WGU D440 HESI Nutrition Objective
Assessment V2 Questions & Answers with Expert
Explanations Actual Exam 2026/2027 – Complete
Exam-Style Q&As | 100% Certified Verified –
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Foundations of Nutrition & Diet Therapy
Q1: A nursing student is reviewing the primary function of carbohydrates in the human body. Which
statement best describes their main physiological role?
A. They are the primary building blocks for muscle tissue repair.
B. They serve as the body's most efficient and preferred source of energy. [CORRECT]
C. They are essential for the synthesis of steroid hormones.
D. They provide the highest caloric density per gram of all macronutrients.
Correct Answer: B
Rationale: The best answer is B. This choice is correct because carbohydrates are broken down into
glucose, which is the body's primary and most readily available fuel source for cellular respiration and
ATP production. In clinical practice, we educate patients to understand that while proteins and fats have
other critical roles, carbs are the body's "quick energy" preference, especially for the brain and red
blood cells.
Q2: A patient asks the nurse why dietary fiber is important even though it is not digested. What is the
nurse's best response regarding the primary benefit of soluble fiber?
A. It increases the absorption of fat-soluble vitamins in the small intestine.
B. It adds bulk to the stool and speeds transit time through the colon.
C. It helps lower blood cholesterol levels by binding bile acids in the gut. [CORRECT]
D. It is the main energy source for colonocytes.
Correct Answer: C
,Rationale: The best answer is C. This choice is correct because soluble fiber, found in foods like oats and
beans, forms a gel-like substance in the digestive tract that binds to cholesterol-containing bile acids,
promoting their excretion and thereby lowering serum LDL cholesterol. This aligns with the evidence-
based nutrition guidelines which state that increasing soluble fiber intake is a key dietary strategy for
cardiovascular health.
Q3: During a health fair, a nurse is explaining the difference between complete and incomplete proteins.
Which food source provides a complete protein?
A. Black beans
B. Brown rice
C. Lentils
D. Eggs [CORRECT]
Correct Answer: D
Rationale: The best answer is D. This choice is correct because eggs contain all nine essential amino
acids in adequate proportions, making them a complete protein source. In clinical practice, we educate
patients to recognize that most animal products are complete proteins, while most plant-based sources
need to be combined (like rice and beans) to achieve a full amino acid profile.
Q4: A nurse is counseling a patient on reducing saturated fat intake to lower cardiovascular risk. Which
dietary change best aligns with this goal?
A. Replacing butter with coconut oil for cooking
B. Choosing lean poultry and fish instead of processed red meats [CORRECT]
C. Increasing intake of full-fat dairy products for calcium
D. Switching from olive oil to palm oil for frying
Correct Answer: B
Rationale: The best answer is B. This choice is correct because lean poultry and fish are naturally lower
in saturated fat compared to processed red meats, which helps reduce LDL cholesterol and overall
cardiovascular risk. This reflects the standard of nutritional care that directs us to recommend lean
protein sources as part of a heart-healthy diet.
Q5: A patient with a history of alcohol use disorder is at increased risk for which vitamin deficiency due
to impaired absorption and metabolism?
A. Vitamin C
B. Vitamin B12
,C. Thiamine (Vitamin B1) [CORRECT]
D. Vitamin K
Correct Answer: C
Rationale: The best answer is C. This choice is correct because chronic alcohol consumption interferes
with thiamine absorption, storage, and phosphorylation, leading to a high risk of Wernicke-Korsakoff
syndrome. In clinical practice, we know that thiamine supplementation is a critical intervention before
administering glucose to these patients to prevent neurological deterioration.
Q6: A nurse is reviewing a patient's diet and notes a very low intake of citrus fruits, tomatoes, and
peppers. Which nutrient deficiency is this patient most at risk for developing?
A. Vitamin A deficiency
B. Vitamin C deficiency [CORRECT]
C. Vitamin E deficiency
D. Folate deficiency
Correct Answer: B
Rationale: The best answer is B. This choice is correct because citrus fruits, tomatoes, and peppers are
among the richest dietary sources of vitamin C (ascorbic acid), and a sustained lack of these foods
significantly increases the risk of scurvy. This aligns with the evidence-based nutrition guidelines which
state that fresh fruits and vegetables are essential for maintaining adequate ascorbic acid levels.
Q7: A patient asks the nurse to explain the difference between fat-soluble and water-soluble vitamins.
Which statement by the nurse is most accurate?
