Nutritional Management Flashcards
7 cards from real BC ADM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Nutritional Management flashcards as text
A registered dietitian is counseling a patient with T1DM who wants to follow a plant-based diet. The primary nutritional concern unique to this eating pattern in insulin-requiring patients is:
Answer: Difficulty accurately counting carbohydrates due to varied fiber content
Plant-based foods vary widely in digestible versus total carbohydrate content due to fiber, requiring careful net-carb calculation for accurate insulin dosing.
Which sweetener is considered safe for use in diabetes management and does NOT raise blood glucose?
Answer: Stevia (rebaudioside A)
Stevia is an FDA-approved non-nutritive sweetener that provides no calories or carbohydrates and does not raise blood glucose levels.
A patient with gastroparesis and diabetes asks how to adjust meal composition to better manage blood glucose. The most appropriate advice is to:
Answer: Eat small, frequent low-fat, low-fiber meals with liquids
Small, frequent meals that are low in fat and fiber reduce the delay in gastric emptying and improve glucose predictability in gastroparesis.
When educating a patient about carbohydrate foods, which of the following contains the HIGHEST amount of digestible (net) carbohydrate per serving?
Answer: 1 medium banana
A medium banana contains approximately 27 g of carbohydrate, significantly more than lentils (~20 g with higher fiber offset), broccoli (~6 g), or almonds (~6 g).
The primary mechanism by which dietary fat affects blood glucose management in diabetes is:
Answer: High fat intake increases insulin resistance and delays carbohydrate absorption
High dietary fat promotes insulin resistance and slows gastric emptying, delaying carbohydrate absorption and creating a biphasic or prolonged glucose rise.
A patient with T2DM and obesity asks about meal timing strategies. Which approach has the most evidence for improving glycemic control?
Answer: Front-loading calories with a larger breakfast and smaller dinner
Consuming more calories earlier in the day aligns with circadian insulin sensitivity patterns and is associated with improved HbA1c and weight outcomes.
Which statement about alcohol consumption in diabetes is correct?
Answer: Moderate alcohol consumption can mask hypoglycemia and should be consumed with food
Alcohol inhibits hepatic gluconeogenesis and can cause delayed hypoglycemia, especially in insulin or sulfonylurea users; consuming it with food reduces this risk.