Devry SCI228 Nutrition, Health & Wellness w/Lab Week 1,2,3 and 6 Assignments
SCI228 Nutrition, Health & Wellness w/Lab
Week 6 Assignment
DIGITAL STUDY GUIDE
During week 2, your professor assigned the creation of a Digital Study Guide. The study guide must include 5-8 major concepts introduced in the earlier weeks. You might choose concepts that you found the most interesting. Or, you might choose the concepts that presented a challenge for you to understand. Or you might choose concepts according to a theme you selected. Or, you might create some clever, creative scheme to present 5-8 concepts that appeared in the chapters reviewed so far in our course.
To complete the Digital Study Guide, your completed guide must be a multimedia piece or some other downloadable audio/visual piece of content. Use your creativity.
Please review the Digital Study Guide Overview in Introduction and Resources for details.
SCI228 Nutrition, Health & Wellness w/Lab
Week 1 Quiz
Question 1 (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 (TCO 1) Aim for fitness, build a healthy base, and choose sensibly are general directives of:
The Food Guide Pyramid.
The Nutrition Facts Panel.
The Dietary Guidelines for Americans.
The Nutrition Recommendations for Canadians.
Question 3
(TCO 1) In which group are cheeses listed in the Exchange System?
Milk
Meat
Fruit
Starch
Question 4 (TCO 1) Which of the following is NOT a primary function of dietary protein?
Building new cells and tissues
Repairing damaged structures
Regulating metabolism and fluid balance
Serving as a primary source of energy for the body
Question 5 (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
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) A disaccharide is formed by the chemical bonding of:
two monosaccharides.
two polysaccharides.
one monosaccharide and one polysaccharide.
two oligosaccharides.
Question 3 (TCO 1) Major fructose sources include:
milk and cheese.
nuts and honey.
fruits and vegetables.
breads and cereals.
Question 4 (TCO 2) After a meal, which hormone is responsible for moving glucose into the body’s cells?
Glucagon
Estrogen
CCK
Insulin
Question 5 (TCO 2) In the body, the major storage sites for glycogen are the:
muscles and liver.
kidney and muscles.
liver and kidney.
liver and pancreas.
SCI228 Nutrition, Health & Wellness w/Lab
Week 3 Quiz
Question 1 (TCO 3) Which of the following is a rich source of polyunsaturated fatty acids?
Corn oil
Coconut oil
Beef fat
Butter
Question 2 (TCO 3) The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called:
emulsification.
pressurization.
hydrogenation.
deamination.
Question 3 (TCO 6) To facilitate the digestion of dietary fats, the gallbladder stores and releases a substance known as:
lipase.
bile.
hydrochloric acid.
bicarbonate.
Question 4(TCO 6) The production of endogenous VLDL is decreased by:
exercise.
simple sugars.
extra calories.
dietary cholesterol.
Question 5 (TCO 6) Which of the following statements is TRUE about trans fatty acids?
They are made by the body in large quantities.
Their amounts are not currently required on food labels.
They decrease the risk of developing heart disease.
They result from the hydrogenation process.