It-Passports NUTRITIONのNBNSC-CNSC試験スタディガイドはあなたのキャリアの灯台になれます。It-Passportsは全ての受かるべきNBNSC-CNSC試験を含めていますから、It-Passportsを利用したら、あなたは試験に合格することができるようになります。これは絶対に賢明な決断です。恐い研究の中から逸することができます。It-Passportsがあなたのヘルパーで、It-Passportsを手に入れたら、半分の労力でも二倍の効果を得ることができます。
| Section | Weight | Objectives |
|---|---|---|
| Process Management | 5% | - Documentation, ordering and inventory management - Safety, compliance and regulatory standards - Guidelines, protocols and quality improvement |
| Professional Practice | 7% | - Education, counseling and patient advocacy - Ethics, scope of practice and interprofessional collaboration - Legal and professional responsibilities |
| Nutrition Assessment | 31% | - Anthropometric, biochemical, clinical and dietary assessment - Patient screening and risk identification - Determination of nutrition requirements and goals - Assessment of disease impact on nutrition status |
| Clinical Management | 57% | - Management of complications and metabolic disorders - Monitoring, evaluation and adjustment of nutrition therapy - Enteral nutrition: selection, access, formulation, administration - Parenteral nutrition: access, formulation, compounding, administration - Transition between nutrition support modalities |
お客様の時間が大切だということが了解します。私たちのNBNSC-CNSC試験問題集の一つの特徴は時間を節約できることです。お客様は支払いに成功した後、自分のメールアドレスで直接にNBNSC-CNSC試験問題集をダウンロードできます。勉強するとき、NBNSC-CNSC試験問題集の問題の答えを覚えると、NBNSC-CNSC試験に参加できます。
質問 # 33
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:
正解：B
解説：
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.
質問 # 34
A person with a BMI of 26.0 falls into which of the following categories?
正解：C
解説：
Body Mass Index (BMI) is a simple calculation used to assess whether a person has a healthy body weight for a person of their height. It is obtained by dividing a person's weight in kilograms by the square of their height in meters (kg/m