The NUTRITION NBNSC-CNSC exam material is getting updated on a daily basis according to the real NUTRITION NBNSC-CNSC exam questions so that the students don't face any issues while preparing themselves for the NBNSC Certified Nutrition Support Clinician (CCN) (NBNSC-CNSC) certification exam and pass it with ease. We guarantee our customers that they will pass NBNSC-CNSC exam on the first try with our given NBNSC-CNSC exam material.
| Section | Weight | Objectives |
|---|---|---|
| Topic 1: Team and Program Management | 12% | - Ethical and Legal Considerations
|
| Topic 2: Nutrition Assessment | 18% | - Intake Assessment
|
| Topic 3: Clinical Monitoring and Management | 18% | - Complications
|
| Topic 4: Clinical Intervention | 28% | - Oral Nutrition Support
|
| Topic 5: Clinical Practice | 12% | - Burns and Trauma
|
| Topic 6: Basic Science | 12% | - Anatomy
|
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NEW QUESTION # 87
All of the following is true about Green Tea except:
Answer: B
Explanation:
The question provided lists several statements about green tea and asks which one is not true. To address the question correctly, we need to evaluate each statement against known benefits and effects of green tea based on scientific studies and general health guidelines.
The first statement, "combats mental fatigue," is generally true. Green tea contains caffeine, a well-known stimulant that can help in reducing mental fatigue by blocking the inhibitory neurotransmitter adenosine in the brain, which increases the firing of neurons and the concentration of neurotransmitters like dopamine and norepinephrine. This results in improved mood, vigilance, reaction time, and memory.
The statement "does not delay the onset of arteriosclerosis" is the one in question. Arteriosclerosis involves the thickening and hardening of the arteries that can lead to serious cardiovascular diseases. Some studies suggest that the antioxidants in green tea, particularly polyphenols, can help reduce oxidative stress and inflammation, both of which play a role in arteriosclerosis. Thus, this statement is likely false as there is evidence suggesting that green tea can indeed help in delaying arteriosclerosis, making it the correct answer to the question regarding which statement is not true about green tea.
The caution for persons with anxiety disorders or irregular heartbeat to limit their intake to no more than 2 cups daily is valid. This is due to the caffeine content in green tea which can potentially exacerbate anxiety and increase heart rate. Hence, moderation is recommended for individuals with these conditions.
The claim that green tea "may lower the risk of esophageal, stomach, colon, and skin cancer" is backed by various studies that suggest a possible protective effect of green tea's antioxidants, particularly EGCG (epigallocatechin gallate). These components may help in neutralizing harmful free radicals, which can otherwise contribute to cancer development.
Lastly, the advice that green tea "should not be used in large quantities during pregnancy or while nursing" is also accurate. High levels of caffeine, which is present in green tea, can cross the placenta and affect fetal heart rate and growth. It can also be passed through breast milk and might affect a nursing infant.
In summary, the statement that "does not delay the onset of arteriosclerosis" is not true about green tea, considering the evidence supporting its cardiovascular benefits, including potential effects on delaying arteriosclerosis.
NEW QUESTION # 88
Avoiding foods that are contaminated with harmful bacteria, viruses, parasites, toxins and chemicals is vital for healthy eating. All of the following are recommendations for food safety except:
Answer: C
Explanation:
The question focuses on identifying which of the listed options is not a recommendation for food safety. To clarify, here's an expanded explanation of each option in relation to food safety principles:
**Option 1: Clean hands, food contact surfaces, and all fruits and vegetables** This option is a fundamental food safety recommendation. Cleaning your hands frequently, especially before handling food, helps prevent the transfer of harmful bacteria and other pathogens. Similarly, cleaning food contact surfaces (like countertops and cutting boards) and thoroughly washing all fruits and vegetables before eating or cooking them can significantly reduce the risk of foodborne illnesses.
**Option 2: Keep raw, cooked, and ready-to-eat foods together** This option is incorrectly listed as a food safety measure; in fact, it represents a common food safety violation. Keeping raw, cooked, and ready-to-eat foods together can lead to cross-contamination. Raw foods, especially meats, can harbor pathogens that are eliminated during cooking. If these raw foods come into contact with foods that are already cooked or will be eaten raw, they can transfer these pathogens, increasing the risk of foodborne illness.
**Option 3: Cook foods to a safe temperature to kill microorganisms** Cooking foods to the appropriate temperatures is crucial for food safety. Different types of foods require different cooking temperatures to ensure that any harmful bacteria and other pathogens are destroyed. For example, poultry should be cooked to an internal temperature of 165°F (74°C), ground meats to 160°F (71°C), and most seafood to 145°F (63°C).
**Option 4: Chill perishable foods promptly** Chilling perishable foods promptly is essential to prevent bacterial growth. Foods that are left at room temperature can enter the "danger zone" (between 40°F and 140°F or 4°C and 60°C), a temperature range where bacteria can multiply rapidly. Refrigerating perishable foods quickly ensures they remain at a safe temperature, thereby reducing the risk of spoilage and foodborne illness.
**Conclusion** Among the options provided, the only one that does not align with standard food safety practices is keeping raw, cooked, and ready-to-eat foods together. This option should be avoided to maintain food safety, as it poses a significant risk for cross-contamination and the spread of foodborne pathogens.
