CN Diet Planning & Meal Management 3 — Questions and Answers
Question 1: A client with celiac disease needs a meal plan. Which grain can safely be included?
- Quinoa (Correct answer)
- Barley
- Rye
- Farro
Correct answer: Quinoa
Quinoa is naturally gluten-free, while barley, rye, and farro all contain gluten.
Question 2: The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrate in adults is what percentage of total calories?
- 45-65% (Correct answer)
- 20-35%
- 10-35%
- 60-80%
Correct answer: 45-65%
The AMDR sets carbohydrate at 45-65% of total energy intake for adults.
Question 3: A nutritionist plans meals for a client taking warfarin. What is the BEST guidance regarding vitamin K-rich foods like leafy greens?
- Keep vitamin K intake consistent from day to day rather than eliminating it (Correct answer)
- Eliminate all leafy greens permanently
- Consume leafy greens only on weekends
- Double vitamin K intake to strengthen the medication
Correct answer: Keep vitamin K intake consistent from day to day rather than eliminating it
Consistent vitamin K intake keeps warfarin dosing stable, whereas large swings in intake alter the drug's effectiveness.
Question 4: When planning a vegan meal plan, which nutrient MUST be supplied through fortified foods or supplements because it is not reliably found in plant foods?
- Vitamin B12 (Correct answer)
- Vitamin C
- Folate
- Potassium
Correct answer: Vitamin B12
Vitamin B12 occurs naturally only in animal-derived foods, so vegans require fortified products or supplements.
Question 5: A client's food record shows they skip breakfast, eat a small lunch, and consume most calories after 8 p.m. while reporting low morning energy. What is the most appropriate first planning step?
- Redistribute calories more evenly across the day, starting with a feasible breakfast (Correct answer)
- Prescribe a 24-hour fast to reset appetite
- Add a large pre-bedtime snack for extra energy
- Eliminate all eating after 3 p.m. immediately
Correct answer: Redistribute calories more evenly across the day, starting with a feasible breakfast
Gradually redistributing energy intake across the day addresses the client's symptoms with a realistic, sustainable change.
Question 6: In quantity food production, standardized recipes are essential to meal management primarily because they ensure what?
- Consistent quality, portion size, and nutrient content across batches (Correct answer)
- That menus never repeat
- That food costs always decrease
- That no substitutions are ever needed
Correct answer: Consistent quality, portion size, and nutrient content across batches
Standardized recipes guarantee reproducible yield, portions, and nutritional values every time the item is prepared.
Question 7: A lacto-ovo vegetarian client wants to maximize iron absorption from plant sources at meals. Which pairing strategy should the nutritionist recommend?
- Combine iron-rich plant foods with vitamin C sources like citrus or bell peppers (Correct answer)
- Drink black tea with every iron-containing meal
- Take calcium supplements alongside iron-rich meals
- Consume iron-rich foods only with dairy products
Correct answer: Combine iron-rich plant foods with vitamin C sources like citrus or bell peppers
Vitamin C enhances non-heme iron absorption, while tea tannins and calcium inhibit it.
CN Diet Planning & Meal Management 3
A client with celiac disease needs a meal plan.
Which grain can safely be included?