100+ Free Clinical Nutrition Professional Qualification (China) Practice Questions

Prepare for the China National Health Professional Qualification Examination — Nutrition Professional Series (全国卫生专业技术资格考试 - 营养专业 108/210/382) exam with instant access — no signup required.

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2026 Statistics

Key Facts: Clinical Nutrition Professional Qualification (China) Exam

360 Minutes

Total CBT Examination Duration (4 subjects × 90 minutes)

National Health Commission Examination Guidelines

60 / 100

Passing Benchmark Required on All 4 Subjects

NHC Talent Exchange Center (21wecan)

2 Years

Rolling Score Validity Window (2年滚动管理周期)

National Health Professional Qualification Regulations

108 / 210 / 382

Official Specialty Codes (Junior / Primary / Intermediate)

National Health Commission Specialty Directory

400 MCQs

Official Exam Total Questions (100 MCQs per Subject)

China Health Talent Center Examination Framework

100 MCQs

Verified Practice Questions in OpenExamPrep Bank

OpenExamPrep Practice Module

The National Health Professional Qualification Examination in Nutrition is China's official statutory credential for hospital clinical dietitians and nutrition technologists. Administered nationwide by the NHC Talent Exchange Center (21wecan), candidates must score at least 60/100 on each of the four computerized subjects (Basic Knowledge, Relevant Professional Knowledge, Professional Knowledge, and Practice Ability) within a 2-year rolling window. This bank provides 100 verified English practice questions with dual-language Chinese clinical terminology.

Sample Clinical Nutrition Professional Qualification (China) Practice Questions

Try these sample questions to test your Clinical Nutrition Professional Qualification (China) exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Which option correctly lists the nine amino acids considered essential for adult humans?

A.Lysine, Tryptophan, Phenylalanine, Methionine, Threonine, Isoleucine, Leucine, Valine, and Histidine

B.Lysine, Arginine, Histidine, Methionine, Threonine, Isoleucine, Leucine, and Valine

C.Tryptophan, Phenylalanine, Tyrosine, Cysteine, Threonine, Leucine, Isoleucine, and Valine

D.Glutamine, Asparagine, Proline, Glycine, Alanine, Serine, Glutamate, and Aspartate

Explanation: The nine amino acids considered essential in adults are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. The older teaching that lists only eight adult essential amino acids and reserves histidine for infants is outdated.

2A hospitalized adult patient consumes 75 g of dietary protein in 24 hours. The 24-hour urine collection shows a Urinary Urea Nitrogen (UUN / 尿尿素氮) of 8 g. Assuming standard unmeasured skin and fecal nitrogen losses (4 g/day), what is the patient's Nitrogen Balance (氮平衡)?

A.+4 g (Positive nitrogen balance)

B.0 g (Neutral nitrogen balance / 零氮平衡)

C.-4 g (Negative nitrogen balance)

D.+12 g (Positive nitrogen balance)

Explanation: Nitrogen Balance (g) = Nitrogen Intake - Nitrogen Output. Nitrogen Intake = Protein intake (g) / 6.25 = 75 / 6.25 = 12 g N. Nitrogen Output = UUN (g) + 4 g (fecal, skin, and non-urea urinary nitrogen losses) = 8 + 4 = 12 g N. Nitrogen Balance = 12 g - 12 g = 0 g, indicating a neutral nitrogen balance (零氮平衡).

3In nutritional protein quality evaluation, which amino acid is recognized as the primary First Limiting Amino Acid (第一限制氨基酸) in common cereal grains (谷类蛋白质) such as wheat and rice?

A.Methionine (甲硫氨酸)

B.Tryptophan (色氨酸)

C.Lysine (赖氨酸)

D.Threonine (苏氨酸)

Explanation: Cereal proteins (wheat, rice, corn) are characteristically deficient in Lysine (赖氨酸), which serves as their first limiting amino acid. Combining cereals with legumes (大豆/豆类, which are rich in lysine but limited in methionine) produces protein complementary effects (蛋白质互补作用), substantially improving the overall Protein Digestibility-Corrected Amino Acid Score (PDCAAS).

