Digital Study Guide SCI 228 Nutrition, Health, & Wellness Amy M. Schwartz DeVry University This Photo by Unknown Author is licensed under CC BY-NC-ND ‹#› What is nutrition? Is a new science that studies the effects of food on our bodies. Nutrition is how we consume, digest, metabolize, and store food. When we lack nutrients, we can affect our health. In the early mid 1700s it was discovered that the lack of vitamin C was the cause of scurvy. This Photo by Unknown Author is licensed under CC BY-NC-ND ‹#› ‹#› A substance from food that provides nourishment essential for growth and life functions. What are nutrients? 3 This Photo by Unknown Author is licensed under CC BY-SA-NC • carbohydrates • fats and oils (two types of lipids) • proteins • vitamins • minerals • water ‹#› What are calories? Calories measure the potential for energy from the food consumed. 1 Gram of Carbohydrates = 4 Calories 1 Gram of Protein = 4 Calories 1 Gram of Fat =9 Calories 1 Gram of Alcohol = 7 Calories 4 This Photo by Unknown Author is licensed under CC BY-NC-ND ‹#› ‹#› Determining the Calories in a meal: For dinner Amy has 122g of carbohydrates, 20 g of protein, 9g of fat in her daily food diary. Amy has already consumed 475 calories during lunch and breakfast. Amy is trying to keep to a calorie count of 1200 daily. Would Amy be able to add 5g of alcohol at dinner and keep her caloric daily goal? ‹#› Determining the Calories in a meal, cont. How much Amy’s calorie content so far for the day? Calories from lunch & breakfast: 475 Calories from dinner: (122*4)+(20*4)+(9*9) = 649 Calories for day so far: 475+649= 1124 Remaining calories for day available: 1200-1124 = 76 5g of alcohol = 5*7= 35 calories YES, Amy would be able to add the 5g of alcohol and remain in caloric daily goal. ‹#› ‹#› Food Safety Food-Borne Illness Illness transported by food & water by an infectious agent, poison, or a protein causing an immune reaction. Microbes that Contaminate Food Bacteria (most common is Campylobacter jejuni) Viruses – Hep A Parasites – Helminths & Giardia Fungi – mold (usually visible and avoidable) Prions – self replicating protein Two Primary types of toxins associated with food-borne illness: Neurotoxins: toxin that targets the nervous system cells Enterotoxins: toxin that targets the gastrointestinal tract cells This Photo by Unknown Author is licensed under CC BY-NC-ND ‹#› Carbohydrates One of three macronutrients consisting of carbon, hydrogen, and oxygen. Carbohydrates are considered sugar and are water-soluble. Glucose – most abundant sugar molecule and is a monosaccharide Monosaccharide – any sugar that cannot be hydrolyzed to give a simpler sugar - one sugar molecule Examples: Glucose, fructose, and galactose Photosynthesis – plants use sunlight to perform a chemical reaction which combines carbon & water into glucose Disaccharide – carbohydrate that consists of two sugar molecules joined Examples: Lact ...

1. Digital Study Guide
SCI 228 Nutrition, Health, & Wellness
Amy M. Schwartz
DeVry University
This Photo by Unknown Author is licensed under CC BY-NC-
ND
‹#›
What is nutrition?
Is a new science that studies the effects of food on our bodies.
Nutrition is how we consume, digest, metabolize, and store
food.
When we lack nutrients, we can affect our health.
In the early mid 1700s it was discovered that the lack of vitamin
C was the cause of scurvy.
This Photo by Unknown Author is licensed under CC BY-NC-
ND
‹#›
‹#›
A substance from food that provides nourishment essential for

2. growth and life functions.
What are nutrients?
3
This Photo by Unknown Author is licensed under CC BY-SA-
NC
• carbohydrates
• fats and oils (two types of lipids)
• proteins
• vitamins
• minerals
• water
‹#›
What are calories?
Calories measure the potential for energy from the food
consumed.
1 Gram of Carbohydrates = 4 Calories
1 Gram of Protein = 4 Calories
1 Gram of Fat =9 Calories
1 Gram of Alcohol = 7 Calories
4
This Photo by Unknown Author is licensed under CC BY-NC-
ND

