Board Certified Nutrition Specialist Practice Test

BCNS-CNS test Format | Course Contents | Course Outline | test Syllabus | test Objectives

Our certifying board, the Board for Certification of Nutrition SpecialistsSM (BCNSSM), sets the standard for advanced personalized nutrition practitioners via our Certified Nutrition Specialist® (CNS®) credential.
We certify practitioners in specialty areas of advanced personalized nutrition.
We designate as Fellows those who have distinguished themselves in the area of nutrition science and research.
We partner with universities to instill curriculum standards that equip the next generation of nutrition professionals.

The CNS designation demonstrates to colleagues, clients, employers and the public at large that certified individuals have the knowledge and proficiency required of the professional nutrition practice. BCNS has established qualifying pathways for Nutritionists, APRNs, DCs, DDSs, NDs, PAs, PharmDs, MDs, DOs, and other advanced-degreed health professionals who wish to demonstrate competence as advanced clinical nutrition professionals and/or obtain a potential pathway to state licensure for nutrition practice and Medical Nutrition Therapy. The Certified Nutrition Specialist (CNS) is formal recognition for nutrition professionals who have met rigorous and demanding eligibility requirements, including postgraduate education, subsequent supervised practice in professional nutrition and demonstration of a depth and breadth of knowledge appropriate for effective practice in the profession of nutrition.

The BCNS paper and pencil examination contains 200 multiple-choice, single answer questions, and will cover the broad spectrum of basic and applied nutritional science. Themes such as fundamental principles on nutrition, nutrients and human health, nutrition assessment, clinical intervention and monitoring, professional issues, epidemiology, biochemistry and integration of these areas, are threaded throughout the examination. Detailed information may be found within the published Examination Content Outline. Candidates have four hours to complete the examination.

BCNS complies with the Americans with Disabilities Act (ADA) and will provide reasonable and appropriate testing accommodations for candidates with documented disabilities who request and demonstrate the need for accommodation as required by law. BCNS requires verifiable documentation to ensure the individual qualifies under the ADA as a disabled individual, and to allow accommodations to be specifically matched with the identified functional limitation to provide equal access to all testing functions.

The information provided by candidates and any documentation regarding such disability and special accommodation, will be treated with strict confidentiality and will not be shared with any source, with the exception of BCNS authorized testing consultants and proctors, without the candidates express written permission.

Candidates requiring special accommodations must complete the Special Accommodations Request form, and the Documentation of Disability-Related Needs form before scheduling the examination. These forms must be submitted with the CNS or CNS-S Certification Application to the BCNS by the deadline posted on the BCNS website. Arrangements for special accommodations may take up to 45 days to coordinate.

Requests for accommodations are reviewed by the Executive Administrator to ensure the request can be processed without jeopardizing the integrity or security of the examination. The Executive Administrator, or staff designee, will personally communicate with the candidate to ensure all processes and procedures are explained and that a testing appointment is scheduled to accommodate their needs accordingly, if feasible.
On Examination Day
Testing Sites
BCNS examinations are administered at testing sites located throughout the Unites States. Testing sites have been selected to provide accessibility to the most candidates in the most controlled, secure and consistent environments possible. To ensure that examination results for all candidates are earned under comparable conditions and represent fair and accurate

• Failure to adhere to testing site examination restrictions
• Creating a disturbance, being abusive or being otherwise uncooperative
• Bringing restricted materials into the testingarea
• Using electronic communication equipment such as cellular phones, PDAs or communicating calculators.
• Gaining unauthorized admission into the examination testing area
• Attempting to take the examination for another individual
• Recording or attempting to record examination questions or making notes
• Eating and smoking

COMPLETE course LIST:
Domain I: Principles of Nutrition (13% of exam)

- Practical application of evidenced based research
- Physiology of the digestive tract
- motility
- absorption
- secretion
- intestinal barrier function
- Digestion, absorption, and transport of macronutrients and micronutrients
- Inflammatory pathways including insulin, oxidative stress, and fatty acid oxidation
- Effect of microbiome on metabolism of macronutrients and micronutrients, including use of probiotics and prebiotics
- Nutritional considerations related to physiologic changes associated with life cycle stage
- Effect of microbiome on body composition and metabolism
- Tailoring of assessment and therapy specific to life cycle stage
- Nutritional considerations related to psychological and social factors associated with life cycle stage
- Effects of age, gender, and physical activity on body composition and energy expenditure
- Disease risk and prevalence related to socioeconomic status, geographic residency, ethnicity, and life cycle stage
- Regulation of fluid, electrolyte, and acid-base balance
- Basic understanding of nutritional genomics research in practice
- Calculation of individual caloric requirements
- Estimation of caloric values of specific meals

