WGU D440 Health and Wellness Through Nutritional
Science Study Guide 2026 | Complete Review | Graded A+
1. The nurse is updating teaching material to match the 2010 dietary reference
intakes (DRIs). Which nutrients were increased to promote bone health?
Antioxidants and fiber
Calcium and vitamin D
Macronutrients
Electrolytes and water
2. What is the name of the dietary reference intake panel that assesses both the
benefits and hazards of nutrient consumption?
The World Health Organization
The Institute of Medicine
The Food and Nutrition Board
The Dietary Guidelines Advisory Committee
3. Describe why whole fruits like oranges are generally more nutrient-dense
compared to fruit juices or processed fruit products.
Processed fruit products retain all the nutrients of the original fruit.
Whole fruits like oranges contain more fiber and fewer added
sugars than juices or processed products.
Fruit juices have more vitamins than whole fruits.
Oranges have less water content than orange juice.
,4. Which of the following is the BEST source for current scientifically based
research on nutrition and weight management?
Peer-reviewed professional journals
Healthful recipe books written by chefs
Health and fitness magazines
Textbooks used in higher education
5. Discuss why calcium is a critical nutrient for aging populations and how it
contributes to their health.
Calcium is critical for maintaining bone health and preventing
osteoporosis in aging populations.
Calcium is primarily important for energy production in older adults.
Calcium helps in the synthesis of proteins in aging populations.
Calcium is essential for the absorption of carbohydrates in older
adults.
6. Describe the purpose of Dietary Reference Intakes (DRIs) in nutritional
science.
DRIs focus solely on caloric intake for weight management.
DRIs provide a set of reference values for nutrient intake to help
assess and plan diets for healthy individuals.
DRIs are used to evaluate the safety of food additives.
DRIs are guidelines for physical activity levels in populations.
7. What are the four key components used by MyPlate to develop a
personalized food plan?
, Sex, health status, dietary restrictions, and activity level
Age, sex, activity level, and health status
Age, weight, dietary preferences, and activity level
Height, weight, dietary preferences, and health status
8. What is one key component included in the MyPlate recommendations aside
from serving sizes?
Caloric intake
Meal timing
Food variety
Nutrient density
9. What is one specific tip provided by 'Choose MyPlate' for creating a
balanced plate?
Increase your consumption of sugary drinks.
Avoid eating any dairy products.
Fill half your plate with fruits and vegetables.
Limit your intake of whole grains.
10. Describe the significance of the recommended dietary allowances (RDAs) in
nutritional science.
RDAs are only applicable to children and adolescents.
RDAs are used to determine food prices in the market.
RDAs provide guidelines for nutrient intake to prevent deficiencies
and promote health.
RDAs are recommendations for physical activity levels.
Science Study Guide 2026 | Complete Review | Graded A+
1. The nurse is updating teaching material to match the 2010 dietary reference
intakes (DRIs). Which nutrients were increased to promote bone health?
Antioxidants and fiber
Calcium and vitamin D
Macronutrients
Electrolytes and water
2. What is the name of the dietary reference intake panel that assesses both the
benefits and hazards of nutrient consumption?
The World Health Organization
The Institute of Medicine
The Food and Nutrition Board
The Dietary Guidelines Advisory Committee
3. Describe why whole fruits like oranges are generally more nutrient-dense
compared to fruit juices or processed fruit products.
Processed fruit products retain all the nutrients of the original fruit.
Whole fruits like oranges contain more fiber and fewer added
sugars than juices or processed products.
Fruit juices have more vitamins than whole fruits.
Oranges have less water content than orange juice.
,4. Which of the following is the BEST source for current scientifically based
research on nutrition and weight management?
Peer-reviewed professional journals
Healthful recipe books written by chefs
Health and fitness magazines
Textbooks used in higher education
5. Discuss why calcium is a critical nutrient for aging populations and how it
contributes to their health.
Calcium is critical for maintaining bone health and preventing
osteoporosis in aging populations.
Calcium is primarily important for energy production in older adults.
Calcium helps in the synthesis of proteins in aging populations.
Calcium is essential for the absorption of carbohydrates in older
adults.
6. Describe the purpose of Dietary Reference Intakes (DRIs) in nutritional
science.
DRIs focus solely on caloric intake for weight management.
DRIs provide a set of reference values for nutrient intake to help
assess and plan diets for healthy individuals.
DRIs are used to evaluate the safety of food additives.
DRIs are guidelines for physical activity levels in populations.
7. What are the four key components used by MyPlate to develop a
personalized food plan?
, Sex, health status, dietary restrictions, and activity level
Age, sex, activity level, and health status
Age, weight, dietary preferences, and activity level
Height, weight, dietary preferences, and health status
8. What is one key component included in the MyPlate recommendations aside
from serving sizes?
Caloric intake
Meal timing
Food variety
Nutrient density
9. What is one specific tip provided by 'Choose MyPlate' for creating a
balanced plate?
Increase your consumption of sugary drinks.
Avoid eating any dairy products.
Fill half your plate with fruits and vegetables.
Limit your intake of whole grains.
10. Describe the significance of the recommended dietary allowances (RDAs) in
nutritional science.
RDAs are only applicable to children and adolescents.
RDAs are used to determine food prices in the market.
RDAs provide guidelines for nutrient intake to prevent deficiencies
and promote health.
RDAs are recommendations for physical activity levels.
