Practice questions
Topic 5: Nutrition Care
5.01 – Conduct Nutrition Assessment
5.02 – Determine Nutrition Diagnosis
5.03 – Plan Nutrition Intervention(s)
5.04 – Implement Nutrition Intervention(s)
5.05 – Monitor Nutrition Intervention(s) and Evaluate Achievement of Nutrition Goals
5. Nutrition Care (25.5% of exam – 47 questions)
Q1. A client reports a 10 lb unintentional weight loss over 1 month. What additional information is most important to determine nutrition risk?
A. Current BMI
B. Food preferences
C. Physical activity level
D. % weight change over time
Correct Answer: D
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.01 – Conduct nutrition assessment
Rationale:
D determines the clinical relevance of the weight loss using validated criteria.
A provides context but not urgency.
B and C are helpful later but don’t establish risk.
Q2. A client with heart failure is referred for nutrition assessment. Which parameter is most affected by fluid retention?
A. Hemoglobin
B. Serum sodium
C. BMI
D. Triceps skinfold thickness
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 5.01 – Conduct nutrition assessment
Rationale:
C may appear falsely elevated or normal due to edema.
A and B may be altered but not directly misleading.
D is less sensitive to fluid status.
Q3. A dietitian wants to assess dietary intake in a client with cognitive decline. What is the most appropriate method?
A. 3-day food record
B. 24-hour recall with caregiver input
C. Food frequency questionnaire
D. Online diet tracking app
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 5.01 – Conduct nutrition assessment
Rationale:
B ensures accuracy and detail with support.
A and D require memory and tech literacy.
C gives general trends but lacks precision.
Q4. Which factor is most likely to affect serum albumin in an acutely ill client?
A. Hydration status
B. Dietary protein intake
C. Age
D. Inflammation
Correct Answer: D
Cognitive Level: Demonstrate Broad Knowledge
Competency: 5.01 – Conduct nutrition assessment
Rationale:
D suppresses albumin synthesis regardless of intake.
A has minimal impact.
B is often incorrectly assumed.
C affects reference ranges but not primary cause.
Q5. A client with diabetes is asked to complete a food recall. What should the dietitian focus on to assess glycemic impact?
A. Total calories consumed
B. Timing and type of carbohydrate
C. Amount of fat in meals
D. Use of artificial sweeteners
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.01 – Conduct nutrition assessment
Rationale:
B is most relevant to glucose management.
A gives energy data but not glycemic info.
C and D may influence outcomes but are secondary.
Q6. A new client is experiencing early satiety. Which physical exam finding would support delayed gastric emptying?
A. Hypoactive bowel sounds
B. Presence of ascites
C. Abdominal distention and tenderness
D. Residual food in the stomach on enteral assessment
Correct Answer: D
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.01 – Conduct nutrition assessment
Rationale:
D confirms gastric retention, common in gastroparesis.
A may suggest ileus but not satiety.
B and C are non-specific.
Q7. What is the most appropriate screening tool for identifying malnutrition risk in hospitalized adults?
A. Food frequency questionnaire
B. Subjective Global Assessment
C. Malnutrition Screening Tool (MST)
D. Waist circumference
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 5.01 – Conduct nutrition assessment
Rationale:
C is validated for quick screening in hospitals.
A and D are not risk tools.
B is for full assessment, not screening.
Q8. A dietitian assesses a frail older adult with reduced appetite. Which finding best confirms risk for sarcopenia?
A. Low BMI
B. Reduced grip strength
C. Decreased fat intake
D. Serum albumin < 35 g/L
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 5.01 – Conduct nutrition assessment
Rationale:
B is a validated indicator of muscle function.
A and D are less specific.
C is not a direct measure.
Q9. During a nutrition assessment, a client shares that they eat one large meal per day due to financial concerns. What is the most appropriate next step?
