SCI 228 Entire Course New Flashcards
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SCI 228 Week 3 iLab
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SCI 228 Week 3 iLab
1) Describe the healthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
a. 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.)
b. 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.
c. 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.
2. Describe the unhealthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
a. 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.)
b. 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.
c. 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.
SCI 228 Week 3 Quiz
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SCI 228 Week 3 Quiz
(TCO 3) Triglycerides are classified by:
(TCO 3) Which of the following describes lipids?
(TCO 6) Which of the following statements is TRUE about trans fatty acids?
(TCO 6) Where in the body are the majority of triglycerides stored for future energy needs?
(TCO 6) Diets high in trans-fatty acids are associated with:
(TCO 5) Which of the following statements is FALSE?
(TCO 5) The process through which mRNA copies genetic information from DNA and carries it to the ribosome is called:
(TCO 5) Proteases are:
(TCO 5) Two amino acids are joined together by a peptide bond to form a dipeptide. What is the by-product of this process?
(TCO 5) Conduction of nerve signals and contraction of muscles depend on the proper balance of:
SCI 228 Week 3 Quiz
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SCI 228 Week 3 Quiz
(TCO 3) Triglycerides are classified by:
(TCO 3) Which of the following describes lipids?
(TCO 6) Which of the following statements is TRUE about trans fatty acids?
(TCO 6) Where in the body are the majority of triglycerides stored for future energy needs?
(TCO 6) Diets high in trans-fatty acids are associated with:
(TCO 5) Which of the following statements is FALSE?
(TCO 5) The process through which mRNA copies genetic information from DNA and carries it to the ribosome is called:
(TCO 5) Proteases are:
(TCO 5) Two amino acids are joined together by a peptide bond to form a dipeptide. What is the by-product of this process?
(TCO 5) Conduction of nerve signals and contraction of muscles depend on the proper balance of:
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SCI 228 Week 4 Midterm
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SCI 228 Week 4 Midterm
(TCO 1) Which of the following nutrients is the most energy dense?
(TCO 1) Which of the following are examples of carbohydrate-rich foods?
(TCO 1) What element makes protein different from carbohydrate and fat?
(TCO 1) Which of the following BESTdescribes minerals?
(TCO 1) Which of the following is an example of an organic micronutrient?
(TCO 1) Which of the following is NOTa primary function of dietary protein?
(TCO 2) Overconsumption of ________ has the greatest potential for toxicity.
(TCO 2) What percentage of deaths in the United States can be attributed to unhealthy lifestyle behaviors such as smoking, alcohol misuse, physical inactivity, and unbalanced diet?
(TCO 2) Jack is a college athlete who requires 2,800 kilocalories a day to support his total energy needs. Even thought Jack likes many different foods and makes it a point to try new things, he only consumes approximately 1,600 kilocalories a day. Which one of the characteristics of a healthy diet is Jack missing?
(TCO 2) What is at the base of the Healthy Eating Pyramid?
(TCO 2) Which group of nutrients would be found in the foods at the base of the Food Guide Pyramid?
(TCO 2) On average, Americans eat ________ commercially prepared meals each week.
(TCO 3) Immediately after absorption, what circulatory system carries most of the fat-soluble nutrients?
(TCO 3) Which of the following is NOT an accessory organ of digestion?
(TCO 3) In which of the following food sources would a consumer look for the statement “Live Active Cultures,” indicating that the product is a rich source of probiotics?
(TCO 3) What is the primary cause of peptic ulcers?
(TCO 4) The term complex carbohydrates refers to:
(TCO 4) Diabetes is a condition in which the body doesn’t process ________ properly.
(TCO 4) After a meal, which hormone is responsible for moving glucose into the body’s cells?
(TCO 4) Peggy Sue’s doctor wants to screen her for reactive hypoglycemia. If her doctor’s suspicions are correct and Peggy Sue does have reactive hypoglycemia, what would you expect her blood glucose concentration to be at approximately TWO HOURS after she had begun her glucose tolerance test?
(TCO 4) Lactose intolerance is due to a(n):
(TCO 4) ________ is a highly branched arrangement of glucose molecules found in liver and skeletal muscle cells.
(TCO 4) Gluconeogenesis is:
(TCO 4) Which of the following BESTdescribes the glycemic index?
(TCO 1-6) Which of the following is NOT an advantage of using biopesticides?
(TCO 1-6) Foods most commonly associated with Salmonella intoxication are:
(TCO 1-6) Which of the following is FALSE regarding the prion that causes mad cow disease?
(TCO 1-6) Ninety (90) percent of all food allergies are due to the ________ found in foods.
(TCO 1-6) Which of the following is responsible for food spoilage?
(TCO 1-6) Which of the following describes the prevailing theory in the development of food allergies?
