SCI228 2019 January Full Course Latest (NO Week 6 & 7 LAB AND Week 4 Midterm)

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 Quiz  

Question 1

(TCO 1) An increased risk for obesity, heart disease, and Type II 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) The foods that are found at the very top of the Food Guide Pyramid include:

  milk, yogurt, and cheese.

  vegetables and fruit.

  fats, oils, and sweets.

  bread, cereal, rice, and pasta.

Question 3

(TCO 1) The dietary standard that has been established regarding nutrients about which more research is needed to determine human requirements is the ________.

  DRI

  RDA

  AI

  UL

Question 4

(TCO 1) ________ are examples of inorganic nutrients.

  Vitamins

  Lipids

  Carbohydrates

  Minerals

Question 5

(TCO 3) What is chyme?

  Ulcerations of the esophageal lining

  Healthy bacteria of the small intestine

  Mixture of partially digested food, water, and gastric juices

  Substance that allows for the emulsification of dietary lipid

Question 6

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

  Portal vein

  Pulmonary vein

  Aorta

  Subclavian vein

Question 7

(TCO 3) Which of the following is TRUE concerning the safe storage of leftovers?

  Leftovers should be refrigerated within two hours of serving.

  Leftovers should be stored at a depth of no greater than two inches.

  Leftovers should only be refrigerated for up to four days.

  All of these are true.

Question 8

(TCO 3) Which of the following food preservation methods limits spoilage by drawing water out of foods, making them inhospitable to bacterial growth?

  Sugaring

  Salting

  Smoking

  All of these

Question 9

(TCO 3) An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella.

  one-fifth

  one-fourth

  one-third

  one-half

Question 10

(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

 

 

 

 

 

 

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) When fructose and glucose are bonded together, they form:

  table sugar.

  malt sugar.

  milk sugar.

  fruit sugar.

Question 3

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

  two monosaccharides.

  two polysaccharides.

  one monosaccharide and one polysaccharide.

  two oligosaccharides.

Question 4

(TCO 2) 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 many carbohydrates

  A diet that contains insufficient carbohydrates

 

 

Question 5

(TCO 2) ________ is a technique employed by some endurance athletes to increase their storage of muscle glycogen.

  Ketosis

  Carbohydrate loading

  Glycogen surging

  Gluconeogenesis

Question 6

(TCO 2) A diet low in fiber is associated with an increased risk of developing:

  kidney stones.

  dental caries.

  diabetes.

  diverticulosis.

Question 7

(TCO 3) Over 16 million Americans have diabetes. Which of the following is the most prevalent form of diabetes?

  Type I

  Type II

  Gestational

  Pediatric

Question 8

(TCO 3) Which of the following is NOT characteristic of Type II diabetes?

  Arises most commonly during adulthood

  Insulin resistance or insensitivity

  Often associated with obesity

  The least common form of diabetes

Question 9

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

  Saccharin

  Sucralose

  Aspartame

  Acesulfame-K

Question 10

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

  Asians

  African Americans

  Caucasians

  Hispanics

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 3 Quiz  

Question 1

(TCO 3) All of the following are major classes of dietary lipids EXCEPT:

  glycogens.

  triglycerides.

  sterols.

  phospholipids.

Question 2

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

  Short-chain

  Saturated

  Monounsaturated

  Polyunsaturated

Question 3

(TCO 6) One potential problem with a very low-fat diet is that it may be deficient in:

  phosphorus.

  cholesterol.

  trans fatty acids.

  essential fatty acids.

Question 4

(TCO 6) Which of the following triggers the breakdown of stored fat?

  Lipoprotein lipase

  Adrenaline

  Insulin

  Estrogen

Question 5

(TCO 6) Which of the following is a fat replacer?

  Phosphate

  Saccharin

  Olestra

  Trans fat

Question 6

(TCO 5) Which of the following health problems has been associated with high protein intakes?

  Elevated blood cholesterol

  Marasmus

  Edema

  Sickle cell anemia

Question 7

(TCO 5) Which part of an individual amino acid distinguishes it from other amino acids?

