WGU D440 HESI NUTRITION STUDY
GUIDES
180+ (Updated for 2026) Exam Prep Pack | A+ Questions & Verified
Answers
100% Guarantee Pass
📋 DOCUMENT OVERVIEW 181 Qs
This document, "WGU D440 HESI Nutrition Study Guides," provides a comprehensive review of
nutrition concepts in healthcare. Specifically, it covers topics such as nutritional status assessment,
patient risk for nutrition deficiency, diet modifications for various conditions (e.g., kidney disease,
dysphagia, denture loss), and nutrient-dense foods. With 181 questions and detailed explanations for
each answer, students can use this resource to study, review, and deeply understand nutrition
concepts for exam preparation, allowing them to reinforce their knowledge and build confidence in
their abilities.
✓ Verified Answers ✓ Exam Ready ✓ Study Guide
Trusted by thousands of students and professionals worldwide
EXAM QUESTIONS
QUESTION 1
Know blood tests test nutritional status: ...
CORRECT ANSWER
BMI and albumin
RATIONALE: BMI (Body Mass Index) is often calculated using height and weight measurements, which can be
influenced by nutritional status, making it a relevant indicator. Albumin is a protein produced by the liver and essential
for various bodily functions, and its levels in the blood can reflect nutritional status, particularly with regards to
adequate protein intake.
QUESTION 2
PT who has issues swallowing (dysphagia) will always be the most at risk for ...
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, CORRECT ANSWER
nutrition deficiency.
RATIONALE: Dysphagia, or difficulty swallowing, can lead to malnutrition due to inadequate intake of essential
nutrients, making nutrition deficiency a significant risk for individuals with this condition. This is because food and
liquids may enter the airway instead of the esophagus, causing aspiration, and the individual may avoid eating to
prevent this complication, resulting in inadequate nutrition.
QUESTION 3
Which patient would need more water?
CORRECT ANSWER
(A. Breastfeeding)
RATIONALE: Breastfeeding requires a significant increase in water intake to produce milk, which is approximately 8-
10 cups of water per day, to replace the lost fluids and maintain hydration. In contrast, patients with other conditions
may have varying fluid needs, but breastfeeding is a specific and intense fluid demand that requires increased water
consumption to meet this need.
QUESTION 4
know what diet for a pt who lost their dentures would be on
CORRECT ANSWER
mechanical soft
RATIONALE: A diet for a patient who has lost their dentures would require mechanical soft foods that can be easily
chewed and swallowed without causing discomfort or difficulty, such as scrambled eggs, yogurt, and mashed
potatoes. This is because these foods have a smooth texture and are less likely to put pressure on the gums, making
them suitable for patients with denture-related difficulties.
QUESTION 5
Athletic patient complains with leg cramps due to low calcium, offer...
CORRECT ANSWER
broccoli, cheese.
RATIONALE: The correct answer is because calcium is essential for muscle function and stability, and leg cramps can
be a symptom of calcium deficiency, making it a crucial nutrient to address in this scenario. Broccoli and cheese are
high in calcium, making them an effective solution to help stabilize the patient's muscle function and alleviate leg
cramps.
QUESTION 6
Know nutrient dense foods.
CORRECT ANSWER
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, ???
RATIONALE: The question "Know nutrient dense foods" is asking for specific examples of foods that are rich in
nutrients, implying a list or enumeration of such foods. The response "???" is correct as it represents a placeholder or
a variable answer, suggesting that the question is open-ended and requires a list of examples rather than a single
answer.
QUESTION 7
Folic acid Is found in ....
CORRECT ANSWER
yogurt.
RATIONALE: Folic acid is an essential nutrient that plays a crucial role in various bodily functions, including fetal
development during pregnancy, and it is naturally found in food sources such as yogurt. Yogurt contains folic acid due
to its high concentration of folate, a naturally occurring compound that is converted into folic acid in the human body,
making it a valuable source of this essential nutrient.
QUESTION 8
1 oz = ? mL
CORRECT ANSWER
30 ml
RATIONALE: The conversion from ounces to milliliters is based on the fact that 1 US fluid ounce is equivalent to
approximately 29.5735 milliliters, which is a standard unit conversion factor. This factor is derived from the definition
of the US fluid ounce, which is a fixed volume measurement, and is used to convert between the two units.
