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DeVry SCI228 Full Course

DeVry
SCI228 Week 1 Discussion 1 & 2
dq 1

The Digestive System (graded)

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

In this discussion, present your own unique example of an item(s) of consumption,
and the steps that take place in the digesting phase. Remember class, before
posting your example, read, if needed, the posts of your classmates to make
sure it is not repeated. In other words, only one student, not two or more
students, would use the “ham and cheese sandwich.”

In your example and steps in the digestion phase, include in your initial post,
the items listed below.
a) Make sure you can distinguish between
mechanical and chemical digestion.
b) What role does HCL play with regard to protein digestion and bacteria?
c) What are the roles of the small and large intestines?

dq 2

Food Safety & Technology (graded)

It was many, many (actually hundreds of) years
ago that the concept of refrigeration and using salt on meats for preservation,
were innovations and added technologies in food safety. We may even take some
recent food safety improvements — for granted — because our lifestyle relies
on the integrity, ethical, effective and efficient management of the food
safety and technology.

Using your own unique individual examples …
What does food safety and technology have to
do with me?
a) Food spoilage. How and why does it occur?
b) What are the four most important things when it comes to food safety?
c) Define organic foods and the process involved with becoming a certified
organic farm.

DeVry
SCI228 Week 2 Discussion 1 & 2
DQ 1
Carbohydrates (graded) What role do
carbohydrates play in the diet?

DQ 2
Nutrition & Physical Activity (graded)
What are the benefits of regular physical activity?

DeVry
SCI228 Week 3 Discussion 1 & 2
dq 1

Lipids (graded)

This week’s discussion, focus your posts on
(1) finding out the role of fat in the diet and (2) any one of the topics
below:

1. Find three types of lipids and describe their roles in the body.
2. The digestion process with regard to lipids.
3. Examine the relationship of lipids and disease.

dq 2

Proteins (graded)
In the second topic of the discussion, let’s turn to talking about (1) the role
do proteins play in the body, and (2) any of three topics below:
1. Discuss
amino acids as the foundation for proteins.
2. Identify
all aspects of protein digestion.
3. Examine
the reasons why one becomes vegetarian, as well as the different types of
vegetarians.
As before with fats and lipids; proteins and
amino acids are similar, and yet unique in their own manner.

DeVry
SCI228 Week 4 Discussion 1 & 2
dq 1
Why is hydration so important to our survival, and the implications of daily
recommendations regarding water?

dq 2What happens to the body when it is
dehydrated?

DeVry
SCI228 Week 5 Discussion 1 & 2
dq 1

Bone Health (graded)

What is the role of the skeletal system?

dq 2

Vitamins: To Take or
Not To Take (graded)

What are dietary supplements?

DeVry
SCI228 Week 6 Discussion 1 & 2
dq 1

What is a Healthy Body Weight?
(graded)

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

dq 2

Disordered Eating Behaviors (graded)

What causes one to have an eating disorder?

DeVry
SCI228 Week 7 Discussion 1 & 2
dq 1

Nutrition Throughout the Lifecycle
(graded)

What nutrients are important during various
lifecycle stages?

dq 2

Can Nutrition Influence a Disease?
(graded)

What is a chronic disease, and what role does
nutrition play?

