Devry SCI228 2019 MAY Full Course Latest

SCI228 Nutrition, Health & Wellness w/Lab

Week 1 Discussion

THE DIGESTIVE SYSTEM

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

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?

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 2 Discussion

NUTRITION & PHYSICAL ACTIVITY

What are the benefits of regular physical activity?

For Discussions, create a 1 to 2 minute multimedia piece (for example, a video, poster, narrated PowerPoint, etc.) of your choosing and post it to the discussion to respond to the above question. Besides posting your individual multimedia piece, you must comment on 2 other students' multimedia pieces (you are not required to record your comments, but can choose to use the text comment feature).

Remember, they must still be quality posts. Simply stating, "Nice job, I agree" is not sufficient. Examples of quality posts include:

Providing additional information to the discussion;

elaborating on previous comments from others;

presenting explanations of concepts or methods to help fellow students,

presenting reasons for or against a topic in a persuasive fashion,

sharing your own personal experiences that relate to the topic, and

providing a URL and explanation for an area you researched on the Internet.

 

 

 

 

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 3 Discussion

LIPIDS

What is the role of fat in the diet?

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 4 Discussion

FLUID AND ELECTROLYTES

Why is hydration so important to our survival?

For Discussions, create a 1 to 2 minute multimedia piece (for example, a video, poster, narrated PowerPoint, etc.) of your choosing and post it to the discussion to respond to the above question. Besides posting your individual multimedia piece, you must comment on 2 other students' multimedia pieces (you are not required to record your comments, but can choose to use the text comment feature).

Remember, they must still be quality posts. Simply stating, "Nice job, I agree" is not sufficient. Examples of quality posts include:

Providing additional information to the discussion;

elaborating on previous comments from others;

presenting explanations of concepts or methods to help fellow students,

presenting reasons for or against a topic in a persuasive fashion,

sharing your own personal experiences that relate to the topic, and

providing a URL and explanation for an area you researched on the Internet.

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 5 Discussion

DQ1 VITAMINS: TO TAKE OR NOT TO TAKE

What are dietary supplements?

DQ2 DIGITAL STUDY GUIDE PROJECT PEER REVIEW

Post a draft version of your Digital Study Guide to the discussion by Wednesday. Respond to at least 2 of your classmates' posts and provide constructive feedback regarding their Digital Study Guides. Remember, feedback must be positive and provide suggestions on how to improve their Digital Study Guides. Improvements should include content, presentation and formatting.

SCI228 Nutrition, Health & Wellness w/Lab

Week 6 Discussion

WHAT IS A HEALTHY BODY WEIGHT?

What are the struggles with regard to a healthy body weight?

For Discussions, create a 1 to 2 minute multimedia piece (for example, a video, poster, narrated PowerPoint, etc.) of your choosing and post it to the discussion to respond to the above question. Besides posting your individual multimedia piece, you must comment on 2 other students' multimedia pieces (you are not required to record your comments, but can choose to use the text comment feature).

Remember, they must still be quality posts. Simply stating, "Nice job, I agree" is not sufficient. Examples of quality posts include:

Providing additional information to the discussion;

elaborating on previous comments from others;

presenting explanations of concepts or methods to help fellow students,

presenting reasons for or against a topic in a persuasive fashion,

sharing your own personal experiences that relate to the topic, and

providing a URL and explanation for an area you researched on the Internet.

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 7 Discussion

NUTRITION THROUGHOUT THE LIFECYCLE

What nutrients are important during various lifecycle stages?

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 1 Lab

Dietary Reference Intakes

Lab Overview

Scenario/Summary

This week we will focus on the Dietary Reference Intakes and introduce you to the food groups, portions, and what you ideally should be aiming for a healthy diet.

Deliverables

Create your own MyPlate Plan using the ChooseMyPlate.gov (Links to an external site.) website. This exercise will introduce students to the food groups and portions considered in a healthy diet. Please submit as one Word document attachment.

Required Software

Please remember that all assignments need to be submitted as Word attachments, ending in doc, docx, rtf or pdf. Assignments with other endings, such as odt or wps, cannot be opened, so they cannot be reviewed and graded for course credit.

