SCI 220 Entire Course

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SCI 220 Entire Course Link

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

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SCI220 Week 1 Toolwire GameScape Episode 1: “Nutrition – A Key to Health”
SCI220 Week 2 Toolwire GameScape Episode 2: “Nutrient Sources and Significance”
SCI220 Week 2 Food Intake – 3 Days
SCI220 Week 3 Toolwire GameScape Episode 3: “Energy Balance, Vitamins, Minerals, and Water”
SCI220 Week 4 Toolwire GameScape Episode 4: “Fitness and Food Safety"
SCI220 Week 5 Toolwire GameScape Episode 5: “A Focus on Life Stages”
SCI220 Week 5 Nutritional Needs Ad

SCI220 Week 1WileyPLUS® Week 1 Quiz
SCI220 Week 2WileyPLUS® Week 2 Quiz
SCI220 Week 3WileyPLUS® Week 3 Quiz
SCI220 Week 4WileyPLUS® Week 4 Quiz
SCI220 Week 5 WileyPLUS® Week 5 Quiz


SCI220 Week 1 Toolwire GameScape Episode 1: “Nutrition – A Key to Health”
In this episode you are introduced as the mentor to a team of fellow employees participating in a company health challenge, Fuel4Success. You have gone through the training and now you are an Ambassador... equipped with knowledge and the ability to coach your team. The episode culminates with a rapid challenge game, "Nutrition - Fact or Fiction?" in which the learner will test their knowledge of the nutritional facts presented.
Click on the link to access the GameScape.
Complete the GameScape Episode 1.
Submit the completed GameScape PDF assessment to your instructor through the Assignment Files tab.
https://sellfy.com/p/86RS/


SCI220 Week 2 Toolwire GameScape Episode 2: “Nutrient Sources and Significance”
Your team in the Fuel4Success challenge has dietary needs as diverse as their personalities. Ultimately, it's up to you to create a meal that suits the needs and goals of each of them. Playing the engaging game "Meal Maker", allows you to combine many different world foods to satisfy the individual dietary needs of each of your team members while, at the same time, keeping them happy with a tasty meal. As you plan their meals, your goal is to keep the nutrition bars up in the green "healthy zone" and out of the red "danger zone". How do you do that? By understanding the best nutritional balance for each member of your team and combining the right foods of course!
Click on the link to access the GameScape.
Complete the GameScape Episode 2.
Submit the completed GameScape PDF assessment to your instructor through the Assignment Files tab.
https://sellfy.com/p/EZfS/

SCI220 Week 2 Food Intake – 3 Days
Enter your food intake for 3 full days in iProfile by following the WileyPLUS® iProfile instructions. The instructions for iProfile are located under the Week One Required Learning Activities - "Introduction to WileyPLUS and iProfile. Save the information you enter at iProfile.
Click on the "Access to iProfile" link on the right to access IProfile.
Write a 750- to 1,050-word paper that addresses the points below about your 3-day food intake analysis from iProfile and submit the paper together with the iProfile Report titled "Intake Compared to DRI." Your paper is calculated at a maximum of 10 points and your iProfle Intake Compared to DRI Report is calculated at a maximum of 5 points.
IMPORTANT - IMPORTANT - Use headings consistent with the APA format to clearly identify each bullet point below. The Center for Writing Excellence (CWE) has a sample paper using the APA format that includes headings and in-text citations and a reference page that you can review.
• Recorded intake of protein, carbohydrates, and lipids
o Which foods in your recorded daily intake provide protein? Which provide carbohydrates? Which provide lipids?
o 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?
o Is the protein in each food you ate complete or incomplete, combining to become complementary? Why is this important?
o 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
o 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
o Does your fiber total meet 100% of the recommendation for you, as calculated at iProfile?
o 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?
o 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
o What changes might you make to increase the fiber in your diet?
o How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fiber contribute to health or illness? Provide examples.
o What have you learned about your diet?
Cite three references other than the course text.
Format your paper consistent with APA guidelines. The CWE has a sample paper.
Click the Assignment Files tab to submit your assignment.
https://sellfy.com/p/SBvz/

