Imagine yourself eating a ham and cheese sandwich. What steps take place with regard to digesting the sandwich?
THE DIGESTIVE SYSTEM
Imagine yourself eating a ham and cheese sandwich. What steps take place with regard to digesting the sandwich?
a) Make sure that the students can distinguish between mechanical and chemical digestion.
b) What role does HCL play with regard to protein digestion and bacteria?
c) What are the roles of the small and large intestines?
SCI228 Nutrition, Health & Wellness w/Lab
Week 2 Discussion
NUTRITION & PHYSICAL ACTIVITY
What are the benefits of regular physical activity?
For Discussions, create a 1 to 2 minute multimedia piece (for example, a video, poster, narrated PowerPoint, etc.) of your choosing and post it to the discussion to respond to the above question. Besides posting your individual multimedia piece, you must comment on 2 other students’ multimedia pieces (you are not required to record your comments, but can choose to use the text comment feature).
Remember, they must still be quality posts. Simply stating, “Nice job, I agree” is not sufficient. Examples of quality posts include:
Providing additional information to the discussion;
elaborating on previous comments from others;
presenting explanations of concepts or methods to help fellow students,
presenting reasons for or against a topic in a persuasive fashion,
sharing your own personal experiences that relate to the topic, and
providing a URL and explanation for an area you researched on the Internet.
SCI228 Nutrition, Health & Wellness w/Lab
Week 3 Discussion
LIPIDS
What is the role of fat in the diet?
SCI228 Nutrition, Health & Wellness w/Lab
Week 4 Discussion
FLUID AND ELECTROLYTES
Why is hydration so important to our survival?
For Discussions, create a 1 to 2 minute multimedia piece (for example, a video, poster, narrated PowerPoint, etc.) of your choosing and post it to the discussion to respond to the above question. Besides posting your individual multimedia piece, you must comment on 2 other students’ multimedia pieces (you are not required to record your comments, but can choose to use the text comment feature).
Remember, they must still be quality posts. Simply stating, “Nice job, I agree” is not sufficient. Examples of quality posts include:
Providing additional information to the discussion;
elaborating on previous comments from others;
presenting explanations of concepts or methods to help fellow students,
presenting reasons for or against a topic in a persuasive fashion,
sharing your own personal experiences that relate to the topic, and
providing a URL and explanation for an area you researched on the Internet.
SCI228 Nutrition, Health & Wellness w/Lab
Week 5 Discussion
DQ1 VITAMINS: TO TAKE OR NOT TO TAKE
What are dietary supplements?
DQ2 DIGITAL STUDY GUIDE PROJECT PEER REVIEW
Post a draft version of your Digital Study Guide to the discussion by Wednesday. Respond to at least 2 of your classmates’ posts and provide constructive feedback regarding their Digital Study Guides. Remember, feedback must be positive and provide suggestions on how to improve their Digital Study Guides. Improvements should include content, presentation and formatting.
SCI228 Nutrition, Health & Wellness w/Lab
Week 6 Discussion
WHAT IS A HEALTHY BODY WEIGHT?
What are the struggles with regard to a healthy body weight?
For Discussions, create a 1 to 2 minute multimedia piece (for example, a video, poster, narrated PowerPoint, etc.) of your choosing and post it to the discussion to respond to the above question. Besides posting your individual multimedia piece, you must comment on 2 other students’ multimedia pieces (you are not required to record your comments, but can choose to use the text comment feature).
Remember, they must still be quality posts. Simply stating, “Nice job, I agree” is not sufficient. Examples of quality posts include:
Providing additional information to the discussion;
elaborating on previous comments from others;
presenting explanations of concepts or methods to help fellow students,
presenting reasons for or against a topic in a persuasive fashion,
sharing your own personal experiences that relate to the topic, and
providing a URL and explanation for an area you researched on the Internet.
SCI228 Nutrition, Health & Wellness w/Lab
Week 7 Discussion
NUTRITION THROUGHOUT THE LIFECYCLE
What nutrients are important during various lifecycle stages?
SCI228 Nutrition, Health & Wellness w/Lab
Week 1 Lab
Dietary Reference Intakes
Lab Overview
Scenario/Summary
This week we will focus on the Dietary Reference Intakes and introduce you to the food groups, portions, and what you ideally should be aiming for a healthy diet.
