SCI 220 Entire Course

Entire Course Download Link

https://uopcourses.com/category/sci-220/

 

 SCI/220

HUMAN NUTRITION

 

The Latest Version A+ Study Guide

 

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SCI 220 Entire Course Link

https://uopcourses.com/category/sci-220/

**********************************************

 

 

SCI 220 Week 1 Food Label and Health
 

In this assignment you will analyze food labels, list the nutrient classes and their functions, and summarize the consequences of overnutrition and undernutrition.

Complete the Food Label and Health assignment by providing a response of at least 500 words in APA format to this assignment. Include the following:

 

 

 

Discuss what the 5/20 rule is according to the Food Label and You video. Include an example of a food label from your own pantry, clearly stating how the rule applies to specific nutrients on the food label.
 

 

Outline how the 5/20 rule would be applied to at least two chronic diseases. For the diseases mentioned which nutrients should be reduced or increased?
 

 

Discuss the proposed Food Label changes outlined in the Textbook explaining how the changes would help consumers understand food labels more effectively.
 

 

Examine the food labels for three food items in your own pantry or refrigerator. Name the food products and build a list or a chart, indicating the following components: 

 

 

 

Total calories per serving
 

 

Percentage of calories from fat
 

 

Total amount of carbohydrates (in grams)
 

 

Total amount of protein (in grams)
 

 

Total amount of fiber (in grams)
 

 

 
 

 

From your knowledge of nutrient intake and their associated chronic disease risk, which of the food items you’ve examined would you keep & why?  Which food items would you change?  What changes would you make for the food labels examined?
 

 

The Grading Guide for Food Label and Health will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

 

 
 

 

 

 

SCI 220 Week 1 Fast Food Analysis
 

Record and analyze your favorite fast food using Iprofile® within WileyPLUS®.

Select one of the following:

Option 1

Watch the video on WileyPlus®: How to use iProfile® within Ch. 1.

Create your profile and enter your favorite fast food menu. If you do not consume fast food yourself, enter a friend’s (or relative’s) profile and his/ her favorite fast food menu.

Click the Assignment Files tab and submit a screenshot of the menu for the option you chose.  Answer the discussion questions below.

Option 2

Watch the video on WileyPlus®: How to use iProfile® within Ch. 1.

Also in WileyPlus®, access Ch. 1, under iProfile®, complete the assignment iProfile® Case Study: Fast Food.

Click the Assignment Files tab to submit the Case Study.

Discussion Questions:  After completing the option you chose, answer the following in at least 200 words:

 

 

 

Explain how individuals can make healthier choices if they choose to eat at fast food outlets. Where are the “hidden calories” in typical fast food menus? What options exist at fast food restaurants for making healthier choices? Do you think it is possible to have a well-balanced diet made up of primarily fast food and why do you feel this way or not? What tools are available for consumers today to learn about the nutrient content of fast food menu items?
 

 

The Grading Guide for Fast Food Analysis will be used for this assignment.

 

 
 

 

 

 

SCI 220 Week 1 Quiz in WileyPLUS®
 

 

Complete the Week 1 Quiz in WileyPLUS®
 

 

Test Bank, Question 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which of the following is the best definition of essential nutrients?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Nutrients a person must consume to build muscle
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Nutrients a person must consume in the diet to maintain health
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Nutrients that should be taken as supplements
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Nutrients that are provided by animal foods only
 

 

 

Test Bank, Question 3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

The term “calorie” is used in nutrition to mean the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
amount of energy a food item provides when eaten.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
amount of fat a food item contains.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
heat contained within a food item.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
total nutrient content of a food item.
 

 

 

Test Bank, Question 6

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which of the following statements regarding phytochemicals is true?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
They are essential for life.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
They are always harmful to our health.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
They are found in plant foods.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
They contribute to the calories that we eat in our diet.
 

 

 

 

Test Bank, Question 13
 

With the exception of _______, all the classes of nutrients are involved in forming and maintaining the body’s structure.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
carbohydrates
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
lipids
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
minerals
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
vitamins
 

 

 

Test Bank, Question 22

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which of the following statements illustrates the concept of variety?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
If you can eat some extra fries, take a long walk in the afternoon.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Reduce your portions by using smaller bowls.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Skip the seconds or split your restaurant meal with a friend.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Try a new vegetable every week.
 

