SCI 220 Week 2 WileyPLUS® Week 2 Quiz.docx

SCI/220

HUMAN NUTRITION

The Latest Version A+ Study Guide

SCI 220 Entire Course

https://uopcourses.com/category/sci-220/Contact Info: [email protected]

SCI220 Week 1WileyPLUS® Week 1 Quiz




SCI220 Week 5 WileyPLUS® Week 5 Quiz

SCI220 Week 1 Toolwire GameScape Episode 1:

“Nutrition – A Key to Health”In this episode you are introduced as the mentor to a team of fellow employees

participating in a company health challenge, Fuel4Success. You have gone through the

training and now you are an Ambassador... equipped with knowledge and the ability to

coach your team. The episode culminates with a rapid challenge game, "Nutrition - Fact or

Fiction?" in which the learner will test their knowledge of the nutritional facts presented.

Click on the link to access the GameScape.

Complete the GameScape Episode 1.

mailto:[email protected]

https://uopcourses.com/category/sci-220/

Submit the completed GameScape PDF assessment to your instructor through the

Assignment Files tab.


“Nutrient Sources and Significance”Your team in the Fuel4Success challenge has dietary needs as diverse as their

personalities. Ultimately, it's up to you to create a meal that suits the needs and goals of

each of them. Playing the engaging game "Meal Maker", allows you to combine many

different world foods to satisfy the individual dietary needs of each of your team members

while, at the same time, keeping them happy with a tasty meal. As you plan their meals,

your goal is to keep the nutrition bars up in the green "healthy zone" and out of the red

"danger zone". How do you do that? By understanding the best nutritional balance for each

member of your team and combining the right foods of course!





SCI220 Week 2 Food Intake – 3 DaysEnter your food intake for 3 full days in iProfile by following the WileyPLUS® iProfile

instructions. The instructions for iProfile are located under the Week One Required

Learning Activities - "Introduction to WileyPLUS and iProfile. Save the information

you enter at iProfile.

Click on the "Access to iProfile" link on the right to access IProfile.

Write a 750- to 1,050-word paper that addresses the points below about your 3-day

food intake analysis from iProfile and submit the paper together with the iProfile

Report titled "Intake Compared to DRI." Your paper is calculated at a maximum of 10

points and your iProfle Intake Compared to DRI Report is calculated at a maximum of

5 points.

IMPORTANT - IMPORTANT - Use headings consistent with the APA format to

clearly identify each bullet point below. The Center for Writing Excellence

(CWE) has a sample paper using the APA format that includes headings and in-

text citations and a reference page that you can review.

Recorded intake of protein, carbohydrates, and lipids

o Which foods in your recorded daily intake provide protein? Which

provide carbohydrates? Which provide lipids? o Review how your recorded protein, carbohydrate, and lipid intake

compares with the recommendations of the dietary reference intake. 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?o Is the protein in each food you ate complete or incomplete, combining

to become complementary? Why is this important?o How much of your daily recommended protein, carbohydrates, and

lipid intake did you achieve? If your macronutrient intake is insufficient

or excessive, what might you do to bring it into the recommended

range? Provide specific recommendations.

Macronutrient intake rangeso Is macronutrient intake within the recommended range important?

What are the effects of too much or too little of a macronutrient? What

happens if you consistently eat too little protein? What happens if you

eat too few carbohydrates? What happens if you eat too few lipids?

Fiber intake rangeso Does your fiber total meet 100% of the recommendation for you, as

calculated at iProfile?o Does your diet meet the minimum number of servings of foods from

each fiber-containing group? If not, which of the fiber-containing

groups--fruits and vegetables--fell short of the recommended intake?o Which specific foods provide the most fiber in your meals? Which

provide the least? Identify trends in your food choices that might affect

your fiber intakes.

