Dietitian Practice Test

2024 Edition

Take this free practice test to see how prepared you are for a dietitian certificaiton exam.

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View 1 Question at a Time

1.	Vegetables with thiols are considered to be the most protective against cancer. Thiols are found in:
		a. Flax seed, oats and barley
		b. Food with blue, blue-red and violet pigments
		c. Prunes and dried fruits
		d. The cabbage family
Incorrect answer. Please choose another answer.

2.	A patient with gastric resection may need which supplement?
		a. B12
		b. Copper
		c. Vitamin B6
		d. Zinc
Incorrect answer. Please choose another answer.

3.	To which function should a production manager allot the greatest amount of time?
		a. Directing and controlling
		b. Organizing and controlling
		c. Organizing and directing
		d. Planning and organizing
Incorrect answer. Please choose another answer.

4.	Information regarding the prevalence of nutrition-related health problems can be found in:
		a. Healthy People 2011
		b. NHANES III
		c. Nationwide Food Consumption Survey
		d. Nutrition Screening Initiative
Incorrect answer. Please choose another answer.

5.	The first step to assure a quality program for clinical dietetics practice is:
		a. Comparing productivity of clinical staff to national means
		b. Developing a tool to measure the amount of work of clinical dietitians
		c. Monitoring the quality of medical record documentation
		d. Reviewing current standards of practice
Incorrect answer. Please choose another answer.

6.	To be able to recommend nutrition management to a patient with end-stage renal disease who is on hemodialysis, a dietitian needs information about the:
		a. Patient's intake of iron pre-admission
		b. Patient's usual carbohydrate intake
		c. Serum potassium level
		d. Specific gravity of the urine
Incorrect answer. Please choose another answer.

7.	What is the smoke point temperature for fats?
		a. Above 350 degrees F
		b. Above 442 degrees F
		c. Above 500 degrees F
		d. Above 525 degrees F
Incorrect answer. Please choose another answer.

8.	What is the most important consideration when forecasting how much food to prepare?
		a. Food-item selection statistics
		b. Holiday and weekend volume
		c. Employee skill level
		d. Weather conditions and temperatures
Incorrect answer. Please choose another answer.

9.	What would be the most appropriate snack for a patient on a neutropenic diet?
		a. Graham crackers and Tang
		b. Banana with peanut butter
		c. Fresh-squeezed lemonade with ginger snaps
		d. Carnation instant breakfast and a raw egg
Incorrect answer. Please choose another answer.

10.	Which special supplemental nutrition program requires participants to be at nutritional risk?
		a. Commodity Supplemental Food Program
		b. Food Stamp Program
		c. Head Start Program
		d. Special Supplemental Foods Program for Women, Infants, and Children
Incorrect answer. Please choose another answer.

11.	Which of the following is the primary cause of food borne illness?
		a. Bacteria
		b. Parasites
		c. Protozoa
		d. Viruses
Incorrect answer. Please choose another answer.

12.	An essential component of the mitochondrial electron transport system found naturally in the body is:
		a. 7 dehydrocholesterol
		b. Carnitine
		c. Coenzyme Q10
		d. Menaquinones
Incorrect answer. Please choose another answer.

13.	A 3000 mg sodium diet has how many mEq of sodium?
		a. 69
		b. 77
		c. 117
		d. 130
Incorrect answer. Please choose another answer.

14.	The term that refers to the four specific nutrient recommendations used the US and Canada is:
		a. Adequate Intake
		b. Dietary Reference Intake
		c. Estimated Average Requirements
		d. Recommended Dietary Allowances
Incorrect answer. Please choose another answer.

15.	Per cubic feet of space, which oven is most efficient?
		a. Convection
		b. Deck
		c. Microwave
		d. Rotary
Incorrect answer. Please choose another answer.

16.	Which of the following responses illustrates the interviewing strategy of reflection?
		a. Go on.
		b. How do you perceive your body image?
		c. I once experienced a similar situation.
		d. You said that you would like to reduce
Incorrect answer. Please choose another answer.

17.	Which of the following contributes most significantly to the osmotic load of an enteral formula?
		a. Amino acids
		b. Calcium caseinate
		c. Lactalbumin
		d. Soy protein isolate
Incorrect answer. Please choose another answer.

18.	Osteocalocin depends on which vitamin for synthesis?
		a. Cobalamin
		b. Folic acid
		c. Vitamin D
		d. Vitamin K
Incorrect answer. Please choose another answer.