Use a personal copy or access the software at https://lab.devry.edu (Links to an external site.).

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 2 Lab

Introduction to Carbohydrates and Physical Activity

Lab Overview

Scenario/Summary

Welcome to Lab 2.

The Week 2 Lab will challenge you, as it has to do with sweeteners and obesity. Current research has shown that there may be a relationship between the consumption of sweeteners and the rise in obesity, so this will be an opportunity to examine the facts and develop an opinion.

Please select one of the following sweeteners:

Sugar (sucrose)

Fructose

High Fructose Corn Syrup

Stevia

Equal

Splenda

Ace K

Another one that you can find on your own

Deliverables

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

Select a sweetener.

Explore the history of the sweetener (when it was developed, its composition).

Discuss safety and the sweetener that you have selected.

Examine the relationship between the sweetener that you have selected and obesity.

Required Software

Microsoft Office: Word

Use a personal copy or access the software at https://lab.devry.edu (Links to an external site.).

All Steps

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 3 Lab

Introduction to Lipids and Protein

Lab Overview

Scenario/Summary

Welcome to Lab 3.

The goal of this assignment is to examine food available at fast-food establishments and examine dietary practices of the everyday consumer while reviewing key nutritional components.

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 meal possible. Both meals should include an entrée, a side, a beverage, and dessert.

Deliverables

Describe the healthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.

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.)

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.

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.

In a Word document, please answer and discuss the following questions.

Describe the unhealthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.

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.)

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.

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.

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 5 Lab

Water: An Overlooked Essential Nutrient

Lab Overview

Scenario/Summary

The Week 5 Lab is a fun opportunity for you to evaluate the benefits of sports drinks versus water.

Deliverables

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 Lab 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.

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 6 Lab

Introduction to a Healthy Body Weight and Disordered Weight Behaviors

Lab Overview

Scenario/Summary

To Assess Your Own Body Weight and Develop a Diet and Exercise Program.

Deliverables

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.

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 7 Lab

Introduction to Lifecycle Nutrition & Chronic Disease

Lab Overview

Scenario/Summary

Students will select one lifecycle.

Prenatal

First year of infant's life

Toddler

School age

Adolescence

Adult

Lactating female

Mature adult

Deliverables

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.

*All things will be considered when grading, including calories, types and amounts of food, inherent challenges associated with the particular lifecycle, and solutions.

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 6 Assignment   

DIGITAL STUDY GUIDE

During week 2, your professor assigned the creation of a Digital Study Guide. The study guide must include 5-8 major concepts introduced in the earlier weeks. You might choose concepts that you found the most interesting. Or, you might choose the concepts that presented a challenge for you to understand. Or you might choose concepts according to a theme you selected. Or, you might create some clever, creative scheme to present 5-8 concepts that appeared in the chapters reviewed so far in our course.

To complete the Digital Study Guide, your completed guide must be a multimedia piece or some other downloadable audio/visual piece of content. Use your creativity.

Please review the Digital Study Guide Overview in Introduction and Resources for details.

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 1 Quiz  

Question 1 (TCO 1) The two overarching goals of ________ are to increase quality and years of healthy life and to eliminate health disparities.

Dietary Reference Intakes (DRIs)

the USDA  

Healthy People 2010  

the American Dietetic Association (ADA)

Question 2 (TCO 1) Aim for fitness, build a healthy base, and choose sensibly are general directives of:  

The Food Guide Pyramid.

The Nutrition Facts Panel.  

The Dietary Guidelines for Americans.

The Nutrition Recommendations for Canadians.

Question 3

 (TCO 1) In which group are cheeses listed in the Exchange System?

Milk

Meat

 Fruit  

Starch

Question 4 (TCO 1) Which of the following is NOT a primary function of dietary protein?

Building new cells and tissues  

Repairing damaged structures  

Regulating metabolism and fluid balance  

Serving as a primary source of energy for the body

Question 5 (TCO 3) What is the term that describes the process in which nutrients pass through the wall of the gastrointestinal tract?  

