Sci 220 Enhance teaching / snaptutorial.com

SCI 220 Discussion
For more classes visit
www.snaptutorial.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?
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SCI 220 Entire Course
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 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 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 Quiz
SCI 220 Week 5 Team Assignment Lifecycle Nutrition and Fitness
Presentation
SCI 220 Week 5 Individual Assignment Nutritional Needs Brochure
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SCI 220 Week 1 DQ 1
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
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SCI 220 Week 1 DQ 2
What are some health problems related to inadequate diets? Provide a
brief explanation of the problem and the body system involved.

responding to each other's responses.
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SCI 220 Week 1 Fast Food Analysis (2 Papers)
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.
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SCI 220 Week 1 Food Label and Health (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
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SCI 220 Week 1 Individual Assignment Food
Intake 1 Day
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
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SCI 220 Week 1 Individual Assignment Health
and Nutrition Worksheet (2 Sheets)
This Tutorial contains 2 Different Sheets
the Material: Health and Nutrition Worksheet.
the completed worksheet as a Microsoft®
Word document attachment.
the Assignment Files tab to submit your assignment.
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SCI 220 Week 1 Quiz
Test Bank, Question 8
Which would be best described as an emotional or psychologically–
driven food choice?
Entry field with correct answer
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?
Moderation:
With the exception of _______, all the classes of nutrients are
involved in forming and maintaining the body’s structure.
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):
The unit of measure that is used in nutrition science that expresses the
amount of energy provided by a food is a(n):
The Recommend Dietary Allowance (RDA) is set so that ___ of the
population meets its health needs.
RDAs and Average Intakes (AIs) are used for:
The set of health promotion and disease prevention objectives that is
revised every 10 years are the ________________.
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:
Which of the following is correct concerning food labels?
Identify the food that contains discretionary calories:
Which of the factors influence the Estimated Energy Requirements
for an individual?

All of the following are methods used to evaluate nutrition status
EXCEPT:
Which of the following statements regarding the AMDRs is false?
The regulation of stomach motility and secretion
Peyer’s patches, located in the mucosa of the small intestine, function
to:
When an antigen is present, ____ are the first type of white blood cell
to come to the body’s defense.
Which of the following is one of the ways that the endocrine system
interacts with the digestive system?
These yogurts are good sources of ____, which contain active cultures
of beneficial bacter
As compared to when you are at rest between meals, when you are
exercising, a ___________ proportion of your blood goes to your
digestive system.
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.
Exchange of nutrients and gases occurs through:
Wastes are eliminated from the body by all of the following body
systems except:
Enzymes signal the pancreas and gallbladder to secrete digestive
substances into the small intestine.
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SCI 220 Week 1 WileyPLUS Weekly Exam (All
Possible Question/Answer)
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
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.
Dietary supplements provide nutrients and all the other benefits of
food.
True
False

Healthy eating requires you to give up your favorite low nutrient-
dense foods.
True
False
Over time, consuming excess or insufficient amounts of one or more
nutrients will result in malnutrition.
True
False
Nutrigenomics explores the interaction between genetic variation and
nutrition.
True
False

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
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 entrée or dessert with your dinner companion

Limiting empty calories is important as they provide mostly calories
and fewer nutrients.
True
False
For all nutrients, Tolerable Upper Intake (UL) Levels are set for
intakes from dietary supplements only.
True
False
A person’s nutritional status is influenced by his/her intake and
utilization of nutrients.
True
False

The EARs are set higher than the RDAs.
True
False
Food additives must be included in the ingredients list.
True
False
Restaurants, upon request, must be able to provide consumers with
the nutritional information of the foods served.
True
False

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
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
Nutrient content and health claims are approved by the:

FDA.
food manufacturer.
USDA.
US Department of Public Health.
The smallest units of life are
atoms.
cells.
organs.
tissues.
Which of the following substances is not absorbed by the human
body?

Amino acids
Fatty acids
Fiber
Sugars
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
Which of the following is digested before being absorbed?
Minerals
Protein

Vitamins
Water
Collectively, the microvilli are referred as the brush border.
True
False
The gastric pits produce each of the following EXCEPT
an inactive form of pepsin.
hydrochloric acid.
mucus.
salivary amylase.

Glucose can be used to make fatty acids.
True
False
The nutritional composition of a meal affects how long it stays in the
stomach.
True
False
All of the following are examples of lipids except
cholesterol.
saturated fat.

sugars.
unsaturated fat.
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.
Healthy eating requires you to give up your favorite low nutrient-
dense foods.
True

False
Which of the following is associated with overnutrition?
Anemia
Failure to thrive
Obesity and Type 2 diabetes
Osteoporosis
All six classes of nutrients play important roles in regulating body
processes.
True
False

Chronic overconsumption of kcalories and certain nutrients from
foods can cause health problems.
True
False
With the exception of _______, all the classes of nutrients are
involved in forming and maintaining the body’s structure.
carbohydrates
lipids
minerals
vitamins
Minerals are organic molecules that are needed in small amounts to
maintain health.
True

False
The Dietary Reference Intakes are only concerned with the correction
of nutrient deficiencies.
True
False
MyPlate:
divides foods into 4 groups.
illustrates the appropriate proportions of food.
replaces the Dietary Guidelines for Americans.
All of these are characteristic of MyPlate.

All of the following are characteristics of the Dietary Reference
Intakes EXCEPT:
the standards are designed to prevent nutrient deficiency.
the standards are designed to reduce the risk of chronic disease.
there are two sets of standards, one for healthy people and one for
when someone is sick.
they can be used to determine if a person’s diet provides adequate
amounts of the essential nutrients.
If you ate the entire box, how many calories from fat would you have
consumed?
110

220
250
500
A limitation of the information obtained from population health and
nutrition surveys is that the information cannot be used if the nation is
meeting health and nutrition goals.
True
False
Food labels are designed to help consumers make wise food choices
at the point of purchase.
True
False
Bank, Question 29

Which of the following pieces of information is NOT required on the
foods label?
Name of the product
Total weight or volume of the contents
Name, address and website of the manufacturer, distributor or
packager
Ingredients in descending order by weight
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
MyPlate emphasizes the importance of proportionality, moderation,
and nutrient density, but not variety.
True

False
The mass of chewed food that is swallowed is called
bicarbonate.
the bolus.
chyme.
pepsin.
Factors that influence transit time include all of the following
EXCEPT the
composition of the meal.
emotional status of the individual.
use of certain medications.
all of these influence transit time.

The _____ system eliminates the majority of nitrogen-containing
metabolic waste products.
circulatory
integumentary
respiratory
urinary
_____ is a circular muscle that acts as a valve, opening and closing to
allow the gastric contents to move throughout the GI tract.
Connective tissue
The lumen
A sphincter
The rectum

Which of the following substances is not absorbed by the human
body?
Amino acids
Fatty acids
Fiber
Sugars
Enzymes are substrate specific, meaning that lipases will only digest
lipids.
True
False
Amylase is a hormone that digests carbohydrates.
True
False
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.

smaller
the same
greater
Which of the following statements about fortified foods is false?
Fortification of foods began to help eliminate nutrient deficiencies in
the population.
Milk with added vitamin D is an example of food fortification.
Voluntary food fortification may increase the likelihood of consuming
an excess of some nutrients.
Voluntary fortification of foods is at the discretion of the federal
government
A slice of apple pie has the same nutrient density as eating a medium-
size apple.
True
False
If you know you are going to order dessert at dinner tonight, which of
these choices would illustrate the concept of balancing your choices?

