SCI 228 Week 1 Variety answers to Quiz Graded A+

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SCI 228 Week 1 Variety answer to Quiz Grading Summary These are the automatically computed results of your exam. Grades for essay questions, and comments from your instructor, are in the "Detail... s" section below. Date Taken: 10/26/2015 Time Spent: 13 min , 24 secs Points Received: 14 / 20 (70%) Question Type: # Of Questions: # Correct: Multiple Choice 10 7 Grade Details - All Questions Question 1.Question : (TCO 1) Which statement is FALSE concerning the field of nutrition? Student Answer: Nutrition is the study of how food nourishes the body. Nutrition encompasses how we consume, digest, metabolize, and store food. Nutrition is an ancient science that dates back to the fourteenth century. Nutrition involves studying the factors that influence eating patterns. Instructor Explanation: Chapter 1 Points Received: 2 of 2 Comments: Question 2.Question : (TCO 1) ________ refers to eating the right proportion of foods. Student Answer: RestrictionBalance Moderation Variety Instructor Explanation: Chapter 2 Points Received: 0 of 2 Comments: Question 3.Question : (TCO 1) What is at the base of the Healthy Eating Pyramid? Student Answer: Bread, cereal, rice, and pasta Low-fat dairy foods Fruits and vegetables Daily exercise and weight control Instructor Explanation: Chapter 2 Points Received: 2 of 2 Comments: Question 4.Question : (TCO 1) Which of the following is exempt from standard food labeling regulations? Student Answer: Coffee Spices Meat All of these Instructor Explanation: Chapter 2 Points Received: 0 of 2Comments: Question 5.Question : (TCO 3) Responding to the presence of protein and fat in our meal, cholecystokinin (CCK) signals the gallbladder to release a substance called: Student Answer: lipase. pepsin. chyme. bile. Instructor Explanation: Chapter 3 Points Received: 2 of 2 Comments: Question 6.Question : (TCO 3) The acidity of the stomach allows for all of the following EXCEPT: Student Answer: preparing dietary carbohydrates for absorption in the small intestine. protecting the human body from bacteria in food. denaturing protein to allow its breakdown and absorption. activating pepsin. Instructor Explanation: Chapter 3 Points Received: 2 of 2 Comments: Question 7.Question : (TCO 3) Why do fungi rarely cause food infection? [Show More]

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SCI 228 Exam Collection: Quizzes, Midterm, Final Exam (Bundle)

SCI 228 Nutrition, Health, And Wellness With Lab SCI 228 Exam Collection: Quizzes, Midterm, Final Exam (Bundle) SCI 228 Week 1 Quiz (Version 1) SCI-228 Week 1 Quiz (Version 2) SCI 228 Week 2 Q...

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