WGU D440 NUTRITION SCIENCE {Health &
Wellness} OBJECTIVE ASSESSMENT
Comprehensive 2026-2027 Frequently Tested
Questions With ELABORATED 100% Correct
COMPLETE SOLUTIONS
Guaranteed Pass!!Current Update!!
1. Nutrient that breaks down to yield energy - ANSWER Fats, Proteins,
Carbohydrates
2. Household with the highest risk for food insecurity - ANSWER All
household with children
3. National goal of the Healthy People 2030 initiative under Nutrition and
Healthy Eating - ANSWER Promoting access to healthier food, Increasing
iron intake, Improving nutrition in healthcare settings
4. Major theme identified in the most recent major report in the Healthy
People series - ANSWER Weight control, Healthy choices in diet,
Education about risk factors for disease
5. Nurse's response to a patient who dislikes milk but needs calcium -
ANSWER "Let's explore some other dietary options."
,6. Type of fat that should be limited in the diet according to Dietary Guidelines
for Americans - ANSWER Trans fats, Saturated fats, Hydrogenated fats
7. Resource available on the MyPlate website for nursing students - ANSWER
Sample menus based on sex and age, Easy-to-read fact sheets, Healthy
recipes
8. Nutritional element that may cause fatigue according to the nurse's
hypothesis - ANSWER Vitamins, Minerals, Dietary fiber, Low-fat dairy
9. Basis of MyPlate food guidelines - ANSWER Recommendations designed
to help Americans make better food choices
10.Current patterns of consumption - ANSWER Current trends and habits
regarding food intake.
11.The 2020-2025 Dietary Guidelines for Americans - ANSWER A set of
recommendations for healthy eating patterns and nutrition.
12.Dietary references intakes (DRIs) - ANSWER A system of nutrition
recommendations that includes various dietary reference values.
13.Which dietary element does the nurse know is included on the MyPlate
visual? - ANSWER Fruit, Grains, Vegetables, Protein
,14.How many kilocalories are consumed when eating 16g of fat? - ANSWER
144; there are 9 kcal in each gram of fat. To determine the amount of kcal in
16g of fat, 9 kcal is multiplied by 16g. There are 144 kcal in 16g of fat.
15.Which provides an essential base for all metabolic processes? - ANSWER
Water
16.Which dietary reference intake (DRI) panel was developed by the Food and
Nutrition Board of the Institute of Medicine? - ANSWER Antioxidants,
Trace elements, Folate and other B vitamins
17.Which are the preferred reference values for evaluating diets in healthy
people? - ANSWER Dietary reference intakes
18.In which category of the daily recommended intake of (DRI) interconnected
categories will the patient fall if a diet that is 35% fat is consumed? -
ANSWER Tolerable upper intake level
19.Which special nutrient should an older woman include in her meal plan? -
ANSWER Foods fortified with vitamin B12
20.Which nutrient DRIs were increased to promote bone health? - ANSWER
Calcium and Vitamin D
21.What is the recommended daily sodium intake for an older patient with
heart failure? - ANSWER 1500 mg/day
, 22.The clinician is measuring the basal energy expenditure (BEE) of a patient
using food consumption and physical activity records. Which factor can
increase the BEE? - ANSWER Increased physical activity or muscle mass.
23.Increased lean body mass - ANSWER A condition where there is an
increase in the amount of lean tissue in the body.
24.Nutrient-dense food - ANSWER Foods that are high in nutrients relative
to their calorie content.
25.Normal bodily functions - ANSWER Essential physiological processes
necessary for sustaining life.
26.Tissue growth and repair - ANSWER The process of cellular regeneration
and recovery in the body.
27.Body temperature regulation - ANSWER The ability of the body to
maintain its internal temperature within a certain range.
28.Predictive formula reliability - ANSWER Factors that can affect the
accuracy of predictions made by formulas, such as disease state and age.
29.Congenital hypothyroidism - ANSWER A metabolic condition present at
birth that affects thyroid function.