Digestion  

Absorption  

Elimination  

Segmentation

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 2 Quiz  

Question 1 (TCO 1) The simplest units of carbohydrates are called:

fatty acids.

amino acids.  

monosaccharides.

calories.

Question 2 (TCO 1) A disaccharide is formed by the chemical bonding of:  

two monosaccharides.

two polysaccharides.

one monosaccharide and one polysaccharide.

two oligosaccharides.

Question 3 (TCO 1) Major fructose sources include:

milk and cheese.

nuts and honey.  

fruits and vegetables.

breads and cereals.

Question 4 (TCO 2) After a meal, which hormone is responsible for moving glucose into the body's cells?

Glucagon

Estrogen

CCK  

Insulin

Question 5 (TCO 2) In the body, the major storage sites for glycogen are the:  

muscles and liver.

kidney and muscles.

liver and kidney.

liver and pancreas.

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 3 Quiz  

Question 1 (TCO 3) Which of the following is a rich source of polyunsaturated fatty acids?

Corn oil

Coconut oil

Beef fat

Butter

Question 2 (TCO 3) The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called:

emulsification.

pressurization.  

hydrogenation.

deamination.

Question 3 (TCO 6) To facilitate the digestion of dietary fats, the gallbladder stores and releases a substance known as:

lipase.  

bile.

hydrochloric acid.

bicarbonate.

Question 4(TCO 6) The production of endogenous VLDL is decreased by:  

exercise.

simple sugars.

extra calories.  

dietary cholesterol.

Question 5 (TCO 6) Which of the following statements is TRUE about trans fatty acids?

They are made by the body in large quantities.

Their amounts are not currently required on food labels.

They decrease the risk of developing heart disease.  

They result from the hydrogenation process.

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 4 Midterm Quiz  

Question 1 (TCO 1) An increased risk for obesity, heart disease, and Type 2 diabetes is associated with:

diets high in saturated fats.

diets low in fiber, fruits, vegetables, and whole grains.

diets high in monounsaturated fats and dairy products.

both diets high in saturated fats and diets low in fiber, fruits, vegetables, and whole grains.

Question 2 (TCO 1) Which of the following is NOTa primary function of dietary protein?

Building new cells and tissues

Repairing damaged structures

Regulating metabolism and fluid balance

Serving as a primary source of energy for the body

Question 3 (TCO 1) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast?

492 kilocalories

582 kilocalories

917 kilocalories

1,107 kilocalories

Question 4 (TCO 1) Vitamins are classified into two groups, ________ and ________.

fat soluble; water soluble

microsoluble; macrosoluble

nutritive; nonnutritive

major; trace

Question 5 (TCO 1) Which of the following is an example of disease that is directly caused by a nutritional deficiency?

Anemia

Cancer

Osteoporosis

Heart disease

Question 6 (TCO 1) The ________ are a diverse group of organic substances including triglycerides, phospholipids, and the sterols.

carbohydrates

lipids

vitamins

proteins

Question 7 (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.

Question 8 (TCO 2) Which of the following professional titles has no definition or laws regulating it?

tered Dietitian

medical doctor

licensed nutritionist/dietitian

nutritionist

Question 9 (TCO 2) The ________ is most responsible for prompting individuals to seek food.

stomach

small intestine

hypothalamus

mouth

Question 10 (TCO 2) The diet planning tool developed by the USDA and the USDHHS to help reduce the risk of developing chronic disease is the:

Food Guide Pyramid.

Dietary Guidelines for Americans.

5-A-Day for Better Health Program.

DASH Diet.

 

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 5 Quiz  

Question 1 (TCO 3) The smallest and most unique unit of matter is a(n): 

molecule.  

atom.

free radical.

element.

Question 2 (TCO 3) Where does our body obtain the majority of its antioxidants?  

Via sunlight

From the by-products of healthy metabolism  

From the diet

Gastrointestinal microflora

Question 3 (TCO 7) Which water-soluble vitamin can regenerate Vitamin E after it has been oxidized?

