HRM 340 Final Exam DeVry
PSYC 305 Final Exam DeVry

SCI 228 Entire Course DeVry

$74.00

SCI 228 Entire Course DeVry
SCI 228 Entire Course Nutrition Health & Wellness w/Lab DeVry NEW A+

SCI 228 iLab Week 1, 2, 3, 5, 6, 7 | Quiz Week 1, 2, 3, 5, 6, 7 | Midterm Exam | Discussions Week 1-7 | Final Exam 

 

Description

SCI 228 Entire Course DeVry

SCI 228 Entire Course DeVry

SCI 228 Entire Course Nutrition Health & Wellness w/Lab DeVry NEW A+

SCI 228 iLab Week 1, 2, 3, 5, 6, 7 DeVry

https://www.hiqualitytutorials.com/product/sci-228-ilabs-devry/

SCI 228 iLab Week 1 DeVry

https://www.hiqualitytutorials.com/product/sci-228-ilab-week-1-devry/

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…

SCI 228 iLab Week 2 DeVry

https://www.hiqualitytutorials.com/product/sci-228-ilab-week-2-devry/

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…

SCI 228 iLab Week 3 DeVry

https://www.hiqualitytutorials.com/product/sci-228-ilab-week-3-devry/

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 iLab Week 5 DeVry

https://www.hiqualitytutorials.com/product/sci-228-ilab-week-5-devry/

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 hiqualitytutorialstion. 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 hiqualitytutorialsted.  The body is composed of over two-thirds water, including the bones, which is about 20% water.  It is crucial in the transportation of various other nutrients, wastes, and hormones in different parts of the body, thus, ensuring the avoidance of dehiqualitytutorialstion is vital.  Water also…

SCI 228 iLab Week 6 DeVry

https://www.hiqualitytutorials.com/product/sci-228-ilab-week-6-devry/

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 as overweight or obese, it is only a substitute measure that tells about the more prevalent issue, that is, excess body fat.  When an…

SCI 228 iLab Week 7 DeVry

https://www.hiqualitytutorials.com/product/sci-228-ilab-week-7-devry/

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:

When children reach school age, they encounter various experiences and challenges associated with eating, such as skipping breakfast, having lunch in school with their classmates, and sometimes, having breakfast in school, too.  They learn to make decisions associated with their food preferences and choices, including the amount of food to eat.  Thus, they become…

SCI 228 Quiz Week 1, 2, 3, 5, 6, 7 DeVry

https://www.hiqualitytutorials.com/product/sci-228-quizzes-devry/

SCI 228 Quiz Week 1 DeVry

https://www.hiqualitytutorials.com/product/sci-228-quiz-week-1-devry/

(TCO 1) Which statement is FALSE concerning the field of nutrition?

Nutrition is the study of how food nourishes the body.

Nutrition encompasses how we consume, digest, metabolize, and store food.

Nutrition is an ancient science that dates back to the fourteenth century.

Nutrition involves studying the factors that influence eating patterns.

(TCO 1) Which of the following is NOT an essential nutrient?

Water

Alcohol

Vitamins

Minerals

(TCO 1) Suzie is a stay-at-home mom who generally prepares the majority of meals for her household. Even though she always prepares meals that offer enough calories and nutrients for her family of four, she tends to make the same meals again and again. Which one of the characteristics of a healthy diet is Suzie not incorporating into her meal planning?

Adequacy

Balance

Balance

Balance

(TCO 1) Vitamin C and the B vitamins are termed _________.

Nonessential vitamins

Water-soluble vitamins

Fat-soluble vitamins

Trace vitamins

(TCO 1) Jose’s lunch contains 121 grams of carbohiqualitytutorialstes, 40 grams of protein, and 25 grams of fat. What percent of kilocalories in this meal come from fat?

19%

26%

34%

42%

(TCO 1) Your grandmother has recently been diagnosed with Type II diabetes. Which of the following professionals is most likely to be qualified to offer your grandmother assistance in planning her diabetic diet?

Registered Dietitian (RD)

PhD in nutrition

Medical doctor (MD)

Nutritionist

(TCO 1) The smallest units of matter that normally cannot be broken down are:

Atoms.

Molecules.

Cell.

Lipids.

(TCO 1) The ________ is most responsible for prompting individuals to seek food.

Stomach

Small intestine

Hypothalamus

Mouth

(TCO 3) Which is NOT a symptom of dehiqualitytutorialstion in infants?

Loss of skin elasticity

No wet diapers for three or more hours

Dry mouth and tongue

Bloated abdomen

(TCO 3) Which large vessel transports absorbed nutrients to the liver?

Portal vein

Pulmonary vein

Aorta

Subclavian vein

(TCO 3) Which of the following organs is responsible for the manufacturing and secretion of many digestive enzymes and bicarbonate?

Liver

Stomach

Pancreas

Gallbladder

(TCO 3) All of the following are found in saliva EXCEPT:

Water and mucus

Enzymes

Antibodies

Bicarbonate

(TCO 3) The main symptom associated with Clostridium botulinum intoxication is:

Diarrhea

Paralysis

Anemia

Jaundice

(TCO 3) The food-borne illness caused by Campylobacter jejuni is associated with consuming:

Grains that have been stored in a moist environment.

Water that has been contaminated with fecal material.

Tapeworms.

Contaminated beef or pork.

(TCO 3) Which of the following preservatives is (are) commonly used to prevent rancidity in oils and fats?

BHT (butylated hydroxytoluene)

BHA (butylated hydroxyanisole)

Propionic acids

Both BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole)

(TCO 3) Pesticides are:

Chemicals added to food to enhance it in some way.

Chemicals added to food that help prevent microbial spoilage and enzymatic deterioration.

Chemicals used in the field and in storage areas to decrease destruction caused by insects and fungus.

Chemicals produced by microorganisms that harm tissue and elicit an immune response.

(TCO 3) The proper steps developed for canning foods ensures that all endospores of ________ are eliminated when followed carefully.

Salmonella

Clostridium botulinum

Giardia intestinalis

Campylobacter jejuni

(TCO 3) Which of the following describes the prevailing theory in the development of food allergies?

Early weaning and introduction of solids foods to infants produces an allergy.

Genetic manipulation of plants and animals (GMOs) results in new proteins that cause an immune response.

Frequent exposure to food allergens not listed on the food label can cause food allergies.

All of these are part of the prevailing theory on food allergies.

(TCO 3) Which of the following is NOT an advantage of using biopesticides?

Degrade rapidly and are easily washed away by water

Do not leave pesticide residues on crops

Can be produced synthetically and are therefore inexpensive

Are less toxic to humans and the environment

(TCO 3) Which of the following is an example of a persistent organic pollutant?

Mercury

GMO

Sulfite

Coal tar

SCI 228 Quiz Week 2 DeVry

https://www.hiqualitytutorials.com/product/sci-228-quiz-week-2-devry/

(TCO 1) What is the major monosaccharide found in the body?

Glucose

Fructose

Galactose

Glycogen

(TCO 1) Which of the following carbohiqualitytutorialstes is the end product of photosynthesis?

Glycogen

Galactose

Lactose

Glucose

(TCO 1) The term complex carbohiqualitytutorialstes refers to:

Monosaccharides

Disaccharides

Polysaccharides

Glucose

(TCO 1) A disaccharide is formed by the chemical bonding of:

Two monosaccharides

Two polysaccharides

One monosaccharide and one polysaccharide

Two oligosaccharides

(TCO 1) What is the major monosaccharide found in the body?

