CPL 250 COMPREHENSIVE EXAM SCRIPT COMPLETE QUESTIONS VERIFIED SOLUTIONS
Question:
According to MyPlate, _____ should make up 50% of the plate.
Answer:
fruits and vegetables
Question:
What is a biochemical assessment?
Answer:
Nutritional assessment is made by testing nutrient levels through blood, feces, and urine.
Question:
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
Question:
(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
, Question:
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.
Question:
Which of the following is NOT a sensory external force that influences our eating: aste Texture
Emotion/memory Smell Color
Answer:
Emotion/memory
Question:
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.
Question:
True or False: Nutrition is the science that links foods to health and disease.
Question:
According to MyPlate, _____ should make up 50% of the plate.
Answer:
fruits and vegetables
Question:
What is a biochemical assessment?
Answer:
Nutritional assessment is made by testing nutrient levels through blood, feces, and urine.
Question:
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
Question:
(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
, Question:
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.
Question:
Which of the following is NOT a sensory external force that influences our eating: aste Texture
Emotion/memory Smell Color
Answer:
Emotion/memory
Question:
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.
Question:
True or False: Nutrition is the science that links foods to health and disease.
