Nutrition & Dietetics Nursing Practice
Exam – 2026 Updated Pack
Section 1: Basic Nutrition Principles &
Macronutrients (Questions 1-25)
1. The nurse is teaching a patient about the function of carbohydrates. Which statement correctly
describes the primary role of carbohydrates in the body?
A) Carbohydrates are the body's preferred source of energy
B) Carbohydrates are primarily used for tissue repair and growth
C) Carbohydrates are essential for hormone production
D) Carbohydrates are stored as glycogen for up to 48 hours
Answer: A) Carbohydrates are the body's preferred source of energy
Rationale: Carbohydrates are the body's primary and preferred energy source. They are broken down
into glucose, which is used by cells for energy. Proteins are primarily for tissue repair, and fats are for
hormone production and long-term energy storage.
2. A patient with diabetes is being taught about carbohydrate counting. How many grams of
carbohydrates are in one carbohydrate exchange?
A) 10 grams
B) 15 grams
C) 20 grams
D) 25 grams
Answer: B) 15 grams
Rationale: One carbohydrate exchange (choice) contains approximately 15 grams of carbohydrates. This
is a standard measurement used in diabetes meal planning to help patients manage blood glucose levels.
3. The nurse is teaching a patient about protein requirements. Which patient has the highest protein
requirement?
A) A 45-year-old patient with a sedentary lifestyle
B) A 70-year-old patient with osteoporosis
, C) A 25-year-old patient with a burn injury
D) A 60-year-old patient with hypertension
Answer: C) A 25-year-old patient with a burn injury
Rationale: Patients with burn injuries, trauma, or infection have increased protein requirements due to
increased tissue breakdown and the need for wound healing. The general recommendation is 0.8 g/kg
for healthy adults, but burn patients may require 1.5-2.0 g/kg.
4. The nurse is teaching a patient about healthy fats. Which type of fat is considered beneficial for
heart health?
A) Saturated fats
B) Trans fats
C) Unsaturated fats (monounsaturated and polyunsaturated)
D) Hydrogenated oils
Answer: C) Unsaturated fats (monounsaturated and polyunsaturated)
Rationale: Unsaturated fats, including monounsaturated (olive oil, avocados) and polyunsaturated (fish
oil, nuts) fats, are beneficial for heart health as they help lower LDL cholesterol. Saturated and trans fats
increase cardiovascular risk.
5. The nurse is calculating the total daily calorie requirement for a patient. The patient weighs 70 kg
and is moderately active. Using the Harris-Benedict equation, which factor is NOT included?
A) Age
B) Weight
C) Height
D) Body mass index
Answer: D) Body mass index
Rationale: The Harris-Benedict equation calculates basal metabolic rate (BMR) using weight, height, age,
and gender. Body mass index (BMI) is not used in this equation but is a separate measure of body
composition.
6. The nurse is teaching a patient about the glycemic index. Which food has the highest glycemic
index?
A) Oatmeal
B) White bread
C) Lentils
D) Apples
,Answer: B) White bread
Rationale: White bread has a high glycemic index (>70), meaning it causes rapid increases in blood
glucose. Oatmeal and apples have a moderate glycemic index, and lentils have a low glycemic index.
7. The nurse is assessing a patient's nutritional status. Which laboratory value is the best indicator of
protein status?
A) Serum albumin
B) Serum glucose
C) Hemoglobin
D) Serum cholesterol
Answer: A) Serum albumin
Rationale: Serum albumin is a measure of protein status and is used as a marker of nutritional status.
Normal range is 3.5-5.0 g/dL. Low albumin levels indicate protein deficiency or malnutrition.
8. The nurse is teaching a patient about dietary fiber. Which statement indicates understanding?
A) "Soluble fiber helps lower cholesterol and stabilize blood glucose."
B) "Insoluble fiber dissolves in water and forms a gel."
C) "Fiber provides calories for energy."
D) "Fiber is primarily found in animal products."
Answer: A) "Soluble fiber helps lower cholesterol and stabilize blood glucose."
Rationale: Soluble fiber dissolves in water, forms a gel, and helps lower cholesterol and stabilize blood
glucose. Insoluble fiber adds bulk to stool and prevents constipation. Fiber is found in plant-based foods
and provides minimal calories.
