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CMS NUTRITION PROCTORED NEWEST 2025
ACTUAL EXAM COMPLETE 200 QUESTIONS
AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
A nurse is performing a nutrition assessment on a
client. Which of the following clinical findings are
suggestive of malnutrition? (Select all that apply)
A. Poor wound healing
B. Dry hair
C. Blood pressure 130/80 mm Hg
D. Weak hand grips
E. Impaired coordination - ANSWER-A, B, D, E
A nurse is teaching a group of female clients
about risk factors for developing osteoporosis.
Which of the following risk factors should the
nurse include? (Select all that apply.)
A. Inactivity
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B. Family history
C. Obesity
D. Hyperlipidemia
E. Cigarette smoking - ANSWER-A, B, E
A nurse is providing teaching to a client who follows
vegan dietary practices. The nurse should instruct the
client that there is a risk of having a deficit in which
of the following nutrients? (Select all that apply.)
A. Vitamin D
B. Fiber
C. Calcium
D. Vitamin B12
E. Whole grains - ANSWER-A, C, D
A nurse is conducting a nutrition class at a local
community center. Which of the following information
should the nurse include in the teaching?
A. Progress toward limiting saturated
fat to 7% of total daily intake.
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B. Good bowel function requires
35 g/day of fiber for females.
C. Limit cholesterol consumption to 400 mg/day.
D. Normal functioning cardiac systems
depends on -complex vitamins. - ANSWER-A
A nurse is discussing essential nutrients for
normal functioning of the nervous system with a
client. Which of the following should the nurse
include in the teaching? (Select all that apply.)
A. Calcium
B. Thiamin
C. Vitamin Bo
D. Sodium
E. Phosphorus - ANSWER-A, B, C, D
A school nurse is teaching a group of students how to
read food labels. Which of the following is a required
component of food labels that the nurse should
include in the teaching? (Select all that apply.)
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A. Total carbohydrates
B. Total fat
C. Calories
D. Magnesium
E. Dietary fiber - ANSWER-A, B, E
A nurse is teaching about food safety and
food-borne illness to a group of adults at a
local community center Which of the following
information should the nurse include?
A. "Unpasteurized fruit juice is a common
cause of food-borne illness."
B.
"Store hard-boiled eggs in the
refrigerator for up to 2 weeks."
C. "The recommended cooking temperature
for ground beef is 145° F."
D. "The onset of norovirus is 5 to 7 days
after exposure to the bacteria." - ANSWER-A
CMS NUTRITION PROCTORED NEWEST 2025
ACTUAL EXAM COMPLETE 200 QUESTIONS
AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
A nurse is performing a nutrition assessment on a
client. Which of the following clinical findings are
suggestive of malnutrition? (Select all that apply)
A. Poor wound healing
B. Dry hair
C. Blood pressure 130/80 mm Hg
D. Weak hand grips
E. Impaired coordination - ANSWER-A, B, D, E
A nurse is teaching a group of female clients
about risk factors for developing osteoporosis.
Which of the following risk factors should the
nurse include? (Select all that apply.)
A. Inactivity
,2|Page
B. Family history
C. Obesity
D. Hyperlipidemia
E. Cigarette smoking - ANSWER-A, B, E
A nurse is providing teaching to a client who follows
vegan dietary practices. The nurse should instruct the
client that there is a risk of having a deficit in which
of the following nutrients? (Select all that apply.)
A. Vitamin D
B. Fiber
C. Calcium
D. Vitamin B12
E. Whole grains - ANSWER-A, C, D
A nurse is conducting a nutrition class at a local
community center. Which of the following information
should the nurse include in the teaching?
A. Progress toward limiting saturated
fat to 7% of total daily intake.
,3|Page
B. Good bowel function requires
35 g/day of fiber for females.
C. Limit cholesterol consumption to 400 mg/day.
D. Normal functioning cardiac systems
depends on -complex vitamins. - ANSWER-A
A nurse is discussing essential nutrients for
normal functioning of the nervous system with a
client. Which of the following should the nurse
include in the teaching? (Select all that apply.)
A. Calcium
B. Thiamin
C. Vitamin Bo
D. Sodium
E. Phosphorus - ANSWER-A, B, C, D
A school nurse is teaching a group of students how to
read food labels. Which of the following is a required
component of food labels that the nurse should
include in the teaching? (Select all that apply.)
, 4|Page
A. Total carbohydrates
B. Total fat
C. Calories
D. Magnesium
E. Dietary fiber - ANSWER-A, B, E
A nurse is teaching about food safety and
food-borne illness to a group of adults at a
local community center Which of the following
information should the nurse include?
A. "Unpasteurized fruit juice is a common
cause of food-borne illness."
B.
"Store hard-boiled eggs in the
refrigerator for up to 2 weeks."
C. "The recommended cooking temperature
for ground beef is 145° F."
D. "The onset of norovirus is 5 to 7 days
after exposure to the bacteria." - ANSWER-A