3. ‹#›
‹#›
Determining the Calories in a meal:
For dinner Amy has 122g of carbohydrates, 20 g of protein, 9g
of fat in her daily food diary. Amy has already consumed 475
calories during lunch and breakfast. Amy is trying to keep to a
calorie count of 1200 daily. Would Amy be able to add 5g of
alcohol at dinner and keep her caloric daily goal?
‹#›
Determining the Calories in a meal, cont.
How much Amy’s calorie content so far for the day?
Calories from lunch & breakfast: 475
Calories from dinner:
(122*4)+(20*4)+(9*9) = 649
Calories for day so far:
475+649= 1124
Remaining calories for day available:
1200-1124 = 76
5g of alcohol = 5*7= 35 calories
YES, Amy would be able to add the 5g of alcohol and remain in
caloric daily goal.
‹#›

4. ‹#›
Food Safety
Food-Borne Illness
Illness transported by food & water by an infectious agent,
poison, or a protein causing an immune reaction.
Microbes that Contaminate Food
Bacteria (most common is Campylobacter jejuni)
Viruses – Hep A
Parasites – Helminths & Giardia
Fungi – mold (usually visible and avoidable)
Prions – self replicating protein
Two Primary types of toxins associated with food-borne illness:
Neurotoxins: toxin that targets the nervous system cells
Enterotoxins: toxin that targets the gastrointestinal tract cells
This Photo by Unknown Author is licensed under CC BY-NC-
ND
‹#›
Carbohydrates
One of three macronutrients consisting of carbon, hydrogen, and
oxygen.
Carbohydrates are considered sugar and are water-soluble.
Glucose – most abundant sugar molecule and is a
monosaccharide
Monosaccharide – any sugar that cannot be hydrolyzed to give a
simpler sugar - one sugar molecule
Examples: Glucose, fructose, and galactose
Photosynthesis – plants use sunlight to perform a chemical

5. reaction which combines carbon & water into glucose
Disaccharide – carbohydrate that consists of two sugar
molecules joined
Examples: Lactose, Maltose, and sucrose
This Photo by Unknown Author is licensed under CC BY-SA
‹#›
Benefits of Regular Physical Activity
Improve Cardiorespiratory Fitness
Reduce Risk of Cancer
Improve Bone Mass
Improve Weight Control
Prevent Diabetes
Improve Immunity
Improved Mental Health & Stress Management
Longer Life Span
This Photo by Unknown Author is licensed under CC BY
‹#›
Diabetes
10

6. This Photo by Unknown Author is licensed under CC BY-SA
‹#›
‹#›
Title
‹#›
Title
‹#›
“
Quote and Image Slide
13
‹#›
‹#›
Insert Image

7. THANK YOU
‹#›
Title
‹#›
Running head: PROJECT OUTLINE AND STAKEHOLDERS
1
PROJECT OUTLINE AND STAKEHOLDERS
3
Project Outline and Stakeholders
Tangela Jones
Walden University
1. Goals for the project
a. Increase the quality of services that are delivered at the
University
b. Increase parent and student satisfaction, especially during the
first year, when the turnover rates are high (Seidman, 2019).
c. Increase student retention in the University by engaging and
interacting with students.
2. Description of the local context
a. Southern New Hampshire University is a University that is

8. suffering because of low student retention rate.
b. The retention rate at the university is 61%, which is
worrying.
3. Activities, initiatives, or strategies to be used
a. Engaging students in the school decision making process.
b. The use of sports activities that bring students together and
make them feel like equal members of the institution.
c. Promote a positive and friendly attitude from the teachers and
staff members (Seidman, 2019).
4. Deliverables or outcomes – what the project should
accomplish
a. The project should help to increase the institution’s retention
rate.
5. How the project, if implemented, could be evaluated or
assessed
a. The project will be evaluated by its ability to increase the
retention rate from its current percentage of 61%.
6. A proposed timeline that could be followed to implement the
project
a. The project will take eight weeks.
b. The strategies that will be implemented will, however, be
embraced in the culture of the University.