Dietary modificationso What changes might you make to increase the fiber in your diet?

o How might insufficient or excessive amounts of proteins,

carbohydrates, fats, or fiber contribute to health or illness? Provide

examples.o What have you learned about your diet?

Cite three references other than the course text.

Format your paper consistent with APA guidelines. The CWE has a sample paper.

Click the Assignment Files tab to submit your assignment.


“Energy Balance, Vitamins, Minerals, and Water”There's a problem with one of your team members. He is addicted to caffeine drinks and is

clueless about their affect on his body. You discover a wealth of information about how our

bodies react to caffeine and vitamins. Once your coaching inspires your team member to

lay off the caffeine drinks, it's time for you to make the perfect smoothie for each of them

that's packed with nutrients! Playing a simulation game where different ingredients are

combined in your smoothie creations allows you to witness the varying effects on the

individuals the same day and even months later!






“Fitness and Food Safety"The company fun day challenge and picnic is coming up! You're in charge of assigning your

team to the appropriate challenge activities based on their unique fitness levels. But don't

skimp on food safety at the picnic, no room for food poisoning here! You "Race to Erase" all

the threats to your team's health in a fast-paced game of skill and understanding.





SCI220 Week 5 Toolwire GameScape Episode 5: “A

Focus on Life Stages”Congratulations! You've successfully guided your team through the completion of the

Fuel4Success challenge! It's time for you to reflect on our life stages from infancy to later

years. The "Stages of Life" activity will allow you to showcase your grasp of the

differentiating factors that affect each stage. This information will help you better maintain

your own health as you prepare for what's next in life.





SCI220 Week 5 Nutritional Needs AdTHIS IS A RESEARCH ASSIGNMENT. THIS IS NOT YOUR PERSONAL

COMMENTS AND OPINIONS ABOUT THE NUTRITIONAL REQUIREMENTS FOR

A DEVELOPING FETUS, EMBRYO, AND INFANT. THE BULLET POINTS BELOW

MUST BE SUPPORTED WITH VALID, SCIENTIFIC RESEARCH SOURCES.

Consider the following scenario: The General Secretary of the FDA has tasked you

with developing an educational flier on the nutritional needs for a specific stage of

life.

Research your topic using online sources, such as the Food and Drug Administration

or the U.S. Department of Agriculture; and local sources, such as farmers' markets,

for content and nutrition suggestion for the ad.

Create a public service ad, with appropriate images, to be printed in the Sunday

edition of your newspaper. Include the following points. Use headings consistent with

APA format for each of the bullet points below.

Identify the nutritional needs for a developing embryo and fetus and how to

obtain them.

Identify health concerns or disease associated with poor nutrition during the

gestation period.

Provide examples of good and bad nutritional choices for baby and mom.

Once the baby is born, address the pros and cons of breastfeeding versus

formula-feeding.

Make recommendations for where readers might search for more information

regarding nutrition. Remember to determine and choose credible sources of

nutritional information.

Use a standard word document to complete this assignment. Both text and images

are important to this assignment.

Format the ad, including the images, consistent with APA guidelines.

Include at least two valid scientific references. Be sure to read the Course

Announcements about "Acceptable and Unacceptable' research sources.

Click the Assignment Files tab to submit your assignment. Be sure to open the

attachment after you submit the assignment to check that you submitted the correct

assignment and attachment.


Week 1 Quiz

Question 1

Why is variety an important component of a healthy diet?

Question 2

Which is the best way to balance your dietary choices?

If you overeat at lunch, you should skip dinner.

If you eat two slices of pizza at lunch, you should walk an extra mile after dinner.

If your dinner has no vegetables, you should eat a cereal containing fiber at

breakfast.

If you eat two slices of pizza at lunch, you should walk an extra mile after dinner and

if your dinner has no vegetables, you should eat a cereal containing fiber at

breakfast.

http://edugen.wiley.com/edugen/shared/assignment/test/aglist.uni

Question 3

Which of the following nutrients does not provide energy to the body?

