CPCA Nutrition & Meal Preparation Flashcards

When preparing a meal for a client with diabetes, which type of food should a personal care aide prioritize limiting?

Answer: Simple sugars and refined carbohydrates

Simple sugars and refined carbohydrates cause rapid blood sugar spikes, which are especially dangerous for diabetic clients.

A client on a low-sodium diet asks for canned soup. What should the aide do?

Answer: Check the sodium content on the label before serving

Checking the label ensures the aide does not inadvertently exceed the client's sodium restrictions.

Which of the following is the safest internal temperature for cooked poultry to prevent foodborne illness?

Answer: 165°F (74°C)

The USDA recommends cooking poultry to an internal temperature of 165°F to kill harmful bacteria.

A client has dysphagia (difficulty swallowing). What food modification is most appropriate?

Answer: Provide pureed or minced and moist textures as prescribed

Pureed or appropriately modified textures reduce the risk of choking and aspiration in clients with dysphagia.

How should leftover food be stored to maintain food safety?

Answer: In the refrigerator within 2 hours of cooking

Refrigerating leftovers within 2 hours prevents bacterial growth in the temperature danger zone.

When assisting a client with meal planning, what should the aide consider first?

Answer: The client's dietary restrictions, cultural preferences, and care plan

Meal planning must be individualized to the client's health needs, cultural background, and documented care plan.