SCI220 Week 3 Toolwire GameScape Episode 3: “Energy Balance, Vitamins, Minerals, and Water”
There's a problem with one of your team members. He is addicted to caffeine drinks and is clueless about their affect on his body. You discover a wealth of information about how our bodies react to caffeine and vitamins. Once your coaching inspires your team member to lay off the caffeine drinks, it's time for you to make the perfect smoothie for each of them that's packed with nutrients! Playing a simulation game where different ingredients are combined in your smoothie creations allows you to witness the varying effects on the individuals the same day and even months later!
Click on the link to access the GameScape.
Complete the GameScape Episode 3.
Submit the completed GameScape PDF assessment to your instructor through the Assignment Files tab.
https://sellfy.com/p/e9EI/

SCI220 Week 4 Toolwire GameScape Episode 4: “Fitness and Food Safety"
The company fun day challenge and picnic is coming up! You're in charge of assigning your team to the appropriate challenge activities based on their unique fitness levels. But don't skimp on food safety at the picnic, no room for food poisoning here! You "Race to Erase" all the threats to your team's health in a fast-paced game of skill and understanding.
Click on the link to access the GameScape.
Complete the GameScape Episode 4.
Submit the completed GameScape PDF assessment to your instructor through the Assignment Files tab.
https://sellfy.com/p/Etsz/

SCI220 Week 5 Toolwire GameScape Episode 5: “A Focus on Life Stages”
Congratulations! You've successfully guided your team through the completion of the Fuel4Success challenge! It's time for you to reflect on our life stages from infancy to later years. The "Stages of Life" activity will allow you to showcase your grasp of the differentiating factors that affect each stage. This information will help you better maintain your own health as you prepare for what's next in life.
Click on the link to access the GameScape.
Complete the GameScape Episode 5.
Submit the completed GameScape PDF assessment to your instructor through the Assignment Files tab.
https://sellfy.com/p/Skui/

SCI220 Week 5 Nutritional Needs Ad
THIS IS A RESEARCH ASSIGNMENT. THIS IS NOT YOUR PERSONAL COMMENTS AND OPINIONS ABOUT THE NUTRITIONAL REQUIREMENTS FOR A DEVELOPING FETUS, EMBRYO, AND INFANT. THE BULLET POINTS BELOW MUST BE SUPPORTED WITH VALID, SCIENTIFIC RESEARCH SOURCES.
Consider the following scenario: The General Secretary of the FDA has tasked you with developing an educational flier on the nutritional needs for a specific stage of life.
Research your topic using online sources, such as the Food and Drug Administration or the U.S. Department of Agriculture; and local sources, such as farmers' markets, for content and nutrition suggestion for the ad.
Create a public service ad, with appropriate images, to be printed in the Sunday edition of your newspaper. Include the following points. Use headings consistent with APA format for each of the bullet points below.
• Identify the nutritional needs for a developing embryo and fetus and how to obtain them.
• Identify health concerns or disease associated with poor nutrition during the gestation period.
• Provide examples of good and bad nutritional choices for baby and mom.
• Once the baby is born, address the pros and cons of breastfeeding versus formula-feeding.
• Make recommendations for where readers might search for more information regarding nutrition. Remember to determine and choose credible sources of nutritional information.
Use a standard word document to complete this assignment. Both text and images are important to this assignment.
Format the ad, including the images, consistent with APA guidelines.
Include at least two valid scientific references. Be sure to read the Course Announcements about "Acceptable and Unacceptable' research sources.
Click the Assignment Files tab to submit your assignment. Be sure to open the attachment after you submit the assignment to check that you submitted the correct assignment and attachment.
https://sellfy.com/p/H6Oe/









SCI220 Week 1 WileyPLUS® Week 1 Quiz
https://sellfy.com/p/1Kzi

Week 1 Quiz

Question 1

Why is variety an important component of a healthy diet?


Question 2

Which is the best way to balance your dietary choices?


If you overeat at lunch, you should skip dinner.


If you eat two slices of pizza at lunch, you should walk an extra mile after dinner.


If your dinner has no vegetables, you should eat a cereal containing fiber at breakfast.


If you eat two slices of pizza at lunch, you should walk an extra mile after dinner and if your dinner has no vegetables, you should eat a cereal containing fiber at breakfast.

Question 3
Which of the following nutrients does not provide energy to the body?


Carbohydrates


Protein


Vitamins


Lipids

Question 4
You have two relatives both 55 years old and both have always eaten a diet of primarily fast food. One of these relatives has severe heart disease and the other has low cholesterol levels and no sign of heart disease. What is the best explanation for this?