9. 7. A list of budgetary items
a) A budget of $1,000 will be needed to cater for the needs of
the project team.
b) Devices that will be used to store data will also be needed
(Laptops and Tablets).
c) A team of seven permanent project members will be needed.
d) The team will survey Administration, Faculty and current &
former Students.
e) My team will provide feedback in the form of data analysis.
f) Data analysis will highlight the areas that needs
improvement.
8. The stakeholder audience to whom you plan to present your
project plan/proposal, and reasons for their interest in the
project
a. The Board of Directors
i. The board of directors' team is the one that authorizes the
implementation of new strategies.
ii. The project will need financial support, and that means that
they must be consulted.
b. Staff Members
i. Staff members are engaged in the affairs of students.
ii. When they are targeted, they help to understand more about
the factors that promote high rates of retention.
iii. They are also used as tools for implementing the strategies
that will be included in the project.
c. Parents and Teachers Association

10. i. Parents and teachers have an essential role when it comes to
the retention of students because parents fund the education of
the students and teachers control the class atmosphere (Dula,
Lampley, & Lampley, 2018).
ii. Parents and teachers can be used as tools to stop the
escalation of the problem.
iii. They can also contribute and advise on the areas that should
be focused on.
References
Dula, M. E., Lampley, S. A., & Lampley, J. H. (2018).
Undergraduate Retention Rates for
Students in Learning Support Math Classes versus Traditional
Math Classes Controlling
for ACT Mathematics Scores. Journal of Learning in Higher
Education, 14(1), 1-6.
Seidman, A. (2019). Minority Student Retention: The Best of
the" Journal of College Student
Retention: Research, Theory & Practice." Routledge.
WEEK 5: DIGITAL STUDY GUIDE PEER REVIEW
Post a draft version of your Digital Study Guide to this
discussion by Wednesday.
Remember, feedback must be positive and provide suggestions
on how to improve their Digital Study Guides. Improvements
should include specific suggestions on their content,
presentation and formatting.
To see a grading rubric for this assignment, click on the column
consisting of three vertical dots (upper-right of this discussion

11. window and then, Show Rubric).
Please review the Digital Study Guide Overview in Introduction
and Resources for details.
Below is an example of a study guide someone posted to the
class already I also uploaded a power point that someone posted
to give you an idea of this assignment .
DIGITAL STUDY GUIDE
Topics:
· How Food is Processed
· Sugars
· Carbs Blamed for Healthy Issues
· Alternative Sweeteners
· Diabetes
HOW FOOD IS PROCESSED

12. · Ingestion (eat or drink)
· Digestion
a) Carbohydrates
· Starts in mouth (salivary glands)
· Goes through esophagus to stomach
· From stomach to small intestine where pancreatic amylase and
oligosaccharidases occur
b) Protein
· Largely starts in the stomach where pepsin (an enzyme) breaks
down the intact protein into peptides
· Then it goes to duodenum (1st part of small intestine) where
trypsin, elastase, and
· chymotrypsin makes the peptides smaller. Peptidases
(enzymes) aid in further breakdown of the peptides into single
amino acids.
· Carboxypeptidase, dipeptidase, and aminopeptidase play
important roles in turning peptides into free amino acids
· Amino acids are then absorbed into the bloodstream through
the small intestine
c) Lipids
· Begins in the mouth w/ lingual lipase and gastric lipase
· Goes to small intestine where bulk of digestion occurs due to
pancreatic lipase
· Bile released in duodenum, which aids in digestion by
emulsification (process of large lipid globules broken down into
smaller ones)
d) Vitamins
· Fat-soluable vitamins are absorbed the same as lipids

