SCI228 Full Course

SCI 228 Week 1 Discussion 1 & 2

DQ 1

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?

DQ 2

What does food safety and technology have to do with me?

a) Food spoilage. How and why does it occur?
b) What are the four most important things when it comes to food safety?
c) Define organic foods and the process involved with becoming a certified
organic farm.

 

 

SCI 228 Week 2 Discussion 1 & 2

DQ 1

What role do carbohydrates play in the diet?

DQ 2

What are the benefits of regular physical activity?

 

 

SCI 228 Week 3 Discussion 1 & 2

DQ 1

What is the role of fat in the diet?

DQ 2

What role do proteins play in the body?

 

 

SCI 228 Week 4 Discussion 1 & 2

DQ 1

Why is hydration so important to our survival?

DQ 2

What happens to the body when it is dehydrated?

 

 

 

SCI 228 Week 5 Discussion 1 & 2

DQ 1

What is the role of the skeletal system?

DQ 2

What are dietary supplements?

 

 

SCI 228 Week 6 Discussion 1 & 2

DQ 1

What are the struggles with regard to a healthy body weight?

DQ 2

What causes one to have an eating disorder?

 

SCI 228 Week 7 Discussion 1 & 2

DQ 1

What nutrients are important during various lifecycle
stages?

DQ 2

What is a chronic disease, and what role does nutrition
play?

 

 

SCI 228 Week 1 Quiz 1

1. Question : (TCO 1) Which statement is FALSE concerning
the field of nutrition?

Nutrition is the study of how food nourishes the body.

Nutrition encompasses how we consume, digest, metabolize,
and store food.

Nutrition is an ancient science that dates back to the
fourteenth century.

Nutrition involves studying the factors that influence
eating patterns.

Question 2. Question : (TCO 1) Which of the following is NOT
required on a food label?

Sodium (mg/serving)

Calcium (mg/serving)

Dietary fiber (g/serving)

Total cholesterol (mg/serving)

Question 3. Question : (TCO 1) Which of the following is
FALSE?

Lipids are soluble in water.

Lipids include triglycerides, phospholipids, and sterols.

Lipids are comprised of carbon, hydrogen, and oxygen.

Lipids yield more calories per gram than carbohydrate or
protein.

Question 4. Question : (TCO 1) Which federal agency conducts
the National Health and Nutrition Examination Survey (NHANES) and the
Behavioral Risk Factor Surveillance System (BRFSS)?

USDA (United States Department of Agriculture)

CDC (Centers for Disease Control and Prevention)

ADA (American Dietetic Association)

NIH (National Institutes of Health)

Question 5. Question : (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 6. Question : (TCO 3) Collectively, the nerves of
the gastrointestinal tract are referred to as:

peptic nerves.

hepatic nerves.

enteric nerves.

gastric nerves.

Question 7. Question : (TCO 3) Which of the following is the
most common form of pesticides?

Insecticides

Herbicides

Fungicides

Biopesticides

Question 8. Question : (TCO 3) In which of the following
environments does Clostridium botulinum flourish?

Acidic

Alkaline

< 40 F

> 140 F

Question 9. Question : (TCO 3) The two types of fungi are:

molds and spongiforms.

yeasts and helminths.

prions and dioxins.

molds and yeasts.

Question 10. Question : (TCO 3) Which human organ system is
most affected by toxic levels of mercury?

Nervous

Renal

Cardiovascular

Digestive

 

 

 

SCI 228 Week 2 Quiz 2

Question 1. Question :

(TCO 1) Which of the following is a disaccharide?

Sucrose

Fructose

Galactose

Glucose

Question 2. Question :

(TCO 1) The simplest units of carbohydrates are called:

fatty acids.

amino acids.

monosaccharides.

calories.

Question 3. Question :

(TCO 1) Major fructose sources include:

milk and cheese.

nuts and honey.

fruits and vegetables.

breads and cereals.

Question 4. Question :

(TCO 2) After a meal, which hormone is responsible for
moving glucose into the body’s cells?

Glucagon

Estrogen

CCK

Insulin

Question 5. Question :

(TCO 2) ________ is a technique employed by some endurance
athletes to increase their storage of muscle glycogen.

