Psy 230 Week 2 Research Paper
University of Phoenix Material
Week 2 Individual Assignment
Macronutrients Worksheet
Due: Monday, April 15
Use Ch. 4, 5, and 6 of Contemporary Nutrition, Ch. 4, 5, and 6 of Visualizing Nutrition (in WileyPlus), supplemental course materials, the University Library, the Internet, or other resources to answer the questions below.
Type your answers into this worksheet and submit it to the instructor via the Assignments section by Monday, April 15th at 11:59PM Arizona time.
This individual assignment is worth a total of 18 points toward your final grade in the course.
Tip: Before submitting this assignment, double check for proper spelling, grammar, and punctuation (technical errors may cause deductions from your score). …show more content…
Also be mindful to use proper APA format when citing references! When citing references remember to use an in-text citations –and- include a full reference at the end of the document.
TRUE / FALSE (25% of grade)
Please indicate if the following statements are true or false by HIGHLIGHTING the appropriate answer.
Example: I am a girl. TRUE / FALSE. 1. Excessive consumption of sugar alcohols can cause diarrhea. TRUE / FALSE 2. It is unsafe to give honey to infants due to risk for foodborne illness. TRUE / FALSE 3. The “good” lipoprotein (also referred to as “good cholesterol”) is LDL. TRUE / FALSE 4. Smoking is a major risk factor for the development of cardiovascular disease. TRUE/FALSE 5. Table sugar is an example of a complex carbohydrate. TRUE / FALSE
MULTIPLE CHOICE (15 % of grade)
Please select the correct answer from the multiple-choice list by HIGHLIGHTING (as in the example above). 6. Which of the following is an incomplete protein source? a. Beef b. Fish c. Peanut …show more content…
butter d. Cheese 7. Which of the following is NOT a function of proteins in the body? e. Help to regulate fluid balance. f. Serve as the primary fuel source for the brain and nerve cells. g. Transport substances in the bloodstream. h. Build and repair tissues. 8. The nutrient that has the highest energy density is: i. carbohydrates j. fats k. proteins l. water
FILL-IN-THE-BLANK (10% of grade)
Finish the following sentences with the correct answer. 9. In the body, digestion of carbohydrates begins in the __mouth______________. 10. The liquid released by the gallbladder that works to emulsify fat is called ____bile___________.
SHORT ANSWER (50% of grade)
Please respond to the following questions by typing your answer in the space below the question. The response should be a minimum of 50 words and a maximum of 300 words.
11. Describe (2) risk factors and (3) symptoms of Type 2 diabetes.
There are a few risk factors associated with type 2 diabetes. One of those risk factors would be obesity and the other risk factor would be a family history of type 2 diabetes. The symptoms of type 2 diabetes are extreme thirst, frequent urination and increased appetite to name a few. (Wardlaw & Smith, 2011).
12. Discuss (3) specific health problems that can occur due to lack of dietary protein.
Kwashiorkor is a form of malnutrition that comes from a lack of protein. Kwashiorkor’s physical effects looks as if the child has a small body but a huge stomach, this is due to the fluid that has accumulated in the child’s stomach. Marasmus is another deficiency that can occur from not enough protein intakes. Marasmus physical appearance looks as if the child is starving or wasting away, the body is really skinny, and all that’s visible are the skeletal frame covered by skin. Kwashiorkor and marasmus are both found often times in children. Food allergies can be considered another problem. (Wardlaw & Smith, 2011).
13.
Discuss (3) safety or health issues to consider when evaluating if a high protein diet is right for you.
A high protein diet can be unhealthy in that the diet consists of its protein source mainly from animals thus not meeting the recommended guidelines of the Dietary Guidelines for Americans or the Nutrition Board as it relates to reducing the risk for cardiovascular disease.
Colon cancer has been linked to excessive consumption of red meat, being that a person on a high protein diet is more likely to consume more meat than on average this is a great heath concern. These types of high protein diets are high in their consumption of saturated fat and cholesterol and they also limit ones calcium and fiber intake. Another cause for concern is the excessive urine output which is a risk for dehydration. (Wardlaw & Smith, 2011).
14. Discuss (3) factors that promote the rancidity (decomposition or spoilage) of
fats.
One factor that would promote the rancidity of fats would be the food being exposed to light. Another factor would be the temperature in which the food is exposed to. And the last factor would the packaging of the product. There are things that the manufacture puts into place to help slow down the effects of rancidity. Manufactures might add antioxidants in an effort to protect the food a little longer from rancidity. Vitamin E is one the antioxidants that are used by these manufactures. Other antioxidants that are used are BHA and BHT which are synthetic in an effort to slow down the process of rancidity. Other things that manufactures do in an effort to stop this problem is to seal up their products tighter. (Wardlaw & Smith, 2011).
15. Discuss (2) health problems that can result from a diet too low in fiber.
Fiber is needed in our body to help our movement of the bowels to be less strained, making going to the bathroom to release our waste easier. When a person is on a low fiber diet it can cause health problems such as constipation. When a person is constipated, there is added pressure to the intestine when a person has to get rid of the waste in their body. This can be very uncomfortable and in some cases can cause hemorrhoids. Another problem that can occur in a person who is on a low fiber diet is that they can develop diverticulosis which in most cases goes unnoticed and can become very painful. Another concern with low fiber diets is colon cancer. (Wardlaw & Smith, 2011).
References
EBOOK COLLECTION: Wardlaw, G.M., & Smith, A.M. (2011). Contemporary nutrition (8th ed.). New York, NY: McGraw- Hill.
Week 2 Individual Assignment
Macronutrients Worksheet
Due: Monday, April 15
Use Ch. 4, 5, and 6 of Contemporary Nutrition, Ch. 4, 5, and 6 of Visualizing Nutrition (in WileyPlus), supplemental course materials, the University Library, the Internet, or other resources to answer the questions below.
Type your answers into this worksheet and submit it to the instructor via the Assignments section by Monday, April 15th at 11:59PM Arizona time.
This individual assignment is worth a total of 18 points toward your final grade in the course.
Tip: Before submitting this assignment, double check for proper spelling, grammar, and punctuation (technical errors may cause deductions from your score). …show more content…
Also be mindful to use proper APA format when citing references! When citing references remember to use an in-text citations –and- include a full reference at the end of the document.
TRUE / FALSE (25% of grade)
Please indicate if the following statements are true or false by HIGHLIGHTING the appropriate answer.
Example: I am a girl. TRUE / FALSE. 1. Excessive consumption of sugar alcohols can cause diarrhea. TRUE / FALSE 2. It is unsafe to give honey to infants due to risk for foodborne illness. TRUE / FALSE 3. The “good” lipoprotein (also referred to as “good cholesterol”) is LDL. TRUE / FALSE 4. Smoking is a major risk factor for the development of cardiovascular disease. TRUE/FALSE 5. Table sugar is an example of a complex carbohydrate. TRUE / FALSE
MULTIPLE CHOICE (15 % of grade)
Please select the correct answer from the multiple-choice list by HIGHLIGHTING (as in the example above). 6. Which of the following is an incomplete protein source? a. Beef b. Fish c. Peanut …show more content…
butter d. Cheese 7. Which of the following is NOT a function of proteins in the body? e. Help to regulate fluid balance. f. Serve as the primary fuel source for the brain and nerve cells. g. Transport substances in the bloodstream. h. Build and repair tissues. 8. The nutrient that has the highest energy density is: i. carbohydrates j. fats k. proteins l. water
FILL-IN-THE-BLANK (10% of grade)
Finish the following sentences with the correct answer. 9. In the body, digestion of carbohydrates begins in the __mouth______________. 10. The liquid released by the gallbladder that works to emulsify fat is called ____bile___________.
SHORT ANSWER (50% of grade)
Please respond to the following questions by typing your answer in the space below the question. The response should be a minimum of 50 words and a maximum of 300 words.
11. Describe (2) risk factors and (3) symptoms of Type 2 diabetes.
There are a few risk factors associated with type 2 diabetes. One of those risk factors would be obesity and the other risk factor would be a family history of type 2 diabetes. The symptoms of type 2 diabetes are extreme thirst, frequent urination and increased appetite to name a few. (Wardlaw & Smith, 2011).
12. Discuss (3) specific health problems that can occur due to lack of dietary protein.
Kwashiorkor is a form of malnutrition that comes from a lack of protein. Kwashiorkor’s physical effects looks as if the child has a small body but a huge stomach, this is due to the fluid that has accumulated in the child’s stomach. Marasmus is another deficiency that can occur from not enough protein intakes. Marasmus physical appearance looks as if the child is starving or wasting away, the body is really skinny, and all that’s visible are the skeletal frame covered by skin. Kwashiorkor and marasmus are both found often times in children. Food allergies can be considered another problem. (Wardlaw & Smith, 2011).
13.
Discuss (3) safety or health issues to consider when evaluating if a high protein diet is right for you.
A high protein diet can be unhealthy in that the diet consists of its protein source mainly from animals thus not meeting the recommended guidelines of the Dietary Guidelines for Americans or the Nutrition Board as it relates to reducing the risk for cardiovascular disease.
Colon cancer has been linked to excessive consumption of red meat, being that a person on a high protein diet is more likely to consume more meat than on average this is a great heath concern. These types of high protein diets are high in their consumption of saturated fat and cholesterol and they also limit ones calcium and fiber intake. Another cause for concern is the excessive urine output which is a risk for dehydration. (Wardlaw & Smith, 2011).
14. Discuss (3) factors that promote the rancidity (decomposition or spoilage) of
fats.
One factor that would promote the rancidity of fats would be the food being exposed to light. Another factor would be the temperature in which the food is exposed to. And the last factor would the packaging of the product. There are things that the manufacture puts into place to help slow down the effects of rancidity. Manufactures might add antioxidants in an effort to protect the food a little longer from rancidity. Vitamin E is one the antioxidants that are used by these manufactures. Other antioxidants that are used are BHA and BHT which are synthetic in an effort to slow down the process of rancidity. Other things that manufactures do in an effort to stop this problem is to seal up their products tighter. (Wardlaw & Smith, 2011).
15. Discuss (2) health problems that can result from a diet too low in fiber.
Fiber is needed in our body to help our movement of the bowels to be less strained, making going to the bathroom to release our waste easier. When a person is on a low fiber diet it can cause health problems such as constipation. When a person is constipated, there is added pressure to the intestine when a person has to get rid of the waste in their body. This can be very uncomfortable and in some cases can cause hemorrhoids. Another problem that can occur in a person who is on a low fiber diet is that they can develop diverticulosis which in most cases goes unnoticed and can become very painful. Another concern with low fiber diets is colon cancer. (Wardlaw & Smith, 2011).
References
EBOOK COLLECTION: Wardlaw, G.M., & Smith, A.M. (2011). Contemporary nutrition (8th ed.). New York, NY: McGraw- Hill.