WGU | D440 | HESI
OBJECTIVE ASSESSMENT REVIEW
WGU D440 HESI Nutrition
Objective Assessment
Review
100 Original Study Questions with Answers and Rationales
| 2026/2027
Independent educational review; not official WGU or Elsevier HESI exam content.
100 100 2026/2027
QUESTIONS ORIGINAL ITEMS EDITION
TOPICS COVERED
Nutrition assessment Diabetes and cardiovascular diets
Macro and micronutrients Kidney and GI nutrition
Pregnancy and infant feeding Nutrition support and food safety
COVER PAGE - 1
WGU D440 HESI Nutrition Objective Assessment Review - 2026/2027 | Passing Score: 80% | Page 1 of 39
,WGU D440 HESI Nutrition Objective Assessment Review
100 Original Study Questions with Answers and Rationales | 2026/2027
Independent educational review; not official WGU or Elsevier HESI exam content.
Section Questions High-yield focus
Nutrition Assessment and Dietary Guidelines
Q1-Q20 Nutrition screening, Dietary Guidelines, Food labels
Macronutrients, Micronutrients, and Fluid Balance
Q21-Q40 Protein needs, Carbohydrate quality, Heart-healthy fats
Nutrition Across the Lifespan Q41-Q60 Pregnancy nutrition, Lactation, Infant feeding
Therapeutic Nutrition for Common Conditions
Q61-Q80 Diabetes nutrition, Cardiovascular diets, Kidney disease
Nutrition Support, Safety, and Client Education
Q81-Q100 Enteral nutrition, Parenteral nutrition, Refeeding risk
WGU D440 HESI Nutrition Objective Assessment Review - 2026/2027 | Passing Score: 80% | Page 2 of 39
, SECTION 1 | Nutrition Assessment and Dietary Guidelines | Q1-Q20 | 2026/2027
Q1 Question 1 of 100
A 52-year-old client in a primary care clinic has a BMI of 31 kg/m2, a waist circumference of 41
inches, and elevated LDL cholesterol. The client asks what first goal is most realistic for
lowering cardiometabolic risk.
A. Plan a 5% to 10% weight loss using a calorie deficit and regular activity.
B. Start a very-low-carbohydrate diet without tracking total energy intake.
C. Use a high-protein supplement as the main strategy before meals change.
D. Focus only on weekly weight checks and delay activity until weight decreases.
Correct Answer: A
Rationale: A modest 5% to 10% weight loss can improve blood pressure, lipids, and glucose risk. Extreme
macronutrient restriction is less sustainable and may not create an appropriate total calorie
deficit.
Q2 Question 2 of 100
A nurse reviews a client's 24-hour recall and notices the client reports very little intake despite
stable weight. The nurse wants a better picture of usual intake over time.
A. Assume the 24-hour recall is accurate because it was collected by a nurse.
B. Ask the client to complete a usual-food pattern review plus several days of food records.
C. Use serum albumin alone to calculate the client's average calorie intake.
D. Delay the nutrition assessment until the client develops weight loss.
Correct Answer: B
Rationale: Multiple intake methods reduce the bias of a single recall and better reflect usual intake.
Albumin is influenced by inflammation and fluid status and does not measure daily calorie
intake.
WGU D440 HESI Nutrition Objective Assessment Review - 2026/2027 | Passing Score: 80% | Page 3 of 39
, Q3 Question 3 of 100
An 81-year-old client has lost 12 pounds over 3 months and reports eating toast and tea most
evenings. The client lives alone and recently stopped driving.
A. Tell the client to eat larger portions without asking about barriers.
B. Recommend a commercial weight-loss plan because the BMI is still above normal.
C. Screen for food access, depression, dentition, medication effects, and ability to shop.
D. Advise fasting glucose testing before discussing meal patterns.
Correct Answer: C
Rationale: Unintentional weight loss in an older adult requires assessment of social, functional, oral, and
medication-related barriers. Simply telling the client to eat more misses the likely causes of
inadequate intake.
Q4 Question 4 of 100
A client with limited income says fresh produce spoils quickly and the family often skips
vegetables. The nurse is planning realistic nutrition teaching.
A. Encourage organic produce only because it is always higher in vitamins.
B. Suggest replacing meals with supplements to avoid grocery planning.
C. Tell the client to avoid canned foods because all canned foods are unsafe.
D. Recommend beans, lentils, frozen vegetables, canned fruit in juice, and peanut butter.
Correct Answer: D
Rationale: Shelf-stable and frozen nutrient-dense foods can improve intake while controlling cost and
waste. Organic foods are not required for adequate nutrition and may not be affordable.
Q5 Question 5 of 100
A client with hypertension compares two soups at the grocery store. One label lists 130 mg
sodium per serving and another lists 720 mg per serving.
A. Choose the 130 mg option because it meets the general low-sodium label threshold.
B. Choose the 720 mg option if the soup contains more protein per serving.
C. Ignore sodium if the product is labeled natural or reduced fat.
D. Eat either soup freely if no table salt is added at the meal.
Correct Answer: A
Rationale: Foods with 140 mg sodium or less per serving are generally considered low sodium. A
high-sodium product can still worsen blood pressure even when no salt is added later.