  Side chain

  Central carbon

  Amine group

  Acid group

Question 8

(TCO 5) Which of the following foods is a source of complete proteins?

  Broccoli

  Apple

  Chicken

  Whole grain bread

Question 9

(TCO 5) During the process of protein synthesis, ________ is the step in which messenger RNA is decoded into an amino acid sequence at the cell's ribosome.

  transcription

  translation

  deamination

  denaturation

Question 10

(TCO 5) Vegetarian diets are associated with increased consumption of ________.

  carcinogens

  antioxidants

  prions

  vitamins B12 and D

 

 

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

  Antioxidant minerals

  Antioxidant vitamins

  Phytochemicals

  Gastrointestinal microflora

Question 3

(TCO 7) About 90% of vitamin E is stored in:

  adipose tissue.

  the liver.

  cell membranes.

  the skin.

Question 4

(TCO 7) Which of the following are rich sources of Vitamin C?

  Milk and cheese

  Seafood

  Wheat and oats

  Green and red peppers

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

Question 6

(TCO 8) The retinoid that has the most important physiological role in the human body is:

  retinol.

  retinoic acid.

  retinal.

  beta-carotene.

Question 7

(TCO 8) Which of the following is FALSE in regard to trabecular bone?

  Very sensitive to changes in hormones and nutrition

  Porous and spongy in composition

  Turnover is very rapid

  Comprises approximately 80% of the skeleton

Question 8

(TCO 8) Which of the following is our primary dietary source of Vitamin D?

  Seafood

  Chicken

  Green leafy vegetables

  Milk

Question 9

(TCO 9) The neural tube is formed by the ________ week of pregnancy.

  1st

  4th

  12th

  20th

Question 10

(TCO 9) Most of the body's phosphorus is stored in:

  the liver.

  adipose tissue.

  the skeleton.

  the kidneys.

 

 

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 6 Quiz  

Question 1

(TCO 1) The most accurate method for measuring body fat composition is __________.

  infrared reactance

  skinfold measurement

  underwater weighing

  bioelectrical impedence analysis

Question 2

(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.

Question 3

(TCO 3) The recommended intake of cholesterol is less than __________ mg per day.

  1,000

  500

  300

  100

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

  anorexia nervosa.

  bulimia nervosa.

  binge eating disorder.

  obesity.

Question 6

(TCO 6) What percentage of individuals diagnosed with anorexia nervosa are women?

  50-60%

  70-80%

  80-90%

  90-95%

Question 7

(TCO 7) Which of the following psychiatric disorders causes the most deaths among women?

  Schizophrenia

  Depression

  Psychosis

  Anorexia nervosa

Question 8

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

  Anorexia nervosa

  Bulimia nervosa

  Binge-eating disorder

  Pica

Question 9

(TCO 9) Which of the following eating disorders is associated with obesity?

  Anorexia nervosa

  Bulimia nervosa

  Binge-eating disorder

  Reverse anorexia

Question 10

(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

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 7 Quiz  

Question 1

(TCO 4) Recommended weight gain during pregnancy is based on the:

  mother's weight at the end of the first trimester.

  size of the fetus at three months' gestation.

  mother's pre-pregnancy body mass index.

  mother's age.

Question 2

(TCO 4) The inner portion of the zygote that implants in the uterine lining is called the:

  fetus.

  blastocyst.

  embryo.

  placenta.

Question 3

 (TCO 5) During the second and third trimesters, the caloric needs of a pregnant woman increase by ________ kilocalories per day.

  100

  300

  500

  750

Question 4

(TCO 6) The primary cause of heartburn and constipation during pregnancy is:

  inadequate fluid intake by the mother.

  overeating by the mother.

  intolerance to prenatal vitamins.

  relaxation of the smooth muscles.

Question 5

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

  estrogen.

  prolactin.

  progesterone.

  both estrogen and progesterone.

Question 6

(TCO 8) Baby Joe is nine months old and weighs 22 pounds. Approximately how many calories should he consume each day?

