SCI 228 All iLabs

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SCI 228 All iLabs
There are several parts to this iLab. Part 1 consists of listing all of the parts of the digestive system…

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SCI 228 All iLabs

SCI 228 All iLabs

A+ Week 1, 2, 3, 5, 6, 7 

iLab Week 1 

https://www.hiqualitytutorials.com/product/sci228-ilab-week-1/

Part 1

There are several parts to this iLab. Part 1 consists of listing all of the parts of the digestive system with either a list or photo. Many people take a screenshot and use it for Part 1. Feel free to also list the parts as well if you cannot figure out how to take a screenshot.

Part 2

Part 2 technically consists of two parts. The first one includes describing the location of each body part. For example, the appendix is located on the right side of the body under the ascending colon. Another way to do this part would be to write out the parts and put a location/description next to it. The second part of Part 2 for this section is to describe the manner in which you will retain the information of where each body part is located. An example would be, “I will remember the location of each body part by reviewing the photo and memorizing each location.” Some classmates develop interesting methods of memorizing where all of the parts are located, like using mnemonics. Feel free to be creative.

Part 3

For Part 3, which is in a Word document (or the same document that you have been using for Parts 1 and 2), please take the overall categories (mouth, small intestine, esophagus, stomach, and large intestine) and label them with the appropriate mechanisms that occur in each of them (propulsion, absorption, chemical digestion, and mechanical digestion). Please remember that each digestive system part mentioned above may be involved in more than one of the mechanisms.

Part 4

For Part 4, please define each mechanism (propulsion, absorption, chemical digestion, and mechanical digestion) with two to three sentences each.

Preview:

Propulsion – This is the passage of food along the gastrointestinal tract or the digestive tract.  This process involves voluntary movements of swallowing and the involuntary actions of soft muscles that help in propelling the food towards the digestive tract (Opentrax).

Absorption – This is the passage of food from the gastrointestinal tract into the cardiovascular and lymphatic systems for…

iLab Week 2 

https://www.hiqualitytutorials.com/product/sci228-ilab-week-2/

Scenario and Summary

Please select one of the following sweeteners:

  1. Sugar (sucrose)
  2. Fructose
  3. High Fructose Corn Syrup
  4. Stevia
  5. Equal
  6. Splenda
  7. Ace K
  8. Another one that you can find on your own

Deliverables

Answer the following questions about the sweetener that you have selected.

  1. Select a sweetener.
  2. Explore the history of the sweetener (when it was developed, its composition).
  3. Discuss safety and the sweetener that you have selected.
  4. Examine the relationship between the sweetener that you have selected and obesity.

Preview:

Sugars have been part of humans’ diets for thousands of years already and the main sources of sucrose are sugar cane, sugar beets, fruits, or honey.  To this day, sucrose remains to be the standard on how sweeteners are measured against.  In acidic environments, sugar hydrolyzes, thus, changing the flavor or sweetness level of food products.  To use it, the…

iLab Week 3 

https://www.hiqualitytutorials.com/product/sci228-ilab-week-3/

Fast Food Menu Creation Overview

For this assignment, you have been asked to explore the nutritional value of menu items at a local fast-food restaurant. Using the available menu items, plan two meals: the healthiest meal possible and the unhealthiest healthy meal possible. Both meals should include an entrée, a side, a beverage, and dessert. In a Word document, please answer and discuss the following questions.

Deliverables

  1. Describe the healthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
    1. Name the restaurant, and then write a nutritional analysis of the meal you have created. (Explain all of the nutrients found in the meal, like carbs, protein, fat, and some essential vitamins and minerals.)
    2. Discuss your reaction to the analysis–make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if your meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc.). Please make sure this section is as detailed as possible.
    3. How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.
  2. Describe the unhealthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
    1. Name the restaurant, and then write a nutritional analysis of the meal you have created. (Explain all of the nutrients found in the meal, like carbs, protein, fat, and some essential vitamins and minerals.)
    2. Discuss your reaction to the analysis–make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if your meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc.). Please make sure this section is as detailed as possible.
    3. How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.

Preview:

While fast food may be cheaper than regular food, the downside is that ingredients are also made from cheaper food components including “high fat meat, refined grains, and added sugar and fats, instead of nutritious ingredients such as lean meats, whole grains, fresh fruits, and vegetables” (CYWH, 2015). Currently, more people accept…

SCI 228 All iLabs

iLab Week 5 

https://www.hiqualitytutorials.com/product/sci228-ilab-week-5/

Scenario/Summary

The title of your presentation is “Water: An Overlooked Essential Nutrient.” A law firm has requested that you introduce yourself, explain why you are at the firm, and discuss the value of nutrition. Once those elements have been addressed, the goal of this iLab is to create an essay or handout that compares water, Gatorade, and Powerade on the following categories.

  • Daily recommendations
  • Nutrient content
  • Varieties/sources
  • Cost
  • Advantages of consumption (include research reviews)
  • Safety levels
  • Disadvantages of consumption (include research reviews)
  • Conclusion

Ultimately, you need to make a recommendation on which beverage meets the needs of the law firm, and you need to back your recommendation with three pieces of evidence.

Preview:

Often, when people talk about water, they are referring to the nutrient water, which is readily available from the liquids they drink and the foods they eat although there are other sources of fluids that can help the body stay hydrated.  The body is composed of over two-thirds water, including the bones, which is about 20% water…

iLab Week 6 

https://www.hiqualitytutorials.com/product/sci228-ilab-week-6/

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.

Preview:

The Body Mass Index, or BMI, pertains to a person’s summary measure of height and weight.  This determines whether an individual is overweight or not, including if the individual is underweight. It can also be used to establish if the person is obese.  While the BMI can be used as a tool to classify people…

SCI 228 All iLabs

iLab Week 7 

https://www.hiqualitytutorials.com/product/sci228-ilab-week-7/

Scenario/Summary

Students will select one lifecycle.

  • Prenatal
  • First year of infant’s life
  • Toddler
  • School age
  • Adolescence
  • Adult
  • Lactating female
  • Mature adult

Once a lifecycle has been selected, you will do the following three things.

  1. Describe the lifecycle and the age to be in that lifecycle.
  2. Describe nutritional challenges associated with that particular lifecycle.
  3. Develop a diet specifically tailored to that stage of life (make sure to include all of the macronutrients [percentages of carbs, fats, and protein]), and explain the rationale. Do not forget to discuss specific nutrients that may be of concern during this particular lifecycle and elaborate on the reasons behind the issues and challenges associated with various nutrients.

Preview:

School age children are those kids who are between the ages of six and 12 years old. These are the children who need healthy foods and nutritious snacks especially since they are now engaged in many activities in school and at home.  They have…

SCI 228 All iLabs

DeVry