QUESTION 9
1 cup = ? oz
CORRECT ANSWER
8 oz
RATIONALE: The conversion between cups and ounces is based on the standard US system, where 1 cup is defined
as 8 fluid ounces, which is a specific volume measurement that allows for easy conversion between the two units.
This definition is a fundamental aspect of US measurement systems, ensuring that 1 cup is equivalent to 8 oz in
various contexts, such as cooking and liquid measurement.
QUESTION 10
BMI Ranges:
CORRECT ANSWER
18.5-24.9 = normal
25-29.9 = overweight
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, 30 and over = obese
(these values were on test)
RATIONALE: The BMI ranges provided are based on the World Health Organization's (WHO) standard classification
system, which categorizes individuals into normal weight, overweight, and obese categories based on their BMI
values. This classification system is widely accepted and used globally to provide a standardized way to assess and
communicate body mass index values and their health implications.
QUESTION 11
Fat = ? per gram
Carbs = ? per gram
Protein = ? per gram
CORRECT ANSWER
9
4
4
RATIONALE: The answer "9 4 4" reflects the caloric densities of fat, carbohydrates, and protein, which are 9 calories
per gram for fat, 4 calories per gram for both carbohydrates and protein. This is because the body converts these
macronutrients into energy, with fat releasing more energy per gram due to its higher molecular weight and energy-
dense molecular bonds.
QUESTION 12
Glomerulonephritis diet: caused by untreated strep (a kidney disease)
CORRECT ANSWER
Fluid restriction
Sodium restriction (salty meats & processed foods)
Decrease Protein
Increase carbs (Carbs provide energy and stop the breakdown of proteins)
RATIONALE: Glomerulonephritis is a kidney disease characterized by inflammation and damage to the glomeruli, the
tiny filters in the kidneys that remove waste from the blood. By restricting fluid, sodium, and protein, and increasing
carbohydrates, this diet helps reduce the workload on the kidneys, decrease inflammation, and prevent further
damage by minimizing the amount of waste and toxins that need to be filtered.
QUESTION 13
Renal Disease diet
CORRECT ANSWER
fluid restriction, Low sodium, Low protein, low potassium, high calcium
Trusted by thousands of students and professionals worldwide Page 4 of 50
GUIDES
180+ (Updated for 2026) Exam Prep Pack | A+ Questions & Verified
Answers
100% Guarantee Pass
📋 DOCUMENT OVERVIEW 181 Qs
This document, "WGU D440 HESI Nutrition Study Guides," provides a comprehensive review of
nutrition concepts in healthcare. Specifically, it covers topics such as nutritional status assessment,
patient risk for nutrition deficiency, diet modifications for various conditions (e.g., kidney disease,
dysphagia, denture loss), and nutrient-dense foods. With 181 questions and detailed explanations for
each answer, students can use this resource to study, review, and deeply understand nutrition
concepts for exam preparation, allowing them to reinforce their knowledge and build confidence in
their abilities.
✓ Verified Answers ✓ Exam Ready ✓ Study Guide
Trusted by thousands of students and professionals worldwide
EXAM QUESTIONS
QUESTION 1
Know blood tests test nutritional status: ...
CORRECT ANSWER
BMI and albumin
RATIONALE: BMI (Body Mass Index) is often calculated using height and weight measurements, which can be
influenced by nutritional status, making it a relevant indicator. Albumin is a protein produced by the liver and essential
for various bodily functions, and its levels in the blood can reflect nutritional status, particularly with regards to
adequate protein intake.
QUESTION 2
PT who has issues swallowing (dysphagia) will always be the most at risk for ...
Trusted by thousands of students and professionals worldwide Page 1 of 50
, CORRECT ANSWER
nutrition deficiency.
RATIONALE: Dysphagia, or difficulty swallowing, can lead to malnutrition due to inadequate intake of essential
nutrients, making nutrition deficiency a significant risk for individuals with this condition. This is because food and
liquids may enter the airway instead of the esophagus, causing aspiration, and the individual may avoid eating to
prevent this complication, resulting in inadequate nutrition.
QUESTION 3
Which patient would need more water?
CORRECT ANSWER
(A. Breastfeeding)
RATIONALE: Breastfeeding requires a significant increase in water intake to produce milk, which is approximately 8-
10 cups of water per day, to replace the lost fluids and maintain hydration. In contrast, patients with other conditions
may have varying fluid needs, but breastfeeding is a specific and intense fluid demand that requires increased water
consumption to meet this need.
