequate treatment
options
Increased diagnostic
tools
Increased longevity of
the population
Decline in milk
consumption
Question 10. Question
: (TCO 9) Newborn infants receive a single injection of Vitamin K at birth due
to the fact that:
newborns do not have
enough bacteria in their small intestines to make Vitamin K.
breast milk is a poor
source of Vitamin K.
the trauma of labor
and delivery depletes the newborn’s Vitamin K stores.
newborns cannot absorb
any of the Vitamin K from breast milk or formula.
Devry SCI228 Week 6 Quiz .
Devry SCI228 Week 6
Quiz .
1.
1. Question : (TCO 1)
How much energy does 10 grams of carbohydrates provide?
20 calories
60 calories
80 calories
40 calories
Question 2. Question :
(TCO 2) Which of the following sports is the least likely to place a young girl
or woman at risk for the female athlete triad?
Figure skating
Soccer
Diving
Distance running
Question 3. Question :
(TCO 3) Which of the following BEST describes exercise?
Any movement produced
by muscles that increases energy expenditure
Maximal force or
tension level that can be produced by a muscle group
Leisure physical
activity that is purposeful, planned, and structured
Ability to move a
joint fluidly through the complete range of motion
Question 4. Question :
(TCO 4) Joseph plays basketball for his high school team and he is concerned
that he is not consuming enough kilocalories to support his activity. Which of
the following would be the best indicator that he is not consuming adequate
kilocalories?
His performance has
been impaired.
He is losing weight.
His blood glucose
levels are low.
His hemoglobin is low.
Question 5. Question :
(TCO 5) The type of eating disorder characterized by episodes of binging and
purging is:
anorexia nervosa.
bulimia nervosa.
compulsive eating
disorder.
binge eating disorder.
Question 6. Question :
(TCO 6) What is meant by the notion that eating behaviors are conditioned?
Eating habits affect
our moods.
Previous experiences,
such as those that occur during childhood, affect our current responses to food
and eating behaviors.
Food consumption only
occurs in response to external stimuli.
The intensity and duration
of physical activity impacts our response to food and eating habits.
Question 7. Question :
(TCO 7) Which of the following BEST explains why individuals with anorexia
nervosa have an increased risk for developing osteoporosis?
Decreased estrogen production
Frequent electrolyte
imbalance
Malabsorption of
calcium
Low body weight
Question 8. Question :
(TCO 8) Which of the following is the most common eating disorder?
Anorexia nervosa
Bulimia nervosa
Binge-eating disorder
Pica
Question 9. Question :
(TCO 9) Which of the following eating disorders is the most common among men?
Anorexia nervosa
Bulimia nervosa
Binge-eating disorder
Reverse anorexia
Question 10. Question
: (TCO 10) Which of the following would NOT be an appropriate treatment
strategy in treating someone with anorexia nervosa?
Psychotropic
medications
Minimum weight gain of
five pounds/week
Family therapy
Restoration of healthy
eating habits
Devry SCI228 Week 7 Quiz .
Devry SCI228 Week 7
Quiz .
1.
1. Question : (TCO 4)
The inner portion of the zygote that implants in the uterine lining is called
the:
fetus.
blastocyst.
embryo.
placenta.
Question 2. Question :
(TCO 4) ________ is the point at which the ovum becomes fertilized by the
sperm.
Implantation
Conception
Parturition
Gestation
Question 3. Question :
(TCO 5) During the first trimester, women are advised to gain no more than:
3-5 pounds.
5-10 pounds.
10-15 pounds.
15-20 pounds.
Question 4. Question :
(TCO 6) The primary cause of heartburn and constipation during pregnancy is:
inadequate fluid
intake by the mother.
overeating by the
mother.
intolerance to
prenatal vitamins.
relaxation of the
smooth muscles.
Question 5. Question :
(TCO 7) All of the following are associated with gestational diabetes EXCEPT:
delivery of a low-birth-weight
infant.
increased maternal
risk of developing Type II diabetes.
increased maternal
risk of developing preeclampsia.
increased fetal risk
of developing Type II diabetes.
Question 6. Question :
(TCO 8) At birth, Baby Molly weighs seven pounds. If her growth and development
are normal, what would you expect Molly to weigh on her first birthday?
14 pounds
18 pounds
21 pounds
30 pounds
Question 7. Question :
(TCO 9) Overweight in children is defined as:
BMI 75th percentile.
BMI 85th percentile.
BMI 95th percentile.
BMI 100th percentile.
Question 8. Question :
(TCO 10) Atrophic gastritis is a common condition among older adults that
impairs the ability to absorb ________.
Vitamin B6
Vitamin B12
Vitamin C
zinc
Question 9. Question :
(TCO 10) ________ is added to municipal water supplies to promote healthy teeth
formation.
Fluoride
Sodium
Vitamin D
Zinc
Question 10. Question
: (TCO 10) Peak bone mass is typically achieved in:
late childhood.
early teens.
late teens and early
20s.
the late 30s.
Devry SCI228 Week 4 Midterm .
1. 1. Question : (TCO 1) What element makes
protein different from carbohydrate and fat?
Carbon
Hydrogen
Nitrogen
Oxygen
Question 2. Question :
(TCO 1) Which statement is FALSE concerning the field of nutrition?
Nutrition is the study
of how food nourishes the body.
Nutrition encompasses
how we consume, digest, metabolize, and store food.
Nutrition is an
ancient science that dates back to the 14th century.
Nutrition involves
studying the factors that influence eating patterns.
Question 3. Question :
(TCO 1) Which of the following is an example of disease that is directly caused
by a nutritional deficiency?
Anemia
Cancer
Osteoporosis
Heart disease
Question 4. Question :
(TCO 1) For dinner, Bill consumes 255 grams of carbohydrate, 70 grams of
protein, and 50 grams of fat. In addition, Bill decides that he wants a glass
of wine with his meal. If he drinks one glass of wine containing 8 grams of
alcohol, how many total kilocalories does he consume in this meal?
56 kilocalories
540 kilocalories
1,675 kilocalories
1,806 kilocalories
Question 5. Question :
(TCO 1) Which of the following is true regarding the science of nutrition?
As compared to many
other scientific disciplines, nutrition is a young science.
Discoveries by the
first nutritional scientists established the connection between deficiencies
and illness.
In developed
countries, current research in nutrition focuses on the relationship between
diet and chronic diseases.
All of these are true.
Question 6. Question :
(TCO 1) Which of the following are examples of carbohydrate-rich foods?
Butter and corn oil
Beef and pork
Wheat and lentils
Bacon and eggs
Question 7. Question :
(TCO 2) What percentage of deaths in the United States can be attributed to
unhealthy lifestyle behaviors such as smoking, alcohol misuse, physical
inactivity, and unbalanced diet?
10%
25%
40%
75%
Question 8. Question :
(TCO 2) Aim for fitness, build a healthy base, and choose sensibly are general
directives of:
The Food Guide
Pyramid.
The Nutrition Facts
Panel.
The Dietary Guidelines
for Americans.
The Nutrition
Recommendations for Canadians.
Question 9. Question :
(TCO 2) The Nutrition Facts Panel on a box of crackers indicates that one
serving provides 140 calories, with 55 calories coming from fat. Calculate the
percentage of calories from fat in this product.
39%
55%
85%
Need more information
to calculate.
Question 10. Question
: (TCO 2) The standard used to estimate the daily nutrient needs of half of all
healthy individuals is:
EAR.
AI.
RDA.
UL.
Question 11. Question
: (TCO 2) Which of the following is required on all food labels?
the net contents of
the package
ingredient list
the name and address
of the vendor
all of these
Question 12. Question
: (TCO 2) The government agency that regulates the food labels on fresh meat
and poultry in the United States is the:
USDA.
NCI.
EDA.
FBI.
Question 13. Question
: (TCO 3) What is the cephalic phase?
earliest phase of
digestion when the brain prepares the body in anticipation of food
phase when the
semidigested food leaves the stomach and slowly enters the small intestine
phase when the
majority of absorption occurs, primarily occurring in the small intestine
final phase of
digestion when the large intestine and rectum prepare the undigested components
of food for elimination
Question 14. Question
: (TCO 3) Digestion and absorption occur at the ________ level.
tissue
organ
system
organism
Question 15. Question
: (TCO 3) Which best explains why carbohydrate digestion ceases when food
reaches the stomach?
