WGU D440 Health and Wellness Through
Nutritional Science Exam 2026 MOST
Recent Tested,Actual Exam Questions
(2026) WITH Recent Newest Verified And
Well Analyzed Exam Questions (Actual
Exam 2026-2027) Correct Detailed &
Verified ANSWERS (100% Accurate
Solutions) ||ALREADY GRADED
A+||Exam Guarantee Pass!!
Nutrient that breaks down to yield energy - ANSWERS-Fats, Proteins, Carbohydrates
Increased lean body mass - ANSWERS-A condition where there is an increase in the
amount of lean tissue in the body.
Nutrient-dense food - ANSWERS-Foods that are high in nutrients relative to their calorie
content.
Normal bodily functions - ANSWERS-Essential physiological processes necessary for
sustaining life.
Tissue growth and repair - ANSWERS-The process of cellular regeneration and
recovery in the body.
Body temperature regulation - ANSWERS-The ability of the body to maintain its internal
temperature within a certain range.
,Predictive formula reliability - ANSWERS-Factors that can affect the accuracy of
predictions made by formulas, such as disease state and age.
Congenital hypothyroidism - ANSWERS-A metabolic condition present at birth that
affects thyroid function.
Hormone levels - ANSWERS-The concentration of hormones in the body that can
influence various physiological functions.
Body Mass Index (BMI) - ANSWERS-A measurement that uses height and weight to
assess body fat and categorize individuals.
Carbohydrates - ANSWERS-A macronutrient that is a primary source of energy for the
body.
Energy balance - ANSWERS-The state achieved when the calories consumed equal
the calories expended over time.
Basal energy expenditure - ANSWERS-The number of calories required to keep your
body functioning at rest.
Ventilated hood - ANSWERS-A method used to measure the basal energy expenditure
of athletes with high accuracy.
Respiratory effort - ANSWERS-The energy expended during breathing, which is
significant in metabolic conditions.
Estimated energy requirement - ANSWERS-Guidelines for daily energy intake based on
age, sex, height, weight, and physical activity.
Non-nutritive sweeteners - ANSWERS-Sweeteners that provide no calories.
,Insoluble fiber - ANSWERS-A type of fiber that helps the digestive tract hold water.
Mechanical digestion - ANSWERS-The physical breakdown of food into smaller pieces.
Classification of carbohydrates - ANSWERS-The categorization of carbohydrates based
on their structure and function.
Household with the highest risk for food insecurity - ANSWERS-All household with
children
National goal of the Healthy People 2030 initiative under Nutrition and Healthy Eating -
ANSWERS-Promoting access to healthier food, Increasing iron intake, Improving
nutrition in healthcare settings
Major theme identified in the most recent major report in the Healthy People series -
ANSWERS-Weight control, Healthy choices in diet, Education about risk factors for
disease
Nurse's response to a patient who dislikes milk but needs calcium - ANSWERS-"Let's
explore some other dietary options."
Type of fat that should be limited in the diet according to Dietary Guidelines for
Americans - ANSWERS-Trans fats, Saturated fats, Hydrogenated fats
Resource available on the MyPlate website for nursing students - ANSWERS-Sample
menus based on sex and age, Easy-to-read fact sheets, Healthy recipes
Nutritional element that may cause fatigue according to the nurse's hypothesis -
ANSWERS-Vitamins, Minerals, Dietary fiber, Low-fat dairy
Basis of MyPlate food guidelines - ANSWERS-Recommendations designed to help
Americans make better food choices
, Current patterns of consumption - ANSWERS-Current trends and habits regarding food
intake.
The 2020-2025 Dietary Guidelines for Americans - ANSWERS-A set of
recommendations for healthy eating patterns and nutrition.
Dietary references intakes (DRIs) - ANSWERS-A system of nutrition recommendations
that includes various dietary reference values.
Which dietary element does the nurse know is included on the MyPlate visual? -
ANSWERS-Fruit, Grains, Vegetables, Protein
How many kilocalories are consumed when eating 16g of fat? - ANSWERS-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.
Which provides an essential base for all metabolic processes? - ANSWERS-Water
Which dietary reference intake (DRI) panel was developed by the Food and Nutrition
Board of the Institute of Medicine? - ANSWERS-Antioxidants, Trace elements, Folate
and other B vitamins
Which are the preferred reference values for evaluating diets in healthy people? -
ANSWERS-Dietary reference intakes
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? - ANSWERS-Tolerable upper
intake level
Which special nutrient should an older woman include in her meal plan? - ANSWERS-
Foods fortified with vitamin B12
Nutritional Science Exam 2026 MOST
Recent Tested,Actual Exam Questions
(2026) WITH Recent Newest Verified And
Well Analyzed Exam Questions (Actual
Exam 2026-2027) Correct Detailed &
Verified ANSWERS (100% Accurate
Solutions) ||ALREADY GRADED
A+||Exam Guarantee Pass!!
