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Nutrition > Module 9 - Diabetes > Flashcards

Module 9 - Diabetes Flashcards

1
Q

What risk factors increase the risk of developing Type 2 diabetes? Check ALL that apply.

[mark all correct answers]
a.
hypertension

b.	 aging

c.	 sedentary lifestyle

d.	 abdominal obesity

e.	 heredity

f.	 not eating vegetables
A

b.
aging

c.	 sedentary lifestyle

d.	 abdominal obesity

e.	 heredity
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2
Q

What is a primary characteristic of Type 1 Diabetes?

a.	 destruction of pancreatic beta cells due to an autoimmune disorder

b.	 insulin resistance caused by obesity

c.	 overabundance of insulin production leading to cell saturation

d.	 slowed production of insulin leading to a gradual rise in glucose levels
A

a.
destruction of pancreatic beta cells due to an autoimmune disorder

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3
Q

What are the common symptoms of diabetes?

Check ALL that apply.

[mark all correct answers]
a.
fatigue

b.	 excessive thirst

c.	 blurred vision

d.	 weight gain

e.	 hypothyroidism

f.	 frequent urination
A

a.
fatigue

b.	 excessive thirst

c.	 blurred vision

frequent urination

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4
Q

What is Type 2 diabetes characterized by?

a.	 autoimmune diseases

b.	 insulin resistance

c.	 destruction of pancreatic beta cells

d.	 viral infection
A

insulin resistance

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5
Q

What are the best ways to decrease risk of Type 2 Diabetes?

a.	 decrease intake of carbohydrate and avoid sugar

b.	 exercise regularly and control weight

c.	 increase protein intake and control blood cholesterol levels

d.	 replace sugar with artificial sweeteners and keep blood pressure in normal range
A

exercise regularly and control weight

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6
Q

Diabetic ketoacidosis results in:

a.	 The blood being very acidic

b.	 Extremely low blood glucose levels

c.	 Inability of diabetes medication working effectively

d.	 Edema
A

a.
The blood being very acidic

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7
Q

What are complications that can occur from diabetes? Select ALL that apply.

[mark all correct answers]
a.
periodontal disease

b.	 ulcerative colitis

c.	 blindness

d.	 kidney disease

e.	 liver disease

f.	 weight gain

g.	 neuropathy

h.	 cardiovascular disease

i.	 diabetic ketoacidosis
A

periodontal disease

blindness

kidney disease

neuropathy

cardiovascular disease

diabetic ketoacidosis

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8
Q

Which of the following is likely to cause hypoglycemia in someone with diabetes?

a.	 Not getting enough sleep

b.	 Prolonged exercise

c.	 Eating too much

d.	 Forgetting to take insulin or diabetes medication
A

b.
Prolonged exercise

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9
Q

What is a reason that ketones are made in the body?

a.	 Too much fat was consumed

b.	 Too little carbohydrate was consumed

c.	 Blood lipids fell too low.

d.	 Blood pressure dropped
A

Too little carbohydrate was consumed

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10
Q

What blood test is used to determine long-term blood glucose control?

a.	 fasting glucose

b.	 glycosylated hemoglobin (HA1C)

c.	 albumin

d.	 c-reactive protein
A

b.
glycosylated hemoglobin (HA1C)

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11
Q

Why do people with type 1 diabetes need insulin?

a.	 they have become insulin resistant

b.	 they have developed hyperinsulinemia

c.	 they no longer synthesize sufficient insulin

d.	 their gut digests insulin with GI enzymes
A

they no longer synthesize sufficient insulin

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12
Q

Which of the following is required for a person that uses an insulin pump?

a.	 Carbohydrate counting

b.	 Counting calories

c.	 Very low fat intake

d.	 Avoidance of all forms of sugar
A

Carbohydrate counting

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13
Q

Which of the following foods provides the quickest rise in blood sugars?

a.	 Low fat yogurt

b.	 Peanut butter

c.	 Diet Cola

d.	 Grape juice
A

Grape juice

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14
Q

Which of the following statements is true regarding carbohydrate in the diabetic diet?

a.	 Low-carbohydrate diets are recommended.

b.	 All concentrated sweets should be avoided.

c.	 A high fiber diet is emphasized.

d.	 Simple carbohydrates should be emphasized.
A

A high fiber diet is emphasized

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15
Q

Which food would have the least effect on blood glucose levels?

a.	 fruit juice

b.	 biscuit

c.	 vanilla wafer

d.	 carrots
A

carrots

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16
Q

Which of the following meals would allow for the most “sustained” blood sugars?

a.	 1 cup pasta with tomato sauce, 2 cups salad with romaine lettuce, cucumber and vinaigrette dressing, one cup water

b.	 Peanut butter sandwich on whole grain bread, one cup low-fat milk

c.	 8 ounces steak, 1 cup spinach, 1 glass red wine

d.	 Two cups fried rice with carrot & onion, 1 cup apple juice
A

Peanut butter sandwich on whole grain bread, one cup low-fat milk

17
Q

The health care professional knows her instruction on label reading is effective when the client states:

a.	 Add the grams of total carbohydrate and grams of sugars together to determine the amount of carbohydrate in the food.

b.	 Adjust the total carbohydrates by subtracting the fiber grams provided in each serving.

c.	 Use only the grams of sugar in each serving to determine carbohydrate choices.

d.	 Combine the sugar and fiber in each serving to determine carbohydrate choices.
A

Adjust the total carbohydrates by subtracting the fiber grams provided in each serving.

