SCI228 2019 January Full Course Latest (NO Week 6 & 7 LAB AND Week 4 Midterm)

  

SCI228 Nutrition, Health & Wellness w/Lab
Week 1 Discussion
THE DIGESTIVE SYSTEM
Imagine yourself eating a ham and cheese sandwich. What steps take place with regard to digesting the sandwich?
a) Make sure that the students can distinguish between mechanical and chemical digestion.
b) What role does HCL play with regard to protein digestion and bacteria?
c) What are the roles of the small and large intestines?
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 2 Discussion
NUTRITION & PHYSICAL ACTIVITY
What are the benefits of regular physical activity?
For Discussions, create a 1 to 2 minute multimedia piece (for example, a video, poster, narrated PowerPoint, etc.) of your choosing and post it to the discussion to respond to the above question. Besides posting your individual multimedia piece, you must comment on 2 other students’ multimedia pieces (you are not required to record your comments, but can choose to use the text comment feature).
Remember, they must still be quality posts. Simply stating, “Nice job, I agree” is not sufficient. Examples of quality posts include:
Providing additional information to the discussion;
elaborating on previous comments from others;
presenting explanations of concepts or methods to help fellow students,
presenting reasons for or against a topic in a persuasive fashion,
sharing your own personal experiences that relate to the topic, and
providing a URL and explanation for an area you researched on the Internet.
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 3 Discussion
LIPIDS
What is the role of fat in the diet?
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 4 Discussion
FLUID AND ELECTROLYTES
Why is hydration so important to our survival?
For Discussions, create a 1 to 2 minute multimedia piece (for example, a video, poster, narrated PowerPoint, etc.) of your choosing and post it to the discussion to respond to the above question. Besides posting your individual multimedia piece, you must comment on 2 other students’ multimedia pieces (you are not required to record your comments, but can choose to use the text comment feature).
Remember, they must still be quality posts. Simply stating, “Nice job, I agree” is not sufficient. Examples of quality posts include:
Providing additional information to the discussion;
elaborating on previous comments from others;
presenting explanations of concepts or methods to help fellow students,
presenting reasons for or against a topic in a persuasive fashion,
sharing your own personal experiences that relate to the topic, and
providing a URL and explanation for an area you researched on the Internet.
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 5 Discussion
DQ1 VITAMINS: TO TAKE OR NOT TO TAKE
What are dietary supplements?
DQ2 DIGITAL STUDY GUIDE PROJECT PEER REVIEW
Post a draft version of your Digital Study Guide to the discussion by Wednesday. Respond to at least 2 of your classmates’ posts and provide constructive feedback regarding their Digital Study Guides. Remember, feedback must be positive and provide suggestions on how to improve their Digital Study Guides. Improvements should include content, presentation and formatting.
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 6 Discussion
WHAT IS A HEALTHY BODY WEIGHT?
What are the struggles with regard to a healthy body weight?
For Discussions, create a 1 to 2 minute multimedia piece (for example, a video, poster, narrated PowerPoint, etc.) of your choosing and post it to the discussion to respond to the above question. Besides posting your individual multimedia piece, you must comment on 2 other students’ multimedia pieces (you are not required to record your comments, but can choose to use the text comment feature)
Remember, they must still be quality posts. Simply stating, “Nice job, I agree” is not sufficient. Examples of quality posts include:
Providing additional information to the discussion;
elaborating on previous comments from others;
presenting explanations of concepts or methods to help fellow students,
presenting reasons for or against a topic in a persuasive fashion,
sharing your own personal experiences that relate to the topic, and
providing a URL and explanation for an area you researched on the Internet.
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 7 Discussion
NUTRITION THROUGHOUT THE LIFECYCLE
What nutrients are important during various lifecycle stages?
 
