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

1. The percentage of red blood cells making up the entire volume of whole blood is known as which of the following?

A) mean corpuscular volume
B) hematocrit
C) hemoglobin
D) mean corpuscular hemoglobin

2. 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) food and leftovers are weighed using scales or computerized techniques
C) amount of food and leftovers are measured in household measures such as measuring cups and tablespoons
D) measurements are quantified by volume and weight

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

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

4. The body requires energy to process food through digestion, absorption, transportation, metabolism and storage. This requirement represents_____________% of daily energy (calorie) intake.

A) 10
B) 15
C) 20
D) 5

5. An excess of carbohydrate in the form of sugar can spoil an appetite for other nutrients that are more important. Too many carbohydrates may cause:

A) tooth decay
B) irritate the lining of the stomach
C) all of the above
D) cause flatulence

Solutions: