WGU HESI NUTRITION D440 VICTORIA KAREEM STEPHANIE | 2026-2027 STUD… EXAM
P R O F E S S I O N A L P R A C T I C E M AT E R I A L S
WGU HESI Nutrition D440
Victoria Kareem Stephanie |
2026-2027 Study Guides
(Rationales)
Verified Answers Exam Ready With Rationales
100 QUESTIONS
DOCUMENT OVERVIEW
This study guide contains 100 verified questions with correct answers and detailed rationales, focusing on
fundamental nutrition concepts. It provides a comprehensive overview of key nutritional principles and
their application in patient care. This resource is suitable for students to effectively study, review material,
and prepare for certification exams.
CONTENTS
01 Nutritional Assessment & Labs Q1–Q10
02 Enteral & Parenteral Nutrition Q11–Q30
03 Fluid & Electrolyte Balance Q31–Q38
Page 1
, 04 Specific Food Knowledge Q39–Q44
05 Vitamins & Minerals Q45–Q48
06 Measurement Conversions Q49–Q50
07 Dietary Modifications for Disease Q51–Q86
08 Dietary Guidelines & Types Q87–Q100
E XA M Q U EST I O N S
Q1 QUESTION 1 OF 100
Know blood tests test nutritional status: ...
CORRECT ANSWER
BMI and albumin
RATIONALE
Body Mass Index (BMI) reflects body composition and weight status, while serum albumin is a key indicator of
visceral protein status and chronic malnutrition. These two measures together provide a comprehensive assessment
of nutritional health.
Q2 QUESTION 2 OF 100
Know nutrient dense foods.
CORRECT ANSWER
???
RATIONALE
Nutrient-dense foods provide a high proportion of vitamins, minerals, and other beneficial compounds relative to
their caloric content, supporting optimal health and preventing chronic disease. This principle emphasizes
prioritizing foods that offer the most nutritional value per calorie consumed.
Page 2
, Q3 QUESTION 3 OF 100
BMI Ranges:
CORRECT ANSWER
18.5-24.9 = normal
25-29.9 = overweight
30 and over = obese
(these values were on test)
RATIONALE
9 overweight, and 30 and above obese, reflecting health risks associated with deviations from the normal range. This
classification is a standard epidemiological tool for assessing population and individual weight-related health.
Q4 QUESTION 4 OF 100
Fat = ? per gram
Carbs = ? per gram
Protein = ? per gram
CORRECT ANSWER
9
4
4
RATIONALE
Macronutrients provide energy density, with fats yielding nine kilocalories per gram while carbohydrates and
proteins each provide four kilocalories per gram. This caloric value reflects the energy available from their metabolic
breakdown.
Q5 QUESTION 5 OF 100
PROTEIN
CORRECT ANSWER
Poultry, meats, tofu, tuna/salmon, eggs, nuts, legumes, dairy,
Patient not eating enough protein = Edema
Complete proteins: Egg, milk, cheese, meat, poultry, fish, soy*
Page 3
, RATIONALE
Adequate protein intake is essential for maintaining plasma oncotic pressure, preventing fluid shifts into interstitial
spaces and thus avoiding edema. Complete proteins, containing all amino acids, are readily available from animal
sources and soy.
Q6 QUESTION 6 OF 100
IRON:
CORRECT ANSWER
S/S: Pallor, weakness & fatigue, shortness of breath, tachycardia
Vitamin C increases absorption (orange juice)
Calcium decrease absorption (avoid milk and antiacids)
RATIONALE
Pallor, weakness, fatigue, shortness of breath, and tachycardia are classic signs of iron deficiency anemia due to
impaired erythropoiesis. Vitamin C enhances iron absorption, while calcium and antacids inhibit it, impacting the
body's ability to utilize dietary iron.