A. Recommend small frequent meals
B. Refer to a social worker or food access resources
C. Encourage high-calorie shakes
D. Instruct the client to track intake
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.01 – Conduct nutrition assessment
Rationale:
B addresses root cause (food insecurity).
A and C offer short-term solutions.
D provides info but doesn’t support needs.
Q10. A client with a history of alcoholism is at risk of refeeding syndrome. Which lab value is most critical to monitor?
A. Calcium
B. Glucose
C. Potassium
D. Magnesium
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 5.01 – Conduct nutrition assessment
Rationale:
C drops rapidly in refeeding.
D is also important but not primary.
A and B are supportive but not key indicator.
Q11. A pregnant client asks whether she should increase her protein intake. What is the best first step?
A. Recommend 1.2 g/kg protein
B. Provide a general prenatal meal plan
C. Assess her current intake
D. Refer to a prenatal class
Correct Answer: C
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.01 – Conduct nutrition assessment
Rationale:
C ensures individualized care.
A may be inappropriate based on weight or trimester.
B and D provide info but not tailored care.
Q12. Which biochemical marker best reflects short-term protein status?
A. Prealbumin
B. Serum calcium
C. Hemoglobin
D. Creatinine
Correct Answer: A
Cognitive Level: Demonstrate Broad Knowledge
Competency: 5.01 – Conduct nutrition assessment
Rationale:
A has a short half-life.
B and C do not reflect protein.
D reflects kidney and muscle, not intake.
Q13. Which tool is best for assessing dietary diversity in population-level studies?
A. 24-hour recall
B. Household food insecurity module
C. Food frequency questionnaire
D. Waist circumference
Correct Answer: C
Cognitive Level: Demonstrate Broad Knowledge
Competency: 5.01 – Conduct nutrition assessment
Rationale:
C captures variety across food groups.
A is short-term.
B assesses access, not variety.
D is anthropometric.
Q14. A client reports early fullness and bloating. Which part of the nutrition assessment is most relevant?
A. Blood glucose levels
B. Waist-to-hip ratio
C. GI symptoms and bowel patterns
D. Sleep patterns
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 5.01 – Conduct nutrition assessment
Rationale:
C identifies red flags or functional GI concerns.
A, B, and D are less directly related.
Q15. Which of the following is a limitation of using BMI in assessment?
A. It overestimates obesity in older adults
B. It is not linked to health outcomes
C. It accounts for muscle mass
D. It includes waist circumference
Correct Answer: A
Cognitive Level: Demonstrate Comprehension
Competency: 5.01 – Conduct nutrition assessment
Rationale:
A reflects reduced lean mass in aging.
B is incorrect—BMI is associated with outcomes.
C and D are false—BMI doesn’t include them.
Q16. Which measure would most accurately assess fluid status in a dialysis patient?
A. Serum sodium
B. Edema presence and weight change
C. BMI
D. Waist circumference
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 5.01 – Conduct nutrition assessment
Rationale:
B tracks fluid shifts effectively.
A is less reliable.
C and D are not fluid-specific.
Q17. A client with Crohn’s disease reports 4–5 loose stools daily. What is the most appropriate lab to review?
A. Serum B12
B. Hemoglobin A1c
C. Albumin
D. Total cholesterol
Correct Answer: A
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.01 – Conduct nutrition assessment
Rationale:
A reflects ileal absorption, often affected in Crohn’s.
B is unrelated.
C is nonspecific.
D is irrelevant in this context.
Q18. A client with Parkinson’s disease has lost 12% of body weight in 3 months, eats <50% of meals, and reports fatigue with chewing. What is the most appropriate nutrition diagnosis?
A. Inadequate energy intake
B. Involuntary weight loss
C. Altered GI function
D. Inappropriate food choices
Correct Answer: A
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.02 – Determine nutrition diagnosis
Rationale:
A reflects the primary cause of risk and guides intervention.
B is a sign, not the root issue.
C is unrelated to chewing/fatigue.
D is not supported by the data.