Carbohydrate is
completely digested in the mouth.
Salivary enzymes
cannot function in the acid environment of the stomach.
Carbohydrate is
completely absorbed in the esophagus.
Intestinal bacteria
are needed for carbohydrate digestion.
Question 16. Question
: (TCO 3) In which organ does the majority of water absorption occur?
mouth
stomach
small intestine
large intestine
Question 17. Question
: (TCO 3) Barbara has just been diagnosed with celiac disease. Which of the
following foods would be most dangerous for her to consume?
cornflakes
rice cakes
potatoes
whole-wheat bread
1. 1. Question : (TCO 4) Up to ________ of the
world’s population suffers from lactose intolerance.
20%
30%
50%
70%
Question 2. Question :
(TCO 4) Without sufficient ________, the colon gets too little exercise and
becomes weak.
calories
protein
fiber
water
Question 3. Question :
(TCO 4) In type 1 diabetes, the ________ may be destroyed by an autoimmune
disease.
hepatocytes of the
liver
beta cells of the
pancreas
neurotransmitters of
the brain
glomerulus cells of
the kidney
Question 4. Question :
(TCO 4) Individuals with the disease PKU (phenylketonuria) should not consume
the artificial sweetener aspartame. Why?
People with PKU are
highly prone to development of diabetes.
People with PKU are
allergic to the sweetener.
People with PKU
experience severe headaches when they consume aspartame.
People with PKU cannot
metabolize the amino acid phenylalanine.
Question 5. Question :
(TCO 4) Diabetes is a condition in which the body doesn’t process ________
properly.
vitamins
protein
carbohydrate
fat
Question 6. Question :
(TCO 4) In the absence of carbohydrate, ________ are produced from the
incomplete breakdown of body fat.
amyloses
amylases
ketones
bacteria
Question 7. Question :
(TCO 4) In the body, the major storage sites for glycogen are the:
muscles and liver.
kidney and muscles.
liver and kidney.
liver and pancreas.
Question 8. Question :
(TCO 4) Which of the following enzymes is found in the mouth?
lactase
maltase
pancreatic amylase
salivary amylase
Question 9. Question :
(TCO 1-6) In the United States, the most common food-borne illnesses result
from which of the following bacteria?
Giardia lamblia
Salmonella
Campylobacter jejuni
Clostridium botulinum
Question 10. Question
: (TCO 1-6) Why do fungi rarely cause food infection?
Few species of fungi
cause serious illness.
Fungal growth makes
food look unappealing.
Fungal growth makes
food taste unappealing.
All of these are
reasons fungi rarely cause food infection.
Question 11. Question
: (TCO 1-6) Which of the following additives gives ham, hot dogs, and bologna
their pink color?
sulfites
BHT/BHA
nitrates/nitrites
propionic acid
Question 12. Question
: (TCO 1-6) The food-borne illness caused byCampylobacter jejuni is associated
with consuming:
grains that have been
stored in a moist environment.
water that has been
contaminated with fecal material.
tapeworms.
contaminated beef or
pork.
Question 13. Question
: (TCO 1-6) The proper steps developed for canning foods ensures that all
endospores of ________ are eliminated when followed carefully.
Salmonella
Clostridium botulinum
Giardia intestinalis
Campylobacter jejuni
Question 14. Question
: (TCO 1-6) A cyclic food allergy is one that:
occurs every time the
offending food is eaten.
develops on a fixed
time frame, such as once a month.
develops slowly over
time.
occurs during times of
physiological stress, such as during illness or surgery.
Question 15. Question
: (TCO 1-6) The primary symptom of Giardia infection is:
jaundice.
diarrhea.
dementia.
anemia.
Question 16. Question
: (TCO 1-6) Which of the following is TRUE concerning the safe storage of
leftovers?
Leftovers should be
refrigerated within two hours of serving.
Leftovers should be
stored at a depth of no greater than two inches.
Leftovers should only
be refrigerated for up to four days.
All of these are true.
Question 17. Question
: (TCO 1-6) The primary method used to preserve seafood is:
adding salt.
smoking.
drying.
adding sugar.
