CN Diet Planning & Meal Management 2 — Questions and Answers
Question 1: A nutritionist is planning a 1,800-kcal diet where 30% of calories come from fat. Approximately how many grams of fat should the plan include daily?
- 60 grams (Correct answer)
- 45 grams
- 75 grams
- 135 grams
Correct answer: 60 grams
30% of 1,800 kcal is 540 kcal, and dividing by 9 kcal per gram of fat yields 60 grams.
Question 2: Which meal-planning tool groups foods by similar macronutrient content so portions can be swapped within a category, and is especially useful for diabetes meal planning?
- The Exchange List system (Correct answer)
- The DASH eating plan
- The Healthy Eating Index
- MyPlate
Correct answer: The Exchange List system
Exchange lists group foods with comparable carbohydrate, protein, and fat content so servings can be traded within a list.
Question 3: When planning meals for a client following the DASH diet to lower blood pressure, which adjustment is MOST consistent with the plan's core emphasis?
- Increasing fruits, vegetables, and low-fat dairy while limiting sodium (Correct answer)
- Eliminating all carbohydrates after 6 p.m.
- Replacing all animal protein with soy products
- Restricting fluid intake to 1 liter per day
Correct answer: Increasing fruits, vegetables, and low-fat dairy while limiting sodium
DASH emphasizes fruits, vegetables, and low-fat dairy rich in potassium, calcium, and magnesium while reducing sodium.
Question 4: A client eats lunch at fast-food restaurants daily due to work constraints. What is the MOST practical meal-management strategy a nutritionist should recommend first?
- Teach the client to select lower-calorie, higher-nutrient menu options within their routine (Correct answer)
- Instruct the client to skip lunch entirely
- Require home-prepared meals seven days a week
- Recommend liquid meal replacements for all lunches
Correct answer: Teach the client to select lower-calorie, higher-nutrient menu options within their routine
Effective meal management works within a client's real-life constraints by improving choices rather than demanding unrealistic changes.
Question 5: Which principle of diet planning is violated when a menu provides adequate calories but derives nearly all of them from refined grains and added sugars?
- Nutrient density (Correct answer)
- Calorie control
- Variety in preparation methods
- Meal timing
Correct answer: Nutrient density
Nutrient density requires foods to deliver vitamins and minerals relative to their calories, which refined grains and sugars largely fail to do.
Question 6: When estimating a sedentary adult female client's total energy needs, which factor typically accounts for the LARGEST share of daily energy expenditure?
- Basal metabolic rate (Correct answer)
- Thermic effect of food
- Planned exercise
- Non-exercise activity thermogenesis
Correct answer: Basal metabolic rate
Basal metabolic rate accounts for roughly 60-70% of total daily energy expenditure in sedentary individuals.
Question 7: A weekly cycle menu in a long-term care facility is an example of which meal-management approach?
- A cycle menu that repeats on a set rotation to control cost and labor (Correct answer)
- A selective à la carte menu
- A nonselective single-use menu
- A spot menu changed daily based on market prices
Correct answer: A cycle menu that repeats on a set rotation to control cost and labor
Cycle menus repeat on a planned rotation, streamlining purchasing, production, and cost control in institutional foodservice.
CN Diet Planning & Meal Management 2
A nutritionist is planning a 1,800-kcal diet where 30% of calories come from fat.
Approximately how many grams of fat should the plan include daily?