Choosing a salad with fat-free salad dressing for lunch
Eating a big lunch as you will ‘blow’ your diet tonight anyway
Skipping breakfast
All of these illustrate balance.
Carbohydrates, lipids, and proteins are all organic compounds that
provide energy to the body.
True
False
Typically, less processed foods have lower nutrient density.
True
False
Which nutrient intake recommendation is used as a goal when a
Recommended Dietary Allowance does not exist?
Adequate Intake
Estimated Average Requirement
Estimated Energy Requirement
Tolerable Upper Intake Level

For a dietary supplement to claim “high potency,” it must contain
____ percent of the Daily Value for the given nutrient based on the
stated serving size.
20
50
100
125
To decrease your chance of getting a food-borne illness, you should:
cut your fresh produce and raw meat on the same cutting board to
limit waste.
eat your fresh fruits and vegetables without washing them first to
preserve the nutritional value.
order your steaks rare to medium-well in doneness.
wash your hands frequently.

Which of the following is promoted by the Mediterranean Eating
Pattern?
Eating poultry and eggs daily.
Consuming full-fat dairy products frequently.
Eating red meat and sweets less often.
Limiting consumption of nuts and seeds.
The intestinal microflora synthesize small amounts of vitamin D.
True
False
In regard to blood circulation, if you begin with oxygen-poor blood
that reaches the heart from the body and is pumped through arteries to
capillaries of the lungs, then determine the order for the following:
1. In capillaries of the body, nutrients and oxygen move from the
blood to body tissues.
2. Oxygen-rich blood returns to the heart from the lungs by veins.

3. In capillaries of the lungs, oxygen from inhaled air is picked up by
the blood and carbon dioxide is released into the lungs and exhaled.
4. Oxygen-rich blood is pumped out of the heart into arteries leading
to the body.
1 → 3 → 4 → 2
4 → 2 → 1 → 3
3 → 2 → 4 → 1
2 → 3 → 1 → 4
The slow movement of food stuff through the _____ favors the
growth of microflora.
large intestine
pancreas
small intestine
stomach
The first location of chemical and mechanical digestion is the
stomach.
True
False
Nutrients are used for energy or to synthesize substances in the body
after they are absorbed.
True

False
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SCI 220 Week 2 Carbohydrate Pamphlet (2
PPT)
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.
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SCI 220 Week 2 DQ 1
What are some of the major functions of macronutrients? In the past
week, what were some prime sources of macronutrients in your own
diet?
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SCI 220 Week 2 DQ 2

What factors should you consider before taking dietary supplements?
In what ways are supplements beneficial or harmful?
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SCI 220 Week 2 Food Intake 3 Days (2
Papers)
SCI 220 Week 2 Food Intake 3 Days
Enter your food intake for 3 full days in iProfile by following the
WileyPLUS® iProfile instructions. Save this information.
Click on the Access to iProfile link.
• 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 fiber-containing
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.
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*

Material: Food Journal for the week.
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Intake 3 Days (2 Papers)
This Tutorial contains 2 Different Papers
Resources: Ch. 4–6 of Contemporary Nutrition, WileyPLUS®
,
iProfile
Enter your food intake for 3 full days. Save this information.
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?
o 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 Macronutrient intake ranges
o 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
o Does your fiber total meet 100% of the recommendation for you
as calculated at the iProfile website?
o Do you think your intake was too high, too low, or just right?
Provide a rationale.
o 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 What changes might you make among your vegetables, fruits,
meat and meat alternatives, or grain choices to increase the fiber
in your diet?
o 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.
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SCI 220 Week 2 Quiz
The hormone that allows glucose to enter cells is:

One serving (3 cookies) of Pepperidge farm Chessmen cookies
provides 120 calories and 18 grams of carbohydrate. What percentage
of calories is from carbohydrate?
Which of the following is not a monosaccharide?
Which of the following is an example of a refined food?
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.
Which of the following conclusions can be accurately drawn from the
results depicted in this visual?
Which of the following category of complex carbohydrates is not
digestible because they cannot be broken down by human digestive
enzymes?
Why does someone who has lactose intolerance have gastrointestinal
problems, such as abdominal distension, gas, cramping, and diarrhea?
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 _____.
Based on the type of fat found in the following foods, which would be
the healthiest choice for breakfast from the grains group?
Which of the following types of oil is the best source of healthy,
unsaturated fats?
How It Works: Lipid Transport Question 6

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.
Which lipoprotein has the highest proportion of triglyceride?
________, when consumed in the diet, can help reduce blood
cholesterol levels.
A food must not contain more than _____ of cholesterol to be labeled
“low cholesterol.”
The majority of lipid digestion occurs in the:
Eating fat can increase the number of calories you consume because
How It Works: Lipid Transport Question 5
Chlyomicrons are transported from the intestine via
the________system.
Lipid stored in fat cells (adipose tissue) provides many benefits
including
Which of the following is not an essential function of protein?
How It Works: Digestion and Absorption of Proteins Question 2
______ activates conversion of pepsinogen to pepsin.
The ____ amino acid is the essential amino acid that is available in
the lowest concentration relative to the body’s needs.
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?
Which of the following is found in plant foods and not animal foods?

Of the following, which is the highest quality plant protein source?
Why is protein-energy malnutrition more common in children than
adults?
Protein-energy malnutrition is more common in children than in
adults because
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)
SCI 220 Week 2 Team Assignment Stage of Life Topic (Adoloscent)
**********************************************************************************

In this graded assignment, you will be assessed on the content
covered in this week’s readings, activities, and assignments. To help
you prepare, it is recommended you first complete this week’s
Learning Path and Self-Test Learning Activities prior to completing
this exam.
Exam.
Complete the Week 2 Exam covering this week’s assigned readings:
Ch. 4, Carbohydrates: Sugars, Starches, and Fibers
Ch. 5, Lipids, Fats, Phospholipids, and Sterols
Ch. 6, Proteins and Amino Acids
Note: Upon completing the Weekly Exam within WileyPLUS, know
that the “To Do” Carousel on the Class Home will not update. The
“To Do” Carousel will mark graded these assignments as complete as
soon as the faculty member transfers the grade from the WileyPLUS
system, into the University of Phoenix gradebook.
Question 4

Your answer is correct.
Glucagon:
stimulates the breakdown of liver glycogen.
promotes the synthesis of glucose.
raises blood glucose levels.
all of these choices
Question 5
The sports drink G2 has 17 grams of carbohydrate in a 20 ounce
bottle. How many calories does this provide from carbohydrate?
18 calories
38 calories
68 calories
128 calories

Question 10
Which of the following statements about micelles is true?
They break the bonds that hold fatty acids to glycerol.
They help facilitate the absorption of lipids in the small intestine.
They help transport lipids in the bloodstream.
They are essential in the diet.
They are transformed into chylomicrons in the blood.
Question 13
All of the following foods contain cholesterol except:
boiled egg
hamburger cooked on the grill
avocado

salmon
Question 16
Elise is trying to manage her blood cholesterol, so she wants to
purchase some crackers that do not have saturated fat in them. Which
oil, if it appears in the ingredient list should she avoid?
canola oil
coconut oil
olive oil
soybean oil
Question 17
To maintain a healthy body weight, Shaundra needs to eat 1850
calories per day. To be within the DRIs recommendations for total fat
intake, which of the following amounts of total fat should be her
upper limit

