GERIATRIC AND PEDIATRIC ANESTHESIA
CERTIFICATION EVALUATION QUESTIONS
AND CORRECT ANSWERS 2026 STUDY
GUIDE
▶ Explain how a calorie (the general term), a Calorie (the dietary term) and
a kilocalorie are related. Answer: A calorie is the amount of heat needed to
raise the temperature of 1 gram of water by 1 degree Celsius. Food
calories (Calories) is expressed in terms of kilocalories.
Or
Calorie = 1 kilocalorie = 1,000 calories
▶ You bring your teenage nephew to lunch at the mall food court. He
decides to get a soda and bag of chips. You suggest he also try a
vegetable and rice bowl as a more nutrient dense option. How would you
explain the difference between nutrient dense and empty calorie foods to
him? Answer: Nutrient-dense foods are those with a high amount of
vitamins and minerals, along with the macronutrients that can be used as
fuel. Empty calorie foods are high in calories but contain little vitamins or
minerals, so they have lower nutrient value.
▶ Compare and contrast (i.e. explain the similarities and differences)
between undernutrition and overnutrition. Include the terms' definitions and
how they influence health outcomes. Answer: Both over- and undernutrition
have negative health consequences with an imbalance of the consumption
(or lack of) nutrients. They are both forms of malnutrition.
Overnutrition is the consumption of excess calories and fats
(cholesterol/saturated), which increases the risk of chronic disease and
obesity, and can lead to toxicity.
Undernutrition is the opposite, when nutrient intake does not meet the
nutrient needs of the body. This can lead to slowed metabolic processes
and deficiencies.
,▶ Which of the ABCDE's of nutritional assessment has to do with
measurements of body composition (weight, height, skin fold
measurements, and body circumference)? Answer: Anthropometric
▶ The health messages conveyed by the MyPlate illustrates the concepts
of: Answer: balance, moderation, variation
▶ balance Answer: calorie and portion size
▶ moderation Answer: increase consumption of some groups and limit the
consumption of others
▶ variety Answer: consume all food groups
▶ According to Start Simple with MyPlate, suggest how someone can
introduce variety into the diet. Answer: Eat a variety of fruits, vegetables,
grains, protein and dairy products.
▶ According to MyPlate, _____ should make up 50% of the plate. Answer:
fruits and vegetables
▶ What is a biochemical assessment? Answer: Nutritional assessment is
made by testing nutrient levels through blood, feces, and urine.
▶ You are grocery shopping and notice on a bag of steel cut oats, there is
a heart and it says "Oatmeal may help to reduce cholesterol!". Which type
of claim would this advertising be? Answer: health claim
▶ (1) What is a serving size and what is the requirement for how it is
represented on a nutrition facts label? (2) A nutrition label for a pack of
crackers lists 300 calories in a serving and there are 2 servings in the
package. How many calories would be consumed if someone eats the
whole package of crackers? Answer: 1. A serving size is the quantity of
food that contains the listed nutrients measurements.
2. 600 calories
▶ As a dietitian, a client comes to you because they have struggled to
control their weight. Using the information you have learned in this module,
(1) explain how you would assess the current status of this client (i.e.
general health, weight, nutritional status, etc.), and then (2) what tools you
, would use to teach them better eating habits and recommendations. Be
sure to include the name of tools and principles. Answer: 1. Assessment
can be done using the ABCDE's of nutrition
2. MyPlate; the principles of balance, moderation and variety should be
covered OR how to read a food label is appropriate as well OR the Dietary
Guidelines
1. To assess the current status of the client I would use the ABCDE
assessment. This means testing their body compositions (anthropometric),
testing their nutrient levels in blood, urine and feces (biochemical),
proceeding with a physical examination of general appearance (clinical),
ask what their usual diet is (dietary), and ask for any medical history and
lifestyle choices (environmental).
2. Some tools I would recommend is MyPlate, Dietary Guidelines, and
Healthy People. Dietary guidelines in specific has the principle of eating
nutrient-dense foods and beverages, eating from a variety of food groups,
and partaking in health food portions.
▶ Which of the following is NOT a sensory external force that influences
our eating:
aste
Texture
Emotion/memory
Smell
Color Answer: Emotion/memory
▶True or False. If false, explain why it is false.
Nutritional value and taste are often the 2 most important reasons specific
foods are consumed in North America. Answer: False: Taste and texture
are often the 2 most important reasons specific foods are consumed in
North America.