Deliverables
Create your own MyPlate Plan using the ChooseMyPlate.gov (Links to an external site.) website. This exercise will introduce students to the food groups and portions considered in a healthy diet. Please submit as one Word document attachment.
Required Software
Please remember that all assignments need to be submitted as Word attachments, ending in doc, docx, rtf or pdf. Assignments with other endings, such as odt or wps, cannot be opened, so they cannot be reviewed and graded for course credit.
Use a personal copy or access the software at https://lab.devry.edu (Links to an external site.).
SCI228 Nutrition, Health & Wellness w/Lab
Week 2 Lab
Introduction to Carbohydrates and Physical Activity
Lab Overview
Scenario/Summary
Welcome to Lab 2.
The Week 2 Lab will challenge you, as it has to do with sweeteners and obesity. Current research has shown that there may be a relationship between the consumption of sweeteners and the rise in obesity, so this will be an opportunity to examine the facts and develop an opinion.
Please select one of the following sweeteners:
Sugar (sucrose)
Fructose
High Fructose Corn Syrup
Stevia
Equal
Splenda
Ace K
Another one that you can find on your own
Deliverables
Answer the following questions about the sweetener that you have selected.
Select a sweetener.
Explore the history of the sweetener (when it was developed, its composition).
Discuss safety and the sweetener that you have selected.
Examine the relationship between the sweetener that you have selected and obesity.
Required Software
Microsoft Office: Word
Use a personal copy or access the software at https://lab.devry.edu (Links to an external site.).
All Steps
SCI228 Nutrition, Health & Wellness w/Lab
Week 3 Lab
Introduction to Lipids and Protein
Lab Overview
Scenario/Summary
Welcome to Lab 3.
The goal of this assignment is to examine food available at fast-food establishments and examine dietary practices of the everyday consumer while reviewing key nutritional components.
Fast Food Menu Creation Overview
For this assignment, you have been asked to explore the nutritional value of menu items at a local fast-food restaurant. Using the available menu items, plan two meals: the healthiest meal possible and the unhealthiest meal possible. Both meals should include an entrée, a side, a beverage, and dessert.
Deliverables
Describe the healthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
Name the restaurant, and then write a nutritional analysis of the meal you have created. (Explain all of the nutrients found in the meal, like carbs, protein, fat, and some essential vitamins and minerals.)
Discuss your reaction to the analysis–make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if your meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc.). Please make sure this section is as detailed as possible.
How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.
In a Word document, please answer and discuss the following questions.
Describe the unhealthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
Name the restaurant, and then write a nutritional analysis of the meal you have created. (Explain all of the nutrients found in the meal, like carbs, protein, fat, and some essential vitamins and minerals.)
Discuss your reaction to the analysis–make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if your meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc.). Please make sure this section is as detailed as possible.
How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.
SCI228 Nutrition, Health & Wellness w/Lab
Week 5 Lab
Water: An Overlooked Essential Nutrient
Lab Overview
Scenario/Summary
The Week 5 Lab is a fun opportunity for you to evaluate the benefits of sports drinks versus water.
Deliverables
The title of your presentation is “Water: An Overlooked Essential Nutrient.” A law firm has requested that you introduce yourself, explain why you are at the firm, and discuss the value of hydration. Once those elements have been addressed, the goal of this Lab is to create an essay or handout that compares water, Gatorade, and Powerade on the following categories.
Daily recommendations
Nutrient content
Varieties/sources
Cost
Advantages of consumption (include research reviews)
Safety levels
Disadvantages of consumption (include research reviews)
Conclusion
Ultimately, you need to make a recommendation on which beverage meets the needs of the law firm, and you need to back your recommendation with three pieces of evidence.
SCI228 Nutrition, Health & Wellness w/Lab
Week 6 Lab
Introduction to a Healthy Body Weight and Disordered Weight Behaviors
Lab Overview
Scenario/Summary
To Assess Your Own Body Weight and Develop a Diet and Exercise Program.
Deliverables
Part 1
Define BMI: You must define BMI, though not just with a general definition indicating its relationship to height and weight. Please also do not forget to define the actual term BMI!
