CNC Dietary Planning & Nutritional Guidelines 3 — Questions and Answers
Question 1: A client asks about the glycemic index (GI) of foods. Which of the following foods typically has the LOWEST glycemic index?
- White rice
- Watermelon
- Lentils (Correct answer)
- Cornflakes
Correct answer: Lentils
Lentils have a low glycemic index (around 30) due to their high fiber and protein content, which slows glucose absorption.
Question 2: Which type of dietary fat has been most strongly associated with increasing LDL cholesterol and cardiovascular disease risk?
- Monounsaturated fats
- Polyunsaturated fats
- Trans fats (Correct answer)
- Omega-3 fatty acids
Correct answer: Trans fats
Trans fats (partially hydrogenated oils) raise LDL cholesterol while lowering HDL cholesterol, significantly increasing cardiovascular disease risk.
Question 3: When using the Mifflin-St Jeor equation to estimate BMR, which variable is NOT included in the calculation?
- Body weight
- Height
- Age
- Physical activity level (Correct answer)
Correct answer: Physical activity level
The Mifflin-St Jeor equation calculates basal metabolic rate using weight, height, age, and sex — physical activity level is applied separately as an activity multiplier.
Question 4: A client reports frequently skipping breakfast. As a nutrition coach, which concern is most directly supported by evidence regarding breakfast skipping?
- It always causes weight gain
- It may lead to overconsumption of calories later in the day (Correct answer)
- It reduces metabolic rate by 30%
- It causes nutrient deficiencies within one week
Correct answer: It may lead to overconsumption of calories later in the day
Research suggests breakfast skipping can lead to increased hunger and compensatory overeating at subsequent meals, though effects vary individually.
Question 5: Which component of Total Daily Energy Expenditure (TDEE) accounts for the energy used during digestion and absorption of food?
- Basal Metabolic Rate (BMR)
- Non-Exercise Activity Thermogenesis (NEAT)
- Thermic Effect of Food (TEF) (Correct answer)
- Exercise Activity Thermogenesis (EAT)
Correct answer: Thermic Effect of Food (TEF)
The Thermic Effect of Food (TEF) represents the energy cost of digesting, absorbing, and metabolizing nutrients, typically accounting for 8–15% of TDEE.
Question 6: An adult client wants to increase muscle mass. What is the currently recommended daily protein intake range for muscle hypertrophy?
- 0.4–0.6 g/kg body weight
- 0.8–1.0 g/kg body weight
- 1.6–2.2 g/kg body weight (Correct answer)
- 3.0–4.0 g/kg body weight
Correct answer: 1.6–2.2 g/kg body weight
Current evidence supports 1.6–2.2 g of protein per kg of body weight daily to maximize muscle protein synthesis for hypertrophy goals.
Question 7: Which nutrient deficiency is most commonly associated with a vegan diet that excludes all fortified foods and supplements?
- Iron
- Calcium
- Vitamin B12 (Correct answer)
- Zinc
Correct answer: Vitamin B12
Vitamin B12 is synthesized only by microorganisms and is not reliably available from plant foods, making it the most critical nutrient to supplement on a vegan diet.
CNC Dietary Planning & Nutritional Guidelines 3
A client asks about the glycemic index (GI) of foods.
Which of the following foods typically has the LOWEST glycemic index?