CBDCE CBDCE Nutrition and Meal Planning

Question 1

What is the primary macronutrient that directly affects postprandial blood glucose levels in people with diabetes?

Accepted Answer

Carbohydrates

Answer

Protein

Answer

Fat

Answer

Fiber

Question 2

Which meal planning method involves assigning point values to foods based on their macronutrient content and is commonly used in diabetes management?

Accepted Answer

Exchange lists

Answer

Carbohydrate counting

Answer

The plate method

Answer

Glycemic index diet

Question 3

When using the plate method for diabetes meal planning, what fraction of the plate should be filled with non-starchy vegetables?

Accepted Answer

One-half

Answer

One-quarter

Answer

One-third

Answer

Three-quarters

Question 4

A patient with type 2 diabetes asks about the glycemic index (GI). Which statement best describes a low-GI food?

Accepted Answer

It raises blood glucose slowly and moderately

Answer

It contains no carbohydrates

Answer

It is always high in fiber

Answer

It has a GI score above 70

Question 5

Which type of dietary fat is most associated with increased cardiovascular risk in people with diabetes and should be limited?

Accepted Answer

Saturated fat

Answer

Monounsaturated fat

Answer

Omega-3 fatty acids

Answer

Polyunsaturated fat

Question 6

A CDCES is counseling a patient on carbohydrate counting. How many grams of carbohydrate are typically in one carbohydrate serving (exchange)?

Accepted Answer

15 grams

Answer

10 grams

Answer

20 grams

Answer

25 grams