 

 

 

 

Test Bank, Question 25
 

Which of the following represents the correct order of steps of the scientific method?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Conduct the experiment, develop a hypothesis, form a theory, make an observation
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Develop a hypothesis, conduct the experiment, make an observation, form a theory
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Form a theory, conduct the experiment, develop a hypothesis, make an observation
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Make an observation, develop a hypothesis, conduct the experiment, form a theory
 

 

 

Test Bank, Question 50

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Alcohol, although it is not a nutrient because it is not needed for life, provides about 7 calories per gram.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

 

 

Test Bank, Question 2
 

The set of health promotion and disease prevention objectives that is revised every 10 years are the ________________.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Dietary Allowances
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Healthy People objectives
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
USDA Food Guidance System
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
US Diet Requirements
 

 

 

 

Test Bank, Question 7
 

The DRI that is most commonly used to determine the nutritional value of individual diets are the:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Adequate Intakes.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Estimated Average Requirements.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Recommended Dietary Allowances.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Tolerable Upper Intake Levels.
 

 

 

Test Bank, Question 8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

As intake rises above the UL, the likelihood of _____ increases.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
deficiency
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
normalcy
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
toxicity
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
nutrient density
 

 

 

Test Bank, Question 13

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

All of the following are nutrient-dense protein sources EXCEPT:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
almonds.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
bananas.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
black beans.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
sunflower seeds.
 

 

 

Test Bank, Question 23

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Discretionary calories come from:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
alcohol and added sugars.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
added sugars and solid fats.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
alcohol and solid fats.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Alcohol, added sugars, and solid fats.
 

 

 

Test Bank, Question 36

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Overt nutrient deficiencies are now rare in the United States.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which of the following is the correct order, from smallest unit to largest?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
atoms → cells → molecules → tissues
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
atoms → molecules → cells → tissues
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
cells → molecules → tissues → cells
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
molecules → atoms → cells → tissues
 

 

 

 

Test Bank, Question 3
 

The pancreas is part of the endocrine system and also part of the digestive system.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Proteins are broken down into _____ whereas fats are digested mostly into _____.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
amino acids, sugars
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
amino acids, fatty acids
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
fatty acids, sugars
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
glucose, vitamins
 

 

 

 

 

Test Bank, Question 34
 

Which of the following is NOT an end result of chemical digestion?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Amino acids
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Fatty acids
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Glucose
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Protein
 

 

 

Test Bank, Question 17

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Enzymes are substrate specific, meaning that lipases will only digest lipids.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

 

Test Bank, Question 21

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Bicarbonate neutralizes the acid in chyme, which allows ___ from the pancreas and small intestine to function.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
capillaries
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
enzymes
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
hormones
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
lacteals
 

 

 

 

Test Bank, Question 15

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

_____ lubricates, moistens, and protects the cells within the mucosa.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Bile
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Enzymes
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Lumen
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Mucus
 

 

 

 

 

 

SCI 220 Week 2 Carbohydrate Pamphlet
 

Create a 2-page pamphlet/brochure using the Microsoft® Publisher, Microsoft® PowerPoint®, Brochure Builder, or another brochure building tool. Include the following details:

 

 

 

A title.
 

 

Define carbohydrates and outline the basic functions of sugars, starches and fiber in the body.
 

 

Describe the differences between simple and complex carbohydrates, stating healthy carbohydrate sources.
 

 

Describe how sugars are broken down and used in the body.
 

 

Explain the difference between soluble and insoluble fibers, stating how the difference can be applied to food selection and consumption so as to improve health.
 

 

Include information on one of the following disorders related to carbohydrates: lactose intolerance, diabetes, or hypoglycemia. Include a definition, how it affects the body, and some courses of action used to treat and manage the disorder.
 

 

Include a reference with citations in APA format.

Include clip art and a background image.

The Grading Guide for Carbohydrate Pamphlet will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

 

 
 

 

 

 

SCI 220 Week 2 Food Intake: 3 Days (1)
 

Record food intake and activities performed for three days. The iProfile® will be utilized to analyze the 3-day Food Intake Record. The Activities data will be analyzed during Week 4.

Enter your food intake for three full days using the food journal within iProfile®.

Follow the WileyPLUS® iProfile® instructions. Save this information.

Access the Intake Spreadsheet within the reports menu. Select start and end dates in the calendar at the top of the screen. The intake spreadsheet will calculate and display the average for the three days. Attach a screenshot of your report or export the report using Excel or PDF.

