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DeVry SCI228 All Quizes

DeVry SCI228 Week 1 Quiz1. Question :(TCO 1) Which statement is FALSE concerning the field of nutrition?Nutrition is the study of how food nourishes the body.Nutrition encompasses how we consume, digest, metabolize, and store food.Nutrition is an ancient science that dates back to the fourteenth century.Nutrition involves studying the factors that influence eating patterns.Question 2. Question :(TCO 1) Which of the following is NOT required on a food label?Sodium (mg/serving)Calcium (mg/serving)Dietary fiber (g/serving)Total cholesterol (mg/serving)Question 3. Question :(TCO 1) Which of the following is FALSE?Lipids are soluble in water.Lipids include triglycerides, phospholipids, and sterols.Lipids are comprised of carbon, hydrogen, and oxygen.Lipids yield more calories per gram than carbohydrate or protein.Question 4. Question :(TCO 1) Which federal agency conducts the National Health and Nutrition Examination Survey (NHANES) and the Behavioral Risk Factor Surveillance System (BRFSS)?USDA (United States Department of Agriculture)CDC (Centers for Disease Control and Prevention)ADA (American Dietetic Association)NIH (National Institutes of Health)Question 5. Question :(TCO 3) Barbara has just been diagnosed with celiac disease. Which of the following foods would be most dangerous for her to consume?CornflakesRice cakesPotatoesWhole-wheat breadQuestion 6. Question :(TCO 3) Collectively, the nerves of the gastrointestinal tract are referred to as:peptic nerves.hepatic nerves.enteric nerves.gastric nerves.Question 7. Question :(TCO 3) Which of the following is the most common form of pesticides?InsecticidesHerbicidesFungicidesBiopesticidesQuestion 8. Question :(TCO 3) In which of the following environments does Clostridium botulinum flourish?AcidicAlkaline< 40F> 140FQuestion 9. Question :(TCO 3) The two types of fungi are:molds and spongiforms.yeasts and helminths.prions and dioxins.molds and yeasts.Question 10. Question :(TCO 3) Which human organ system is most affected by toxic levels of mercury?NervousRenalCardiovascularDigestiveDeVry SCI228 Week 2 Quiz
Question 1. Question
(TCO 1) A disaccharide is formed by the chemical bonding of:

two monosaccharides.
two polysaccharides.
one monosaccharide and one polysaccharide.
two oligosaccharides.

Question 2. Question
(TCO 1) The term complex carbohydrates refers to:


Question 3. Question
(TCO 1) Major fructose sources include:

milk and cheese.
nuts and honey.
fruits and vegetables.
breads and cereals.

Question 4. Question
(TCO 2) Sugar alcohols are most often used in which of the
following products?

Diet sodas
Baked confections
Chewing gums
Infant formulas

Question 5. Question
(TCO 2) Glucose is the preferred source of energy for which
of the following?

Brain cells
Red blood cells
The central nervous system
All of these

Question 6. Question
(TCO 2) Which of the following hormones is released when
your blood glucose levels fall too low?

Question 7. Question
(TCO 3) Which of the following is TRUE regarding Type I

Its increased prevalence is linked to the rise
in obesity.
Therapy typically is limited to the use of
hypoglycemic medications.
It has only been diagnosed in individuals over
the age of 20.
Because individuals do not produce any
insulin, treatment always involves insulin therapy.

Question 8. Question
(TCO 3) In Type I diabetes, the ________ may be destroyed by
an autoimmune disease.

hepatocytes of the liver
beta cells of the pancreas
neurotransmitters of the brain
glomerulus cells of the kidney

Question 9. Question
(TCO 3) Which artificial sweetener was almost banned because
of a proposed relationship with bladder cancer in experimental animals?