Question 5
Using a smaller plate for dinner may help you practice:


Question 6
Which of the following is an example of variety in the diet?


Question 7
A glass of milk is more nutrient dense than a can of soda because:


Question 8
Ethan achieves his recommended intake of vegetables by eating a large baked potato every day. Which principle is he not achieving?


Question 9
The Acceptable Macronutrient Distribution Range for protein is:



10 to 35% of calories.


45 to 65% of calories.


50 to 70% of calories.


more than 65%.

Question 10
Government nutrition recommendations translate:


nutrient needs into food choices.


food choices into nutrient needs.


nutrient needs into daily nutrient requirements.

food choices into daily nutrient requirements.
Question 11

Evaluating a person’s food intake using food records is one of the ways nutritionists determine what people eat and their nutrient intake. This allows the nutritionist to assess the person’s:


blood lipids

likelihood of getting heart disease or diabetes

fasting blood glucose

nutritional status



Question 12


According to the AMDR, the majority of calories you eat should come from:


carbohydrates.

fat.

protein.

vitamins.


Question 13
The Dietary Guidelines for Americans promote a minimum of _____ minutes of moderate exercise weekly.



40


80


120


150

Question 14
Discretionary calories come from:



alcohol and added sugars.


added sugars and solid fats.


alcohol and solid fats.


Alcohol, added sugars, and solid fats.

Question 15
Where would you look on the food label to determine if sugar was added to the product?



Ingredients list


Front of the label


Nutrition Facts panel


Serving size information
Question 16
Which of the following nutrients are NOT broken down into smaller pieces during by metabolism?



Water, vitamins, minerals


Vitamins, carbohydrates, proteins


Lipids, carbohydrates, vitamins


Proteins, carbohydrates, lipids

Question 17
In which organ does the digestion of protein begin?



Mouth


Pancreas


Stomach


Small intestine
Question 18
Which of the following is NOT an accessory organ of the digestive system?



Gallbladder


Liver


Pancreas


Spleen

Question 19

Which of the following is one of the ways that the endocrine system interacts with the digestive system?


Eliminates wastes generated in the body
Transports nutrient to cells
Controls the passage of food in the blood stream
Secretes hormones that regulate how much we eat

Question 20

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


amino acids, sugars
amino acids, fatty acids
fatty acids, sugars
glucose, vitamins






SCI220 Week 2 WileyPLUS® Week 2 Quiz
https://sellfy.com/p/wMih

Question 1

Your answer is correct.
Which of the following is not a monosaccharide?


Fructose
Maltose
Glucose
Galactose

Question 2

Your answer is correct.
The digestion of starch begins in the ________ and finishes in the ______.


stomach; large intestine
mouth; small intestine
small intestine; gall bladder
mouth; large intestine

Question 3

Your answer is correct.
The main function of carbohydrate in the diet is to:


form lactose, the disaccharide in breast milk.
form the ribose and deoxyribose sugars in the genetic material of all cells.
function in the cell membrane as a signal molecule to other cells.
provide energy.

Question 4

Your answer is correct.
Which monosaccharide commonly found in all disaccharides?


Fructose
Galactose
Glucose
Sucrose

Question 5

Your answer is correct.
Most digestion of carbohydrate occurs in the


mouth
stomach
small intestine
large intestine

Question 6

Your answer is correct.
Which of the following best describes the effects of lactose intolerance on those who consume dairy products?


the undigested lactose passes into the large intestine, where it causes a severe allergic response causing intestinal bleeding and scarring
the undigested lactose passes into the large intestine, where it draws in water, is metabolized by bacteria, producing gas and causing abdominal distension, gas, cramping, and diarrhea
the undigested lactose passes into the small intestine, where it causes a severe traumatic response causing collapse and stoppage of the organ
all of these occur in lactose intolerance

Question 7

Your answer is correct.

Which of the following best describes the effect of a fiber-rich meal on the rise in blood glucose that occurs after a meal?

Question 8


When comparing naturally occurring sugars and refined sugars in the human diet, refined sugars are potentially detrimental to human health because:


refined sugars frequently cause food allergies.
refined sugars contain very few calories.
refined sugars contain large doses of heavy metals.
refined sugars are low in nutrient density.