Glucose

Fructose

Galactose

Glycogen

(TCO 2) All of the following are symptoms/side effects of ketosis EXCEPT:

Bad breath

High blood cholesterol

Dehiqualitytutorialstion

Acidosis (acidic pH of the blood)

(TCO 2) Without sufficient ________, the colon gets too little exercise and becomes weak.

Calories

Protein

Fiber

Water

(TCO 2) How many grams of carbohiqualitytutorialstes

75 grams

100 grams

130 grams

160 grams

(TCO 2) Glucose is the preferred source of energy for which of the following?

Brain cells

Red blood cells

The central nervous system

All of these

(TCO 2) Insulin is synthesized and released by the:

Brain

Liver

Pancreas

Gallbladder

(TCO 2) Glucose is the preferred source of energy for which of the following?

Brain cells

Red blood cells

The central nervous system

All of these

(TCO 3) Individuals with the disease PKU (phenylketonuria) should not consume the artificial sweetener aspartame. Why?

People with PKU are highly prone to development of diabetes.

People with PKU are allergic to the sweetener.

People with PKU experience severe headaches when they consume aspartame.

People with PKU cannot metabolize the amino acid phenylalanine.

(TCO 2) Which of the following BEST describes the glycemic index?

An individual’s glucose/insulin ratio in a fasted state

The amount of insulin required to metabolize 100 grams of glucose

The glucose content of a given food

The extent to which a given food raises blood glucose and insulin

(TCO 3) Diabetes is a condition in which the body doesn’t process ________ properly.

Vitamins

Protein

Carbohiqualitytutorialstes

Fat

(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?

Aspartame

Saccharin

Sucralose

Olestra

(TCO 3) Peggy Sue’s doctor wants to screen her for reactive hypoglycemia. If her doctor’s suspicions are correct and Peggy Sue does have reactive hypoglycemia, what would you expect her blood glucose concentration to be at approximately TWO HOURS after she had begun her glucose tolerance test?

Elevated as compared to a normal individual

Depressed as compared to a normal individual

Normal; two hours after consuming the glucose load, her blood concentrations will be no different from those of a normal individual

(TCO 3) Which artificial sweetener was almost banned because of a proposed relationship with bladder cancer in experimental animals?

Saccharin

Sucralose

Aspartame

Acesulfame-K

(TCO 4) Yogurt is tolerated better than milk by many lactase-deficient people because:

Yogurt has no lactose

Bacteria in yogurt help digest the lactose

It has a thicker consistency

Yogurt is acidic

(TCO 3) Which of the following is associated with Type II diabetes?

Autoimmune disease

Obesity

Prone to ketosis

Body fails to produce insulin

(TCO 4) Which of the following ethnic groups has the LOWEST incidence of lactose intolerance?

Asians

African Americans

Caucasians

Hispanics

SCI 228 Quiz Week 3 DeVry

https://www.hiqualitytutorials.com/product/sci-228-quiz-week-3-devry/

(TCO 3) The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called:

Emulsification

Pressurization

Hydrogenation

Deamination

(TCO 3) Which of the following fatty acids is generally solid at room temperature?

Short-chain

Saturated

Monounsaturated

Polyunsaturated

(TCO 3) A fatty acid that contains a chain of 10 carbons and one double bond is termed a:

Saturated, medium-chain fatty acid

Saturated, long-chain fatty acid

Monounsaturated, medium-chain fatty acid

Monounsaturated, long-chain fatty acid

(TCO 3) The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called:

Emulsification

Pressurization

Hydrogenation

Deamination

(TCO 6) Why are phospholipids NOT an essential nutrient?

Our bodies manufacture phospholipids

Phospholipids are not naturally found in the healthy body

Beneficial GI bacteria produce phospholipids

They provide no useful function in the human body

(TCO 6) Which of the following is NOT true of fats?

Dietary fats stimulate hunger signals to the brain

Fats add texture and flavor to food.

Fats are found in every cell membrane

Adipose tissue stores fat for future energy use

(TCO 6) How many calories are potentially provided by 25 grams of fat?

23 kilocalories

100 kilocalories

225 kilocalories

2,250 kilocalories

(TCO 6) Which of the following is a fat

Phosphate

Saccharin

Olestra

Trans fat

(TCO 6) Which of the following health problems has been associated with high intakes of fat replacers?

Allergies

Gastrointestinal distress

Elevated blood cholesterol levels

Hypertension

(TCO 6) All of the following organs assist in the digestion of lipids EXCEPT the:

Liver

Large intestine

Gallbladder

Pancreas

(TCO 5) Milk curdles when lemon juice is added to it. The change that occurs in the protein is called:

Denaturation

Translocation

Transcription

Deamination

(TCO 5) Proteases are:

Protein messengers that are released from storage in response to an alteration in the body’s homeostasis.

Transport proteins that move substances throughout the body.

Defense proteins that attack foreign bacteria, viruses, and toxins.

Enzymes that break down protein.

(TCO 5) Per gram, which of the following foods would contain the highest protein content?

Cooked carrots

Chicken

Skim milk

Whole-wheat bread

(TCO 5) Which of the following is NOT typically a nutrient of concern for vegans?

Iron

Vitamin B12

Vitamin C

Calcium

(TCO 5) Which of the following proteins are fundamental to the immune system?

Enzymes

Antibodies

Buffers

Transport proteins

(TCO 5) Of the 20 amino acids relevant to the human body, how many are considered essential?

None

Five

Nine

20

(TCO 5) The type of protein-energy malnutrition characterized by a general lack of protein, energy, and nutrients in the diet is called:

Marasmus

Sickle cell anemia

Cystic fibrosis

Kwashiorkor

(TCO 5) Which of the following is a genetic disorder resulting in debilitating protein abnormalities?

Cystic fibrosis

Mad cow disease

Acidosis

Kwashiorkor

(TCO 5) Which of the following is associated with marasmus?

Distended abdomen

Skin and bones appearance

Enlarged, fatty liver

All of these

SCI 228 Midterm Exam DeVry

https://www.hiqualitytutorials.com/product/sci-228-midterm-exam-devry/

(TCO 1) Which of the following is an example of an organic micronutrient?

Folate

Calcium

Fat

Iron

(TCO 1) What element makes protein different from carbohiqualitytutorialste and fat?

Carbon

Hydrogen

Nitrogen

Oxygen

(TCO 1) The building blocks of proteins are called:

Fatty acids

Amino acids

Saccharides

Nitrogen fragments

(TCO 1) Vitamin C and the B vitamins are termed:

Nonessential vitamins

Water-soluble vitamins

Fat-soluble vitamins

Trace vitamins

(TCO 1) Which statement is FALSE concerning the field of nutrition?

Nutrition is the study of how food nourishes the body

Nutrition encompasses how we consume, digest, metabolize, and store food

Nutrition is an ancient science that dates back to the 14th century

Nutrition involves studying the factors that influence eating patterns

(TCO 1) Which of the following is NOT an essential nutrient?

Water

Alcohol

Vitamins

Minerals

(TCO 1) The ________ are a diverse group of organic substances including triglycerides, phospholipids, and the sterols.

Carbohiqualitytutorialste

Lipids

Vitamins

Proteins

(TCO 1) Which of the following is true regarding the science of nutrition?

As compared to many other scientific disciplines, nutrition is a young science.

Discoveries by the first nutritional scientists established the connection between deficiencies and illness.

In developed countries, current research in nutrition focuses on the relationship between diet and chronic diseases.

All of these are true.

