CPCA CPCA Nutrition & Meal Preparation 1

Question 1

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

Accepted Answer

Simple sugars and refined carbohydrates

Answer

High-fiber vegetables

Answer

Lean proteins

Answer

Whole grains

Question 2

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

Accepted Answer

Check the sodium content on the label before serving

Answer

Serve it without modification

Answer

Add salt to improve flavor

Answer

Substitute it with a high-sodium broth

Question 3

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

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

135°F (57°C)

Question 4

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

Accepted Answer

Provide pureed or minced and moist textures as prescribed

Answer

Serve hard, crunchy foods

Answer

Offer whole raw vegetables

Answer

Give thin liquids without thickener

Question 5

How should leftover food be stored to maintain food safety?

Accepted Answer

In the refrigerator within 2 hours of cooking

Answer

At room temperature in covered containers

Answer

In the freezer immediately after cooking

Answer

In open containers on the counter

Question 6

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

Accepted Answer

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

Answer

The aide's personal food preferences

Answer

The least expensive grocery options only

Answer

Foods that are easiest to prepare