CBDCE CBDCE Nutrition and Meal Planning 1

Question 1

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

Accepted Answer

Carbohydrates

Answer

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?

Accepted Answer

Exchange lists

Answer

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?

Accepted Answer

One-half

Answer

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?

Accepted Answer

It raises blood glucose slowly and moderately

Answer

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?

Accepted Answer

Saturated fat

Answer

Saturated fats raise LDL cholesterol and increase cardiovascular disease risk, which is already elevated in people with diabetes.

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 1