CNC Dietary Planning & Nutritional Guidelines 3

Question 1

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

Accepted Answer

Lentils

Answer

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

Question 2

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

Accepted Answer

Trans fats

Answer

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

Question 3

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

Accepted Answer

Physical activity level

Answer

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.

Question 4

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

Accepted Answer

It may lead to overconsumption of calories later in the day

Answer

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

Question 5

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

Accepted Answer

Thermic Effect of Food (TEF)

Answer

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

(CNC) Certified Nutrition Coach Practice Test

(CNC) Certified Nutrition Coach Practice Test

CNC Dietary Planning & Nutritional Guidelines 3