Question 9

Your answer is correct.
Eating fat can increase the number of calories you consume because


Fat makes you eat more food
Fat contains 7 calories per gram while carbs and protein are only 4 calories per gram
Fat does not increase the number of calories
Fat contains 9 calories per gram while carbohydrate and protein are only 4 calories per gram
uestion 10

Your answer is correct.
Cholesterol:


can be converted to vitamin D.
can be found in all foods.
contains glycerol and 3 fatty acids.
acts as an emulsifier.

Question 11

Your answer is correct.
Protein containing particles that transport lipids in the blood are called:


triglycerides
micelles
emulsifiers
lipoproteins

Question 12

Your answer is correct.
Which statement is correct:


The total grams of fat in the American diet has stayed relatively constant over the past 40 years.
The total grams of fat in the American diet has decreased over the past 40 years.
The total grams of fat in the American diet has increased over the past 40 years.
The total Calories from fat consumed in the American diet has decreased over the past 40 years.

Question 13

Your answer is correct.
Lipid stored in fat cells (adipose tissue) provides many benefits including


an increase in the metabolic rate of an individual
protection of organs and insulation for maintaining body temperature
movement of cell components for additional storage of protein
protection of red blood cells
Question 14

Your answer is correct.
Which of the following statements is false about omega-3 fatty acids?


Fish is a good food source.
High amounts in the diet help to lower blood pressure.
High amounts in the diet increase inflammation.
Walnuts, canola oil, and flaxseed are good food sources.

Question 15

Your answer is correct.
Based on the type of fat found in the following foods, which would be the healthiest choice for lunch from the fruit group?


Apple fritter
Fried banana fruit kebab
Cherry pie with low-fat vanilla ice cream
Avocado slices, olive oil, and balsamic vinegar

Question 16

Your answer is correct.
Which of the following individuals is likely using body protein for energy?


Sue, who is on a very low calorie diet.
Bob, who is 20 pounds overweight.
Michael, a student who snacks on chips and soda to stay awake and study.
Sylvia, a pregnant woman.

Question 17

Your answer is correct.
Essential amino acids are identified as such because


The side chain on these amino acids contains nitrogen
The side chain on these amino acids contains at least 3 carbons
The side chain on these amino acids cannot be made by humans
The side chain on these amino acids contains nitrogen and at least 3 carbons

Question 18
Protein-energy malnutrition is more common in children than in adults because



Children need more protein per unit of body weight than adults


Children need more energy per unit of body weight than adults


Children need more protein and energy per unit of body weight than adults


Children are likely to be picky eaters compared to adults

Question 19

Your answer is correct.
Which of the following would help a vegan meet their nutrient needs?


Eating oatmeal in place of meat
Drinking fortified soy milk in place of dairy products
Eating plenty of fresh vegetables to get sufficient vitamin B12
Consuming plenty of corn oil to ensure adequate intake of omega-3 fatty acids

Question 20

Your answer is correct.
In general, plant sources of protein provide _____absorbable forms of iron, zinc, and calcium as compared to animal protein sources.


less
equally
more

Question 21
Of the following, which is the highest quality plant protein source?



Black beans


Rice


Soy


Wheat germ


SCI220 Week 3 WileyPLUS® Week 3 Quiz
https://sellfy.com/p/CgWM

Question 1
When vitamin A is deficient:


Question 2

Your answer is correct.
Which food is an excellent source of vitamin E?


Whole-wheat bread
Oranges
Sunflower seeds
Cheddar cheese

Question 3
Which of the following organizations is responsible for ensuring their supplements are safe?



The Food and Drug Administration (FDA)


The United States Department of Agriculture (USDA)


The manufacturer of the supplement


The Environmental Protection Agency (EPA)

Question 4

Your answer is correct.
Identify the foods that would best meet the vitamin needs identified for bone health:


Peaches, spinach, milk and tomatoes
Whole grain bread, brown rice, milk and tomatoes
Whole grain cereal, corn oil, rye flour and peaches
Peaches, tomatoes, cantaloupe and apricots

Question 5

Your answer is correct.
Sailors of the 18th century would often be at sea for months living on dried bread and meats, water and cheese. After approximately three months on this diet, some sailors would exhibit symptoms of irritability, achy joints and bleeding gums/loose teeth. These symptoms can be explained by:


