CBDCE CBDCE Nutrition and Meal Planning 1 — Questions and Answers
Question 1: What is the primary macronutrient that directly affects postprandial blood glucose levels in people with diabetes?
- Carbohydrates (Correct answer)
- Protein
- Fat
- Fiber
Correct answer: Carbohydrates
Carbohydrates are broken down into glucose and have the greatest direct impact on blood glucose levels after meals.
Question 2: Which meal planning method involves assigning point values to foods based on their macronutrient content and is commonly used in diabetes management?
- Carbohydrate counting
- The plate method
- Exchange lists (Correct answer)
- Glycemic index diet
Correct answer: Exchange lists
Exchange lists group foods with similar macronutrient content into categories, each representing one 'exchange' or serving with equivalent nutritional value.
Question 3: When using the plate method for diabetes meal planning, what fraction of the plate should be filled with non-starchy vegetables?
- One-quarter
- One-half (Correct answer)
- One-third
- Three-quarters
Correct answer: One-half
The plate method recommends filling half the plate with non-starchy vegetables to provide fiber and nutrients while minimizing carbohydrate load.
Question 4: A patient with type 2 diabetes asks about the glycemic index (GI). Which statement best describes a low-GI food?
- It raises blood glucose slowly and moderately (Correct answer)
- It contains no carbohydrates
- It is always high in fiber
- It has a GI score above 70
Correct answer: It raises blood glucose slowly and moderately
Low-GI foods (GI ≤ 55) are digested and absorbed more slowly, resulting in a gradual rise in blood glucose.
Question 5: Which type of dietary fat is most associated with increased cardiovascular risk in people with diabetes and should be limited?
- Monounsaturated fat
- Omega-3 fatty acids
- Saturated fat (Correct answer)
- Polyunsaturated fat
Correct answer: Saturated fat
Saturated fats raise LDL cholesterol and increase cardiovascular disease risk, which is already elevated in people with diabetes.
Question 6: A CDCES is counseling a patient on carbohydrate counting. How many grams of carbohydrate are typically in one carbohydrate serving (exchange)?
- 10 grams
- 15 grams (Correct answer)
- 20 grams
- 25 grams
Correct answer: 15 grams
One carbohydrate serving or exchange equals approximately 15 grams of carbohydrate, which is the standard unit used in carbohydrate counting.
CBDCE CBDCE Nutrition and Meal Planning 1
What is the primary macronutrient that directly affects postprandial blood glucose levels in people with diabetes?