WGU D440 Health and Wellness Through Nutritional Science Questions An
Answers For A+ Score 2026 Updated!!!
1. Nutrient that breaks down to yield energy Fats, Proteins, Carbohydrates
2. Household with the highest risk for food All household with children
insecurity
3. National goal of the Healthy People 2030 Promoting access to healthier food, Increas-
initiative under Nutrition and Healthy Eat- ing iron intake, Improving nutrition in health-
ing care settings
4. Major theme identified in the most recent Weight control, Healthy choices in diet, Edu-
major report in the Healthy People series cation about risk factors for disease
5. Nurse's response to a patient who dislikes "Let's explore some other dietary options."
milk but needs calcium
6. Type of fat that should be limited in the Trans fats, Saturated fats, Hydrogenated fats
diet according to Dietary Guidelines for
Americans
7. Resource available on the MyPlate web- Sample menus based on sex and age,
site for nursing students Easy-to-read fact sheets, Healthy recipes
8. Nutritional element that may cause fa- Vitamins, Minerals, Dietary fiber, Low-fat
tigue according to the nurse's hypothesis dairy
9. Basis of MyPlate food guidelines Recommendations designed to help Ameri-
cans make better food choices
10. Current patterns of consumption Current trends and habits regarding food in-
take.
11. The 2020-2025 Dietary Guidelines for A set of recommendations for healthy eating
Americans patterns and nutrition.
, WGU D440 Health and Wellness Through Nutritional Science Questions An
Answers For A+ Score 2026 Updated!!!
12. Dietary references intakes (DRIs) A system of nutrition recommendations that
includes various dietary reference values.
13. Which dietary element does the nurse Fruit, Grains, Vegetables, Protein
know is included on the MyPlate visual?
14. How many kilocalories are consumed 144; there are 9 kcal in each gram of fat. To
when eating 16g of fat? 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 Water
metabolic processes?
16. Which dietary reference intake (DRI) pan- Antioxidants, Trace elements, Folate and oth-
el was developed by the Food and Nutri- er B vitamins
tion Board of the Institute of Medicine?
17. Which are the preferred reference values Dietary reference intakes
for evaluating diets in healthy people?
18. In which category of the daily recom- Tolerable upper intake level
mended intake of (DRI) interconnected
categories will the patient fall if a diet that
is 35% fat is consumed?
19. Which special nutrient should an older Foods fortified with vitamin B12
woman include in her meal plan?
20. Which nutrient DRIs were increased to Calcium and Vitamin D
promote bone health?
21. 1500 mg/day
, What is the recommended daily sodium
intake for an older patient with heart fail-
ure?
22. Which statement defines resting energy It is the amount of energy (in kcal) needed by
expenditure (REE)? the body for the maintenance of life at rest
over a 24-hour period.
23. Calculate the total energy expenditure 1685 kcal/day; Patient height in inches: (5
(TEE) using Mifflin-St. Jeor formula for a feet x 12 in/ft) + 4 in = 64 in. Patient's height
patient who is mildly obese. 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 be-
fore adding height and weight together and
subtracting the age total and 161. Then com-
plete 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 Muscle, Liver
anatomical structure holds a 12 to
48-hour reserve of glycogen, a source of
stored energy?
25. The clinician is measuring the basal en- Increased physical activity or muscle mass.
ergy expenditure (BEE) of a patient us-
ing food consumption and physical activ-
ity records. Which factor can increase the
BEE?
26. Increased lean body mass
, A condition where there is an increase in the
amount of lean tissue in the body.
27. Nutrient-dense food Foods that are high in nutrients relative to
their calorie content.
28. Normal bodily functions Essential physiological processes necessary
for sustaining life.
29. Tissue growth and repair The process of cellular regeneration and re-
covery in the body.
30. Body temperature regulation The ability of the body to maintain its internal
temperature within a certain range.
31. Predictive formula reliability Factors that can attect the accuracy of predic-
tions made by formulas, such as disease state
and age.
32. Congenital hypothyroidism A metabolic condition present at birth that
attects thyroid function.
33. Hormone levels The concentration of hormones in the body
that can influence various physiological func-
tions.
34. Body Mass Index (BMI) A measurement that uses height and weight
to assess body fat and categorize individuals.
35. Carbohydrates A macronutrient that is a primary source of
energy for the body.