Q19. A dietitian is working with a client who eats mostly fast food due to a lack of cooking skills. What is the most appropriate nutrition diagnosis?
A. Disordered eating pattern
B. Knowledge deficit
C. Self-feeding difficulty
D. Limited access to food
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 5.02 – Determine nutrition diagnosis
Rationale:
B targets the underlying skill barrier.
A implies psychological or behavioral patterns.
C applies to physical disability.
D is not indicated.
Q20. A client with type 2 diabetes has elevated A1c and reports inconsistent carb intake. What diagnosis best reflects the dietitian’s findings?
A. Inadequate protein intake
B. Excessive energy intake
C. Inconsistent carbohydrate intake
D. Food-medication interaction risk
Correct Answer: C
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.02 – Determine nutrition diagnosis
Rationale:
C directly contributes to poor glycemic control.
A is not noted.
B is not assessed.
D is not the focus here.
Q21. A client recently discharged from hospital is eating <50% of estimated needs due to early satiety. What nutrition diagnosis should the dietitian prioritize?
A. Inadequate oral intake
B. Food and nutrition-related knowledge deficit
C. Predicted suboptimal nutrient absorption
D. Disordered eating pattern
Correct Answer: A
Cognitive Level: Demonstrate Comprehension
Competency: 5.02 – Determine nutrition diagnosis
Rationale:
A is directly supported by intake data and impacts status.
B, C, and D are not the central issue here.
Q22. A client presents with constipation after switching to a low-residue diet for a GI procedure. What is the best nutrition diagnosis?
A. Altered GI function
B. Inadequate fiber intake
C. Swallowing difficulty
D. Limited food access
Correct Answer: B
Cognitive Level: Demonstrate Broad Knowledge
Competency: 5.02 – Determine nutrition diagnosis
Rationale:
B reflects the clear dietary cause.
A is too broad.
C and D are unrelated.
Q23. A client with newly diagnosed celiac disease needs a gluten-free meal plan. What should the dietitian do first?
A. Provide a list of gluten-free grains
B. Review the client’s current food habits and knowledge
C. Refer to a celiac support group
D. Recommend gluten-free supplements
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
B ensures tailored and appropriate planning.
A is helpful but not the first step.
C is supportive but not central.
D may not be necessary.
Q24. A client with heart failure needs nutrition support but has fluid restrictions. What should be prioritized in the intervention plan?
A. Increase fiber intake
B. Ensure adequate protein within fluid limits
C. Recommend weight gain
D. Avoid carbohydrates
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
B maintains muscle mass and status under fluid constraints.
A and D are secondary.
C is not necessarily appropriate.
Q25. A client with lactose intolerance is concerned about calcium intake. What is the most appropriate intervention?
A. Recommend calcium supplements only
B. Eliminate all dairy
C. Introduce lactose-free dairy and calcium-fortified alternatives
D. Encourage high-protein intake
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
C maintains calcium intake while managing symptoms.
A may be appropriate later.
B is overly restrictive.
D is unrelated.
Q26. A teenager with obesity and insulin resistance is referred for nutrition counseling. What is the most appropriate focus of the intervention plan?
A. Encourage a very low-carb diet
B. Promote behavior change and balanced meals
C. Recommend skipping snacks
D. Refer for bariatric surgery
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
B supports long-term, sustainable change.
A may be too restrictive.
C contradicts stable blood sugar management.
D is premature.
Q27. A client recovering from major surgery has poor appetite. Which intervention is most appropriate to meet energy needs?
A. Encourage water with meals
B. Recommend low-fiber foods
C. Offer small, energy-dense meals and snacks
D. Increase dietary fiber
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
C helps meet needs despite limited intake.
A may reduce intake.
B and D are not relevant to the current concern.
Q28. A dietitian is planning nutrition education for a group of recent immigrants unfamiliar with Canadian food labels. What is the best approach?
A. Explain daily values using written handouts
B. Conduct a hands-on supermarket tour
C. Show a video on healthy eating
D. Refer to Canada’s Food Guide
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
B offers applied, visual learning.