4Under severe catabolic stress conditions such as major trauma, burns, and critical illness, which amino acid becomes conditionally essential (条件必需氨基酸) and serves as the primary metabolic fuel for enterocytes (肠黏膜上皮细胞) and lymphocytes?

A.Alanine (丙氨酸)

B.Leucine (亮氨酸)

C.Phenylalanine (苯丙氨酸)

D.Glutamine (谷氨酰胺)

Explanation: Glutamine (谷氨酰胺) is the most abundant free amino acid in the body. During severe physiological stress, endogenous synthesis cannot meet the soaring metabolic demands of rapidly dividing cells, making it conditionally essential. Glutamine is the preferred fuel for enterocytes, colonocytes, and immune cells (lymphocytes, macrophages), preserving gut mucosal barrier integrity and preventing bacterial translocation.

5Which of the following pairs represents the two strictly Essential Fatty Acids (必需脂肪酸) that must be obtained directly from the diet in humans?

A.Linoleic Acid (亚油酸, n-6) and Alpha-Linolenic Acid (α-亚麻酸, n-3)

B.Oleic Acid (油酸, n-9) and Palmitic Acid (棕榈酸)

C.Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA)

D.Arachidonic Acid (花生四烯酸) and Stearic Acid (硬脂酸)

Explanation: Humans lack the delta-12 and delta-15 desaturase enzymes required to insert double bonds beyond carbon-9 from the carboxyl end. Therefore, Linoleic Acid (18:2 n-6 / 亚油酸) and Alpha-Linolenic Acid (18:3 n-3 / α-亚麻酸) are the only two strictly essential fatty acids. EPA, DHA, and Arachidonic acid can be synthesized endogenously from these parent essential fatty acids, though conversion efficiency may be limited.

6Compared to eicosanoids derived from Omega-6 Arachidonic Acid (AA / 花生四烯酸), the eicosanoids synthesized from Omega-3 Eicosapentaenoic Acid (EPA / 二碳五烯酸) such as PGE3 and LTB5 generally exhibit which physiological characteristic?

A.Potent vasoconstrictive and enhanced platelet aggregation properties

B.Substantially weaker pro-inflammatory, vasoconstrictive, and platelet-aggregating activities (抗炎、抑制血小板聚集与舒张血管)

C.Identical biological potency and receptor affinity to 2-series prostaglandins

D.Direct inhibition of endogenous bile acid synthesis in hepatocytes

Explanation: Omega-6 arachidonic acid yields 2-series prostaglandins (PGE2, TXA2) and 4-series leukotrienes (LTB4), which are potent pro-inflammatory, vasoconstrictive, and platelet-aggregating mediators. In contrast, omega-3 EPA yields 3-series prostaglandins (PGE3, TXA3) and 5-series leukotrienes (LTB5), which possess significantly lower inflammatory potency and promote vasodilation and anti-platelet aggregation.

7In human lipoprotein metabolism, which apolipoprotein serves as the primary structural protein and ligand for LDL receptors, directly mediating Low-Density Lipoprotein (LDL / 低密度脂蛋白) cellular uptake?

A.Apolipoprotein A-I (ApoA-I)

B.Apolipoprotein C-II (ApoC-II)

C.Apolipoprotein B-100 (ApoB-100 / 载脂蛋白B-100)

D.Apolipoprotein E (ApoE)

Explanation: Apolipoprotein B-100 (ApoB-100) is synthesized in the liver and is the primary structural protein of VLDL, IDL, and LDL. ApoB-100 acts as the specific ligand that binds to the LDL receptor (ApoB/E receptor) on peripheral cells and hepatocytes to mediate receptor-mediated endocytosis of atherogenic LDL particles.