(TCO 1-6) Which of the following preservatives is(are) commonly used to prevent rancidity in oils and fats?
(TCO 1-6) Which of the following is an example of food intoxication?
(TCO 1-6) A cyclic food allergy is one that:
(TCO 5) Which of the following is NOT true of fats?
(TCO 5) Which of the following foods is the richest source of omega-3 fatty acids?
(TCO 5) Sex hormones and adrenal hormones are substances derived from which class of lipid?
(TCO 5) ________ are the major form of fat in both food and the body.
(TCO 5) Where in the body are the majority of triglycerides stored for future energy needs?
(TCO 5) All of the following are major classes of dietary lipids EXCEPT:
(TCO 5) Which of the following food items would contain the highest amount of dietary cholesterol?
(TCO 5) The vast majority of fat digestion and absorption occurs in the:
(TCO 6) Which of the following is a genetic disorder resulting in debilitating protein abnormalities?
(TCO 6) All of the following are examples of protein hormones EXCEPT:
(TCO 6) Which part of an individual amino acid distinguishes it from other amino acids?
(TCO 6) The specific function of a protein is determined by:
(TCO 6) Oligopeptides are a string of ________ amino acids.
(TCO 6) Which of the following is NOT typically a nutrient of concern for vegans?
(TCO 6) Proteases are:
(TCO 6) All of the following are parts of an amino acid molecule EXCEPT:
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SCI 228 Week 2 Quiz
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SCI 228 Week 2 Quiz
(TCO 1) A disaccharide is formed by the chemical bonding of:
(TCO 1) The term complex carbohydrates refers to:
(TCO 1) What is the major monosaccharide found in the body?
(TCO 2) Which of the following is the preferred fuel for most body functions?
(TCO 2) A diet low in fiber is associated with an increased risk of developing:
(TCO 2) Which of the following BEST describes the glycemic index?
(TCO 3) Which artificial sweetener was almost banned because of a proposed relationship with bladder cancer in experimental animals?
(TCO 3) Sean is planning to bake a batch of chocolate chip cookies for his girlfriend. Which of the following artificial sweeteners would be the best substitute for the sugar in the recipe?
(TCO 3) Which of the following is NOT characteristic of Type II diabetes?
(TCO 4) Which of the following ethnic groups has the LOWEST incidence of lactose intolerance?
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SCI 228 Week 2 iLab
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SCI 228 Week 2 iLab
Select a sweetener, Explore the history of the sweetener (include all of the background on this ingredient-when it was discovered, its composition by whom it was discovered, its chemical makeup, its first use, its sweetening capabilities and what foods it can be used in).
Discuss safety and the sweetener that you have selected.
Examine the relationship between the sweetener that you have selected and obesity.
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SCI 228 Week 1 Quiz
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SCI 228 Week 1 Quiz
TCO 1) Which statement is FALSE concerning the field of nutrition?
(TCO 1) On average, Americans eat ________ commercially prepared meals each week.
(TCO 1) Including fiber in your diet is beneficial to your GI tract, but consuming excess amounts of fiber can result in the loss of nutrients. This statement is an example of which of the factors to consider in planning diets?
(TCO 1) What element makes protein different from carbohydrates and fat?
(TCO 3) Collectively, the nerves of the gastrointestinal tract are referred to as:
(TCO 3) Barbara has just been diagnosed with celiac disease. Which of the following foods would be most dangerous for her to consume?
(TCO 3) An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella.
(TCO 3) A cyclic food allergy is one that:
(TCO 3) The easiest and most effective way to prevent food-borne illnesses is to:
(TCO 3) Why is rBGH given to many U.S. dairy cows?
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SCI 228 Week 1 iLab
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SCI 228 Week 1 iLab Answer the following questions and submit through the week 1 lab drop box using Microsoft Word. Describe the location and function of each of the following organs: Appendix Gallbladder Liver Descending colon Anal canal Small intestine Transverse colon Parotid salivary gland Esophagus Ascending colon Stomach Pharynx Define the following terms: propulsion Absorption Chemical digestion Mechanical digestion
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SCI 228 Entire Course With Final Exam
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SCI 228 Entire Course With Final Exam SCI 228 Week 1 iLab SCI 228 Week 1 Quiz SCI 228 Week 2 iLab SCI 228 Week 2 Quiz SCI 228 Week 3 Constitution Day Extra Credit SCI 228 Week 3 iLab SCI 228 Week 3 Quiz SCI 228 Week 4 Assignment SCI 228 Week 4 Midterm SCI 228 Week 5 iLab SCI 228 Week 5 Quiz SCI 228 Week 6 iLab SCI 228 Week 6 Quiz SCI 228 Week 7 iLab SCI 228 Week 7 Quiz SCI 228 Week 8 Final Exam