Ketosis

Carbohydrate loading

Glycogen surging

Gluconeogenesis

Question 6. Question :

(TCO 2) Sugar alcohols are most often used in which of the
following products?

Diet sodas

Baked confections

Chewing gums

Infant formulas

Question 7. Question :

(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?

Aspartame

Saccharin

Sucralose

Olestra

Question 8. Question :

(TCO 3) Which of the following is associated with Type II
diabetes?

Autoimmune disease

Obesity

Prone to ketosis

Body fails to produce insulin

Question 9. Question :

(TCO 3) Which of the following is NOT characteristic of Type
II diabetes?

Arises most commonly during adulthood

Insulin resistance or insensitivity

Often associated with obesity

The least common form of diabetes

Question 10. Question :

(TCO 4) Yogurt is tolerated better than milk by many
lactase-deficient people because:

yogurt has no lactose.

bacteria in yogurt help digest the lactose.

it has a thicker consistency.

yogurt is acidic.

 

 

 

SCI 228 Week 3 Quiz 3

Question 1. Question :

(TCO 3) Which of the following fatty acids is generally
solid at room temperature?

Short-chain

Saturated

Monounsaturated

Polyunsaturated

Question 2. Question :

(TCO 3) Which of the following describes lipids?

Organic nutrients that are insoluble in water

Inorganic nutrients that are insoluble in water

Organic nutrients that are insoluble in fat

Inorganic nutrients that are insoluble in fat

Question 3. Question :

(TCO 6) Sex hormones and adrenal hormones are substances
derived from which class of lipid?

Fatty acids

Triglycerides

Phospholipids

Sterols

Question 4. Question :

(TCO 6) As of January 1, 2006, the U.S. Food and Drug
Administration will require food manufacturers to list ________ content on the
Nutrition Facts Panel of their products.

phospholipid

sterol

essential fatty acid

trans fatty acid

Question 5. Question :

(TCO 6) ________ are the major form of fat in both food and
the body.

Phospholipids

Triglycerides

Glycerols

Sterols

Question 6. Question :

(TCO 5) Which of the following foods is a source of complete
proteins?

Broccoli

Apple

Chicken

Whole grain bread

Question 7. Question :

(TCO 5) Per gram, which of the following foods would contain
the highest protein content?

Cooked carrots

Chicken

Skim milk

Whole-wheat bread

Question 8. Question :

(TCO 5) Two amino acids are joined together by a peptide
bond to form a dipeptide. What is the by-product of this process?

Ammonia

Water

Carbon dioxide

Hydrochloric acid

Question 9. Question :

(TCO 5) Which of the following is NOT a major function of
protein in the human body?

Maintaining fluid balance

Providing energy to the body

Growth and maintenance of new tissue

Synthesis of hormones

Question 10. Question :

(TCO 5) Vegetarian diets are associated with increased
consumption of ________.

carcinogens

antioxidants

prions

vitamins B12 and D

 

 

 

SCI 228 Week 5 Quiz 5

1. Question :

(TCO 3) What is an exchange reaction?

A reaction that produces free radicals

A two-part metabolic reaction that includes oxidation and
reduction steps

The first stage of cancer development, in which a cell’s DNA
mutates

A reaction that converts a provitamin into the metabolically
active form

Question 2. Question :

(TCO 3) Carbon and hydrogen are two examples of:

atoms.

antioxidants.

electrons.

nuclei.

Question 3. Question :

(TCO 7) The most powerful and abundant form of vitamin E is:

alpha-tocopherol.

beta-tocopherol.

gamma-tocopherol.

delta-tocopherol.

Chapter 8

Question 4. Question :

(TCO 7) The deficiency disease associated with Vitamin C is:

scurvy.

erythrocyte hemolysis.

night blindness.

Keshan disease.

Question 5. Question :

(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

Question 6. Question :

(TCO 8) Which of the following foods would be the best
dietary source of pre-formed Vitamin A?

Carrots

Egg

Cantaloupe

Rice

Question 7. Question :

(TCO 8) The phytochemical found in tomatoes and tomato
products is:

lycopene.

flavonoids.

phytoestrogens.

polyphenols.

Question 8. Question :

(TCO 8) Which of the following is our primary dietary source
of Vitamin D?