Carbohydrate

s

Protein

Vitamins

Lipids

Question 4

You have two relatives both 55 years old and both have always eaten a diet of

primarily fast food. One of these relatives has severe heart disease and the other

has low cholesterol levels and no sign of heart disease. What is the best

explanation for this?

Question 5

Using a smaller plate for dinner may help you practice:

Question 6

Which of the following is an example of variety in the diet?

Question 7

A glass of milk is more nutrient dense than a can of soda because:

Question 8

Ethan achieves his recommended intake of vegetables by eating a large baked potato

every day. Which principle is he not achieving?

Question 9

The Acceptable Macronutrient Distribution Range for protein is:

10 to 35% of calories.



more than 65%.

Question 10

Government nutrition recommendations translate:

nutrient needs into food choices.

food choices into nutrient needs.

nutrient needs into daily nutrient requirements.

food choices into daily nutrient requirements.

Question 11

Evaluating a person’s food intake using food records is one of the ways nutritionists

determine what people eat and their nutrient intake. This allows the nutritionist to assess

the person’s:

blood

lipids

likelihood of getting heart disease or

diabetes

fasting blood

glucose

nutritional status

Question 12

According to the AMDR, the majority of calories you eat should come from:

carbohydrates

.

fat.

protein.

vitamins.

Question 13

The Dietary Guidelines for Americans promote a minimum of _____ minutes of

moderate exercise weekly.

40

80

120

150

Question 14

Discretionary calories come from:

alcohol and added

sugars.

added sugars and solid fats.

alcohol and solid fats.

Alcohol, added sugars, and solid fats.

Question 15

Where would you look on the food label to determine if sugar was added to the

product?

Ingredients list

Front of the label

Nutrition Facts panel

Serving size information

Question 16

Which of the following nutrients are NOT broken down into smaller pieces during

by metabolism?

Water, vitamins,

minerals

Vitamins, carbohydrates, proteins

Lipids, carbohydrates, vitamins

Proteins, carbohydrates, lipids

Question 17

In which organ does the digestion of protein begin?

Mout

h

Pancrea

s

Stomach

Small intestine

Question 18

Which of the following is NOT an accessory organ of the digestive system?

Gallbladde

r

Live

r

Pancrea

s

Spleen

Question 19

Which of the following is one of the ways that the endocrine system interacts with the

digestive system?

Eliminates wastes generated in the

body

Transports nutrient to cells

Controls the passage of food in the blood stream

Secretes hormones that regulate how much we eat

Question 20

Proteins are broken down into _____ whereas fats are digested mostly into _____.

amino acids, sugars

amino acids, fatty acids

fatty acids, sugars

glucose,

vitamins


Question 1

Your answer is correct.

Which of the following is not a monosaccharide?

Fructos

e

Maltos

e

Glucos

e

Galactos

e

Question 2


The digestion of starch begins in the ________ and finishes in the ______.

stomach; large intestine

mouth; small intestine

small intestine; gall bladder

mouth; large intestine

Question 3


The main function of carbohydrate in the diet is to:

form lactose, the disaccharide in breast milk.

form the ribose and deoxyribose sugars in the genetic material of all cells.

function in the cell membrane as a signal molecule to other cells.

provide energy.

Question 4


Which monosaccharide commonly found in all disaccharides?

Fructos

e

Galactos

e

Glucos

e

Sucrose

Question 5


Most digestion of carbohydrate occurs in the

mouth

stomac

h

small

intestine

large

intestine

Question 6


Which of the following best describes the effects of lactose intolerance on those who

consume dairy products?

the undigested lactose passes into the large intestine, where it causes a severe

allergic response causing intestinal bleeding and scarring

the undigested lactose passes into the large intestine, where it draws in water, is

metabolized by bacteria, producing gas and causing abdominal distension, gas,

cramping, and diarrhea

the undigested lactose passes into the small intestine, where it causes a severe

traumatic response causing collapse and stoppage of the organ

all of these occur in lactose

intolerance

Question 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?

