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Comprehensive Guide to Nutrition, Health & Sustainable Food Systems 2026/2027 – 100
Practice Questions & Study Guide
Study Guide Note: This practice exam synthesizes the interdisciplinary domains of nutrition
science, public health, and sustainable food systems. The content aligns with current
academic standards, the 2026 dietary guidelines, WHO nutrition recommendations, and
emerging trends in food policy and environmental sustainability. Each question includes a
detailed rationale grounded in evidence-based practice.
Section 1: Foundations of Nutrition Science (Questions 1–20)
1. Which of the following best defines nutrition?
A. The study of food preparation and cooking methods
B. The sum of all processes involved in how organisms obtain nutrients, metabolize them,
and use them to support all of life's processes
C. The study of how food affects social interactions
D. The analysis of food costs and affordability
Answer: B. Nutrition is defined as the sum of all processes involved in how organisms obtain
nutrients, metabolize them, and use them to support all of life's processes. Nutritional
science investigates how an organism is nourished and how nourishment affects personal
health, population health, and planetary health .
2. Which of the following is a macronutrient?
A. Vitamin C
B. Iron
C. Protein
D. Calcium
Answer: C. Protein is a macronutrient, along with carbohydrates, fats, and water. Vitamins
and minerals are micronutrients required in smaller amounts .
3. A nurse is teaching a client about complete proteins. Which food should the nurse
recommend as the best source of complete protein for a lactating client?
A. Legumes
B. Cottage cheese
C. Peanut butter
D. Whole grain cereal
Answer: B. Cottage cheese is a complete protein, containing all nine essential amino acids
necessary for human growth and nourishment. Plant-based sources like legumes and grains
are often incomplete proteins and require complementary pairing .
,2
4. Which laboratory value is the best indicator of long-term blood glucose control in a
client with diabetes mellitus?
A. Random blood glucose
B. Fasting blood glucose
C. Serum insulin level
D. Hemoglobin A1C
Answer: D. Hemoglobin A1C reflects average blood glucose levels over approximately 2–3
months by measuring glucose attached to hemoglobin. It is the preferred indicator for
evaluating long-term diabetes management .
5. A nurse is reviewing the laboratory results of a client with a pressure ulcer. Which
finding indicates the client is at risk for impaired wound healing?
A. Hemoglobin 15 g/dL
B. Serum albumin 3.0 g/dL
C. Prothrombin time 11.5 seconds
D. WBC 6,000/mm³
Answer: B. A serum albumin level of 3.0 g/dL is below the expected range of 3.5–5 g/dL and
indicates malnutrition. Malnutrition impairs wound healing by reducing the availability of
proteins necessary for tissue repair and increases the risk of infection .
6. Which of the following is the primary function of carbohydrates in the body?
A. Building and repairing tissues
B. Providing the body's main source of energy
C. Insulating organs and regulating temperature
D. Transporting oxygen in the blood
Answer: B. Carbohydrates are the body's primary and preferred source of energy. Proteins
build and repair tissues, fats insulate and protect organs, and iron in hemoglobin transports
oxygen .
7. A client with chronic kidney disease (CKD) is prescribed a low-potassium diet. Which
meal should the nurse recommend?
A. Banana, baked potato, and orange juice
B. Tomato soup with spinach salad
C. Grilled chicken, white rice, green beans, and applesauce
D. Yogurt with dried apricots
Answer: C. Clients with CKD often require potassium restriction to prevent hyperkalemia.
White rice, green beans, applesauce, and grilled chicken are relatively low in potassium.
Bananas, potatoes, oranges, tomatoes, spinach, yogurt, and dried fruits contain high
amounts of potassium and should be limited .
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8. Which of the following is the best dietary source of soluble fiber?
A. White rice
B. Chicken breast
C. Oatmeal
D. Cheddar cheese
Answer: C. Soluble fiber helps reduce cholesterol levels and improve blood glucose control
by slowing glucose absorption. Oatmeal is an excellent source of soluble fiber. White rice is
low in fiber, while chicken and cheese contain no fiber .
9. A nurse is providing teaching to a client with newly diagnosed hypertension about the
DASH eating plan. Which food selection indicates correct understanding?
A. Fried chicken with French fries
B. Processed deli meats and cheese
C. Grilled salmon, steamed broccoli, brown rice, and fresh berries
D. Canned soup with saltine crackers
Answer: C. The DASH diet emphasizes fruits, vegetables, whole grains, lean proteins, low-fat
dairy, and foods rich in potassium, magnesium, and calcium while limiting sodium and
saturated fats .
10. What is the primary role of vitamins and minerals in the body?
A. Providing energy
B. Facilitating metabolic processes and supporting physiological functions
C. Building muscle mass
D. Storing energy
Answer: B. Vitamins and minerals are micronutrients that facilitate metabolic processes,
support immune function, and maintain physiological functions. They do not provide energy
directly .
11. Which of the following best describes the concept of nutrient density?
A. Foods that provide high amounts of nutrients relative to their calorie content
B. Foods that are high in calories
C. Foods that contain only one nutrient
D. Foods that are expensive
Answer: A. Nutrient-dense foods provide high amounts of vitamins, minerals, and other
beneficial compounds relative to their calorie content .
12. A nurse is creating a plan of care for a client with anorexia nervosa. Which intervention
should be included?
