FSNU 200 | Assignment Help | Brandman University 

FSNU 200 Week 1 Discussion | Assignment Help | Brandman University 

Week 1 Discussion

PROMPT:

Part 1: Please introduce yourself to your fellow students. Where do you study? What do you study? Why you are taking this class now? Any interesting facts or talents? Anything in particular that you would like to have discussed in this course? Please share with us a memory of a food related experience that you feel has contributed to or shaped your eating behaviors; explain how, why or in what way, it has influenced you.

Part 2: Application, Analysis, Synthesis and Evaluation. Select a term from the Glossary of Terms on Food Labels (see Glossary 2-1 p. 59 of the text) or a claim accepted for use by the Food and Drug Administration on a U.S. food label (from Figure 2-11 on page 59 of the text). Then select a food item of your choice that has one of these terms or claims on it and discuss what it means for this particular food and how this information can be used by someone who wants to make healthy food choices.

EACH WEEK:

Deadlines: By Thursday of this week, post a response/reaction to the question posed.  Start your own thread and, title it “Your Name Main Post” so Kim Chester’s would say, “Kim Chester Main Post.”

Read and reflect on your colleagues’ responses. By Sunday of this week, click “reply” to at least three of your colleagues’ postings in one or more of the following suggested ways:

  • Ask a probing or clarifying question. Be sure to include your own observations.
  • Share an insight from having read your colleague’s posting.
  • Offer, support, or challenge a position
  • Validate an idea with your own experience.
  • Expand on your colleague’s posting.
  • Ask for evidence that supports the posting.

Main posts and responses should include references as appropriate. See the course “Quick Reference & Schedule” for specific Discussion Board requirements.

FSNU 200 Week 1 Quiz | Assignment Help | Brandman University

Week 1 Quiz

Question 1

Which statement about nutrition’s role in a person’s life is false?

Question 2

Which of the following is an example of a macro nutrient?

Question 3

Which of the following is characteristic of an essential nutrient?

Question 4

How much energy is required to raise the temperature of one gram of water 1° C

Question 5

What is the kilocalorie value of a meal supplying 110 g of carbohydrates, 25 g of protein, 20 g of fat, and 5 g of alcohol?

Question 6

In nutrition research designs, epidemiological studies with observations of the quantities and types of foods eaten by groups of people, and the health status of those groups include all of the following except:

Question 7

The RDA (Recommended Dietary Allowances) for nutrients are generally

FSNU 200 Week 2 Discussion | Assignment Help | Brandman University

PROMPT:

Part 1: You have an option on this part of the discussion. Choose one organ, digestive gland, or digestive secretion (hormone or enzyme, etc.) and discuss in detail how it contributes to the digestive process. Include in the discussion how it works, what it does and what foods or nutrients it helps digest.

OR

Discuss one of the roles of carbohydrates in the human body. Explain how carbohydrates work to perform the role you are discussing and why it is important. Respond to posts that are different than your own.

Part 2: Application, Analysis, Synthesis and Evaluation. Determine your personal one day intake for one of the types of Carbohydrates. For example, Sugars, Starches or Fiber (use the food label or Appendix H of your text to help you with the calculations).

Consider your results and how that intake compares to the amount recommended from your studies. Reflect on your evaluation. (Note: you do not need to report your actual intake on the discussion board, only your reflections.)

OR

According to media and many health professionals, diabetes is becoming epidemic in the United States. Consider someone you know (but DO NOT use names or identifying information) that has diabetes, pre-diabetes or whom you believe is at high risk for developing diabetes (you can use yourself just don’t identify the source of the info).

Apply the science that you’ve learned, discuss the physiology of the problem and the potential benefits of improved nutrition on the diabetic condition. Explain your reasoning using the science. Cite your sources and provide your references.

FSNU 200 Week 2 Quiz | Assignment Help | Brandman University

Week 2 Quiz

Question 1

What is the sweetest tasting simple carbohydrate in the diet?

Question 2

What is the reaction that links two monosaccharide’s together?

Question 3

What is the primary storage form of carbohydrate in the body?

Question 4

Which of the following is an example of the difference between the chemical bonds in starch and those in cellulose?

Question 5

At rest, the typical body stores of glycogen can provide energy for

Question 6

After swallowing, in what order does food pass through the regions of the GI tract?

FSNU 200 Week 3 Discussion | Assignment Help | Brandman University

PROMPT:

Part 1: You learned in the reading this week that protein supplements are not necessary for muscle building and that excess protein consumption and amino acid supplementation can be dangerous. Give an example of a detrimental result of one of the following: consuming excess protein, using protein supplements or using amino acid supplements… and analyze why it takes place. Be sure to cite your source(s).

OR

Function of Protein – Describe one symptom that is characteristic in the protein deficiency disease kwashiorkor and using your text for support, explain how the lack of protein leads to the development of that problem. Relate in your discussion the role that protein specifically plays in the above problem and the science involved with it. Be sure to cite your source(s).

Part 2: Application, Analysis, Synthesis and Evaluation. Select a food you regularly eat or like to eat that contains lipids. Analyze and evaluate the types and amounts of lipid(s) it contains and discuss the connections that the types and amount of lipid(s) consumed might have on health. Be sure to cite your source(s).

EACH WEEK:

Deadlines: By Thursday of this week, post a response/reaction to the question posed.  Start your own thread and, title it “Your Name Main Post” so Kim Chester’s would say, “Kim Chester Main Post.”

Read and reflect on your colleagues’ responses. By Sunday of this week, click “reply” to at least three of your colleagues’ postings in one or more of the following suggested ways:

Ask a probing or clarifying question. Be sure to include your own observations.

Share an insight from having read your colleague’s posting.

Offer, support, or challenge a position

Validate an idea with your own experience.

Expand on your colleague’s posting.

Ask for evidence that supports the posting.

Always cite your sources and provide your references. See the course “Quick Reference and Schedule” for specific Discussion Board requirements.

FSNU 200 Week 3 Quiz | Assignment Help | Brandman University

Week 3 Quiz

Question 1

In which form are most dietary lipids found?

Question 2

A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a

Question 3

An omega-3 fatty acid has its first double bond on the

Question 4

All of the following are rich sources of polyunsaturated fatty acids except

Question 5

Which of the following describes a feature of cis-fatty acids and trans-fatty acids?

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