▶ True or False: Nutrition is the science that links foods to health and
disease. Answer: True
CERTIFICATION EVALUATION QUESTIONS
AND CORRECT ANSWERS 2026 STUDY
GUIDE
▶ Explain how a calorie (the general term), a Calorie (the dietary term) and
a kilocalorie are related. Answer: A calorie is the amount of heat needed to
raise the temperature of 1 gram of water by 1 degree Celsius. Food
calories (Calories) is expressed in terms of kilocalories.
Or
Calorie = 1 kilocalorie = 1,000 calories
▶ You bring your teenage nephew to lunch at the mall food court. He
decides to get a soda and bag of chips. You suggest he also try a
vegetable and rice bowl as a more nutrient dense option. How would you
explain the difference between nutrient dense and empty calorie foods to
him? Answer: Nutrient-dense foods are those with a high amount of
vitamins and minerals, along with the macronutrients that can be used as
fuel. Empty calorie foods are high in calories but contain little vitamins or
minerals, so they have lower nutrient value.
▶ Compare and contrast (i.e. explain the similarities and differences)
between undernutrition and overnutrition. Include the terms' definitions and
how they influence health outcomes. Answer: Both over- and undernutrition
have negative health consequences with an imbalance of the consumption
(or lack of) nutrients. They are both forms of malnutrition.
Overnutrition is the consumption of excess calories and fats
(cholesterol/saturated), which increases the risk of chronic disease and
obesity, and can lead to toxicity.
Undernutrition is the opposite, when nutrient intake does not meet the
nutrient needs of the body. This can lead to slowed metabolic processes
and deficiencies.
,▶ Which of the ABCDE's of nutritional assessment has to do with
measurements of body composition (weight, height, skin fold
measurements, and body circumference)? Answer: Anthropometric
▶ The health messages conveyed by the MyPlate illustrates the concepts
of: Answer: balance, moderation, variation
▶ balance Answer: calorie and portion size
▶ moderation Answer: increase consumption of some groups and limit the
consumption of others
▶ variety Answer: consume all food groups
▶ According to Start Simple with MyPlate, suggest how someone can
introduce variety into the diet. Answer: Eat a variety of fruits, vegetables,
grains, protein and dairy products.
▶ According to MyPlate, _____ should make up 50% of the plate. Answer:
fruits and vegetables
▶ What is a biochemical assessment? Answer: Nutritional assessment is
made by testing nutrient levels through blood, feces, and urine.
▶ You are grocery shopping and notice on a bag of steel cut oats, there is
a heart and it says "Oatmeal may help to reduce cholesterol!". Which type
of claim would this advertising be? Answer: health claim
▶ (1) What is a serving size and what is the requirement for how it is
represented on a nutrition facts label? (2) A nutrition label for a pack of
crackers lists 300 calories in a serving and there are 2 servings in the
package. How many calories would be consumed if someone eats the
whole package of crackers? Answer: 1. A serving size is the quantity of
food that contains the listed nutrients measurements.
2. 600 calories
▶ As a dietitian, a client comes to you because they have struggled to
control their weight. Using the information you have learned in this module,
(1) explain how you would assess the current status of this client (i.e.
general health, weight, nutritional status, etc.), and then (2) what tools you
, would use to teach them better eating habits and recommendations. Be
sure to include the name of tools and principles. Answer: 1. Assessment
can be done using the ABCDE's of nutrition
2. MyPlate; the principles of balance, moderation and variety should be
covered OR how to read a food label is appropriate as well OR the Dietary
Guidelines
1. To assess the current status of the client I would use the ABCDE
assessment. This means testing their body compositions (anthropometric),
testing their nutrient levels in blood, urine and feces (biochemical),
proceeding with a physical examination of general appearance (clinical),
ask what their usual diet is (dietary), and ask for any medical history and
lifestyle choices (environmental).
2. Some tools I would recommend is MyPlate, Dietary Guidelines, and
Healthy People. Dietary guidelines in specific has the principle of eating
nutrient-dense foods and beverages, eating from a variety of food groups,
and partaking in health food portions.
▶ Which of the following is NOT a sensory external force that influences
our eating:
aste
Texture
Emotion/memory
Smell
Color Answer: Emotion/memory
▶True or False. If false, explain why it is false.
Nutritional value and taste are often the 2 most important reasons specific
foods are consumed in North America. Answer: False: Taste and texture
are often the 2 most important reasons specific foods are consumed in
North America.
▶ True or False: Nutrition is the science that links foods to health and
disease. Answer: True