36. Energy balance
Answers For A+ Score 2026 Updated!!!
1. Nutrient that breaks down to yield energy Fats, Proteins, Carbohydrates
2. Household with the highest risk for food All household with children
insecurity
3. National goal of the Healthy People 2030 Promoting access to healthier food, Increas-
initiative under Nutrition and Healthy Eat- ing iron intake, Improving nutrition in health-
ing care settings
4. Major theme identified in the most recent Weight control, Healthy choices in diet, Edu-
major report in the Healthy People series cation about risk factors for disease
5. Nurse's response to a patient who dislikes "Let's explore some other dietary options."
milk but needs calcium
6. Type of fat that should be limited in the Trans fats, Saturated fats, Hydrogenated fats
diet according to Dietary Guidelines for
Americans
7. Resource available on the MyPlate web- Sample menus based on sex and age,
site for nursing students Easy-to-read fact sheets, Healthy recipes
8. Nutritional element that may cause fa- Vitamins, Minerals, Dietary fiber, Low-fat
tigue according to the nurse's hypothesis dairy
9. Basis of MyPlate food guidelines Recommendations designed to help Ameri-
cans make better food choices
10. Current patterns of consumption Current trends and habits regarding food in-
take.
11. The 2020-2025 Dietary Guidelines for A set of recommendations for healthy eating
Americans patterns and nutrition.
, WGU D440 Health and Wellness Through Nutritional Science Questions An
Answers For A+ Score 2026 Updated!!!
12. Dietary references intakes (DRIs) A system of nutrition recommendations that
includes various dietary reference values.
13. Which dietary element does the nurse Fruit, Grains, Vegetables, Protein
know is included on the MyPlate visual?
14. How many kilocalories are consumed 144; there are 9 kcal in each gram of fat. To
when eating 16g of fat? 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 Water
metabolic processes?
16. Which dietary reference intake (DRI) pan- Antioxidants, Trace elements, Folate and oth-
el was developed by the Food and Nutri- er B vitamins
tion Board of the Institute of Medicine?
17. Which are the preferred reference values Dietary reference intakes
for evaluating diets in healthy people?
18. In which category of the daily recom- Tolerable upper intake level
mended intake of (DRI) interconnected
categories will the patient fall if a diet that
is 35% fat is consumed?
19. Which special nutrient should an older Foods fortified with vitamin B12
woman include in her meal plan?
20. Which nutrient DRIs were increased to Calcium and Vitamin D
promote bone health?
21. 1500 mg/day
, What is the recommended daily sodium
intake for an older patient with heart fail-
ure?
22. Which statement defines resting energy It is the amount of energy (in kcal) needed by
expenditure (REE)? the body for the maintenance of life at rest
over a 24-hour period.
23. Calculate the total energy expenditure 1685 kcal/day; Patient height in inches: (5
(TEE) using Mifflin-St. Jeor formula for a feet x 12 in/ft) + 4 in = 64 in. Patient's height
patient who is mildly obese. 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 be-
fore adding height and weight together and
subtracting the age total and 161. Then com-
plete 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 Muscle, Liver
anatomical structure holds a 12 to
48-hour reserve of glycogen, a source of
stored energy?
25. The clinician is measuring the basal en- Increased physical activity or muscle mass.
ergy expenditure (BEE) of a patient us-
ing food consumption and physical activ-
ity records. Which factor can increase the
BEE?
26. Increased lean body mass
, A condition where there is an increase in the
amount of lean tissue in the body.
27. Nutrient-dense food Foods that are high in nutrients relative to
their calorie content.
28. Normal bodily functions Essential physiological processes necessary
for sustaining life.
29. Tissue growth and repair The process of cellular regeneration and re-
covery in the body.
30. Body temperature regulation The ability of the body to maintain its internal
temperature within a certain range.
31. Predictive formula reliability Factors that can attect the accuracy of predic-
tions made by formulas, such as disease state
and age.
32. Congenital hypothyroidism A metabolic condition present at birth that
attects thyroid function.
33. Hormone levels The concentration of hormones in the body
that can influence various physiological func-
tions.
34. Body Mass Index (BMI) A measurement that uses height and weight
to assess body fat and categorize individuals.
35. Carbohydrates A macronutrient that is a primary source of
energy for the body.
36. Energy balance
