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Instant Download NUTRITION : NBNSC-CNSC Questions & Answers as PDF & Test Engine

NBNSC-CNSC
  • Exam Code: NBNSC-CNSC
  • Exam Name: NBNSC Certified Nutrition Support Clinician (CCN)
  • Updated: Aug 22, 2026
  • No. of Questions: 102 Questions and Answers
  • Download Limit: Unlimited
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NUTRITION NBNSC-CNSC Exam Syllabus Topics:

SectionWeightObjectives
Topic 1: Basic Science12%- Biochemical assessment
  • 1. Nutrient deficiency/toxicity
- Anatomy
  • 1. Vascular access anatomy
  • 2. GI tract anatomy
- Biochemistry and Metabolism
  • 1. Macronutrient metabolism
  • 2. Fluid and electrolyte balance
  • 3. Acid-base balance
  • 4. Micronutrient metabolism
- Physiology
  • 1. Gastrointestinal physiology
  • 2. Immunology
  • 3. Endocrine regulation
Topic 2: Clinical Intervention28%- Nutrition Focused Physical Exam (NFPE)
  • 1. Identification of deficiency signs
- Parenteral Nutrition
  • 1. Monitoring
  • 2. Components (dextrose, amino acids, lipids)
  • 3. Indications
  • 4. Preparation and compounding
  • 5. Vascular access devices
- Oral Nutrition Support
  • 1. Nutrition counseling
  • 2. Supplements
  • 3. Texture modifications
- Enteral Nutrition
  • 1. Administration methods
  • 2. Indications and contraindications
  • 3. Formula selection
  • 4. Pediatric considerations
  • 5. Access devices
Topic 3: Team and Program Management12%- Quality Management
  • 1. Policies and procedures
  • 2. Performance improvement
  • 3. Outcome measures
- Ethical and Legal Considerations
  • 1. End-of-life nutrition
  • 2. Informed consent
  • 3. Standards of practice
- Interdisciplinary Team
  • 1. Communication
  • 2. Roles and responsibilities
- Education and Training
  • 1. Staff training
  • 2. Patient education
Topic 4: Nutrition Assessment18%- Medical History and Physical Exam
  • 1. Assessment of nutritional status
  • 2. Identification of risk factors
- Anthropometric Measurements
  • 1. Growth parameters (pediatrics)
  • 2. Body composition
  • 3. Weight changes
- Biochemical and Clinical Data
  • 1. Micronutrient levels
  • 2. Visceral protein markers
  • 3. Organ function tests
- Intake Assessment
  • 1. Dietary history
  • 2. Oral intake evaluation
- Estimation of Nutrient Requirements
  • 1. Energy expenditure
  • 2. Protein requirements
  • 3. Fluid requirements
Topic 5: Clinical Practice12%- Special Populations
  • 1. Pediatrics
  • 2. Geriatrics
  • 3. Obesity
  • 4. Transplant patients
- Burns and Trauma
  • 1. Nutritional requirements
  • 2. Metabolic changes
- Disease-Specific Nutrition
  • 1. Oncology
  • 2. Critical illness
  • 3. Renal disease
  • 4. Pancreatitis
  • 5. Pulmonary disease
  • 6. Surgical patients
  • 7. Hepatic disease
Topic 6: Clinical Monitoring and Management18%- Complications
  • 1. GI complications
  • 2. Infectious complications
  • 3. Mechanical complications
  • 4. Metabolic complications
- Monitoring of Nutrition Support
  • 1. Adjustment of care plans
  • 2. Clinical monitoring
  • 3. Laboratory monitoring
- Drug-Nutrient Interactions
  • 1. Effects of nutrients on drugs
  • 2. Effects of drugs on nutrients

NUTRITION NBNSC Certified Nutrition Support Clinician (CCN) Sample Questions:

1. An excess of carbohydrate in the form of sugar can spoil an appetite for other nutrients that are more important. Too many carbohydrates may cause:

A) all of the above
B) cause flatulence
C) irritate the lining of the stomach
D) tooth decay


2. Nutrition is how the food you eat affects your body. For health, energy, and growth, you need to do all of the following except:

A) eat a variety of foods in moderate yet adequate amounts
B) getting the right balance of nutrients helps you look your best and perform well at school and work
C) consume about 8 cups of water per day
D) the food choices you make today will not affect your health and quality of life for years to come.


3. 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:

A) clean hands, food contact surfaces and all fruits and vegetables
B) keep raw, cooked and ready-to-eat foods together
C) cook foods to a safe temperature to kill microorganisms
D) chill perishable foods promptly


4. Goals can be set by the client under the guidance of the counselor. Goals should be all of the following except:

A) attainable
B) not specific
C) measurable
D) specific


5. The homeopathic principle that is the systematic verification of the law of similars is which of the following?

A) potency theory
B) material medica
C) law of proving
D) repertory principle


Solutions:

Question # 1
Answer: A
Question # 2
Answer: D
Question # 3
Answer: B
Question # 4
Answer: B
Question # 5
Answer: C

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