1. 1. Question : (TCO 5) Where in the body are
the majority of triglycerides stored for future energy needs?
Lipoproteins
Beta cells of the
pancreas
Liver
Adipose tissue
Question 2. Question :
(TCO 5) Which of the following health problems has been associated with high
intakes of fat replacers?
Allergies
Gastrointestinal
distress
Elevated blood
cholesterol levels
Hypertension
Question 3. Question :
(TCO 5) Which of the following is a rich source of polyunsaturated fatty acids?
Corn oil
Coconut oil
Beef fat
Butter
Question 4. Question :
(TCO 5) All of the following organs assist in the digestion of lipids EXCEPT
the:
liver.
large intestine.
gallbladder.
pancreas.
Question 5. Question :
(TCO 5) Diets high in trans-fatty acids are associated with:
decreased cancer risk.
increased blood
cholesterol levels.
osteoporosis.
decreased blood
glucose levels.
Question 6. Question :
(TCO 5) Which of the following foods is the richest source of omega-3 fatty
acids?
Broccoli
Sirloin steak
Tofu
Salmon
Question 7. Question :
(TCO 5) Which of the following statements is FALSE regarding the process of
hydrogenation?
Hydrogenation creates
trans fatty acids.
Hydrogenation is the
process in which hydrogen atoms are added to double bonds.
Hydrogenation creates
a heart-healthy product.
Hydrogenation makes a
product more solid at room temperature.
Question 8. Question :
(TCO 5) Triglycerides are classified by:
the length of the
fatty acids.
the saturation of the
fatty acids.
the shape of the fatty
acids.
all of these.
Question 9. Question :
(TCO 6) What element makes protein different from carbohydrates and fat?
Carbon
Hydrogen
Oxygen
Nitrogen
Question 10. Question
: (TCO 6) What dictates the structure of a protein molecule synthesized by the
body?
The body’s need for a
protein
The DNA inside the
nucleus of the cell
The number of
essential amino acids available
The combination of
proteins consumed in the diet
Question 11. Question
: (TCO 6) Of the 20 amino acids relevant to the human body, how many are
considered essential?
None
Five
Nine
20
Question 12. Question
: (TCO 6) The specific function of a protein is determined by:
its sequence of amino
acids.
its length.
its three-dimensional
shape.
its electric charge.
Question 13. Question
: (TCO 6) All of the following are parts of an amino acid molecule EXCEPT:
a central carbon.
an amine group.
an acid group.
a fatty acid group.
Question 14. Question
: (TCO 6) Which of the following statements is FALSE?
The healthy body’s
primary energy source is carbohydrates and fat.
The body stores excess
protein primarily for energy reserves.
To utilize protein for
energy, the amine group is removed.
Eating sufficient
carbohydrates and fat will spare body protein.
Question 15. Question
: (TCO 6) The type of vegetarian who eats vegetables, grains, fruits, milk, and
eggs, but excludes all other types of animal protein, is called a:
vegan.
lacto-vegetarian.
lacto-ovo vegetarian.
pesco-vegetarian.
Question 16. Question
: (TCO 6) Which of the following is NOT typically a nutrient of concern for
vegans?
Iron
Vitamin B12
Vitamin C
Calcium
Devry SCI228 Week 1 ILAB .
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Guidelines
One of the first
topics that we need to explore is our digestive tract. Each step of digestion
has its own function. Chewing, for example, increases the surface area of food
particles (physical digestion) so that the enzymes in the mouth can start
breaking the nutrients down (chemical digestion). Review the two links and
complete the lab assignment stated below.