Part 2
Calculate BMI: Many students use an automated calculator to complete this part of the assignment. I will deduct points if I do not see the actual math calculations. Please include all stages of the math calculations associated with determining your BMI.
Part 3
Compare/Contrast BMI & Individual Plan: There are three sections to this part of the assignment, and for the first part, you need to designate where your BMI falls according to the standard tables (underweight, normal, overweight, obese). In the second part of the assignment, you need to develop a dietary plan for your BMI value, and for the most part, you need to be as detailed as possible. Basically, I would like to see a “day in your life” according to where your current BMI falls. You need to include how many calories you plan on taking in and why, and you also need to develop a day’s worth of eating with specific foods and portions. As far as the exercise plan, again, you need to be as specific as possible. The goal of this section is to develop a plan that incorporates all of the components of a sound fitness program (flexibility, endurance, strength training, body fat, and cardiovascular), as well as discuss specific exercises that you plan on doing. Basically, the goal is to produce a weekly plan, with specific exercises, that has all of the components of a sound fitness plan.
SCI228 Nutrition, Health & Wellness w/Lab
Week 7 Lab
Introduction to Lifecycle Nutrition & Chronic Disease
Lab Overview
Scenario/Summary
Students will select one lifecycle.
Prenatal
First year of infant’s life
Toddler
School age
Adolescence
Adult
Lactating female
Mature adult
Deliverables
Once a lifecycle has been selected, you will do the following three things.
Describe the lifecycle and the age to be in that lifecycle.
Describe nutritional challenges associated with that particular lifecycle.
Develop a diet specifically tailored to that stage of life (make sure to include all of the macronutrients [percentages of carbs, fats, and protein]), and explain the rationale. Do not forget to discuss specific nutrients that may be of concern during this particular lifecycle and elaborate on the reasons behind the issues and challenges associated with various nutrients.
*All things will be considered when grading, including calories, types and amounts of food, inherent challenges associated with the particular lifecycle, and solutions.
SCI228 Nutrition, Health & Wellness w/Lab
Week 6 Assignment
DIGITAL STUDY GUIDE
During week 2, your professor assigned the creation of a Digital Study Guide. The study guide must include 5-8 major concepts introduced in the earlier weeks. You might choose concepts that you found the most interesting. Or, you might choose the concepts that presented a challenge for you to understand. Or you might choose concepts according to a theme you selected. Or, you might create some clever, creative scheme to present 5-8 concepts that appeared in the chapters reviewed so far in our course.
To complete the Digital Study Guide, your completed guide must be a multimedia piece or some other downloadable audio/visual piece of content. Use your creativity.
Please review the Digital Study Guide Overview in Introduction and Resources for details.
SCI228 Nutrition, Health & Wellness w/Lab
Week 1 Quiz
Question 1 (TCO 1) The two overarching goals of ________ are to increase quality and years of healthy life and to eliminate health disparities.
Dietary Reference Intakes (DRIs)
the USDA
Healthy People 2010
the American Dietetic Association (ADA)
Question 2 (TCO 1) Aim for fitness, build a healthy base, and choose sensibly are general directives of:
The Food Guide Pyramid.
The Nutrition Facts Panel.
The Dietary Guidelines for Americans.
The Nutrition Recommendations for Canadians.
Question 3
(TCO 1) In which group are cheeses listed in the Exchange System?
Milk
Meat
Fruit
Starch
Question 4 (TCO 1) Which of the following is NOT a primary function of dietary protein?
Building new cells and tissues
Repairing damaged structures
Regulating metabolism and fluid balance
Serving as a primary source of energy for the body
Question 5 (TCO 3) What is the term that describes the process in which nutrients pass through the wall of the gastrointestinal tract?
Digestion
Absorption
Elimination
Segmentation
SCI228 Nutrition, Health & Wellness w/Lab
Week 2 Quiz
Question 1 (TCO 1) The simplest units of carbohydrates are called:
fatty acids.
amino acids.
monosaccharides.
calories.
Question 2 (TCO 1) A disaccharide is formed by the chemical bonding of:
two monosaccharides.
two polysaccharides.
one monosaccharide and one polysaccharide.
two oligosaccharides.
Question 3 (TCO 1) Major fructose sources include:
milk and cheese.
nuts and honey.
fruits and vegetables.
breads and cereals.