(TCO 1) Which of the following nutrients is organic?

Minerals

Water

Protein

Both minerals and water

(TCO 1) Which of the following is an example of disease that is directly caused by a nutritional deficiency?

Anemia

Cancer

Osteoporosis

Heart disease

(TCO 1) Which of the following BEST describes minerals?

Micronutrients that are broken down easily during digestion

Micronutrients that are easily destroyed by heat and light

Inorganic micronutrients found in a variety of foods

Nutrients that are needed in large amounts by the body

(TCO 2) The ________ is most responsible for prompting individuals to seek food.

Stomach

Small intestine

Hypothalamus

Mouth

(TCO 2) ________ are strongly accepted principles supported by many hypotheses that have been collectively confirmed through repeated research.

Studies

Theories

Placebos

Trials

(TCO 2) Suzie is a stay-at-home mom who generally prepares the majority of meals for her household. Even though she always prepares meals that offer enough calories and nutrients for her family of four, she tends to make the same meals again and again. Which one of the characteristics of a healthy diet is Suzie not incorporating into her meal planning?

Adequacy

Balance

Moderation

Variety

(TCO 2) The term “sin tax” refers to:

Related health consequences of consuming 100 extra kilocalories each day.

A small, sales tax placed on unhealthful items (cigarettes, alcohol) to generate revenue for health programs.

Revenues generated from the sales of junk food items in public school vending machines.

Costs of the recent obesity lawsuits targeting fast food manufactures.

(TCO 2) Overweight status can be evaluated by calculating an individual’s body mass index (BMI) and/or by measuring:

Blood pressure.

Waist circumference.

Caloric intake.

Eating attitudes index.

(TCO 2) The percent daily values (%DV) on food labels are based on the:

DRIs

RDIs

DRVs

All of these

(TCO 2) Which of the following describes the vitamins A, D, E, and K?

Excreted via the urine

Soluble in water

Daily consumption is necessary

Can be stored in adipose and liver tissue

(TCO 2) Which of the following is NOT a regulator of satiety in the body?

GI tract

Hypothalamus

Hormones

Kidney

(TCO 2) Jack is a college athlete who requires 2,800 kilocalories a day to support his total energy needs. Even though 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?

Adequacy

Balance

Moderation

Variety

(TCO 2) Which group of nutrients would be found in the foods at the base of the Food Guide Pyramid?

Vitamin C and vitamin B12

Calcium and iron

Fiber and complex carbohiqualitytutorialste

Protein and fat

(TCO 2) The information provided on a food label that identifies intake of nutrients based on 2,000 calories a day is called the:

Nutrition Facts Panel

Percent Daily Value

Daily Reference Value

Reference Daily Intake

(TCO 2) Which of the following is required on all food labels?

The net contents of the package

Ingredient list

The name and address of the vendor

All of these

(TCO 3) Immediately after absorption, what circulatory system carries most of the fat-soluble nutrients?

Vascular

Mesenteric

Lymphatic

Enterohepatic

(TCO 3) What is the name of the sphincter that separates the stomach from the small intestine?

Pyloric

Gastroesophageal

Ileocecal

Rectal

(TCO 3) Collectively, the nerves of the gastrointestinal tract are referred to as:

peptic nerves

hepatic nerves

enteric nerves

gastric nerves

(TCO 3) If a person is suffering from GERD, the ________ is malfunctioning.

Gallbladder

Pancreas

Epiglottis

Gastroesophageal sphincter

(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?

Whole-wheat bread

Fermented yogurt

Orange juice

Calcium supplements

(TCO 3) Which best explains why carbohiqualitytutorialste digestion ceases when food reaches the stomach?

Carbohiqualitytutorialste is completely digested in the mouth.

Salivary enzymes cannot function in the acid environment of the stomach.

Carbohiqualitytutorialste is completely absorbed in the esophagus.

Intestinal bacteria are needed for carbohiqualitytutorialste digestion.

(TCO 3) What is the primary cause of peptic ulcers?

Stress

  1. pyloribacteria

Prolonged use of aspirin

Eating too many spicy foods

(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?

Whole-wheat bread

Fermented yogurt

Orange juice

Calcium supplements

(TCO 4) A disaccharide is formed by the chemical bonding of:

Two monosaccharides

Two polysaccharides

One monosaccharide and one polysaccharide

Two oligosaccharides

(TCO 3) The acidity of the stomach allows for all of the following EXCEPT:

Preparing dietary carbohiqualitytutorialstes for absorption in the small intestine.

Protecting the human body from bacteria in food.

Denaturing protein to allow its breakdown and absorption.

Activating pepsin.

(TCO 4) Which of the following is associated with the development of ketosis?

A diet that contains too much fat

A diet that contains insufficient fat

A diet that contains too much carbohiqualitytutorialste

A diet that contains insufficient carbohiqualitytutorialste

(TCO 4) Major fructose sources include:

Milk and cheese

Nuts and honey

Fruits and vegetables

Breads and cereals

(TCO 4) A diet low in fiber is associated with an increased risk of developing:

Kidney stones

Dental caries

Diabetes

Diverticulosis

(TCO 3) Which of the following organs is responsible for the manufacturing and secretion of many digestive enzymes and bicarbonate?

Liver

Stomach

Pancreas

Gallbladder

(TCO 4) In type 1 diabetes, the ________ may be destroyed by an autoimmune disease.

Hepatocytes of the liver

Beta cells of the pancreas

Neurotransmitters of the brain

Glomerulus cells of the kidney

(TCO 4) After a meal, which hormone is responsible for moving glucose into the body’s cells?

Glucagon

Estrogen

CCK

Insulin

(TCO 4) Lactose intolerance is due to a(n):

Deficiency of lactose

Deficiency of lactase

Deficiency of the GI flora (healthy bacteria)

Allergy to casein (milk protein)

(TCO 4) Which artificial sweetener was almost banned because of a proposed relationship with bladder cancer in experimental animals?

Saccharin

Sucralose

Aspartame

Acesulfame-K

(TCO 1-6) Which of the following is responsible for food spoilage?

Oxygen

Heat

Light

All of these are responsible for food spoilage

(TCO 1-6) The main symptom associated with Clostridium botulinum intoxication is:

Diarrhea

Paralysis

Anemia

Jaundice

(TCO 1-6) Which of the following is an example of a persistent organic pollutant?

Mercury

GMO

Sulfite

Coal tar

(TCO 1-6) Which human organ system is most affected by toxic levels of mercury?

Nervous

Renal

Cardiovascular

Digestive

(TCO 1-6) The two types of fungi are:

Molds and spongiforms

Yeasts and helminthes

Prions and dioxins

Molds and yeasts

(TCO 1-6) Which of the following are the most common form of pesticides?

Insecticides

Herbicides

Fungicides

Biopesticides

(TCO 1-6) A cyclic food allergy is one that:

Occurs every time the offending food is eaten

Develops on a fixed time frame, such as once a month

Develops slowly over time

Occurs during times of physiological stress, such as during illness or surgery

(TCO 1-6) Hepatitis A is a food-borne virus that can result in ________ damage.

Nerve

Intestinal

Liver

Muscle

(TCO 1-6) Which of the following foods is most likely to contain sulfites?

Peas (canned)

Yogurt

Grapes (fresh)

Ground beef

(TCO 5) Sex hormones and adrenal hormones are substances derived from which class of lipid?