Their diet lacked enough protein to make collagen
Their diet lacked the Vitamin B6 so necessary to make non-essential amino acids
Their diets lacked Vitamin B1, so they had impaired energy production
Their diets lacked the Vitamin C necessary for collagen tissue formation and repair

Question 6

Your answer is correct.
Which of the following is NOT a fat soluble vitamin?


vitamin A
vitamin C
vitamin D
vitamin E


Question 7

Your answer is correct.
In order to reduce the risk of neural tube defects in the fetus, the most important time for a woman to consume adequate amounts of folate is:


shortly before, and early in her pregnancy.
between the third and sixth months of pregnancy.
during the seventh and eighth months of pregnancy.
shortly before giving birth.

Question 8

Your answer is correct.
Vitamin D is called the sunshine vitamin because:


it calms our nerves.
we must get it in our diet from plant foods that grow in the sun.
it can be made in the skin by exposure to UV light.
it is used to make serotonin, a neurotransmitter that enhances feelings of happiness.

Question 9

Your answer is correct.
Which of the following is/are antioxidants?


Vitamin C.
Vitamin E.
Selenium.
All of these nutrients serve as antioxidants.

Question 10

Your answer is correct.
An antioxidant is a substance that protects against oxidative damage.


True
False

Question 11

Your answer is correct.
When a person has not consumed enough water, blood volume _____ and solute concentration in the blood ______.


increases; increases
decreases; increases
decreases; decreases
decreases; stays the same

Question 12

Your answer is correct.
All of the following are functions of water EXCEPT:


it regulates acid base balance.
it helps regulates body temperature.
it lubricates eyes and joints.
it acts as a hormone.

Question 13

Your answer is correct.
All of the following are correct statements about mineral bioavailability EXCEPT:


The body’s need for a mineral may affect its absorption.
The presence of one mineral may affect the absorption of another.
The minerals in plant foods are better absorbed than the minerals in animal foods.
Pregnancy can affect the absorption of certain minerals.

Question 14

Your answer is correct.
An older woman is gardening in the direct sun for three hours without any rest. She suddenly feels weak and dizzy before she faints. She is taken to an emergency room where the doctor suspects she is suffering from dehydration. This is a common problem in older people because:


They have a larger body mass, which makes them more likely to become thirsty
They have a greater body surface area, which makes them more likely to become thirsty
They have enhanced kidney function, with causes them to increase water reabsorption
They have a reduced sensitivity to their thirst mechanism


Question 15

Your answer is correct.
A diet rich in fresh fruit, vegetables, nuts, and whole grains is most likely to result in:


A population with low rates of clinical hypotension
A population with low rates of clinical hypertension
A population that has similar rates of hypertension to individuals eating a meat based diet
A population that has similar rates of hypertension to individuals eating the typical American diet

Question 16

Your answer is correct.
The following substances are all normally eliminated by the kidney as waste products EXCEPT:


urea
glucose
sodium
ketones

Question 17

Your answer is correct.
Eating a salty meal:


Decreases your blood sodium concentration
Makes you less thirsty
Causes temporary weight gain due to intake of more fluids
Has no effect on the body
Question 18

Your answer is correct.
Fluoride protects the teeth


Because it is a natural component of water
Because it helps makes tooth enamel more resistant to acids
Because it serves as a buffer from acids that are released from bacteria in the mouth
It forms a film on teeth that prevent food sticking to teeth
Question 19
When intracellular concentrations of protein and sodium are high, you would expect that water is drawn into the



blood capillaries


cells


extracellular fluid


red blood cells

Question 20

Your answer is correct.
Diets that are high in ____ are associated with an increased incidence of hypertension.


calcium
magnesium
sodium
sugar


SCI220 Week 4 WileyPLUS® Week 4 Quiz
https://sellfy.com/p/yMks

Question 1

Your answer is correct.
Which of the following individuals will face the greatest health risks due to obesity?


Jill, who has been obese since childhood
Jose, who gained weight after he got married
Theresa, who gained weight after having her second baby
David, who gained 25 pounds after he turned 50 years old

Question 2

Your answer is correct.
Which of the following is a reason that the amount of extra subcutaneous fat would be higher than the amount of visceral fat?