Question 10. Question
(TCO 4) Yogurt is tolerated better than milk by many
lactase-deficient people because:

yogurt has no lactose.
bacteria in yogurt help digest the lactose.
it has a thicker consistency.
yogurt is acidic.
DeVry SCI228 Week 3 Quiz1. Question
(TCO 3) A fatty acid that contains a chain of 10 carbons and
one double bond is termed a:

saturated, medium-chain fatty acid.
saturated, long-chain fatty acid.
monounsaturated, medium-chain fatty acid.
monounsaturated, long-chain fatty acid.

Question 2. Question
(TCO 3) Which of the following describes lipids?

Organic nutrients that are insoluble in water
Inorganic nutrients that are insoluble in
Organic nutrients that are insoluble in fat
Inorganic nutrients that are insoluble in fat

Question 3. Question
(TCO 6) Which of the following statements is FALSE regarding
the process of hydrogenation?

Hydrogenation creates trans fatty acids.
Hydrogenation is the process in which hydrogen
atoms are added to double bonds.
Hydrogenation creates a heart-healthy product.
Hydrogenation makes a product more solid at
room temperature.

Question 4. Question
(TCO 6) Which type of dietary fat is known to elevate blood
cholesterol levels?

Both saturated and trans

Question 5. Question
(TCO 6) Where in the body are the majority of triglycerides
stored for future energy needs?

Beta cells of the pancreas
Adipose tissue

Question 6. Question
(TCO 5) Per gram, which of the following foods would contain
the highest protein content?

Cooked carrots
Skim milk
Whole-wheat bread

Question 7. Question
(TCO 5) Brenda is a reasonably healthy 19-year-old college
student who is sedentary. She is 5’8″ tall and weighs 145 pounds. How many
grams of protein would you recommend she consume each day?

45 grams
53 grams
65 grams
73 grams

Question 8. Question
(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.

Student Answer: transcription

Question 9. Question
(TCO 5) Which of the following is used to measure protein

The amount of essential amino acids present
The digestibility of the protein
The protein efficiency ratio
All of these

Question 10. Question
(TCO 5) Vegetarian diets are associated with increased
consumption of ________.