9. The nurse is calculating the caloric needs for a patient. The patient's resting energy expenditure
(REE) is 1,400 calories. The patient is moderately active with an activity factor of 1.5. What is the total
daily calorie requirement?
A) 1,800 calories
B) 2,000 calories
C) 2,100 calories
D) 2,500 calories
Answer: C) 2,100 calories
Rationale: Total daily calorie requirement = REE × Activity factor. 1,400 × 1.5 = 2,100 calories/day.
10. The nurse is teaching a patient about the role of vitamins in the body. Which vitamin is essential
for calcium absorption and bone health?
A) Vitamin A
, B) Vitamin C
C) Vitamin D
D) Vitamin E
Answer: C) Vitamin D
Rationale: Vitamin D is essential for calcium absorption in the gut and helps maintain bone health.
Deficiency leads to rickets in children and osteomalacia in adults.
11. The nurse is assessing a patient with iron deficiency anemia. Which food is highest in iron?
A) Apples
B) Red meat and spinach
C) Milk and cheese
D) Bread and pasta
Answer: B) Red meat and spinach
Rationale: Red meat and spinach are rich in iron. Heme iron from animal sources (red meat) is better
absorbed than non-heme iron from plant sources. Vitamin C enhances iron absorption.
12. The nurse is teaching a patient about vitamin B12. Which patient is at highest risk for vitamin B12
deficiency?
A) A 25-year-old patient with a history of lactose intolerance
B) A 60-year-old patient with a history of gastric bypass surgery
C) A 40-year-old patient with a history of smoking
D) A 30-year-old patient with a history of diabetes
Answer: B) A 60-year-old patient with a history of gastric bypass surgery
Rationale: Patients with gastric bypass surgery are at risk for vitamin B12 deficiency due to reduced
intrinsic factor production or impaired absorption. Vegans are also at risk because B12 is primarily found
in animal products.
13. The nurse is teaching a patient about sodium intake. Which population should limit sodium intake
to less than 1,500 mg/day?
A) Healthy adults
B) Patients with hypertension and chronic kidney disease
C) Children under 2 years
D) Athletes
Answer: B) Patients with hypertension and chronic kidney disease
Rationale: Patients with hypertension, chronic kidney disease, and heart failure are advised to limit
Exam – 2026 Updated Pack
Section 1: Basic Nutrition Principles &
Macronutrients (Questions 1-25)
1. The nurse is teaching a patient about the function of carbohydrates. Which statement correctly
describes the primary role of carbohydrates in the body?
A) Carbohydrates are the body's preferred source of energy
B) Carbohydrates are primarily used for tissue repair and growth
C) Carbohydrates are essential for hormone production
D) Carbohydrates are stored as glycogen for up to 48 hours
Answer: A) Carbohydrates are the body's preferred source of energy
Rationale: Carbohydrates are the body's primary and preferred energy source. They are broken down
into glucose, which is used by cells for energy. Proteins are primarily for tissue repair, and fats are for
hormone production and long-term energy storage.
2. A patient with diabetes is being taught about carbohydrate counting. How many grams of
carbohydrates are in one carbohydrate exchange?
A) 10 grams
B) 15 grams
C) 20 grams
D) 25 grams
Answer: B) 15 grams
Rationale: One carbohydrate exchange (choice) contains approximately 15 grams of carbohydrates. This
is a standard measurement used in diabetes meal planning to help patients manage blood glucose levels.
3. The nurse is teaching a patient about protein requirements. Which patient has the highest protein
requirement?
A) A 45-year-old patient with a sedentary lifestyle
B) A 70-year-old patient with osteoporosis
, C) A 25-year-old patient with a burn injury
D) A 60-year-old patient with hypertension
Answer: C) A 25-year-old patient with a burn injury
Rationale: Patients with burn injuries, trauma, or infection have increased protein requirements due to
increased tissue breakdown and the need for wound healing. The general recommendation is 0.8 g/kg
for healthy adults, but burn patients may require 1.5-2.0 g/kg.
4. The nurse is teaching a patient about healthy fats. Which type of fat is considered beneficial for
heart health?
A) Saturated fats
B) Trans fats
C) Unsaturated fats (monounsaturated and polyunsaturated)
D) Hydrogenated oils
Answer: C) Unsaturated fats (monounsaturated and polyunsaturated)
Rationale: Unsaturated fats, including monounsaturated (olive oil, avocados) and polyunsaturated (fish
oil, nuts) fats, are beneficial for heart health as they help lower LDL cholesterol. Saturated and trans fats
increase cardiovascular risk.
