SCI/220

HUMAN NUTRITION

The Latest Version A+ Study Guide

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SCI 220 Entire Course Link
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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 500
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:
a. Total calories per serving
b. Percentage of calories from fat
c. Total amount of carbohydrates (in grams)
d. Total amount of protein (in grams)
e. Total amount of fiber (in grams)
5. From your knowledge of nutrient intake and their associated chronic disease risk,
which of the food items you've examined would you keep & why? Which food
 items would you change? What changes would you make for the food labels
examined?

The Grading Guide for Food Label and Health will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

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. Answer the discussion questions below.

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.

Discussion Questions: After completing the option you chose, answer the
following in at least 200 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.
SCI 220 Week 1 Quiz in WileyPLUS

Complete the Week 1 Quiz in WileyPLUS

Test Bank, Question 1

Your answer is correct.

Which of the following is the best definition of essential nutrients?

Nutrients a person must consume to build muscle

Nutrients a person must consume in the diet to maintain health

Nutrients that should be taken as supplements

Nutrients that are provided by animal foods only

Test Bank, Question 3

Your answer is correct.

The term calorie is used in nutrition to mean the

amount of energy a food item provides when eaten.

amount of fat a food item contains.

heat contained within a food item.

 total nutrient content of a food item.

Test Bank, Question 6

Your answer is correct.

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.

Test Bank, Question 13

With the exception of _______, all the classes of nutrients are involved in forming and
maintaining the bodys structure.

carbohydrates

lipids

minerals
 vitamins

Test Bank, Question 22

Your answer is correct.

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.

Test Bank, Question 25

Which of the following represents the correct order of steps of the scientific method?

Conduct the experiment, develop a hypothesis, form a theory, make an observation

Develop a hypothesis, conduct the experiment, make an observation, form a theory

Form a theory, conduct the experiment, develop a hypothesis, make an observation

 Make an observation, develop a hypothesis, conduct the experiment, form a theory

Test Bank, Question 50

Your answer is correct.

Alcohol, although it is not a nutrient because it is not needed for life, provides about 7
calories per gram.

True

False

Test Bank, Question 2

The set of health promotion and disease prevention objectives that is revised every 10
years are the ________________.

Dietary Allowances

Healthy People objectives

USDA Food Guidance System

US Diet Requirements
Test Bank, Question 7

The DRI that is most commonly used to determine the nutritional value of individual diets
are the:

Adequate Intakes.

Estimated Average Requirements.

Recommended Dietary Allowances.

Tolerable Upper Intake Levels.

Test Bank, Question 8

Your answer is correct.

As intake rises above the UL, the likelihood of _____ increases.

deficiency

normalcy

toxicity

nutrient density

Test Bank, Question 13

 Your answer is correct.

All of the following are nutrient-dense protein sources EXCEPT:

almonds.

bananas.

black beans.

sunflower seeds.

Test Bank, Question 23

Your answer is correct.

Discretionary calories come from:

alcohol and added sugars.

added sugars and solid fats.

alcohol and solid fats.

Alcohol, added sugars, and solid fats.

Test Bank, Question 36

Your answer is correct.

Overt nutrient deficiencies are now rare in the United States.

 True

False

Test Bank, Question 1

Your answer is correct.

Which of the following is the correct order, from smallest unit to largest?

atoms cells molecules tissues

atoms molecules cells tissues

cells molecules tissues cells

molecules atoms cells tissues

Test Bank, Question 3

The pancreas is part of the endocrine system and also part of the digestive system.

True

False

Test Bank, Question 8

 Your answer is correct.

Proteins are broken down into _____ whereas fats are digested mostly into _____.

amino acids, sugars

amino acids, fatty acids

fatty acids, sugars

glucose, vitamins

Test Bank, Question 34

Which of the following is NOT an end result of chemical digestion?

Amino acids

Fatty acids

Glucose

Protein

Test Bank, Question 17

Your answer is correct.

Enzymes are substrate specific, meaning that lipases will only digest lipids.

True

False

Test Bank, Question 21

Your answer is correct.

