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NUTRITION NBNSC-CNSC Exam Syllabus Topics:
| Section | Weight | Objectives |
|---|---|---|
| Topic 1: Professional Practice | 7% | - Ethics, scope of practice and interprofessional collaboration - Education, counseling and patient advocacy - Legal and professional responsibilities |
| Topic 2: 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 |
| Topic 3: Clinical Management | 57% | - Management of complications and metabolic disorders - Enteral nutrition: selection, access, formulation, administration - Monitoring, evaluation and adjustment of nutrition therapy - Parenteral nutrition: access, formulation, compounding, administration - Transition between nutrition support modalities |
| Topic 4: Process Management | 5% | - Documentation, ordering and inventory management - Guidelines, protocols and quality improvement - Safety, compliance and regulatory standards |
NUTRITION NBNSC Certified Nutrition Support Clinician (CCN) Sample Questions:
Documents about a learner's performance that are written by someone other than the learner are known as which of the following?
- A. portfolios
- B. attestations
- C. artifacts
- D. productions
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Up to 20 mcg/100 ml of plasma Carotene in all ages is considered:
- A. deficient
- B. acceptable
- C. marginal
- D. none of the above
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Goals can be set by the client under the guidance of the counselor. Goals should be all of the following except:
- A. measurable
- B. attainable
- C. not specific
- D. specific
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The body requires energy to process food through digestion, absorption, transportation, metabolism and storage. This requirement represents_____________% of daily energy (calorie) intake.
- A. 20
- B. 5
- C. 10
- D. 15
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All of the following are smart recommendations for healthy eating except:
- A. replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories
- B. increase intake of fat-free and low-fat milk and milk products such as milk, yogurt, cheese or fortified soy beverages
- C. choose a variety of lean protein foods
- D. decrease the amount and variety of seafood in place of some meat and poultry
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