DCW Nutrition and Meal Preparation 1 — Questions and Answers
Question 1: A client with diabetes asks for a second serving of white rice. What should the DCW do?
- Serve the extra portion since the client has the right to choose
- Refer to the client's care plan and dietary guidelines before serving additional high-carb food (Correct answer)
- Tell the client their blood sugar will spike and refuse any food
- Replace the rice with candy as a treat
Correct answer: Refer to the client's care plan and dietary guidelines before serving additional high-carb food
The care plan contains dietary guidelines for clients with diabetes, and the DCW must follow those guidelines while respecting client dignity.
Question 2: Which food safety practice should a DCW always follow when preparing client meals?
- Tasting food with the same spoon used for cooking
- Washing hands before and after handling raw meat or poultry (Correct answer)
- Leaving cooked food at room temperature for several hours to save energy
- Storing raw meat above ready-to-eat foods in the refrigerator
Correct answer: Washing hands before and after handling raw meat or poultry
Handwashing before and after handling raw meat is a fundamental food safety step that prevents cross-contamination.
Question 3: A client has a care plan specifying a 'pureed diet.' What does this mean?
- Foods should be cut into small pieces
- All foods should be blended to a smooth, lump-free consistency (Correct answer)
- The client eats only soups and liquids
- The client can eat any texture they prefer
Correct answer: All foods should be blended to a smooth, lump-free consistency
A pureed diet is prescribed for clients with swallowing difficulties and requires blending food to a smooth, uniform texture.
Question 4: What is the minimum safe internal temperature for cooked chicken?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
- 130°F (54°C)
Correct answer: 165°F (74°C)
Poultry must reach an internal temperature of 165°F to destroy harmful bacteria such as Salmonella.
Question 5: A client with congestive heart failure (CHF) has a low-sodium diet order. Which snack should the DCW avoid serving?
- Fresh apple slices
- Canned soup (Correct answer)
- Unsalted rice cakes
- Plain yogurt
Correct answer: Canned soup
Canned soups are typically very high in sodium and are inappropriate for clients on low-sodium diets due to heart conditions.
Question 6: If a client refuses to eat for several meals in a row, what should the DCW do?
- Force-feed the client to maintain nutrition
- Document the refusal and report it to the supervisor (Correct answer)
- Assume the client is not hungry and do nothing
- Call the client's family to resolve the issue independently
Correct answer: Document the refusal and report it to the supervisor
Persistent refusal to eat is a health concern that must be documented and reported so the care team can assess the cause.
DCW Nutrition and Meal Preparation 1
A client with diabetes asks for a second serving of white rice.
What should the DCW do?