Skip to content

Home
About
Services
NDIS Registration & Renewal
Contact

Home
About
Services
NDIS Registration & Renewal
Contact

Knowledge Check Activities – Nutrition Risk Screening and Therapeutic Diets

By webv8 / 3 March 2026

Time limit: 0

Quiz Summary

0 of 51 Questions completed

Questions:

Information

You have already completed the quiz before. Hence you can not start it again.

Quiz is loading…

You must sign in or sign up to start the quiz.

You must first complete the following:

Results

Quiz complete. Results are being recorded.

Results

0 of 51 Questions answered correctly

Your time:

Time has elapsed

You have reached 0 of 0 point(s), (0)

Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)

Categories

Not categorized 0%

Review
Answered
Correct
Incorrect

Question 1 of 51

1. Question

What is the primary purpose of nutrition risk screening? Single Choice

To diagnose medical conditions
Correct Incorrect Correct answer

To replace dietitian assessments
Correct Incorrect Correct answer

To determine food preferences
Correct Incorrect Correct answer

To identify clients at risk of malnutrition
Correct Incorrect Correct answer

Correct

Incorrect
Question 2 of 51

2. Question

Which professional must supervise allied health assistants during therapeutic diet implementation? Single Choice

Physiotherapist
Correct Incorrect Correct answer

Nurse
Correct Incorrect Correct answer

Dietitian
Correct Incorrect Correct answer

Pharmacist
Correct Incorrect Correct answer

Correct

Incorrect
Question 3 of 51

3. Question

Unintentional weight loss of 6 kg or more is a key indicator of: Single Choice

Dehydration
Correct Incorrect Correct answer

Malnutrition
Correct Incorrect Correct answer

Food intolerance
Correct Incorrect Correct answer

High energy needs
Correct Incorrect Correct answer

Correct

Incorrect
Question 4 of 51

4. Question

Which tool is a validated nutrition screening tool? Single Choice

BMI Calculator
Correct Incorrect Correct answer

MUST
Correct Incorrect Correct answer

Pain Scale
Correct Incorrect Correct answer

Glasgow Coma Scale
Correct Incorrect Correct answer

Correct

Incorrect
Question 5 of 51

5. Question

A major decrease in appetite may indicate: Single Choice

Improved digestion
Correct Incorrect Correct answer

Increased energy levels
Correct Incorrect Correct answer

Nutritional risk or illness
Correct Incorrect Correct answer

Normal ageing
Correct Incorrect Correct answer

Correct

Incorrect
Question 6 of 51

6. Question

Which of the following is a biochemical indicator? Single Choice

Serum vitamin A level
Correct Incorrect Correct answer

Appetite score
Correct Incorrect Correct answer

Food diary
Correct Incorrect Correct answer

Meal preference list
Correct Incorrect Correct answer

Correct

Incorrect
Question 7 of 51

7. Question

Texture modified diets must comply with: Single Choice

International Food Code
Correct Incorrect Correct answer

Local council guidelines
Correct Incorrect Correct answer

Manufacturer preferences
Correct Incorrect Correct answer

Australian Standards for TMD
Correct Incorrect Correct answer

Correct

Incorrect
Question 8 of 51

8. Question

When a client has swallowing difficulties, which diet may be required? Single Choice

High protein diet
Correct Incorrect Correct answer

Texture modified diet
Correct Incorrect Correct answer

Low salt diet
Correct Incorrect Correct answer

High fibre diet
Correct Incorrect Correct answer

Correct

Incorrect
Question 9 of 51

9. Question

Which factor may require assistance during screening due to participation issues? Single Choice

