SCI 228 Week 1 Quiz: Nutrition, Health, and Wellness with Lab (LATEST v2)

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SCI 228 Week 1 Quiz: Nutrition, Health, and Wellness with Lab (LATEST v2) Which of the following is an example of disease that is directly caused by a nutritional deficiency? Student Answe... r: Anemia Cancer Osteoporosis Heart disease Instructor Explanation: Chapter 1 Points Received: 2 of 2 Comments: Question 2.Question : (TCO 1) Vitamins are classified into two groups: and . Student Answer: fat soluble; water soluble microsoluble; macrosoluble nutritive; nonnutritive major; trace Instructor Explanation: Chapter 1 Points Received: 0 of 2 Comments: Question 3.Question : (TCO 1) The government agency that regulates food labeling in the United States is the: Student Answer: USDA. FDA. CDC. all of these Instructor Explanation: Chapter 2 Points Received: 2 of 2 Comments: Question 4.Question : (TCO 1) Which of the following is FALSE? Student Answer: Lipids are soluble in water. Lipids include triglycerides, phospholipids, and sterols. Lipids are comprised of carbon, hydrogen, and oxygen. Lipids yield more calories per gram than carbohydrate or Instructor Explanation: protein. Chapter 1 Points Received: 0 of 2 Comments: Question 5.Question : (TCO 3) A primary function of the mucus in the stomach is to: Student Answer: neutralize stomach acid. activate pepsinogen to form pepsin. protect stomach cells from autodigestion. emulsify fats. Instructor Explanation: Chapter 3 Points Received: 2 of 2 Comments: Question 6.Question : (TCO 3) What is the primary cause of peptic ulcers? Student Answer: Stress H. pylori bacteria Prolonged use of aspirin Eating too many spicy foods Instructor Explanation: Chapter 3 Points Received: 0 of 2 Comments: Question 7.Question : (TCO 3) Which of the following is responsible for food spoilage? Student Answer: Oxygen Heat Light All of these are responsible for food spoilage. Instructor Explanation: Chapter 18 Points Received: 2 of 2 Comments: Question 8.Question : (TCO 3) Hepatitis A is a food-borne virus that can result in damage. Student Answer: nerve intestinal liver muscle Instructor Explanation: Chapter 18 Points Received: 2 of 2 Comments: Question 9.Question : (TCO 3) All of the following are protective responses to encountering food-borne microbes EXCEPT: Student Answer: vomiting and diarrhea. increased production of white blood cells. fever. decreased metabolic rate. Instructor Explanation: Chapter 18 Points Received: 0 of 2 Comments: Question 10.Question : (TCO 3) Which of the following is NOT an advantage of using biopesticides? Student Answer: Degrade rapidly and are easily washed away by water Do not leave pesticide residues on crops Can be produced synthetically and are therefore inexpensive Are less toxic to humans and the environment Instructor Explanation: Chapter 18 Points Received: 0 of 2 Comments: [Show More]

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