21 grams
31 grams
45 grams
72 grams
Question 20
The role of hydrochloric acid in protein digestion is to
break down polypeptide chains.
denature the protein.
slow peristalsis.
stimulate production of digestive enzyme in pancreas.
Question 22

When your diet is high in iron, the gene that codes for the protein
ferritin, which stores iron, is turned on. This scenario best describes
which of the following processes?
energy production
gene expression
mineral synthesis
transamination
Question 23
The amino acid pool is comprised of the
only molecules that have been broken down from body proteins
protein molecules only consumed in the diet

protein molecules only consumed in the diet and from the breakdown
of body glycogen
protein molecules consumed in the diet and from the breakdown of
body proteins
Which of the following conclusions can be accurately drawn from the
results depicted in this visual?
Following a high-fiber diet increases transit time.
Following a low-fiber diet decreases transit time.
Following a low-fiber diet adds weight to the weight.
Stool weights are greater and transit times are shorter for Ugandan
villagers.

_____fiber lowers blood cholesterol levels.
Insoluble
Indigestible
Refined
Soluble
Line B shows the glycemic response after eating potatoes. Which of
the following foods is most likely to cause a glycemic response
similar to that shown in line B?
Dinner roll
Peanut butter
Egg
Cheddar cheese

Positive nitrogen balance:
occurs when more nitrogen is excreted than consumed
indicates that the body is losing weight
occurs when the body is growing
does not exist since nitrogen intake always equals nitrogen output
A high fiber diet may help:
normalize blood glucose levels.
reduce the incidence of hemorrhoids.
with weight loss.
all of these choices

All of the following statements are true about the typical US diet and
carbohydrate recommendations EXCEPT:
Adults typically eat the recommended amount of fiber.
Most adults meet the recommendations for the amount of
carbohydrate they should have each day.
Most of the carbohydrate in the diet comes from refined carbohydrate
sources.
The diet is higher in added sugar than is recommended.
Fatty acids cannot be used to make glucose because:
they are metabolized only by anaerobic processes.
they do not have enough energy in their molecular structure to
generate glucose molecules.
the reactions that break them down produce two-carbon molecules.
the products of their metabolism combine too quickly to form other
compounds that the body uses for energy.

Which of the following statements regarding glucose is FALSE?
Glucose is the main component of starch and glycogen.
Glucose is also called blood sugar.
Glucose is the most common disaccharide in our diet.
Glucose is the most important carbohydrate fuel for the human body.
Which two lipoproteins deliver triglycerides to body cells?
Chylomicrons & VLDL
HDL & LDL
LDL & VLDL
VLDL & HDL
Which of the following is not a tropical oil?
Coconut oil
Palm kernel oil
Palm oil

Safflower oil
The majority of _______ is located in cell membranes, but is also a
part of myelin, the insulating coating on nerve cells.
cholesterol
omega-3 fatty acids
phospholipids
triglycerides
________, when consumed in the diet, can help reduce blood
cholesterol levels.
Animal fat
Calcium
Plant sterols
Vitamin D

________ splits fatty acids into two-carbon units that form acetyl-
CoA and releases high-energy electrons.
Anaerobic metabolism
Beta-oxidation
Lipoprotein lipase
The citric acid cycle
_________ is an important component of cell membranes, forming a
lipid bilayer by orienting the water-soluble portion towards the water
environment.
Cholesterol
Phospholipid
Saturated fatty acid
Triglyceride

Research indicates that the initiation of atherosclerosis may be related
to all of the following except:
elevated blood levels of glucose
infection
low blood pressure
smoking
If the percentage of calories from fat has declined since 1971, why are
so many Americans overweight or obese?
Consumption of hidden fats has decreased.
Consumption of whole grains has increased.
People still aren’t drinking skim milk.
Total calorie consumption has increase.
Which lipoprotein contains the highest proportion of protein?
Chylomicron
HDL
LDL

VLDL
The three-dimensional shape of a protein is impacted by all of the
following EXCEPT the
chemical properties of the amino acids.
folding of the polypeptide.
number of essential amino acids.
order of the amino acids.
Which of the following represents the correct sequence of steps that
occur in protein synthesis?
translation → transcription → mRNA takes genetic code to ribosomes
mRNA takes genetic code to ribosomes → translation → transcription
transcription → mRNA takes genetic code to ribosomes → translation
mRNA takes genetic code to ribosomes → transcription → translation

Which of the following is the most likely responsible for the health-
promoting effects (reduced incidence of obesity, high blood pressure,
and some types of cancer) of vegetarian diets?
High intake of fiber
High intake of tofu
Low intake of sodium
The total dietary pattern
Amino acids are used to make all of the following EXCEPT
creatine.
histamine.
melanin.
Vitamin D.

If the diet is deficient in one or more of the _____amino acids, the
body must break down existing proteins to provide the amino acids.
nonessential
essential
dispensable
dipeptide
As validated by evidence-based research, the major health concern
with high-protein diets is
dehydration.
kidney stone formation.
urinary calcium excretion.
a high intake of saturated fat and cholesterol.
Which of the following is NOT a common food allergen?

Chicken
Eggs
Low-fat milk
Wheat germ
that indicates where mechanical breakdown of protein occurs.
A
B
C
D
All of the following statements are true about the typical US diet and
carbohydrate recommendations EXCEPT:
Adults typically eat the recommended amount of fiber.
Most adults meet the recommendations for the amount of
carbohydrate they should have each day.

Most of the carbohydrate in the diet comes from refined carbohydrate
sources.
The diet is higher in added sugar than is recommended.
When there is not sufficient carbohydrate to completely metabolize
fatty acids, these molecules form:
amino acids.
carbon dioxide.
ketones.
oligosaccharides.
Which of the following is a major dietary source of soluble fiber?
Beans
Broccoli
Maltose

Wheat bran
Positive nitrogen balance:
occurs when more nitrogen is excreted than consumed
indicates that the body is losing weight
occurs when the body is growing
does not exist since nitrogen intake always equals nitrogen output
Which type of complex carbohydrates are depicted in the visual?
Insoluble fiber
Starch
Soluble fiber
Starch and Soluble fiber
Which of the following statements regarding the incidence of lactose
intolerance is correct?
Native Alaskans have the lowest incidence of lactose intolerance.

This map illustrates the dramatic variation in the incidence of lactose
intolerance worldwide.
Different races and ethnicities have varying rates of incidence of
lactose intolerance.
Those living in South America have the lower incidence of lactose
intolerance than those living in southern Africa.
Your friend Jason has diabetes and developed hypoglycemia. Of the
following situations, which is the most likely reason why he
developed hypoglycemia?
He ate too much refined carbohydrate.
He drank too much water.
He took too much of his medication that is used to control his blood
sugar.
It was probably warm outside and he sweat excessively.
_____fiber lowers blood cholesterol levels.
Insoluble
Indigestible

Refined
Soluble
Wh
Chylomicrons & VLDL
HDL & LDL
LDL & VLDL
VLDL & HDL
One egg contains __ % of the daily recommendation for cholesterol
intake.
20
200
67
50

Which of the following foods is lowest in saturated fat?
Whole milk
Bacon
Cheddar cheese
Eggs
The remains of chylomicrons:
are converted into glycerol
bind to an LDL receptor
consist mostly of free fatty acids
travel to the liver to be disassembled
The lipid that makes up most of the lipids in our body is:
cholesterol
lecithin

phospholipid
triglyceride
Which of the following is not a tropical oil?
Coconut oil
Palm kernel oil
Palm oil
Safflower oil
After long-chain fatty acids have been absorbed into the mucosal
cells, they are re-assembled into:
cholesterol
fat-soluble vitamins
micelles
triglycerides
When weight is gained, how does it affect the tissue cells that are
illustrated in this micrograph?

