SCI 220 Discussion
For more course tutorials visit www.newtonhelp.com
Post a 150-word response to at least 2 of the following Discussion Prompts by Day 5 in the discussion area below: • What is one benefit of eating a lunch rich in Vitamin D? What can you do to ensure you are getting the daily recommended intake of Vitamin D? • Why is potassium intake an important component of a healthy diet? What can you do to ensure you are getting the daily recommended intake of potassium? • What advice would you give to someone that wants to address their calcium deficiency, but is lactose intolerant? ===============================================
SCI 220 Entire Course
For more course tutorials visit 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 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 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 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 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 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 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 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 1 WileyPLUS Weekly Exam (All Possible Question/Answer)
For more course tutorials visit www.newtonhelp.com
SCI 220 Week 1 WileyPLUS Weekly Exam
In this graded assignment, you are assessed on the content covered in this weeks’ readings, activities, and assignments. To help you prepare, it is recommended that you first complete this week’s Learning Path and Self-Test Learning Activities prior to completing this exam.
Click on the Assignments link in WileyPLUS to access the Week 1 Exam.
Complete the Week 1 Exam covering this week’s assigned readings listed below:
Ch. 1: Nutrition: Everyday Choices
Ch. 2: Guidelines for a Healthy Diet
Ch. 3: Digestion: From Meals to Molecules
Note. Work submitted in WileyPLUS does not count toward attendance. Be sure to post at least two times each week in the online classrom to avoid being auto-dropped from the course.
Question 1
Which of the following statements illustrates the concept of variety?
If you can eat some extra fries, take a long walk in the afternoon.
Reduce your portions by using smaller bowls.
Skip the seconds or split your restaurant meal with a friend.
Try a new vegetable every week.
Question 4
Some nutrient deficiencies occur quickly, whereas others take more time to develop. Which of the following nutrient deficiencies are listed in the order reflecting most quickly to least quickly?
Dehydration, osteoporosis, scurvy
Scurvy, dehydration, osteoporosis
Osteoporosis, dehydration, scurvy
Dehydration, scurvy, osteoporosis
Question 9
On the food label, a %DV is NOT required for:
monounsaturated fats.
saturated fats.
total fat.
trans fat.
Question 11
For most nutrients, exceeding the Tolerable Upper Intake Levels (UL) through food consumption is difficult.
True
False
Question 12
MyPlate was designed to put the recommendations of the Dietary Guidelines into practice.
True
False
Question 13
Dietary supplements are required to carry a Supplement Facts panel similar to the Nutrition Facts panel on food labels.
True
False
Question 15
Which of the following groups of individuals is(are) recommended to consume less than 1500 mg of sodium daily?
Adults 51 and older
African Americans
Those with diabetes and/or hypertension
All of these individuals are advised to consume less than 1500 mg/daily.
Question 16
Based on the ingredients listing for drinks A and B, which would be the healthier choice?
Drink A
Drink B
Drinks A and B are comparable (neither is healthier)
Question 17
All of the following are nutrient-dense protein sources EXCEPT:
almonds.
bananas.
black beans.
sunflower seeds.
Question 18
The mucosa has high nutrient requirements and will show signs of nutrient deficiency early.
True
False
Question 19
A _____ meal stays in the stomach the longest.
high-carbohydrate
high-fat
high-protein
low-fat
Question 20
Which of the following is NOT an end result of chemical digestion?
Amino acids
Fatty acids
Glucose
Protein
Question 22
The regulation of stomach motility and secretion
does not vary based on the composition of the meal.
is affected by the food that has not yet reached the stomach.
is controlled in part by the hormone pepsin.
is not affected by the material that has exited the stomach.
Question 23
____ neutralizes the acidic chyme as it enters the small intestine.
Bile
Bicarbonate
Gastrin
Pepsin
Test Bank, Question 6
Which of the following statements regarding phytochemicals is true?
