WGU D440 HEALTH AND WELLNESS THROUGH
NUTRITIONAL SCIENCE STUDY GUIDE 2026 – COMPLETE
REVIEW AND EXAM PREPARATION
1. The nurse is updating teaching material to match the 2010 dietary reference intakes (DRIs).
Which nutrients were increased to promote bone health?
a) Antioxidants and fiber
b) Calcium and vitamin D
c) Macronutrients
d) Electrolytes and water
2. What is the name of the dietary reference intake panel that assesses both the benefits and
hazards of nutrient consumption?
a) The World Health Organization
b) The Institute of Medicine
c) The Food and Nutrition Board
d) The Dietary Guidelines Advisory Committee
3. Describe why whole fruits like oranges are generally more nutrient-dense compared to
fruit juices or processed fruit products.
a) Processed fruit products retain all the nutrients of the original fruit.
b) Whole fruits like oranges contain more fiber and fewer added sugars than juices or
processed products.
c) Fruit juices have more vitamins than whole fruits.
d) Oranges have less water content than orange juice.
4. Which of the following is the BEST source for current scientifically based research on
, nutrition and weight management?
a) Peer-reviewed professional journals
b) Healthful recipe books written by chefs
c) Health and fitness magazines
d) Textbooks used in higher education
5. Discuss why calcium is a critical nutrient for aging populations and how it contributes to
their health.
a) Calcium is critical for maintaining bone health and preventing osteoporosis in aging
populations.
b) Calcium is primarily important for energy production in older adults.
c) Calcium helps in the synthesis of proteins in aging populations.
d) Calcium is essential for the absorption of carbohydrates in older adults.
6. Describe the purpose of Dietary Reference Intakes (DRIs) in nutritional science.
a) DRIs focus solely on caloric intake for weight management.
b) DRIs provide a set of reference values for nutrient intake to help assess and plan diets
for healthy individuals.
c) DRIs are used to evaluate the safety of food additives.
d) DRIs are guidelines for physical activity levels in populations.
7. What are the four key components used by MyPlate to develop a
personalized food plan?
a) Sex, health status, dietary restrictions, and activity level
b) Age, sex, activity level, and health status
, c) Age, weight, dietary preferences, and activity level
d) Height, weight, dietary preferences, and health status
8. What is one key component included in the MyPlate recommendations aside from serving
sizes?
a) Caloric intake
b) Meal timing
c) Food variety
d) Nutrient density
9. What is one specific tip provided by 'Choose MyPlate' for creating a balanced
plate?
a) Increase your consumption of sugary drinks.
b) Avoid eating any dairy products.
c) Fill half your plate with fruits and vegetables.
d) Limit your intake of whole grains.
10. Describe the significance of the recommended dietary allowances (RDAs) in nutritional
science.
a) RDAs are only applicable to children and adolescents.
b) RDAs are used to determine food prices in the market.
c) RDAs provide guidelines for nutrient intake to prevent deficiencies and promote health.
d) RDAs are recommendations for physical activity levels.
11. Based upon the 2015-2020 Dietary Guidelines for Americans, carbohydrate consumption for
adults (including sedentary and recreational exercisers) should range between
NUTRITIONAL SCIENCE STUDY GUIDE 2026 – COMPLETE
REVIEW AND EXAM PREPARATION
1. The nurse is updating teaching material to match the 2010 dietary reference intakes (DRIs).
Which nutrients were increased to promote bone health?
a) Antioxidants and fiber
b) Calcium and vitamin D
c) Macronutrients
d) Electrolytes and water
2. What is the name of the dietary reference intake panel that assesses both the benefits and
hazards of nutrient consumption?
a) The World Health Organization
b) The Institute of Medicine
c) The Food and Nutrition Board
d) The Dietary Guidelines Advisory Committee
3. Describe why whole fruits like oranges are generally more nutrient-dense compared to
fruit juices or processed fruit products.
a) Processed fruit products retain all the nutrients of the original fruit.
b) Whole fruits like oranges contain more fiber and fewer added sugars than juices or
processed products.
c) Fruit juices have more vitamins than whole fruits.
d) Oranges have less water content than orange juice.
4. Which of the following is the BEST source for current scientifically based research on
, nutrition and weight management?
a) Peer-reviewed professional journals
b) Healthful recipe books written by chefs
c) Health and fitness magazines
d) Textbooks used in higher education
5. Discuss why calcium is a critical nutrient for aging populations and how it contributes to
their health.
a) Calcium is critical for maintaining bone health and preventing osteoporosis in aging
populations.
b) Calcium is primarily important for energy production in older adults.
c) Calcium helps in the synthesis of proteins in aging populations.
d) Calcium is essential for the absorption of carbohydrates in older adults.
6. Describe the purpose of Dietary Reference Intakes (DRIs) in nutritional science.
a) DRIs focus solely on caloric intake for weight management.
b) DRIs provide a set of reference values for nutrient intake to help assess and plan diets
for healthy individuals.
c) DRIs are used to evaluate the safety of food additives.
d) DRIs are guidelines for physical activity levels in populations.
7. What are the four key components used by MyPlate to develop a
personalized food plan?
a) Sex, health status, dietary restrictions, and activity level
b) Age, sex, activity level, and health status
, c) Age, weight, dietary preferences, and activity level
d) Height, weight, dietary preferences, and health status
8. What is one key component included in the MyPlate recommendations aside from serving
sizes?
a) Caloric intake
b) Meal timing
c) Food variety
d) Nutrient density
9. What is one specific tip provided by 'Choose MyPlate' for creating a balanced
plate?
a) Increase your consumption of sugary drinks.
b) Avoid eating any dairy products.
c) Fill half your plate with fruits and vegetables.
d) Limit your intake of whole grains.
10. Describe the significance of the recommended dietary allowances (RDAs) in nutritional
science.
a) RDAs are only applicable to children and adolescents.
b) RDAs are used to determine food prices in the market.
c) RDAs provide guidelines for nutrient intake to prevent deficiencies and promote health.
d) RDAs are recommendations for physical activity levels.
11. Based upon the 2015-2020 Dietary Guidelines for Americans, carbohydrate consumption for
adults (including sedentary and recreational exercisers) should range between
