ACBN Risk Assessment & Management 3

Question 1

A nutritionist discovers a client has been self-supplementing with 10,000 IU vitamin D daily for 18 months. Which lab value is most critical to assess for toxicity risk?

Accepted Answer

25-hydroxyvitamin D and serum calcium

Answer

Vitamin D toxicity manifests as hypercalcemia; measuring 25(OH)D confirms excess storage and serum calcium identifies the primary toxicity endpoint.

Question 2

Which food safety temperature range is known as the 'danger zone' for bacterial growth?

Accepted Answer

40°F to 140°F (4°C to 60°C)

Answer

The USDA defines 40°F–140°F as the temperature danger zone where pathogens multiply most rapidly in food.

Question 3

A client with phenylketonuria (PKU) must restrict which amino acid to prevent neurological damage?

Accepted Answer

Phenylalanine

Answer

PKU is caused by deficient phenylalanine hydroxylase; phenylalanine accumulates and is neurotoxic, requiring strict dietary restriction.

Question 4

When conducting a diet history for cardiovascular risk, which dietary factor has the strongest evidence for raising LDL cholesterol?

Accepted Answer

Trans fatty acids and saturated fatty acids

Answer

Trans fatty acids simultaneously raise LDL and lower HDL, while saturated fatty acids raise LDL; both are the most evidence-based dietary LDL-raising factors.

Question 5

Which condition increases the risk of refeeding syndrome when initiating nutritional support?

Accepted Answer

Prolonged starvation or severe malnutrition

Answer

Refeeding syndrome occurs when carbohydrate reintroduction in severely malnourished individuals causes intracellular phosphate shifts, leading to dangerous hypophosphatemia.

ACBN - Nutritionist Exam Practice Test

ACBN - Nutritionist Exam Practice Test

ACBN Risk Assessment & Management 3