Nutrition Sample Questions

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When holding a knife, you should:

A. Grip it keeping your pointer finger down the top of the knife for extra control

B. Hold the knife as close to the end as possible for better leverage

C. Not use your non-cutting hand to make sure it doesn’t get cut

D. Use a bear-claw method, allowing the knife to rest up against your knuckles

D. Use a bear-claw method, allowing the knife to rest up against your knuckles

Which macronutrient provides 9 kcal per gram?

A. Carbohydrates

B. Protein

C. Fat

D. Alcohol

C. Fat

Which is not a good food source of Folate/Folic acid?

A. Citrus fruit

B. Dark leafy green vegetables

C. Milk

D. Whole grains

C. Milk

What does the RDA (Recommended Dietary Allowance) mean?

A. The amount of nutrient to meet the needs of 97-98% of the population

B. The amount of nutrient to meet the needs of 50% of the population

C. The amount of nutrient to meet the needs of 100% of the population

D. The amount of nutrient to meet the needs of 75% of the population

A. The amount of nutrient to meet the needs of 97-98% of the population

Which macronutrient is the body’s main source of energy?

A. Fat

B. Protein

C. Vegetables

D. Carbohydrate

D. Carbohydrate

On the Harvard Healthy Eating Plate tool, which food group is represented in the

largest quantity?

A. Protein

B. Grains

C. Fruit

D. Non-starchy vegetables

D. Non-starchy vegetables

Which vitamin is not a fat-soluble vitamin?

A. Vitamin A

B. Vitamin K

C. Vitamin B12

D. Vitamin E

C. Vitamin B12

Stores of which vitamin would become depleted most rapidly if not consumed regularly?

A. Vitamin A

B. Vitamin D

C. Vitamin C

D. Vitamin K

C. Vitamin C

Your patient informs you that they are following a vegetarian diet. Which two foods could

you pair together to make a complete protein?

A. Rice + corn

B. Broccoli + tomatoes

C. Black beans + onions

D. Red beans + rice

D. Red beans + rice

Coconut oil is an example of what type of fat?

A. Monounsaturated

B. Trans

C. Saturated

D. Polyunsaturated

C. Saturated

What are the three steps when chopping food to ensure safe preparation and even

pieces?

A. Mince, Dice, Chop

B. Slabs, sticks, cubes

C. Peel, cut, slice

D. Chop, slice, cube

B. Slabs, sticks, cubes

What foods are major sources of vitamin C?

A. Chicken

B. Carrots

C. Citrus Fruits

D. Milk

C. Citrus Fruits

The Dietary Guidelines for Americans advises to limit added sugar intake to what?

A. 3 teaspoons per day

B. Zero grams of added sugar per day

C. No limit for added sugar intake

D. <10% of daily calories from added sugar per day

D. <10% of daily calories from added sugar per day

A pale tongue is a sign of ________ deficiency.

A. Iron

B. Vitamin B12

C. Folic Acid/Folate

D. Vitamin K

A. Iron

Which nutrient is not important for fetal tooth development?

A. Calcium

B. Phosphorus

C. Vitamin E

D. Vitamin D

C. Vitamin E

What is a proposed risk factor for periodontal disease?

A. Having dentures

B. Obesity

C. Increased intake of sugary beverages

D. Good nutritional intake

B. Obesity

At what pH does cementum begin to demineralize?

A. 7.0

B. 5.5

C. 5.7

D. 6.7

D. 6.7

What defines cariostatic?

A. Inhibits formation of caries

B. Promotes the formation of caries

C. Increases the rate of fermentation of carbohydrates

D. Reduces the pH of plaque bacteria

A. Inhibits formation of caries

Which nutrient deficiency is not linked to increased risk of cleft palate/cleft lip?

A. Protein

B. Folic Acid

C. Vitamin B12

D. Vitamin D

D. Vitamin D

Key considerations in nutrition and oral health in the elderly population include all

except.

A. Decreased ability to digest + absorb nutrients

B. Decreased tolerance for hot and cold foods / beverages

C. Decreased salivary flow

D. Decreased taste + smell

B. Decreased tolerance for hot and cold foods / beverages

Which factor does not contribute to the development of caries?

