CN Diet Planning & Meal Management 2

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?

Accepted Answer

60 grams

Answer

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?

Accepted Answer

The Exchange List system

Answer

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?

Accepted Answer

Increasing fruits, vegetables, and low-fat dairy while limiting sodium

Answer

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?

Accepted Answer

Teach the client to select lower-calorie, higher-nutrient menu options within their routine

Answer

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?

Accepted Answer

Nutrient density

Answer

Nutrient density requires foods to deliver vitamins and minerals relative to their calories, which refined grains and sugars largely fail to do.

(CN) Certified Nutritionist Practice Test

(CN) Certified Nutritionist Practice Test

CN Diet Planning & Meal Management 2