WGU C787 Nutrition Exam Questions with Correct Answers Latest Update 2026/2027
Function of fluids - Answers Provide shape and rigidity to cells, regulate body temp, lubrication,
solvent, homeostasis
More function of fluids - Answers Cushion body tissues, transports nutrients and waste, source
of trace mineral, chemical reactions
hypothalamus - Answers Controls thirst
Thirst triggers - Answers Sodium and solute levels increase in blood
Sources of fluid intake - Answers 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 - Answers carbs, proteins, fat/lipids, vitamins, minerals, water
Tolerable upper intake level - Answers 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 - Answers half fruit and veggies (more veggies); half protein and grains (more grains);
dairy on the side
sources of up-to-date nutrtion - Answers CDC, National institute of health
Social triggers for eating - Answers learned and environmental e.g social gatherings
how pepsin is activated - Answers pepsinogen secreted by stomach mucosa, activated by HCl in
stomach
Pancreatic proteases - Answers Active in small intestine. Amino acid absorption and final
breakdown into smallest components.
2 trigger foods for GERD - Answers coffee and tomato
typical manifestation of GERD - Answers chest or back pain when lying down after meal
Safe food for celiac disease - Answers Rice; no wheat, rye, or barley.
Macronutrients - Answers Carbs, fats, proteins
Monosaccharides - Answers glucose, fructose, galactose
Starch - Answers 2 or more glucose monomers chained together in plants
Glycogen - Answers 2 or more glucose monomers chained together in animals
Glucagon - Answers hormone secreted by pancreas that causes the liver to convert stored
, glycogen into glucose when blood glucose falls too low.
sucrose - Answers glucose + fructose
lactose - Answers glucose + galactose
maltose - Answers glucose + glucose
AMDR for carbs, proteins, and fats - Answers half of daily calories should be from carbs, 10-35
% from protein, 20-35% from fat.
fiber recommendation - Answers 14 g per 1000 kcal daily
whole grain intake - Answers half of all grain products should be whole grain
complex carbs - Answers long polysaccharides
Added sugars - Answers 25% or less total daily kcals should come from this
Trans fats - Answers found in partially hydrogenated oils, unsaturated. Mimic saturated and are
usually solid at room temperature
Saturated fats - Answers Fully hydrogenated. Long chains, stack well, solid at room temperature
Fat - Answers important concentrated source of energy, supports cell growth, maintenance and
repair, insulator to maintain constant body temperature.
Ideal heart health - Answers diet low in trans and saturated fat
Cholesterol - Answers building blocks of steroid hormones
Fatty fish - Answers high in omega-3 fatty acids EPA and DHA
Plant sources e.g. flax - Answers high in omega-3 fatty acid ALA
olive oil - Answers high in monounsaturated fat
seeds and nut oils - Answers high in polyunsaturated fats
Protein - Answers made up of amino acid and contains nitrogen
Dairy product with most protein per serving - Answers Nonfat Greek yogurt
Adult intake of protein - Answers 0.8 g per kg of body weight
Major functions of protein - Answers provides structure and movement, aids in building
enzymes and hormones, acid/base balance, catalyzes cell growth, essential to immune system
Complete protein snacks - Answers mature legume product plus grain product. e.g. red beans
Function of fluids - Answers Provide shape and rigidity to cells, regulate body temp, lubrication,
solvent, homeostasis
More function of fluids - Answers Cushion body tissues, transports nutrients and waste, source
of trace mineral, chemical reactions
hypothalamus - Answers Controls thirst
Thirst triggers - Answers Sodium and solute levels increase in blood
Sources of fluid intake - Answers 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 - Answers carbs, proteins, fat/lipids, vitamins, minerals, water
Tolerable upper intake level - Answers 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 - Answers half fruit and veggies (more veggies); half protein and grains (more grains);
dairy on the side
sources of up-to-date nutrtion - Answers CDC, National institute of health
Social triggers for eating - Answers learned and environmental e.g social gatherings
how pepsin is activated - Answers pepsinogen secreted by stomach mucosa, activated by HCl in
stomach
Pancreatic proteases - Answers Active in small intestine. Amino acid absorption and final
breakdown into smallest components.
2 trigger foods for GERD - Answers coffee and tomato
typical manifestation of GERD - Answers chest or back pain when lying down after meal
Safe food for celiac disease - Answers Rice; no wheat, rye, or barley.
Macronutrients - Answers Carbs, fats, proteins
Monosaccharides - Answers glucose, fructose, galactose
Starch - Answers 2 or more glucose monomers chained together in plants
Glycogen - Answers 2 or more glucose monomers chained together in animals
Glucagon - Answers hormone secreted by pancreas that causes the liver to convert stored
, glycogen into glucose when blood glucose falls too low.
sucrose - Answers glucose + fructose
lactose - Answers glucose + galactose
maltose - Answers glucose + glucose
AMDR for carbs, proteins, and fats - Answers half of daily calories should be from carbs, 10-35
% from protein, 20-35% from fat.
fiber recommendation - Answers 14 g per 1000 kcal daily
whole grain intake - Answers half of all grain products should be whole grain
complex carbs - Answers long polysaccharides
Added sugars - Answers 25% or less total daily kcals should come from this
Trans fats - Answers found in partially hydrogenated oils, unsaturated. Mimic saturated and are
usually solid at room temperature
Saturated fats - Answers Fully hydrogenated. Long chains, stack well, solid at room temperature
Fat - Answers important concentrated source of energy, supports cell growth, maintenance and
repair, insulator to maintain constant body temperature.
Ideal heart health - Answers diet low in trans and saturated fat
Cholesterol - Answers building blocks of steroid hormones
Fatty fish - Answers high in omega-3 fatty acids EPA and DHA
Plant sources e.g. flax - Answers high in omega-3 fatty acid ALA
olive oil - Answers high in monounsaturated fat
seeds and nut oils - Answers high in polyunsaturated fats
Protein - Answers made up of amino acid and contains nitrogen
Dairy product with most protein per serving - Answers Nonfat Greek yogurt
Adult intake of protein - Answers 0.8 g per kg of body weight
Major functions of protein - Answers provides structure and movement, aids in building
enzymes and hormones, acid/base balance, catalyzes cell growth, essential to immune system
Complete protein snacks - Answers mature legume product plus grain product. e.g. red beans
