WGU D440 HESI Nutrition Objective Assessment –
Practice Exam
Section 1: Foundations of Nutrition & Macronutrients
Question 1
A client asks the nurse which macronutrient provides the most energy per gram.
What is the correct response?
A) Carbohydrates – 4 kcal/g
B) Proteins – 4 kcal/g
C) Lipids – 9 kcal/g
C) Lipids – 9 kcal/g
D) Alcohol – 7 kcal/g
Rationale: Lipids (fats) provide 9 kilocalories per gram, making them the most
energy-dense macronutrient. Carbohydrates and proteins each provide 4 kcal/g,
while alcohol provides 7 kcal/g but is not considered a macronutrient essential for
health.
Question 2
Which of the following are classified as essential amino acids? (Select all that
apply.)
A) Leucine
B) Alanine
C) Valine
D) Glutamine
E) Phenylalanine
A) Leucine C) Valine E) Phenylalanine
Rationale: Essential amino acids cannot be synthesized by the body and must
be obtained through diet. The nine essential amino acids include histidine,
isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and
valine. Alanine and glutamine are nonessential amino acids that the body can
produce.
,Question 3
A client following a 2,000-calorie diet wants to ensure carbohydrates comprise
50% of total daily calories. How many grams of carbohydrates should this client
consume daily?
A) 150 grams
B) 200 grams
C) 250 grams
C) 250 grams
D) 300 grams
Rationale: Carbohydrates provide 4 kcal/g. To calculate: 2,000 kcal × 0.50 =
1,000 kcal from carbohydrates. 1,000 kcal ÷ 4 kcal/g = 250 grams of carbohydrates
per day.
Question 4
Which type of dietary fat is associated with an increased risk of cardiovascular
disease when consumed in excess?
A) Monounsaturated fatty acids
B) Polyunsaturated fatty acids
C) Trans fatty acids
C) Trans fatty acids
D) Omega-3 fatty acids
Rationale: Trans fatty acids are created through hydrogenation and are
associated with increased LDL cholesterol, decreased HDL cholesterol, and
elevated risk of cardiovascular disease. Monounsaturated and polyunsaturated
fats (including omega-3s) are considered heart-healthy when consumed in
moderation.
,Question 5
The nurse is teaching a client about complete versus incomplete proteins. Which
statement by the client indicates understanding?
A) "Complete proteins are found only in plant sources."
B) "Animal proteins are generally complete proteins."
B) "Animal proteins are generally complete proteins."
C) "Incomplete proteins contain all essential amino acids."
D) "Complementary proteins should be avoided."
Rationale: Complete proteins contain all nine essential amino acids in
adequate amounts and are primarily found in animal sources (meat, fish, poultry,
eggs, dairy) and soy. Incomplete proteins lack one or more essential amino acids
and are typically found in plant sources. Complementary proteins combine
incomplete proteins to create a complete amino acid profile.
Question 6
Which of the following are functions of protein in the body? (Select all that apply.)
A) Tissue repair and growth
B) Primary energy source
C) Enzyme production
D) Hormone synthesis
E) Immune function support
A) Tissue repair and growth C) Enzyme production D) Hormone
synthesis E) Immune function support
Rationale: Proteins serve multiple vital functions including tissue repair and
growth, enzyme production, hormone synthesis, and immune function support.
While protein can be used for energy, carbohydrates and fats are the body's
preferred and primary energy sources. Protein is conserved for its structural and
functional roles.
, Question 7
A client's laboratory results show a serum albumin level of 2.8 g/dL (normal: 3.5–
5.0 g/dL). The nurse interprets this as indicating:
A) Adequate protein status
B) Mild protein-calorie malnutrition
B) Mild protein-calorie malnutrition
C) Severe protein-calorie malnutrition
D) Normal nutritional status
Rationale: Serum albumin is a marker of visceral protein status. Levels
between 2.8–3.4 g/dL indicate mild protein-calorie malnutrition. Levels of 2.1–2.7
g/dL indicate moderate malnutrition, and levels below 2.1 g/dL indicate severe
malnutrition. Albumin has a long half-life (approximately 20 days), making it a
better indicator of chronic rather than acute nutritional status.
Question 8
Which carbohydrate is classified as a polysaccharide?
A) Glucose
B) Fructose
C) Sucrose
D) Starch
D) Starch
Rationale: Polysaccharides are complex carbohydrates composed of many
monosaccharide units. Starch is a polysaccharide found in plants. Glucose and
fructose are monosaccharides, while sucrose is a disaccharide composed of
glucose and fructose.