Comprehensive Guide to Nutrition, Health & Sustainable Food Systems 2026/2027 – 100
Practice Questions & Study Guide
Study Guide Note: This practice exam synthesizes the interdisciplinary domains of nutrition
science, public health, and sustainable food systems. The content aligns with current
academic standards, the 2026 dietary guidelines, WHO nutrition recommendations, and
emerging trends in food policy and environmental sustainability. Each question includes a
detailed rationale grounded in evidence-based practice.
Section 1: Foundations of Nutrition Science (Questions 1–20)
1. Which of the following best defines nutrition?
A. The study of food preparation and cooking methods
B. The sum of all processes involved in how organisms obtain nutrients, metabolize them,
and use them to support all of life's processes
C. The study of how food affects social interactions
D. The analysis of food costs and affordability
Answer: B. Nutrition is defined as the sum of all processes involved in how organisms obtain
nutrients, metabolize them, and use them to support all of life's processes. Nutritional
science investigates how an organism is nourished and how nourishment affects personal
health, population health, and planetary health .
2. Which of the following is a macronutrient?
A. Vitamin C
B. Iron
C. Protein
D. Calcium
Answer: C. Protein is a macronutrient, along with carbohydrates, fats, and water. Vitamins
and minerals are micronutrients required in smaller amounts .
3. A nurse is teaching a client about complete proteins. Which food should the nurse
recommend as the best source of complete protein for a lactating client?
A. Legumes
B. Cottage cheese
C. Peanut butter
D. Whole grain cereal
Answer: B. Cottage cheese is a complete protein, containing all nine essential amino acids
necessary for human growth and nourishment. Plant-based sources like legumes and grains
are often incomplete proteins and require complementary pairing .
,2
4. Which laboratory value is the best indicator of long-term blood glucose control in a
client with diabetes mellitus?
A. Random blood glucose
B. Fasting blood glucose
C. Serum insulin level
D. Hemoglobin A1C
Answer: D. Hemoglobin A1C reflects average blood glucose levels over approximately 2–3
months by measuring glucose attached to hemoglobin. It is the preferred indicator for
evaluating long-term diabetes management .
5. A nurse is reviewing the laboratory results of a client with a pressure ulcer. Which
finding indicates the client is at risk for impaired wound healing?
A. Hemoglobin 15 g/dL
B. Serum albumin 3.0 g/dL
C. Prothrombin time 11.5 seconds
D. WBC 6,000/mm³
Answer: B. A serum albumin level of 3.0 g/dL is below the expected range of 3.5–5 g/dL and
indicates malnutrition. Malnutrition impairs wound healing by reducing the availability of
proteins necessary for tissue repair and increases the risk of infection .
6. Which of the following is the primary function of carbohydrates in the body?
A. Building and repairing tissues
B. Providing the body's main source of energy
C. Insulating organs and regulating temperature
D. Transporting oxygen in the blood
Answer: B. Carbohydrates are the body's primary and preferred source of energy. Proteins
build and repair tissues, fats insulate and protect organs, and iron in hemoglobin transports
oxygen .
7. A client with chronic kidney disease (CKD) is prescribed a low-potassium diet. Which
meal should the nurse recommend?
A. Banana, baked potato, and orange juice
B. Tomato soup with spinach salad
C. Grilled chicken, white rice, green beans, and applesauce
D. Yogurt with dried apricots
Answer: C. Clients with CKD often require potassium restriction to prevent hyperkalemia.
White rice, green beans, applesauce, and grilled chicken are relatively low in potassium.
Bananas, potatoes, oranges, tomatoes, spinach, yogurt, and dried fruits contain high
amounts of potassium and should be limited .
, 3
8. Which of the following is the best dietary source of soluble fiber?
A. White rice
B. Chicken breast
C. Oatmeal
D. Cheddar cheese
Answer: C. Soluble fiber helps reduce cholesterol levels and improve blood glucose control
by slowing glucose absorption. Oatmeal is an excellent source of soluble fiber. White rice is
low in fiber, while chicken and cheese contain no fiber .
9. A nurse is providing teaching to a client with newly diagnosed hypertension about the
DASH eating plan. Which food selection indicates correct understanding?
A. Fried chicken with French fries
B. Processed deli meats and cheese
C. Grilled salmon, steamed broccoli, brown rice, and fresh berries
D. Canned soup with saltine crackers
Answer: C. The DASH diet emphasizes fruits, vegetables, whole grains, lean proteins, low-fat
dairy, and foods rich in potassium, magnesium, and calcium while limiting sodium and
saturated fats .
10. What is the primary role of vitamins and minerals in the body?
A. Providing energy
B. Facilitating metabolic processes and supporting physiological functions
C. Building muscle mass
D. Storing energy
Answer: B. Vitamins and minerals are micronutrients that facilitate metabolic processes,
support immune function, and maintain physiological functions. They do not provide energy
directly .
11. Which of the following best describes the concept of nutrient density?
A. Foods that provide high amounts of nutrients relative to their calorie content
B. Foods that are high in calories
C. Foods that contain only one nutrient
D. Foods that are expensive
Answer: A. Nutrient-dense foods provide high amounts of vitamins, minerals, and other
beneficial compounds relative to their calorie content .
12. A nurse is creating a plan of care for a client with anorexia nervosa. Which intervention
should be included?