High literacy
Correct Incorrect Correct answer

Good appetite
Correct Incorrect Correct answer

Dementia
Correct Incorrect Correct answer

Normal BMI
Correct Incorrect Correct answer

Correct

Incorrect
Question 10 of 51

10. Question

Why must organisational screening documentation be used? Single Choice

It is optional but recommended
Correct Incorrect Correct answer

It ensures consistency and compliance
Correct Incorrect Correct answer

It replaces dietitian instructions
Correct Incorrect Correct answer

It allows staff to skip reporting
Correct Incorrect Correct answer

Correct

Incorrect
Question 11 of 51

11. Question

Which of the following is an example of indirect evidence? Single Choice

Observation by assessor
Correct Incorrect Correct answer

Written activity
Correct Incorrect Correct answer

Practical demonstration
Correct Incorrect Correct answer

Third party report
Correct Incorrect Correct answer

Correct

Incorrect
Question 12 of 51

12. Question

Which communication approach is MOST appropriate during screening? Single Choice

Using simple, clear language
Correct Incorrect Correct answer

Using medical jargon
Correct Incorrect Correct answer

Speaking quickly to save time
Correct Incorrect Correct answer

Avoiding client questions
Correct Incorrect Correct answer

Correct

Incorrect
Question 13 of 51

13. Question

What should be done if a client misses four consecutive meals? Single Choice

Ignore it
Correct Incorrect Correct answer

Offer water only
Correct Incorrect Correct answer

Notify medical staff and consider supplements
Correct Incorrect Correct answer

Ask the client to eat more
Correct Incorrect Correct answer

Correct

Incorrect
Question 14 of 51

14. Question

Which is a key responsibility when implementing a nutrition intervention? Single Choice

Creating new diet plans independently
Correct Incorrect Correct answer

Following dietitian instructions exactly
Correct Incorrect Correct answer

Changing recipes based on preference
Correct Incorrect Correct answer

Ignoring organisational protocols
Correct Incorrect Correct answer

Correct

Incorrect
Question 15 of 51

15. Question

Which system helps monitor ongoing nutritional status? Single Choice

Entertainment schedule
Correct Incorrect Correct answer

Weight recording
Correct Incorrect Correct answer

Visitor log
Correct Incorrect Correct answer

Laundry checklist
Correct Incorrect Correct answer

Correct

Incorrect
Question 16 of 51

16. Question

What is the purpose of re screening? Single Choice

To repeat tasks unnecessarily
Correct Incorrect Correct answer

To replace medical assessments
Correct Incorrect Correct answer

To reduce documentation
Correct Incorrect Correct answer

To monitor changes in nutritional risk
Correct Incorrect Correct answer

Correct

Incorrect
Question 17 of 51

17. Question

Which of the following is part of the food service system? Single Choice

Physiotherapy
Correct Incorrect Correct answer

Radiology
Correct Incorrect Correct answer

Menu planning
Correct Incorrect Correct answer

Occupational therapy
Correct Incorrect Correct answer

Correct

Incorrect
Question 18 of 51

18. Question

Which factor affects the acceptability of a therapeutic diet? Single Choice

Taste and temperature
Correct Incorrect Correct answer

Client’s favourite TV show
Correct Incorrect Correct answer

Room colour
Correct Incorrect Correct answer

Staff roster
Correct Incorrect Correct answer

Correct

Incorrect
Question 19 of 51

19. Question

What should be done if screening results indicate high risk? Single Choice

Delay reporting
Correct Incorrect Correct answer

Inform the dietitian immediately
Correct Incorrect Correct answer

Wait for the next scheduled meeting
Correct Incorrect Correct answer

Ask another client for advice
Correct Incorrect Correct answer

Correct

Incorrect
Question 20 of 51

20. Question

Which of the following is an example of nutrition support? Single Choice

Administering medication
Correct Incorrect Correct answer

Conducting surgery
Correct Incorrect Correct answer

Providing oral supplements
Correct Incorrect Correct answer

Performing physiotherapy exercises
Correct Incorrect Correct answer

Correct

Incorrect
Question 21 of 51

21. Question

Which of the following are key nutritional risk indicators? Multiple Answers

Weight loss
Correct Incorrect Correct answer

Appetite changes
Correct Incorrect Correct answer

Hair colour
Correct Incorrect Correct answer

Bowel function
Correct Incorrect Correct answer

Correct

Incorrect
Question 22 of 51

22. Question

Which tools are validated nutrition screening tools? Multiple Answers

MUST
Correct Incorrect Correct answer

BMI chart
Correct Incorrect Correct answer

MST
Correct Incorrect Correct answer

MNA SF
Correct Incorrect Correct answer

Correct

Incorrect
Question 23 of 51

23. Question

Which factors may affect a client’s ability to participate in screening? Multiple Answers