8Soluble dietary fibers (可溶性膳食纤维) such as pectin, guar gum, and inulin are fermented by anaerobic colonic microbiota to produce Short-Chain Fatty Acids (SCFAs / 短链脂肪酸). Which SCFA serves as the primary, preferred metabolic energy source for colonic epithelial cells (结肠黏膜上皮细胞)?

A.Acetate (乙酸 / 醋酸盐)

B.Propionate (丙酸 / 丙酸盐)

C.Lactate (乳酸 / 乳酸盐)

D.Butyrate (丁酸 / 丁酸盐)

Explanation: Colonic microbial fermentation of prebiotic soluble fibers generates three primary SCFAs: Acetate (乙酸, ~60%), Propionate (丙酸, ~20%), and Butyrate (丁酸, ~20%). Butyrate (丁酸) is the primary physiological energy source for colonocytes, providing up to 70% of their total energy requirements, promoting mucosal integrity, and inhibiting colorectal carcinogenesis.

9A food portion contains 30 g of available carbohydrates and has a Glycemic Index (GI / 血糖生成指数) of 80. What is the Glycemic Load (GL / 血糖负荷) of this food portion, and how is it classified?

A.GL = 24 (High Glycemic Load / 高血糖负荷)

B.GL = 240 (High Glycemic Load)

C.GL = 12 (Medium Glycemic Load / 中血糖负荷)

D.GL = 2.4 (Low Glycemic Load / 低血糖负荷)

Explanation: Glycemic Load (GL) is calculated using the formula: GL = (GI × Available Carbohydrates in grams) / 100. Here, GL = (80 × 30) / 100 = 24. A GL value ≥20 is classified as High GL (高血糖负荷), 11–19 is Medium GL, and ≤10 is Low GL.

10During indirect calorimetry (间接能量代谢测定), an acute respiratory quotient (RQ = VCO2 / VO2 / 呼吸商) measured at 1.05 primarily indicates which metabolic state?

A.Exclusive oxidation of dietary or endogenous fat

B.Overfeeding with lipogenesis from excess carbohydrates (能量过剩，碳水化合物转化为脂肪合成)

C.Severe diabetic ketoacidosis and starvation ketosis

D.Pure protein catabolism and gluconeogenesis

Explanation: Theoretical respiratory quotients (RQ) for pure nutrient substrate oxidation are: Carbohydrate = 1.0, Protein = 0.80, Fat = 0.70, and mixed diet = ~0.85. An RQ > 1.0 (such as 1.05) indicates net lipogenesis (脂肪合成) from excessive carbohydrate energy overfeeding, producing more carbon dioxide relative to oxygen consumed.

About the Clinical Nutrition Professional Qualification (China) Exam

The China National Health Professional Qualification Examination for Nutrition Professionals (全国卫生专业技术资格考试 - 营养专业, Codes 108/210/382) is the official statutory licensing and title qualification system for clinical dietitians, nutrition technicians, and hospital nutritionists in the People's Republic of China. Organized under the authority of the National Health Commission (NHC) and the Ministry of Human Resources and Social Security (MOHRSS), the examination evaluates foundational nutritional biochemistry, food safety, therapeutic hospital diets, evidence-based Medical Nutrition Therapy (MNT) for complex clinical conditions, enteral nutrition (EN) formulations, parenteral nutrition (PN) admixtures, and GLIM-based malnutrition diagnostics.

Assessment

Four computerized subjects: 基础知识 (Basic Knowledge, 100 MCQs, 90 min), 相关专业知识 (Relevant Professional Knowledge, 100 MCQs, 90 min), 专业知识 (Professional Knowledge, 100 MCQs, 90 min), and 专业实践能力 (Professional Practice Ability, 100 MCQs, 90 min). Total 360 minutes CBT.