Domain II: Nutritional Biochemistry (12% of exam)

- Nutritional considerations related to psychological and social factors associated with life cycle stage
- Metabolism (biochemical pathways and reactions) of carbohydrates, lipids, proteins, and micronutrients
- Physiologic changes associated with life cycle stage
- Role of oxidative stress and detoxification pathways on health status
- Nutritional biochemical pathways including energy production and detoxification
- Genomics research in practice
- Chemistry of enzymes, co-factors and organic acids
- Lipid metabolism, including cytokine and eicosanoid pathways
- Epigenetics: methyl donor biochemistry and hypo and hyper methylation specific to life cycle stage


Domain III: Nutrients & Human Health (13% of exam)

- Macronutrient and micronutrient food sources and impact on health
- Nutrient deficiency and insufficiency
- causes
- symptoms
- treatment
- Appropriate use of nutrient supplementation
- Supplemental sources of nutrients
- Functional and medical foods and their impact on health
- Role of oxidative stress and detoxification pathways on health status
- Structure and function of soluble and insoluble fiber and impacts on health
- Role of key phytochemicals and zoochemicals in health
- Chemistry of enzymes, co-factors and organic acids
- Impact of agricultural methods and food processing, preparation, and storage on nutrient value
- Tolerable upper intake levels of nutrients
- Nutrient toxicity: causes, symptoms, and treatment
- Dietary Guidelines and Dietary Reference Intakes for preventive and therapeutic interventions
- Nutrients used in fortification and applicable food sources

Domain IV: Nutrition Assessment (13% of exam)

- Lifestyle factors which impact nutrient needs and compliance such as exercise, stress, and sleep
- Comprehensive medical nutrition health history
- Use of behavior change strategies such as Motivational Interviewing and Stages of Change Theory
- Evaluation of laboratory data including identification of optimal value ranges
- Identify signs and symptoms of nutrient status
- Identification of symptoms that require medical referral
- Evaluation of functional testing
- organic acid
- stool
- saliva tests for adrenals and hormones
- Evaluation of hormonal and neurotransmitter imbalances based on laboratory assessment
- Computerized analysis of food intake
- Body composition analysis
- skin fold
- bioelectrical impedance
- waist-to-hip
- BMI
- Assessment of single nucleotide polymorphisms (SNPs)
- Nutritional inborn errors of metabolism

Domain V: Clinical Intervention & Monitoring (16% of exam)

- Gauging and optimizing client compliance
- Consideration of client’s personal and cultural beliefs when developing nutrition intervention plans
- Malabsorption and effects on macronutrients and micronutrient status
- Effectiveness and contraindications of various diets
- Drug/herb action, duration of action, purpose and dose of a client’s current therapeutic regimen
- Interactions between drugs and foods, alcohol, vitamins, minerals, herbs, phytochemicals, and zoochemicals
- Nutrient depletions related to commonly used drugs
- Evidence-based dose and duration of nutraceutical use for common conditions
- Evidence-based use of common botanical supplements for health promotion and common conditions
- Synergistic effects and antagonistic interactions of nutrients in foods and supplements
- Effects of disordered eating patterns on nutrition status, body composition, and body functions
- Safety, toxicity, and interactions of botanical supplements
- Good manufacturing practices and other quality markers for nutritional supplements
- Application of national guidelines, policies, consensus recommendations, and evidence-based research in the development of personalized therapeutic interventions
- Linking childhood behaviors to obesity and other chronic health issues in adults
- Impact of nutritional genomics on health


Domain VI: Medical Nutrition Therapy (MNT) (15% of exam)

- MNT for gastrointestinal disorders
- MNT for food allergies and intolerances
- MNT for autoimmune disorders
- MNT for mental health/mood disorders
- MNT for insulin resistance and type 2 diabetes
- MNT for cardiovascular disease, dyslipidemias, and hypertension
- MNT for endocrine disorders
- MNT for obesity
- MNT for cognitive and neurodegenerative disorders
- MNT for hepatic disorders
- MNT for neurodivergence
- MNT for dermatological disorders
- MNT for bone disorders
- MNT for type 1 diabetes
- MNT for cancer
- MNT for renal disorders
- MNT for hematologic disorders
- MNT for mastication, swallowing, and nutrient absorption disorders
- MNT for pulmonary disorders
- MNT for surgical procedures
- MNT for communicable diseases and sequalae
- MNT for bariatric surgery