Dementia
Correct Incorrect Correct answer

Language barriers
Correct Incorrect Correct answer

Disability
Correct Incorrect Correct answer

Good appetite
Correct Incorrect Correct answer

Correct

Incorrect
Question 24 of 51

24. Question

Which items are considered nutrition support products? Multiple Answers

IV fluid
Correct Incorrect Correct answer

Micronutrient powders
Correct Incorrect Correct answer

Soft drink
Correct Incorrect Correct answer

Enteral feeds
Correct Incorrect Correct answer

Correct

Incorrect
Question 25 of 51

25. Question

Which conditions may require texture modified diets? Multiple Answers

Swallowing difficulties
Correct Incorrect Correct answer

Inability to chew
Correct Incorrect Correct answer

Diabetes
Correct Incorrect Correct answer

Stroke related dysphagia
Correct Incorrect Correct answer

Correct

Incorrect
Question 26 of 51

26. Question

Which information must be communicated to food services? Multiple Answers

Client hobbies
Correct Incorrect Correct answer

Texture requirements
Correct Incorrect Correct answer

Menu and meal plans
Correct Incorrect Correct answer

Serving instructions
Correct Incorrect Correct answer

Correct

Incorrect
Question 27 of 51

27. Question

Which are examples of biochemical indicators? Multiple Answers

Serum vitamin A
Correct Incorrect Correct answer

Haemoglobin levels
Correct Incorrect Correct answer

Blood glucose
Correct Incorrect Correct answer

Appetite score
Correct Incorrect Correct answer

Correct

Incorrect
Question 28 of 51

28. Question

Which actions must be taken when implementing a nutrition intervention? Multiple Answers

Inform and instruct staff
Correct Incorrect Correct answer

Modify the diet independently
Correct Incorrect Correct answer

Complete documentation
Correct Incorrect Correct answer

Follow dietitian instructions
Correct Incorrect Correct answer

Correct

Incorrect
Question 29 of 51

29. Question

Which factors influence the acceptability of therapeutic diets? Multiple Answers

Taste
Correct Incorrect Correct answer

Temperature
Correct Incorrect Correct answer

Cultural appropriateness
Correct Incorrect Correct answer

Staff roster
Correct Incorrect Correct answer

Correct

Incorrect
Question 30 of 51

30. Question

Which are examples of organisational policies relevant to this unit? Multiple Answers

Screening and assessment procedures
Correct Incorrect Correct answer

Payslips
Correct Incorrect Correct answer

Food safety standards
Correct Incorrect Correct answer

Staff uniform colours
Correct Incorrect Correct answer

Correct

Incorrect
Question 31 of 51

31. Question

Which signs may indicate dehydration? Multiple Answers

Dry mouth
Correct Incorrect Correct answer

Low fluid intake
Correct Incorrect Correct answer

High appetite
Correct Incorrect Correct answer

Dark urine
Correct Incorrect Correct answer

Correct

Incorrect
Question 32 of 51

32. Question

Which people may need to be consulted before screening? Multiple Answers

Nurses
Correct Incorrect Correct answer

Spouse
Correct Incorrect Correct answer

Visitors
Correct Incorrect Correct answer

Dietitians
Correct Incorrect Correct answer

Correct

Incorrect
Question 33 of 51

33. Question

Which tasks are part of re screening systems? Multiple Answers

Skin prick test
Correct Incorrect Correct answer

Taking bloods
Correct Incorrect Correct answer

Monitoring food/fluid intake
Correct Incorrect Correct answer

Asking about favourite TV shows
Correct Incorrect Correct answer

Correct

Incorrect
Question 34 of 51

34. Question

Which are examples of direct evidence in assessment? Multiple Answers

Observation
Correct Incorrect Correct answer

Work samples
Correct Incorrect Correct answer

Practical demonstration
Correct Incorrect Correct answer

Case Study
Correct Incorrect Correct answer

Correct

Incorrect
Question 35 of 51

35. Question

Which factors may indicate poor nutritional status? Multiple Answers

Rapid weight gain
Correct Incorrect Correct answer

Chronic diarrhoea
Correct Incorrect Correct answer

Swallowing issues
Correct Incorrect Correct answer

Increased appetite
Correct Incorrect Correct answer

Correct

Incorrect
Question 36 of 51

36. Question

Which communication strategies support client understanding during screening? Multiple Answers

Using simple language
Correct Incorrect Correct answer

Checking for understanding
Correct Incorrect Correct answer

Avoiding questions
Correct Incorrect Correct answer

Explaining technical terms clearly
Correct Incorrect Correct answer

Correct

Incorrect
Question 37 of 51

37. Question

Which tasks may be involved in assisted feeding? Multiple Answers

Administering medication
Correct Incorrect Correct answer

Cutting food
Correct Incorrect Correct answer

Hand feeding
Correct Incorrect Correct answer

Holding drink cups
Correct Incorrect Correct answer

Correct

Incorrect
Question 38 of 51

38. Question

Which factors must be considered when interpreting abnormal results? Multiple Answers

Client age
Correct Incorrect Correct answer

Weather conditions
Correct Incorrect Correct answer

Medical history
Correct Incorrect Correct answer

Other medical conditions
Correct Incorrect Correct answer

Correct

Incorrect
Question 39 of 51

39. Question

Which are responsibilities of an allied health assistant under supervision? Multiple Answers

Provide feedback to dietitian
Correct Incorrect Correct answer

Follow individualised plans
Correct Incorrect Correct answer

Support clients during feeding
Correct Incorrect Correct answer

Create new diet plans independently
Correct Incorrect Correct answer

Correct

Incorrect
Question 40 of 51

40. Question

Which elements are part of the food service system? Multiple Answers

Ordering
Correct Incorrect Correct answer

Storage
Correct Incorrect Correct answer

Recipe creation
Correct Incorrect Correct answer

Menu planning
Correct Incorrect Correct answer

Correct

Incorrect
Question 41 of 51

41. Question

Fill the Gaps

Nutritional screening is used to identify clients who may be at risk of BLANK 1 of 1.

