Dietetic Technician Practice Test

Which laboratory result best indicates nutritional risk?

1. Fasting blood glucose level of 130mg/dL

2. Fasting cholesterol level of 199mg/dL

3. Serum albumin level of 3.5g/dL

4. Hematocrit level of 42%

The correct answer is: Fasting blood glucose level of 130mg/dL

A fasting blood glucose level of 130 mg/dL is significant as it indicates hyperglycemia, which can be a marker of insulin resistance or diabetes. These conditions are closely linked to various nutritional risks, including an increased likelihood of developing obesity, cardiovascular disease, and metabolic syndrome. When assessing nutritional risk, high fasting blood glucose levels suggest that the individual may not be managing their carbohydrate intake effectively and could be at risk for further complications related to poor dietary choices. In contrast, while the other laboratory results may indicate some health concerns, they do not specifically highlight immediate nutritional risk as effectively as elevated fasting blood glucose. For instance, a fasting cholesterol level of 199 mg/dL is on the borderline of normal, and while it could lead to health issues, it is not as immediately indicative of nutritional issues as blood glucose levels. A serum albumin level of 3.5 g/dL falls within the normal range, suggesting adequate protein status, and a hematocrit level of 42% is also within a healthy range. These results do not raise immediate concerns regarding nutritional risk compared to the implications of high fasting blood glucose.