Clinical Nutritionist CCN Clinical Nutritionist CCN MCQ 5

Question 1

A clinical nutritionist reviews labs for a 65-year-old woman: low serum 25-OH vitamin D (18 ng/mL), elevated PTH, and normal calcium. What is the most appropriate initial intervention?

Accepted Answer

Recommend vitamin D3 supplementation and increased calcium intake

Answer

Secondary hyperparathyroidism due to vitamin D insufficiency is corrected primarily by repleting vitamin D3 and ensuring adequate calcium intake to normalize PTH.

Question 2

Which amino acid is classified as conditionally essential during periods of physiological stress such as surgery, sepsis, or trauma?

Accepted Answer

Glutamine

Answer

Glutamine becomes conditionally essential under catabolic stress because demand exceeds synthesis capacity; it supports intestinal integrity and immune cell fuel.

Question 3

In nutrition epidemiology, what is the primary limitation of a food frequency questionnaire (FFQ) compared to a 24-hour dietary recall?

Accepted Answer

FFQs rely on long-term memory and may have greater recall bias

Answer

FFQs require participants to recall and estimate habitual dietary patterns over weeks or months, introducing substantial recall and estimation bias compared to the shorter recall period of a 24-hour recall.

Question 4

A client presents with a goiter, fatigue, weight gain, and cold intolerance. Her diet is very high in raw cruciferous vegetables. Which dietary component is most likely contributing?

Accepted Answer

Glucosinolates acting as goitrogens

Answer

Glucosinolates in raw cruciferous vegetables are hydrolyzed to goitrin and isothiocyanates, which inhibit thyroid peroxidase and iodine organification, potentially causing goiter.

Question 5

Which macronutrient has the highest thermic effect of food (TEF), meaning the greatest percentage of its calories are used in digestion and metabolism?

Accepted Answer

Protein

Answer

Protein has a TEF of approximately 20–30%, meaning up to 30% of its caloric value is expended during digestion, absorption, and metabolism — far higher than fat (0–3%) or carbohydrate (5–10%).

Clinical Nutritionist CCN Practice Test

Clinical Nutritionist CCN Practice Test

Clinical Nutritionist CCN Clinical Nutritionist CCN MCQ 5