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WGU C458 HEALTH, FITNESS AND
WELLNESS QUESTIONS WITH DETAILED
VERIFIED ANSWERS
Nutrition Ans: provides the body with the nutrients it needs to perform
its daily tasks
Undernutrition Ans: implies that the individual is not getting enough
nutrients. This can occur even if the person is consuming more than
enough calories
Malnutrition Ans: an imbalance of proper nutrients
Anorexia nervosa Ans: literally means loss of appetite, but this is a
misnomer: A person with this is hungry, but denies the hunger because
of an irrational fear of becoming fat. Self-starvation, food preoccupation
and rituals, compulsive exercising, and often an absence of menstrual
cycles in women.
Untreated, can be fatal.
Bulimia Ans: characterized by recurring periods of binge eating, during
which large amounts of food are consumed in a short period of time
followed by purging (through self-induced vomiting, abuse of laxatives
and/or diuretics) or periods of fasting
Binge eating disorder (BED) Ans: episodes of binge eating characterized
by eating rapidly, eating large amounts of food even when not feeling
hungry, and feeling guilty or depressed after overeating.
Obesity Ans: 15 to 20 percent above normal weight. Poor dietary
patterns; include increased intake of sugars in sweetened soft drinks,
foods, and meals of high energy, low nutrient density, and large portion
sizes. At risk for serious health problems such as type 2 diabetes,
hypertension, heart disease, stroke, and some types of cancer.
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Minerals Ans: inorganic material. Form body parts (teeth and bones),
maintain acid-base neutrality, regulate nerve impulses, osmotic pressure,
and electrolyte balance
Major minerals Ans: needed by the body:
• calcium—milk, cheese, sardines, salmon, green vegetables
• phosphorus—milk, cheese, lean meat
• potassium—oranges, bananas, dried fruits
• sulfur—eggs, poultry, fish
• sodium—table salt, beef, eggs, cheese
• chloride—table salt, meat
• magnesium—green vegetables, whole grains
Trace minerals Ans: required in lesser amounts, and include iron, zinc,
selenium, magnesium, copper, iodine, fluorine, chromium, molybdenum,
and manganese
HDL cholesterol (high density lipoproteins) Ans: protect the body against
heart disease. Often called "good" cholesterol.
LDL cholesterol (low density lipoproteins) Ans: most cholesterol in the
blood is of this type. Often referred to as the bad cholesterol. high levels
in the blood increases the risk of fatty deposits forming in the arteries,
which in turn increases the risk of a heart attack
Lipoproteins Ans: large molecules of fat and protein in the bloodstream;
how cholesterol is transported
Antioxidants Ans: slow the aging process. Reduce cellular damage by
binding with free radicals produced during oxidation reactions
Oxidation reactions Ans: the energy-yielding reactions in which either an
oxygen atom adds an electron to or a hydrogen atom removes an
, Page | 3
electron from a substrate (a group of atoms or molecule)—the net result
is a substrate that has had a partial or complete loss of a negatively
charge particle, an electron. Two partially charged atoms or groups of
atoms, one positively charged and the other negatively charged, now
exist
Free radical (Oxidant) Ans: any atom or group of atoms that has an
unpaired electron. Because electrons typically function in pairs, these are
very prone to binding to other substrates in an effort to regain this paired
status. When this happens in the human body, there is potential for a
great deal of damage.
Carbohydrates Ans: produce 4 calories of energy per gram. Found in
foods as monosaccharides, disaccharides, and polysaccharides. Sources
include fruits, vegetables, pasta, and rice which consist of simple sugars
and starches
Protein Ans: produce 4 calories of energy per gram. Sources include
meats and milk. Composed of 8 essential(provided by the diet) and 12
nonessential(synthesized by the body) amino acids. Perform many
functions including building cells and tissues, forming blood and enzymes,
and fighting infection.
