CPCA CPCA Nutrition & Meal Preparation

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

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

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

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

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

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

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

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

Question 5

How should leftover food be stored to maintain food safety?

Accepted Answer

In the refrigerator within 2 hours of cooking

Answer

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

(CPCA) Certified Personal Care Aide Practice Test