DeVry
SCI228 Week 1 iLab
Scenario/Summary
One of the first topics that we need to
explore is our digestive tract. Each step of digestion has its own function.
Chewing, for example, increases the surface area of food particles (physical
digestion) so that the enzymes in the mouth can start breaking the nutrients
down (chemical digestion). Review the two links below and complete the lab
assignment stated below.
Deliverables
NOTE
Submit your assignment to the Dropbox, located
at the top of this page. For instructions on how to use the Dropbox, read these
step-by-step instructions.
(See the Syllabus section “Due Dates for
Assignments & Exams” for due dates.)
Students will first examine the interactive
links provided and then answer the questions below. The assignment should be
two pages maximum, double spaced, 12-point font, and have one-inch margins with
standard APA referencing. Essays/handouts are to be written in Microsoft Word
and put in the Dropbox for iLab 1.
Please use the interactive pieces below
(although they are not necessarily for the completion of the iLab assignment)
and then follow the assignment listed below the links.
Required Software
Interactive Media
Digestive System | View Transcript
Gastrointestinal Tract Activities | View
Transcript
Adobe Shockwave
To participate in the iLabs, you will need the
latest version of the Shockwave player. Here is the link to download the
Shockwave player to your computer:
http://www.adobe.com/shockwave/download/?promoid=BIOY
You may have to wait a while for the iLab
diagrams to download.
You may want to try using Netscape or another
browser instead of Internet Explorer.
If your browser uses a pop-up blocker, you may
have to disable it or hold down the [Ctrl] key while clicking on the iLab link.
You may have to change the ActiveX control
settings. In Internet Explorer, it’s under Tools > Internet Options >
click on the Advanced Tab; scroll down to the Security heading; Check Box that
says: Allow active content to run files on My Computer.
If you have trouble accessing a website, you
may need to clean your computer’s cache. Instructions are posted in Doc
Sharing, or click this link IE Cache Cleaning Guidelines
Microsoft Office: Word
Use a personal copy or access the software at
https://lab.devry.edu.
All Steps
Lab Steps
Part 1
There are several parts to this iLab. Part 1
consists of listing all of the parts of the digestive system with either a list
or photo. Many people take a screenshot and use it for Part 1. Feel free to
also list the parts as well if you cannot figure out how to take a screenshot.
Part 2
Part 2 technically consists of two parts. The
first one includes describing the location of each body part. For example, the
appendix is located on the right side of the body under the ascending colon.
Another way to do this part would be to write out the parts and put a
location/description next to it. The second part of Part 2 for this section is
to describe the manner in which you will retain the information of where each
body part is located. An example would be, “I will remember the location
of each body part by reviewing the photo and memorizing each location.”
Some classmates develop interesting methods of memorizing where all of the
parts are located, like using mnemonics. Feel free to be creative.
Part 3
For Part 3, which is in a Word document (or
the same document that you have been using for Parts 1 and 2), please take the
overall categories (mouth, small intestine, esophagus, stomach, and large
intestine) and label them with the appropriate mechanisms that occur in each of
them (propulsion, absorption, chemical digestion, and mechanical digestion).
Please remember that each digestive system part mentioned above may be involved
in more than one of the mechanisms.
Part 4
For Part 4, please define each mechanism
(propulsion, absorption, chemical digestion, and mechanical digestion) with two
to three sentences each.

DeVry
SCI228 Week 2 iLab
iLab Overview
Scenario/Summary
Welcome to iLab 2.
The Week 2 iLab will challenge you, as it has
to do with sweeteners and obesity. Current research has shown that there may be
a relationship between the consumption of sweeteners and the rise in obesity,
so this will be an opportunity to examine the facts and develop an opinion.
Please select one of the following sweeteners:
Sugar (sucrose)
Fructose
High Fructose Corn Syrup
Stevia
Equal
Splenda
Ace K
Another one that you can find on your own
Deliverables
NOTE
Submit your assignment to the Dropbox, located
at the top of this page. For instructions on how to use the Dropbox, read these
step-by-step instructions.
(See the Syllabus section “Due Dates for
Assignments & Exams” for due dates.)
Answer the following questions about the
sweetener that you have selected.
Select a sweetener.
Explore the history of the sweetener (when it
was developed, its composition).
Discuss safety and the sweetener that you have
selected.
Examine the relationship between the sweetener
that you have selected and obesity.

