CDCES Nutrition and Meal Planning Flashcards

What is the primary nutritional concern when a patient with diabetes follows a very-low-carbohydrate diet (under 50 g/day)?

Answer: Risk of ketoacidosis, especially in type 1 diabetes

Very-low-carbohydrate diets can precipitate diabetic ketoacidosis in people with type 1 diabetes, particularly if insulin is reduced without medical supervision.

Which statement about alcohol consumption and diabetes management is correct?

Answer: Moderate alcohol consumption can cause hypoglycemia, especially in those on insulin or sulfonylureas

Alcohol inhibits hepatic glucose production and can cause delayed hypoglycemia, particularly dangerous for patients on insulin or sulfonylureas.

A CDCES is educating a patient about reading food labels. Which component on the Nutrition Facts label most directly impacts blood glucose?

Answer: Total Carbohydrate

Total Carbohydrate (including sugars and fiber) is the primary nutrient on the Nutrition Facts label that directly impacts blood glucose levels.

What is the recommended sodium intake for most adults with diabetes and hypertension according to ADA guidelines?

Answer: Less than 2,300 mg/day

The ADA recommends limiting sodium to less than 2,300 mg per day for most adults with diabetes, consistent with general hypertension guidelines.

Which meal timing strategy has evidence for improving glycemic control by distributing carbohydrate intake?

Answer: Distributing carbohydrate intake evenly across 3 meals and avoiding snacks

Distributing carbohydrate intake evenly across meals helps prevent large postprandial glucose excursions and supports more stable glycemic control throughout the day.

A patient asks if they need to avoid all sugar. What is the most accurate response according to current evidence-based diabetes nutrition guidelines?

Answer: Added sugars should be minimized, but small amounts of sugar as part of a balanced meal plan are acceptable

Current guidelines recommend minimizing added sugars rather than complete elimination, as total carbohydrate intake and overall diet quality matter more than any single ingredient.