Seafood

Chicken

Green leafy vegetables

Milk

Question 9. Question :

(TCO 9) Mary G. is 60 years old and at risk for
osteoporosis. Which of the following dietary supplements would be the MOST
helpful to minimize bone loss?

Magnesium and fluoride

Vitamin K and fluoride

Calcium and phosphorus

Calcium and Vitamin D

Question 10. Question :

(TCO 9) The chronic overconsumption of ________ can result
in a biotin deficiency.

herbal tea

raw egg whites

natural licorice

grapefruit juice

 

 

SCI 228 Week 6 Quiz 6

Question 1. Question :

(TCO 1) Chemicals that control hunger, appetite, and
digestion include all of the following EXCEPT:

dopamine.

serotonin.

pepsin.

ghrelin.

Question 2. Question :

(TCO 2) Consuming an excess of _______ calories in one week
will result in a weight gain of one pound per week.

2,500

3,500

3,000

2,000

Question 3. Question :

(TCO 3) Which of the following BEST describes exercise?

Any movement produced by muscles that increases energy
expenditure

Maximal force or tension level that can be produced by a
muscle group

Leisure physical activity that is purposeful, planned, and
structured

Ability to move a joint fluidly through the complete range
of motion

Question 4. Question :

(TCO 4) Which of the following is not one of the
physiological effects of regular physical activity?

Decreases the action of insulin

Enhances gastric motility

Maintains and/or increases lean body mass

Increases high-density lipoprotein cholesterol (HDL)

Question 5. Question :

(TCO 5) What are the standard criteria used for diagnosing
an eating disorder?

Analysis of atypical food behavior

Disordered eating questionnaire

Behavioral Risk Factor Surveillance System

Diagnostic and Statistical Manual of Mental Disorders

Question 6. Question :

(TCO 6) What is meant by the notion that eating behaviors
are conditioned?

Eating habits affect our moods.

Previous experiences, such as those that occur during
childhood, affect our current responses to food and eating behaviors.

Food consumption only occurs in response to external
stimuli.

The intensity and duration of physical activity impacts our
response to food and eating habits.

Question 7. Question :

(TCO 7) Which of the following BEST describes why the body
reduces nonvital body functions in untreated anorexia nervosa?

There is insufficient estrogen to regulate these functions.

The body is trying to maintain normal body temperature.

The body needs to conserve energy.

The individual’s activity level is very low.

Question 8. Question :

(TCO 8) What percentage of U.S. women have bulimia nervosa?

1-4%

5-7%

7-12%

15-20%

Question 9. Question :

(TCO 9) For most adults, it is difficult to get adequate
nutrients if eating less than ________ kcals a day.

1,000-1,200

1,200-1,500

1,600-1,800

1,800-2,000

Question 10. Question :

(TCO 10) Currently, the best known treatment of eating
disorders is:

a team-management approach.

psychotropic medications.

IV therapy.

a high-calorie, high-protein diet.

 

 

 

SCI 228 Week 7 Quiz 7

Question 1. Question :

(TCO 4) From the third month to term, the developing human
is called a(n):

fetus.

embryo.

zygote.

blastocyst.

Question 2. Question :

(TCO 4) Recommended weight gain during pregnancy is based on
the:

mother’s weight at the end of the first trimester.

size of the fetus at three months’ gestation.

mother’s pre-pregnancy body mass index.

mother’s age.

Question 3. Question :

(TCO 5) To avoid ________ contamination during pregnancy,
fish consumption should not exceed 12 oz. a week.

mercury

lead

arsenic

nitrogen

Question 4. Question :

(TCO 6) Which DRI does NOT increase during pregnancy?

Zinc

Protein

Vitamin C

Vitamin D

Question 5. Question :

(TCO 7) The stimulus that is needed for continued and
sustained production of breast milk is:

high fluid intake by the mother.

high protein intake by the mother.

infant suckling.

ovulation.

Question 6. Question :

(TCO 8) The brain grows the most rapidly during the first
________ years of life.

two

five

eight

10

Question 7. Question :

(TCO 9) Which of the following is NOT a recommendation to
avoid allergies in children?

If a child has a negative reaction to a food, never offer it
to that child again.

Introduce new foods one at a time.

Rotate foods in the diet rather than serving them every day.

When introducing a new food, watch for any allergic reaction
for a week before offering another new food.