Bicarbonate neutralizes the acid in chyme, which allows ___ from the pancreas and small
intestine to function.

capillaries

enzymes

hormones

lacteals

Test Bank, Question 15

Your answer is correct.

_____ lubricates, moistens, and protects the cells within the mucosa.

Bile
 Enzymes

Lumen

Mucus

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.
Include information 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.

SCI 220 Week 2 Food Intake: 3 Days (1)

Record food intake and activities performed for three days. The iProfile will be utilized to
analyze the 3-day Food Intake Record. The Activities data will be analyzed during Week
4.
Enter your food intake for three full days using the food journal within iProfile.

Follow the WileyPLUS iProfile instructions. Save this information.

Access the Intake Spreadsheet within the reports menu. Select start and end dates in
the calendar at the top of the screen. The intake spreadsheet will calculate and display
the average for the three days. Attach a screenshot of your report or export the report
using Excel or PDF.

Write a paper of at least 750 words 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
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 iProfile?
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 meals? Which provide
the least? Identify trends in your food choices that might affect your fiber
intakes.
Dietary modifications
o What changes might you make to increase the fiber in your diet?
o How might insufficient or excessive amounts of proteins, carbohydrates,
fats, or fiber contribute to health or illness? Provide examples.
o What have you learned about your diet?
Cite three references other than the course text.

Format your paper consistent with APA guidelines.

Include an explanation on the links between theory and relevant examples.

The Grading Guide for Food Intake - 3-Days will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

SCI 220 Week 2 Food Intake: 3 Days (2)

Record food intake and activities performed for 3 days (one weekend & 2 week days).
The iProfile will be utilized to analyze the 3-day Food Intake Record. The Activities data
will be analyzed during Week 4. (NOTE: You may use www.ChooseMyPlate.gov for this
assignment but make sure that you generate the same reports & include attachments).

Enter your food intake for three full days using the food journal within iProfile.

Follow the WileyPLUS iProfile instructions. Save this information.

Access the Intake Spreadsheet within the reports menu. Select start and end dates in
the calendar at the top of the screen everytime you generate a report. The intake
spreadsheet will calculate and display the average for the three days.

Generate the following reports (use average for 2-3 days; export the report using Excel or
PDF) and submit as attachment (at least 2):

1. Nutrient Intake versus DRI (Dietary Reference Intake)

2. Macronutrient Distribution versus AMDR (Acceptable Macronutrient Distribution

Ranges)

3. Food Intake by Food Group

4. Food Intake of a Single Nutrient (do this for carbohydrate, protein, & fat).

Write a paper of at least 800 words that addresses the following points about your 3-day
food intake:

A. Common Food Sources of Macronutrient (Carbohydrate, Protein, Fat). Use data on

"Food Sources of a Single Nutrient".
 Which foods in your recorded daily intake provide carbohydrates? Which provide
lipids ? Which provide proteins?
Is the protein in each food you ate complete or incomplete, combining to become
complementary? Why is this important?

B. Comparison of Your Nutrient Intake with your Dietary Reference Intake (DRI)
Review how your recorded protein, carbohydrate, and lipid intake compares with
the recommendations of the dietary reference intake. How much of your daily
recommended protein, carbohydrates, and lipid intake did you achieve?
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?
What do the amounts of cholesterol, saturated fat, and omega-three fatty acids
tell you about the quality of your fat sources?

C. Macronutrient intake ranges

What percentages or proportion of your total calories are provided by
carbohydrates, proteins, & fat? 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?

D. 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.

E. Implications, Dietary modifications & Conclusion

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? What changes might you make to
improve your overall diet?

Cite three references other than the course text.

Format your paper consistent with APA guidelines.

Include an explanation on the links between theory and relevant examples.

The Grading Guide for Food Intake - 3-Days will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

SCI 220 Week 2 Quiz in WileyPLUS

Complete the Week 2 Quiz in WileyPLUS

Test Bank, Question 4

Your answer is correct.

Which of the following would not lessen the amount of fat consumed?