Being a woman
Stress
Alcohol consumption
Increasing age

Question 3

Your answer is correct.
Which of the following contribute to the energy imbalance that is prevalent in America?


Distorted portion sizes
Food availability
Fast-food meals
All of these choices contribute to the energy imbalance in America

Question 4

Your answer is correct.
Jim has a BMI of 26 kg/m2, a waist circumference of 38, and none of the health conditions associated with excess body fat. He exercises regularly and does not smoke. From what we know about Jim, what can we most likely infer?


Jim needs to gain weight.
Jim needs to lose weight.
Jim does not need to lose weight.
Jim is at risk for developing diabetes.

Question 5
Identify the energy equation which is most accurate for the individual who is weight stable.


Question 6

Your answer is correct.
A high BMI is NOT associated with an increased health risk when:


The person has a small amount of muscle mass
The person does not look overweight
The person exercises regularly and eats healthy
The person does not have any chronic diseases

Question 7

Your answer is correct.
More Americans are obese today than 40 years ago because:


We are eating less and moving less
We are eating more and moving more
We are eating more and moving less
Americans are not obese

Question 8

Your answer is correct.
For most people, the majority of their total energy expenditure is from their


basal metabolism
energy intake
physical activity
thermic effect of food

Question 9
Which of the following statements is FALSE?



Mary, a sedentary college student, must plan her food intake carefully, so it doesn’t exceed energy expenditure.


Tim, a long-distance runner, can burn more calories for physical activity than for basal metabolism.


Joe, who has a high fat diet, will burn more calories to process his food than Deb who follows a lower fat diet.


All of these statements are true.


Question 10

Your answer is correct.
Which of the following is characteristic of a healthy weight loss diet?


Eating fewer than 1200 calories daily.
Losing 5 lbs a week.
Promoting physical activity.
Limiting milk and other animal products.

Question 11
Strength training and stretching exercises should be done:



every day.


once each month.


two to three days a week.


once each week.


Question 12

Your answer is correct.
Which of the following stimulates the production of red blood cells?


Caffeine
Medium-chain triglycerides
Erythropoietin
Carnitine

Question 13

Your answer is correct.
An individual who swims for longer distances in shorter amounts of time each day is improving their:


Endurance and body composition only
Flexibility and endurance only
Flexibility and strength only
Endurance, body composition and strength

Question 14
What fuel(s) are the main energy source during short, intense bursts of exercise?



Metabolism of protein only


Metabolism of fat only


Metabolism of carbohydrate only


Carbohydrates and vitamins

Question 15

Your answer is correct.
Anaerobic metabolism uses which of the following fuels?


B vitamins
glucose
carbohydrate
fat

Question 16

Your answer is correct.
Endorphins


increase basal metabolic rate.
increase muscle mass.
reduce appetite.
reduce carbohydrate cravings.

Question 17
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

Question 18

Your answer is correct.
Aerobic exercise is considered to be at an intensity of _____ % of maximum heart rate.


10-30%
40-70%
60-85%
90-100%

Question 19


Which of the following combinations is recommended for an effective fitness program?


150 minutes of aerobic exercise and strength training
60 minutes of aerobic exercise and stretching
200 minutes of aerobic exercise and strength training
250 minutes of aerobic exercise and stretching


SCI220 Week 5 WileyPLUS® Week 5 Quiz
https://sellfy.com/p/Kgg2

Question 1

Your answer is correct.
Which of the following is a role of the placenta in embryonic development?


It allows the passage of nutrients from the mother to the fetus.
It allows the passage of waste from the fetus to the mother.
It allows the passage of oxygen from the mother to the fetus.
All of the choices are roles of the placenta.

Question 2

Your answer is correct.
Which nutrient’s needs are increased the most during pregnancy?


Protein
Fiber
Water
Carbohydrate

Question 3
A baby is affected by gestational diabetes in the following ways EXCEPT:



Question 4

Your answer is correct.
The early embryo (before 5 weeks of age) gets nourished by


absorbing nutrients for the bloodstream of the mother (the bloodstream of the embryo mixes with the bloodstream of the mother).
breaking down the lining of the uterus.
transferring of nutrients from the placenta.
none of these.
Question 5
Based on the information presented in this visual, why is a folate deficiency most critical during the embryonic period?




A folate deficiency is most critical during this period because vitamin B12 tends to be low during this time.