Domain VII: Public Health (12% of exam)

- Impact of environmental toxicity on health
- Translation of nutritional epidemiology into practice
- Factors that negatively affect food quality and safety
- Causes and preventative measures for common foodborne illnesses
- Identification of populations at risk for food safety issues
- Tracking current outbreaks of food borne illness and communication with clients

Domain VIII: Practice Management (6% of exam)

- Compliance with ethical standards
- Working within scope of practice and in collaboration with other healthcare professionals as needed
- Evaluate sources of nutrition information for trustworthiness and bias
- HIPAA compliance requirements
- Licensure and certification
- Cultural competency and mitigating implicit bias
- Insurance coverage and reimbursement

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BCNS-CNS
Board Certified Nutrition Specialist 2025
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Question: 1118
the primary dietary recommendation for individuals with hepatic disorders to help manage oms related to portal hypertension?
gh sodium intake protein intake
h carbohydrate diet
sodium intake and adequate caloric intake er: D
nation: Low sodium intake is crucial for managing portal hypertension as it helps reduce flui on and swelling. Adequate caloric intake ensures nutritional needs are met without exacerbat oms.
ion: 1119
nt experiencing severe gastrointestinal distress has been advised to follow a low FODMAP d approach should the dietitian take to ensure proper adherence while monitoring nutrient inta
minate all carbohydrates
vide a list of safe and high-FODMAP foods ucate on gradual reintroduction of foods
cus only on symptom management
What is sympt
1. Hi
2. Low
3. Hig
4. Low Answ
Expla d
retenti ing
sympt
Quest
A clie iet.
Which ke?
1. Eli
2. Pro
3. Ed
4. Fo
Answer: C
Explanation: Educating clients on the gradual reintroduction of foods allows for the identification of triggers while ensuring a balanced intake of nutrients during the elimination phase.
Question: 1120
Which of the following statements best describes the role of reactive oxygen species (ROS) in human health?
1. ROS exclusively promote cellular aging.
2. ROS have no physiological role in the body.
3. ROS can act as signaling molecules in cellular processes.
4. ROS are only harmful and do not support any cellular functions. Answer: C
ses, including inflammation and apoptosis, in addition to their roles in oxidative damage.
ion: 1121
ssessing the validity of a nutrition-related claim made by a popular diet book, which of the ing steps should a nutrition specialist prioritize?
aluating the book's sales rank and popularity ecking the author's background and credentials
oring the claims if they are not supported by mainstream media suming the claims are valid if they align with personal beliefs
er: B
nation: Evaluating the author's background and credentials is crucial for determining the vali made in a diet book, as it helps identify potential biases and expertise.
ion: 1122
a routine health assessment, a 50-year-old woman is found to have a waist-to-hip ratio of 0 MI of 30. Based on the assessment of her body composition, what classification do these
Explanation: Reactive oxygen species can serve as signaling molecules that regulate various cellular proces
Quest
When a follow
1. Ev
2. Ch
3. Ign
4. As
Answ
Expla dity of
claims
Quest
During .85
and a B
measurements indicate regarding her risk for chronic diseases?
1. Low risk for chronic diseases
2. High risk for chronic diseases
3. Moderate risk for chronic diseases
4. Very high risk for chronic diseases Answer: B
Explanation: A waist-to-hip ratio above 0.85 in women, combined with a BMI of 30, indicates a high
risk for chronic diseases such as type 2 diabetes and cardiovascular disease.
Question: 1123
Which of the following statements regarding the role of enzymes in the Krebs cycle is correct?
1. Each enzyme in the Krebs cycle catalyzes a specific reaction that is dependent on the presence of co- factors and substrates.
2. Enzymes in the Krebs cycle do not require co-factors to function.
zyme activity in the Krebs cycle is not influenced by the availability of substrates. er: A
nation: Each enzyme in the Krebs cycle catalyzes specific reactions that require both substrat tors, and the cycle is subject to regulation based on metabolic needs.
ion: 1124
atient with severe lactose intolerance, which of the following dairy alternatives is most priate to recommend, providing similar nutritional benefits without gastrointestinal distress?
mond milk milk
conut milk milk
er: D