Write a paper of at least 750 words that addresses the following points about your 3-day food intake:

 

 

 

Recorded intake of protein, carbohydrates, and lipids
 

 

Which foods in your recorded daily intake provide protein? Which provide carbohydrates? Which provide lipids?
 

 

Review how your recorded protein, carbohydrate, and lipid intake compares with the recommendations of the dietary reference intake. If your recorded protein-carbohydrate-fat intake was too high or too low, which foods might you add or remove to achieve your goal and keep other nutrients in balance?
 

 

Is the protein in each food you ate complete or incomplete, combining to become complementary? Why is this important?
 

 

How much of your daily recommended protein, carbohydrates, and lipid intake did you achieve? If your macronutrient intake is insufficient or excessive, what might you do to bring it into the recommended range? Provide specific recommendations.
 

 

Macronutrient intake ranges 

 

 

 

Is macronutrient intake within the recommended range important? What are the effects of too much or too little of a macronutrient? What happens if you consistently eat too little protein? What happens if you eat too few carbohydrates? What happens if you eat too few lipids?
 

 

 
 

 

Fiber intake ranges 

 

 

 

Does your fiber total meet 100% of the recommendation for you as calculated at iProfile®?
 

 

Does your diet meet the minimum number of servings of foods from each fiber-containing group? If not, which of the fiber-containing groups–fruits and vegetables–fell short of the recommended intake?
 

 

Which specific foods provide the most fiber in your meals? Which provide the least? Identify trends in your food choices that might affect your fiber intakes.
 

 

 
 

 

Dietary modifications 

 

 

 

What changes might you make to increase the fiber in your diet?
 

 

How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fiber contribute to health or illness? Provide examples.
 

 

What have you learned about your diet?
 

 

 
 

 

Cite three references other than the course text.

Format your paper consistent with APA guidelines.

Include an explanation on the links between theory and relevant examples.

The Grading Guide for Food Intake – 3-Days will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

 

 
 

 

 

SCI 220 Week 2 Food Intake: 3 Days (2)

Record food intake and activities performed for 3 days (one weekend & 2 week days). The iProfile® will be utilized to analyze the 3-day Food Intake Record. The Activities data will be analyzed during Week 4. (NOTE:  You may use www.ChooseMyPlate.gov for this assignment but make sure that you generate the same reports & include attachments).

Enter your food intake for three full days using the food journal within iProfile®.

Follow the WileyPLUS® iProfile® instructions. Save this information.

Access the Intake Spreadsheet within the reports menu. Select start and end dates in the calendar at the top of the screen everytime you generate a report. The intake spreadsheet will calculate and display the average for the three days.

Generate the following reports (use average for 2-3 days; export the report using Excel or PDF) and submit as attachment (at least 2):

 

 

 

Nutrient Intake versus DRI (Dietary Reference Intake)
 

 

 Macronutrient Distribution versus AMDR (Acceptable Macronutrient Distribution Ranges)
 

 

 Food Intake by Food Group
 

 

 Food Intake of a Single Nutrient (do this for carbohydrate, protein, & fat).
 

 

Write a paper of at least 800 words that addresses the following points about your 3-day food intake:

 

 

 

 Common Food Sources of Macronutrient (Carbohydrate, Protein, Fat). Use data on “Food Sources of a Single Nutrient”.
 

 

 

 

 

Which foods in your recorded daily intake provide carbohydrates? Which provide lipids ? Which provide proteins?
 

 

Is the protein in each food you ate complete or incomplete, combining to become complementary? Why is this important?
 

 

 

 

 

 Comparison of Your Nutrient Intake with your Dietary Reference Intake (DRI)
 

 

 

 

 

Review how your recorded protein, carbohydrate, and lipid intake compares with the recommendations of the dietary reference intake. How much of your daily recommended protein, carbohydrates, and lipid intake did you achieve?
 

 

If your recorded protein-carbohydrate-fat intake was too high or too low, which foods might you add or remove to achieve your goal and keep other nutrients in balance?
 

 

What do the amounts of cholesterol, saturated fat, and omega-three fatty acids tell you about the quality of your fat sources?
 

 

 

 

 

 Macronutrient intake ranges
 

 

 

 

 

What percentages or proportion of your total calories are provided by carbohydrates, proteins, & fat? Is macronutrient intake within the recommended range important?
 

 

What are the effects of too much or too little of a macronutrient? What happens if you consistently eat too little protein? What happens if you eat too few carbohydrates? What happens if you eat too few lipids?
 