Wellness} OBJECTIVE ASSESSMENT
Comprehensive 2026-2027 Frequently Tested
Questions With ELABORATED 100% Correct
COMPLETE SOLUTIONS
Guaranteed Pass!!Current Update!!
1. Nutrient that breaks down to yield energy - ANSWER Fats, Proteins,
Carbohydrates
2. Household with the highest risk for food insecurity - ANSWER All
household with children
3. National goal of the Healthy People 2030 initiative under Nutrition and
Healthy Eating - ANSWER Promoting access to healthier food, Increasing
iron intake, Improving nutrition in healthcare settings
4. Major theme identified in the most recent major report in the Healthy
People series - ANSWER Weight control, Healthy choices in diet,
Education about risk factors for disease
5. Nurse's response to a patient who dislikes milk but needs calcium -
ANSWER "Let's explore some other dietary options."
,6. Type of fat that should be limited in the diet according to Dietary Guidelines
for Americans - ANSWER Trans fats, Saturated fats, Hydrogenated fats
7. Resource available on the MyPlate website for nursing students - ANSWER
Sample menus based on sex and age, Easy-to-read fact sheets, Healthy
recipes
8. Nutritional element that may cause fatigue according to the nurse's
hypothesis - ANSWER Vitamins, Minerals, Dietary fiber, Low-fat dairy
9. Basis of MyPlate food guidelines - ANSWER Recommendations designed
to help Americans make better food choices
10.Current patterns of consumption - ANSWER Current trends and habits
regarding food intake.
11.The 2020-2025 Dietary Guidelines for Americans - ANSWER A set of
recommendations for healthy eating patterns and nutrition.
12.Dietary references intakes (DRIs) - ANSWER A system of nutrition
recommendations that includes various dietary reference values.
13.Which dietary element does the nurse know is included on the MyPlate
visual? - ANSWER Fruit, Grains, Vegetables, Protein
,14.How many kilocalories are consumed when eating 16g of fat? - ANSWER
144; there are 9 kcal in each gram of fat. To determine the amount of kcal in
16g of fat, 9 kcal is multiplied by 16g. There are 144 kcal in 16g of fat.
15.Which provides an essential base for all metabolic processes? - ANSWER
Water
16.Which dietary reference intake (DRI) panel was developed by the Food and
Nutrition Board of the Institute of Medicine? - ANSWER Antioxidants,
Trace elements, Folate and other B vitamins
17.Which are the preferred reference values for evaluating diets in healthy
people? - ANSWER Dietary reference intakes
18.In which category of the daily recommended intake of (DRI) interconnected
categories will the patient fall if a diet that is 35% fat is consumed? -
ANSWER Tolerable upper intake level
19.Which special nutrient should an older woman include in her meal plan? -
ANSWER Foods fortified with vitamin B12
20.Which nutrient DRIs were increased to promote bone health? - ANSWER
Calcium and Vitamin D
21.What is the recommended daily sodium intake for an older patient with
heart failure? - ANSWER 1500 mg/day
, 22.The clinician is measuring the basal energy expenditure (BEE) of a patient
using food consumption and physical activity records. Which factor can
increase the BEE? - ANSWER Increased physical activity or muscle mass.
23.Increased lean body mass - ANSWER A condition where there is an
increase in the amount of lean tissue in the body.
24.Nutrient-dense food - ANSWER Foods that are high in nutrients relative
to their calorie content.
25.Normal bodily functions - ANSWER Essential physiological processes
necessary for sustaining life.
26.Tissue growth and repair - ANSWER The process of cellular regeneration
and recovery in the body.
27.Body temperature regulation - ANSWER The ability of the body to
maintain its internal temperature within a certain range.
28.Predictive formula reliability - ANSWER Factors that can affect the
accuracy of predictions made by formulas, such as disease state and age.
29.Congenital hypothyroidism - ANSWER A metabolic condition present at
birth that affects thyroid function.
