CDCES CDCES Nutrition and Meal Planning 2

Question 1

What is the glycemic index (GI)?

Accepted Answer

A ranking of foods based on their effect on blood glucose compared to a reference food

Answer

The glycemic index ranks foods on a scale of 0–100 based on how much they raise blood glucose compared to pure glucose or white bread as a reference.

Question 2

A patient with diabetes and chronic kidney disease stage 3 asks about protein intake. Which recommendation is most appropriate?

Accepted Answer

Maintain protein at 0.8 g/kg/day to avoid worsening kidney function

Answer

For people with diabetes and CKD not on dialysis, the ADA recommends maintaining protein intake at approximately 0.8 g/kg/day to avoid accelerating kidney decline.

Question 3

Which nutrient, when reduced, most directly lowers LDL cholesterol in patients with diabetes and dyslipidemia?

Accepted Answer

Saturated fat

Answer

Reducing saturated fat intake is the primary dietary strategy for lowering LDL cholesterol in people with diabetes and dyslipidemia.

Question 4

When teaching carbohydrate counting to a patient on a basal-bolus insulin regimen, what is the purpose of an insulin-to-carbohydrate ratio (ICR)?

Accepted Answer

To determine how many units of bolus insulin to take per gram of carbohydrate consumed

Answer

The insulin-to-carbohydrate ratio tells the patient how many units of rapid-acting insulin to administer for each gram (or 15 g) of carbohydrate eaten.

Question 5

Which type of dietary fat is associated with improved insulin sensitivity and reduced cardiovascular risk in diabetes?

Accepted Answer

Monounsaturated and polyunsaturated fat

Answer

Replacing saturated and trans fats with monounsaturated and polyunsaturated fats is associated with improved insulin sensitivity and cardiovascular outcomes.

(CDCES) Certified Diabetes Care and Education Specialist Practice Test

(CDCES) Certified Diabetes Care and Education Specialist Practice Test

CDCES CDCES Nutrition and Meal Planning 2