A. Water-soluble vitamins are stored in the liver and can lead to toxicity.
B. Fat-soluble vitamins require dietary fat for absorption and are stored in body tissues. [CORRECT]
C. Water-soluble vitamins are only needed in trace amounts compared to fat-soluble vitamins.
D. Fat-soluble vitamins are excreted rapidly in the urine and rarely cause toxicity.
Correct Answer: B
Rationale: The best answer is B. This choice is correct because vitamins A, D, E, and K are fat-soluble,
meaning they require bile and dietary lipids for absorption and are stored in the liver and adipose tissue,
which increases the risk of toxicity with excessive intake. In clinical practice, we educate patients to be
cautious with fat-soluble vitamin supplements.
, Q8: A nurse is calculating a patient's basal metabolic rate (BMR). Which factor would most significantly
increase this value?
A. Advanced age
B. Hypothyroidism
C. Increased lean muscle mass [CORRECT]
D. Prolonged bed rest
Correct Answer: C
Rationale: The best answer is C. This choice is correct because lean muscle mass is metabolically active
tissue that burns calories even at rest, so more muscle directly raises the BMR. This reflects the standard
of nutritional care that directs us to encourage resistance training for patients needing to manage
weight or metabolic health.
Q9: A patient on a low-sodium diet asks which seasoning is safe to use. Which option should the nurse
recommend?
A. Garlic salt
B. Onion salt
C. Fresh lemon juice and herbs [CORRECT]
D. Seasoned salt
Correct Answer: C
Rationale: The best answer is C. This choice is correct because fresh lemon juice and dried or fresh herbs
add significant flavor without any sodium content, unlike the salt-based seasonings listed in the other
options. In clinical practice, we educate patients to read labels carefully, as "salt" in the name almost
always means high sodium.
Q10: A nurse is teaching a patient about the role of zinc in wound healing. Which explanation is most
accurate?
A. Zinc is primarily responsible for collagen cross-linking in scar tissue.
B. Zinc acts as a cofactor for numerous enzymes involved in cell division and protein synthesis.
[CORRECT]
C. Zinc increases blood flow to the wound bed by dilating capillaries.
D. Zinc prevents bacterial colonization by altering wound pH.
Assessment V2 Questions & Answers with Expert
Explanations Actual Exam 2026/2027 – Complete
Exam-Style Q&As | 100% Certified Verified –
Pass Guaranteed – A+ Graded
Foundations of Nutrition & Diet Therapy
Q1: A nursing student is reviewing the primary function of carbohydrates in the human body. Which
statement best describes their main physiological role?
A. They are the primary building blocks for muscle tissue repair.
B. They serve as the body's most efficient and preferred source of energy. [CORRECT]
C. They are essential for the synthesis of steroid hormones.
D. They provide the highest caloric density per gram of all macronutrients.
Correct Answer: B
Rationale: The best answer is B. This choice is correct because carbohydrates are broken down into
glucose, which is the body's primary and most readily available fuel source for cellular respiration and
ATP production. In clinical practice, we educate patients to understand that while proteins and fats have
other critical roles, carbs are the body's "quick energy" preference, especially for the brain and red
blood cells.
Q2: A patient asks the nurse why dietary fiber is important even though it is not digested. What is the
nurse's best response regarding the primary benefit of soluble fiber?
A. It increases the absorption of fat-soluble vitamins in the small intestine.
B. It adds bulk to the stool and speeds transit time through the colon.
C. It helps lower blood cholesterol levels by binding bile acids in the gut. [CORRECT]
D. It is the main energy source for colonocytes.
Correct Answer: C
,Rationale: The best answer is C. This choice is correct because soluble fiber, found in foods like oats and
beans, forms a gel-like substance in the digestive tract that binds to cholesterol-containing bile acids,
promoting their excretion and thereby lowering serum LDL cholesterol. This aligns with the evidence-
based nutrition guidelines which state that increasing soluble fiber intake is a key dietary strategy for
cardiovascular health.
Q3: During a health fair, a nurse is explaining the difference between complete and incomplete proteins.
Which food source provides a complete protein?
A. Black beans
B. Brown rice
C. Lentils
D. Eggs [CORRECT]
Correct Answer: D
Rationale: The best answer is D. This choice is correct because eggs contain all nine essential amino
acids in adequate proportions, making them a complete protein source. In clinical practice, we educate
patients to recognize that most animal products are complete proteins, while most plant-based sources
need to be combined (like rice and beans) to achieve a full amino acid profile.