Time Limit

360 minutes total (4 papers × 90 minutes)

Passing Score

60 / 100 points on each of the 4 subject papers within a 2-year rolling cycle (2年为一个周期的滚动管理办法)

Exam Fee

Set provincially; Hunan's 2026 notice charges RMB 70 per subject (National Health Commission Talent Exchange Center (国家卫生健康委人才交流服务中心 / 21wecan) & Provincial Health Commissions)

Clinical Nutrition Professional Qualification (China) Exam Content Outline

25%

basic-medical-sciences-biochemistry

Core physiological and biochemical principles of nutrition: energy balance, respiratory quotient (RQ), Basal Metabolic Rate (BMR), and Total Daily Energy Expenditure (TDEE); protein quality assessment (PDCAAS, biological value, nitrogen balance); lipid classification (saturated, MUFA, PUFA, n-3 vs n-6 essential fatty acids, EPA/DHA); carbohydrate digestion, glycemic index (GI), and prebiotic soluble/insoluble dietary fiber; biochemical functions, deficiency signs, and toxicities of fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (B-complex, C); macrominerals (calcium, phosphorus, magnesium, sodium, potassium) and trace elements (iron, zinc, selenium, copper, iodine, chromium); and the Chinese Dietary Reference Intakes (DRIs) framework including EAR, RNI, AI, and UL.

35%

clinical-disease-nutrition

Pathophysiology and clinical application of Medical Nutrition Therapy (MNT): Endocrine & Metabolic Disorders (type 1 and type 2 diabetes mellitus carbohydrate management, gestational diabetes, obesity caloric deficits, hyperuricemia/gout purine restriction, and dyslipidemia); Cardiovascular Diseases (hypertension DASH diet, congestive heart failure fluid and sodium restrictions, coronary atherosclerosis); Renal Diseases (Acute Kidney Injury staging, pre-dialysis Chronic Kidney Disease stage 1–5 low-protein diet 0.6–0.8 g/kg/d supplemented with alpha-keto acids, maintenance hemodialysis 1.2 g/kg/d and peritoneal dialysis 1.2–1.3 g/kg/d protein targets, hyperkalemia and hyperphosphatemia management); Gastrointestinal & Hepatobiliary Diseases (gastroesophageal reflux, peptic ulcer, inflammatory bowel disease Crohn's/ulcerative colitis, short bowel syndrome adaptation, severe acute pancreatitis phased feeding, liver cirrhosis protein tolerance, hepatic encephalopathy branched-chain amino acids BCAA vs aromatic amino acids AAA); and Surgical, Trauma, Burn Hypermetabolism, and Cancer Cachexia.

25%

enteral-parenteral-nutrition-support

Comprehensive protocols for specialized clinical nutrition support according to CSPEN, ESPEN, and ASPEN guidelines: Enteral Nutrition (EN / 肠内营养) indications and contraindications; feeding access selection (nasogastric NG, nasojejunal NJ, percutaneous endoscopic gastrostomy PEG, percutaneous endoscopic jejunostomy PEJ); formula selection (polymeric intact-protein, oligomeric hydrolyzed peptides, elemental free amino acids, disease-specific formulas for diabetes, renal, pulmonary, and immune-modulating); infusion methods (continuous pump, intermittent gravity, bolus) and tolerance monitoring (gastric residual volume, diarrhea, aspiration pneumonia prevention); Parenteral Nutrition (PN / 肠外营养) indications; peripheral (PPN, <900 mOsm/L) vs central venous access (TPN); 'All-in-One' (AIO / 3-in-1) admixture compounding; non-protein calorie to nitrogen ratio (NPC:N 100–150:1); dextrose to lipid energy ratios (60:40 to 50:50); lipid emulsion generations (LCT, MCT/LCT, olive oil, fish oil omega-3); PN compounding stability and calcium-phosphate precipitation risk; and prevention and management of Refeeding Syndrome (hypophosphatemia, hypokalemia, hypomagnesemia, thiamine replenishment).

