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NUTRITION NBNSC Certified Nutrition Support Clinician (CCN) Sample Questions:

1. The diabetes diagnostic test that is an integrated measure of long-term mean glycemia is which of the following?

A) random blood glucose test
B) fasting plasma glucose
C) glycated serum protein
D) hemoglobin A1C

2. When pureeing food, what happens to the volume of fruits and vegetables?

A) Increases.
B) Stays the same.
C) Doubles.
D) Decreases.

3. Pectin and mucilage are soluble in water and form a gel that helps provide bulk for the intestines. They are useful because:

A) they bind to cholesterol and reduce the amount that can be absorbed by the blood
B) edible thickening agent
C) A and C
D) they are not soluble

4. In addition to nutrition diagnostic terms for identifying and labeling nutrition problems, there is a nutrition diagnosis reference sheet for each nutrition diagnosis. Each reference sheet gives all of the following except:

A) the nutrition diagnosis label
B) lists signs and symptoms
C) does not list signs or symptoms
D) defines the nutrition diagnosis

5. Since diet has been implicated as a factor in heart disease, stroke, birth defects and cancer, which of the following are allowed as health claims on labels?

A) folic acid and neural tube defects
B) all of the above
C) calcium and osteoporosis
D) sodium and hypertension

Solutions: