SCI 220 Entire Course
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
SCI 220 Week 1 Food Label and Health (2 Papers) SCI 220 Week 1 Fast Food Analysis (2 Papers) SCI 220 Week 2 Carbohydrate Pamphlet (2 PPT) SCI 220 Week 2 Food Intake 3 Days (2 Papers) SCI 220 Week 3 Mineral and Water Function Essay (2 Papers) SCI 220 Week 3 Fat and Water Soluble Vitamins Presentation (2 PPT) SCI 220 Week 4 The 3 Day Activity Analysis (2 Papers) SCI 220 Week 4 Body Fat and Eating Disorders (2 Papers) SCI 220 Week 5 Food Safety (2 Papers) SCI 220 Week 5 Life Stage Nutrition Presentation (2 PPT) SCI 220 Week 1 Individual Assignment Food Intake 1 Day
SCI 220 Week 1 Individual Assignment Health and Nutrition Worksheet (2 Sheets) SCI 220 Week 1 DQ 1 SCI 220 Week 1 DQ 2 SCI 220 Week 1 Quiz SCI 220 Week 2 Food Journal SCI 220 Week 2 Individual Assignment Food Intake 3 Days (2 Papers) SCI 220 Week 2 Quiz SCI 220 Week 2 Team Assignment Stage of Life Topic (Adoloscent) SCI 220 Week 2 DQ 1 SCI 220 Week 2 DQ 2 SCI 220 Week 3 Food Journal SCI 220 Week 3 Team/Individual Assignment Fast Food Nutrition Presentation (3 PPT) SCI 220 Week 3 DQ 1 SCI 220 Week 3 DQ 2 SCI 220 Week 4 Food Journal SCI 220 Week 4 Individual Assignment Lifestyle Analysis Worksheet
SCI 220 Week 4 Quiz SCI 220 Week 4 Individual Assignment Food Safety Bulletin SCI 220 Week 4 DQ 1 SCI 220 Week 4 DQ 2 SCI 220 Week 5 Food Journal SCI 220 Week 5 Quiz SCI 220 Week 5 Team Assignment Lifecycle Nutrition and Fitness Presentation SCI 220 Week 5 Individual Assignment Nutritional Needs Brochure
============================================== SCI 220 Week 1 DQ 1
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
What were some of your assumptions about a healthful diets before this week? Did you think you were eating a healthful
diet? In what ways were those assumptions correct or incorrect, according to the information you read this week?
Post a 200-300 word response to the following discussion question by clicking on Reply. Post your responses in the Main Forum and begin responding to each other's responses
============================================== SCI 220 Week 1 DQ 2
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
What are some health problems related to inadequate diets? Provide a brief explanation of the problem and the body system involved.
Post a 200-300 word response to the following discussion question by clicking on Reply. Post your responses in the Main Forum and begin responding to each other's responses.
Related Tutorials
============================================== SCI 220 Week 1 Fast Food Analysis (2 Papers)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Papers SCI 220 Week 1 Fast Food Analysis Record and analyze your favorite fast food using Iprofile® within WileyPLUS®. Select one of the following: Option 1 Watch the video on WileyPlus®: How to use iProfile® within Ch. 1. Create your profile and enter your favorite fast food menu. If you do not consume fast food yourself, enter a friend’s (or relative’s) profile and his/ her favorite fast food menu.
Click the Assignment Files tab and submit a screenshot of the menu for the option you chose. Option 2 Watch the video on WileyPlus®: How to use iProfile® within Ch. 1. Also in WileyPlus®, access Ch. 1, under iProfile®, complete the assignment iProfile® Case Study: Fast Food. Click the Assignment Files tab to submit the Case Study. After completing the option you chose, answer the following in at least 175 words: • Explain how individuals can make healthier choices if they choose to eat at fast food outlets. Where are the ―hidden calories‖ in typical fast food menus? What options exist at fast food restaurants for making healthier choices? Do you think it is possible to have a well-balanced diet made up of primarily fast food and why do you feel this way or not? What tools are available for consumers today to learn about the nutrient content of fast food menu items? The Grading Guide for Fast Food Analysis will be used for this assignment. ============================================== SCI 220 Week 1 Food Label and Health (2 Papers)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Papers
SCI 220 Week 1 Food Label and Health In this assignment you will analyze food labels, list the nutrient classes and their functions, and summarize the consequences of overnutrition and undernutrition. Complete the Food Label and Health assignment by providing a response of at least 300 words in APA format to this assignment. Include the following: 1. Discuss what the 5/20 rule is according to the Food Label and You video. Include an example of a food label from your own pantry, clearly stating how the rule applies to specific nutrients on the food label. 2. Outline how the 5/20 rule would be applied to at least two chronic diseases. For the diseases mentioned which nutrients should be reduced or increased?
3. Discuss the proposed Food Label changes outlined in the Textbook explaining how the changes would help consumers understand food labels more effectively. 4. Examine the food labels for three food items in your own pantry or refrigerator. Name the food products and build a list or a chart, indicating the following components: 1. Total calories per serving 2. Percentage of calories from fat 3. Total amount of carbohydrates (in grams) 4. Total amount of protein (in grams) 5. Total amount of fiber (in grams) 5. From your knowledge of nutrient intake and their associated chronic disease risk, are there changes you would make for the food labels examine
============================================== SCI 220 Week 1 Individual Assignment Food Intake 1 Day
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Resources: Ch. 2 of Visualizing Nutrition, WileyPLUS®, iProfile Enter your food intake for 1 full day by following the WileyPLUS® iProfile instructions. Write a 750- to 1,050-word paper that addresses the following points about your 1-day food intake:
Review your iProfile Journal, the dietary reference intake (DRI), and the iProfile Intake Spreadsheet. Does your dietary intake for the day you recorded provide a healthful diet? Why or why not?