 

 

 

 

 Fiber intake ranges
 

 

 

 

 

Does your fiber total meet 100% of the recommendation for you as calculated at iProfile®?
 

 

Does your diet meet the minimum number of servings of foods from each fiber-containing group? If not, which of the fiber-containing groups–fruits and vegetables–fell short of the recommended intake?
 

 

Which specific foods provide the most fiber in your meals? Which provide the least? Identify trends in your food choices that might affect your fiber intakes.
 

 

 

 

 

Implications, Dietary modifications & Conclusion
 

 

 

 

 

How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fiber contribute to health or illness? Provide examples.
 

 

 

 

 

What have you learned about your diet? What changes might you make to improve your overall diet?
 

 

Cite three references other than the course text.

Format your paper consistent with APA guidelines.

Include an explanation on the links between theory and relevant examples.

The Grading Guide for Food Intake – 3-Days will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

 

 

 

SCI 220 Week 2 Quiz in WileyPLUS®
 

 

Complete the Week 2 Quiz in WileyPLUS®
 

Test Bank, Question 4

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which of the following would not lessen the amount of fat consumed?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Choosing chicken instead of beef
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Consuming fewer eggs
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Eating fruit instead of vegetables
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Switching to low-fat milk from whole milk
 

 

 

Test Bank, Question 10

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

The phospholipid lecithin is used to synthesize:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
acetylcholine
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
plant sterols
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
testosterone
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Vitamin D
 

 

 

Test Bank, Question 11

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

__________ is needed in the body to make vitamin D, bile acids, and cortisol.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Cholesterol
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Triglyceride
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Phospholipid
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Lipase
 

 

 

Test Bank, Question 20

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

After long-chain fatty acids have been absorbed into the mucosal cells, they are re-assembled into:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
cholesterol
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
fat-soluble vitamins
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
micelles
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
triglycerides
 

 

 

Test Bank, Question 23

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Bile is:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
produced by the liver
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
stored in the gallbladder
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
released in the small intestine
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
All of these
 

 

 

Test Bank, Question 32

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which lipoprotein has the highest proportion of triglyceride?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Chylomicron
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
HDL
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
LDL
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
VLDL
 

 

 

Test Bank, Question 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

In general, plant proteins are used _____ efficiently as animal proteins to build proteins in the human body.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
less
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
equally as
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
more
 

 

 

 

Test Bank, Question 4
 

A diet that includes a variety of plant proteins can easily meet most people’s protein needs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 10

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

If the diet is deficient in one or more of the _____amino acids, the body must break down existing proteins to provide the amino acids.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
nonessential
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
essential
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
dispensable
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
dipeptide
 

 

 

 

Test Bank, Question 20
 

The role of hydrochloric acid in protein digestion is to

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
break down polypeptide chains.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
denature the protein.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
slow peristalsis.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
stimulate production of digestive enzyme in pancreas.
 

 

 

Test Bank, Question 29

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

If there is a shortage of an essential amino acid in the body, the absence of that amino acid limits protein synthesis.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 42

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Marasmus is a form of malnutrition that negatively impacts which of the following developing organs the worst?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
The brain
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
The liver
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
The kidneys
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
The teeth
 

 

 

 

Test Bank, Question 43
 

Kwashiorkor is an overall energy deficiency whereas marasmus is a protein deficiency.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

 

Test Bank, Question 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which of the following is an example of an unrefined food?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Buttermilk pancake
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Cornflakes cereal
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Oatmeal
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
White bread
 

 

 

Test Bank, Question 6

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Some foods made with refined grains can contain more of some nutrients and less of others than foods made from whole grains.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

 

Test Bank, Question 10
 

Which of the following statements regarding glucose is FALSE?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Glucose is the main component of starch and glycogen.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Glucose is also called blood sugar.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Glucose is the most common disaccharide in our diet.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Glucose is the most important carbohydrate fuel for the human body.
 

 

 

Test Bank, Question 12

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Glycogen is the storage form of glucose in plants.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

 

Test Bank, Question 16
 

Maltose and lactose are examples of complex carbohydrates.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 17

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

_____ cannot be digested by human digestive enzymes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Fiber
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Glycogen
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Maltose
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Starch
 

 

 

Test Bank, Question 26

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

People who are lactose intolerant:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
do not produce enough insulin.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
have an allergic reaction to lactose.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
have inadequate production of the enzyme lactase.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
produce excess amounts of pancreatic enzymes.
 