A and C are more passive.
D is general and not specific to labels.
Q29. What is the best goal for a client starting a low-sodium diet?
A. Limit sodium to 4000 mg/day
B. Eliminate all processed foods
C. Reduce sodium to <2300 mg/day and read food labels
D. Focus on eating only fresh vegetables
Correct Answer: C
Cognitive Level: Demonstrate Broad Knowledge
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
C aligns with evidence-based guidelines and is measurable.
A is too high.
B and D are overly restrictive.
Q30. A client with chronic kidney disease requires potassium restriction. Which strategy is most appropriate?
A. Eliminate all fruits and vegetables
B. Provide a list of high- and low-potassium foods
C. Recommend a high-protein, high-sodium diet
D. Increase fiber to lower potassium
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
B allows for a balanced intake with informed choices.
A is unnecessarily restrictive.
C is incorrect.
D does not manage potassium directly.
Q31. A client with dysphagia is being discharged. What is the most important consideration in the nutrition intervention plan?
A. Ensure food is calorie-dense
B. Emphasize presentation of meals
C. Recommend appropriate texture-modified diet
D. Encourage fiber-rich meals
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
C prevents aspiration and meets safety needs.
A and B are secondary.
D may not be relevant.
Q32. A client is motivated to reduce cholesterol without medication. What is the best dietary intervention?
A. Eliminate all fats
B. Increase plant-based proteins and soluble fiber
C. Start a ketogenic diet
D. Avoid fruit due to sugar content
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
B is evidence-based for lipid management.
A is outdated.
C may raise LDL.
D is unnecessary.
Q33. What is the most appropriate intervention for an older adult with decreased thirst sensation?
A. Recommend fluid restriction
B. Encourage routine intake of fluids throughout the day
C. Provide a high-fiber diet
D. Offer electrolyte supplements
Correct Answer: B
Cognitive Level: Demonstrate Broad Knowledge
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
B addresses the age-related issue effectively.
A is harmful.
C and D are not specific to hydration.
Q34. (Case-Based) Planning Nutrition Interventions for a Client with COPD and Malnutrition
Scenario:
Mr. James, a 72-year-old male with chronic obstructive pulmonary disease (COPD), was recently discharged from hospital after an exacerbation. He has unintentionally lost 10% of his body weight over the past 3 months and reports early satiety, fatigue, and eating one meal per day. His BMI is 18.1 kg/m², and he lives alone on a fixed income.
Q34.1. What is the most appropriate initial nutrition goal for Mr. James?
A. Eliminate all sodium to reduce COPD symptoms
B. Increase oral intake to prevent further weight loss
C. Initiate a high-fiber diet to address constipation
D. Begin a ketogenic diet to improve respiratory function
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
B addresses the primary concern of malnutrition.
A and D are inappropriate or unsupported.
C is not the priority.
Q34.2. Which of the following interventions would be most effective to support Mr. James's intake?
A. Recommend large meals at dinner
B. Provide high-calorie, high-protein oral supplements between meals
C. Encourage fasting for appetite stimulation
D. Suggest a raw food diet
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
B helps boost energy/protein intake with low satiety impact.
A worsens satiety.
C and D are inappropriate.
Q34.3. Considering Mr. James’s limited income, which additional strategy should be included in the care plan?
A. Recommend delivery of pre-made meals from a private service
B. Refer to a community-based food program and teach low-cost meal prep
C. Advise purchasing high-end protein powders
D. Encourage Mr. James to skip breakfast to stretch meals
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
B is sustainable and tailored to socioeconomic needs.
A and C are cost barriers.
D worsens intake.
Q35. A client with diabetes agrees to begin carb counting. What should the dietitian do first to implement this intervention?
A. Provide a list of low-glycemic index foods
B. Refer to a diabetes support group
C. Teach portion sizes and carb values of common foods
D. Recommend a sugar-free diet
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 5.04 – Implement nutrition intervention(s)
Rationale:
C is the foundation of carb counting.
