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Dietary Planning & Nutritional Guidelines Flashcards

7 cards from real CNC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

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  1. A client asks about the glycemic index (GI) of foods. Which of the following foods typically has the LOWEST glycemic index?

    Answer: Lentils

    Lentils have a low glycemic index (around 30) due to their high fiber and protein content, which slows glucose absorption.

  2. Which type of dietary fat has been most strongly associated with increasing LDL cholesterol and cardiovascular disease risk?

    Answer: Trans fats

    Trans fats (partially hydrogenated oils) raise LDL cholesterol while lowering HDL cholesterol, significantly increasing cardiovascular disease risk.

  3. When using the Mifflin-St Jeor equation to estimate BMR, which variable is NOT included in the calculation?

    Answer: Physical activity level

    The Mifflin-St Jeor equation calculates basal metabolic rate using weight, height, age, and sex — physical activity level is applied separately as an activity multiplier.

  4. A client reports frequently skipping breakfast. As a nutrition coach, which concern is most directly supported by evidence regarding breakfast skipping?

    Answer: It may lead to overconsumption of calories later in the day

    Research suggests breakfast skipping can lead to increased hunger and compensatory overeating at subsequent meals, though effects vary individually.

  5. Which component of Total Daily Energy Expenditure (TDEE) accounts for the energy used during digestion and absorption of food?

    Answer: Thermic Effect of Food (TEF)

    The Thermic Effect of Food (TEF) represents the energy cost of digesting, absorbing, and metabolizing nutrients, typically accounting for 8–15% of TDEE.

  6. An adult client wants to increase muscle mass. What is the currently recommended daily protein intake range for muscle hypertrophy?

    Answer: 1.6–2.2 g/kg body weight

    Current evidence supports 1.6–2.2 g of protein per kg of body weight daily to maximize muscle protein synthesis for hypertrophy goals.

  7. Which nutrient deficiency is most commonly associated with a vegan diet that excludes all fortified foods and supplements?

    Answer: Vitamin B12

    Vitamin B12 is synthesized only by microorganisms and is not reliably available from plant foods, making it the most critical nutrient to supplement on a vegan diet.