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

1. In regards to food resources, which of the following is an indicator for nutrition risk?

A) Access to various cooking facilities.
B) Inadequate financial resources.
C) Has sufficient access to food.
D) Can grow their own food.

2. Avoiding foods that are contaminated with harmful bacteria, viruses, parasites, toxins and chemicals is vital for healthy eating. All of the following are recommendations for food safety except:

A) keep raw, cooked and ready-to-eat foods together
B) cook foods to a safe temperature to kill microorganisms
C) chill perishable foods promptly
D) clean hands, food contact surfaces and all fruits and vegetables

3. Which of the following is a rapid-acting insulin?

A) NPH
B) Glargine
C) Determir
D) Lispro

4. When comparing estimated food record and the weighed food record, which of the following statements is false regarding the estimated food record?

A) the estimated food record is an acceptable method for collecting group intake data
B) measurements are quantified by volume and weight
C) food and leftovers are weighed using scales or computerized techniques
D) amount of food and leftovers are measured in household measures such as measuring cups and tablespoons

5. All of the following are limitations of the 24-hour recall of food intake of an individual except:

A) one recall is seldom representative of a person's usual intake
B) omissions of dressings, sauces, and beverages can lead to low estimates of energy intake
C) relies on memory
D) under-reporting does not occur

Solutions: