SUBJECT: ANATOMY AND PHYSIOLOGY please see instructions and grading criteria before accepting. ASSIGNMENT: Part 1: Jim eats a slice of pizza while studying for his BIOL 109 Final Exam. Starting in t Original Papers

SUBJECT: ANATOMY AND PHYSIOLOGY

please see instructions and grading criteria before accepting.

ASSIGNMENT: Part 1: Jim eats a slice of pizza while studying for his BIOL 109 Final Exam. Starting in the mouth, describe the process of digestion and describe the fate of the pizza from the beginning to the end of the digestive process. What would you expect to happen to Jim if the cheese and pepperoni had spoiled and he ate the slice of pizza anyway?

Part 2: Jim was recently diagnosed with celiac disease and is experiencing symptoms after eating the slice of pizza. Describe possible symptoms associated with this condition. Jim will need to eat a gluten-free diet to control his symptoms. Identify specific dietary substitutions or alternatives that Jim will need to incorporate into his diet in order to keep his symptoms under control.

Part 3: Jim is eating lunch with several of his friends who are from Ethiopia, Greece, Japan, and Brazil. They begin to discuss how “unhealthy” eating habits are leading to a prevalence of celiac disease and other chronic diseases in America. Jim’s friends claim that these chronic diseases are less prevalent in their cultures because of their healthier diets. Compare and contrast the relevance of celiac disease in various cultures and provide evidence (if any) that supports Jim’s friends’ claims that the American diet causes a higher prevalence of celiac disease than other cultures.

Part 4: Based on the information obtained for this assignment, how would you use this information to develop a healthier diet and lifestyle (for you or a family member)?

Purpose: To understand the physical and chemical processes associated with various organs and accessory structure of the digestion system and how it relates to the body as a whole. 

Audience: General public 

Directions: Students will read the above scenario and conduct research for supporting information using appropriate academic resources to answer the question(s).

ASSIGNMENT SPECIFICATIONS: 

• Minimum 3 pages typed in Times New Roman, Arial or Calibri 12-pt font, double-spaced with 1” margins. The Works Cited page and/or Title page is not included in the assigned page length, nor does the space that any image, graph, or table occupies count towards the three pages. 

• APA style format and documentation for parenthetical citations and a references page. • Include at least one image, graph, or table to support your paper. 

• Minimum of 3 academically appropriate or peer-reviewed secondary sources in addition to assigned primary source/s. The textbook for this course can count as one of the approved resources. Wikipedia (or other .com websites) are not appropriate resources. You may collect data or information at .gov or .org websites (like the CDC, NIH or other government websites or organizational websites like the American Society for Nutrition or devoted to information on nutrition or Celiac Disease Foundation)

 • Utilize library databases to locate appropriate sources such as journal articles, research papers, or books (text or reference).

Grading Scheme: Content – 30 pts. – information is accurate, logical, & relevant, and the paper thoroughly answers the questions being asked Part 1: 10 points Part 2: 8 points Part 3: 8 points Part 4: 4 points Writing Style – 4 pts. – formal tone, college-level construction (e.g., not written entirely in simple sentences) Spelling & Grammar – 6 pts. – correct spelling, appropriate use of rules of grammar (watch out for sentence fragments, run-ons, and inappropriate use of capitalization) Formatting – 2 pts. – requirements in guidelines are followed in regards to font, margins, and similar Citations – 8 pts. – correct use of citations (in-text citations and Works Cited section); Note that if there are NO citations, you will earn a ZERO on the entire assignment