means primary, and no organism can live, and almost no biological
process can take place, without it
Lipids Ans: produce 9 calories of energy per gram. Organic compounds
that do not readily dissolve in water; based on their solubility, they are
classified into triglycerides (more commonly known as fats),
phospholipids, and sterols
Incomplete protein Ans: proteins that are lacking one or more of the
essential amino acids
Glycogen Ans: the polysaccharide form in which glucose is stored in the
liver
Glucose Ans: simple sugar. The only source of energy that brain cells
use to function
, Page | 4
Triglycerides (Fats) Ans: Solid at room temperature. Group of chemical
compounds that contain fatty acids, often in very long strands. Most
concentrated source of energy in the diet. Provides much of the stored
energy of the body. Insulate body organs against changes in
environmental temperature. Protect the organs and underlying tissues by
acting as a shock absorber.
Water Ans: essential component of body structure. Second only to
oxygen in importance to body functioning. Acts as a solvent for minerals
and other physiologically important compounds. In the body, it transports
nutrients to and waste products from the cells and helps regulate body
temperature. Comes from fluids and solids in the diet and also is
produced by the metabolic processing of energy nutrients within the
tissues
Oils Ans: liquid at room temperature.
Vitamins Ans: organic compounds required by every part of the body to
maintain health and prevent disease. Classified as either fat-soluble or
water-soluble. Do not become part of the body. Only small amounts are
needed, but must be provided by the diet because the body is not able to
synthesize them in the required quantities for proper nourishment and
body function. Foster growth, promote the ability to produce healthy
offspring, maintain health, aid in the normal function of the digestive
tract and appetite, and help maintain immune system functions.
Fat-soluble vitamins Ans: found in the fatty parts of food and body
tissues. Stored in the body until needed, so it is not necessary to
consume them every day. Transported by lipids through the body; A, D,
E, and K
Vitamin A Ans: important in promoting growth and health of body
tissues as well as enhancing the function of the immune system.
Enhances vision by helping the retina function properly, permitting us to
distinguish between light and shade and to see various colors distinctly. A
form of this is used by dermatologists to treat acne and other skin
disorders. Overdoses may result in yellowish, dry, scaly skin and dry,
irritated eyes
WGU C458 HEALTH, FITNESS AND
WELLNESS QUESTIONS WITH DETAILED
VERIFIED ANSWERS
Nutrition Ans: provides the body with the nutrients it needs to perform
its daily tasks
Undernutrition Ans: implies that the individual is not getting enough
nutrients. This can occur even if the person is consuming more than
enough calories
Malnutrition Ans: an imbalance of proper nutrients
Anorexia nervosa Ans: literally means loss of appetite, but this is a
misnomer: A person with this is hungry, but denies the hunger because
of an irrational fear of becoming fat. Self-starvation, food preoccupation
and rituals, compulsive exercising, and often an absence of menstrual
cycles in women.
Untreated, can be fatal.
Bulimia Ans: characterized by recurring periods of binge eating, during
which large amounts of food are consumed in a short period of time
followed by purging (through self-induced vomiting, abuse of laxatives
and/or diuretics) or periods of fasting
Binge eating disorder (BED) Ans: episodes of binge eating characterized
by eating rapidly, eating large amounts of food even when not feeling
hungry, and feeling guilty or depressed after overeating.
Obesity Ans: 15 to 20 percent above normal weight. Poor dietary
patterns; include increased intake of sugars in sweetened soft drinks,
foods, and meals of high energy, low nutrient density, and large portion
sizes. At risk for serious health problems such as type 2 diabetes,
hypertension, heart disease, stroke, and some types of cancer.
, Page | 2
Minerals Ans: inorganic material. Form body parts (teeth and bones),
maintain acid-base neutrality, regulate nerve impulses, osmotic pressure,
and electrolyte balance
Major minerals Ans: needed by the body:
• calcium—milk, cheese, sardines, salmon, green vegetables
• phosphorus—milk, cheese, lean meat
• potassium—oranges, bananas, dried fruits
• sulfur—eggs, poultry, fish
• sodium—table salt, beef, eggs, cheese
• chloride—table salt, meat
• magnesium—green vegetables, whole grains
Trace minerals Ans: required in lesser amounts, and include iron, zinc,
selenium, magnesium, copper, iodine, fluorine, chromium, molybdenum,
and manganese
HDL cholesterol (high density lipoproteins) Ans: protect the body against
heart disease. Often called "good" cholesterol.
