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Nutrition Education and Client Counseling Flashcards

6 cards from real CDM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

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  1. After teaching a resident about a carbohydrate-controlled diet, what is the best way for the dietary manager to confirm the resident understood?

    Answer: Ask the resident to explain the key points in their own words

    This is the teach-back method: the client restates the information in their own words. It shows whether they actually understood, which a yes/no question or a handout cannot do.

  2. What should be the first step when planning nutrition education for a client?

    Answer: Assess the client's learning needs, readiness and barriers

    Good education starts with an assessment of what the client already knows, whether they are motivated and ready, and what barriers they face, such as literacy, vision, hearing or language. The material and methods are chosen after that.

  3. A resident on a 2-gram sodium diet asks which foods to limit. Which advice is MOST appropriate?

    Answer: Limit canned soups, processed meats and salty snacks

    Most dietary sodium comes from processed and prepared foods such as canned soups, deli and cured meats, and chips. Fresh fruits and vegetables are naturally low in sodium.

  4. On a Nutrition Facts label, what does a % Daily Value of 5% or less per serving mean?

    Answer: The food is low in that nutrient

    FDA guidance: 5% DV or less per serving is low in that nutrient, and 20% DV or more is high. Clients can use this to compare foods quickly.

  5. Which teaching approach is best for a client with limited reading skills?

    Answer: Pictures, food models and simple spoken explanations

    Visual aids such as food models, pictures and plate diagrams, together with plain spoken language, work best for low-literacy learners. Detailed text and jargon get in the way of understanding.

  6. When documenting nutrition education in the medical record, what should the dietary manager include?

    Answer: The topic, materials used, who was taught and how well the client understood

    Complete documentation names who was taught, what topic was covered, which materials and methods were used, and how the client responded or showed understanding. That supports continuity of care and survey compliance.

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