ARKANSAS DIETITIAN NUTRITIONIST
CERTIFICATION EXAM 70 QUESTIONS WITH
CORRECT ANSWERS AND RATIONALES
LATEST 2026-2027 UPDATE
Questions 1–10: Nutrition Assessment and Fundamentals
1. Which measurement is most useful for estimating recent changes
in a patient's nutritional status?
A. Height
B. Weight trend
C. Blood type
D. Eye color
Answer: B. Weight trend
Rationale: Serial weight measurements can identify unintended weight
loss or gain and are an important component of nutrition assessment.
2. Which macronutrient provides approximately 4 kcal per gram?
A. Fat
B. Alcohol
C. Carbohydrate
D. Water
Answer: C. Carbohydrate
Rationale: Carbohydrate provides approximately 4 kcal/g. Protein also
provides approximately 4 kcal/g, fat 9 kcal/g, and alcohol 7 kcal/g.
,3. Which laboratory value is most directly related to long-term
glycemic control?
A. Hemoglobin A1c
B. Serum sodium
C. Serum calcium
D. Hemoglobin
Answer: A. Hemoglobin A1c
Rationale: HbA1c reflects average blood glucose exposure over
approximately the preceding 2–3 months.
4. A patient has a BMI of 17 kg/m². How should this generally be
classified in an adult?
A. Obesity
B. Overweight
C. Normal weight
D. Underweight
Answer: D. Underweight
Rationale: In adults, a BMI below 18.5 kg/m² is generally categorized
as underweight.
5. Which nutrient is essential for collagen synthesis and wound
healing?
A. Vitamin C
B. Vitamin K
, C. Vitamin B12
D. Vitamin D
Answer: A. Vitamin C
Rationale: Vitamin C is required for collagen synthesis and supports
immune function and tissue repair.
6. Which nutrient provides the highest energy density?
A. Protein
B. Carbohydrate
C. Fat
D. Water
Answer: C. Fat
Rationale: Fat provides approximately 9 kcal/g compared with about 4
kcal/g for carbohydrate and protein.
7. Which assessment method provides information about a patient's
usual dietary intake over an extended period?
A. 24-hour recall
B. Food-frequency questionnaire
C. Serum albumin
D. Skinfold measurement
Answer: B. Food-frequency questionnaire
Rationale: Food-frequency questionnaires are designed to assess usual
consumption patterns over longer periods.
CERTIFICATION EXAM 70 QUESTIONS WITH
CORRECT ANSWERS AND RATIONALES
LATEST 2026-2027 UPDATE
Questions 1–10: Nutrition Assessment and Fundamentals
1. Which measurement is most useful for estimating recent changes
in a patient's nutritional status?
A. Height
B. Weight trend
C. Blood type
D. Eye color
Answer: B. Weight trend
Rationale: Serial weight measurements can identify unintended weight
loss or gain and are an important component of nutrition assessment.
2. Which macronutrient provides approximately 4 kcal per gram?
A. Fat
B. Alcohol
C. Carbohydrate
D. Water
Answer: C. Carbohydrate
Rationale: Carbohydrate provides approximately 4 kcal/g. Protein also
provides approximately 4 kcal/g, fat 9 kcal/g, and alcohol 7 kcal/g.
,3. Which laboratory value is most directly related to long-term
glycemic control?
A. Hemoglobin A1c
B. Serum sodium
C. Serum calcium
D. Hemoglobin
Answer: A. Hemoglobin A1c
Rationale: HbA1c reflects average blood glucose exposure over
approximately the preceding 2–3 months.
4. A patient has a BMI of 17 kg/m². How should this generally be
classified in an adult?
A. Obesity
B. Overweight
C. Normal weight
D. Underweight
Answer: D. Underweight
Rationale: In adults, a BMI below 18.5 kg/m² is generally categorized
as underweight.
5. Which nutrient is essential for collagen synthesis and wound
healing?
A. Vitamin C
B. Vitamin K
, C. Vitamin B12
D. Vitamin D
Answer: A. Vitamin C
Rationale: Vitamin C is required for collagen synthesis and supports
immune function and tissue repair.
6. Which nutrient provides the highest energy density?
A. Protein
B. Carbohydrate
C. Fat
D. Water
Answer: C. Fat
Rationale: Fat provides approximately 9 kcal/g compared with about 4
kcal/g for carbohydrate and protein.
7. Which assessment method provides information about a patient's
usual dietary intake over an extended period?
A. 24-hour recall
B. Food-frequency questionnaire
C. Serum albumin
D. Skinfold measurement
Answer: B. Food-frequency questionnaire
Rationale: Food-frequency questionnaires are designed to assess usual
consumption patterns over longer periods.
