CBDCE CBDCE Nutrition and Meal Planning 3

Question 1

What is the recommended daily sodium intake for people with diabetes who also have hypertension, according to the American Diabetes Association?

Accepted Answer

Less than 2,300 mg/day

Answer

The ADA recommends limiting sodium to less than 2,300 mg/day for people with diabetes and hypertension to reduce cardiovascular risk.

Question 2

A patient with type 1 diabetes wants to follow a very low-carbohydrate diet. What is the most important safety consideration a CDCES should address?

Accepted Answer

Need to reduce insulin doses to prevent hypoglycemia

Answer

Drastically reducing carbohydrate intake lowers insulin requirements significantly, and doses must be adjusted to prevent dangerous hypoglycemia.

Question 3

Which Mediterranean diet component has been shown to improve insulin sensitivity and reduce cardiovascular risk in people with type 2 diabetes?

Accepted Answer

Liberal use of olive oil and nuts

Answer

Olive oil and nuts provide monounsaturated and polyunsaturated fats that improve insulin sensitivity and reduce LDL oxidation and cardiovascular risk.

Question 4

When discussing alcohol consumption with a patient with diabetes, which warning is most critical?

Accepted Answer

Alcohol can cause delayed hypoglycemia, especially in those on insulin or sulfonylureas

Answer

Alcohol inhibits hepatic gluconeogenesis, which can cause hypoglycemia hours after drinking, particularly dangerous for those on insulin or sulfonylureas.

Question 5

A patient is following carbohydrate counting and eats a food with 30g total carbohydrate and 8g dietary fiber. Using the fiber subtraction rule, how many net carbs should they count?

Accepted Answer

22 grams

Answer

When a food contains more than 5g of fiber per serving, the fiber grams can be subtracted from total carbs (30 − 8 = 22g net carbs).

CBDCE - Certification Board for Diabetes Care and Education Practice Test

CBDCE - Certification Board for Diabetes Care and Education Practice Test

CBDCE CBDCE Nutrition and Meal Planning 3