Q7 QUESTION 7 OF 100
Iron foods:
CORRECT ANSWER
"EAT LOTS OF IRON"
Egg yolks Apricots
Tofu
Legumes & Liver Oyster
Tuna
Seeds
pOtatoes
Fish
Iron forfeited cereals
Red meats pOultry
Nuts
Page 4
P R O F E S S I O N A L P R A C T I C E M AT E R I A L S
WGU HESI Nutrition D440
Victoria Kareem Stephanie |
2026-2027 Study Guides
(Rationales)
Verified Answers Exam Ready With Rationales
100 QUESTIONS
DOCUMENT OVERVIEW
This study guide contains 100 verified questions with correct answers and detailed rationales, focusing on
fundamental nutrition concepts. It provides a comprehensive overview of key nutritional principles and
their application in patient care. This resource is suitable for students to effectively study, review material,
and prepare for certification exams.
CONTENTS
01 Nutritional Assessment & Labs Q1–Q10
02 Enteral & Parenteral Nutrition Q11–Q30
03 Fluid & Electrolyte Balance Q31–Q38
Page 1
, 04 Specific Food Knowledge Q39–Q44
05 Vitamins & Minerals Q45–Q48
06 Measurement Conversions Q49–Q50
07 Dietary Modifications for Disease Q51–Q86
08 Dietary Guidelines & Types Q87–Q100
E XA M Q U EST I O N S
Q1 QUESTION 1 OF 100
Know blood tests test nutritional status: ...
CORRECT ANSWER
BMI and albumin
RATIONALE
Body Mass Index (BMI) reflects body composition and weight status, while serum albumin is a key indicator of
visceral protein status and chronic malnutrition. These two measures together provide a comprehensive assessment
of nutritional health.
Q2 QUESTION 2 OF 100
Know nutrient dense foods.
CORRECT ANSWER
???
RATIONALE
Nutrient-dense foods provide a high proportion of vitamins, minerals, and other beneficial compounds relative to
their caloric content, supporting optimal health and preventing chronic disease. This principle emphasizes
prioritizing foods that offer the most nutritional value per calorie consumed.
Page 2
, Q3 QUESTION 3 OF 100
BMI Ranges:
CORRECT ANSWER
18.5-24.9 = normal
25-29.9 = overweight
30 and over = obese
(these values were on test)
RATIONALE
9 overweight, and 30 and above obese, reflecting health risks associated with deviations from the normal range. This
classification is a standard epidemiological tool for assessing population and individual weight-related health.
Q4 QUESTION 4 OF 100
Fat = ? per gram
Carbs = ? per gram
Protein = ? per gram
CORRECT ANSWER
9
4
4
RATIONALE
Macronutrients provide energy density, with fats yielding nine kilocalories per gram while carbohydrates and
proteins each provide four kilocalories per gram. This caloric value reflects the energy available from their metabolic
breakdown.
Q5 QUESTION 5 OF 100
PROTEIN
CORRECT ANSWER
Poultry, meats, tofu, tuna/salmon, eggs, nuts, legumes, dairy,
Patient not eating enough protein = Edema
Complete proteins: Egg, milk, cheese, meat, poultry, fish, soy*
Page 3
, RATIONALE
Adequate protein intake is essential for maintaining plasma oncotic pressure, preventing fluid shifts into interstitial
spaces and thus avoiding edema. Complete proteins, containing all amino acids, are readily available from animal
sources and soy.
Q6 QUESTION 6 OF 100
IRON:
CORRECT ANSWER
S/S: Pallor, weakness & fatigue, shortness of breath, tachycardia
Vitamin C increases absorption (orange juice)
Calcium decrease absorption (avoid milk and antiacids)
RATIONALE
Pallor, weakness, fatigue, shortness of breath, and tachycardia are classic signs of iron deficiency anemia due to
impaired erythropoiesis. Vitamin C enhances iron absorption, while calcium and antacids inhibit it, impacting the
body's ability to utilize dietary iron.
Q7 QUESTION 7 OF 100
Iron foods:
CORRECT ANSWER
"EAT LOTS OF IRON"
Egg yolks Apricots
Tofu
Legumes & Liver Oyster
Tuna
Seeds
pOtatoes
Fish
Iron forfeited cereals
Red meats pOultry
Nuts
Page 4
