Clinical Nutritionist Practice Test 2025 – 400 Free Practice Questions to Pass the Exam

Question: 1 / 400

Which factor can lead to difficulty in chewing or swallowing food for sick individuals?

Increased saliva production

Dysphagia

Dysphagia is a medical term specifically used to describe difficulty in swallowing. This condition can be caused by various factors, including neurological disorders, muscular issues, or obstructions in the throat, and it presents significant challenges for individuals, especially when consuming food or liquids. When someone has dysphagia, they may struggle with the mechanics of swallowing, leading to discomfort, coughing, or choking during meals. This can affect the nutritional intake and overall health of sick individuals, making it crucial to address when providing nutritional support.

In contrast, the other factors mentioned do not directly cause difficulty in chewing or swallowing. Increased saliva production might actually help facilitate swallowing rather than hinder it, while high energy intake and regular exercise focus on different aspects of health and nutrition without impacting the physiological processes of chewing or swallowing.

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High energy intake

Regular exercise

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