 

 

 
 

 

 

 

SCI 220 Week 3 Fat- and Water-Soluble Vitamins Presentation (1)
 

Research the functions, importance, and role of fat- and water-soluble vitamins.

Create a 12- to 15-slide Microsoft® PowerPoint® presentation that includes the following:

 

 

 

A title slide
 

 

An introductory slide
 

 

Identify the vitamin classification.
 

 

Why are vitamins an important part of daily nutrient intake?
 

 

What are fat-soluble vitamins? What are high nutrient sources of these vitamins?
 

 

What are the functions, benefits, deficiency risks, and toxicity risks of fat-soluble vitamins?
 

 

What are water-soluble vitamins? What are high nutrient sources of these vitamins?
 

 

What are the functions, benefits, deficiency risks, and toxicity risks of water-soluble vitamins?
 

 

Include information on one vitamin disorder: the disease, how it affects the body, and the course of action used to treat and manage the disorder.
 

 

Include speaker notes in paragraph form that detail the implications of each slide. Each slide should contain no more than six bullets, and at most six words per bullet.

Include a reference slide with citations in APA format.

Include clip art and a background image.

The Grading Guide for Fat- and Water-Soluble Vitamins Presentation will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

 

 

 

 

SCI 220 Week 3 Fat- and Water-Soluble Vitamins Presentation (2)
 

Option 1:  Analysis of Vitamin Intake

Using your food intake data from your week 2 assignment, identify at least 5 vitamins that you are interested in.

Create a 7- to 10-slide Microsoft® PowerPoint® presentation that includes the following:

 

 

 

A title slide
 

 

An introductory slide
 

 

Comparison of your intake of those vitamins in relation to your dietary recommendations.  Cite data from your dietary analysis or present in tabular form.
 

 

Identity factors that could account for those results.  For instance, why certain vitamins are too high or too low.
 

 

What are high nutrient sources of these vitamins?
 

 

What recommendations OR if your intake is already adequate, wjhat changes would you incorporate to provide cariety in your food choices?
 

 

What are the associated deficiency risks and/or toxicity risks of each vitamin?
 

 

Include information on one vitamin disorder: the disease, how it affects the body, and the course of action used to treat and manage the disorder.
 

 

Include speaker notes in paragraph form that detail the implications of each slide.

Include a reference slide with citations in APA format.

Include clip art and a background image.

Option 2: Review of Vitamins

Create a 7- to 10-slide Microsoft® PowerPoint® presentation that includes the following:

 

 

 

A title slide
 

 

An introductory slide
 

 

Identify the vitamin classification.
 

 

Why are vitamins an important part of daily nutrient intake?
 

 

What are fat-soluble vitamins? What are high nutrient sources of these vitamins?
 

 

What are the functions, benefits, deficiency risks, and toxicity risks of fat-soluble vitamins?
 

 

What are water-soluble vitamins? What are high nutrient sources of these vitamins?
 

 

What are the functions, benefits, deficiency risks, and toxicity risks of water-soluble vitamins?
 

 

Include information on one vitamin disorder: the disease, how it affects the body, and the course of action used to treat and manage the disorder.
 

 

Include speaker notes in paragraph form that detail the implications of each slide.

Include a reference slide with citations in APA format.

Include clip art and a background image.

The Grading Guide for Fat- and Water-Soluble Vitamins Presentation will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

 

 

 

 

SCI 220 Week 3 Mineral and Water Function Essay
 

Write an essay of at least 350 words that explains the basic functions and sources of minerals and water in the body. Include what you learned about minerals, water, and dehydration from the article. Provide responses to the following:

 

 

 

Mention two major and two minor minerals. State their functions, sources and deficiency conditions.
 

 

Research information about one of the following: osteoporosis, anemia or iodine deficiency disorders. For your selection, indicate symptoms, required minerals and food sources, people or areas affected, and how the disease is managed or treated.
 

 

What are the functions of water in the body?
 

 

What is the general effect of dehydration on the body?
 

 

Include references with citations in APA format.

The Grading Guide for Mineral and Water Function Essay will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

 

 

 

 

SCI 220 Week 3 Quiz in WileyPLUS®
 

 

Complete the Week 3 Quiz in WileyPLUS®
 

Test Bank, Question 5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Too much water is a problem for the human body because it can change the osmotic balance.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 6

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

In regard to the kidneys’ role in regulating water balance in the body, the term reabsorption means the amount of the substance that is:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
absorbed back in to the blood after being filtered.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
excreted in the urine.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
filtered into the urine.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
secreted from the kidneys into lymph for absorption by the liver.
 