WGU D440 HESI Nutrition Objective Assessment Review - 2026/2027 | Passing Score: 80% | Page 4 of 39
OBJECTIVE ASSESSMENT REVIEW
WGU D440 HESI Nutrition
Objective Assessment
Review
100 Original Study Questions with Answers and Rationales
| 2026/2027
Independent educational review; not official WGU or Elsevier HESI exam content.
100 100 2026/2027
QUESTIONS ORIGINAL ITEMS EDITION
TOPICS COVERED
Nutrition assessment Diabetes and cardiovascular diets
Macro and micronutrients Kidney and GI nutrition
Pregnancy and infant feeding Nutrition support and food safety
COVER PAGE - 1
WGU D440 HESI Nutrition Objective Assessment Review - 2026/2027 | Passing Score: 80% | Page 1 of 39
,WGU D440 HESI Nutrition Objective Assessment Review
100 Original Study Questions with Answers and Rationales | 2026/2027
Independent educational review; not official WGU or Elsevier HESI exam content.
Section Questions High-yield focus
Nutrition Assessment and Dietary Guidelines
Q1-Q20 Nutrition screening, Dietary Guidelines, Food labels
Macronutrients, Micronutrients, and Fluid Balance
Q21-Q40 Protein needs, Carbohydrate quality, Heart-healthy fats
Nutrition Across the Lifespan Q41-Q60 Pregnancy nutrition, Lactation, Infant feeding
Therapeutic Nutrition for Common Conditions
Q61-Q80 Diabetes nutrition, Cardiovascular diets, Kidney disease
Nutrition Support, Safety, and Client Education
Q81-Q100 Enteral nutrition, Parenteral nutrition, Refeeding risk
WGU D440 HESI Nutrition Objective Assessment Review - 2026/2027 | Passing Score: 80% | Page 2 of 39
, SECTION 1 | Nutrition Assessment and Dietary Guidelines | Q1-Q20 | 2026/2027
Q1 Question 1 of 100
A 52-year-old client in a primary care clinic has a BMI of 31 kg/m2, a waist circumference of 41
inches, and elevated LDL cholesterol. The client asks what first goal is most realistic for
lowering cardiometabolic risk.
A. Plan a 5% to 10% weight loss using a calorie deficit and regular activity.
B. Start a very-low-carbohydrate diet without tracking total energy intake.
C. Use a high-protein supplement as the main strategy before meals change.
D. Focus only on weekly weight checks and delay activity until weight decreases.
Correct Answer: A
Rationale: A modest 5% to 10% weight loss can improve blood pressure, lipids, and glucose risk. Extreme
macronutrient restriction is less sustainable and may not create an appropriate total calorie
deficit.
Q2 Question 2 of 100
A nurse reviews a client's 24-hour recall and notices the client reports very little intake despite
stable weight. The nurse wants a better picture of usual intake over time.
A. Assume the 24-hour recall is accurate because it was collected by a nurse.
B. Ask the client to complete a usual-food pattern review plus several days of food records.
C. Use serum albumin alone to calculate the client's average calorie intake.
D. Delay the nutrition assessment until the client develops weight loss.
Correct Answer: B
Rationale: Multiple intake methods reduce the bias of a single recall and better reflect usual intake.
Albumin is influenced by inflammation and fluid status and does not measure daily calorie
intake.
WGU D440 HESI Nutrition Objective Assessment Review - 2026/2027 | Passing Score: 80% | Page 3 of 39
, Q3 Question 3 of 100
An 81-year-old client has lost 12 pounds over 3 months and reports eating toast and tea most
evenings. The client lives alone and recently stopped driving.
A. Tell the client to eat larger portions without asking about barriers.
B. Recommend a commercial weight-loss plan because the BMI is still above normal.
C. Screen for food access, depression, dentition, medication effects, and ability to shop.
D. Advise fasting glucose testing before discussing meal patterns.
Correct Answer: C
Rationale: Unintentional weight loss in an older adult requires assessment of social, functional, oral, and
medication-related barriers. Simply telling the client to eat more misses the likely causes of
inadequate intake.
Q4 Question 4 of 100
A client with limited income says fresh produce spoils quickly and the family often skips
vegetables. The nurse is planning realistic nutrition teaching.
A. Encourage organic produce only because it is always higher in vitamins.
B. Suggest replacing meals with supplements to avoid grocery planning.
C. Tell the client to avoid canned foods because all canned foods are unsafe.
D. Recommend beans, lentils, frozen vegetables, canned fruit in juice, and peanut butter.
Correct Answer: D
Rationale: Shelf-stable and frozen nutrient-dense foods can improve intake while controlling cost and
waste. Organic foods are not required for adequate nutrition and may not be affordable.
Q5 Question 5 of 100
A client with hypertension compares two soups at the grocery store. One label lists 130 mg
sodium per serving and another lists 720 mg per serving.
A. Choose the 130 mg option because it meets the general low-sodium label threshold.
B. Choose the 720 mg option if the soup contains more protein per serving.
C. Ignore sodium if the product is labeled natural or reduced fat.
D. Eat either soup freely if no table salt is added at the meal.
Correct Answer: A
Rationale: Foods with 140 mg sodium or less per serving are generally considered low sodium. A
high-sodium product can still worsen blood pressure even when no salt is added later.
WGU D440 HESI Nutrition Objective Assessment Review - 2026/2027 | Passing Score: 80% | Page 4 of 39