Did you consume the recommended DRI from each of the food groups, vitamins, and minerals? Which groups of foods are underrepresented or overrepresented in your diet? If you did not consume the recommended number of servings from each group, explain why. Propose how you might consume the recommended number of servings from each group in the future.
Did your diet provide an adequate variety of foods, or were your choices limited? Refer to the Food Pyramid in iProfile to see how you fulfilled your goals for the various food pyramid groups. If you did not eat a variety of foods, how might you expand your field of choices?
Compare your diet to that of the sample profile for Kelly Watson. Whose diet provides the best opportunity for health and well-being? Which profile provides the best philosophy of health? Provide a rationale for your answers.
Note: Please see the instructions in iProfile found within the heading/link ―Sampe Profile‖ for the gathering of Kelly Watson’s profile information. After it has been saved and downloaded, it will arrive as a zip file. Be sure to ―unzip/extract‖ the profile information for Kelly Watson before importing the data into iProfile. If the information is not ―unzipped/extracted‖, an error message will be received. Cite two references other than the course texts. Format your paper consistent with APA guidelines.
==============================================
SCI 220 Week 1 Individual Assignment Health and Nutrition Worksheet (2 Sheets)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Different Sheets
the Material: Health and Nutrition Worksheet. the completed worksheet as a MicrosoftÂŽ Word document attachment. the Assignment Files tab to submit your assignment.
============================================== SCI 220 Week 1 Quiz
For more course tutorials visit uophelp.com is now newtonhelp.com
www.newtonhelp.com
Test Bank, Question 8 Which would be best described as an emotional or psychologically– driven food choice? Entry field with correct answer Test Bank, Question 27 The observations and hypotheses that arise from epidemiology can be tested using Concept Check, Question 10 Why is variety an important component of a healthy diet? Pre-Lecture, Question 22 Which of the following would be the most reliable source of nutrition information? Pre-Lecture, Question 17 Moderation: Test Bank, Question 13 With the exception of _______, all the classes of nutrients are involved in forming and maintaining the body’s structure. Test Bank, Question 16
Which of the following is associated with overnutrition? Post-Lecture, Question 16 A study examining the relationship between diet and weight in the United States and Japan is an example of a(n): Test Bank, Question 2 The unit of measure that is used in nutrition science that expresses the amount of energy provided by a food is a(n): Pre-Lecture, Question 7 The Recommend Dietary Allowance (RDA) is set so that ___ of the population meets its health needs. Pre-Lecture, Question 8 RDAs and Average Intakes (AIs) are used for: Test Bank, Question 2 The set of health promotion and disease prevention objectives that is revised every 10 years are the ________________. Pre-Lecture, Question 18 Which of the following nutrients is NOT required to appear on a Nutrition Facts panel? Concept Check, Question 7 The Acceptable Macronutrient Distribution Range for protein is: Concept Check, Question 14
Which of the following is correct concerning food labels? Post-Lecture, Question 11 Identify the food that contains discretionary calories: Concept Check, Question 6 Which of the factors influence the Estimated Energy Requirements for an individual? Pre-Lecture, Question 5 All of the following are methods used to evaluate nutrition status EXCEPT: Test Bank, Question 12 Which of the following statements regarding the AMDRs is false? Test Bank, Question 43 The regulation of stomach motility and secretion Test Bank, Question 54 Peyer’s patches, located in the mucosa of the small intestine, function to: Test Bank, Question 55 When an antigen is present, ____ are the first type of white blood cell to come to the body’s defense. Pre-Lecture, Question 2
Which of the following is one of the ways that the endocrine system interacts with the digestive system? Test Bank, Question 40 These yogurts are good sources of ____, which contain active cultures of beneficial bacter Test Bank, Question 70 As compared to when you are at rest between meals, when you are exercising, a ___________ proportion of your blood goes to your digestive system. Test Bank, Question 69 As compared to when you are at rest between meals, when you have eaten a meal, a ____________ proportion of your blood goes to your digestive system. Pre-Lecture, Question 21 Exchange of nutrients and gases occurs through: Pre-Lecture, Question 23 Wastes are eliminated from the body by all of the following body systems except: Pre-Lecture, Question 8 Enzymes signal the pancreas and gallbladder to secrete digestive substances into the small intestine.
============================================== SCI 220 Week 2 Carbohydrate Pamphlet (2 PPT)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Presentations SCI 220 Week 2 Carbohydrate Pamphlet Create a 2-page pamphlet/brochure using the Microsoft® Publisher, Microsoft® PowerPoint®, Brochure Builder, or another brochure building tool. Include the following details: • A title. • Define carbohydrates and outline the basic functions of sugars, starches and fiber in the body. • Describe the differences between simple and complex carbohydrates, stating healthy carbohydrate sources. • Describe how sugars are broken down and used in the body.
• Explain the difference between soluble and insoluble fibers, stating how the difference can be applied to food selection and consumption so as to improve health. • Includeinformation on one of the following disorders related to carbohydrates: lactose intolerance, diabetes, or hypoglycemia. Include a definition, how it affects the body, and some courses of action used to treat and manage the disorder. Include a reference with citations in APA format. Include clip art and a background image. The Grading Guide for Carbohydrate Pamphlet will be used for this assignment. Click the Assignment Files tab to submit your assignment.
============================================== SCI 220 Week 2 DQ 1
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
What are some of the major functions of macronutrients? In the past week, what were some prime sources of macronutrients in your own diet?
Post a 200-300 word response to the following discussion question by clicking on Reply. Post your responses in the Main Forum and begin responding to each other's responses.
============================================== SCI 220 Week 2 DQ 2
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
What factors should you consider before taking dietary supplements? In what ways are supplements beneficial or harmful?
Post a 200-300 word response to the following discussion question by clicking on Reply. Post your responses in the Main Forum and begin responding to each other's responses.
============================================== SCI 220 Week 2 Food Intake 3 Days (2 Papers)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Papers SCI 220 Week 2 Food Intake 3 Days Enter your food intake for 3 full days in iProfile by following the WileyPLUSŽ iProfile instructions. Save this information. Click on the Access to iProfile link. Write a 750- to 1,050-word paper that addresses the following points about your 3-day food intake: • Recorded intake of protein, carbohydrates, and lipids
• Which foods in your recorded daily intake provide protein? Which provide carbohydrates? Which provide lipids? • Review how your recorded protein, carbohydrate, and lipid intake compares with the recommendations of the dietary reference intake. If your recorded protein-carbohydrate-fat intake was too high or too low, which foods might you add or remove to achieve your goal and keep other nutrients in balance? • Is the protein in each food you ate complete or incomplete, combining to become complementary? Why is this important? • How much of your daily recommended protein, carbohydrates, and lipid intake did you achieve? If your macronutrient intake is insufficient or excessive, what might you do to bring it into the recommended range? Provide specific recommendations. • Macronutrient intake ranges • Is macronutrient intake within the recommended range important? What are the effects of too much or too little of a macronutrient? What happens if you consistently eat too little protein? What happens if you eat too few carbohydrates? What happens if you eat too few lipids? • Fiber intake ranges • Does your fiber total meet 100% of the recommendation for you, as calculated at iProfile?
• Does your diet meet the minimum number of servings of foods from each fiber-containing group? If not, which of the fibercontaining groups–fruits and vegetables–fell short of the recommended intake? • Which specific foods provide the most fiber in your meals? Which provide the least? Identify trends in your food choices that might affect your fiber intakes. • Dietary modifications • What changes might you make to increase the fiber in your diet? • How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fiber contribute to health or illness? Provide examples. • What have you learned about your diet? Cite three references other than the course text. Format your paper consistent with APA guidelines. Click the Assignment Files tab to submit your assignment. ============================================== SCI 220 Week 2 Food Journal
For more course tutorials visit
uophelp.com is now newtonhelp.com www.newtonhelp.com
Material: Food Journal for the week.
============================================== SCI 220 Week 2 Individual Assignment Food Intake 3 Days (2 Papers)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Different Papers Resources: Ch. 4–6 of Contemporary Nutrition, WileyPLUSŽ, iProfile Enter your food intake for 3 full days. Save this information.
Write a 750- to 1,050-word paper that addresses the following points about your 3-day food intake: o
Recorded intake of protein, carbohydrates, and lipids
o
Which foods in your recorded daily intake provide protein? Which provide carbohydrate? Which provide lipids?
o
Review how your recorded protein, carbohydrate, and lipid intake compares with the recommendations of the DRI. If your recorded protein-carbohydrate-fat intake was too high or too low, which foods might you add or remove to achieve your goal and keep other nutrients in balance? o
Is the protein in each of the foods you ate complete or incomplete, thus combining to become complementary? Why is this important?
How much of your daily-recommended protein, carbohydrate, and lipid intake did you achieve? Were you surprised by the number? If your macronutrient intake is insufficient, what might you do to bring it into the recommended range? Provide specific recommendations o
o
Macronutrient intake ranges
Is macronutrient intake within the recommended range important? What are the effects of too much or too little of a macronutrient? What happens if you consistently eat too little protein? What happens if you eat too few carbohydrates? What happens if you eat too few lipids?
o
Does your fiber total meet 100% of the recommendation for you as calculated at the iProfile website
o
o
Do you think your intake was too high, too low, or just right? Provide a rationale. Does your diet meet the minimum number of servings of foods from each fiber-containing group? If not, which of the fiber-containing groups—fruits and vegetables—fell short of the recommended intake?
o
Which specific foods provide the most fiber in your days’ meals? Which provide the least? Identify trends in your food choices that might affect your fiber intakes.
o
o
o
Fiber intake ranges
Dietary modifications
What changes might you make among your vegetables, fruits, meat and meat alternatives, or grain choices to increase the fiber in your diet?
Do your meals include fiber-rich bean dishes, such as chili, beans in a salad, or split-pea soup?
o
If you drink fruit juice instead of eating whole fruit, what might happen to the fiber content and calorie content in your diet?
o
How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fiber contribute to health or illness? Provide examples. Cite three references other than the course texts. Format your paper consistent with APA guidelines.
============================================== SCI 220 Week 2 Quiz
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Pre-Lecture, Question 15 The hormone that allows glucose to enter cells is: Test Bank, Question 77
One serving (3 cookies) of Pepperidge farm Chessmen cookies provides 120 calories and 18 grams of carbohydrate. What percentage of calories is from carbohydrate? Concept Check, Question 5 Which of the following is not a monosaccharide? Post-Lecture, Question 1 Which of the following is an example of a refined food? Test Bank, Question 70 When soluble fiber is present in the digestive tract, the fiber binds ____ so that they are excreted rather than absorbed. This helps reduce the amount of cholesterol in the body. Test Bank, Question 34 Which of the following conclusions can be accurately drawn from the results depicted in this visual? Post-Lecture, Question 6 Which of the following category of complex carbohydrates is not digestible because they cannot be broken down by human digestive enzymes? Test Bank, Question 28 Why does someone who has lactose intolerance have gastrointestinal problems, such as abdominal distension, gas, cramping, and diarrhea?
