SCI 228 Complete Class/Nutrition

Product DescriptionSCI 228 Complete Class/Nutrition SCI 228 Week 1 iLabSCI 228 Week 1 QuizSCI 228 Week 2 iLabSCI 228 Week 2 QuizSCI 228 Week 3 Constitution Day Extra CreditSCI 228 Week 3 iLabSCI 228 Week 3 QuizSCI 228 Week 4 MidtermSCI 228 Week 5 iLabSCI 228 Week 5 QuizSCI 228 Week 6 iLabSCI 228 Week 6 QuizSCI 228 Week 7 iLabSCI 228 Week 7 QuizSCI 228 Week 8 Final Exam  SCI 228 Week 1 iLab Answer the following questions and submit through the week 1 lab drop box using Microsoft Word.Describe the location and function of each of the following organs:
AppendixGallbladderLiverDescending colonAnal canalSmall intestineTransverse colonParotid salivary glandEsophagusAscending colonStomachPharynxDefine the following terms:propulsionAbsorptionChemical digestionMechanical digestion  SCI 228 Week 1 Quiz TCO 1) Which statement is FALSE concerning the field of nutrition?(TCO 1) On average, Americans eat ________ commercially prepared meals each week.(TCO 1) Including fiber in your diet is beneficial to your GI tract, but consuming excess amounts of fiber can result in the loss of nutrients. This statement is an example of which of the factors to consider in planning diets?(TCO 1) What element makes protein different from carbohydrates and fat?(TCO 3) Collectively, the nerves of the gastrointestinal tract are referred to as:(TCO 3) Barbara has just been diagnosed with celiac disease. Which of the following foods would be most dangerous for her to consume?(TCO 3) An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella.(TCO 3) A cyclic food allergy is one that:(TCO 3) The easiest and most effective way to prevent food-borne illnesses is to:(TCO 3) Why is rBGH given to many U.S. dairy cows? SCI 228 Week 2 iLabSelect a sweetener
Explore the history of the sweetener (include all of the background on this ingredient-
when it was discovered, its composition by whom it was discovered, its chemical
makeup, its first use, its sweetening capabilities and what foods it can be used in).Discuss safety and the sweetener that you have selected.
Examine the relationship between the sweetener that you have selected and obesity. SCI 228 Week 2 Quiz(TCO 1) A disaccharide is formed by the chemical bonding of:(TCO 1) The term complex carbohydrates refers to:(TCO 1) What is the major monosaccharide found in the body?(TCO 2) Which of the following is the preferred fuel for most body functions?(TCO 2) A diet low in fiber is associated with an increased risk of developing:(TCO 2) Which of the following BEST describes the glycemic index?(TCO 3) Which artificial sweetener was almost banned because of a proposed relationship with bladder cancer in experimental animals?(TCO 3) Sean is planning to bake a batch of chocolate chip cookies for his girlfriend. Which of the following artificial sweeteners would be the best substitute for the sugar in the recipe?(TCO 3) Which of the following is NOT characteristic of Type II diabetes?(TCO 4) Which of the following ethnic groups has the LOWEST incidence of lactose intolerance? SCI 228 Week 3 Constitution Day Extra CreditThree day recordDietary planExercise Plan SCI 228 Week 3 iLab
  1. Describe the healthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
    a. Name the restaurant, and then write a nutritional analysis of the meal you have created. (Explain all of the nutrients found in the meal, like carbs, protein, fat, and some essential vitamins and minerals.)
    b. Discuss your reaction to the analysis–make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if your meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc.). Please make sure this section is as detailed as possible.
    c. How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.
    2. Describe the unhealthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
    a. Name the restaurant, and then write a nutritional analysis of the meal you have created. (Explain all of the nutrients found in the meal, like carbs, protein, fat, and some essential vitamins and minerals.)
    b. Discuss your reaction to the analysis–make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if your meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc.). Please make sure this section is as detailed as possible.
    c. How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.
