AMCA Nutrition and Patient Wellness Education — Questions and Answers
Question 1: A physician orders a 'low-sodium diet' for a patient with hypertension. The medical assistant should educate the patient to limit daily sodium intake to no more than:
- 500 mg
- 1,000 mg
- 2,300 mg (Correct answer)
- 4,700 mg
Correct answer: 2,300 mg
The American Heart Association and most clinical guidelines recommend limiting sodium to 2,300 mg per day for hypertension management, with a further reduction to 1,500 mg for higher-risk patients. The 2,300 mg threshold is the standard patient-education target.
Question 2: Which macronutrient provides the body's PREFERRED source of energy?
- Protein
- Fat
- Carbohydrates (Correct answer)
- Fiber
Correct answer: Carbohydrates
Carbohydrates are broken down into glucose, the body's primary and most readily available fuel source. Fats provide a dense secondary energy reserve, and protein is used for energy only when carbohydrate and fat stores are depleted.
Question 3: A patient with celiac disease requires education about which dietary restriction?
- Avoiding all dairy products
- Eliminating gluten-containing grains (Correct answer)
- Reducing dietary fat to under 20 g/day
- Limiting vitamin C-rich foods
Correct answer: Eliminating gluten-containing grains
Celiac disease is an autoimmune condition triggered by gluten, a protein found in wheat, barley, and rye. Strict, lifelong avoidance of these grains is the only effective treatment and must be emphasized during patient education.
Question 4: Which vitamin is synthesized by the skin upon exposure to sunlight and is critical for calcium absorption?
- Vitamin A
- Vitamin C
- Vitamin D (Correct answer)
- Vitamin K
Correct answer: Vitamin D
Vitamin D (cholecalciferol) is produced in the skin when exposed to UVB radiation. It is essential for intestinal calcium absorption and bone mineralization; deficiency leads to rickets in children and osteomalacia in adults.
Question 5: A diabetic patient asks about the glycemic index (GI). The medical assistant correctly explains that foods with a HIGH glycemic index:
- Are digested slowly and cause a gradual rise in blood sugar
- Cause a rapid spike in blood glucose levels (Correct answer)
- Contain no carbohydrates
- Lower insulin resistance over time
Correct answer: Cause a rapid spike in blood glucose levels
High-GI foods are rapidly digested and absorbed, causing a quick and sharp rise in blood glucose. Diabetic patients are typically counseled to choose low-GI foods to achieve steadier blood sugar control.
Question 6: A patient who is a strict vegan is at greatest risk for deficiency in which nutrient?
- Vitamin C
- Iron
- Vitamin B12 (Correct answer)
- Folate
Correct answer: Vitamin B12
Vitamin B12 is found almost exclusively in animal products (meat, dairy, eggs). Vegans who do not supplement or eat fortified foods are at high risk for B12 deficiency, which can cause megaloblastic anemia and irreversible neurological damage.
AMCA Nutrition and Patient Wellness Education
A physician orders a 'low-sodium diet' for a patient with hypertension.
The medical assistant should educate the patient to limit daily sodium intake to no more than: