TUTORIALS

SCI/220 Human Nutrition Week 2

Carbohydrate Pamphlet

*Purchase Includes everything listed for Week 2*

Create a 2-page pamphlet/brochure using the Microsoft Word, Microsoft Publisher, Microsoft PowerPoint, Brochure Builder, or another brochure building tool. Include the following details:
    ·  A title.
    ·  Define carbohydrates and outline the basic functions of sugars, starches and

       fiber in the body.
   ·  Describe the differences between simple and complex carbohydrates, stating

       healthy carbohydrate sources.
   ·  Describe how sugars are broken down and used in the body.
   ·  Explain the difference between soluble and insoluble fibers, stating how the

      difference can be applied to food selection and consumption so as to improve

      health.
   ·  Include information on one of the following disorders related to carbohydrates:

      lactose intolerance, diabetes, or hypoglycemia.
Include a definition, how it affects the body, and some courses of action used to treat and manage the disorder.
Include two references with citations in APA format. Place citation at end of pamphlet.
Include clip art and a background image.

Food Intake: 3 Days
Enter your food intake for 3 full days in iProfile by following the WileyPLUS® iProfile instructions. Save this information.
Click on the Access to iProfile link.
Write at least 100 word responses for each of the questions listed below that addresses the following points about your 3-day food intake.
Place the question before each response. Answer the following:
      1) Review how your recorded protein, carbohydrate, and lipid intake compares

           with the recommendations of the dietary reference intake.
      2) If your recorded protein-carbohydrate-fat intake was too high or too low,

          which foods might you add or remove to achieve your goal and keep other

          nutrients in balance?
      3) Why is eating the macronutrient intake within the recommended range

          important?
      4) What are the effects of too much or too little of a macronutrient?
      5) Why did your diet or why did your diet not meet the minimum number of

          servings of foods from each fiber-containing group?
      6) Why is fiber important in your diet?
      7) How might insufficient or excessive amounts of macronutrients and fiber

          contribute to health or illness? Provide examples.
      8) What have you learned about your diet?
Format your responses consistent with APA guidelines.

Week 2 Quiz in WileyPLUS
Complete the Week 2 Quiz in WileyPLUS.

1. Which of the following is not a monosaccharide?
2. The digestion of starch begins in the _______ and finishes in the _________.
3. The main function of carbohydrate in the diet is to:
4. Which monosaccharide commonly found in all disaccharides?
5. Most digestion of carbohydrate occurs in the
6. Which of the following best describes the effects of lactose intolerance on those who consume dairy products?
7. Which of the following best describes the effect of a fiber-rich meal on the rise in blood glucose that occurs after a meal?
8. When comparing naturally occurring sugars and refined sugars in the human diet, refined sugars are potentially detrimental to human health because:
9. Eating fat can increase the number of calories you consume because
10. Cholesterol:
11. Protein containing particles that transport lipids in the blood are called:
12. Which statement is correct:
13. Lipid stored in fat cells (adipose tissue) provides many benefits including
14. Which of the following statements I false about omega-3 fatty acids?
15. Based on the type of fat found in the following foods, which would be the healthiest choice for lunch from the fruit group?
16. Which of the following individual is likely using body protein for energy?
17. Essential amino acids are identified as such because
18. Protein-energy malnutrition is more common in children than in adults because
19. Which of the following would help a vegan meet their nutrient needs?
20. In general, plant sources of protein provide _____ absorbable forms of iron, zinc, and calcium as compared to animal protein sources.
21. Of the following, which is the highest quality plan protein source?

SCI/220 Human Nutrition Week 3

*Purchase Includes everything listed for Week 3*

Fat- and Water-Soluble Vitamins Presentation

Option#1 - Full Presentation

Option#2 - Full Presentation

Research the functions, importance, and role of fat- and water-soluble vitamins.
Create a 12- to 15-slide Microsoft PowerPoint presentation that includes the following:
      · A title slide
      · An introductory slide
      · Identify the vitamin classification.
      · Why are vitamins an important part of daily nutrient intake?
      · What are fat-soluble vitamins? What are high nutrient sources of these

         vitamins?
      · What are the functions, benefits, deficiency risks, and toxicity risks of fat-soluble

         vitamins?
      · What are water-soluble vitamins? What are high nutrient sources of these

         vitamins?
      · What are the functions, benefits, deficiency risks, and toxicity risks of water-

         soluble vitamins?
      · Include information on one vitamin disorder: the disease, how it affects the

         body, and the course of action used to treat and manage the disorder.

Include speaker notes in paragraph form that detail the implications of each slide. Each slide should contain no more than six bullets, and at most six words per bullet.
Include a reference slide with citations in APA format.
Include clip art and a background image.

