Registered Dietitian Nutritionist Risk Assessment & Management 3

Question 1

Which biochemical marker best reflects short-term changes in nutritional status over a 2–3 day period?

Accepted Answer

Prealbumin (transthyretin)

Answer

Prealbumin has a half-life of 2–3 days, making it the most sensitive biochemical marker for detecting rapid changes in nutritional status, though it is also affected by inflammation.

Question 2

A patient with heart failure is prescribed a 2,000 mg/day sodium restriction. Which food choice poses the greatest risk of exceeding this limit in a single meal?

Accepted Answer

Canned tomato soup with crackers and deli turkey

Answer

Canned soups, processed crackers, and deli meats are among the highest sources of hidden sodium, and this combination can easily exceed 1,500 mg in a single meal.

Question 3

When assessing aspiration risk in a patient with dysphagia, which IDDSI framework level represents minced and moist foods?

Accepted Answer

Level 6

Answer

IDDSI Level 6 represents minced and moist foods that require minimal chewing, are easily mashed with the tongue, and have particles no larger than 4mm.

Question 4

A 55-year-old patient has a 10-year cardiovascular risk of 18% calculated by the Pooled Cohort Equations. How should this result guide dietary counseling?

Accepted Answer

Risk is high; aggressively target LDL through diet and lifestyle

Answer

A 10-year cardiovascular risk ≥7.5% is classified as intermediate-to-high, warranting aggressive therapeutic lifestyle changes including a heart-healthy diet targeting LDL reduction.

Question 5

Which practice poses the highest foodborne illness risk for immunocompromised oncology patients?

Accepted Answer

Consuming raw sprouts or unpasteurized juices

Answer

Raw sprouts harbor Salmonella and E. coli that survive rinsing, while unpasteurized juices carry Listeria and E. coli O157:H7, both extremely dangerous for immunocompromised patients.

Registered Dietitian Nutritionist Practice Test

Registered Dietitian Nutritionist Practice Test

Registered Dietitian Nutritionist Risk Assessment & Management 3