1
NCM 105 NURSING NUTRITION DIET THERAPY EXAM WITH
REAL TEST COMPLETE QUESTIONS AND ANSWERS
2026-27 LATEST VERSION
1. When doing a diet screening on a client, the nurse tries to use terms other
than “diet” when asking about the foods the client eats. Which term is not
an alternative term to the word “diet”?
A. Eating pattern
B. Eating style
C. Counting calories – counting calories is not an alternative to the word “
diet” A calorie isn't actually a thing, it's a unit of measurement. A calorie
measures the amount of energy in the food and beverages that we
consume. We all need this energy to live and stay healthy. Everything we
do relies on the energy that comes in the form of calories.
D. The foods you eat
2. Research done on increasing the effectiveness of client teaching has found
that the type of nutritional counseling that is most effective is that done by
whom?
A. Nurses and dietitians – The most effective is done by nurses and
dietitians, because dietitians can’t do it alone because of their limited
time and Physicians doesn’t do it also because of their other
responsibilities with other patients, but when nurses and dietitians, it
can be done because nurses spends the most time with the patient.
B. Physicians
C. Dietitians alone
D. The client’s family
3. To ensure all inpatients receive adequate care, The Joint Commission
specifies that nutrition screening be conducted at what time during
hospital admission?
A. Immediately upon admission
B. Within 12 hours after admission
C. Within 24 hours after admission - The Joint Commission specifies that
nutrition screening be conducted within 24 hours after admission to
a hospital or other health-care facility, even on weekends and holidays.
D. Within 36 hours after admission
4. Part of the nutrition assessment is calculating the client’s BMI. The nurse is
aware that a BMI of 18 indicates the client falls in what category?
A. Obese
B. Overweight
C. Healthy weight
,2
D. Underweight - For most adults, an ideal BMI is in the 18.5 to 24.9 range.
Lower than 18.5 means you are underweight.
5. When we say “blood sugar,” we are talking about:
A. Fructose
B. Glucose – Glucose or blood sugar is the main sugar found in our blood
C. Galactose
D. Lactose
6. Which of the following factors makes carbohydrate important in world
nutrition?
A. They are expensive
B. They can be grown in limited areas
C. They provide complete nutrition
D. They can be stores more simply and cheaply than other foods –
carbohydrate is important in the world of nutrition because they provide
energy for our body.
7. Dietary fiber that stimulates peristalsis and prevents constipation is called
_______ fiber.
A. Plant
B. Polyunsaturated
C. Soluble
D. Insoluble – Insoluble fiber adds bulk to your stool, helping the stool pass
more quickly to your intestines.
8. One function of fiber in the diet is to aid:
A. Elimination of intestinal waste – fiber is mainly carbohydrate. One
function of fiber is to keep the digestive system healthy.
B. energy balance
C. secretion of hydrochloric acid
D. water balance
9. A client is seeking to increase his intake of complex carbohydrate. Which of
the following foods would be appropriate?
A. Kidney beans – Kidney beans are a low-calorie food that provides a
healthy dose of complex carbohydrate.
B. Natural honey
C. Low- fat cottage cheese
,3
D. Apple
10.The nurse is reviewing the patient’s nutritional history. The patient reports
that she uses 1 teaspoon of sugar in her coffee. The nurse identifies this
sugar as which of the following?
A. Sucrose – sucrose is the scientific name for table sugar which normally is
found in foods.
B. Lactose
C. Glucose
D. Fructose
11.The body’s main storage form of carbohydrate is:
A. Glycogen - dietary carbohydrates provides glucose that body cells can
use for energy. Excess glucose beyond what the body needs for
immediate energy is converted into glycogen, a storage form of
carbohydrate.
B. glycerol
C. glucagon
D. glucose
12.The main nutrients involved in metabolic regulation and control are:
A. water and vitamins
B. Vitamins and minerals – vitamins and minerals are the key nutrients in
regulating and controlling the many chemical processes in the body.
Vitamins and minerals functions as a coenzyme factors, which are
components of cell enzymes that govern cell chemical reactions in cell
metabolism.
C. vitamins and fatty acids
D. minerals and carbohydrates
13.Which factors place a person at the greatest risk for malnutrition?
A. poor appetite, insufficient nutrient intake, poor hygiene, and depleted
nutrition reserves
B. poor hygiene, insufficient exercise, and excess carbohydrate intake
C. depleted carbohydrate intake, poor hygiene, and excess calorie intake
D. Poor appetite, insufficient nutrient intake, depleted nutrition reserves,
and a form of metabolic stress – Malnutrition appears when nutritional
reserves are depleted and nutrient and energy intake is not sufficient to
meet day-to-day needs or added metabolic stress.
