C787 HEALTH AND WELLNESS THROUGH
NUTRITIONAL SCIENCE WGU UPDATED ACTUAL
QUESTIONS AND CORRECT ANSWERS
Question:
1. Which statement is an appropriate nutritional
recommendation when planning a balanced meal?
a. Whole milk is recommended for the increased calcium
and nutrient value
b. Shortening is used instead of soft margarine when
preparing food.
c. Spices or herbs are added to season food without
adding salt.
d. Red meat should be the main protein on your plate
throughout the week.
Answer:
c. Spices or herbs are added to season food without adding salt.
Question:
2. Which recommendation is appropriate for a nurse to
suggest to a client who wants to start cooking healthy on
a budget?
a. Buy frozen dinners
b. Buy nonperishable food in bulk.
c. Buy fresh vegetables in bulk
d. Buy pre-cut vegetables
Answer:
b. Buy nonperishable food in bulk.
Question:
3. Which Dietary Reference Intake (DRI) value provides
information to assist in developing recommendations for
populations?
a. Recommended dietary allowance (RDA)
b. Adequate Intake (AI)
c. Tolerable upper intake level (UL)
d. Estimated average requirement (EAR)
Answer:
d. Estimated average requirement (EAR)
,Question:
4. Which statement is appropriate about adequate intake
(AI) for infants?
a. Human milk does not supply the adequate intake of
nutrients for term infants
b. Adequate intakes of protein have not been established
for infants 7 through 12 months of age
c. Infant formula always requires additional sources of
nutrient intake
d. Adequate intakes for all nutrients have not been
established for infants younger than 7 months
Answer:
b. Adequate intakes of protein have not been established for infants 7 through 12
months of age
Question:
5. When discussing a diet for weight loss, a patient asks if a
snack with 240 calories, 120 calories from fat, is
appropriate.
How should the nurse respond?
a. A snack with 240 calories is an appropriate choice
b. This snack would be considered too high in calories
c. This snack would be considered too high in fat
d. It depends on the amount of other nutrients in the
snack
Answer:
d. It depends on the amount of other nutrients in the snack
Question:
6. Based on a 2000-calorie diet, what is the recommended
percent daily value for calcium for a healthy adolescent
girl?
a. 200% of daily value
b. 70% of daily value
c. 130% of daily value
d. 100% of daily value
Answer:
c. 130% of daily value
, Question:
7. A nurse is designing a diet to meet the nutritional needs
of a client with a BMI of 31 kg/m 2, a history of
hypertension, and a low albumin level.
Which three interventions should the nurse include in the
teaching plan for this client?
Choose 3 answers
a. Increasing the intake of protein-rich foods
b. Outlining the components of a weight loss diet plan
c. Incorporating the components of the DASH diet
d. Limiting the amount of dairy products consumed
e. Choosing foods with 20% or less of the daily value of
sodium
f. Decreasing the intake of potassium-rich foods
Answer:
a. Increasing the intake of protein-rich foods
b. Outlining the components of a weight loss diet plan
c. Incorporating the components of the DASH diet
Question:
8. Which menu items are appropriate for a patient with early
chronic kidney disease?
a. Oatmeal, whole grain toast, blueberries, and coffee
b. Scrambled eggs, bacon, banana, and milk
c. Pancakes and syrup, sausage, strawberries, and orange
juice
d. Ham and cheese omelet, potatoes, oranges, and tea
Answer:
a. Oatmeal, whole grain toast, blueberries, and coffee
Question:
9. Which food is appropriate for a patient on a low-sodium
diet?
a. Hard-boiled egg
b. White bread
c. Canned vegetables
d. Cottage cheese
Answer:
a. Hard-boiled egg
NUTRITIONAL SCIENCE WGU UPDATED ACTUAL
QUESTIONS AND CORRECT ANSWERS
Question:
1. Which statement is an appropriate nutritional
recommendation when planning a balanced meal?
a. Whole milk is recommended for the increased calcium
and nutrient value
b. Shortening is used instead of soft margarine when
preparing food.
c. Spices or herbs are added to season food without
adding salt.
d. Red meat should be the main protein on your plate
throughout the week.
Answer:
c. Spices or herbs are added to season food without adding salt.
Question:
2. Which recommendation is appropriate for a nurse to
suggest to a client who wants to start cooking healthy on
a budget?
a. Buy frozen dinners
b. Buy nonperishable food in bulk.
c. Buy fresh vegetables in bulk
d. Buy pre-cut vegetables
Answer:
b. Buy nonperishable food in bulk.
Question:
3. Which Dietary Reference Intake (DRI) value provides
information to assist in developing recommendations for
populations?
a. Recommended dietary allowance (RDA)
b. Adequate Intake (AI)
c. Tolerable upper intake level (UL)
d. Estimated average requirement (EAR)
Answer:
d. Estimated average requirement (EAR)
,Question:
4. Which statement is appropriate about adequate intake
(AI) for infants?
a. Human milk does not supply the adequate intake of
nutrients for term infants
b. Adequate intakes of protein have not been established
for infants 7 through 12 months of age
c. Infant formula always requires additional sources of
nutrient intake
d. Adequate intakes for all nutrients have not been
established for infants younger than 7 months
Answer:
b. Adequate intakes of protein have not been established for infants 7 through 12
months of age
Question:
5. When discussing a diet for weight loss, a patient asks if a
snack with 240 calories, 120 calories from fat, is
appropriate.
How should the nurse respond?
a. A snack with 240 calories is an appropriate choice
b. This snack would be considered too high in calories
c. This snack would be considered too high in fat
d. It depends on the amount of other nutrients in the
snack
Answer:
d. It depends on the amount of other nutrients in the snack
Question:
6. Based on a 2000-calorie diet, what is the recommended
percent daily value for calcium for a healthy adolescent
girl?
a. 200% of daily value
b. 70% of daily value
c. 130% of daily value
d. 100% of daily value
Answer:
c. 130% of daily value
, Question:
7. A nurse is designing a diet to meet the nutritional needs
of a client with a BMI of 31 kg/m 2, a history of
hypertension, and a low albumin level.
Which three interventions should the nurse include in the
teaching plan for this client?
Choose 3 answers
a. Increasing the intake of protein-rich foods
b. Outlining the components of a weight loss diet plan
c. Incorporating the components of the DASH diet
d. Limiting the amount of dairy products consumed
e. Choosing foods with 20% or less of the daily value of
sodium
f. Decreasing the intake of potassium-rich foods
Answer:
a. Increasing the intake of protein-rich foods
b. Outlining the components of a weight loss diet plan
c. Incorporating the components of the DASH diet
Question:
8. Which menu items are appropriate for a patient with early
chronic kidney disease?
a. Oatmeal, whole grain toast, blueberries, and coffee
b. Scrambled eggs, bacon, banana, and milk
c. Pancakes and syrup, sausage, strawberries, and orange
juice
d. Ham and cheese omelet, potatoes, oranges, and tea
Answer:
a. Oatmeal, whole grain toast, blueberries, and coffee
Question:
9. Which food is appropriate for a patient on a low-sodium
diet?
a. Hard-boiled egg
b. White bread
c. Canned vegetables
d. Cottage cheese
Answer:
a. Hard-boiled egg