Post-Lecture, Question 16 What term is used to describe the process whereby bacteria on the teeth metabolize carbohydrates, producing tooth-damaging acids? How It Works: Glucose Metabolism Question 4 Click here to view the How It Works animation. Cellular respiration uses oxygen to convert glucose to carbon dioxide and water and provides energy to cells in the form of _____. Test Bank, Question 55 Based on the type of fat found in the following foods, which would be the healthiest choice for breakfast from the grains group? Test Bank, Question 56 Which of the following types of oil is the best source of healthy, unsaturated fats? How It Works: Lipid Transport Question 6 Click here to view the How It Works animation. Cholesterol can be returned to the___ and synthesized into ____. Bile is stored in the gallbladder or goes through the bile duct to the small intestine and assists in the emulsification of fat from food.
Test Bank, Question 32 Which lipoprotein has the highest proportion of triglyceride? Test Bank, Question 8 ________, when consumed in the diet, can help reduce blood cholesterol levels. Concept Check, Question 25 A food must not contain more than _____ of cholesterol to be labeled ―low cholesterol.‖ Test Bank, Question 17 The majority of lipid digestion occurs in the: Pre-Lecture, Question 19 Eating fat can increase the number of calories you consume because How It Works: Lipid Transport Question 5 Click here to view the How It Works animation. Chlyomicrons are transported from the intestine via the________system. Post-Lecture, Question 11 Lipid stored in fat cells (adipose tissue) provides many benefits including Post-Lecture, Question 11
Which of the following is not an essential function of protein? How It Works: Digestion and Absorption of Proteins Question 2 Click here to view the How It Works animation. ______ activates conversion of pepsinogen to pepsin. Test Bank, Question 31 The ____ amino acid is the essential amino acid that is available in the lowest concentration relative to the body’s needs. Test Bank, Question 6 Which of the following is the best description of nutrients provided by animal protein sources: in fiber; in saturated fat and cholesterol; in readily absorbed forms of iron, zinc, and calcium? Concept Check, Question 2 Which of the following is found in plant foods and not animal foods? Test Bank, Question 69 Of the following, which is the highest quality plant protein source? Test Bank, Question 50 Why is protein-energy malnutrition more common in children than adults?
Post-Lecture, Question 14 Protein-energy malnutrition is more common in children than in adults because Test Bank, Question 26 Review where digestive processes of protein occur. Select the letter that indicates where protein-digesting enzymes are released from this organ, which aids brush border enzymes to breakdown protein.
============================================== SCI 220 Week 2 Team Assignment Stage of Life Topic (Adoloscent)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
SCI 220 Week 2 Team Assignment Stage of Life Topic (Adoloscent)
==============================================
SCI 220 Week 3 DQ 1
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
What are some of the major functions of micronutrients? What are some different ways you might ensure that you get all the necessary daily nutrients? Which methods are you currently using?
Post a 200-300 word response to the following discussion question by clicking on Reply. Post your responses in the Main Forum and begin responding to each other's responses.
============================================== SCI 220 Week 3 DQ 2
For more course tutorials visit uophelp.com is now newtonhelp.com
www.newtonhelp.com
What are some ways to deal with pressures that causes one to overeat or undereat?
Post a 200-300 word response to the following discussion question by clicking on Reply. Post your responses in the Main Forum and begin responding to each other's responses.
============================================== SCI 220 Week 3 Fat and Water Soluble Vitamins Presentation (2 PPT)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Presentations
SCI 220 Week 3 Fat and Water Soluble Vitamins Presentation Research the functions, importance, and role of fat- and watersoluble vitamins. Create a 12- to 15-slide Microsoft® PowerPoint® presentation that includes the following: • A title slide • An introductory slide • Identify the vitamin classification. • Why are vitamins an important part of daily nutrient intake? • What are fat-soluble vitamins? What are high nutrient sources of these vitamins? • What are the functions, benefits, deficiency risks, and toxicity risks of fat-soluble vitamins? • What are water-soluble vitamins? What are high nutrient sources of these vitamins? • What are the functions, benefits, deficiency risks, and toxicity risks of water-soluble vitamins? • Include information on one vitamin disorder: the disease, how it affects the body, and the course of action used to treat and manage the disorder.
Include speaker notes in paragraph form that detail the implications of each slide. Each slide should contain no more than six bullets, and at most six words per bullet. Include a reference slide with citations in APA format. Include clip art and a background image. The Grading Guide for Fat- and Water-Soluble Vitamins Presentation will be used for this assignment. Click the Assignment Files tab to submit your assignment. ============================================== SCI 220 Week 3 Food Journal
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Material: Food Journal for the week.
============================================== SCI 220 Week 3 Mineral and Water Function Essay (2 Papers)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Papers SCI 220 Week 3 Mineral and Water Function Essay Write an essay of at least 350 words that explains the basic functions and sources of minerals and water in the body. Include what you learned about minerals, water, and dehydration from the article. Provide responses to the following: • Mention two major and two minor minerals. State their functions, sources and deficiency conditions. • Research information about one of the following: osteoporosis, anemia or iodine deficiency disorders. For your selection, indicate symptoms, required minerals and food sources, people or areas affected, and how the disease is managed or treated. • What are the functions of water in the body? • What is the general effect of dehydration on the body? Include references with citations in APA format.
The Grading Guide for Mineral and Water Function Essay will be used for this assignment. Click the Assignment Files tab to submit your assignment.