Photo credits: (left) Karen Kasmauski/NG Image Collection, (right)
Ed Reschke/Peter Arnold, Inc.
The triglyceride droplets enlarge in size.
The triglyceride droplets increase in number.
The triglyceride droplets remain unchanged.
The triglyceride droplets shrink in size.
Since chylomicrons are too large to enter the capillaries in the small
intestine, they pass into the:
gallbladder
large intestine
lymph
stomach
Which of the following is NOT a common food allergen?
Chicken
Eggs

Low-fat milk
Wheat germ
Which of the following is the most likely responsible for the health-
promoting effects (reduced incidence of obesity, high blood pressure,
and some types of cancer) of vegetarian diets?
High intake of fiber
High intake of tofu
Low intake of sodium
The total dietary pattern
Marasmus is a form of malnutrition that negatively impacts which of
the following developing organs the worst?

The brain
The liver
The kidneys
The teeth
_________ , an enzyme, is produced in the stomach and breaks some
of the peptide bonds in polypeptide chains.
Amylase
Denaturase
Dipeptidase
Pepsin
Why is protein-energy malnutrition more common in children than
adults?
The child’s stomach cannot digest protein from the diet.

Adults eat protein sources from the diet that have a higher absorption
rate.
Because children are growing, their protein needs per unit body
weight are higher.
Children do not eat enough total calories so that protein must be used
as an energy source.
The three-dimensional shape of a protein is impacted by all of the
following EXCEPT the
chemical properties of the amino acids.
folding of the polypeptide.
number of essential amino acids.
order of the amino acids.
that indicates where protein-digesting enzymes are released from this
organ, which aids brush border enzymes to breakdown protein.
A
B

C
D
If the diet is deficient in one or more of the _____amino acids, the
body must break down existing proteins to provide the amino acids.
nonessential
essential
dispensable
dipeptide
Which of the following represents a
monosaccharide:disaccharide:complex carbohydrate?
fructose:galactose:soluble fiber
glucose:maltose:lactose
glucose:sucrose:insoluble fiber
sucrose:lactose:galactose
Starch and dietary fiber are classified as:
complex carbohydrates.

monosaccharides.
refined sugars.
simple sugars.
_____ cannot be digested by human digestive enzymes.
Fiber
Glycogen
Maltose
Starch
Most starch digestion and breakdown of disaccharides occurs in
which section of the GI tract?
A
B
C
D
In regard to the development of atherosclerosis, which of the
following represent the correct sequence of events?
Macrophages form ― secreted chemicals promote an inflammatory
process ― LDLs migrate to artery wall

Secreted chemicals promote an inflammatory process ― macrophages
form ― LDLs migrate to artery wall
Macrophages form ― LDLs migrate to artery wall ― secreted
chemicals promote an inflammatory process
LDLs migrate to artery wall ― macrophages form ― secreted
chemicals promote an inflammatory process
Lipoprotein lipase breaks down the triglycerides in chylomicrons into:
amino acids
cholesterol and fatty acids
glucose
glycerol
fatty acids and glycerol
Based on the information presented in the graph, which food is
highest in polyunsaturated fatty acid?
Coconut oil
Olive oil
Salmon
Sunflower oil
Examples of unsaturated fatty acids include:

coconut oil
corn oil
palm oil
plant sterols
Which of the following is not a function of lipids in the body?
Absorption of water-soluble vitamins
Insulation from changes in temperature
Source of energy
Structural component of cell membranes
Based on the type of fat found in the following foods, which would be
the healthiest choice for lunch from the fruit group?
Apple fritter
Fried banana fruit kebab

Cherry pie with low-fat vanilla ice cream
Avocado slices, olive oil, and balsamic vinegar
HDLs:
contain a high proportion of cholesterol.
function similarly to chylomicrons, transports lipids away from the
liver.
return cholesterol from other lipoproteins and body cells to the liver.
are formed in the mucosal cell.
Which lipoprotein has the highest proportion of triglyceride?
Chylomicron
HDL
LDL
VLDL
Kyle had a brother who exhibited heart disease at age 62 and a sister
who exhibited heart disease at age 64. Based on the age at which his

brother and his sister exhibited heart disease, is Kyle considered to
have a family history of heart disease?
Yes, based on the age of his brother only
Yes, based on the age of his sister only
Yes, based on the ages of both his sister and brother
No, based on the ages of both his sister and brother
Someone whose nitrogen output is greater than their nitrogen intake is
said to be in
nitrogen balance
positive nitrogen balance
negative nitrogen balance
There is insufficient information provided to determine the status.
Which of the following symptoms is characteristic of kwashiorkor?
Decreases in intelligence and learning ability
Energy deficiency

Muscle wasting
Swollen belly
Which of the following scenarios is a possibility if an amino acid
supplement overwhelms the amino acid transport system?
The amino acids from the supplement will use an alternate transport
system.
The amino acids from the supplement will be eliminated from the
body.
The amino acids from the supplement will compete with each other,
increasing absorption of other amino acids.
The amino acids from the supplement will compete with each other,
slowing absorption of other amino acids.
In general, plant sources of protein provide _____absorbable forms of
iron, zinc, and calcium as compared to animal protein sources.
less

equally
more
As validated by evidence-based research, the major health concern
with high-protein diets is
dehydration.
kidney stone formation.
urinary calcium excretion.
a high intake of saturated fat and cholesterol.
**********************************************************************************
SCI 220 Week 3 DQ 1
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?

**********************************************************************************
SCI 220 Week 3 DQ 2
What are some ways to deal with pressures that causes one to overeat
or undereat?
**********************************************************************************
SCI 220 Week 3 Fat and Water Soluble
Vitamins Presentation (2 PPT)

SCI 220 Week 3 Fat and Water Soluble Vitamins Presentation
Research the functions, importance, and role of fat- and water-soluble
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.
**********************************************************************************

**********************************************************************************
SCI 220 Week 3 Mineral and Water Function
Essay (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.
**********************************************************************************
SCI 220 Week 3 Team/Individual Assignment
Fast Food Nutrition Presentation (3 PPT)
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
o 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?

o Which foods in your recorded daily intake provide specific
micronutrients— specific vitamins and minerals?
o What might be the effects of too much or too little of the five
micronutrients missing from this diet?
o What modifications might you make to replace choices in your
fast-food meals with vegetables, fruits, meat and meat
alternatives, or grains?
o 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?
o What is the relationship between energy balance and weight
management?
• Nutritional issues
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.
o
o What are some current nutritional issues, such as obesity or
malnutrition, that might result from a fast-food diet?
o
o What three facts do you find particularly interesting about the
excess or lack of micronutrients in a fast-food diet?
o
o What is the role of water in promoting health?
o
o 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.
**********************************************************************************
Exam.

listed below:
Ch. 7: Vitamins
Ch. 8: Water and Minerals
Question 3
It is recommended that older adults get their vitamin B12 from
fortified foods and supplements because
they typically eat a poor diet.
they have higher vitamin B12 losses than other groups.
their requirement for B12 is higher than that of younger people.
many have atrophic gastritis and are not able to absorb the vitamin
B12 found in foods.
Question 6
The Intrinsic Factor is necessary for the absorption of which B
vitamin?