Fatty acids

Triglycerides

Phospholipids

Sterols

(TCO 5) Diets high in trans-fatty acids are associated with:

Decreased cancer risk

Increased blood cholesterol levels

Osteoporosis

Decreased blood glucose levels

(TCO 5) One potential problem with a very low-fat diet is that it may be deficient in:

Phosphorus

Cholesterol

Trans fatty acids

Essential fatty acids

(TCO 5) Which of the following foods is the richest source of omega-3 fatty acids?

Broccoli

Sirloin steak

Tofu

Salmon

(TCO 5) Which of the following food items would contain the highest amount of dietary cholesterol?

Steamed broccoli

Olive oil

Skim milk

Butter

(TCO 5) Which of the following is NOT true of fats?

Dietary fats stimulate hunger signals to the brain

Fats add texture and flavor to food

Fats are found in every cell membrane

Adipose tissue stores fat for future energy use

(TCO 5) Which of the following fatty acids is generally solid at room temperature?

Short-chain

Saturated

Monounsaturated

Polyunsaturated

(TCO 5) Which of the following statements is FALSE regarding the process of hydrogenation?

Hydrogenation creates trans fatty acids.

Hydrogenation is the process in which hydrogen atoms are added to double bonds.

Hydrogenation creates a heart-healthy product.

Hydrogenation makes a product more solid at room temperature.

(TCO 6) Which of the following health problems has been associated with high protein intakes?

Elevated blood cholesterol

Marasmus

Edema

Sickle cell anemia

(TCO 6) A complete protein:

Contains all 20 amino acids.

Contains all nine essential amino acids.

Has not been denatured.

Is composed of only di- and tri-peptides.

(TCO 6) Brenda is a reasonably healthy 19-year-old college student who is sedentary. She is 5’8″ tall and weighs 145 pounds. How many grams of protein would you recommend she consume each day?

45 grams

53 grams

65 grams

73 grams

(TCO 6) Vegetarian diets are associated with increased consumption of ________.

Carcinogens

Antioxidants

Prions

Vitamins B12 and D

(TCO 6) The process through which mRNA copies genetic information from DNA and carries it to the ribosome is called:

Translation

Deamination

Denaturation

Transcription

(TCO 6) Which of the following is associated with marasmus?

Distended abdomen

“Skin and bones” appearance

Enlarged, fatty liver

All of these

(TCO 6) Proteases are:

Protein messengers that are released from storage in response to an alteration in the body’s homeostasis.

Transport proteins that move substances throughout the body.

Defense proteins that attack foreign bacteria, viruses, and toxins.

Enzymes that break down protein.

(TCO 6) Conduction of nerve signals and contraction of muscles depends on the proper balance of:

Glucose

Electrolytes

Buffers

Nitrogen

SCI 228 Quiz Week 5 DeVry

https://www.hiqualitytutorials.com/product/sci-228-quiz-week-5-devry/

(TCO 3) How do antioxidant vitamins stabilize free radicals?

Donate electrons or hydrogens

Enzymatic destruction

Phagocytosis

Break down and convert them to less damaging molecules

(TCO 3) Which of the following are required components of antioxidant enzyme systems?

Antioxidant minerals

Antioxidant vitamins

Phytochemicals

Gastrointestinal microflora

(TCO 3) What is an exchange reaction?

A reaction that produces free radicals

A two-part metabolic reaction that includes oxidation and reduction steps

The first stage of cancer development, in which a cell’s DNA mutates

A reaction that converts a provitamin into the metabolically active form

(TCO 3) Which of the following statements is FALSE regarding free radicals?

Free radicals are formed as a by-product of healthy metabolism

Exposure to pollution increases free radical production

Many diseases, such as cancer and heart disease, are linked to free radical damage

(TCO 7) Which water-soluble vitamin can regenerate Vitamin E after it has been oxidized?

Vitamin D

Vitamin B12

Vitamin C

Folate

(TCO 7) Who is at risk for a Vitamin E deficiency?

Premature infants

Postmenopausal women

Male athletes

The elderly

(TCO 7) Which of the following symptoms is associated with consuming a megadose of Vitamin C?

Night blindness

Scurvy

Nausea and diarrhea

Erythrocyte hemolysis

(TCO 7) The doctor has recently told Julie that she is anemic. Julie should consume ________ with her iron supplement to increase its absorption.

A tablespoon of castor oil

A glass of milk

A glass of orange juice

Scrambled eggs

(TCO 7) Which of the following increases the RDA for Vitamin C?

Smoking cigarettes

Drinking alcohol

Being a vegan

Taking supplements of Vitamin C

(TCO 8) The most critical role that Vitamin A plays in the human body is:

Maintaining a healthy reproductive system

Acting as an antioxidant and scavenging free radicals

Maintaining a healthy immune system

Maintaining healthy vision

(TCO 8) What is the definition of a megadose?

A dose two or more times greater than the recommended amount

A dose five or more times greater than the recommended amount

A dose 10 or more times greater than the recommended amount

A dose 100 or more times greater than the recommended amount

(TCO 8) At what stage in the development of cancer is the DNA mutated?

Initiation

Promotion

Progression

Metastasis

(TCO 8) The compact bone that makes up the outer surface of all bone is called:

Cortical

Osteoblast

Collagen

Trabecular

(TCO 8) Which is NOT a symptom of hypercalcemia?

Weakness

Mental confusion

Loss of appetite

Hemorrhaging

(TCO 8) Vitamin D toxicity is associated with:

Sunburns

Suntan lotions

Seafood

Supplements

(TCO 9) Which of the following B-complex vitamins is involved in the metabolism of fatty acids?

Vitamin B6

Vitamin B12

Folate

Pantothenic acid

(TCO 9) High concentrations of homocysteine in the blood are associated with the development of:

Diabetes

Heart disease

Neural tube defects

Osteoporosis

(TCO 9) Vitamin B12 is essential for the proper functioning of:

Epithelial cells

Nerve cells

Gastric (stomach) cells

Hepatic (liver) cells

(TCO 9) Formed in our bones, hydroxyapatite crystals are mineral complexes comprised of calcium and:

Sodium

Chloride

Phosphorus

Vitamin K

SCI 228 Quiz Week 6 DeVry

https://www.hiqualitytutorials.com/product/sci-228-quiz-week-6-devry/

(TCO 1) All of the following are considered weight-bearing activities EXCEPT:

Strength training

Swimming

Tennis

Jogging

(TCO 2) Which of the following describes the effect that severe dieting has on basal metabolic rate?

Basal metabolic rate is decreased

Basal metabolic rate is increased

Basal metabolic rate is unchanged

The effect on basal metabolic rate varies

(TCO 2) Consuming an excess of _______ calories in one week will result in a weight gain of one pound per week.

2,500

3,500

3,000

2,000

(TCO 3) Foods with the highest satiety value are high in:

Carbohiqualitytutorialstes

Fat

Protein

Water

(TCO 3) If Mary weighs 140 pounds and her RDA for protein is 0.8 grams per kilogram body weight, what would be her recommended protein intake?

64 grams

112 grams

51 grams

It is impossible to determine from the given information

(TCO 4) Rachel is a gymnast who trains two hours/day on average. She supports her daily activity by consuming 2,500 kilocalories per day. How many kilocalories should she be consuming from carbohiqualitytutorialste sources?

1,125-1,300 kilocalories

1,300-1,500 kilocalories

1,500-1,625 kilocalories

1,625-1,750 kilocalories

(TCO 4) In which of the following events would carbohiqualitytutorialste loading be the most beneficial?

