HCC Whole-Food Nutrition Planning 3

Question 1

When planning meals for a client with iron-deficiency anemia, which whole-food pairing enhances non-heme iron absorption?

Accepted Answer

Lentils with bell pepper and lemon juice

Answer

Vitamin C from bell peppers and lemon juice converts ferric iron to the more absorbable ferrous form, significantly boosting non-heme iron uptake.

Question 2

A holistic coach advises clients to 'eat the rainbow.' What does this principle primarily address?

Accepted Answer

Obtaining diverse phytonutrients from colorful plant foods

Answer

Different plant pigments (carotenoids, anthocyanins, chlorophyll) represent distinct phytonutrients with unique health-protective properties.

Question 3

Which whole grain retains the most nutrients compared to its refined counterpart?

Accepted Answer

Whole wheat berries

Answer

Whole wheat berries are minimally processed and retain the bran, germ, and endosperm, preserving fiber, B vitamins, minerals, and antioxidants.

Question 4

A client following a plant-based whole-food diet is concerned about vitamin B12. What is the best coaching advice?

Accepted Answer

Supplement with B12 since it is not reliably found in plant foods

Answer

Vitamin B12 is found almost exclusively in animal products; plant-based eaters should supplement or consume B12-fortified foods to prevent deficiency.

Question 5

Which whole food provides the highest concentration of omega-3 fatty acids per serving among plant sources?

Accepted Answer

Flaxseeds

Answer

Flaxseeds have the highest ALA (alpha-linolenic acid) omega-3 content per gram among common plant foods, especially when ground for absorption.

(HCC) Holistic Coaching Certification Practice Test

(HCC) Holistic Coaching Certification Practice Test

HCC Whole-Food Nutrition Planning 3