A folate deficiency is most critical during this period because iron stores in the mother have been depleted.


A folate deficiency is most critical due to the rapid cell division occurring during this period.


None of these are correct reasons.

Question 6


Docosahexaenoic acid (DHA) and arachidonic acid (ARA) are added as supplements to fortify infant formulas. These fatty acids are added because of which potential benefits?


Teeth and skull development
Brain and retina development
Blood cell and immune system development
Heart and cartilage development


Question 7


Which of the following can be found in breast milk but not infant formula?


Vitamin D
Calcium
Antibodies
Iron

Question 8

Your answer is correct.
The recommended distribution range of fat intake is _____ for 1- to 3-year-olds than for adults.


the same
lower
higher
dependent upon whether the child was breastfed or not

Question 9

Your answer is correct.
Candice is trying to eat healthier. Which substitution would be an example of a healthier decision?


Baked potato rather than French fries
Nachos with cheese sauce rather than nachos with bean dip
Meatball sub rather than a turkey sub
Glazed doughnut rather than an English muffin with jam

Question 10

Your answer is correct.
Which of the following statements is correct?


At the end of puberty, teenage boys have a higher lean body mass and greater amount of body fat compared to their pre-pubescent state
At the end of puberty, teenage boys have a lower lean body mass and greater amount of body fat compared to their pre-pubescent state
At the end of puberty, teenage boys have a lower lean body mass and lower amount of body fat compared to their pre-pubescent state
At the end of puberty, teenage boys have a higher lean body mass and a lower amount of body fat compared to their pre-pubescent state

Question 11

Your answer is correct.
Children’s energy and protein requirements __________ as they age.


Decrease
Remain the same
Increase
Vary depending on the child

Question 12

Your answer is correct.
Older adults should consume a diet that is _______ in protein relative to calories as compared to that of younger adults.


higher
lower
similar

Question 13

Your answer is correct.
Which is the primary cause of food-borne illness?


Mercury
Microbes
Lead
Prions

Question 14

Your answer is correct.
Why are nitrites allowed in some foods even though they may form carcinogenic nitrosamines in the digestive tract?


Because they taste good.
Because they prevent botulism.
Because they improve the nutritional quality of the food.
Because they improve the food’s texture.

Question 15

Your answer is correct.
Pregnant woman need to eat high quality protein like fish; however, they:


should limit fish consumption of certain fish such as cod and salmon due to the increased risk of mercury contamination
should limit fish consumption of certain fish such as swordfish, shark, and tile fish due to the increased risk of mercury contamination
should limit all fish consumption because of the risk of mercury contamination in certain species of fish
do not need to limit their fish consumption
Question 16

Your answer is correct.
Because _____ can be contaminated with botulism spores, it should never be fed to infants under 1 year of age.


cow’s milk
eggs
honey
strawberries

Question 17

Your answer is correct.
The groundwater has been contaminated by an industrial pollutant. Which of the following animals will have the greatest concentrations of the pollutants?


Large fish
Microscopic animals
Small marine animals
Water plants
Question 18

Your answer is correct.
All of the following are correct about food insecurity EXCEPT


it is characterized by a widespread lack of food often due to a disaster.
it can result in protein-energy malnutrition.
it occurs when food is not distributed equitably.
it can lead to individual nutrient deficiencies.
Question 19

Your answer is correct.
Which of the following is true of under-nutrition?


Nutrient deficiencies lead to increased susceptibility to infections in childhood only
Nutrient deficiencies lead to decreased susceptibility to infections in childhood only
Nutrient deficiencies lead to increased susceptibility to infections in childhood and adulthood
Nutrient deficiencies lead to decreased susceptibility to infections in childhood and adulthood

Question 20

Your answer is correct.
In some cultures, the amount of food available to certain individuals is based on


age and gender.
birth order and genetic endowments.
educational level and control of income.
Each of these could contribute to the amount of food available to family members.

Question 21

Your answer is correct.
All of the following are advantages of organic farming as compared to conventional farming EXCEPT:


fewer pollutants are released into the environment.
higher crop yields.
increased biological diversity of crops.
reduced use of agricultural chemicals.

Question 22

Your answer is correct.
Golden rice is a genetically modified variety of rice developed to provide _______ to populations in which this deficiency is prevalent.


calcium
iodine
iron
vitamin A

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