WGU C787
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 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
