Simplified Carbohydrate Education Approaches

1. The goals of Nutrition Therapy include which of the following?

a) Improve A1c, blood pressure, and cholesterol levels
b) Achieve and maintain body weight goals
c) Delay or prevent complications of diabetes
d) Address individual nutrition needs based on personal, cultural preferences
e) Provide patients with practical tools for day to day meal planning
f) All of the above

2. The continuum of carbohydrate education includes 1) Identifying Carbs –Awareness, 2) Basic Instruction for – Consistent Carbs and Quantifying Carbs, and 3) Advanced – Carb/Insulin Ratio.

a) True
b) False

3. Education about carbohydrates (carbs) should include basic concepts such as:

a) Carbs are the sugars, starch, and fibers found in foods and drinks
b) Carbs give your body energy
c) Carbs + Insulin (in your body) and correlate to blood sugar levels
d) Include some carbs with meal/snack
e) Be consistent with meal/snack times
f) All of the above

4. No or low carb foods include which of the following?

a) Non-starchy vegetables including veggies found in salad or on a salad bar: lettuce, leafy greens, tomatoes, cabbage, carrots, peppers, celery, radish, soft shelled squash, beets
b) Animal and plant protein
c) Fats
d) All of the above

5. Teaching people with diabetes to identify sources of good carbohydrates can include identifying and comparing grains and starchy vegetables using the color patterns of white, tan or brown, or colorful.

a) True
b) False

6. The development of the revised Carbohydrate Counting System included which of the following:

a) Health Literacy – the degree to which an individual has the capacity to obtain, communicate, process and understand basic health information and services to make appropriate health decisions. (US DHHS 2000)
b) Numeracy – ability to access, use, interpret, and communicate mathematical information and ideas, to engage in and manage mathematical demands of a range of situations in adult life. (CDC 2016)
c) a and b

7. Important considerations for providing nutrition education for patients with diabetes are:

a) Ensure education is individualized and patient-centered
b) Utilize culturally relevant materials including preferred learning methods, cultural foods, pictures, language and terms, etc.
c) Present visual and interactive education
d) Use clear communication, avoiding jargon and long or complicated words
e) Incorporate practical teaching methods that can be used in other settings
f) Offer food access resources in your local community
g) All of the above