Question 8

When comparing

naturally occurring sugars

and refined sugars in the

human diet, refined

sugars are potentially

detrimental to human

health because:

refined sugars

frequently cause

food allergies.

refined sugars

contain very few

calories.

refined sugars

contain large doses

of heavy metals.

refined sugars are

low in nutrient

density.

Question 9


Eating fat can increase the number of calories you consume because

Fat makes you eat more food

Fat contains 7 calories per gram while carbs and protein are only 4 calories per gram

Fat does not increase the number of calories

Fat contains 9 calories per gram while carbohydrate and protein are only 4 calories

per gram

uestion 10


Cholesterol:

can be converted to vitamin D.

can be found in all foods.

contains glycerol and 3 fatty acids.

acts as an emulsifier.

Question 11


Protein containing particles that transport lipids in the blood are called:

triglyceride

s

micelle

s

emulsifier

s

lipoprotein

s

Question 12


Which statement is correct:

The total grams of fat in the American diet has stayed relatively constant over the

past 40 years.

The total grams of fat in the American diet has decreased over the past 40 years.

The total grams of fat in the American diet has increased over the past 40 years.

The total Calories from fat consumed in the American diet has decreased over the

past 40 years.

Question 13


Lipid stored in fat cells (adipose tissue) provides many benefits including

an increase in the metabolic rate of an individual

protection of organs and insulation for maintaining body temperature

movement of cell components for additional storage of

protein

protection of red blood

cells

Question 14


Which of the following

statements is false about

omega-3 fatty acids?

Fish is a good food

source.

High amounts in the diet

help to lower blood

pressure.

High amounts in the diet

increase inflammation.

Walnuts, canola oil, and

flaxseed are good food

sources.

Question 15


Based on the type of fat found in the following foods, which would be the healthiest

choice for lunch from the fruit group?

Apple fritter

Fried banana fruit kebab

Cherry pie with low-fat vanilla ice cream

Avocado slices, olive oil, and balsamic vinegar

Question 16


Which of the following individuals is likely using body protein for energy?

Sue, who is on a very low calorie diet.

Bob, who is 20 pounds overweight.

Michael, a student who snacks on chips and soda to stay awake and study.

Sylvia, a pregnant woman.

Question 17


Essential amino acids are identified as such because

The side chain on these amino acids contains

nitrogen

The side chain on these amino acids contains at least 3 carbons

The side chain on these amino acids cannot be made by humans

The side chain on these amino acids contains nitrogen and at least 3 carbons

Question 18

Protein-energy malnutrition is more common in children than in adults because

Children need more protein per unit of body weight than adults

Children need more energy per unit of body weight than adults

Children need more protein and energy per unit of body weight than adults

Children are likely to be picky eaters compared to

adults

Question 19


Which of the following would help a vegan meet their

nutrient needs?

Eating oatmeal in place of

meat

Drinking fortified soy milk in place of dairy products

Eating plenty of fresh vegetables to get sufficient

vitamin B12

Consuming plenty of corn oil to ensure adequate

intake of omega-3 fatty acids

Question 20


In general, plant sources of protein provide _____absorbable forms of iron, zinc, and

calcium as compared to animal protein sources.

les

s

equall

y

more

Question 21

Of the following, which is the highest quality plant protein source?

Black

beans

Ric

e

Soy

Wheat germ


Question 1

When vitamin A is deficient:

Question 2


Which food is an excellent source

of vitamin E?

Whole-wheat bread

Orange

s

Sunflower

seeds

Cheddar

cheese

Question 3

Which of the following organizations is responsible for ensuring their supplements

are safe?