Question 8. Question :

(TCO 10) Growth acceleration in adolescence is primarily
driven by:

increased physical activity.

increased caloric intake.

hormonal changes.

both increased physical activity and increased caloric
intake.

Question 9. Question :

(TCO 10) One should avoid consuming excess Vitamin E when
taking the medication:

Coumadin.

Zocor.

Tylenol.

Motrin.

Question 10. Question :

(TCO 10) Which of the following is FALSE regarding the RDA
for carbohydrates?

This recommendation stays the same as we age.

This amount ensures adequate glucose to the brain.

Most healthy individuals require more than this
recommendation.

This amount is difficult for elderly individuals to consume
in their diets.

 

 

SCI 228 Week 4 Midterm

1. Question :

(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. Question :

(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 3. Question :

(TCO 1) The building blocks of proteins are called:

fatty acids.

amino acids.

saccharides.

nitrogen fragments.

Question 4. Question :

(TCO 1) Which of the following is a micronutrient?

Carbohydrates

Vitamins

Lipids

Alcohol

Question 5. Question :

(TCO 1) Which of the following is NOT an essential nutrient?

Water

Alcohol

Vitamins

Minerals

Question 6. Question :

(TCO 1) For dinner, Bill consumes 255 grams of carbohydrate,
70 grams of protein, and 50 grams of fat. In addition, Bill decides that he
wants a glass of wine with his meal. If he drinks one glass of wine containing
8 grams of alcohol, how many total kilocalories does he consume in this meal?

56 kilocalories

540 kilocalories

1,675 kilocalories

1,806 kilocalories

Question 7. Question :

(TCO 2) Which of the following describes the vitamins A, D,
E, and K?

Excreted via the urine

Soluble in water

Daily consumption is necessary

Can be stored in adipose and liver tissue

Question 8. Question :

(TCO 2) The Dietary Guidelines to Americans has defined
physically active as a:

minimum of 60 minutes of moderate activity most days.

minimum of 30 minutes of moderate activity most days.

minimum of 15 minutes of intense activity most days.

total of 8 hours of moderate activity per week.

Question 9. Question :

(TCO 2) Which of the following is a limitation of the
Exchange System?

It can be difficult to learn because the portion sizes
differ between exchange lists.

Some find the plan restrictive because combination and
special occasion foods are prohibited.

The diet plan can be monotonous because dietary
substitutions are difficult to calculate.

Individuals may consume too many kilocalories following this
plan because there is no distinction between lean and high-fat meats.

Question 10. Question :

(TCO 2) Your grandmother has recently been diagnosed with
type 2 diabetes. Which of the following professionals is most likely to be
qualified to offer your grandmother assistance in planning her diabetic diet?

Registered Dietitian (RD)

PhD in nutrition

medical doctor (MD)

nutritionist

Question 11. Question :

(TCO 2) Which of the following is NOT a regulator of satiety
in the body?

GI tract

hypothalamus

hormones

kidney

Question 12. Question :

(TCO 2) 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?

adequacy

calorie control

variety

moderation

Question 13. Question :

(TCO 3) What are probiotics?

specialty foods in which nutrients have been added

antibiotics that are specific to harmful bacteria while
protecting healthful bacteria

live microorganisms naturally found in or supplemented to
food products

foods known to have disease-fighting effects

Question 14. Question :

(TCO 3) Bob eats his breakfast and his GI tract will now
begin the process of digesting and absorbing the nutrients from this meal. What
is the order in which each of the organs of the GI tract will work to achieve
this process?

mouth: esophagus: small intestine: stomach: large intestine

mouth: esophagus: stomach: small intestine: large intestine

mouth: stomach: esophagus: small intestine: large intestine

mouth: stomach: esophagus: large intestine: small intestine

Question 15. Question :

(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

:

Question 16. Question :

(TCO 3) Proteins that act to speed up body processes, but
are not changed in the process, are called:

: hormones.

peptides.

enzymes.

chymes.

Question 17. Question :

(TCO 3) Collectively, the nerves of the gastrointestinal
tract are referred to as:

peptic nerves.

hepatic nerves.

enteric nerves.

gastric nerves.

Question 1. Question :

(TCO 4) Which of the following are substances in plant foods
that are not absorbed by the body?