Weight lifting

Baseball game

Cross country skiing

100-yard dash

(TCO 5) Obsessive-compulsive, perfectionism, socially inhibited, compliant, and emotionally restrained describe personality traits of:

Anorexia nervosa

Bulimia nervosa

Binge eating disorder

Obesity

(TCO 5) Which of the following family characteristics is NOT associated with anorexia nervosa?

Rigid family structure

Angry and disruptive family environment

Avoidance of open discussions to resolve disagreements

None of these are associated with anorexia nervosa

(TCO 6) Impulsive, low self-esteem, seeks attention, extroverted, and erratic describe personality traits of:

Anorexia nervosa

Bulimia nervosa

Binge eating disorder

Obesity

(TCO 6) Which of the following BEST explains why adolescents are more vulnerable to the unrealistic media images of the “perfect body” than are adults?

The images target young people

Adolescents cannot comprehend the objective of advertisements

Adolescents are developing their personal identity

Adolescents cannot control their environment in the way adults can

(TCO 7) Which is NOT a symptom of anorexia nervosa?

Refusal to maintain body weight at a minimally normal weight for age and height

Intense fear of gaining weight

Loss of menstrual cycle

Secretive consumption of large amounts of food in a short period of time

(TCO 7) Which of the following BEST describes why the body reduces nonvital body functions in untreated anorexia nervosa?

There is insufficient estrogen to regulate these functions

The body is trying to maintain normal body temperature

The body needs to conserve energy

The individual’s activity level is very low

(TCO 8) Which of the following is the most common eating disorder?

Anorexia nervosa

Bulimia nervosa

Bulimia nervosa

Pica

(TCO 8) All of the following are associated with binge eating EXCEPT:

Loss of self control

Sense of euphoria

Weight loss

Consuming large quantities of food

(TCO 9) For most adults, it is difficult to get adequate nutrients if eating less than ________ kcals a day.

1,000-1,200

1,200-1,500

1,600-1,800

1,800-2,000

(TCO 9) To be a diagnostic symptom of bulimia nervosa, binge eating must occur on average at least ________ for three months.

Once a week

Twice a week

Four times a week

Seven days a week

(TCO 10) According to the American Psychiatric Association, anorexia nervosa is diagnosed when body weight is less than ________ % of expected height and weight.

70

75

85

90

SCI 228 Quiz Week 7 DeVry

https://www.hiqualitytutorials.com/product/sci-228-quiz-week-7-devry/

(TCO 4) A low-birth-weight infant will weigh:

Less than 5.5 pounds

Less than 6.0 pounds

Less than 6.5 pounds

Less than 7.0 pounds

(TCO 4) From the third month to term, the developing human is called a(n):

Fetus

Embryo

Zygote

Blastocyst

(TCO 4) In which trimester of pregnancy is the fetus the most vulnerable to teratogens?

First

Second

Third

Fourth

(TCO 5) What percentage of neural tube defects is related to the mother’s intake of folate before and during pregnancy?

25

30

50

70

(TCO 6) Which statement is FALSE regarding zinc during pregnancy?

Inadequate zinc intake can result in premature delivery and malformation of the fetus.

The RDA for zinc increases during pregnancy

Absorption of zinc is inhibited if iron-rich and zinc-rich foods are consumed together in a meal

Vitamin C enhances the absorption of zinc

(TCO 6) Which of the following enhances the absorption of iron?

Caffeine

Bran

Vitamin C

Oxalates

(TCO 7) The only thing that will cure preeclampsia is:

Delivery of the infant

Hypertensive medication

Low-sodium diet

Bedrest

(TCO 7) The hormone that suppresses milk production during pregnancy is:

Estrogen

Prolactin

Progesterone

Both estrogen and progesterone

(TCO 8) At birth, Baby Molly weighs seven pounds. If her growth and development are normal, what would you expect Molly to weigh on her first birthday?

14 pounds

18 pounds

21 pounds

30 pounds

(TCO 8) Which of the following are cues that an infant is ready to accept solid foods?

The infant can sit up with support

The infant’s tongue extrusion reflex has begun to abate

The infant is at least four months old

All of these are signs that an infant is ready for solid foods

(TCO 9) Overweight in children is defined as:

BMI 75th percentile

BMI 85th percentile

BMI 95th percentile

BMI 100th percentile

(TCO 9) All of the following are associated with developing toddlers’ healthy eating habits EXCEPT:

Snacking between meals

Small portion sizes

Rewarding meal completion with dessert

Including toddlers in food shopping and preparation

(TCO 10) All of the following are physiological changes that typically occur with aging EXCEPT:

Decreased lean body mass

Decreased bone density

Decreased fat mass

Decreased immune function

(TCO 10) On average, Americans have a life expectancy that reaches into the:

Early seventies

Late seventies

Early eighties

Late eighties

(TCO 10) The absorption of Vitamin ________ increases in older adults.

A

B12

C

D

(TCO 10) Which of the following is associated with the premature closure of the epiphyseal plate?

Malnourishment

Anabolic steroid use

Obesity

Both malnourishment and anabolic steroid use

(TCO 10) Which of the following is FALSE regarding the RDA for carbohiqualitytutorialstes?

This recommendation stays the same as we age

This amount ensures adequate glucose to the brain

Most healthy individuals require more than this recommendation

This amount is difficult for elderly individuals to consume in their diets

(TCO 10) Which of the following is NOT related to the increased iron needs in adolescence?

Skeletal muscle mass increases

Iron utilization slows down

Iron is lost as a result of menstruation (in girls)

Food choices are often inadequate in iron

SCI 228 Discussions Week 1-7 All Posts 964 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-discussions-week-1-7-devry/

SCI 228 The Digestive System and Food Safety & Technology Discussions Week 1 All Posts 136 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-discussions-week-1-devry/

SCI 228 The Digestive System Discussions 1 Week 1 All Posts 68 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-digestive-system-discussions-1-week-1-devry/

Imagine yourself eating a ham and cheese sandwich. What steps take place with regard to digesting the sandwich?

  1. a) Make sure that the students can distinguish between mechanical and chemical digestion.
    b) What role does HCL play with regard to protein digestion and bacteria?
    c) What are the roles of the small and large intestines?

Would the digestive process be different if we had only vegetables (vegetarian sandwich) instead of the ham one? One component of saliva is amylase, an enzyme that starts the process of carbohiqualitytutorialste digestion in the mouth. Explain: What are enzymes?…

Alright, off we go! Let’s start by discussing the anatomical parts involved in digestion and the biochemical processes that occur with those anatomical parts. Does anyone have any experience with probiotics? Even if not, what are your thoughts after reading the information? What is the role of accessory organs in the GI system?  What does “accessory organ” mean?  What are some examples and what is their role?…

SCI 228 Food Safety & Technology Discussions 2 Week 1 All Posts 68 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-food-safety-discussions-2-week-1-devry/

What does food safety and technology have to do with me?

  1. a) Food spoilage. How and why does it occur?
    b) What are the four most important things when it comes to food safety?
    c) Define organic foods and the process involved with becoming a certified organic farm.