Folate
Niacin
Riboflavin
Vitamin B12
Question 9
Which of the following statements regarding vitamin B12 is false?
Vitamin B12 is synthesized by the microflora in the large intestine.
Vitamin B12 is absorbed in the duodenum section of the small
intestine.
Vitamin B12 needs the Intrinsic Factor to be absorbed.
The body stores and reuses vitamin B12 more efficiently than it does
most other water-soluble vitamins.
Question 10
Dietary supplements have regulations that are _____strict as
compared to drugs.
Less
Equally

More
Question 19
If antidiuretic hormone levels decrease, you would expect that
less water is excreted in the urine.
more water is excreted in the urine.
no change in amount of water excreted in the urine.
Question 21
When chromium is deficient, _______insulin is required to produce
the same effect on blood sugar as when someone has adequate
chromium status.
more
the same amount of
less
When Vitamin C intake is below 10 mg per day, the symptoms of
_______ begin to appear.

beriberi
pellagra
rickets
scurvy
Based on the content in this visual, identify each of the three labeled
parts in A:B:C order.
cysteine: homocysteine: methionine
homocysteine: cysteine: methionine
methionine: homocysteine: cysteine
methionine: cysteine: homocysteine
All of the following MyPlate food groups are good sources of folate
except for the _____ group.
Dairy
Fruits
Grains
Vegetables

Vitamin D deficiency disease in children is called
osteopenia.
osteoporosis.
osteomalacia.
rickets.
Vitamin E protects membranes in red blood cells, white blood cells,
nerve cells, and lung cells. Why are these cells in particular in need of
high amounts of vitamin E?
All of these cells are important in fighting infections
Oxygen concentrations in these cells are high
These cells have an especially high energy need
Lipid concentrations in these cells are high
Which of the following vitamins must be included on the food label?
Niacin and thiamin
Riboflavin and iron
Vitamins A and C

Vitamins A and D
The process whereby immature cells change in structure and function
to become specialized is called
cell differentiation.
gene expression.
night blindness.
rhodopsin.
Which of the following is/are antioxidants?
Vitamin C.
Vitamin E.
Selenium.
All of these nutrients serve as antioxidants.
Brian’s need for a vitamin is 100 milligrams each day. The
bioavailability of this vitamin is 35%. This means that Brian needs to

consume _____ milligrams each day for this vitamin to meet his
needs.
65
100
135
Which of the following is NOT a symptom of pellagra?
dementia
dermatitis
diabetes
diarrhea
This visual represents a toxicity of ______ leading the toxicity disease
_______.
Photo credit: A Mazzone and A. Dal Canton, The New England
Journal of Medicine, 2002; 347-222-223
beta-carotene, hypercarotenemia
niacin, pellagra
vitamin A, xerophthalmia

vitamin D, rickets
Which of the following are good sources of niacin?
chicken and trout
kiwi and apples
and oatmeal
orange juice and spinach
Niacin is synthesized in the body from the amino acid
alanine.
leucine.
riboflavin.
tryptophan.
Because selenium is part of the enzyme glutathione-peroxidase, it
_____ the body’s need for vitamin E.
increases
has no effect on

decreases
_____ enhances the bioavailability of non-heme iron.
Calcium
Niacin
Vitamin C
Vitamin D
In regard to the kidneys’ role in regulating water balance in the body,
the term reabsorption means the amount of the substance that is:
absorbed back in to the blood after being filtered.
excreted in the urine.
filtered into the urine.
secreted from the kidneys into lymph for absorption by the liver.
When blood calcium levels are low, parathyroid hormone will
increase.
not change.
decrease.

Based on this visual, which of the following statements is false?
Fruits are poor sources of calcium.
Grains are good sources of calcium.
Tofu is higher in calcium than sunflower seeds.
Yogurt is higher in calcium than 1% milk and cheddar cheese.
Which of the following is NOT a function of water in the human
body?
Assistance in the regulation of body temperature
Protection and lubrication of joints
Regulation of blood glucose
Transportation of water-soluble nutrients
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?
The pituitary gland is signaling the liver to conserve energy.
The antidiuretic hormone is signaling the kidneys to reabsorb water,
thus increasing the amount of water lost in the urine.

thus decreasing the amount of water lost in the urine.
His thirst mechanism has become impaired.
Which deficiency disease would be common in the areas with
selenium-deficient soils?
Cretinism
Hemochromatosis
Keshan disease
Pellagra
Dried fruits are good sources of which of the following minerals?
Calcium and zinc
Fructose and iron
Iron and potassium
Potassium and zinc
All of the following minerals are needed for the functioning of
antioxidant enzymes EXCEPT for

copper
phosphorus
sulfur
zinc
Which list below best reflects the minerals that aid transmission of
nerve impulses and provide for optimal muscle contraction?
Calcium, sodium, iron, and magnesium
Iron, copper, selenium, and magnesium
Sodium, calcium, potassium, and chloride
Sodium, calcium, potassium, and magnesium
Which of the following does not inhibit the absorption of calcium?
Oxalates
Phytates
Tannins
Vitamin D

Vitamin B12 deficiency is particularly problematic because
it causes irreversible brain damage.
it causes microcytic anemia.
it prevents folate from being converted to one of its active forms.
its UL is set too high.
Which of the following statements regarding vitamin A is FALSE?
Protein and zinc status are important for healthy vitamin A status.
Beta-carotene is the most potent vitamin A precursor.
Pepsin is necessary to release the vitamin A from protein-based
sources.
Worldwide, vitamin A deficiency is rare.
The amount of a particular vitamin in a food depends on all of the
following EXCEPT
how much of the food is consumed.

how the food is cooked.
how the food is stored.
what is added to the food during processing.
All of the following MyPlate food groups are good sources of folate
except for the _____ group.
Dairy
Fruits
Grains
Vegetables
Women of childbearing age should consume _____ daily from
fortified foods or supplements.
Folic acid
Vitamin D
Iron

Calcium
Niacin is synthesized in the body from the amino acid
alanine.
e.
riboflavin.
tryptophan.
A family member has been taking Vitamin C supplements, but is now
wondering if he should continue to spend money on these
supplements. What have you learned about Vitamin C that might help
them with an evidence-based decision?
Excessive supplementation can cause dementia.
Vitamin C is known to prevent the common cold.
Excessive supplementation can interfere with drugs prescribed to
prevent blood clotting.
Excessive supplementation can cause diarrhea and can interfere with
drugs prescribed to slow blood clotting.
The active ______ coenzyme is needed to convert pyruvate into
acetyl-CoA.

folate
niacin
riboflavin
thiamin
Based on the content in this visual, identify each of the three labeled
parts in A:B:C order.
cysteine: homocysteine: methionine
homocysteine: cysteine: methionine
methionine: homocysteine: cysteine
methionine: cysteine: homocysteine
Mary needs to increase her thiamin consumption. Which of the
following contains the most thiamin?
¼ c sunflower seeds
3 oz pork chop
3 oz rainbow trout

1 c oatmeal
Which of the following statements is true of vitamin E?
Supplements increase fertility even in people with adequate vitamin E
status.
It is needed in energy metabolism.
Severe deficiency is a common problem in North America.
It is needed for night vision.
It protects cell membranes from oxidative damage.
The symptoms of vitamin C deficiency include gums that swell and
bleed. Why does this occur?
The lack of vitamin C allows bacteria in the mouth to irritate the
gums.
The lack of vitamin C decreases the pH of the mouth.
There is reduced collagen synthesis.
There is increased plaque formation around the gums.
Which of the following is/are antioxidants?

