WGU Nutrition C787 Test (100% Verified)
Function of fluids Ans- Provide shape and rigidity to cells, regulate body temp, lubrication, solvent,
homeostasis
More function of fluids Ans- Cushion body tissues, transports nutrients and waste, source of trace
mineral, chemical reactions
hypothalamus Ans- Controls thirst
Thirst triggers Ans- Sodium and solute levels increase in blood
Sources of fluid intake Ans- solid food and fluids, even coffee and energy drinks, though they are not
necessarily healthy. Still of form of fluid intake.
6 classes of nutrients Ans- carbs, proteins, fat/lipids, vitamins, minerals, water
Tolerable upper intake level Ans- the highest level of daily consumption that current data has shown to
cause no side effects in humans; ensures people do not take harmful amounts (usually d/t supplements)
My plate Ans- half fruit and veggies (more veggies); half protein and grains (more grains); dairy on the
side
sources of up-to-date nutrtion Ans- CDC, National institute of health
Social triggers for eating Ans- learned and environmental e.g social gatherings
how pepsin is activated Ans- pepsinogen secreted by stomach mucosa, activated by HCl in stomach
Pancreatic proteases Ans- Active in small intestine. Amino acid absorption and final breakdown into
smallest components.
, 2 trigger foods for GERD Ans- coffee and tomato
typical manifestation of GERD Ans- chest or back pain when lying down after meal
Safe food for celiac disease Ans- Rice; no wheat, rye, or barley.
Macronutrients Ans- Carbs, fats, proteins
Monosaccharides Ans- glucose, fructose, galactose
Starch Ans- 2 or more glucose monomers chained together in plants
Glycogen Ans- 2 or more glucose monomers chained together in animals
Glucagon Ans- hormone secreted by pancreas that causes the liver to convert stored glycogen into
glucose when blood glucose falls too low.
sucrose Ans- glucose + fructose
lactose Ans- glucose + galactose
maltose Ans- glucose + glucose
AMDR for carbs, proteins, and fats Ans- half of daily calories should be from carbs, 10-35 % from
protein, 20-35% from fat.
fiber recommendation Ans- 14 g per 1000 kcal daily
Function of fluids Ans- Provide shape and rigidity to cells, regulate body temp, lubrication, solvent,
homeostasis
More function of fluids Ans- Cushion body tissues, transports nutrients and waste, source of trace
mineral, chemical reactions
hypothalamus Ans- Controls thirst
Thirst triggers Ans- Sodium and solute levels increase in blood
Sources of fluid intake Ans- solid food and fluids, even coffee and energy drinks, though they are not
necessarily healthy. Still of form of fluid intake.
6 classes of nutrients Ans- carbs, proteins, fat/lipids, vitamins, minerals, water
Tolerable upper intake level Ans- the highest level of daily consumption that current data has shown to
cause no side effects in humans; ensures people do not take harmful amounts (usually d/t supplements)
My plate Ans- half fruit and veggies (more veggies); half protein and grains (more grains); dairy on the
side
sources of up-to-date nutrtion Ans- CDC, National institute of health
Social triggers for eating Ans- learned and environmental e.g social gatherings
how pepsin is activated Ans- pepsinogen secreted by stomach mucosa, activated by HCl in stomach
Pancreatic proteases Ans- Active in small intestine. Amino acid absorption and final breakdown into
smallest components.
, 2 trigger foods for GERD Ans- coffee and tomato
typical manifestation of GERD Ans- chest or back pain when lying down after meal
Safe food for celiac disease Ans- Rice; no wheat, rye, or barley.
Macronutrients Ans- Carbs, fats, proteins
Monosaccharides Ans- glucose, fructose, galactose
Starch Ans- 2 or more glucose monomers chained together in plants
Glycogen Ans- 2 or more glucose monomers chained together in animals
Glucagon Ans- hormone secreted by pancreas that causes the liver to convert stored glycogen into
glucose when blood glucose falls too low.
sucrose Ans- glucose + fructose
lactose Ans- glucose + galactose
maltose Ans- glucose + glucose
AMDR for carbs, proteins, and fats Ans- half of daily calories should be from carbs, 10-35 % from
protein, 20-35% from fat.
fiber recommendation Ans- 14 g per 1000 kcal daily
