1
WGU C787 Nutrition and Food Safety Exam
2026/2027 | Questions with Accurate Solutions |
Complete Resource with Verified Answers |
Updated for Current WGU Objective Assessment
Standards | Pass Guaranteed - A+ Graded
Section 1: C787 Nutrition and Food Safety Exam
Q1: Which monosaccharide is the primary source of energy for the brain and red blood cells?
A. Fructose
B. Galactose
C. Glucose [CORRECT]
D. Ribose
Correct Answer: C
Rationale: Glucose is the primary monosaccharide used for energy by the brain and red blood
cells. The brain relies almost exclusively on glucose under normal conditions, consuming
approximately 120 grams daily. Red blood cells lack mitochondria and depend entirely on
anaerobic glycolysis of glucose for ATP production.
Q2: A food service manager is implementing a HACCP plan for a new menu item. Which
principle involves establishing the maximum or minimum values for controlling hazards at
critical control points?
A. Conducting hazard analysis
B. Establishing critical limits [CORRECT]
C. Establishing monitoring procedures
D. Establishing corrective actions
Correct Answer: B
Rationale: Critical limits are the maximum and/or minimum values to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the
occurrence of a food safety hazard to an acceptable level. Examples include cooking
temperatures (minimum 165°F for poultry), pH levels, or water activity values.
1
,2
Q3: Which type of dietary fiber dissolves in water to form a gel-like substance that helps lower
blood cholesterol levels?
A. Cellulose
B. Hemicellulose
C. Soluble fiber [CORRECT]
D. Insoluble fiber
Correct Answer: C
Rationale: Soluble fiber (pectins, gums, mucilages) dissolves in water to form viscous gels that
bind bile acids and cholesterol in the intestine, increasing their excretion and thereby lowering
blood cholesterol. Sources include oats, beans, apples, and citrus fruits. This mechanism reduces
LDL cholesterol and cardiovascular disease risk.
Q4: A client with celiac disease needs to avoid which protein found in wheat, barley, and rye?
A. Casein
B. Gluten [CORRECT]
C. Lactalbumin
D. Zein
Correct Answer: B
Rationale: Gluten is the storage protein found in wheat, barley, and rye that triggers an
autoimmune response in individuals with celiac disease, damaging the intestinal villi and causing
malabsorption. Complete avoidance of gluten-containing grains and products is the only
treatment for celiac disease.
Q5: Which vitamin functions as a cofactor for the enzyme prothrombinase in the blood clotting
cascade?
A. Vitamin A
B. Vitamin D
C. Vitamin E
D. Vitamin K [CORRECT]
Correct Answer: D
Rationale: Vitamin K serves as an essential cofactor for the enzyme gamma-glutamyl
carboxylase, which activates clotting factors II (prothrombin), VII, IX, and X by adding carboxyl
2
, 3
groups. Without vitamin K, these factors cannot bind calcium and participate in the coagulation
cascade, leading to bleeding disorders.
Q6: According to the FDA Food Code, what is the temperature danger zone for foodborne
pathogen growth?
A. 32°F to 70°F
B. 41°F to 135°F [CORRECT]
C. 50°F to 150°F
D. 70°F to 165°F
Correct Answer: B
Rationale: The temperature danger zone is defined as 41°F to 135°F (5°C to 57°C), the range in
which most pathogenic bacteria multiply rapidly. Food should pass through this zone within 4
hours total (2 hours for preparation, 2 hours for service), and hot food must be held at 135°F or
above while cold food must be held at 41°F or below.
Q7: Which essential fatty acid is an omega-3 fatty acid that serves as a precursor for anti-
inflammatory eicosanoids?
A. Linoleic acid
B. Alpha-linolenic acid [CORRECT]
C. Arachidonic acid
D. Gamma-linolenic acid
Correct Answer: B
Rationale: Alpha-linolenic acid (ALA) is an essential omega-3 fatty acid that the body converts
to EPA and DHA, which serve as precursors for Series 3 eicosanoids (prostaglandins,
thromboxanes, leukotrienes) that have anti-inflammatory, anti-thrombotic, and vasodilatory
effects. Sources include flaxseed, walnuts, and fatty fish.
Q8: A patient with Type 1 diabetes is learning carbohydrate counting. One carbohydrate choice
equals how many grams of carbohydrate?