Vitamin D

Vitamin B12  

Vitamin C  

Folate

Question 4 (TCO 7) Which of the following increases the RDA for Vitamin C?  

Smoking cigarettes

Drinking alcohol  

Being a vegan

Taking supplements of Vitamin C

Question 5 (TCO 7) Which of the following nutrients requires the most frequent consumption to assure adequate body stores?

Vitamin A  

Vitamin E  

Vitamin C

Beta-carotene

 

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 6 Quiz  

Question 1 (TCO 1) Chemicals that control hunger, appetite, and digestion include all of the following EXCEPT:

dopamine.

serotonin.  

pepsin.

ghrelin.

Question 2 (TCO 2) Active people may require a greater intake than inactive people of all of the following vitamins EXCEPT:

riboflavin.  

vitamin D.

vitamin B6.

thiamin.

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

carbohydrates.

fat.  

protein.

water.

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

Weight lifting

Baseball game  

Cross country skiing

100-yard dash

Question 5 (TCO 5) Which of the following BEST describes disordered eating?

A psychiatric condition that requires a physician's diagnosis

Any condition in which one's eating behavior changes more than six times per year  

General term that describes a variety of abnormal or atypical eating behaviors

Any disorder in which one attempts to reduce one's body weight below a healthy range

 

 

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 7 Quiz  

Question 1 (TCO 4) The average weight and height for a healthy newborn in the United States is:

5.5 pounds and 14-16 inches long.

6.5 pounds and 16-18 inches long.  

7.5 pounds and 18-22 inches long.

8.5 pounds and 22-24 inches long.

Question 2 (TCO 4) A pre-term infant is one that is born:

weighing less than 5.5 lbs.

less than 17 inches long.  

before 38 weeks' gestation.

prior to the full development of the respiratory system.

Question 3 (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

Question 4 (TCO 6) Why is it crucial for the fetus to store adequate iron during gestation?  

Breast milk is low in iron.

Iron from breast milk and formula is poorly absorbed.

The fetus loses a great deal of iron during delivery.

During the first month of life, the infant is unable to store iron.

Question 5 (TCO 7) The only thing that will cure preeclampsia is:  

delivery of the infant.

hypertensive medication.

low-sodium diet.

bedrest.

 

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 8 Final Quiz  

Question 1 (TCO 1) The two overarching goals of ________ are to increase quality and years of healthy life and to eliminate health disparities.

Dietary Reference Intakes (DRIs)

USDA

Healthy People 2010

the American Dietetic Association (ADA)

Question 2 (TCO 1) Which of the following is responsible for food spoilage?

Oxygen

Heat

Light

All of these are responsible for food spoilage.

Question 3 (TCO 1) The type of study that observes a large population to determine factors that may influence nutritional habits and disease trends is called a (n):

case-controlled study

clinical trial

epidemiological study

animal study

Question 4 (TCO 1) The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 calories, with 55 calories coming from fat. Calculate the percentage of calories from fat in this product.

39%

55%

85%

Need more information to calculate.

Question 5 (TCO 2) The type of study that observes a large population to determine factors that may influence nutritional habits and disease trends is called a (n):

case-controlled study.

clinical trial.

epidemiological study.

animal study.

Question 6 (TCO 2) Which of the following is associated with diets high in added sugars?

Hyperactivity

Tooth decay

Diabetes

All of these

Question 7 (TCO 2) Without sufficient ________, the colon gets too little exercise and becomes weak.

calories

protein

fiber

water

Question 8 (TCO 3) Barbara has just been diagnosed with celiac disease. Which of the following foods would be most dangerous for her to consume?

Cornflakes

Rice cakes

Potatoes

Whole-wheat bread

Question 9 (TCO 3) Which of the following is exempt from standard food labeling regulations?

Coffee

Spices

Meat

All of these

Question 10 (TCO 3) The acidity of the stomach allows for all of the following EXCEPT:

preparing dietary carbohydrates for absorption in the small intestine.

protecting the human body from bacteria in food.

denaturing protein to allow its breakdown and absorption.

activating pepsin.