Question 4 (TCO 2) After a meal, which hormone is responsible for moving glucose into the body’s cells?
Glucagon
Estrogen
CCK
Insulin
Question 5 (TCO 2) In the body, the major storage sites for glycogen are the:
muscles and liver.
kidney and muscles.
liver and kidney.
liver and pancreas.
SCI228 Nutrition, Health & Wellness w/Lab
Week 3 Quiz
Question 1 (TCO 3) Which of the following is a rich source of polyunsaturated fatty acids?
Corn oil
Coconut oil
Beef fat
Butter
Question 2 (TCO 3) The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called:
emulsification.
pressurization.
hydrogenation.
deamination.
Question 3 (TCO 6) To facilitate the digestion of dietary fats, the gallbladder stores and releases a substance known as:
lipase.
bile.
hydrochloric acid.
bicarbonate.
Question 4(TCO 6) The production of endogenous VLDL is decreased by:
exercise.
simple sugars.
extra calories.
dietary cholesterol.
Question 5 (TCO 6) Which of the following statements is TRUE about trans fatty acids?
They are made by the body in large quantities.
Their amounts are not currently required on food labels.
They decrease the risk of developing heart disease.
They result from the hydrogenation process.
SCI228 Nutrition, Health & Wellness w/Lab
Week 4 Midterm Quiz
Question 1 (TCO 1) An increased risk for obesity, heart disease, and Type 2 diabetes is associated with:
diets high in saturated fats.
diets low in fiber, fruits, vegetables, and whole grains.
diets high in monounsaturated fats and dairy products.
both diets high in saturated fats and diets low in fiber, fruits, vegetables, and whole grains.
Question 2 (TCO 1) Which of the following is NOTa primary function of dietary protein?
Building new cells and tissues
Repairing damaged structures
Regulating metabolism and fluid balance
Serving as a primary source of energy for the body
Question 3 (TCO 1) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast?
492 kilocalories
582 kilocalories
917 kilocalories
1,107 kilocalories
Question 4 (TCO 1) Vitamins are classified into two groups, ________ and ________.
fat soluble; water soluble
microsoluble; macrosoluble
nutritive; nonnutritive
major; trace
Question 5 (TCO 1) Which of the following is an example of disease that is directly caused by a nutritional deficiency?
Anemia
Cancer
Osteoporosis
Heart disease
Question 6 (TCO 1) The ________ are a diverse group of organic substances including triglycerides, phospholipids, and the sterols.
carbohydrates
lipids
vitamins
proteins
Question 7 (TCO 2) The term “sin tax” refers to:
related health consequences of consuming 100 extra kilocalories each day.
a small, sales tax placed on unhealthful items (cigarettes, alcohol) to generate revenue for health programs.
revenues generated from the sales of junk food items in public school vending machines.
costs of the recent obesity lawsuits targeting fast food manufactures.
Question 8 (TCO 2) Which of the following professional titles has no definition or laws regulating it?
Registered Dietitian
medical doctor
licensed nutritionist/dietitian
nutritionist
Question 9 (TCO 2) The ________ is most responsible for prompting individuals to seek food.
stomach
small intestine
hypothalamus
mouth
Question 10 (TCO 2) The diet planning tool developed by the USDA and the USDHHS to help reduce the risk of developing chronic disease is the:
Food Guide Pyramid.
Dietary Guidelines for Americans.
5-A-Day for Better Health Program.
DASH Diet.
SCI228 Nutrition, Health & Wellness w/Lab
Week 5 Quiz
Question 1 (TCO 3) The smallest and most unique unit of matter is a(n):
molecule.
atom.
free radical.
element.
Question 2 (TCO 3) Where does our body obtain the majority of its antioxidants?
Via sunlight
From the by-products of healthy metabolism
From the diet
Gastrointestinal microflora
Question 3 (TCO 7) Which water-soluble vitamin can regenerate Vitamin E after it has been oxidized?
Vitamin D
Vitamin B12
Vitamin C
Folate
Question 4 (TCO 7) Which of the following increases the RDA for Vitamin C?