 

 

Test Bank, Question 9

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Dehydration occurs when water loss exceeds water intake.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 18

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Dehydration due to diarrhea is a major cause of child death in the developing world.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

 

Test Bank, Question 20
 

Which of the following does NOT increase a person’s need for water?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Following a high-fiber diet
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Following a low-sodium diet
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Following a high-protein diet
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Competing in a local 5K run
 

 

 

 

Test Bank, Question 22

 

A deficiency of a trace mineral is just as damaging to your health as a deficiency of a major mineral.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 25

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

In general, minerals in plant foods have an absorption rate that is _______ than that in animal foods.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
higher
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
the same
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
lower
 

 

 

 

Test Bank, Question 27
 

A woman of childbearing years who is not pregnant has _______ absorption rate of calcium as compared to a woman who is pregnant.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
a higher
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
the same
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
a lower
 

 

 

Test Bank, Question 29

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which of the following minerals help regulate fluid balance?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Sodium, potassium, and chloride
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Sodium, potassium, and fluoride
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Sodium, fluoride, and chloride
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Sodium, chloride, and iodine
 

 

Test Bank, Question 39

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Outward symptoms of hypertension include which of the following?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Flushed face
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Migraine headache
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Impaired vision
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
There are no outward symptoms.
 

 

 

 

Test Bank, Question 1
 

Which of the following MyPlate food group is the richest source of vitamin D?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Dairy
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Fruits
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Grains
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Protein
 

 

 

 

Test Bank, Question 2
 

All of the following MyPlate food groups are good sources of vitamin B12 except for the _____ group.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Dairy.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Fruits.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Protein.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
All of these are good sources of vitamin B12.
 

 

 

Test Bank, Question 4

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Vegetable oils, such as peanut, cotton, and corn oils, are good sources of vitamin E.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 11

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

If the diet is chronically low in fat-soluble vitamins, the bioavailability of which vitamins will be impacted most?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Folate and vitamin B12
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Thiamin and riboflavin
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Vitamins A and D
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Vitamins C and E
 

 

 

Test Bank, Question 17

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

All the B vitamins are coenzymes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 23

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which of the following vitamins must be included on the food label?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Niacin and thiamin
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Riboflavin and iron
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Vitamins A and C
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Vitamins A and D
 

 

 

 

Test Bank, Question 29
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which of the following statements regarding thiamin is true?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Alcoholics are particularly susceptible to thiamin deficiency because thiamin absorption is decreased due to the effect the alcohol has the GI tract.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Beriberi is quite common in the U.S.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Increasing thiamin intake increases the body’s ability to produce ATP.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Wernicke-Korsakoff syndrome is a thiamin toxicity.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 

 

Test Bank, Question 42

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

High levels of homocysteine in the blood increases cardiovascular risk.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 45

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Low maternal folate intake increases the risk of birth defects called neural tube defects.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 53

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

When Vitamin C intake is below 10 mg per day, the symptoms of _______ begin to appear.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
beriberi
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
pellagra
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
rickets
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
scurvy
 

 

 

 

 

SCI 220 Week 4 The 3 Day Activity Analysis
 

The purpose of this assignment is to assess your energy balance and health outcome.

Input your 3-day activity data into the Activity Journal within iProfile®.

Write at least a 525-word response in APA format addressing the following questions:

 

 

 

What are your current exercise habits? 

According to iProfile® report, what were your total expended calories? Provide a screenshot of your results summary.
 

 

From Week 4, what was the average amount of calories you consumed through food?
 

 

Are you in energy deficiency, balance, or excess?
 

 

What everyday changes, if any, might you make to increase the amount of energy expended in your day-to-day activities?
 

 

What types and amounts of exercise would work best for you?
 

 

Can you perform these activities year-round? If not, suggest alternative activities and locations for inclement weather.
 

 

Create a screenshot of your results summary by: 

 

 

 

Inputting your data within the Activity Journal on iProfile® after selecting the right dates. Access the energy balance report to determine how many calories you burned during the 3-day period. Access the Activity Journal Summary and the Energy Balance. Provide a screenshot of the results summary.
 

 

 
 

 

Include references with citations in APA format.