Vitamin C.
Vitamin E.
Selenium.
All of these nutrients serve as antioxidants.
Phytic acid, tannins, and oxalates _____the absorption of many
minerals.
decrease
increase
have no effect on
The pituitary gland is signaling the liver to conserve energy.
thus increasing the amount of water lost in the urine.
thus decreasing the amount of water lost in the urine.

His thirst mechanism has become impaired.
When blood calcium levels are low, parathyroid hormone will
increase.
not change.
decrease.
Which of the following minerals stabilizes ATP’s structure?
Calcium
Magnesium
Phosphorus
Which of the following minerals have a role in blood pressure
regulation?
calcium and magnesium

calcium and phosphorus
phosphorus and magnesium
potassium and zinc
copper
phosphorus
sulfur
zinc
Stem: Which of the following statements about iron is true?
Iron and calcium supplements should be taken together.
Heme iron is better absorbed than nonheme iron.
Vitamin C inhibits iron absorption.
Tomatoes are a good source of heme iron.
When iron levels are high, more iron is eliminated from the body in
the urine.

The protein molecule that is found in red blood cells that transports
oxygen to body cells is called
hapocorrin.
hemoglobin.
myoglobin.
transferrin.
Cretinism
Hemochromatosis
Keshan disease
What occurs when a cofactor binds to an enzyme?
The enzyme is activated.
The enzyme is no longer able to function.

Minerals can more easily bind to the enzyme.
The enzyme can cross the cell membrane for transport.
Because selenium is part of the enzyme glutathione-peroxidase, it
_____ the body’s need for vitamin E.
increases
has no effect on
decreases
Cells that are deficient in vitamin A become hard and dry because
they produce _______, a protein.
retinal
opsin
keratin
xerophthin
Which of the following statements regarding thiamin is true?
Alcoholics are particularly susceptible to thiamin deficiency because
thiamin absorption is decreased due to the effect the alcohol has the
GI tract.
Beriberi is quite common in the U.S.

Increasing thiamin intake increases the body’s ability to produce
ATP.
Wernicke-Korsakoff syndrome is a thiamin toxicity.
Folate coenzymes are needed for the
synthesis of collagen.
synthesis of RNA.
metabolism of some vitamins.
synthesis of DNA and metabolism of some amino acids.
Which of the following populations is not at increased risk of folate
deficiency?
The elderly
Non-smoking teenage males
Pregnant women
Alcoholics
A friend of yours shows you this Supplement Facts panel from a
supplement marketed to reduce appetite and therefore promote weight
loss. Which of the following statements is NOT one that you should
share with your friend regarding the efficacy of this supplement?

This product isn’t recommended as it contains more than 100% of the
DV for vitamin B6 and panthothenic acid.
I don’t recommend you use the product as it contains a number of
ingredients that are not vitamins and minerals and therefore have no
Daily Value or UL amounts.
The FDA monitors the label, so it should be safe to take.
I don’t recommend you take it because losing weight is all about
lessening the number of kcalories you eat while increasing the
number kcalories you burn.
Bernhard is a football player on your university football team and he
is eating high amounts of protein. Considering his high protein intake,
how should he adjust his water intake and why?
He needs to increase his daily water intake to help the kidneys excrete
the protein waste products.
He needs to increase his daily water intake to help the heart pump the
protein more efficiently to the muscles.
He needs to decrease his daily water intake so that a more
concentrated source of protein gets to the muscles.
He needs to decrease his daily water intake so that the intestine more
efficiently absorbs the protein that enters the intestinal tract.
Which of the following is not a function of magnesium?
Assists with regulation of fluid balance

Keeps blood balanced
Maintains the health of bones
Generates energy for exercise
Excess body weight is associated with _____risk of osteoporosis
development.
increased
reduced
no (there is no relationship between body weight and osteoporosis
development)
Which of the following does NOT increase a person’s need for water?
Following a high-fiber diet
Following a low-sodium diet
Following a high-protein diet
Competing in a local 5K run
Magnesium absorption is enhanced by the presence of
active vitamin D

calcium
iron
phytates
**********************************************************************************
SCI 220 Week 4 Body Fat and Eating
Disorders (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
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?
**********************************************************************************
SCI 220 Week 4 DQ 2

What are three most important facts that you have learned about your
current nutritional choices in relation to weight management and
fitness levels?
**********************************************************************************
**********************************************************************************
Safety Bulletin
Resource: Ch. 13 of Visualizing Nutrition

Imagine that your city has experienced a drastic rise in food-borne
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

the Material: Lifestyle Analysis Worksheet.
**********************************************************************************
SCI 220 Week 4 Quiz
All of the following are correct statements about mineral
bioavailability EXCEPT:
Which food has the lowest amount of calcium?
Water intoxication is a condition that occurs when a person
drinks enough water to significantly lower the concentration of
____ in the blood.

Outward symptoms of hypertension include:
Phytic acid, tannins, and oxalates _____the absorption of many
minerals.
Which list below best reflects the minerals that keep blood
healthy and immune function strong?
Magnesium absorption is enhanced by the presence of
_____ enhances the bioavailability of non-heme iron.
Which of the following is the correct sequence that occurs with
the development of iron deficiency anemia?
A major mineral is one that

Selenium reduces the body’s need for Vitamin E because:
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?
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.
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?
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?
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:

Identify the energy equation which is most accurate for the
individual who is weight stable.
All of the following are correct statements about weight loss
medications EXCEPT:
Which of the following does NOT factor into calculating an
individual’s EER?
_____ measures an electric current traveling through the body
and is used to determine body composition.
Which of the following would have an increased BMR?
Which of the following individuals would best meet the criteria
for bariatric surgery?
In general, non-exercise activity thermogenesis varies _____
between adult individuals.
Deidre is 5 feet 4 inches tall and her weight is 135 pounds. Her
BMI is closest to _____ kg/m2.
Which of the following is not included when calculating your
EER?
**********************************************************************************

SCI 220 Week 4 The 3 Day Activity Analysis (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.
**********************************************************************************
Exam.
listed below:
Ch. 9: Energy Balance and Weight Management
Ch. 10: Nutrition, Fitness, and Physical Activity

Question 5
Which of these pictures likely demonstrates the person with more
visceral versus subcutaneous fat?
Photo credits: (left) Annie Griffiths Belt/©Corbis, (right) Tom
McHugh/Photo Researchers, Inc.
Picture A
Picture B
Question 6
According to the 2010 Dietary Guidelines for Americans, for those
who need to lose weight or have lost weight and want to keep it off,
_____ minutes of moderate-intensity aerobic activity per week is
recommended.
45
90
125
150
Question 8