Why does food get spoiled and what must we do to ensure food safety? Do you know about what percent of food is actually tested by FDA? What is cross contamination and how can we avoid these? What are some of the problems associated with cross contamination? Any examples from either your kitchen or a grocery store?…

This is usually a pretty interesting topic and we can keep it very relevant to what’s going on around us. Let’s start with why you would think the US is concerned with food safety – or are we? Discuss! What exactly is a food-borne illness? How does food spoil? What makes processed foods less susceptible to spoiling? What are food additives, preservatives, and pesticides and how do they influence food safety? Is it important to you to buy organic? If so, why? If not, why? Do you buy certain organic things and other things non-organic?…

SCI 228 Carbohiqualitytutorialstes and Nutrition & Physical Activity Discussions Week 2 All Posts 140 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-discussions-week-2-devry/

SCI 228 Carbohiqualitytutorialstes Discussions 1 Week 2 All Posts 69 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-carbohiqualitytutorialstes-discussions-1-week-2-devry/

What role do carbohiqualitytutorialstes play in the diet? What are the problems of a protein rich diet? What is the Mediterranean Diet and how different is it say from The South Beach Diet or a High Protein Diet? How can we easily include fiber foods in our daily diet? What are some of the differences between some of the white and brown carbohiqualitytutorialstes? Is anyone better than the other one? How so?…

Welcome to week 2 class! Let’s start with a general discussion on carbohiqualitytutorialstes and then get into more detail later on in the week. So to begin – what is a carbohiqualitytutorialste? Are there different kinds? What do we need them for (or do we need them at all)? What are the daily recommendations for carbohiqualitytutorialstes? What is the AMDR for carbohiqualitytutorialstes when discussing total energy intake? How many servings are recommended by choose my plate? Do we get enough simple carbohiqualitytutorialstes? What about complex carbohiqualitytutorialstes? Where does the majority of carbohiqualitytutorialste digestion occur? How do salivary and pancreatic amylase assist with digestion? What is the function of the liver in the digestion of carbohiqualitytutorialstes?…

SCI 228 Nutrition & Physical Activity Discussions 2 Week 2 All Posts 71 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-nutrition-discussions-2-week-2-devry/

What are the benefits of regular physical activity?  If physical activity is so important to our health, then why do so many people “skip” it? how can one encourage less electronic time and more physical activities? Has anyone done anything that succeeds and would like to share with the class? Which physical activity works for you? How can you improve on this?…

Class, this discussion can take us all over the place (and I hope it does 🙂 – let’s talk first about the benefits of regular physical activity.  Don’t forget to cite your references!! How much physical activity is recommended?  Is there a difference for children?  Teenagers? Adults? Men?  Women?  The elderly?  What is the FITT principle? What are some examples of each component? Do you follow the FITT principle in your own daily exercise? Are there differences between exercise and physical activity?  What are the definitions for each? To follow up on that there are 5 components of a health related fitness program, let’s talk a little about that.  What are the 5 components? Why are they all important?…

SCI 228 Lipids and Proteins Discussions Week 3 All Posts 142 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-discussions-week-3-devry/

SCI 228 Lipids Discussions 1 Week 3 All Posts 72 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-lipids-discussions-1-week-3-devry/

What is the role of fat in the diet? Where do we get fat from and what is its’ role in our diet?  What are some of the good sources of fat? So what role do these good fats play in a keeping our bodies healthy? Do we have any quantity/amount/suggested amounts per serving?…

Well, carbs last week and fats this week! Many people think fat is the enemy when in actuality it really isn’t. Let’s start the week out by talking about why fat is good? What do we need fat for? How much of our diet should consist of fat per day and does the value vary based on the type of fat? Let’s also talk about disorders related to fat intake and/or metabolism. How can fats both protect against cardiovascular disease and yet promote it as well? What are some risk factors for cardiovascular disease? What are some ways to reduce risk of cardiovascular disease?…

SCI 228 Proteins Discussions 2 Week 3 All Posts 70 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-proteins-discussions-2-week-3-devry/

What role do proteins play in the body? Why would teenage boys and active men require more servings than teenage girls, active women and most men? Does anyone have examples of foods that are common sources of proteins in Asian, African or South American Countries? What roles do proteins have during exercise?…

And the last fuel source to discuss is protein. What are some of necessary functions of proteins? We’ll get into the chemical basis of proteins in a day or two but let’s start out with the basics as to why we need them.  Let’s start with peptides – what is a peptide? What is gene expression? How about translation? Transcription? This is about as molecular as we’ll get but this information is very important in understanding protein functions! Can vegetarians consume adequate amounts of protein? How do they have adjust their diets in order to do so? WHY do people choose to become vegetarians? There are many different reasons! What are some different types of vegetarian diets?…

SCI 228 Fluid and Electrolytes and Fluid and Electrolyte Disorders Discussions Week 4 All Posts 138 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-discussions-week-4-devry/

SCI 228 Fluid and Electrolytes Discussions 1 Week 4 All Posts 71 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-fluid-electrolytes-discussions-1-week-4-devry/

Why is hiqualitytutorialstion so important to our survival? What is Hydration and why is it important to our survival? What are some of the signs that one is actually “overheating”? What are some of the practical ways you can keep yourself and the ones around you hiqualitytutorialsted? What practical ways can we keep kids hiqualitytutorialsted at a summer camp?…

Let’s start with water and why it’s so important – what are some of the functions of water? Why is it called the universal solvent? Also, take a look at the article in your book for some information on bottled and tap water, what are your thoughts? What is the thirst mechanism? How is it stimulated? What are the main ways the body loses water? What is insensible water loss? What situations can increase water loss from the body?…

SCI 228 Fluid and Electrolyte Disorders Discussions 2 Week 4 All Posts 67 Pages DeVry 2 Sets 

https://www.hiqualitytutorials.com/product/sci-228-fluid-electrolyte-discussions-2-week-4-devry/

What happens to the body when it is dehiqualitytutorialsted? What is dehiqualitytutorialstion? How does a body get dehiqualitytutorialsted and what happens when one gets dehiqualitytutorialsted?  Is it possible to become dehiqualitytutorialsted in cold areas or just in hot locations? When do you perspire more up the mountains or low down in the valleys? Is this due to the attitude, temperature or exercise (hiking/walking) involved?…

Here we go with disorders! Go ahead and pick one and discuss symptoms, diagnosis, treatment, etc. Then we’ll start talking about diets and how to alleviate these disorders. What would be some good sources of calcium in order to prevent hypocalcemia? How is it a fluid disorder? What are the things that affect blood pressure? Class, does anyone know what the recommended numbers are for “good” blood pressure? They’ve recently – within the past 10 years – been revised. How about the different classifications of hypertension?…

SCI 228 Bone Health and To Take or Not To Take Disorders Discussions Week 5 All Posts 135 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-discussions-week-5-devry/

SCI 228 Bone Health Discussions 1 Week 5 All Posts 72 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-bone-health-discussions-1-week-5-devry/

What is the role of the skeletal system? How many bones does a new born baby have? Is this the same number as an adult? First and foremost what are the functions of the Skull? Looking at the Zika virus, how is it affecting the skull of the new born babies? Now what is a bone composed of? Are bones considered dead alive? Why so?…

To adequately discuss bone health we need to know a little bit about bones and how they are made up. So let’s start with – what are the functions of bones and the skeletal system? What are the different types of bones? Are bones an organ? One way we can improve bone health is by exercise, there is a certain type of exercise that is specifically good for BONE health in particular – any ideas? There are three processes that our bones undergo: bone growth, modeling and remodeling. What physiological changes occur during those stages?…

SCI 228 To Take or Not To Take Discussions 2 Week 5 All Posts 63 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-take-not-take-discussions-2-week-5-devry/

What are dietary supplements? What are they and why do some people take them? So one may ask “why take dietary supplements, why not just eat healthy?” How is it determined which nutrient supplements are required, amounts of supplements and length of time supplements should be taken?…

