Sci228 full course all quizes

SCI228 Full Course all quizes, discussions, ilabs and
Midterm
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SCI228 Full Course all quizes, discussions, ilabs and Midterm
Devry SCI228 Week 1 Discussion DQ1 & DQ 2 .
DQ 1
The Digestive System(graded)
Imagine yourself eating a ham and cheese sandwich. What steps take place with regard to
digesting the sandwich?
1. 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
Food Safety & Technology (graded)
What does food safety and technology have to do with me?

1. 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.
DQ 1
Carbohydrates (graded)
What role do carbohydrates play in the diet?
DQ 2
Nutrition & Physical Activity (graded)
What are the benefits of regular physical activity?
DQ 1

Lipids (graded)
What is the role of fat in the diet?
DQ 2
Proteins (graded)
What role do proteins play in the body?
DQ 1
Fluid and Electrolytes (graded)
Why is hydration so important to our survival?
DQ 1
Fluid and Electrolyte Disorders (graded)

What happens to the body when it is dehydrated?
DQ 1
Bone Health (graded)
What is the role of the skeletal system?
DQ 2
Vitamins: To Take or Not To Take (graded)
What are dietary supplements?
DQ 1
What is a Healthy Body Weight? (graded)

What are the struggles with regard to a healthy body weight?
DQ 2
Disordered Eating Behaviors (graded)
What causes one to have an eating disorder?
DQ 1
Nutrition Throughout the Lifecycle (graded)
What nutrients are important during various lifecycle stages?
DQ 2
Can Nutrition Influence a Disease? (graded)
What is a chronic disease, and what role does nutrition play?

Devry SCI228 Week 1 Quiz .
1. 1. Question : (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 2. Question : (TCO 1) 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 eight hours of moderate activity per week.
Question 3. Question : (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 4. Question : (TCO 1) Hunger is best described as:
a physiological desire to consume food.

a psychological desire to consume food.
eating that is often driven by environmental cues.
eating that is often driven by emotional cues.
Question 5. Question : (TCO 3) Which of the following does NOT describe the cell membrane of
an animal cell?
Rigid barrier resistant to all noncellular molecules
Structurally organized into a lipid bilayer
Dynamic and continuously changing
Perimeter structure of the cell that is composed of phospholipids, cholesterol, proteins, and
carbohydrate chains
Question 6. Question : (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 7. Question : (TCO 3) The main symptom associated with Clostridium botulinum
intoxication is:
diarrhea.
paralysis.
anemia.
jaundice.
Question 8. Question : (TCO 3) Which of the following foods is most likely to contain sulfites?
Peas (canned)
Yogurt
Grapes (fresh)

Ground beef
Question 9. Question : (TCO 3) Which of the following is NOT a recommended method for
preventing cross-contamination?
Washing utensils and cutting boards in the dishwasher
Using a porous wood cutting board
Washing dishtowels and aprons often
Separating raw and cooked foods
Question 10. Question : (TCO 3) Which of the following is an example of a persistent organic
pollutant?
Mercury
GMO
Sulfite
Coal tar
1. 1. Question : (TCO 1) Which of the following is a disaccharide?
Sucrose
Fructose
Galactose
Glucose
Question 2. Question : (TCO 1) A disaccharide is formed by the chemical bonding of:
two monosaccharides.

two polysaccharides.
one monosaccharide and one polysaccharide.
two oligosaccharides.
Question 3. Question : (TCO 1) Which of the following carbohydrates is the end product of
photosynthesis?
Glycogen
Galactose
Lactose
Glucose
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) Which of the following hormones is released when your blood
glucose levels fall too low?
Insulin
Estrogen
Bile
Glucagon
Question 6. Question : (TCO 2) Which of the following is associated with diets high in added
sugars?
Hyperactivity
Tooth decay

Diabetes
All of these
Question 7. Question : (TCO 3) Peggy Sue’s doctor wants to screen her for reactive
hypoglycemia. If her doctor’s suspicions are correct and Peggy Sue does have reactive
hypoglycemia, what would you expect her blood glucose concentration to be at approximately
TWO HOURS after she had begun her glucose tolerance test?
Elevated as compared to a normal individual
Depressed as compared to a normal individual
Normal; two hours after consuming the glucose load, her blood concentrations will be no
different from those of a normal individual
Question 8. Question : (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 9. Question : (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 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.
1. 1. Question : (TCO 3) Which of the following is a rich source of polyunsaturated fatty
acids?
Corn oil
Coconut oil
Beef fat
Butter
Question 2. Question : (TCO 3) Which of the following foods is the richest source of omega-3
fatty acids?
Broccoli
Sirloin steak
Tofu
Salmon
Question 3. Question : (TCO 6) Which of the following health problems has been associated
with high intakes of fat replacers?
Allergies
Gastrointestinal distress
Elevated blood cholesterol levels
Hypertension