15%

hospital-food-service-assessment

Hospital food service operations and nutritional assessment methodologies: Standard hospital basic therapeutic diets (regular diet 普通饭, soft diet 软饭, semi-liquid diet 半流质, liquid diet 流质); therapeutic modified diets (low-salt/sodium-restricted, low-fat, low-cholesterol, low-protein, high-protein, low-purine, copper-restricted); diagnostic and metabolic test diets (fecal occult blood test diet, iodine-131 uptake test diet, creatinine clearance test diet); food safety, HACCP principles, foodborne bacterial toxins (Staphylococcus aureus, Clostridium botulinum, Bacillus cereus, Salmonella, Vibrio parahaemolyticus); nutritional risk screening and assessment tools (NRS 2002, MUST, MNA-SF, SGA); anthropometry and body composition analysis (BMI, Mid-Upper Arm Circumference MUAC, Triceps Skinfold TSF, BIA); biochemical indices (serum albumin, prealbumin, transferrin, total lymphocyte count TLC, C-reactive protein CRP); and the Global Leadership Initiative on Malnutrition (GLIM) consensus diagnostic criteria for malnutrition.

How to Pass the Clinical Nutrition Professional Qualification (China) Exam

What You Need to Know

Passing score: 60 / 100 points on each of the 4 subject papers within a 2-year rolling cycle (2年为一个周期的滚动管理办法)
Assessment: Four computerized subjects: 基础知识 (Basic Knowledge, 100 MCQs, 90 min), 相关专业知识 (Relevant Professional Knowledge, 100 MCQs, 90 min), 专业知识 (Professional Knowledge, 100 MCQs, 90 min), and 专业实践能力 (Professional Practice Ability, 100 MCQs, 90 min). Total 360 minutes CBT.
Time limit: 360 minutes total (4 papers × 90 minutes)
Exam fee: Set provincially; Hunan's 2026 notice charges RMB 70 per subject

Keys to Passing

Work through all 100 available questions
Review every answer and explanation
Track weak areas and revisit them
Use our AI tutor for tough concepts

Clinical Nutrition Professional Qualification (China) Study Tips from Top Performers

1Master Clinical Nutrition Screening and Diagnostic Frameworks: Memorize the exact scoring criteria of NRS 2002 (impaired nutritional status score 0–3 + disease severity score 0–3 + age ≥70 score 1; total score ≥3 indicates nutritional risk requiring intervention) and the GLIM consensus criteria (requiring at least 1 phenotypic criterion: non-volitional weight loss, low BMI, reduced muscle mass; and at least 1 etiologic criterion: reduced food intake/assimilation, disease burden/inflammation).

2Calculate Energy and Protein Targets Accurately: Be fluent in weight-based clinical energy calculations (healthy basal 20–25 kcal/kg/d; mild-to-moderate metabolic stress 25–30 kcal/kg/d; severe burn/trauma 30–35 kcal/kg/d) and protein targets across clinical stages (pre-dialysis CKD stage 3–5: 0.6–0.8 g/kg/d + keto-acids; maintenance hemodialysis: 1.2 g/kg/d; peritoneal dialysis: 1.2–1.3 g/kg/d; hypercatabolic ICU/burns: 1.5–2.0 g/kg/d).

3Differentiate Enteral Nutrition (EN) Formulas & Access: Understand when to choose intact-protein polymeric formulas (functional GI tract) vs oligomeric hydrolyzed peptide formulas (impaired digestion/pancreatitis) vs elemental free amino acid formulas (severe malabsorption/allergy). Memorize tube placement rules (gastric feeding for intact gastric emptying; post-pyloric nasojejunal/PEJ feeding for severe gastroparesis, high aspiration risk, or severe acute pancreatitis).

4Internalize Parenteral Nutrition (PN) Compounding & Safety Limits: Memorize the peripheral vein osmolarity threshold (<900 mOsm/L vs central vein TPN for >900 mOsm/L), non-protein calorie to nitrogen ratio (NPC:N 100–150:1, where 6.25 g protein = 1 g nitrogen), dextrose-to-lipid energy ratio (50:50 to 60:40), and the exact prevention protocol for Refeeding Syndrome (restrict initial energy to 10–15 kcal/kg/d, aggressively replete potassium, phosphorus, magnesium, and administer prophylactic vitamin B1/thiamine before dextrose infusion).