14.Which is least likely to be a primary cause of malnutrition?
A. conditions of poverty
B. prolonged hospitalization
C. homelessness
, 4
D. Exercise – Malnutrition appears when nutritional reserves are
depleted and nutrient and energy intake is not sufficient to meet
day-to-day needs or additional requirements necessary during
periods of stress, thus exercise is not a factor at all.
15.Overnutrition is characterized by:
A. overeating at a meal
B. excess nutrient and energy intake over time – overnutrition results
from excess nutrient and energy intake over time or occurs when
excessive amounts of nutrient supplements are consumed,
resulting in tissue-damaging effects.
C. eating a diet with too much variety
D. using dietary supplements
16.A patient asks you what he should eat to maintain an optimal diet. An
appropriate response would be to:
A. Eat a variety of foods and eat in moderation – An optimal diet contains a
wide variety of foods and in appropriate quantities to maintain proper
weight and health. All foods can fit into a healthy diet in moderation.
B. avoid all fast food and processed foods
C. eat only natural, organic foods
D. use vitamin and mineral supplements to ensure adequate nutrients
17.The person most at risk for malnutrition would be a(n)
A. active young adult who eats 3 to 5 servings of fruits and vegetables
along with lean meats and fish and complex carbohydrates and exercises
3 times a week
B. young child who refuses to eat peas, green beans, and broccoli but loves
fruits and other vegetables.
C. Middle-aged man undergoing chemotherapy for leukemia and who is
having difficulty eating solid food. – Malnutrition appears when nutrition
reserves are depleted or nutrient and energy intake is not sufficient to
meet a day-to-day needs along with the added metabolic stress. In this
situation, cancer and chemotherapy place an increased metabolic stress
on the body and the patient is unable to consume enough food to meet
his or her nutrient requirements, making him at risk for malnutrition.
D. young weight lifter who has recently undergone surgery for a compound
fracture of his left femur.
18.Lactose is composed of glucose and galactose and is a naturally occurring
carbohydrate. Unfortunately, many individuals cannot tolerate lactose and
NCM 105 NURSING NUTRITION DIET THERAPY EXAM WITH
REAL TEST COMPLETE QUESTIONS AND ANSWERS
2026-27 LATEST VERSION
1. When doing a diet screening on a client, the nurse tries to use terms other
than “diet” when asking about the foods the client eats. Which term is not
an alternative term to the word “diet”?
A. Eating pattern
B. Eating style
C. Counting calories – counting calories is not an alternative to the word “
diet” A calorie isn't actually a thing, it's a unit of measurement. A calorie
measures the amount of energy in the food and beverages that we
consume. We all need this energy to live and stay healthy. Everything we
do relies on the energy that comes in the form of calories.
D. The foods you eat
2. Research done on increasing the effectiveness of client teaching has found
that the type of nutritional counseling that is most effective is that done by
whom?
A. Nurses and dietitians – The most effective is done by nurses and
dietitians, because dietitians can’t do it alone because of their limited
time and Physicians doesn’t do it also because of their other
responsibilities with other patients, but when nurses and dietitians, it
can be done because nurses spends the most time with the patient.
B. Physicians
C. Dietitians alone
D. The client’s family
3. To ensure all inpatients receive adequate care, The Joint Commission
specifies that nutrition screening be conducted at what time during
hospital admission?
A. Immediately upon admission
B. Within 12 hours after admission
C. Within 24 hours after admission - The Joint Commission specifies that
nutrition screening be conducted within 24 hours after admission to
a hospital or other health-care facility, even on weekends and holidays.
D. Within 36 hours after admission
4. Part of the nutrition assessment is calculating the client’s BMI. The nurse is
aware that a BMI of 18 indicates the client falls in what category?
A. Obese
B. Overweight
C. Healthy weight
,2
D. Underweight - For most adults, an ideal BMI is in the 18.5 to 24.9 range.
Lower than 18.5 means you are underweight.
5. When we say “blood sugar,” we are talking about:
A. Fructose
B. Glucose – Glucose or blood sugar is the main sugar found in our blood
C. Galactose
D. Lactose
6. Which of the following factors makes carbohydrate important in world
nutrition?
A. They are expensive
B. They can be grown in limited areas
C. They provide complete nutrition
D. They can be stores more simply and cheaply than other foods –
carbohydrate is important in the world of nutrition because they provide
energy for our body.