  750

  1,100

  1,345

  Need more information to calculate; it depends on his height and activity level

Question 7

(TCO 9) For which of the following children should a multivitamin/mineral supplement be considered?

  A child who is a vegan

  A child who has cystic fibrosis

  A child who is a picky eater

  All of these

Question 8

(TCO 10) How much fat is recommended for a preschooler?

  10-20% of total energy

  15-25% of total energy

  25-35% of total energy

  40-50% of total energy

Question 9

(TCO 10) The total amount of energy needed per day for any given age is called ________.

  EER

  RDA

  DRI

  AI

Question 10

 (TCO 10) Which of the following best describes Project?

  Government campaign to encourage school children to be more physically active

  Nationwide initiative that aims to improve the nutritional disparity among senior citizens

  Fundraising campaign to supplement the financial revenues that institutions will lose when vending machines are banned from public schools

  Media literacy curriculum for adolescent girls that promotes healthy body images

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 1 LAB  

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.)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.

 

 

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 2 LAB  

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.

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 3 LAB  

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.

Required Software

Microsoft Office: Word

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

All Steps

 

 

 

SCI228 Nutrition, Health & Wellness w/Lab

Week 5 LAB  

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  

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  

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 8 Final Exam   

Question 1

(TCO 1) Which government agency regulates organic farming standards in the United States?

                Food and Drug Administration

                United States Department of Agriculture

                Environmental Protection Agency

                Centers for Disease Control

Question 2

(TCO 1) The second step of the scientific method is:

                observation and description of a phenomenon.

                testing a research question or hypothesis.

                generating a hypothesis.

                collecting data.

Question 3

(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?

                tered Dietitian (RD)

                PhD in nutrition

                Medical Doctor (MD)

                Nutritionist

Question 4

(TCO 1) The standard used to estimate the daily nutrient needs of half of all healthy individuals is:

                EAR.

                AI.

                RDA.

                UL.

Question 5

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

                calories

                protein

                fiber

                water

Question 6

(TCO 2) Jane consumed a breakfast that contained 85 grams of carbohydrates, 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 7

(TCO 2) Which of the following are substances in plant foods that are not absorbed by the body?

                Starch

                Disaccharides

                Dietary fiber

                Simple sugars

Question 8

(TCO 3) In which organ does the majority of water absorption occur?

 

                Mouth

                Stomach

                Small intestine

                Large intestine

Question 9

(TCO 3) Which of the following would be an appropriate treatment approach for someone suffering from GERD?

                Surgical removal of the gallbladder

                Omission of all lactose foods

                Antibiotic therapy

                Loses weight and quits smoking

Question 10

(TCO 3) Not only is HCL produced in the stomach to help with enzyme transformation, another function of the stomach is to:

                neutralize stomach acid.

                activate pepsinogen to form pepsin.

                protect stomach cells from auto digestion.

                emulsify fats.

Question 11

(TCO 4) ________ is a technique employed by some endurance athletes to increase their storage of muscle glycogen.

                Ketosis

                Carbohydrate loading

                Glycogen surging

                Gluconeogenesis

Question 12

(TCO 4) The simplest units of carbohydrates are called:

                fatty acids.

                amino acids.

                monosaccharides.

                calories.

Question 13

(TCO 4) In the body, the major storage sites for glycogen are the:

                muscles and liver.

                kidney and muscles.

                liver and kidney.

                liver and pancreas.

Question 14

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

                Trans

                Saturated

                Monounsaturated

                Polyunsaturated

Question 15

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

                Fatty acids

                Triglycerides

                Phospholipids

                Sterols

Question 16

(TCO 5) What are the three classes of lipids?

                Monosaccharide, disaccharides, and starch

                Triglycerides, sterols, and phospholipids

                Sterols, amino acids, and polysaccharides

                Phospholipids, glycogen, and dipeptides

Question 17

(TCO 5) Which of the following foods are rich sources of saturated fatty acids?