19.	Which is the most important factor to consider when planning employee schedules?
		a. Amount of working space available per person
		b. Number of available personnel
		c. Production requirements of the operation
		d. Skill of available personnel
Incorrect answer. Please choose another answer.

20.	The end products of bacterial fermentation of malabsorbed carbohydrate are:
		a. Carbon dioxide, hydrogen and pyruvate
		b. Lactic acid, alpha ketoglutaric acid and carbon dioxide
		c. Lactic acid, hydrogen and methane
		d. Short chain fatty acids, hydrogen and carbon dioxide
Incorrect answer. Please choose another answer.

21.	Which costs will most likely be evaluated first after a budget reduction announcement?
		a. Equipment and maintenance
		b. Food
		c. General nonfood supplies
		d. Labor
Incorrect answer. Please choose another answer.

22.	A large group of people experience acute gastroenteritis 4-6 hours after eating custard pie. Which bacteria is most likely the culprit?
		a. Campylobacter jejuni
		b. Listeria monocytogenes
		c. Staphylococcus aureus
		d. Vibrio parahaemolyticus
Incorrect answer. Please choose another answer.

23.	Arachidonic acid is the polyunsaturated fatty acid found in animal fat that is a major precursor to prostaglandins.
		True
		False
Incorrect answer. Please choose another answer.

24.	Anything under the 25th percentile on the National Center for Health Statistics growth charts is considered abnormal
		True
		False
Incorrect answer. Please choose another answer.

25.	On a PERT chart, the tasks that take the longest amount of time to complete are part of the critical path.
		True
		False
Incorrect answer. Please choose another answer.

Quality starts with who wrote the material. Our writers:

Diane Dean, LPC, RN-BC, MA, is a licensed professional counselor and educator with 20 years of experience...
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Stacy Fruhling, LCPC,LCADC, NCC. MAC, is an adjunct professor in psychology and counseling at the...
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Lisa Slade, MS, LPC, NCC, is an adjunct professor in psychology, counseling, sociology...
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Our Practice exam covers the actual NCE Domains:

The NCE contains 200 multiple-choice, non-sectioned questions. There are different versions of the test. Test questions.
There are different versions of the text. Test questions come from a pool of questions that have been extensively reviewed and researched for content accuracy and clarity

Below are the six domains tested by the NBCC on the NCE:

Professional Practice & Ethics
Intake Assessment and Diagnosis
Areas of Clinical Focus
Treatment Planning
Counseling Skills and Interventions
Core Counseling Attributes

Covering the Eight CACREP Common Core Areas:

Professional Counseling Orientation and Ethical Practice
Social and Cultural Diversity
Human Growth and Development
Career Development
Counseling and Helping Relationships
Group Counseling and Group Work
Assessment and Testing
Research and Program Evaluation

Free Sample Questions

Related Links

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ASWB Practice Test

1/25



1.	Vegetables with thiols are considered to be the most protective against cancer. Thiols are found in:
		a. Flax seed, oats and barley
		b. Food with blue, blue-red and violet pigments
		c. Prunes and dried fruits
		d. The cabbage family
Incorrect answer. Please choose another answer.

2/25



2.	A patient with gastric resection may need which supplement?
		a. B12
		b. Copper
		c. Vitamin B6
		d. Zinc
Incorrect answer. Please choose another answer.

3/25



3.	To which function should a production manager allot the greatest amount of time?
		a. Directing and controlling
		b. Organizing and controlling
		c. Organizing and directing
		d. Planning and organizing
Incorrect answer. Please choose another answer.

4/25



4.	Information regarding the prevalence of nutrition-related health problems can be found in:
		a. Healthy People 2011
		b. NHANES III
		c. Nationwide Food Consumption Survey
		d. Nutrition Screening Initiative
Incorrect answer. Please choose another answer.

5/25



5.	The first step to assure a quality program for clinical dietetics practice is:
		a. Comparing productivity of clinical staff to national means
		b. Developing a tool to measure the amount of work of clinical dietitians
		c. Monitoring the quality of medical record documentation
		d. Reviewing current standards of practice
Incorrect answer. Please choose another answer.

6/25



6.	To be able to recommend nutrition management to a patient with end-stage renal disease who is on hemodialysis, a dietitian needs information about the:
		a. Patient's intake of iron pre-admission
		b. Patient's usual carbohydrate intake
		c. Serum potassium level
		d. Specific gravity of the urine
Incorrect answer. Please choose another answer.