Mineral and Water Function Essay

2 Options included!
Write an essay of at least 350 words total for the entire assignment (not counting the questions) that explains the basic functions and sources of minerals and water in the body. Include what you learned about minerals, water, and dehydration from the article. Place the question before each response. Answer the following:
      1) Mention two major and two minor minerals. State their functions, sources

          and deficiency conditions.
      2) Research information about one of the following: osteoporosis, anemia or

          iodine deficiency disorders. For your selection, indicate symptoms, required

          minerals and food sources, people or areas affected, and how the disease is

          managed or treated.
      3) What are the functions of water in the body?
      4) What is the general effect of dehydration on the body?
Include 2 references with citations in APA format.

Week 3 Quiz in WileyPLUS
Complete the Week 3 Quiz in WileyPLUS.

1. When vitamin A is deficient:
2. Which food is an excellent source of vitamin E?
3. Which of the following organizations is responsible for ensuring their supplements are safe?
4. Identify the foods that would best meet the vitamin needs identified for bone health:
5. Sailors of the 18th century would often be at sea for months living on dried bread and meats, water and cheese. After approximately three months on this diet, some sailors would exhibit symptoms of irritability, achy joints and bleeding gums/loose teeth. These symptoms can be explained by:
6. Which of the following is NOT a fat soluble vitamin?
7. In order to reduce the risk of neural tube defects in the fetus, the most important time for a woman to consume adequate amounts of folate is:
8. Vitamin D is called the sunshine vitamin because:
9. Which of the following is/are antioxidants?
10. An antioxidant is a substance that protects against oxidative damage.
11. When a person has not consumed enough water, blood volume _____ and solute concentration in the blood ______.
12. All of the following are functions of water EXCEPT:
13. All of the following are correct statements about mineral bioavailability EXCEPT:
14. An older woman is gardening in the direct sun for three hours without any rest. She suddenly feels weak and dizzy before she faints. She is taken to an emergency room where the doctor suspects she is suffering from dehydration. This is a common problem in older people because:
15. A diet rich in fresh fruit, vegetables, nuts, and whole grains is most likely to result in:
16. The following substances are all normally eliminated by the kidney as waste products
17. Fluoride protects the teeth
18. When intracellular concentrations of protein and sodium are high, you would expect that water is drawn into the
19. Diets that are high in ____ are associated with an increased incidence of hypertension.

SCI/220 Human Nutrition Week 4

*Purchase Includes everything listed for Week 4*

Body Fat and Eating Disorders
Analyze and explain the associated health problems of the obesity epidemic and eating disorders such as anorexia nervosa, bulimia nervosa, and binge-eating.
Write a response of at least 350 words total for the entire assignment (not counting the questions) that explains the associated health problems of the obesity epidemic and eating disorders. Place the question before each response. Answer the following:
      1) Describe the risks associated with excess body fat.
      2) Discuss at least five factors that influence the obesity epidemic.
      3) Assess the various techniques for measuring body fat.
      4) Explain the various strategies for weight loss.
      5) What are some health problems associated with anorexia nervosa, bulimia

         nervosa, and binge-eating disorder? Explain how each of the eating disorders

         mentioned may lead to health problems. What are the treatment options for

         these disorders?
Include 2 references with citations in APA format.

The 3 Day Activity Analysis
The purpose of this assignment is to assess your energy balance and health outcome.
Input your 3-day activity data into the Activity Journal within iProfile.
Write at least a 400-word response (total for entire assignment not counting questions) in APA format addressing the following questions.
Place the question before each response. Answer the following:
      1) What are your current exercise habits?
      2) According to iProfile report, what were your total expended calories? Were

          you surprised by the results, why or why not?
      3) From Week 4, what was the average amount of calories you consumed

          through food? Were you surprised by the results, why or why not?
      4) Are you in energy deficiency, balance, or excess? Explain
      5) What everyday changes, if any, might you make to increase the amount of

          energy expended in your day-to-day activities?
      6) What types and amounts of exercise would work best for you?
      7) How can you perform these activities year-round?
      8) What are some alternative activities and locations for inclement weather?
Include 2 references with citations in APA format.

Week 4 Quiz in WileyPLUS
Complete the Week 4 Quiz in WileyPLUS.

1. Which of the following individuals will face the greatest health risks due to obesity?
2. Which of the following is a reason that the amount of extra subcutaneous fat would be higher than the amount of visceral fat?
3. Which of the following contribute to the energy imbalance that is prevalent in America?
4. Jim has a BMI of 26 kg/m2, a waist circumference of 38, and none of the health conditions associated with excess body fat. He exercises regularly and does not smoke. From what we know about Jim, what can we most likely infer?
5. Identify the energy equation which is most accurate for the individual who is weigh stable.
6. A high BMI is NOT associated with an increased health risk when:
7. More Americans are obese today than 40 years ago because:
8. For most people, the majority of their total energy expenditure is from their
9. Which of the following statements is FALSE?
10. Which of the following is characteristic of a healthy weight loss diet?
11. Strength training and stretching exercises should be done:
12. Which of the following stimulates the production of red blood cells?
13. An individual who swims for longer distances in shorter amounts of time each day is improving their:
14. What fuel(s) are the main energy source during short, intense bursts of exercise?
15. Anaerobic metabolism uses which of the following fuels?
16. Endorphins
17. The exercise recommendations to maintain a healthy body weight are _______ those recommended to reduce risk of chronic disease.
18. Aerobic exercise is considered to be at an intensity of _____ % of maximum heart rate.
19. Which of the following combinations is recommended for an effective fitness program?