This always makes for a lively discussion! What are your thoughts, do we need vitamins? Vitamins are not direct sources of energy but we can’t generate energy from carbs, fat and protein without them. How do they assist in energy production? What are antioxidants and how do they work? What vitamins and minerals act as antioxidants? Do you take any antioxidants? Why or why not?…

SCI 228 What is a Healthy Body Weight? And Discovered Eating Behaviors Discussions Week 6 All Posts 140 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-discussions-week-6-devry/

SCI 228 What is a Healthy Body Weight? Discussions 1 Week 6 All Posts 71 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-healthy-body-discussions-1-week-6-devry/

What are the struggles with regard to a healthy body weight? It is common knowledge that many people struggle with maintaining a healthy body weight. Why do people struggle with this? Besides eating well and regular physical activities, what else works for you? How have you maintained or how can one maintain a healthy body weight? What if that particular weight is 20 or 30 pounds more than what would be considered healthy?…

Let’s start this thread out by discussing the different ways to measure body weight and body composition – what are some common ways? What are benefits of the one you chose? Drawbacks? Can anyone point out any specific good or bad things about BMI? In what situations would it be beneficial to use? What is energy expenditure? What is energy intake? What about basal metabolic rate? What causes obesity? Obesity is a multifactorial disease – what does this mean? What is the difference between overweight, obesity and morbid obesity? What are some ways to treat obesity? What is the first line of defense and progression of treatment from there?…

SCI 228 Discovered Eating Behaviors Discussions 2 Week 6 All Posts 69 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-discovered-eating-discussions-2-week-6-devry/

What causes one to have an eating disorder? What is an eating disorder? What are some of the things that cause eating disorders?  What types of treatments are available for assisting someone with an eating disorder?  What are the characteristics of a healthy diet? Might behavior modification also be helpful for people suffering from nutrient and energy deficient eating disorders?…

Let’s start with behaviors that can contribute to eating disorders and disordered eating – what are some things that could influence our eating? We’ll hear more information about what causes an eating disorder but let’s also start to think about how eating disorders are treated. Does anyone have any ideas on effective ways to treat eating disorders? How does family affect food patterns? What about social outlets? The media? What are the three disorders that are clustered together in the female athlete triad? What are the activities most closely associated with the development of this disorder? How is the disorder recognized and how can it be treated?…

SCI 228 Nutrition Throughout the Lifecycle and Can Nutrition Influence a Disease? Discussions Week 7 All Posts 133 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-discussions-week-7-devry/

SCI 228 Nutrition Throughout the Lifecycle Discussions 1 Week 7 All Posts 73 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-nutrition-throughout-discussions-week-7-devry/

What nutrients are important during various lifecycle stages? Human beings require nutrients during various life cycle stages. Which are some of these nutrients? What is the current thinking about weight gain? Is there different weight gain during the different trimesters? So what types of nutrient dense foods might be considered for the few extra daily calories eaten during pregnancy? What are the possible causes of morning sickness? What can women do to limit/reduce/stop morning sickness?…

Let’s start at the very beginning here – how do diet, stress and exercise affect the mother to be and her offspring. Please take a look in the text about these things and tell us what you think after you’ve read a little bit about it! How exactly does lactation work? What maintains milk production? Are a breastfeeding moms nutrient needs different from a pregnant woman? Why are fluid recommendations different? What are some advantages of breastfeeding? What are some problems women encounter while breastfeeding?…
SCI 228 Can Nutrition Influence a Disease? Discussions 2 Week 7 All Posts 60 Pages DeVry 2 Sets

https://www.hiqualitytutorials.com/product/sci-228-can-nutrition-discussions-2-week-7-devry/

What is a chronic disease, and what role does nutrition play? Let us discuss diabetes.
There is an alarming increase in the number of diabetes around the world, especially juvenile diabetes. What is juvenile diabetes? We have type 1 diabetes and type 2 diabetes, what is the difference? What happens to some women so that they develop diabetes during pregnancy?
Can this be controlled or how can border line patients stop from becoming diabetic?…

What is a chronic illness? What about an infectious disease? How are they different? Let’s also discuss the history of chronic illness a bit. What is an asymptomatic period? How about a symptomatic period?
Lastly, what are some medical interventions used in screening chronic illnesses? What exactly is cardiovascular disease? What are the major risk factors? How is heart disease diagnosed and what are the different types of heart disease?…

SCI 228 Final Exam DeVry

https://www.hiqualitytutorials.com/product/sci-228-final-exam-devry/

(TCO 10) Which of the following is NOT a symptom of preeclampsia? (Points : 2)

Protein in the urine

Low blood pressure

Unexplained and rapid weight gain

Edema

(TCO 10)  All of the following can contribute to chronic dehiqualitytutorialstion in elderly individuals EXCEPT: (Points : 2)

Kidney function decreases with advancing age.

The thirst mechanism is impaired in the elderly.

Perspiration increases as we age.

Older adults may limit fluid intake due to urinary incontinence.

(TCO 10) To avoid ________ contamination during pregnancy, fish consumption should not exceed 12 oz. a week. (Points : 2)

Mercury

Lead

Arsenic

Nitrogen

(TCO 9)  What is meant by the notion that eating behaviors are conditioned? (Points : 2)

Eating habits affect our mood

Previous experiences, such as those that occur during childhood, affect our current response to food and eating behaviors

Food consumption only occurs in response to external stimuli

The intensity and duration of physical activity impacts our response to food and eating habits

(TCO 9)  Obsessive-compulsive, perfectionism, socially inhibited, compliant, and emotionally restrained describe personality traits of: (Points : 2)

Anorexia nervosa

Bulimia nervosa

Binge eating disorder

Obesity

(TCO 9)  Rachel is a gymnast who trains two hours/day on average. She supports her daily activity by consuming 2,500 kilocalories per day. How many kilocalories should she be consuming from carbohiqualitytutorialste sources? (Points : 2)

1,125-1,300 kilocalories

1,300-1,500 kilocalories

1,500-1,625 kilocalories

1,625-1,750 kilocalories

(TCO 7)  Diseases that cause the malabsorption of fat can result in a deficiency of: (Points : 2)

Vitamin A

Vitamin E

Vitamin C

Both Vitamin A and Vitamin E

(TCO 7)  Which of the following groups of people is the least likely to develop a Vitamin A deficiency? (Points : 2)

Pregnant women

Children with cystic fibrosis

Alcoholics

Elderly people consuming poor diets

(TCO 7)  How do antioxidant vitamins stabilize free radicals? (Points : 2)

Donate electrons or hydrogens

Enzymatic destruction

Phagocytosis

Break down and convert them to less damaging molecules

(TCO 8)  Which of the following hormones requires selenium for its synthesis? (Points : 2)

Estrogen

Insulin

Cortisol

Thyroxine

(TCO 8)  At which stage of the life cycle is calcium absorption the most efficient? (Points : 2)

Pregnancy

Infancy

Adulthood

Later Life

(TCO 8)  Assuming equal serving sizes, which of the following foods would be the poorest source of calcium? (Points : 2)

Skim milk

Whole milk

Cheddar cheese

Cottage cheese

(TCO 8)  Research studies have consistently demonstrated an association between a reduced risk of cancer and: (Points : 2)

The use of Vitamin C supplements

Increased consumption of fruits and vegetables

Increased consumption of monounsaturated fatty acids

The use of beta-carotene supplements

(TCO 8)  Which of the following statements is FALSE regarding the mineral, selenium? (Points : 2)