18
Q

Looking at this food tray and comparing it to the “Diabetes Plate Method”, how would you tell a patient to improve upon this meal?

This meal is composed of 6 falafels, 1/4 cup tzatziki sauce, and 4 orange slices. Falafels are a mixture of chickpeas and spices that are fried. The tzatziki sauce is made of greek yogurt, cucumber, olive oil, and herbs.

A

c.
Make half the tray vegetables

19
Q

Use the food label below to answer the question.

How many CHO servings are in the container of french fries?

A

3 CHO servings

20
Q

Which of the following are recommended meal planning principles for diabetes?

[mark all correct answers]
a.
Consume small, frequent meals

b.	 Avoid all foods and beverages containing sugar

c.	 Consistent intake of carbohydrate throughout the day

d.	 Low carbohydrate diet

e.	 High protein diet

f.	 Keep intake of added sugars low

g.	 Consume a variety of healthy foods

h.	 Choose whole grains over refined grains
A

Consume small, frequent meals

Consistent intake of carbohydrate throughout the day

Keep intake of added sugars low

g.	 Consume a variety of healthy foods

h.	 Choose whole grains over refined grains
21
Q

Which of the following receives a high priority in the treatment of type 2 diabetes because of its beneficial effects in improving blood glucose control, improving blood lipids, and reducing blood pressure?

a.	 physical activity

b.	 a low-fat diet

c.	 avoiding sugar

d.	 sodium-restricted diet
A

physical activity

22
Q

On the Diabetes Plate Method of meal planning, half the plate should be filled with:

a.	 Meats

b.	 Whole grains

c.	 Fruits

d.	 Non-starchy vegetables
A

Non-starchy vegetables

23
Q

What is equivalent to one carbohydrate serving? Select ALL that apply.

[mark all correct answers]
a.
1 slice bread

b.	 small whole apple

c.	 1 oz baked fish

d.	 1/2 cup cooked spinach

e.	 1 cup fat free milk

f.	 1 oz cheddar cheese

g.	 1/2 cup sweet peas
A

1 slice bread

b.	 small whole apple

e.	 1 cup fat free milk

1/2 cup sweet peas

24
Q

Mr. Sanchez, a 52-year-old male, is being discharged from the hospital. He participates freely in the discussion during discharge instructions for managing type 2 diabetes. Which statement indicates some understanding of his nutrition plan?

a.	 "I should avoid dried beans and peas because they have too much starch."

b.	 "Green peas and green beans are both in the vegetable exchange group."

c.	 "Sausage won't make my blood sugar go up but it will clog my arteries."

d.	 "If I don't want to drink 8 oz. of skim milk, I can drink 4 oz. of whole milk instead."
A

Sausage won’t make my blood sugar go up but it will clog my arteries.

25
Q

One serving of which food group counts as a carbohydrate serving?

a.	 Milk

b.	 Fat

c.	 Protein

d.	 Alcohol
A

Milk

26
Q

Which of the following statements best describes the appropriate use of alcohol by individuals with diabetes?

a.	 It should not be used.

b.	 It should be used 3-4 times/week only.

c.	 It should be consumed on an empty stomach.

d.	 It should be consumed in moderation with meals.
A

It should be consumed in moderation with meals.

27
Q

Match the food with its exchange food group.

The task is to match the lettered items with the correct numbered items. Appearing below is a list of lettered items. Following that is a list of numbered items. Each numbered item is followed by a drop-down. Select the letter in the drop down that best matches the numbered item with the lettered alternatives.
a.
starch

b.
fruit

c.
milk

d.
vegetable

e.
meat

  1. Peas
  2. Cheese
  3. Carrots
  4. Yogurt
  5. Orange juice
A
28
Q

What is the best way for a person to know if their diabetes is being well-controlled?

a.	 A physical exam monthly

b.	 Self-monitoring of blood glucose

c.	 If they can maintain their weight

d.	 If they feel good
A

b.
Self-monitoring of blood glucose

29
Q

Hypoglycemia is best treated with:

a.	 15 grams fast-acting carbohydrate

b.	 5 grams protein

c.	 40 grams high-fiber carbohydrate

d.	 A combination of 20 grams carbohydrate and 5 grams of fat
A

15 grams fast-acting carbohydrate

30
Q

Which of the following is appropriate treatment for hypoglycemia? Check all that apply.

[mark all correct answers]
a.
4 ounces orange juice

b.	 8 ounces low-fat milk

c.	 5 Hershey kisses

d.	 1 can diet soda

e.	 2 cups water

f.	 ½ can regular soda
A

4 ounces orange juice

8 ounces low-fat milk

½ can regular soda

Nutrition (21 decks)

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