Choosing chicken instead of beef

Consuming fewer eggs

Eating fruit instead of vegetables

Switching to low-fat milk from whole milk

Test Bank, Question 10

Your answer is correct.

The phospholipid lecithin is used to synthesize:

acetylcholine

plant sterols
 testosterone

Vitamin D

Test Bank, Question 11

Your answer is correct.

__________ is needed in the body to make vitamin D, bile acids, and cortisol.

Cholesterol

Triglyceride

Phospholipid

Lipase

Test Bank, Question 20

Your answer is correct.

After long-chain fatty acids have been absorbed into the mucosal cells, they are re-
assembled into:

cholesterol

fat-soluble vitamins

micelles
 triglycerides

Test Bank, Question 23

Your answer is correct.

Bile is:

produced by the liver

stored in the gallbladder

released in the small intestine

All of these

Test Bank, Question 32

Your answer is correct.

Which lipoprotein has the highest proportion of triglyceride?

Chylomicron

HDL

LDL

VLDL

Test Bank, Question 1

 Your answer is correct.

In general, plant proteins are used _____ efficiently as animal proteins to build proteins in
the human body.

less

equally as

more

Test Bank, Question 4

A diet that includes a variety of plant proteins can easily meet most peoples protein
needs.

True

False

Test Bank, Question 10

Your answer is correct.

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

Test Bank, 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.

Test Bank, Question 29

Your answer is correct.

If there is a shortage of an essential amino acid in the body, the absence of that amino
acid limits protein synthesis.
 True

False

Test Bank, Question 42

Your answer is correct.

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

Test Bank, Question 43

Kwashiorkor is an overall energy deficiency whereas marasmus is a protein deficiency.

True

False
Test Bank, Question 1

Your answer is correct.

Which of the following is an example of an unrefined food?

Buttermilk pancake

Cornflakes cereal

Oatmeal

White bread

Test Bank, Question 6

Your answer is correct.

Some foods made with refined grains can contain more of some nutrients and less of
others than foods made from whole grains.

True

False

Test Bank, Question 10

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.

Test Bank, Question 12

Your answer is correct.

Glycogen is the storage form of glucose in plants.

True

False

Test Bank, Question 16

Maltose and lactose are examples of complex carbohydrates.

True

False
Test Bank, Question 17

Your answer is correct.

_____ cannot be digested by human digestive enzymes.

Fiber

Glycogen

Maltose

Starch

Test Bank, Question 26

Your answer is correct.

People who are lactose intolerant:

do not produce enough insulin.

have an allergic reaction to lactose.

have inadequate production of the enzyme lactase.

produce excess amounts of pancreatic enzymes.

SCI 220 Week 3 Fat- and Water-Soluble Vitamins Presentation

(1)
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.

Click the Assignment Files tab to submit your assignment.

SCI 220 Week 3 Fat- and Water-Soluble Vitamins Presentation

(2)
Option 1: Analysis of Vitamin Intake

Using your food intake data from your week 2 assignment, identify at least 5
vitamins that you are interested in.
Create a 7- to 10-slide Microsoft PowerPoint presentation that includes the following:
A title slide
An introductory slide
Comparison of your intake of those vitamins in relation to your dietary
recommendations. Cite data from your dietary analysis or present in tabular
form.
Identity factors that could account for those results. For instance, why certain
vitamins are too high or too low.
What are high nutrient sources of these vitamins?
What recommendations OR if your intake is already adequate, wjhat changes
would you incorporate to provide cariety in your food choices?
What are the associated deficiency risks and/or toxicity risks of each vitamin?
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.

Include a reference slide with citations in APA format.

Include clip art and a background image.

Option 2: Review of Vitamins

Create a 7- to 10-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.

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.

Click the Assignment Files tab to submit your assignment.

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.

Click the Assignment Files tab to submit your assignment.

SCI 220 Week 3 Quiz in WileyPLUS

Complete the Week 3 Quiz in WileyPLUS

Test Bank, Question 5

Your answer is correct.