Nutrient that breaks down to yield energy - ANSWERS-Fats, Proteins, Carbohydrates
Increased lean body mass - ANSWERS-A condition where there is an increase in the
amount of lean tissue in the body.
Nutrient-dense food - ANSWERS-Foods that are high in nutrients relative to their calorie
content.
Normal bodily functions - ANSWERS-Essential physiological processes necessary for
sustaining life.
Tissue growth and repair - ANSWERS-The process of cellular regeneration and
recovery in the body.
Body temperature regulation - ANSWERS-The ability of the body to maintain its internal
temperature within a certain range.
,Predictive formula reliability - ANSWERS-Factors that can affect the accuracy of
predictions made by formulas, such as disease state and age.
Congenital hypothyroidism - ANSWERS-A metabolic condition present at birth that
affects thyroid function.
Hormone levels - ANSWERS-The concentration of hormones in the body that can
influence various physiological functions.
Body Mass Index (BMI) - ANSWERS-A measurement that uses height and weight to
assess body fat and categorize individuals.
Carbohydrates - ANSWERS-A macronutrient that is a primary source of energy for the
body.
Energy balance - ANSWERS-The state achieved when the calories consumed equal
the calories expended over time.
Basal energy expenditure - ANSWERS-The number of calories required to keep your
body functioning at rest.
Ventilated hood - ANSWERS-A method used to measure the basal energy expenditure
of athletes with high accuracy.
Respiratory effort - ANSWERS-The energy expended during breathing, which is
significant in metabolic conditions.
Estimated energy requirement - ANSWERS-Guidelines for daily energy intake based on
age, sex, height, weight, and physical activity.
Non-nutritive sweeteners - ANSWERS-Sweeteners that provide no calories.
,Insoluble fiber - ANSWERS-A type of fiber that helps the digestive tract hold water.
Mechanical digestion - ANSWERS-The physical breakdown of food into smaller pieces.
Classification of carbohydrates - ANSWERS-The categorization of carbohydrates based
on their structure and function.
Household with the highest risk for food insecurity - ANSWERS-All household with
children
National goal of the Healthy People 2030 initiative under Nutrition and Healthy Eating -
ANSWERS-Promoting access to healthier food, Increasing iron intake, Improving
nutrition in healthcare settings
Major theme identified in the most recent major report in the Healthy People series -
ANSWERS-Weight control, Healthy choices in diet, Education about risk factors for
disease
Nurse's response to a patient who dislikes milk but needs calcium - ANSWERS-"Let's
explore some other dietary options."
Type of fat that should be limited in the diet according to Dietary Guidelines for
Americans - ANSWERS-Trans fats, Saturated fats, Hydrogenated fats
Resource available on the MyPlate website for nursing students - ANSWERS-Sample
menus based on sex and age, Easy-to-read fact sheets, Healthy recipes
Nutritional element that may cause fatigue according to the nurse's hypothesis -
ANSWERS-Vitamins, Minerals, Dietary fiber, Low-fat dairy
Basis of MyPlate food guidelines - ANSWERS-Recommendations designed to help
Americans make better food choices
, Current patterns of consumption - ANSWERS-Current trends and habits regarding food
intake.
The 2020-2025 Dietary Guidelines for Americans - ANSWERS-A set of
recommendations for healthy eating patterns and nutrition.
Dietary references intakes (DRIs) - ANSWERS-A system of nutrition recommendations
that includes various dietary reference values.
Which dietary element does the nurse know is included on the MyPlate visual? -
ANSWERS-Fruit, Grains, Vegetables, Protein
How many kilocalories are consumed when eating 16g of fat? - ANSWERS-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.
Which provides an essential base for all metabolic processes? - ANSWERS-Water
Which dietary reference intake (DRI) panel was developed by the Food and Nutrition
Board of the Institute of Medicine? - ANSWERS-Antioxidants, Trace elements, Folate
and other B vitamins
Which are the preferred reference values for evaluating diets in healthy people? -
ANSWERS-Dietary reference intakes
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? - ANSWERS-Tolerable upper
intake level
Which special nutrient should an older woman include in her meal plan? - ANSWERS-
Foods fortified with vitamin B12