.equella.ecollege.com/file/e294e652-7557-465c-8689-ef45f6d77501/1/SCI228_W1_iLab.html#”>Digestive
System | .equella.ecollege.com/file/e294e652-7557-465c-8689-ef45f6d77501/1/documents–Week1_DigestiveSystem.pdf”>View
Transcript
.equella.ecollege.com/file/e294e652-7557-465c-8689-ef45f6d77501/1/SCI228_W1_iLab.html#”>Gastrointestinal Tract Activities | .equella.ecollege.com/file/e294e652-7557-465c-8689-ef45f6d77501/1/documents–Week1_Gastrointestinal.pdf”>View Transcript
.equella.ecollege.com/file/e294e652-7557-465c-8689-ef45f6d77501/1/SCI228_W1_iLab.html#”>Gastrointestinal Tract Activities | .equella.ecollege.com/file/e294e652-7557-465c-8689-ef45f6d77501/1/documents–Week1_Gastrointestinal.pdf”>View Transcript
Week 1 Assignment:\
Part 1
There are several parts
to this iLab. Part 1 consists of listing all of the parts of the digestive
system with either a list or photo. Many people take a screenshot and use it
for Part 1. Feel free to also list the parts as well if you cannot figure out
how to take a screenshot.
Part 2
Part 2 technically
consists of two parts. The first one includes describing the location of each
body part. For example, the appendix is located on the right side of the body
under the ascending colon. Another way to do this part would be to write out
the parts and put a location/description next to it. The second part of Part 2
for this section is to describe the manner in which you will retain the
information of where each body part is located. An example would be, “I will
remember the location of each body part by reviewing the photo and memorizing
each location.” Some classmates develop interesting methods of memorizing where
all of the parts are located, like using mnemonics. Feel free to be creative.
Part 3
For Part 3, which is
in a Word document (or the same document that you have been using for Parts 1
and 2), please take the overall categories (mouth, small intestine, esophagus,
stomach, and large intestine) and label them with the appropriate mechanisms
that occur in each of them (propulsion, absorption, chemical digestion, and
mechanical digestion). Please remember that each digestive system part
mentioned above may be involved in more than one of the mechanisms.
Part 4
For Part 4, please
define each mechanism (propulsion, absorption, chemical digestion, and
mechanical digestion) with two to three sentences each.
Submit your iLab
assignment to the Dropbox on the silver tab at the top of the page.
See the Syllabus
section “Due Dates for Assignments & Exams” for due dates.
Devry SCI228 Week 2 ILAB .
|
Deliverables
Part 1
Define BMI: You must
define BMI, though not just with a general definition indicating its
relationship to height and weight. Please also do not forget to define the
actual term BMI!
Part 2
Calculate BMI: Many
students use an automated calculator to complete this part of the assignment. I
will deduct points if I do not see the actual math calculations. Please include
all stages of the math calculations associated with determining your BMI.
Part 3
Compare/Contrast BMI
& Individual Plan: There are three sections to this part of the assignment,
and for the first part, you need to designate where your BMI falls according to
the standard tables (underweight, normal, overweight, obese). In the second
part of the assignment, you need to develop a dietary plan for your BMI value,
and for the most part, you need to be as detailed as possible. Basically, I
would like to see a “day in your life” according to where your current BMI
falls. You need to include how many calories you plan on taking in and why, and
you also need to develop a day’s worth of eating with specific foods and
portions. As far as the exercise plan, again, you need to be as specific as
possible. The goal of this section is to develop a plan that incorporates all
of the components of a sound fitness program (flexibility, endurance, strength
training, body fat, and cardiovascular), as well as discuss specific exercises
that you plan on doing. Basically, the goal is to produce a weekly plan, with
specific exercises, that has all of the components of a sound fitness plan.
Devry SCI228 Week 3 ILAB .
|
Fast Food Menu Creation Overview
For this assignment,
you have been asked to explore the nutritional value of menu items at a local
fast-food restaurant. Using the available menu items, plan two meals: the
healthiest meal possible and the unhealthiest healthy meal possible. Both meals should include an entrée, a side,
a beverage, and dessert. In a Word document, please answer and discuss the
following questions.
Deliverables
1. Describe the healthy meal that you have created from the fast-food
restaurant using the nutritional value of menu items.
1. Name the restaurant, and then write a
nutritional analysis of the meal you have created. (Explain all of the
nutrients found in the meal, like carbs, protein, fat, and some essential
vitamins and minerals.)
2. Discuss your reaction to the analysis–make sure
to explain why you feel the way you do about this meal. For example, if your
meal is composed primarily of fat, discuss that point; if your meal supplies a
lot of sugar per serving, discuss that as well. Please also remember to link
excess or limited amounts of nutrients with diseases or the potential for
disease (too much fat may put you at risk for heart disease, not enough calcium
may not support bone health, etc.). Please make sure this section is as
detailed as possible.