Too much water is a problem for the human body because it can change the osmotic
balance.
 True

False

Test Bank, Question 6

Your answer is correct.

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.

Test Bank, Question 9

Your answer is correct.

Dehydration occurs when water loss exceeds water intake.

True

False

Test Bank, Question 18

 Your answer is correct.

Dehydration due to diarrhea is a major cause of child death in the developing world.

True

False

Test Bank, Question 20

Which of the following does NOT increase a persons need for water?

Following a high-fiber diet

Following a low-sodium diet

Following a high-protein diet

Competing in a local 5K run

Test Bank, Question 22

A deficiency of a trace mineral is just as damaging to your health as a deficiency of a

major mineral.
 True

False

Test Bank, Question 25

Your answer is correct.

In general, minerals in plant foods have an absorption rate that is _______ than that in
animal foods.

higher

the same

lower

Test Bank, Question 27

A woman of childbearing years who is not pregnant has _______ absorption rate of
calcium as compared to a woman who is pregnant.

a higher

the same

a lower
Test Bank, Question 29

Your answer is correct.

Which of the following minerals help regulate fluid balance?

Sodium, potassium, and chloride

Sodium, potassium, and fluoride

Sodium, fluoride, and chloride

Sodium, chloride, and iodine

Test Bank, Question 39

Your answer is correct.

Outward symptoms of hypertension include which of the following?

Flushed face

Migraine headache

Impaired vision

There are no outward symptoms.

Test Bank, Question 1

Which of the following MyPlate food group is the richest source of vitamin D?
 Dairy

Fruits

Grains

Protein

Test Bank, Question 2

All of the following MyPlate food groups are good sources of vitamin B 12 except for the
_____ group.

Dairy.

Fruits.

Protein.

All of these are good sources of vitamin B12.

Test Bank, Question 4

Your answer is correct.

Vegetable oils, such as peanut, cotton, and corn oils, are good sources of vitamin E.

True

False

Test Bank, Question 11

Your answer is correct.

If the diet is chronically low in fat-soluble vitamins, the bioavailability of which vitamins will
be impacted most?

Folate and vitamin B12

Thiamin and riboflavin

Vitamins A and D

Vitamins C and E

Test Bank, Question 17

Your answer is correct.

All the B vitamins are coenzymes.

True
 False

Test Bank, Question 23

Your answer is correct.

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

Test Bank, Question 29

Your answer is correct.

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 bodys ability to produce ATP.

 Wernicke-Korsakoff syndrome is a thiamin toxicity.

Test Bank, Question 42

Your answer is correct.

High levels of homocysteine in the blood increases cardiovascular risk.

True

False

Test Bank, Question 45

Your answer is correct.

Low maternal folate intake increases the risk of birth defects called neural tube defects.

True

False

Test Bank, Question 53

Your answer is correct.

When Vitamin C intake is below 10 mg per day, the symptoms of _______ begin to appear.
 beriberi

pellagra

rickets

scurvy

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:
o 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.

Include references with citations in APA format.

The Grading Guide for 3-Day Activity Analysis will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

SCI 220 Week 4 Quiz in WileyPLUS

Complete the Week 4 Quiz in WileyPLUS

Test Bank, Question 3

Your answer is correct.

Weight lifting stresses the muscles, causing them to adapt by increasing in size and
strength. This process is called

atrophy.

hypertrophy.

megalomia.

tonia.

Test Bank, Question 5

Your answer is correct.

_____ are activities that specifically increase muscle strength, endurance, and size.

Yoga and pilates

Weight lifting and shoveling snow

Swimming and rowing

Jogging and walking

Test Bank, Question 9

Your answer is correct.

Which of the following is a result of regular exercise?

Increased risk for developing type 2 diabetes

Reduced blood pressure

Reduced bone density

Reduced HDL cholesterol levels

Test Bank, Question 14

The exercise recommendations to maintain a healthy body weight are _____ those
recommended to reduce risk of chronic disease.

greater than

the same as

less than

Test Bank, Question 20

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.

