WGU D440 Health and Wellness
Through Nutritional Science Exam
421 Questions with Answers Updated 2026/2027
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. Which statement defines resting energy expenditure (REE)? - ANSWER-It is the amount
of energy (in kcal) needed by the body for the maintenance of life at rest over a 24-hour
period.
23. Calculate the total energy expenditure (TEE) using Mifflin-St. Jeor formula for a patient
who is mildly obese. - ANSWER-1685 kcal/day; Patient height in inches: (5 feet x 12
in/ft) + 4 in = 64 in. Patient's height in cm: 64 in x 2.54 cm/in = 162.56. Patient's weight
in kg: 178 lbs / 2.2 lbs/kg = 80.91. Multiply the patient's height, weight, and age to the
respective numbers in the formula before adding height and weight together and
subtracting the age total and 161. Then complete the formula by multiplying the total by
the PA. TEE = [(10 x 80.91) + (6.25 x 162.56) - (5 x 52) - 161] x 1.2 = 1685 kcal/day.
24. In a well-nourished person, which anatomical structure holds a 12 to 48-hour reserve of
glycogen, a source of stored energy? - ANSWER-Muscle, Liver
25. 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.
, 26. Increased lean body mass - ANSWER-A condition where there is an increase in the
amount of lean tissue in the body.
27. Nutrient-dense food - ANSWER-Foods that are high in nutrients relative to their calorie
content.
28. Normal bodily functions - ANSWER-Essential physiological processes necessary for
sustaining life.
29. Tissue growth and repair - ANSWER-The process of cellular regeneration and recovery
in the body.
30. Body temperature regulation - ANSWER-The ability of the body to maintain its internal
temperature within a certain range.
31. Predictive formula reliability - ANSWER-Factors that can affect the accuracy of
predictions made by formulas, such as disease state and age.
32. Congenital hypothyroidism - ANSWER-A metabolic condition present at birth that
affects thyroid function.
33. Hormone levels - ANSWER-The concentration of hormones in the body that can
influence various physiological functions.
34. Body Mass Index (BMI) - ANSWER-A measurement that uses height and weight to
assess body fat and categorize individuals.
35. Carbohydrates - ANSWER-A macronutrient that is a primary source of energy for the
body.
36. Energy balance - ANSWER-The state achieved when the calories consumed equal the
calories expended over time.
37. Basal energy expenditure - ANSWER-The number of calories required to keep your body
functioning at rest.
38. Ventilated hood - ANSWER-A method used to measure the basal energy expenditure of
athletes with high accuracy.
39. Respiratory effort - ANSWER-The energy expended during breathing, which is
significant in metabolic conditions.
40. Estimated energy requirement - ANSWER-Guidelines for daily energy intake based on
age, sex, height, weight, and physical activity.
41. Non-nutritive sweeteners - ANSWER-Sweeteners that provide no calories.
Through Nutritional Science Exam
421 Questions with Answers Updated 2026/2027
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. Which statement defines resting energy expenditure (REE)? - ANSWER-It is the amount
of energy (in kcal) needed by the body for the maintenance of life at rest over a 24-hour
period.
23. Calculate the total energy expenditure (TEE) using Mifflin-St. Jeor formula for a patient
who is mildly obese. - ANSWER-1685 kcal/day; Patient height in inches: (5 feet x 12
in/ft) + 4 in = 64 in. Patient's height in cm: 64 in x 2.54 cm/in = 162.56. Patient's weight
in kg: 178 lbs / 2.2 lbs/kg = 80.91. Multiply the patient's height, weight, and age to the
respective numbers in the formula before adding height and weight together and
subtracting the age total and 161. Then complete the formula by multiplying the total by
the PA. TEE = [(10 x 80.91) + (6.25 x 162.56) - (5 x 52) - 161] x 1.2 = 1685 kcal/day.
24. In a well-nourished person, which anatomical structure holds a 12 to 48-hour reserve of
glycogen, a source of stored energy? - ANSWER-Muscle, Liver
25. 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.
, 26. Increased lean body mass - ANSWER-A condition where there is an increase in the
amount of lean tissue in the body.
27. Nutrient-dense food - ANSWER-Foods that are high in nutrients relative to their calorie
content.
28. Normal bodily functions - ANSWER-Essential physiological processes necessary for
sustaining life.
29. Tissue growth and repair - ANSWER-The process of cellular regeneration and recovery
in the body.
30. Body temperature regulation - ANSWER-The ability of the body to maintain its internal
temperature within a certain range.
31. Predictive formula reliability - ANSWER-Factors that can affect the accuracy of
predictions made by formulas, such as disease state and age.
32. Congenital hypothyroidism - ANSWER-A metabolic condition present at birth that
affects thyroid function.
33. Hormone levels - ANSWER-The concentration of hormones in the body that can
influence various physiological functions.
34. Body Mass Index (BMI) - ANSWER-A measurement that uses height and weight to
assess body fat and categorize individuals.
35. Carbohydrates - ANSWER-A macronutrient that is a primary source of energy for the
body.
36. Energy balance - ANSWER-The state achieved when the calories consumed equal the
calories expended over time.
37. Basal energy expenditure - ANSWER-The number of calories required to keep your body
functioning at rest.
38. Ventilated hood - ANSWER-A method used to measure the basal energy expenditure of
athletes with high accuracy.
39. Respiratory effort - ANSWER-The energy expended during breathing, which is
significant in metabolic conditions.
40. Estimated energy requirement - ANSWER-Guidelines for daily energy intake based on
age, sex, height, weight, and physical activity.
41. Non-nutritive sweeteners - ANSWER-Sweeteners that provide no calories.
