DCW Nutrition and Meal Preparation

Question 1

A client with diabetes asks for a second serving of white rice. What should the DCW do?

Accepted Answer

Refer to the client's care plan and dietary guidelines before serving additional high-carb food

Answer

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?

Accepted Answer

Washing hands before and after handling raw meat or poultry

Answer

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?

Accepted Answer

All foods should be blended to a smooth, lump-free consistency

Answer

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?

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

Canned soup

Answer

Canned soups are typically very high in sodium and are inappropriate for clients on low-sodium diets due to heart conditions.

DCW - Direct Care Worker Practice Test