1. Crohn’s disease is what type of illness?
A. Infectious
B. Autoimmune
C. Bacterial
D. Fungal
ANSWER: B

2. Which nutrient deficiencies cause taste alterations, leading to decreased nutrient intake?
A. Water-soluble vitamins
B. Iron and fluoride
C. Copper, zinc, and nickel
D. Fat-soluble vitamins
ANSWER: C

3. If resection of the ileum and ileocecal valve is necessary, what is a major concern?
A. Fat malabsorption
B. Fluid losses
C. Protein loss
D. Anorexia
ANSWER: A

4. If the distal ileum is resected, which vitamin likely will need to be administered parenterally?
A. A
B. B12
C. C
D. D
ANSWER: B

5. Which dietary components are associated with a decreased risk of developing Crohn’s disease?
A. Polyunsaturated fatty acids
B. Fish oil
C. Fruit and high fiber
D. Meat and other animal fats
ANSWER: C

6. What percentage of patients with Crohn’s disease suffer from food sensitivities?
A. 10
B. 30
C. Roughly 60
D. 90
ANSWER: C

7. Methylmalonic acid testing can help determine whether a patient has a tissue deficiency of which nutrient?
A. Vitamin B12
B. Vitamin D
C. Iron
D. Protein
ANSWER: A

8. Which form of medical nutrition therapy is useful for inducing clinical remission, improving nutritional status, improving body composition, inducing mucosal healing, decreasing proinflammatory cytokine levels, and reducing serum inflammatory markers?
A. Parenteral nutrition
B. Enteral nutrition
C. Elimination diet
D. Low-fat diet
ANSWER: B

9. Which nutrient shows potential for decreasing the inflammatory response?
A. Long-chain triglycerides
B. Butyrate
C. Glutamine
D. Fish oil
ANSWER: C

10. Which of the following food triggers is most likely to cause adverse gastrointestinal symptoms?
A. Wheat
B. Dairy
C. Meat
D. Lettuce
ANSWER: B