Question 4. Question : (TCO 6) To facilitate the digestion of dietary fats, the gallbladder stores
and releases a substance known as:
lipase.
bile.
hydrochloric acid.
bicarbonate.
Question 5. Question : (TCO 6) What element makes protein different from carbohydrates and
fat?
Carbon
Hydrogen
Oxygen
Nitrogen
Question 6. Question : (TCO 5) All of the following are examples of protein hormones
EXCEPT:
insulin.
thyroid.
glucagon.
estrogen.
Question 7. Question : (TCO 5) The process through which mRNA copies genetic information
from DNA and carries it to the ribosome is called:
translation.
deamination.
denaturation.
transcription.
Question 8. Question : (TCO 5) The type of protein-energy malnutrition characterized by a
general lack of protein, energy, and nutrients in the diet is called:

marasmus.
sickle cell anemia.
cystic fibrosis.
kwashiorkor.
Question 9. Question : (TCO 5) Oligopeptides are a string of ________ amino acids.
1-2
4-9
10-15
more than 25
Question 10. Question : (TCO 5) Which of the following is a genetic disorder resulting in
debilitating protein abnormalities?
Cystic fibrosis
Mad cow disease
Acidosis
Kwashiorkor
1. 1. Question : (TCO 3) Which of the following are required components of antioxidant
enzyme systems?
Antioxidant minerals
Antioxidant vitamins

Phytochemicals
Gastrointestinal microflora
Question 2. Question : (TCO 3) Which of the following statements is FALSE regarding free
radicals?
Free radicals are formed as a by-product of healthy metabolism.
Our body has no mechanism to combat free radicals.
Exposure to pollution increases free radical production.
Many diseases, such as cancer and heart disease, are linked to free radical damage.
Question 3. Question : (TCO 7) Taking Vitamin E supplements along with ________ can cause
uncontrollable bleeding.
antidepressants
anticoagulants
cholesterol-lowering medications
oral contraceptives
Question 4. Question : (TCO 7) Diseases that cause the malabsorption of fat can result in a
deficiency of:
Vitamin A.
Vitamin E.
Vitamin C.
Both answers: Vitamin A and Vitamin E.
Question 5. Question : (TCO 7) The doctor has recently told Julie that she is anemic. Julie should
consume ________ with her iron supplement to increase its absorption.
a tablespoon of castor oil
a glass of milk
a glass of orange juice

scrambled eggs
Question 6. Question : (TCO 8) The retinoid that has the most important physiological role in the
human body is:
retinol.
retinoic acid.
retinal.
beta-carotene.
Question 7. Question : (TCO 8) At what stage in the development of cancer is the DNA mutated?
Initiation
Promotion
Progression
Metastasis
Question 8. Question : (TCO 8) Which of the following organs is the site of dietary Vitamin D
absorption?
Mouth
Stomach
Small intestine
Large intestine
Question 9. Question : (TCO 9) What is the primary reason why osteoporosis incidents in the
United States are expected to increase?
Inadequate treatment options
Increased diagnostic tools
Increased longevity of the population
Decline in milk consumption

Question 10. Question : (TCO 9) Newborn infants receive a single injection of Vitamin K at
birth due to the fact that:
newborns do not have enough bacteria in their small intestines to make Vitamin K.
breast milk is a poor source of Vitamin K.
the trauma of labor and delivery depletes the newborn’s Vitamin K stores.
newborns cannot absorb any of the Vitamin K from breast milk or formula.
1. 1. Question : (TCO 1) How much energy does 10 grams of carbohydrates provide?
20 calories
60 calories
80 calories
40 calories
Question 2. Question : (TCO 2) Which of the following sports is the least likely to place a young
girl or woman at risk for the female athlete triad?
Figure skating
Soccer
Diving
Distance running
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) Joseph plays basketball for his high school team and he is
concerned that he is not consuming enough kilocalories to support his activity. Which of the
following would be the best indicator that he is not consuming adequate kilocalories?
His performance has been impaired.
He is losing weight.
His blood glucose levels are low.
His hemoglobin is low.
Question 5. Question : (TCO 5) The type of eating disorder characterized by episodes of binging
and purging is:
anorexia nervosa.
bulimia nervosa.
compulsive eating disorder.
binge eating disorder.
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 explains why individuals with
anorexia nervosa have an increased risk for developing osteoporosis?