Smoking cigarettes
Drinking alcohol
Being a vegan
Taking supplements of Vitamin C
Question 5 (TCO 7) Which of the following nutrients requires the most frequent consumption to assure adequate body stores?
Vitamin A
Vitamin E
Vitamin C
Beta-carotene
SCI228 Nutrition, Health & Wellness w/Lab
Week 6 Quiz
Question 1 (TCO 1) Chemicals that control hunger, appetite, and digestion include all of the following EXCEPT:
dopamine.
serotonin.
pepsin.
ghrelin.
Question 2 (TCO 2) Active people may require a greater intake than inactive people of all of the following vitamins EXCEPT:
riboflavin.
vitamin D.
vitamin B6.
thiamin.
Question 3 (TCO 3) Foods with the highest satiety value are high in:
carbohydrates.
fat.
protein.
water.
Question 4 (TCO 4) In which of the following events would carbohydrate loading be the most beneficial?
Weight lifting
Baseball game
Cross country skiing
100-yard dash
Question 5 (TCO 5) Which of the following BEST describes disordered eating?
A psychiatric condition that requires a physician’s diagnosis
Any condition in which one’s eating behavior changes more than six times per year
General term that describes a variety of abnormal or atypical eating behaviors
Any disorder in which one attempts to reduce one’s body weight below a healthy range
SCI228 Nutrition, Health & Wellness w/Lab
Week 7 Quiz
Question 1 (TCO 4) The average weight and height for a healthy newborn in the United States is:
5.5 pounds and 14-16 inches long.
6.5 pounds and 16-18 inches long.
7.5 pounds and 18-22 inches long.
8.5 pounds and 22-24 inches long.
Question 2 (TCO 4) A pre-term infant is one that is born:
weighing less than 5.5 lbs.
less than 17 inches long.
before 38 weeks’ gestation.
prior to the full development of the respiratory system.
Question 3 (TCO 5) What percentage of neural tube defects is related to the mother’s intake of folate before and during pregnancy?
25
30
50
70
Question 4 (TCO 6) Why is it crucial for the fetus to store adequate iron during gestation?
Breast milk is low in iron.
Iron from breast milk and formula is poorly absorbed.
The fetus loses a great deal of iron during delivery.
During the first month of life, the infant is unable to store iron.
Question 5 (TCO 7) The only thing that will cure preeclampsia is:
delivery of the infant.
hypertensive medication.
low-sodium diet.
bedrest.
SCI228 Nutrition, Health & Wellness w/Lab
Week 8 Final Quiz
Question 1 (TCO 1) The two overarching goals of ________ are to increase quality and years of healthy life and to eliminate health disparities.
Dietary Reference Intakes (DRIs)
USDA
Healthy People 2010
the American Dietetic Association (ADA)
Question 2 (TCO 1) Which of the following is responsible for food spoilage?
Oxygen
Heat
Light
All of these are responsible for food spoilage.
Question 3 (TCO 1) The type of study that observes a large population to determine factors that may influence nutritional habits and disease trends is called a (n):
case-controlled study
clinical trial
epidemiological study
animal study
Question 4 (TCO 1) The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 calories, with 55 calories coming from fat. Calculate the percentage of calories from fat in this product.
39%
55%
85%
Need more information to calculate.
Question 5 (TCO 2) The type of study that observes a large population to determine factors that may influence nutritional habits and disease trends is called a (n):
case-controlled study.
clinical trial.
epidemiological study.
animal study.
Question 6 (TCO 2) Which of the following is associated with diets high in added sugars?
Hyperactivity
Tooth decay
Diabetes
All of these
Question 7 (TCO 2) Without sufficient ________, the colon gets too little exercise and becomes weak.
calories
protein
fiber
water
Question 8 (TCO 3) Barbara has just been diagnosed with celiac disease. Which of the following foods would be most dangerous for her to consume?
Cornflakes
Rice cakes
Potatoes
Whole-wheat bread
Question 9 (TCO 3) Which of the following is exempt from standard food labeling regulations?
Coffee
Spices
Meat
All of these
Question 10 (TCO 3) The acidity of the stomach allows for all of the following EXCEPT:
preparing dietary carbohydrates for absorption in the small intestine.
protecting the human body from bacteria in food.
denaturing protein to allow its breakdown and absorption.
activating pepsin.
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