Test Bank, Question 21

Your answer is correct.

Resting between exercise sessions is important because it

allows the body to replenish energy stores.

repairs damaged tissues.

strengthens muscles.

All of these statements are true.

Test Bank, Question 35

Your answer is correct.

When an athlete hits the wall, which fuel has been depleted?
 Creatine phosphate

Fat

Glycogen

Protein

Test Bank, Question 41

Your answer is correct.

Aerobic training _____the size and _____ the number of mitochondria in cells.

decreases,
decreases

decreases, increases

increases, decreases

increases, increases

Test Bank, Question 48

Which of the following is NOT a characteristic of the female athlete triad?

 Amenorrhea

Disordered eating

Improved bone density

Low percentage of body fat

Test Bank, Question 59

Your answer is correct.

Glycogen stores and endurance are increased by increasing fat intake.

True

False

Test Bank, Question 8

Your answer is correct.

The more excess body fat you have, the greater your health risks.

True

False
Test Bank, Question 11

Your answer is correct.

William has a BMI of 26.5 kg/m2. He would therefore be classified as

normal weight.

obese.

overweight.

underweight.

Test Bank, Question 15

Your answer is correct.

_____ 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

Test Bank, Question 23

Your answer is correct.

If an adults energy expenditure is greater than their energy intake, you would expect that
the individual to _____ weight.

gain

lose

maintain his/her

Test Bank, Question 25

For most people, the majority of their total energy expenditure is from their

basal metabolism

energy intake

physical activity

thermic effect of food

Test Bank, Question 26

In general, non-exercise activity thermogenesis varies _____ between adult individuals.

 minimally

moderately

tremendously

not at all

Test Bank, Question 30

Your answer is correct.

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

Test Bank, Question 47

Your answer is correct.

For most people, a loss of 5-15% of body weight will significantly reduce disease risk.
 True

False

Test Bank, Question 51

Gloria is 5 feet 3 inches tall and her weight was 235 pounds. After one week of dieting, she
stepped on the scale and found she weighed 228 pounds. The rate of weight loss that she
experienced during this first week of dieting is within the range of recommended weight
loss.

True

False

Test Bank, Question 59

Weight-loss supplements that contain soluble fiber are proven to reduce weight.

True

False

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?

Include references with citations in APA format.

The Grading Guide for Body Fat and Eating Disorders will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

SCI 220 Week 5 Life Stages Nutrition Presentation (1)

Life Stages Nutrition Presentation

Pick a stage of life and obtain faculty approval

Pregnancy
Infancy
Childhood
Adolescent
Elderly

Create a 10- to 15-slide Microsoft PowerPoint presentation (excludes title and

reference slides) discussing the nutritional needs at different life stages. Include the
following in your presentation:
Discuss the nutrient & fluid needs for your specific stage of life & how to obtain
them or how to meet those needs
Describe special nutrition/health concerns or diseases associated with poor
nutrition during this life stage.
Provide some food safety tips that are particularly important at this age group.
You may address specific food safety issues such as proper storage of
breastmilk or formula (infants), listeriosis (pregnancy), packed lunches
(preschoolers), etc.
Recommend age-appropriate physical activity recommendations or physical
fitness tips.
Make recommendations for where readers might search for more information
regarding nutrition at this age group &/or food safety. Include at least two
 credible resources & a brief description of what it offers. This is a separate slide
from your reference list.

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.

Click the Assignment Files tab to submit your assignment.

SCI 220 Week 5 Class Presentation

You will be grouped based on your topic on life stages assignment.

Coordinate with your group/team to assign subtopics under your specific age/life stage.

Submit at least two of your slides for class presentation.

Note: While you will be presenting by age group, you will be graded individually.

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.
o Based on Scenario 1, what are the possible sources of food-borne
illness?
o 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.
o 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?

The Grading Guide for Food Safety will be used for this assignment.

Click the Assignment Files tab to submit your assignment.

SCI 220 Week 5 Life Stages Nutrition Presentation (2)

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.

Click the Assignment Files tab to submit your assignment.