Q4: A nurse is counseling a patient on reducing saturated fat intake to lower cardiovascular risk. Which
dietary change best aligns with this goal?
A. Replacing butter with coconut oil for cooking
B. Choosing lean poultry and fish instead of processed red meats [CORRECT]
C. Increasing intake of full-fat dairy products for calcium
D. Switching from olive oil to palm oil for frying
Correct Answer: B
Rationale: The best answer is B. This choice is correct because lean poultry and fish are naturally lower
in saturated fat compared to processed red meats, which helps reduce LDL cholesterol and overall
cardiovascular risk. This reflects the standard of nutritional care that directs us to recommend lean
protein sources as part of a heart-healthy diet.
Q5: A patient with a history of alcohol use disorder is at increased risk for which vitamin deficiency due
to impaired absorption and metabolism?
A. Vitamin C
B. Vitamin B12
,C. Thiamine (Vitamin B1) [CORRECT]
D. Vitamin K
Correct Answer: C
Rationale: The best answer is C. This choice is correct because chronic alcohol consumption interferes
with thiamine absorption, storage, and phosphorylation, leading to a high risk of Wernicke-Korsakoff
syndrome. In clinical practice, we know that thiamine supplementation is a critical intervention before
administering glucose to these patients to prevent neurological deterioration.
Q6: A nurse is reviewing a patient's diet and notes a very low intake of citrus fruits, tomatoes, and
peppers. Which nutrient deficiency is this patient most at risk for developing?
A. Vitamin A deficiency
B. Vitamin C deficiency [CORRECT]
C. Vitamin E deficiency
D. Folate deficiency
Correct Answer: B
Rationale: The best answer is B. This choice is correct because citrus fruits, tomatoes, and peppers are
among the richest dietary sources of vitamin C (ascorbic acid), and a sustained lack of these foods
significantly increases the risk of scurvy. This aligns with the evidence-based nutrition guidelines which
state that fresh fruits and vegetables are essential for maintaining adequate ascorbic acid levels.
Q7: A patient asks the nurse to explain the difference between fat-soluble and water-soluble vitamins.
Which statement by the nurse is most accurate?
A. Water-soluble vitamins are stored in the liver and can lead to toxicity.
B. Fat-soluble vitamins require dietary fat for absorption and are stored in body tissues. [CORRECT]
C. Water-soluble vitamins are only needed in trace amounts compared to fat-soluble vitamins.
D. Fat-soluble vitamins are excreted rapidly in the urine and rarely cause toxicity.
Correct Answer: B
Rationale: The best answer is B. This choice is correct because vitamins A, D, E, and K are fat-soluble,
meaning they require bile and dietary lipids for absorption and are stored in the liver and adipose tissue,
which increases the risk of toxicity with excessive intake. In clinical practice, we educate patients to be
cautious with fat-soluble vitamin supplements.
, Q8: A nurse is calculating a patient's basal metabolic rate (BMR). Which factor would most significantly
increase this value?
A. Advanced age
B. Hypothyroidism
C. Increased lean muscle mass [CORRECT]
D. Prolonged bed rest
Correct Answer: C
Rationale: The best answer is C. This choice is correct because lean muscle mass is metabolically active
tissue that burns calories even at rest, so more muscle directly raises the BMR. This reflects the standard
of nutritional care that directs us to encourage resistance training for patients needing to manage
weight or metabolic health.
Q9: A patient on a low-sodium diet asks which seasoning is safe to use. Which option should the nurse
recommend?
A. Garlic salt
B. Onion salt
C. Fresh lemon juice and herbs [CORRECT]
D. Seasoned salt
Correct Answer: C
Rationale: The best answer is C. This choice is correct because fresh lemon juice and dried or fresh herbs
add significant flavor without any sodium content, unlike the salt-based seasonings listed in the other
options. In clinical practice, we educate patients to read labels carefully, as "salt" in the name almost
always means high sodium.
Q10: A nurse is teaching a patient about the role of zinc in wound healing. Which explanation is most
accurate?
A. Zinc is primarily responsible for collagen cross-linking in scar tissue.
B. Zinc acts as a cofactor for numerous enzymes involved in cell division and protein synthesis.
[CORRECT]
C. Zinc increases blood flow to the wound bed by dilating capillaries.
D. Zinc prevents bacterial colonization by altering wound pH.