The Food and Drug Administration (FDA)

The United States Department of Agriculture (USDA)

The manufacturer of the supplement

The Environmental Protection Agency (EPA)

Question 4


Identify the foods that would best meet the

vitamin needs identified for bone health:

Peaches, spinach, milk and tomatoes

Whole grain bread, brown rice, milk and

tomatoes

Whole grain cereal, corn oil, rye flour and

peaches

Peaches, tomatoes, cantaloupe and

apricots

Question 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:

Their diet lacked enough protein to make

collagen

Their diet lacked the Vitamin B6 so necessary to make non-essential amino acids

Their diets lacked Vitamin B1, so they had impaired energy production

Their diets lacked the Vitamin C necessary for collagen tissue formation and repair

Question 6


Which of the following is NOT a fat soluble vitamin?

vitamin A

vitamin

C

vitamin D

vitamin E

Question 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:

shortly before, and early in her pregnancy.

between the third and sixth months of pregnancy.

during the seventh and eighth months of pregnancy.

shortly before giving birth.

Question 8


Vitamin D is called the sunshine vitamin because:

it calms our nerves.

we must get it in our diet from plant foods that grow in the sun.

it can be made in the skin by exposure to UV light.

it is used to make serotonin, a neurotransmitter that enhances feelings of

happiness.

Question 9


Which of the following is/are antioxidants?

Vitamin C.

Vitamin E.

Selenium.

All of these nutrients serve as antioxidants.

Question 10


An antioxidant is a substance that protects against oxidative damage.

True

Fals

e

Question 11


When a person has not consumed enough water, blood volume _____ and solute

concentration in the blood ______.

increases; increases

decreases;

increases

decreases;

decreases

decreases; stays the same

Question 12


All of the following are functions of water EXCEPT:

it regulates acid base

balance.

it helps regulates body temperature.

it lubricates eyes and joints.

it acts as a hormone.

Question 13


All of the following are correct statements about mineral bioavailability EXCEPT:

The body’s need for a mineral may affect its absorption.

The presence of one mineral may affect the absorption of another.

The minerals in plant foods are better absorbed than the minerals in animal foods.

Pregnancy can affect the absorption of certain

minerals.

Question 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:

They have a larger body mass, which makes them

more likely to become thirsty

They have a greater body surface area, which makes

them more likely to become thirsty

They have enhanced kidney function, with causes

them to increase water reabsorption

They have a reduced sensitivity to their thirst

mechanism

Question 15


A diet rich in fresh fruit, vegetables, nuts, and whole grains is most likely to result in:

A population with low rates of clinical hypotension

A population with low rates of clinical hypertension

A population that has similar rates of hypertension to individuals eating a meat

based diet

A population that has similar rates of hypertension to individuals eating the typical

American diet

Question 16


The following substances are all normally eliminated by the kidney as waste products

EXCEPT:

ure

a

glucos

e

sodiu

m

ketone

s

Question 17


Eating a salty meal:

Decreases your blood sodium

concentration

Makes you less thirsty

Causes temporary weight gain due to intake of more fluids

Has no effect on the body

Question 18


Fluoride protects the teeth

Because it is a natural component of water

Because it helps makes tooth enamel more resistant to acids

Because it serves as a buffer from acids that are released from bacteria in the mouth

It forms a film on teeth that prevent food sticking to teeth

Question 19

When intracellular concentrations of protein and sodium are high, you would

expect that water is drawn into the

blood

capillaries

cell

s

extracellular

fluid

red blood

cells

Question

20

Your answer is

correct.

Diets that are

high in ____ are

associated with

an increased

incidence of

hypertension.

calciu

m

magnesiu

m

sodiu

m

suga

r


Question 1


Which of the following individuals will face the greatest health risks due to obesity?

Jill, who has been obese since childhood

Jose, who gained weight after he got married

Theresa, who gained weight after having her second baby

David, who gained 25 pounds after he turned 50 years old

Question 2


Which of the following is a reason that the amount of extra subcutaneous fat would be

higher than the amount of visceral fat?