3. How will this information affect your future
food choices? Make sure to explain why you will or will not eat this meal
again, and support your answer with the information found in the above
sections.
2. Describe the unhealthy meal that you have created from the fast-food
restaurant using the nutritional value of menu items.
1. Name the restaurant, and then write a
nutritional analysis of the meal you have created. (Explain all of the
nutrients found in the meal, like carbs, protein, fat, and some essential
vitamins and minerals.)
2. Discuss your reaction to the analysis–make
sure to explain why you feel the way you do about this meal. For example, if
your meal is composed primarily of fat, discuss that point; if your meal
supplies a lot of sugar per serving, discuss that as well. Please also remember
to link excess or limited amounts of nutrients with diseases or the potential
for disease (too much fat may put you at risk for heart disease, not enough
calcium may not support bone health, etc.). Please make sure this section is as
detailed as possible.
3. How will this information affect your future
food choices? Make sure to explain why you will or will not eat this meal
again, and support your answer with the information found in the above
sections.
Devry SCI228 Week 5 ILAB .
|
Scenario/Summary
The title of your
presentation is “Water: An Overlooked Essential Nutrient.“ A law firm has requested that you
introduce yourself, explain why you are at the firm, and discuss the value of
hydration. Once those elements have been addressed, the goal of this iLab is to
create an essay or handout that compares water, Gatorade, and Powerade on the
following categories.
·
Daily recommendations
·
Nutrient content
·
Varieties/sources
·
Cost
·
Advantages of
consumption (include research reviews)
·
Safety levels
·
Disadvantages of
consumption (include research reviews)
·
Conclusion
Ultimately, you need
to make a recommendation on which beverage meets the needs of the law firm, and
you need to back your recommendation with three pieces of evidence.
Submit your iLab assignment
to the Dropbox on the silver tab at the top of the page.
Devry SCI228 Week 6 ILAB .
|
Deliverables
Part 1
Define BMI: You must
define BMI, though not just with a general definition indicating its
relationship to height and weight. Please also do not forget to define the
actual term BMI!
Part 2
Calculate BMI: Many
students use an automated calculator to complete this part of the assignment. I
will deduct points if I do not see the actual math calculations. Please include
all stages of the math calculations associated with determining your BMI.
Part 3
Compare/Contrast BMI
& Individual Plan: There are three sections to this part of the assignment,
and for the first part, you need to designate where your BMI falls according to
the standard tables (underweight, normal, overweight, obese). In the second
part of the assignment, you need to develop a dietary plan for your BMI value,
and for the most part, you need to be as detailed as possible. Basically, I
would like to see a “day in your life” according to where your current BMI
falls. You need to include how many calories you plan on taking in and why, and
you also need to develop a day’s worth of eating with specific foods and
portions. As far as the exercise plan, again, you need to be as specific as
possible. The goal of this section is to develop a plan that incorporates all
of the components of a sound fitness program (flexibility, endurance, strength
training, body fat, and cardiovascular), as well as discuss specific exercises
that you plan on doing. Basically, the goal is to produce a weekly plan, with
specific exercises, that has all of the components of a sound fitness plan.
Devry SCI228 Week 7 ILAB .
|
Scenario/Summary
Students will select
one lifecycle.
·
Prenatal
·
First year of infant’s
life
·
Toddler
·
School age
·
Adolescence
·
Adult
·
Lactating female
·
Mature adult
Once a lifecycle has
been selected, you will do the following three things.
1. Describe the lifecycle and the age to be in
that lifecycle.
2. Describe nutritional challenges associated
with that particular lifecycle.
3. Develop a diet specifically tailored to that stage
of life (make sure to include all of the macronutrients [percentages of carbs,
fats, and protein]), and explain the rationale. Do not forget to discuss
specific nutrients that may be of concern during this particular lifecycle and
elaborate on the reasons behind the issues and challenges associated with
various nutrients.
*All things will be considered when grading, including calories,
types and amounts of food, inherent challenges associated with the particular
lifecycle, and solutions.
Submit your iLab
assignment to the Dropbox on the silver tab at the top of the page.
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