WGU nutrition C787 Final Exam 2025

Function of fluids - -provide shape and rigidity to cells, regulate body temp, lubrication, solvent, homeostasis More function of fluids - -cushion body tissues, transports nutrients and waste, source of trace mineral, chemical reactions Hypothalamus - -controls thirst Thirst triggers - -sodium and solute levels increase in blood Sources of fluid intake - -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 - -carbs, proteins, fat/lipids, vitamins, minerals, water Tolerable upper intake level - -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 - -half fruit and veggies (more veggies); half protein and grains (more grains); dairy on the side Sources of up-to-date nutrtion - -cdc, national institute of health Social triggers for eating - -learned and environmental e.g social gatherings How pepsin is activated - -pepsinogen secreted by stomach mucosa, activated by hcl in stomach Pancreatic proteases - -active in small intestine. Amino acid absorption and final breakdown into smallest components. 2 trigger foods for gerd - -coffee and tomato Typical manifestation of gerd - -chest or back pain when lying down after meal Safe food for celiac disease - -rice; no wheat, rye, or barley. Macronutrients - -carbs, fats, proteins Monosaccharides - -glucose, fructose, galactose WGU C787 WGU C787 Starch - -2 or more glucose monomers chained together in plants Glycogen - -2 or more glucose monomers chained together in animals Glucagon - -hormone secreted by pancreas that causes the liver to convert stored glycogen into glucose when blood glucose falls too low. Sucrose - -glucose + fructose Lactose - -glucose + galactose Maltose - -glucose + glucose Amdr for carbs, proteins, and fats - -half of daily calories should be from carbs, 10-35 % from protein, 20-35% from fat. Fiber recommendation - -14 g per 1000 kcal daily Whole grain intake - -half of all grain products should be whole grain Complex carbs - -long polysaccharides Added sugars - -25% or less total daily kcals should come from this Trans fats - -found in partially hydrogenated oils, unsaturated. Mimic saturated and are usually solid at room temperature Saturated fats - -fully hydrogenated. Long chains, stack well, solid at room temperature Fat - -important concentrated source of energy, supports cell growth, maintenance and repair, insulator to maintain constant body temperature. Ideal heart health - -diet low in trans and saturated fat Cholesterol - -building blocks of steroid hormones Fatty fish - -high in omega-3 fatty acids epa and dha Plant sources e.g. Flax - -high in omega-3 fatty acid ala Olive oil - -high in monounsaturated fat Seeds and nut oils - -high in polyunsaturated fats Protein - -made up of amino acid and contains nitrogen WGU C787 WGU C787 Dairy product with most protein per serving - -nonfat greek yogurt Adult intake of protein - -0.8 g per kg of body we