============================================== SCI 220 Week 3 Team/Individual Assignment Fast Food Nutrition Presentation (3 PPT)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 3 Different PPT Resources:iProfile, Ch. 7–9 of Contemporary Nutrition, WileyPLUS® Create an iProfile profile that is reflective of the entire team. Include an average of the heights, weights, ages, and activities of the team. The team may choose the gender. Enter each member’s fast-food intake diet into iProfile one day at a time. Remember to save the results of the analysis. You
must use all the reports to provide information for completing the presentation. Prepare a Microsoft® PowerPoint® presentation that addresses the following points: Recorded micronutrient intake How does your recorded micronutrient intake compare with the recommendations of the DRI? If your recorded micronutrients were too high or too low, which foods might the team change to achieve your goal and keep other micronutrients in balance? Which foods in your recorded daily intake provide specific micronutrients— specific vitamins and minerals?
o
o
What might be the effects of too much or too little of the five micronutrients missing from this diet?
o
Dietary modifications
What modifications might you make to replace choices in your fast-food meals with vegetables, fruits, meat and meat alternatives, or grains? If you chose fruit juice instead of whole fruit, what might happen to the fiber content in your diet? If you chose purchased fruit juice instead of whole fruit, what might happen to the calorie content of your diet? What is the relationship between energy balance and weight management?
o
o
o
How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fibers contribute to one’s health or illness? Be specific and provide examples. What are some current nutritional issues, such as obesity or malnutrition, that might result from a fast-food diet? What three facts do you find particularly interesting about the excess or lack of micronutrients in a fast-food diet? o
o
Nutritional issues
What is the role of water in promoting health?
What is the long-term outlook for individuals on a fast-food diet in terms of longevity and quality of life? Reference at least three peer-reviewed journal articles and information from two credible websites. Present your Fast Food Nutrition Presentation.
For Local Campus students, these are 15-minute oral presentations accompanied by Microsoft® PowerPoint®presentations (10-12 slides, excluding title and reference slides). For Online and Directed Study students, these are Microsoft® PowerPoint® presentations with notes.
==============================================
SCI 220 Week 4 Body Fat and Eating Disorders (2 Papers)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Papers SCI 220 Week 4 Body Fat and Eating Disorders Analyze and explain the associated health problems of the obesity epidemic and eating disorders such as anorexia nervosa, bulimia nervosa, and binge-eating. Write a response of at least 350 words that explains the associated health problems of the obesity epidemic and eating disorders. Address the following: • Describe the risks associated with excess body fat. • Discuss at least five factors that influence the obesity epidemic. • Assess the various techniques for measuring body fat. • Explain the various strategies for weight loss. • What are some health problems associated with anorexia nervosa, bulimia nervosa, and binge-eating disorder? Explain
how each of the eating disorders mentioned may lead to health problems. What are the treatment options for these disorders?
============================================== SCI 220 Week 4 DQ 1
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Weighting yourself on a scale gives you only limited information about your health. Explain why. How might you obtain information that is more complete and accurate?
Post a 200-300 word response to the following discussion question by clicking on Reply. Post your responses in the Main Forum and begin responding to each other's responses.
============================================== SCI 220 Week 4 DQ 2
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
What are three most important facts that you have learned about your current nutritional choices in relation to weight management and fitness levels?
Post a 200-300 word response to the following discussion question by clicking on Reply. Post your responses in the Main Forum and begin responding to each other's responses.
============================================= SCI 220 Week 4 Food Journal
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Material: Food Journal for the week.
============================================== SCI 220 Week 4 Individual Assignment Food Safety Bulletin
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Resource: Ch. 13 of Visualizing Nutrition Imagine that your city has experienced a drastic rise in foodborne illness. The public lacks the knowledge about appropriate food safety to prevent these problems, and they do not know how to educate themselves about nutrition and health. Create a public-service bulletin to be printed in the Sunday edition of your newspaper. Address the following points in no more than 750 words: Identify some common safety issues related to food purchase, storage, and presentation. 
Describe some illnesses or problems the safety issues might cause, ways to prevent the illnesses or problems, and
recommendations for where readers might search for more information. 
Include criteria that readers must use to determine credible sources of nutritional information.

Explain why it is important for readers to use these criteria when searching for information on nutrition and health.
Research online news sources, the Centers for Disease Control and Prevention (CDC), and notices from the local health department to assist you with preparing content for the bulletin. Format the bulletin consistent with APA guidelines. ============================================== SCI 220 Week 4 Individual Assignment Lifestyle Analysis Worksheet
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
the Material: Lifestyle Analysis Worksheet.
==============================================
SCI 220 Week 4 Quiz
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Concept Check, Question 6 All of the following are correct statements about mineral bioavailability EXCEPT: Concept Check, Question 14 Which food has the lowest amount of calcium? Test Bank, Question 12 Adam has just returned from his long run of 6 miles in which he forgot his water bottle. Which of the following processes is most likely happening in Adam’s body? Test Bank, Question 22 Water intoxication is a condition that occurs when a person drinks enough water to significantly lower the concentration of ____ in the blood. Concept Check, Question 9 Outward symptoms of hypertension include:
Test Bank, Question 30 Phytic acid, tannins, and oxalates _____the absorption of many minerals. Test Bank, Question 34 Which list below best reflects the minerals that keep blood healthy and immune function strong? Test Bank, Question 69 Magnesium absorption is enhanced by the presence of Test Bank, Question 81 Which deficiency disease would be common in the areas with selenium-deficient soils? Test Bank, Question 38 All of the following minerals are needed for the functioning of antioxidant enzymes EXCEPT for Test Bank, Question 73 _____ enhances the boavailability of non-heme iron. Test Bank, Question 70 Which of the following is the correct sequence that occurs with the development of iron deficiency anemia? Test Bank, Question 24 A major mineral is one that
Pre-Lecture, Question 23 Selenium reduces the body’s need for Vitamin E because: Post-Lecture, Question 13 Identify the organs that are responsible for the regulation of calcium in the blood. BBC Video: Extreme Eating, Question 5 The appetizer plate from Unos has 2050 calories and 48 grams of fat. How does this compare to the AMDR for fat? Post-Lecture, Question 8 Calculate the total calories needed to meet the energy needs of a 19 year old man, who weighs 72.7 kgs, is 1.75 m tall and very physically active. Test Bank, Question 33 Gary is a 25 year old male. He is 6 feet 1 inches tall (1.85 m), weighs 195 pounds (88.6 kg), and his physical activity level is 1.48. Which of the following contributes the most to his estimated energy expenditure? Post-Lecture, Question 3 Using the information in this table, what is the BMI for a 20 year old woman who is 5’7‖ tall and weighs 134 pounds? Concept Check, Question 3
Joe is 6’2‖ tall and weighs 202 pounds. Which of the following statements is correct about Joe? Concept Check, Question 11All of the following are correct statements about the hormone leptin EXCEPT: Post-Lecture, Question 6 Identify the energy equation which is most accurate for the individual who is weight stable. Concept Check, Question 16 All of the following are correct statements about weight loss medications EXCEPT: Test Bank, Question 35 Which of the following does NOT factor into calculating an individual’s EER? Test Bank, Question 15 _____ measures an electric current traveling through the body and is used to determine body composition. Test Bank, Question 31 Which of the following would have an increased BMR? Test Bank, Question 82 Which of the following individuals would best meet the criteria for bariatric surgery?
