CN Diet Planning & Meal Management 3

Question 1

A client with celiac disease needs a meal plan. Which grain can safely be included?

Accepted Answer

Quinoa

Answer

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?

Accepted Answer

45-65%

Answer

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?

Accepted Answer

Keep vitamin K intake consistent from day to day rather than eliminating it

Answer

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?

Accepted Answer

Vitamin B12

Answer

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?

Accepted Answer

Redistribute calories more evenly across the day, starting with a feasible breakfast

Answer

Gradually redistributing energy intake across the day addresses the client's symptoms with a realistic, sustainable change.

(CN) Certified Nutritionist Practice Test

(CN) Certified Nutritionist Practice Test

CN Diet Planning & Meal Management 3