LDL cholesterol (low density lipoproteins) Ans: most cholesterol in the
blood is of this type. Often referred to as the bad cholesterol. high levels
in the blood increases the risk of fatty deposits forming in the arteries,
which in turn increases the risk of a heart attack
Lipoproteins Ans: large molecules of fat and protein in the bloodstream;
how cholesterol is transported
Antioxidants Ans: slow the aging process. Reduce cellular damage by
binding with free radicals produced during oxidation reactions
Oxidation reactions Ans: the energy-yielding reactions in which either an
oxygen atom adds an electron to or a hydrogen atom removes an
, Page | 3
electron from a substrate (a group of atoms or molecule)—the net result
is a substrate that has had a partial or complete loss of a negatively
charge particle, an electron. Two partially charged atoms or groups of
atoms, one positively charged and the other negatively charged, now
exist
Free radical (Oxidant) Ans: any atom or group of atoms that has an
unpaired electron. Because electrons typically function in pairs, these are
very prone to binding to other substrates in an effort to regain this paired
status. When this happens in the human body, there is potential for a
great deal of damage.
Carbohydrates Ans: produce 4 calories of energy per gram. Found in
foods as monosaccharides, disaccharides, and polysaccharides. Sources
include fruits, vegetables, pasta, and rice which consist of simple sugars
and starches
Protein Ans: produce 4 calories of energy per gram. Sources include
meats and milk. Composed of 8 essential(provided by the diet) and 12
nonessential(synthesized by the body) amino acids. Perform many
functions including building cells and tissues, forming blood and enzymes,
and fighting infection.
means primary, and no organism can live, and almost no biological
process can take place, without it
Lipids Ans: produce 9 calories of energy per gram. Organic compounds
that do not readily dissolve in water; based on their solubility, they are
classified into triglycerides (more commonly known as fats),
phospholipids, and sterols
Incomplete protein Ans: proteins that are lacking one or more of the
essential amino acids
Glycogen Ans: the polysaccharide form in which glucose is stored in the
liver
Glucose Ans: simple sugar. The only source of energy that brain cells
use to function
, Page | 4
Triglycerides (Fats) Ans: Solid at room temperature. Group of chemical
compounds that contain fatty acids, often in very long strands. Most
concentrated source of energy in the diet. Provides much of the stored
energy of the body. Insulate body organs against changes in
environmental temperature. Protect the organs and underlying tissues by
acting as a shock absorber.
Water Ans: essential component of body structure. Second only to
oxygen in importance to body functioning. Acts as a solvent for minerals
and other physiologically important compounds. In the body, it transports
nutrients to and waste products from the cells and helps regulate body
temperature. Comes from fluids and solids in the diet and also is
produced by the metabolic processing of energy nutrients within the
tissues
Oils Ans: liquid at room temperature.
Vitamins Ans: organic compounds required by every part of the body to
maintain health and prevent disease. Classified as either fat-soluble or
water-soluble. Do not become part of the body. Only small amounts are
needed, but must be provided by the diet because the body is not able to
synthesize them in the required quantities for proper nourishment and
body function. Foster growth, promote the ability to produce healthy
offspring, maintain health, aid in the normal function of the digestive
tract and appetite, and help maintain immune system functions.
Fat-soluble vitamins Ans: found in the fatty parts of food and body
tissues. Stored in the body until needed, so it is not necessary to
consume them every day. Transported by lipids through the body; A, D,
E, and K
Vitamin A Ans: important in promoting growth and health of body
tissues as well as enhancing the function of the immune system.
Enhances vision by helping the retina function properly, permitting us to
distinguish between light and shade and to see various colors distinctly. A
form of this is used by dermatologists to treat acne and other skin
disorders. Overdoses may result in yellowish, dry, scaly skin and dry,
irritated eyes