Selenium is needed in minute amounts by the human body

Selenium is involved in the maintenance of basal metabolism and body temperature

Selenium is only present in foods of animal origin

Selenium is a component of the antioxidant glutathione peroxidase enzyme system

(TCO 7)  Most of the body’s phosphorus is stored in: (Points : 2)

The liver

Adipose tissue

The skeleton

The kidneys

(TCOs 7, 8)  Dowager’s hump is one characteristic of: (Points : 2)

Fluorosis

Osteoporosis

Rickets

The female athlete triad

(TCOs 7, 8)  Pellagra is the deficiency disease associated with: (Points : 2)

Folate

Niacin

Thiamin

Riboflavin

(TCO 8)  Which of the following do sodium and potassium NOT have in common? (Points : 2)

Rich sources of both include fresh foods, such as bananas, cantaloupe, and potatoes

Both participate in maintaining fluid balance

Both are involved in nerve transmission

Both are major electrolytes in the body

(TCO 8)  Most water is lost daily via the ________. (Points : 2)

Skin

Lungs

Kidneys

Colon

(TCO 8)  Diets rich in ________ are associated with maintaining healthy blood pressure levels. (Points : 2)

Sodium

Chloride

Potassium

Phosphorus

(TCO 8)  Which of the following groups are the MOST vulnerable to dehiqualitytutorialstion? (Points : 2)

Pregnant women and the elderly

Adolescents and children

Infants and pregnant women

Infants and the elderly

(TCO 8)  Why is hypertension often referred to as the silent killer? (Points : 2)

Physicians are just beginning to realize the consequence of this condition.

The symptoms of this condition are not obvious.

Many individuals are embarrassed and don’t like to admit that they have this condition.

There are no effective treatments for this condition.

(TCO 8)  Which of the following is a diuretic? (Points : 2)

Alcohol

Milk

Water

Orange juice

(TCO 5)  Diets high in trans-fatty acids are associated with: (Points : 2)

Decreased cancer risk.

Increased blood cholesterol levels.

Osteoporosis.

Decreased blood glucose levels.

(TCO 5)  What is the primary form of lipid in the diet? (Points : 2)

Sterols

Triglycerides

Phospholipids

Glycerols

(TCO 5)  Which of the following ingredients would alert you to the presence of trans-fatty acids in a product? (Points : 2)

Hydrogenated vegetable oil

Lecithin

Liquid corn oil

Vitamin E

(TCO 6)  Which of the following is a genetic disorder resulting in debilitating protein abnormalities? (Points : 2)

Cystic fibrosis

Mad cow disease

Acidosis

Kwashiorkor

(TCO 6)  The process of transferring the amine group from one amino acid to another is called: (Points : 2)

Gene expression.

Alteration.

Deamination.

Transamination.

(TCO 6)  The type of protein-energy malnutrition characterized by a general lack of protein, energy, and nutrients in the diet is called: (Points : 2)

Marasmus.

Sickle cell anemia.

Cystic fibrosis.

Kwashiorkor.

(TCO 4)  Which of the following BEST describes the glycemic index? (Points : 2)

An individual’s glucose/insulin ratio in a fasted state

The amount of insulin required to metabolize 100 grams of glucose

The glucose content of a given food

The extent to which a given food raises blood glucose and insulin

(TCO 4)  What is the major monosaccharide found in the body? (Points : 2)

Glucose

Fructose

Galactose

Glycogen

(TCO 4)  The term complex carbohiqualitytutorialstes refers to: (Points : 2)

Monosaccharides.

Disaccharides.

Polysaccharides.

Glucose.

(TCO 1)  Which of the following is exempt from standard food labeling regulations? (Points : 2)

Coffee

Spices

Meat

All of the above

(TCO 1)  In which organ does the majority of water absorption occur? (Points : 2)

Mouth

Stomach

Small intestine

Large intestine

(TCO 1)  Which of the following is an example of a persistent organic pollutant? (Points : 2)

Mercury

GMO

Sulfite

Coal tar

(TCO 5) Discuss the factors that contribute to the development of obesity. How can related health promotion programs curb the incidence of obesity? (Points : 20)

https://www.hiqualitytutorials.com/product/sci-228-discuss-factors-contribute-final-exam-devry/

The factors that contribute to obesity include lifestyle choices (e.g. too little sleep and the lack of exercise), medical…

(TCOs 3, 5) Beginning with the mouth, describe the digestion and absorption of dietary fat. What is the final fate of fat in the human body? (Points : 20)

https://www.hiqualitytutorials.com/product/sci-228-beginning-mouth-final-exam-devry/

The digestion process starts in the mouth. Mechanical digestion takes place when the teeth grind the food and break it down into…

(TCO 8) Our kidneys are constantly trying to maintain fluid balance by either excreting or retaining fluid. How is fluid primarily lost by the body, AND besides answering this question, please list the situations that can cause a significant loss of fluid. (Points : 20)

https://www.hiqualitytutorials.com/product/sci-228-kidneys-constantly-final-exam-devry/

The body constantly loses fluids through urinating, sweating, and…

(TCO 9) Why does the risk for osteoporosis increase with menopause? What are some of the current treatments for osteoporosis? (Points : 20)

https://www.hiqualitytutorials.com/product/sci-228-risk-osteoporosis-final-exam-devry/

Osteoporosis is a disease of the bones. People who have this condition have weak bones, which easily…

(TCO 9)  Explain in detail how the bones in our body serve as a calcium bank for the body. Give examples and illustrate the chemistry. (Points : 20)

https://www.hiqualitytutorials.com/product/sci-228-explain-detail-bones-final-exam-devry/

The bones serve as a calcium bank in that almost all of the calcium in our bodies is stored as bone minerals. When the…

(TCO 10) As a common pattern of disordered eating, chronic dieting can have many serious health concerns and conditions associated with this disorder. Please list the health concerns associated with chronic dieting and explain why this practice is detrimental to one’s health.   (Points : 20)

https://www.hiqualitytutorials.com/product/sci-228-common-pattern-disordered-eating-final-exam-devry/

The health concerns associated with chronic dieting include nutrient deficiencies, altered mood, and slowed metabolism. It also makes…

(TCO 1) Discuss the benefits of and concerns regarding genetically modified foods/organisms. What are some legal implications? (Points : 20)

https://www.hiqualitytutorials.com/product/sci-228-discuss-benefits-concerns-final-exam-devry/

Some of the benefits of GMOs include the faster output of crops; the crops’ resistance to disease, increased nutrients, and a…

(TCO 10) Discuss ways to treat morning sickness during pregnancy. (Points : 20)

https://www.hiqualitytutorials.com/product/sci-228-discuss-ways-treat-morning-sickness-final-exam-devry/

Morning sickness can occur at any time of the day, but most of the time it occurs earlier in the day when the…

(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. (Points : 20)

https://www.hiqualitytutorials.com/product/sci-228-using-pyramid-food-guide-final-exam-devry/

Grains – 3 ounces of whole grain pasta, rice, crackers, cereals, or…

 

 

 

 

 

 

 

 

 

Additional information

Attribute Information
SCI 228 iLab Week 1, 2, 3, 5, 6, 7

SCI 228 Entire Course DeVry

SCI 228 Quiz Week 1, 2, 3, 5, 6, 7

SCI 228 Entire Course DeVry

SCI 228 Midterm Exam

SCI 228 Entire Course DeVry

SCI 228 Discussions Week 1-7

SCI 228 Entire Course DeVry

SCI 228 Final Exam

SCI 228 Entire Course DeVry