WGU C787 HEALTH & WELLNESS THROUGH NUTRITIONAL SCIENCE EXAM
QUESTIONS AND ANSWERS GRADED A+ LATEST UPDATE.
1. Which of the following is used when there is not enough evidence to
establish a set level of intake?
a. UL
b. EAR
c. AI
d. DRI: c. AI
Adequate Intake (AI): established when evidence is insufficient to develop an RDA
and is set at a level assumed to ensure nutritional adequacy.
2. When explaining the MyPlate Method to your diabetic patient which recom-
mendation would you make regarding the intake of fruits and vegetables?
a. Eat only pureed fruit
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,b. Stick to eating the same type of vegetables
c. You should eat more fruit than vegetables
d. Roughly a ¼ of your plate should be vegetables: d. Roughly a ¼ of your plate
should be vegetables
Using the MyPlate dietary guidelines, roughly 1/4 of your intake should consist of a
variety of vegetables. Vegetables are nutrient dense with a low glycemic index, high
fiber, and varied micronutrients.
3. Which of the following daily intake of calcium would your recommend for a
30 year old female?
a. 1000 mg/day
b. 1200 mg/day
c. 1300 mg/day
d. 1500 mg/day: a. 1000 mg/day
An adult female should obtain 1000 mg/day of calcium
4. Which of the following is not considered a whole grain food?
a. whole wheat bread
b. brown rice
c. pasta
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,d. oatmeal
e. popcorn: c. pasta
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, 5. When working with an overweight adult patient which of the following would
you not recommend?
a. Encourage regular physical activity
b. Make realistic weight loss goals
c. Encourage short-term diet changes to "jump start" weight loss
d. Add whole grain foods to the diet: c. Encourage short-term diet changes to
"jump start" weight loss
*whole grains are encouraged to add fiber, micronutrients and satiety
6. When discussing with your patient the primary diseases associated with
a poor diet and lifestyle, which of the following would be considered a sec-
ondary prevention strategy?
a. Discussing a cardiac rehabilitation diet
b. Encouraging patient to have cholesterol checked
c. Encouraging patient to exercise regularly
d. Providing information on reading food labels
e. Attending a diabetes support group: b. Encouraging patient to have cholesterol
checked
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QUESTIONS AND ANSWERS GRADED A+ LATEST UPDATE.
1. Which of the following is used when there is not enough evidence to
establish a set level of intake?
a. UL
b. EAR
c. AI
d. DRI: c. AI
Adequate Intake (AI): established when evidence is insufficient to develop an RDA
and is set at a level assumed to ensure nutritional adequacy.
2. When explaining the MyPlate Method to your diabetic patient which recom-
mendation would you make regarding the intake of fruits and vegetables?
a. Eat only pureed fruit
1/
145
,b. Stick to eating the same type of vegetables
c. You should eat more fruit than vegetables
d. Roughly a ¼ of your plate should be vegetables: d. Roughly a ¼ of your plate
should be vegetables
Using the MyPlate dietary guidelines, roughly 1/4 of your intake should consist of a
variety of vegetables. Vegetables are nutrient dense with a low glycemic index, high
fiber, and varied micronutrients.
3. Which of the following daily intake of calcium would your recommend for a
30 year old female?
a. 1000 mg/day
b. 1200 mg/day
c. 1300 mg/day
d. 1500 mg/day: a. 1000 mg/day
An adult female should obtain 1000 mg/day of calcium
4. Which of the following is not considered a whole grain food?
a. whole wheat bread
b. brown rice
c. pasta
2/
145
,d. oatmeal
e. popcorn: c. pasta
3/
145
, 5. When working with an overweight adult patient which of the following would
you not recommend?
a. Encourage regular physical activity
b. Make realistic weight loss goals
c. Encourage short-term diet changes to "jump start" weight loss
d. Add whole grain foods to the diet: c. Encourage short-term diet changes to
"jump start" weight loss
*whole grains are encouraged to add fiber, micronutrients and satiety
6. When discussing with your patient the primary diseases associated with
a poor diet and lifestyle, which of the following would be considered a sec-
ondary prevention strategy?
a. Discussing a cardiac rehabilitation diet
b. Encouraging patient to have cholesterol checked
c. Encouraging patient to exercise regularly
d. Providing information on reading food labels
e. Attending a diabetes support group: b. Encouraging patient to have cholesterol
checked
4/
145
