WGU D440 HESI Nutrition Objective
Assessment Review 100 Questions with Answers
& Rationales Actual Exam 2026/2027 – Complete
Exam-Style Q&As | 100% Certified Verified –
Pass Guaranteed – A+ Graded
SECTION 1: FOUNDATIONS OF NUTRITION & MACRONUTRIENTS (Questions 1–18)
Q1: A nursing student is reviewing the role of carbohydrates in the body. Which statement best
describes the primary function of dietary carbohydrates?
A. Building and repairing muscle tissue
B. Providing the body's preferred source of energy, especially for the brain and red blood cells
[CORRECT]
C. Insulating organs and storing fat-soluble vitamins
D. Synthesizing hormones and cell membranes
Correct Answer: B
Rationale: The best answer is B. Carbohydrates are the body's preferred fuel source, and the brain and
red blood cells rely almost exclusively on glucose for energy. The brain alone uses about 20% of the
body's glucose. While protein builds tissue and fats store energy and insulate, carbs are the quick-access
energy currency that keeps the central nervous system running. Without adequate carbohydrates, the
body has to convert protein and fat into glucose through less efficient pathways.
Q2: A patient with type 2 diabetes is learning about carbohydrate counting. The nurse explains that one
carbohydrate choice equals approximately:
A. 5 grams of carbohydrate
B. 15 grams of carbohydrate [CORRECT]
,C. 30 grams of carbohydrate
D. 45 grams of carbohydrate
Correct Answer: B
Rationale: The best answer is B. In carbohydrate counting, one "choice" or one "exchange" equals 15
grams of carbohydrate. This standardization helps patients with diabetes plan meals and match insulin
doses to carbohydrate intake. A slice of bread, a small apple, a cup of milk, or a third cup of rice each
represent about one carbohydrate choice. Knowing this equivalency makes meal planning and blood
glucose management much more predictable for patients.
Q3: A patient asks the nurse why dietary fiber is important even though it doesn't provide calories. The
nurse should explain that soluble fiber:
A. Speeds up gastric emptying and causes diarrhea
B. Dissolves in water to form a gel that slows digestion, helps control blood sugar, and binds cholesterol
in the gut [CORRECT]
C. Is completely digested and absorbed in the small intestine
D. Provides essential fatty acids for hormone production
Correct Answer: B
Rationale: The best answer is B. Soluble fiber dissolves in water to form a viscous gel that slows gastric
emptying and the absorption of glucose and cholesterol. This is why oats, beans, and apples are heart-
healthy and diabetes-friendly foods. It doesn't speed up emptying—that's what insoluble fiber does. It
isn't digested or absorbed, which is precisely why it's called fiber. And it has nothing to do with fatty
acids. The gel-forming property is what gives soluble fiber its metabolic benefits.
Q4: A patient recovering from major surgery is being counseled on protein needs. The nurse explains
that during the anabolic phase of recovery, protein requirements:
A. Decrease because the body is resting
B. Increase to support tissue repair, immune function, and wound healing [CORRECT]
C. Remain the same as during the preoperative period
D. Should be eliminated to reduce kidney workload
Correct Answer: B
,Rationale: The best answer is B. After surgery, the body enters a hypermetabolic, catabolic state
initially, followed by the anabolic phase where tissue repair and rebuilding occur. Protein needs increase
significantly during this time to support wound healing, immune response, and restoration of lean body
mass. Decreasing or eliminating protein would impair healing and increase infection risk. The body
needs building blocks, and protein provides the amino acids for that construction work.
Q5: A patient with chronic kidney disease is on a protein-restricted diet. The nurse should explain that
the goal of protein restriction in CKD is to:
A. Prevent muscle wasting and promote weight gain
B. Reduce the accumulation of nitrogenous waste products while maintaining adequate nutrition to
prevent malnutrition [CORRECT]
C. Eliminate all sources of dietary phosphorus
D. Increase the production of erythropoietin
Correct Answer: B
Rationale: The best answer is B. In CKD, the kidneys can't efficiently excrete urea and other nitrogenous
waste products from protein metabolism. Restricting protein reduces this waste burden and may slow
disease progression. However, the restriction must be carefully balanced—too little protein causes
malnutrition, muscle wasting, and impaired immune function. The goal is the sweet spot: enough
protein to maintain health, but not so much that the failing kidneys are overwhelmed.
