WGU D440 HEALTH AND WELLNESS THROUGH

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WGU D440 HEALTH AND WELLNESS THROUGH

NUTRITIONAL SCIENCE EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Soluble fiber

Answer:

A type of fiber that can help lower blood cholesterol levels.

Question 2: Estimated energy requirement

Answer:

Guidelines for daily energy intake based on age, sex, height, weight, and physical activity.

Question 3: Sunflowerloil

Answer:

Most abundant source of polyunsatu fats.Question 4: In a well-nourished person, which anatomical structure holds a 12 to 48-hour reserve of glycogen, a source of stored energy?

Answer:

Muscle, Liver

Question 5: Carbohydrate absorption

Answer:

Carbohydrates must be broken down into monosaccharides before they can be absorbed into circulation.

Question 6: Functions of eicosanoids

Answer:

Blood clotting, blood pressure regulation, messengers for the CNS, inflammatory response.

Question 7: Chylomicron

Answer:

All lipoprotein formed in the intestine to transport fat to the liver via the lymphatic system.

Question 8: Digestion

Answer:

When I put food in my mouth, digestion is stimulated.

Question 9: Predictive formula reliability

Answer:

Factors that can affect the accuracy of predictions made by formulas, such as disease state and age.

Question 10: Classification of carbohydrates

Answer:

The categorization of carbohydrates based on their structure and function.

Question 11: Basis of MyPlate food guidelines

Answer:

Recommendations designed to help Americans make better food choices

Question 12: Hormone levels

Answer:

The concentration of hormones in the body that can influence various physiological functions.

Question 13: Bile after emulsifying fat

Answer:

It is reabsorbed and returned to the liver for reuse.

Question 14: Body temperature regulation

Answer:

The ability of the body to maintain its internal temperature within a certain range.

Question 15: Bilelsalts

Answer:

Substance that acts as an emulsifier.Question 16: Which are the preferred reference values for evaluating diets in healthy people?

Answer:

Dietary reference intakes

Question 17: Lingualllipase

Answer:

Substance secreted by the Ebner glands.

Question 18: Current patterns of consumption

Answer:

Current trends and habits regarding food intake.

Question 19: Incorrect statement about glycemic index (GI)

Answer:

It is the same for every person.

Question 20: Type of fat remaining in meat

Answer:

Invisible.

Question 21: Food sources contributing to dental caries

Answer:

Fruits drinks, Sports drinks, Ready-to-eat cereals.

Question 22: Binding bile acids

Answer:

The mechanism by which soluble fiber lowers cholesterol levels.

Question 23: Source of soluble fiber

Answer:

Legumes.

Question 24: Mayonnaise

Answer:

High in fat and recommended in small portions only.

Question 25: Household with the highest risk for food insecurity

Answer:

All household with children

Question 26: Emulsifier

Answer:

Component that helps split large fat globules into smaller particles.

Question 27: Satu and trans fats

Answer:

Types of fat that raise blood levels of total cholesterol and low-density lipoprotein (LDL) cholesterol.

Question 28: Congenital hypothyroidism

Answer:

A metabolic condition present at birth that affects thyroid function.