WGU D440 HESI Nutrition Objective
Assessment Actual Exam 2026/2027 |
Verified Questions
Western Governors University (WGU) | Verified Q&A |
Professional Healthcare and Nursing Students
This document contains 75 original questions developed to reinforce the official course objectives of WGU D440
Health and Wellness Through Nutritional Science. The questions address Macronutrients and Energy Balance,
Micronutrients (Vitamins and Minerals), Lifecycle Nutrition and Special Populations, and Clinical Nutrition and
Chronic Disease Management. Content is designed to support professional competency and actual exam readiness
for Professional Healthcare and Nursing Students. All material is original and aligned with WGU D440 course
materials, current HESI Nutrition guidelines, and evidence-based dietary standards including the Dietary
Guidelines for Americans for the 2026/2027 cycle.
Domain: Macronutrients and Energy Balance
1. Which macronutrient provides the highest number of calories per gram?
A. Carbohydrate
B. Protein
C. Fat
D. Alcohol
Correct Answer: C
Rationale: Fat provides approximately 9 kcal/g, compared with 4 kcal/g for carbohydrate and protein and 7 kcal/g for
alcohol.
2. The primary function of dietary carbohydrate is to:
A. Provide structural material for cell membranes
B. Serve as the body’s preferred energy source, especially for the brain and red blood cells
C. Synthesize steroid hormones exclusively
D. Transport fat-soluble vitamins only
Correct Answer: C
Rationale: Glucose from carbohydrate is the primary fuel for the brain and erythrocytes and is the preferred energy source
for most tissues.
3. Which of the following is an example of a complete protein?
A. Rice
B. Beans
C. Eggs
D. Corn
Correct Answer: D
Rationale: Animal proteins such as eggs contain all essential amino acids in adequate amounts and are considered complete.
4. Dietary fiber is best described as:
A. A digestible carbohydrate that raises blood glucose rapidly
B. The indigestible portion of plant foods that supports gastrointestinal health and can help regulate blood
glucose and cholesterol
C. A type of protein found only in animal products
D. A fat-soluble vitamin
Correct Answer: C
WGU D440 HESI Nutrition Objective Assessment Actual Exam 2026/2027 | Verified Questions
, Rationale: Fiber is not digested by human enzymes; it contributes to stool bulk, feeds gut microbiota, and has beneficial
metabolic effects.
5. The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrate for adults is
approximately:
A. 10–15% of total energy
B. 20–35% of total energy
C. 45–65% of total energy
D. 70–85% of total energy
Correct Answer: A
Rationale: The AMDR for carbohydrate is 45–65% of total daily energy intake.
6. Which statement about saturated fat is correct?
A. It is liquid at room temperature and is the predominant fat in most plant oils
B. It is solid at room temperature and is found primarily in animal products and some tropical oils; excess
intake is associated with elevated LDL cholesterol
C. It has no effect on blood lipids
D. It must be obtained exclusively from dietary supplements
Correct Answer: D
Rationale: Saturated fats are typically solid at room temperature and, when consumed in excess, tend to raise LDL
cholesterol.
7. Nitrogen balance is used clinically to assess:
A. Carbohydrate stores only
B. Protein status and whether the body is gaining, maintaining, or losing protein
C. Fat-soluble vitamin status
D. Hydration status exclusively
Correct Answer: A
Rationale: Nitrogen balance reflects the difference between nitrogen intake (primarily from protein) and nitrogen excretion
and indicates protein anabolism or catabolism.
8. Which of the following is a key characteristic of essential amino acids?
A. They can be synthesized by the human body in adequate amounts
B. They must be obtained from the diet because the body cannot synthesize them in sufficient quantities
C. They are needed only during childhood
D. They are identical to nonessential amino acids in function
Correct Answer: A
Rationale: Essential (indispensable) amino acids cannot be made by the body at a rate that meets needs and must be supplied
by food.
9. The thermic effect of food (TEF) refers to:
A. The energy expended to digest, absorb, and metabolize nutrients
B. The energy used only during sleep
C. The energy cost of physical activity
D. Basal metabolic rate measured at rest
Correct Answer: C
Rationale: TEF is the increase in energy expenditure above basal needs that occurs after eating.
10. Which type of fatty acid contains one or more double bonds and is typically liquid at room
temperature?
A. Saturated fatty acid
B. Unsaturated fatty acid
C. Trans fatty acid formed by partial hydrogenation only
D. Cholesterol
Correct Answer: B
Rationale: Unsaturated fatty acids contain double bonds and are generally liquid at room temperature.
11. A person consuming 2,000 kcal/day who wants 30% of energy from fat should aim for
approximately how many grams of fat per day?