SCI 228 Week 3 Quiz (TCO 3) Triglycerides are classified by:(TCO 3) Which of the following describes lipids?(TCO 6) Which of the following statements is TRUE about trans fatty acids?(TCO 6) Where in the body are the majority of triglycerides stored for future energy needs?(TCO 6) Diets high in trans-fatty acids are associated with:(TCO 5) Which of the following statements is FALSE?(TCO 5) The process through which mRNA copies genetic information from DNA and carries it to the ribosome is called:(TCO 5) Proteases are:(TCO 5) Two amino acids are joined together by a peptide bond to form a dipeptide. What is the by-product of this process?(TCO 5) Conduction of nerve signals and contraction of muscles depend on the proper balance of: SCI 228 Week 4 Midterm (TCO 1) Which of the following nutrients is the most energy dense?(TCO 1) Which of the following are examples of carbohydrate-rich foods?(TCO 1) What element makes protein different from carbohydrate and fat?(TCO 1) Which of the following BESTdescribes minerals?(TCO 1) Which of the following is an example of an organic micronutrient?(TCO 1) Which of the following is NOTa primary function of dietary protein?(TCO 2) Overconsumption of ________ has the greatest potential for toxicity.(TCO 2) What percentage of deaths in the United States can be attributed to unhealthy lifestyle behaviors such as smoking, alcohol misuse, physical inactivity, and unbalanced diet?(TCO 2) Jack is a college athlete who requires 2,800 kilocalories a day to support his total energy needs. Even thought Jack likes many different foods and makes it a point to try new things, he only consumes approximately 1,600 kilocalories a day. Which one of the characteristics of a healthy diet is Jack missing?(TCO 2) What is at the base of the Healthy Eating Pyramid?(TCO 2) Which group of nutrients would be found in the foods at the base of the Food Guide Pyramid?(TCO 2) On average, Americans eat ________ commercially prepared meals each week.(TCO 3) Immediately after absorption, what circulatory system carries most of the fat-soluble nutrients?(TCO 3) Which of the following is NOT an accessory organ of digestion?(TCO 3) In which of the following food sources would a consumer look for the statement “Live Active Cultures,” indicating that the product is a rich source of probiotics?(TCO 3) What is the primary cause of peptic ulcers?(TCO 4) The term complex carbohydrates refers to:(TCO 4) Diabetes is a condition in which the body doesn’t process ________ properly.(TCO 4) After a meal, which hormone is responsible for moving glucose into the body’s cells?(TCO 4) Peggy Sue’s doctor wants to screen her for reactive hypoglycemia. If her doctor’s suspicions are correct and Peggy Sue does have reactive hypoglycemia, what would you expect her blood glucose concentration to be at approximately TWO HOURS after she had begun her glucose tolerance test?(TCO 4) Lactose intolerance is due to a(n):(TCO 4) ________ is a highly branched arrangement of glucose molecules found in liver and skeletal muscle cells.(TCO 4) Gluconeogenesis is:(TCO 4) Which of the following BESTdescribes the glycemic index?(TCO 1-6) Which of the following is NOT an advantage of using biopesticides?(TCO 1-6) Foods most commonly associated with Salmonella intoxication are:(TCO 1-6) Which of the following is FALSE regarding the prion that causes mad cow disease?(TCO 1-6) Ninety (90) percent of all food allergies are due to the ________ found in foods.(TCO 1-6) Which of the following is responsible for food spoilage?(TCO 1-6) Which of the following describes the prevailing theory in the development of food allergies?(TCO 1-6) Which of the following preservatives is(are) commonly used to prevent rancidity in oils and fats?(TCO 1-6) Which of the following is an example of food intoxication?(TCO 1-6) A cyclic food allergy is one that:(TCO 5) Which of the following is NOT true of fats?(TCO 5) Which of the following foods is the richest source of omega-3 fatty acids?(TCO 5) Sex hormones and adrenal hormones are substances derived from which class of lipid?(TCO 5) ________ are the major form of fat in both food and the body.(TCO 5) Where in the body are the majority of triglycerides stored for future energy needs?(TCO 5) All of the following are major classes of dietary lipids EXCEPT:(TCO 5) Which of the following food items would contain the highest amount of dietary cholesterol?(TCO 5) The vast majority of fat digestion and absorption occurs in the:(TCO 6) Which of the following is a genetic disorder resulting in debilitating protein abnormalities?(TCO 6) All of the following are examples of protein hormones EXCEPT:(TCO 6) Which part of an individual amino acid distinguishes it from other amino acids?