13. · Water-soluable vitamins are absorbed directly into the
bloodstream from the intestine
e) Elimination
· Undigested content and waste enter colon where most of the
water is reabsorbed
· Waste is moved through colon by peristaltic movements
(alternate contraction and relaxation of muscles) then stored in
the rectum
· Rectum expands in responds to the fecal matter then triggers
neural signals to the brain
· Waste is eliminated through the anus
SUGARS
MONOSACCHARIDES – one sugar molecule
· Fructose (also called levulose or fruit sugar) – sweetest
natural sugar. Found in fruits and vegetables
· Glucose – most abundant. Preferred source of energy for the
brain and an important source of energy for all cells
· Galactose – a monosaccharide that joins glucose to for make
lactose
DISACCHARIDES – two sugar molecules
· Lactose (milk sugar) – contains one glucose molecule and one
galactose molecule
· Maltose (malt sugar) – 2 molecules of glucose. Is a by-
product of digestion
· Sucrose – contains one glucose molecule and one fructose
molecule. Is sweeter than both lactose and maltose
POLYSACCHARIDES – complex carbohydrate of long chains
of glucose
· Starch – stored in plants
· Grains (wheat, rice, corn, oats, barley)

14. · Legumes (peas, beans, lentils)
· Tuber (potatoes)
· Glycogen – stored in animals
· Fiber – gives plants their structure
SIMPLE CARBS BLAMED
FOR HEALTH ISSUES
ACCUSATIONS
· Known to cause tooth decay
· Belief that it causes hyperactivity in kids
· Eating a lot could increase risk of heart disease
· Blamed for causing diabetes and obesity
REALITY
· Causes tooth decay
· No conclusive link between sugar and hyperactivity in kids
· Not conclusive but evidence suggests that high sugar intake
can lead to unhealthy levels of lipids in the blood. Those at risk
for heart disease are encouraged to have a diet low in simple
sugars.
· Doesn’t cause diabetes. No conclusive evidence but my
contribute to obesity
ALTERNATIVE SWEETENERS
Nutritive sweeteners – natural sugars that contribute energy
Non-nutritive sweeteners – manufactured sweeteners that
provide little to no energy
SACCHARINE
· Sold as Sweet N Low
· Discovered in 1800s
· 300 times sweeter than sucrose

15. · Claim of bladder tumor in rats surfaced in 1970. FDA banned
it without proof of its affect on humans
· 20 years of research shows no relation to bladder cancer in
humans
· Removed from list of cancer-causing products by National
Toxicology Program (a U.S. government agency) in May 2000
ACESULFAME-K
· Marketed under Sunette & Sweet One
· 200 times sweeter than sugar
· Used to sweeten gum, candies, beverages, gelatins, puddings
· Used for cooking
· Body doesn’t metabolize, so is excreted unchanged by the
kidneys
ASPARTAME
· Known as Equal or NutraSweet
· 180 times sweeter than sucrose
· Provides little to no energy
· Can’t be used for cooking
· No scientific evidence that it causes brain tumors, Alzheimer’s
disease or nerve disorders
· People with phenylketonuria (genetic disorder that prevents
the breakdown of the amino acid phenylalanine) shouldn’t use it
SUCROLOSE
· Known as Splenda
· Made from sucrose but chlorine atoms are substituted for
hydrogen and oxygen atoms
· Passes through digestive tract unchanged
· Provides no energy
· 600 times sweeter than sucrose
· Can be used for cooking
· Currently, studies show no adverse health effects

16. ALITAME
· Like aspartame but remains stable when heated
· Awaiting FDA approval
D-TAGATOSE
· Made from lactose
· Sweetness is the same as sucrose
· Provides half the energy of sucrose
DIABETES
Diabetes – chronic disease where the body can’t regulate
glucose within normal limits
· Can be fatal
· 16 million (6% of U.S. population) are diagnosed with
diabetes, including adults and kids
· Another 5 million are speculated that they don’t know they
have it
· Less common in Caucasians than Blacks, Latinos, Indians, and
Alaskan natives
Type 1
· Body doesn’t produce enough insulin
· Cause is unknown
· Only treatment is insulin shots
Type 2
· Progressive disorder where cells become less responsive to
insulin
· Obesity is the trigger in most cases
· Fasting blood glucose levels that are higher than usual but not
high enough to diagnose Type 1 diabetes
· Contributed by genetics, obesity, physical inactivity
· Most cases develop after 45 years old
· 20% of Americans 65 years or older have diabetes

17. · Treated with weight loss, healthful eating patterns regular
exercise for some people