A may help later.
B is supplemental.
D is overly restrictive and outdated.
Q36. A dietitian recommends a high-calorie, high-protein diet to an underweight client with cancer. What is the most effective method to support implementation?
A. Offer a printed handout only
B. Provide practical examples and sample meal/snack ideas
C. Suggest skipping meals to increase hunger
D. Recommend raw food detox
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.04 – Implement nutrition intervention(s)
Rationale:
B supports realistic, achievable action.
A is too passive.
C and D are harmful or unsupported.
Q37. A client with end-stage renal disease is struggling with phosphorus control. The dietitian has already discussed sources of phosphorus. What should be done next?
A. Provide motivational interviewing to address barriers
B. Increase dietary fiber
C. Recommend increased dairy intake
D. Advise the client to ignore food labels
Correct Answer: A
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.04 – Implement nutrition intervention(s)
Rationale:
A supports behavioral change after education.
B and C contradict renal nutrition guidelines.
D undermines client knowledge.
Q38. A client requires a texture-modified diet and refuses puréed food. What is the best approach?
A. Discharge the client for non-compliance
B. Involve the client in selecting acceptable texture-modified options
C. Reinforce that puréed food is the only option
D. Switch to a regular diet to respect autonomy
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.04 – Implement nutrition intervention(s)
Rationale:
B balances safety and client-centered care.
A and C ignore client autonomy.
D risks aspiration.
Q39. A client has agreed to reduce sodium intake. Which action best supports implementation?
A. Review common high-sodium foods and label reading together
B. Provide a list of sodium-rich fast foods
C. Recommend avoiding salt at all costs
D. Ask the client to eat bland foods only
Correct Answer: A
Cognitive Level: Demonstrate Comprehension
Competency: 5.04 – Implement nutrition intervention(s)
Rationale:
A empowers clients to apply knowledge.
B lacks skill-building.
C and D are restrictive and unrealistic.
Q40. (Case-Based) Implementing Nutrition Support in a Post-Surgical Client
Scenario:
Ms. Tran, a 55-year-old woman, is 3 days post-operative following bowel resection surgery. She is now tolerating clear fluids, has minimal nausea, and is receiving IV fluids. Her physician has asked the dietitian to initiate oral nutrition support.
Q40.1. What is the most appropriate next step to implement nutrition care for Ms. Tran?
A. Initiate regular diet immediately
B. Progress to full fluids with a high-protein supplement
C. Recommend NPO status for 2 more days
D. Start tube feeding
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 5.04 – Implement nutrition intervention(s)
Rationale:
B is a gentle and effective transition.
A may be too aggressive.
C is unnecessary if tolerated.
D is invasive and not indicated.
Q41. A client with iron deficiency anemia was advised to take iron supplements with vitamin C. What outcome best indicates success of the intervention?
A. Improved energy levels
B. Reduced GI discomfort
C. Increased hemoglobin and ferritin levels
D. Higher vitamin D status
Correct Answer: C
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.05 – Monitor nutrition intervention(s) and evaluate achievement of nutrition goals
Rationale:
C provides objective biochemical evidence of improvement.
A is subjective.
B is side effect-related, not goal-specific.
D is unrelated.
Q42. A client with type 2 diabetes was educated on label reading and carbohydrate control. What is the best method to evaluate the effectiveness of this intervention?
A. Ask if the client enjoyed the session
B. Monitor their weekly grocery receipts
C. Conduct a follow-up 24-hour recall with focus on carb content
D. Check for weight loss
Correct Answer: C
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.05 – Monitor nutrition intervention(s) and evaluate achievement of nutrition goals
Rationale:
C directly measures dietary behavior change.
A is not outcome-based.
B is impractical.
D is a long-term effect and non-specific.
Q43. A client with dyslipidemia started a plant-based diet 8 weeks ago. Which indicator best reflects progress toward nutrition goals?