SCI/220 Human Nutrition Week 5

*Purchase Includes everything listed for Week 5*

Food Safety

Option #1 Word Count: 1,376 words!

Option #2 Word Count:  991 words!

BONUS - Includes 2 Bonus PowerPoint Presentations on Food Safety!

Review food safety scenarios and answer questions in relation to Food Safety.
Consult the Food Safety Scenarios document and then complete the following for each scenario. Place the question before each response. Answer the following:

Scenario 1
Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.
      o Based on Scenario 1, what are the possible sources of food-borne illness?
      o Although Jeremiah did not get sick, there were several areas throughout

         Jeremiah's day that could have led him to a serious case of food-borne illness.

         Point out these areas and briefly explain why they are of concern and what

         Jeremiah could have done differently.
      o Why is it safe for steak to be pink in the middle, but potentially dangerous for

         a hamburger not to be cooked all the way through?

Scenario 2
Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.
      o How could this illness have been prevented?
      o Based on the incubation period and symptoms of the illness, what is the most

         likely microorganism responsible for this illness?
      o Describe the temperature danger zone.
      o How could Martha have sped up the cooling process of the lasagna?
      o If the leftover lasagna was thoroughly reheated, (which it was), how did it still

         lead to food-borne illness?

Scenario 3
Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.
      o What could be the cause of Sally and her family members' illness?
      o How could this illness have been prevented?

Save your assignment in the following format FNAME_LNAME-Food Safety
Click the Assignment Files tab to submit your assignment.

Life Stages Nutrition Presentation

Presentation #1 - 18 Slides with Speaker Notes!

Presentation #2 - 16 Slides with Speaker Notes!

Presentation #3 -  9 Slides!

3 PowerPoint Presentations Included!

Create a 12- to 15-slide Microsoft PowerPoint presentation discussing the nutritional needs during a person's different life stages (childhood, adulthood, pregnancy, lactation, and such). Include the following in your presentation:
      • Define nutrient, energy, and fluid needs during each life stage.
      • Describe nutrients of concern or special concerns during each life stage.
      • Identify physical activity recommendations during each life stage.
      • Discuss the following topics for the specified stages of life:
      • Pregnancy - weight gain recommendations
      • Lactation - benefits of breastfeeding
      • Infancy - growth rate
      • Childhood - helping kids develop healthy eating habits and bodies
      • Adolescence - helping teens meet nutrient needs
      • Adulthood - aging and factors that affect it
Include speaker notes that detail the implications of each slide.
Include a reference slide with at least 2 citations in APA format at end of presentation.
Include clip art or figures as appropriate.
Save your assignment in the following format FNAME_LNAME-LS Nutr Presentation
Click the Assignment Files tab to submit your assignment.

Week 5 Quiz in WileyPLUS
Includes Questions and Correct Answers!

1. Which of the following is a role of the placenta in embryonic development?
2. Which nutrient’s needs are increased the most during pregnancy?
3. A baby is affected by gestational diabetes in the following ways EXCEPT:
4. The early embryo (before 5 weeks of age) gets nourished by
5. Based on the information presented in this visual, why is a folate deficiency most critical during the embryonic period?

6. Docosahexaenoic acid (DHA) and arachidonic acid (ARA) are added as supplements to fortify infant formulas. These fatty acids are added because of which potential benefits?

7. Which of the following can be found in breast milk but not infant formula?

8. The recommended distribution range of fat intake is _______ for 1- to 3-year-olds than for adults.

9. Candice is trying to eat healthier. Which substitution would be an example of a healthier decision?

10. Which of the following statements is correct?

11. Children’s energy and protein requirements ______ as they age.

12. Older adults should consume a diet that is ______ in protein relative to calories as compared to that of younger adults.

13. Which is the primary cause of food-borne illness?

14. Why are nitrites allowed in some foods even though they may form carcinogenic nitrosamines in the digestive tract?

15. Pregnant women need to eat high quality protein like fish, however, they:

16. Because _______ can be contaminated with botulism spores, it should never be fed to infants under 1 year of age.

17. The groundwater has been contaminated by an industrial pollutant. Which of the following animals will have the greatest concentration of the pollutants?

18. All of the following are correct about food insecurity EXCEPT

19. Which of the following is true of under-nutrition?

20. In some cultures, the amount of food available to certain individuals is based on

21. All of the following are advantages of organic farming as compared to conventional farming EXCEPT:

22. Golden rise is a genetically modified variety of rice developed to provide ______ to populations in which the deficiency is prevalent.