Nutritional screening is used to identify clients who may be at risk of Fill in the blank 1 of 1 .

Correct

Incorrect
Question 42 of 51

42. Question

Fill the Gaps

Unintentional BLANK 1 of 1 loss of more than 6 kg is a major indicator of nutritional risk.

Unintentional Fill in the blank 1 of 1 loss of more than 6 kg is a major indicator of nutritional risk.

Correct

Incorrect
Question 43 of 51

43. Question

Fill the Gaps

Texture‑modified diets must comply with the Australian BLANK 1 of 1 for texturally modified foods and fluids.

Texture‑modified diets must comply with the Australian Fill in the blank 1 of 1 for texturally modified foods and fluids.

Correct

Incorrect
Question 44 of 51

44. Question

Fill the Gaps

A dietitian must supervise allied health assistants when implementing BLANK 1 of 1 diets.

A dietitian must supervise allied health assistants when implementing Fill in the blank 1 of 1 diets.

Correct

Incorrect
Question 45 of 51

45. Question

Fill the Gaps

BLANK 1 of 1, bowel function, and biochemical indicators are examples of nutritional risk indicators.

Fill in the blank 1 of 1 , bowel function, and biochemical indicators are examples of nutritional risk indicators.

Correct

Incorrect
Question 46 of 51

46. Question

Fill the Gaps

When a client has swallowing difficulties, they may require BLANK 1 of 1‑modified foods.

When a client has swallowing difficulties, they may require Fill in the blank 1 of 1 ‑modified foods.

Correct

Incorrect
Question 47 of 51

47. Question

Fill the Gaps

Oral supplements, micronutrients, and enteral feeds are all forms of nutrition BLANK 1 of 1.

Oral supplements, micronutrients, and enteral feeds are all forms of nutrition Fill in the blank 1 of 1 .

Correct

Incorrect
Question 48 of 51

48. Question

Fill the Gaps

During screening, language must be simple and clear to meet the client’s BLANK 1 of 1 needs.

During screening, language must be simple and clear to meet the client’s Fill in the blank 1 of 1 needs.

Correct

Incorrect
Question 49 of 51

49. Question

Fill the Gaps

BLANK 1 of 1 recording, food/fluid charts, and blood tests are part of the re‑screening process.

Fill in the blank 1 of 1 recording, food/fluid charts, and blood tests are part of the re‑screening process.

Correct

Incorrect
Question 50 of 51

50. Question

Fill the Gaps

Feedback to the dietitian should include information about the client’s tolerance, acceptability, and BLANK 1 of 1 of meals.

Feedback to the dietitian should include information about the client’s tolerance, acceptability, and Fill in the blank 1 of 1 of meals.

Correct

Incorrect

Question 51 of 51

51. Question

Match the Term to the Definition

Sort elements

Difficulty swallowing food or fluids
Blood‑based nutritional markers
Identifies malnutrition risk in older adults
Measures weight‑for‑height ratio
Hypertension management
Increased muscle repair needs
Adjusting meals to meet therapeutic needs
Delivering nutrition via tube
Ensures safe lifting and handling
Ensures AHA works under dietitian direction

Swallowing issues

Correct Incorrect Correct answer

Biochemical tests

Correct Incorrect Correct answer

MNA‑SF

Correct Incorrect Correct answer

BMI chart

Correct Incorrect Correct answer

Low‑salt diet

Correct Incorrect Correct answer

High‑protein diet

Correct Incorrect Correct answer

Menu modification

Correct Incorrect Correct answer

Enteral feeding

Correct Incorrect Correct answer

WHS guidelines

Correct Incorrect Correct answer

Supervisory protocols

Correct Incorrect Correct answer

Correct

Incorrect

BCS Business Consulting Services © 2026 - Web Design by Web V8

Scroll to Top

Login

Accessing this course requires a login. Please enter your credentials below!

Username or Email Address

Password

Remember Me

Lost Your Password?

Register

Don't have an account? Register one!

Register an Account