GASTROINTESTINAL BLEEDING
COMPREHENSIVE TEST PAPER 2026 FULL
QUESTIONS AND CORRECT ANSWERS
▶ Compare and contrast (i.e. explain the similarities and differences)
between undernutrition and overnutrition. Include the terms' definitions and
how they influence health outcomes. Answer: Both over- and undernutrition
have negative health consequences with an imbalance of the consumption
(or lack of) nutrients. They are both forms of malnutrition.
Overnutrition is the consumption of excess calories and fats
(cholesterol/saturated), which increases the risk of chronic disease and
obesity, and can lead to toxicity.
Undernutrition is the opposite, when nutrient intake does not meet the
nutrient needs of the body. This can lead to slowed metabolic processes
and deficiencies.
▶ Which of the ABCDE's of nutritional assessment has to do with
measurements of body composition (weight, height, skin fold
measurements, and body circumference)? Answer: Anthropometric
▶ The health messages conveyed by the MyPlate illustrates the concepts
of: Answer: balance, moderation, variation
▶ balance Answer: calorie and portion size
▶ moderation Answer: increase consumption of some groups and limit the
consumption of others
▶ variety Answer: consume all food groups
,▶ According to Start Simple with MyPlate, suggest how someone can
introduce variety into the diet. Answer: Eat a variety of fruits, vegetables,
grains, protein and dairy products.
▶ According to MyPlate, _____ should make up 50% of the plate. Answer:
fruits and vegetables
▶ What is a biochemical assessment? Answer: Nutritional assessment is
made by testing nutrient levels through blood, feces, and urine.
▶ You are grocery shopping and notice on a bag of steel cut oats, there is
a heart and it says "Oatmeal may help to reduce cholesterol!". Which type
of claim would this advertising be? Answer: health claim
▶ (1) What is a serving size and what is the requirement for how it is
represented on a nutrition facts label? (2) A nutrition label for a pack of
crackers lists 300 calories in a serving and there are 2 servings in the
package. How many calories would be consumed if someone eats the
whole package of crackers? Answer: 1. A serving size is the quantity of
food that contains the listed nutrients measurements.
2. 600 calories
▶ As a dietitian, a client comes to you because they have struggled to
control their weight. Using the information you have learned in this module,
(1) explain how you would assess the current status of this client (i.e.
general health, weight, nutritional status, etc.), and then (2) what tools you
would use to teach them better eating habits and recommendations. Be
sure to include the name of tools and principles. Answer: 1. Assessment
can be done using the ABCDE's of nutrition
2. MyPlate; the principles of balance, moderation and variety should be
covered OR how to read a food label is appropriate as well OR the Dietary
Guidelines
1. To assess the current status of the client I would use the ABCDE
assessment. This means testing their body compositions (anthropometric),
testing their nutrient levels in blood, urine and feces (biochemical),
proceeding with a physical examination of general appearance (clinical),
, ask what their usual diet is (dietary), and ask for any medical history and
lifestyle choices (environmental).
2. Some tools I would recommend is MyPlate, Dietary Guidelines, and
Healthy People. Dietary guidelines in specific has the principle of eating
nutrient-dense foods and beverages, eating from a variety of food groups,
and partaking in health food portions.
▶ Which of the following is NOT a sensory external force that influences
our eating:
aste
Texture
Emotion/memory
Smell
Color Answer: Emotion/memory
▶
▶ Explain the difference between Internal and External drives that
influence our desire to eat. Answer: The internal drive is hunger and is
associated with negative sensations like churning, growling and pain in the
stomach. External drives have to do with appetite and are associated with
positive food sensations and lead us to eat when we are not hungry.
▶ You are at an "all you can eat'' buffet. On the first pass through the line,
you fill your plate with a large quantity of foods. After eating it, you go back
for a second portion of the foods you liked. However, the food is less
appealing the second time around, and you place a smaller quantity on
your plate because you feel full. Considering the physiology as you eat, (1)
explain what hormones are released (list specifically) as the stomach
stretches. (2) List the area of the brain that provides neural regulation and
appetite suppression to inhibit eating. Answer: As the stomach is filled and
stretches, hormones are released that cause satiety (Leptin, serotonin,
cholecystokinin (CCK). These hormones can travel to the brain
(hypothalamus) and activate the satiety center.
1. The hormones being released as the stomach stretches is leptin,
seratonin, and CCK. These hormones decrease hunger, in specific leptin.
They acitvate the satiety center in the brain which creates a sense of
fullness.