A. Increased physical activity
B. Reduced portion sizes
C. Lower LDL cholesterol
D. Weight stability
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 5.05 – Monitor nutrition intervention(s) and evaluate achievement of nutrition goals
Rationale:
C is a direct indicator of diet-related outcome.
A and B are process factors.
D may or may not be relevant.
Q44. A client agreed to eat breakfast daily to support energy and appetite. At follow-up, they’ve only eaten breakfast twice in 2 weeks. What is the most appropriate next step?
A. Conclude the goal was ineffective
B. Refer the client to their doctor
C. Explore barriers and revisit the plan collaboratively
D. Encourage intermittent fasting instead
Correct Answer: C
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.05 – Monitor nutrition intervention(s) and evaluate achievement of nutrition goals
Rationale:
C supports client-centered care and behavior change.
A is premature.
B is not necessary here.
D contradicts the agreed plan.
Q45. A patient receiving enteral nutrition shows weight gain and improved energy. What else is essential to monitor to confirm adequacy of the intervention?
A. Sleep patterns
B. GI tolerance and hydration status
C. Skin pigmentation
D. Family satisfaction
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 5.05 – Monitor nutrition intervention(s) and evaluate achievement of nutrition goals
Rationale:
B ensures safe and effective feeding.
A is secondary.
C is not relevant.
D is unrelated to clinical outcomes.
Q46. (Case-Based) Evaluating Nutrition Outcomes for a Post-Stroke Client
Scenario:
Mr. Lopez, age 69, is in a rehabilitation facility after a recent stroke. He is receiving a minced moist texture diet with thickened fluids. Nutrition goals were set 4 weeks ago to support wound healing and weight maintenance. His weight has decreased by 2 kg, and intake records show he consumes 50–60% of meals.
Q46.1. What is the most appropriate action at this stage of monitoring?
A. Continue current plan and reassess in 4 weeks
B. Recommend NPO status due to weight loss
C. Modify the texture plan to regular diet for better intake
D. Reassess nutrition care plan to improve intake and weight outcomes
Correct Answer: D
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.05 – Monitor nutrition intervention(s) and evaluate achievement of nutrition goals
Rationale:
D addresses current findings and supports timely reassessment.
A ignores deterioration.
B is clinically inappropriate.
C may compromise safety.
Q47. A 62-year-old male is post-stroke with moderate malnutrition. He weighs 68 kg and is prescribed 30 kcal/kg and 1.5 g protein/kg. How many grams of protein should he receive per day?
A. 68 g
B. 102 g
C. 45 g
D. 81 g
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.03 – Plan nutrition intervention(s)
Rationale:
1.5 g protein/kg × 68 kg = 102 g protein
A represents 1.0 g/kg
C is too low
D (81 g) reflects 1.2 g/kg, which underestimates the need for moderate malnutrition
Q48. A client is receiving a standard enteral formula providing 1.2 kcal/mL at a goal of 1800 kcal/day. What volume (in mL) of formula is needed per day?
A. 1200 mL
B. 1500 mL
C. 1800 mL
D. 2000 mL
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.04 – Implement nutrition intervention(s)
Rationale:
1800 kcal ÷ 1.2 kcal/mL = 1500 mL required
A underestimates total volume
C assumes formula is 1.0 kcal/mL
D overestimates energy needs
Q49. A client is prescribed a high-calorie, high-protein diet with the following daily goals: 2000 kcal, 25% protein, 50% carbs, 25% fat. How many grams of protein should be consumed daily?
A. 100 g
B. 125 g
C. 150 g
D. 75 g
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 5.05 – Monitor nutrition intervention(s) and evaluate achievement of nutrition goals
Rationale:
25% of 2000 kcal = 500 kcal from protein
500 kcal ÷ 4 kcal/g = 125 g protein
A underestimates by using 400 kcal
C (150 g) reflects 600 kcal
D (75 g) is only 300 kcal