A. 30 g
WGU D440 HESI Nutrition Objective Assessment Actual Exam 2026/2027 | Verified Questions
Assessment Actual Exam 2026/2027 |
Verified Questions
Western Governors University (WGU) | Verified Q&A |
Professional Healthcare and Nursing Students
This document contains 75 original questions developed to reinforce the official course objectives of WGU D440
Health and Wellness Through Nutritional Science. The questions address Macronutrients and Energy Balance,
Micronutrients (Vitamins and Minerals), Lifecycle Nutrition and Special Populations, and Clinical Nutrition and
Chronic Disease Management. Content is designed to support professional competency and actual exam readiness
for Professional Healthcare and Nursing Students. All material is original and aligned with WGU D440 course
materials, current HESI Nutrition guidelines, and evidence-based dietary standards including the Dietary
Guidelines for Americans for the 2026/2027 cycle.
Domain: Macronutrients and Energy Balance
1. Which macronutrient provides the highest number of calories per gram?
A. Carbohydrate
B. Protein
C. Fat
D. Alcohol
Correct Answer: C
Rationale: Fat provides approximately 9 kcal/g, compared with 4 kcal/g for carbohydrate and protein and 7 kcal/g for
alcohol.
2. The primary function of dietary carbohydrate is to:
A. Provide structural material for cell membranes
B. Serve as the body’s preferred energy source, especially for the brain and red blood cells
C. Synthesize steroid hormones exclusively
D. Transport fat-soluble vitamins only
Correct Answer: C
Rationale: Glucose from carbohydrate is the primary fuel for the brain and erythrocytes and is the preferred energy source
for most tissues.
3. Which of the following is an example of a complete protein?
A. Rice
B. Beans
C. Eggs
D. Corn
Correct Answer: D
Rationale: Animal proteins such as eggs contain all essential amino acids in adequate amounts and are considered complete.
4. Dietary fiber is best described as:
A. A digestible carbohydrate that raises blood glucose rapidly
B. The indigestible portion of plant foods that supports gastrointestinal health and can help regulate blood
glucose and cholesterol
C. A type of protein found only in animal products
D. A fat-soluble vitamin
Correct Answer: C
WGU D440 HESI Nutrition Objective Assessment Actual Exam 2026/2027 | Verified Questions
, Rationale: Fiber is not digested by human enzymes; it contributes to stool bulk, feeds gut microbiota, and has beneficial
metabolic effects.
5. The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrate for adults is
approximately:
A. 10–15% of total energy
B. 20–35% of total energy
C. 45–65% of total energy
D. 70–85% of total energy
Correct Answer: A
Rationale: The AMDR for carbohydrate is 45–65% of total daily energy intake.
6. Which statement about saturated fat is correct?
A. It is liquid at room temperature and is the predominant fat in most plant oils
B. It is solid at room temperature and is found primarily in animal products and some tropical oils; excess
intake is associated with elevated LDL cholesterol
C. It has no effect on blood lipids
D. It must be obtained exclusively from dietary supplements
Correct Answer: D
Rationale: Saturated fats are typically solid at room temperature and, when consumed in excess, tend to raise LDL
cholesterol.
7. Nitrogen balance is used clinically to assess:
A. Carbohydrate stores only
B. Protein status and whether the body is gaining, maintaining, or losing protein
C. Fat-soluble vitamin status
D. Hydration status exclusively
Correct Answer: A
Rationale: Nitrogen balance reflects the difference between nitrogen intake (primarily from protein) and nitrogen excretion
and indicates protein anabolism or catabolism.
8. Which of the following is a key characteristic of essential amino acids?
A. They can be synthesized by the human body in adequate amounts
B. They must be obtained from the diet because the body cannot synthesize them in sufficient quantities
C. They are needed only during childhood
D. They are identical to nonessential amino acids in function
Correct Answer: A
Rationale: Essential (indispensable) amino acids cannot be made by the body at a rate that meets needs and must be supplied
by food.
9. The thermic effect of food (TEF) refers to:
A. The energy expended to digest, absorb, and metabolize nutrients
B. The energy used only during sleep
C. The energy cost of physical activity
D. Basal metabolic rate measured at rest
Correct Answer: C
Rationale: TEF is the increase in energy expenditure above basal needs that occurs after eating.
10. Which type of fatty acid contains one or more double bonds and is typically liquid at room
temperature?
A. Saturated fatty acid
B. Unsaturated fatty acid
C. Trans fatty acid formed by partial hydrogenation only
D. Cholesterol
Correct Answer: B
Rationale: Unsaturated fatty acids contain double bonds and are generally liquid at room temperature.
11. A person consuming 2,000 kcal/day who wants 30% of energy from fat should aim for
approximately how many grams of fat per day?
A. 30 g
WGU D440 HESI Nutrition Objective Assessment Actual Exam 2026/2027 | Verified Questions
