WGU D440 NUTRITION OBJECTIVE ASSESSMENT ACTUAL EXAM PREP 2025/2026 COMPLETE QUESTIONS BANK AND CORRECT DETAILED ANSWERS WITH RATIONALES || 100% GUARANTEED PASS BRAND NEW VERSION

WGU D440 NUTRITION OBJECTIVE ASSESSMENT ACTUAL EXAM PREP 2025/2026 COMPLETE QUESTIONS BANK AND CORRECT DETAILED ANSWERS WITH RATIONALES || 100% GUARANTEED PASS BRAND NEW VERSION 1. Dietetics - ANSWER The use of evidence-based practices in the area of food and nutrition to improve and maintain good health 2. Health vs Wellness - ANSWER Health - complete well being Wellness - full potential development 3. Essential Nutrients - ANSWER carbs, protein, fats, minerals, vitamins and water 4. Nonessential Nutrients - ANSWER amino acids and cholesterol 5. What creates the info on food labels? - ANSWER RDA and RDI 6. Percentage of calories burned by the thermal effect of food and exercise? - ANSWER TEF - 10 % Physical Activity - 15%-30% 7. Convert kilocalories (kcal) into kilojoules (kJ) - ANSWER multiply the number of kilocalories by 4.184 8. Whole grain vs refined whole grain - ANSWER refined only has 1 or 2 layers; whole has all 3 layers 9. Dextrin - ANSWER group of carbohydrates broken down in the mouth because of amylase saliva 10. Ptyalin - ANSWER aka salivary amylase 11. Cellulose - ANSWER nondigestable dissacharide that adds bulk to the diet 12. Sodium - ANSWER Commercial sports drinks, canned foods, processed foods, soy sauce, seasoning salt, salted butter or margarine, mustard, sauces and marinades, celery, spinach, carrots, and beets 13. Potassium - ANSWER Oranges, bananas, dried fruits, cantaloupe, potatoes, tomatoes, GLV, Soy, Spinach, legumes, and salt substitutes 14. Magnesium - ANSWER Nuts, seeds , legumes, cocoa, milk, yogurt , seafood, GLV, Beans, and bananas. 15. B12 Cobalamin - ANSWER Meat, Fish, Eggs, Dairy 16. B3 Niacin - ANSWER Meat, Shrimp, Spinach, Peanuts, Tomato, Beans, Enrich grains 17. B1 Thiamine - ANSWER Meat, Soy, Watermelon, Tomato, Spinach, Enrich Grains, Legumes, Yeast, Nuts 18. B2 Riboflavin - ANSWER Meat, Oysters, Dairy, Enrich Wheat, Greens 19. B6 PYROXINE - ANSWER Chicken, Fish, Tofu, Banana, Watermelon, Legume, Yeast, Corn 20. B9 Folate - ANSWER Legumes, Spinach, GLV, Chickpeas, Asparagus, Tomato, Yogurt, OJ 21. Diarrhea - ANSWER Avoid fiber 22. Constipation - ANSWER Increase fiber 23. Women w/ a normal weight range should gain - ANSWER 25-35 lbs 24. Risk from too little weight gain during pregnancy - ANSWER Preterm delivery and low birth weight 25. Risk from excessive weight gain during pregnancy - ANSWER Maternal diabetes and future childhood diabetes 26. Soft foods can be introduced between: - ANSWER 4-6 months of age 27. Respiratory Condition Diet - ANSWER High protein, High iron, High vitamin c 28. High-Cholesterol Diet - ANSWER Increasing soluble fiber = will decrease LDL & triglyceride levels via stool, Eat fish twice a week to lower LDL levels, Limit red meat intake, 29. Toddlers and Preschoolers - ANSWER 1800 cal/day, engage picky eaters in meal prep process 30. 1lb equals - ANSWER 3500 Cal 31. 1st trimester cal increase - ANSWER No change 32. 2nd trimester calorie increase - ANSWER +300 kcal/day 33. 3rd trimester calorie increase - ANSWER +500 kcal/day 34. Celiac Disease - ANSWER Definition: autoimmune disorder due to gluten sensitivity Deficency : calcium, iron fiber and Vit B Foods to avoid : (ROW) Rhye, Oats, Wheat and Barley Food sources: Ice cream, malted milk, prepared puddings, what grains, rhye and oats. 35. Cholecystitis diet - ANSWER Small frequent meals to avoid flare ups. GB removal surgery might need to limit fats. 36. Glomerulonephritis Diet - ANSWER No major diet changes; monitor I & O status. 37. Kidney Disease Diet - ANSWER Prescribed control: protein, sodium, phosphorus , calcium, potassium and fluids. Potential modification: Fiber, cholesterol and fat On hemodialysis: More restrictive protein and fluid and if deficient add specific nutrients. 