(TCO 6) The specific function of a protein is determined by:(TCO 6) Oligopeptides are a string of ________ amino acids.(TCO 6) Which of the following is NOT typically a nutrient of concern for vegans?(TCO 6) Proteases are:(TCO 6) All of the following are parts of an amino acid molecule EXCEPT: SCI 228 Week 4 Assignment 2 SCI 228 Week 5 iLab The title of your presentation is “Water: An Overlooked Essential Nutrient.” A law firm has requested that you introduce yourself, explain why you are at the firm, and discuss the value of hydration. Once those elements have been addressed, the goal of this iLab is to create an essay or handout that compares water, Gatorade, and Powerade on the following categories.Daily recommendationsNutrient contentVarieties/sourcesCostAdvantages of consumption (include research reviews)Safety levelsDisadvantages of consumption (include research reviews)ConclusionReferece:Ultimately, you need to make a recommendation on which beverage meets the needs of the law firm, and you need to back your recommendation with three pieces of evidence. SCI 228 Week 5 Quiz (TCO 3) The gaining of electrons by an atom during metabolism is called:(TCO 3) Which of the following statements is FALSE regarding free radicals?(TCO 7) Taking Vitamin E supplements along with ________ can cause uncontrollable bleeding.(TCO 7) Which of the following increases the RDA for Vitamin C?(TCO 7) Diseases that cause the malabsorption of fat can result in a deficiency of:(TCO 8) Which of the following is NOT considered an essential nutrient?(TCO 8) Where does the body store selenium?(TCO 8) Which of the following organs is responsible for the synthesis of Vitamin D?(TCO 9) Which of the following foods are good sources of magnesium?(TCO 9) Which of the following is NOT a good source of Vitamin K? SCI 228 Week 6 iLabTo Assess Your Own Body Weight and Develop a Diet and Exercise Program
Part 1
Define BMI: You must define BMI, though not just with a general definition indicating its relationship to height and weight. Please also do not forget to define the actual term BMI!
Part 2
Calculate BMI: Many students use an automated calculator to complete this part of the assignment. I will deduct points if I do not see the actual math calculations. Please include all stages of the math calculations associated with determining your BMI.
Part 3
Compare/Contrast BMI & Individual Plan: There are three sections to this part of the assignment, and for the first part, you need to designate where your BMI falls according to the standard tables (underweight, normal, overweight, obese). In the second part of the assignment, you need to develop a dietary plan for your BMI value, and for the most part, you need to be as detailed as possible. Basically, I would like to see a “day in your life” according to where your current BMI falls. You need to include how many calories you plan on taking in and why, and you also need to develop a day’s worth of eating with specific foods and portions. As far as the exercise plan, again, you need to be as specific as possible. The goal of this section is to develop a plan that incorporates all of the components of a sound fitness program (flexibility, endurance, strength training, body fat, and cardiovascular), as well as discuss specific exercises that you plan on doing. Basically, the goal is to produce a weekly plan, with specific exercises, that has all of the components of a sound fitness plan.SCI 228 Week 6 Quiz(TCO 1) All of the following may contribute to the development of bulimia EXCEPT:(TCO 2) Consuming an excess of _______ calories in one week will result in a weight gain of one pound per week.(TCO 3) What is the percentage of calories from fat for a piece of pie that contains 300 calories and 12 grams of fat?(TCO 4) The best time to replenish glycogen stores is:(TCO 5) Which of the following BEST describes an eating disorder?(TCO 6) What percentage of individuals diagnosed with anorexia nervosa are women?(TCO 7) Which of the following psychiatric disorders causes the most deaths among women?(TCO 8) Which of the following BEST describes an episode of binge eating?(TCO 9) Which of the following eating disorders is the most common among men?(TCO 10) Currently, the best known treatment of eating disorders is: SCI 228 Week 7 iLab Students will select one lifecycle.
Prenatal
First year of infant’s life
Toddler
School age
Adolescence
Adult
Lactating female
Mature adult
Once a lifecycle has been selected, you will do the following three things.
Describe the lifecycle and the age to be in that lifecycle.
Describe nutritional challenges associated with that particular lifecycle.