Being a woman

Stress

Alcohol

consumption

Increasing age

Question 3


Which of the following contribute to the energy imbalance that is prevalent in America?

Distorted portion sizes

Food

availability

Fast-food meals

All of these choices contribute to the energy imbalance in

America

Question 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?

Jim needs to gain weight.

Jim needs to lose weight.

Jim does not need to lose weight.

Jim is at risk for developing diabetes.

Question 5

Identify the energy equation which is most accurate for the individual who is

weight stable.

Question 6


A high BMI is NOT associated with an increased health risk when:

The person has a small amount of muscle mass

The person does not look overweight

The person exercises regularly and eats

healthy

The person does not have any chronic diseases

Question 7


More Americans are obese today than 40 years ago because:

We are eating less and moving less

We are eating more and moving more

We are eating more and moving less

Americans are not

obese

Question 8


For most people, the majority of their total energy expenditure is from their

basal

metabolism

energy

intake

physical

activity

thermic effect of

food

Question 9

Which of the following statements is FALSE?

Mary, a sedentary college student, must plan her food intake carefully, so it doesn’t

exceed energy expenditure.

Tim, a long-distance runner, can burn more calories for physical activity than for

basal metabolism.

Joe, who has a high fat diet, will burn more calories to process his food than Deb who

follows a lower fat diet.

All of these statements are true.

Question 10


Which of the following is characteristic of a healthy weight loss diet?

Eating fewer than 1200 calories daily.

Losing 5 lbs a week.

Promoting physical activity.

Limiting milk and other animal products.

Question 11

Strength training and stretching exercises should be done:

every day.

once each

month.

two to three days a week.

once each week.

Question 12


Which of the following stimulates the production of red blood cells?

Caffein

e

Medium-chain

triglycerides

Erythropoieti

n

Carnitin

e

Question 13


An individual who swims for longer distances in shorter amounts of

time each day is improving their:

Endurance and body composition

only

Flexibility and endurance

only

Flexibility and strength only

Endurance, body composition and strength

Question 14

What fuel(s) are the main energy source during short, intense bursts of exercise?

Metabolism of protein only

Metabolism of fat only

Metabolism of carbohydrate

only

Carbohydrates and

vitamins

Question 15


Anaerobic metabolism uses

which of the following fuels?

B vitamins

glucos

e

carbohydrat

e

fa

t

Question 16


Endorphins

increase basal metabolic

rate.

increase muscle

mass.

reduce

appetite.

reduce carbohydrate

cravings.

Question 17

The exercise recommendations to maintain a healthy body weight are _____ those

recommended to reduce risk of chronic disease.

greater than

the same as

less than

Question

18

Your answer

is correct.

Aerobic

exercise is

considered to

be at an

intensity of

_____ % of

maximum

heart rate.

10-30%

40-70%

60-85%

90-100%

Question 19

Which of the following combinations is recommended for an effective fitness program?

150 minutes of aerobic exercise and strength training

60 minutes of aerobic exercise and

stretching

200 minutes of aerobic exercise and strength training

250 minutes of aerobic exercise and

stretching


Question 1


Which of the following is a role of the placenta in embryonic development?

It allows the passage of nutrients from the mother to the fetus.

It allows the passage of waste from the fetus to the mother.

It allows the passage of oxygen from the mother to the fetus.

All of the choices are roles of the placenta.

Question 2


Which nutrient’s needs are increased the most during pregnancy?

Protein

Fibe

r

Wate

r

Carbohydrat

e

Question 3

A baby is affected by gestational diabetes in the following ways EXCEPT:

Question 4


The early embryo (before 5 weeks of age) gets nourished by

absorbing nutrients for the bloodstream of the mother (the bloodstream of the embryo

mixes with the bloodstream of the mother).

breaking down the lining of the uterus.

transferring of nutrients from the placenta.

none of these.