Student Answer: starch

disaccharides

dietary fiber

simple sugars

Question 2. Question :

(TCO 4) When fructose and glucose are bonded together, they
form:

table sugar.

malt sugar.

milk sugar.

fruit sugar.

Question 3. Question :

(TCO 4) After a meal, which hormone is responsible for
moving glucose into the body’s cells?

glucagon

estrogen

CCK

insulin

Question 4. Question :

(TCO 4) ________ is a highly branched arrangement of glucose
molecules found in liver and skeletal muscle cells.

Fructose

Starch

Glycogen

Raffinose

Question 5. Question :

(TCO 4) Individuals with the disease PKU (phenylketonuria)
should not consume the artificial sweetener aspartame. Why?

People with PKU are highly prone to development of diabetes.

People with PKU are allergic to the sweetener.

People with PKU experience severe headaches when they
consume aspartame.

People with PKU cannot metabolize the amino acid
phenylalanine.

Question 6. Question :

(TCO 4) In type 1 diabetes, the ________ may be destroyed by
an autoimmune disease.

hepatocytes of the liver

beta cells of the pancreas

neurotransmitters of the brain

glomerulus cells of the kidney

Question 7. Question :

(TCO 4) Diabetes is a condition in which the body doesn’t
process ________ properly.

vitamins

protein

carbohydrate

fat

Question 8. Question :

(TCO 4) 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?

aspartame

saccharin

sucralose

olestra

Question 9. Question :

(TCO 1-6) Which of the followingBESTdescribes the Delaney
Clause?

government action that prevents the intentional addition of
compounds that have been shown to cause cancer in animals or humans

government recommendation that all predatory fish be tested
for mercury before being sold to the consumer

list of food additives generally regarded as safe;
established in 1958 by the U.S. Congress

pending legislation to ban irradiation as a method of food
preservation

Question 10. Question :

(TCO 1-6) Which of the following is NOT an advantage of
using biopesticides?

degrade rapidly and are easily washed away by water

do not leave pesticide residues on crops

can be produced synthetically and are therefore inexpensive

are less toxic to humans and the environment

Question 11. Question :

(TCO 1-6) In the United States, the most common food-borne
illnesses result from which of the following bacteria?

Giardia lamblia

Salmonella

Campylobacter jejuni

Clostridium botulinum

Question 12. Question :

(TCO 1-6) The primary symptom of Giardia infection is:

jaundice.

diarrhea.

dementia.

anemia.

Question 13. Question :

(TCO 1-6) Which government agency regulates the labeling,
sale, distribution, use, and disposal of all pesticides in the United States?

Food and Drug Administration

United States Department of Agriculture

Environmental Protection Agency

Centers for Disease Control

Question 14. Question :

(TCO 1-6) Bovine spongiform encephalopathy is a food-borne
illness also known as:

mad cow disease.

typhoid fever.

Norwalk virus.

hepatitis A.

Question 15. Question :

(TCO 1-6) The main symptom associated with Clostridium
botulinum intoxication is:

diarrhea.

paralysis.

anemia.

jaundice.

Question 16. Question :

(TCO 1-6) Why is rBGH given to many U.S. dairy cows?

to prevent the growth of microbes in the cows’ milk

to improve the nutritional quality of the cows’ milk

to strengthen the cows’ immune systems

to increase milk production without increasing feed

Question 17. Question :

(TCO 1-6) The easiest and most effective way to prevent
food-borne illnesses is to:

wash hands before handling food.

separate foods to avoid cross-contamination.

chill foods to prevent microbes from growing.

cook foods to their proper temperature.

1. Question :

(TCO 5) Which of the following triggers the breakdown of
stored fat?

Lipoprotein lipase

Adrenaline

Insulin

Estrogen

Question 2. Question :

(TCO 5) How does fat consumption relate to Vitamin A, D, E,
and K intake?

These vitamins are normally highly unstable molecules and
are stabilized by fatty acids.

These vitamins are insoluble in water and require fats for
their absorption and transport.

Fats provide the energy required to move these large
molecules across the intestinal wall.

These vitamins are only found in animal sources.

Question 3. Question :

(TCO 5) Transport vehicles for most lipids are called:

lipoproteins.

peptides.

monoglycerides.

glycerols.

