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NBNSC-CNSC exam dumps

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  • Exam Code: NBNSC-CNSC
  • Exam Name: NBNSC Certified Nutrition Support Clinician (CCN)
  • No. of Questions: 102 Questions and Answers
  • Updated: Aug 24, 2026

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NUTRITION NBNSC-CNSC Exam Syllabus Topics:

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

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

1. Which of the following statements regarding oxidative stress is accurate?

A) all of the above
B) Some medications can cause oxidative stress.
C) Radicals of different kinds are potentially involved in both initiation and promotion in multistage cancer development.
D) The human immune response makes extensive use of oxidative molecules.


2. When concentrated forms of minerals are taken on a regular basis, over a period of time and become more than the body can handle this results in which of the following?

A) rejection of the mineral
B) inefficiency of the mineral
C) deficiency of the mineral
D) toxicity of the mineral


3. When counseling a client on nutrition and smart eating behaviors, they should include all of the following except:

A) do nothing else while eating (do not read or watch television)
B) pause in the middle of the meal
C) do not solicit help from family and friends
D) have family and friends provide help in the form of praise and material reward


4. When pureeing food, what happens to the volume of fruits and vegetables?

A) Decreases.
B) Doubles.
C) Increases.
D) Stays the same.


5. Which of the following is the SECOND stage of change?

A) Action.
B) Precontemplation.
C) Maintenance.
D) Contemplation.


Solutions:

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

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