QUESTION 4
know what diet for a pt who lost their dentures would be on
CORRECT ANSWER
mechanical soft
RATIONALE: A diet for a patient who has lost their dentures would require mechanical soft foods that can be easily
chewed and swallowed without causing discomfort or difficulty, such as scrambled eggs, yogurt, and mashed
potatoes. This is because these foods have a smooth texture and are less likely to put pressure on the gums, making
them suitable for patients with denture-related difficulties.
QUESTION 5
Athletic patient complains with leg cramps due to low calcium, offer...
CORRECT ANSWER
broccoli, cheese.
RATIONALE: The correct answer is because calcium is essential for muscle function and stability, and leg cramps can
be a symptom of calcium deficiency, making it a crucial nutrient to address in this scenario. Broccoli and cheese are
high in calcium, making them an effective solution to help stabilize the patient's muscle function and alleviate leg
cramps.
QUESTION 6
Know nutrient dense foods.
CORRECT ANSWER
Trusted by thousands of students and professionals worldwide Page 2 of 50
, ???
RATIONALE: The question "Know nutrient dense foods" is asking for specific examples of foods that are rich in
nutrients, implying a list or enumeration of such foods. The response "???" is correct as it represents a placeholder or
a variable answer, suggesting that the question is open-ended and requires a list of examples rather than a single
answer.
QUESTION 7
Folic acid Is found in ....
CORRECT ANSWER
yogurt.
RATIONALE: Folic acid is an essential nutrient that plays a crucial role in various bodily functions, including fetal
development during pregnancy, and it is naturally found in food sources such as yogurt. Yogurt contains folic acid due
to its high concentration of folate, a naturally occurring compound that is converted into folic acid in the human body,
making it a valuable source of this essential nutrient.
QUESTION 8
1 oz = ? mL
CORRECT ANSWER
30 ml
RATIONALE: The conversion from ounces to milliliters is based on the fact that 1 US fluid ounce is equivalent to
approximately 29.5735 milliliters, which is a standard unit conversion factor. This factor is derived from the definition
of the US fluid ounce, which is a fixed volume measurement, and is used to convert between the two units.
QUESTION 9
1 cup = ? oz
CORRECT ANSWER
8 oz
RATIONALE: The conversion between cups and ounces is based on the standard US system, where 1 cup is defined
as 8 fluid ounces, which is a specific volume measurement that allows for easy conversion between the two units.
This definition is a fundamental aspect of US measurement systems, ensuring that 1 cup is equivalent to 8 oz in
various contexts, such as cooking and liquid measurement.
QUESTION 10
BMI Ranges:
CORRECT ANSWER
18.5-24.9 = normal
25-29.9 = overweight
Trusted by thousands of students and professionals worldwide Page 3 of 50
, 30 and over = obese
(these values were on test)
RATIONALE: The BMI ranges provided are based on the World Health Organization's (WHO) standard classification
system, which categorizes individuals into normal weight, overweight, and obese categories based on their BMI
values. This classification system is widely accepted and used globally to provide a standardized way to assess and
communicate body mass index values and their health implications.
QUESTION 11
Fat = ? per gram
Carbs = ? per gram
Protein = ? per gram
CORRECT ANSWER
9
4
4
RATIONALE: The answer "9 4 4" reflects the caloric densities of fat, carbohydrates, and protein, which are 9 calories
per gram for fat, 4 calories per gram for both carbohydrates and protein. This is because the body converts these
macronutrients into energy, with fat releasing more energy per gram due to its higher molecular weight and energy-
dense molecular bonds.
QUESTION 12
Glomerulonephritis diet: caused by untreated strep (a kidney disease)
CORRECT ANSWER
Fluid restriction
Sodium restriction (salty meats & processed foods)
Decrease Protein
Increase carbs (Carbs provide energy and stop the breakdown of proteins)
RATIONALE: Glomerulonephritis is a kidney disease characterized by inflammation and damage to the glomeruli, the
tiny filters in the kidneys that remove waste from the blood. By restricting fluid, sodium, and protein, and increasing
carbohydrates, this diet helps reduce the workload on the kidneys, decrease inflammation, and prevent further
damage by minimizing the amount of waste and toxins that need to be filtered.
QUESTION 13
Renal Disease diet
CORRECT ANSWER
fluid restriction, Low sodium, Low protein, low potassium, high calcium
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