Q6: A patient is reading a food label and notices the product contains 9 grams of saturated fat per
serving. The nurse should remind the patient that the Dietary Guidelines for Americans recommend
limiting saturated fat to less than:
A. 5% of total daily calories
B. 10% of total daily calories [CORRECT]
C. 20% of total daily calories
D. 35% of total daily calories
Correct Answer: B
Rationale: The best answer is B. The current Dietary Guidelines recommend keeping saturated fat intake
below 10% of total daily calories to reduce cardiovascular disease risk. For a 2,000-calorie diet, that's
about 22 grams of saturated fat per day. A product with 9 grams per serving would use up nearly half
, the daily allowance in one serving. The 35% figure refers to total fat, not saturated fat specifically.
Keeping saturated fat low while emphasizing unsaturated fats is the heart-healthy approach.
Q7: A patient asks the nurse about omega-3 fatty acids. The nurse should explain that the best dietary
sources of EPA and DHA are:
A. Butter and lard
B. Fatty fish such as salmon, mackerel, sardines, and herring [CORRECT]
C. Whole grains and legumes
D. Citrus fruits and berries
Correct Answer: B
Rationale: The best answer is B. EPA and DHA are the long-chain omega-3 fatty acids found primarily in
fatty cold-water fish. These are the forms most readily used by the body for anti-inflammatory effects,
brain health, and cardiovascular protection. Butter and lard are saturated fats with minimal omega-3
content. Whole grains and legumes contain ALA, a short-chain omega-3 that the body poorly converts to
EPA and DHA. And fruits don't contain meaningful amounts of any fatty acids.
Q8: A patient with celiac disease is learning about gluten-free eating. The nurse should teach the patient
that gluten is found in:
A. Rice, corn, and potatoes
B. Wheat, barley, and rye [CORRECT]
C. Oats, quinoa, and buckwheat
D. All grains and starches
Correct Answer: B
Rationale: The best answer is B. Gluten is the protein composite found in wheat, barley, and rye. For
celiac patients, even trace amounts trigger an autoimmune response that damages the intestinal villi.
Rice, corn, and potatoes are naturally gluten-free. Oats are often contaminated during processing but
are inherently gluten-free. Quinoa and buckwheat are also gluten-free. Not all grains contain gluten, but
patients must learn to read labels carefully because wheat derivatives hide in many processed foods.
Assessment Review 100 Questions with Answers
& Rationales Actual Exam 2026/2027 – Complete
Exam-Style Q&As | 100% Certified Verified –
Pass Guaranteed – A+ Graded
SECTION 1: FOUNDATIONS OF NUTRITION & MACRONUTRIENTS (Questions 1–18)
Q1: A nursing student is reviewing the role of carbohydrates in the body. Which statement best
describes the primary function of dietary carbohydrates?
A. Building and repairing muscle tissue
B. Providing the body's preferred source of energy, especially for the brain and red blood cells
[CORRECT]
C. Insulating organs and storing fat-soluble vitamins
D. Synthesizing hormones and cell membranes
Correct Answer: B
Rationale: The best answer is B. Carbohydrates are the body's preferred fuel source, and the brain and
red blood cells rely almost exclusively on glucose for energy. The brain alone uses about 20% of the
body's glucose. While protein builds tissue and fats store energy and insulate, carbs are the quick-access
energy currency that keeps the central nervous system running. Without adequate carbohydrates, the
body has to convert protein and fat into glucose through less efficient pathways.
Q2: A patient with type 2 diabetes is learning about carbohydrate counting. The nurse explains that one
carbohydrate choice equals approximately:
A. 5 grams of carbohydrate
B. 15 grams of carbohydrate [CORRECT]
,C. 30 grams of carbohydrate
D. 45 grams of carbohydrate
Correct Answer: B
Rationale: The best answer is B. In carbohydrate counting, one "choice" or one "exchange" equals 15
grams of carbohydrate. This standardization helps patients with diabetes plan meals and match insulin
doses to carbohydrate intake. A slice of bread, a small apple, a cup of milk, or a third cup of rice each
represent about one carbohydrate choice. Knowing this equivalency makes meal planning and blood
glucose management much more predictable for patients.