A. plaque bacteria

B. frequency of intake of carbohydrates

C. having adequate vegetable intake

D. intake of fermentable carbohydrates

C. having adequate vegetable intake

What is a dietary recommendation for reducing risk for periodontal disease?

A. Follow a balanced diet, recommended by US dietary guidelines

B. Take a vitamin C supplement

C. Follow a low carbohydrate diet

D. Limit polyunsaturated fats

A. Follow a balanced diet, recommended by US dietary guidelines

You notice your patient has angular, red cracks in the corner of their mouth. What

nutrient comes to mind as possibly deficient?

A. Calcium

B. Vitamin C

C. Vitamin K

D. Niacin

D. Niacin

What are the physical signs of glossitis?

A. White patches under the tongue

B. Cracked lips

C. Red beefy tongue

D. Bleeding gums

C. Red beefy tongue

What specific food is considered cariostatic/non-cariogenic?

A. Cheese

B. Bread

C. Milk

D. Sugarr

A. Cheese

Which nutrients help to maintain a healthy periodontium by regulating inflammation?

A. Vitamin D, omega-3 fatty acids, probiotics

B. Calcium, vitamin C, zinc

C. Fiber, vitamin C, vitamin D

D. Zinc, omega-3 fatty acids, fiber

D. Zinc, omega-3 fatty acids, fiber

Which is not an increased risk factor for developing oral cancer?

A. Alcohol use

B. Tobacco use

C. Water intake

D. Poor diet

C. Water intake

What is not a treatment for xerostomia?

A. Snacking on salty foods

B. Sipping on water or sugarless, caffeine-free drinks

C. using lip lubricants

D. using a humidifier at night

A. Snacking on salty foods

What is not considered a cancer prevention recommendation?

A. Breastfeed for mothers

B. Maintain a healthy weight

C. Limit sugar-containing beverages

D. Take cancer prevention supplement

D. Take cancer prevention supplement

Poorly controlled diabetes mellitus can cause _______?

A. Glossodynia

B. candidiasis

C. Periodontitis

D. All of the above

D. All of the above

What vitamin deficiency is associated with taking metformin?

A. Vitamin C

B. Vitamin E

C. Vitamin B12

D. Vitamin B6

C. Vitamin B12

Obesity increases the risk of which of the following

A. Type 2 Diabetes mellitus

B. Cardiovascular Diseases

C. all the above

D. none of the above

C. all the above

Here are two statements: 1) A patient with an underlying condition such as diabetes

mellitus can safely receive sole nutrition counseling in the dental office. 2) The dental

provider should follow nutrition guidelines for patient guidance around nutrition.

Choose the best answer

A. both statements are true

B. both statements are false

C. The second statement is false and the first is true

D. The first statement is false and second is true

D. The first statement is false and second is true

How does malnutrition due to starvation differ from stress? Choose the correct answer:

A. Metabolic demand is lower in stress

B. Urine nitrogen loss is higher in stress

C. Stress is associated with slower weight loss

D. Starvation is associated with faster weight loss

B. Urine nitrogen loss is higher in stress

For a low blood sugar, how do patients living with diabetes correct this hypoglycemia?

A. Take 15g of simple sugar/CHO

B. Eat a meal

C. Drink a large sugary beverage

D. Take insulin

A. Take 15g of simple sugar/CHO

Here are two statements: 1) Nutrition has direct local and systemic effects on periodontal

disease 2) Nutrition plays a role in immunity. Choose the best answer.

A. Both statements are false

B. Both statements are true

C. The first statement is true and the second is false

D. The first statement is false and the second is true

B. Both statements are true

To reduce sodium consumption (a risk factor for some individuals with hypertension),

which could be the most important dietary change?

A. Decrease intake of processed, packaged, and canned food

B. Decrease intake of fresh meat and fish

C. Increase fresh fruits and vegetables

D. Increase herbs and spices for seasoning

A. Decrease intake of processed, packaged, and canned food

Which of the following statements are correct:

A. Significant adult skeleton mass accrues in adolescence

B. Male and female adolescents’ growth spurts occurs at the same age

C. Adolescent females are more likely to consume a healthy diet than adolescent males

D. Adolescent females’ intake in calcium is higher as they eat more ice cream than

males

A. Significant adult skeleton mass accrues in adolescence

When considering a patient at risk for osteoporosis, it is important to remember that

fluoride strengthens and remineralizes enamel. Which of the other micronutrients below

remineralize the enamel?

