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NUTRITION NBNSC Certified Nutrition Support Clinician (CCN) Sample Questions:

1. Which of the following are true about nutritional status?

A) it never changes
B) can affect the body's ability to resist disease
C) is determined by hereditary factors
D) is not reflected in one's appearance

2. There are practice-specific SOPs and SOPPS that have been developed. Published currently are standards for all of the following except:

A) not extended care settings
B) oncology nutrition care
C) diabetes care
D) functional medicine

3. The body requires energy to process food through digestion, absorption, transportation, metabolism and storage. This requirement represents_____________% of daily energy (calorie) intake.

A) 5
B) 10
C) 15
D) 20

4. The extent to which a measurement in a test is reproducible is known as which of the following?

A) replication
B) reliability
C) distribution
D) validity

5. Avoiding foods that are contaminated with harmful bacteria, viruses, parasites, toxins and chemicals is vital for healthy eating. All of the following are recommendations for food safety except:

A) chill perishable foods promptly
B) cook foods to a safe temperature to kill microorganisms
C) keep raw, cooked and ready-to-eat foods together
D) clean hands, food contact surfaces and all fruits and vegetables

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