COMPREHENSIVE TEST PAPER 2026 FULL
QUESTIONS AND CORRECT ANSWERS
▶ Compare and contrast (i.e. explain the similarities and differences)
between undernutrition and overnutrition. Include the terms' definitions and
how they influence health outcomes. Answer: Both over- and undernutrition
have negative health consequences with an imbalance of the consumption
(or lack of) nutrients. They are both forms of malnutrition.
Overnutrition is the consumption of excess calories and fats
(cholesterol/saturated), which increases the risk of chronic disease and
obesity, and can lead to toxicity.
Undernutrition is the opposite, when nutrient intake does not meet the
nutrient needs of the body. This can lead to slowed metabolic processes
and deficiencies.
▶ Which of the ABCDE's of nutritional assessment has to do with
measurements of body composition (weight, height, skin fold
measurements, and body circumference)? Answer: Anthropometric
▶ The health messages conveyed by the MyPlate illustrates the concepts
of: Answer: balance, moderation, variation
▶ balance Answer: calorie and portion size
▶ moderation Answer: increase consumption of some groups and limit the
consumption of others
▶ variety Answer: consume all food groups
,▶ According to Start Simple with MyPlate, suggest how someone can
introduce variety into the diet. Answer: Eat a variety of fruits, vegetables,
grains, protein and dairy products.
▶ According to MyPlate, _____ should make up 50% of the plate. Answer:
fruits and vegetables
▶ What is a biochemical assessment? Answer: Nutritional assessment is
made by testing nutrient levels through blood, feces, and urine.
▶ You are grocery shopping and notice on a bag of steel cut oats, there is
a heart and it says "Oatmeal may help to reduce cholesterol!". Which type
of claim would this advertising be? Answer: health claim
▶ (1) What is a serving size and what is the requirement for how it is
represented on a nutrition facts label? (2) A nutrition label for a pack of
crackers lists 300 calories in a serving and there are 2 servings in the
package. How many calories would be consumed if someone eats the
whole package of crackers? Answer: 1. A serving size is the quantity of
food that contains the listed nutrients measurements.
2. 600 calories
▶ As a dietitian, a client comes to you because they have struggled to
control their weight. Using the information you have learned in this module,
(1) explain how you would assess the current status of this client (i.e.
general health, weight, nutritional status, etc.), and then (2) what tools you
would use to teach them better eating habits and recommendations. Be
sure to include the name of tools and principles. Answer: 1. Assessment
can be done using the ABCDE's of nutrition
2. MyPlate; the principles of balance, moderation and variety should be
covered OR how to read a food label is appropriate as well OR the Dietary
Guidelines
1. To assess the current status of the client I would use the ABCDE
assessment. This means testing their body compositions (anthropometric),
testing their nutrient levels in blood, urine and feces (biochemical),
proceeding with a physical examination of general appearance (clinical),
, ask what their usual diet is (dietary), and ask for any medical history and
lifestyle choices (environmental).
2. Some tools I would recommend is MyPlate, Dietary Guidelines, and
Healthy People. Dietary guidelines in specific has the principle of eating
nutrient-dense foods and beverages, eating from a variety of food groups,
and partaking in health food portions.
▶ Which of the following is NOT a sensory external force that influences
our eating:
aste
Texture
Emotion/memory
Smell
Color Answer: Emotion/memory
▶
▶ Explain the difference between Internal and External drives that
influence our desire to eat. Answer: The internal drive is hunger and is
associated with negative sensations like churning, growling and pain in the
stomach. External drives have to do with appetite and are associated with
positive food sensations and lead us to eat when we are not hungry.
▶ You are at an "all you can eat'' buffet. On the first pass through the line,
you fill your plate with a large quantity of foods. After eating it, you go back
for a second portion of the foods you liked. However, the food is less
appealing the second time around, and you place a smaller quantity on
your plate because you feel full. Considering the physiology as you eat, (1)
explain what hormones are released (list specifically) as the stomach
stretches. (2) List the area of the brain that provides neural regulation and
appetite suppression to inhibit eating. Answer: As the stomach is filled and
stretches, hormones are released that cause satiety (Leptin, serotonin,
cholecystokinin (CCK). These hormones can travel to the brain
(hypothalamus) and activate the satiety center.
1. The hormones being released as the stomach stretches is leptin,
seratonin, and CCK. These hormones decrease hunger, in specific leptin.
They acitvate the satiety center in the brain which creates a sense of
fullness.