A. 5 grams
B. 10 grams
C. 15 grams [CORRECT]
D. 20 grams
3
WGU C787 Nutrition and Food Safety Exam
2026/2027 | Questions with Accurate Solutions |
Complete Resource with Verified Answers |
Updated for Current WGU Objective Assessment
Standards | Pass Guaranteed - A+ Graded
Section 1: C787 Nutrition and Food Safety Exam
Q1: Which monosaccharide is the primary source of energy for the brain and red blood cells?
A. Fructose
B. Galactose
C. Glucose [CORRECT]
D. Ribose
Correct Answer: C
Rationale: Glucose is the primary monosaccharide used for energy by the brain and red blood
cells. The brain relies almost exclusively on glucose under normal conditions, consuming
approximately 120 grams daily. Red blood cells lack mitochondria and depend entirely on
anaerobic glycolysis of glucose for ATP production.
Q2: A food service manager is implementing a HACCP plan for a new menu item. Which
principle involves establishing the maximum or minimum values for controlling hazards at
critical control points?
A. Conducting hazard analysis
B. Establishing critical limits [CORRECT]
C. Establishing monitoring procedures
D. Establishing corrective actions
Correct Answer: B
Rationale: Critical limits are the maximum and/or minimum values to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the
occurrence of a food safety hazard to an acceptable level. Examples include cooking
temperatures (minimum 165°F for poultry), pH levels, or water activity values.
1
,2
Q3: Which type of dietary fiber dissolves in water to form a gel-like substance that helps lower
blood cholesterol levels?
A. Cellulose
B. Hemicellulose
C. Soluble fiber [CORRECT]
D. Insoluble fiber
Correct Answer: C
Rationale: Soluble fiber (pectins, gums, mucilages) dissolves in water to form viscous gels that
bind bile acids and cholesterol in the intestine, increasing their excretion and thereby lowering
blood cholesterol. Sources include oats, beans, apples, and citrus fruits. This mechanism reduces
LDL cholesterol and cardiovascular disease risk.
Q4: A client with celiac disease needs to avoid which protein found in wheat, barley, and rye?
A. Casein
B. Gluten [CORRECT]
C. Lactalbumin
D. Zein
Correct Answer: B
Rationale: Gluten is the storage protein found in wheat, barley, and rye that triggers an
autoimmune response in individuals with celiac disease, damaging the intestinal villi and causing
malabsorption. Complete avoidance of gluten-containing grains and products is the only
treatment for celiac disease.
Q5: Which vitamin functions as a cofactor for the enzyme prothrombinase in the blood clotting
cascade?
A. Vitamin A
B. Vitamin D
C. Vitamin E
D. Vitamin K [CORRECT]
Correct Answer: D
Rationale: Vitamin K serves as an essential cofactor for the enzyme gamma-glutamyl
carboxylase, which activates clotting factors II (prothrombin), VII, IX, and X by adding carboxyl
2
, 3
groups. Without vitamin K, these factors cannot bind calcium and participate in the coagulation
cascade, leading to bleeding disorders.
Q6: According to the FDA Food Code, what is the temperature danger zone for foodborne
pathogen growth?
A. 32°F to 70°F
B. 41°F to 135°F [CORRECT]
C. 50°F to 150°F
D. 70°F to 165°F
Correct Answer: B
Rationale: The temperature danger zone is defined as 41°F to 135°F (5°C to 57°C), the range in
which most pathogenic bacteria multiply rapidly. Food should pass through this zone within 4
hours total (2 hours for preparation, 2 hours for service), and hot food must be held at 135°F or
above while cold food must be held at 41°F or below.
Q7: Which essential fatty acid is an omega-3 fatty acid that serves as a precursor for anti-
inflammatory eicosanoids?
A. Linoleic acid
B. Alpha-linolenic acid [CORRECT]
C. Arachidonic acid
D. Gamma-linolenic acid
Correct Answer: B
Rationale: Alpha-linolenic acid (ALA) is an essential omega-3 fatty acid that the body converts
to EPA and DHA, which serve as precursors for Series 3 eicosanoids (prostaglandins,
thromboxanes, leukotrienes) that have anti-inflammatory, anti-thrombotic, and vasodilatory
effects. Sources include flaxseed, walnuts, and fatty fish.
Q8: A patient with Type 1 diabetes is learning carbohydrate counting. One carbohydrate choice
equals how many grams of carbohydrate?
A. 5 grams
B. 10 grams
C. 15 grams [CORRECT]
D. 20 grams
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