DeVry
SCI228 Week 3 iLab
iLab Overview
Scenario/Summary
Welcome to iLab 3.
The goal of this assignment is to examine food
available at fast-food establishments and examine dietary practices of the
everyday consumer while reviewing key nutritional components.
Fast Food Menu Creation Overview
For this assignment, you have been asked to
explore the nutritional value of menu items at a local fast-food restaurant.
Using the available menu items, plan two meals: the healthiest meal possible
and the unhealthiest healthy meal possible. Both meals should include an
entrée, a side, a beverage, and dessert.
Deliverables
NOTE
Submit your assignment to the Dropbox, located
at the top of this page. For instructions on how to use the Dropbox, read these
step-by-step instructions.
(See the Syllabus section “Due Dates for
Assignments & Exams” for due dates.)
Describe the healthy meal that you have
created from the fast-food restaurant using the nutritional value of menu
items.
Name the restaurant, and then write a
nutritional analysis of the meal you have created. (Explain all of the
nutrients found in the meal, like carbs, protein, fat, and some essential
vitamins and minerals.)
Discuss your reaction to the analysis–make
sure to explain why you feel the way you do about this meal. For example, if
your meal is composed primarily of fat, discuss that point; if your meal
supplies a lot of sugar per serving, discuss that as well. Please also remember
to link excess or limited amounts of nutrients with diseases or the potential
for disease (too much fat may put you at risk for heart disease, not enough
calcium may not support bone health, etc.). Please make sure this section is as
detailed as possible.
How will this information affect your future
food choices? Make sure to explain why you will or will not eat this meal
again, and support your answer with the information found in the above
sections.
In a Word document, please answer and discuss
the following questions.
Describe the unhealthy meal that you have
created from the fast-food restaurant using the nutritional value of menu
items.
Name the restaurant, and then write a
nutritional analysis of the meal you have created. (Explain all of the
nutrients found in the meal, like carbs, protein, fat, and some essential
vitamins and minerals.)
Discuss your reaction to the analysis–make
sure to explain why you feel the way you do about this meal. For example, if
your meal is composed primarily of fat, discuss that point; if your meal supplies
a lot of sugar per serving, discuss that as well. Please also remember to link
excess or limited amounts of nutrients with diseases or the potential for
disease (too much fat may put you at risk for heart disease, not enough calcium
may not support bone health, etc.). Please make sure this section is as
detailed as possible.
How will this information affect your future
food choices? Make sure to explain why you will or will not eat this meal
again, and support your answer with the information found in the above
sections.

DeVry
SCI228 Week 5 iLab
iLab Assignment
Water: An Overlooked Essential Nutrient
Welcome to iLab 5.
The Week 5 iLab is a fun opportunity for you
to evaluate your own diet against My Pyramid.
Scenario/Summary
The title of your presentation is “Water:
An Overlooked Essential Nutrient.” A law firm has requested that you
introduce yourself, explain why you are at the firm, and discuss the value of
hydration. Once those elements have been addressed, the goal of this iLab is to
create an essay or handout that compares water, Gatorade, and Powerade on the
following categories.
Daily recommendations
Nutrient content
Varieties/sources
Cost
Advantages of consumption (include research
reviews)
Safety levels
Disadvantages of consumption (include research
reviews)
Conclusion
Ultimately, you need to make a recommendation
on which beverage meets the needs of the law firm, and you need to back your
recommendation with three pieces of evidence.
Submit your iLab assignment to the Dropbox on
the silver tab at the top of the page.

DeVry
SCI228 Week 6 iLab
Scenario/Summary
To Assess Your Own Body Weight and Develop a
Diet and Exercise Program.
Deliverables
NOTE
Submit your assignment to the Dropbox, located
at the top of this page. For instructions on how to use the Dropbox, read these
step-by-step instructions.
(See the Syllabus section “Due Dates for
Assignments & Exams” for due dates.)
Part 1
Define BMI: You must define BMI, though not
just with a general definition indicating its relationship to height and
weight. Please also do not forget to define the actual term BMI!
Part 2
Calculate BMI: Many students use an automated
calculator to complete this part of the assignment. I will deduct points if I
do not see the actual math calculations. Please include all stages of the math
calculations associated with determining your BMI.
Part 3
Compare/Contrast BMI & Individual Plan:
There are three sections to this part of the assignment, and for the first
part, you need to designate where your BMI falls according to the standard
tables (underweight, normal, overweight, obese). In the second part of the
assignment, you need to develop a dietary plan for your BMI value, and for the
most part, you need to be as detailed as possible. Basically, I would like to
see a “day in your life” according to where your current BMI falls.
You need to include how many calories you plan on taking in and why, and you
also need to develop a day’s worth of eating with specific foods and portions.
As far as the exercise plan, again, you need to be as specific as possible. The
goal of this section is to develop a plan that incorporates all of the
components of a sound fitness program (flexibility, endurance, strength
training, body fat, and cardiovascular), as well as discuss specific exercises
that you plan on doing. Basically, the goal is to produce a weekly plan, with
specific exercises, that has all of the components of a sound fitness plan.