5Memorize Therapeutic Hospital Diet Rules & Test Diets: Learn the dietary compositions for Fecal Occult Blood Test Diet (3-day avoidance of red meat, animal liver, blood curd, green leafy vegetables, and iron supplements), Low-Purine Diet for Acute Gout (<150 mg purine/day, avoiding organ meats, small fish, shellfish, concentrated broths, and alcohol), and Low-Copper Diet for Wilson's Disease (<1 mg copper/day, avoiding liver, shellfish, nuts, chocolate, and mushrooms).

Frequently Asked Questions

What is the China National Health Professional Qualification Examination for Nutrition Professionals?

The National Health Professional Qualification Examination for Nutrition Professionals (全国卫生专业技术资格考试 - 营养专业, Profession Codes 108 for Junior Technician / 营养技士, 210 for Primary Technician / 营养技师, and 382 for Intermediate Clinical Dietitian / 主管营养师) is China's official statutory professional technical licensing examination for healthcare nutrition practitioners. Administered by the National Health Commission Talent Exchange Center (国家卫生健康委人才交流服务中心 / 21wecan), passing the examination certifies clinical competency in medical nutrition therapy, enteral/parenteral nutrition compounding, nutritional assessment, and hospital dietetics across public and private medical institutions nationwide.

How is the examination structured, and what is the passing threshold?

The examination is conducted entirely via Computer-Based Testing (CBT / 人机对话机考) across four distinct subject papers: 1) Basic Knowledge (基础知识), 2) Relevant Professional Knowledge (相关专业知识), 3) Professional Knowledge (专业知识), and 4) Professional Practice Ability (专业实践能力). Each subject paper consists of 100 objective multiple-choice questions (MCQs) administered over 90 minutes (totaling 360 minutes). Candidates must achieve a score of at least 60 out of 100 points on each subject paper. Test scores are managed on a 2-year rolling cycle (2年为一个周期的滚动管理办法), meaning all four subjects must be successfully passed across two consecutive examination years.

What is the difference between this Health Professional Qualification and the Public Nutritionist Certificate?

The Health Professional Qualification (全国卫生专业技术资格考试营养专业 108/210/382) is a statutory medical title examination administered by the National Health Commission for healthcare professionals practicing within hospitals, medical centers, and clinical healthcare systems. In contrast, the 'Public Nutritionist' (公共营养师) certificate is a vocational skills level evaluation organized by industry associations or human resources agencies, aimed at community wellness, commercial dietary guidance, and catering sectors. Only the Health Professional Qualification confers statutory medical title rankings (技士, 技师, 主管营养师) recognized for hospital clinical practice.

What are the eligibility requirements for taking this examination?

Candidates must possess a recognized educational qualification in medicine, preventive medicine, food nutrition and hygiene, medical technology, nursing, or clinical nutrition from an accredited secondary specialized school, college, or university. In addition, candidates must meet statutory hospital clinical practice or residency tenure requirements according to the targeted title level (e.g., immediate eligibility or 1-year internship for Junior Technician; 1–5 years of verified healthcare practice for Primary Technician / 技师 depending on degree level; and 2–6 years of specialized clinical practice for Intermediate Clinical Dietitian / 主管营养师).

Why is this OpenExamPrep practice bank authored in English with dual-language Chinese medical terms?

While the official examination in China is administered in Simplified Chinese, this OpenExamPrep practice module provides 100 high-yield practice questions in English specifically tailored for bilingual clinical dietitians, international medical graduates, hospital pharmacists, clinical researchers, and healthcare professionals operating in multicultural hospital environments. Every question integrates authentic Chinese clinical nutrition terminology (such as 临床营养, 肠内营养 EN, 肠外营养 PN, 渗透压, 肾脏病低蛋白饮食, 营养风险筛查 NRS 2002, and GLIM标准) in parentheses alongside standard clinical nomenclature.

100+ Free Clinical Nutrition Professional Qualification (China) Practice Questions

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