Decreased estrogen production
Frequent electrolyte imbalance
Malabsorption of calcium
Low body weight
Question 8. Question : (TCO 8) Which of the following is the most common eating disorder?
Anorexia nervosa
Bulimia nervosa
Binge-eating disorder
Pica
Question 9. Question : (TCO 9) Which of the following eating disorders is the most common
among men?
Anorexia nervosa
Bulimia nervosa
Binge-eating disorder
Reverse anorexia
Question 10. Question : (TCO 10) Which of the following would NOTbe an appropriate
treatment strategy in treating someone with anorexia nervosa?
Psychotropic medications
Minimum weight gain of five pounds/week
Family therapy
Restoration of healthy eating habits

1. 1. Question : (TCO 4) The inner portion of the zygote that implants in the uterine lining is
called the:
fetus.
blastocyst.
embryo.
placenta.
Question 2. Question : (TCO 4) ________ is the point at which the ovum becomes fertilized by
the sperm.
Implantation
Conception
Parturition
Gestation
Question 3. Question : (TCO 5) During the first trimester, women are advised to gain no more
than:
3-5 pounds.
5-10 pounds.
10-15 pounds.
15-20 pounds.
Question 4. Question : (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. Question : (TCO 7) All of the following are associated with gestational diabetes
EXCEPT:
delivery of a low-birth-weight infant.
increased maternal risk of developing Type II diabetes.
increased maternal risk of developing preeclampsia.
increased fetal risk of developing Type II diabetes.
Question 6. Question : (TCO 8) At birth, Baby Molly weighs seven pounds. If her growth and
development are normal, what would you expect Molly to weigh on her first birthday?
14 pounds
18 pounds
21 pounds
30 pounds
Question 7. Question : (TCO 9) Overweight in children is defined as:
BMI 75th percentile.
Question 8. Question : (TCO 10) Atrophic gastritis is a common condition among older adults
that impairs the ability to absorb ________.
Vitamin B6
Vitamin B12
Vitamin C

zinc
Question 9. Question : (TCO 10) ________ is added to municipal water supplies to promote
healthy teeth formation.
Fluoride
Sodium
Vitamin D
Zinc
Question 10. Question : (TCO 10) Peak bone mass is typically achieved in:
late childhood.
early teens.
late teens and early 20s.
the late 30s.
Devry SCI228 Week 4 Midterm .
1. 1. Question : (TCO 1) What element makes protein different from carbohydrate and fat?
Carbon
Hydrogen
Nitrogen
Oxygen
Question 2. 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 14th century.
Nutrition involves studying the factors that influence eating patterns.
Question 3. Question : (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 4. 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 5. Question : (TCO 1) Which of the following is true regarding the science of nutrition?
As compared to many other scientific disciplines, nutrition is a young science.
Discoveries by the first nutritional scientists established the connection between deficiencies and
illness.
In developed countries, current research in nutrition focuses on the relationship between diet and
chronic diseases.
All of these are true.
Question 6. Question : (TCO 1) Which of the following are examples of carbohydrate-rich
foods?
Butter and corn oil

Beef and pork
Wheat and lentils
Bacon and eggs
Question 7. Question : (TCO 2) What percentage of deaths in the United States can be attributed
to unhealthy lifestyle behaviors such as smoking, alcohol misuse, physical inactivity, and
unbalanced diet?
10%
25%
40%
75%
Question 8. Question : (TCO 2) 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 9. Question : (TCO 2) 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 10. Question : (TCO 2) The standard used to estimate the daily nutrient needs of half of
all healthy individuals is:
EAR.