 
 
 
 
 
 
 
 
 
 
 
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 1 Quiz  
Question 1
(TCO 1) An increased risk for obesity, heart disease, and Type II diabetes is associated with _________.
  diets high in saturated fats
  diets low in fiber, fruits, vegetables, and whole grains
  diets high in monounsaturated fats and dairy products
  both diets high in saturated fats and diets low in fiber, fruits, vegetables, and whole grains
Question 2
(TCO 1) The foods that are found at the very top of the Food Guide Pyramid include:
  milk, yogurt, and cheese.
  vegetables and fruit.
  fats, oils, and sweets.
  bread, cereal, rice, and pasta.
Question 3
(TCO 1) The dietary standard that has been established regarding nutrients about which more research is needed to determine human requirements is the ________.
  DRI
  RDA
  AI
  UL
Question 4
(TCO 1) ________ are examples of inorganic nutrients.
  Vitamins
  Lipids
  Carbohydrates
  Minerals
Question 5
(TCO 3) What is chyme?
  Ulcerations of the esophageal lining
  Healthy bacteria of the small intestine
  Mixture of partially digested food, water, and gastric juices
  Substance that allows for the emulsification of dietary lipid
Question 6
(TCO 3) Which large vessel transports absorbed nutrients to the liver?
  Portal vein
  Pulmonary vein
  Aorta
  Subclavian vein
Question 7
(TCO 3) Which of the following is TRUE concerning the safe storage of leftovers?
  Leftovers should be refrigerated within two hours of serving.
  Leftovers should be stored at a depth of no greater than two inches.
  Leftovers should only be refrigerated for up to four days.
  All of these are true.
Question 8
(TCO 3) Which of the following food preservation methods limits spoilage by drawing water out of foods, making them inhospitable to bacterial growth?
  Sugaring
  Salting
  Smoking
  All of these
Question 9
(TCO 3) An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella.
  one-fifth
  one-fourth
  one-third
  one-half
Question 10
(TCO 3) 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
 
 
 
 
 
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 2 Quiz  
Question 1
(TCO 1) The simplest units of carbohydrates are called:
  fatty acids.
  amino acids.
  monosaccharides.
  calories.
Question 2
(TCO 1) When fructose and glucose are bonded together, they form:
  table sugar.
  malt sugar.
  milk sugar.
  fruit sugar.
Question 3
(TCO 1) A disaccharide is formed by the chemical bonding of:
  two monosaccharides.
  two polysaccharides.
  one monosaccharide and one polysaccharide.
  two oligosaccharides.
Question 4
(TCO 2) Which of the following is associated with the development of ketosis?
  A diet that contains too much fat
  A diet that contains insufficient fat
  A diet that contains too many carbohydrates
  A diet that contains insufficient carbohydrates
 
 
Question 5
(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
(TCO 2) A diet low in fiber is associated with an increased risk of developing:
  kidney stones.
  dental caries.
  diabetes.
  diverticulosis.
Question 7
(TCO 3) Over 16 million Americans have diabetes. Which of the following is the most prevalent form of diabetes?
  Type I
  Type II
  Gestational
  Pediatric
Question 8
(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 9
(TCO 3) Which artificial sweetener was almost banned because of a proposed relationship with bladder cancer in experimental animals?
  Saccharin
  Sucralose
  Aspartame
  Acesulfame-K
Question 10
(TCO 4) Which of the following ethnic groups has the LOWEST incidence of lactose intolerance?
  Asians
  African Americans
  Caucasians
  Hispanics
 
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 3 Quiz  
Question 1
(TCO 3) All of the following are major classes of dietary lipids EXCEPT:
  glycogens.
  triglycerides.
  sterols.
  phospholipids.
Question 2
(TCO 3) Which of the following fatty acids is generally solid at room temperature?
  Short-chain
  Saturated
  Monounsaturated
  Polyunsaturated
Question 3
(TCO 6) 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 4
(TCO 6) Which of the following triggers the breakdown of stored fat?
  Lipoprotein lipase
  Adrenaline
  Insulin
  Estrogen
Question 5
(TCO 6) Which of the following is a fat replacer?
  Phosphate
  Saccharin
  Olestra
  Trans fat
Question 6
(TCO 5) Which of the following health problems has been associated with high protein intakes?
  Elevated blood cholesterol
  Marasmus
  Edema
  Sickle cell anemia
Question 7
(TCO 5) Which part of an individual amino acid distinguishes it from other amino acids?
  Side chain
  Central carbon
  Amine group
  Acid group
Question 8
(TCO 5) Which of the following foods is a source of complete proteins?
  Broccoli
  Apple
  Chicken
  Whole grain bread
Question 9
(TCO 5) During the process of protein synthesis, ________ is the step in which messenger RNA is decoded into an amino acid sequence at the cell’s ribosome.
  transcription
  translation
  deamination
  denaturation
Question 10
(TCO 5) Vegetarian diets are associated with increased consumption of ________.
  carcinogens
  antioxidants
  prions
  vitamins B12 and D
 
