Health-Fitness-and-Wellness Exam Dumps - WGU Health, Fitness, and Wellness (HIO1)

Cross-contamination happens when harmful microorganisms (often from raw meat, poultry, seafood, or eggs) transfer to ready-to-eat foods such as fruits, vegetables, or cooked items. A highly effective prevention method isusing different cutting boards for meat and produce (A). This practice prevents raw juices or residue—potentially containing bacteria—from contacting foods that may not be cooked afterward. It’s especially important because many produce items are eaten raw, so any bacteria transferred onto them can be consumed.

While optionsBandCmay help organization or cooking efficiency, they are not as direct or comprehensive for preventing cross-contamination during food preparation. Storing food in separate freezer containers can reduce mixing and mess, but cross-contamination most commonly occurs duringprep on counters, boards, knives, and hands. Cooking foods in different pots and pans can help, yet bacteria are often transferred before foods reach the heat of cooking, and shared utensils or surfaces can still spread contaminants.

OptionD(rinsing produce) can reduce dirt and some surface contamination, but it does not address the main cross-contamination pathway from raw meat to produce via cutting boards and utensils. Also, rinsing cannot be relied on to remove all harmful microorganisms once contamination occurs. Using separate boards—along with washing knives, counters, and hands with soap and warm water after handling raw animal products—is a cornerstone safety habit taught in health and nutrition education.

In short,separating raw and ready-to-eat foods at the cutting board levelis one of the most effective, simple, and consistent ways to reduce food-borne illness risk.

Caloriesare the standard unit used to describe theamount of energy provided by food and drinks, so optionBis correct. In nutrition education, calories represent how much potential energy the body can obtain from what you eat. Your body uses this energy to power essential functions such as breathing, circulation, maintaining body temperature, repairing tissues, and supporting movement and exercise.

Calories primarily come from macronutrients:carbohydrates, fats, and proteins(and also alcohol). Each macronutrient contributes a certain amount of energy per gram, and the total calorie content of a food depends on how much of these macronutrients it contains. When energy intake from calories matches energy needs, body weight tends to stay stable. When intake is consistently higher than needs, excess energy is stored (often as body fat). When intake is consistently lower than needs, the body draws on stored energy, which can lead to weight loss.

The other options are related concepts but don’t mean “energy amount.” Anutrientis a broad term for substances the body needs for health (including carbohydrates, fats, proteins, vitamins, minerals, and water). Not all nutrients provide energy—vitamins and minerals, for example, support body processes but do not supply calories.Vitaminsare micronutrients required in small amounts for functions like immunity, vision, and energy metabolism, but they are not a direct measure of energy.Metabolismrefers to the body’s chemical processes that convert food into energy and building blocks; it describes the process, not the unit of energy.

For fitness and health, focusing on both calorie balance and nutrient quality is important—choosing nutrient-dense foods helps support performance, recovery, and long-term wellness.

For lowering future cardiovascular risk—especially with afamily history of heart disease—the most consistently recommended exercise foundation ismoderate-intensity aerobic activity performed regularly throughout the week. The American Heart Association (AHA) advises adults to getat least 150 minutes per week of moderate-intensity aerobic activity(or 75 minutes vigorous, or a combination), preferably spread across the week. A very practical way to meet that goal is about30 minutes on 5 days per week, which aligns closely with “four to five times per week.”

Moderate-intensity aerobic exercise includes brisk walking, cycling at an easy-to-moderate pace, swimming, or dancing—activities that raise the heart rate and breathing while still allowing conversation (the “talk test”). These workouts improvecardiorespiratory fitness, help manageblood pressure, supporthealthy cholesterol patterns, improveinsulin sensitivity, and assist with weight management—key protective factors for heart health.

The other options are valuable but are not the primary AHA approach for reducing heart-disease risk in an otherwise healthy person. Stretching supports mobility and comfort, but it does not provide the same cardiovascular conditioning. Meditation can reduce stress and may support heart health indirectly, but it is not a substitute for aerobic conditioning. Strength training is important and is also recommended by the AHA (typicallyat least 2 days per week), but on its own it does not replace aerobic activity as the main strategy for cardiovascular risk reduction.

So, the best single choice ismoderate-intensity aerobic exercise four to five times per week, ideally combined with some resistance training across the week for a complete heart-healthy routine.

Fever, headache, and neck stiffness are classic warning signs associated withmeningitis, an inflammation of the meninges—the protective membranes covering the brain and spinal cord. This symptom combination is considered medically significant because meningitis can develop quickly and may become life-threatening without prompt evaluation and treatment. In many health education materials, the “triad” offever + severe headache + stiff neckis strongly linked to meningitis, sometimes accompanied by sensitivity to light (photophobia), nausea/vomiting, confusion, or a rash (more common in certain bacterial types).

Meningitis can be caused byviruses(often milder and self-limited) orbacteria(more severe and requiring urgent antibiotics). Because bacterial meningitis can progress rapidly, the correct health and wellness guidance is to seek immediate medical care when these symptoms appear together—especially if symptoms are sudden, intense, or worsening.

The other options do not best match the symptom pattern.Hepatitisprimarily affects the liver and is more commonly associated with fatigue, abdominal pain, nausea, dark urine, and jaundice rather than neck stiffness. Anulcer(stomach or duodenal) usually causes burning abdominal pain, indigestion, or nausea, not stiff neck and fever as key features.Asthmais a respiratory condition characterized by wheezing, chest tightness, coughing, and shortness of breath; it does not typically present with neck stiffness and fever.

From a wellness education perspective, prevention strategies include vaccination where appropriate (e.g., meningococcal vaccines), practicing good hygiene to reduce spread of infections, and understanding when symptoms require urgent medical attention. Recognizing meningitis symptoms early is crucial because timely assessment and treatment can significantly improve outcomes.