Q3: A patient asks the nurse why dietary fiber is important even though it doesn't provide calories. The
nurse should explain that soluble fiber:
A. Speeds up gastric emptying and causes diarrhea
B. Dissolves in water to form a gel that slows digestion, helps control blood sugar, and binds cholesterol
in the gut [CORRECT]
C. Is completely digested and absorbed in the small intestine
D. Provides essential fatty acids for hormone production
Correct Answer: B
Rationale: The best answer is B. Soluble fiber dissolves in water to form a viscous gel that slows gastric
emptying and the absorption of glucose and cholesterol. This is why oats, beans, and apples are heart-
healthy and diabetes-friendly foods. It doesn't speed up emptying—that's what insoluble fiber does. It
isn't digested or absorbed, which is precisely why it's called fiber. And it has nothing to do with fatty
acids. The gel-forming property is what gives soluble fiber its metabolic benefits.
Q4: A patient recovering from major surgery is being counseled on protein needs. The nurse explains
that during the anabolic phase of recovery, protein requirements:
A. Decrease because the body is resting
B. Increase to support tissue repair, immune function, and wound healing [CORRECT]
C. Remain the same as during the preoperative period
D. Should be eliminated to reduce kidney workload
Correct Answer: B
,Rationale: The best answer is B. After surgery, the body enters a hypermetabolic, catabolic state
initially, followed by the anabolic phase where tissue repair and rebuilding occur. Protein needs increase
significantly during this time to support wound healing, immune response, and restoration of lean body
mass. Decreasing or eliminating protein would impair healing and increase infection risk. The body
needs building blocks, and protein provides the amino acids for that construction work.
Q5: A patient with chronic kidney disease is on a protein-restricted diet. The nurse should explain that
the goal of protein restriction in CKD is to:
A. Prevent muscle wasting and promote weight gain
B. Reduce the accumulation of nitrogenous waste products while maintaining adequate nutrition to
prevent malnutrition [CORRECT]
C. Eliminate all sources of dietary phosphorus
D. Increase the production of erythropoietin
Correct Answer: B
Rationale: The best answer is B. In CKD, the kidneys can't efficiently excrete urea and other nitrogenous
waste products from protein metabolism. Restricting protein reduces this waste burden and may slow
disease progression. However, the restriction must be carefully balanced—too little protein causes
malnutrition, muscle wasting, and impaired immune function. The goal is the sweet spot: enough
protein to maintain health, but not so much that the failing kidneys are overwhelmed.
Q6: A patient is reading a food label and notices the product contains 9 grams of saturated fat per
serving. The nurse should remind the patient that the Dietary Guidelines for Americans recommend
limiting saturated fat to less than:
A. 5% of total daily calories
B. 10% of total daily calories [CORRECT]
C. 20% of total daily calories
D. 35% of total daily calories
Correct Answer: B
Rationale: The best answer is B. The current Dietary Guidelines recommend keeping saturated fat intake
below 10% of total daily calories to reduce cardiovascular disease risk. For a 2,000-calorie diet, that's
about 22 grams of saturated fat per day. A product with 9 grams per serving would use up nearly half
, the daily allowance in one serving. The 35% figure refers to total fat, not saturated fat specifically.
Keeping saturated fat low while emphasizing unsaturated fats is the heart-healthy approach.
Q7: A patient asks the nurse about omega-3 fatty acids. The nurse should explain that the best dietary
sources of EPA and DHA are:
A. Butter and lard
B. Fatty fish such as salmon, mackerel, sardines, and herring [CORRECT]
C. Whole grains and legumes
D. Citrus fruits and berries
Correct Answer: B
Rationale: The best answer is B. EPA and DHA are the long-chain omega-3 fatty acids found primarily in
fatty cold-water fish. These are the forms most readily used by the body for anti-inflammatory effects,
brain health, and cardiovascular protection. Butter and lard are saturated fats with minimal omega-3
content. Whole grains and legumes contain ALA, a short-chain omega-3 that the body poorly converts to
EPA and DHA. And fruits don't contain meaningful amounts of any fatty acids.
Q8: A patient with celiac disease is learning about gluten-free eating. The nurse should teach the patient
that gluten is found in:
A. Rice, corn, and potatoes
B. Wheat, barley, and rye [CORRECT]
C. Oats, quinoa, and buckwheat
D. All grains and starches
Correct Answer: B
Rationale: The best answer is B. Gluten is the protein composite found in wheat, barley, and rye. For
celiac patients, even trace amounts trigger an autoimmune response that damages the intestinal villi.
Rice, corn, and potatoes are naturally gluten-free. Oats are often contaminated during processing but
are inherently gluten-free. Quinoa and buckwheat are also gluten-free. Not all grains contain gluten, but
patients must learn to read labels carefully because wheat derivatives hide in many processed foods.