Question 5

Based on the information presented in this visual, why is a folate deficiency most

critical during the embryonic period?

A folate deficiency is most critical during this period because vitamin B12 tends to be

low during this time.

A folate deficiency is most critical during this period because iron stores in the

mother have been depleted.

A folate deficiency is most critical due to the rapid cell division occurring during this

period.

None of these are correct

reasons.

Question 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?

Teeth and skull

development

Brain and retina

development

Blood cell and immune system

development

Heart and cartilage

development

Question 7

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

Vitamin D

Calciu

m

Antibodie

s

Iron

Question 8


The recommended distribution range of fat intake is _____ for 1- to 3-year-olds than for

adults.

the

same

lowe

r

highe

r

dependent upon whether the child was breastfed or not

Question 9


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

decision?

Baked potato rather than French fries

Nachos with cheese sauce rather than nachos with bean

dip

Meatball sub rather than a turkey sub

Glazed doughnut rather than an English muffin with jam

Question 10


Which of the following statements is correct?

At the end of puberty, teenage boys have a higher lean body mass and greater

amount of body fat compared to their pre-pubescent state

At the end of puberty, teenage boys have a lower lean body mass and greater


At the end of puberty, teenage boys have a lower lean body mass and lower


At the end of puberty, teenage boys have a higher lean body mass and a lower


Question 11


Children’s energy and protein requirements __________ as they age.

Decreas

e

Remain the

same

Increase

Vary depending on the

child

Question 12


Older adults should consume a diet that is _______ in protein relative to calories as

compared to that of younger adults.

highe

r

lowe

r

simila

r

Question 13


Which is the primary cause of food-borne illness?

Mercur

y

Microbe

s

Lea

d

Prions

Question 14


Why are nitrites allowed in some foods even though they may form carcinogenic

nitrosamines in the digestive tract?

Because they taste

good.

Because they prevent

botulism.

Because they improve the nutritional quality of the food.

Because they improve the food’s

texture.

Question 15


Pregnant woman need to eat high quality protein like fish; however, they:

should limit fish consumption of certain fish such as cod and salmon due to the

increased risk of mercury contamination

should limit fish consumption of certain fish such as swordfish, shark, and tile fish due

to the increased risk of mercury contamination

should limit all fish consumption because of the risk of mercury contamination in

certain species of fish

do not need to limit their fish

consumption

Question 16


Because _____ can be contaminated with

botulism spores, it should never be fed to

infants under 1 year of age.

cow’s

milk

egg

s

hone

y

strawberrie

s

Question 17


The groundwater has been contaminated by an industrial pollutant. Which of the

following animals will have the greatest concentrations of the pollutants?

Large fish

Microscopic

animals

Small marine animals

Water

plants

Question 18


All of the following are correct about food insecurity EXCEPT

it is characterized by a widespread lack of food often due to a disaster.

it can result in protein-energy malnutrition.

it occurs when food is not distributed equitably.

it can lead to individual nutrient

deficiencies.

Question 19


Which of the following is true of under-

nutrition?

Nutrient deficiencies lead to increased

susceptibility to infections in childhood

only

Nutrient deficiencies lead to decreased


only

Nutrient deficiencies lead to increased


and adulthood

Nutrient deficiencies lead to decreased


and adulthood

Question 20


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

age and gender.

birth order and genetic endowments.

educational level and control of

income.

Each of these could contribute to the amount of food available to family members.

Question 21


All of the following are advantages of organic farming as compared to conventional

farming EXCEPT:

fewer pollutants are released into the environment.

higher crop yields.

increased biological diversity of

crops.

reduced use of agricultural

chemicals.

Question 22


Golden rice is a genetically modified variety of rice developed to provide _______ to

populations in which this deficiency is prevalent.

calciu

m

iodin

e

iron

vitamin A

Documents

SCI 220 Week 2 WileyPLUS® Week 2 Quiz.docx