The Grading Guide for 3-Day Activity Analysis will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

 

 

 

SCI 220 Week 4 Quiz in WileyPLUS®
 

 

Complete the Week 4 Quiz in WileyPLUS®
 

Test Bank, Question 3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Weight lifting stresses the muscles, causing them to adapt by increasing in size and strength. This process is called

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
atrophy.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
hypertrophy.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
megalomia.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
tonia.
 

 

 

Test Bank, Question 5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

_____ are activities that specifically increase muscle strength, endurance, and size.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Yoga and pilates
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Weight lifting and shoveling snow
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Swimming and rowing
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Jogging and walking
 

 

 

Test Bank, Question 9

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which of the following is a result of regular exercise?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Increased risk for developing type 2 diabetes
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Reduced blood pressure
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Reduced bone density
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Reduced HDL cholesterol levels
 

 

 

 

Test Bank, Question 14
 

The exercise recommendations to maintain a healthy body weight are _____ those recommended to reduce risk of chronic disease.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
greater than
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
the same as
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
less than
 

 

 

 

Test Bank, Question 20
 

If you do not rest enough between exercise sessions, which of the following statements is correct?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Both fitness and performance will still improve.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Fitness, but not performance, will still improve.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Performance, but not fitness, will still improve.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Neither fitness nor performance will improve.
 

 

 

Test Bank, Question 21

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Resting between exercise sessions is important because it

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
allows the body to replenish energy stores.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
repairs damaged tissues.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
strengthens muscles.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
All of these statements are true.
 

 

 

Test Bank, Question 35

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

When an athlete “hits the wall”, which fuel has been depleted?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Creatine phosphate
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Fat
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Glycogen
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Protein
 

 

 

Test Bank, Question 41

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Aerobic training _____the size and _____ the number of mitochondria in cells.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
decreases, decreases
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
decreases, increases
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
increases, decreases
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
increases, increases
 

 

 

 

Test Bank, Question 48
 

Which of the following is NOT a characteristic of the female athlete triad?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Amenorrhea
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Disordered eating
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Improved bone density
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Low percentage of body fat
 

 

 

Test Bank, Question 59

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Glycogen stores and endurance are increased by increasing fat intake.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

The more excess body fat you have, the greater your health risks.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

Test Bank, Question 11

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

William has a BMI of 26.5 kg/m2. He would therefore be classified as

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
normal weight.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
obese.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
overweight.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
underweight.
 

 

 

Test Bank, Question 15

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

_____ measures an electric current traveling through the body and is used to determine body composition.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Air displacement
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Bioelectrical impedance
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Dual-energy X-ray absorptiometry
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Underwater weighing
 

 

 

Test Bank, Question 23

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

If an adult’s energy expenditure is greater than their energy intake, you would expect that the individual to _____ weight.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
gain
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
lose
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
maintain his/her
 

 

 

 

Test Bank, Question 25
 

For most people, the majority of their total energy expenditure is from their

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
basal metabolism
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
energy intake
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
physical activity
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
thermic effect of food
 

 

 

 

Test Bank, Question 26
 

In general, non-exercise activity thermogenesis varies _____ between adult individuals.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
minimally
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
moderately
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
tremendously
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
not at all
 

 

 

Test Bank, Question 30

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

Which of the following would have an increased BMR?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Tim, who is recovering from surgery
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Mary, who is pregnant with twins
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Sally, who is 8 years old and is an avid swimmer
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
All of these would have increased basal metabolic rates
 

 

 

Test Bank, Question 47

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Your answer is correct.
 
 
 

For most people, a loss of 5-15% of body weight will significantly reduce disease risk.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

 

Test Bank, Question 51
 

Gloria is 5 feet 3 inches tall and her weight was 235 pounds. After one week of dieting, she stepped on the scale and found she weighed 228 pounds. The rate of weight loss that she experienced during this first week of dieting is within the range of recommended weight loss.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

 

Test Bank, Question 59
 

Weight-loss supplements that contain soluble fiber are proven to reduce weight.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
True
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
False
 

 

 

 

SCI 220 Week 4 Body Fat and Eating Disorders
 

Analyze and explain the associated health problems of the obesity epidemic and eating disorders such as anorexia nervosa, bulimia nervosa, and binge-eating.

Write a response of at least 350 words that explains the associated health problems of the obesity epidemic and eating disorders. Address the following:

 

 

 

Describe the risks associated with excess body fat.
 

 

Discuss at least five factors that influence the obesity epidemic.
 

 

Assess the various techniques for measuring body fat.
 