5. The nurse is calculating the total daily calorie requirement for a patient. The patient weighs 70 kg
and is moderately active. Using the Harris-Benedict equation, which factor is NOT included?
A) Age
B) Weight
C) Height
D) Body mass index
Answer: D) Body mass index
Rationale: The Harris-Benedict equation calculates basal metabolic rate (BMR) using weight, height, age,
and gender. Body mass index (BMI) is not used in this equation but is a separate measure of body
composition.
6. The nurse is teaching a patient about the glycemic index. Which food has the highest glycemic
index?
A) Oatmeal
B) White bread
C) Lentils
D) Apples
,Answer: B) White bread
Rationale: White bread has a high glycemic index (>70), meaning it causes rapid increases in blood
glucose. Oatmeal and apples have a moderate glycemic index, and lentils have a low glycemic index.
7. The nurse is assessing a patient's nutritional status. Which laboratory value is the best indicator of
protein status?
A) Serum albumin
B) Serum glucose
C) Hemoglobin
D) Serum cholesterol
Answer: A) Serum albumin
Rationale: Serum albumin is a measure of protein status and is used as a marker of nutritional status.
Normal range is 3.5-5.0 g/dL. Low albumin levels indicate protein deficiency or malnutrition.
8. The nurse is teaching a patient about dietary fiber. Which statement indicates understanding?
A) "Soluble fiber helps lower cholesterol and stabilize blood glucose."
B) "Insoluble fiber dissolves in water and forms a gel."
C) "Fiber provides calories for energy."
D) "Fiber is primarily found in animal products."
Answer: A) "Soluble fiber helps lower cholesterol and stabilize blood glucose."
Rationale: Soluble fiber dissolves in water, forms a gel, and helps lower cholesterol and stabilize blood
glucose. Insoluble fiber adds bulk to stool and prevents constipation. Fiber is found in plant-based foods
and provides minimal calories.
9. The nurse is calculating the caloric needs for a patient. The patient's resting energy expenditure
(REE) is 1,400 calories. The patient is moderately active with an activity factor of 1.5. What is the total
daily calorie requirement?
A) 1,800 calories
B) 2,000 calories
C) 2,100 calories
D) 2,500 calories
Answer: C) 2,100 calories
Rationale: Total daily calorie requirement = REE × Activity factor. 1,400 × 1.5 = 2,100 calories/day.
10. The nurse is teaching a patient about the role of vitamins in the body. Which vitamin is essential
for calcium absorption and bone health?
A) Vitamin A
, B) Vitamin C
C) Vitamin D
D) Vitamin E
Answer: C) Vitamin D
Rationale: Vitamin D is essential for calcium absorption in the gut and helps maintain bone health.
Deficiency leads to rickets in children and osteomalacia in adults.
11. The nurse is assessing a patient with iron deficiency anemia. Which food is highest in iron?
A) Apples
B) Red meat and spinach
C) Milk and cheese
D) Bread and pasta
Answer: B) Red meat and spinach
Rationale: Red meat and spinach are rich in iron. Heme iron from animal sources (red meat) is better
absorbed than non-heme iron from plant sources. Vitamin C enhances iron absorption.
12. The nurse is teaching a patient about vitamin B12. Which patient is at highest risk for vitamin B12
deficiency?
A) A 25-year-old patient with a history of lactose intolerance
B) A 60-year-old patient with a history of gastric bypass surgery
C) A 40-year-old patient with a history of smoking
D) A 30-year-old patient with a history of diabetes
Answer: B) A 60-year-old patient with a history of gastric bypass surgery
Rationale: Patients with gastric bypass surgery are at risk for vitamin B12 deficiency due to reduced
intrinsic factor production or impaired absorption. Vegans are also at risk because B12 is primarily found
in animal products.
13. The nurse is teaching a patient about sodium intake. Which population should limit sodium intake
to less than 1,500 mg/day?
A) Healthy adults
B) Patients with hypertension and chronic kidney disease
C) Children under 2 years
D) Athletes
Answer: B) Patients with hypertension and chronic kidney disease
Rationale: Patients with hypertension, chronic kidney disease, and heart failure are advised to limit
