Free Clinical Nutritionist CCN MCQ Questions and Answers

Question 1

Bone loss brought on by age in the elderly:

Accepted Answer

Affects both trabecular and cortical bone

Answer

Both trabecular (spongy) and cortical (hard) bone are affected by age-related bone loss in older people. Calcium supplements may delay age-related bone loss but cannot always stop it. Weight-bearing activity, such as walking, aerobics, and weight training, slows bone loss, whereas steroid usage speeds it up.

Question 2

Obese people are more likely to make mistakes when calculating their resting energy expenditure (REE) because:

Accepted Answer

Adipose tissue is not as metabolically active as lean body mass.

Answer

Because adipose tissue is not as metabolically active as lean body mass, it is difficult to accurately calculate the resting energy expenditure (REE) of obese people. The energy required to move extra body weight may be underestimated by comparing it to the optimal body weight, and roughly 25% of the extra weight of obese people is thought to be metabolically active.

Question 3

What aspect(s) of tropical sprue differs from celiac sprue?

Accepted Answer

Tropical sprue is usually caused by bacterial contamination.

Answer

In contrast to celiac sprue, tropical sprue is brought on by bacterial infection, typically due to ingesting tainted vegetables or drinking polluted water. Antibiotics, folic acid, and intramuscular B12 supplements are effective treatments. Tropical sprue, a chronic, progressive illness brought on by dietary gluten intolerance, is less harmful to the intestine's villi than celiac sprue.

Question 4

What happens to food carbs when they are cooked?

Accepted Answer

Helps soften cellulose

Answer

In addition to softening cellulose, a form of dietary fiber present in fruits and vegetables, cooking food may also cause disaccharides (sugars) to break down into their monosaccharide constituents (simple sugars). Cooking makes starch easier to digest.

Question 5

The colorant that gives tomatoes their vivid red hue is:

Accepted Answer

Lycopene

Answer

Lycopene, a carotenoid pigment, is what gives tomatoes their vivid red color. Citrus fruits include the flavonoid limonene, blue fruits and vegetables contain the pigment anthocyanin, and egg yolks contain the antioxidant lutein.

Clinical Nutritionist CCN Practice Test

Clinical Nutritionist CCN Practice Test

Free Clinical Nutritionist CCN MCQ Questions and Answers