vitamins B12 and D

DeVry SCI228 Week 4 Mid Term1. Question :(TCO 1) Which statement is FALSE concerning the field of nutrition?Nutrition is the study of how food nourishes the body.Nutrition encompasses how we consume, digest, metabolize, and store food.Nutrition is an ancient science that dates back to the 14th century.Nutrition involves studying the factors that influence eating patterns.Question 2. Question :(TCO 1) The building blocks of proteins are called:fatty acids.amino acids.saccharides.nitrogen fragments.Question 3. Question :(TCO 1) ________ serve as an important source of energy for muscles during times of rest and low-intensity exercise.ProteinsVitaminsLipidsMineralsQuestion 4. Question :(TCO 1) Which of the following is true regarding the science of nutrition?As compared to many other scientific disciplines, nutrition is a young science.Discoveries by the first nutritional scientists established the connection between deficiencies and illness.In developed countries, current research in nutrition focuses on the relationship between diet and chronic diseases.All of these are true.Question 5. Question :(TCO 1) An increased risk for obesity, heart disease, and Type 2 diabetes is associated with:diets high in saturated fats.diets low in fiber, fruits, vegetables, and whole grains.diets high in monounsaturated fats and dairy products.both diets high in saturated fats and diets low in fiber, fruits, vegetables, and whole grains.Question 6. Question :(TCO 1) Which of the following nutrients is the most energy dense?CarbohydrateLipidProteinVitaminQuestion 7. Question :(TCO 2) Overweight status can be evaluated by calculating an individual’s body mass index (BMI) and/or by measuring:blood pressure.waist circumference.caloric intake.eating attitudes index.Question 8. Question :(TCO 2) Dr. Sullivan is conducting a clinical trial to determine if vitamin Z can improve test performance of students in an introductory college nutrition course. Dr. Sullivan puts all the students’ names in a hat and draws names to determine if they will be placed in the control or the experimental group. The experimental group receives a capsule of vitamin Z and the control group a “sugar pill” that tastes and looks identical to the vitamin Z capsule. Neither Dr. Sullivan nor the participants know who is receiving which treatment. This experiment is best described as:single blind, random selection.double-blind, placebo controlled.single-blind, random selection, placebo controlled.double-blind, random selection, placebo controlled.Question 9. Question :(TCO 2) The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 calories, with 55 calories coming from fat. Calculate the percentage of calories from fat in this product.39%55%85%Need more information to calculate.Question 10. Question :(TCO 2) The Dietary Reference Intakes (DRIs) were established to refocus nutrient recommendations toward preventing:nutrient deficiencies.infectious diseases.poverty.chronic diseases.Question 11. Question :(TCO 2) Your grandmother has recently been diagnosed with type 2 diabetes. Which of the following professionals is most likely to be qualified to offer your grandmother assistance in planning her diabetic diet?Registered Dietitian (RD)PhD in nutritionmedical doctor (MD)nutritionistQuestion 12. Question :(TCO 2) Which of the following is required on all food labels?the net contents of the packageingredient listthe name and address of the vendorall of theseQuestion 13. Question :(TCO 3) Which of the following is NOT an accessory organ of digestion?livergallbladderpancreaslarge intestineQuestion 14. Question :(TCO 3) Barbara has just been diagnosed with celiac disease. Which of the following foods would be most dangerous for her to consume?cornflakesrice cakespotatoeswhole-wheat breadQuestion 15. Question :(TCO 3) Digestion and absorption occur at the ________ level.tissueorgansystemorganismQuestion 16. Question :(TCO 3) Immediately after absorption, what circulatory system carries most of the fat-soluble nutrients?vascularmesentericlymphaticenterohepaticQuestion 17. Question :(TCO 3) Which of the following would be an appropriate treatment approach for someone suffering from GERD?surgical removal of the gallbladderomission of all lactose foodsantibiotic therapylose weight and quit smoking1. Question :(TCO 4) Sean is planning to bake a batch of chocolate chip cookies for his girlfriend. Which of the following artificial sweeteners would be the best substitute for the sugar in the recipe?aspartamesaccharinsucraloseolestraQuestion 2. Question :(TCO 4) Without sufficient ________, the colon gets too little exercise and becomes weak.caloriesproteinfiberwaterQuestion 3. Question :(TCO 4) A diet low in fiber is associated with an increased risk of developing:kidney stones.dental caries.diabetes.diverticulosis.Question 4. Question :(TCO 4) In the absence of carbohydrate, ________ are produced from the incomplete breakdown of body fat.amylosesamylasesketonesbacteriaQuestion 5. Question :(TCO 4) Which of the following are substances in plant foods that are not absorbed by the body?starchdisaccharidesdietary fibersimple sugarsQuestion 6. Question :(TCO 4) Lactose