38. Osteoporosis Diet - ANSWER Importance: Healthy bone development Nutrients: Protein, Ca, P, Cu,Mg, Mn, P, Zn, Vit CDK 39. Hyperthyroidsm Diet - ANSWER Low iodine foods. Iron sources: Greens, Lentils,Nuts/Grains,Poultry and Red meat Selenium sources: Zinc sources: Calcium and Vit D : Healthy Fats : 40. The nurse is teaching a client who has iron-deficiency anemia about foods the client needs to include in the diet. The nurse determines that the client understands the dietary modifications if which items are selected from the menu? 1. Nuts and milk 2. Coffee and tea 3. Cooked rolled oats and fish 4. Oranges and dark green leafy vegetables - ANSWER Dark green leafy vegetables are a good source of iron, and oranges are a good source of vitamin C, which enhances iron absorption. All other options are not food sources that are high in iron and vitamin C. 41. The nurse is planning to teach a client with malabsorption syndrome about the necessity of following a low-fat diet. The nurse develops a list of high fat foods to avoid and would include which food items on the list? Select all that apply. 1. Oranges 2. Broccoli 3. Margarine 4. Cream cheese 5. Luncheon meats 6. Broiled haddock - ANSWER Margarine, cream cheese, and luncheon meats are high-fat foods. 42. The nurse instructs a client with chronic kidney disease who is receiving hemodialysis about dietary modifications. The nurse determines that the client understands these dietary modifications if the client selects which items from the dietary menu? 1. Cream of wheat, blueberries, coffee 2. Sausage and eggs, banana, orange juice 3. Bacon, cantaloupe melon, tomato juice 4. Cured pork, grits, strawberries, orange juice - ANSWER The diet for a client with chronic kidney disease who is receiving hemodialysis should include controlled amounts of sodium, phosphorus, calcium, potassium, and fluids 43. The nurse is conducting a dietary assessment on a client who is on a vegan diet. The nurse plans to provide dietary teaching and would focus on foods high in which vitamin that may be lacking in a vegan diet? 1. Vitamin A 2. Vitamin B12 3. Vitamin C 4. Vitamin E - ANSWER Vitamin B12 44. A postoperative client has been placed on a clear liquid diet. The nurse would provide the client with which items that are allowed to be consumed on this diet? Select all that apply. 1. Broth 2. Coffee 3. Gelatin 4. Pudding 5. Vegetable juice 6. Pureed vegetables - ANSWER Broth 2. Coffee 3. Gelatin 45. The nurse is preparing to instruct a client with hypertension on the importance of choosing foods low in sodium. The nurse would plan to teach the client to limit intake of which food? 1. Apples 2. Bananas 3. Smoked salami 4. Steamed vegetables - ANSWER Smoked salami 46. A client who is recovering from surgery has been advanced from a clear liquid diet to a full liquid diet. The client is looking forward to the diet change because they have been "bored" with the clear liquid diet. The nurse would prepare to offer which full liquid item to the client? 1. Tea 2. Gelatin 3. Custard 4. Ice pop - ANSWER Custard 47. A client is recovering from abdominal surgery and has a large abdominal wound. The nurse would encourage the client to eat which food item that is naturally high in vitamin C to promote wound healing? 1. Milk 2. Oranges 3. Bananas 4. Chicken - ANSWER Oranges 48. The nurse is caring for a client with cirrhosis of the liver. To minimize the effects of the disorder, the nurse teaches the client about foods that are high in thiamine. The nurse determines that the client has the best understanding of the dietary measures to follow if the client states an intention to increase the intake of which food? 1. Milk 2. Chicken 3. Broccoli 4. Legumes - ANSWER Thiamine is present in a variety of foods of plant and animal origin. Legumes are especially rich in this vitamin. Other good food sources include nuts, whole-grain cereals, and pork.