NEW QUESTION # 89
One of five sections of MyPlate is made up of grains. Whole grains provide which of the following?
Answer: C
Explanation:
Whole grains are an essential part of a balanced diet and are prominently featured in one of the five sections of the MyPlate dietary guidelines. Consuming whole grains is crucial because they provide a host of nutritional benefits that are vital for maintaining good health.
Firstly, whole grains are a significant source of dietary fiber. Fiber is essential for digestive health, helping to maintain regular bowel movements and prevent constipation. It also plays a role in lowering cholesterol levels and regulating blood sugar, which can help in preventing diseases such as type 2 diabetes and heart disease.
Besides dietary fiber, whole grains are rich in essential nutrients such as B vitamins. These vitamins, including thiamin, riboflavin, niacin, and folate, play a key role in maintaining healthy bodily functions. They help the body convert food into energy, create new blood cells, and maintain healthy brain cells, among other functions.
Whole grains also provide minerals such as iron and magnesium. Iron is crucial for the creation of hemoglobin, a protein needed to transport oxygen in the blood. Magnesium supports muscle and nerve function, helps maintain a regular heartbeat, supports a healthy immune system, and keeps bones strong.
When grains are refined, they are stripped of their bran and germ, resulting in a loss of dietary fiber, vitamins, and minerals. This is why refined grains are considered to be less beneficial compared to whole grains. Thus, the option "all of the above" accurately summarizes the benefits of consuming whole grains, emphasizing their role in providing dietary fiber, B vitamins, and essential minerals like iron and magnesium.
It is important to make an effort to incorporate whole grains into our diets as part of a healthy eating pattern to gain these nutritional benefits and support overall health.
NEW QUESTION # 90
Which of the following is a rapid-acting insulin?
Answer: B
Explanation:
The question asks to identify which of the listed options is a rapid-acting insulin. The options provided are Glargine, Lispro, Detemir, and NPH. Among these, Lispro is the correct answer as it is classified as a rapid-acting insulin.
Lispro, also known by its brand name Humalog, is designed to act quickly after injection. Its primary use is to manage blood glucose levels around meal times, providing an insulin boost that is necessary for the body to handle the influx of glucose into the bloodstream that occurs after eating. The onset of action for Lispro is approximately 5 to 15 minutes, meaning it starts to work to lower blood glucose levels within this time frame after injection. Its peak action typically occurs about one hour after administration and its overall duration is usually around 3 to 5 hours. This short action profile makes it suitable for controlling blood sugar spikes after meals.
In contrast, the other options listed-Glargine, Detemir, and NPH-are not rapid-acting insulins. Glargine (known as Lantus) and Detemir (known as Levemir) are long-acting insulins. They are designed to provide a constant level of insulin in the body over a long period, typically covering 24 hours, with a slow and steady release that mimics the natural basal insulin secretion of the pancreas.
NPH (Neutral Protamine Hagedorn) insulin is considered an intermediate-acting insulin. It has an onset of action that typically ranges from 1 to 3 hours and can last up to 16 hours. NPH is often used to provide basal insulin coverage but does not act as quickly as rapid-acting insulins like Lispro.
Understanding these differences is crucial for the effective management of diabetes, as choosing the right type of insulin is essential for maintaining optimal blood glucose levels and preventing both short-term and long-term complications of diabetes.
NEW QUESTION # 91
Which of the following would be abnormal in a stool sample?
Answer: C
Explanation:
The correct answer to the question regarding abnormalities in a stool sample is that it is abnormal if the stool contains low levels of enzymes, such as trypsin or elastase. This finding suggests a potential issue in digestive function, particularly with the pancreas, which is responsible for secreting these enzymes. These enzymes play a crucial role in the digestion of proteins and fats. Inadequate levels can indicate pancreatic insufficiency, a condition where the pancreas does not produce enough of these enzymes, leading to malabsorption and other digestive problems.
It's important to compare this result to other potential findings in stool samples to understand its significance better. A normal pH range for stool is typically between 7.0 and 7.5, indicating a neutral environment, which is common and not a cause for concern. Similarly, the presence of 2-7 grams of fat per 24 hours in stool can be normal, depending on dietary intake. However, if a person consumes about 100 grams of fat daily and the stool contains more than 7 grams of fat per 24 hours, this could indicate malabsorption or other digestive issues such as exocrine pancreatic insufficiency or celiac disease.
Other abnormal findings in stool samples that can suggest health issues include the presence of blood, which could indicate gastrointestinal bleeding; mucus or pus, which might suggest inflammation or infection; undigested meat fibers, indicating poor digestion; and harmful organisms such as bacteria, viruses, fungi, or parasites, which could be signs of infection. Additionally, the presence of more than 0.25 grams per deciliter of sugars known as reducing factors could indicate malabsorption syndromes or other gastrointestinal dysfunctions.
Therefore, understanding the composition and characteristics of a stool sample can provide valuable insights into a person's digestive health and help diagnose various conditions. If a stool analysis shows low levels of crucial digestive enzymes like trypsin or elastase, further investigation by healthcare professionals is warranted to determine the underlying cause and appropriate treatment to manage the symptoms and restore digestive function.
NEW QUESTION # 92
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