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WGU D440 Nutrition Exam Study Questions with 100% Correct Answers
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WGU D440 Nutrition Exam Study Questions with 100% Correct Answers
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WGU D440 Nutrition Exam StudyQuestions with 100% Correct Answers
Summarize the physical properties and sources of saturated, polyunsaturated, and
monounsaturated fats. - Answer Saturated- Single bonded carbon- holds all
hydrogen atoms. They are firm and solid at room temperature (e.g. lard)
Monostaurated-There is only one point of unsaturated spot that stays open. It is
softer at room temperature (e.g. margarine)
Polyunsaturated- It has 2 or more points that are open. It is liquid at room
temperature (eg olive oil)
Explain various functions of fat in the human body. - Answer Fats function as a source
of energy
Help with taste
It is the densest form of energy
Give our muscles fuel
Provide our bodies with insulation
They are part of the cell membrane
Fat triggers hormones for us to feel full
Explain the steps involved in fat digestion. - Answer It starts in the mouth with the break
down or mastication and breakdown from the saliva, it then continues to the stomach.
Here separation occurs. From there it goes to the small intestine and is mixed with bile
and is further broken down.
,Explain what is meant by "nutrition" according to national standards - Answer Nutrition
is the study of nutrients and the processes by which they are used by the body (Healthy
people 2010 and 2020)
Analyze why nutrition is important to health - Answer We need nutrition to provide
energy and to help regulate body processes and aid in our growth and repair
Identify the 6 classes of nutrients essential for health - Answer 1. Carbohydrates
2. Proteins
3. Minerals
4. Lipids
5. Vitamins
6.Water
Recognize the key energy nutrients essential for health - Answer Proteins
Fats
Carbohydrates
(major sources of energy)
Classify the components of a healthy diet - Answer Adequate amounts of fiber
Balance choices
Calorie control
Eat in moderation
Add variety (make sure you are meeting all your nutritional needs)
Identify the standard dietary references intakes (DRI) for nutrients. - Answer 1. Estimate
average requirements (used in research and policy making)
, 2. RDA (recommended dietary allowances) nutrient intake goals (eg.Vitamin
C requirements)
Tolerable upper intake levels(this tells us when we are getting to a toxic level of
nutrients)
Analyze how the dietary guidelines for Americans can be used to design a healthy diet. -
Answer Variety
Recommended amounts of carbohydrates
fats, and proteins
Identify how to choose healthy options based on the "Plate Method" of healthy eating -
Answer "Plate Method" of healthy eating.
The recommendations follow 4 themes:
1. Variety - Eat foods from all food groups and subgroups.
2. Proportionality - Eat more of some foods and less of others. (less fats, more
veggies and fruits)
3. Moderation - Choose types of foods that limit intake of saturated or trans fats,
added sugars, cholesterol, salt and alcohol.
4. Activity - Be physically active every day.
Analyze how government health initiatives can be used to design a healthy diet - Answer
1. Starting in 1979 - Healthy People initiatives. Updated every 10 yrs. Objectives focus
on prevention efforts. Also the interrelatedness of the health of communities and
individuals is emphasized.
2. The National Nutrition Monitoring Act of 1990 - Provides a collaboration
among government organizations that conduct national surveys of the nations
health and nutritional status.
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