Question 4. Question :

(TCO 5) How many calories are potentially provided by 25
grams of fat?

23 kilocalories

100 kilocalories

225 kilocalories

2,250 kilocalories

Question 5. Question :

(TCO 5) One potential problem with a very low-fat diet is that
it may be deficient in:

phosphorus.

cholesterol.

trans fatty acids.

essential fatty acids.

Question 6. Question :

(TCO 5) To facilitate the digestion of dietary fats, the
gallbladder stores and releases a substance known as:

lipase.

bile.

hydrochloric acid.

bicarbonate.

Question 7. Question :

(TCO 5) Which of the following is a rich source of
polyunsaturated fatty acids?

Corn oil

Coconut oil

Beef fat

Butter

Question 8. Question :

(TCO 5) Diets high in ________ have been shown to increase
blood levels of high-density lipoproteins (HDL).

saturated fatty acids

trans fatty acids

omega-3 fatty acids

omega-6 fatty acids

Question 9. Question :

(TCO 6) The process of combining two incomplete proteins to
make a complete protein is called:

the protein combining method.

amino acid sequencing method.

mutual supplementation.

protein.

Question 10. Question :

(TCO 6) The absorption of proteins occurs in the:

stomach.

small intestine.

large intestine.

liver.

Question 11. Question :

(TCO 6) Which of the following is NOT a major function of
protein in the human body?

Maintaining fluid balance

Providing energy to the body

Growth and maintenance of new tissue

Synthesis of hormones

Question 12. Question :

(TCO 6) Proteases are:

protein messengers that are released from storage in
response to an alteration in the body’s homeostasis.

transport proteins that move substances throughout the body.

defense proteins that attack foreign bacteria, viruses, and
toxins.

enzymes that break down protein.

Question 13. Question :

(TCO 6) Milk curdles when lemon juice is added to it. The
change that occurs in the protein is called:

denaturation.

translocation.

transcription.

deamination.

Instructor Explanation: Chapter 6

Points Received: 4 of 4

Comments:

Question 14. Question :

(TCO 6) Vegetarian diets are associated with increased
consumption of ________.

carcinogens

antioxidants

prions

Vitamins B12 and D

Question 15. Question :

(TCO 6) The process of transferring the amine group from one
amino acid to another is called:

gene expression.

alteration.

deamination.

transamination.

Question 16. Question :

(TCO 6) Protein digestion begins in the ________.

mouth

stomach

small intestine

pancreas

 

 

SCI 228 Week 1 iLab

iLab Overview

Listen

Scenario/Summary

One of the first topics that we need to explore is our
digestive tract. Each step of digestion has its own function. Chewing, for
example, increases the surface area of food particles (physical digestion) so
that the enzymes in the mouth can start breaking the nutrients down (chemical
digestion). Review the two links below and complete the lab assignment stated
below.

Listen

Deliverables

NOTE

Submit your assignment to the Dropbox, located at the top of
this page. For instructions on how to use the Dropbox, read these step-by-step
instructions.

(See the Syllabus section “Due Dates for Assignments
& Exams” for due dates.)

Students will first examine the interactive links provided
and then answer the questions below. The assignment should be two pages
maximum, double spaced, 12-point font, and have one-inch margins with standard
APA referencing. Essays/handouts are to be written in Microsoft Word and put in
the Dropbox for iLab 1.

Please use the interactive pieces below (although they are
not necessarily for the completion of the iLab assignment) and then follow the
assignment listed below the links.

Listen

Required Software

Interactive Media

Digestive System | View Transcript

Gastrointestinal Tract Activities | View Transcript

Adobe Shockwave

To participate in the iLabs, you will need the latest
version of the Shockwave player. Here is the link to download the Shockwave
player to your computer: http://www.adobe.com/shockwave/download/?promoid=BIOY

You may have to wait a while for the iLab diagrams to
download.

You may want to try using Netscape or another browser
instead of Internet Explorer.

If your browser uses a pop-up blocker, you may have to
disable it or hold down the [Ctrl] key while clicking on the iLab link.

You may have to change the ActiveX control settings. In
Internet Explorer, it’s under Tools > Internet Options > click on the
Advanced Tab; scroll down to the Security heading; Check Box that says: Allow
active content to run files on My Computer.