Test Bank, Question 27 In general, non-exercise activity thermogenesis varies _____ between adult individuals. Test Bank, Question 13 Deidre is 5 feet 4 inches tall and her weight is 135 pounds. Her BMI is closest to _____ kg/m2. Concept Check, Question 8 Which of the following is not included when calculating your EER?
============================================== SCI 220 Week 4 The 3 Day Activity Analysis (2 Papers)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Papers SCI 220 Week 4 The 3 Day Activity Analysis
The purpose of this assignment is to assess your energy balance and health outcome. Input your 3-day activity data into the Activity Journal within iProfile®. Write at least a 525-word response in APA format addressing the following questions: • What are your current exercise habits? According to iProfile® report, what were your total expended calories? Provide a screenshot of your results summary. • From Week 4, what was the average amount of calories you consumed through food? • Are you in energy deficiency, balance, or excess? • What everyday changes, if any, might you make to increase the amount of energy expended in your day-to-day activities? • What types and amounts of exercise would work best for you? • Can you perform these activities year-round? If not, suggest alternative activities and locations for inclement weather. • Create a screenshot of your results summary by: • Inputting your data within the Activity Journal on iProfile® after selecting the right dates. Access the energy balance report to determine how many calories you burned during the 3-day
period. Access the Activity Journal Summary and the Energy Balance. Provide a screenshot of the results summary.
============================================== SCI 220 Week 5 Food Journal
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Complete the Material: Food Journal for the week. Submit the completed worksheet to your facilitator.
============================================== SCI 220 Week 5 Food Safety (2 Papers)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Papers SCI 220 Week 5 Food Safety Review food safety scenarios and answer questions in relation to Food Safety. Consult the Food Safety Scenarios document and then complete the following for each scenario: Scenario 1 • Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples. • Based on Scenario 1, what are the possible sources of foodborne illness? • Although Jeremiah did not get sick, there were several areas throughout Jeremiah’s day that could have led him to a serious case of food-borne illness. Point out these areas and briefly explain why they are of concern and what Jeremiah could have done differently. • Why is it safe for steak to be pink in the middle, but potentially dangerous for a hamburger not to be cooked all the way through? Scenario 2
• Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples. • How could this illness have been prevented? • Based on the incubation period and symptoms of the illness, what is the most likely microorganism responsible for this illness? • Describe the temperature danger zone. • How could Martha have sped up the cooling process of the lasagna? • If the leftover lasagna was thoroughly reheated, (which it was), how did it still lead to food-borne illness? Scenario 3 • Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples. • What could be the cause of Sally and her family members’ illness? • How could this illness have been prevented?
==============================================
SCI 220 Week 5 Individual Assignment Nutritional Needs Brochure
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Consider the following scenario: The General Secretary of the FDA has tasked you with developing an educational brochure on the nutritional needs for a specific stage of life. Due to the lack of knowledge about what is an appropriate diet, the public have asked for more information so they can educate themselves about nutrition and health. Research your topicusingonline sources, such as the Food and Drug Administration or the U.S. Department of Agriculture; and local sources, such as farmers’ markets, for content and nutrition suggestion for the brochure. Pick a stage of life and obtain faculty approval.
Infancy: Include information on breast and formula feeding pros and cons for both.
Childhood
Adolescent
Adults
Elderly
Create a 2-sided, tri-fold public service brochure, with appropriate images, to be printed in the Sunday edition of your newspaper. Include the following points: Identify the nutritional needs for your specific stage of life and how to obtain them.
Identify health concerns or disease associated with poor nutrition with your stage.
Provide examples of good and bad nutritional choices.
Make recommendations for where readers might search for more information regarding nutrition. o
Explain why it is important for readers to use these criteria when searching for information on nutrition and health.
Include criteria readers must use to determine credible sources of nutritional information.
Identify some common safety issues related to food purchase, storage, and preparation.
Describe some illnesses or problems the safety issues might cause, and ways to prevent these illnesses or problems. o
Make recommendations for where readers might search for more information regarding food
safety.Include criteria readers must use to determine credible sources of nutritional information. o
Explain why it is important for readers to use these criteria when searching for information on nutrition and health.
Use the Brochure Builder or the Trifold Pamphlet guide to complete this assignment. You may want to have your information in outline form before transferring it to the brochure builder or template. Format the brochure, including the images, consistent with APA guidelines. Include at least two references.
