SCI 220 Entire Course New Flashcards
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UOP SCI 220 Week 2 Food Intake 3 Days (2 Papers) NEW
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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.
Write a 750- to 1,050-word paper that addresses the following points about your 3-day food intake:
• 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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UOP SCI 220 Week 5 Life Stages Nutrition Presentation (2 PPT) NEW
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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.
The Grading Guide for Life Stages Nutrition Presentation will be used for this assignment.
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UOP SCI 220 Week 4 The 3 Day Activity Analysis (2 Papers) NEW
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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.
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UOP SCI 220 Week 5 Food Safety (2 Papers) NEW
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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
• 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.
o How could this illness have been prevented?
o Based on the incubation period and symptoms of the illness, what is the most likely microorganism responsible for this illness?
o Describe the temperature danger zone.
o How could Martha have sped up the cooling process of the lasagna?
o If the leftover lasagna was thoroughly reheated, (which it was), how did it still lead to food-borne illness?
Scenario 3
• 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.
o What could be the cause of Sally and her family members’ illness?
o How could this illness have been prevented?
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UOP SCI 220 Week 3 Mineral and Water Function Essay (2 Papers) NEW
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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.
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UOP SCI 220 Week 3 Fat and Water Soluble Vitamins Presentation (2 PPT) NEW
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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.
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UOP SCI 220 Week 2 Carbohydrate Pamphlet (2 PPT) NEW
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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.
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UOP SCI 220 Week 2 Carbohydrate Pamphlet (2 PPT) NEW
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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
UOP SCI 220 Week 1 Food Label and Health (2 Papers) NEW
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In this assignment you will analyze food labels, list the nutrient classes and their functions, and summarize the consequences of overnutrition and undernutrition.
Complete the Food Label and Health assignment by providing a response of at least 300 words in APA format to this assignment. Include the following:
1. Discuss what the 5/20 rule is according to the Food Label and You video. Include an example of a food label from your own pantry, clearly stating how the rule applies to specific nutrients on the food label.
2. Outline how the 5/20 rule would be applied to at least two chronic diseases. For the diseases mentioned which nutrients should be reduced or increased?
3. Discuss the proposed Food Label changes outlined in the Textbook explaining how the changes would help consumers understand food labels more effectively.
4. Examine the food labels for three food items in your own pantry or refrigerator. Name the food products and build a list or a chart, indicating the following components:
1. Total calories per serving
2. Percentage of calories from fat
3. Total amount of carbohydrates (in grams)
4. Total amount of protein (in grams)
5. Total amount of fiber (in grams)
5. From your knowledge of nutrient intake and their associated chronic disease risk, are there changes you would make for the food labels examine
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UOP SCI 220 Week 1 Fast Food Analysis (2 Papers) NEW
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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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UOP SCI 220 Entire Course (NEW)
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SCI 220 Week 1 Fast Food Analysis (2 Papers) NEW
SCI 220 Week 1 Food Label and Health (2 Papers) NEW
SCI 220 Week 2 Carbohydrate Pamphlet (2 PPT) NEW
SCI 220 Week 2 Food Intake 3 Days (2 Papers) NEW
SCI 220 Week 3 Fat and Water Soluble Vitamins Presentation (2 PPT) NEW
SCI 220 Week 3 Mineral and Water Function Essay (2 Papers) NEW
SCI 220 Week 4 Body Fat and Eating Disorders (2 Papers) NEW
SCI 220 Week 4 The 3 Day Activity Analysis (2 Papers) NEW
SCI 220 Week 5 Food Safety (2 Papers) NEW
SCI 220 Week 5 Life Stages Nutrition Presentation (2 PPT) NEW
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SCI 220 Week 4 Body Fat and Eating Disorders (2 Papers) NEW
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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?