DeVry
SCI228 Week 7 iLab
iLab Assignment
Welcome to iLab 7.
Scenario/Summary
Students will select one lifecycle.
Prenatal
First year of infant’s life
Toddler
School age
Adolescence
Adult
Lactating female
Mature adult
Once a lifecycle has been selected, you will
do the following three things.
Describe the lifecycle and the age to be in
that lifecycle.
Describe nutritional challenges associated
with that particular lifecycle.
Develop a diet specifically tailored to that stage
of life (make sure to include all of the macronutrients [percentages of carbs,
fats, and protein]), and explain the rationale. Do not forget to discuss
specific nutrients that may be of concern during this particular lifecycle and
elaborate on the reasons behind the issues and challenges associated with
various nutrients.
*All things will be considered when grading,
including calories, types and amounts of food, inherent challenges associated
with the particular lifecycle, and solutions.
Submit your iLab assignment to the Dropbox on
the silver tab at the top of the page.

DeVry
SCI228 Week 1 Quiz
1. 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?
Cornflakes
Rice cakes
Potatoes
Whole-wheat bread
Question 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?
Insecticides
Herbicides
Fungicides
Biopesticides
Question 8. Question :
(TCO 3) In which of the following environments
does Clostridium botulinum flourish?
Acidic
Alkaline
< 40F > 140F
Question 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?
Nervous
Renal
Cardiovascular
Digestive

DeVry
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:
monosaccharides.
disaccharides.
polysaccharides.
glucose.
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?
Insulin
Estrogen
Bile
Glucagon
Question 7. Question :
(TCO 3) Which of the following is TRUE
regarding Type I diabetes?
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?
Saccharin
Sucralose
Aspartame
Acesulfame-K
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 Quiz
1. 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
water
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?
Saturated
Trans
Monounsaturated
Both saturated and trans
Question 5. Question :
(TCO 6) Where in the body are the majority of
triglycerides stored for future energy needs?
Lipoproteins
Beta cells of the pancreas
Liver
Adipose tissue
Question 6. Question :
(TCO 5) Per gram, which of the following foods
would contain the highest protein content?
Cooked carrots
Chicken
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
translation
deamination
denaturation
Question 9. Question :
(TCO 5) Which of the following is used to
measure protein quality?
: 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 ________.
carcinogens
antioxidants
prions
vitamins B12 and D
DeVry
SCI228 Week 4 Mid Term
1. 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.
Proteins
Vitamins
Lipids
Minerals
Question 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?
Carbohydrate
Lipid
Protein
Vitamin
Question 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 nutrition
medical doctor (MD)
nutritionist
Question 12. Question :
(TCO 2) Which of the following is required on
all food labels?
the net contents of the package
ingredient list
the name and address of the vendor
all of these
Question 13. Question :
(TCO 3) Which of the following is NOT an accessory
organ of digestion?
liver
gallbladder
pancreas
large intestine
Question 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?
cornflakes
rice cakes
potatoes
whole-wheat bread
Question 15. Question :
(TCO 3) Digestion and absorption occur at the
________ level.
tissue
organ
system
organism
Question 16. Question :
(TCO 3) Immediately after absorption, what
circulatory system carries most of the fat-soluble nutrients?
vascular
mesenteric
lymphatic
enterohepatic
Question 17. Question :
(TCO 3) Which of the following would be an
appropriate treatment approach for someone suffering from GERD?
surgical removal of the gallbladder
omission of all lactose foods
antibiotic therapy
lose weight and quit smoking