7. Dietary fiber that stimulates peristalsis and prevents constipation is called
_______ fiber.
A. Plant
B. Polyunsaturated
C. Soluble
D. Insoluble – Insoluble fiber adds bulk to your stool, helping the stool pass
more quickly to your intestines.
8. One function of fiber in the diet is to aid:
A. Elimination of intestinal waste – fiber is mainly carbohydrate. One
function of fiber is to keep the digestive system healthy.
B. energy balance
C. secretion of hydrochloric acid
D. water balance
9. A client is seeking to increase his intake of complex carbohydrate. Which of
the following foods would be appropriate?
A. Kidney beans – Kidney beans are a low-calorie food that provides a
healthy dose of complex carbohydrate.
B. Natural honey
C. Low- fat cottage cheese
,3
D. Apple
10.The nurse is reviewing the patient’s nutritional history. The patient reports
that she uses 1 teaspoon of sugar in her coffee. The nurse identifies this
sugar as which of the following?
A. Sucrose – sucrose is the scientific name for table sugar which normally is
found in foods.
B. Lactose
C. Glucose
D. Fructose
11.The body’s main storage form of carbohydrate is:
A. Glycogen - dietary carbohydrates provides glucose that body cells can
use for energy. Excess glucose beyond what the body needs for
immediate energy is converted into glycogen, a storage form of
carbohydrate.
B. glycerol
C. glucagon
D. glucose
12.The main nutrients involved in metabolic regulation and control are:
A. water and vitamins
B. Vitamins and minerals – vitamins and minerals are the key nutrients in
regulating and controlling the many chemical processes in the body.
Vitamins and minerals functions as a coenzyme factors, which are
components of cell enzymes that govern cell chemical reactions in cell
metabolism.
C. vitamins and fatty acids
D. minerals and carbohydrates
13.Which factors place a person at the greatest risk for malnutrition?
A. poor appetite, insufficient nutrient intake, poor hygiene, and depleted
nutrition reserves
B. poor hygiene, insufficient exercise, and excess carbohydrate intake
C. depleted carbohydrate intake, poor hygiene, and excess calorie intake
D. Poor appetite, insufficient nutrient intake, depleted nutrition reserves,
and a form of metabolic stress – Malnutrition appears when nutritional
reserves are depleted and nutrient and energy intake is not sufficient to
meet day-to-day needs or added metabolic stress.
14.Which is least likely to be a primary cause of malnutrition?
A. conditions of poverty
B. prolonged hospitalization
C. homelessness
, 4
D. Exercise – Malnutrition appears when nutritional reserves are
depleted and nutrient and energy intake is not sufficient to meet
day-to-day needs or additional requirements necessary during
periods of stress, thus exercise is not a factor at all.
15.Overnutrition is characterized by:
A. overeating at a meal
B. excess nutrient and energy intake over time – overnutrition results
from excess nutrient and energy intake over time or occurs when
excessive amounts of nutrient supplements are consumed,
resulting in tissue-damaging effects.
C. eating a diet with too much variety
D. using dietary supplements
16.A patient asks you what he should eat to maintain an optimal diet. An
appropriate response would be to:
A. Eat a variety of foods and eat in moderation – An optimal diet contains a
wide variety of foods and in appropriate quantities to maintain proper
weight and health. All foods can fit into a healthy diet in moderation.
B. avoid all fast food and processed foods
C. eat only natural, organic foods
D. use vitamin and mineral supplements to ensure adequate nutrients
17.The person most at risk for malnutrition would be a(n)
A. active young adult who eats 3 to 5 servings of fruits and vegetables
along with lean meats and fish and complex carbohydrates and exercises
3 times a week
B. young child who refuses to eat peas, green beans, and broccoli but loves
fruits and other vegetables.
C. Middle-aged man undergoing chemotherapy for leukemia and who is
having difficulty eating solid food. – Malnutrition appears when nutrition
reserves are depleted or nutrient and energy intake is not sufficient to
meet a day-to-day needs along with the added metabolic stress. In this
situation, cancer and chemotherapy place an increased metabolic stress
on the body and the patient is unable to consume enough food to meet
his or her nutrient requirements, making him at risk for malnutrition.
D. young weight lifter who has recently undergone surgery for a compound
fracture of his left femur.
18.Lactose is composed of glucose and galactose and is a naturally occurring
carbohydrate. Unfortunately, many individuals cannot tolerate lactose and