They are essential for life.
They are always harmful to our health.
They are found in plant foods.
They contribute to the calories that we eat in our diet.
Test Bank, Question 39
Dietary supplements provide nutrients and all the other benefits of food.
True
False
Test Bank, Question 63
Healthy eating requires you to give up your favorite low nutrientdense foods.
True
False
Test Bank, Question 52
Over time, consuming excess or insufficient amounts of one or more nutrients will result in malnutrition.
True
False
Test Bank, Question 58
Nutrigenomics explores the interaction between genetic variation and nutrition.
True
False
Test Bank, Question 21
Ethan achieves his recommended intake of vegetables by eating a large baked potato every day. Which principle is he not achieving?
balance
moderation
nutrient density
variety
Test Bank, Question 24
Which is NOT an example of moderation in your diet and lifestyle?
Going back for seconds on all dinner items, rather than just the item you like best
Eating dessert occasionally
Balancing an extra dessert with extra exercise
Sharing a restaurant entrĂŠe or dessert with your dinner companion
Test Bank, Question 63
Limiting empty calories is important as they provide mostly calories and fewer nutrients.
True
False
Test Bank, Question 45
For all nutrients, Tolerable Upper Intake (UL) Levels are set for intakes from dietary supplements only.
True
False
Test Bank, Question 42
A person’s nutritional status is influenced by his/her intake and utilization of nutrients.
True
False
Test Bank, Question 46
The EARs are set higher than the RDAs.
True
False
Test Bank, Question 69
Food additives must be included in the ingredients list.
True
False
Test Bank, Question 65
Restaurants, upon request, must be able to provide consumers with the nutritional information of the foods served.
True
False
Test Bank, Question 60
Beans and peas are good sources of the nutrients found in both vegetables and protein foods, so they can be counted in either food group.
True
False
Test Bank, Question 24
Which of the following is NOT considered to be a source of empty calories?
Donuts and other pastries
Soft drinks and candy
Table sugar and butter
Oils
Test Bank, Question 32
Nutrient content and health claims are approved by the:
FDA.
food manufacturer.
USDA.
US Department of Public Health.
Test Bank, Question 2
The smallest units of life are
atoms.
cells.
organs.
tissues.
Test Bank, Question 6
Which of the following substances is not absorbed by the human body?
Amino acids
Fatty acids
Fiber
Sugars
Test Bank, Question 29
What might occur if the sphincter denoted here doesn’t close correctly, and some of the contents from the stomach enter into the esophagus?
Choking
Constipation
Heartburn
Peptic ulcers
Test Bank, Question 7
Which of the following is digested before being absorbed?
Minerals
Protein
Vitamins
Water
Test Bank, Question 43
Collectively, the microvilli are referred as the brush border.
True
False
Test Bank, Question 31
The gastric pits produce each of the following EXCEPT
an inactive form of pepsin.
hydrochloric acid.
mucus.
salivary amylase.
Test Bank, Question 38
Glucose can be used to make fatty acids.
True
False
Test Bank, Question 41
The nutritional composition of a meal affects how long it stays in the stomach.
True
False
Test Bank, Question 11
All of the following are examples of lipids except
cholesterol.
saturated fat.
sugars.
unsaturated fat.
Test Bank, Question 6
Which of the following statements regarding phytochemicals is true?
They are essential for life.
They are always harmful to our health.
They are found in plant foods.
They contribute to the calories that we eat in our diet.
Test Bank, Question 63
Healthy eating requires you to give up your favorite low nutrientdense foods.
True
False
Test Bank, Question 16
Which of the following is associated with overnutrition?
Anemia
Failure to thrive
Obesity and Type 2 diabetes
Osteoporosis
Test Bank, Question 51
All six classes of nutrients play important roles in regulating body processes.
True
False
Test Bank, Question 55
Chronic overconsumption of kcalories and certain nutrients from foods can cause health problems.
True