Question 9
The Acceptable Macronutrient Distribution Range (AMDR) for dietary fat is:
A) 10–20% of total daily calories
B) 20–35% of total daily calories
Practice Exam
Section 1: Foundations of Nutrition & Macronutrients
Question 1
A client asks the nurse which macronutrient provides the most energy per gram.
What is the correct response?
A) Carbohydrates – 4 kcal/g
B) Proteins – 4 kcal/g
C) Lipids – 9 kcal/g
C) Lipids – 9 kcal/g
D) Alcohol – 7 kcal/g
Rationale: Lipids (fats) provide 9 kilocalories per gram, making them the most
energy-dense macronutrient. Carbohydrates and proteins each provide 4 kcal/g,
while alcohol provides 7 kcal/g but is not considered a macronutrient essential for
health.
Question 2
Which of the following are classified as essential amino acids? (Select all that
apply.)
A) Leucine
B) Alanine
C) Valine
D) Glutamine
E) Phenylalanine
A) Leucine C) Valine E) Phenylalanine
Rationale: Essential amino acids cannot be synthesized by the body and must
be obtained through diet. The nine essential amino acids include histidine,
isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and
valine. Alanine and glutamine are nonessential amino acids that the body can
produce.
,Question 3
A client following a 2,000-calorie diet wants to ensure carbohydrates comprise
50% of total daily calories. How many grams of carbohydrates should this client
consume daily?
A) 150 grams
B) 200 grams
C) 250 grams
C) 250 grams
D) 300 grams
Rationale: Carbohydrates provide 4 kcal/g. To calculate: 2,000 kcal × 0.50 =
1,000 kcal from carbohydrates. 1,000 kcal ÷ 4 kcal/g = 250 grams of carbohydrates
per day.
Question 4
Which type of dietary fat is associated with an increased risk of cardiovascular
disease when consumed in excess?
A) Monounsaturated fatty acids
B) Polyunsaturated fatty acids
C) Trans fatty acids
C) Trans fatty acids
D) Omega-3 fatty acids
Rationale: Trans fatty acids are created through hydrogenation and are
associated with increased LDL cholesterol, decreased HDL cholesterol, and
elevated risk of cardiovascular disease. Monounsaturated and polyunsaturated
fats (including omega-3s) are considered heart-healthy when consumed in
moderation.
,Question 5
The nurse is teaching a client about complete versus incomplete proteins. Which
statement by the client indicates understanding?
A) "Complete proteins are found only in plant sources."
B) "Animal proteins are generally complete proteins."
B) "Animal proteins are generally complete proteins."
C) "Incomplete proteins contain all essential amino acids."
D) "Complementary proteins should be avoided."
Rationale: Complete proteins contain all nine essential amino acids in
adequate amounts and are primarily found in animal sources (meat, fish, poultry,
eggs, dairy) and soy. Incomplete proteins lack one or more essential amino acids
and are typically found in plant sources. Complementary proteins combine
incomplete proteins to create a complete amino acid profile.
Question 6
Which of the following are functions of protein in the body? (Select all that apply.)
A) Tissue repair and growth
B) Primary energy source
C) Enzyme production
D) Hormone synthesis
E) Immune function support
A) Tissue repair and growth C) Enzyme production D) Hormone
synthesis E) Immune function support
Rationale: Proteins serve multiple vital functions including tissue repair and
growth, enzyme production, hormone synthesis, and immune function support.
While protein can be used for energy, carbohydrates and fats are the body's
preferred and primary energy sources. Protein is conserved for its structural and
functional roles.
, Question 7
A client's laboratory results show a serum albumin level of 2.8 g/dL (normal: 3.5–
5.0 g/dL). The nurse interprets this as indicating:
A) Adequate protein status
B) Mild protein-calorie malnutrition
B) Mild protein-calorie malnutrition
C) Severe protein-calorie malnutrition
D) Normal nutritional status
Rationale: Serum albumin is a marker of visceral protein status. Levels
between 2.8–3.4 g/dL indicate mild protein-calorie malnutrition. Levels of 2.1–2.7
g/dL indicate moderate malnutrition, and levels below 2.1 g/dL indicate severe
malnutrition. Albumin has a long half-life (approximately 20 days), making it a
better indicator of chronic rather than acute nutritional status.
Question 8
Which carbohydrate is classified as a polysaccharide?
A) Glucose
B) Fructose
C) Sucrose
D) Starch
D) Starch
Rationale: Polysaccharides are complex carbohydrates composed of many
monosaccharide units. Starch is a polysaccharide found in plants. Glucose and
fructose are monosaccharides, while sucrose is a disaccharide composed of
glucose and fructose.
Question 9
The Acceptable Macronutrient Distribution Range (AMDR) for dietary fat is:
A) 10–20% of total daily calories
B) 20–35% of total daily calories
