Question

Multiple Choice - Choose correct answer

1   Which statement indicates the patient understands nutrition recommendations regarding carbohydrate intake?

a. “People with diabetes should avoid sugars and foods that contain sugars.”

b. “It is important to consume the proper balance of starch, sugar, and fiber at each meal.”

c. “It is important to consume the correct amount of carbohydrate at each meal and snack.”

d. “Carbohydrates must be balanced in relation to the amount of protein and fat consumed.”

2   The client with type 1 diabetes asks if she can have a glass of wine with dinner on the weekends. Which of the following would be the nurse’s best response?

a. “It is better to have wine between meals than with meals so that it doesn’t interfere with your normal food intake.”

b. “People with diabetes cannot have alcohol because it raises blood glucose levels very quickly.”

c. “A mixed drink would be better than wine because the mixer will help slow the absorption of the alcohol.”

d. “An occasional glass of wine with dinner will not cause any problems. Be sure to limit yourself to one serving.”

3   When developing a teaching plan for a client who is taking insulin, which of the following foods would the nurse suggest the client carry with him to treat mild hypoglycemia?

a. Crackers

b. Peanuts

c. Chocolate drops

d. Life Savers

4   The best approach for monitoring carbohydrate intake is to use

a. The food list system

b. Carbohydrate counting

c. The plate method

d. The approach that best helps the individual control blood glucose levels

5   How many carbohydrate choices are provided in a serving of food that supplies 19 g of carbohydrate?

a. 1

b. 2

c. 3

d. 4

6   The nurse knows her instructions about label reading have been effective when the client verbalizes that to determine the amount of carbohydrate in a serving you must

a. Add the grams of total carbohydrate and grams of sugars together

b. Use only the grams of total carbohydrate

c. Use grams of total carbohydrate after subtracting grams of dietary fiber

d. Use only the grams of added sugars

7   What is the priority for preventing diabetes in people who are at high risk?

a. Eat a low-carbohydrate diet.

b. Consume a consistent amount of carbohydrate at every meal.

c. Achieve moderate weight loss through increased activity and lowered calorie intake.

d. Eat a low-sugar diet.

8   Which types of food provide carbohydrates? (Select all that apply.)

a. Vegetables

b. Fruit

c. Milk

d. Animal proteins

Answer 1

Q.1. Option C is correct as the statement “It is important to consume the correct amount of carbohydrate at each meal and snack.”  indicates the patient understanding regarding the nutrition recommendations for carbohydrate intake in each meal and the snack which he/she is taking

Q.2. Option D is correct as acoording to the nursing advise the occasional glass of wine with dinner will not cause any problems in this case of diabetes I, at the same time she should limit herself to one serving otherwise it may be problematic as it can worsen the situation and may lead to hyperglycemia.

Q.3. Option D is correct as one of the basic need during preparation of an effective teaching plan for the client on the insulin therapy it is advised to have Life Savers foods to carry with him to treat mild hypoglycemia.

Q.4 Option D is correct because the best approach is to control the blood glucose levels for monitoring carbohydrate intake

like i n case of the diabetic patient

Q.5. Option A is correct because only 1 carbohydrate choices is provided in a serving of food that supplies 19 g of carbohydrate. otherwise it may imbalance the level

Q.6. Option C is correct as the diatary fibers are very effctive in management of diabetes

Q.7. Option C is answer because the priority for preventing diabetes in people at high risk should achieve moderate weight loss through increased activity and lowered calorie intake.

Q.8. option ABC Vegetables, Fruit and  Milk provide carbohydrates more, and meat provide fat and protein