1. 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?
aspartame
saccharin
sucralose
olestra
Question 2. Question :
(TCO 4) Without sufficient ________, the colon
gets too little exercise and becomes weak.
calories
protein
fiber
water
Question 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.
amyloses
amylases
ketones
bacteria
Question 5. Question :
(TCO 4) Which of the following are substances
in plant foods that are not absorbed by the body?
starch
disaccharides
dietary fiber
simple sugars
Question 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 A
Norwalk virus
Salmonella
Clostridium botulinum
Question 10. Question :
(TCO 1-6) Which of the following temperature
ranges provides optimal growth for the majority of food-borne microbes?
20-40F
40-60F
60-80F
80-100F
Question 11. Question :
(TCO 1-6) Which of the following is
responsible for food spoilage?
oxygen
heat
light
All 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’
milk
to improve the nutritional quality of the
cows’ milk
to strengthen the cows’ immune systems
to increase milk production without increasing
feed
Question 17. Question :
(TCO 1-6) Which government agency regulates
organic farming standards in the United States?
Food and Drug Administration
United States Department of Agriculture
Environmental Protection Agency
Centers for Disease Control

1. 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 lipase
Adrenaline
Insulin
Estrogen
Question 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 kilocalories
100 kilocalories
225 kilocalories
2,250 kilocalories
Question 6. Question :
(TCO 5) Which of the following foods contains
invisible fats?
Olive oil
Zucchini
Chocolate cake
Butter
Question 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?
Lipoproteins
Beta cells of the pancreas
Liver
Adipose tissue
Question 9. Question :
(TCO 6) Which part of an individual amino acid
distinguishes it from other amino acids?
Side chain
Central carbon
Amine group
Acid group
Question 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?
Ammonia
Water
Carbon dioxide
Hydrochloric acid
Question 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 carrots
Chicken
Skim milk
Whole-wheat bread
Question 16. Question :
(TCO 6) Oligopeptides are a string of ________
amino acids.
one to two
four to nine
10-15
more than 25

DeVry
SCI228 Week 5 Quiz
1. Question :
(TCO 3) Where does our body obtain the
majority of its antioxidants?
Via sunlight
From the by-products of healthy metabolism
From the diet
Gastrointestinal microflora
Question 2. Question :
(TCO 3) The gaining of electrons by an atom
during metabolism is called:
oxidation.
reduction.
radiation.
mineralization.
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
Scurvy
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
Beta-carotene
Vitamin C
Vitamin E
Question 7. Question :
(TCO 8) Which of the following T-scores
indicates osteoporosis?
-3
-2
0
2
Question 8. Question :
(TCO 8) Which of the following is our primary
dietary source of Vitamin D?
Seafood
Chicken
Green leafy vegetables
Milk
Question 9. Question :
(TCO 9) Consumption of high levels of folate
supplements can mask a(n) ________ deficiency.
niacin
Vitamin B6
iron
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 consumption
DeVry
SCI228 Week 6 Quiz
1. Question :
(TCO 1) Chemicals that control hunger,
appetite, and digestion include all of the following EXCEPT:
: dopamine.
INCORRECT serotonin.
CORRECT pepsin.
ghrelin.
Question 2. Question :
(TCO 2) What percentage of our body fat level
is influenced by genetics?
25%
20%
15%
10%
Question 3. Question :
(TCO 3) Foods with the highest satiety value
are high in:
carbohydrates.
fat.
protein.
water.
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 eating?
A psychiatric condition that requires a
physician’s diagnosis
Any condition in which one’s eating behavior
changes more than six times per year
General term that describes a variety of
abnormal or atypical eating behaviors
Any disorder in which one attempts to reduce
one’s body weight below a healthy range
Question 6. Question :
(TCO 6) What percentage of individuals
diagnosed with anorexia nervosa are women?
50-60%
70-80%
80-90%
90-95%
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
temperature.
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?
Laxatives
Exercise
Grazing
Enemas
Question 9. Question :
(TCO 9) For most adults, it is difficult to
get adequate nutrients if eating less than ________ kcals a day.
1,000-1,200
1,200-1,500
1,600-1,800
1,800-2,000
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.
70
75
85
90
DeVry
SCI228 Week 7 Quiz
1. Question :
(TCO 4) From the third month to term, the
developing human is called a(n):
fetus.
embryo.
zygote.
blastocyst.
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.
mercury
lead
arsenic
nitrogen
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:
estrogen.
prolactin.
progesterone.
both estrogen and progesterone.
Question 6. Question :
(TCO 8) The brain grows the most rapidly
during the first ________ years of life.
two
five
eight
10
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.
1/4
1/3
1/2
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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