 

Explain the various strategies for weight loss.
 

 

What are some health problems associated with anorexia nervosa, bulimia nervosa, and binge-eating disorder? Explain how each of the eating disorders mentioned may lead to health problems. What are the treatment options for these disorders?
 

 

Include references with citations in APA format.

The Grading Guide for Body Fat and Eating Disorders will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

 

 

 

SCI 220 Week 5 Life Stages Nutrition Presentation (1)
 

Life Stages Nutrition Presentation

Pick a stage of life and obtain faculty approval

 

 

 

Pregnancy
 

 

Infancy
 

 

Childhood
 

 

Adolescent
 

 

Elderly
 

 

Create a 10- to 15-slide Microsoft® PowerPoint® presentation (excludes title and reference slides) discussing the nutritional needs at different life stages. Include the following in your presentation:

 

 

 

Discuss the nutrient & fluid needs for your specific stage of life & how to obtain them or how to meet those needs
 

 

Describe special nutrition/health concerns or diseases associated with poor nutrition during this life stage.
 

 

Provide some food safety tips that are particularly important at this age group.  You may address specific food safety issues such as proper storage of breastmilk or formula (infants), listeriosis (pregnancy), packed lunches (preschoolers), etc.
 

 

Recommend age-appropriate physical activity recommendations or physical fitness tips.
 

 

Make recommendations for where readers might search for more information regarding nutrition at this age group &/or food safety.  Include at least two credible resources & a brief description of what it offers.  This is a separate slide from your reference list.
 

 

Include speaker notes that detail the implications of each slide.

Include a reference slide with citations in APA format.

Include clip art.

The Grading Guide for Life Stages Nutrition Presentation will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

 

 
 

 

 

 

SCI 220 Week 5 Class Presentation
 

You will be grouped based on your topic on life stages assignment.

Coordinate with your group/team to assign subtopics under your specific age/life stage.

Submit at least two of your slides for class presentation.

Note:  While you will be presenting by age group, you will be graded individually.

 

SCI 220 Week 5 Food Safety
 

Review food safety scenarios and answer questions in relation to Food Safety.

Consult the Food Safety Scenarios document and then complete the following for each scenario:

Scenario 1

 

 

 

Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples. 

 

 

 

Based on Scenario 1, what are the possible sources of food-borne illness?
 

 

Although Jeremiah did not get sick, there were several areas throughout Jeremiah’s day that could have led him to a serious case of food-borne illness. Point out these areas and briefly explain why they are of concern and what Jeremiah could have done differently.
 

 

Why is it safe for steak to be pink in the middle, but potentially dangerous for a hamburger not to be cooked all the way through?
 

 

 
 

 

Scenario 2

 

 

 

Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.
 

 

 

 

 

 

 

How could this illness have been prevented?
 

 

Based on the incubation period and symptoms of the illness, what is the most likely microorganism responsible for this illness?
 

 

Describe the temperature danger zone.
 

 

How could Martha have sped up the cooling process of the lasagna?
 

 

If the leftover lasagna was thoroughly reheated, (which it was), how did it still lead to food-borne illness?
 

 

Scenario 3

 

 

 

Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.
 

 

 

 

 

 

 

What could be the cause of Sally and her family members’ illness?
 

 

How could this illness have been prevented? 
 

 

The Grading Guide for Food Safety will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

 

 
 

 

 

SCI 220 Week 5 Life Stages Nutrition Presentation (2)
 

 

Create a 15- to 20-slide Microsoft® PowerPoint® presentation discussing the nutritional needs during a person’s different life stages (childhood, adulthood, pregnancy, lactation, and such). Include the following in your presentation:

 

 

 

Define nutrient, energy, and fluid needs during each life stage.
 

 

Describe nutrients of concern or special concerns during each life stage.
 

 

Identify physical activity recommendations during each life stage.
 

 

Discuss the following topics for the specified stages of life:
 

 

Pregnancy – weight gain recommendations
 

 

Lactation – benefits of breastfeeding
 

 

Infancy – growth rate
 

 

Childhood – helping kids develop healthy eating habits and bodies
 

 

Adolescence – helping teens meet nutrient needs
 

 

Adulthood – aging and factors that affect it
 

 

Include speaker notes that detail the implications of each slide.

Include a reference slide with citations in APA format.

Include clip art.

The Grading Guide for Life Stages Nutrition Presentation will be used for this assignment.

Click the Assignment Files tab to submit your assignment.
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