WGU nutrition C787 Exam 100% Correct!
Function of fluids - ANSWERSProvide shape and rigidity to cells, regulate body temp, lubrication, solvent,
homeostasis
More function of fluids - ANSWERSCushion body tissues, transports nutrients and waste, source of trace
mineral, chemical reactions
hypothalamus - ANSWERSControls thirst
Thirst triggers - ANSWERSSodium and solute levels increase in blood
Sources of fluid intake - ANSWERSsolid food and fluids, even coffee and energy drinks, though they are
not necessarily healthy. Still of form of fluid intake.
6 classes of nutrients - ANSWERScarbs, proteins, fat/lipids, vitamins, minerals, water
Tolerable upper intake level - ANSWERSthe 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 - ANSWERShalf fruit and veggies (more veggies); half protein and grains (more grains); dairy on
the side
sources of up-to-date nutrtion - ANSWERSCDC, National institute of health
Social triggers for eating - ANSWERSlearned and environmental e.g social gatherings
how pepsin is activated - ANSWERSpepsinogen secreted by stomach mucosa, activated by HCl in
stomach
, Pancreatic proteases - ANSWERSActive in small intestine. Amino acid absorption and final breakdown
into smallest components.
2 trigger foods for GERD - ANSWERScoffee and tomato
typical manifestation of GERD - ANSWERSchest or back pain when lying down after meal
Safe food for celiac disease - ANSWERSRice; no wheat, rye, or barley.
Macronutrients - ANSWERSCarbs, fats, proteins
Glucagon - ANSWERShormone secreted by pancreas that causes the liver to convert stored glycogen into
glucose when blood glucose falls too low.
sucrose - ANSWERSglucose + fructose
lactose - ANSWERSglucose + galactose
maltose - ANSWERSglucose + glucose
AMDR for carbs, proteins, and fats - ANSWERShalf of daily calories should be from carbs, 10-35 % from
protein, 20-35% from fat.
fiber recommendation - ANSWERS14 g per 1000 kcal daily
whole grain intake - ANSWERShalf of all grain products should be whole grain
complex carbs - ANSWERSlong polysaccharides
Function of fluids - ANSWERSProvide shape and rigidity to cells, regulate body temp, lubrication, solvent,
homeostasis
More function of fluids - ANSWERSCushion body tissues, transports nutrients and waste, source of trace
mineral, chemical reactions
hypothalamus - ANSWERSControls thirst
Thirst triggers - ANSWERSSodium and solute levels increase in blood
Sources of fluid intake - ANSWERSsolid food and fluids, even coffee and energy drinks, though they are
not necessarily healthy. Still of form of fluid intake.
6 classes of nutrients - ANSWERScarbs, proteins, fat/lipids, vitamins, minerals, water
Tolerable upper intake level - ANSWERSthe 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 - ANSWERShalf fruit and veggies (more veggies); half protein and grains (more grains); dairy on
the side
sources of up-to-date nutrtion - ANSWERSCDC, National institute of health
Social triggers for eating - ANSWERSlearned and environmental e.g social gatherings
how pepsin is activated - ANSWERSpepsinogen secreted by stomach mucosa, activated by HCl in
stomach
, Pancreatic proteases - ANSWERSActive in small intestine. Amino acid absorption and final breakdown
into smallest components.
2 trigger foods for GERD - ANSWERScoffee and tomato
typical manifestation of GERD - ANSWERSchest or back pain when lying down after meal
Safe food for celiac disease - ANSWERSRice; no wheat, rye, or barley.
Macronutrients - ANSWERSCarbs, fats, proteins
Glucagon - ANSWERShormone secreted by pancreas that causes the liver to convert stored glycogen into
glucose when blood glucose falls too low.
sucrose - ANSWERSglucose + fructose
lactose - ANSWERSglucose + galactose
maltose - ANSWERSglucose + glucose
AMDR for carbs, proteins, and fats - ANSWERShalf of daily calories should be from carbs, 10-35 % from
protein, 20-35% from fat.
fiber recommendation - ANSWERS14 g per 1000 kcal daily
whole grain intake - ANSWERShalf of all grain products should be whole grain
complex carbs - ANSWERSlong polysaccharides
