Devry SCI228 Nutrition, Health & Wellness w/Lab Week 4,5,7 and 8 Assignments

SCI228 Nutrition, Health & Wellness w/Lab

Week 4 Midterm Quiz

Question 1 (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 2 (TCO 1) Which of the following is NOTa 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 3 (TCO 1) Jane consumed a breakfast that contained 85 grams of carbohydrate, 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 4 (TCO 1) Vitamins are classified into two groups, ________ and ________.

fat soluble; water soluble

microsoluble; macrosoluble

nutritive; nonnutritive

major; trace

Question 5 (TCO 1) Which of the following is an example of disease that is directly caused by a nutritional deficiency?

Anemia

Cancer

Osteoporosis

Heart disease

Question 6 (TCO 1) The ________ are a diverse group of organic substances including triglycerides, phospholipids, and the sterols.

carbohydrates

lipids

vitamins

proteins

Question 7 (TCO 2) The term “sin tax” refers to:

related health consequences of consuming 100 extra kilocalories each day.

a small, sales tax placed on unhealthful items (cigarettes, alcohol) to generate revenue for health programs.

revenues generated from the sales of junk food items in public school vending machines.

costs of the recent obesity lawsuits targeting fast food manufactures.

Question 8 (TCO 2) Which of the following professional titles has no definition or laws regulating it?

Registered Dietitian

medical doctor

licensed nutritionist/dietitian

nutritionist

Question 9 (TCO 2) The ________ is most responsible for prompting individuals to seek food.

stomach

small intestine

hypothalamus

mouth

Question 10 (TCO 2) The diet planning tool developed by the USDA and the USDHHS to help reduce the risk of developing chronic disease is the:

Food Guide Pyramid.

Dietary Guidelines for Americans.

5-A-Day for Better Health Program.

DASH Diet.

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) Where does our body obtain the majority of its antioxidants?

Via sunlight

From the by-products of healthy metabolism

From the diet

Gastrointestinal microflora

Question 3 (TCO 7) Which water-soluble vitamin can regenerate Vitamin E after it has been oxidized?

Vitamin D

Vitamin B12

Vitamin C

Folate

Question 4 (TCO 7) Which of the following increases the RDA for Vitamin C?

Smoking cigarettes

Drinking alcohol

Being a vegan

Taking supplements of Vitamin C

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

SCI228 Nutrition, Health & Wellness w/Lab

Week 6 Quiz

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

dopamine.

serotonin.

pepsin.

ghrelin.

Question 2 (TCO 2) Active people may require a greater intake than inactive people of all of the following vitamins EXCEPT:

riboflavin.

vitamin D.

vitamin B6.

thiamin.

Question 3 (TCO 3) Foods with the highest satiety value are high in:

carbohydrates.

fat.

protein.

water.

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) Which of the following BEST describes disordered eating?

A psychiatric condition that requires a physician’s diagnosis

Any condition in which one’s eating behavior changes more than six times per year

General term that describes a variety of abnormal or atypical eating behaviors

Any disorder in which one attempts to reduce one’s body weight below a healthy range

SCI228 Nutrition, Health & Wellness w/Lab

Week 7 Quiz

Question 1 (TCO 4) The average weight and height for a healthy newborn in the United States is:

5.5 pounds and 14-16 inches long.

6.5 pounds and 16-18 inches long.

7.5 pounds and 18-22 inches long.

8.5 pounds and 22-24 inches long.

Question 2 (TCO 4) A pre-term infant is one that is born:

weighing less than 5.5 lbs.

less than 17 inches long.

before 38 weeks’ gestation.

prior to the full development of the respiratory system.

Question 3 (TCO 5) What percentage of neural tube defects is related to the mother’s intake of folate before and during pregnancy?

Question 4 (TCO 6) Why is it crucial for the fetus to store adequate iron during gestation?

Breast milk is low in iron.

Iron from breast milk and formula is poorly absorbed.

The fetus loses a great deal of iron during delivery.

During the first month of life, the infant is unable to store iron.

Question 5 (TCO 7) The only thing that will cure preeclampsia is:

delivery of the infant.

hypertensive medication.

low-sodium diet.

bedrest.

SCI228 Nutrition, Health & Wellness w/Lab

Week 8 Final 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)

USDA

Healthy People 2010

the American Dietetic Association (ADA)

Question 2 (TCO 1) Which of the following is responsible for food spoilage?

Oxygen

Heat

Light

All of these are responsible for food spoilage.

Question 3 (TCO 1) The type of study that observes a large population to determine factors that may influence nutritional habits and disease trends is called a (n):

case-controlled study

clinical trial

epidemiological study

animal study

Question 4 (TCO 1) The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 calories, with 55 calories coming from fat. Calculate the percentage of calories from fat in this product.

39%

55%

85%

Need more information to calculate.

Question 5 (TCO 2) The type of study that observes a large population to determine factors that may influence nutritional habits and disease trends is called a (n):

case-controlled study.

clinical trial.

epidemiological study.

animal study.

Question 6 (TCO 2) Which of the following is associated with diets high in added sugars?

Hyperactivity

Tooth decay

Diabetes

All of these

Question 7 (TCO 2) Without sufficient ________, the colon gets too little exercise and becomes weak.

calories

protein

fiber

water

Question 8 (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 9 (TCO 3) Which of the following is exempt from standard food labeling regulations?

Coffee

Spices

Meat

All of these

Question 10 (TCO 3) The acidity of the stomach allows for all of the following EXCEPT:

preparing dietary carbohydrates for absorption in the small intestine.

protecting the human body from bacteria in food.

denaturing protein to allow its breakdown and absorption.

activating pepsin.