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 5 Quiz  
Question 1
(TCO 3) The smallest and most unique unit of matter is a(n):
  molecule.
  atom.
  free radical.
  element.
Question 2
(TCO 3) Which of the following are required components of antioxidant enzyme systems?
  Antioxidant minerals
  Antioxidant vitamins
  Phytochemicals
  Gastrointestinal microflora
Question 3
(TCO 7) About 90% of vitamin E is stored in:
  adipose tissue.
  the liver.
  cell membranes.
  the skin.
Question 4
(TCO 7) Which of the following are rich sources of Vitamin C?
  Milk and cheese
  Seafood
  Wheat and oats
  Green and red peppers
Question 5
(TCO 7) Which of the following nutrients requires the most frequent consumption to assure adequate body stores?
  Vitamin A
  Vitamin E
  Vitamin C
  Beta-carotene
Question 6
(TCO 8) The retinoid that has the most important physiological role in the human body is:
  retinol.
  retinoic acid.
  retinal.
  beta-carotene.
Question 7
(TCO 8) Which of the following is FALSE in regard to trabecular bone?
  Very sensitive to changes in hormones and nutrition
  Porous and spongy in composition
  Turnover is very rapid
  Comprises approximately 80% of the skeleton
Question 8
(TCO 8) Which of the following is our primary dietary source of Vitamin D?
  Seafood
  Chicken
  Green leafy vegetables
  Milk
Question 9
(TCO 9) The neural tube is formed by the ________ week of pregnancy.
  1st
  4th
  12th
  20th
Question 10
(TCO 9) Most of the body’s phosphorus is stored in:
  the liver.
  adipose tissue.
  the skeleton.
  the kidneys.
 
 
 
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 6 Quiz  
Question 1
(TCO 1) The most accurate method for measuring body fat composition is __________.
  infrared reactance
  skinfold measurement
  underwater weighing
  bioelectrical impedence analysis
Question 2
(TCO 2) Which of the following describes the effect that severe dieting has on basal metabolic rate?
  Basal metabolic rate is decreased.
  Basal metabolic rate is increased.
  Basal metabolic rate is unchanged.
  The effect on basal metabolic rate varies.
Question 3
(TCO 3) The recommended intake of cholesterol is less than __________ mg per day.
  1,000
  500
  300
  100
Question 4
(TCO 4) In which of the following events would carbohydrate loading be the most beneficial?
  Weight lifting
  Baseball game
  Cross country skiing
  100-yard dash
Question 5
(TCO 5) Obsessive-compulsive, perfectionism, socially inhibited, compliant, and emotionally restrained describe personality traits of:
  anorexia nervosa.
  bulimia nervosa.
  binge eating disorder.
  obesity.
Question 6
(TCO 6) What percentage of individuals diagnosed with anorexia nervosa are women?
  50-60%
  70-80%
  80-90%
  90-95%
Question 7
(TCO 7) Which of the following psychiatric disorders causes the most deaths among women?
  Schizophrenia
  Depression
  Psychosis
  Anorexia nervosa
Question 8
(TCO 8) Which of the following is the most common eating disorder?
  Anorexia nervosa
  Bulimia nervosa
  Binge-eating disorder
  Pica
Question 9
(TCO 9) Which of the following eating disorders is associated with obesity?
  Anorexia nervosa
  Bulimia nervosa
  Binge-eating disorder
  Reverse anorexia
Question 10
(TCO 10) According to the American Psychiatric Association, anorexia nervosa is diagnosed when body weight is less than ________ % of expected height and weight.
  70
  75
  85
  90
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 7 Quiz  
Question 1
(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 2
(TCO 4) The inner portion of the zygote that implants in the uterine lining is called the:
  fetus.
  blastocyst.
  embryo.
  placenta.
Question 3
 (TCO 5) During the second and third trimesters, the caloric needs of a pregnant woman increase by ________ kilocalories per day.
  100
  300
  500
  750
Question 4
(TCO 6) The primary cause of heartburn and constipation during pregnancy is:
  inadequate fluid intake by the mother.
  overeating by the mother.
  intolerance to prenatal vitamins.
  relaxation of the smooth muscles.
Question 5
 (TCO 7) The hormone that suppresses milk production during pregnancy is:
  estrogen.
  prolactin.
  progesterone.
  both estrogen and progesterone.
Question 6
(TCO 8) Baby Joe is nine months old and weighs 22 pounds. Approximately how many calories should he consume each day?
  750
  1,100
  1,345
  Need more information to calculate; it depends on his height and activity level
Question 7
(TCO 9) For which of the following children should a multivitamin/mineral supplement be considered?
  A child who is a vegan
  A child who has cystic fibrosis
  A child who is a picky eater
  All of these
Question 8
(TCO 10) How much fat is recommended for a preschooler?
  10-20% of total energy
  15-25% of total energy
  25-35% of total energy
  40-50% of total energy
Question 9
(TCO 10) The total amount of energy needed per day for any given age is called ________.
  EER
  RDA
  DRI
  AI
Question 10
 (TCO 10) Which of the following best describes Project?
  Government campaign to encourage school children to be more physically active
  Nationwide initiative that aims to improve the nutritional disparity among senior citizens
  Fundraising campaign to supplement the financial revenues that institutions will lose when vending machines are banned from public schools
  Media literacy curriculum for adolescent girls that promotes healthy body images
 