============================================== SCI 220 Week 5 Life Stage Nutrition Presentation (2 PPT)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Presentations
Create a 15- to 20-slide Microsoft® PowerPoint® presentation discussing the nutritional needs during a person's different life stages (childhood, adulthood, pregnancy, lactation, and such). Include the following in your presentation: • Define nutrient, energy, and fluid needs during each life stage. • Describe nutrients of concern or special concerns during each life stage. • Identify physical activity recommendations during each life stage. • Discuss the following topics for the specified stages of life: • Pregnancy - weight gain recommendations • Lactation - benefits of breastfeeding • Infancy - growth rate • Childhood - helping kids develop healthy eating habits and bodies • Adolescence - helping teens meet nutrient needs • Adulthood - aging and factors that affect it Include speaker notes that detail the implications of each slide. Include a reference slide with citations in APA format. Include clip art.
============================================== SCI 220 Week 5 Quiz
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Test Bank, Question 70 Based on the information presented in this graphic, which of the following statements is FALSE? Test Bank, Question 48 Pregnant teens are at increased risk of all of the following EXCEPT for Post-Lecture, Question 6 The dietary requirements for which of the following nutrients increase during pregnancy to support new cell growth in the mother and the fetus? Test Bank, Question 33 Which of the following statements is FALSE?
Test Bank, Question 56 Which of the following is the hormone that stimulates milk production in a woman who has just given birth? Test Bank, Question 69 Which of the following nutrients make up the majority of an infant’s diet during the first 6 months of life? Post-Lecture, Question 12 A new mother is unable to satisfy the needs of her baby while attempting to breast feed the hungry child in a crowded restaurant. Which of the following is most likely true? Test Bank, Question 11 Which of the following statements regarding weight gain during pregnancy is FALSE? Test Bank, Question 80 Which of the following statements about feeding infants is true? Test Bank, Question 87 Cow’s milk should never be fed to infants because it is too high in ______ and too low in ______. Concept Check, Question 6 Infection with which bacteria can cause a spontaneous abortion in a pregnant woman?
Test Bank, Question 47 Between _____ degrees Fahrenheit, bacteria will multiply the most rapidly. Test Bank, Question 9 The _____monitor and investigate the incidence and causes of food-borne diseases. Post-Lecture, Question 12 Refrigerating eggs: Pre-Lecture, Question 20 At what step in this process are normal prions converted into abnormal prions? Concept Check, Question 14 Modified atmosphere packaging (stocktickerMAP) accomplishes all of the following EXCEPT: Concept Check, Question 16 Genetically modified crops can be created by transferring a gene for a desired trait into a plant cell. What is the source of these transferred genes? Test Bank, Question 18
The _______ step in the HACCP program enables the manufacturer to trace the source of the problem in the event of a food-borne illness outbreak. Test Bank, Question 72 The Delaney Clause is Pre-Lecture, Question 2 Each of the following is a reason why the same food can make one person sick and not another EXCEPT: Test Bank, Question 24 Xerophthalmia, as shown in this visual, is a leading cause of preventable blindness due to a deficiency of Photo Credit: ISM/Phototake Test Bank, Question 27 A lack of iron reduces the amount of _____ produced, and thus lowers the blood’s ability to deliver oxygen. Pre-Lecture, Question 8 Americans go hungry in a land of plenty due to the following EXCEPT: Test Bank, Question 22 Several nutrient deficiencies have recently re-emerged as problems throughout the world, including the following
deficiency diseases: beriberi, scurvy, and pellagra. Which nutrients, in the order that matches the deficiency diseases listed, are responsible for these diseases? Test Bank, Question 38 Programs that foster economic development and ensure access to food, shelter, and medical care have been shown to cause _____ in birth rates. Pre-Lecture, Question 3 Which of the following is an example of an expected positive effect of nutrition transition: Test Bank, Question 19 Minerals and fossil fuels are examples of ______ resources. Concept Check, Question 13 The largest USDA program designed to make sure that all people have adequate diets in the U.S. is: Post-Lecture, Question 12 Which of the following statement is true about third world nations that grow cash crops instead of maintaining several small, individual farms that grow food crops? Test Bank, Question 8 Based on the research depicted in the bar graph, which of the following statements is true?
============================================== SCI 220 Week 5 Team Assignment Lifecycle Nutrition and Fitness Presentation
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Resources: Ch. 10, 11, 15, & 16 of Contemporary Nutrition, WileyPLUS® Use the stage in the lifecycle—infant, preschool, school age, adolescent, or older adult—that was approved by your facilitator in Week One. Prepare a 12- to 15-slide Microsoft® PowerPoint® presentation (excluding title and reference slides), with additional title and reference slides, on nutritional needs at the selected stages of life. Address the following points:
What are the nutritional needs at this stage of life?
How are the needs at this stage of life different from other stages?
How important is nutrition at this stage in preventing future disease?
How might nutrition affect growth, development, and learning at this stage?
What are some current nutritional issues, such as obesity or malnutrition that might affect this group?
How does fitness affect the health of this group? Is this relationship between fitness and health different from other age groups? Explain your answer.
What guidelines do you recommend to this group for achieving and maintaining physical fitness? What is the long-term outlook for this group in terms of longevity and quality of life?
Reference at least three peer-reviewed journal articles and two websites. Format your presentation consistent with APA guidelines. Present your Lifecycle Nutrition and Fitness Presentation.
For Local Campus students, these are 15-minute oral presentations accompanied by Microsoft® PowerPoint®presentations.