intolerance is due to a(n):deficiency of lactose.deficiency of lactase.deficiency of the GI flora (healthy bacteria).allergy to casein (milk protein).Question 7. Question :(TCO 4) Yogurt is tolerated better than milk by many lactase-deficient people because:yogurt has no lactose.bacteria in yogurt help digest the lactose.it has a thicker consistency.yogurt is acidic.Question 8. Question :(TCO 4) Major fructose sources include:milk and cheese.nuts and honey.fruits and vegetables.breads and cereals.Question 9. Question :(TCO 1-6) Which of the following is an example of food intoxication?hepatitis ANorwalk virusSalmonellaClostridium botulinumQuestion 10. Question :(TCO 1-6) Which of the following temperature ranges provides optimal growth for the majority of food-borne microbes?20-40F40-60F60-80F80-100FQuestion 11. Question :(TCO 1-6) Which of the following is responsible for food spoilage?oxygenheatlightAll of these are responsible for food spoilage.Question 12. Question :(TCO 1-6) Foods most commonly associated with Salmonella intoxication are:sauces and gravies.eggs and chicken.seafood and raw fish.custard and cream-filled pastries.Question 13. Question :(TCO 1-6) All of the following are protective responses to encountering food-borne microbes EXCEPT:vomiting and diarrhea.increased production of white blood cells.fever.decreased metabolic rate.Question 14. Question :(TCO 1-6) The food-borne illness caused by Campylobacter jejuni is associated with consuming:grains that have been stored in a moist environment.water that has been contaminated with fecal material.tapeworms.contaminated beef or pork.Question 15. Question :(TCO 1-6) The main symptom associated with Clostridium botulinum intoxication is:diarrhea.paralysis.anemia.jaundice.Question 16. Question :(TCO 1-6) Why is rBGH given to many U.S. dairy cows?to prevent the growth of microbes in the cows’ milkto improve the nutritional quality of the cows’ milkto strengthen the cows’ immune systemsto increase milk production without increasing feedQuestion 17. Question :(TCO 1-6) Which government agency regulates organic farming standards in the United States?Food and Drug AdministrationUnited States Department of AgricultureEnvironmental Protection AgencyCenters for Disease Control1. Question :(TCO 5) Which of the following statements is FALSE regarding the process of hydrogenation?Hydrogenation creates trans fatty acids.Hydrogenation is the process in which hydrogen atoms are added to double bonds.Hydrogenation creates a heart-healthy product.Hydrogenation makes a product more solid at room temperature.Question 2. Question :(TCO 5) All of the following are major classes of dietary lipids EXCEPT:glycogens.triglycerides.sterols.phospholipids.Question 3. Question :(TCO 5) Which of the following triggers the breakdown of stored fat?Lipoprotein lipaseAdrenalineInsulinEstrogenQuestion 4. Question :(TCO 5) The two essential fatty acids are:cholesterol and bile.linoleic and alpha-linolenic acid.butyric and stearic acid.cis and trans.Question 5. Question :(TCO 5) How many calories are potentially provided by 25 grams of fat?23 kilocalories100 kilocalories225 kilocalories2,250 kilocaloriesQuestion 6. Question :(TCO 5) Which of the following foods contains invisible fats?Olive oilZucchiniChocolate cakeButterQuestion 7. Question :(TCO 5) The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called:emulsification.pressurization.hydrogenation.deamination.Question 8. Question :(TCO 5) Where in the body are the majority of triglycerides stored for future energy needs?LipoproteinsBeta cells of the pancreasLiverAdipose tissueQuestion 9. Question :(TCO 6) Which part of an individual amino acid distinguishes it from other amino acids?Side chainCentral carbonAmine groupAcid groupQuestion 10. Question :(TCO 6) The process of combining two incomplete proteins to make a complete protein is called:the protein combining method.amino acid sequencing method.mutual supplementation.protein.Question 11. Question :(TCO 6) Proteases are:protein messengers that are released from storage in response to an alteration in the body’s homeostasis.transport proteins that move substances throughout the body.defense proteins that attack foreign bacteria, viruses, and toxins.enzymes that break down protein.Question 12. Question :(TCO 6) The process through which mRNA copies genetic information from DNA and carries it to the ribosome is called:translation.deamination.denaturation.transcription.Question 13. Question :(TCO 6) Two amino acids are joined together by a peptide bond to form a dipeptide. What is the by-product of this process?AmmoniaWaterCarbon dioxideHydrochloric acidQuestion 14. Question :(TCO 6) Well-planned vegetarian diets can reduce the risk of all of the following chronic diseases EXCEPT:obesity.heart disease.anemia.cancer.Question 15. Question :(TCO 6) Per gram, which of the following foods would contain the highest protein content?Cooked carrotsChickenSkim milkWhole-wheat breadQuestion 16. Question :(TCO 6) Oligopeptides are a string of ________ amino acids.one to twofour to nine10-15more than 25DeVry SCI228 Week 5 Quiz1. Question
(TCO 3) Where does our body obtain the majority of its