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 1 LAB  
Scenario/Summary
This week we will focus on the Dietary Reference Intakes and introduce you to the food groups, portions, and what you ideally should be aiming for a healthy diet.
Deliverables
Create your own MyPlate Plan using the ChooseMyPlate.gov (Links to an external site.)Links to an external site. website. This exercise will introduce students to the food groups and portions considered in a healthy diet. Please submit as one Word document attachment.
Required Software
Please remember that all assignments need to be submitted as Word attachments, ending in doc, docx, rtf or pdf. Assignments with other endings, such as odt or wps, cannot be opened, so they cannot be reviewed and graded for course credit.
 
 
 
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 2 LAB  
Scenario/Summary
Welcome to Lab 2.
The Week 2 Lab will challenge you, as it has to do with sweeteners and obesity. Current research has shown that there may be a relationship between the consumption of sweeteners and the rise in obesity, so this will be an opportunity to examine the facts and develop an opinion.
Please select one of the following sweeteners:
Sugar (sucrose)
Fructose
High Fructose Corn Syrup
Stevia
Equal
Splenda
Ace K
Another one that you can find on your own
Deliverables
Answer the following questions about the sweetener that you have selected.
Select a sweetener.
Explore the history of the sweetener (when it was developed, its composition).
Discuss safety and the sweetener that you have selected.
Examine the relationship between the sweetener that you have selected and obesity.
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 3 LAB  
Scenario/Summary
Welcome to Lab 3.
The goal of this assignment is to examine food available at fast-food establishments and examine dietary practices of the everyday consumer while reviewing key nutritional components.
Fast Food Menu Creation Overview
For this assignment, you have been asked to explore the nutritional value of menu items at a local fast-food restaurant. Using the available menu items, plan two meals: the healthiest meal possible and the unhealthiest meal possible. Both meals should include an entrée, a side, a beverage, and dessert.
Deliverables
Describe the healthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
Name the restaurant, and then write a nutritional analysis of the meal you have created. (Explain all of the nutrients found in the meal, like carbs, protein, fat, and some essential vitamins and minerals.)
Discuss your reaction to the analysis–make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if your meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc.). Please make sure this section is as detailed as possible.
How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.
In a Word document, please answer and discuss the following questions.
Describe the unhealthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
Name the restaurant, and then write a nutritional analysis of the meal you have created. (Explain all of the nutrients found in the meal, like carbs, protein, fat, and some essential vitamins and minerals.)
Discuss your reaction to the analysis–make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if your meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc.). Please make sure this section is as detailed as possible.
How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.
Required Software
Microsoft Office: Word
Use a personal copy or access the software at https://lab.devry.edu (Links to an external site.)Links to an external site..
All Steps
 
