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Saudi Clinical Nutrition Licensure Examination (SCNLE): free practice test

Start with 10 free questions to see what needs more practice. Finish to see your score, weakest units and every option explained.

542 on the 200–800 reporting scale This is your practice accuracy. It cannot be converted to the exam’s scaled score or used to determine whether you pass.

Back to Saudi Clinical Nutrition Licensure Examination (SCNLE)

Practice test questions with answers and explanations

Try the questions in the test above first, then open each one here to see the correct answer and why every other option is wrong.

01Which active vitamin derivative supports enzymes of glucose metabolism?

Practice question Unit: Fundamentals of Clinical Nutrition

  1. AThiamin diphosphate ✓ Correct answer

    TDP is a key metabolic cofactor.

  2. BAlpha-tocopherol

    Alpha-tocopherol acts as an antioxidant.

  3. CCalcitriol

    Calcitriol regulates calcium physiology.

  4. DPhylloquinone

    Phylloquinone supports vitamin K reactions.

Reference: Introduction: TDP coenzyme — https://ods.od.nih.gov/factsheets/Thiamin-HealthProfessional/

02An adult weighs 72 kg and is 1.60 m tall. What is BMI, to one decimal place?

Practice question Unit: Fundamentals of Clinical Nutrition

  1. A18.0 kg/m²

    18.0 is not the result of the BMI formula.

  2. B22.5 kg/m²

    22.5 is not the result of the BMI formula.

  3. C45.0 kg/m²

    45 divides weight by height without squaring.

  4. D28.1 kg/m² ✓ Correct answer

    72 ÷ 1.60² = 28.125.

Reference: Formula: weight (kg)/height (m)^2 — https://www.cdc.gov/bmi/about/index.html

03A 70-kg man has CKD G4, is metabolically stable, is not receiving dialysis and has adequate nutritional status. Which daily protein target matches the general KDIGO 2024 recommendation?

Practice question Unit: Nutrition Care for Individuals and Groups

  1. A28 g

    This is 0.4 g/kg; it is not the general target outside a specialized program.

  2. B56 g ✓ Correct answer

    Correct: 0.8 × 70 = 56 g/day for adults with G3–G5.

  3. C91 g

    This is 1.3 g/kg, above the 0.8-g/kg target.

  4. D140 g

    This is 2 g/kg and exceeds the intake to avoid in those at risk of progression.

Reference: KDIGO 2024 Recommendation 3.3.1.1; Practice Point 3.3.1.1 — https://kdigo.org/wp-content/uploads/2024/03/KDIGO-2024-CKD-Guideline.pdf

04An adult with CKD at risk of progression takes protein powder, bringing intake to 1.6 g/kg/day. Which advice is most appropriate?

Practice question Unit: Nutrition Care for Individuals and Groups

  1. AContinue because the source is a supplement

    Total intake matters even when protein comes from a supplement.

  2. BIncrease protein to 2 g/kg

    Increasing intake conflicts with guidance to avoid high protein intake.

  3. CEliminate all protein sources

    Eliminating all protein is not recommended and may harm nutritional status.

  4. DReduce the high intake and avoid exceeding 1.3 g/kg/day ✓ Correct answer

    Correct; KDIGO advises avoiding >1.3 g/kg in adults at risk of CKD progression.

Reference: KDIGO 2024 Practice Point 3.3.1.1 — https://kdigo.org/wp-content/uploads/2024/03/KDIGO-2024-CKD-Guideline.pdf

05A referral flags poor intake. What should precede selecting a nutrition diagnosis?

Practice question Unit: Nutrition Care for Individuals and Groups

  1. ASelect a medical diagnosis

    A medical label does not replace nutrition assessment.

  2. BAssess and interpret relevant data ✓ Correct answer

    Assessment supplies the evidence for diagnosis.

  3. CEvaluate outcomes immediately

    Outcomes require an intervention and baseline.

  4. DPrescribe a standard supplement

    Intervention without assessment may miss the cause.

Reference: Academy NCP overview, four interrelated steps — https://www.eatrightpro.org/practice/nutrition-care-process/ncp-overview

06A label gives 18 g carbohydrate per serving. A patient eats 2.5 servings. How much is counted?

Practice question Unit: Nutrition Care for Individuals and Groups

  1. A45 g ✓ Correct answer

    18 × 2.5 = 45 g.

  2. B18 g

    This counts only one serving.

  3. C7.2 g

    Dividing reverses the calculation.

  4. D36 g

    This counts two servings.

Reference: CDC Diabetes Meal Planning, Counting carbs — https://www.cdc.gov/diabetes/healthy-eating/diabetes-meal-planning.html

07A district plans a nutrition outreach program. Before choosing indicators, which task best fits assessing the context?

Practice question Unit: Management of Food, Nutrition Programs and Services

  1. ACount handouts without defining the program

    Counts alone do not describe needs or context.

  2. BUnderstand community needs, setting and intended users of findings ✓ Correct answer

    Context guides relevant evaluation decisions.

  3. CChoose a positive conclusion in advance

    Preselecting conclusions undermines objectivity.

  4. DPublish results before gathering data

    Conclusions need credible evidence.

Reference: Evaluation Steps: assess context — https://www.cdc.gov/evaluation/php/evaluation-framework/index.html

08An audit finds 18 incorrect diet orders among 600 orders reviewed. What is the error percentage?

Practice question Unit: Management of Food, Nutrition Programs and Services

  1. A3% ✓ Correct answer

    18/600×100 =3%.

  2. B30%

    30% introduces a tenfold error.

  3. C0.03%

    0.03 is the fraction, not 0.03 percent.

  4. D18%

    18 is the error count, not percent.

Reference: Process measure: proportion with consistent denominator — https://www.ihi.org/library/model-for-improvement/establishing-measures

09Which patient group is particularly vulnerable to invasive Listeria infection from contaminated food?

Practice question Unit: Food Service Systems

  1. AOnly adults with seasonal pollen allergy

    Pollen allergy alone is not the defining risk state.

  2. BOnly people with lactose intolerance

    Lactose intolerance alone does not define invasive Listeria risk.

  3. CPregnant patients and people with weakened immunity ✓ Correct answer

    Pregnancy and impaired immunity are recognized risk states.

  4. DOnly healthy athletes

    Healthy athletes are not the principal high-risk group.

Reference: People at risk — https://www.cdc.gov/listeria/about/index.html

10What is the main food-safety limitation of freezing?

Practice question Unit: Food Service Systems

  1. AIt makes thawing practices irrelevant

    Safe thawing remains essential.

  2. BIt eliminates every preformed toxin

    Existing toxins may persist.

  3. CIt stops bacterial growth but does not kill most bacteria ✓ Correct answer

    Surviving organisms can become active after thawing.

  4. DIt reliably sterilizes every food

    Freezing is not sterilization.

Reference: Freezer Facts: freezing and bacterial growth — https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely

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