For Online and Directed Study students, these are Microsoft® PowerPoint® presentations with notes. ============================================== SCI 220 Week 5 Life Stage Nutrition Presentation (2 PPT)
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
This Tutorial contains 2 Presentations Create a 15- to 20-slide Microsoft® PowerPoint® presentation discussing the nutritional needs during a person's different life stages (childhood, adulthood, pregnancy, lactation, and such). Include the following in your presentation: • Define nutrient, energy, and fluid needs during each life stage. • Describe nutrients of concern or special concerns during each life stage. • Identify physical activity recommendations during each life stage. • Discuss the following topics for the specified stages of life: • Pregnancy - weight gain recommendations
• Lactation - benefits of breastfeeding • Infancy - growth rate • Childhood - helping kids develop healthy eating habits and bodies • Adolescence - helping teens meet nutrient needs • Adulthood - aging and factors that affect it Include speaker notes that detail the implications of each slide. Include a reference slide with citations in APA format. Include clip art.
============================================== SCI 220 Week 5 Quiz
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Test Bank, Question 70 Based on the information presented in this graphic, which of the following statements is FALSE?
Test Bank, Question 48 Pregnant teens are at increased risk of all of the following EXCEPT for Post-Lecture, Question 6 The dietary requirements for which of the following nutrients increase during pregnancy to support new cell growth in the mother and the fetus? Test Bank, Question 33 Which of the following statements is FALSE? Test Bank, Question 56 Which of the following is the hormone that stimulates milk production in a woman who has just given birth? Test Bank, Question 69 Which of the following nutrients make up the majority of an infant’s diet during the first 6 months of life? Post-Lecture, Question 12 A new mother is unable to satisfy the needs of her baby while attempting to breast feed the hungry child in a crowded restaurant. Which of the following is most likely true? Test Bank, Question 11
Which of the following statements regarding weight gain during pregnancy is FALSE? Test Bank, Question 80 Which of the following statements about feeding infants is true? Test Bank, Question 87 Cow’s milk should never be fed to infants because it is too high in ______ and too low in ______. Concept Check, Question 6 Infection with which bacteria can cause a spontaneous abortion in a pregnant woman? Test Bank, Question 47 Between _____ degrees Fahrenheit, bacteria will multiply the most rapidly. Test Bank, Question 9 The _____monitor and investigate the incidence and causes of food-borne diseases. Post-Lecture, Question 12 Refrigerating eggs: Pre-Lecture, Question 20 At what step in this process are normal prions converted into abnormal prions?
Concept Check, Question 14 Modified atmosphere packaging (stocktickerMAP) accomplishes all of the following EXCEPT: Concept Check, Question 16 Genetically modified crops can be created by transferring a gene for a desired trait into a plant cell. What is the source of these transferred genes? Test Bank, Question 18 The _______ step in the HACCP program enables the manufacturer to trace the source of the problem in the event of a food-borne illness outbreak. Test Bank, Question 72 The Delaney Clause is Pre-Lecture, Question 2 Each of the following is a reason why the same food can make one person sick and not another EXCEPT: Test Bank, Question 24 Xerophthalmia, as shown in this visual, is a leading cause of preventable blindness due to a deficiency of Photo Credit: ISM/Phototake Test Bank, Question 27
A lack of iron reduces the amount of _____ produced, and thus lowers the blood’s ability to deliver oxygen. Pre-Lecture, Question 8 Americans go hungry in a land of plenty due to the following EXCEPT: Test Bank, Question 22 Several nutrient deficiencies have recently re-emerged as problems throughout the world, including the following deficiency diseases: beriberi, scurvy, and pellagra. Which nutrients, in the order that matches the deficiency diseases listed, are responsible for these diseases? Test Bank, Question 38 Programs that foster economic development and ensure access to food, shelter, and medical care have been shown to cause _____ in birth rates. Pre-Lecture, Question 3 Which of the following is an example of an expected positive effect of nutrition transition: Test Bank, Question 19 Minerals and fossil fuels are examples of ______ resources. Concept Check, Question 13
The largest USDA program designed to make sure that all people have adequate diets in the U.S. is: Post-Lecture, Question 12 Which of the following statement is true about third world nations that grow cash crops instead of maintaining several small, individual farms that grow food crops? Test Bank, Question 8 Based on the research depicted in the bar graph, which of the following statements is true?
============================================== SCI 220 Week 5 Team Assignment Lifecycle Nutrition and Fitness Presentation
For more course tutorials visit uophelp.com is now newtonhelp.com www.newtonhelp.com
Resources: Ch. 10, 11, 15, & 16 of Contemporary Nutrition, WileyPLUSÂŽ
Use the stage in the lifecycle—infant, preschool, school age, adolescent, or older adult—that was approved by your facilitator in Week One. Prepare a 12- to 15-slide Microsoft® PowerPoint® presentation (excluding title and reference slides), with additional title and reference slides, on nutritional needs at the selected stages of life. Address the following points:
How are the needs at this stage of life different from other stages?
What are the nutritional needs at this stage of life?
How important is nutrition at this stage in preventing future disease?
How might nutrition affect growth, development, and learning at this stage?
What are some current nutritional issues, such as obesity or malnutrition that might affect this group?
How does fitness affect the health of this group? Is this relationship between fitness and health different from other age groups? Explain your answer.
What guidelines do you recommend to this group for achieving and maintaining physical fitness? What is the long-term outlook for this group in terms of longevity and quality of life?
Reference at least three peer-reviewed journal articles and two websites. Format your presentation consistent with APA guidelines. Present your Lifecycle Nutrition and Fitness Presentation.
For Local Campus students, these are 15-minute oral presentations accompanied by Microsoft® PowerPoint®presentations. For Online and Directed Study students, these are Microsoft® PowerPoint® presentations with notes.
==============================================