Which of the following statements is FALSE?
Mary, a sedentary college student, must plan her food intake
carefully, so it doesn’t exceed energy expenditure.
Tim, a long-distance runner, can burn more calories for physical
activity than for basal metabolism.
Joe, who has a high fat diet, will burn more calories to process his
food than Deb who follows a lower fat diet.
All of these statements are true.
Question 9
Based on these two maps representing the percentage of obese adults,
which of the following statements is FALSE?
Obesity throughout the United States is rising.
The southern states tend to have the lowest percentage of obese
adults.
There has been a substantial increase in the number of obese adults in
the majority of the states.
In 1990, several states didn’t track obesity rates among adults.
Question 14
Which of the following is the best example to illustrate the overload
principle?
Briskly walking for 20 minutes every other day this week, increasing
the intensity of walking the next week
Eating a dessert, then 2 hours later swimming 30 minutes
Exercising in the evening instead of in the morning

Riding a stationary bike for 20 minutes, then immediately running 20
minutes
Question 15
Endorphins
increase basal metabolic rate.
increase muscle mass.
reduce appetite.
reduce carbohydrate cravings.
Question 16
As fitness improves, an exerciser must perform more intense activity
to raise his heart rate.
True
False
Question 22
Aerobic training _____the size and _____ the number of
mitochondria in cells.
decreases, decreases
decreases, increases
increases, decreases
increases, increases

Test Bank,
Question 31
Noelle is an 18 year old female. She is 5 feet 5 inches tall (1.65 m),
weighs 130 pounds (59.1 kg), and her physical activity value is 1.31.
What is her estimated energy requirement?
1798 calories/day
2399 calories/day
2459 calories/day
3300 calories/day
Which of the following characteristics regarding energy balance is
FALSE?
The more food that is put in front of people, the more they eat.
The location and proximity of fast-food or quick-service restaurants
has no effect on the BMI of individuals who live in those
communities.
Pre-packaged, convenience type foods are typically higher in fat and
kcalories than foods prepared at home.

________ limits the amount of food that can be consumed.
Adjustable gastric banding
Alli
Gastric bypass
Liposuction
Which of the following methods of weight-loss surgery would you
expect would NOT receive medical reimbursement?
Gastric bypass
Liposuction
Medical reimbursement is common for all of these surgeries
Which of the following does NOT factor into calculating an
individual’s EER?

activity level
age
ethnicity
gender
Based on their distribution of body fat, which of the persons is at
increased risk for type 2 diabetes?
Photo credits: (left) Annie Griffiths Belt/©Corbis, (right) Tom
McHugh/Photo Researchers, Inc.
Picture A
Picture B
Which of the following would have an increased BMR?
Tim, who is recovering from surgery
Mary, who is pregnant with twins
Sally, who is 8 years old and is an avid swimmer
All of these would have increased basal metabolic rates
Christy is overweight and interested in losing ¾ pound of weight each
week. Christy will need to have a _____calorie per day deficit in her
energy balance for this to occur.
200
375
500
625
The desire to consume specific foods is called
appetite.

boredom.
hunger.
satiety.
Which of the following individuals would best meet the criteria for
bariatric surgery?
Julia, a 52 year old woman with a BMI of 42 and high blood pressure
Mark, an 80 year old man with a BMI of 20 with congestive heart
failure
Nancy, a 14 year old girl with Type 2 diabetes and a BMI of 34
Stan, a 35 year old alcoholic with hypertension and lactose
intolerance
Which of the following is characteristic of a healthy weight loss diet?
Eating fewer than 1200 calories daily.
Losing 5 lbs a week.
Promoting physical activity.
Limiting milk and other animal products.
_____ measures an electric current traveling through the body and is
used to determine body composition.
Air displacement
Bioelectrical impedance
Dual-energy X-ray absorptiometry
Underwater weighing
The amount of ATP produced by anaerobic versus aerobic
metabolism depends on the:
amount of glycogen this is stored in the body.
availability of oxygen.
availability of amino acids.

pH of the blood.
Based on the information in this visual, where can your muscles get
glucose to fuel activity?
Dietary carbohydrates
Liver glycogen
Muscle glycogen
All of these are sources of glucose
As compared to medium intensity activity, such as running for 45
minutes, amino acids are used at a _____ rate and glucose at a _____
rate for fuel during high intensity exercise, such as sprinting 100
yards.
higher, lower
higher, higher
lower, lower
lower, higher
Which of the following would be the best pre-exercise meal for a
marathon runner?
Sausage and egg biscuit
1 blueberry pop tart
1 cup corn flakes with skim milk and a banana
½ cup of hash browns and 2 pieces of bacon
Adam has been push mowing his yard on a very hot and humid day
for almost 90 minutes now. He is feeling faint and disoriented and is
sweating profusely. When he checked his pulse, he noticed that it was
weak but rapid. Based on this scenario, Adam is most likely
experiencing which of the following?
Heat cramps
Heat exhaustion

Heat stroke
Sports anemia
The best post-exercise foods for marathon runners contain
carbohydrates only.
protein only.
carbohydrate and fat.
carbohydrate and protein.
Which of the following is NOT considered a component of a person’s
fitness?
Body composition
Flexibility
Maximum heart rate
Strength
Maximum heart rate _____ with age.
decreases
increases
does not change (is not affected by age)
As compared to medium intensity exercise, such as hiking, fatty acids
are used at a_____ rate and glucose at a _____ rate for fuel during
rest.
higher, lower
higher, higher
lower, lower
lower, higher
Which of the following is NOT a purpose of a pre-exercise meal?

Maximize glycogen stores
Provide adequate hydration
Maximize fat stores
Minimize hunger and gastric distress
The source of fuel in the first few seconds of exercise is
stored glycogen.
glucose made by the liver.
fatty acids.
protein.
ATP and creatine phosphate.
Exercise increases _____ production which can be counteracted by
____ in the body.
ATP, antioxidants
ATP, amino acids
free radical, antioxidants
free radical; fatty acids

When an athlete “hits the wall”, which fuel has been depleted?
Creatine phosphate
Fat
Glycogen
Protein
In order to calculate a person’s BMI, you need to know the person’s
height and weight.
gender and body composition.
age and activity level.

lean body mass and waist circumference.
gender and weight.
_____ is the body mass attributed to non-fat body components, such
as bone, muscle, and internal organs.
Body mass index
Fat mass
Healthy weight mass
Lean body mass
_____ measures an electric current traveling through the body and is
used to determine body composition.
Air displacement

Bioelectrical impedance
Dual-energy X-ray absorptiometry
Underwater weighing
Which of the following characteristics regarding energy balance is
FALSE?
The more food that is put in front of people, the more they eat.
The location and proximity of fast-food or quick-service restaurants
has no effect on the BMI of individuals who live in those
communities.
Pre-packaged, convenience type foods are typically higher in fat and
kcalories than foods prepared at home.