A. Magnesium

B. Copper

C. Zinc

D. Calcium

D. Calcium

Which of the following is typically observed in eating disorders.

A. Dental carries

B. Gingival recession

C. Enamel damage

D. A and C

D. A and C

When treating a patient battling cancer with evidence of mucositis, which dietary

recommendations are key to help manage this side effect?

A. Avoid acidic, spicy and salty foods

B. Swish with lemon water to help improve salivation

C. Snack on crackers between meals if appetite is poor

D. Avoid sticky and sugary foods

A. Avoid acidic, spicy and salty foods

How does malnutrition due to starvation differ from stress. Choose the correct

answer:

A. Metabolic demand is higher in stress

B. Urine nitrogen loss is lower in stress

C. Stress is associated with rapid weight loss

D. A and C

D. A and C

An adult patient with a BMI of 33.5kg/m2

is considered ________.

A. Underweight

B. Healthy weight

C. Overweight

D. Obese, class I

D. Obese, class I

When counseling a patient about nutrition you should consider which of the following?

A. Considering the the “why”

B. Treating the patient with empathy and respect

C. Setting SMART goals with the patient

D. All of the above

D. All of the above

Acanthosis Nigricans is a sign of ______?

A. Vitamin C deficiency

B. Niacin (B3) deficiency

C. Pellagra

D. Diabetes/Insulin resistance

D. Diabetes/Insulin resistance

What means of dietary assessment are best for a dental practice?

A. Food diary + 24 hour dietary recalls

B. 24 hour recalls + food frequencies

C. Food diary + food frequencies

D. Dentists don’t need to assess diet in their patients

B. 24 hour recalls + food frequencies

Which of the following could be a barrier to change?

A. Lack of nutrition knowledge

B. Depression

C. Lack of time / busy schedule

D. All of the above

D. All of the above

Key screening questions for cancer patients include all except?

A. Supplement use

B. Weight loss

C. Darkening of skin around the neck

D. Xerostomia

C. Darkening of skin around the neck

A pediatric patient with a BMI at the 77th percentile-for-age is considered ______.

A. Underweight

B. Healthy weight

C. Overweight

D. Obese

B. Healthy weight

You notice your patient has several chipped teeth, and they report no significant oral

trauma. What should you do next?

A. Panic

B. Nothing, now that their teeth are brittle there is nothing you can do.

C. Perform dietary assessment to determine whether the diet is lacking in key nutrients,

leading to brittle teeth and if so, suggest foods they should add to their diet and consider

referral to a Registered Dietitian

D. Advised eating a diet comprised of only soft / mashed foods and liquids to prevent

further chipping

C. Perform dietary assessment to determine whether the diet is lacking in key nutrients,

leading to brittle teeth and if so, suggest foods they should add to their diet and consider

referral to a Registered Dietitian

What is an eating pattern associated with increased risk of caries?

A. Frequent, prolonged intake of simple carbohydrates

B. Eating sticky, sugary foods in between meals

C. Sipping sugary beverages between meals

D. All of the above

D. All of the above

When counseling a patient about diet, you should

A. Consider the age and mental capacity of the patient and consider including their

caregiver in the discussion

B. Don’t do it. This is the job of the RD.

C. Use a directive style of communication as this is the best way to ensure the patient

follows your instruction.

D. Use your own experiences to infer what barriers the patient is facing.

A. Consider the age and mental capacity of the patient and consider including their

caregiver in the discussion

You and your patient have discussed their increase in caries. Which of the following

would be a SMART goal for them?

A. Reduce soda intake to one soda, one time per week, on Saturdays

B. No juice or other sugary drinks

C. Go for a 15 minute walk every morning, starting tomorrow

D. Decrease juice consumption

A. Reduce soda intake to one soda, one time per week, on Saturdays