If you have trouble accessing a website, you may need to
clean your computer’s cache. Instructions are posted in Doc Sharing, or click
this link IE Cache Cleaning Guidelines

Microsoft Office: Word

Use a personal copy or access the software at
https://lab.devry.edu.

All Steps

Listen

Lab Steps

Listen

Part 1

There are several parts to this iLab. Part 1 consists of
listing all of the parts of the digestive system with either a list or photo.
Many people take a screenshot and use it for Part 1. Feel free to also list the
parts as well if you cannot figure out how to take a screenshot.

Listen

Part 2

Part 2 technically consists of two parts. The first one
includes describing the location of each body part. For example, the appendix
is located on the right side of the body under the ascending colon. Another way
to do this part would be to write out the parts and put a location/description
next to it. The second part of Part 2 for this section is to describe the
manner in which you will retain the information of where each body part is
located. An example would be, “I will remember the location of each body
part by reviewing the photo and memorizing each location.” Some classmates
develop interesting methods of memorizing where all of the parts are located,
like using mnemonics. Feel free to be creative.

Listen

Part 3

For Part 3, which is in a Word document (or the same
document that you have been using for Parts 1 and 2), please take the overall
categories (mouth, small intestine, esophagus, stomach, and large intestine)
and label them with the appropriate mechanisms that occur in each of them
(propulsion, absorption, chemical digestion, and mechanical digestion). Please
remember that each digestive system part mentioned above may be involved in
more than one of the mechanisms.

Listen

Part 4

For Part 4, please define each mechanism (propulsion,
absorption, chemical digestion, and mechanical digestion) with two to three
sentences each.

 

 

 

SCI 228 Week 2 iLab

iLab Overview

Listen

Scenario/Summary

Welcome to iLab 2.

The Week 2 iLab 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

Listen

Deliverables

NOTE

Submit your assignment to the Dropbox, located at the top of
this page. For instructions on how to use the Dropbox, read these step-by-step
instructions.

(See the Syllabus section “Due Dates for Assignments
& Exams” for due dates.)

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.

Listen

Required Software

Microsoft Office: Word

Use a personal copy or access the software at
https://lab.devry.edu.

All Steps

 

 

SCI 228 Week 3 iLab

iLab Overview

Listen

Scenario/Summary

Welcome to iLab 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 healthy meal possible. Both meals should include an entrée, a
side, a beverage, and dessert.

Listen

Deliverables

NOTE

Submit your assignment to the Dropbox, located at the top of
this page. For instructions on how to use the Dropbox, read these step-by-step
instructions.

(See the Syllabus section “Due Dates for Assignments
& Exams” for due dates.)

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.

 

 

SCI 228 Week 5 iLab

iLab Overview

Listen

Scenario/Summary

The Week 5 iLab is a fun opportunity for you to evaluate
your own diet against My Pyramid.

Listen

Deliverables

NOTE

Submit your assignment to the Dropbox, located at the top of
this page. For instructions on how to use the Dropbox, read these step-by-step
instructions.

(See the Syllabus section “Due Dates for Assignments
& Exams” for due dates.)

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 iLab 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.

Listen

Required Software

Microsoft Office: Word

Use a personal copy or access the software at
https://lab.devry.edu.

All Steps

 

 

SCI 228 Week 6 iLab

iLab Overview

Listen

Scenario/Summary

To Assess Your Own Body Weight and Develop a Diet and
Exercise Program.

Listen

Deliverables

NOTE

Submit your assignment to the Dropbox, located at the top of
this page. For instructions on how to use the Dropbox, read these step-by-step
instructions.

(See the Syllabus section “Due Dates for Assignments
& Exams” for due dates.)

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.

Listen

 

 

SCI 228 Week 7 iLab

iLab Overview

Listen

Scenario/Summary

Students will select one lifecycle.

Prenatal

First year of infant’s life

Toddler

School age

Adolescence

Adult

Lactating female

Mature adult

Listen

Deliverables

NOTE

Submit your assignment to the Dropbox, located at the top of
this page. For instructions on how to use the Dropbox, read these step-by-step
instructions.

(See the Syllabus section “Due Dates for Assignments
& Exams” for due dates.)

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.