WGU NUTRITION C787 EXAM
QUESTIONS AND ANSWERS
Function of fluids - Answer-Provide shape and rigidity to cells, regulate body temp,
lubrication, solvent, homeostasis
More function of fluids - Answer-Cushion body tissues, transports nutrients and waste,
source of trace mineral, chemical reactions
hypothalamus - Answer-Controls thirst
Thirst triggers - Answer-Sodium and solute levels increase in blood
Sources of fluid intake - Answer-solid food and fluids, even coffee and energy drinks,
though they are not necessarily healthy. Still of form of fluid intake.
6 classes of nutrients - Answer-carbs, proteins, fat/lipids, vitamins, minerals, water
Tolerable upper intake level - Answer-the highest level of daily consumption that current
data has shown to cause no side effects in humans; ensures people do not take harmful
amounts (usually d/t supplements)
My plate - Answer-half fruit and veggies (more veggies); half protein and grains (more
grains); dairy on the side
sources of up-to-date nutrtion - Answer-CDC, National institute of health
Social triggers for eating - Answer-learned and environmental e.g social gatherings
how pepsin is activated - Answer-pepsinogen secreted by stomach mucosa, activated
by HCl in stomach
Pancreatic proteases - Answer-Active in small intestine. Amino acid absorption and final
breakdown into smallest components.
2 trigger foods for GERD - Answer-coffee and tomato
typical manifestation of GERD - Answer-chest or back pain when lying down after meal
Safe food for celiac disease - Answer-Rice; no wheat, rye, or barley.
Macronutrients - Answer-Carbs, fats, proteins
Monosaccharides - Answer-glucose, fructose, galactose
, Starch - Answer-2 or more glucose monomers chained together in plants
Glycogen - Answer-2 or more glucose monomers chained together in animals
Glucagon - Answer-hormone secreted by pancreas that causes the liver to convert
stored glycogen into glucose when blood glucose falls too low.
sucrose - Answer-glucose + fructose
lactose - Answer-glucose + galactose
maltose - Answer-glucose + glucose
AMDR for carbs, proteins, and fats - Answer-half of daily calories should be from carbs,
10-35 % from protein, 20-35% from fat.
fiber recommendation - Answer-14 g per 1000 kcal daily
whole grain intake - Answer-half of all grain products should be whole grain
complex carbs - Answer-long polysaccharides
Added sugars - Answer-25% or less total daily kcals should come from this
Trans fats - Answer-found in partially hydrogenated oils, unsaturated. Mimic saturated
and are usually solid at room temperature
Saturated fats - Answer-Fully hydrogenated. Long chains, stack well, solid at room
temperature
Fat - Answer-important concentrated source of energy, supports cell growth,
maintenance and repair, insulator to maintain constant body temperature.
Ideal heart health - Answer-diet low in trans and saturated fat
Cholesterol - Answer-building blocks of steroid hormones
Fatty fish - Answer-high in omega-3 fatty acids EPA and DHA
Plant sources e.g. flax - Answer-high in omega-3 fatty acid ALA
olive oil - Answer-high in monounsaturated fat
seeds and nut oils - Answer-high in polyunsaturated fats
Protein - Answer-made up of amino acid and contains nitrogen
QUESTIONS AND ANSWERS
Function of fluids - Answer-Provide shape and rigidity to cells, regulate body temp,
lubrication, solvent, homeostasis
More function of fluids - Answer-Cushion body tissues, transports nutrients and waste,
source of trace mineral, chemical reactions
hypothalamus - Answer-Controls thirst
Thirst triggers - Answer-Sodium and solute levels increase in blood
Sources of fluid intake - Answer-solid food and fluids, even coffee and energy drinks,
though they are not necessarily healthy. Still of form of fluid intake.
6 classes of nutrients - Answer-carbs, proteins, fat/lipids, vitamins, minerals, water
Tolerable upper intake level - Answer-the highest level of daily consumption that current
data has shown to cause no side effects in humans; ensures people do not take harmful
amounts (usually d/t supplements)
My plate - Answer-half fruit and veggies (more veggies); half protein and grains (more
grains); dairy on the side
sources of up-to-date nutrtion - Answer-CDC, National institute of health
Social triggers for eating - Answer-learned and environmental e.g social gatherings
how pepsin is activated - Answer-pepsinogen secreted by stomach mucosa, activated
by HCl in stomach
Pancreatic proteases - Answer-Active in small intestine. Amino acid absorption and final
breakdown into smallest components.
2 trigger foods for GERD - Answer-coffee and tomato
typical manifestation of GERD - Answer-chest or back pain when lying down after meal
Safe food for celiac disease - Answer-Rice; no wheat, rye, or barley.
Macronutrients - Answer-Carbs, fats, proteins
Monosaccharides - Answer-glucose, fructose, galactose
, Starch - Answer-2 or more glucose monomers chained together in plants
Glycogen - Answer-2 or more glucose monomers chained together in animals
Glucagon - Answer-hormone secreted by pancreas that causes the liver to convert
stored glycogen into glucose when blood glucose falls too low.
sucrose - Answer-glucose + fructose
lactose - Answer-glucose + galactose
maltose - Answer-glucose + glucose
AMDR for carbs, proteins, and fats - Answer-half of daily calories should be from carbs,
10-35 % from protein, 20-35% from fat.
fiber recommendation - Answer-14 g per 1000 kcal daily
whole grain intake - Answer-half of all grain products should be whole grain
complex carbs - Answer-long polysaccharides
Added sugars - Answer-25% or less total daily kcals should come from this
Trans fats - Answer-found in partially hydrogenated oils, unsaturated. Mimic saturated
and are usually solid at room temperature
Saturated fats - Answer-Fully hydrogenated. Long chains, stack well, solid at room
temperature
Fat - Answer-important concentrated source of energy, supports cell growth,
maintenance and repair, insulator to maintain constant body temperature.
Ideal heart health - Answer-diet low in trans and saturated fat
Cholesterol - Answer-building blocks of steroid hormones
Fatty fish - Answer-high in omega-3 fatty acids EPA and DHA
Plant sources e.g. flax - Answer-high in omega-3 fatty acid ALA
olive oil - Answer-high in monounsaturated fat
seeds and nut oils - Answer-high in polyunsaturated fats
Protein - Answer-made up of amino acid and contains nitrogen
