Nutrition and Meal Preparation Flashcards
6 cards from real CAREGIVER practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Nutrition and Meal Preparation flashcards as text
What is the correct hand-washing technique before preparing a client's meal?
Answer: Wash with soap and warm water for at least 20 seconds
Washing hands with soap and warm water for at least 20 seconds effectively removes pathogens that could contaminate food.
A client's care plan specifies a 'mechanical soft' diet. Which food is appropriate?
Answer: Well-cooked, tender ground meat
Mechanical soft diets include foods that are easy to chew and swallow, such as ground or finely chopped tender meats.
What safe internal temperature must poultry reach to be considered safely cooked?
Answer: 165°F (74°C)
The USDA requires poultry to reach an internal temperature of 165°F (74°C) to kill harmful bacteria like Salmonella.
How long can cooked food safely remain at room temperature before it must be refrigerated?
Answer: Up to 2 hours
Cooked food left at room temperature for more than 2 hours enters the 'danger zone' where bacteria multiply rapidly.
A client says they are not hungry and refuse a meal. What should the caregiver do first?
Answer: Respect the refusal and document it, then report to the supervisor
Respecting client autonomy means honoring food refusals while documenting and reporting the behavior to ensure proper follow-up.
Which vitamin is most critical for clients with limited sunlight exposure and helps with bone health?
Answer: Vitamin D
Vitamin D is essential for calcium absorption and bone health, and homebound clients are at high risk for deficiency due to limited sun exposure.