Via sunlight
From the by-products of healthy metabolism
From the diet
Gastrointestinal microflora

Question 2. Question
(TCO 3) The gaining of electrons by an atom during
metabolism is called:


Question 3. Question
(TCO 7) Who is at risk for a Vitamin E deficiency?

Premature infants
Postmenopausal women
Male athletes
The elderly

Question 4. Question
(TCO 7) Which of the following symptoms is associated with
consuming a megadose of Vitamin C?

Night blindness
Nausea and diarrhea
Erythrocyte hemolysis

Question 5. Question
(TCO 7) Diseases that cause the malabsorption of fat can
result in a deficiency of:

Vitamin A.
Vitamin E.
Vitamin C.
Both answers: Vitamin A and Vitamin E.

Question 6. Question
(TCO 8) Which of the following is NOT considered an
essential nutrient?

Vitamin A
Vitamin C
Vitamin E

Question 7. Question
(TCO 8) Which of the following T-scores indicates


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

Green leafy vegetables

Question 9. Question
(TCO 9) Consumption of high levels of folate supplements can
mask a(n) ________ deficiency.

Vitamin B6
Vitamin B12

Question 10. Question
(TCO 9) What is the primary reason why osteoporosis
incidents in the United States are expected to increase?

Inadequate treatment options
Increased diagnostic tools
Increased longevity of the population
Decline in milk consumptionDeVry SCI228 Week 6 Quiz1. Question
(TCO 1) Chemicals that control hunger, appetite, and
digestion include all of the following EXCEPT:

INCORRECT serotonin.
CORRECT pepsin.
Question 2. Question
(TCO 2) What percentage of our body fat level is influenced
by genetics?


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


Question 4. Question
(TCO 4) Joseph plays basketball for his high school team and
he is concerned that he is not consuming enough kilocalories to support his
activity. Which of the following would be the best indicator that he is not
consuming adequate kilocalories?
His performance has been impaired.
He is losing weight.
His blood glucose levels are low.
His hemoglobin is low.

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

A psychiatric condition that requires a
physician’s diagnosis
Any condition in which one’s eating behavior
changes more than six times per year
General term that describes a variety of
abnormal or atypical eating behaviors
Any disorder in which one attempts to reduce
one’s body weight below a healthy range

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


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

There is insufficient estrogen to regulate
these functions.
The body is trying to maintain normal body
The body needs to conserve energy.
The individual’s activity level is very low.

Question 8. Question
(TCO 8) Which of the following is NOT a method of purging?


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

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

DeVry SCI228 Week 7 Quiz
1. Question
(TCO 4) From the third month to term, the developing human
is called a(n):


Question 2. Question
(TCO 4) The average weight and height for a healthy newborn
in the United States is:

5.5 pounds and 14-16 inches long.
6.5 pounds and 16-18 inches long.
7.5 pounds and 18-22 inches long.
8.5 pounds and 22-24 inches long.

Question 3. Question
(TCO 5) To avoid ________ contamination during pregnancy,
fish consumption should not exceed 12 oz. a week.


Question 4. Question
(TCO 6) A normal-weight woman should gain approximately
________ during pregnancy.

15-20 pounds
25-35 pounds
35-40 pounds
40-55 pounds

Question 5. Question
(TCO 7) The hormone that suppresses milk production during
pregnancy is:

both estrogen and progesterone.

Question 6. Question
(TCO 8) The brain grows the most rapidly during the first
________ years of life.


Question 7. Question
(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. Question
(TCO 10) Federal guidelines specify that school lunches must
provide ________ of the 1989 RDAs for protein, vitamin A, vitamin C, iron,
calcium, and energy.

There are no federal guidelines regulating
school lunches.

Question 9. Question
(TCO 10) Growth acceleration in adolescence is primarily
driven by:

increased physical activity.
increased caloric intake.
hormonal changes.
both increased physical activity and increased
caloric intake.

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

early seventies.
late seventies.
early eighties.
late eighties.

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