AI.
RDA.
UL.
Question 11. Question : (TCO 2) Which of the following is required on all food labels?
the net contents of the package
ingredient list
the name and address of the vendor
all of these
Question 12. Question : (TCO 2) The government agency that regulates the food labels on fresh
meat and poultry in the United States is the:
USDA.
NCI.
EDA.
FBI.
Question 13. Question : (TCO 3) What is the cephalic phase?
earliest phase of digestion when the brain prepares the body in anticipation of food
phase when the semidigested food leaves the stomach and slowly enters the small intestine
phase when the majority of absorption occurs, primarily occurring in the small intestine
final phase of digestion when the large intestine and rectum prepare the undigested components
of food for elimination
Question 14. Question : (TCO 3) Digestion and absorption occur at the ________ level.
tissue
organ
system

organism
Question 15. Question : (TCO 3) Which best explains why carbohydrate digestion ceases when
food reaches the stomach?
Carbohydrate is completely digested in the mouth.
Salivary enzymes cannot function in the acid environment of the stomach.
Carbohydrate is completely absorbed in the esophagus.
Intestinal bacteria are needed for carbohydrate digestion.
Question 16. Question : (TCO 3) In which organ does the majority of water absorption occur?
mouth
stomach
small intestine
large intestine
Question 17. 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
1. 1. Question : (TCO 4) Up to ________ of the world’s population suffers from lactose
intolerance.
20%
30%
50%
70%

Question 2. Question : (TCO 4) Without sufficient ________, the colon gets too little exercise
and becomes weak.
calories
protein
fiber
water
Question 3. 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 4. 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 5. Question : (TCO 4) Diabetes is a condition in which the body doesn’t process
________ properly.
vitamins
protein
carbohydrate
fat
Question 6. Question : (TCO 4) In the absence of carbohydrate, ________ are produced from the
incomplete breakdown of body fat.

amyloses
amylases
ketones
bacteria
Question 7. Question : (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 8. Question : (TCO 4) Which of the following enzymes is found in the mouth?
lactase
maltase
pancreatic amylase
salivary amylase
Question 9. 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 10. Question : (TCO 1-6) Why do fungi rarely cause food infection?
Few species of fungi cause serious illness.
Fungal growth makes food look unappealing.
Fungal growth makes food taste unappealing.

All of these are reasons fungi rarely cause food infection.
Question 11. Question : (TCO 1-6) Which of the following additives gives ham, hot dogs, and
bologna their pink color?
sulfites
BHT/BHA
nitrates/nitrites
propionic acid
Question 12. Question : (TCO 1-6) The food-borne illness caused byCampylobacter jejuni is
associated with consuming:
grains that have been stored in a moist environment.
water that has been contaminated with fecal material.
tapeworms.
contaminated beef or pork.
Question 13. Question : (TCO 1-6) The proper steps developed for canning foods ensures that all
endospores of ________ are eliminated when followed carefully.
Salmonella
Clostridium botulinum
Giardia intestinalis
Campylobacter jejuni
Question 14. Question : (TCO 1-6) A cyclic food allergy is one that:
occurs every time the offending food is eaten.
develops on a fixed time frame, such as once a month.
develops slowly over time.
occurs during times of physiological stress, such as during illness or surgery.
Question 15. Question : (TCO 1-6) The primary symptom of Giardia infection is:

jaundice.
diarrhea.
dementia.
anemia.
Question 16. Question : (TCO 1-6) 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 17. Question : (TCO 1-6) The primary method used to preserve seafood is:
adding salt.
smoking.
drying.
adding sugar.
1. 1. Question : (TCO 5) Where in the body are the majority of triglycerides stored for
future energy needs?
Lipoproteins
Beta cells of the pancreas
Liver
Adipose tissue
Question 2. Question : (TCO 5) Which of the following health problems has been associated
with high intakes of fat replacers?
Allergies
Gastrointestinal distress

Elevated blood cholesterol levels
Hypertension
Question 3. Question : (TCO 5) Which of the following is a rich source of polyunsaturated fatty
acids?
Corn oil
Coconut oil
Beef fat
Butter
Question 4. Question : (TCO 5) All of the following organs assist in the digestion of lipids
EXCEPT the:
liver.
large intestine.
gallbladder.
pancreas.
Question 5. Question : (TCO 5) Diets high in trans-fatty acids are associated with:
decreased cancer risk.
increased blood cholesterol levels.
osteoporosis.
decreased blood glucose levels.
Question 6. Question : (TCO 5) Which of the following foods is the richest source of omega-3
fatty acids?
Broccoli
Sirloin steak
Tofu
Salmon

Question 7. Question : (TCO 5) Which of the following statements is FALSE regarding the
process of hydrogenation?
Hydrogenation creates trans fatty acids.
Hydrogenation is the process in which hydrogen atoms are added to double bonds.
Hydrogenation creates a heart-healthy product.
Hydrogenation makes a product more solid at room temperature.
Question 8. Question : (TCO 5) Triglycerides are classified by:
the length of the fatty acids.
the saturation of the fatty acids.
the shape of the fatty acids.
all of these.
Question 9. Question : (TCO 6) What element makes protein different from carbohydrates and
fat?
Carbon
Hydrogen
Oxygen
Nitrogen
Question 10. Question : (TCO 6) What dictates the structure of a protein molecule synthesized
by the body?
The body’s need for a protein
The DNA inside the nucleus of the cell
The number of essential amino acids available
The combination of proteins consumed in the diet
Question 11. Question : (TCO 6) Of the 20 amino acids relevant to the human body, how many
are considered essential?