                Cashew nuts

                Olive and canola oils

                Canola and corn oils

                Butter and lard

Question 18

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

                Elevated blood cholesterol

                Marasmus

                Edema

                Sickle cell anemia

Question 19

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

                Cystic fibrosis

                Mad cow disease

                Marasmus

                Kwashiorkor

Question 20

(TCO 6) Of the 20 amino acids relevant to the human body, how many are considered essential?

                They are all essential.

                11

                Nine

                10

Question 21

(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.

Question 22

(TCO 7) Which of the following organs is responsible for the synthesis of vitamin D?

                Skin

                Pancreas

                Gallbladder

                All of these

Question 23

(TCO 7) Which nutrient serves as a cofactor to various enzymes involved in the coagulation of blood?

                Iron

                Vitamin K

                Vitamin D

                Both a and b

Question 24

(TCO 7) Vitamin K's primary role in the body is:

                muscle contraction.

                enzyme action.

                nerve transmission.

                blood clotting.

Question 25

(TCO 7) Green leafy vegetables are good sources of ________.

                magnesium

                Vitamin K

                B Vitamins

                all of the above

Question 26

(TCO 8) Water is known as the universal solvent.

                Water helps to regulate body temperature.

                Water helps to maintain blood volume.

                Water works as an excellent cleansing agent to flush toxins out of the body.

                Most solutes (particles) will dissolve in water.

Question 27

(TCO 8) What is the primary reason why we sweat?

                Maintain blood volume

                Maintain sodium balance

                Excrete waste products

                Regulate body temperature

Question 28

(TCO 8) Which organ is primarily responsible for maintaining fluid balance?

                Small intestine

                Kidneys

                Liver

                Pancreas

Question 29

(TCO 8) Which is NOT a symptom of low blood pressure?

                Stroke

                Confusion

                Fainting spells

                Lethargy

Question 30

(TCO 9) Which of the following BEST describes an eating disorder?

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

Question 31

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

                anorexia nervosa.

                bulimia nervosa.

                binge eating disorder.

                obesity.

Question 32

(TCO 9) In which of the following events would carbohydrate loading be the most beneficial?

                Weight lifting

                Baseball game

                Cross country skiing

                100-yard dash

Question 33

(TCO 10) Recommended weight gain during pregnancy is based on the:

                mother's weight at the end of the first trimester.

                size of the fetus at three months' gestation.

                mother's pre-pregnancy body mass index.

                mother's age.

Question 34

(TCO 10) Due to the fact that the demand for red blood cells increases during pregnancy, what nutrient is needed regularly?

                Calcium

                Iron

                Folate

                All of the above

Question 35 

(TCO 10) Baby Billy is currently five months old. Since birth, Billy's weight and height have been in the 95th percentile on the growth charts. What does this tell you about Billy's growth and development?

                Billy is underweight and is not growing well.

                Billy is overweight and is consuming too many calories.

                Billy is growing consistently; he may grow to be a larger, but healthy, adult.

                Billy is growing normally; he may grow to be a smaller, but healthy, adult.

Question 36

(TCO 1) Organic foods are commonly used to describe foods that are grown without the use of synthetic pesticides. To be labeled organic, foods must meet federal standards. What are those standards?

Question 37

(TCO 2) What form is iron absorbed in and where can stored iron be found?

Question 38

(TCO 3, 5) Beginning with the mouth, describe the digestion and absorption of dietary protein. What is the final fate of protein in the human body?

Question 39

(TCO 4). Please explain the relationship between Vitamin A and beta Carotene, as well as the role of beta Carotene in the body.

Question 40

(TCO 5) Describe the optimal diet for a long-distance runner and discuss the types of foods that this type of athlete should eat.

Question 41

(TCO 6) Provide an overview of what Binge Eating Disorder is, as well as provide symptoms, health issues, and solutions for those who suffer from this disease.

Question 42

(TCO 7) Why is the development of atrophic gastritis detrimental to the absorption of Vitamin B12?

Question 43

(TCO 8) Water not only quenches our thirst, but it also performs a number of functions that are critical to life. Please list water's many functions.

Question 44

(TCO 10) How much weight should a pregnant woman gain? What are some of the risks of not gaining an appropriate amount of weight or gaining too much?