For most people, the majority of their total energy expenditure is from
their
basal metabolism
energy intake
physical activity
thermic effect of food
Which of the following is NOT a component of behavior
modification?
Antecedents or cues that lead to a behavior
The behavior itself
Consequences of behavior, such as weight gain or anemia
Punishment for overeating

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?
Age
Weight
Height
In general, non-exercise activity thermogenesis varies _____ between
adult individuals.
minimally
moderately
tremendously
not at all

Based on the information depicted in the visual, which of the
following statements is FALSE?
When you consume too many grams of carbohydrate, the excess can
be stored as fat.
Fat is stored in adipose tissue.
Amino acids can be used for energy.
Excess protein in the diet will build larger muscles.
Which of the following is NOT a method of determining body
composition?
Air displacement in the BOD POD
Bioelectric impedance

Body mass index
Skinfold thickness measures
________ limits the amount of food that can be consumed.
Alli
Gastric bypass
Liposuction
Which of the following statements regarding weight loss drugs is
FALSE?

Prescription, as well as over-the-counter weight loss drugs, are
regulated by the FDA
Some of these drugs work by affecting brain neurotransmitters
Weight loss usually continues, even after you stop taking the drugs, as
long has you have taken the drugs for 8 weeks
Some of these drugs work by decreasing fat absorption in the intestine
As compared to medium intensity exercise, such as hiking, fatty acids
are used at a_____ rate and glucose at a _____ rate for fuel during
rest.

higher, lower
higher, higher
lower, lower
lower, higher
When an athlete “hits the wall”, which fuel has been depleted?
Creatine phosphate
Fat
Glycogen
Protein

The source of fuel in the first few seconds of exercise is
glucose made by the liver.
fatty acids.
protein.
ATP and creatine phosphate.
stored glycogen.

The predominate fuel used by muscle during a 10K race (~50
minutes) is
carbohydrate.
creatine phosphate.
fat.
protein.
Which of the following statements regarding physical activity is
FALSE?
Adults should include strength training activities 4-5 times a week.
Approximately one-third of American adults get no physical activity
at all during their leisure time.

Greater health benefits can be obtained by exercising more vigorously
or for a longer time.
Most Americans do not exercise regularly.
Post-event meals should accomplish which of the following?
Replenish lost fluid and electrolytes
Replenish glycogen stores
Provide protein for building and repairing muscle tissue
All of these should be accomplished by a post-event meal

As compared to medium intensity activity, such as running for 45
minutes, amino acids are used at a _____ rate and glucose at a _____
rate for fuel during high intensity exercise, such as sprinting 100
yards.
higher, lower
higher, higher
lower, lower
lower, higher
Which of the following occurs as a result of aerobic exercise training?
decrease in resting heart rate
all of the choices are correct

greater glycogen storage
more muscle mitochondria
increase in the number of red blood cells
Why is increasing the number of red blood cells an advantageous
physiological change that occurs with aerobic training?
It allows oxygen to be transported to tissues.
It increases creatine phosphate concentration in muscles.
It allows more glycogen to be stored.
It prevents the breakdown of amino acids for fuel.

Which of the following statements regarding carbohydrate loading is
FALSE?
To carbohydrate load, one should consume 10-12 grams of
carbohydrate/kg of body weight per day.
Carbohydrate loading is most appropriate as part of training plan.
Carbohydrate loading is more appropriate for those competing in
short-duration events.
Trained athletes who follow a carbohydrate-loading plan can double
their muscle glycogen content.
Which of the following statements regarding ATP production is
FALSE?
requires oxygen.

Carbohydrates, fats, and protein can be used to product ATP.
Most ATP is produced in the mitochondria.
The majority of ATP is produced by anaerobic metabolism.
If you do not rest enough between exercise sessions, which of the
following statements is correct?
Both fitness and performance will still improve.
Fitness, but not performance, will still improve.
Performance, but not fitness, will still improve.
Neither fitness nor performance will improve.
Having excess body fat increases a person’s risk of developing which
of the following diseases?
Arthritis

Gallbladder disease
Heart disease
The risk of all of these is increased with the presence of excess body
fat
Which of the following common dieting methods would most likely
promote long-term weight loss?
Exchange lists
Liquid formulas
Low-carbohydrate diets
Low-fat diets
Deidre is 5 feet 4 inches tall and her weight is 135 pounds. Her BMI
is closest to _____ kg/m2.
19

23
26
29
Weight lifting stresses the muscles, causing them to adapt by
increasing in size and strength. This process is called
atrophy.
hypertrophy.
megalomia.
tonia.
What nutrient can be used to produce energy in the absence of
oxygen?
B vitamins
lactic acid
glucose
protein
fatty acids

Which of the following is NOT a characteristic of the female athlete
triad?
Amenorrhea
Disordered eating
Improved bone density
Low percentage of body fat
Endurance athletes should focus on replenishing which fuel store in
the body prior to the next workout?
Amino acids in the liver
Creatine phosphate
Fatty acids in the muscle
Glycogen in the muscle and liver

The most common symptom of overtraining syndrome is
elevated body temperature (running a fever).
fatigue, even at rest.
thirst that is not relieved by drinking fluids.
urine is concentrated (dark yellow color).
Aerobic exercise is considered to be at an intensity of _____ % of
maximum heart rate.
10-30%
40-70%
60-85%
90-100%
Based on the information depicted in this visual, which of the
During the first few seconds of exercise, the muscles get energy from
stored ATP.
After about 10 minutes, most of the ATP used to fuel exercise is
produced by anaerobic metabolism.

In about 2 minutes, anaerobic metabolism of glucose becomes the
predominant source of ATP.
Very early in exercise, creatine phosphate is broken down to produce
ATP.
**********************************************************************************
Complete the Material: Food Journal for the week.
Submit the completed worksheet to your facilitator.
**********************************************************************************
SCI 220 Week 5 Food Safety (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 food-borne
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
• 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
• 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

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 Include criteria 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.
• 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)

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.
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*
SCI 220 Week 5 Quiz
Based on the information presented in this graphic, which of the

Pregnant teens are at increased risk of all of the following EXCEPT
for
The dietary requirements for which of the following nutrients increase
during pregnancy to support new cell growth in the mother and the
fetus?
Which of the following statements is FALSE?
Which of the following is the hormone that stimulates milk
production in a woman who has just given birth?
Which of the following nutrients make up the majority of an infant’s
diet during the first 6 months of life?
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?
Which of the following statements regarding weight gain during
pregnancy is FALSE?
Which of the following statements about feeding infants is true?
Cow’s milk should never be fed to infants because it is too high in
______ and too low in ______.
Infection with which bacteria can cause a spontaneous abortion in a
pregnant woman?
Between _____ degrees Fahrenheit, bacteria will multiply the most
rapidly.
The _____monitor and investigate the incidence and causes of food-
borne diseases.
Refrigerating eggs:

At what step in this process are normal prions converted into
abnormal prions?
Modified atmosphere packaging (stocktickerMAP) accomplishes all
of the following EXCEPT:
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?
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.
The Delaney Clause is
Each of the following is a reason why the same food can make one
person sick and not another EXCEPT:
Xerophthalmia, as shown in this visual, is a leading cause of
preventable blindness due to a deficiency of
Photo Credit: ISM/Phototake
A lack of iron reduces the amount of _____ produced, and thus lowers
the blood’s ability to deliver oxygen.
Americans go hungry in a land of plenty due to the following
EXCEPT:
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?

Programs that foster economic development and ensure access to
food, shelter, and medical care have been shown to cause _____ in
birth rates.
Which of the following is an example of an expected positive effect
of nutrition transition:
Minerals and fossil fuels are examples of ______ resources.
The largest USDA program designed to make sure that all people
have adequate diets in the U.S. is:
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?
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
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.
**********************************************************************************

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