None
Five
Nine
20
Question 12. Question : (TCO 6) The specific function of a protein is determined by:
its sequence of amino acids.
its length.
its three-dimensional shape.
its electric charge.
Question 13. Question : (TCO 6) All of the following are parts of an amino acid molecule
EXCEPT:
a central carbon.
an amine group.
an acid group.
a fatty acid group.
Question 14. Question : (TCO 6) Which of the following statements is FALSE?
The healthy body’s primary energy source is carbohydrates and fat.
The body stores excess protein primarily for energy reserves.
To utilize protein for energy, the amine group is removed.
Eating sufficient carbohydrates and fat will spare body protein.
Question 15. Question : (TCO 6) The type of vegetarian who eats vegetables, grains, fruits, milk,
and eggs, but excludes all other types of animal protein, is called a:
vegan.
lacto-vegetarian.

lacto-ovo vegetarian.
pesco-vegetarian.
Question 16. Question : (TCO 6) Which of the following is NOT typically a nutrient of concern
for vegans?
Iron
Vitamin B12
Vitamin C
Calcium
Devry SCI228 Week 1 ILAB .
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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 and complete the lab assignment stated below.

.equella.ecollege.com/file/e294e652-7557-465c-8689-
ef45f6d77501/1/SCI228_W1_iLab.html#”>Digestive System |
Week1_DigestiveSystem.pdf”>View Transcript
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ef45f6d77501/1/SCI228_W1_iLab.html#”>Gastrointestinal Tract Activities |
Week1_Gastrointestinal.pdf”>View Transcript
Week 1 Assignment:
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.
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.
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.
Part 4

For Part 4, please define each mechanism (propulsion, absorption, chemical digestion, and
mechanical digestion) with two to three sentences each.
Submit your iLab assignment to the Dropbox on the silver tab at the top of the page.
See the Syllabus section “Due Dates for Assignments & Exams” for due dates.
iLab AssignmentTo Assess Your Own Body Weight and Develop a Diet and Exercise
Program.
Welcome to iLab 6.
.equella.ecollege.com/file/17189760-1002-4655-b8a7-
fb0ce2ce55b5/1/SCI228_W6_iLab.html#”>
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.
iLab AssignmentFast-Food Dietary Analysis
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.
.equella.ecollege.com/file/34032480-72f6-4e1e-aa58-
e7c2e1730af3/1/SCI228_W3_iLab.html#”>
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. In a Word document, please answer and discuss the following
questions.
Deliverables

1. Describe the healthy meal that you have created from the fast-food restaurant using the
nutritional value of menu items.
1. 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.)
2. 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.
3. 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.
2. Describe the unhealthy meal that you have created from the fast-food restaurant using
the nutritional value of menu items.
1. 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.)
2. 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.
3. 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.
iLab AssignmentWater: An Overlooked Essential Nutrient
Welcome to iLab 5.
The Week 5 iLab is a fun opportunity for you to evaluate your own diet against My Pyramid.
.equella.ecollege.com/file/2f07a4cf-4374-4a0a-9054-
3dac9875ba7b/1/SCI228_W5_iLab.html#”>
Scenario/Summary

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.
iLab AssignmentTo Assess Your Own Body Weight and Develop a Diet and Exercise
Program.
Welcome to iLab 6.
.equella.ecollege.com/file/17189760-1002-4655-b8a7-
fb0ce2ce55b5/1/SCI228_W6_iLab.html#”>
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.
iLab AssignmentWelcome to iLab 7.
.equella.ecollege.com/file/90f2a857-154b-4908-9aad-
5e278de8ac24/1/SCI228_W7_iLab.html#”>
Scenario/Summary

Students will select one lifecycle.
 Prenatal
 First year of infant’s life
 Toddler
 School age
 Adolescence
 Adult
 Lactating female
 Mature adult
Once a lifecycle has been selected, you will do the following three things.
1. Describe the lifecycle and the age to be in that lifecycle.
2. Describe nutritional challenges associated with that particular lifecycle.
3. 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.

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