nation: Soy milk is rich in protein, similar to cow's milk, and is often fortified with calcium D, making it a suitable alternative for individuals with lactose intolerance.
The Krebs cycle operates independently of any regulatory mechanisms.
3. En
Answ
Expla es and
co-fac
Quest
For a p appro
1. Al
2. Rice
3. Co
4. Soy Answ
Expla and
vitamin
Question: 1125
What is the impact of dietary habits established in childhood on the long-term health of individuals as they age?
1. They are easily modified in adulthood
2. They can predispose individuals to chronic diseases later in life
3. They have no lasting effects on health
4. They become irrelevant after adolescence
Answer: B
Explanation: Dietary habits established in childhood can predispose individuals to chronic diseases later in life, underscoring the importance of promoting healthy eating patterns early on.
Question: 1126
olism requires specific cofactors to function optimally, and what is a key dietary source of o ofactors?
oprotein lipase; requires vitamin B12, found in animal products. rmone-sensitive lipase; needs magnesium, sourced from nuts. etyl-CoA carboxylase; needs biotin, found in egg yolks.
ncreatic lipase; requires calcium, abundant in dairy. er: C
nation: Acetyl-CoA carboxylase, involved in lipid metabolism, requires biotin as a cofactor. nd in egg yolks, making it an important dietary component for metabolic health.
ion: 1127
the most significant factor affecting the safety of food in home kitchens, particularly conc evention of cross-contamination?
of single-use kitchen items
areness of proper food storage techniques eping raw and cooked foods separate plementation of strict cleaning protocols
A patient with obesity is interested in metabolic health. Which specific enzyme involved in lipid metab ne of
these c
1. Lip
2. Ho
3. Ac
4. Pa
Answ
Expla Biotin
is fou
Quest
What is erning
the pr
1. Use
2. Aw
3. Ke
4. Im
Answer: C
Explanation: Keeping raw and cooked foods separate is crucial to preventing cross-contamination, which is a major source of foodborne illness in home kitchens.
Question: 1128
A 45-year-old woman is experiencing significant stress due to work and family responsibilities, affecting
her eating habits. What should be the primary focus of her nutritional counseling to Boost her overall well-being?
1. Implementing strict dietary rules to control weight
2. Advising her to skip meals to manage calorie intake
3. Encouraging avoidance of all social meals to focus on personal habits
4. Addressing stress management techniques alongside balanced nutrition Answer: D
well-being and eating habits.
ion: 1129
ent undergoing computerized analysis of food intake reports a daily consumption of 1500 cal ily from processed foods. What is the most critical nutrient deficiency you might expect in this io?
tein er
ega-3 fatty acids amins and minerals
er: D
nation: Processed foods are often low in essential vitamins and minerals, leading to multiple deficiencies despite adequate caloric intake.
ion: 1130
itionist is developing a meal plan for a 34-year-old woman with celiac disease. Which of the
Explanation: Combining stress management techniques with balanced nutrition can help Boost her overall
Quest
A pati ories,
primar scenar
1. Pro
2. Fib
3. Om
4. Vit Answ
Expla nutrient
Quest
A nutr
following food items should be avoided entirely in her diet?
1. Wheat-based pasta
2. Oats (uncontaminated)
3. Quinoa
4. Rice Answer: A
Explanation: Wheat-based pasta contains gluten, which must be completely avoided by individuals with
celiac disease to prevent symptoms and intestinal damage.
Question: 1131
During a comprehensive medical nutrition health history, a client mentions a family history of cardiovascular disease and their latest adoption of a high-sodium diet due to convenience. Which dietary assessment tool would be most effective in identifying potential risk factors related to nutrient intake and health outcomes?
hour dietary recall history interview
od frequency questionnaire trient analysis software
er: B
nation: A diet history interview provides a detailed understanding of long-term dietary patter s crucial for assessing risk factors related to cardiovascular disease.
ion: 1132
year-old patient presents with metabolic syndrome, characterized by insulin resistance and sed oxidative stress. latest studies suggest that the activation of certain inflammatory pathw ontribute to these conditions. Which of the following pathways is most directly associated w cement of insulin resistance through inflammatory mediators?
K/STAT signaling pathway MPK pathway
kB pathway OR pathway
er: C
24-
Diet
Fo
Nu
Answ
Expla ns,
which i
Quest
A 45-
increa ays
may c ith the
enhan
1. JA
2. A
3. NF-
4. mT
Answ