 
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 5 LAB  
Scenario/Summary
The Week 5 Lab is a fun opportunity for you to evaluate the benefits of sports drinks versus water.
Deliverables
The title of your presentation is “Water: An Overlooked Essential Nutrient.” A law firm has requested that you introduce yourself, explain why you are at the firm, and discuss the value of hydration. Once those elements have been addressed, the goal of this Lab is to create an essay or handout that compares water, Gatorade, and Powerade on the following categories.
Daily recommendations
Nutrient content
Varieties/sources
Cost
Advantages of consumption (include research reviews)
Safety levels
Disadvantages of consumption (include research reviews)
Conclusion
Ultimately, you need to make a recommendation on which beverage meets the needs of the law firm, and you need to back your recommendation with three pieces of evidence.
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 6 LAB  
Scenario/Summary
To Assess Your Own Body Weight and Develop a Diet and Exercise Program.
Deliverables
Part 1
Define BMI: You must define BMI, though not just with a general definition indicating its relationship to height and weight. Please also do not forget to define the actual term BMI!
Part 2
Calculate BMI: Many students use an automated calculator to complete this part of the assignment. I will deduct points if I do not see the actual math calculations. Please include all stages of the math calculations associated with determining your BMI.
Part 3
Compare/Contrast BMI & Individual Plan: There are three sections to this part of the assignment, and for the first part, you need to designate where your BMI falls according to the standard tables (underweight, normal, overweight, obese). In the second part of the assignment, you need to develop a dietary plan for your BMI value, and for the most part, you need to be as detailed as possible. Basically, I would like to see a “day in your life” according to where your current BMI falls. You need to include how many calories you plan on taking in and why, and you also need to develop a day’s worth of eating with specific foods and portions. As far as the exercise plan, again, you need to be as specific as possible. The goal of this section is to develop a plan that incorporates all of the components of a sound fitness program (flexibility, endurance, strength training, body fat, and cardiovascular), as well as discuss specific exercises that you plan on doing. Basically, the goal is to produce a weekly plan, with specific exercises, that has all of the components of a sound fitness plan.
 
 
 
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 7 LAB  
Scenario/Summary
Students will select one lifecycle.
Prenatal
First year of infant’s life
Toddler
School age
Adolescence
Adult
Lactating female
Mature adult
Deliverables
Once a lifecycle has been selected, you will do the following three things.
Describe the lifecycle and the age to be in that lifecycle.
Describe nutritional challenges associated with that particular lifecycle.
Develop a diet specifically tailored to that stage of life (make sure to include all of the macronutrients [percentages of carbs, fats, and protein]), and explain the rationale. Do not forget to discuss specific nutrients that may be of concern during this particular lifecycle and elaborate on the reasons behind the issues and challenges associated with various nutrients.
*All things will be considered when grading, including calories, types and amounts of food, inherent challenges associated with the particular lifecycle, and solutions.
 
 
SCI228 Nutrition, Health & Wellness w/Lab
Week 8 Final Exam   
Question 1
(TCO 1) Which government agency regulates organic farming standards in the United States?
                Food and Drug Administration
                United States Department of Agriculture
                Environmental Protection Agency
                Centers for Disease Control
Question 2
(TCO 1) The second step of the scientific method is:
                observation and description of a phenomenon.
                testing a research question or hypothesis.
                generating a hypothesis.
                collecting data.
Question 3
(TCO 1) Your grandmother has recently been diagnosed with Type II 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 4
(TCO 1) The standard used to estimate the daily nutrient needs of half of all healthy individuals is:
                EAR.
                AI.
                RDA.
                UL.
Question 5
(TCO 2) Without sufficient ________, the colon gets too little exercise and becomes weak.
                calories
                protein
                fiber
                water
Question 6
(TCO 2) Jane consumed a breakfast that contained 85 grams of carbohydrates, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast?
                492 kilocalories
                582 kilocalories
                917 kilocalories
                1,107 kilocalories
 
Question 7
(TCO 2) Which of the following are substances in plant foods that are not absorbed by the body?
                Starch
                Disaccharides
                Dietary fiber
                Simple sugars
Question 8
(TCO 3) In which organ does the majority of water absorption occur?
 