Develop a diet specifically tailored to that stage of life (make sure to include all of the macronutrients [percentages of carbs, fats, and protein]), and explain the rationale. Do not forget to discuss specific nutrients that may be of concern during this particular lifecycle and elaborate on the reasons behind the issues and challenges associated with various nutrients. SCI 228 Week 7 Quiz (TCO 4) The average weight and height for a healthy newborn in the United States is:(TCO 4) In which trimester of pregnancy is the fetus the most vulnerable to teratogens?(TCO 5) Which of the following statements is FALSE regarding Vitamin B12 during pregnancy?(TCO 6) The absorption of calcium increases during pregnancy because:(TCO 7) Which of the following is NOT a symptom of preeclampsia?(TCO 8) Baby Billy is currently five months old. Since birth, Billy’s weight and height have been in the 95th percentile on the growth charts. What does this tell you about Billy’s growth and development?(TCO 9) Which nutrient is generally NOT a concern for vegan children?(TCO 10) On average, humans experience a ________ increase in height during adolescence.(TCO 10) All of the following can contribute to chronic dehydration in elderly individuals EXCEPT:(TCO 10) ________ is added to municipal water supplies to promote healthy teeth formation. SCI 228 Week 8 Final Exam (TCO 10) Growth acceleration in adolescence is primarily driven by:(TCO 10) On average, Americans have a life expectancy that reaches into the:(TCO 10) The brain grows the most rapidly during the first ________ years of life.(TCO 9) The absorption of Vitamin ________ increases in older adults.(TCO 9) Which of the following increases one’s risk of developing an eating disorder?(TCO 9) Impulsive, low self-esteem, seeks attention, extroverted, and erratic describe personality traits of:(TCO 7) Who is at risk for a Vitamin E deficiency?(TCO 7) Which water-soluble vitamin can regenerate Vitamin E after it has been oxidized?(TCO 7) How do antioxidant vitamins stabilize free radicals?(TCO 8) Which of the following statements is FALSE regarding the mineral, selenium?(TCO 8) Where does the body store selenium?(TCO 8) Which research study demonstrated a link between Vitamin E consumption and a decreased risk of heart disease in smokers?(TCO 8) Which of the following hormones requires selenium for its synthesis?(TCO 8) Research studies have consistently demonstrated an association between a reduced risk of cancer and:(TCO 7,8) Fluorosis is associated with:(TCOs 7, 8) Mary G. is 60 years old and at risk for osteoporosis. Which of the following dietary supplements would be the MOST helpful to minimize bone loss?(TCO 7) ________ of an adult’s healthy body weight is fluid.(TCO 8) Which of the following do sodium and potassium NOT have in common?(TCO 8) Water has a high heat capacity. What does this term mean?(TCO 8) Which of the following is TRUE?(TCO 8) All of the following are major functions of sodium EXCEPT:(TCO 8) The majority of our body’s phosphorus is stored in the:(TCO 8) Which of the following will likely result if the concentration of electrolytes inside a cell is higher than in the extracellular environment?(TCO 5) The vast majority of fat digestion and absorption occurs in the:(TCO 5) Which of the following statements is TRUE about trans fatty acids?(TCO 5) Which of the following ingredients would alert you to the presence of trans-fatty acids in a product?(TCO 6) Which of the following supplements would you recommend that a vegan add to his or her diet?(TCO 6) Which of the following is associated with marasmus?(TCO 6) The type of protein-energy malnutrition characterized by a general lack of protein, energy, and nutrients in the diet is called:(TCO 4) Which of the following hormones is released when your blood glucose levels fall too low?(TCO 4) ________ is a highly branched arrangement of glucose molecules found in liver and skeletal muscle cells.(TCO 4) Major fructose sources include:(TCO 1) Which government agency regulates the labeling, sale, distribution, use, and disposal of all pesticides in the United States?(TCO 1) The food-borne illness caused by Campylobacter jejuni is associated with consuming:(TCO 1) Which of the following is associated with the development of ketosis?(TCOs 5,10) Jack has a strong family history of heart disease. What lifestyle factors are important for Jack to be aware of to decrease his cardiovascular disease risk?(TCO 2) Discuss two limitations of the current My Pyramid food guide. Provide possible modifications to the pyramid that would address each of these drawbacks.(TCO 8) Liz has recently been diagnosed with hypertension. Detail the lifestyle changes that are important for Liz to identify and modify in an effort to improve her situation.(TCO 9) Describe the process by which the body converts sunlight to active Vitamin D in the body. Discuss the hormones and organs involved in this process.(TCO 9) Why does the risk for osteoporosis increase with menopause? What are some of the current treatments for osteoporosis?(TCO 10) Describe the optimal diet for an athlete. Synthesize a healthy plan of diet and exercise for that person (describe the person).(TCO 1) Discuss the benefits of and concerns regarding genetically modified foods/organisms. What are some legal implications?(TCO 10) Describe the difficulties that a woman might encounter with breastfeeding and the related strategies used to resolve these issues.(TCO 2) Using the My Pyramid food guide, describe a healthy diet plan for a vegan. Include types and servings of food within the five categories of the pyramid, as well as comment on nutrients that may need additional attention. 
Powered by