Explanation: The NF-kB pathway is known to be activated by various inflammatory cytokines and plays a significant role in promoting insulin resistance through the transcription of genes that mediate inflammation.
Question: 1133
Which nutrient is critical for proper neurotransmitter synthesis in the brain, and what dietary source is
particularly rich in this nutrient?
1. Tryptophan; found in turkey and chicken
2. Vitamin D; found in fortified dairy products
3. Omega-3 fatty acids; found abundantly in flaxseeds
4. Folate; found in citrus fruits Answer: A
phan.
ion: 1134
ent with a family history of type 1 diabetes is concerned about their own risk. Which of the ing statements about dietary interventions and diabetes prevention is most accurate?
reasing intake of high-fiber foods has no effect on diabetes risk.
ere is strong evidence that avoiding all carbohydrates prevents type 1 diabetes.
avy consumption of dairy products is a proven risk factor for developing type 1 diabetes. alanced diet with healthy fats and low glycemic carbohydrates can support metabolic health.
er: D
nation: A balanced diet can support metabolic health and potentially lower the risk of develo es, though type 1 diabetes is not directly preventable through diet.
ion: 1135
essing the dietary intake of a group of athletes, you find that many consume excessive protei ments. What is a potential risk associated with chronic high protein intake?
Explanation: Tryptophan is an essential amino acid that serves as a precursor for serotonin, a key neurotransmitter involved in mood regulation. Foods like turkey and chicken are rich sources of trypto
Quest
A pati follow
1. Inc
2. Th
3. He
4. A b
Answ
Expla ping
diabet
Quest
In ass n
supple
1. Increased muscle mass
2. Improved hydration
3. Enhanced energy levels
4. Kidney damage Answer: D
Explanation: Chronic high protein intake can strain the kidneys, particularly in individuals with pre- existing kidney conditions, leading to potential long-term damage.
Question: 1136
A patient is experiencing muscle cramps and weakness. Upon reviewing their dietary habits and laboratory data, you note low magnesium levels. Which of the following foods could you recommend to increase their magnesium intake?
1. Lean meats
ole grains and nuts cessed snacks
er: C
nation: Whole grains and nuts are excellent sources of magnesium, which can help alleviate oms associated with magnesium deficiency, such as muscle cramps.
ion: 1137
ontext of evidence-based research, which type of study design is considered the gold stand mining causal relationships in nutrition science?
oss-sectional studies hort studies
e-control studies ndomized controlled trials
er: D
nation: Randomized controlled trials (RCTs) minimize bias and allow for the establishment o relationships between dietary interventions and health outcomes.
Dairy products
2. Wh
3. Pro Answ
Expla sympt
Quest
In the c ard for
deter
1. Cr
2. Co
3. Cas
4. Ra
Answ
Expla f
causal
Question: 1138
In evaluating a patient's supplement regimen, which of the following scenarios could indicate a risk of nutrient toxicity due to excessive intake of fat-soluble vitamins?
1. Regularly eating fatty fish while taking a multivitamin
2. Consuming fortified orange juice with added calcium
3. Taking high doses of vitamin A without medical supervision
4. Using a low-fat cooking spray Answer: C
Explanation: Fat-soluble vitamins, particularly vitamin A, can accumulate to toxic levels if taken in excessive doses, especially without medical supervision.
Question: 1139
year-old male is experiencing cognitive decline and is looking for ways to Boost his brain diet. Which dietary component should be emphasized to support cognitive function and ov
gh intake of processed sugars using solely on protein intake ct avoidance of all fats
orporation of omega-3 fatty acids and antioxidants er: D
nation: Omega-3 fatty acids and antioxidants are linked to improved cognitive function and o making them important dietary components for older adults.
ion: 1140
of the following is a significant consideration for nutrition specialists when evaluating the i dietary recommendations on clients' psychosocial well-being?
cost of recommended foods
popularity of the diet among other professionals scientific validity of the diet's nutritional benefits
potential for dietary changes to affect clients' social interactions
A 70- health
through erall
health?
1. Hi
2. Foc
3. Stri
4. Inc Answ
Expla verall
health,
Quest
Which mpact
of their
1. The
2. The
3. The
4. The Answer: D
Explanation: Dietary changes can significantly affect clients' social interactions and psychosocial well- being, making it essential for nutrition specialists to consider these factors in their recommendations.

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