                Mouth
                Stomach
                Small intestine
                Large intestine
Question 9
(TCO 3) Which of the following would be an appropriate treatment approach for someone suffering from GERD?
                Surgical removal of the gallbladder
                Omission of all lactose foods
                Antibiotic therapy
                Loses weight and quits smoking
Question 10
(TCO 3) Not only is HCL produced in the stomach to help with enzyme transformation, another function of the stomach is to:
                neutralize stomach acid.
                activate pepsinogen to form pepsin.
                protect stomach cells from auto digestion.
                emulsify fats.
Question 11
(TCO 4) ________ is a technique employed by some endurance athletes to increase their storage of muscle glycogen.
                Ketosis
                Carbohydrate loading
                Glycogen surging
                Gluconeogenesis
Question 12
(TCO 4) The simplest units of carbohydrates are called:
                fatty acids.
                amino acids.
                monosaccharides.
                calories.
Question 13
(TCO 4) In the body, the major storage sites for glycogen are the:
                muscles and liver.
                kidney and muscles.
                liver and kidney.
                liver and pancreas.
Question 14
(TCO 5) Which of the following fatty acids is generally solid at room temperature?
                Trans
                Saturated
                Monounsaturated
                Polyunsaturated
Question 15
(TCO 5) Sex hormones and adrenal hormones are substances derived from which class of lipid?
                Fatty acids
                Triglycerides
                Phospholipids
                Sterols
Question 16
(TCO 5) What are the three classes of lipids?
                Monosaccharide, disaccharides, and starch
                Triglycerides, sterols, and phospholipids
                Sterols, amino acids, and polysaccharides
                Phospholipids, glycogen, and dipeptides
Question 17
(TCO 5) Which of the following foods are rich sources of saturated fatty acids?
                Cashew nuts
                Olive and canola oils
                Canola and corn oils
                Butter and lard
Question 18
(TCO 6) Which of the following health problems has been associated with high protein intakes?
                Elevated blood cholesterol
                Marasmus
                Edema
                Sickle cell anemia
Question 19
(TCO 6) Which of the following is a genetic disorder resulting in debilitating protein abnormalities?
                Cystic fibrosis
                Mad cow disease
                Marasmus
                Kwashiorkor
Question 20
(TCO 6) Of the 20 amino acids relevant to the human body, how many are considered essential?
                They are all essential.
                11
                Nine
                10
Question 21
(TCO 6) A complete protein:
                contains all 20 amino acids.
                contains all nine essential amino acids.
                has not been denatured.
                is composed of only di- and tri-peptides.
Question 22
(TCO 7) Which of the following organs is responsible for the synthesis of vitamin D?
                Skin
                Pancreas
                Gallbladder
                All of these
Question 23
(TCO 7) Which nutrient serves as a cofactor to various enzymes involved in the coagulation of blood?
                Iron
                Vitamin K
                Vitamin D
                Both a and b
Question 24
(TCO 7) Vitamin K’s primary role in the body is:
                muscle contraction.
                enzyme action.
                nerve transmission.
                blood clotting.
Question 25
(TCO 7) Green leafy vegetables are good sources of ________.
                magnesium
                Vitamin K
                B Vitamins
                all of the above
Question 26
(TCO 8) Water is known as the universal solvent.
                Water helps to regulate body temperature.
                Water helps to maintain blood volume.
                Water works as an excellent cleansing agent to flush toxins out of the body.
                Most solutes (particles) will dissolve in water.
Question 27
(TCO 8) What is the primary reason why we sweat?
                Maintain blood volume
                Maintain sodium balance
                Excrete waste products
                Regulate body temperature
Question 28
(TCO 8) Which organ is primarily responsible for maintaining fluid balance?
                Small intestine
                Kidneys
       Â