Module 9: Diabetes Meal Planning

Question 1

A thought diet _______ is crucial when meal planning with someone with DM.

Answer 1

history

Question 2

What 2 tools are useful in obtaining client diet hx?

Answer 2

24-hr recall and food records

Question 3

CHO counting ensures that CHO intake is _______ spaced out throughout the day.

Answer 3

equally

Question 4

1 serving of CHO = ______ g?

Answer 4

15

Question 5

_____-fiber foods tend to have a LOWER glycemic index (i.e. whole-wheat bread, brown rice, etc.)

Answer 5

High

Question 6

What is the ADA recommendation of fiber?

______g of fiber per 1000 kcals

Answer 6

14

Question 7

What is sucrose?

Answer 7

table sugar

Question 8

Sucrose has ______ g of CHO per tbsp. And should be counted as a CHO source when CHO counting.

Answer 8

15

Question 9

Non-nutritive sweeteners (i.e. saccharin, aspartame, neotame, stevia, sucralose, etc.) have a ____________ effect on blood glucose.

Answer 9

negligible

Question 10

Sorbitol, xylitol and manitol are what?

Answer 10

sugar alcohols