CBDCE Nutrition and Meal Planning Flashcards

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

Answer: Carbohydrates

Carbohydrates are broken down into glucose and have the greatest direct impact on blood glucose levels after meals.

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

Answer: Exchange lists

Exchange lists group foods with similar macronutrient content into categories, each representing one 'exchange' or serving with equivalent nutritional value.

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

Answer: One-half

The plate method recommends filling half the plate with non-starchy vegetables to provide fiber and nutrients while minimizing carbohydrate load.

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

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.

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

Answer: Saturated fat

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

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

Answer: 15 grams

One carbohydrate serving or exchange equals approximately 15 grams of carbohydrate, which is the standard unit used in carbohydrate counting.