7/25



7.	What is the smoke point temperature for fats?
		a. Above 350 degrees F
		b. Above 442 degrees F
		c. Above 500 degrees F
		d. Above 525 degrees F
Incorrect answer. Please choose another answer.

8/25



8.	What is the most important consideration when forecasting how much food to prepare?
		a. Food-item selection statistics
		b. Holiday and weekend volume
		c. Employee skill level
		d. Weather conditions and temperatures
Incorrect answer. Please choose another answer.

9/25



9.	What would be the most appropriate snack for a patient on a neutropenic diet?
		a. Graham crackers and Tang
		b. Banana with peanut butter
		c. Fresh-squeezed lemonade with ginger snaps
		d. Carnation instant breakfast and a raw egg
Incorrect answer. Please choose another answer.

10/25



10.	Which special supplemental nutrition program requires participants to be at nutritional risk?
		a. Commodity Supplemental Food Program
		b. Food Stamp Program
		c. Head Start Program
		d. Special Supplemental Foods Program for Women, Infants, and Children
Incorrect answer. Please choose another answer.

11/25



11.	Which of the following is the primary cause of food borne illness?
		a. Bacteria
		b. Parasites
		c. Protozoa
		d. Viruses
Incorrect answer. Please choose another answer.

12/25



12.	An essential component of the mitochondrial electron transport system found naturally in the body is:
		a. 7 dehydrocholesterol
		b. Carnitine
		c. Coenzyme Q10
		d. Menaquinones
Incorrect answer. Please choose another answer.

13/25



13.	A 3000 mg sodium diet has how many mEq of sodium?
		a. 69
		b. 77
		c. 117
		d. 130
Incorrect answer. Please choose another answer.

14/25



14.	The term that refers to the four specific nutrient recommendations used the US and Canada is:
		a. Adequate Intake
		b. Dietary Reference Intake
		c. Estimated Average Requirements
		d. Recommended Dietary Allowances
Incorrect answer. Please choose another answer.

15/25



15.	Per cubic feet of space, which oven is most efficient?
		a. Convection
		b. Deck
		c. Microwave
		d. Rotary
Incorrect answer. Please choose another answer.

16/25



16.	Which of the following responses illustrates the interviewing strategy of reflection?
		a. Go on.
		b. How do you perceive your body image?
		c. I once experienced a similar situation.
		d. You said that you would like to reduce
Incorrect answer. Please choose another answer.

17/25



17.	Which of the following contributes most significantly to the osmotic load of an enteral formula?
		a. Amino acids
		b. Calcium caseinate
		c. Lactalbumin
		d. Soy protein isolate
Incorrect answer. Please choose another answer.

18/25



18.	Osteocalocin depends on which vitamin for synthesis?
		a. Cobalamin
		b. Folic acid
		c. Vitamin D
		d. Vitamin K
Incorrect answer. Please choose another answer.

19/25



19.	Which is the most important factor to consider when planning employee schedules?
		a. Amount of working space available per person
		b. Number of available personnel
		c. Production requirements of the operation
		d. Skill of available personnel
Incorrect answer. Please choose another answer.

20/25



20.	The end products of bacterial fermentation of malabsorbed carbohydrate are:
		a. Carbon dioxide, hydrogen and pyruvate
		b. Lactic acid, alpha ketoglutaric acid and carbon dioxide
		c. Lactic acid, hydrogen and methane
		d. Short chain fatty acids, hydrogen and carbon dioxide
Incorrect answer. Please choose another answer.

21/25



21.	Which costs will most likely be evaluated first after a budget reduction announcement?
		a. Equipment and maintenance
		b. Food
		c. General nonfood supplies
		d. Labor
Incorrect answer. Please choose another answer.

22/25



22.	A large group of people experience acute gastroenteritis 4-6 hours after eating custard pie. Which bacteria is most likely the culprit?
		a. Campylobacter jejuni
		b. Listeria monocytogenes
		c. Staphylococcus aureus
		d. Vibrio parahaemolyticus
Incorrect answer. Please choose another answer.

23/25



23.	Arachidonic acid is the polyunsaturated fatty acid found in animal fat that is a major precursor to prostaglandins.
		True
		False
Incorrect answer. Please choose another answer.

24/25



24.	Anything under the 25th percentile on the National Center for Health Statistics growth charts is considered abnormal
		True
		False
Incorrect answer. Please choose another answer.

25/25



25.	On a PERT chart, the tasks that take the longest amount of time to complete are part of the critical path.
		True
		False
Incorrect answer. Please choose another answer.

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